CN114651880A

CN114651880A - Ultralow-temperature processing technology of tea

Info

Publication number: CN114651880A
Application number: CN202210374635.2A
Authority: CN
Inventors: 郑小春
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-04-11
Filing date: 2022-04-11
Publication date: 2022-06-24

Abstract

The invention provides an ultralow temperature processing technology of tea, which comprises the following steps: (1) placing the finished tea into an ultra-low temperature freezer, and freezing at the ultra-low temperature of more than 180 ℃ below zero for 3 to 8 hours until cell walls and crude fibers of the finished tea are destroyed; (2) immediately putting the tea frozen at the ultralow temperature into a vacuum powdering machine, and crushing the tea into nano-scale tea powder in a vacuum state; (3) and pressing and molding the nano-scale tea powder. The invention has the beneficial effects that: the ultra-low temperature freezing is adopted, so that the cell walls and crude fibers of the finished product tea can be destroyed, and the tea is beneficial to the absorption of human bodies. 2. Can be completely dissolved in water, can better control the dissolving proportion of water and tea, can be dissolved in cold water or normal temperature water, is convenient for brewing, and keeps the original taste and aroma of the finished tea.

Description

Ultralow-temperature processing technology of tea

Technical Field

The invention relates to a treatment process of tea leaves, in particular to an ultralow temperature processing process of tea leaves.

Background

Chinese patent CN101816345B discloses a tea freeze-drying method, which comprises the following steps: measuring the eutectic temperature X of the tea leaves to be dried by using a eutectic point tester; pre-freezing the tea leaves in a tea leaf vacuum freeze dryer, setting the pre-freezing temperature to be 5-10 ℃ lower than the eutectic temperature X, setting the speed of temperature reduction in the dryer to be 2-5 ℃/min, and preserving the heat for 1-2 hours after the set temperature is reached; vacuumizing the dryer to 1.5-20 Pa, and setting the drying temperature between-35 ℃ and the eutectic temperature X and keeping the temperature for 0.5-2 hours; raising the drying temperature to 15-35 ℃ under the same vacuum state, and preserving the heat for 2-5 hours; stopping the vacuum-pumping treatment of the dryer, slowly filling nitrogen into the dryer until the air pressure in the dryer is between 0.105 and 0.11MPa, maintaining the pressure for 2 to 5 minutes, and releasing the pressure to normal pressure to finish the drying process of the tea leaves. The disadvantages of the above patent are: 1. the eutectic temperature is about-10 ℃, the pre-freezing temperature is generally-25 ℃ to-15 ℃, and the freezing temperature is not enough to destroy the cell walls and crude fibers of the tea leaves; 2. when the prepared tea is brewed, the tea cannot be fully dissolved in water; 3. can be brewed at the water temperature of more than 65 ℃, and does not solve the brewing problem in cold water or normal temperature water.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides an ultralow temperature processing technology of tea.

The object of the present invention is achieved by the following technical means. An ultralow temperature processing technology of tea leaves comprises the following steps:

(1) placing the finished tea into an ultra-low temperature freezer, and freezing at the ultra-low temperature of more than 180 ℃ below zero for 3 to 8 hours until cell walls and crude fibers of the finished tea are destroyed;

(2) immediately putting the tea frozen at the ultralow temperature into a vacuum powdering machine, and crushing the tea into nano-scale tea powder in a vacuum state;

(3) and pressing and molding the nano-scale tea powder.

As a preferred technical scheme, the finished product tea is frozen for 5-8 hours at the ultralow temperature of-180 ℃ to-250 ℃.

As a preferable technical scheme, the time for crushing the ultralow-temperature frozen tea leaves into nano-scale tea leaf powder in a vacuum powdering machine is 3-5 minutes.

Preferably, the finished tea comprises black tea, green tea, dark tea, scented tea, white tea or oolong tea.

As a preferred technical scheme, the nano-scale tea leaves are pressed into granules or long strips or other solid shapes according to the requirements.

The beneficial effects of the invention are as follows:

1. the ultra-low temperature freezing is adopted, so that the cell walls and crude fibers of the finished product tea can be destroyed, and the tea is beneficial to the absorption of human bodies.

2. Under the vacuum and ultralow temperature states, the tea frozen at low temperature is crushed into nanoscale tea powder, can be completely dissolved in water, can be dissolved in cold water or normal-temperature water better in control of the dissolution proportion of the water and the tea, ensures the optimal taste and fragrance, solves the problem that the tea can be brewed without water temperature of over 65 ℃, and better protects the esophagus of a human body from being stimulated by overhigh temperature.

3. The original taste and aroma of the finished tea are kept, and the tea can be brewed more conveniently by being made into particles, strips or other solid shapes.

Detailed Description

The present invention will be described in detail with reference to specific embodiments below:

the invention discloses an ultralow temperature processing technology of tea, which comprises the following steps:

wherein the finished tea comprises black tea, green tea, black tea, scented tea, white tea or oolong tea, and the six kinds of tea can be processed into finished tea according to each tea process.

The preferred scheme is as follows: the finished tea is frozen at the ultralow temperature of between 180 ℃ below zero and 250 ℃ below zero for 5 to 8 hours.

(2) And immediately putting the ultralow-temperature frozen tea leaves into a vacuum powdering machine, and crushing the ultralow-temperature frozen tea leaves into nanoscale tea leaf powder in a vacuum state, wherein the preferable time is as follows: 3-5 minutes.

It should be noted that: in general, tea leaves generate heat when being crushed, thereby destroying nutrient components; the tea leaves are crushed under the condition of ultralow temperature and under the vacuum condition, so that the problem of destroying the nutrient components is reduced as much as possible.

(3) The nano-scale tea powder is pressed and formed, and the nano-scale tea can be pressed into granules, long strips or other solid shapes according to the requirement. When brewing, a certain amount of granular tea leaves are taken and put into water, and can be dissolved in cold water or normal temperature water, so that the optimal taste and flavor are ensured.

Example 1: if the tea is black tea, it needs to be frozen at-200 deg.C for about 5 hr, and the pulverizing time is about 3 min.

Example 2: if the tea is green tea, it needs to be frozen at-210 deg.C for about 6 hr, and the pulverizing time is about 4 min.

Example 3: if the tea is black tea, the tea needs to be frozen at the ultralow temperature of-190 ℃ for about 5.5 hours, and the crushing time is about 4 minutes.

Example 4: if the tea is scented tea, the tea needs to be frozen at ultralow temperature of-230 ℃ for about 8 hours, and the crushing time is about 5 minutes.

Example 5: if the tea is white tea, the tea needs to be frozen at the ultralow temperature of-210 ℃ for about 5 hours, and the crushing time is about 4 minutes.

Example 6: if the tea is oolong tea, freezing at-220 deg.C for about 7 hr, and pulverizing for about 4 min.

It should be understood that the technical solutions and the inventive concepts of the present invention should be replaced or changed by equivalents and modifications to the technical solutions and the inventive concepts of the present invention by those skilled in the art.

Claims

1. An ultralow temperature processing technology of tea is characterized in that: the method comprises the following steps:

(3) and pressing and molding the nano-scale tea powder.

2. The ultra-low temperature processing process of tea leaves as claimed in claim 1, wherein: the finished tea is frozen at the ultralow temperature of between 180 ℃ below zero and 250 ℃ below zero for 5 to 8 hours.

3. The ultra-low temperature processing process of tea leaves according to claim 1, characterized in that: the tea frozen at ultralow temperature is crushed into nano-scale tea powder in a vacuum powdering machine for 3-5 minutes.

4. The ultra-low temperature processing process of tea leaves as claimed in claim 1, wherein: the tea product comprises black tea, green tea, black tea, scented tea, white tea or oolong tea.

5. The ultra-low temperature processing process of tea leaves according to claim 1, characterized in that: pressing the nano-scale tea leaves into granules or strips according to the requirements.