Method for preparing super low temperature quick frozen tea

A technology of ultra-low temperature quick-freezing and tea leaves, which is applied in tea treatment before extraction, packaging under vacuum/special atmosphere, etc. It can solve the problems of insufficient quality and hygiene, and achieve the effects of short processing time, simple equipment and small footprint.

Inactive Publication Date: 2006-11-08
FUDAN UNIV
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a pity that human beings still use traditional fried tea and sun-dried tea in terms of tea processing methods. This type of metho

Method used

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Examples

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Embodiment Construction

[0020] Pick off the tea leaves, sort them to remove impurities, wash them with water to remove air pollutants such as floating dust on the surface of the tea leaves, put 1 kg of clean tea into a basket, put them in a low-temperature quick-freezing freezer at -40°C for 1 hour, and pump them under a vacuum of 600mmHg Vacuum for 0.5-1 hour, until the water is basically removed (water content <3‰), after taking it out, it is inspected and passed the inspection, and it is vacuum-packed and boxed in time. Quick-frozen tea leaves with good quality can also be obtained within the scope of the preparation conditions of the present invention. Since the method is simple, examples are not given one by one. The specific preparation conditions can be determined according to the amount of tea leaves, energy prices, and efficiency requirements. There are ready-made equipment for quick-freezing and vacuuming.

[0021] Taking the production of 1 kg of tea as an example, the production cost can...

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PUM

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Abstract

The present invention relates to preparation process of super low temperature quick frozen tea. Unlike available tea processing method, which processes tea through drying or frying resulting in influence on the look and nutrient loss, the present invention eliminates water from tea through quick freezing at -25--75deg.c and dewatering. The present invention produces tea with good color, smell and taste in simple process and low cost.

Description

technical field [0001] The invention relates to a method for preparing tea leaves. The tea leaves prepared by the method are mellow in color, fragrance, and maintain the original characteristics of the tea leaves. Background technique [0002] As one of the most important traditional drinks for people, tea has a history of thousands of years. It has been enduring for its unique natural quality and function. Now, in the wave of green food surging in the world, tea drinkers all over the world Has exceeded 2 billion people. At present, the global tea planting area is 38 million mu, with an annual output of more than 2.6 million tons of tea. With the development of history and the needs of people's material life, tea varieties are becoming more and more excellent, planting methods are becoming more and more scientific, and processing methods will become more and more advanced. People will pay more and more attention to the internal quality of tea. It is a pity that human being...

Claims

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Application Information

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IPC IPC(8): A23F3/06B65B31/02
Inventor 张培德梁雪保
Owner FUDAN UNIV
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