CN108902379A - A kind of method of tea green-keeping - Google Patents
A kind of method of tea green-keeping Download PDFInfo
- Publication number
- CN108902379A CN108902379A CN201811085471.1A CN201811085471A CN108902379A CN 108902379 A CN108902379 A CN 108902379A CN 201811085471 A CN201811085471 A CN 201811085471A CN 108902379 A CN108902379 A CN 108902379A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- green
- tea
- temperature
- keeping
- 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
Abstract
The invention discloses a kind of methods of tea green-keeping, by by picking after tealeaves cleaned, spread out blueness, steam beating, microwave benefit kill, rub and manage bar drying, it is thoroughly uniform to can be realized tea green-keeping, it and is not in tealeaves focus side, Jiao Ye, red stalk, red autumnal leaves phenomenon, the tealeaves finished product shelf-life is longer, and aging speed substantially reduces, the green profit of tea color, it is clear ripe lasting to give off a strong fragrance, and the fresh alcohol of flavour returns sweet.
Description
Technical field
The invention belongs to tea processing technical field more particularly to a kind of methods of tea green-keeping.
Background technique
Tealeaves is people's favorite traditional drink, especially green tea, because maintaining bud green appearance luster and natural battalion
It forms point, is particularly subject to market welcome.The processing of the tealeaves processes such as need to be finished, rub, dry form, wherein tealeaves kills
Young worker's skill is the important step in its process, and fresh leaf makes the various chemistry included in leaf by water-removing, the activity of inactive enzyme
Ingredient carries out physicochemical change under conditions of no enzyme influences, by thermodynamic activity, to form the qualitative characteristics of tealeaves.It is existing
Some de-enzyming process are also varied, and influence of the different de-enzyming process to tea leaf quality is very big.
Existing batch production tealeaves production de-enzyming process be：It using fresh tea leaf classification, spreads, then utilizes rolling
The technique of cylinder green-keeping machine water-removing, which adapts to produce substantially, but also have the following drawbacks：It is impermeable, no to be easy to appear water-removing
, often there is tealeaves focus side, Jiao Ye, red stalk, red autumnal leaves phenomenon in even phenomenon, and tea leaf quality produced and traditional-handwork technique are raw
The quality of production has obvious gap, is mainly shown as that color is red dark, irregular, bar rope is loose, it is broken it is more, tea dust is more, fragrance is dull.Together
When, using single water-removing processing product quality it is difficult to ensure that fragrance and flavour it is pure.
Summary of the invention
It is an object of the invention to：It is impermeable, uneven for above-mentioned existing tea making method water-removing, easily there is tealeaves coke
Side, Jiao Ye, red stalk, red autumnal leaves phenomenon, the undesirable problem of tea leaf quality, the present invention provide a kind of method of tea green-keeping.
The technical solution adopted by the present invention is as follows：
A kind of method of tea green-keeping, which is characterized in that include the following steps：
(1) it picks：Select full, stout and strong, complete tealeaves, no more than for 24 hours after tea picking, and the tea stalks collected
Portion saves completely, has no mechanical damage, and rots without rotten；
(2) it cleans：Tealeaves is fully immersed in barley enzyme cleaning solution, the temperature of soaking process is maintained at 10~15 DEG C,
1~2h is impregnated, is then rinsed well with intermountain running water；
(3) booth is green：Tealeaves is protected from light and is spread, leaf layer is formed, spreading environment is 15~30 DEG C, spreads 5~10h of time；
(4) steam beating：By in tealeaves input steam inactivation machine of the booth after green, first use the superheated steam of high temperature section to tealeaves
Carry out 2~4min of water-removing, then carry out 1~3min of water-removing with the steam of middle-temperature section, then with low-temperature zone hot wind make tealeaves dehydration 1~
3min；
(5) microwave benefit is killed：Tealeaves after steam beating mend by conveyer feeding microwave de-enzyming machine and be killed, finishes
100~150 DEG C of machine temperature, 1000~1200r/min of revolving speed, 0.5~2min of fixation time；
(6) it rubs：Tealeaves is added to 110~120 DEG C of hot pots after water-removing, and heat rubs 10~15min；It is cooled to 75~85 again
DEG C, heat rubs 5~10min；After being cooled to room temperature, 1~2h is stored；
(7) manage bar is dried：Tealeaves is sent into carding machine manage bar, then by the tealeaves after manage bar in 100~120 DEG C of pots,
Stir-frying, which shakes apart, is dried to moisture content 5~6% to obtain the final product.
Further, barley enzyme cleaning liquid making method is as follows in the step (3)：Choose the green tender leaf of barley, cleaning
After drying, 1~3h is freezed in 1~3 DEG C of temperature；After freezing 1~5 DEG C at a temperature of crush, after crushing barley blueness tender leaf steep
Slag is filtered off after concentration is brewed 13~15h in 10~12mol/L citric acid solution, is brewed, is stirred talcum powder is added in filtrate
Mix uniformly, 2~6 DEG C at a temperature of, reconcile concentration of enzymatic activity be 0.13~0.28u/mL after, then with sodium hydroxide adjust soda acid
Barley enzyme cleaning solution is made to 7.2~7.6 in degree.By the immersion of barley enzyme cleaning solution, can promote to remain between tealeaves textura epidermoidea
Harmful substance slowly ooze out, while increasing the fragrance of tealeaves.
Further, leaf-spreading thickness is 3~5cm in the step (3), and is ploughed deeply after every spreading for cooling 1h primary.By thin
Booth is ploughed deeply, and the moisture on tealeaves surface can be uniformly removed.
Further, the high temperature section in the step (4) is 250~300 DEG C, and middle-temperature section is 140~170 DEG C, low-temperature zone
It is 75~85 DEG C.By dividing three-level temperature to finish during steam beating, can not only finish thorough uniform, and can be quick
Bioenzyme activity is destroyed, promotes the chemical change of substance and physical change in tealeaves, so that tealeaves is dried out, reach dry tea color
Green profit, the green bright lasting feature of millet paste.
Further, inert gas is passed through while microwave benefit is killed in the step (5).By during microwave benefit is killed
It is passed through inert gas, guarantees that starvation avoids the tealeaves nutriment such as tea polyphenols, amino acid, vitamin while water-removing
Non- enzymatic oxidation occurs, while the generation of organic free radical is greatly reduced, improves tea leaf quality, obtains better mouthfeel.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. the present invention is mended with steam beating and microwave using the processing of barley enzyme cleaning solution and kills the method for combining water-removing processing,
It effectively reduces the tealeaves nutriment such as tea polyphenols, amino acid, vitamin and non-enzymatic oxidation occurs, more remain in fresh leaf
Nutriment, and the exterior qualities such as the shape of tealeaves, soup look are obviously improved, while the tealeaves finished product shelf-life is longer, aging speed
It substantially reduces, it is clear ripe lasting to give off a strong fragrance, and the fresh alcohol of flavour returns sweet, no raw green gas taste and cigarette coke gas, while can be avoided and tea occur
The phenomenon that leaf scorch side, Jiao Ye, red stalk, red autumnal leaves；
2. passing through the immersion of barley enzyme cleaning solution, remaining harmful substance between tealeaves textura epidermoidea can be promoted slowly to ooze out,
Increase the fragrance of tealeaves simultaneously；
3. ploughing deeply by thin booth, the moisture on tealeaves surface can be uniformly removed；
4. can not only be finished thorough uniform, and can be quick by dividing three-level temperature to finish during steam beating
Bioenzyme activity is destroyed, promotes the chemical change of substance and physical change in tealeaves, so that tealeaves is dried out, reach dry tea color
Green profit, the green bright lasting feature of millet paste；
5. guaranteeing that starvation avoids tea more while water-removing by being passed through inert gas during microwave benefit is killed
Non- enzymatic oxidation occurs for the tealeaves nutriment such as phenol, amino acid, vitamin, while the generation of organic free radical is greatly reduced,
Tea leaf quality is improved, better mouthfeel is obtained.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Embodiment 1
A kind of method of tea green-keeping, which is characterized in that include the following steps：
(1) it picks：Full, stout and strong, complete tealeaves, 10~20h after tea picking are selected, and the tea stalks portion collected is protected
It deposits completely, has no mechanical damage, rot without rotten；
(2) it cleans：Tealeaves is fully immersed in barley enzyme cleaning solution, the temperature of soaking process is maintained at 10 DEG C, impregnates
Then 1h is rinsed well with intermountain running water；
(3) booth is green：Tealeaves is protected from light and is spread, leaf layer is formed, spreading environment is 15 DEG C, spreads time 5h；
(4) steam beating：By in tealeaves input steam inactivation machine of the booth after green, first use the superheated steam of high temperature section to tealeaves
Water-removing 2min is carried out, then carries out water-removing 1min with the steam of middle-temperature section, then so that tealeaves is dehydrated 1min with low-temperature zone hot wind；
(5) microwave benefit is killed：Tealeaves after steam beating mend by conveyer feeding microwave de-enzyming machine and be killed, finishes
100 DEG C of machine temperature, revolving speed 1000r/min, fixation time 0.5min；
(6) it rubs：Tealeaves is added to 110 DEG C of hot pots after water-removing, and heat rubs 10min；It is cooled to 75 DEG C again, heat rubs 5min；It is cold
But to after room temperature, 1h is stored；
(7) manage bar is dried：Tealeaves is sent into carding machine manage bar, then by the tealeaves after manage bar in 100 DEG C of pots, stir-frying is trembled
It opens and is dried to moisture content 5% to obtain the final product.
Barley enzyme cleaning liquid making method is as follows in the step (3)：The green tender leaf of barley is chosen, after cleaning is dried, 1
1h is freezed in DEG C temperature；After freezing 1 DEG C at a temperature of crush, after crushing barley blueness tender leaf bubble concentration be 10mol/L lemon
Brewed 13h in acid solution, it is brewed after filter off slag, by filtrate be added talcum powder stir evenly, 2 DEG C at a temperature of, reconcile enzyme
Active concentration be 0.13u/mL after, then with sodium hydroxide adjust pH value to 7.2, barley enzyme cleaning solution is made.Pass through barley enzyme
The immersion of cleaning solution can promote remaining harmful substance between tealeaves textura epidermoidea slowly to ooze out, while increase the fragrance of tealeaves.
Leaf-spreading thickness is 3cm in the step (3), and is ploughed deeply after every spreading for cooling 1h primary.It is ploughed deeply by thin booth, Neng Goujun
The moisture on even removing tealeaves surface.
High temperature section in the step (4) is 250 DEG C, and middle-temperature section is 140 DEG C, and low-temperature zone is 75 DEG C.By being killed in steam
Divide three-level temperature to finish during green, can not only finish it is thorough uniformly, and can rapid damage bioenzyme activity, promote tealeaves
The chemical change of interior substance and physical change, make tealeaves dry out, and reach the green profit of dry tea color, the green bright lasting spy of millet paste
Point.
Inert gas is passed through while microwave benefit is killed in the step (5).By being passed through inertia during microwave benefit is killed
Gas guarantees while water-removing, starvation avoids the tealeaves nutriment such as tea polyphenols, amino acid, vitamin that non-enzymatic occurs
Enzymatic oxidation, while the generation of organic free radical is greatly reduced, tea leaf quality is improved, better mouthfeel is obtained.
The present embodiment is killed, rubs and is managed by the way that the tealeaves after picking to be cleaned to, spread out blueness, steam beating, microwave benefit
Item drying, it is thoroughly uniform to can be realized tea green-keeping, and be not in tealeaves focus side, Jiao Ye, it is red stalk, red autumnal leaves phenomenon, tealeaves at
The product shelf-life is longer, and aging speed substantially reduces, the green profit of tea color, and it is clear ripe lasting to give off a strong fragrance, and the fresh alcohol of flavour returns sweet.
Embodiment 2
A kind of method of tea green-keeping, which is characterized in that include the following steps：
(1) it picks：Full, stout and strong, complete tealeaves, 15~20h after tea picking are selected, and the tea stalks portion collected is protected
It deposits completely, has no mechanical damage, rot without rotten；
(2) it cleans：Tealeaves is fully immersed in barley enzyme cleaning solution, the temperature of soaking process is maintained at 15 DEG C, impregnates
Then 2h is rinsed well with intermountain running water；
(3) booth is green：Tealeaves is protected from light and is spread, leaf layer is formed, spreading environment is 30 DEG C, spreads time 10h；
(4) steam beating：By in tealeaves input steam inactivation machine of the booth after green, first use the superheated steam of high temperature section to tealeaves
Water-removing 4min is carried out, then carries out water-removing 3min with the steam of middle-temperature section, then so that tealeaves is dehydrated 3min with low-temperature zone hot wind；
(5) microwave benefit is killed：Tealeaves after steam beating mend by conveyer feeding microwave de-enzyming machine and be killed, finishes
150 DEG C of machine temperature, revolving speed 1200r/min, fixation time 2min；
(6) it rubs：Tealeaves is added to 120 DEG C of hot pots after water-removing, and heat rubs 15min；It is cooled to 85 DEG C again, heat rubs 10min；It is cold
But to after room temperature, 2h is stored；
(7) manage bar is dried：Tealeaves is sent into carding machine manage bar, then by the tealeaves after manage bar in 120 DEG C of pots, stir-frying is trembled
It opens and is dried to moisture content 6% to obtain the final product.
Barley enzyme cleaning liquid making method is as follows in the step (3)：The green tender leaf of barley is chosen, after cleaning is dried, 3
3h is freezed in DEG C temperature；After freezing 5 DEG C at a temperature of crush, after crushing barley blueness tender leaf bubble concentration be 12mol/L lemon
Brewed 15h in acid solution, it is brewed after filter off slag, by filtrate be added talcum powder stir evenly, 6 DEG C at a temperature of, reconcile enzyme
Active concentration be 0.28u/mL after, then with sodium hydroxide adjust pH value to 7.6, barley enzyme cleaning solution is made.Pass through barley enzyme
The immersion of cleaning solution can promote remaining harmful substance between tealeaves textura epidermoidea slowly to ooze out, while increase the fragrance of tealeaves.
Leaf-spreading thickness is 5cm in the step (3), and is ploughed deeply after every spreading for cooling 1h primary.It is ploughed deeply by thin booth, Neng Goujun
The moisture on even removing tealeaves surface.
High temperature section in the step (4) is 300 DEG C, and middle-temperature section is 170 DEG C, and low-temperature zone is 85 DEG C.By being killed in steam
Divide three-level temperature to finish during green, can not only finish it is thorough uniformly, and can rapid damage bioenzyme activity, promote tealeaves
The chemical change of interior substance and physical change, make tealeaves dry out, and reach the green profit of dry tea color, the green bright lasting spy of millet paste
Point.
Inert gas is passed through while microwave benefit is killed in the step (5).By being passed through inertia during microwave benefit is killed
Gas guarantees while water-removing, starvation avoids the tealeaves nutriment such as tea polyphenols, amino acid, vitamin that non-enzymatic occurs
Enzymatic oxidation, while the generation of organic free radical is greatly reduced, tea leaf quality is improved, better mouthfeel is obtained.
The present embodiment is killed, rubs and is managed by the way that the tealeaves after picking to be cleaned to, spread out blueness, steam beating, microwave benefit
Item drying, it is thoroughly uniform to can be realized tea green-keeping, and be not in tealeaves focus side, Jiao Ye, it is red stalk, red autumnal leaves phenomenon, tealeaves at
The product shelf-life is longer, and aging speed substantially reduces, the green profit of tea color, and it is clear ripe lasting to give off a strong fragrance, and the fresh alcohol of flavour returns sweet.
Embodiment 3
A kind of method of tea green-keeping, which is characterized in that include the following steps：
(1) it picks：Select full, stout and strong, complete tealeaves, 20 after tea picking~for 24 hours, and the tea stalks portion collected is protected
It deposits completely, has no mechanical damage, rot without rotten；
(2) it cleans：Tealeaves is fully immersed in barley enzyme cleaning solution, the temperature of soaking process is maintained at 12 DEG C, impregnates
Then 1.5h is rinsed well with intermountain running water；
(3) booth is green：Tealeaves is protected from light and is spread, leaf layer is formed, spreading environment is 20 DEG C, spreads time 8h；
(4) steam beating：By in tealeaves input steam inactivation machine of the booth after green, first use the superheated steam of high temperature section to tealeaves
Water-removing 3min is carried out, then carries out water-removing 2min with the steam of middle-temperature section, then so that tealeaves is dehydrated 2min with low-temperature zone hot wind；
(5) microwave benefit is killed：Tealeaves after steam beating mend by conveyer feeding microwave de-enzyming machine and be killed, finishes
120 DEG C of machine temperature, revolving speed 1100r/min, fixation time 1.5min；
(6) it rubs：Tealeaves is added to 115 DEG C of hot pots after water-removing, and heat rubs 12min；It is cooled to 80 DEG C again, heat rubs 7min；It is cold
But to after room temperature, 1.5h is stored；
(7) manage bar is dried：Tealeaves is sent into carding machine manage bar, then by the tealeaves after manage bar in 110 DEG C of pots, stir-frying is trembled
It opens and is dried to moisture content 5.5% to obtain the final product.
Barley enzyme cleaning liquid making method is as follows in the step (3)：The green tender leaf of barley is chosen, after cleaning is dried, 2
1~3h is freezed in DEG C temperature；After freezing 1~5 DEG C at a temperature of crush, after crushing barley blueness tender leaf bubble concentration be 11mol/
Brewed 14h in L citric acid solution, it is brewed after filter off slag, by filtrate be added talcum powder stir evenly, 4 DEG C at a temperature of, adjust
Solve concentration of enzymatic activity be 0.2u/mL after, then with sodium hydroxide adjust pH value to 7.4, barley enzyme cleaning solution is made.Pass through barley
The immersion of enzyme cleaning solution can promote remaining harmful substance between tealeaves textura epidermoidea slowly to ooze out, while increase the fragrance of tealeaves.
Leaf-spreading thickness is 4cm in the step (3), and is ploughed deeply after every spreading for cooling 1h primary.It is ploughed deeply by thin booth, Neng Goujun
The moisture on even removing tealeaves surface.
High temperature section in the step (4) is 280 DEG C, and middle-temperature section is 150 DEG C, and low-temperature zone is 80 DEG C.By being killed in steam
Divide three-level temperature to finish during green, can not only finish it is thorough uniformly, and can rapid damage bioenzyme activity, promote tealeaves
The chemical change of interior substance and physical change, make tealeaves dry out, and reach the green profit of dry tea color, the green bright lasting spy of millet paste
Point.
Inert gas is passed through while microwave benefit is killed in the step (5).By being passed through inertia during microwave benefit is killed
Gas guarantees while water-removing, starvation avoids the tealeaves nutriment such as tea polyphenols, amino acid, vitamin that non-enzymatic occurs
Enzymatic oxidation, while the generation of organic free radical is greatly reduced, tea leaf quality is improved, better mouthfeel is obtained.
The present embodiment is killed, rubs and is managed by the way that the tealeaves after picking to be cleaned to, spread out blueness, steam beating, microwave benefit
Item drying, it is thoroughly uniform to can be realized tea green-keeping, and be not in tealeaves focus side, Jiao Ye, it is red stalk, red autumnal leaves phenomenon, tealeaves at
The product shelf-life is longer, and aging speed substantially reduces, the green profit of tea color, and it is clear ripe lasting to give off a strong fragrance, and the fresh alcohol of flavour returns sweet.
Claims (5)
1. a kind of method of tea green-keeping, which is characterized in that include the following steps：
(1) it picks：Select full, stout and strong, complete tealeaves, no more than for 24 hours after tea picking, and the tea stalks portion collected is protected
It deposits completely, has no mechanical damage, rot without rotten；
(2) it cleans：Tealeaves is fully immersed in barley enzyme cleaning solution, the temperature of soaking process is maintained at 10~15 DEG C, impregnates 1
Then~2h is rinsed well with intermountain running water；
(3) booth is green：Tealeaves is protected from light and is spread, leaf layer is formed, spreading environment is 15~30 DEG C, spreads 5~10h of time；
(4) steam beating：By in tealeaves input steam inactivation machine of the booth after green, first tealeaves is carried out with the superheated steam of high temperature section
Finish 2~4min, then carries out 1~3min of water-removing with the steam of middle-temperature section, then with low-temperature zone hot wind make tealeaves dehydration 1~
3min；
(5) microwave benefit is killed：Tealeaves after steam beating mend by conveyer feeding microwave de-enzyming machine and be killed, green-keeping machine temperature
100~150 DEG C, 1000~1200r/min of revolving speed, 0.5~2min of fixation time of degree；
(6) it rubs：Tealeaves is added to 110~120 DEG C of hot pots after water-removing, and heat rubs 10~15min；It is cooled to 75~85 DEG C again, heat
Rub 5~10min；After being cooled to room temperature, 1~2h is stored；
(7) manage bar is dried：Tealeaves is sent into carding machine manage bar, then by the tealeaves after manage bar in 100~120 DEG C of pots, stir-frying
It shakes apart and is dried to moisture content 5~6% to obtain the final product.
2. a kind of method of tea green-keeping according to claim 1, which is characterized in that barley enzyme is clear in the step (3)
Washing lotion preparation method is as follows：The green tender leaf of barley is chosen, after cleaning is dried, 1~3h is freezed in 1~3 DEG C of temperature；After freezing
Crushed at a temperature of 1~5 DEG C, after crushing barley blueness tender leaf bubble concentration be 10~12mol/L citric acid solution in brewed 13~
15h, it is brewed after filter off slag, by filtrate be added talcum powder stir evenly, 2~6 DEG C at a temperature of, reconcile concentration of enzymatic activity be
After 0.13~0.28u/mL, then with sodium hydroxide adjust pH value to 7.2~7.6, barley enzyme cleaning solution is made.
3. a kind of method of tea green-keeping according to claim 1, which is characterized in that leaf-spreading thickness in the step (3)
For 3~5cm, and ploughed deeply after every spreading for cooling 1h primary.
4. a kind of method of tea green-keeping according to claim 1, which is characterized in that the high temperature section in the step (4)
It is 250~300 DEG C, middle-temperature section is 140~170 DEG C, and low-temperature zone is 75~85 DEG C.
5. a kind of method of tea green-keeping according to claim 1, which is characterized in that microwave de-enzyming in the step (5)
While be passed through inert gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811085471.1A CN108902379A (en) | 2018-09-18 | 2018-09-18 | A kind of method of tea green-keeping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811085471.1A CN108902379A (en) | 2018-09-18 | 2018-09-18 | A kind of method of tea green-keeping |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902379A true CN108902379A (en) | 2018-11-30 |
Family
ID=64408962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811085471.1A Pending CN108902379A (en) | 2018-09-18 | 2018-09-18 | A kind of method of tea green-keeping |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902379A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034821A (en) * | 2019-12-31 | 2020-04-21 | 岳西县长城机械有限公司 | Tea leaf making and processing composite fixation production process |
| CN112450295A (en) * | 2020-12-23 | 2021-03-09 | 云南省农业科学院茶叶研究所 | Method for deactivating enzymes of small-pot tea based on gas heating processing |
| CN112931662A (en) * | 2021-03-18 | 2021-06-11 | 桂林亦元生现代生物技术有限公司 | Thick-leaf schisandra chinensis green tea and preparation method and application thereof |
| CN113907148A (en) * | 2021-09-16 | 2022-01-11 | 中冶赛迪技术研究中心有限公司 | Tealeaves automated control production line based on image recognition is hierarchical |
| CN114831201A (en) * | 2022-05-23 | 2022-08-02 | 河南颐和堂农业科技有限公司 | Leaf-eating grass plant protein tea and preparation process thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN105475531A (en) * | 2016-01-26 | 2016-04-13 | 赵兰 | Optimization and fixation method for green tea |
| CN106040654A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | High-efficiency lossless tea cleaning method |
| CN106490211A (en) * | 2016-12-06 | 2017-03-15 | 雅安市友谊茶叶有限公司 | A kind of combination fixing method of Folium Camelliae sinensis |
| CN107457210A (en) * | 2017-06-29 | 2017-12-12 | 宁国市绿园家庭农场 | A kind of cleaning method of tealeaves |
-
2018
- 2018-09-18 CN CN201811085471.1A patent/CN108902379A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
| CN105941679A (en) * | 2014-09-26 | 2016-09-21 | 重庆云岭茶业科技有限责任公司 | Production method for high-quality tea |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN105475531A (en) * | 2016-01-26 | 2016-04-13 | 赵兰 | Optimization and fixation method for green tea |
| CN106040654A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | High-efficiency lossless tea cleaning method |
| CN106490211A (en) * | 2016-12-06 | 2017-03-15 | 雅安市友谊茶叶有限公司 | A kind of combination fixing method of Folium Camelliae sinensis |
| CN107457210A (en) * | 2017-06-29 | 2017-12-12 | 宁国市绿园家庭农场 | A kind of cleaning method of tealeaves |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034821A (en) * | 2019-12-31 | 2020-04-21 | 岳西县长城机械有限公司 | Tea leaf making and processing composite fixation production process |
| CN112450295A (en) * | 2020-12-23 | 2021-03-09 | 云南省农业科学院茶叶研究所 | Method for deactivating enzymes of small-pot tea based on gas heating processing |
| CN112931662A (en) * | 2021-03-18 | 2021-06-11 | 桂林亦元生现代生物技术有限公司 | Thick-leaf schisandra chinensis green tea and preparation method and application thereof |
| CN113907148A (en) * | 2021-09-16 | 2022-01-11 | 中冶赛迪技术研究中心有限公司 | Tealeaves automated control production line based on image recognition is hierarchical |
| CN114831201A (en) * | 2022-05-23 | 2022-08-02 | 河南颐和堂农业科技有限公司 | Leaf-eating grass plant protein tea and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108902379A (en) | A kind of method of tea green-keeping | |
| CN101427714B (en) | Method for processing green tea | |
| CN107410533B (en) | Processing method of green tea with fragrance of tender chestnuts | |
| CN102067923A (en) | High-amino acid green tea and processing method | |
| CN108142591A (en) | A kind of processing technology of green tea | |
| CN110915951A (en) | Preparation method of high-quality tea | |
| CN110810547A (en) | Processing method of dark tea | |
| CN109287791A (en) | A kind of method for processing white tea | |
| CN111109383A (en) | Processing technology of white tea | |
| CN101642171B (en) | Method for processing Sichuan black tea | |
| CN112155066A (en) | Tea processing technology | |
| CN108835289A (en) | A kind of processing technology of black tea | |
| CN108323591A (en) | A kind of processing technology of green tea | |
| KR100294947B1 (en) | Manufacturing Method of Ginseng Leaf Tea Using Ginseng Leaf and Stem | |
| CN107319033B (en) | Processing method of needle type milk-flavor green tea | |
| CN102283402A (en) | Preparation method of dried abalone | |
| CN107348054A (en) | A kind of process of optimization Mount Huang Mao Feng ageings tea | |
| CN107232333A (en) | A kind of processing technology of green tea | |
| CN111066926A (en) | Preparation method of lotus leaf tea | |
| CN107439730B (en) | Black tea processing method and black tea | |
| KR100521693B1 (en) | Hovenis dulcis Thunb tea coated with Hevenis dulcis Thunb-extract and the manufacture process | |
| KR20050119609A (en) | A manufacturing method of lotus vermicelli containing lotus tea | |
| KR100538058B1 (en) | A manufacturing method of barley leaves tea | |
| CN106962509A (en) | A kind of manufacture craft of white leaf tea | |
| CN107581517A (en) | A kind of super-pressure of Cardia Salt pressed salted duck pickles production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |