CN103211044A - Vacuum microwave enzyme deactivating method - Google Patents
Vacuum microwave enzyme deactivating method Download PDFInfo
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- CN103211044A CN103211044A CN2013101606387A CN201310160638A CN103211044A CN 103211044 A CN103211044 A CN 103211044A CN 2013101606387 A CN2013101606387 A CN 2013101606387A CN 201310160638 A CN201310160638 A CN 201310160638A CN 103211044 A CN103211044 A CN 103211044A
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Abstract
The invention discloses a vacuum microwave enzyme deactivating method, wherein the deactivation of enzyme is carried out on spread tea in a microwave heating manner under the condition of vacuum. Under the condition of vacuum, the microwave power is controlled for carrying out enzyme deactivating, the boiling point of water is reduced, and the evaporation rate of water vapor is increased, so that the enzyme deactivating time of tea is further shortened; and the enzyme deactivating temperature is reduced, so that the method is beneficial to reservation of nutrition substances such as amino acids, vitamin C, chlorophyll, aromatic matters and the like, and the quality of the tea subjected to enzyme deactivating is improved. According to the vacuum microwave enzyme deactivating method, the problems of inconsistent uniformity of enzyme deactivation, red peduncles and red leaves, burned edge, fire point, damage on the nutrition substances, more draining amount and reduction of the tea quality in the existing processes of tea withering, tea drying and tea steaming, high boiling point of water and slow evaporation rate of water in the tea is slow during the process of microwave enzyme deactivation under normal pressure, and serious damage on amino acids, vitamin C, chlorophyll and aromatic matters in the tea because of high water-removing temperature, and the like can be solved. The vacuum microwave water-removing method is simple and easy, and the water-removing tea quality is good.
Description
Technical field
The present invention relates to processing field of tea leaves, especially a kind of vacuum microwave fixing method.
Background technology
Tea green-keeping, it is one of important procedure in the first system process of green tea, yellow tea, black tea, oolong tea etc., main purpose is by the polyphenol oxidase activity in destruction and the bright leaf of passivation, suppress the oxidation of the Tea Polyphenols etc. in the bright leaf, evaporate moisture in the bright leaf, make the tealeaves deliquescing, be convenient to be shaped, distribute grass smell simultaneously, promote the formation of good fragrance.The existing mode that completes: fried green, baking green grass or young crops, steaming green grass or young crops and common microwave de-enzyming.Wherein, fried green, baking green grass or young crops, the blue or green heat transfer type of steaming are ecto-entads, are prone to the shortcomings such as all inconsistent thoroughly, red stalk red autumnal leaves, the quick-fried point in burnt limit that complete, and have influence on tea color, fragrance and quality etc., simultaneously contained nutriment is damaged, runs off more in the tealeaves, and tea leaf quality reduces; Though common microwave de-enzyming water-removing leaves quality is good, color and luster is emerald green, fixation time has shortened, but owing to be microwave de-enzyming under normal pressure, the boiling point height of water, water evaporates speed is slow in the tealeaves, and temperature height owing to complete, amino acid in the tealeaves, vitamin C, chlorophyll and aroma substance destroy serious, and nutriment runs off many in the tealeaves.
Summary of the invention
The objective of the invention is: a kind of vacuum microwave fixing method of carrying is provided, it can solve existing fried green, baking blue or green, steam the green grass or young crops shortcomings such as all inconsistent thoroughly, red stalk red autumnal leaves, the quick-fried point in burnt limit that occur completing, and avoided the problem of common microwave de-enzyming existence, improved the working (machining) efficiency and the processing quality of tealeaves.
The present invention is achieved in that a kind of vacuum microwave fixing method, will be dark brownish green under vacuum condition through what spread, and adopt the mode of heating using microwave to complete.
The vacuum of described vacuum condition is-0.09 MPa～-0.01 MPa; Microwave power is 10 W/g～30 W/g, and fixation time is 45s～3 min.
Owing to adopted above-mentioned technical scheme, the present invention is under vacuum condition, control microwave power tealeaves is completed, play following two aspect effects: 1. reduced water boiling point, accelerated the steam evaporation rate, the tea green-keeping time is further shortened; 2. the temperature that completes has reduced, and helps the reservation of nutriments such as amino acid in the tealeaves, vitamin C, chlorophyll and aroma substance, has improved complete quality of tea leaves and quality; 3. add negative pressure and help breaking of tealeaves cell membrane, help cellular material and when infusion of tea, ooze out.The present invention is simple, and result of use is good.
The specific embodiment
Embodiments of the invention 1: a kind of vacuum microwave fixing method, with dark brownish green after spreading in vacuum for carrying out microwave de-enzyming under the condition of-0.09 MPa, microwave power is 30 W/g, fixation time is 45s.
Embodiments of the invention 2: a kind of vacuum microwave fixing method, with dark brownish green after spreading in vacuum for carrying out microwave de-enzyming under the condition of-0.05 MPa, microwave power is 20 W/g, fixation time is 1 min 50s.
Embodiments of the invention 3: a kind of vacuum microwave fixing method, with dark brownish green after spreading in vacuum for carrying out microwave de-enzyming under the condition of-0.01 MPa, microwave power is 10W/g, fixation time is 3min.
Existing fried green, the blue or green and common microwave de-enzyming method processing of baking are adopted in dark brownish green with after identical with embodiment the spreading, wherein, fried green tealeaves required time 10 min that complete, and complete inhomogeneous, burnt limit appears; Baking green grass or young crops tealeaves required time 11 min that complete, and complete inhomogeneous, red stalk red autumnal leaves appear; Common microwave de-enzyming required time 4 min 20s, the water-removing leaves quality is good, color and luster is emerald green.
With above-mentioned 3 embodiment and existing 3 kinds of fixing method gained tealeaves according to GB/T 8305-2002 tea determinations of extractives, GB/T 8314-2002 ninhydrin colorimetries are measured tealeaves free amino acid total amount, according to GB/T 8312-2002 tealeaves caffeine mensuration-determined by ultraviolet spectrophotometry tealeaves caffeines, according to GB/T 8313-2002 tealeaves Tea Polyphenols mensuration-tartaric acid iron colorimetric method for determining tealeaves Tea Polyphenols and measure the tealeaves vitamin C with reference to the research that ultraviolet spectrophotometry is measured Vit C contents in fruits and vegetables and the beverage fast and carry out the tealeaves performance test.
The foregoing description and existing 3 kinds of fixing methods dark brownish green 40 g after with identical spreading are that example completes, and gained tealeaves is according to above-mentioned performance test methods, and its result is as shown in table 1.
From the process of the foregoing description and existing 3 kinds of fixing method tea-processings as can be seen, fixation time of the present invention is that traditional fried green completes and dries by the fire 1/5～1/10 of blue or green fixation time, has also shortened much than the common microwave de-enzyming time.
From embodiment and the contrast The performance test results as can be seen, the water extraction amount of the tealeaves embodiment of vacuum microwave fixing method processing of the present invention completes than fried green, baking green grass or young crops completes, common microwave de-enzyming has improved 14.93% respectively, 18.09%, 12.19%, the free amino acid total amount of the tealeaves embodiment of vacuum microwave fixing method processing of the present invention completes than fried green, baking green grass or young crops completes, common microwave de-enzyming has improved 42.68% respectively, 31.26%, 20.85%, the Vit C contents of the tealeaves embodiment of vacuum microwave fixing method processing of the present invention completes than fried green, baking green grass or young crops completes, common microwave de-enzyming has improved 78.58% respectively, 62.79%, 51.11%.Tea Polyphenols, caffeine content and the fried green of the tealeaves embodiment of vacuum microwave fixing method of the present invention processing completes, dries by the fire that green grass or young crops completes, the content of common microwave de-enzyming does not have remarkable change.
More than to a kind of vacuum microwave fixing method that the embodiment of the invention provided, be described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously; for one of ordinary skill in the art; according to thought of the present invention; part in specific embodiments and applications all can change; in sum; this description should not be construed as limitation of the present invention, so long as done according to the present invention without creatively improving, just should be within protection scope of the present invention.
Claims (2)
1. vacuum microwave fixing method is characterized in that: will be dark brownish green under vacuum condition through what spread, and adopt microwave to complete.
2. vacuum microwave fixing method according to claim 1 is characterized in that: the vacuum of described vacuum condition is-0.09 MPa～-0.01 MPa; Microwave power is 10 W/g～30 W/g, and fixation time is 45 s～3 min.
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| CN2013101606387A CN103211044A (en) | 2013-05-03 | 2013-05-03 | Vacuum microwave enzyme deactivating method |
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| CN2013101606387A CN103211044A (en) | 2013-05-03 | 2013-05-03 | Vacuum microwave enzyme deactivating method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416494A (en) * | 2013-08-06 | 2013-12-04 | 贵州大学 | Tea green cell wall breaking method |
| CN105124011A (en) * | 2015-08-14 | 2015-12-09 | 张晶 | Summer and autumn tea bitter and astringent taste lowering green tea processing technology |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN105519709A (en) * | 2016-01-26 | 2016-04-27 | 江苏耐雀生物工程技术有限公司 | Oxygen-isolating microwave fixation method for high-quality tea |
| CN105851340A (en) * | 2016-05-25 | 2016-08-17 | 云南蓝钻生物科技股份有限公司 | Healthcare bodinier elsholtzia herb tea and preparing method thereof |
| CN105935118A (en) * | 2016-07-07 | 2016-09-14 | 神农架林区神农奇峰茶业有限公司 | Tea polyphenol extraction method and beverage |
| CN106035809A (en) * | 2016-06-24 | 2016-10-26 | 贵州凤冈雨生万物农业科技发展有限公司 | Processing method for instant green tea powder |
| CN106509179A (en) * | 2016-11-30 | 2017-03-22 | 重庆龙鼎茶业有限公司 | Preparation method of Yunwu tea |
| CN106561861A (en) * | 2016-10-27 | 2017-04-19 | 安徽省霍山县永宏茶业有限公司 | Highly-flavored type green tea emerald green in color |
| CN106561860A (en) * | 2016-10-27 | 2017-04-19 | 安徽省霍山县永宏茶业有限公司 | Preparation technology for green tea with natural delicate fragrance |
| CN108740213A (en) * | 2018-07-12 | 2018-11-06 | 王斌 | A kind of dandelion herb tea processing method improving coffee acid content |
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| CN102726553A (en) * | 2012-07-03 | 2012-10-17 | 福建农林大学 | Method for processing cold-making green tea |
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| CN102726553A (en) * | 2012-07-03 | 2012-10-17 | 福建农林大学 | Method for processing cold-making green tea |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416494A (en) * | 2013-08-06 | 2013-12-04 | 贵州大学 | Tea green cell wall breaking method |
| CN105124011A (en) * | 2015-08-14 | 2015-12-09 | 张晶 | Summer and autumn tea bitter and astringent taste lowering green tea processing technology |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN105519709A (en) * | 2016-01-26 | 2016-04-27 | 江苏耐雀生物工程技术有限公司 | Oxygen-isolating microwave fixation method for high-quality tea |
| CN105519709B (en) * | 2016-01-26 | 2019-07-19 | 江苏南大耐雀生物技术有限公司 | A kind of oxygen barrier microwave de-enzyming method of high grade tea |
| CN105851340A (en) * | 2016-05-25 | 2016-08-17 | 云南蓝钻生物科技股份有限公司 | Healthcare bodinier elsholtzia herb tea and preparing method thereof |
| CN106035809A (en) * | 2016-06-24 | 2016-10-26 | 贵州凤冈雨生万物农业科技发展有限公司 | Processing method for instant green tea powder |
| CN105935118A (en) * | 2016-07-07 | 2016-09-14 | 神农架林区神农奇峰茶业有限公司 | Tea polyphenol extraction method and beverage |
| CN106561861A (en) * | 2016-10-27 | 2017-04-19 | 安徽省霍山县永宏茶业有限公司 | Highly-flavored type green tea emerald green in color |
| CN106561860A (en) * | 2016-10-27 | 2017-04-19 | 安徽省霍山县永宏茶业有限公司 | Preparation technology for green tea with natural delicate fragrance |
| CN106509179A (en) * | 2016-11-30 | 2017-03-22 | 重庆龙鼎茶业有限公司 | Preparation method of Yunwu tea |
| CN108740213A (en) * | 2018-07-12 | 2018-11-06 | 王斌 | A kind of dandelion herb tea processing method improving coffee acid content |
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Application publication date: 20130724 |