CN103082044B - Production method of instant tea leaves - Google Patents
Production method of instant tea leaves Download PDFInfo
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- CN103082044B CN103082044B CN201310043270.6A CN201310043270A CN103082044B CN 103082044 B CN103082044 B CN 103082044B CN 201310043270 A CN201310043270 A CN 201310043270A CN 103082044 B CN103082044 B CN 103082044B
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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
One of the Cha Shi world three large drinks, 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, in the world, enjoys high reputation, and in recent years, tea culture has the trend growing 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.Current domestic green tea, black tea, white tea, yellow tea, black tea, the large tea of oolong tea six system are all drink teas, although be respectively that tealeaves flavour uniqueness is strong, the bottleneck due to processing and preservation, makes the consumption of tealeaves also have certain limitation.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 oolong tea production process, make tealeaves when realizing moulding, also make to be in contact with one another between tealeaves tissue, be conducive to the generation of taste compound.Meanwhile, the fermenting twice process of strict control, fully generates fragrance in tealeaves, taste substance, has formed the instant product of mouthfeel uniqueness, for Tea Consumption product have been widened consumption kind.
For achieving the above object, the present invention has adopted following technical scheme:
A kind of production method of instant tealeaves is: 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 to hot water and 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 to hot-air dewatering, wind-warm syndrome is controlled at 40 ~ 50 ℃, and percentage of water loss is controlled between 15wt% ~ 20wt%; Then, under the condition that is 80% ~ 85% in relative humidity, more than air-dry tealeaves heat is rubbed to 30min; Thereafter, the tealeaves after heat is rubbed is under the condition of 20 ~ 22 ℃ in temperature, fermentation process 12h ~ 15h, and fermentation ends, kneads 30min ~ 50min again by tealeaves, then under the condition of 20 ~ 22 ℃ of temperature, carries out anaerobic fermentation, fermentation process 7 ~ 14 days; After fermentation ends, tealeaves is carried out to blanching with 80 ~ 90 ℃ of hot water, time 3 ~ 5min, to remove bitter substance; Finally, tealeaves is dried under 50 ~ 70 ℃ of conditions, when moisture reaches 50% ~ 60%, finishes to be dried, 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 groove rinse, touch blade face without hotness to hand;
3) blanching: tealeaves is put into hot water and carry out the blanching enzyme that goes out, water temperature is controlled at 90 ~ 100 ℃, and the time is 5 ~ 8min;
4) dehydration: 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 dehydration is carried out to heat and rub, 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, is controlled at temperature between 20 ~ 22 ℃ fermentation time 12 ~ 15h;
7) rub again: after one time fermentation finishes, carry out immediately secondary 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 is again carried out to secondary fermentation, adopt anaerobic fermentation, and place weight, press, 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 and carry out secondary blanching, go out bitter substance, water temperature is controlled at 80 ~ 90 ℃, and the time is 3 ~ 5min;
10) dry: the tealeaves completing after secondary blanching to be dried under 50 ~ 70 ℃ of conditions, when moisture reaches 50% ~ 60%, to finish dry.
Further say, described dark brownish green can preferably pluck from the middle large leaf of Dongshan, Wuzhong District, Suzhou City or Xishan area dark brownish green.
As one of preferred version, ventilate described in step 4) and preferably by air blast, undertaken.
As one of preferred version, ventilate described in step step 4) and preferably adopt heating to ventilate, that is, adopt the logical hot blast of air blast, wind-warm syndrome is controlled at 40 ~ 50 ℃.
As one of preferred version, in step 4), the tealeaves after blanching is spread out and is dewatered with 6-8cm thickness.
As one of preferred version, pluck operation described in step 1) and be preferable over annual March in spring to carrying out between grain rains.
As one of preferred version, pluck operation described in step 1) and be especially preferable over and carry out at 3 in afternoon at 9 in fine day morning.
As one of preferred version, drying mode described in step 10), preferably adopts heating to ventilate, 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: target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, 10min, then 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 always circulating 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 the gimmick of fermenting twice simultaneously, when retaining former savory, the flavour of tealeaves, given mouthfeel that tealeaves is fresh and the flavour of characteristic, make final products color and luster bud green, smell delicate fragrance, 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 object of the preferred embodiment is only 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 to 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) take leaflet kind tealeaves in Wuzhong District, Suzhou City east, Western Hills is raw material, and two leaf one buds are plucked, and guarantee that fresh 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, to hand, touch blade face without hotness, then manually dewater immediately, note not damaging tealeaves; (3) hot water of crossing tealeaves after water and put into 90 ℃ is carried out to the blanching enzyme that goes out, blanching treatment time is controlled at 5min; (4) then 6 centimetres of tealeaves are spread out, with air blast, dried up, wind-warm syndrome is controlled at 40 ℃, reaches hand and touches the sensation that fresh leaf has needle-holding hand, and leaf stalk reaches soft degree, controls water content at 80wt%; (5) tealeaves after dehydration is carried out to artificial heat and rub, heat is rubbed temperature between 20 ℃, and relative humidity remains between 80%, presses pine pressure and hockets, 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, finishes, after one time fermentation, tealeaves to be 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 is again carried out to secondary fermentation, adopt anaerobic fermentation, and place weight, press, 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 and carry out secondary blanching, go out bitter substance, water temperature is controlled at 80 ℃, and the time is 3min; (9) tealeaves after secondary blanching is put into dryer and be dried, temperature is controlled at 50 ℃, stirs, until Measuring Moisture Content of Tea reaches 50wt% in good time; (10) packaging sterilizing: target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, 10min, then puts into warehouse for finished product.
Embodiment 2
(1) take leaflet kind tealeaves in Wuzhong District, Suzhou City east, Western Hills is raw material, and two leaf one buds are plucked, and guarantee that fresh 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, to hand, touch blade face without hotness, then manually dewater immediately, note not damaging tealeaves; (3) hot water of crossing tealeaves after water and put into 95 ℃ is carried out to the blanching enzyme that goes out, blanching treatment time is controlled at 6.5min; (4) then 7 centimetres of tealeaves are spread out, with air blast, dried up, wind-warm syndrome is controlled at 45 ℃, reaches hand and touches the sensation that fresh leaf has needle-holding hand, and leaf stalk reaches soft degree, controls water content between 82wt%; (5) tealeaves after dehydration is carried out to artificial heat and rub, heat is rubbed temperature between 25 ℃, and relative humidity remains between 83%, presses pine pressure and hockets, 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, finishes, after one time fermentation, tealeaves to be 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 is again carried out to secondary fermentation, adopt anaerobic fermentation, and place weight, press, 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 and carry out secondary blanching, go out bitter substance, water temperature is controlled at 85 ℃, and the time is 4min; (9) tealeaves after secondary blanching is put into dryer and be dried, temperature is controlled at 60 ℃, stirs, until Measuring Moisture Content of Tea reaches 55wt% in good time; (10) packaging sterilizing: target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, 10min, then puts into warehouse for finished product.
Embodiment 3
(1) take leaflet kind tealeaves in Wuzhong District, Suzhou City east, Western Hills is raw material, and two leaf one buds are plucked, and guarantee that fresh 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, to hand, touch blade face without hotness, then manually dewater immediately, note not damaging tealeaves; (3) hot water of crossing tealeaves after water and put into 100 ℃ is carried out to the blanching enzyme that goes out, blanching treatment time is controlled at 8min; (4) then 8 centimetres of tealeaves are spread out, with air blast, dried up, wind-warm syndrome is controlled at 50 ℃, reaches hand and touches the sensation that fresh leaf has needle-holding hand, and leaf stalk reaches soft degree, controls water content between 85wt%; (5) tealeaves after dehydration is carried out to artificial heat and rub, heat is rubbed temperature between 30 ℃, and relative humidity remains between 85%, presses pine pressure and hockets, 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, finishes, after one time fermentation, tealeaves to be 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 is again carried out to secondary fermentation, adopt anaerobic fermentation, and place weight, press, 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 and carry out secondary blanching, go out bitter substance, water temperature is controlled at 90 ℃, and the time is 5min; (9) tealeaves after secondary blanching is put into dryer and be dried, temperature is controlled at 70 ℃, stirs, until Measuring Moisture Content of Tea reaches 60wt% in good time; (10) packaging sterilizing: target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, 10min, then puts into warehouse for finished product.
Adopt instant tealeaves prepared by aforementioned technique in use, color and luster is bud green, smell delicate fragrance, and flavour uniqueness is mellow, looks good, smell good and taste good.
Claims (9)
1. a production method for 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 groove rinse, touch blade face without hotness to hand; (3) blanching: tealeaves is put into hot water and carry out the blanching enzyme that goes out; (4) dehydration: leafiness homogeneous wave is spread out on bamboo mat, adopts heating method of ventilation to dry up blade face; (5) heat is rubbed: the tealeaves after dehydration is carried out to heat and rub; (6) one time fermentation: the tealeaves running into tank that heat is rubbed carries out spontaneous fermentation; (7) rub again: after one time fermentation finishes, carry out immediately secondary 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 is again carried out to secondary fermentation, adopt anaerobic fermentation, and place weight, press; (9) secondary blanching: after secondary fermentation finishes, tealeaves is put into boiling water and carry out secondary blanching, go out bitter substance; (10) dry: the tealeaves completing after secondary blanching is carried out to heat drying; (11) packaging sterilizing: target product airing is come, sort out foreign material and substandard product, then pack with packing machine, adopt pasteurization, 80 ℃, 10min, then 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) is 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, 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), 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%.
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| CN201310043270.6A CN103082044B (en) | 2013-01-31 | 2013-01-31 | Production method of instant tea leaves |
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| 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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| CN1276985A (en) * | 1999-06-12 | 2000-12-20 | 张吉伦 | Instant seasoned mush and its production process |
| CN102550762B (en) * | 2012-01-18 | 2013-05-15 | 内蒙古农业大学 | Method for preparing pubescent spiraea fermented tea |
| CN102687776B (en) * | 2012-06-27 | 2013-08-21 | 张凤平 | Production method of acer ginnala drink |
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