CN106615355A - Making technology of cold-brewed Mingqian tea - Google Patents
Making technology of cold-brewed Mingqian tea Download PDFInfo
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- CN106615355A CN106615355A CN201611014156.0A CN201611014156A CN106615355A CN 106615355 A CN106615355 A CN 106615355A CN 201611014156 A CN201611014156 A CN 201611014156A CN 106615355 A CN106615355 A CN 106615355A
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- 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
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention relates to a making technology of cold-brewed Mingqian tea. The making technology comprises the following steps of firstly, drying Mingqian Longjing green tea and Mingqian Xinyang tippy tea, performing refrigerating wall-breaking, performing air pressure wall-breaking, and then mixing the wall-broken Mingqian Longjing green tea with the wall-broken Mingqian Xinyang tippy tea for air pressure wall-breaking, so that nutrient components in the Mingqian Longjing green tea and the Mingqian Xinyang tippy tea are easily extracted and merged into cold water, the tea fragrance and the tea flavor of the Mingqian Longjing green tea and the Mingqian Xinyang tippy tea are merged, and the quality of tea soup of the cold-brewed Mingqian tea is improved.
Description
Technical field
The present invention relates to a kind of tea-manufacturing technology, refers in particular to a kind of manufacture craft of the bright front tea of cold bubble.
Background technology
Cold brew tea is to carry out brewing tea with cold water, either working clan, driving race or mountain-climbing race, as long as there is mineral water,
Tealeaves is inserted, after Jing Pao several hours, it is possible to which enjoyment had not only been drunk well but also the cold brew tea of health care.Made tea with cold water, can be subtracted
Low tea tannin disengages, it is to avoid bitter taste, plus strong sweetness；Millet paste caffeine content is reduced, mitigates coat of the stomach burden；It is easy to carry, with
Shi Yinyong, and can be to bring distinguished salubrious selection in hot summer.
The tealeaves gathered and processed before the Ching Ming Festival bright front tea is, the content of its amino acid is higher with respect to the tea in later stage, and has bitterness
The Tea Polyphenols of taste is relatively low, and tealeaves mouthfeel at this moment is fragrant and taste alcohol.Furthermore tea is less subject to pollution by pesticides before clear and bright, particularly
The spring tea of getting up early, green tea quality is optimal in even more 1 year.
Although cold bubble benefit is more, not all tealeaves all suitably carries out cold bubble, because being organized in high temperature in tealeaves
It is lower just to rupture, so that wherein each component element is bubbled out.At low temperature, each component in most of bright front tea is not easy
Bubbled out, cause to be difficult to bubble out the good millet paste of delicious color.
The content of the invention
The present invention provides a kind of manufacture craft of the bright front tea of cold bubble, and its main purpose is to overcome the bright front tea of existing cold bubble
In, each component is not easy the defect for being bubbled out in most tealeaves.
To solve above-mentioned technical problem, the present invention is adopted the following technical scheme that：
A kind of cold manufacture craft for steeping bright front tea, comprises the following steps：
1) select the Ching Ming Festival before pluck bright front Longjing tea and bright front Xinyangmaojian tea；
2) process is dried to bright front Longjing tea in the environment of 5～10 DEG C so as to which water content is down to 10～20%；8～16
Process is dried to bright front Xinyangmaojian tea in the environment of DEG C so as to which water content is down to 20～30%；
3) bright front Longjing tea is freezed into 60～90min under conditions of -150～-130 DEG C, the bar at 20～30 DEG C is taken out afterwards
9～18h is stood under part；Repeat 2～3 times；
4) bright front Xinyangmaojian tea is freezed into 3～5h under conditions of -110～-90 DEG C, the condition at 15～25 DEG C is taken out afterwards
6～12h of lower standing；Repeat 2～3 times；
5) by step 3）The bright front Longjing tea for obtaining is put in pressurized tank, and the internal temperature of pressurized tank is set to -10～-5 DEG C, by this
Pressure in pressurized tank is set to 500～1000Pa, and is increased to 0.35～0.5MPa with the speed of 500～1000Pa/s；Repeat 3
～5 times, obtained bright front Longjing tea is taken out afterwards；
6) by step 4）The bright front Xinyangmaojian tea for obtaining is put in pressurized tank, and the internal temperature of pressurized tank is set to -5～0 DEG C, will
Pressure in the pressurized tank is set to 500～1000Pa, and is increased to 0.3～0.4MPa with the speed of 500～1000Pa/s；Repeat
3～5 times, obtained bright front Xinyangmaojian tea is taken out afterwards；
7) by step 5）With step 6）The bright front Longjing tea for obtaining and Xinyangmaojian tea are by weight 3:1 proportioning mixing, and put
In being placed in pressurized tank, the temperature inside pressurized tank is set to -8～-2 DEG C, and the pressure in the pressurized tank is set to into 500～1000Pa,
And increased to 0.35～0.45MPa with the speed of 500～1000Pa/s；Repeat 2～3 times.
8) by step 7）In it is obtained mixing tealeaves take out, be dried again.
Further, step 2）In, process is dried to bright front Longjing tea in the environment of 8 DEG C so as to which water content drops
To 15%；Process is dried to bright front Xinyangmaojian tea in the environment of 12 DEG C so as to which water content is down to 25%.
Further, step 3）In, bright front Longjing tea is freezed into 75min under conditions of -140 DEG C, take out afterwards 25
12h is stood under conditions of DEG C；It is repeated 3 times.
Further, step 4）In, bright front Xinyangmaojian tea is freezed into 4h under conditions of -100 DEG C, take out afterwards 20
9h is stood under conditions of DEG C；It is repeated 3 times.
Further, step 5）In, the internal temperature of pressurized tank is set to -8 DEG C, and the pressure in the pressurized tank is set to
800Pa, and increased to 0.42MPa with the speed of 800Pa/s；It is repeated 4 times.
Further, step 6）In, the internal temperature of pressurized tank is set to -2 DEG C, and the pressure in the pressurized tank is set to
700Pa, and increased to 0.35MPa with the speed of 700Pa/s；It is repeated 4 times.
Further, step 7）In, the temperature inside pressurized tank is set to -5 DEG C, and the pressure in the pressurized tank is set to
800Pa, and increased to 0.4MPa with the speed of 800Pa/s；It is repeated 3 times.
Bright front Longjing tea：Originate in the Dragon Well tea of West Lake Mountainous Area in Hangzhou.Longjing tea, it is U.S. four exhausted to coloured green, fragrant strongly fragrant, sweet, shape
Reputation.Its harvesting is very careful, it is desirable to harsh.Senior Longjing tea, plucks before and after Clear and Bright.The Longjing tea gathered and processed before Clear and Bright, claims
For bright front Longjing tea.Bright front Dragon Well tea, is Longjing tea superfine product, and yield is seldom, abnormal precious.
Bright front Xinyangmaojian tea：The famous special product in Henan Province.Xinyang Maojian Tea usually with " thin, circle, light, straight, many pekoes, fragrant height,
Taste is dense, soup look is green " individual style and enjoy great prestige at home and abroad, with quench one's thirst of promoting the production of body fluid, the improving eyesight that clears away heart-fire, refresh the mind, go it is greasy help digestion etc. it is many
Plant function.The Ching Ming Festival before the tealeaves gathered and processed be bright front Xinyangmaojian tea, the tender shoots just emerged by spring is gathered and processed and forms.This phase
Between tealeaves it is tender, drink a kind light perfume (or spice).Because the speed of growth is slow, almost 100% tender shoots head, is Xinyang Maojian Tea rank highest
The tea of rank.Its maximum is characterized in that the tiny many person of outstanding talent's soup looks of bud head become clear.
Compared to the prior art, the beneficial effect of present invention generation is:
1st, the present invention can more improve the perfume (or spice) of the bright front tea of cold bubble by the way that both bright front Longjing tea and bright front Xinyangmaojian tea are mixed
Gas, millet paste color sensation more preferably, mouthfeel more preferably, compared to single variety bright front tea taste more preferably.
2nd, in the present invention, first respectively place is dried to bright front Longjing tea and bright front Xinyangmaojian tea at low ambient temperatures
Reason, can avoid the nutriment in tealeaves from being destroyed, and cryogenic conditions dehydrating effect is good, thus be conducive to improving it is cold steep it is bright before
The nutritive value of tea.
3rd, in the present invention, bright front Longjing tea and bright front Xinyangmaojian tea are first positioned under the low temperature environment of pole and deposit one end
Time, then transfer them to and make it rise again under normal temperature environment, the histocyte wall of tealeaves is produced stress and is subject to due to action of thermal difference
Destruction, so as to complete to freeze broken wall, during cold bubble, the nutrient content in bright front Longjing tea and bright front Xinyangmaojian tea can be easily
It is precipitated, in incorporating cold water.
4th, in the present invention, bright front Longjing tea and bright front Xinyangmaojian tea are first positioned under environment under low pressure and rise paramount again
Pressure so that the histocyte wall of tealeaves under the influence of air pressure, is further destroyed, so as to complete air pressure broken wall, further adds
When rapid cooling is steeped, the speed that the nutrient content in bright front Longjing tea and bright front Xinyangmaojian tea is precipitated.
5th, in the present invention, by bright front Longjing tea and the mixing of bright front Xinyangmaojian tea, and air pressure broken wall is carried out again, can be with
The tea perfume of two kinds of tealeaves, tea flavour is set preferably to be merged, so as to improve the millet paste quality of the bright front tea of cold bubble.
Specific embodiment
The specific embodiment of the present invention is illustrated below.
A kind of cold manufacture craft for steeping bright front tea, comprises the following steps：
Step one
Select the Ching Ming Festival before pluck bright front Longjing tea and bright front Xinyangmaojian tea.
Successively bright front Longjing tea withered, completed, kneaded with bright front Xinyangmaojian tea respectively first.
Wither and refer to and uniformly spread under certain temperature, damp condition, make the activity for moderately promoting fresh leaf enzyme, inclusion
There is appropriate physics, chemical change in matter, distribute part moisture, make stem, leaf withering, and color and luster is dark green, and green grass gas scatters and disappears.Conventional withers
Method of withering has：Naturally wither tune-by fresh tealeaves uniformly spread in bamboo curtain splint or bamboo sieve on, put air circulation, the cool place place of drying is entered
The capable tune that withers；Daylight withers tune-uniformly spread fresh leaf and wither under daylight；Withering trough withers-uniformly spreads fresh leaf in withering trough
On withered.The present invention is mainly withered using daylight, and bright front Longjing tea is uniformly spread into the 20～24h that withers under daylight, is made
Its water content is down to 60% or so, and bright front Xinyangmaojian tea is uniformly spread into the 18～24h that withers under daylight, equally makes its aqueous
Amount is down to 60% or so.
But the purpose for completing is to allow tealeaves to stop volatilization, is dried out not yet parch when tealeaves Jing withers, and is utilized
The mode for completing, it is also possible to make the moisture of tealeaves evenly, is completed more than the present mode that completes using cooking-pot type or drum-type completes,
Ancient times is the manual method that stir-fries.The present invention is mainly completed using cooking-pot type, is still, by tea spreading-and-cooling, to be ready for kneading after having completed,
Normal tea cyanines leaf color by it is bud green switch to it is dark green or blackish green.
It is the plastotype operation made at the beginning of bright front tea to knead, and by kneading the profile of its tight knot bending is formed, and endoplasm is improved
Also affected.Kneading can may also be employed kneading machine using manual.The present invention is mainly kneaded to bright front Longjing tea using manual
40～50min so as to which percentage of damage reaches 80～85%, is also adopted by kneading 45～60min by hand, equally to bright front Xinyangmaojian tea
Its percentage of damage is set to reach 80～85%.
Step 2
Process is dried to bright front Longjing tea in the environment of 5～10 DEG C so as to which water content is down to 10～20%；At 8～16 DEG C
In the environment of process is dried to bright front Xinyangmaojian tea so as to water content is down to 20～30%.
It is of the invention first respectively process to be dried to bright front Longjing tea and bright front Xinyangmaojian tea at low ambient temperatures, can be with
The nutriment in tealeaves is avoided to be destroyed, and cryogenic conditions dehydrating effect is good, therefore be conducive to improving the battalion of the bright front tea of cold bubble
Support value.
Step 3
Bright front Longjing tea is freezed into 60～90min under conditions of -150～-130 DEG C, the condition at 20～30 DEG C is taken out afterwards
9～18h of lower standing；Repeat 2～3 times.
Step 4
Bright front Xinyangmaojian tea is freezed into 3～5h under conditions of -110～-90 DEG C, is taken out afterwards under conditions of 15～25 DEG C
Stand 6～12h；Repeat 2～3 times.
In the present invention, when bright front Longjing tea and bright front Xinyangmaojian tea being first positioned over into storage one end under the low temperature environment of pole
Between, then transfer them to and make it rise again under normal temperature environment, the histocyte wall of tealeaves is produced stress and is subject to broken due to action of thermal difference
It is bad, so as to complete freeze broken wall, during cold bubble, the nutrient content in bright front Longjing tea and bright front Xinyangmaojian tea can easily by
Separate out, in incorporating cold water.
Step 5
The bright front Longjing tea that step 3 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -10～-5 DEG C, and this is pressed
Pressure in power tank is set to 500～1000Pa, and is increased to 0.35～0.5MPa with the speed of 500～1000Pa/s；Repetition 3～
5 times, obtained bright front Longjing tea is taken out afterwards.
Step 6
The bright front Xinyangmaojian tea that step 4 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -5～0 DEG C, by this
Pressure in pressurized tank is set to 500～1000Pa, and is increased to 0.3～0.4MPa with the speed of 500～1000Pa/s；Repeat 3
～5 times, obtained bright front Xinyangmaojian tea is taken out afterwards.
Bright front Longjing tea and bright front Xinyangmaojian tea are first positioned under environment under low pressure and rise to high pressure again by the present invention so that tea
The histocyte wall of leaf under the influence of air pressure, is further destroyed, so as to complete air pressure broken wall, when further speeding up cold bubble,
The speed that nutrient content in bright front Longjing tea and bright front Xinyangmaojian tea is precipitated.
Step 7
The bright front Longjing tea that step 5 and step 6 are obtained and Xinyangmaojian tea are by weight 3:1 proportioning mixing, and place
In pressurized tank, the temperature inside pressurized tank is set to -8～-2 DEG C, and the pressure in the pressurized tank is set to into 500～1000Pa, and
Increased to 0.35～0.45MPa with the speed of 500～1000Pa/s；Repeat 2～3 times.
Bright front Longjing tea and bright front Xinyangmaojian tea mixing are carried out again air pressure broken wall by the present invention, can make two kinds
The tea perfume of tealeaves, tea flavour are preferably merged, so as to improve the millet paste quality of the bright front tea of cold bubble.
Step 8
Obtained mixing tealeaves in step 7 is taken out, is dried again.Finally packed.
The present invention can more improve the bright front tea of cold bubble by the way that both bright front Longjing tea and bright front Xinyangmaojian tea are mixed
Fragrance, millet paste color sensation more preferably, mouthfeel more preferably, compared to single variety bright front tea taste more preferably.
Embodiment one
A kind of cold manufacture craft for steeping bright front tea, comprises the following steps：
Step one
Select the Ching Ming Festival before pluck bright front Longjing tea and bright front Xinyangmaojian tea.
Step 2
Process is dried to bright front Longjing tea in the environment of 5 DEG C so as to which water content is down to 10%；To bright in the environment of 8 DEG C
Front Xinyangmaojian tea is dried process so as to which water content is down to 20%.
Step 3
Bright front Longjing tea is freezed into 60min under conditions of -150 DEG C, is taken out stand 9h under conditions of 20 DEG C afterwards；Repeat 2
It is secondary.
Step 4
Bright front Xinyangmaojian tea is freezed into 3h under conditions of -110 DEG C, is taken out stand 6h under conditions of 15 DEG C afterwards；Repeat 2
It is secondary.
Step 5
The bright front Longjing tea that step 3 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -10 DEG C, by the pressurized tank
Interior pressure is set to 500Pa, and is increased to 0.35MPa with the speed of 500Pa/s；It is repeated 3 times, afterwards by obtained bright front Dragon Well tea
Tea takes out.
Step 6
The bright front Xinyangmaojian tea that step 4 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -5 DEG C, and this is pressed
Pressure in power tank is set to 500Pa, and is increased to 0.3MPa with the speed of 500Pa/s；Be repeated 3 times, afterwards by it is obtained it is bright before
Xinyangmaojian tea takes out.
Step 7
The bright front Longjing tea that step 5 and step 6 are obtained and Xinyangmaojian tea are by weight 3:1 proportioning mixing, and place
In pressurized tank, the temperature inside pressurized tank is set to -8 DEG C, and the pressure in the pressurized tank is set to into 500Pa, and with 500Pa/s's
Speed is increased to 0.35MPa；It is repeated 2 times.
Step 8
Obtained mixing tealeaves in step 7 is taken out, is dried again.Finally packed.
Embodiment two
A kind of cold manufacture craft for steeping bright front tea, comprises the following steps：
Step one
Select the Ching Ming Festival before pluck bright front Longjing tea and bright front Xinyangmaojian tea.
Step 2
Process is dried to bright front Longjing tea in the environment of 10 DEG C so as to which water content is down to 20%；It is right in the environment of 16 DEG C
Bright front Xinyangmaojian tea is dried process so as to which water content is down to 30%.
Step 3
Bright front Longjing tea is freezed into 90min under conditions of -130 DEG C, is taken out stand 18h under conditions of 30 DEG C afterwards；Repeat 3
It is secondary.
Step 4
Bright front Xinyangmaojian tea is freezed into 5h under conditions of -90 DEG C, is taken out stand 12h under conditions of 25 DEG C afterwards；Repeat 3
It is secondary.
Step 5
The bright front Longjing tea that step 3 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -5 DEG C, by the pressurized tank
Interior pressure is set to 1000Pa, and is increased to 0.5MPa with the speed of 1000Pa/s；It is repeated 5 times, afterwards by obtained bright front dragon
Well tea takes out.
Step 6
The bright front Xinyangmaojian tea that step 4 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to 0 DEG C, by the pressure
Pressure in tank is set to 1000Pa, and is increased to 0.4MPa with the speed of 1000Pa/s；Be repeated 5 times, afterwards by it is obtained it is bright before
Xinyangmaojian tea takes out.
Step 7
The bright front Longjing tea that step 5 and step 6 are obtained and Xinyangmaojian tea are by weight 3:1 proportioning mixing, and place
In pressurized tank, the temperature inside pressurized tank is set to -2 DEG C, and the pressure in the pressurized tank is set to into 1000Pa, and with 1000Pa/s
Speed increase to 0.45MPa；It is repeated 3 times.
Step 8
Obtained mixing tealeaves in step 7 is taken out, is dried again.Finally packed.
Embodiment three
A kind of cold manufacture craft for steeping bright front tea, comprises the following steps：
Step one
Select the Ching Ming Festival before pluck bright front Longjing tea and bright front Xinyangmaojian tea.
Step 2
Process is dried to bright front Longjing tea in the environment of 8 DEG C so as to which water content is down to 15%；It is right in the environment of 12 DEG C
Bright front Xinyangmaojian tea is dried process so as to which water content is down to 25%.
Step 3
Bright front Longjing tea is freezed into 75min under conditions of -140 DEG C, is taken out stand 12h under conditions of 25 DEG C afterwards；Repeat 3
It is secondary.
Step 4
Bright front Xinyangmaojian tea is freezed into 4h under conditions of -100 DEG C, is taken out stand 9h under conditions of 20 DEG C afterwards；Repeat 3
It is secondary.
Step 5
The bright front Longjing tea that step 3 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -8 DEG C, by the pressurized tank
Interior pressure is set to 800Pa, and is increased to 0.42MPa with the speed of 800Pa/s；It is repeated 4 times, afterwards by obtained bright front Dragon Well tea
Tea takes out.
Step 6
The bright front Xinyangmaojian tea that step 4 is obtained is put in pressurized tank, the internal temperature of pressurized tank is set to -2 DEG C, and this is pressed
Pressure in power tank is set to 700Pa, and is increased to 0.35MPa with the speed of 700Pa/s；Be repeated 4 times, afterwards by it is obtained it is bright before
Xinyangmaojian tea takes out.
Step 7
The bright front Longjing tea that step 5 and step 6 are obtained and Xinyangmaojian tea are by weight 3:1 proportioning mixing, and place
In pressurized tank, the temperature inside pressurized tank is set to -5 DEG C, and the pressure in the pressurized tank is set to into 800Pa, and with 800Pa/s's
Speed is increased to 0.4MPa；It is repeated 3 times.
Step 8
Obtained mixing tealeaves in step 7 is taken out, is dried again.Finally packed.
The specific embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Design carries out the change of unsubstantiality to the present invention, all should belong to the behavior for invading the scope of the present invention.
Claims (7)
1. the manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that comprise the following steps：
1) select the Ching Ming Festival before pluck bright front Longjing tea and bright front Xinyangmaojian tea；
2) process is dried to bright front Longjing tea in the environment of 5～10 DEG C so as to which water content is down to 10～20%；8～
Process is dried to bright front Xinyangmaojian tea in the environment of 16 DEG C so as to which water content is down to 20～30%；
3) bright front Longjing tea is freezed into 60～90min under conditions of -150～-130 DEG C, the bar at 20～30 DEG C is taken out afterwards
9～18h is stood under part；Repeat 2～3 times；
4) bright front Xinyangmaojian tea is freezed into 3～5h under conditions of -110～-90 DEG C, the bar at 15～25 DEG C is taken out afterwards
6～12h is stood under part；Repeat 2～3 times；
5) by step 3）The bright front Longjing tea for obtaining is put in pressurized tank, and the internal temperature of pressurized tank is set to -10～-5 DEG C, will
Pressure in the pressurized tank is set to 500～1000Pa, and is increased to 0.35～0.5MPa with the speed of 500～1000Pa/s；Weight
It is multiple 3～5 times, obtained bright front Longjing tea is taken out afterwards；
6) by step 4）The bright front Xinyangmaojian tea for obtaining is put in pressurized tank, and the internal temperature of pressurized tank is set to -5～0 DEG C,
Pressure in the pressurized tank is set to into 500～1000Pa, and is increased to 0.3～0.4MPa with the speed of 500～1000Pa/s；Weight
It is multiple 3～5 times, obtained bright front Xinyangmaojian tea is taken out afterwards；
7) by step 5）With step 6）The bright front Longjing tea for obtaining and Xinyangmaojian tea are by weight 3:1 proportioning mixing, and put
In being placed in pressurized tank, the temperature inside pressurized tank is set to -8～-2 DEG C, and the pressure in the pressurized tank is set to into 500～1000Pa,
And increased to 0.35～0.45MPa with the speed of 500～1000Pa/s；Repeat 2～3 times；
8) by step 7）In it is obtained mixing tealeaves take out, be dried again.
2. the as claimed in claim 1 manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that：Step 2）In, in 8 DEG C of environment
Under process is dried to bright front Longjing tea so as to water content is down to 15%；Bright front Xinyangmaojian tea is entered in the environment of 12 DEG C
Row dried process so as to which water content is down to 25%.
3. the as claimed in claim 1 manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that：Step 3）In, by bright front Dragon Well tea
Tea freezes 75min under conditions of -140 DEG C, takes out stand 12h under conditions of 25 DEG C afterwards；It is repeated 3 times.
4. the as claimed in claim 1 manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that：Step 4）In, by bright front Xinyang
Tippy tea freezes 4h under conditions of -100 DEG C, takes out stand 9h under conditions of 20 DEG C afterwards；It is repeated 3 times.
5. the as claimed in claim 1 manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that：Step 5）In, pressurized tank it is interior
Portion's temperature is set to -8 DEG C, and the pressure in the pressurized tank is set to into 800Pa, and is increased to 0.42MPa with the speed of 800Pa/s；Weight
It is multiple 4 times.
6. the as claimed in claim 1 manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that：Step 6）In, pressurized tank it is interior
Portion's temperature is set to -2 DEG C, and the pressure in the pressurized tank is set to into 700Pa, and is increased to 0.35MPa with the speed of 700Pa/s；Weight
It is multiple 4 times.
7. the as claimed in claim 1 manufacture craft of the bright front tea of a kind of cold bubble, it is characterised in that：Step 7）In, inside pressurized tank
Temperature be set to -5 DEG C, the pressure in the pressurized tank is set to into 800Pa, and increase to 0.4MPa with the speed of 800Pa/s；Repeat
3 times.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173483A (en) * | 2017-07-07 | 2017-09-19 | 统企业(中国)投资有限公司昆山研究开发中心 | Ice analyses tea and ice analysis now extracts the preparation method of tea beverage |
| CN108323720A (en) * | 2017-12-27 | 2018-07-27 | 中国农业科学院农产品加工研究所 | The processing method for improving jujube fragrance |
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| CN115444045A (en) * | 2022-09-21 | 2022-12-09 | 杭州市农业科学研究院 | Method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption |
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| CN107173483A (en) * | 2017-07-07 | 2017-09-19 | 统企业(中国)投资有限公司昆山研究开发中心 | Ice analyses tea and ice analysis now extracts the preparation method of tea beverage |
| CN107173483B (en) * | 2017-07-07 | 2020-08-18 | 统一企业(中国)投资有限公司昆山研究开发中心 | Ice-separated tea and method for preparing ice-separated instant extract tea beverage |
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| CN109042933A (en) * | 2018-07-09 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of processing method of tippy tea |
| CN115444045A (en) * | 2022-09-21 | 2022-12-09 | 杭州市农业科学研究院 | Method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption |
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