CN102258090A - Processing technique of summer-autumn tea - Google Patents
Processing technique of summer-autumn tea Download PDFInfo
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- CN102258090A CN102258090A CN 201110213189 CN201110213189A CN102258090A CN 102258090 A CN102258090 A CN 102258090A CN 201110213189 CN201110213189 CN 201110213189 CN 201110213189 A CN201110213189 A CN 201110213189A CN 102258090 A CN102258090 A CN 102258090A
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Abstract
The invention discloses a processing technique of summer-autumn tea, comprising working procedures such as spreading and drying in the air, deactivating enzymes, tidying tea strip and reshaping as well as drying and working procedures such as spreading and drying in the air, deactivating enzymes, twisting and drying. Temperature and humidity are controlled during spreading and drying in the air, wherein indoor humidity is controlled to be 60-90%, temperature is controlled to be 15-25 DEG C, and spreading and drying in the air are carried out for 6-24 hours. Tea leaves are frozen for 5-8 hours at the temperature of minus 20 DEG C to minus 15 DEG C after the reshaping or twisting working procedure and before the drying working procedure. Compared with the prior art, the technique in the invention has the following advantages that: summer-autumn tea leaves are fully utilized, quality of the summer-autumn tea is improved, and resource waste is reduced. Spreading is carried out, thus moisture is sent out and shaping is convenient; and spreading and freezing are carried out, thus biter taste of bubble tea can be reduced, alcohol degree can be improved and faint scent can be increased. Two working procedures, namely first drying and drying on the tea leaves are eliminated, thus working efficiency can be improved, cost can be reduced, and energy source can be saved by about 10%.
Description
Technical field
The invention belongs to the tea making technology field, be specifically related to a kind of processing technology of summer autumn tea.
Background technology
Tealeaves is one of the world's three big beverages, the history in existing thousands of years, and various teas kinds, the riot of colour is contended in beauty unexpectedly mutually, and it is liked by the consumer deeply with the quality of its unique nature.Along with the raising of people's living standard, also more and more to the demand of tealeaves, the world has more than 100 country to drink tea, and the tealeaves consumer surpasses 2,000,000,000.Demand to tealeaves is also more and more, and the tealeaves that only depends on produce spring far can not satisfy the consumption demand that people seek tea, and summer autumn tea wastage of material is more.Can't solve the pained highly seasoned problem of summer autumn tea in traditional tea Processing method, the summer autumn tea is in high temperature season production, at this moment the long easy red stain of delicate flavour spreading for cooling time, tannin, anthocyanidin content height in the bright leaf of high temperature season growth, the formation of anthocyanidin and accumulation in the tealeaves, closely related with growth of tea plant developmental condition and environmental condition, stronger illumination and higher temperature, anthocyanidin content is higher.But anthocyanidin can cause the millet paste bitterness, and mouthfeel is not good enough, and tannin (tannic acid) has astringent taste, and tannin content directly influences the mouthfeel of drinking in the tealeaves.
Summary of the invention
Technical problem to be solved by this invention provides a kind of processing technology of summer autumn tea, to reach the raising tea leaf quality, satisfies the demand of people to tealeaves consumption.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of processing technology of summer autumn tea comprises airing-complete-Li bar shaping-drying process or airing-complete-knead-drying process, and the airing condition is: indoor humidity 60～90%, 15～25 ℃ of temperature, airing 6～24 hours; Shaping or knead after the operation, before the drying process, with tealeaves-20～-15 ℃ freezing 5～8 hours down.
Wherein, the airing condition is: indoor humidity 60～90%, 15～25 ℃ of temperature, airing 6～24 hours, preferred 6～12 hours.Produce season at the summer autumn tea, higher because of summer temperature, adopt the bright leaf of returning red stain takes place easily, prolong the bright leaf spreading for cooling time, the unfavorable material in the bright leaf is transformed to favourable direction.Make bright leaf that slight physical characteristic change take place by spreading, Tea Polyphenols, catechin generation slight oxidation, content suitably descends, be reduced to the bitter taste of tea, improve alcoholic degree, proteolysis, amino acid content increases, and distributes the aromatic substance of part green grass gas, increases the delicate fragrance sense.Along with the chemical change of bright leaf, the water content of bright leaf also changes, and reduces cell turgor, reduces the fragility of bright leaf, strengthens plasticity, shaping when being convenient to frying.
Wherein, the operation that completes is used green-keeping machine, and the temperature that completes is 230～280 ℃, fixation time 40～80s.
Wherein, make famous-brand and high-quality tea and select reason bar trimming, use treating machine.
Wherein, make roasted green tea and select to knead operation, use kneading machine.
Wherein, drying process uses fragrance extracting machine to be dried to sufficient doing.
Freeze drying is with hydrous matter, is frozen into solid-stately earlier, and then making moisture content wherein is gaseous state from solid-state distillation, the method for preserving material to remove moisture content.Dry at low temperatures, protein, microorganism send out not changing property, make the volatile component of material and the nutrition of heated denaturalization lose little.The effect of microbial growth and enzyme is acomia at low temperatures carries out, and freeze-drying and dehydrating is thorough, can preserve for a long time.
Beneficial effect: the present invention compared with prior art has following advantage: make full use of the summer autumn tea, improve the quality of summer autumn tea, reduce the wasting of resources.By airing, distribute moisture content, by spreading favourable shaping, airing and refrigerating process binding energy reduce the bitter taste that is reduced to tea, improve alcoholic degree, increase the delicate fragrance sense, prolong the holding time.Save tealeaves hacking fire, dry two programs, can improve work efficiency, reduced cost energy savings about 10%.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand that the described content of embodiment only is used to illustrate the present invention, and should also can not limit the present invention described in detail in claims.
Embodiment 1:
Select summer and autumn to pluck tealeaves, 15～25 ℃ of room temperatures are selected in the airing of bright leaf, and indoor air relative humidity 60～90% is avoided the sunlight direct projection, is advisable in general 6～12 hours, no longer than 24 hours.Adopt 40,60,80 types to roll the hole continuous de-enzyming machine then and complete, the temperature that completes is 230～280 ℃, and the time is 40～80s.The tealeaves of doing famous-brand and high-quality tea utilizes treating machine to manage the bar shaping, utilizes kneading machine to carry out routine as if the tealeaves of doing roasted green tea and kneads.Carry out freezingly afterwards, temperature is at-20--15 ℃, and cooling time is 5～8 hours.Tealeaves after thawing has carried out being dried to foot in perfuming machine for tea does.Dried tealeaves warehouse-in is fresh-keeping.
Claims (5)
1. the processing technology of a summer autumn tea comprises airing-complete-Li bar shaping-drying process or airing-complete-knead-drying process it is characterized in that the airing condition is: indoor humidity 60～90%, 15～25 ℃ of temperature, airing 6～24 hours; Shaping or knead after the operation, before the drying process, with tealeaves-20～-15 ℃ freezing 5～8 hours down.
According to claim 1 the processing technology of summer autumn tea of book, it is characterized in that the operation that completes is used green-keeping machine, the temperature that completes is 230～280 ℃, fixation time 40～80s.
According to claim 1 the processing technology of summer autumn tea of book, it is characterized in that, make famous-brand and high-quality tea and select reason bar trimming, use treating machine.
According to claim 1 the processing technology of summer autumn tea of book, it is characterized in that, make roasted green tea and select to knead operation, use kneading machine.
According to claim 1 the processing technology of summer autumn tea of book, it is characterized in that drying process uses fragrance extracting machine to be dried to foot and does.
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| CN 201110213189 CN102258090A (en) | 2011-07-28 | 2011-07-28 | Processing technique of summer-autumn tea |
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| CN 201110213189 CN102258090A (en) | 2011-07-28 | 2011-07-28 | Processing technique of summer-autumn tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN103549057A (en) * | 2013-10-25 | 2014-02-05 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
| CN103734417A (en) * | 2013-12-24 | 2014-04-23 | 范小虎 | Preparation technology of fiveleaf gynostemma herb tea |
| CN103988926A (en) * | 2014-04-28 | 2014-08-20 | 贵州雷山县脚尧茶叶厂 | Quality improving method for low-quality summer and autumn tea |
| CN104719575A (en) * | 2015-02-27 | 2015-06-24 | 湖南金洲茶叶有限公司 | Fragrance enhancing method of tealeaves |
| CN106942406A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of winter pear tea |
| CN108552326A (en) * | 2018-01-16 | 2018-09-21 | 山东农业大学 | The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei |
| CN109303125A (en) * | 2018-11-21 | 2019-02-05 | 广西桂平市西山碧水茶园有限责任公司 | A kind of production method of selenium-rich Green Ice Tea |
| CN109430435A (en) * | 2018-11-07 | 2019-03-08 | 广西南亚热带农业科学研究所 | A kind of processing method of green tea |
| CN110839713A (en) * | 2019-11-05 | 2020-02-28 | 黄山源谨信茶业有限公司 | Processing method of green tea |
| CN111587931A (en) * | 2020-05-11 | 2020-08-28 | 印江土家族苗族自治县梵净山茶业协会 | Production and processing method and shaping equipment of Xiumei tea |
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| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
| CN101690530A (en) * | 2009-09-28 | 2010-04-07 | 无锡市茶叶品种研究所有限公司 | Processing method for making black tea from Anji white tea picked in summer and autumn |
| CN102084902A (en) * | 2010-12-08 | 2011-06-08 | 陈亚忠 | Greenhouse tea in Gaoligongshan and production and processing technology thereof |
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| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
| CN101690530A (en) * | 2009-09-28 | 2010-04-07 | 无锡市茶叶品种研究所有限公司 | Processing method for making black tea from Anji white tea picked in summer and autumn |
| CN102084902A (en) * | 2010-12-08 | 2011-06-08 | 陈亚忠 | Greenhouse tea in Gaoligongshan and production and processing technology thereof |
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| 《茶叶科学》 20060915 叶乃兴等 真空冷冻干燥对乌龙茶香气品质的影响 181-185 1-5 , 第3期 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN102488030B (en) * | 2011-12-08 | 2013-06-12 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN103549057A (en) * | 2013-10-25 | 2014-02-05 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
| CN103734417B (en) * | 2013-12-24 | 2015-09-09 | 靳职雄 | A kind of manufacture craft of gynostemma pentaphylla tea |
| CN103734417A (en) * | 2013-12-24 | 2014-04-23 | 范小虎 | Preparation technology of fiveleaf gynostemma herb tea |
| CN103988926A (en) * | 2014-04-28 | 2014-08-20 | 贵州雷山县脚尧茶叶厂 | Quality improving method for low-quality summer and autumn tea |
| CN104719575A (en) * | 2015-02-27 | 2015-06-24 | 湖南金洲茶叶有限公司 | Fragrance enhancing method of tealeaves |
| CN106942406A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of winter pear tea |
| CN108552326A (en) * | 2018-01-16 | 2018-09-21 | 山东农业大学 | The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei |
| 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 |
| CN109430435A (en) * | 2018-11-07 | 2019-03-08 | 广西南亚热带农业科学研究所 | A kind of processing method of green tea |
| CN109303125A (en) * | 2018-11-21 | 2019-02-05 | 广西桂平市西山碧水茶园有限责任公司 | A kind of production method of selenium-rich Green Ice Tea |
| CN110839713A (en) * | 2019-11-05 | 2020-02-28 | 黄山源谨信茶业有限公司 | Processing method of green tea |
| CN111587931A (en) * | 2020-05-11 | 2020-08-28 | 印江土家族苗族自治县梵净山茶业协会 | Production and processing method and shaping equipment of Xiumei tea |
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Application publication date: 20111130 |