CN102488034A

CN102488034A - Technology for producing green tea

Info

Publication number: CN102488034A
Application number: CN2011104445778A
Authority: CN
Inventors: 李映江
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-26
Filing date: 2011-12-26
Publication date: 2012-06-13

Abstract

The invention relates to a technology for producing green tea. The technology comprises 4 steps of air-drying, enzyme deactivating, rolling and drying. First, fresh tea leaves are placed indoor, and is subject to air-drying under a room temperature; the tea leaves are subject to enzyme deactivating by using microwaves; the tea leaves are rapidly conveyed into a drum-type enzyme deactivation machine by using an automatic belt conveyer, such that secondary enzyme deactivation is carried out; the tea leaves obtained after the enzyme deactivation process are rapidly cooled; the tea leaves are rolled, and are dried by baking, such that a finished tea product is obtained. With the green tea production technology, soluble nutrients in the tea are improved, and the tea is provided with excellent qualities of good color, good fragrance and good taste.

Description

Produce the technology of green tea

Technical field

The present invention relates to a kind of production technology of green tea.

Background technology

Tealeaves is a kind of beverage that people like, since the Tang Dynasty, spreads to each minority area of NORTHWEST CHINA, becomes the necessity of local people's life, " no tea then stagnated on 1st, and no tea was then sick on 3rd ".Especially green tea because its color and luster is bud green abundant with natural nutrient component, enjoys people to like.The production technology of tealeaves is also various, and pluses and minuses are respectively arranged, and wherein the de-enzyming process of green tea is the committed step in its process, is the committed step that keeps quality in the whole process for tea manufacture.

Roller fixation often occur completing do not pass through, irregular phenomenon, also have phenomenons such as the burnt limit of tealeaves, any of several broadleaf plants leaf, red stalk, red autumnal leaves, but the tea aroma that roller fixation is handled is pure.

Microwave de-enzyming, microwave can make hydrone contained in the tealeaves one reinstate identical hunting of frequency with it.Thereby cause that molecule and molecule rub mutually.Friction can be given birth to heat.Frequency of oscillation is higher, and amplitude is bigger, and molecule asks that friction is more violent, and the heat of generation also just the more.Obviously, the mode of this heating is different with the mode effect of the infrared radiation of baking, and it can make the inside of tealeaves and outer surface be heated simultaneously, and this mode of heating efficient is very high.So microwave de-enzyming has heating rapidly, evenly, the volatilization of green grass gas; The tealeaves color is pure; The soup look limpid is bright; The process that the completes shake of need not rolling, shape intact is superior to traditional tea-manufacturing technology, and sterilization and disinsection is anti-simultaneously goes mouldy, and extend the shelf life, but the fragrance of microwave de-enzyming is not enough.

Summary of the invention

The technical problem that the present invention will solve is that tealeaves nutritional quality, color and luster and the fragrance of existing tealeaves explained hereafter is difficult to reach simultaneously the high-quality level.

The production technology of a kind of green tea of the present invention comprises: airing, complete, knead, dry four master operations, may further comprise the steps:

(1) fresh tea leaf in its is placed indoor room temperature airing 3,4h, dehydration 10,15%;

(2) tealeaves is at first carried out microwave de-enzyming, time r2min, power is: 3kw, to send into the roller fixation machine secondary by conveyer belt fast and complete, anterior temperature is 140,160 ℃, and rear part temperature is 70,90 ℃, and the tealeaves time of staying is 1,2min;

(3) tealeaves after completing is cooled to 30,40 ℃ rapidly, kneads again, and the slivering of curling makes the leaf cell destructive rate at 30-40%:

(4) in dryer 60 ℃, dried 3～5 hours, making the tealeaves moisture content is 5-7%, tea gets product.

The production technology of tealeaves of the present invention utilizes conveyer belt to distribute steam naturally between microwave de-enzyming and roller fixation, and the time is 15-30 second.

The present invention compared with prior art has following beneficial effect:

(1) water soluble ingredient increases.Airing makes the tealeaves percentage of water loss reach 10,15%, impels the tealeaves internal substance to decompose, and macromolecular substances is converted into small-molecule substance, and water-soluble nutrient substance increases;

(2) complete thoroughly, fragrance and color and luster all significantly promote.Use microwave de-enzyming to use roller fixation more earlier, make bright leaf obstruct stem and all fully kill thoroughly, again through roller fixation, heating from outside to inside promotes the fragrance of tealeaves.Earlier use microwave de-enzyming in addition, just can reduce the back in the time of roller fixation, it is not smooth to avoid in tube steam to distribute, very easily in tube and the nozzle leaf that bonds form the cigarette smell of burning, make tea color influenced; (3) between microwave de-enzyming and roller fixation, utilize conveyer belt to distribute steam naturally, can reduce a large amount of tealeaves like this and in roller fixation machine, discharge the difficulty and the problems such as the vexed Huang that does not cause thoroughly, red stalk and red autumnal leaves that complete because of steam.

The specific embodiment: fresh tea leaf in its is placed indoor room temperature airing 3～4h, dehydration 10,15%; Again the tealeaves after the airing is at first carried out microwave de-enzyming, time r2min, power is: 3kw, sent into the roller fixation machine secondary by conveyer belt and complete in 20 seconds fast; Anterior temperature is 150 ℃, and rear part temperature is 80 ℃, and the tealeaves time of staying is 1.5min, and the tealeaves after completing is cooled to 35 ℃ with wind rapidly; Knead, the slivering of curling makes the leaf cell destructive rate at 30-40% again, in dryer 60 ℃ at last; Dried 4 hours, making the tealeaves moisture content is 5-7%, and tea gets product.

Claims

1. the production technology of a green tea is characterized in that: comprising: airing, complete, knead and dry four procedures, specifically may further comprise the steps:

(2) tealeaves is at first carried out microwave de-enzyming, time r2min, power is: 3kw, to send into the roller fixation machine secondary by automatic conveying belt fast and complete, anterior temperature is 140,160 ℃, and rear part temperature is 70,90 ℃, and the tealeaves time of staying is 1,2min;

2. the production technology of a kind of green tea according to claim 1, it is characterized in that: utilize automatic conveying belt to distribute steam naturally between described microwave de-enzyming and the roller fixation, the time is 15-30 second.