CN100581372C - Processing method for improving the GCG content of green tea - Google Patents
Processing method for improving the GCG content of green tea Download PDFInfo
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- CN100581372C CN100581372C CN200710068868A CN200710068868A CN100581372C CN 100581372 C CN100581372 C CN 100581372C CN 200710068868 A CN200710068868 A CN 200710068868A CN 200710068868 A CN200710068868 A CN 200710068868A CN 100581372 C CN100581372 C CN 100581372C
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Abstract
The present invention discloses a processing method for improving the GCG content of green tea comprising the following steps: 1) selecting fresh leaves of spring, summer and autumn tea; 2) spreading the fresh tea leaves, spreading thickness is 4 to 8cm, spreading time is 4 to 8h; 3) processing the spread fresh tea leaves by high temperature and high pressure, the temperature of steam is 120 to 130 DEG C, the steam pressure is 150 to 200 KPa, processing time is 8 to 20min; 4) spreading and cooling the fresh tea leaves processed by high temperature and high pressure steam, and blowing air with electric fan or exhaust fan; 5) drying the tea leaves spread and cooled with drying machine, drying temperature is 70 to 90 DEG C. The GCG content of green tea manufactured by this invention reaches 15 to 30mg/g, compared with traditional processing method, the GCG content of manufactured green tea are enhanced 10 to 20 times, and water extract content is enhanced 5 to 10 percent. The processing method is simple and convenient, economical and practical, low cost, the GCG content of green tea is enhanced obviously.
Description
Technical field
The present invention relates to the Tea Processing technical field, relate in particular to a kind of processing method that improves GCG content in the green tea.
Background technology
Modern medicine studies show that the polyphenol composition in the green tea has remarkable health care to human body, and wherein EGCG was once becoming the core of concern.Yet existing research is verified, the phenotype isomers GCG of EGCG, the physiologically active that shows in some aspects is better than EGCG, for example antiallergy, to the inhibitory action of many enzymes such as epoxidase and tyrosinase, remove aspect such as free radical activity, as seen, the GCG in the tealeaves has certain scientific research and development to be worth.But, not containing GCG substantially in the bright leaf of tea, GCG content also has only about 0.1-0.8% in the finished product green tea.
In the process of green tea routine, a small amount of catechin can transform to transconfiguration from cis-structure, and this transformation helps strengthening the oxidation resistance and the health care of tealeaves on the whole; In addition, when Tea Polyphenols extracts, under the effect of heating power and pH, also can produce a certain amount of transisomer; In addition, discover that in the autoclaving processing procedure of tea beverage, the trans catechin content in the green tea millet paste increases along with the rising of sterilising temp.
Sign that GCG has very strong physiologically active and health care in tealeaves, the green tea product of the high GCG content of Development and Production meets the demand for development of current functional food, and market prospects are wide, can produce very big economic benefit and social benefit.
Summary of the invention
The purpose of this invention is to provide a kind of simply, rationally, and can effectively improve the processing method of GCG content in the green tea.
The processing method that improves GCG content in the green tea comprises the steps:
1) selects spring, summer, the bright leaf of autumn tea;
2) the bright leaf of tea is spread, spreading thickness is 4～8cm, and the time of spreading is 4～8 hours;
3) the bright leaf of the tea after will spreading adopts high temperature and high pressure steam to handle, and steam temperature is 120～130 ℃, and steam pressure is 150～200KPa, and the steam treatment time is 8～20 minutes;
4) the tealeaves spreading for cooling after will handling through high temperature and high pressure steam, and electric fan or exhaust fan blowing are arranged;
5) tealeaves after the spreading for cooling is passed through drying machine drying, bake out temperature is 70～90 ℃.
Described step (1) spring, summer, the bright leaf of autumn tea are a bud three, four leaves; (the bright leaf of 2 described tea spreads on the thin bamboo strip pad step.Step (3) the steam treatment time is preferably 8-10 minute; Tealeaves after step (4) is handled through high temperature and high pressure steam carries out spreading for cooling on thin bamboo strip pad; Step (5) bake out temperature is preferably 80～90 ℃.
The present invention mainly is by to the processing of fresh leaves of tea plant employing high-pressure and high-temperature steam, makes the EGCG generation isomery in the fresh leaves of tea plant turn to GCG, after the oven dry, produces the green tea product of high GCG content at low temperatures, and its GCG content can reach 15-30mg/g.With compare without the traditional diamond-making technique of crossing high temperature high pressure process, GCG content in the green tea that makes has improved 10-20 doubly, other main component keeps relative stability as free theanine total amount and caffeine content, Tea Polyphenols total amount decline 10-20%, and water extraction content increases 5-10%.This simple and convenient processing method is easily capable, economic and practical, cost is low, and the effect that improves GCG content in the green tea is obvious.
Description of drawings
Fig. 1 is the process flow diagram that improves the processing method of GCG content in the green tea;
Fig. 2 is that the bright leaf of the tea of same breed is formed comparison diagram through the present invention with the conventional green tea catechins of being processed into product.
The specific embodiment
Embodiment 1
1) the bright leaf of Dragon Well tea 43# tea in summer is 20 kilograms, standard of plucking one bud 3-4 leaf;
2) the bright leaf of tea is spread on thin bamboo strip pad, spreading thickness is 4cm, and the time of spreading is 4 hours;
3) the bright leaf of the tea after will spreading adopts high temperature and high pressure steam to handle, and steam temperature is 120 ℃, and steam pressure is 150KPa, and the steam treatment time is 8 minutes;
4) will on thin bamboo strip pad, carry out spreading for cooling through the tealeaves after the high temperature and high pressure steam processing, and electric fan or exhaust fan blowing will be arranged;
5) tealeaves after the spreading for cooling is passed through drying machine drying, bake out temperature is 70 ℃.
Make 4.8 kilograms high GCG green tea.Through efficient liquid phase chromatographic analysis and sensory review, its GCG content reaches 23.4mg/g.
Embodiment 2
1) the bright leaf of black ox tea in spring morning is 30 kilograms; Standard of plucking one bud 3-4 leaf
2) the bright leaf of tea is spread on thin bamboo strip pad, spreading thickness is 8cm, and the time of spreading is 8 hours;
3) the bright leaf of the tea after will spreading adopts high temperature and high pressure steam to handle, and steam temperature is 130 ℃, and steam pressure is 200KPa, and the steam treatment time is 20 minutes;
4) will on thin bamboo strip pad, carry out spreading for cooling through the tealeaves after the high temperature and high pressure steam processing, and electric fan or exhaust fan blowing will be arranged;
5) tealeaves after the spreading for cooling is passed through drying machine drying, bake out temperature is 90 ℃.
Make 7.2 kilograms high GCG green tea.Through efficient liquid phase chromatographic analysis and sensory review, its GCG content reaches 25.9mg/g.
Embodiment 3
1) the bright leaf of Zhejiang farming 113# tea in summer is 20 kilograms, standard of plucking one bud 3-4 leaf;
2) the bright leaf of tea is spread on thin bamboo strip pad, spreading thickness is 6cm, and the time of spreading is 6 hours;
3) the bright leaf of the tea after will spreading adopts high temperature and high pressure steam to handle, and steam temperature is 125 ℃, and steam pressure is 170KPa, and the steam treatment time is 12 minutes;
4) will on thin bamboo strip pad, carry out spreading for cooling through the tealeaves after the high temperature and high pressure steam processing, and electric fan or exhaust fan blowing will be arranged;
5) tealeaves after the spreading for cooling is passed through drying machine drying, bake out temperature is 80 ℃.
Make 4.6 kilograms high GCG green tea.Through efficient liquid phase chromatographic analysis and sensory review, its GCG content reaches 20.7mg/g.
Embodiment 4
1) the bright leaf of the anti-10# of cloud tea in autumn is 36 kilograms, standard of plucking one bud 3-4 leaf;
2) the bright leaf of tea is spread, spreading thickness is 8cm, and the time of spreading is 6 hours;
3) the bright leaf of the tea after will spreading adopts high temperature and high pressure steam to handle, and steam temperature is 125 ℃, and steam pressure is 180KPa, and the steam treatment time is 10 minutes;
4) the tealeaves spreading for cooling after will handling through high temperature and high pressure steam, and electric fan or exhaust fan blowing are arranged;
5) tealeaves after the spreading for cooling is passed through drying machine drying, bake out temperature is 90 ℃.
Make 8.2 kilograms high GCG green tea.Through efficient liquid phase chromatographic analysis and sensory review, its GCG content reaches 27.1mg/g.
Claims (6)
1, a kind of processing method that improves GCG content in the green tea is characterized in that comprising the steps:
1) selects spring, summer, the bright leaf of autumn tea;
2) the bright leaf of tea is spread, spreading thickness is 4～8cm, and the time of spreading is 4～8 hours;
3) the bright leaf of the tea after will spreading adopts high temperature and high pressure steam to handle, and steam temperature is 120～130 ℃, and steam pressure is 150～200KPa, and the steam treatment time is 8～20 minutes;
4) the tealeaves spreading for cooling after will handling through high temperature and high pressure steam, and electric fan or exhaust fan blowing are arranged;
5) tealeaves after the spreading for cooling is passed through drying machine drying, bake out temperature is 70～90 ℃.
2, a kind of processing method that improves GCG content in the green tea according to claim 1 is characterized in that, described step (1) spring, summer, the bright leaf of autumn tea are a bud three, four leaves.
3, a kind of processing method that improves GCG content in the green tea according to claim 1 is characterized in that, (the bright leaf of 2 described tea spreads on thin bamboo strip pad described step.
4, a kind of processing method that improves GCG content in the green tea according to claim 1 is characterized in that, described step (3) the steam treatment time is 8-10 minute.
5, a kind of processing method that improves GCG content in the green tea according to claim 1 is characterized in that, the tealeaves after described step (4) is handled through high temperature and high pressure steam carries out spreading for cooling on thin bamboo strip pad.
6, a kind of processing method that improves GCG content in the green tea according to claim 1 is characterized in that, described step (5) bake out temperature is 80～90 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200710068868A CN100581372C (en) | 2007-05-17 | 2007-05-17 | Processing method for improving the GCG content of green tea |
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| CN200710068868A CN100581372C (en) | 2007-05-17 | 2007-05-17 | Processing method for improving the GCG content of green tea |
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| CN101053349A CN101053349A (en) | 2007-10-17 |
| CN100581372C true CN100581372C (en) | 2010-01-20 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106751926A (en) * | 2017-01-19 | 2017-05-31 | 合肥观云阁商贸有限公司 | The preparation method of the collagen oxidation-resistant film containing green-tea extract |
| CN107751425A (en) * | 2017-10-30 | 2018-03-06 | 罗城仫佬族自治县群英种养农民专业合作社 | A kind of preparation method of wild sarcandra |
| CN108552326B (en) * | 2018-01-16 | 2021-09-24 | 山东农业大学 | Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area |
| CN108782826A (en) * | 2018-08-02 | 2018-11-13 | 贵州钾天下茶业有限公司 | A kind of processing method of high-quality green tea |
| CN109757569B (en) * | 2019-01-29 | 2022-08-12 | 中国农业科学院茶叶研究所 | Processing method for improving R-EGCG-cThea content in white tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586241A (en) * | 2004-09-10 | 2005-03-02 | 中国农业科学院茶叶研究所 | Process for processing steamed freen bead tea |
| CN1631188A (en) * | 2004-12-28 | 2005-06-29 | 王煜 | Production method of Mocha tea and special equipment thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586241A (en) * | 2004-09-10 | 2005-03-02 | 中国农业科学院茶叶研究所 | Process for processing steamed freen bead tea |
| CN1631188A (en) * | 2004-12-28 | 2005-06-29 | 王煜 | Production method of Mocha tea and special equipment thereof |
Non-Patent Citations (1)
| Title |
|---|
| 微波、超声波对茶叶主要化学成分浸提效果的研究. 夏涛等.农业工程学报，第20卷第6期. 2004 * |
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