CN103082044A - Production method of instant tea leaves - Google Patents
Production method of instant tea leaves Download PDFInfo
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- CN103082044A CN103082044A CN2013100432706A CN201310043270A CN103082044A CN 103082044 A CN103082044 A CN 103082044A CN 2013100432706 A CN2013100432706 A CN 2013100432706A CN 201310043270 A CN201310043270 A CN 201310043270A CN 103082044 A CN103082044 A CN 103082044A
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Abstract
The invention discloses a production method of instant tea leaves, and especially a production method of the instant tea leaves. The invention belongs to the field of tea leaf processing. First, fresh tea leaves with two leaves and one bud are selected and picked; the tea leaves are rinsed by using drinking water until no hot sensation is caused when the tea leave surfaces are touched by hands; the tea leaves are subjected to blanching and enzyme inactivation in hot water; the blanched tea leaves are dehydrated and dip-dried; the dried tea leaves are subjected to hot-rolling and shaping; fermentation conditions are controlled, and the rolled tea leaves are subjected to primary fermentation; when primary fermentation is finished, secondary rolling is carried out, such that the tea leaves are further shaped; the tea leaves are subjected to anaerobic fermentation; during the anaerobic fermentation process, the tea leaves are compacted by using weights, such that certain pressure is applied; when fermentation is finished, the tea leaves are subjected to secondary hot blanching, such that bitter substances are removed; and proper drying is carried out, such that a finished product is obtained. The edible tea leaves provided by the invention have fresh green color, delicate fragrance, and unique and mellow taste. The tea leaves have good color, good fragrance, and good taste.
Description
Technical field
The present invention relates to a kind of production method of tealeaves, relate in particular to a kind of production method of instant tealeaves, belong to processing field of tea leaves.
Background technology
Tea is one of the world's three large drinks, and in China, tea is called as " state's drink ".The precipitation of several thousand makes China's tea culture of long standing and well established, enjoys high reputation in the world, and in recent years, tea culture has the trend that grows in intensity.But in China's mainstream culture of several thousand, tealeaves is always as a kind of drink circulation, and tea culture is to taste, appreciate the culture of tealeaves.Present domestic green tea, black tea, white tea, yellow tea, black tea, the large tea of oolong tea six are to be all drink tea, although be respectively that tealeaves flavour uniqueness is strong, the bottleneck due to processing and preservation makes the consumption of tealeaves that certain limitation also be arranged.Herein disclosed is a kind of processing method of instant tealeaves, make tealeaves become a kind of leisure food beyond drink, greatly widened the kind of Tea Consumption product next.
Summary of the invention
The object of the present invention is to provide a kind of production method of instant tealeaves, use for reference the technique of repeatedly kneading in the oolong tea production process, make tealeaves when realizing moulding, also make between the tealeaves tissue to be in contact with one another, be conducive to the generation of taste compound.Simultaneously, the fermenting twice process of strict control makes fragrance in tealeaves, taste substance fully generate, and has formed the instant product of mouthfeel uniqueness, for the Tea Consumption product have been widened the consumption kind.
For achieving the above object, the present invention has adopted following technical scheme:
A kind of production method of instant tealeaves is: at first, choose the leafiness of two leaf one buds and pluck, and touch without hotness with drinking water rinse to leafiness blade face hand; Then, tealeaves is placed in hot water carries out the blanching enzyme that goes out, it is 90 ~ 100 ℃ that water temperature is controlled at temperature, and the blanching time is controlled at 5 ~ 8min; Then, the tealeaves after blanching is carried out hot-air dewatering, wind-warm syndrome is controlled at 40 ~ 50 ℃, and percentage of water loss is controlled between 15wt% ~ 20wt%; Then, be under 80% ~ 85% condition, more than air-dry tealeaves heat is rubbed 30min in relative humidity; Thereafter, the tealeaves after heat is rubbed is under the condition of 20 ~ 22 ℃ in temperature, fermentation process 12h ~ 15h, and fermentation ends is kneaded 30min ~ 50min again with tealeaves, then carries out anaerobic fermentation under the condition of 20 ~ 22 ℃ of temperature, fermentation process 7 ~ 14 days; After fermentation ends, tealeaves is carried out blanching with 80 ~ 90 ℃ of hot water, time 3 ~ 5min is to remove bitter substance; At last, tealeaves is carried out drying under 50 ~ 70 ℃ of conditions, when moisture reaches 50% ~ 60%, finish drying, obtain final instant tealeaves finished product.
As a kind of preferred embodiment, the method comprises the steps:
1) pluck: the tealeaves of choosing two leaf one buds is plucked;
2) cross water: tealeaves is put into tank uniformly, drink water and cross the groove rinse, touch the blade face without hotness to hand;
3) blanching: tealeaves is put into hot water carry out the blanching enzyme that goes out, water temperature is controlled at 90 ~ 100 ℃, and the time is 5 ~ 8min;
4) dehydration: the leafiness homogeneous wave is spread out on bamboo mat, logical hot blast drying blade face, wind-warm syndrome is controlled at 40 ~ 50 ℃, and percentage of water loss is controlled between 15wt% ~ 20wt%;
5) heat is rubbed: the tealeaves after dewatering carries out heat to be rubbed, and the heat time of rubbing is 30 ~ 60min, during this period, temperature is controlled between 20 ~ 30 ℃, and relative humidity is controlled between 80% ~ 85%;
6) one time fermentation: the tealeaves running into tank that heat is rubbed carries out spontaneous fermentation, temperature is controlled between 20 ~ 22 ℃ fermentation time 12 ~ 15h;
7) rub again: carry out immediately secondary after one time fermentation finishes and knead, temperature is room temperature, and the time of kneading is controlled at time 30 ~ 50min;
8) secondary fermentation: the tealeaves running into tank after rubbing again carries out secondary fermentation, adopts anaerobic fermentation, and places weight, presses, and fermentation temperature is controlled between 20 ~ 30 ℃, and fermentation time was controlled in 7 ~ 14 days;
9) secondary blanching: after secondary fermentation finishes, tealeaves is put into boiling water carry out the secondary blanching, go out bitter substance, water temperature is controlled at 80 ~ 90 ℃, and the time is 3 ~ 5min;
10) drying: the tealeaves that will complete after the secondary blanching carries out drying under 50 ~ 70 ℃ of conditions, when moisture reaches 50% ~ 60%, finishes dry.
Further say, described dark brownish green can preferably pluck from the middle large leaf of Wuzhong District Dongshan, Suzhou City or Xishan area dark brownish green.
As one of preferred version, the described ventilation of step 4) is preferably undertaken by air blast.
As one of preferred version, the described ventilation of step step 4) preferably adopts heating to ventilate, and, adopts the logical hot blast of air blast that is, and wind-warm syndrome is controlled at 40 ~ 50 ℃.
As one of preferred version, in step 4), the tealeaves after blanching is spread out with 6-8cm thickness and is dewatered.
As one of preferred version, the described harvesting operation of step 1) is preferable over annual March in spring to carrying out between grain rains.
As one of preferred version, the described harvesting operation of step 1) especially is preferable over carries out at 3 in afternoon at 9 in fine day morning.
As one of preferred version, the described drying mode of step 10), the preferred employing heated ventilation, and wind-warm syndrome is controlled at 50 ~ 70 ℃.
Further, the production method of aforementioned instant tealeaves also can comprise the steps:
11) packaging sterilizing: the target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, then 10min puts into warehouse for finished product.
Adopt the method for pickled fermented tealeaves, make tealeaves become a kind of instant leisure food, break through the present situation that always circulated as drink in the past, thereby widened the kind of Tea Consumption product.The present invention uses for reference the gimmick of repeatedly kneading in oolong tea production, make tealeaves in moulding, taste substance is fully to generate, adopt simultaneously the gimmick of fermenting twice, when keeping former savory, the flavour of tealeaves, given the fresh mouthfeel of tealeaves and the flavour of characteristic, make the final products color and luster bud green, smell delicate fragrance, the flavour uniqueness is mellow, looks good, smell good and taste good.
Figure of description
Fig. 1 process chart of the present invention
The specific embodiment
Below in conjunction with a preferred embodiment, technical scheme of the present invention is further described; but the purpose of the preferred embodiment only is to help those skilled in the art can better understand the present invention, and should not be understood to form, protection domain of the present invention has not been caused any type of restriction.
Embodiment 1
This preferred embodiment has related to a kind of production technology of instant tealeaves, and it comprises the steps:
(1) leaflet kind tealeaves is as raw material in Suzhou City's Wuzhong District east, the Western Hills, and two leaf one buds are plucked, and guarantee that bright leaf is complete, anosis leaf, free from extraneous odour; (2) leafiness is put into tank uniformly, get local well water (having reached drinking water standard) rinse tealeaves, touch the blade face without hotness to hand, then manually dewater immediately, note not damaging tealeaves; (3) will cross tealeaves after water and put into the hot water of 90 ℃ and carry out the blanching enzyme that goes out, blanching treatment time is controlled at 5min; (4) then 6 centimetres of tealeaves are spread out, dried up with air blast, wind-warm syndrome is controlled at 40 ℃, reaches hand and touches the sensation that bright leaf has needle-holding hand, and the leaf stalk reaches soft degree, controls water content and gets final product at 80wt%; (5) tealeaves after dewatering carries out artificial heat and rubs, and heat is rubbed temperature between 20 ℃, and relative humidity remains between 80%, presses pine and presses and hocket, and the heat time of rubbing is 30min; (6) tealeaves that heat is kneaded into type is put into bucket and is carried out one time fermentation, and indoor temperature is controlled between 20 ℃, and fermentation time was controlled between 12 hours, after finishing one time fermentation, tealeaves is taken out, and carries out secondary and kneads, and the time of kneading is controlled at 30 minutes; (7) the tealeaves running into tank after rubbing again carries out secondary fermentation, adopts anaerobic fermentation, and places weight, presses, and fermentation temperature is controlled between 20 ℃, and fermentation time was controlled in 7 days; (8) after secondary fermentation finishes, tealeaves is put into boiling water carry out the secondary blanching, go out bitter substance, water temperature is controlled at 80 ℃, and the time is 3min; (9) tealeaves after the secondary blanching is put into dryer and carry out drying, temperature is controlled at 50 ℃, stirs, until till Measuring Moisture Content of Tea reaches 50wt% in good time; (10) packaging sterilizing: the target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, then 10min puts into warehouse for finished product.
Embodiment 2
(1) leaflet kind tealeaves is as raw material in Suzhou City's Wuzhong District east, the Western Hills, and two leaf one buds are plucked, and guarantee that bright leaf is complete, anosis leaf, free from extraneous odour; (2) leafiness is put into tank uniformly, get local well water (having reached drinking water standard) rinse tealeaves, touch the blade face without hotness to hand, then manually dewater immediately, note not damaging tealeaves; (3) will cross tealeaves after water and put into the hot water of 95 ℃ and carry out the blanching enzyme that goes out, blanching treatment time is controlled at 6.5min; (4) then 7 centimetres of tealeaves are spread out, dried up with air blast, wind-warm syndrome is controlled at 45 ℃, reaches hand and touches the sensation that bright leaf has needle-holding hand, and the leaf stalk reaches soft degree, controls water content and gets final product between 82wt%; (5) tealeaves after dewatering carries out artificial heat and rubs, and heat is rubbed temperature between 25 ℃, and relative humidity remains between 83%, presses pine and presses and hocket, and the heat time of rubbing is 45min; (6) tealeaves that heat is kneaded into type is put into bucket and is carried out one time fermentation, and indoor temperature is controlled between 21 ℃, and fermentation time was controlled between 13 hours, after finishing one time fermentation, tealeaves is taken out, and carries out secondary and kneads, and the time of kneading is controlled at 40 minutes; (7) the tealeaves running into tank after rubbing again carries out secondary fermentation, adopts anaerobic fermentation, and places weight, presses, and fermentation temperature is controlled between 25 ℃, and fermentation time was controlled in 10 days; (8) after secondary fermentation finishes, tealeaves is put into boiling water carry out the secondary blanching, go out bitter substance, water temperature is controlled at 85 ℃, and the time is 4min; (9) tealeaves after the secondary blanching is put into dryer and carry out drying, temperature is controlled at 60 ℃, stirs, until till Measuring Moisture Content of Tea reaches 55wt% in good time; (10) packaging sterilizing: the target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, then 10min puts into warehouse for finished product.
Embodiment 3
(1) leaflet kind tealeaves is as raw material in Suzhou City's Wuzhong District east, the Western Hills, and two leaf one buds are plucked, and guarantee that bright leaf is complete, anosis leaf, free from extraneous odour; (2) leafiness is put into tank uniformly, get local well water (having reached drinking water standard) rinse tealeaves, touch the blade face without hotness to hand, then manually dewater immediately, note not damaging tealeaves; (3) will cross tealeaves after water and put into the hot water of 100 ℃ and carry out the blanching enzyme that goes out, blanching treatment time is controlled at 8min; (4) then 8 centimetres of tealeaves are spread out, dried up with air blast, wind-warm syndrome is controlled at 50 ℃, reaches hand and touches the sensation that bright leaf has needle-holding hand, and the leaf stalk reaches soft degree, controls water content and gets final product between 85wt%; (5) tealeaves after dewatering carries out artificial heat and rubs, and heat is rubbed temperature between 30 ℃, and relative humidity remains between 85%, presses pine and presses and hocket, and the heat time of rubbing is 60min; (6) tealeaves that heat is kneaded into type is put into bucket and is carried out one time fermentation, and indoor temperature is controlled between 22 ℃, and fermentation time was controlled between 15 hours, after finishing one time fermentation, tealeaves is taken out, and carries out secondary and kneads, and the time of kneading is controlled at 50 minutes; (7) the tealeaves running into tank after rubbing again carries out secondary fermentation, adopts anaerobic fermentation, and places weight, presses, and fermentation temperature is controlled between 30 ℃, and fermentation time was controlled in 14 days; (8) after secondary fermentation finishes, tealeaves is put into boiling water carry out the secondary blanching, go out bitter substance, water temperature is controlled at 90 ℃, and the time is 5min; (9) tealeaves after the secondary blanching is put into dryer and carry out drying, temperature is controlled at 70 ℃, stirs, until till Measuring Moisture Content of Tea reaches 60wt% in good time; (10) packaging sterilizing: the target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, then 10min puts into warehouse for finished product.
Adopt the instant tealeaves of aforementioned technique preparation in use, color and luster is bud green, smell delicate fragrance, and the flavour uniqueness is mellow, looks good, smell good and taste good.
Claims (10)
1. the production method of an instant tealeaves, is characterized in that, the method comprises the steps: (1) harvesting: the tealeaves of choosing two leaf one buds is plucked; (2) cross water: tealeaves is put into tank uniformly, drink water and cross the groove rinse, touch the blade face without hotness to hand; (3) blanching: tealeaves is put into hot water carry out the blanching enzyme that goes out; (4) dehydration: the leafiness homogeneous wave is spread out on bamboo mat, adopts the heating method of ventilation to dry up the blade face; (5) heat is rubbed: the tealeaves after dewatering carries out heat and rubs; (6) one time fermentation: the tealeaves running into tank that heat is rubbed carries out spontaneous fermentation.(7) rub again: carry out immediately secondary after one time fermentation finishes and knead, temperature is room temperature, and the time of kneading is controlled at time 30 ~ 50min; (8) secondary fermentation: the tealeaves running into tank after rubbing again carries out secondary fermentation, adopts anaerobic fermentation, and places weight, presses.(9) secondary blanching: after secondary fermentation finishes, tealeaves is put into boiling water carry out the secondary blanching, go out bitter substance; (10) drying: the tealeaves that will complete after the secondary blanching carries out heat drying; (11) packaging sterilizing: the target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, then 10min puts into warehouse for finished product.
2. the production method of instant tealeaves according to claim 1 is characterized in that harvesting operation in described step (1) annual March in spring between grain rains, carries out at 3 in afternoon at 9 in fine day morning.
3. the production method of instant tealeaves according to claim 1, is characterized in that in described step (3) blanching, water temperature is controlled at 90 ~ 100 ℃, and the time is 5 ~ 8min.
4. the production method of instant tealeaves according to claim 1, is characterized in that in described step (4) dehydration, the hot blast temperature control is at 40 ~ 50 ℃, and percentage of water loss is controlled between 15wt% ~ 20wt%.
5. the production method of instant tealeaves according to claim 1 is characterized in that described step (5) heat rubs middle temperature and be controlled between 20 ~ 30 ℃, and relative humidity is controlled between 80% ~ 85%, and the time of rubbing is 30 ~ 60min.
6. the production method of instant tealeaves according to claim 1, is characterized in that in described step (6), the spontaneous fermentation temperature is controlled between 20 ~ 22 ℃, fermentation time 12 ~ 15h.
7. the production method of instant tealeaves according to claim 1, is characterized in that in described step (8), secondary anaerobic fermentation temperature is controlled between 20 ~ 30 ℃, and fermentation time was controlled in 7 ~ 14 days.
8. the production method of instant tealeaves according to claim 1, is characterized in that in described step (9), secondary blanching water temperature is controlled at 80 ~ 90 ℃, and the time is 3 ~ 5min.
9. the production method of instant tealeaves according to claim 1, is characterized in that in described step (10), baking temperature is 50 ~ 70 ℃, and moisture controls to 50% ~ 60%.
10. the production method of instant tealeaves according to claim 1, is characterized in that, described leafiness is preferably plucked to the large leaf of Wuzhong District Dongshan, Suzhou City or Xishan area dark brownish green.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166120A (en) * | 2015-09-18 | 2015-12-23 | 贵州省凤冈县茗都茶业有限公司 | Processing method of edible tea |
| CN105875891A (en) * | 2016-06-16 | 2016-08-24 | 武夷学院 | Making method of garlic scent type pickled tea |
| CN105918517A (en) * | 2016-04-14 | 2016-09-07 | 胡小真 | Manufacturing method of chewing tea |
| CN107494828A (en) * | 2017-10-10 | 2017-12-22 | 桐城市放牛娃家庭农场有限公司 | One cultivates peanut the instant tealeaves of coconut milk taste and its processing method |
| CN108391735A (en) * | 2017-02-06 | 2018-08-14 | 蔡文安 | A kind of eucommia bark health-care tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1276985A (en) * | 1999-06-12 | 2000-12-20 | 张吉伦 | Instant seasoned mush and its production process |
| CN102550762A (en) * | 2012-01-18 | 2012-07-11 | 内蒙古农业大学 | Method for preparing pubescent spiraea fermented tea |
| CN102687776A (en) * | 2012-06-27 | 2012-09-26 | 张凤平 | Production method of acer ginnala drink |
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2013
- 2013-01-31 CN CN201310043270.6A patent/CN103082044B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276985A (en) * | 1999-06-12 | 2000-12-20 | 张吉伦 | Instant seasoned mush and its production process |
| CN102550762A (en) * | 2012-01-18 | 2012-07-11 | 内蒙古农业大学 | Method for preparing pubescent spiraea fermented tea |
| CN102687776A (en) * | 2012-06-27 | 2012-09-26 | 张凤平 | Production method of acer ginnala drink |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166120A (en) * | 2015-09-18 | 2015-12-23 | 贵州省凤冈县茗都茶业有限公司 | Processing method of edible tea |
| CN105918517A (en) * | 2016-04-14 | 2016-09-07 | 胡小真 | Manufacturing method of chewing tea |
| CN105875891A (en) * | 2016-06-16 | 2016-08-24 | 武夷学院 | Making method of garlic scent type pickled tea |
| CN108391735A (en) * | 2017-02-06 | 2018-08-14 | 蔡文安 | A kind of eucommia bark health-care tea and preparation method thereof |
| CN107494828A (en) * | 2017-10-10 | 2017-12-22 | 桐城市放牛娃家庭农场有限公司 | One cultivates peanut the instant tealeaves of coconut milk taste and its processing method |
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| CN103082044B (en) | 2014-10-29 |
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