CN102067920A - Method for processing special low-coffeine beverage black tea and product - Google Patents
Method for processing special low-coffeine beverage black tea and product Download PDFInfo
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Abstract
The invention provides a method for processing special low-coffeine beverage black tea and a product. The method comprises the following steps of: 1) grading fresh tea leaves, removing non-tea impurities, and withering the fresh tea leaves under the conditions of certain temperature and humidity or natural conditions; 2) rolling the fresh tea leaves treated by the step 1); 3) performing fermentation treatment on the rolled tea leaves obtained in the step 2); 4) performing hot-water online leaching on the fermented tea leaves obtained in the step 3); 5) dewatering the leaves obtained in the step 4); 6) deblocking or/and crushing the dewatered leaves obtained in the step 5); 7) drying the crushed tea obtained in the step 6); and 8) packing. Due to the adoption of a process which combines withering, rolling, fermenting, hot-water online leaching and dewatering, the method can not only remain original other active ingredients and flavors of the tea, but also reduce the caffeine content of a black tea raw material in the beverage, so that the prepared black tea has a sweeter and purer mouthfeel, and the product stability is high.
Description
Technical field
The present invention relates to food processing field, relating in particular to a kind of is the special-purpose black tea of low-caffeine beverage and the processing method of production feedstock production with tealeaves.
Background technology
Tea is the conventional beverage of China, and the Chinese tea beverage market was from starting in 1993, and calendar year 2001 begins to enter the fast-developing phase.2002, the total output of national tea beverage was near 3,000,000 tons, and 2007, this numeral was above 5,000,000 tons.The continuous refinement of locating that improves constantly along with the requirement of tea beverage product quality with produce market, manufacturing enterprise and consumption market are also more and more higher to the requirement of tea beverage raw material, also are badly in need of a series of distinctive raw materials of exploitation simultaneously and satisfy ever-increasing consumption demand.
Because beverage is different from general famous-brand and high-quality tea with tea, its raw material is general relatively thicker old, and tealeaves caffeine and Tea Polyphenols are synthetic significantly to be increased, the flavour bitterness that becomes to sample tea, the delicate flavour deficiency, quality is low, especially content of caffeine is higher, is not suitable for specific crowds such as the children and the women of child-bearing age and uses.Decaffeinated tea is to adopt specific technological means, in the time of with most of caffeine removing contained in the tealeaves, keeps other effective ingredient and local flavor as far as possible, to satisfy the specific crowd's of drinking tea consumption demand.Make them can enjoy the enjoyment of drinking tea, reduce as far as possible again because of tealeaves and contain the adverse effect that caffeine brings sleep and heartbeat etc.Now, low-caffeine tea is all the fashion in American-European international market, and China still is in the primary stage of development and exploitation at present.
Summary of the invention
The purpose of the embodiment of the invention is to provide special-purpose black tea of a kind of low-caffeine beverage and processing method, can reduce the content of caffeine of tea raw material in the beverage, keeps other effective ingredient and local flavor, improves product stability.
The embodiment of the invention is achieved in that the special-purpose black tea processing method of a kind of low-caffeine beverage, comprises the steps:
1), the bright leaf of tea carried out classification handle, remove non-tea impurity, the processing of under certain temperature and humidity conditions or natural conditions, withering then;
2) the bright leaf of the tea of, step 1) being handled is kneaded;
3), with step 2) leaf of kneading of gained carries out fermentation process;
4), the fermentated leaves of step 3) being handled gained carries out the online drip washing of hot water;
5), leaf that step 4) is handled gained carries out processed, do not have the globule until leaf surfaces;
6), the dehydration leaf of step 5) being handled gained deblocks or/and break process makes that the tealeaves uniform granularity is tiny suitable beverage industry usefulness;
7), the fannings of step 6) being handled gained carries out drying;
8), packing.
As the preferred mode of the present invention, described step 1) is withered and is handled time control tea making leaf moisture content at 65-70%, and temperature is 25～35 ℃, humidity 60～85%, 8～16 hours time.Withering to handle to make dark brownish green moisture dissipate rapidly, leaf is become be suitable for the state of kneading, and has the effect that causes the tealeaves fermentation, can reduce the amount of moisture of essential evaporation when curing simultaneously.
As the preferred mode of the present invention, kneading 1～2 hour processing time described step 2), the cell membrane of tealeaves is crushed, tea juice disengages, contact rapidly with airborne oxygen and produce oxidation, knead processing and also can guarantee the tealeaves profile, improve the tightly anti-bubble of concentration of degree of knot, integrality, color and luster and millet paste of tealeaves bar rope;
As the preferred mode of the present invention, the fermentation process of described step 3) control environment temperature 25-30 ℃, humidity 80-90%, fermentation time 2-3 hour.The fermentation of tealeaves is a step most important in the black tea manufacture process, because of all characteristics of the color of tealeaves all generate this moment, when withering leaf after kneading, tea juice contacts with air and produces oxidation, the look of blade is with fragrant, all produced certain variation, the purpose of fermentation is to make this kind variation, proceeds to make the tea set of making that good speciality is arranged.
As the preferred mode of the present invention, water temperature is 90-95 ℃ during the online drip washing of the fermentated leaves of described step 4), 2-5 minute drip washing time.This processing step can be taken away the caffeine composition that overflows after the fermentation by the high temperature evaporation flushing, thereby reduces the content of caffeine in the tealeaves.
As the preferred mode of the present invention, described step 5) adopts 800-1000 rev/min of centrifugal dehydration treatment rotating speed, dewatering time 1-5 minute, can remove the lip-deep moisture of tealeaves rapidly.
As the preferred mode of the present invention, it is with gross fire fannings to be dried by the fire to water content about 20% earlier that the drying of described step 7) is handled, and sufficient again fire is dried to water content 5-10%.
The present invention also provides a kind of low-caffeine beverage by above-mentioned processing method preparation special-purpose black tea.
To sum up, the invention provides special-purpose black tea product of a kind of low-caffeine beverage and production technology thereof, higher at beverage tea raw material content of caffeine, being not suitable for specific crowd quotes, and drink enterprise is to problem such as the demand of low-caffeine black tea is more and more vigorous, employing is withered, knead, zymotechnique adds dewatering process in conjunction with the online drip washing of hot water, original other effective ingredients and local flavor in the tealeaves both can have been kept, also can effectively remove the caffeine in the tealeaves simultaneously, reduce the content of caffeine of tea raw material in the beverage, make the black tea mouthfeel that makes more sweet and pure, have distinct feature, and product stability is preferable.Adopt the black tea of the inventive method preparation, its content of caffeine can reduce to below 2% according to demand, 1% with inferior plurality of specifications.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
Embodiment 1:
The raw material that adopts: based on 15 kilograms on the bright leaf of tea of a bud three leaves, four leaves, the tea aquatic foods leaf that the bright leaf of tea can be different cultivars, Various Seasonal also can be rainwater leaf, hand getting leaf or machine picking leaves.
Process:
1) the bright leaf of tea is carried out classification and handle, remove Lao Ye, the thing of stalk and non-tea always, spread under field conditions (factors) on the bamboo plaque by 1.5cm thickness then, wither to the bright leaf moisture content to 65% of tea, the withering leaf feel is soft;
2) the bright leaf after withering adopts the black tea kneading machine to knead, and kneads 1 hour time, and is excessive to juice;
3) leaf that will knead moves into fermenting cellar and ferments, 30 ℃ of room temperatures of control, humidity 80%, fermentation time 2 hours;
4) with the leaf lay that ferments on ribbon conveyer, carry out drip washing by heat water-spraying's machine, about 95 ℃ of hot water temperatures, the leaf elapsed time is 2 minutes;
5) leaf after the drip washing is entered centrifugal drier and dewater, drum rotation speed 800rpm, dewatering time 5 minutes;
6) leaf after the dehydration enters kneading and cutting machine and carries out break process;
7) fannings after the fragmentation adopts the Pilochun (a green tea) dryer to remove moisture, and 120 ℃ of gross fire temperature were dried by the fire 20 minutes, until moisture about 20%;
8) tealeaves that step 7) was handled carries out sufficient fire drying, and 80 ℃ of the fiery temperature of foot are dried by the fire to water content about 5%, then the packing storage.
Embodiment 2:
The raw material that adopts: based on 30 kilograms on the bright leaf of tea of a bud three leaves, four leaves, the tea aquatic foods leaf that the bright leaf of tea can be different cultivars, Various Seasonal also can be rainwater leaf, hand getting leaf or machine picking leaves.
1) the bright leaf of tea is carried out classification and handle, remove Lao Ye, the thing of stalk and non-tea always, enter withering trough then and wither, ambient humidity 60-80%, 30 ℃ of blast temperatures, blasting time 10 hours, wither to the bright leaf moisture content to 70% of tea, the withering leaf feel is soft;
2) the bright leaf after withering adopts the black tea kneading machine to knead, and kneads 2 hours time, to fully knead, juice is excessive;
3) leaf that will knead moves into fermenting cellar and ferments 25 ℃ of room temperatures, humidity 90%, fermentation time 3 hours;
4) with the leaf lay that ferments on ribbon conveyer, carry out drip washing by heat water-spraying's machine, 90 ℃ of hot water temperatures, the leaf elapsed time is 2 minutes;
5) leaf after the drip washing enters centrifugal drier and dewaters drum rotation speed 1000rpm, dewatering time 1 minute.
6) leaf after the dehydration enters the machine of deblocking and deblocks, and enters kneading and cutting machine then and carries out break process;
7) fannings after the fragmentation adopts the vibration fluidized bed drying of carrying out, and to tealeaves water content about 5%, packing is stored then.
Embodiment 3:
The raw material that adopts: based on 20 kilograms on the bright leaf of tea of a bud three leaves, four leaves, the tea aquatic foods leaf that the bright leaf of tea can be different cultivars, Various Seasonal also can be rainwater leaf, hand getting leaf or machine picking leaves.
1) the bright leaf of tea is carried out classification and handle, remove Lao Ye, the thing of stalk and non-tea always, enter withering trough down then and wither, ambient humidity 60-80%, 30 ℃ of blast temperatures, blasting time 8 hours, wither to the bright leaf moisture content to 70% of tea, the withering leaf feel is soft;
2) the bright leaf after withering adopts the black tea kneading machine to knead, and kneads 1.5 hours time, and to fully kneading, juice is excessive;
3) leaf that will knead moves into fermenting cellar and ferments 25 ℃ of room temperatures, humidity 85%, fermentation time 2.5 hours;
4) with the leaf lay that ferments on ribbon conveyer, carry out drip washing by heat water-spraying's machine, 90 ℃ of hot water temperatures, the leaf elapsed time is 3 minutes;
5) leaf after the drip washing enters centrifugal drier and dewaters drum rotation speed 900rpm, dewatering time 3 minutes;
6) leaf after the dehydration enters the machine of deblocking and deblocks, and enters kneading and cutting machine then and carries out break process;
7) fannings after the fragmentation adopts the vibration fluidized bed drying of carrying out, and to tealeaves water content about 5%, packing is stored then.
The above is only for preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of being done within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the special-purpose black tea processing method of low-caffeine beverage is characterized in that comprising the steps:
1), the bright leaf of tea carried out classification handle, remove non-tea impurity, under certain temperature and humidity conditions or natural conditions, withering then;
2) the bright leaf of the tea of, step 1) being handled is kneaded;
3), with step 2) leaf of kneading of gained carries out fermentation process;
4), the fermentated leaves of step 3) being handled gained carries out the online drip washing of hot water;
5), leaf that step 4) is handled gained carries out processed, do not have the globule until leaf surfaces;
6), the dehydration leaf of step 5) being handled gained deblocks or/and break process;
7), the fannings of step 6) being handled gained carries out drying;
8), packing.
2. the special-purpose black tea processing method of a kind of low-caffeine beverage as claimed in claim 1, it is characterized in that: described step 1) is withered processing controls tealeaves moisture content at 65-70%.
3. the special-purpose black tea processing method of a kind of low-caffeine beverage as claimed in claim 1 is characterized in that: kneading 1～2 hour processing time described step 2).
4. the special-purpose black tea processing method of a kind of low-caffeine beverage as claimed in claim 1 is characterized in that: the fermentation process of described step 3) control environment temperature 30-35 ℃, humidity 80-90%, fermentation time 1.5-2.5 hour.
5. the special-purpose black tea processing method of a kind of low-caffeine beverage as claimed in claim 1 is characterized in that: water temperature is 90-95 ℃ during the online drip washing of the fermentated leaves of described step 4), 2-5 minute drip washing time.
6. the special-purpose black tea processing method of a kind of low-caffeine beverage as claimed in claim 1, it is characterized in that: described step 5) adopts centrifugal dehydration treatment, rotating speed 800-1000 rev/min, dewatering time 1-5 minute.
7. the special-purpose black tea processing method of a kind of low-caffeine beverage as claimed in claim 1 is characterized in that: it is with gross fire fannings to be dried by the fire to water content 20-25% earlier that the drying of described step 7) is handled, and sufficient again fire is dried to water content 5-10%.
8. special-purpose black tea of low-caffeine beverage as each described processing method preparation of claim 1～7.
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| CN102771614A (en) * | 2012-08-10 | 2012-11-14 | 福建农林大学 | Processing technology of black tea with low caffeine |
| CN102771615A (en) * | 2012-08-10 | 2012-11-14 | 福建农林大学 | Processing technology of low-caffeine oolong tea |
| CN103549069A (en) * | 2013-10-25 | 2014-02-05 | 中华全国供销合作总社杭州茶叶研究所 | Bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula and preparation process thereof |
| CN105494823A (en) * | 2015-12-31 | 2016-04-20 | 中国土产畜产进出口总公司 | Device for removing caffeine in tea leaf |
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| CN102771614A (en) * | 2012-08-10 | 2012-11-14 | 福建农林大学 | Processing technology of black tea with low caffeine |
| CN102771615A (en) * | 2012-08-10 | 2012-11-14 | 福建农林大学 | Processing technology of low-caffeine oolong tea |
| CN103549069A (en) * | 2013-10-25 | 2014-02-05 | 中华全国供销合作总社杭州茶叶研究所 | Bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula and preparation process thereof |
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| CN105594894A (en) * | 2015-12-31 | 2016-05-25 | 中国土产畜产进出口总公司 | Processing process for low-caffeine high-aroma acrid-taste-free tea leaves |
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| CN105638947B (en) * | 2015-12-31 | 2019-11-29 | 中国土产畜产进出口总公司 | A kind of processing technology of low-caffeine tealeaves |
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