Instant gas differential pressure method for processing tea leaf

A technology of tea and pressure difference, which is applied in the field of instant gas pressure difference puffing and processing tea, which can solve the problems that are not conducive to the leaching of high-quality ingredients and unfavorable quality ingredients, so as to improve brain function, strengthen the extraction of active ingredients of tea, and enhance the quality of tea Effect

Inactive Publication Date: 2005-04-06
杨贤强 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is not conducive to the generation of quality components, nor is it conducive to the leaching of quality components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] Put 1000 grams of tea leaves in the puffing machine, add 100 grams of dry ice, pressurize to 16 atmospheres, the pressure drops instantly, put the obtained puffed leaves in the fermenter, and ferment for 0.5 hours at a temperature of 32 ° C ~ 18 ° C, and ferment the leaves at 120 Bake at ℃ for 10 minutes, lower the temperature to 90-100℃ and bake until the moisture content is about 20%, spread it to cool, shape, bake at 80-90℃ until the moisture content is about 10%, enhance the aroma and dry until fully dry.

example 2

[0020] Put 1000 grams of tea into the puffing machine, heat until the pressure reaches 5 atmospheres, and the puffed leaves are obtained by the instantaneous air pressure drop, bake at 90-100°C until the moisture content is 20-25%, spread out, shape, and then bake at 80-90°C until The water content is about 10%. It is fragrant and dried until it is dry.

[0021] Table 1 shows the leaching effects of green tea and black tea made by traditional technology and puffing technology respectively.

[0022] In the table: the unit of water extract, TFs and TRs is percentage content; the unit of chlorophyll is mg / 100ml; the unit of γ-aminobutyric acid is mg / g. 1 is the full dose method; 2 is brewing in boiling water for 3.0 minutes; 3 is leaching at 80°C for 10 minutes.

[0023] Green tea (hot puffed)

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PUM

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Abstract

The invention pertains a way of making tea using instant draught head, including cold expanding and hot expanding. This way can make structure free, add crack, and also it can crush the structure cell. Compared with the traditional ways, it can increase TFs and TRs in tea over 30%, chlorophyll in the tea soup increases over 50%, and also it can increase Y- amino acids, strengthen the process of soaking water-in things, shorten dipping time and increase soaking rate.

Description

technical field [0001] The invention belongs to the field of agricultural product processing. Specifically, it relates to a method for processing tea leaves with instantaneous gas pressure difference Background technique [0002] Tea processing technology requires destroying (broken) leaf cells through rolling (cutting) process. For green tea, it is mainly to make the contents easy to extract. For black tea, in addition to the above functions, the main purpose is to fully contact the substrates located in different organelles with enzymes to ferment to produce quality components such as theaflavins (TFs) and thearubigins (TRs). The same is true for other green, yellow, black and other teas. But the kneading technology currently used can only destroy the cell membrane and increase the permeability, but rarely break the cell. This is not conducive to the generation of quality components, nor is it conducive to the leaching of quality components. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
Inventor 杨贤强冯丽云
Owner 杨贤强
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