CN201064162Y

CN201064162Y - Tea shape

Info

Publication number: CN201064162Y
Application number: CNU200720090845XU
Authority: CN
Inventors: 张占发
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-06-27
Filing date: 2007-06-27
Publication date: 2008-05-28
Anticipated expiration: 2017-06-27

Abstract

The utility model relates to a tea shape which is formed by a central tea core and a casing outside the core; wherein the casing is an ice protective layer formed by an ice casing layer. The tea shape of the utility model has an ice protective layer casing arranged outside the tea for preventing the tea to be invaded by other flavors before being drunk; the method can ensure the flavor of the tea not to be changed before being drunk and to be more close to the original flavor of the tea. The thickness of the ice protective layer can be adjusted according to the needs on the transport trip flexibly. The utility model is easy to prepare and low in cost relatively and can fully utilize the thawy water from the ice protective layer, therefore the tea shape has great market potential.

Description

A kind of tea type

Technical field

The utility model relates to a kind of new tea type, can well keep the quality and the local flavor of tea.

Background technology

Contain 500 multiple nutritional components such as a large amount of protein, amino acid, alkaloid, Tea Polyphenols, carbohydrate, vitamin, organic acid, phosphorus potassium trace element in the tealeaves, advantagious to human body, so tea and tea beverage have very big market.But tealeaves is from pluck the process of drinking to the end, because all factors, quality is easy to change, on the one hand be that become to sample tea high temperature parch in the manufacturing process or dehydration makes the improper loss of a lot of nutritional labelings in the tea, even tealeaves is prepared into the back that becomes to sample tea because very big change takes place the improper quality of tea that also can make of preservation condition when drinking on the other hand, beneficiating ingredient in the tea or generation oxidation or further loss, perhaps contact qualitative change or the like takes place, even this problem also is inevitable for the newly picked and processed tea leaves bud-leaf of new harvesting certainly with external substance.At present the means that solve mostly are to sample tea by newly picked and processed tea leaves bud-leaf after will plucking or the one-tenth for preparing to solve by the method that refrigerates again after packing, in order to accomplish the end in view, mostly be to adopt mode vacuum-packed or that fill nitrogen, do like this and can to a certain extent tea and external substance be isolated, play the purpose that keeps the tea local flavor.But be behind vacuum packaging or the nitrogen-filled packaging refrigeration all need to vacuumize or fill nitrogen step, also need packaging bag that tea is isolated from the outside simultaneously, from operate and raw material on all easy inadequately and environmental protection.

The utility model content

The purpose of this utility model is to provide a kind of new tea type, can better keep the original flavor of tea, avoids the loss of the rotten and local flavor of tealeaves before use, and is simple to operate, and environmental protection is easy to use.

The technical solution adopted in the utility model is as follows:

A kind of tea type that keeps the tea local flavor is made of the tealeaves kernel at center and the shell outside the kernel, and described shell is the ice protective layer that is formed by the nilas layer.

Described tealeaves kernel both can be newly picked and processed tea leaves bud-leaf or one-tenth freezing the forming in compacting back of sampling tea, and also can be that the bulk tealeaves that looses constitutes.

Freezing the forming in compacting back if newly picked and processed tea leaves bud-leaf or one-tenth are sampled tea, shape is any when then suppressing, and can be pressed into bulk, spherical, cylinder, the irregular bodily form.These specifically can be suppressed by various moulds and realize, shape with block or spherical be good, the formation of being convenient to ice the protective layer shell.

Further, can between described tealeaves kernel and shell, one integument be set, better tealeaves be isolated from the outside, for example, can be at tealeaves outer wrapping one deck tinfoil or film.

General, endorse in the described tealeaves and make diameter at 3～100mm, as long as described outer casing thickness can guarantee the isolation of kernel and outside air, be 5～200mm preferably, specifically can be prepared into the tea type that varies in size according to actual needs, for example, transportation range is lacked, nuclear diameter is bigger in can being prepared into, the tea type that outer casing thickness is less; Distance is far away, can increase the thickness of shell, and the water after thawing for shell simultaneously will be used, and can correspondingly thicken shell.

Concrete; the condition that described tealeaves ice protective layer shell forms be with water content be 10～300% tealeaves or the compression moulding tealeaves kernel after freezing at-40～0 ℃ of freezing 2～60min, newly picked and processed tea leaves bud-leaf or one-tenth are sampled tea after the compression moulding freezing condition at-40～0 ℃ of freezing 2～30min.

The utility model has following advantage with respect to prior art:

1) the tea type of the utility model employing has an ice protective layer shell outside tealeaves, prevent the taste invasion of other materials before drinking, be that our often said " taint of odour " phenomenon takes place, particularly for the freezing back tealeaves kernel that forms of compression moulding, the overwhelming majority between tealeaves may have been caused in the pressing process that the air molecules of oxidation discharge, the oxidation that can also slow down tealeaves itself after freezing; These measures all make the local flavor of tealeaves not change before drinking, more near the original flavor of tealeaves;

2) general tealeaves preservation technology is to refrigerate at low temperatures, and tea type of the present utility model itself just has an ice sheet protecting sheathing, has satisfied general preservation demand, simultaneously according to the needs in the transportation, as the distance of transportation range, can adjust the thickness of ice protective layer accordingly, very flexible;

3) tea type of the present utility model preparation is very simple, do not need inflated with nitrogen or vacuumize after refrigeration again, only need the water of wide material sources, even and directly freezingly do not add the local flavor that integument also can well keep tea, cost is relatively also low;

4) tea type shell of the present utility model can be selected good water sources such as the pure water or the freezing formation ice of the mineral water protective layer of certain areas for use, only ice sheet need be thawed during use, water after thawing can use and make tea, and has both saved resource, can reach the effect of the local flavor of better performance tea again;

5) China is the big country of drinking tea, traditional drinking tea is that tea, water separate always, the appearance of this tea type makes tea, water combination on the one hand, and the local flavor of tea is kept, in addition on the one hand for the water-deficient area, solved the source problem that comes of water, made the fan that drinks tea in this area also can easily drink the tea of liking, to a great extent with our tea culture of higher generalization.

Description of drawings

Fig. 1 embodiment 1 tea type schematic diagram.

Fig. 2 embodiment 4 tea type schematic diagrames.

The specific embodiment:

Below with specific embodiment the technical solution of the utility model is described, but protection domain of the present utility model is not limited thereto:

Embodiment 1

Get 10g black tea in bulk, water content is 100%, and rolling into a ball into the wad shape is the tealeaves kernel, then at-40 ℃ of freezing 10min, forms the thick ice protective layer shell of about 5mm, promptly gets our required tea type, refrigeration below 0 ℃, and thawing during use gets final product.

Embodiment 2

Get 5g green tea, water content is 20%, and rolling into a ball into the wad shape is the tealeaves kernel, and with the tinfoil parcel, freezes 15min at-20 ℃ with the 12g water-cooled then, forms ice protective layer shell, promptly gets our required tea type, refrigeration below 0 ℃, and thawing during use gets final product.

Embodiment 3

Get 10g green tea, water content is 10%, and rolling into a ball into the wad shape is the tealeaves kernel, and uses film wrapped, freezes 15min at-15 ℃ with the 20g water-cooled then, forms ice protective layer shell, promptly gets our required tea type, refrigeration below 0 ℃, and thawing during use gets final product.

Embodiment 4

Get 5g green tea and be pressed into bulk with mould, water content is 10%, then at-20 ℃ of freezing 30min; obtain the tealeaves kernel, under 0 ℃ of condition, freeze 60min again, form ice protective layer shell with the 15g water-cooled; obtain our needed tea type, with described tea type refrigeration, thawing before the use gets final product.

Embodiment 5

Get 10g black tea and be pressed into spherically with mould, water content is 50%, then at-40 ℃ of freezing 20min; obtain the tealeaves kernel, under-30 ℃ of conditions, freeze 20min again, form ice protective layer shell with the 10g water-cooled; obtain our needed tea type, with described tea type refrigeration, thawing before the use gets final product.

Embodiment 6

Get 15g green tea and be pressed into cylindricly with mould, water content is 15%, then at-30 ℃ of freezing 25min; obtain the tealeaves kernel, again under-30 ℃ of conditions with the freezing 15min of water 10g, form ice protective layer shell; obtain our needed tea type, with described tea type refrigeration, thawing before the use gets final product.

Embodiment 7

Getting 10g green tea is pressed into spherical with mould; water content is 25%; then at-10 ℃ of freezing 25min; obtain the tealeaves kernel, under-40 ℃ of conditions and the freezing together 40min of 30g mineral water, form ice protective layer shell again; obtain our needed tea type; with described tea type refrigeration, thaw before the use, can be used for infusing tea after the mineral water heating after thawing.

Embodiment 8

Get 20g black tea in bulk, roll into a ball into the wad shape, with the tinfoil parcel, with 30g pure water-40 ℃ freezing 30min, obtain our needed tea type then, with described tea type refrigeration, thaw before the use, the pure water after thawing is made tea after can heating.

Claims

1. a tea type is characterized in that described tea type is made of the tealeaves kernel and the outer shell of kernel at center, and described shell is the ice protective layer that is formed by the nilas layer.

2. tea type as claimed in claim 1 is characterized in that described tealeaves kernel is newly picked and processed tea leaves bud-leaf or one-tenth freezing the forming in compacting back of sampling tea.

3. tea type as claimed in claim 2 is characterized in that described tealeaves kernel is pressed into bulk, spherical, cylinder, the irregular bodily form.

4. tea type as claimed in claim 1 is characterized in that described tealeaves kernel constitutes for the bulk tealeaves that looses.

5. as the described tea type of one of claim 1～4, it is characterized in that described tealeaves kernel has integument outward.

6. tea type as claimed in claim 1, the diameter that it is characterized in that described tealeaves kernel is 3～100mm.

7. tea type as claimed in claim 1 is characterized in that described outer casing thickness is 5～200mm.