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Processing method of ultrafine green tea powder

A processing method and technology of green tea powder, applied in the directions of tea, tea extraction, food science, etc., can solve the problems of slag in the entrance, loss of nutrients such as chlorophyll, and large particles of tea powder, and achieve the effect of improving quality

Inactive Publication Date: 2005-08-24
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the existing tea powder processing method, the loss of chlorophyll and other nutrients is serious, and the tea powder has large particles, which makes the mouth feel slag

Method used

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Examples

Experimental program
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Embodiment Construction

[0011] The present invention will be described in detail below in conjunction with specific embodiments. Superfine green tea powder processing method of the present invention comprises the following steps:

[0012] 1. Raw material selection: select spring and autumn tea fresh leaf raw materials, and the chlorophyll content of fresh leaves is above 0.4%.

[0013] 2. Spreading: Spread the selected fresh tea leaves on bamboo mats at room temperature. The thickness of the spread is 15cm-30cm, and the spreading time is 6-10 hours. During the spreading process, it must be spread every 2-4 Flip every hour.

[0014] 3. Add green protection agent: weigh the fresh leaves after spreading, and take magnesium chloride (MgCl 2 ), then dissolve the weighed magnesium chloride in water, and the amount of water added is determined according to the weight of the fresh leaves after spreading, so that it is advisable to spray all the spreading leaves evenly, and then put the aqueous solution of ...

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PUM

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Abstract

A superfine green tea powder is prepared from fresh tea leaves through choosing, spreading, adding green protector, steam heating, lossening, cooling, kneading, drying and superfine pulverizing.

Description

technical field [0001] The invention relates to a tea manufacturing and processing technology, in particular to a processing method for ultrafine green tea powder. Background technique [0002] Tea contains a large number of active ingredients that have health effects on the human body, such as catechins, caffeine, polysaccharides, flavanones, crude fiber, chlorophyll, β-carotene, vitamin B, vitamin C, vitamin E, vitamin P, etc. Therefore, drinking green tea regularly can lower blood sugar, blood fat, blood pressure, anti-aging, radiation protection, dental caries prevention, anti-allergy, anti-inflammatory sterilization, anti-cancer and anti-mutation. These active ingredients have been obtained by brewing and drinking tea leaves for a long time. But drinking tea can only utilize the water-soluble components in the tea leaves, while the fat-soluble components cannot be utilized by the human body, and there are still many people who do not have the habit of drinking tea and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/22A23F3/30
Inventor 江用文金寿珍江和源刘栩林智尹军峰
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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