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Preparation method of green tea with strawberry fragrance

A strawberry and green tea technology, applied in tea, tea spices, tea treatment before extraction, etc., can solve the problems of complicated process, unfavorable development, high cost, etc., and achieve the effect of improving the aroma structure

Pending Publication Date: 2022-04-22
普定县鸡场坡春林茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, the aroma of traditional green tea is mainly chestnut and bean. Although a small number of green teas can produce floral aroma through extremely exquisite processing technology, the process is complicated and the cost is high, so it is not conducive to development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of green tea with strawberry aroma, comprising the steps:

[0024] 1) Selection of raw materials: the picking of tea leaves is completed before the Qingming Festival, and one bud and two leaves are selected as raw materials when picking;

[0025] 2) Spread the green: spread the picked tea leaves in time, the thickness of the spread is 3cm, the spread time is 5h, and ventilation is ensured during the spread;

[0026] 3) Fixing: the tea leaves after spreading are sent into the double-layer drum hot-air fixing machine for quick fixing, the fixing temperature is 200°C, and the fixing time is 4-5min;

[0027] 4) Soaking: placing the green tea leaves in the strawberry extract, first ultrasonic soaking, and then ultraviolet irradiation soaking;

[0028] 5) Dehydration: After the steeped tea leaves are rapidly cooled to 15°C by a rapid cooler, they are sent to a flat tea making machine for dehydration. Cool down to 15°C;

[0029] 5) Titian: place the deh...

Embodiment 2

[0036] A preparation method of green tea with strawberry aroma, comprising the steps:

[0037] 1) Selection of raw materials: the picking of tea leaves is completed before the Qingming Festival, and one bud and two leaves are selected as raw materials when picking;

[0038] 2) Spread the green: spread the picked tea leaves in time, the thickness of the spread is 5cm, the spread time is 12h, and ventilation is ensured during the spread;

[0039] 3) Fixing: the tea leaves after spreading are sent into the double-layer drum hot-air fixing machine for quick fixing, the fixing temperature is 280°C, and the fixing time is 5min;

[0040] 4) Soaking: placing the green tea leaves in the strawberry extract, first ultrasonic soaking, and then ultraviolet irradiation soaking;

[0041] 5) Dehydration: After the steeped tea leaves are rapidly cooled to 25°C by a rapid cooler, they are sent to a flat tea making machine for dehydration. Cool down to 25°C;

[0042] 5) Titian: place the dehy...

Embodiment 3

[0049] A preparation method of green tea with strawberry aroma, comprising the steps:

[0050] 1) Selection of raw materials: the picking of tea leaves is completed before the Qingming Festival, and one bud and two leaves are selected as raw materials when picking;

[0051] 2) Spread the green: spread the picked tea leaves in time, the thickness of the spread is 4cm, the spread time is 10h, and ventilation is ensured during the spread;

[0052] 3) Fixing: the tea leaves after spreading are sent into the double-drum hot-air fixing machine for quick fixing, the fixing temperature is 220°C, and the fixing time is 5min;

[0053] 4) Soaking: placing the green tea leaves in the strawberry extract, first ultrasonic soaking, and then ultraviolet irradiation soaking;

[0054] 5) Dehydration: After the steeped tea leaves are rapidly cooled to 20°C by a rapid cooler, they are sent to a flat tea making machine for dehydration. Cool down to 18°C;

[0055] 5) Titian: place the dehydrated...

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PUM

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Abstract

The invention belongs to the technical field of green tea processing, and particularly relates to a preparation method of green tea with strawberry fragrance, which comprises the following steps: 1) raw material selection; (2) tedding; 3) performing fixation; (4) soaking: putting the tea leaves subjected to fixation into a strawberry extracting solution, firstly performing ultrasonic soaking, and then performing ultraviolet irradiation soaking; 5) dehydrating; (6) fragrance extraction; the green tea disclosed by the invention has strawberry fragrance, improves the fragrance structure of the green tea, is also rich in vitamin C, and has the health-care effects of helping digestion and preventing constipation.

Description

technical field [0001] The invention belongs to the technical field of green tea processing, and in particular relates to a preparation method of green tea with strawberry aroma. Background technique [0002] Green tea is a non-fermented tea variety, and its tea polyphenol oxidation degree is zero or close to zero, so more natural substances of fresh leaves are retained, including tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins. There are also many other nutrients, which have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory. [0003] But at present, the aroma of traditional green tea is mainly chestnut aroma and bean aroma. Although a few green teas can produce floral aroma through extremely exquisite processing technology, the process is complicated and the cost is high, so it is not conducive to development. [0004] To this end, the inventors have studied green tea processing technology and provided a ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 张兵
Owner 普定县鸡场坡春林茶业有限公司