CN100372471C - Production method of low fluorine, aluminium instant crushed red tea - Google Patents
Production method of low fluorine, aluminium instant crushed red tea Download PDFInfo
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- CN100372471C CN100372471C CNB2006100311985A CN200610031198A CN100372471C CN 100372471 C CN100372471 C CN 100372471C CN B2006100311985 A CNB2006100311985 A CN B2006100311985A CN 200610031198 A CN200610031198 A CN 200610031198A CN 100372471 C CN100372471 C CN 100372471C
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Abstract
The present invention relates to a production process of low-fluorine and low-aluminium instant crushed black tea. The process steps comprise: 1) treatment for reducing the content of fluorine and aluminium in fresh tea raw materials is carried out: the picked tea raw materials are spread out on a work field, and after water on leaf surfaces is dried, the tea raw materials are put into a hot water pool; the temperature of water is between 50 DEG C and 120 DEG C, and the proportion of the water and the tea raw materials is between 1 to 100: 0.5 to 80; a stirrer in the hot water pool is started, and after stirring for 5 to 50 minutes, the water and the tea raw materials are in standing and cooling down to room temperature; 2) the processed raw materials are processed for preparing the black tea. The method can selectively reduce high content of fluorine and aluminium in the raw materials of the instant crushed red tea and a black tea bag without influencing the inherent flavor of the instant crushed red tea and the black tea bag. The present invention has the advantages of simple manufacturing process and low cost.
Description
Technical field
The invention belongs to the processing method of tealeaves.Be specifically related to the production method of low fluorine, low aluminium instant crushed red tea.
Background technology
Tea tree is a kind of rich fluorine plant, and it can optionally absorb fluorine and aluminium from soil, atmosphere, mainly be stored in the blade, and leaf age is longer, and fluorine, aluminium content are higher.Red fannings is that raw material processes usually with the plain tea leaves.Studies show that its fluorine, aluminium content are higher.The red fannings of this class of long-term drinking, black tea bag can cause chronic fluorine poisoning, as fluorine dental plaque, fluorosis of bone.Confirmed the existence of tea type fluorine poisoning from the research report of China and other countries.Although the excessive absorption of aluminium is still not fully aware of to human influence's mechanism, generally believe that it is the senile dementia and the old and feeble material impact factor.So far do not find any low fluorine, low aluminium instant crushed red tea, black tea contract for fixed output quotas product and production technology thereof as yet.
Summary of the invention
Technical problem to be solved by this invention is not consider the defective of the safety problem that fluorine, aluminium too high levels cause at red fannings production, the production method of a kind of low fluorine, low aluminium instant crushed red tea is provided, this method can optionally reduce a large amount fluorine, the aluminium in red fannings, the black tea bag raw material, and do not influence the intrinsic local flavor of red fannings, black tea bag, and technology is simple, cost is low.
The production method of low fluorine of the present invention, low aluminium instant crushed red tea is:
1, reduces the processing of fluorine, aluminium content in the fresh tea leaf raw material: the tea raw material of plucking is spread in the work-yard, after drying blade face moisture, insert in the hot-tub, the temperature of water is between 50 ℃～120 ℃, and the ratio of water and tea raw material is 1～100 kilogram: between 0.5～80 kilogram.Start the hot-tub agitator, stir after 5～50 minutes, leave standstill and be cooled to normal temperature.
2, the raw material after will processing carries out red fannings processing.
Described red fannings processing technology is: wither-rub and cut-ferment-drying.The wither water content 60%～70% of raw material, the time of withering is 6～12 hours: kneading machine was rubbed bar 25～45 minutes, behind the block-separating and sifting, entering the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again rubs and cuts 20～30 seconds, material temperature is at 25～32 ℃ during fermentation, and 30～50 minutes time: the moisture content that is dried to finished product reaches 5%.
Technology of the present invention is simple, and is with low cost, and fluorine, aluminium content are set about from reduce the plain tea leaves raw material, effectively guarantee the low fluorine that becomes to sample tea, low aluminium performance, and can keep the intrinsic local flavor of tealeaves, mouthfeel and quality preferably, and have good social benefit and economic worth, easy to utilize.
The specific embodiment
Example 1: after the bright leaves of 100 kilograms of tea are dried moisture, placed 150 liters of hot water treatment ponds, 100 ℃ of water temperatures, agitator starts, kept 30 minutes, raw material is delivered to shake formula screen cloth conveyer belt, spreads to leave standstill to the operation place to be cooled to normal temperature, reach at 65% o'clock in the raw material water content, use the rotator type kneading and cutting machine to wither 6 hours, use kneading machine to rub bar 35 minutes, behind the block-separating and sifting, enter the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again and rub and cut, the time is 25 seconds.Insert fermentation stage through the raw material that withers, rubs after cutting, material temperature is controlled at 26 ℃ during fermentation, and the time is 40 minutes.Raw material enters dryer then, and raw material spreads thickness at 1.30kg/m
2, EAT is 110 ℃, dry by the fire to the raw material water content be about 20%, again with 100 ℃ of EATs, dry by the fire after spreading to water content 5%, the packing.
Example 2: after the bright leaves of 100 kilograms of tea are dried moisture, placed 200 liters of hot water treatment ponds, 70 ℃ of water temperatures, agitator starts, kept 50 minutes, raw material is delivered to shake formula screen cloth conveyer belt, send the operation place to leave standstill and is cooled to normal temperature, reach at 65% o'clock in the raw material water content, after using the rotator type kneading and cutting machine to wither 8 hours, use kneading machine to rub bar 30 minutes, behind the block-separating and sifting, enter the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again and rub and cut, the time is 20 seconds.Insert fermentation stage through the raw material that withers, rubs after cutting, material temperature is controlled at 28 ℃ during fermentation, and the time is 35 minutes.Raw material enters dryer then, and raw material spreads thickness at 1.30kg/m
2, EAT is 100 ℃, dry by the fire to the raw material water content be about 20%, again with 70 ℃ of EATs, dry by the fire after spreading to water content 5%, the packing.
The most outstanding characteristics of the present invention are before red fannings and instant tea processing fresh tea leaf raw material to be handled, and reduce fluorine, aluminium content in the fresh tea leaf raw material significantly, low fluorine, low aluminium performance in effectively guaranteeing to become to sample tea, and do not change former tea flavor quality.
Fluorine in the tealeaves, the big portion of aluminium are ionic state, can partly dissolve in the water under certain condition.The water of different temperatures is removed fluorine, aluminium ion effect difference in the bright leaf of tea, as following table.
Table 1 different temperatures water is removed fluorine, aluminum ions effect in the bright leaf of tea
| Water temperature | 50℃ | 70℃ | 100℃ | 120℃ |
| Raw material fluorine content (mg/kg) reduces the ratio (%) of ratio (%) raw material aluminium content (mg/kg) the reduction aluminium of fluorine | 450.3 16.7 1450.9 13.30 | 305.7 43.1 983.2 41.3 | 270.1 50.1 856.3 48.8 | 180.4 66.6 553.3 66.9 |
Raw material fluorine content is 540.7mg/kg before the processing, aluminium content 1673.4mg/kg, and soak time is 30 minutes.
Last table explanation, the height of water temperature is proportionate to the fluorine in the tea raw material, aluminium ion stripping, and promptly along with water temperature rises, fluorine, aluminium content descend in the raw material.
As basic point, observed raw material fluorine, aluminum ions stripping situation in different soak times with 70 ℃ of water temperatures, seen the following form.
The different soak times of table 2 are to the influence of raw material fluorine ion stripping
| Soak time (min) | 5 | 10 | 30 | 50 |
| Raw material fluorine content (mg/kg) reduces fluorine ratio (%) raw material aluminium content (mg/kg) and reduces aluminum ratio (%) | 498.1 7.9 1507.3 6.1 | 402.7 25.5 1197.3 28.5 | 370.4 31.5 1105.2± 17.5 34.0 | 230.1 57.4 689.1 58.8 |
Raw material fluorine content is 540.7mg/kg before the processing, and aluminium content 1673.4 mg/kg, soaking temperature are 70 ℃.
Last table explanation, along with the prolongation of soak time, the fluorine of raw material, aluminium content reduce gradually.
Known, polyphenol compound and amino acid, caffeine are the Main Ingredients and Appearances that constitutes tealeaves local flavor, quality in the tea, for understanding the influence of above-mentioned processing method to flavor ingredient in the raw material, have carried out following detection:
Table 3 processing method is to the influence of material quality and fluorine, aluminium content
| Detect content | Tea Polyphenols (%) | Amino acid (%) | Caffeine (%) |
| After processing before the processing | 25.30 24.85±0.05 | 2.49 2.41±0.04 | 2.61 2.21±0.03 |
| The P value | >0.5 | >0.5 | >0.5 |
See that from last table use the present invention, its Tea Polyphenols of the raw material after the processing, amino acid, caffeine content have decline slightly, but not statistically significant, raw material fluorine, aluminium content obviously descend, and are highly significant difference.Show that the present invention is little to the negative effect of tea raw material local flavor, quality, but effectively reduce fluorine, aluminium content.
Claims (2)
1. the production method of a low fluorine, low aluminium instant crushed red tea is characterized in that:
1) processing of fluorine, aluminium content in the reduction fresh tea leaf raw material: the tea raw material of plucking is spread in the work-yard, after drying blade face moisture, insert in the hot-tub, the temperature of water is between 50 ℃～120 ℃, the ratio of water and tea raw material is 1～100 kilogram: between 0.5～80 kilogram, start the hot-tub agitator, stir after 5～50 minutes, leave standstill and be cooled to normal temperature;
2) raw material after will processing carries out red fannings processing.
2. the production method of low fluorine according to claim 1, low aluminium instant crushed red tea is characterized in that described red fannings processing technology is: wither-rub and cut-ferment-drying; The wither water content 60%～70% of raw material, the time of withering is 6～12 hours; Kneading machine was rubbed bar 25～45 minutes, behind the block-separating and sifting, enter the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again and rub and cut 20～30 seconds, during fermentation material temperature at 25～32 ℃, 30～50 minutes time; The moisture content that is dried to finished product reaches 5%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EA025286B1 (en) * | 2010-12-16 | 2016-12-30 | Унилевер Н.В. | Tea-based beverage |
| CN103349094B (en) * | 2013-06-28 | 2015-03-11 | 贵州省普定县黔龙茶业有限公司 | Processing method for broken black tea |
| EP3644751B1 (en) * | 2017-06-26 | 2021-06-23 | Unilever IP Holdings B.V. | A process for producing a tea product |
| CN108196017A (en) * | 2018-01-16 | 2018-06-22 | 湖北省农业科学院果树茶叶研究所 | A kind of broken green tea fast and stable evaluates method |
| CN110353058B (en) * | 2019-08-30 | 2021-08-06 | 湖南省白沙溪茶厂股份有限公司 | Tea leaf preparation method for reducing fluorine content of tea leaves |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271529A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing black tea |
| CN1470179A (en) * | 2003-06-19 | 2004-01-28 | 安徽省农业科学院蚕桑研究所 | Grain mulberry-leaf black tea and its making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271529A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing black tea |
| CN1470179A (en) * | 2003-06-19 | 2004-01-28 | 安徽省农业科学院蚕桑研究所 | Grain mulberry-leaf black tea and its making method |
Non-Patent Citations (1)
| Title |
|---|
| 砖茶中氟的浸出规律研究. 罗淑华等.茶叶科学，第22卷第1期. 2002 * |
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