CN102599276A - Making method of raw tea for pure tea beverages - Google Patents
Making method of raw tea for pure tea beverages Download PDFInfo
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- CN102599276A CN102599276A CN2012100597742A CN201210059774A CN102599276A CN 102599276 A CN102599276 A CN 102599276A CN 2012100597742 A CN2012100597742 A CN 2012100597742A CN 201210059774 A CN201210059774 A CN 201210059774A CN 102599276 A CN102599276 A CN 102599276A
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Abstract
The invention provides a making method of raw tea for pure tea beverages, which includes: selecting fresh leaves of specific varieties and tenderness as material, and subjecting the leaves to fixation, special curing, cell breaking, drying and fragrance extraction to obtain raw tea special for pure tea beverages. The traditional processes such as fixation, shaping, drying and the like are improved and optimized, the special processes are merged to the tea-leaf processing flow, the traditional processes and the special processes are organically combined, integrated and perfected, and accordingly the tea material special for pure tea beverages is provided for tea beverages production enterprises, dissolution rate of components of the tea leaves in soaking is increased, and the period of stable flavor quality of tea extract is prolonged.
Description
Technical field
The invention belongs to food processing field, relate to tea Processing method, relate in particular to the preparation method of a kind of pure tea beverages with raw material tea.
Background technology
Tea beverage is increased fast both at home and abroad in recent years, becomes one of beverage industry important member.2010; The liquid tea beverage annual production of China is above 5,000,000 tons; Instant solid tea surpasses 10000 tons, annual ten thousand tons of the about 6-7 of low and middle-grade tea raw materials that consume, and the gross output value of beverage products reaches about 30,000,000,000 yuans; The gross output value that has surpassed whole conventional tea industry has supported the development of conventional tea industry preferably.
Along with the raising of tea beverage process technology level and stable day by day, tea raw material becomes the particularly key link of pure tea beverages quality of tea beverage gradually.Morning, technology are than advanced Japan in the tea beverage development, and the tea beverage raw material generally begins to adopt the special-purpose tea raw material of beverage, and the tealeaves that present China tea beverage enterprise adopts traditional handicraft to produce basically is not suitable for the processing of instant drink type liquid state tea beverage.Its main cause is that tea beverage has significant difference to the requirement of raw material and the quality notion of present traditional tea raw material, and mainly contain following two aspects: 1. the quality requirements emphasis is obviously different.China's traditional tea is particular about the unification of inside and outside qualities such as color, shape, and resemblance is had higher requirement, and the uniformity and the aesthetics of outward appearance are higher; And tea beverage is very low with the requirement of tea at the bottom of to profile and color and luster, leaf, and the stability of processing characteristics such as the leaching velocity of active principle, concentration and products thereof yield and endoplasm is but had higher requirement; 2. there is significant difference in the evaluation method of drinking.The tealeaves that China traditional handicraft is produced is to be evaluation method with the direct thermal in scene, and tea beverage generally is under normal temperature and low temperature, to drink at present, and the shelf life requirement of growing is arranged.Therefore; Traditional handicraft tealeaves is to take into account the complexity that profile and appearance luster quality have increased processing technology; Improved production cost, and tealeaves endoplasm and leaching characteristics thereof can not satisfy the requirement of tea beverage processing, need on technology, innovate.
Summary of the invention
The purpose of this invention is to provide the preparation method of a kind of pure tea beverages with raw material tea, this method method realizes through following steps:
(1) selecting the bright leaf of certain species for use is raw material; The bright leaf amino acid content of this kind is between 3.0-5.0%; Perhaps Epigallo-catechin gallate (EGCG) (EGCG) content is lower than the 80mg/g dry matter, or ester catechin content is lower than the 110mg/g dry matter, and tender degree is 1 bud 3 leaves-1 bud, 4 leaves;
(2) bright leaf stand is put on the three-dimensional frame for spreading fresh tea leaf of stainless steel cloth, subsequently the stand is put in frame is positioned between the wet stand green grass or young crops of controlled temperature control, to bright leaf moisture content about 70%;
(3) hot air water-removing machine completes on the stand leafiness of step (2) being handled, and (treatment conditions complete: 300 ℃ of temperature are set in processing; Rotating speed control 900rpm; Throw the leaf amount and be controlled at 200kg/h); The water-removing leaves moisture content is about 50-55%, and water-removing leaves is carried out about cooling processing 1h on cooling storage leaf groove;
(4) the cooling leaf of step (3) being handled that completes installs with cloth bag; Sealing back workshop normal temperature held 45-60min directly goes up kneading machine with it subsequently and kneads processing, kneads time 25-30min; Pressure control according to gently-weight-light principle regulates, about moisture content 50-55%;
(5) leaf of step (4) being handled of kneading adopts CTC or stamping machine (LTP) to handle, and is crushed to the 20-40 order;
(6) step (5) treatment samples is carried out oven dry just, just dry by the fire temperature 100-120 ℃, just dry by the fire leaf moisture content about 25%; (7) step (6) treatment samples is placed on carries out spreading for cooling on the cooling storage leaf groove and handle 1h;
(8) step (7) baking cooling just appearance is carried out sufficient dry-cure, 110 ℃ of the temperature that baking to foot is done, sufficient cured leaf moisture content about 6%;
(9) step (8) treatment samples is placed on carries out spreading for cooling on the cooling storage leaf groove and handle 2-3h;
(10) far infrared aroma increasing equipment on step (9) treatment samples is carried out Titian and handle, 50-60 ℃ of Titian temperature about time 25min, obtains the special-purpose raw material tea of a kind of pure tea beverages.
The present invention is directed to pure tea beverages with raw material specific flavor quality and quality stability requirement; Start with from the fresh leaf of screening certain species; Through improving and optimizating to conventional process techniques; Special process is incorporated the Tea Processing flow process, through organic assembling, the integration and perfect of traditional handicraft and special process, for production of tea drinks enterprise provides a kind of pure tea beverages special-purpose tea product raw material.
The invention has the beneficial effects as follows: the fresh leaf that adopts particular requirement; Technology to traditional is improved, is optimized; Special process is incorporated overall work flow, improve the dissolution rate of infusion of tea process quality component, prolong the stability of tea leaching liquor flavor quality.
Description of drawings
Fig. 1 is the three-dimensional frame for spreading fresh tea leaf structural representation of stainless steel cloth, and wherein 1 is stainless steel cloth, and 2 is the stainless steel steelframe.
The specific embodiment
The present invention combines accompanying drawing and embodiment to be further described.
A kind of pure tea beverages is used the raw material tea preparation method, and raw materials used selecting for use met white kind (perhaps selecting H209 or H215 kind for use), and tender degree 1 bud 3 leaves-1 bud 4 leaves are the main bright leaf 50kg of tea.
The specific embodiment is following:
(1) bright leaf stand is put on the three-dimensional frame for spreading fresh tea leaf of stainless steel cloth, subsequently the stand is put in frame is positioned between the wet stand green grass or young crops of controlled temperature control, to bright leaf moisture content about 70%; Referring to Fig. 1, frame for spreading fresh tea leaf is made up of stainless steel cloth 1 and stainless steel steelframe 2;
(2) (hot air water-removing machine on the stand leafiness of step (1) being handled (the 6CSF-500 type high-temperature hot-air green-keeping machine that Zhejiang Sunyoung Machinery Co., Ltd. produces) completes treatment conditions: 300 ℃ of temperature are set in the processing that completes; Rotating speed control 900rpm; Throw the leaf amount and be controlled at 200kg/h); The water-removing leaves moisture content is about 50%, and water-removing leaves is store the leaf groove (patent No.: carry out about cooling processing 1h ZL200520116840.0) in cooling;
(3) the cooling leaf of step (2) being handled that completes installs with cloth bag, sealing back workshop normal temperature held 60min.Subsequently will goods directly on kneading machine (the 6CR-55 type kneading machine that Zhejiang Sunyoung Machinery Co., Ltd. produces) knead processing, knead time 30min, pressure control according to gently-weight-light principle regulates moisture content about 50%;
(4) leaf of step (3) being handled of kneading adopts CTC (production of Yunnan tropical crops machinery plant) or stamping machine (LTP, tropical crops machinery plant in Yunnan produces) to handle, and is crushed to the 20-40 order;
(5) adopt drying mode (the 157A4 type fuel oil far infrared drying machine that the emerging mechanical Co., Ltd in space front yard, Xiamen produces) to carry out just doing step (4) treatment samples, just dry by the fire 120 ℃ of temperature, just dry by the fire leaf moisture content about 25%;
(6) step (5) treatment samples is placed on the cooling storage leaf groove (patent No.: carry out spreading for cooling ZL200520116840.0) and handle 1h;
(7) adopt the mode of drying (bamboo roasting cage, Zhejiang Sunyoung Machinery Co., Ltd. produces) to carry out foot step (6) baking cooling just appearance and do, 110 ℃ of the temperature that baking to foot is done are about sufficient cured leaf moisture content 6-7%;
(8) step (7) treatment samples is placed on the cooling storage leaf groove (patent No.: carry out spreading for cooling ZL200520116840.0) and handle 2h;
(9) far infrared aroma increasing equipment on step (8) treatment samples (the DXYHW-2 tealeaves far infrared Titian sterilizer that Yixing Dingxi Microwave Equipment Co., Ltd. produces) being carried out Titian handles; 60 ℃ of Titian temperature; Time 25min obtains the special-purpose raw material tea of a kind of pure tea beverages.
With the above-mentioned raw material tea of processing according to the 1:50 tea-water proportion at 100 ℃ of following lixiviate 10min; The sampling and measuring polyphenol content; Being diluted to Tea Polyphenols concentration subsequently is to carry out the sensory review behind the 1000mg/L; And under 4 ℃, 37 ℃ temperature conditions, grow time storage (storage period is 15d) respectively, the aberration and the sense organ flavor quality stability of millet paste are analyzed.
With the blue or green appearance of tradition baking is contrast (the blue or green roller fixation mode that adopts of tradition baking; The water-removing leaves moisture content is controlled at about 55-60%; Knead and adopt the cold processing of rubbing; Direct subsequently twice oven dry), the raw material tea of acquisition adopts the flavor quality analysis means after identical extracting technology and the storage, the relatively difference of two kinds of tea aspect TP leaching amount and quality stability.The result sees table 1, table 2.Can find out the blue or green tea appearance of tradition baking of 1. comparing from table 1, table 2; Rub through introducing hot air water-removing, heat, in new technologies such as goods fragmentation, far infrared Titians; The quality stability of the made millet paste of made pure tea beverages special raw material tea obviously is better than contrast, and made millet paste sense organ score reduction amplitude behind (37 ℃) storage 15d under hot conditions reduces 48.5%.2. aspect leaching characteristic, the tradition of comparing is dried by the fire blue or green tealeaves, and the leaching rate of (lixiviate 10min) has improved 35.9% in the identical time of pure tea beverages special raw material tea.
Claims (2)
1. a pure tea beverages is realized through following steps with the preparation method of raw material tea:
(1) selecting the bright leaf of certain species for use is raw material; The bright leaf amino acid content of this kind is between 3.0-5.0%; Perhaps Epigallo-catechin gallate (EGCG) content is lower than the 80mg/g dry matter, or ester catechin content is lower than the 110mg/g dry matter, and tender degree is 1 bud 3 leaves-1 bud, 4 leaves;
(2) bright leaf stand is put on the three-dimensional frame for spreading fresh tea leaf of stainless steel cloth, subsequently the stand is put in frame is positioned between the wet stand green grass or young crops of controlled temperature control, to bright leaf moisture content about 70%;
(3) the hot air water-removing machine processing that completes on the stand leafiness of step (2) being handled, the water-removing leaves moisture content is 50-55%, and water-removing leaves was carried out cooling processing 1 hour on cooling storage leaf groove;
(4) the cooling leaf of step (3) being handled that completes installs with cloth bag; Workshop, sealing back normal temperature held 45-60 minute directly goes up kneading machine with it subsequently and kneads processing, kneads time 25-30 minute; Pressure control according to gently-weight-light principle regulates moisture content 50-55%;
(5) leaf of step (4) being handled of kneading adopts CTC or stamping machine to handle, and is crushed to the 20-40 order;
(6) step (5) treatment samples is carried out oven dry just, just dry by the fire temperature 100-120 ℃, just dry by the fire leaf moisture content 25%;
(7) step (6) treatment samples is placed on carries out spreading for cooling on the cooling storage leaf groove and handled 1 hour;
(8) step (7) baking cooling just appearance is carried out sufficient dry-cure, 110 ℃ of the temperature that baking to foot is done, sufficient cured leaf moisture content 6-7%;
(9) step (8) treatment samples is placed on carries out spreading for cooling on the cooling storage leaf groove and handled 2-3 hour;
(10) far infrared aroma increasing equipment on step (9) treatment samples is carried out Titian and handle, 50-60 ℃ of Titian temperature, obtains the special-purpose raw material tea of a kind of pure tea beverages at 25 minutes time.
2. a kind of pure tea beverages according to claim 1 is characterized in that with the preparation method of raw material tea, and step (3) treatment conditions that complete: 300 ℃ of temperature, rotating speed 900rpm threw the leaf amount 200kg/ hour.
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| CN2012100597742A CN102599276A (en) | 2012-03-08 | 2012-03-08 | Making method of raw tea for pure tea beverages |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098924A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor green tea drink |
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
Citations (7)
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| CN1296384A (en) * | 1998-02-13 | 2001-05-23 | 尤尼利弗公司 | Tea manufacturing |
| CN1586241A (en) * | 2004-09-10 | 2005-03-02 | 中国农业科学院茶叶研究所 | Process for processing steamed freen bead tea |
| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
| CN101361515A (en) * | 2008-09-11 | 2009-02-11 | 刘耀文 | Processing technique of glycyrrhiza leaves tea |
| CN101683096A (en) * | 2008-09-22 | 2010-03-31 | 湖南省白沙溪茶厂有限责任公司 | Method for manufacturing Tianfu brick tea |
| CN102132743A (en) * | 2011-03-04 | 2011-07-27 | 中国农业科学院茶叶研究所 | Method for processing unique mellow-flavored tea |
| CN102228098A (en) * | 2011-06-16 | 2011-11-02 | 重庆市秀山县钟灵茶业有限公司 | Baking and fragrance improvement method for black tea |
-
2012
- 2012-03-08 CN CN2012100597742A patent/CN102599276A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296384A (en) * | 1998-02-13 | 2001-05-23 | 尤尼利弗公司 | Tea manufacturing |
| CN1586241A (en) * | 2004-09-10 | 2005-03-02 | 中国农业科学院茶叶研究所 | Process for processing steamed freen bead tea |
| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
| CN101361515A (en) * | 2008-09-11 | 2009-02-11 | 刘耀文 | Processing technique of glycyrrhiza leaves tea |
| CN101683096A (en) * | 2008-09-22 | 2010-03-31 | 湖南省白沙溪茶厂有限责任公司 | Method for manufacturing Tianfu brick tea |
| CN102132743A (en) * | 2011-03-04 | 2011-07-27 | 中国农业科学院茶叶研究所 | Method for processing unique mellow-flavored tea |
| CN102228098A (en) * | 2011-06-16 | 2011-11-02 | 重庆市秀山县钟灵茶业有限公司 | Baking and fragrance improvement method for black tea |
Non-Patent Citations (2)
| Title |
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| 严鸿备: "《茶叶深加工技术》", 28 February 1998, 中国轻工业出版社 * |
| 杨贤强: "《茶多酚化学》", 31 December 2003, 上海科学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098924A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor green tea drink |
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| CN103098924B (en) * | 2013-02-04 | 2015-12-23 | 萧氏饮品有限公司 | A kind of preparation method of original flavor green tea drink |
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Application publication date: 20120725 |