CN102067922B - Processing method for reducing bitter taste of green tea and product - Google Patents
Processing method for reducing bitter taste of green tea and product Download PDFInfo
- Publication number
- CN102067922B CN102067922B CN 200910109754 CN200910109754A CN102067922B CN 102067922 B CN102067922 B CN 102067922B CN 200910109754 CN200910109754 CN 200910109754 CN 200910109754 A CN200910109754 A CN 200910109754A CN 102067922 B CN102067922 B CN 102067922B
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- temperature
- leaf
- humidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention provides a processing method for reducing bitter taste of green tea and a product. The method comprises the following steps: 1), grading fresh tea leaves, removing non-tea impurities, and spreading the tea leaves to cool the tea leaves under a certain temperature and humidity conditions or a natural condition till the water content of the fresh tea leaves is about 70 percent; 2) subjecting graded fresh tea leaves to deactivation of enzymes to fully destruct the activity of enzymes and reduce the water content in the fresh leaves; 3) subjecting the tea leaves subjected to primary deactivation of enzymes to secondary deactivation of enzymes, and re-softening the leaves; 4) re-moisturizing the leaves subjected to secondary deactivation of enzymes or sealing the tea leaves till the tea leaves turning yellow; 5) twisting at controlled temperature and humidity; 6) drying the twisted leaves, drying the twisted leaves over gross fire till the water content is 20 to 30 percent, and drying the twisted leaves over a high fire till the water content is about 5 percent; and 7) packaging. In the invention, the deactivation of enzymes is performed twice, the re-moisturizing and sealed yellowing are performed under certain temperature and humidity conditions, and twisting at controlled temperature and humidity is performed. Compared with the conventional processing technique, the method obviously relieves the bitter taste of green tea and makes the flavor of the product more mellow.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of processing method of bitter taste of green tea and product that makes thereof of reducing of the preparation take tealeaves as raw materials for production.
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 with produce market that improves constantly along with the requirement of tea beverage product quality, 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 simultaneously a series of distinctive raw materials of exploitation and satisfy ever-increasing consumption demand.Because beverage is different from general Famous High-quality Tea with tea, its raw material is generally relatively thicker old, and Tea Caffeine and Tea Polyphenols are synthetic significantly to be increased, and amino acid content descends, the flavour bitterness that becomes to sample tea, and delicate flavour is not enough, and quality is low.
At present, in the disclosed prior art, major part is to improve tea leaf quality by improving tea product fragrance, solves into the problem of the flavour bitterness of sampling tea.Yet in the actual processing, said method still can not satisfy the more and more higher taste demand of consumer.
Summary of the invention
The purpose of the embodiment of the invention is to provide a kind of processing method that reduces bitter taste of green tea, and it is pained to be intended to solve existing finished product green tea flavour, and delicate flavour is not enough, the problem that quality is low.
The embodiment of the invention is achieved in that a kind of processing method that reduces bitter taste of green tea, comprises the steps:
1), the bright leaf of tea carried out classification process, remove non-tea impurity, then under certain temperature and humidity conditions or natural conditions, spread until the bright leaf moisture content of tea 70%;
2), with step 1) the bright leaf of the tea processed adopts processing mode processings that complete that complete of roller fixation or high-temperature hot-air, 200～300 ℃ of temperature,, 30～70 seconds time, the activity of abundant destructive enzyme, reduce bright leaf water content;
3), with step 2) water-removing leaves of gained adopts steam beating to process to carry out secondary and completes so that blade eases back 100～120 ℃ of temperature, 30～70 seconds time;
4), with step 3) the secondary water-removing leaves of processing gained gets damp again or vexedly yellowly processes 30～40 ℃ of temperature, humidity 60～80%, 30～60 minutes time;
5), with step 4) leaf of processing gained carries out temperature and humidity control and kneads processing, kneads leaf temp 40-50 ℃, ambient humidity 60～80%, 30～60 minutes time;
6), with step 5) leaf of kneading of processing gained carries out drying, first gross fire dries by the fire to water content 20～30%, sufficient fire is dried to water content 5% again;
7), packing.
Described spreading is treated to nature and spreads, or spreads under the controllable temperature damp condition, and its temperature can be 20～30 ℃, humidity 60～80%, 8～16 hours time.Can reduce like this green grass taste in the tealeaves, keep the color and luster of bright leaf and certain moisture, until the bright leaf moisture content of tea is about 70%.
The employing green removing in high temperature that completes for the first time, temperature can be 200～300 ℃, and fixation time 30～70 seconds can adopt roller fixation or the high-temperature hot-air processing mode that completes, and makes rapidly dehydration in the tealeaves heat temperature raising process at short notice, to evaporate bright leaf part moisture; Also can destroy with the bright leaf of passivation in oxidase active, suppress the enzymatic oxidation of the Tea Polyphenols etc. in the bright leaf, be convenient to the shaping of kneading in the following process, the grass smell that volatilizees simultaneously promotes the formation of good fragrance.
Low temperature completed during the temperature that completes for the second time adopted, and temperature is 100～120 ℃, and fixation time 30～70 seconds can adopt the steam beating processing mode.Completing for the second time to make tealeaves ease back, and further improves its flavour.The present invention adopts the processing that completes of this short time twice different temperatures, both can further guarantee the abundant disengaging of Measuring Moisture Content of Tea, reduces bitter taste, does not cause again the nutritional labeling of tealeaves to be lost, thereby reaches the purpose of improving tea leaf quality;
As the preferred mode of the present invention, in described moisture regain or vexed yellow the processing, control moisture regain or 30～40 ℃ of vexed yellow temperature, humidity 60～80%, 30～60 minutes moisture regain time.Because in the Tea Processing process, rising and the overlong time of moisture regain or vexed yellow temperature will cause the tealeaves yellow chromaticity to increase, greenness and brightness descend, and fragrance and the vexed flavor of flavour water increase the weight of.The present invention selects above-mentioned parameter can make the Measuring Moisture Content of Tea redistribution, reaches the same outside and inside, and the stalk leaf is even, impel water-removing leaves stalk leaf water balance, to improve tealeaves fragrance, improve tea quality, can keep the quality characteristic of green tea " green green soup ", and be conducive to next procedure processing;
Described kneading kneaded the about 40-50 of leaf temp ℃ in the processing, ambient humidity 60～80% is kneaded 30～60 minutes time, kneads processing and can guarantee the tealeaves profile, improves the anti-bubble of concentration of tealeaves bar rope tight knot degree, integrality, color and luster and millet paste.
The present invention also provides the green tea of above-mentioned processing method preparation.
The present invention spreads the bright leaf of summer autumn tea to certain water content first, again through roller fixation (or high-temperature hot-air completes), steam beating, moisture regain or vexed Huang, temperature and humidity control is kneaded, the operations such as drying, and adopting cylinder or high-temperature hot-air and steam combination mode to carry out secondary completes, fully combine complete the separately advantage of mode of difference, at cylinder, hot blast guarantees on the higher basis of fragrance, adopt steam further to improve the pure and mild and bright refreshing degree of tealeaves flavour, then moisture regain or vexed yellow processing under certain temperature and humidity conditions, carrying out temperature and humidity control kneads, improved traditional diamond-making technique, compare with existing processing technology, obviously reduced the bitter taste of green tea, product special flavour is more mellow, bright refreshing degree is high.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
Raw material: the summer autumn tea, take a bud three leaves, four leaves as the bright leaf of main tea, the bright leaf of tea 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 process, remove Lao Ye, the thing of stalk and non-tea always, then spread on the bamboo plaque by the thickness about 1.5cm, naturally spread to the tea aquatic foods leaf moisture content to 70%, it is soft to spread leaf;
2) the bright leaf after spreading enters roller fixation by oscillating feeder, 200 ℃ of cylinder wall temperature, about 70 ℃ of Ye Wen, fixation time 70 seconds;
3) with step 2) water-removing leaves handled well carries out secondary steam and completes 100 ℃ of vapor (steam) temperatures, fixation time 70 seconds;
4) with step 3) the plastic film bag moisture regain of packing into of the secondary water-removing leaves processed, 30 ℃ of environment temperatures, humidity about 60%, vexed about 0.5 hour;
5) with step 4) leaf processed carries out temperature and humidity control and kneads, and kneading machine is the 6CR-50 type, about 40 ℃ of control leaf temperature, ambient humidity 60% is kneaded 30 minutes time;
6) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, about 120 ℃ of gross fire temperature were dried by the fire 20 minutes, and making water content is 20%;
7) with step 6) tealeaves processed carries out sufficient fire drying, and about 80 ℃ of the fiery temperature of foot are dried by the fire to water content about 5%, then the packing storage.
Embodiment 2:
Raw material: the summer autumn tea, take a bud three leaves, four leaves as the bright leaf of main tea, the bright leaf of tea 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 process, remove Lao Ye, the thing of stalk and non-tea always, then spread on the bamboo plaque by the thickness about 1.5cm, naturally spread to the tea aquatic foods leaf moisture content to 70%, it is soft to spread leaf;
2) the bright leaf after spreading enters roller fixation by oscillating feeder, 300 ℃ of cylinder wall temperature, about 70 ℃ of Ye Wen, fixation time 30 seconds;
3) with step 2) water-removing leaves handled well carries out secondary steam and completes 120 ℃ of vapor (steam) temperatures, fixation time 30 seconds;
4) with step 3) the plastic film bag moisture regain of packing into of the secondary water-removing leaves processed, 35 ℃ of environment temperatures, humidity about 70% got damp again about about 45 minutes;
5) with step 4) leaf processed carries out temperature and humidity control and kneads, and kneading machine is the 6CR-50 type, about 45 ℃ of control leaf temperature, ambient humidity 70% was kneaded about 45 minutes time.
6) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, about 120 ℃ of gross fire temperature were dried by the fire about 20 minutes.
7) with step 6) tealeaves processed carries out sufficient fire drying, and about 80 ℃ of the fiery temperature of foot are dried by the fire to water content about 5%, then the packing storage.
Embodiment 3:
Raw material: the summer autumn tea, take a bud three leaves, four leaves as the bright leaf of main tea, the bright leaf of tea 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 process, remove Lao Ye, the thing of stalk and non-tea always, then spread on the bamboo plaque by the thickness about 1.5cm, 25 ℃ of control indoor temperatures, humidity 70%, 12 hours time, spread to the bright leaf moisture content to 70% of tea, it is soft to spread leaf;
2) the bright leaf after spreading adopts high-temperature hot-air to complete, about 250 ℃ of hot blast temperatures, and about rotating speed 900r/min, fixation time 50 seconds;
3) with step 2) water-removing leaves handled well carries out secondary steam and completes 110 ℃ of vapor (steam) temperatures, fixation time 50 seconds;
4) with step 3) the secondary water-removing leaves processed gets damp again under the temperature and humidity control condition, and 40 ℃ of environment temperatures, humidity about 80% got damp again about 1 hour.
5) with step 4) leaf processed carries out temperature and humidity control and kneads, and kneading machine is the 6CR-80 type, about 50 ℃ of Ye Wen, ambient humidity 70% is kneaded 60 minutes time.
6) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, about 120 ℃ of gross fire temperature are about baking 20min.
7) with step 6) tealeaves processed adopts roasting machine to carry out the fiery drying of foot, and about 180 ℃ of barrel temperature are fried to water content about 5%, and then packing is stored.
The above only is two preferred embodiments of the present invention, not in order to limiting the present invention, all any modifications of doing 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 (4)
1. a processing method that reduces bitter taste of green tea is characterized in that comprising the steps:
1), the bright leaf of tea carried out classification process, remove non-tea impurity, then under certain temperature and humidity conditions or natural conditions, spread until the bright leaf moisture content of tea 70%;
2), with step 1) the bright leaf of the tea processed adopts the processing mode processing that completes that completes of roller fixation or high-temperature hot-air, 200～300 ℃ of temperature, 30～70 seconds time;
3), with step 2) water-removing leaves of gained adopts steam beating to process to carry out secondary and completes 100～120 ℃ of temperature, 30～70 seconds time;
4), with step 3) the secondary water-removing leaves of processing gained gets damp again or vexedly yellowly processes 30～40 ℃ of temperature, humidity 60～80%, 30～60 minutes time;
5), with step 4) leaf of processing gained carries out temperature and humidity control and kneads processing, kneads leaf temp 40-50 ℃, ambient humidity 60～80%, 30～60 minutes time;
6), with step 5) leaf of kneading of processing gained carries out drying, first gross fire dries by the fire to water content 20～30%, sufficient fire is dried to water content 5% again;
7), packing.
2. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1 is characterized in that: described spreading is treated to nature and spreads.
3. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1 is characterized in that: described spread to process under the controllable temperature damp condition, spread, its temperature is 20～30 ℃, humidity 60～80%, 8～16 hours time.
4. green tea such as each described processing method preparation of claim 1～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910109754 CN102067922B (en) | 2009-11-19 | 2009-11-19 | Processing method for reducing bitter taste of green tea and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910109754 CN102067922B (en) | 2009-11-19 | 2009-11-19 | Processing method for reducing bitter taste of green tea and product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102067922A CN102067922A (en) | 2011-05-25 |
| CN102067922B true CN102067922B (en) | 2013-03-27 |
Family
ID=44026830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200910109754 Active CN102067922B (en) | 2009-11-19 | 2009-11-19 | Processing method for reducing bitter taste of green tea and product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102067922B (en) |
Families Citing this family (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102846952B (en) * | 2012-08-20 | 2014-06-11 | 福建金草生物集团股份有限公司 | Method for processing anoectochilus roxburghii purely-fragrant decoction piece |
| CN102845574A (en) * | 2012-09-24 | 2013-01-02 | 路卫东 | Dragon boat festival tea and its making method |
| CN102940053B (en) * | 2012-11-02 | 2014-03-12 | 婺源县聚芳永茶业有限公司 | Green tea processing method for reducing bitterness of autumn tea and summer tea |
| CN102919400A (en) * | 2012-11-15 | 2013-02-13 | 贵州省湄潭县黔茗茶业有限责任公司 | Tea production method adopting steam roller type combined green removal and quenching technology |
| CN102948503B (en) * | 2012-12-06 | 2013-12-25 | 宜宾市外贸金叶茶业有限责任公司 | Fine processing method of mellow green tea |
| CN103931800B (en) * | 2014-03-18 | 2016-03-02 | 安徽天方茶业（集团）有限公司 | A kind of processing method of three tealeaves that complete |
| CN105124011A (en) * | 2015-08-14 | 2015-12-09 | 张晶 | Summer and autumn tea bitter and astringent taste lowering green tea processing technology |
| CN105166103B (en) * | 2015-08-28 | 2018-11-30 | 重庆市农业科学院 | A kind of processing method of summer raw tea material |
| CN105145914A (en) * | 2015-09-25 | 2015-12-16 | 四川省茶业集团股份有限公司 | Technology for reducing bitter and puckery taste of green tea |
| CN105325580B (en) * | 2015-11-06 | 2019-04-16 | 深圳市深宝技术中心有限公司 | A kind of processing method reducing bitter taste of green tea |
| CN106804763A (en) * | 2015-12-01 | 2017-06-09 | 段国成 | The de- hardship process for producing green tea of one kind |
| CN105815495A (en) * | 2016-04-27 | 2016-08-03 | 安徽省上行山茶叶有限公司 | Jasmine flavored green tea for summer and preparation method thereof |
| CN105994720A (en) * | 2016-07-13 | 2016-10-12 | 中国农业科学院茶叶研究所 | Tea processing method integrating temperature changing, rapid cooling and continuous moisture regaining |
| CN106172984A (en) * | 2016-07-25 | 2016-12-07 | 峨眉山天然有机茶业有限公司 | A kind of processing technique of natural green tea |
| CN106819173A (en) * | 2017-02-16 | 2017-06-13 | 萧氏茶业集团有限公司 | A kind of old processing method of oolong tea for cleaning abundant inclusion |
| CN107047835A (en) * | 2017-06-14 | 2017-08-18 | 广东省农业科学院茶叶研究所 | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea |
| CN107125352A (en) * | 2017-07-03 | 2017-09-05 | 湖南洞庭山科技发展有限公司 | Yellow young tea leaves and its processing method |
| CN107279397B (en) * | 2017-07-28 | 2020-01-14 | 黄山学院 | Preparation method of chimonanthus salicifolius tea |
| CN108308288A (en) * | 2018-04-02 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing method of tealeaves |
| CN108782825A (en) * | 2018-08-02 | 2018-11-13 | 贵州钾天下茶业有限公司 | A kind of processing method of ecosystem green tea |
| CN109090294A (en) * | 2018-10-22 | 2018-12-28 | 宜宾市双星茶业有限责任公司 | Bitter leaves green tea and its processing method |
| CN110100920B (en) * | 2019-06-04 | 2021-11-05 | 湖南省茶叶研究所 | Processing method of Jianghua Yao tea |
| CN110934199A (en) * | 2019-11-25 | 2020-03-31 | 溆浦县金香农业开发有限公司 | Tea leaf manufacturing method and tea leaves |
| CN112314725A (en) * | 2020-11-18 | 2021-02-05 | 杨耀荣 | Tea fixation processing technology |
| CN113243433A (en) * | 2021-06-21 | 2021-08-13 | 石阡县夜郎苔茶有限公司 | Processing method of summer and autumn green high-end flat emerald green tea |
| CN114868814B (en) * | 2022-06-02 | 2023-12-26 | 日照鲁冰花茶业有限公司 | Green tea processing production technology |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
| CN115380962A (en) * | 2022-08-09 | 2022-11-25 | 岚皋县硒博士农业科技有限公司 | Fixation method and green tea preparation process using same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
| CN101233879A (en) * | 2007-01-29 | 2008-08-06 | 沈仁春 | Method for processing tea |
-
2009
- 2009-11-19 CN CN 200910109754 patent/CN102067922B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233879A (en) * | 2007-01-29 | 2008-08-06 | 沈仁春 | Method for processing tea |
| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
Non-Patent Citations (2)
| Title |
|---|
| 刘旋等.降低绿茶苦涩味的研究.《茶叶经济信息》.2006,(第294期),第32页第1栏至第33页第2.3栏. * |
| 江光辉等.改进绿茶苦涩味的几项技术措施.《茶业通报》.1981,第49页第一栏至第52页第四栏. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102067922A (en) | 2011-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102067922B (en) | Processing method for reducing bitter taste of green tea and product | |
| CN103636822B (en) | Production method of aciculiform black tea | |
| CN102067920B (en) | Method for processing special low-coffeine beverage black tea and product | |
| CN102669314B (en) | Manufacture method of special Tieguanyin tea | |
| CN101664082B (en) | Fragrant white peony tea and production process thereof | |
| CN103385319B (en) | A kind of processing method of micro-fermented tea | |
| CN102067921B (en) | Processing method of green tea and product | |
| CN102067923B (en) | High-amino acid green tea and processing method | |
| CN104026272A (en) | Processing method for Congou black tea | |
| CN102771585A (en) | Constant-humidity varying-temperature fermentation method for congou black tea | |
| CN104186725A (en) | Production process of novel yellow Maojian tea | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN104430993A (en) | Processing method of Congou black tea | |
| CN105360362A (en) | Black tea processing method | |
| CN102018063A (en) | Processing technology of white tea | |
| CN103444921A (en) | Preparation method of congou black tea | |
| CN107751442A (en) | A kind of processing technology of black tea tea cake | |
| CN104489139A (en) | Black tea processing method | |
| CN103478332A (en) | Processing method for low-caffeine and high-GABA (Gamma Aminobutyric Acid) black tea compounded with folium mori | |
| CN103859076B (en) | The production method of a kind of Dong tea | |
| CN103621690A (en) | Production method of cup black tea | |
| CN106343059A (en) | Processing technology of summer and autumn black tea | |
| CN103891934A (en) | Black tea processing method | |
| CN106172923A (en) | A kind of black tea processing technique | |
| CN109042940A (en) | A kind of processing method reducing congou tea bitter taste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |