CN101554218B - Pickling method of fresh tea leaves - Google Patents
Pickling method of fresh tea leaves Download PDFInfo
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- CN101554218B CN101554218B CN2008100632523A CN200810063252A CN101554218B CN 101554218 B CN101554218 B CN 101554218B CN 2008100632523 A CN2008100632523 A CN 2008100632523A CN 200810063252 A CN200810063252 A CN 200810063252A CN 101554218 B CN101554218 B CN 101554218B
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Abstract
The invention relates to a pickling method of fresh tea leaves, comprising the following steps: tea leaves are collected, uniformly spreaded at a ventilation part to be withered, and sunned to enable bud leaves to soften; the tea leaves are sent into a green removing machine, and deactivation of enzymes is carried out by using high-temperature steam of 100 DEG C to 150 DEG C; then the tea leaves are sent into a cooling pond, and soaked for 10 min to 30 min by using cooling water of 5 DEG C to 15 DEG C; the tea leaves are sent into a drum screen to eliminate moisture in a rolling way; in addition, a sauce liquid is prepared by uniformly mixing 0.2 to 0.5 part of onion particles, 5 to 15 parts of sauce, 0.2 to 0.6 part of vinegar and 0.5 to 15 parts of sugar solution according to weight part; 5 to 10 parts of tea leaves after being dehydrated and 3 to 15 parts of the sauce liquid are mixed and evenly stirred; the tea leaves are fermented under the low-temperature condition of 0 DEG C to 10 DEG C for no less than 100 days; and then the tea leaves are taken out to be packaged, and a pickling finished product is obtained. The invention has the advantages of simple operation, scientific technology, reasonable nutrition arrangement, favorable taste flavor of the prepared tea pickles, and the like, and can utilize a great deal of idle resources, and enhances the industrial added value of the tea planting industry.
Description
Technical field
The present invention relates to a kind of cure foods, especially relate to the method for salting of the bright leaf of a kind of tea.
Background technology
The method for salting of vegetables has three kinds, and the one, salted vegetables, but pickles, the 3rd, pickles.Salted vegetables are the vegetables of pickling with salt.Owing to contain nitrite in the salted vegetables, make many prestiges and step back; And be not that any vegetables all are suitable for salted white, it is a lot of or contain a large amount of cellulosics to contain moisture such as some vegetables, have a rest perishable or dehydration after only remaining crude fibre, nutrition and local flavor are all undesirable; And pickles exactly can remedy the shortcoming of salted vegetables.Pickles are by fermentation vegetables in order to be beneficial to long storage time.In general, so long as the vegetables of fibre-enrich or fruit can be made into pickles; Similarly be cabbage, Chinese cabbage, carrot, ternip, garlic, verdant, cuke, onion etc.Pickles have abundant lactic acid bacteria, can help digest.Can not run into oil but make pickles, otherwise corrupt easily, this gives the making of pickles and deposits and brought limitation, but and pickles adopt sauce or soy sauce is pickled, long storage time by fermentation.The bright leaf of tea just belongs to cellulosic content than higher blade, uses conventional method for salting, and the manufactured goods taste flavor is all undesirable, therefore, is not used for making cure foods by people.
Summary of the invention
The present invention is intended to keep under the prerequisite of traditional pickles local flavor, and the method for salting of the bright leaf of a kind of convenient safe tea is provided.
Above-mentioned technical problem of the present invention mainly is able to solve through following technical proposals:
A: gather tealeaves---gather the fresh leaves of tea plant of complete, N/D, disease-free characteristic;
B: wither---the bright leaf of tea is even in the stand, ventilation, dried in the air 10～24 hours, dry in the air to the bud-leaf deliquescing;
C: complete---the tealeaves that dried in the air is sent into green-keeping machine, uses 100 ℃～150 ℃ high-temperature steams to complete;
D: cooling---the tealeaves after completing is sent into cooling bay, soaks 10～30 minutes with 5 ℃～15 ℃ cooling waters;
E: dehydration---pull tealeaves out, send in the rotary screen, rolling removes moisture; Dewatering type can also be selected to drain, manual work stir dry, pneumatic conveying drying;
F: preparation slurries---count by weight, get 0.2～0.5 part of broken onion grain, put into 5～15 parts in soy sauce, 0.2～0.6 part of vinegar, 0.5～1.5 part of liquid glucose stirs;
G: pickle---meter is by weight got 5～10 parts of tealeaves among the step e, and 3～15 parts in the slurries among the step f after the mixing, stir;
H: fermentation---at 0 ℃～10 ℃ cryogenic conditions bottom fermentations, fermentation time was not less than 100 days, afterwards, after the taking-up packing, was and pickled finished product.
Among the step c, also can adopt 1～2 second method of boiling water digestion to complete, perhaps adopt 1～5 minute method of 10% saline sook to complete.
100 ℃～150 ℃ high-temperature steams of use among the said step c complete and adopt 1～2 second method of boiling water digestion to complete alternative.
100 ℃～150 ℃ high-temperature steams of use among the said step c complete and adopt 1～5 minute method of 10% saline sook to complete alternative.
The inventor integrates the back improvement with Green Tea Processing technology and pickles pickling technology, and the pickles that the bright leaf of tea is processed had both kept the nutritional labeling of green tea, and unique sauce fragrant breeze flavor is arranged again, is adapted at large-scale popularization application in the life.Its principle mainly is: the purpose that completes is to make polyphenol oxidase enzyme deactivation in the bright leaf of tea; Quick cooling step, can remove tea when bright in the part bitter taste, and keep the color of green tea; The juice that oozes out in the onion grain otch can help fermentation, and the onion grain can absorb the salty and bitter flavor of soy sauce; Adopt low temperature and long term ferment,, reduce the cluster number of microorganism in order to reduce fermenting speed; In addition, because the pickles lactic fermentation, acidity is higher, adds sugar, can improve pickle flavor.
Therefore, characteristics such as that the present invention has is simple to operate, craft science, reasonable nutrition, it is all good to process the pickles taste flavor of sampling tea, and can utilize slack resources in a large number, improves the industry added value of tea plant husbandry.
The specific embodiment
Through embodiment, do further bright specifically below to technical scheme of the present invention.
Embodiment 1:
A: gather tealeaves---gather the fresh leaves of tea plant of complete, N/D, disease-free characteristic;
B: wither---the bright leaf of tea is even in the stand, ventilation, dried in the air 12 hours, dry in the air to the bud-leaf deliquescing;
C: complete---the tealeaves that dried in the air is sent into green-keeping machine, uses 110 ℃ high-temperature steam to complete;
D: cooling---the tealeaves after completing is sent into cooling bay, soaks 10 minutes with 5 ℃ of cooling waters;
E: dehydration---pull tealeaves out, send in the rotary screen, rolling removes moisture; Dewatering type can also be selected to drain, manual work stir dry, pneumatic conveying drying;
F: preparation slurries---count by weight, get 0.5 part of broken onion grain, put into 10 parts in soy sauce, 0.5 part of vinegar, 1.5 parts of liquid glucoses stir;
G: pickle, meter is got 5 parts of tealeaves among the step e by weight, and 5 parts in the slurries among the step f stir;
H: fermentation, at 6 ℃ of cryogenic conditions bottom fermentations, fermentation time 110 days afterwards, after the taking-up packing, is and pickles finished product.
Embodiment 2:
Getting the bright leaf of tea is material of main part, processes through following steps:
A: gather tealeaves---gather the fresh leaves of tea plant of complete, N/D, disease-free characteristic;
B: wither---the bright leaf of tea is even in the stand, ventilation, dried in the air 15 hours, dry in the air to the bud-leaf deliquescing;
C: complete---the tealeaves that dried in the air is sent into green-keeping machine, uses 120 ℃ high-temperature steam to complete;
D: cooling---the tealeaves after completing is sent into cooling bay, soaks 15 minutes with 5 ℃ of cooling waters;
E: dehydration---pull tealeaves out, send in the rotary screen, rolling removes moisture; Dewatering type can also be selected to drain, manual work stir dry, pneumatic conveying drying;
F: preparation slurries---count by weight, get 0.3 part of broken onion grain, put into 6 parts in soy sauce, 0.4 part of vinegar, 1.5 parts of liquid glucoses stir;
G: pickle, meter is got 5 parts of tealeaves among the step e by weight, and 5 parts in the slurries among the step f stir;
H: fermentation, at 5 ℃ of cryogenic conditions bottom fermentations, fermentation time 120 days afterwards, after the taking-up packing, is and pickles finished product.
At last, should be pointed out that above embodiment only is the more representational example of the present invention.Obviously, technical scheme of the present invention is not limited to the foregoing description, and many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1. the method for salting of the bright leaf of a tea, it is characterized in that getting the bright leaf of tea is material of main part, processes through following steps:
A: gather tealeaves---gather the fresh leaves of tea plant of complete, N/D, disease-free characteristic;
B: wither---the bright leaf of tea is even in the stand, ventilation, dried in the air 10～24 hours, dry in the air to the bud-leaf deliquescing;
C: complete---the tealeaves that dried in the air is sent into green-keeping machine, uses 100 ℃～150 ℃ high-temperature steams to complete;
D: cooling---the tealeaves after completing is sent into cooling bay, soaks 10～30 minutes with 5 ℃～15 ℃ cooling waters;
E: dehydration---pull tealeaves out, send in the rotary screen, the heating of rolling is rolled and is removed moisture; Dewatering type can also be selected to drain, manual work stir dry, pneumatic conveying drying;
F: preparation slurries---count by weight, get 0.2～0.5 part of broken onion grain, put into 5～15 parts in soy sauce, 0.2～0.6 part of vinegar, 0.5～1.5 part of liquid glucose stirs;
G: pickle---meter is by weight got 5～10 parts of tealeaves among the step e, and 3～15 parts in the slurries among the step f after the mixing, stir;
H: fermentation---at 0 ℃～10 ℃ cryogenic conditions bottom fermentations, fermentation time was not less than 100 days, afterwards, after the taking-up packing, was and pickled finished product.
2. the method for salting of the bright leaf of a kind of tea according to claim 1, it is characterized in that getting the bright leaf of tea is material of main part, processes through following steps:
A: gather tealeaves---gather the fresh leaves of tea plant of complete, N/D, disease-free characteristic;
B: wither---the bright leaf of tea is even in the stand, ventilation, dried in the air 15 hours, dry in the air to the bud-leaf deliquescing;
C: complete---the tealeaves that dried in the air is sent into green-keeping machine, uses 120 ℃ high-temperature steam to complete;
D: cooling---the tealeaves after completing is sent into cooling bay, soaks 15 minutes with 5 ℃ of cooling waters;
E: dehydration---pull tealeaves out, send in the rotary screen, rolling removes moisture; Dewatering type can also be selected to drain, manual work stir dry, pneumatic conveying drying;
F: preparation slurries---count by weight, get 0.3 part of broken onion grain, put into 6 parts in soy sauce, 0.4 part of vinegar, 1.5 parts of liquid glucoses stir;
G: pickle, meter is got 5 parts of tealeaves among the step e by weight, and 5 parts in the slurries among the step f stir;
H: fermentation, at 5 ℃ of cryogenic conditions bottom fermentations, fermentation time 120 days afterwards, after the taking-up packing, is and pickles finished product.
3. the method for salting of the bright leaf of a kind of tea according to claim 1 is characterized in that 100 ℃～150 ℃ high-temperature steams of use among the said step c complete to adopt 1～2 second method of boiling water digestion to complete alternative.
4. the method for salting of the bright leaf of a kind of tea according to claim 1 is characterized in that 100 ℃～150 ℃ high-temperature steams of use among the said step c complete to adopt 1～5 minute method of 10% saline sook to complete alternative.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008100632523A CN101554218B (en) | 2008-07-31 | 2008-07-31 | Pickling method of fresh tea leaves |
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| CN2008100632523A CN101554218B (en) | 2008-07-31 | 2008-07-31 | Pickling method of fresh tea leaves |
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| CN101554218A CN101554218A (en) | 2009-10-14 |
| CN101554218B true CN101554218B (en) | 2012-02-01 |
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| CN2008100632523A Expired - Fee Related CN101554218B (en) | 2008-07-31 | 2008-07-31 | Pickling method of fresh tea leaves |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828611B (en) * | 2010-03-31 | 2012-07-25 | 华中农业大学 | Manufacture method of fresh tea tree leaf liquid fermented beverage |
| CN101803645B (en) * | 2010-03-31 | 2012-07-11 | 华中农业大学 | Processing method of brewed-type sour tea |
| CN101796986B (en) * | 2010-03-31 | 2013-01-09 | 华中农业大学 | Pickled sour tea processing method |
| CN102028169B (en) * | 2010-12-08 | 2013-03-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102090617B (en) * | 2010-12-21 | 2013-05-22 | 南昌大学 | Tea sauce and preparation method thereof |
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN104068367B (en) * | 2014-06-05 | 2016-03-23 | 杨加龙 | One salts down tea and preparation method thereof |
| CN105053408B (en) * | 2015-08-21 | 2018-06-01 | 陈瑕 | A kind of preparation method of the prebiotic tea of high gamma-aminobutyric acid mulberry leaf |
| CN105145953A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Maca and chrysanthemum sour tea and making method thereof |
| CN107691698A (en) * | 2017-11-14 | 2018-02-16 | 苏淼 | A kind of purposes of tealeaves |
| CN113142342B (en) * | 2021-04-09 | 2023-01-31 | 江西阳际峰茶业有限公司 | Tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329834A (en) * | 2000-06-27 | 2002-01-09 | 周绍迁 | Process for preparing antistaled tea and its product |
| CN100998397A (en) * | 2006-12-18 | 2007-07-18 | 广东省微生物研究所 | Method for brewing tea leave sauce |
| CN101019585A (en) * | 2007-03-15 | 2007-08-22 | 望晓燕 | Production process of serial health Puer tea with gastrodia tuber |
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2008
- 2008-07-31 CN CN2008100632523A patent/CN101554218B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329834A (en) * | 2000-06-27 | 2002-01-09 | 周绍迁 | Process for preparing antistaled tea and its product |
| CN100998397A (en) * | 2006-12-18 | 2007-07-18 | 广东省微生物研究所 | Method for brewing tea leave sauce |
| CN101019585A (en) * | 2007-03-15 | 2007-08-22 | 望晓燕 | Production process of serial health Puer tea with gastrodia tuber |
Non-Patent Citations (3)
| Title |
|---|
| JP特开2007-202481A 2007.08.16 |
| 廖湘萍等.茶醋的研制.《中国酿造》.2007,(第8期),第75－77页. * |
| 梁红等.银杏草茶加工工艺.《食品工业科技》.2007,第28卷(第5期),第136-137页. * |
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