Production process of vine tea

A production process and technology of rattan tea, applied in the field of rattan tea production technology, can solve the problems of low content of biological active components, unstable quality of rattan tea, limited production level, etc., achieve safe consumption, toxic and side effects, and facilitate large-scale production. Uniform and stable effect of production and quality

Pending Publication Date: 2021-12-28
三江县晨曦茶业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production level of the existing vine tea is limited, and the quality of the vine tea produc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] The present embodiment provides a vine tea production process comprising the steps of:

[0029] (1) drawn: Take fresh and clean without weeds vine tea as a raw material;

[0030] (2) Green stalls: stalls rattan green tea leaves, a thickness of 3-5cm, tea remove the vine 35wt% moisture;

[0031] (3) fixation: the step (2) share the vine tea leaves Green heating fixation, not banana leaf, revealing kill pot;

[0032] (4) Fermentation: The step (3) after fixing vine tea fermentation 23 minutes;

[0033] (5) rolling: the step (3) for fixing vine tea leaves rolled, and then first dried to a moisture content of the vine tea 5wt%;

[0034] (6) share cool: share cool cool and ventilated place, after reaching room temperature, a second drying, the drying temperature of the second 98 deg.] C, dried to a constant weight, and then spread to cool to room temperature; then packaged, to obtain the vine tea.

Example Embodiment

[0035] Example 2

[0036] The present embodiment provides a vine tea production process comprising the steps of:

[0037] (1) drawn: Take fresh and clean without weeds vine tea leaves as a raw material screening, after separation of the water level is placed on the drying surface of the drying tank;

[0038] (2) Green stalls: stalls rattan green tea leaves, a thickness of 3-5cm, tea remove the vine 35wt% moisture;

[0039] (3) fixation: the step (2) Green vine tea leaves into the booth XS-6CST-90I type gas tea fixing machine with a roller pot 220 ℃ ~ 260 ℃ 18 minutes of fixing, not banana leaf, revealing kill pot;

[0040] (4) Fermentation: The step (3) fixing the vine tea leaves into a transparent plastic bag for 25 minutes fermentation, fermentation temperature of 40 ℃, the moisture content of fermented vine tea leaves is 50wt%;

[0041] (5) rolled: vine tea leaves in step (3) into the rolling machine rolling crank 30 seconds, rolling molding, and then carried out the first dryi...

Example Embodiment

[0043] Example 3

[0044] The present embodiment provides a vine tea production process comprising the steps of:

[0045] (1) drawn: Take fresh and clean without weeds vine tea leaves as a raw material screening, after separation of the water level is placed on the drying surface of the drying tank;

[0046] (2) Green stalls: stalls rattan green tea leaves, a thickness of 3-5cm, tea remove the vine 30wt% water;

[0047] (3) fixation: the step (2) Green vine tea leaves into the booth XS-6CST-90I type gas tea fixing machine with a roller pot 220 ℃ ~ 260 ℃ 15 minutes of fixing, not banana leaf, revealing kill pot;

[0048] (4) Fermentation: The step (3) fixing the vine tea leaves into a transparent plastic bag for 20 minutes fermentation, fermentation temperature of 40 ℃, the moisture content of the fermentation the vine tea was 50wt% ,;

[0049] (5) rolled: vine tea leaves in step (3) into the rolling machine rolling crank 30 seconds, rolling molding, and then carried out the first ...

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PUM

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Abstract

The invention relates to a preparation process of vine tea. The preparation process comprises the following steps of sequentially carrying out enzyme deactivation, fermentation, rolling, drying, spreading for cooling, re-drying and the like on the vine tea to prepare the high-quality vine tea. The vine tea prepared by the preparation process disclosed by the invention is uniform and stable in quality, clear in tea color, unique in tea soup flavor, high in bioactive component content and high in health-care value; and the prepared vine tea is safe to eat and free of toxic and side effects, the preparation process is high in reproducibility, and large-scale production is facilitated.

Description

technical field [0001] The invention belongs to the field of health-care tea, and in particular relates to a production process of rattan tea. Background technique [0002] Folk drinking vine tea has a history of nearly 600 years, which can be traced back to the period when Shennong tasted a hundred herbs. my country's earliest "Book of Songs Collection" is called ancient tea Gouteng. Later, vine tea gradually spread among the people, and so far, vine tea even enjoys a high reputation in Southeast Asian countries. Most vine teas are rich in nutrients. Therefore, the requirements for water temperature are relatively strict when brewing tea. If the water temperature is too high, it will easily cause nutrient loss or failure. Generally, the water temperature should not be too high, and should be controlled at around 85°C. [0003] Vine tea integrates nutrition, health care and pharmacology. It is rich in soluble sugar, 17 kinds of amino acids, mineral elements, etc., as well ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴斌立
Owner 三江县晨曦茶业专业合作社
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