Green-tea biological antistaling agent at normal temperature and use thereof

A technology for biological preservatives and green tea extracts, applied in the field of green tea biological preservatives, can solve problems such as troublesome, troublesome, improper operation, etc., and achieve the effects of easier preservation, simple operation, and easier industrialization and application.

Inactive Publication Date: 2006-08-16
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

Traditional home storage methods include drying in lime jars, airtight containers with kraft paper, etc. It is also very trouble

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Taking Longjing tea as an example, the application of the present invention in the hand-frying process of flat famous and high-quality tea is described:

[0022] (1) green pot. High-grade Longjing Green Pot, the amount of leaves in each pot is 100-150 grams, the pot temperature is 180-200 ℃, stir-fry for about 3-4 minutes, then shake and wipe for about 2-3 minutes, then mix and wipe, stir-fry until The tea leaves are stretched flat out of the pot.

[0023] (2) Spreading and spraying for moisture resurgence: Fully spray the green tea biological preservation solution (0.8%) of 15ml / 100g green leaves on the leaf surface, rehydrate for about 10 minutes, and dry after sieving.

[0024] (3) Hui Pot: Throw 250-500 grams of tidal leaves into the pot, the temperature of the pot is 60-80°C, and when the tea leaves show hairs, increase the temperature to 80-90°C; when the hairs start to fall off and the tea leaves tighten When it is flat, reduce the temperature to 50-60°C. Hui ...

Embodiment 2

[0027] Taking Nanjing Yuhua tea as an example, the application of the present invention in the traditional hand-frying process of famous needle-shaped tea is described.

[0028] (1) Complete. Use a frying pan to finish greening. When the temperature of the pot is 130-150°C, throw 400-500g of leaves. After the fresh leaves are put into the pot, stir fry them quickly and evenly with both hands for about 2-3 minutes. %) is fully sprayed on the blade surface while continuing to stir-fry. The killing time is generally 6-8 minutes. Put your hands together and gently rub the green leaves, and start the pot.

[0029] (2) Knead. The kneading of Nanjing Yuhua tea is generally warm kneading (that is, kneading starts when the green leaves are not completely cooled). The method of pushing and kneading with both hands is adopted, that is, holding the tea leaves with both hands and rolling them back and forth on the bamboo plaque. The whole time of kneading is 8-10 minutes, and the bloc...

Embodiment 3

[0033] Taking Longjing tea as an example, the application of the present invention in the process of making flat famous tea is described:

[0034] (1) Green pot (fixing and shaping): use pot-type multifunctional machine to process flat tea, and the temperature in the process of fixing and shaping is controlled between 140-180°C. Throw 100-120g of leaves in each slot, put fresh leaves into the pot for 3-4 minutes, when the buds and leaves are straightened out, and when the hands are not dry, press and fry with a pressurized stick for 3-4 minutes, during which time remove the stick and stir-fry 2-3 times, each time 10 -15 seconds, when the tea leaves become flat and lose about half of the weight, remove the sticks, stop the machine and leave the leaves, which lasts about 6-9 minutes.

[0035] (2) Spreading and spraying to regain moisture: After the tea leaves are pressed into a flat shape, they are spread to dry, and 15ml / 100g of green tea biological preservation solution (0.8%)...

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PUM

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Abstract

An ordinary-temp biologic antistaling agent for green tea is prepared from chitosan, green tea extract and VC in the weight ratio of (2.0-3.5): (0.5-0.9): (0.1-0.4). It is applied through dissolving it in cooled boiled water or distilled water and spraying it onto green tea.

Description

technical field [0001] The invention relates to fresh-keeping of green tea, in particular to a green tea biological fresh-keeping agent under normal temperature conditions and an application method thereof. Background technique [0002] Green tea is a traditional beverage in my country, which is deeply loved by the people of the country. Scientific research has proven that regular consumption of green tea is beneficial to human health, contributing to the rising consumption of green tea worldwide. [0003] But as we all know, the quality of green tea declines very quickly in a short period of time, and storage and preservation at room temperature has always been a key technical problem that the tea industry has not solved well for a long time and has industry commonality. In particular, famous and high-quality green tea is mainly produced in spring, and the timeliness and seasonality of tea raw materials and products are too strong. The new tea has a fresh aroma and a brig...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 陈小强成浩
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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