CN103262920B - Method for processing seasoning golden camellia tea leaves - Google Patents
Method for processing seasoning golden camellia tea leaves Download PDFInfo
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Abstract
The invention discloses a method for processing seasoning golden camellia tea leaves. The method specifically comprises the following steps of: picking fresh leaves, mixed the fresh leaves, performing green sunning on the mixed leaves, rocking and killing on the leaves, rolling the leaves, preliminarily drying the rolled leaves, performing moisture regain and pile fermentation on the dried leaves, re-rolling the leaves and drying the leaves to obtain the seasoning golden camellia tea leaves. By the method, Yunan broad-leaf seeds and the fresh leaves of golden camellia are mixed to prepare the tea; and furthermore, in the moisture regain and pile fermentation process, a golden camellia extract is added, so that activated components of the golden camellia leaves can be better combined into the tea leaves. According to the method, the seasoning tea processing technology and the black tea processing technology are integrated, the Yunan broad-leaf seeds with high tea polyphenol content are used for preparation, and therefore, the produced seasoning golden camellia tea leaves are rich in nutrition, mellow in taste and delicious.
Description
Technical field
The present invention relates to Tea Processing technical field, specifically relate to the tea Processing method of Camellia nitidissima.
Background technology
Camellia nitidissima (Camellia nitidissima chi) is Theaceae, Camellia, and Camellia nitidissima is plant.Camellia nitidissima is traditional famous flower of special product of China, is also global famous and precious ornamental plant, and its floral wax matter is golden yellow, the beautiful stamen of golden lobe, and sparkling and crystal-clear bright and clean, it is described as " queen of tea family ".Its NATURAL DISTRIBUTION of Camellia nitidissima is extremely narrow, and the wild Camellia nitidissima in the whole world 90% is only distributed in blue mountain offshoot one band of China's tourist resources's Shiwan Dashan.The process authoritative department of modern medicine and the mensuration of related scientific research mechanism: the nontoxic level of golden flower Camellia, the trace elements such as the germanium being rich in (Ge), selenium (Se), Camellia nitidissima zinc (Zn), cobalt (Co), molybdenum (Mo), vanadium (V), have important health-care effect to human body.Golden camellia tea also contains the beneficiating ingredient of the multiple needed by human body such as amino acid, Tea Polyphenols, saponin class, flavonoids.Through clinical trial certificate: Camellia nitidissima have reducing blood lipid, norcholesterol, hypotensive, suppress the special health-care effects such as tumor growth, anti-ageing, human activin plurality of enzymes, belong to medicinal and edible plant, have higher medicinal health value.
Because Camellia nitidissima is of high nutritive value, therefore take that it becomes various product very many as Raw material processing,, also just there is take many kinds tea that Camellia nitidissima is raw material in teas particularly; But the black tea that the Camellia nitidissima tealeaves of but not take is prepared as raw material, reason is that the polyphenol content of golden camellia tea is relatively low, with the fresh leaf of Camellia nitidissima, process in the process of black tea merely, tealeaves is difficult to pile-fermentation, the tea leaf quality of producing is undesirable, can be with number acid astringent taste, and mouthfeel has some setbacks, sweet-smelling, is not subject to popular welcome.Therefore adopt special technique to process the black tea of preparation to Camellia nitidissima tealeaves, make dense, the dark brown Huang of its tea flavour bright, the active ingredient that can preserve tealeaves, the quality that can improve again tealeaves is to need at present the problem of solution.
The present invention jointly as raw material, can effectively realize full fermentation using the higher Elevation of polyphenol content and Camellia nitidissima in the process of pile-fermentation, alleviates in traditional handicraft and exists tea quality bad, the problem that mouthfeel is not good enough.Elevation is Chinese Famous improved tea variety, the general name of the great Ye of Yunnan Province class tea tree breed.Mainly comprise brave storehouse large leaf (having another name called large black tea), Fengqing large leaf and Menhai large leaf etc.The fresh leaf of big-leaf species in yunnan tea tree contains higher Tea Polyphenols, and wherein catechin content accounts for 70% of Tea Polyphenols total amount, and its antioxidant effect is good.
Summary of the invention
The object of the invention is to adopt traditional handicraft to prepare black tea in order to overcome the fresh leaf of Camellia nitidissima, have inferior defect and a kind of processing method of seasoning golden camellia tea is provided.The method has merged the processing technology of seasoning tea and black tea, add big-leaf species in yunnan that polyphenol content the is high hybrid process of preparing burden, and golden camellia tea is carried out to lixiviate and add in tealeaves pile-fermentation after concentrated, not only nutritional labeling is abundant to make the seasoning Camellia nitidissima that processes, and mouthfeel is mellow, smell is aromatic.
The present invention is achieved through the following technical solutions:
A processing method for seasoning golden camellia tea, comprises the steps:
(1) leaf picking: the fresh and tender leaf of plucking respectively Elevation and Camellia nitidissima; Standard of plucking is generally bud 1 ~ 2 leaf.
(2) fresh leaf is assorted: by the fresh and tender leaf of Elevation and the fresh and tender leaf of Camellia nitidissima, according to weight ratio, be to carry out even batch mixing at 5 ~ 7: 3 ~ 5.
(3) shine green grass or young crops: the tealeaves after fresh leaf is assorted shines blue or green, makes leaf percentage of water loss be controlled at 5 ~ 7%; In order to improve, to shine the blue or green time of solarization that blue or green quality can select be 8:00 ~ 10:00 and/or 16:00 ~ 18:00, and the thickness of tealeaves is 1 ~ 2cm, stirs blade 1 ~ 2 time during shining green grass or young crops.
(4) shake green grass or young crops: by shine tealeaves after green grass or young crops be placed in temperature be 20 ~ 26 ℃, humidity 80 ~ 95% indoor, put into vibration machine and shake green grass or young crops; Vibration machine rotating speed is 6 ~ 10 r/min, always shakes blue or green 8 ~ 10 hours time; Shaking during this time blue or green number of times is 4 ~ 5 times, 1.5 ~ 2 hours time intervals.
(5) complete: by shaking tealeaves after green grass or young crops, put into green-keeping machine and complete, complete to moisture content be 30 ~ 35%; Better for the effect that makes to complete, improve tea quality, the available temperature that completes is 280 ~ 300 ℃, the time is 3 ~ 5min.
(6) knead: the tealeaves after completing is kneaded at once, and first sky is rubbed 10 ~ 30min, light kneadding 3 ~ 8min then, then add kneadding 8 ~ 15min, last loose kneadding 3-8min; Tea bar tea juice is excessive, and bar rope tightly carefully can deblock.
(7) just dry: the tealeaves after kneading is cured to 20 ~ 30min at 60 ~ 80 ℃ and obtain gross tea; Gross tea water content is controlled at 15 ~ 20%.
(8) the wet heap that gets damp again: gross tea is piled to tea base, water spray makes tea base water content be controlled at 50 ~ 70%, then tea base is covered to wet heap, turning during this time 2 ~ 3 times, during turning for the second time, add Camellia nitidissima leaching liquor to make gross tea absorption moisture regain, additional proportion is tealeaves: Camellia nitidissima leaching liquor is 2 ~ 3: 1(W/W), the whole wet heap time is 24 ~ 26h;
The get damp again tea base of wet heap of step (8) is base diameter 1.5 ~ 2m, and the cone that height is 1 ~ 1.2m, controls tea base internal temperature≤45 ℃, as fruit tea base temperature surpasses 45 ℃, stir once, in order to avoid burn out tea base.Tea base covers can adopt PVC plastic sheeting.
It is the way of using for reference traditional seasoning tea that this step adds Camellia nitidissima leaching liquor, adjusts the mouthfeel of former tea.The object of the invention is, in order to make gross tea absorption moisture regain, to be conducive to further pile-fermentation; Gross tea can fully absorb the active ingredient in Camellia nitidissima leaching liquor, strengthen the activity of enzyme, making take Tea Polyphenols is that the chemical change of series of complex occurs the chemical composition of leading under the effect of microorganism enzymatic, realize pile-fermentation, finally make that tea is fragrant and sweet, alcohol is sliding, mouthfeel is by the light puckery dense alcohol that transfers to, and millet paste gradually flavescence is bright, forms distinctive perfume (or spice), look, taste.
(9) rub again: the tealeaves after wet heap is put into kneading machine and rubbed again, the mode of kneading is for gently rubbing 10 ~ 20min, and few pressurization as far as possible, avoids tealeaves disconnected broken.
(10) dry: the tealeaves of rubbing again cures and is dried to water content at 80 ~ 90 ℃ is that 6 ~ 7% one-tenth that obtain seasoning Camellia nitidissima are sampled tea.The time of common oven dry is 60 ~ 90 min.
The plurality of active ingredients that contains tealeaves in Camellia nitidissima leaching liquor of the present invention, as amino acid, Tea Polyphenols, saponin class, flavonoids etc.Its preparation method is: first the fresh leaf of the Camellia nitidissima of harvesting is cut into the leaf bar of width 0.5 ~ 1.0cm, is convenient to the leaching of kneading processing and active component of rear operation; Then with the steam 4 ~ 5min that completes; Again the leaf bar completing is carried out to heat and rub 20 ~ 25min, appropriateness is destroyed leaf cell tissue, and tea juice is overflowed.Proceed in curer again and at 80 ~ 90 ℃, cure 80 ~ 100 min, tea perfume (or spice) is distributed, water content is controlled at 9% ~ 12%; Drop into and in ultrasonic extraction tank, add water and carry out active component extraction, the weight ratio that feeds intake of tealeaves and water is 1: 20 ~ 25, and extracting temperature is 65 ~ 75 ℃, and extraction time is 1 ~ 2h, and ultrasonic frequency is 25 ~ 30kHz; Finally by extracting liquid filtering, the concentrated Camellia nitidissima leaching liquor that obtains.
Described ultrasonic wave extraction time is 2 ~ 3 times.
Described filtration, concentrated be to be extracted in vacuum concentrator after extract is filtered through 100 ~ 200 orders to concentrate, thickening temperature is 55～90 ℃, vacuum is 0.04～0.08MPa, until the solid content of extract is 20% ~ 60%.
The present invention has the following advantages:
(1) processing technology of seasoning tea and black tea has been merged in the present invention, by polyphenol content high big-leaf species in yunnan and the fresh leaf mix processing of golden camellia tea, solved because Camellia nitidissima fresh leaf tea polyphenol content is lower, cause and with the fresh leaf of Camellia nitidissima, process black tea merely, tealeaves is difficult to pile-fermentation, the problem that tea leaf quality is undesirable, is promoted tea leaf quality greatly.
(2) the present invention improves in processing technology, in the process of the wet heap of moisture regain, add after processing Titian extract, concentrated Camellia nitidissima leaching liquor, make tealeaves can again fully absorb the active component in golden camellia tea, more be conducive to tea leaf fermentation, make the seasoning golden camellia tea mouthfeel that processes mellow, smell is aromatic, millet paste Huang is bright, and color is complete.
(3) Camellia nitidissima is rich in the multiple natural nutrition compositions such as saponin class, flavonoids, tea polysaccharide, amino acid, and the various trace elements such as natural organic germanium (Ge), selenium (Se), molybdenum (Mo), zinc (Zn), vanadium (V) human body to important health-care effect, the seasoning golden camellia tea therefore processing has good health care's effect.
The specific embodiment
Below by embodiment, the invention will be further described, but not as limitation of the present invention.
embodiment 1
The processing of seasoning golden camellia tea of the present invention:
One, the preparation of Camellia nitidissima leaching liquor
Pluck the fresh leaf of Camellia nitidissima, select and reject the underproof leaf of disease and pest, after water cleans up, drain away the water, standby; With medicine cutter, the fresh leaf of Camellia nitidissima is cut into again to the leaf bar of width 0.5 ~ 1.0cm; By the steam 4 ~ 5min that completes for leaf bar; The leaf bar completing is put into tea twisting machine again and carried out heat sth. made by twisting 20 ~ 25min, appropriateness is destroyed leaf cell tissue, and tea juice is overflowed; Knead and golden camellia tea is put into tea baking machine after end and cure, 80 ℃ of temperature, time 100min, until tea perfume (or spice) distributes, moisture is 9% ~ 12%; Then the Camellia nitidissima cured leaf processing is dropped in ultrasonic extraction tank and carries out active component extraction (every batch is dropped into Camellia nitidissima stem tea 50 ㎏, adds water 1000 ㎏), extracting temperature is 65 ~ 75 ℃, and extraction time is 1 ~ 2h, and ultrasonic frequency is 25 ~ 30kHz; Ultrasonic extraction 2 times, adds after water and again extracts, and process conditions are identical.Extracted twice liquid is filled into after basin through filter (120 order), utilize vacuum that feed liquid is extracted in triple effect vacuum concentrator and is concentrated, thickening temperature is 55～90 ℃, vacuum is 0.04～0.08MPa, till reaching 20%, the solid content that is concentrated into leaching liquor obtains Camellia nitidissima leaching liquor, and standby.
Two, the processing of seasoning golden camellia tea
The processing of seasoning golden camellia tea comprises the steps:
(1) leaf picking: fresh and tender leaf one bud 1 ~ 2 leaf of plucking respectively Elevation and Camellia nitidissima;
(2) fresh leaf is assorted: the fresh and tender leaf 70kg of Elevation and the fresh and tender leaf 30kg of Camellia nitidissima are carried out to even batch mixing;
(3) shine green grass or young crops: the tealeaves after fresh leaf is assorted shines blue or green at 16:00 ~ 18:00, the thickness of tealeaves is 1 ~ 2cm, during solarization green grass or young crops, stir blade 1 ~ 2 time, make leaf percentage of water loss be controlled at 5 ~ 7%;
(4) shake green grass or young crops: by shine tealeaves after green grass or young crops be placed in temperature be 20 ~ 26 ℃, humidity 80 ~ 95% indoor, put into vibration machine and shake green grass or young crops; Vibration machine rotating speed is 6 ~ 10 r/min, during to shake blue or green number of times be 4 ~ 5 times, in 1.5 ~ 2 hours time intervals, always shake blue or green 8 ~ 10 hours time;
(5) complete: by shaking tealeaves after green grass or young crops, put into green-keeping machine and complete, the temperature that completes is 280 ~ 300 ℃, and the time is 3 ~ 5min, complete to moisture content be 30 ~ 35%;
(6) knead: the tealeaves after completing is kneaded at once, and first sky is rubbed 10 ~ 30min, light kneadding 3 ~ 8min then, then add kneadding 8 ~ 15min, last loose kneadding 3 ~ 8min; Tea bar tea juice is excessive, and bar rope tightly carefully can deblock.
(7) just dry: the tealeaves after kneading is cured to 20 ~ 30min at 60 ~ 80 ℃ and obtain gross tea; Gross tea water content is controlled at 15 ~ 20%;
(8) the wet heap that gets damp again: gross tea is piled to tea base, tea base is base diameter 1.5 ~ 2m, height is the cone of 1 ~ 1.2m, water spray makes tea base water content be controlled at 50 ~ 70%, then tea base is covered to wet heap with PVC plastic sheeting, control tea base internal temperature≤45 ℃, if fruit tea base temperature is over 45 ℃, stir once, turning during this time 2 ~ 3 times, during turning for the second time, add the Camellia nitidissima leaching liquor preparing to make gross tea absorption moisture regain above, additional proportion is tealeaves: Camellia nitidissima leaching liquor is 2 ~ 3: 1(W/W), the whole wet heap time is 24 ~ 26h;
(9) rub again: the tealeaves after wet heap is put into kneading machine and rubbed again, the mode of kneading is for gently rubbing 10 ~ 20min, and few pressurization as far as possible, avoids tealeaves disconnected broken;
(10) dry: the tealeaves of rubbing again cures dry 60 ~ 90 min at 80 ~ 90 ℃, and making tealeaves water content is that 6 ~ 7% one-tenth that obtain seasoning Camellia nitidissima are sampled tea.
The soup look Huang of seasoning Camellia nitidissima prepared by the present invention is bright, and mouthfeel is mellow, and smell is aromatic, and overall qualities is higher.
embodiment 2
The processing of seasoning golden camellia tea of the present invention:
One, the preparation of Camellia nitidissima leaching liquor
Pluck the fresh leaf of Camellia nitidissima, select and reject the underproof leaf of disease and pest, after water cleans up, drain away the water, standby; With medicine cutter, the fresh leaf of Camellia nitidissima is cut into again to the leaf bar of width 0.8 ~ 1.0cm; By the steam 4 ~ 5min that completes for leaf bar; The leaf bar completing is put into tea twisting machine again and carried out heat sth. made by twisting 25min, appropriateness is destroyed leaf cell tissue, and tea juice is overflowed; Knead and golden camellia tea is put into tea baking machine after end and cure, 90 ℃ of temperature, time 80min, until tea perfume (or spice) distributes, moisture is 9% ~ 12%; Then the Camellia nitidissima cured leaf processing is dropped in ultrasonic extraction tank and carries out active component extraction (every batch is dropped into Camellia nitidissima stem tea 40 ㎏, adds water 1000 ㎏), extracting temperature is 70 ~ 75 ℃, and extraction time is 1h, and ultrasonic frequency is 28 ~ 30kHz; Ultrasonic extraction 3 times, adds after water and again extracts, and process conditions are identical.No. three times extract is filled into after basin through filter (100 order), utilize vacuum that feed liquid is extracted in triple effect vacuum concentrator and is concentrated, thickening temperature is 80～90 ℃, vacuum is 0.06～0.08MPa, till reaching 25%, the solid content that is concentrated into leaching liquor obtains Camellia nitidissima leaching liquor, and standby.
Two, the processing of seasoning golden camellia tea
The processing of seasoning golden camellia tea comprises the steps:
(1) leaf picking: fresh and tender leaf one bud 1 ~ 2 leaf of plucking respectively Elevation and Camellia nitidissima;
(2) fresh leaf is assorted: the fresh and tender leaf 50kg of Elevation and the fresh and tender leaf 50kg of Camellia nitidissima are carried out to even batch mixing;
(3) shine green grass or young crops: the tealeaves after fresh leaf is assorted shines blue or green at 8:00 ~ 10:00, the thickness of tealeaves is 1 ~ 2cm, during solarization green grass or young crops, stir blade 1 ~ 2 time, make leaf percentage of water loss be controlled at 5 ~ 7%;
(4) shake green grass or young crops: by shine tealeaves after green grass or young crops be placed in temperature be 24 ~ 26 ℃, humidity 80 ~ 85% indoor, put into vibration machine and shake green grass or young crops; Vibration machine rotating speed is 8 ~ 10 r/min, during to shake blue or green number of times be 4 times, in 2 hours time intervals, always shake blue or green 8 ~ 10 hours time;
(5) complete: by shaking tealeaves after green grass or young crops, put into green-keeping machine and complete, the temperature that completes is 280 ~ 300 ℃, and the time is 3 ~ 5min, complete to moisture content be 30 ~ 35%;
(6) knead: the tealeaves after completing is kneaded at once, and first sky is rubbed 20 ~ 30min, light kneadding 5 ~ 8min then, then add kneadding 10 ~ 15min, last loose kneadding 5 ~ 8min; Tea bar tea juice is excessive, and bar rope tightly carefully can deblock;
(7) just dry: the tealeaves after kneading is cured to 20min at 70 ~ 80 ℃ and obtain gross tea; Gross tea water content is controlled at 15 ~ 20%;
(8) the wet heap that gets damp again: gross tea is piled to tea base, tea base is base diameter 1.5m, height is the cone of 1.2m, water spray makes tea base water content be controlled at 60% left and right, then tea base is covered to wet heap with PVC plastic sheeting, control tea base internal temperature≤45 ℃, if fruit tea base temperature is over 45 ℃, stir once, turning during this time 2 ~ 3 times, during turning for the second time, add the Camellia nitidissima leaching liquor preparing to make gross tea absorption moisture regain above, additional proportion is tealeaves: Camellia nitidissima leaching liquor is 2: 1(W/W), the whole wet heap time is 24h;
(9) rub again: the tealeaves after wet heap is put into kneading machine and rubbed again, the mode of kneading is for gently rubbing 20min, and few pressurization as far as possible, avoids tealeaves disconnected broken;
(10) dry: the tealeaves of rubbing again cures dry 90 min at 80 ℃, and making tealeaves water content is that 6 ~ 7% one-tenth that obtain seasoning Camellia nitidissima are sampled tea.
The soup look Huang of seasoning Camellia nitidissima prepared by the present invention is bright, and mouthfeel is mellow, and smell is aromatic, and overall qualities is higher.
embodiment 3
The processing of seasoning golden camellia tea of the present invention:
One, the preparation of Camellia nitidissima leaching liquor
Pluck the fresh leaf of Camellia nitidissima, select and reject the underproof leaf of disease and pest, after water cleans up, drain away the water, standby; With medicine cutter, the fresh leaf of Camellia nitidissima is cut into again to the leaf bar of width 0.5 ~ 0.8cm; By the steam 4 ~ 5min that completes for leaf bar; The leaf bar completing is put into tea twisting machine again and carried out heat sth. made by twisting 20min, appropriateness is destroyed leaf cell tissue, and tea juice is overflowed; Knead and golden camellia tea is put into tea baking machine after end and cure, 85 ℃ of temperature, time 90min, until tea perfume (or spice) distributes, moisture is 9% ~ 12%; Then the Camellia nitidissima cured leaf processing is dropped in ultrasonic extraction tank and carries out active component extraction (every batch is dropped into Camellia nitidissima stem tea 45 ㎏, adds water 1000 ㎏), extracting temperature is 65 ~ 70 ℃, and extraction time is 2h, and ultrasonic frequency is 25 ~ 27kHz; Ultrasonic extraction 2 times, adds after water and again extracts, and process conditions are identical.Extracted twice liquid is filled into after basin through filter (200 order), utilize vacuum that feed liquid is extracted in triple effect vacuum concentrator and is concentrated, thickening temperature is 55～70 ℃, vacuum is 0.04～0.06MPa, till reaching 35%, the solid content that is concentrated into leaching liquor obtains Camellia nitidissima leaching liquor, and standby.
Two, the processing of seasoning golden camellia tea
The processing of seasoning golden camellia tea comprises the steps:
(1) leaf picking: fresh and tender leaf one bud 1 ~ 2 leaf of plucking respectively Elevation and Camellia nitidissima;
(2) fresh leaf is assorted: the fresh and tender leaf 60kg of Elevation and the fresh and tender leaf 40kg of Camellia nitidissima are carried out to even batch mixing;
(3) shine green grass or young crops: the tealeaves after fresh leaf is assorted shines green grass or young crops at 8:00 ~ 10:00 and 16:00 ~ 18:00, and the thickness of tealeaves is 1 ~ 2cm, during solarization green grass or young crops, stir blade 2 times, make leaf percentage of water loss be controlled at 5 ~ 7%;
(4) shake green grass or young crops: by shine tealeaves after green grass or young crops be placed in temperature be 20 ~ 23 ℃, humidity 90 ~ 95% indoor, put into vibration machine and shake green grass or young crops; Vibration machine rotating speed is 6 ~ 8 r/min, during to shake blue or green number of times be 5 times, in 1.5 hours time intervals, always shake the blue or green 10 hours time;
(5) complete: by shaking tealeaves after green grass or young crops, put into green-keeping machine and complete, the temperature that completes is 290 ~ 300 ℃, and the time is 3 ~ 5min, complete to moisture content be 30 ~ 35%;
(6) knead: the tealeaves after completing is kneaded at once, and first sky is rubbed 10 ~ 20min, light kneadding 3 ~ 5min then, then add kneadding 8 ~ 12min, last loose kneadding 3 ~ 5min; Tea bar tea juice is excessive, and bar rope tightly carefully can deblock;
(7) just dry: the tealeaves after kneading is cured to 20 ~ 30min at 60 ~ 80 ℃ and obtain gross tea; Gross tea water content is controlled at 15 ~ 20%;
(8) the wet heap that gets damp again: gross tea is piled to tea base, tea base is base diameter 1.8m, height is the cone of 1m, water spray makes tea base water content be controlled at 50 ~ 70%, then tea base is covered to wet heap with PVC plastic sheeting, control tea base internal temperature≤45 ℃, if fruit tea base temperature is over 45 ℃, stir once, turning during this time 2 ~ 3 times, during turning for the second time, add the Camellia nitidissima leaching liquor preparing to make gross tea absorption moisture regain above, additional proportion is tealeaves: Camellia nitidissima leaching liquor is 2: 1(W/W), the whole wet heap time is 25h;
(9) rub again: the tealeaves after wet heap is put into kneading machine and rubbed again, the mode of kneading is for gently rubbing 18min, and few pressurization as far as possible, avoids tealeaves disconnected broken;
(10) dry: the tealeaves of rubbing again cures dry 60 min at 90 ℃, and making tealeaves water content is that 6 ~ 7% one-tenth that obtain seasoning Camellia nitidissima are sampled tea.
The soup look Huang of seasoning Camellia nitidissima prepared by the present invention is bright, and mouthfeel is mellow, and smell is aromatic, and overall qualities is higher.
embodiment 4
The processing of seasoning golden camellia tea of the present invention:
One, the preparation of Camellia nitidissima leaching liquor
Pluck the fresh leaf of Camellia nitidissima, select and reject the underproof leaf of disease and pest, after water cleans up, drain away the water, standby; With medicine cutter, the fresh leaf of Camellia nitidissima is cut into again to the leaf bar of width 0.5 ~ 1.0cm; By the steam 4 ~ 5min that completes for leaf bar; The leaf bar completing is put into tea twisting machine again and carried out heat sth. made by twisting 20 ~ 25min, appropriateness is destroyed leaf cell tissue, and tea juice is overflowed; Knead and golden camellia tea is put into tea baking machine after end and cure, 80 ℃ of temperature, time 100min, until tea perfume (or spice) distributes, moisture is 9% ~ 12%; Then the Camellia nitidissima cured leaf processing is dropped in ultrasonic extraction tank and carries out active component extraction (every batch is dropped into Camellia nitidissima stem tea 50 ㎏, adds water 1000 ㎏), extracting temperature is 65 ~ 75 ℃, and extraction time is 1 ~ 2h, and ultrasonic frequency is 25 ~ 30kHz; Ultrasonic extraction 2 times, adds after water and again extracts, and process conditions are identical.Extracted twice liquid is filled into after basin through filter (120 order), utilize vacuum that feed liquid is extracted in triple effect vacuum concentrator and is concentrated, thickening temperature is 65～75 ℃, vacuum is 0.05～0.07MPa, till reaching 60%, the solid content that is concentrated into leaching liquor obtains Camellia nitidissima leaching liquor, and standby.
Two, the processing of seasoning golden camellia tea
The processing of seasoning golden camellia tea comprises the steps:
(1) leaf picking: fresh and tender leaf one bud 1 ~ 2 leaf of plucking respectively Elevation and Camellia nitidissima;
(2) fresh leaf is assorted: the fresh and tender leaf 75kg of Elevation and the fresh and tender leaf 25kg of Camellia nitidissima are carried out to even batch mixing;
(3) shine green grass or young crops: the tealeaves after fresh leaf is assorted shines blue or green at 16:00 ~ 18:00, the thickness of tealeaves is 1 ~ 2cm, during solarization green grass or young crops, stir blade 1 ~ 2 time, make leaf percentage of water loss be controlled at 5 ~ 7%;
(4) shake green grass or young crops: by shine tealeaves after green grass or young crops be placed in temperature be 22 ~ 25 ℃, humidity 80 ~ 90% indoor, put into vibration machine and shake green grass or young crops; Vibration machine rotating speed is 6 ~ 10 r/min, during to shake blue or green number of times be 4 times, in 1.5 hours time intervals, always shake the blue or green 9 hours time;
(5) complete: by shaking tealeaves after green grass or young crops, put into green-keeping machine and complete, the temperature that completes is 280 ~ 290 ℃, and the time is 3 ~ 5min, complete to moisture content be 30 ~ 35%;
(6) knead: the tealeaves after completing is kneaded at once, and first sky is rubbed 15 ~ 25min, light kneadding 4 ~ 6min then, then add kneadding 10 ~ 13min, last loose kneadding 4 ~ 6min; Tea bar tea juice is excessive, and bar rope tightly carefully can deblock;
(7) just dry: the tealeaves after kneading is cured to 25min at 70 ℃ and obtain gross tea; Gross tea water content is controlled at 15 ~ 18%;
(8) the wet heap that gets damp again: gross tea is piled to tea base, tea base is base diameter 2m, height is the cone of 1m, water spray makes tea base water content be controlled at 50 ~ 70%, then tea base is covered to wet heap with PVC plastic sheeting, control tea base internal temperature≤45 ℃, if fruit tea base temperature is over 45 ℃, stir once, turning during this time 2 ~ 3 times, during turning for the second time, add the Camellia nitidissima leaching liquor preparing to make gross tea absorption moisture regain above, additional proportion is tealeaves: Camellia nitidissima leaching liquor is 3: 1(W/W), the whole wet heap time is 26h;
(9) rub again: the tealeaves after wet heap is put into kneading machine and rubbed again, the mode of kneading is for gently rubbing 15min, and few pressurization as far as possible, avoids tealeaves disconnected broken;
(10) dry: the tealeaves of rubbing again cures dry 70 min at 85 ℃, and making tealeaves water content is that 6 ~ 7% one-tenth that obtain seasoning Camellia nitidissima are sampled tea.
The soup look Huang of seasoning Camellia nitidissima prepared by the present invention is bright, and mouthfeel is mellow, and smell is aromatic, and overall qualities is higher.
Claims (10)
1. a processing method for seasoning golden camellia tea, is characterized in that: its processing method comprises the steps:
(1) leaf picking: the fresh and tender leaf of plucking respectively Elevation and Camellia nitidissima;
(2) fresh leaf is assorted: by the fresh and tender leaf of Elevation and the fresh and tender leaf of Camellia nitidissima, according to weight ratio, be to carry out even batch mixing at 5 ~ 7: 3 ~ 5;
(3) shine green grass or young crops: the tealeaves after fresh leaf is assorted shines blue or green, makes leaf percentage of water loss be controlled at 5 ~ 7%;
(4) shake green grass or young crops: by shine tealeaves after green grass or young crops be placed in temperature be 20 ~ 26 ℃, humidity 80 ~ 95% indoor, put into vibration machine and shake green grass or young crops; Vibration machine rotating speed is 6 ~ 10r/min, always shakes blue or green 8 ~ 10 hours time;
(5) complete: by shaking tealeaves after green grass or young crops, put into green-keeping machine and complete, complete to moisture content be 30 ~ 35%;
(6) knead: the tealeaves after completing is kneaded at once, and first sky is rubbed 10 ~ 30min, light kneadding 3 ~ 8min then, then add kneadding 8 ~ 15min, last loose kneadding 3-8min;
(7) just dry: the tealeaves after kneading is cured to 20 ~ 30min at 60 ~ 80 ℃ and obtain gross tea; Gross tea water content is controlled at 15 ~ 20%;
(8) the wet heap that gets damp again: gross tea is piled to tea base, water spray makes tea base water content be controlled at 50 ~ 70%, then tea base is covered to wet heap, turning during this time 2 ~ 3 times, during turning for the second time, add Camellia nitidissima leaching liquor to make gross tea absorption moisture regain, additional proportion is tealeaves: Camellia nitidissima leaching liquor is 2 ~ 3: 1 W/W, and the whole wet heap time is 24 ~ 26h;
(9) rub again: the tealeaves after wet heap is put into kneading machine and rubbed again, the mode of kneading is for gently rubbing 10 ~ 20min;
(10) dry: the tealeaves of rubbing again cures and is dried to water content at 80 ~ 90 ℃ is that 6 ~ 7% one-tenth that obtain seasoning Camellia nitidissima are sampled tea.
2. the processing method of seasoning golden camellia tea according to claim 1, is characterized in that: the preparation method of described Camellia nitidissima leaching liquor is: first the fresh leaf of the Camellia nitidissima of harvesting is cut into the leaf bar of width 0.5 ~ 1.0cm, then with the steam 4 ~ 5min that completes; Again the leaf bar completing is carried out to heat and rub 20 ~ 25min; Then proceed in curer and at 80 ~ 90 ℃, cure 80 ~ 100 min, water content is controlled at 9% ~ 12%; Drop into and in ultrasonic extraction tank, add water and carry out active component extraction, the weight ratio that feeds intake of tealeaves and water is 1: 20 ~ 25, and extracting temperature is 65 ~ 75 ℃, and extraction time is 1 ~ 2h, and ultrasonic frequency is 25 ~ 30kHz; Finally by extracting liquid filtering, the concentrated Camellia nitidissima leaching liquor that obtains.
3. the processing method of seasoning golden camellia tea according to claim 2, is characterized in that: described ultrasonic wave extraction time is 2 ~ 3 times.
4. the processing method of seasoning golden camellia tea according to claim 2, it is characterized in that: described filtration, concentrated be to be extracted in vacuum concentrator after extract is filtered through 100 ~ 200 orders to concentrate, thickening temperature is 55～90 ℃, vacuum is 0.04～0.08MPa, until the solid content of extract is 20% ~ 60%.
5. the processing method of seasoning golden camellia tea according to claim 2, is characterized in that: the leaf picking standard of described step (1) is bud 1 ~ 2 leaf.
6. the processing method of seasoning golden camellia tea according to claim 5, is characterized in that: the blue or green time of solarization of described step (3) is 8:00 ~ 10:00 and/or 16:00 ~ 18:00, and the thickness of tealeaves is 1 ~ 2cm, during solarization green grass or young crops, stirs blade 1 ~ 2 time.
7. the processing method of seasoning golden camellia tea according to claim 6, is characterized in that: the blue or green number of times that shakes of described step (4) is 4 ~ 5 times 1.5 ~ 2 hours interval times.
8. the processing method of seasoning golden camellia tea according to claim 7, is characterized in that: the fixation time of described step (5) is 3 ~ 5min 280 ~ 300 ℃ of temperature.
9. according to the processing method of the seasoning golden camellia tea described in claim 2 or 8, it is characterized in that: the get damp again tea base of wet heap of described step (8) is base diameter 1.5 ~ 2m, and the cone that height is 1 ~ 1.2m, controls tea base internal temperature≤45 ℃.
10. the processing method of seasoning golden camellia tea according to claim 9, is characterized in that: the time that described step (10) is dried is 60 ~ 90 min.
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| KR100907497B1 (en) * | 2007-07-19 | 2009-07-13 | 한국식품연구원 | A manufacturing method of tea for using a extrusion molding |
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