-
What are the main process parameters for instant flower tea?
(1) Countercurrent extraction: green tea and deionized water are subjected to countercurrent extraction at a tea-to-water ratio of 1:15 for 15 min, with the extraction water temperature at 90°C. In commonly used instant tea production processes, the extraction operation is carried out intermittently, making it difficult to complete the tasks of discharging and separating the tea liquor from the tea residue within 15 min, which causes the tea leaves to remain too long in the high-temperature tea liquor, resulting in large aroma loss, a heavily bitter and astringent tea liquor with a strong stewed, over-cooked taste, and greatly reduced instant tea quality. The developed horizontal continuous countercurrent extractor, in order to reduce axial mixing of tea and water within the extractor and weaken back-mixing, adopts three horizontal extractors connected in series, achieving effective isolation of inter-stage back-mixing. The tea liquor and tea residue are continuously discharged from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15 min by adjusting the flow rates of tea and water. Compared with intermittent extraction, aroma loss is small and the taste of the tea liquor is noticeably improved.
-
Detailed Explanation of the Mechanized Processing Technology of Qumao-shaped Tea
Qumao tea has a relatively high degree of mechanized processing, and its processing workflow includes fresh leaf spreading - fixation - cooling - rolling - initial drying - shaping - tip raising - full drying. Fixation: The fixation method for fresh leaves used to process Qumao-shaped tea is the same as that for fresh leaves used to process needle-shaped tea. The fixed leaves are required to be evenly and thoroughly fixed, with an emerald green color, and must not turn yellow or dark. The moisture content of the fixed leaves is between 50% and 55%, and a good tea aroma is released. Rolling: Use small rolling machines such as Model 25 and Model 30, with 2000 to 4000 grams of leaves per barrel, rolling lightly without pressure,
-
What are the processing technologies for reishi (Ganoderma lucidum) products?
Reishi milk powder I. Raw material formula: fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, high-fructose corn syrup (70%) 15kg, reishi 8kg, vitamin A 1.2g, vitamin C 60g, vitamin E 1.2g, calcium lactate 5kg, ferrous lactate 62g, zinc gluconate 87g, lecithin 1.2kg. II. Process flow: whey powder, high-fructose corn syrup, vitamin C, etc. -> dissolve -> filter -> vegetable oil VA, VE
-
Detailed Explanation of the Processing Technology for Ganoderma Health Tea
Developing Ganoderma health tea can enhance the competitiveness of tea. A brief introduction to the processing technology of Ganoderma health tea is given below. Its process flow: Ganoderma slicing, extraction, filtration, concentration, spray blending (tea leaves must first be re-fired), drying. 1. Ganoderma slicing: Considering overall benefits and the use of mid-to-low-grade tea, it is ideal to select mid-to-low-grade Ganoderma without deterioration as the raw material. After washing the Ganoderma clean with water, cut it into thin slices of about 5 mm, and set aside. 2. Extraction and filtration: Take the prepared thin Ganoderma slices, at a ratio of 100 grams of Ganoderma to 10
-
A Detailed Explanation of the Processing Technology and Production Method of Dried Eggplant
I. Process Flow Material Selection → Cleaning → Pre-boiling → Slicing → First Sun-drying → Salting → Second Sun-drying → Soaking and Sun-drying → Blending → Packaging II. Key Operating Points 1. Material Selection Choose fresh eggplants that are large, plump and tender, with fine texture, free of pests and diseases, and free of rot as the raw material. 2. Cleaning Use a knife to cut off the fruit stalk and calyx from the selected eggplants, put them in clean water, wash them clean and set aside. 3. Pre-boiling Add clean water to the pot and bring it to a boil, pour in the washed eggplant
-
How Is Asparagus Tea Made? A Complete Guide to the Production Process
1. Process flow: raw material picking - spreading to air-dry - drum fixation - air cooling - second hot-air fixation - rolling - spreading the batch and cooling - hot-air drying - finished product - packaging. 2. Key operating points: 1. Raw material picking: length 3-3.5 cm, and the cut lengths must be highly uniform. 2. Spreading to air-dry: gather the picked raw material and spread it out flat in a room with good ventilation and air convection; generally use bamboo mats or plastic film as a ground liner, and let the surface moisture dry off under natural conditions. 3. Drum fixation: place the spread
-
The Evolution of the Steaming Green Tea Making Process from Cake Tea to Loose Tea
In the production of steamed green cake tea, in order to improve the shortcomings of difficult-to-remove bitterness and improper aroma, the practice of not kneading or pressing after steaming and directly drying was gradually adopted, transforming steamed green ball tea into steamed green loose tea to preserve the tea's aroma. This reform appeared in the Song Dynasty. The "Song History: Treatise on Food and Money" records: "Tea has two types, one called slice tea, one called loose tea," and slice tea is cake tea. In the Yuan Dynasty, Wang Zhen's "Agricultural Treatise" contains a detailed record of the steamed green loose tea process at that time: "After picking, steam briefly in a steamer, achieving the right degree of rawness and doneness. After steaming, spread thinly on baskets and mats, knead while damp, then enter the roasting stage, spread the fire evenly
-
Detailed explanation of black tea processing technology, master the key process steps
Black tea is divided into two types: domestic sales and export sales. Before 1966, all export black tea in Zhejiang was processed as Congou black tea. From 1967, it was converted to Yuehong leaf tea, and the second national set of Congou black tea naturally produced broken pieces and dust tea (that is, rolled broken black tea). For domestic black tea, product specification standards have been implemented since 1971. Black tea refining and processing selects Zhejiang rough red as raw material. The refining and processing flow is: raw material blending, grading and issuing for processing, adopting the method of two-stage issuing and single-stage (main grade) recovery, taking material from five routes: itself, long body, round body, light body,
-
What are the traditional processing methods for Pu'er tea?
Pu'er tea is made from the fresh leaves of the Yunnan large-leaf tea tree, and has the characteristics of a strong taste, resistance to repeated brewing, and a mellow aroma. To make loose Pu'er tea, the fresh leaves are first subjected to fixation, rolling, and sun-drying to make sun-dried rough tea, and then made into loose Pu'er tea through moderate watering and pile fermentation, sun-drying, and screening. Loose Pu'er tea can be processed by tea farmers themselves. The specific steps and methods are: 1. Fixation. Pot fixation is mostly used. Because large-leaf tea has a high water content, during fixation the combination of covering and tossing must be used so that the fresh leaves lose water evenly, achieving the purpose of thorough and uniform fixation.
-
A detailed explanation of the processing flow of Xizi Liren tea, explained in one article
Xizi Liren tea is produced in the area of the eastern slope of Dongbai Mountain in the southeast and the Longmen Mountain range in the western mountainous area of Zhuji City, the hometown of Xishi. The main peak of Dongbai Mountain, Taibai Peak, and the main peak of Longmen Mountain, Sanjie Peak, both have elevations higher than 1000 m. Here, mountains surround the area, peaks rise one after another, appearing and disappearing in undulation, with lush trees, year-round shrouding clouds and mist, and ever-flowing clear waters. The entire climate environment forms the high-mountain wonder of "fog everywhere in the morning and evening on clear days, clouds all over the mountain on rainy days." Tea trees grow for a long time under diffused light and are nourished by rain and dew, so the buds and leaves are plump and tender and rich in internal substances, which lays a good material foundation for the unique quality of Xizi Liren tea.
条件筛选