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Spherical cold-brewed green tea and processing technology thereof

A processing technology, green tea technology, applied in the field of spherical cold-brewed green tea and its processing technology, can solve the problems of short rolling time, only brewing with boiling water, too tight molding, etc., to achieve a tight and beautiful appearance, The effect of changing the tightness of the tea ball and changing the moisture regain method

Pending Publication Date: 2021-11-02
蓝鲸鱼杭州文化旅游发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the processing technology of spherical green tea is only Yinqiu tea in Leishan County, Guizhou. The main problems of the existing production and processing methods of Yinqiu tea are: 1. The greening is too tender, and the moisture content of the greening leaves is about 63%; 2. The rolling time is short, and the cell damage rate Low, mostly about 35%, can only be brewed with boiling water; 3. The ball shape of the existing product is too tight, and it takes more than 60 minutes to brew with room temperature water, which is difficult to achieve summer consumption; the existing silver ball tea molding process is "one rubbing , two kneading, three shaping"
[0003] The main problems of the existing Yinqiu tea production and processing methods are: the cell fragmentation rate is low, the shape is too tight, the root cannot meet the requirements of cold brewing, and it cannot form an advantage for summer consumption

Method used

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  • Spherical cold-brewed green tea and processing technology thereof
  • Spherical cold-brewed green tea and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of spherical cold-brewed green tea industrial processing technology:

[0039] The technological process is: fresh leaves→spreading→cooking→spreading to cool and regain moisture→kneading→dehydration and heating→manual molding→primary drying→increasing fragrance→spherical cold-brewed green tea products. Such as figure 1 shown.

[0040] The production process in turn includes:

[0041] Step 1: picking fresh leaves with one bud and one leaf suitable for making green tea;

[0042] Step 2: spread the fresh leaves in the green tank for spreading, the thickness of the spreading is 5cm, the spreading time is 4h, the blast is blown once every 3h for 10min, and the weight loss of spreading is 6%;

[0043] Step 3: The greening process is carried out on the spread leaves, and the greening equipment is selected from the 80 type dry-heat roller greening machine and the hot air type greening machine. The water content of the above-mentioned green leaves is not less than 56%;...

Embodiment 2

[0054] A kind of spherical cold-brewed green tea industrial processing technology:

[0055] The technological process is: fresh leaves→spreading→cooking→spreading to cool and regain moisture→kneading→dehydration and heating→manual molding→primary drying→increasing fragrance→spherical cold-brewed green tea products. Such as figure 1 shown.

[0056] The production process in turn includes:

[0057] Step 1: picking fresh leaves with one bud and two leaves suitable for making green tea;

[0058] Step 2: spread the fresh leaves in the green tank for spreading, the thickness of the spreading is 10cm, the spreading time is 14h, and the air is blasted for 20min once every 2h, and the weight loss of spreading is 8%;

[0059] Step 3: De-enzyming the spread leaves. The de-enzyming equipment is 80-type dry-heat drum de-enzyming machine and hot-air type. The tea-inlet temperature of the de-enzyming machine is 280°C, the middle part is 360°C, and the tea outlet is 190°C. Leaf moisture c...

experiment example

[0068] The product prepared in Example 1 was selected as the experimental group, and the commercially available spherical green tea was selected as the control group, and observations were carried out within the adaptation time respectively.

[0069] Experimental results:

[0070]

[0071] The cold-brewed tea prepared in Example 1 has short immersion time, fast ball loosening, high leaching rate after immersion, and good mouthfeel. In contrast, the tea balls of the control group did not disperse after soaking for 30 minutes, and the color and taste of the tea soup did not meet the requirements within the specified time.

[0072] The invention provides a processing technology of spherical cold-brewed green tea. In the technology, the moisture content of green leaves is about 56%, and the aroma is higher; the pressure-by-pressure and long-time kneading is adopted, and the finished tea has a tight and beautiful appearance and broken cells. The rate directly exceeds 80%; the m...

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Abstract

The invention belongs to the technical field of green tea processing technologies, and discloses spherical cold-brewed green tea and a processing technology thereof. The water content of enzyme-deactivated leaves in the process is about 56%, and the aroma is higher; gradual pressing and long-time rolling are adopted, the appearance strips of finished tea are tight, fine and beautiful, and the cell breakage rate directly exceeds 80% or above; the forming process is improved on the original basis, so that the tightness of tea balls is greatly changed; the moisture regaining time is prolonged, the moisture regaining method is changed, the fresh and fragrant degree of tea is improved, and the requirements of cold-brewed green tea are completely met. The finished tea obtained by the processing technology is not only high in condition, but also fragrant, sweet and delicious, can be soaked for drinking within 10 minutes, and is easily accepted by mass consumption. The forming process comprises the steps of lifting, twisting and gently kneading, so that the tea balls are attractive and can be scattered and leached in a short time, and the aroma and taste can be exerted to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of green tea processing technology, and in particular relates to a spherical cold-brewed green tea and a processing technology thereof. Background technique [0002] At present, the processing technology of spherical green tea is only Yinqiu tea in Leishan County, Guizhou. The main problems of the existing production and processing methods of Yinqiu tea are: 1. The greening is too tender, and the moisture content of the greening leaves is about 63%; 2. The rolling time is short, and the cell damage rate Low, mostly about 35%, can only be brewed with boiling water; 3. The ball shape of the existing product is too tight, and it takes more than 60 minutes to brew with room temperature water, which is difficult to achieve summer consumption; the existing silver ball tea molding process is "one rubbing , second kneading, and third forming". [0003] The main problems of the existing Yinqiu tea production and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 申东蒲荡卫倩如
Owner 蓝鲸鱼杭州文化旅游发展有限公司
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