CN102771615A - Processing technology of low-caffeine oolong tea - Google Patents
Processing technology of low-caffeine oolong tea Download PDFInfo
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- CN102771615A CN102771615A CN2012102838781A CN201210283878A CN102771615A CN 102771615 A CN102771615 A CN 102771615A CN 2012102838781 A CN2012102838781 A CN 2012102838781A CN 201210283878 A CN201210283878 A CN 201210283878A CN 102771615 A CN102771615 A CN 102771615A
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Abstract
The invention relates to a processing technology of a low-caffeine oolong tea. In the processing technology of the low-caffeine oolong tea, kill-out in a common oolong tea processing technology is replaced by boiling water extraction after microwave. Compared with the prior art, the processing technology disclosed by the invention has the advantages that: the kill-out in the common oolong tea processing technology is replaced by the microwave combined with the boiling water extraction; a leaf cell is crushed and fermented by the microwave; desorption of caffeine in hot water is facilitated; the content of the caffeine in the prepared low-caffeine oolong tea is reduced below 0.5% and achieves thean international optimality criterion; the quality of the tea is equivalent to or close to that of common oolong tea. Production equipment is simple and effective, and the produced low-caffeine oolong tea is conducive to neurastheniacs, pregnant women, children and crowds with weak heart and liver functions.
Description
Technical field
The present invention relates to a kind of processing technology of low caffeine oolong tea.
Background technology
Oolong tea is also claimed blue or green tea, semi-fermented tea, is in several big teas of China, the tealeaves category of unique distinct characteristic.The manufacturing of oolong tea, its operation are summarized and can be divided into: wither, do green grass or young crops, complete, knead (or rolling), drying.
Oolong tea has anti-ageing, antitumor, antifatigue, reduction cholesterol, prevents plurality of health care functions such as artery sclerosis human body, is to receive one of beverage that the consumer likes most.But owing to contain the caffeine of excited brain and cardiac stimulus simultaneously in the oolong tea, partial nerve languisher and pregnant woman, children and the weak crowd of conscience function after the high tealeaves of long-term drinking caffeine content, can cause uncomfortable or other side effect.Low caffeine tealeaves both can satisfy the demand of these consumer groups to drinking tea, and can segment tea market again, improved the level that becomes more meticulous of Tea Processing, had good market prospects.
The research of at present low caffeine traditional tea also not deeply, does not have simple and effective production method, the problem that the ubiquity removal efficiency is low.
Summary of the invention
The object of the invention is to provide a kind of processing technology of low caffeine oolong tea, can effectively reduce the oolong tea caffeine content.
The technical scheme that the present invention takes is following:
The processing technology of low caffeine oolong tea of the present invention replaces with boiling water lixiviate behind the microwave with completing in the conventional oolong tea processing technology.
This processing technology comprise wither, do green grass or young crops, microwave, boiling water lixiviate, dewater, knead, drying.
The condition of said microwave is: under the 725-900W microwave 4-8 minute.
Said boiling water lixiviate: tea-water proportion w/v boiling water lixiviate 3-10 minute of the fermentated leaves behind the microwave being pressed 1:20-1:25.
All the other steps are processed with conventional oolong tea.
Compared to prior art; The present invention has the following advantages: the present invention replaces with microwave with completing in the conventional oolong tea processing technology and combines the boiling water lixiviate; Broken microwave fermentated leaves cell is beneficial to caffeine removing in hot water, and the low caffeine oolong tea caffeine content of preparation drops to below 0.5%; Reach international optimality criterion, tea leaf quality and common oolong tea are quite or approaching.This production equipment is simple, effective, and the low caffeine oolong tea of producing, and helps partial nerve languisher and pregnant woman, children and the weak crowd of conscience function.
Description of drawings
Fig. 1 is the report of look kind oolong tea biochemical component content detection.
Fig. 2 is golden kwan-yin oolong tea biochemical component content detection report.
The specific embodiment
Hang down the caffeine oolong tea according to the following steps preparation:
(1) leaf picking: picking tea-leaves season, the kind of selecting to be fit to the system oolong tea (can be selected Iron Guanyin, golden kwan-yin, Fujian narcissus; Plum accounts for, this mountain, Chinese cassia tree, yellow kwan-yin, orange osmanthus; The yellow dawn, kinds such as eriocheir sinensis, the tea tree young sprout of 2-3 sheet leaf); Pluck the tea tree young sprout, standard of plucking is " face of opening is adopted ", evenly thin being spread out on the tea leaf withering device (like water sieve, bamboo curtain splint or withering trough); Unsuitable overlapping, in order to avoid lap leaf look becomes the oolong blackening; Stand leaf action is rapid, brisk, requires an exhibition promptly to open, and must guard against repeatedly in order to avoid mechanical damage influences quality;
(2) wither: the mode of solar wither or heating deterioration is to processings of withering of the even thin fresh leaves of tea plant that is spread out on the tea leaf withering device, obtains that the leaf look tarnishes, food value of leaf softness, and leaf margin is crispaturaed slightly; Leaf is the state of withering, and blue or green gas goes down, and delicate fragrance appears; Hand-held young sprout base portion; Top second leaf is sagging, and moisture is still sufficient in the stalk, the appropriate withering leaf of weight-loss ratio between 10-15%.Wither after the end, carry out air blue immediately.
(3) do green grass or young crops: doing blue or green indoor carrying out.Keep 25-27 ℃ of room temperature, relative humidity 80-85%.
(4) microwave: get 1kg and do leafiness and contain in the special-purpose bowl of microwave, put into micro-wave oven then, microwave is 4 minutes under the medium-to-high grade power.
(5) hot water lixiviate: undertaken the leafiness of doing behind the microwave 100 ℃ of following hot water lixiviates 3 minutes by the tea-water proportion of 1:20.
(6) dehydration is kneaded or rolling: the leafiness of doing after lixiviate dewaters with drier, kneads then or rolling.
(7) drying: utilize automatic drier to carry out drying, 100 ℃ of temperature are dried by the fire to tealeaves water content about 6%.
Hang down the caffeine oolong tea according to the following steps preparation:
(1) leaf picking: picking tea-leaves season, the kind of selecting to be fit to the system oolong tea (can be selected Iron Guanyin, golden kwan-yin; The Fujian narcissus, plum accounts for, this mountain; Chinese cassia tree, yellow kwan-yin, orange osmanthus, yellow dawn, kinds such as eriocheir sinensis); Pluck the tea tree young sprout, standard of plucking is " face of opening is adopted ", evenly thin being spread out on the tea leaf withering device (like water sieve, bamboo curtain splint or withering trough); Unsuitable overlapping, in order to avoid lap leaf look becomes the oolong blackening; Stand leaf action is rapid, brisk, requires an exhibition promptly to open, and must guard against repeatedly in order to avoid mechanical damage influences quality;
(2) wither: the mode of solar wither or heating deterioration is to processings of withering of the even thin fresh leaves of tea plant that is spread out on the tea leaf withering device, obtains that the leaf look tarnishes, food value of leaf softness, and leaf margin is crispaturaed slightly; Leaf is the state of withering, and blue or green gas goes down, and delicate fragrance appears; Hand-held young sprout base portion; Top second leaf is sagging, and moisture is still sufficient in the stalk, the appropriate withering leaf of weight-loss ratio between 10-15%.Wither after the end, carry out air blue immediately.
(3) do green grass or young crops: doing blue or green indoor carrying out.Keep 25-27 ℃ of room temperature, relative humidity 80-85%.
(4) microwave: get 1kg and do leafiness and contain in the special-purpose bowl of microwave, put into micro-wave oven then, microwave is 8 minutes under the high-grade power.
(5) hot water lixiviate: undertaken the leafiness of doing behind the microwave 100 ℃ of following hot water lixiviates 5 minutes by the tea-water proportion of 1:25.
(6) dehydration is kneaded or rolling: the leafiness of doing after lixiviate dewaters with drier, kneads then or rolling.
(7) drying: utilize automatic drier to carry out drying, 100 ℃ of temperature are dried by the fire to tealeaves water content about 6%.
Embodiment 3
(1) leaf picking: picking tea-leaves season, the kind of selecting to be fit to the system oolong tea (can be selected Iron Guanyin, golden kwan-yin; The Fujian narcissus, plum accounts for, this mountain; Chinese cassia tree, yellow kwan-yin, orange osmanthus, yellow dawn, kinds such as eriocheir sinensis); Pluck the tea tree young sprout, standard of plucking is " face of opening is adopted ", evenly thin being spread out on the tea leaf withering device (like water sieve, bamboo curtain splint or withering trough); Unsuitable overlapping, in order to avoid lap leaf look becomes the oolong blackening; Stand leaf action is rapid, brisk, requires an exhibition promptly to open, and must guard against repeatedly in order to avoid mechanical damage influences quality;
(2) wither: the mode of solar wither or heating deterioration is to processings of withering of the even thin fresh leaves of tea plant that is spread out on the tea leaf withering device, obtains that the leaf look tarnishes, food value of leaf softness, and leaf margin is crispaturaed slightly; Leaf is the state of withering, and blue or green gas goes down, and delicate fragrance appears; Hand-held young sprout base portion; Top second leaf is sagging, and moisture is still sufficient in the stalk, the appropriate withering leaf of weight-loss ratio between 10-15%.Wither after the end, carry out air blue immediately.
(3) do green grass or young crops: doing blue or green indoor carrying out.Keep 25-27 ℃ of room temperature, relative humidity 80-85%.
(4) microwave: get 1kg and do leafiness and contain in the special-purpose bowl of microwave, put into micro-wave oven then, microwave is 8 minutes under the medium-to-high grade power.
(5) hot water lixiviate: undertaken the leafiness of doing behind the microwave 95 ℃ of following hot water lixiviates 10 minutes by the tea-water proportion of 1:20.
(6) dehydration is kneaded or rolling: the leafiness of doing after lixiviate dewaters with drier, kneads then or rolling.
(7) drying: utilize automatic drier to carry out drying, 100 ℃ of temperature are dried by the fire to tealeaves water content about 6%.
Embodiment 4: low caffeine oolong tea biochemical component detects
Caffeine and other biochemical component content in the low caffeine oolong tea that the present invention produces entrust tea quality supervision and inspection center of the Ministry of Agriculture to detect.
The processing code name of different processing technologys:
1. A represents different microwave: A1 is high-grade power (900W), and A2 is medium-to-high grade power (725W);
2. to represent different microwave times: B1 be microwave 4 minutes to B, and B2 is microwave 6 minutes, B3 microwave 8 minutes;
3. to represent different extraction times: C1 be lixiviate 3 minutes to C, and C2 is lixiviate 5 minutes, and C3 is lixiviate 10 minutes.
Do contrast (CK) with normal phase with the oolong tea of oolong tea manufacturing process processing.
Can be known that by Fig. 1, table 1 look kind oolong tea is cooked leafiness through microwave treatment, through hot water lixiviate, drying, the tealeaves caffeine content that each processing technology is handled is reduced to below 0.5%, reaches international optimality criterion.Water extraction content is up to A2B1C3, and Tea Polyphenols reservation amount is up to A1B1C3, and free amino acid reservation amount is up to A1B1C3.
The look kind oolong tea caffeine of table 1 microwave auxiliary heat water leaching and other biochemical component content (%)
Can be known that by Fig. 2, table 2 golden kwan-yin oolong tea is cooked leafiness through microwave treatment, through hot water lixiviate, drying, the tealeaves caffeine content that each processing technology is handled is reduced to below 0.5%, reaches international optimality criterion.Water extraction content is up to A1B1C2, and Tea Polyphenols reservation amount is up to A1B1C2, and free amino acid reservation amount is up to A1B1C2.
Golden kwan-yin oolong tea caffeine of table 2 microwave auxiliary heat water leaching and other biochemical component content (%)
Detection method: moisture GB/T8304-2002; Water extraction GB/T8305-2002; Tea Polyphenols GB/T8313-2008; Free amino acid GB/T8314-2002; Caffeine GB/T8312-2002.
Claims (3)
1. the processing technology of a low caffeine oolong tea is characterized in that: said processing technology replaces with boiling water lixiviate behind the microwave with completing in the conventional oolong tea processing technology.
2. the processing technology of low caffeine oolong tea according to claim 1 is characterized in that: the condition of said microwave is: under the 725-900W microwave 4-8 minute.
3. the processing technology of low caffeine oolong tea according to claim 1 is characterized in that: said boiling water lixiviate: tea-water proportion w/v boiling water lixiviate 3-10 minute of the fermentated leaves behind the microwave being pressed 1:20-1:25.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404651A (en) * | 2013-07-17 | 2013-11-27 | 福建农林大学 | Low caffeine content instant tea raw material preparation technology |
| CN108552358A (en) * | 2018-05-15 | 2018-09-21 | 凤冈县秀姑茶业有限公司 | A kind of twisting device of green tea |
Citations (2)
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|---|---|---|---|---|
| CN101113147A (en) * | 2007-06-26 | 2008-01-30 | 朱江 | Method for tea by-product resource utilization |
| CN102067920A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Method for processing special low-coffeine beverage black tea and product |
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- 2012-08-10 CN CN2012102838781A patent/CN102771615A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101113147A (en) * | 2007-06-26 | 2008-01-30 | 朱江 | Method for tea by-product resource utilization |
| CN102067920A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Method for processing special low-coffeine beverage black tea and product |
Non-Patent Citations (2)
| Title |
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| 叶怀义等: "微波辅助萃取红茶中咖啡碱的研究", 《哈尔滨商业大学学报( 自然科学版)》 * |
| 郑春英: "《茶艺与服务》", 30 November 2010, 北京师范大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404651A (en) * | 2013-07-17 | 2013-11-27 | 福建农林大学 | Low caffeine content instant tea raw material preparation technology |
| CN103404651B (en) * | 2013-07-17 | 2015-09-09 | 福建农林大学 | A kind of technology of preparing of instant tea raw material of low caffeine content |
| CN108552358A (en) * | 2018-05-15 | 2018-09-21 | 凤冈县秀姑茶业有限公司 | A kind of twisting device of green tea |
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Application publication date: 20121114 |