CN114651880A - Ultralow-temperature processing technology of tea - Google Patents
Ultralow-temperature processing technology of tea Download PDFInfo
- Publication number
- CN114651880A CN114651880A CN202210374635.2A CN202210374635A CN114651880A CN 114651880 A CN114651880 A CN 114651880A CN 202210374635 A CN202210374635 A CN 202210374635A CN 114651880 A CN114651880 A CN 114651880A
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- Prior art keywords
- tea
- ultra
- low temperature
- finished
- temperature
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Links
- 238000005516 engineering process Methods 0.000 title claims abstract description 7
- 241001122767 Theaceae Species 0.000 title abstract 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 210000002421 cell wall Anatomy 0.000 claims abstract description 7
- 239000000835 fiber Substances 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims description 88
- 235000013616 tea Nutrition 0.000 claims description 77
- 235000006468 Thea sinensis Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 235000020279 black tea Nutrition 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 4
- 235000020333 oolong tea Nutrition 0.000 claims description 4
- 235000020334 white tea Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000005496 eutectics Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
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 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
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:
(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;
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 (5)
1. An ultralow temperature processing technology of tea is characterized in that: the method 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.
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210374635.2A CN114651880A (en) | 2022-04-11 | 2022-04-11 | Ultralow-temperature processing technology of tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210374635.2A CN114651880A (en) | 2022-04-11 | 2022-04-11 | Ultralow-temperature processing technology of tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114651880A true CN114651880A (en) | 2022-06-24 |
Family
ID=82035625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210374635.2A Pending CN114651880A (en) | 2022-04-11 | 2022-04-11 | Ultralow-temperature processing technology of tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114651880A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669553A (en) * | 2008-09-08 | 2010-03-17 | 苏少宁 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
| CN109757572A (en) * | 2019-03-25 | 2019-05-17 | 四川泰航食品科技有限公司 | A kind of ultra micro matcha powder and preparation method thereof |
| CN110178922A (en) * | 2019-07-08 | 2019-08-30 | 四川大学 | A kind of ultramicro grinding green tea powder, preparation method thereof |
| CN110200196A (en) * | 2019-07-12 | 2019-09-06 | 蔡华 | Lemon is processed into the production technology of powder and product |
| CN110511119A (en) * | 2019-08-13 | 2019-11-29 | 云南飞久逍科技有限公司 | A kind of extracting method of cannabidiol |
| CN110563560A (en) * | 2019-08-13 | 2019-12-13 | 云南辰锦威生物科技有限公司 | Method for freeze-drying hemp leaves at ultralow temperature |
-
2022
- 2022-04-11 CN CN202210374635.2A patent/CN114651880A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669553A (en) * | 2008-09-08 | 2010-03-17 | 苏少宁 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
| CN109757572A (en) * | 2019-03-25 | 2019-05-17 | 四川泰航食品科技有限公司 | A kind of ultra micro matcha powder and preparation method thereof |
| CN110178922A (en) * | 2019-07-08 | 2019-08-30 | 四川大学 | A kind of ultramicro grinding green tea powder, preparation method thereof |
| CN110200196A (en) * | 2019-07-12 | 2019-09-06 | 蔡华 | Lemon is processed into the production technology of powder and product |
| CN110511119A (en) * | 2019-08-13 | 2019-11-29 | 云南飞久逍科技有限公司 | A kind of extracting method of cannabidiol |
| CN110563560A (en) * | 2019-08-13 | 2019-12-13 | 云南辰锦威生物科技有限公司 | Method for freeze-drying hemp leaves at ultralow temperature |
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| 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: 20220624 |