阅读说明：本技术 一种把成品茶叶制作成冷泡茶的方法 (Method for making finished tea into cold-making tea ) 是由 易宗仁 于 2021-09-18 设计创作，主要内容包括：本发明公开了一种把成品茶叶制作成冷泡茶的方法,所述成品茶叶制作成冷泡茶的方法步骤如下：步骤一：将成品茶倒入封闭滚动搅拌容器内,按照成品茶90％-99.999％的比例,添加单宁酶和纤维素酶的溶液10％-0.001％,进行混合搅拌30-2160分钟,步骤二：混合搅拌结束后,放入烘干机低温烘干的温度低于100摄氏度,烘干30-360分钟,烘干结束后把茶叶摊凉,即可得冷泡茶,本发明一种把成品茶叶制作成冷泡茶的方法,茶叶与单宁酶和纤维素酶的比例、混合搅拌的时间长短,烘干时间的长短,在本发明主张的范围内,比例和时长不一样,冷水冲泡茶叶的出汤速度也不一样,可根据实际需要控制茶叶的出汤速度,大大方便了生产时候的灵活度,方便快捷,产量高,成本低。(The invention discloses a method for making finished tea into cold-brewing tea, which comprises the following steps: the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of solution of tannase and cellulase according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 minutes, and performing the second step: after mixing and stirring are finished, the tea leaves are placed into a dryer for drying at a low temperature lower than 100 ℃, the tea leaves are dried for 30-360 minutes, and the tea leaves are spread for cooling after drying is finished, so that the cold-brewed tea is obtained.)

1. A method for making finished tea into cold-brewing tea is characterized by comprising the following steps:

the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of solution of tannase and cellulase according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 min,

step two: after mixing and stirring, putting into a dryer for drying at a low temperature lower than 100 ℃, drying for 30-360 minutes, and spreading and cooling the tea leaves after drying to obtain the cold-making tea.

2. The method of claim 1, wherein the cellulase comprises one of endoglucanase, exoglucanase, cellobiase, and beta-glucosidase.

3. The method of claim 1, wherein the step of forming the final tea product into a cold brew tea comprises: and when the tannase is added in the first step, keeping the temperature of the stirring container at 30-50 ℃.

4. The method of claim 1, wherein the step of forming the final tea product into a cold brew tea comprises: and in the second step, when the tea leaves are spread for cooling, turning over the tea leaves after 30-50 min, and then, turning over the tea leaves after 40-50 min.

5. The method of claim 1, wherein the step of forming the final tea product into a cold brew tea comprises: and the stirring speed of the stirring equipment in the second step is 100r/min-200 r/min.

Technical Field

The invention relates to a method for making finished tea into cold-brewing tea, in particular to a method for making finished tea into cold-brewing tea, and belongs to the technical field of cold-brewing tea.

Background

Cold tea brewing is a method for brewing tea by using cold water, and the aroma and taste of the cold tea brewing method are different from those of the cold tea brewing method by using hot water. The cold-making tea can be leached in water of 15 ℃ within 5 minutes by a special processing method of adding chemicals, so that the preparation time is greatly shortened, and the cold-making tea is very convenient. The cold tea is prepared by brewing tea leaves with cold water, can quench thirst and reduce the content of tannic acid and caffeine, and is more beneficial to health.

The traditional method for making the cold-brewing tea is to add or not add chemical substances in the processes of fresh leaf enzyme deactivation or fermentation and the like, the traditional method is only limited in the process of making fresh leaves, and finished tea which is made can not be processed into the cold-brewing tea which can be brewed in cold water.

Disclosure of Invention

The invention aims to provide a method for making finished tea into cold-brewing tea so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a method for making finished tea into cold-brewing tea comprises the following steps:

the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of solution of tannase and cellulase according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 min,

step two: after mixing and stirring, putting into a dryer for drying at a low temperature lower than 100 ℃, drying for 30-360 minutes, and spreading and cooling the tea leaves after drying to obtain the cold-making tea.

In a preferred embodiment of the present invention, the cellulase comprises one of endoglucanase, exoglucanase, cellobiase and β -glucosidase.

As a preferable technical scheme of the invention, when the tannase is added in the first step, the temperature of the stirring container is kept between 30 ℃ and 50 ℃.

As a preferred technical scheme of the invention, when the tea leaves are spread for cooling in the second step, the tea leaves are turned over after 30-50 min, and then the tea leaves are turned over for 40-50 min.

As a preferable technical scheme of the invention, the stirring speed of the stirring equipment in the second step is 100r/min-200 r/min.

Compared with the prior art, the invention has the beneficial effects that: the invention relates to a method for making finished tea into cold-brewed tea, which comprises the following steps of proportioning tea leaves, tannase and cellulase, mixing and stirring time and drying time.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a method for making finished tea into cold-brewing tea, which comprises the following steps:

the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of solution of tannase and cellulase according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 min,

step two: after mixing and stirring, putting into a dryer for drying at a low temperature lower than 100 ℃, drying for 30-360 minutes, and spreading and cooling the tea leaves after drying to obtain the cold-making tea.

Wherein the cellulase comprises one of endoglucanase, exoglucanase or cellobiase and beta-glucosidase.

Further, when the tannase is added in the first step, the temperature of the stirring container is kept between 30 ℃ and 50 ℃.

Furthermore, when the tea leaves are spread for cooling in the second step, the tea leaves are turned over after 30-50 min, and then the tea leaves are turned over for 40-50 min.

Preferably, the stirring speed of the stirring device in the second step is 100r/min-200 r/min.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.