CN106387126A - Production method of green tea low in cost, green and high in aroma - Google Patents
Production method of green tea low in cost, green and high in aroma Download PDFInfo
- Publication number
- CN106387126A CN106387126A CN201610799557.5A CN201610799557A CN106387126A CN 106387126 A CN106387126 A CN 106387126A CN 201610799557 A CN201610799557 A CN 201610799557A CN 106387126 A CN106387126 A CN 106387126A
- Authority
- CN
- China
- Prior art keywords
- green tea
- leaf
- microwave
- green
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a production method of green tea low in cost, green and high in aroma. The production method comprises the following steps of (1) performing spreading for cooling: taking fresh tea leaves, and spreading the taken tea leaves for cooling for 7-9 hours so that the water content is reduced to 65-70%; (2) performing microwave fixation: performing microwave fixation on the fresh leaves which are spread for cooling in the step (1) so as to obtain fixation leaves of which the water content is 50-55%: (3) performing primary rolling: performing primary rolling on the fixation leaves; (4) performing secondary microwave fixation: performing microwave supplementary fixation on the primary fixation leaves once again so as to obtain secondary fixation leaves of which the water content is 40-45%: (5) performing secondary re-rolling: performing secondary rolling on the secondary fixation leaves so as to obtain shaping leaves; and (6) performing vacuum drying: performing vacuum drying on the shaping leaves after the secondary re-rolling so as to obtain the green tea of which the water content is 5-7% finally. The green tea is emerald green and compact in shape, tender green and bright in soup color, fresh, refreshing and mellow in taste, tender green and bright in leaf bases, strong in fragrance, and fresh and tender.
Description
Technical field
The present invention relates to tea producing method technical field, a kind of specifically disclosed producer of the low cost green high-quality slender joss stick green tea of guarantor
Method.
Background technology
Green tea is the main production teas of China, and yield and consumption figure are all larger.Contain multiple needed by human in green tea
Nutritional labeling, such as tea polyphenols, aminoacid, soluble sugar etc..These compositions have higher nutritive value, drug action and guarantor
Health-care function, drinks tea and is beneficial to health and longevity.
During Green Tea Processing, completing is the first procedure of just system, and the operation that completes plays to green tea profile and quality
Key effect, fresh leaf passes through green removing in high temperature, destroys the activity of enzyme in tea fresh leaves, prevents Polyphenols of Tea oxidation, with
Prevent leaf from reddening, the part moisture in evaporation leaf, makes leaf deliquescing, be that tea-leaf forming creates conditions simultaneously.Have various at present
Complete mode, and for example pot is fried and completed, roller fixation, steam beating and microwave deactivation of enzyme etc., and the various modes that complete are in production cost, green
All pluses and minuses in the quality such as tea sense organ and biochemical component.
Drying is the last one procedure of green tea preliminary working it is therefore intended that forming the color and luster of green tea, fragrance, taste further
Taste, and be fixed, this technique has vital impact to the quality of green tea.Various drying modes are had for example to fry at present
Dry, drying, vacuum drying, lyophilization etc..
There is the document of many complete, be dried etc. with regard to green tea technical studies at present, such as patent CN1593172A discloses
A kind of processing method of abrasive flat type green-tea, including fresh leaf grade collection, cool place spread, complete, spreading for cooling, screening, manage bar, stand
Cool, shaping, drying, packaging, complete as microwave deactivation of enzyme, in Folium Camelliae sinensis after completing, water content is between 20%～30%, dry and are also
Microwave sterilizating is dried, and the water content in tea after drying is 5%～8%.But this patent does not have quality and the sense of open green tea
Official's effect.
Patent CN103222513A also discloses that a kind of preparation method of high-scent green tea：Including stand green grass or young crops, cartridge type green-keeping machine
Complete, microwave is secondary completes, kneads molding, airing, parch Titian, far infrared flavouring step, microwave is secondary complete after increase
Airing technique can be effectively increased the fresh refreshing degree of millet paste flavour and dense alcoholic degree, improves the fragrance of Folium Camelliae sinensis, but this preparation method
Relatively complicated, secondary complete after increased airing step again, later stage Titian, aromatizing process are also more, and production cost is high, and
The biochemical component quality of green tea is also unknown.
Patent CN102488034A discloses a kind of production technology of green tea：Including airing, complete, knead and be dried four roads
Operation, wherein completes as microwave deactivation of enzyme, is dried as drier although this patent claims Folium Camelliae sinensis nutritional quality, color and luster and perfume (or spice)
Gas all reaches high-quality level, but the various qualities of Folium Camelliae sinensis are not enough.
Also have many periodical literatures that the de-enzyming process of green tea, drying process etc. are studied, study various techniques and
Its specific technological parameter impact to qualities such as green tea sense organ, nutritional labelings, but mutual lance between many results of study
Shield.How to take at low cost as far as possible simple production technology to prepare sense organ, the green tea of excellent quality still do not solve.
The therefore all excellent process for producing green tea of a kind of low cost of demand, green tea sense organ, quality, the green tea of this technique productions
Profile, soup look, fragrance, flavour and leaf bottom are in higher level.
Content of the invention
In order to solve above-mentioned technical problem, the present invention provides a kind of low cost to protect the production method of green high-quality slender joss stick green tea.This life
Product method using microwave deactivation of enzyme, just rub, secondary microwave completes, rub up vacuum drying drying technology again, production cost is more cheap,
The green tea profile consolidation producing is emerald green, and soup look is light green bright, fresh taste alcohol and, leaf bottom is light green bright, and fragrance is high-quality slender joss stick fresh and tender,
Sensory's level is high.
The present invention provides a kind of low cost to protect the production method of green high-quality slender joss stick green tea, comprises the steps：
(1) airing：Take fresh tea leaf, airing 7-9 hour is so as to water content is down to 65-70%；
(2) microwave deactivation of enzyme：Fresh leaf after above-mentioned steps (1) airing is carried out microwave deactivation of enzyme, obtaining water content is 50-55%
Water-removing leaves；
(3) just rub：Water-removing leaves is tentatively kneaded；
(4) secondary microwave completes：Above-mentioned leaf of just rubbing is carried out microwave and mends killing again, obtain that water content is 40-45% two
Secondary water-removing leaves；
(5) secondary rub again：Secondary water-removing leaves is carried out secondary rub again, obtain molding leaf；
(6) vacuum drying：By secondary rub again after molding leaf, dry under vacuo, finally giving moisture content is 5-7%
Green tea.
Preferably, throwing leaf amount in described microwave deactivation of enzyme step is 35-55g, and microwave power is 600-750W, during microwave deactivation of enzyme
Between be 120-180s, fixing temperature be 145-155 DEG C.
Preferably, described just rubbing in step throws leaf amount for 55-65g, and the time is 10-20min.
Preferably, described secondary microwave completes and throws leaf amount 60-80g in step, and microwave power is 400-550W, microwave deactivation of enzyme
Time is 60-120s, and fixing temperature is 135-145 DEG C.
Preferably, described secondary rubbing again throws leaf amount for 70-80g in step, and the time is 20-40min.
The quality of fresh leaf quality, also can be related to the quality of green tea finished product, in order to ensure preparing the green tea of excellent quality,
It is preferably ensured that the tenderness of fresh leaf, cleanliness and freshness.First, fresh tea leaf can be carried out for 1 bud 1 leaf, and 1 bud 2 leaf is carried out, or single
Bud, a bud SANYE and tender can have very low amount ratio to folder leaf, but can not be many.Requirement is no insect bite, no rainwater attachment, inorganic
Tool damages, and can not be unqualified fresh leaf and the debris such as single leaf, purple bud, frost bud, fish leaf, scale in addition.General plucking time is 3
The middle of the month is to late June.Secondly, fresh leaf will be classified, and accomplishes successively tender stacking always.
During fresh tea leaf airing, water content reduces, and the usual airing time is longer, and fresh leaf water content is lower.Fresh leaf tea during airing
Polyphenol content has reduced, and aminoacid can show a rising trend with the prolongation of airing time, leads to phenol/ammonia ratio can reduce.Stand
Dry in the air and also can increase the fresh alcoholic degree of green tea millet paste, concentration, and mitigate bitter taste.Fresh leaf should be by different kinds, tenderness, different harvesting
Time spreads respectively on bamboo mat, leaf-spreading thickness 2-3cm, should operate light and handy, in case blade injury causes red stalk red autumnal leaves when spreading
And affect green tea quality.
Completing is the first procedure of green tea preliminary working, is also the operation of most critical, concerns into tea color, flavour.Complete
Purpose be using high temperature be passivated polyphenol oxidase enzyme activity, prevent leaf redden simultaneously evaporation leaf in part moisture make leaf
Sub- deliquescing, retains green tea taste substance and should have color and luster, distribute part grass gas simultaneously, appear tea perfume, and appropriate dehydration makes leaf
Son softness is kneaded with profit.Wherein, the critical temperature of polyphenol oxidase heat inactivation is 60 DEG C～65.5 DEG C, and fresh leaf to be stoped is because of enzymatic
Oxidation and red change are it is necessary to promptly long make water-removing leaves temperature rise to about 80 DEG C of degree within 2min, and continue 1min,
Therefore, the process of completing must make fresh leaf be brought rapidly up.
When microwave deactivation of enzyme is carried out to fresh leaf, contain higher moisture in fresh leaf, and water is stronger to the absorbability of microwave, energy
Polarized in microwave electric field, and constantly change polarity orientation with the frequency of electromagnetic field and make vibration at high speed, produce frictional heat,
So that Folium Camelliae sinensis are overall in microwave heating, substantial amounts of hydrone is finally made to escape from fresh leaf and be taken away by evaporation.
Microwave heating is rapid, uniformity, using this characteristic, Folium Camelliae sinensis can be made to be rapidly heated, reach passivation polyphenol oxidase
The critical point temperature of enzyme PPO, accelerates the migration of Folium Camelliae sinensis constitution water, is very suitable for green tea de-enzyming process.Using microwave deactivation of enzyme tool
There is some advantage following：First, microwave heating speed is several times to tens times of conventional heating speed, therefore heats up rapid, kills
The blue or green time is short, can greatly improve the efficiency that completes；Secondly, microwave deactivation of enzyme can realize homogeneous heating, kill even kill, microwave does not have
High temperature heat source, and direction of heat transfer is consistent with the direction of wet transmission, can kill even killing, it is to avoid vexed Huang, Jiao Ye, outer dry and wet etc.
Phenomenon；Again, adopt the microwave deactivation of enzyme can be with energy saving, the thermal efficiency is high, and microwave heating is that electromagnetic wave directly transfers energy to
Folium Camelliae sinensis, without the conduction of the media such as the bottom of a pan, cylinder, air, energy loss is more traditional to complete, drying mode is all few, the thermal efficiency
Height, energy saving；Finally, microwave deactivation of enzyme can also realize sterilizing environmental protection, sanitation and hygiene, because microwave has sterilization in itself and makees
With producing it is ensured that the health of green tea finished product therefore, it is possible to realize sanitation and hygiene.
Water-removing leaves through suitable spreading for cooling so as to distribute moisture steam, can be kneaded after dropping to suitable degree by temperature.Rub
Twist with the fingers method by the leaf Wen Laiding before kneading, heat can be divided into rub, temperature rub up cold rub three kinds, three kinds of methods cut both ways, and have
Use.It is, in general, that tender leaf wants temperature to rub (Ye Wen is 40 DEG C about), and preferably, because tender leaf is after completing, the activity of enzyme is broken
Bad, rubbed using temperature and not only will not change quality and color and luster because of oxidation, and be conducive to rubbing tight one-tenth bar, take into account endoplasm and profile.
Old leaf wants heat to rub preferably, and water-removing leaves is thrown immediately after taking the dish out of the pot and rubbed, and makes leaf soft by heating power, is easy to be rolled into bar shaped.Rub as cold
(Ye Wen is close to room temperature), seldom adopts usually, because bar rope is difficult to rub tight, the easily red stalk red autumnal leaves of appearance.Additionally, adding during kneading in technique
Pressure is suitable, and the principle kneading middle pressurization is light-weight-light, i.e. gently pressure, middle pressure pneumatics weight pine kneadding
Twist with the fingers, never unexpected weight, one is pressed onto bottom, and otherwise leaf can not roll up bar, affects good looking appearance, the tea juice rubbed out can not be fine
Absorb in tea bar, cause run off, affect into tea flavour thin.
We carry out first rubbing up after de-enzyming process twice respectively and rub again, are conducive to improving tea leaf quality.Generally pass through sense
Official's evaluation measures the quality quality to judge green tea.The sensory of green tea generally includes five factors, that is, profile, soup look, fragrance,
Flavour and leaf bottom, typically pass through weighting method and carry out Comprehensive Assessment, the weighted number of each factor respectively 0.3,0.1,0.25,
0.25、0.1.
The nutrient such as tea polyphenols, caffeine, aminoacid, soluble sugar, water extraction is contained in green tea.Green tea flavour is constituted
Composition mainly include bitter taste and constringent tea polyphenols (mainly catechin, flavonoid, about green tea dry weight
15%-25%), (mainly theanine, glutamic acid, aspartic acid, arginine etc., accounts for green tea dry weight the aminoacid of delicate flavour
1%-4%), have the caffeine of bitterness and pleasantly sweet soluble sugar etc..Wherein, tea polyphenols are the main of green tea millet paste concentration
Material, aminoacid is the main matter of green tea millet paste freshness, and the ratio (i.e. phenol/ammonia ratio) of polyphenol content and amino acid content
The alcoholic degree of green tea flavour can be reflected.In general, the green tea flavour of quality better shows as alcohol, fresh, dense.
In de-enzyming process, throwing leaf amount, fixation time, fixing temperature, microwave power are the principal elements affecting fixation effect.
Using different above-mentioned several parameters that complete, the various sense organs of the finished product green tea obtaining can be otherwise varied.We have discovered that, only
When carrying out a microwave deactivation of enzyme, the profile of finished product green tea, soup look, flavour and leaf bottom all can be impacted, and sense organ comprehensively evaluates level
Can reduce.And carry out after secondary benefit completes using microwave, and the above-mentioned various sense organ levels liftings of green tea, such as profile is by still tightly green
Profit level rises to the emerald green level of consolidation, soup look by limpid rise to light green bright, flavour become more alcohol and, leaf bottom is also more
Bright light green.
Additionally, we are also optimized to microwave de-enzyming process parameter twice, find to adopt the specific technique of the present invention
Parameter can prepare the green tea of more preferable quality.
Drying is the last one procedure in green tea preliminary working, concerns into fragrance and the storage time of tea.Commonly use at present
Drying means are tradition drying and microwave drying etc..The research discovery of the present invention is although microwave deactivation of enzyme can bring green tea quality
Numerous raisings, but carry out microwave drying again after microwave deactivation of enzyme, be unfavorable for the lifting of green tea fragrance.And purely adopt traditional
Drying means, drying time is again long, and energy expenditure is more, and efficiency comparison is low, and fragrance is not enough, and adopts the present invention's
Vacuum drying means, efficiently can be lifted and retain the fragrance of green tea in mental retardation ground.
Described vacuum drying can directly be dried certain time at a suitable temperature, such as dry 8- at 55-80 DEG C
10 hours, to realize the specified moisture content of Folium Camelliae sinensis.It is furthermore preferred that being vacuum dried using temperature-gradient method means, for example, first exist
Dry 6-8 hour at 55-65 DEG C, then dry 1-2 hour at 70-80 DEG C.
Using above-mentioned two stage vacuum drying, so that the molding leaf after kneading first more slowly continues volatilization moisture,
And continue to rise high-temperature in the later stage, dry the short period, while reducing moisture further, be conducive to the reservation of tea aroma, make
Green tea is strongly fragrant, flavour is mellow, and low moisture is beneficial to long-term preservation simultaneously.
Beneficial effects of the present invention have：
1st, the mode that completes killed using microwave deactivation of enzyme and secondary microwave benefit, and by controlling the technological parameter of the process that completes,
The sensory evaluation scores of finished product green tea can be significantly improved so that green tea profile more consolidation is emerald green, soup look is more light green bright, and flavour is more
Plus alcohol is with leaf bottom is more light green bright.
2nd, adopt the drying mode of vacuum drying, than traditional direct drying and the recent microwave drying mode occurring,
More can retain and be lifted the fragrance of green tea, and efficiently can reduce water content in mental retardation ground, and then the holding time of green tea can be extended.
3rd, complete and secondary complete after carry out respectively just rubbing up the secondary technique rubbed again, can improve into light green further
The organoleptic quality of tea and fragrance.
4th, due to employing the production technology of the present invention, green tea sense organ five factor of preparation is in high level.Can be with
Green high-quality slender joss stick green tea is protected in lower cost preparation.
Specific embodiment
This can be well understood to further by the specific embodiment and comparing embodiment of invention now given below
Bright, but they are not limitation of the invention.In specific embodiment and comparing embodiment, the part of not narration in detail is to adopt
Prior art, known technology means and industry standard obtain.
In following embodiment and comparative example experiment, the temperature of each operation stage, determination of water, sensory repeat three
Secondary, take its meansigma methods.
Determination of water adopts GB/T 8304-2002 (103 DEG C of ± 2 DEG C of constant weight methods) conventional ovens algoscopy to measure sample tea
Water content and SC-10 moisture test apparatus measure the water content in product.
The organoleptic quality of all finished product green tea is evaluated and is evaluated laboratory in standard and carry out, using GB/T 14487-2002 (tea
Leaf sensory review's term) profile of tea sample, soup look, fragrance, flavour, five, the leaf bottom factor are evaluated, the power of five factors
Account for 30%, 10%, 25%, 25%, 10% again respectively, after weighting, calculate quality total score.
Embodiment 1
Prepare green tea using technique is produced by below：
(1) raw material is simple bud, collects by several times in the bamboo plaque that airing is cleaned at shady and cool ventilation, airing 7 is little after leaf picking
When, its water content is down to 70%.
(2) microwave deactivation of enzyme：The good fresh leaf of airing is put into microwave deactivation of enzyme machine and carries out microwave deactivation of enzyme, using the beautiful microwave in Guangdong
The M700 microwave oven of stove Manufacturing Co., Ltd, throwing leaf amount is 35g, and microwave power is 600W, and fixation time is 120s, and control completes
Temperature is 145 DEG C.Now the water content of water-removing leaves is 52%.
(3) just rub：Water-removing leaves is tentatively kneaded, using 255 type kneading machines, carries out temperature and rub, throwing leaf amount is 60g, when
Between 15min.
(4) secondary microwave completes：Above-mentioned water-removing leaves is carried out again with microwave benefit kill, equally adopt M700 microwave oven, throw leaf
Measure as 60g, microwave power is 400W, fixation time is 60s, control fixing temperature to be 135 DEG C.The water content of secondary water-removing leaves is
45%.
(5) secondary rub again：Secondary water-removing leaves is carried out secondary knead, obtain molding simple bud.Equally kneaded using 255 types
Machine, throwing leaf amount is 75g, and the time is 30min.
(6) dry：The DZF-6501 type vacuum drying oven being produced using upper Nereid grand testing equipment company limited, will knead
Molding simple bud afterwards, is vacuum dried 8 hours at 55 DEG C, finally gives the green tea that moisture content is 7%.
Product is carried out with five factor sensory, i.e. profile, soup look, fragrance, flavour and leaf bottom, the evaluation knot of finished product green tea
Fruit is as shown in table 3.
Embodiment 2-8
, substantially with embodiment 1, fresh leaf species, the difference of specific process parameter are referring to technique bar in table 1 for green-tea making technique
Part.
The review result of finished product green tea is also shown in Table 3.
Comparative example 1-8
Green-tea making technique, substantially with embodiment 1, differs only in part concrete technology step and parameter, referring in table 2
Process conditions.Wherein in comparative example 7, baking step is the common drying under non-vacuum condition, is had using the grand testing equipment of upper Nereid
The DHG-9070A type electric heating constant-temperature blowing drying box that limit company produces.Adopt microwave drying mode in comparative example 8, still adopt wide
The M700 microwave oven of the beautiful microwave oven Manufacturing Co., Ltd in east, microwave power is 750W, and drying time is 10 minutes (min).Become
The review result of light green tea is also shown in Table 3.
Table 1 green-tea making technique
Table 2 green-tea making technique
Table 3 green tea organoleptic quality
By the contrast of embodiment 1 and comparative example 1 can be seen that when lack secondary microwave complete step when, finished product green tea
Profile, soup look, flavour and leaf bottom all effected, quality reduces.Be can be seen that by the contrast of embodiment 2-5 and comparative example 2-5 and work as
When microwave de-enzyming process parameter does not take the numerical range of the application, the profile of finished product green tea, soup look, flavour and leaf bottom are all by shadow
Ring, quality reduces.Be can be seen that by the contrast of embodiment 6 and comparative example 6 and do not take this Shen when secondary microwave de-enzyming process parameter
During numerical range please, the profile of finished product green tea, soup look, flavour and leaf bottom all effected, quality reduces.By embodiment 7-8 and
The contrast of comparative example 7-8 can be seen that the application and adopts vacuum drying technique, compared to traditional common drying, newer micro-
Ripple drying process, can improve the flavouring essence quality of finished product green tea.Therefore, using the preparation technology of the present invention can prepare profile,
Soup look, fragrance, flavour and leaf bottom are in the green tea of high-caliber high-quality.
Above disclosed be only the preferred embodiments of the present invention, certainly the right of the present invention can not be limited with this
Scope, the equivalent variations therefore made according to scope of the present invention patent, still belong to the scope that the present invention is covered.
Claims (9)
1. a kind of low cost protect green high-quality slender joss stick green tea production method it is characterised in that：Comprise the steps：(1) airing：Take fresh
Folium Camelliae sinensis, airing 7-9 hour is so as to water content is down to 65-70%；(2) microwave deactivation of enzyme：By the fresh leaf after above-mentioned steps (1) airing
Carry out microwave deactivation of enzyme, obtain the water-removing leaves that water content is 50-55%；(3) just rub：Water-removing leaves is tentatively kneaded；(4) secondary
Microwave deactivation of enzyme：Above-mentioned water-removing leaves of just rubbing is carried out microwave and mend killing again, obtains the secondary water-removing leaves that water content is 40-45%；(5)
Secondary rub again：Secondary water-removing leaves is carried out secondary rub again, obtain molding leaf；(6) vacuum drying：By secondary rub again after molding
Leaf, dries under vacuo, finally gives the green tea that moisture content is 5-7%.
2. green tea producing process according to claim 1 it is characterised in that：Throwing leaf amount in described microwave deactivation of enzyme step is
35-55g, microwave power is 600-750W, and the microwave deactivation of enzyme time is 120-180s, and fixing temperature is 145-155 DEG C.
3. green tea producing process according to claim 1 it is characterised in that：Described just rubbing in step throws leaf amount for 55-
65g, the time is 10-20min.
4. green tea producing process according to claim 1 it is characterised in that：Described secondary microwave completes and throws leaf amount in step
60-80g, microwave power is 400-550W, and the microwave deactivation of enzyme time is 60-120s, and fixing temperature is 135-145 DEG C.
5. green tea producing process according to claim 1 it is characterised in that：Described secondary rub again in step throw leaf amount be
70-80g, the time is 20-40min.
6. green tea producing process according to claim 1 it is characterised in that：Described vacuum drying step is at 55-80 DEG C
Lower drying 8-10 hour.
7. green tea producing process according to claim 1 it is characterised in that：First in 55-65 in described vacuum drying step
Dry 6-8 hour at DEG C, then dry 1-2 hour at 70-80 DEG C.
8. green tea producing process according to claim 1 it is characterised in that：Described fresh tea leaf is for mid-March to 6 below the moon
1 bud 1 leaf that ten days plucks is carried out, and 1 bud 2 leaf is carried out, or simple bud.
9. green tea producing process according to claim 1 it is characterised in that：In described airing step, fresh tea leaf should be by
Different kind, tenderness, different plucking time spread respectively on bamboo mat, leaf-spreading thickness 2-3cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610799557.5A CN106387126A (en) | 2016-08-31 | 2016-08-31 | Production method of green tea low in cost, green and high in aroma |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610799557.5A CN106387126A (en) | 2016-08-31 | 2016-08-31 | Production method of green tea low in cost, green and high in aroma |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387126A true CN106387126A (en) | 2017-02-15 |
Family
ID=57998312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610799557.5A Pending CN106387126A (en) | 2016-08-31 | 2016-08-31 | Production method of green tea low in cost, green and high in aroma |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387126A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094926A (en) * | 2017-06-15 | 2017-08-29 | 陕西东裕生物科技股份有限公司 | Hanzhong celestial being milli tealeaves and its processing method |
| CN108432923A (en) * | 2018-04-27 | 2018-08-24 | 柳城县国营伏虎华侨农场茶厂 | A kind of mulberry leaf green tea and its preparation process |
| CN109042935A (en) * | 2018-07-10 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | The manufacturing method of dog bull brain green tea |
| CN109497193A (en) * | 2019-01-18 | 2019-03-22 | 甘肃农业大学 | A method of high-perfume type Radix Codonopsis leaf green tea is processed using microwave technology |
| CN109793086A (en) * | 2019-01-27 | 2019-05-24 | 甘肃农业大学 | A kind of processing method of microwave Radix Astragali leaf green tea |
| CN112293513A (en) * | 2020-11-18 | 2021-02-02 | 湖南省求喜茶业有限公司 | Preparation method of compressed green tea and green tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653175A (en) * | 2008-08-23 | 2010-02-24 | 宋百满 | Method for processing green tea by microwaves |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN104663934A (en) * | 2015-03-19 | 2015-06-03 | 曾次炎 | Green tea preparation method |
-
2016
- 2016-08-31 CN CN201610799557.5A patent/CN106387126A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653175A (en) * | 2008-08-23 | 2010-02-24 | 宋百满 | Method for processing green tea by microwaves |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN104663934A (en) * | 2015-03-19 | 2015-06-03 | 曾次炎 | Green tea preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 刘晓东等: "低温真空干燥方法对名优绿茶色泽的影响", 《广东农业科学》 * |
| 赖凌凌等: "微波加热技术应用于名优绿茶加工的研究综述", 《中国茶叶加工》 * |
| 魏巍: "不同干燥技术对绿茶品质影响的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094926A (en) * | 2017-06-15 | 2017-08-29 | 陕西东裕生物科技股份有限公司 | Hanzhong celestial being milli tealeaves and its processing method |
| CN108432923A (en) * | 2018-04-27 | 2018-08-24 | 柳城县国营伏虎华侨农场茶厂 | A kind of mulberry leaf green tea and its preparation process |
| CN108432923B (en) * | 2018-04-27 | 2021-05-14 | 柳城县国营伏虎华侨农场茶厂 | Mulberry leaf green tea and preparation process thereof |
| CN109042935A (en) * | 2018-07-10 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | The manufacturing method of dog bull brain green tea |
| CN109497193A (en) * | 2019-01-18 | 2019-03-22 | 甘肃农业大学 | A method of high-perfume type Radix Codonopsis leaf green tea is processed using microwave technology |
| CN109793086A (en) * | 2019-01-27 | 2019-05-24 | 甘肃农业大学 | A kind of processing method of microwave Radix Astragali leaf green tea |
| CN112293513A (en) * | 2020-11-18 | 2021-02-02 | 湖南省求喜茶业有限公司 | Preparation method of compressed green tea and green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387126A (en) | Production method of green tea low in cost, green and high in aroma | |
| CN103109940B (en) | Dark tea processing method | |
| CN101933543B (en) | Process for preparing white tea | |
| CN101658226B (en) | Production process of angelica keiskei koidzumi tea | |
| CN106578162A (en) | Processing method of Laoshan green tea | |
| CN108402242A (en) | A kind of processing method of Hawk tea black tea | |
| CN104886563A (en) | Manufacturing technology for processing directly edible dried inch segments of Dendrobium candidum Wall.ex Lindl. | |
| CN109588509A (en) | A method of using summer and autumn fresh tea leaves processing flowers and fruits odor type without bitter taste yellow tea | |
| CN101933542B (en) | Technical process for preparing Yangxian Xueya tea | |
| CN112715702A (en) | Method for processing cinnamon black tea from fresh cinnamon leaves | |
| CN106665992A (en) | Processing method of tibet plateau wild dasiphora fruticosa, dasiphora fruticosa tea and application thereof | |
| JP4547480B2 (en) | Tea, tea tea beverage and method for producing the same | |
| CN109730169A (en) | Black tea removes the drying means of moisture content by distilling from vacuum freezing | |
| CN104397216A (en) | Processing technology of green tea | |
| WO2023179287A1 (en) | New method for processing oriental beauty tea instead of processing by biting fresh leaves by empoasca flavescens | |
| CN106387125A (en) | Production method of high-nutrition good-taste green tea | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN107593948A (en) | A kind of tea frying method | |
| CN110973300A (en) | Processing method of golden kwan-yin high-aroma innovative black tea | |
| CN106035774A (en) | Tea processing method | |
| CN106417687A (en) | Processing method of cooked green scented tea | |
| CN107279397B (en) | Preparation method of chimonanthus salicifolius tea | |
| CN104322722A (en) | Green tea processing technology by employing segmentation quick-cooling type | |
| CN107006639A (en) | A kind of green tea processing method | |
| CN113854371A (en) | Yellow tea and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |
|
| RJ01 | Rejection of invention patent application after publication |