Superfine green tea powder preparing process

A green tea powder and ultrafine technology, applied in the field of green tea processing, can solve problems such as poor applicability, loss of inclusions, and large loss of chlorophyll

Inactive Publication Date: 2006-03-01
重庆市茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea powder produced by this process is only a primary product, and its application range is very small; in addition, using this method of processing fresh tea leaves will cause a certain loss of content in the tea, especially the loss of chlorophyll. Moreover, the processed superfine green tea has a grayish-yellow pink color; the puffing and dewatering treatment process is relatively difficult and costly, and the original quality characteristics of the tea are changed to a certain extent; there is no dispersing treatment of the micropowder in the superfine pulverization process , the product will produce secondary agglomeration to form large particles, and the applicability is poor

Method used

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Experimental program
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Effect test

Embodiment 1

[0025] Embodiment 1: a kind of preparation technology of ultrafine green tea powder:

[0026] Material selection: use spring, summer and autumn medium and low-grade big-leaf tea leaves;

[0027] Spreading of fresh leaves: spread the picked fresh leaves evenly indoors, the leaf thickness is 8cm, and the spreading time is 4.5 hours, and it is randomly adjusted according to the temperature and humidity of the day, and it is turned every 0.6 hours. If the fresh leaves are rainwater The leaves must first be ventilated to dry the moisture on the leaves;

[0028]Steam heating and hot air dehydration: the steam temperature of steam heating is 95°C, the thickness of fresh tea leaves is 12mm, and the finishing time is 10 seconds; the hot air temperature of hot air dehydration is 100°C, the thickness of fresh tea leaves is 12mm, and the processing time 30 seconds;

[0029] Kneading: Kneading adopts light kneading, the rotating speed of the kneading machine is 50r / min, one-time pressuri...

Embodiment 2

[0034] Embodiment 2: a kind of preparation technology of ultrafine green tea powder:

[0035] Material selection: use spring, summer and autumn medium and low-grade small-leaf tea leaves;

[0036] Spreading of fresh leaves: spread the picked fresh leaves evenly indoors, the thickness of the spreading leaves is 9cm, and the spreading time is 5.0 hours, and it is randomly adjusted according to the temperature and humidity of the day, and it is turned every 0.7 hours. If the fresh leaves are rainwater The leaves must first be ventilated to dry the moisture on the leaves;

[0037] Steam heat fixation and hot air dehydration: the steam temperature of steam heat fixation is 100°C, the thickness of fresh tea leaves is 14mm, and the finish time is 15 seconds; the hot air temperature of hot air dehydration is 130°C, the thickness of fresh tea leaves is 14mm, and the processing time 40 seconds;

[0038] Kneading: light kneading is used for kneading, the rotating speed of the kneading ...

Embodiment 3

[0044] Embodiment 3: a kind of preparation technology of superfine green tea powder:

[0045] Material selection: use spring, summer and autumn medium and low-grade big-leaf tea leaves;

[0046] Spreading of fresh leaves: spread the picked fresh leaves evenly indoors, the thickness of the leaves is 10cm, and the spreading time is 6.0 hours, and it is randomly adjusted according to the temperature and humidity of the day, and it is turned every 0.8 hours. If the fresh leaves are rainwater The leaves must first be ventilated to dry the moisture on the leaves;

[0047] Steam heat fixation and hot air dehydration: the steam temperature of steam heat fixation is 110°C, the thickness of fresh tea leaves is 15mm, and the finish time is 20 seconds; the hot air temperature of hot air dehydration is 120°C, the thickness of fresh tea leaves is 15mm, and the processing time 50 seconds;

[0048] Kneading: Kneading adopts light kneading, the rotating speed of the kneading machine is 55r / m...

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Abstract

The present invention relates to the preparation process of one kind of superfine green tea powder. The preparation process includes spreading fresh tea, steam deactivating enzyme, hot blast dewatering, kneading, re-drying, coarse crushing and final superfine crushing. The steam deactivating enzyme and the hot blast dewatering reduce the water content of tea to 58-62 %, and kneading has one cell breaking rate of 10-15 %. The said preparation process can maintain the emerald of tea, and has fast water elimination and reduced loss of tea inclusion.

Description

technical field [0001] The invention relates to a processing method of green tea, in particular to a preparation method of ultrafine green tea powder. Background technique [0002] Tea has multiple health care functions for the human body. The utilization rate of tea leaves is very low for traditional brewed tea, and the nutrients in the tea leaves cannot be fully absorbed by the human body. Because some insoluble or insoluble ingredients such as vitamins A, K, E and most of the proteins, carbohydrates, carotene, etc. and some minerals still remain in the tea dregs and cannot be absorbed and utilized by the human body. In addition, the current tea mainly focuses on the development of high-grade tea, and mainly uses the fresh leaves of high-grade tea trees as raw materials to process tea leaves. The high-grade and low-grade tea leaves are only the criteria for sensory evaluation. The health care function is better, but the current tea processing does not make rational use of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
Inventor 高飞虎李中林袁林颖张玲
Owner 重庆市茶叶研究所
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