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Baked fragrant tea leaves, preparation method thereof and tea extract liquor prepared from baked fragrant tea leaves

A production method and tea technology, which are applied in the directions of pre-extraction tea treatment, climate change adaptation, etc., can solve problems such as insufficient tea aroma and flavor, and achieve the effects of strong roasting aroma, mellow and sweet taste, and prolonging storage time.

Active Publication Date: 2021-06-11
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the traditional simplification and modelization of the existing tea roasting process, it is easy to cause the tea to fail to undergo "isomerization reaction", "Maillard reaction" and "caramelization reaction" etc., resulting in tea aroma, Insufficient flavor

Method used

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  • Baked fragrant tea leaves, preparation method thereof and tea extract liquor prepared from baked fragrant tea leaves
  • Baked fragrant tea leaves, preparation method thereof and tea extract liquor prepared from baked fragrant tea leaves
  • Baked fragrant tea leaves, preparation method thereof and tea extract liquor prepared from baked fragrant tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Including the following production processes:

[0023] S1) pluck tea greens (i.e. picking greens), and carry out withering and finishing the tea greens according to traditional crafts, to obtain green leaves;

[0024] S2) heat preservation: place the green leaves statically in an environment with a temperature of 45° C. and a humidity of 30% for 4 hours;

[0025] S3) rolling, drying and refining the tea leaves after heat preservation treatment according to traditional techniques;

[0026] S4) Cutting and sieving process I: Cut and sieve the refined tea leaves into three tea groups with different mesh sizes, namely: tea group I with a particle size of 7 mesh or more, tea group II with a particle size of 7 to 40 mesh, and tea group II with a particle size It is tea group III under 40 mesh;

[0027] S5) Roasting process I: The tea group I is subjected to a roasting treatment with a roasting temperature of 160°C and a roasting time of 8 minutes, so that the moisture conte...

Embodiment 2

[0033] Including the following production processes:

[0034] S1) pluck tea greens (i.e. picking greens), and carry out withering and finishing the tea greens according to traditional crafts, to obtain green leaves;

[0035] S2) heat preservation: place the green leaves statically in an environment with a temperature of 55° C. and a humidity of 25% for 5 hours;

[0036] S3) rolling, drying and refining the tea leaves after heat preservation treatment according to traditional techniques;

[0037] S4) Cutting and sieving process I: Cut and sieve the refined tea leaves into three tea groups with different mesh sizes, namely: tea group I with a particle size of 7 mesh or more, tea group II with a particle size of 7 to 40 mesh, and tea group II with a particle size It is tea group III under 40 mesh;

[0038] S5) Roasting process I: The tea group I is subjected to a roasting treatment with a roasting temperature of 170°C and a roasting time of 10 minutes, so that the moisture cont...

Embodiment 3

[0044] Including the following production processes:

[0045] S1) pluck tea greens (i.e. picking greens), and carry out withering and finishing the tea greens according to traditional crafts, to obtain green leaves;

[0046] S2) heat preservation: place the green leaves statically in an environment with a temperature of 60° C. and a humidity of 35% for 3 hours;

[0047] S3) rolling, drying and refining the tea leaves after heat preservation treatment according to traditional techniques;

[0048] S4) Cutting and sieving process I: Cut and sieve the refined tea leaves into three tea groups with different mesh sizes, namely: tea group I with a particle size of 7 mesh or more, tea group II with a particle size of 7 to 40 mesh, and tea group II with a particle size It is tea group III under 40 mesh;

[0049]S5) Roasting process I: The tea group I is subjected to a roasting treatment with a roasting temperature of 150° C. and a roasting time of 12 minutes, so that the moisture con...

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Abstract

The invention discloses baked fragrant tea leaves, a preparation method thereof and tea extract liquor prepared from the roasted fragrant tea leaves, and the preparation process of the tea leaves comprises the following steps: picking tea leaves, withering, de-enzyming, rolling, drying and refining. Specifically, a cutting and screening process I for cutting and screening the refined tea leaves into a plurality of tea leaf groups with different mesh specifications, a baking process I for performing primary baking treatment on the plurality of tea leaf groups with different mesh specifications, and a baking process II for performing secondary baking treatment on the tea leaves treated by the baking process I are arranged after the refining process; and in the baking procedure I, the baking treatment parameters corresponding to the tea leaf groups with different mesh specifications are different. The preparation method of the tea leaves is novel and reasonable, the prepared roasted fragrant tea leaves are rich in roasting fragrance, mellow and sweet in taste and long in roasting fragrance preservation time, and tea extract liquor prepared from the roasted fragrant tea leaves is low in bitter taste and sweet and mellow.

Description

technical field [0001] The invention relates to the technical field of tea processing, and specifically provides roasted tea leaves, a preparation method thereof, and a tea extract prepared therefrom. Background technique [0002] Roasted tea, also known as tea making (fried tea), is to bake tea with warm fire. It is a tea making technology that has been passed down from ancient times. Better preservation and storage. [0003] However, due to the traditional simplification and modelization of the existing tea roasting process, it is easy to cause the tea to fail to undergo "isomerization reaction", "Maillard reaction" and "caramelization reaction" etc., resulting in tea aroma, Not enough flavor. [0004] In view of this, the present invention is proposed. Contents of the invention [0005] In order to overcome the above-mentioned defects, the present invention provides a kind of roasted tea leaves and its preparation method and the tea extract prepared by using the same...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12Y02A40/90
Inventor 张琳朱博李国武
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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