Preparation method of coconut-fragrance green tea

Abstract

The invention discloses a production method of coconut-flavored green tea. The production method specifically comprises the following steps: step 1, tedding; step 2, performing fixation; step 3, rolling and adding fresh coconuts for complete absorption; step 4, strip tidying; step 5, drying; and 6, obtaining a finished product. The coconut-flavored tea has the beneficial effects that the coconut-flavored tea has unique coconut flavor and mellow taste, and meets the requirements of consumers on novel tea drinks; no artificially synthesized spices or preservatives are added, so that the product is healthy and safe; the preparation method is simple and feasible and suitable for large-scale production; the effects of improving the immune system, preventing cancers, losing weight and improving heart health are achieved.

Description

Technical Field

[0001] The invention relates to the field of tea beverage production, and in particular to a method for producing coconut-flavored green tea. Background Art

[0002] As an ancient and widely consumed beverage, tea occupies an important position in human history. As one of the main categories of tea, green tea is popular for its refreshing taste, rich nutrients and many health benefits. The production process of traditional green tea has been very mature after a long period of development and inheritance. However, with the continuous improvement of people's living standards and the gradual change of consumption concepts, consumers' demand for tea drinks is also constantly changing.

[0003] On the one hand, consumers have higher requirements for the taste and flavor of beverages. Although traditional green tea has a unique tea fragrance, its taste is relatively single and it is difficult to meet the diverse taste needs of modern consumers. In today's highly competitive beverage market, various new beverages emerge in an endless stream, such as coffee, juice, carbonated drinks, etc., which attract a large number of consumers with rich flavors and diverse choices. In contrast, traditional green tea needs to continue to innovate to adapt to market changes.

[0004] On the other hand, consumers are paying more attention to health and natural food. They pay more attention to the raw materials and production process of beverages, and hope to choose healthy beverages without artificial synthetic flavors and preservatives. At the same time, as people pursue a better quality of life, they also have higher expectations for the nutritional value of beverages.

[0005] As a tropical fruit, coconut has a unique aroma and rich nutrients. Coconut is rich in fat, protein, vitamins and minerals, and its coconut meat and coconut juice have high edible value. Combining coconut with green tea to make coconut-flavored green tea can not only bring a new taste experience to consumers, but also meet their needs for health and nutrition.

[0006] At present, although there are some coconut tea drinks on the market, most of them have the following problems: first, the production method is not perfect, resulting in insufficient fusion of coconut flavor and tea flavor, and poor taste; second, some products may add artificial synthetic flavors and preservatives, affecting the health of the drinks; third, there is a lack of standardized production process, and the product quality is uneven. Therefore, it is of great practical significance and market value to develop a coconut green tea with scientific production method, unique taste, and healthy nutrition. Summary of the invention

[0007] In order to solve the above problems, especially to address the deficiencies in the prior art, the present invention provides a method for preparing coconut-flavored green tea which can solve the above problems.

[0008] To achieve the above purpose, the present invention adopts the following technical means:

[0009] A method for making coconut-flavored green tea, the specific method is as follows:

[0010] Step 1: Spread the green

[0011] Spread the freshly picked green tea leaves evenly in a well-ventilated place for spreading;

[0012] Step 2: Finishing

[0013] Put the green tea leaves after the step 1 into the steam-killing machine, and use high-temperature steam to quickly destroy the enzyme activity in the tea leaves to prevent the tea leaves from fermenting; after killing the green tea leaves, take out the green tea leaves immediately and quickly dissipate the heat to prevent the green tea leaves from overheating and affecting the quality;

[0014] Step 3: Knead and add fresh coconut to fully absorb

[0015] Put the green tea leaves after withering in step 2 into a rolling machine for rolling;

[0016] During the rolling process, the pulp of fresh coconut is taken out and put into a juicer to extract coconut milk, the extracted coconut milk is filtered to remove impurities, and then the filtered coconut milk is evenly sprayed on the rolling green tea leaves, so that the green tea leaves can fully absorb the aroma and nutrients of the coconut milk;

[0017] After rolling, take out the green tea leaves and place them in a well-ventilated place to allow the coconut milk in the green tea leaves to further penetrate and blend;

[0018] Step 4: Organize

[0019] Use a stripping machine to sort the green tea leaves after rolling in step 4;

[0020] Step 5: Drying

[0021] Put the green tea leaves sorted in step 4 into a drying machine for drying;

[0022] Step 6: Finished Product

[0023] Step 5: The dried green tea leaves are the finished coconut-flavored green tea. The finished coconut-flavored green tea is screened to remove impurities and unqualified tea leaves.

[0024] Use packaging materials with good sealing performance to package coconut green tea;

[0025] Store the packaged coconut green tea in a dry, cool, ventilated place away from direct sunlight and high temperature.

[0026] In the step 1, the spreading thickness is 2-3 kg per square meter, the spreading environment temperature is 20-25° C., the humidity is 60%-70%, and the spreading time is 4-8 hours.

[0027] A further solution of the present invention is that in the step 1, the spreading thickness is 2-3 kg per square meter, the spreading environment temperature is 20-25° C., the humidity is 60%-70%, and the spreading time is 4-8 hours.

[0028] A further solution of the present invention is that in step 2, the steam temperature is 100-120° C. and the time is 1-2 minutes.

[0029] A further solution of the present invention is that after the green tea leaves are withered in step 2, a fan is used to blow air to dissipate the heat of the green tea leaves.

[0030] A further solution of the present invention is that the kneading time in step three is 20-30 minutes.

[0031] A further solution of the present invention is that the temperature of the strip straightening machine in step 4 is 80-100° C. and the time is 10-15 minutes.

[0032] A further solution of the present invention is that the drying in step 5 is divided into two stages: primary baking and re-baking. The primary baking temperature is controlled at 80-100°C for 20-30 minutes to reduce the moisture content of the green tea leaves to 30%-40%; the re-baking temperature is controlled at 60-80°C for 30-40 minutes to reduce the moisture content of the green tea leaves to 5%-7%.

[0033] A further solution of the present invention is that in step six, the storage temperature is 5-25° C. and the relative humidity is 50%-70%.

[0034] Green tea is rich in polyphenols and other active ingredients that may provide a wide range of health benefits.

[0035] Coconuts are rich in saturated fats, including high levels of lauric acid, as well as magnesium, iron, vitamin C, potassium and fiber.

[0036] Beneficial effects of the present invention:

[0037] 1. The coconut-flavored green tea prepared by the present invention has a unique coconut-flavored flavor and a mellow taste, and meets the needs of consumers for novel tea drinks.

[0038] 2. The present invention uses high-quality green tea and fresh coconut as raw materials, does not add any artificial synthetic spices and preservatives, and is healthy and safe.

[0039] 3. The production method of the present invention is simple and easy to implement and is suitable for large-scale production.

[0040] 4. The coconut-flavored green tea produced by the present invention has the effect of boosting the immune system and preventing cancer. Tea and coconut are often recommended as natural preventive measures and remedies for cancer symptoms because they have complementary antioxidant properties that can give a great boost to the immune system, as does the vitamin C in coconut.

[0041] 5. The coconut-flavored green tea prepared by the present invention has the effect of reducing weight. The main components of tea and coconut can promote metabolism and increase passive burning of fat.

[0042] 6. The coconut-flavored green tea produced by the present invention has the effect of improving heart health. Coconut contains high levels of "good" fats, namely high-density lipoprotein cholesterol and lauric acid, which can help protect you from high blood pressure and coronary heart disease. DETAILED DESCRIPTION

[0043] The technical solution of the present invention is described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0044] Example 1

[0045] A method for making coconut-flavored green tea, the specific method is as follows:

[0046] Step 1: Spread the green

[0047] Spread the freshly picked green tea leaves evenly on a well-ventilated and clean bamboo plaque. The thickness of the spreading should not be too thick, generally 2 kg per square meter is appropriate. Keep the spreading environment temperature at 20°C and the relative humidity at 60%. The spreading time depends on the freshness of the tea leaves and the weather conditions, usually 4 hours. During this process, the moisture in the green tea leaves gradually dissipates, the grassy smell decreases, and the aroma and color of the green tea leaves will also change, preparing for the subsequent processing links.

[0048] Step 2: Finishing

[0049] 1. Put the green tea leaves into the steam killing machine after spreading. Use high-temperature steam to quickly destroy the enzyme activity in the green tea leaves and prevent the green tea leaves from fermenting. The steam temperature is controlled at 100℃ and the time is 1 minute.

[0050] 2. After killing the green tea leaves, take them out immediately to quickly dissipate the heat to prevent the green tea leaves from overheating and affecting their quality. You can spread the green tea leaves in a well-ventilated place or use a fan to blow air and dissipate the heat.

[0051] Step 3: Knead and add fresh coconut to fully absorb

[0052] 1. Put the green tea leaves after withering into the rolling machine for rolling. Adjust the pressure and time of the rolling machine according to the type and quality of the green tea leaves. Generally speaking, the rolling time is 20 minutes, and the pressure is gradually increased to destroy the tea cell structure, so that the juice seeps out and the green tea leaves form a certain shape.

[0053] 2. During the rolling process, take out the fresh coconut pulp and put it into the juicer to extract coconut milk. Filter the extracted coconut milk to remove impurities. Then, spray the filtered coconut milk evenly on the rolling green tea leaves so that the green tea leaves can fully absorb the aroma and nutrients of the coconut milk. You can spray the coconut milk several times to ensure that the green tea leaves are fully absorbed.

[0054] 3. After kneading, take out the green tea leaves and place them in a well-ventilated place to allow the coconut milk in the green tea leaves to further penetrate and blend.

[0055] Step 4: Organize

[0056] 1. Use a stripping machine to straighten the green tea leaves after rolling. The temperature of the stripping machine is controlled at 80℃ for 10 minutes. During the stripping process, the green tea leaves gradually become straight and neat under the action of the machine, and the appearance is more beautiful.

[0057] 2. During the process of sorting the green tea leaves, pay attention to the state of the tea leaves and adjust the temperature and speed of the sorting machine in time to ensure the quality of the green tea leaves.

[0058] Step 5: Drying

[0059] 1. Put the sorted green tea leaves into the drying machine for drying. The drying process is divided into two stages: primary drying and secondary drying. The primary drying temperature is controlled at 80°C for 200 minutes to reduce the moisture content of the green tea leaves to 30%. The secondary drying temperature is controlled at 60°C for 30 minutes to reduce the moisture content of the green tea leaves to 5%.

[0060] 2. Pay attention to ventilation during the drying process to ensure that the green tea leaves are heated evenly to avoid burning or incomplete drying.

[0061] Step 6: Finished Product

[0062] 1. The dried green tea leaves are the finished coconut-flavored green tea. The finished coconut-flavored green tea is screened to remove impurities and unqualified tea leaves.

[0063] 2. Use packaging materials with good sealing performance, such as plastic bags, to package coconut green tea. Pay attention to moisture and odor prevention when packaging to ensure the quality and taste of the tea.

[0064] 3. Store the packaged coconut green tea in a dry, cool, ventilated place, avoid direct sunlight and high temperature environment. The storage temperature should be controlled at 5℃ and the relative humidity should be controlled at 50%.

[0065] Example 2

[0066] A method for making coconut-flavored green tea, the specific method is as follows:

[0067] Step 1: Spread the green

[0068] Spread the freshly picked green tea leaves evenly on a well-ventilated and clean bamboo plaque. The thickness of the spreading should not be too thick, generally 2 kg per square meter is appropriate. Keep the spreading environment temperature at 23°C and the relative humidity at 65%. The spreading time depends on the freshness of the tea leaves and the weather conditions, usually 6 hours. During this process, the moisture in the green tea leaves gradually dissipates, the grassy smell decreases, and the aroma and color of the green tea leaves also change, preparing for the subsequent processing links.

[0069] Step 2: Finishing

[0070] 1. Put the green tea leaves into the steam killing machine after spreading. Use high-temperature steam to quickly destroy the enzyme activity in the green tea leaves and prevent the green tea leaves from fermenting. The steam temperature is controlled at 110℃ and the time is 1 minute.

[0071] 2. After killing the green tea leaves, take them out immediately to quickly dissipate the heat to prevent the green tea leaves from overheating and affecting their quality. You can spread the green tea leaves in a well-ventilated place or use a fan to blow air and dissipate the heat.

[0072] Step 3: Knead and add fresh coconut to fully absorb

[0073] 1. Put the green tea leaves after withering into the rolling machine for rolling. Adjust the pressure and time of the rolling machine according to the type and quality of the green tea leaves. Generally speaking, the rolling time is 25 minutes, and the pressure is gradually increased to destroy the tea cell structure, so that the juice seeps out and the green tea leaves form a certain shape.

[0074] 2. During the rolling process, take out the fresh coconut pulp and put it into the juicer to extract coconut milk. Filter the extracted coconut milk to remove impurities. Then, spray the filtered coconut milk evenly on the rolling green tea leaves so that the green tea leaves can fully absorb the aroma and nutrients of the coconut milk. You can spray the coconut milk several times to ensure that the green tea leaves are fully absorbed.

[0075] 3. After kneading, take out the green tea leaves and place them in a well-ventilated place to allow the coconut milk in the green tea leaves to further penetrate and blend.

[0076] Step 4: Organize

[0077] 1. Use the stripping machine to straighten the green tea leaves after rolling. The temperature of the stripping machine is controlled at 90℃ and the time is 12 minutes. During the stripping process, the green tea leaves gradually become straight and neat under the action of the machine, and the appearance is more beautiful.

[0078] 2. During the process of sorting the green tea leaves, pay attention to the state of the tea leaves and adjust the temperature and speed of the sorting machine in time to ensure the quality of the green tea leaves.

[0079] Step 5: Drying

[0080] 1. Put the sorted green tea leaves into the dryer for drying. The drying process is divided into two stages: primary drying and secondary drying. The primary drying temperature is controlled at 90°C for 25 minutes to reduce the moisture content of the green tea leaves to 35%. The secondary drying temperature is controlled at 70°C for 35 minutes to reduce the moisture content of the green tea leaves to 6%.

[0081] 2. Pay attention to ventilation during the drying process to ensure that the green tea leaves are heated evenly to avoid burning or incomplete drying.

[0082] Step 6: Finished Product

[0083] 1. The dried green tea leaves are the finished coconut-flavored green tea. The finished coconut-flavored green tea is screened to remove impurities and unqualified tea leaves.

[0084] 2. Use packaging materials with good sealing performance, such as plastic bags, to package coconut green tea. Pay attention to moisture and odor prevention when packaging to ensure the quality and taste of the tea.

[0085] 3. Store the packaged coconut green tea in a dry, cool, ventilated place, away from direct sunlight and high temperature environment. The storage temperature should be controlled at 15℃ and the relative humidity should be controlled at 60%.

[0086] Example 3

[0087] A method for making coconut-flavored green tea, the specific method is as follows:

[0088] Step 1: Spread the green

[0089] Spread the freshly picked green tea leaves evenly on a well-ventilated and clean spreading rack. The thickness of the spreading should not be too thick, generally 3 kg per square meter is appropriate. Keep the spreading environment temperature at 25℃ and the relative humidity at 70%. The spreading time depends on the freshness of the tea leaves and the weather conditions, usually 8 hours. During this process, the moisture in the green tea leaves gradually dissipates, the grassy smell decreases, and the aroma and color of the green tea leaves also change, preparing for the subsequent processing links.

[0090] Step 2: Finishing

[0091] 1. Put the green tea leaves into the steam killing machine after spreading. Use high-temperature steam to quickly destroy the enzyme activity in the green tea leaves and prevent the green tea leaves from fermenting. The steam temperature is controlled at 120℃ and the time is 2 minutes.

[0092] 2. After killing the green tea leaves, take them out immediately to quickly dissipate the heat to prevent the green tea leaves from overheating and affecting their quality. You can spread the green tea leaves in a well-ventilated place or use a fan to blow air and dissipate the heat.

[0093] Step 3: Knead and add fresh coconut to fully absorb

[0094] 1. Put the green tea leaves after withering into the rolling machine for rolling. Adjust the pressure and time of the rolling machine according to the type and quality of the green tea leaves. Generally speaking, the rolling time is 30 minutes, and the pressure is gradually increased to destroy the tea cell structure, so that the juice seeps out and the green tea leaves form a certain shape.

[0095] 2. During the rolling process, take out the fresh coconut pulp and put it into the juicer to extract coconut milk. Filter the extracted coconut milk to remove impurities. Then, spray the filtered coconut milk evenly on the rolling green tea leaves so that the green tea leaves can fully absorb the aroma and nutrients of the coconut milk. You can spray the coconut milk several times to ensure that the green tea leaves are fully absorbed.

[0096] 3. After kneading, take out the green tea leaves and place them in a well-ventilated place to allow the coconut milk in the green tea leaves to further penetrate and blend.

[0097] Step 4: Organize

[0098] 1. Use a stripping machine to straighten the green tea leaves after rolling. The temperature of the stripping machine is controlled at 100℃ for 15 minutes. During the stripping process, the green tea leaves gradually become straight and neat under the action of the machine, and the appearance is more beautiful.

[0099] 2. During the process of sorting the green tea leaves, pay attention to the state of the tea leaves and adjust the temperature and speed of the sorting machine in time to ensure the quality of the green tea leaves.

[0100] Step 5: Drying

[0101] 1. Put the sorted green tea leaves into the dryer for drying. The drying process is divided into two stages: primary drying and secondary drying. The primary drying temperature is controlled at 100°C for 30 minutes to reduce the moisture content of the green tea leaves to 40%. The secondary drying temperature is controlled at 80°C for 40 minutes to reduce the moisture content of the green tea leaves to 7%.

[0102] 2. Pay attention to ventilation during the drying process to ensure that the green tea leaves are heated evenly to avoid burning or incomplete drying.

[0103] Step 6: Finished Product

[0104] 1. The dried green tea leaves are the finished coconut-flavored green tea. The finished coconut-flavored green tea is screened to remove impurities and unqualified tea leaves.

[0105] 2. Use packaging materials with good sealing performance, such as iron cans, to package coconut green tea. When packaging, pay attention to moisture and odor prevention to ensure the quality and taste of the tea.

[0106] 3. Store the packaged coconut green tea in a dry, cool, ventilated place, away from direct sunlight and high temperature environment. The storage temperature should be controlled at 25℃ and the relative humidity should be controlled at 70%.

[0107] The examples given in the present invention are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here, and the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A method for preparing coconut-flavored green tea, characterized in that: The specific method is as follows: Step 1: Spread the green Spread the freshly picked green tea leaves evenly in a well-ventilated place for spreading; Step 2: Finishing Put the green tea leaves after the step 1 into the steam-killing machine, and use high-temperature steam to quickly destroy the enzyme activity in the tea leaves to prevent the tea leaves from fermenting; after killing the green tea leaves, take out the green tea leaves immediately and quickly dissipate the heat to prevent the green tea leaves from overheating and affecting the quality; Step 3: Knead and add fresh coconut to fully absorb Put the green tea leaves after withering in step 2 into a rolling machine for rolling; During the rolling process, the pulp of fresh coconut is taken out and put into a juicer to extract coconut milk, the extracted coconut milk is filtered to remove impurities, and then the filtered coconut milk is evenly sprayed on the rolling green tea leaves, so that the green tea leaves can fully absorb the aroma and nutrients of the coconut milk; After rolling, take out the green tea leaves and place them in a well-ventilated place to allow the coconut milk in the green tea leaves to further penetrate and blend; Step 4: Organize Use a stripping machine to sort the green tea leaves after rolling in step 4; Step 5: Drying Put the green tea leaves sorted in step 4 into a drying machine for drying; Step 6: Finished Product Step 5: The dried green tea leaves are the finished coconut-flavored green tea. The finished coconut-flavored green tea is screened to remove impurities and unqualified tea leaves. Use packaging materials with good sealing performance to package coconut green tea; Store the packaged coconut green tea in a dry, cool, ventilated place away from direct sunlight and high temperature. In the step 1, the spreading thickness is 2-3 kg per square meter, the spreading environment temperature is 20-25° C., the humidity is 60%-70%, and the spreading time is 4-8 hours.

2. The method for making coconut-flavored green tea according to claim 1, characterized in that: In the step 1, the spreading thickness is 2-3 kg per square meter, the spreading environment temperature is 20-25° C., the humidity is 60%-70%, and the spreading time is 4-8 hours.

3. The method for making coconut-flavored green tea according to claim 1, characterized in that: In the step 2, the steam temperature is 100-120° C. and the time is 1-2 minutes.

4. The method for making coconut-flavored green tea according to claim 1, characterized in that: After the green tea leaves are withered in step 2, a fan is used to blow air to dissipate heat from the green tea leaves.

5. The method for making coconut-flavored green tea according to claim 1, characterized in that: The kneading time in the step 3 is 20-30 minutes.

6. The method for making coconut-flavored green tea according to claim 1, characterized in that: In the step 4, the temperature of the strip straightening machine is 80-100° C. and the time is 10-15 minutes.

7. The method for making coconut-flavored green tea according to claim 1, characterized in that: The drying in step 5 is divided into two stages: primary drying and secondary drying. The primary drying temperature is controlled at 80-100° C. for 20-30 minutes to reduce the moisture content of the green tea leaves to 30%-40%. The secondary drying temperature is controlled at 60-80° C. for 30-40 minutes to reduce the moisture content of the green tea leaves to 5%-7%.

8. The method for making coconut-flavored green tea according to claim 1, characterized in that: In step 6, the storage temperature is 5-25° C. and the relative humidity is 50%-70%.