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Preparation method of broadleaf holly leaf

A technology of Kudingcha and tea leaves, which is applied in the field of Kudingcha preparation, which can solve the problems of low content of water extracts, easy to disperse, and volatile tea components, so as to maintain stable particle shape, reduce bitterness and astringency, and taste fragrant and sweet Effect

Pending Publication Date: 2021-06-15
贵州杜兰特茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]The conventional preparation of Kuding tea generally includes the steps of steaming tea, rolling, frying tea and baking tea. The Kuding tea leaves prepared by this method are rolled into strips, When brewing, the content of water extract is low and has obvious bitterness; while the shape of Kudingcha essence obtained after extraction, concentration and granulation is unstable, it is easy to disperse when brewing, and it cannot be directly brewed for drinking. The ingredients are volatile and difficult to store

Method used

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  • Preparation method of broadleaf holly leaf
  • Preparation method of broadleaf holly leaf
  • Preparation method of broadleaf holly leaf

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: a kind of Kudingcha preparation method comprises the following steps:

[0031] 1) Spread the picked tea leaves to dry;

[0032] 2) Steam the tea leaves until the leaves are translucent;

[0033] 3) Dry until the remaining 5-20% moisture in the tea leaves;

[0034] 4) Grind into powder;

[0035] 5) Continue to grind and extrude into a paste at a temperature of 50-200°C;

[0036] 6) Squeeze out the granulated Kudingcha when there is 0.5-5% moisture left in the paste;

[0037] After steaming the tea leaves until the leaves are translucent, it is conducive to the transformation and elimination of bitter and astringent components in Kudingcha, reducing the bitterness and astringency of Kudingcha, in order to retain the unique fresh taste of Kudingcha, which is sweet and refreshing; The grinder grinds the dried Kuding tea, which is conducive to the uniform grinding and extrusion of Kuding tea in the later stage, which is conducive to making Kuding tea into g...

Embodiment 2

[0046] Embodiment 2: a kind of Kudingcha preparation method comprises the following steps:

[0047] 1) Spread the picked tea leaves to dry;

[0048] 2) Steam the tea leaves until the leaves are translucent;

[0049] 3) Dry until the remaining 5% moisture in the tea leaves;

[0050] 4) Grind into powder;

[0051] 5) Continue to grind and extrude into a paste at a temperature of 50°C;

[0052] 6) When the remaining 5% water in the paste is squeezed out, squeeze out the granular Kudingcha;

[0053]After steaming the tea leaves until the leaves are translucent, it is conducive to the transformation and elimination of bitter and astringent components in Kudingcha, reducing the bitterness and astringency of Kudingcha, in order to retain the unique fresh taste of Kudingcha, which is sweet and refreshing; The grinder grinds the dried Kuding tea, which is conducive to the uniform grinding and extrusion of Kuding tea in the later stage, which is conducive to making Kuding tea into g...

Embodiment 3

[0062] Embodiment 3: a kind of Kudingcha preparation method comprises the following steps:

[0063] 1) Spread the picked tea leaves to dry;

[0064] 2) Steam the tea leaves until the leaves are translucent;

[0065] 3) Dry until the remaining 20% ​​moisture in the tea leaves;

[0066] 4) Grind into powder;

[0067] 5) Continue to grind and extrude into a paste at a temperature of 200°C;

[0068] 6) When the remaining 5% water in the paste is squeezed out, squeeze out the granular Kudingcha;

[0069] After steaming the tea leaves until the leaves are translucent, it is conducive to the transformation and elimination of bitter and astringent components in Kudingcha, reducing the bitterness and astringency of Kudingcha, in order to retain the unique fresh taste of Kudingcha, which is sweet and refreshing; The grinder grinds the dried Kuding tea, which is conducive to the uniform grinding and extrusion of Kuding tea in the later stage, which is conducive to making Kuding tea i...

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Abstract

The invention discloses a preparation method of broadleaf holly leaf. The preparation method comprises the following steps of (1) spreading and airing picked tea leaves; 2) steaming the tea leaves with steam until the leaves are semitransparent; 3) airing the tea leaves until 5-20% of water is left in the tea leaves; 4) grinding the tea leaves into powder; 5) continuously grinding the tea leaves at the temperature of 50-200 DEG C and rolling and extruding the tea leaves into paste; and 6) extruding the granular broadleaf holly leaves when 0.5-5% of water is left in the paste. The preparation method has the beneficial effects that the prepared broadleaf holly leaves are not easy to disperse after being soaked for a long time, transparent and bright in soup color, high in water extract and easy to store, and tea components are not easy to volatilize.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a preparation method of Kudingcha. Background technique [0002] Kudingcha is an evergreen tree of the genus Kudingcha in the family Oleaceae. It is commonly known as Chading, Fudingcha and Gaolucha. It is mainly distributed in Southwest China and South China. It is a pure natural health drink. The finished tea is fragrant and bitter, and then sweet and cool. It has the functions of clearing away heat and relieving heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuresis and strengthening heart, moistening throat and relieving cough, lowering blood sugar, lowering blood fat, lowering blood pressure, losing weight, suppressing cancer and preventing cancer, and anti-cancer. It has multiple functions such as aging and blood circulation, and is known as "health tea", "beauty tea", "slimming tea", "hypertensive tea", "longevity t...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 樊成
Owner 贵州杜兰特茶业有限公司
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