Processing method for increasing amino acid content of black tea

A processing method and amino acid technology, applied in tea treatment before extraction, tea, tea spices, etc., can solve the problems of no in-depth research on the influence of content, difficulty in controlling the quality of black tea, and restrictions on the expansion of black tea production, so as to achieve accelerated release, facilitate preservation, The effect of reducing volatilization loss

Active Publication Date: 2021-07-09
GUIZHOU FENGGANG COUNTY FIELD CHARM TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current black tea processing technology has little research on the changes in the amino acid content of black tea, and there is no in-depth research on the impact of the fermentation process on the amino acid content, which makes it difficult to control the quality of the produced black tea and brings serious constraints to the expansion of black tea production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A processing method for increasing the amino acid content of black tea, comprising the following steps:

[0035] (1) Keep tea away from light and control water

[0036] Pick fresh tea leaves with 1 bud and 2 leaves and put them in a dustpan, spray cold boiled water on the surface of the tea leaves, turn the tea leaves evenly so that each fresh leaf is stained with water, shake the dustpan to remove the water stains on the surface of the fresh leaves; In the cool room, spread out the tea leaves so that the thickness of the tea leaves is 2 cm; cover 2 layers of gauze at 1 cm above the tea leaves, place activated carbon on the surface of the gauze; place an electric heating wire at 30 cm below the dustpan, and keep the temperature of the electric heating wire at 28°C; Leave the fresh tea leaves for 4 hours and turn them every 40 minutes;

[0037] The consumption of described cold boiled water is 18% of the fresh tea leaf quality, and the aperture of described gauze is 0.8...

Embodiment 2

[0052] A processing method for increasing the amino acid content of black tea, comprising the following steps:

[0053] (1) Keep tea away from light and control water

[0054] Pick fresh tea leaves with 1 bud and 2 leaves and put them in a dustpan, spray cold boiled water on the surface of the tea leaves, turn the tea leaves evenly so that each fresh leaf is stained with water, shake the dustpan to remove the water stains on the surface of the fresh leaves; In the cool room, spread out the tea leaves so that the thickness of the tea leaves is 4 cm; cover 3 layers of gauze at 2 cm above the tea leaves, place activated carbon on the surface of the gauze; place an electric heating wire at 50 cm below the dustpan, and keep the temperature of the electric heating wire at 30 °C; Leave the fresh tea leaves for 5 hours and turn them every 50 minutes;

[0055] The consumption of described cold boiled water is 20% of the fresh tea leaf quality, and the aperture of described gauze is 1m...

Embodiment 3

[0070] A processing method for increasing the amino acid content of black tea, comprising the following steps:

[0071] (1) Keep tea away from light and control water

[0072] Pick fresh tea leaves with 1 bud and 2 leaves and put them in a dustpan, spray cold boiled water on the surface of the tea leaves, turn the tea leaves evenly so that each fresh leaf is stained with water, shake the dustpan to remove the water stains on the surface of the fresh leaves; In the cool room, spread out the tea leaves so that the thickness of the tea leaves is 3cm; cover 2 layers of gauze at 1.5cm above the tea leaves, place activated carbon on the surface of the gauze; place an electric heating wire 40cm below the dustpan, and keep the temperature of the electric heating wire at 29°C ;Place the fresh tea leaves for 4.5 hours and turn them every 48 minutes;

[0073] The consumption of described cold boiled water is 20% of the fresh tea leaf quality, and the aperture of described gauze is 0.8mm...

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PUM

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Abstract

The invention relates to the technical field of black tea processing, in particular to a processing method for increasing the amino acid content of black tea. The method comprises the following steps: (1) keeping tea leaves away from light and controlling water; (2) pre-protecting the tea leaves; (3) de-enzyming the tea leaves; (4) frying the tea leaves; (5) fermenting the tea leaves; and (6) baking the tea leaves. Dust on the surfaces of the tea leaves is effectively reduced, meanwhile, the integrity of the tea leaves is guaranteed, natural fermentation of the tea leaves at the normal temperature is accelerated, the prepared black tea is original in taste but higher in nutrient content, the content of amino acid in the tea leaves is remarkably increased, and loss of nutrient substances such as tea polyphenol is reduced.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a processing method for increasing the amino acid content of black tea. Background technique [0002] Black tea is a kind of tea made through full fermentation (the degree of fermentation is greater than 80%). It is made from the new shoots of tea trees suitable for making this product, and is refined through typical processes such as withering, rolling, fermentation, and drying. It contains many A kind of vitamin, leaves and soup are red. There are many kinds of black tea in our country, and the origin is wide. There are unique Chinese Gongfu black tea and Souchong black tea, as well as black broken tea similar to India and Sri Lanka. Black tea originated in the mid-Ming Dynasty (about the 16th century) in the Tongmuguan area of ​​Wuyi Mountain, Fujian Province. The earliest variety was called Lapsang Souchong. In recent years, a unique Jinjunmei black tea appeared...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14A23F3/08A23F3/40
CPCA23F3/06A23F3/14A23F3/08A23F3/405Y02A40/90
Inventor 金祥生刘星周朝学张彪夏可翼
Owner GUIZHOU FENGGANG COUNTY FIELD CHARM TEA CO LTD
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