CN103431088A - Processing technology of decaffeinated red tea - Google Patents
Processing technology of decaffeinated red tea Download PDFInfo
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Abstract
The invention discloses a processing technology of decaffeinated red tea. According to the processing technology, after being moderately withered according to a traditional red tea processing technology, fresh tea leaves are frozen and unfrozen, and intracellular membrane structures of the tea leaves are broken; after the tea leaves are rolled and fermented, caffeine in the tea leaves are removed by utilizing high-temperature steam de-enzyme and vacuum microwave drying manners. According to the processing technology, a pure physical manner is utilized, the complete external shapes of the tea leaves are not damaged, no chemical solvent or carrying agent is added, and the caffeine in the tea leaves is removed. The processing technology has the advantages that the caffeine removing effect is good, the technology is simple and feasible, and the production cost is low.
Description
Technical field
The present invention relates to a kind of processing technology of tealeaves, be specifically related to a kind of processing technology of decaffeination black tea.
Background technology
The content of caffeine in tealeaves approximately 3～5%, be tealeaves characteristic flavor on basis composition and important quality composition, has certain health-care effect.But old man, pregnant woman, children, cardiac dysfunction and neurastheniac, tend to produce following adverse effect after the caffeine of absorption more amount.Therefore, Low caffeine tea is subject to the welcome of particular consumer.
(1) common method.Owing to generally drinking bag bubble black tea, instant tea and liquid tea beverage abroad, relevant research is carried out mainly for this series products.Such as can only be for instant tea and liquid beverage decaffeination by technology such as solvent extraction, the precipitation method, ion exchange adsorption and membrane processing methods, and easily cause solvent or additive residual.
(2) overcritical C02 extraction.Can be by below the caffeine removing to 1% in tealeaves, product quality is relatively better.But this method equipment investment is large, and specification requirement is high, the cost costliness, and can only produce low-caffeine tealeaves in small, broken bits.
The decaffeination research of traditional tea.For shape requirement, the decaffeination of higher traditional tea research is relatively less, only has a small amount of domestic reports such as Hot water immersion method, Decompression Sublimation method.
(3) Hot water immersion method.Utilize the character of caffeine (particularly hot water) soluble in water, bright leaf is flooded in hot water to a period of time and then processed, to deviate from its part caffeine.This method is simple, but is only applicable to bright leaf and water-removing leaves, therefore not too can be applicable to black tea.China application CN103005021A discloses the red fannings of a kind of low-caffeine, and preparation process is: the fresh feed decaffeination, dehumidify, rub and cut, ferment and dry; Wherein fresh feed is fresh leaves of tea plant; Decaffeination is to adopt hot water gradient cooling dipping fulling, and fresh leaves of tea plant is joined in hot water and maintains 30 ~ 300 seconds at 80 ~ 95 ℃, then rapidly tealeaves is immersed to warm water, and 50 ~ 75 ℃ keep 3 ~ 30 minutes, then pull bright leaf out and have a shower with cold water.After adopting decaffeination to process during fermentation, tealeaves evenly mixes the chopping after fermentation by a certain percentage with bright leaf.But in actual production, if bright leaf and tea fruit addition are less, the slow and weak effect of fermenting speed; If addition is large become the content of caffeine in tea to raise again.And the tea fruit with Fermentation Function can only pluck every year before May, seriously limited the production time of low-caffeine black tea, be unfavorable for applying.
(4) Decompression Sublimation method.Caffeine is depressed 100 ℃ at normal atmosphere and is started to lose the crystallization water and start distillation, 120 ℃ of significantly distillations, and more than 178 ℃, distillation is accelerated, and simultaneously, according to Clapeyron equation, when pressure is lower, its sublimation temperature is also lower.Zhao Hui etc. are according to this principle, and the caffeine that adopts the Decompression Sublimation method to remove in tealeaves wins initial success.Result shows, by steaming green tea humidification to moisture content, is the 2O% left and right, then 7O ℃ ,-0.O2～-process the 14h left and right under the 0.08MPa condition, its caffeine removal efficiency reaches 37%, and substantially keeps the green tea organoleptic quality constant.But the shape of tea that tea raw material, processing method difference determine, tealeaves internal clearance and surface texture etc. all affect the Decompression Sublimation result.Simultaneously, the caffeine in tealeaves exists mainly with bound state or complex state, and this will be to hinder the where the shoe pinches that further improves its removal efficiency.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of profile that can guarantee conventional black for the deficiency of existing decaffeination black tea process technology, again need not any chemical solvent, the decaffeination black tea manufacture technique of simple and effective.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of processing technology of decaffeination black tea, comprise the steps:
The bright leaf of step (1) is freezing: the bright leaf of tea is withered and is placed under-2 ~-15 ℃ of conditions more than freezing 2h; After this step, tealeaves is stiffening freezes;
The bright leaf of step (2) thaws: the freezing bright leaf that step (1) is obtained is placed in indoor, the airing 1 ~ 3h that thaws under 15 ~ 35 ℃ of temperature conditions; To the tealeaves softness;
Step (3) is kneaded: the tealeaves after step (2) is processed utilizes kneading machine to knead, and gently rubs 20 ~ 60min; To tealeaves bar rope tight knot;
Step (4) fermentation: the leaf of kneading that step (3) is obtained wraps up after fermentation with wet gauze, 25 ~ 30 ℃ of fermentation temperatures, and relative humidity is more than 90%, fermentation time 2 ~ 5h; Ferment red to leaf look Huang, blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
Step (5) steam beating: the tealeaves after step (4) is processed utilizes steam inactivation machine to complete, and the temperature that completes is 150 ~ 250 ℃, time 1 ~ 10min, and dehydration temperaturre is 120 ~ 200 ℃, time 1 ~ 5min;
Step (6) vacuum microwave drying: the tealeaves after step (5) is processed is put into vacuum microwave drier, keeps below vacuum-0.08mpa, control microwave power and make dry indoor temperature keep 60 ~ 80 ℃, drying time 2 ~ 8h.
Technique of the present invention, the bright leaf of step (1) withers to water content 55-62%, and preferably 60%; Cryogenic temperature is at-5 ~-10 ℃, and the time is 3 ~ 6h.
Technique of the present invention, coordinate fan or air blast blowing, to remove better tealeaves surface condensation water in step (2) course of defrosting.
Technique of the present invention, the described pressurized in sequence of kneading according to " light-heavy-light " of step (3), take and gently press as main, kneads time 30-50min.
Those skilled in the art will know that, " light-heavy-light " is the basic principle of tea rolling, according to raw material not-with the dynamics difference, " bring a cup of tea to the guest and do tea ", with cell crashing ratio 70-80%, rolled twig rate is advisable more than 90%, because this technique had freezing and process that thaw, cell crashing ratio is very high, so only need softly to 90% rolled twig rate to get final product.The concrete those skilled in the art that are operating as grasp, and the present invention is not particularly limited this.
Technique of the present invention, in step (5), the fermentated leaves machinery used that completes is steam inactivation machine, temperature is 200 ~ 220 ℃, time 6 ~ 8min; Dehydration temperaturre is 180 ~ 190 ℃, time 2 ~ 3min.
Technique of the present invention, in step (6), tea-drying equipment used is vacuum microwave drier, vacuum is-0.02 ~-0.06mpa, control microwave power and make dry indoor temperature keep 70 ~ 75 ℃, drying time 3 ~ 6h.
As a kind of preferred forms of the present invention, described processing technology comprises the steps:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 60% left and right; Then be placed under-5 ℃ of conditions more than freezing 4h, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 2h that thaws under 28 ℃ of temperature conditions, during with fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 30min, to the curling rolled twig rate of tealeaves more than 90%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 28-30 ℃, relative humidity is more than 90%.About 3h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 200-210 ℃, time 7min, and dehydration temperaturre is 180 ℃, time 3min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps below vacuum-0.08mpa, controls microwave power and makes dry indoor temperature keep 75 ℃, and the time is controlled 5h, and lower machine airing can obtain into samples tea.The present invention carries out the bright leaf of tea after appropriateness withers according to the conventional black processing technology, through freezing with thaw processings, destroy the interior membrane structure of tealeaves cell; Then below warp-0.08mpa, 60 ~ 80 ℃, vacuum microwave drying 2 ~ 8h tealeaves utilizes 150 ~ 250 ℃ of high-temperature steams to kill enzyme and lives after kneading, fermenting.After above-mentioned processes, the content of caffeine in black tea can be removed to below 1%, meets the content requirement of decaffeination black tea.
Compared with prior art, the present invention has following advantage:
(1) bright leaf freezing processing: leaf picking carries out according to the technique of conventional black with withering.Withering leaf is carried out to cryogenic freezing, then thaw rapidly, destroy membrane structure by intracellular mechanical force, can reduce the resistance of caffeine removing, can break separating of various enzyme-to-substrates again, be beneficial to the conversion of intracellular matter, also because of higher cell-damaging rate, save time for kneading with fermentation procedure simultaneously.
(2) steam beating: fermented tea utilizes high-temperature steam to kill enzyme and lives, and its vapor (steam) temperature is higher than the sublimation temperature of caffeine.The high-temperature vapor of strong penetrating power, when killing the work of fermentated leaves enzyme, also removes the part caffeine.
(3) vacuum microwave drying: the tealeaves of killing after enzyme is lived utilizes vacuum microwave drying, and vacuum can reduce the sublimation temperature of caffeine; Heating using microwave can make tealeaves be heated evenly, prevent tealeaves occur outer dry in wet phenomenon and hinder coffee inside because of distillation.
(4) remove the caffeine in black tea, and do not destroy the profile of its traditional tea.The demand of target consumer to its health care can be met, compatriots' wanting tealeaves profile organoleptic quality can be met again; Do not add any chemical solvent and carry agent, utilize pure physics mode to remove the caffeine in black tea, without the residual danger of chemical solvent, caffeine removing is effective, organoleptic quality and the loss of other beneficiating ingredient little; Simple for process, production cost is low.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described content of embodiment is only for the present invention is described, and should also can not limit the present invention described in detail in claims.
Embodiment 1:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 60% left and right; Then be placed under-15 ℃ of conditions more than freezing 2h, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 2h that thaws at 20 ℃ of temperature, during with fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 30min, to the curling rolled twig rate of tealeaves more than 90%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 28-30 ℃, relative humidity is more than 90%.About 2h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 200 ℃, and dehydration temperaturre is 180 ℃, time 10min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps vacuum-0.08mpa left and right, controls microwave power and makes dry indoor temperature keep 75 ℃, and the time is controlled 8h.Lower machine airing can obtain into samples tea.The physical and chemical composition testing result is as follows:
| Caffeine (%) | Tea Polyphenols (%) | Amino acid (%) | |
| Control group 1 | 3.42 | 27.23 | 3.51 |
| Embodiment 1 | 0.75 | 27.11 | 3.39 |
Wherein, in the present embodiment, control group 1 only is that from the difference of embodiment 1 preparation method is different, and control group 1 adopts traditional handicraft to process, and concrete process route is:
Wither: the bright leaf of tea withers at thin stand at normal temperatures, appears to the blue or green gas tea perfume (or spice) that scatters and disappears, and the food value of leaf is soft, holds agglomerating slowly unclamp afterwards, moisture content 60% left and right.
Knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", kneads time 120min, and to the curling rolled twig rate of tealeaves more than 90%, tea juice is excessive and not following current becomes to drip; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, 30 ℃ of fermentation temperatures, relative humidity is more than 90%.About 2h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) drying: fermentated leaves utilizes air drier hacking fire, and temperature is 110 ℃, and time 10min, after lower machine airing 30min, utilizes fragrance extracting machine to control 80 ℃ of temperature, is dried to sufficient dry getting final product.
Embodiment 2:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 55% left and right; Then be placed in freezing 3h under-2 ℃ of conditions, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 3h that thaws under 15 ℃ of temperature conditions.With fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear during this time, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 60min, to the curling rolled twig rate of tealeaves more than 95%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 25-28 ℃, relative humidity is more than 92%.About 3h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 250 ℃, time 3min, and dehydration temperaturre is 200 ℃, time 2min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps vacuum-0.08mpa, controls microwave power and makes dry indoor temperature keep 65 ℃, and the time is controlled 5h.Lower machine airing can obtain into samples tea.The physical and chemical composition testing result is as follows:
| Caffeine (%) | Tea Polyphenols (%) | Amino acid (%) | |
| Control group 2 | 3.39 | 27.52 | 3.36 |
| Embodiment 2 | 0.94 | 27.33 | 3.29 |
Wherein, in the present embodiment, control group 2 only is that from the difference of embodiment 2 preparation method is different, and control group 2 adopts traditional handicraft to process, and concrete process route is:
Wither: the bright leaf of tea withers at thin stand at normal temperatures, appears to the blue or green gas tea perfume (or spice) that scatters and disappears, and the food value of leaf is soft, holds agglomerating slowly unclamp afterwards, moisture content 60% left and right.
Knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", kneads time 180min, and to the curling rolled twig rate of tealeaves more than 90%, tea juice is excessive and not following current becomes to drip; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, 30 ℃ of fermentation temperatures, relative humidity is more than 90%.About 2h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) drying: fermentated leaves utilizes air drier hacking fire, and temperature is 110 ℃, and time 15min, after lower machine airing 30min, utilizes fragrance extracting machine to control 85 ℃ of temperature, is dried to sufficient dry getting final product.
Embodiment 3:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 62% left and right; Then be placed in freezing 3.5h under-10 ℃ of conditions, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 1h that thaws at 35 ℃ of temperature;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 20min, to the curling rolled twig rate of tealeaves more than 90%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 25-27 ℃, relative humidity is more than 92%.About 5h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 150 ℃, and dehydration temperaturre is 180 ℃, time 10min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps vacuum-0.08mpa, controls microwave power and makes dry indoor temperature keep 80 ℃, and the time is controlled 2h.Lower machine airing can obtain into samples tea.The physical and chemical composition testing result is as follows:
| Caffeine (%) | Tea Polyphenols (%) | Amino acid (%) | |
| Control group 3 | 3.52 | 27.53 | 3.58 |
| Embodiment 3 | 0.83 | 27.21 | 3.37 |
Wherein, in the present embodiment, control group 3 only is that from the difference of embodiment 3 preparation method is different, and control group 3 adopts traditional handicraft to process, and concrete process route is:
Wither: the bright leaf of tea withers at thin stand at normal temperatures, appears to the blue or green gas tea perfume (or spice) that scatters and disappears, and the food value of leaf is soft, holds agglomerating slowly unclamp afterwards, moisture content 60% left and right.
Knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", kneads time 60min, and to the curling rolled twig rate of tealeaves more than 90%, tea juice is excessive and not following current becomes to drip; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, 28 ℃ of fermentation temperatures, relative humidity is more than 90%.About 1h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) drying: fermentated leaves utilizes air drier hacking fire, and temperature is 120 ℃, and time 12min, after lower machine airing 30min, utilizes fragrance extracting machine to control temperature 80-85 ℃, is dried to sufficient dry getting final product.
Embodiment 4:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 60% left and right; Then be placed in freezing 4h under-8 ℃ of conditions, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 2h that thaws under 25 ℃ of temperature conditions.With fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear during this time, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 50min, to the curling rolled twig rate of tealeaves more than 90%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 27-28 ℃, relative humidity is more than 90%.About 4h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 190 ℃, and dehydration temperaturre is 150 ℃, time 5min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps vacuum-0.09mpa, controls microwave power and makes dry indoor temperature keep 60 ℃, and the time is controlled 8h.Lower machine airing can obtain into samples tea.The physical and chemical composition testing result is as follows:
| Caffeine (%) | Tea Polyphenols (%) | Amino acid (%) | |
| Control group 4 | 3.41 | 27.28 | 3.29 |
| Embodiment 4 | 0.85 | 27.21 | 3.17 |
Wherein, in the present embodiment, control group 4 only is that from the difference of embodiment 4 preparation method is different, and control group 4 adopts traditional handicraft to process, and concrete process route is:
Wither: the bright leaf of tea withers at thin stand at normal temperatures, appears to the blue or green gas tea perfume (or spice) that scatters and disappears, and the food value of leaf is soft, holds agglomerating slowly unclamp afterwards, moisture content 60% left and right.
Knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", kneads time 100min, and to the curling rolled twig rate of tealeaves more than 90%, tea juice is excessive and not following current becomes to drip; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, 30 ℃ of fermentation temperatures, relative humidity is more than 90%.About 2h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) drying: fermentated leaves utilizes air drier hacking fire, and temperature is 120 ℃, and time 15min, after lower machine airing 30min, utilizes fragrance extracting machine to control 85 ℃ of temperature, is dried to sufficient dry getting final product.
Embodiment 5:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 60% left and right; Then be placed in freezing 3h under-12 ℃ of conditions, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 2.5h that thaws under 32 ℃ of temperature conditions.With fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear during this time, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 30min, to the curling rolled twig rate of tealeaves more than 90%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 28-30 ℃, relative humidity is more than 95%.About 3h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 150 ℃, and dehydration temperaturre is 200 ℃, time 8min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps vacuum-0.1mpa, controls microwave power and makes dry indoor temperature keep 70 ℃, and the time is controlled 6h.Lower machine airing can obtain into samples tea.The physical and chemical composition testing result is as follows:
| Caffeine (%) | Tea Polyphenols (%) | Amino acid (%) | |
| Control group 5 | 3.51 | 27.43 | 3.49 |
| Embodiment 5 | 0.83 | 27.22 | 3.28 |
Wherein, in the present embodiment, control group 5 only is that from the difference of embodiment 5 preparation method is different, and control group 5 adopts traditional handicraft to process, and concrete process route is:
Wither: the bright leaf of tea withers at thin stand at normal temperatures, appears to the blue or green gas tea perfume (or spice) that scatters and disappears, and the food value of leaf is soft, holds agglomerating slowly unclamp afterwards, moisture content 60% left and right.
Knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", kneads time 150min, and to the curling rolled twig rate of tealeaves more than 90%, tea juice is excessive and not following current becomes to drip; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, 30 ℃ of fermentation temperatures, relative humidity is more than 90%.About 2h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) drying: fermentated leaves utilizes air drier hacking fire, and temperature is 120 ℃, and time 15min, after lower machine airing 30min, utilizes fragrance extracting machine to control 84 ℃ of temperature, is dried to sufficient dry getting final product.
Embodiment 6:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 60% left and right; Then be placed under-5 ℃ of conditions more than freezing 4h, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 2h that thaws under 28 ℃ of temperature conditions, during with fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 30min, to the curling rolled twig rate of tealeaves more than 90%; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 28-30 ℃, relative humidity is more than 90%.About 3h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 200-210 ℃, time 7min, and dehydration temperaturre is 180 ℃, time 3min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps below vacuum-0.08mpa, controls microwave power and makes dry indoor temperature keep 75 ℃, and the time is controlled 5h, and lower machine airing can obtain into samples tea.The physical and chemical composition testing result is as follows:
| Caffeine (%) | Tea Polyphenols (%) | Amino acid (%) | |
| Control group 6 | 3.47 | 27.36 | 3.39 |
| Embodiment 6 | 0.67 | 27.08 | 3.15 |
Wherein, in the present embodiment, control group 6 only is that from the difference of embodiment 6 preparation method is different, and control group 6 adopts traditional handicraft to process, and concrete process route is:
Wither: the bright leaf of tea withers at thin stand at normal temperatures, appears to the blue or green gas tea perfume (or spice) that scatters and disappears, and the food value of leaf is soft, holds agglomerating slowly unclamp afterwards, moisture content 60% left and right.
Knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", kneads time 180min, and to the curling rolled twig rate of tealeaves more than 90%, tea juice is excessive and not following current becomes to drip; (can adopt 6CR-35 type kneading machine, throw leaf amount 15kg)
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, 30 ℃ of fermentation temperatures, relative humidity is more than 90%.About 2h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) drying: fermentated leaves utilizes air drier hacking fire, and temperature is 115 ℃, and time 12min, after lower machine airing 30min, utilizes fragrance extracting machine to control 82 ℃ of temperature, is dried to sufficient dry getting final product.
Claims (8)
1. the processing technology of a decaffeination black tea is characterized in that comprising:
The bright leaf of step (1) is freezing: the bright leaf of tea is withered and is placed under-2 ~-15 ℃ of conditions more than freezing 2h;
The bright leaf of step (2) thaws: the freezing bright leaf that step (1) is obtained is placed in indoor, the airing 1 ~ 3h that thaws under 15 ~ 35 ℃ of temperature conditions;
Step (3) is kneaded: the tealeaves after step (2) is processed utilizes kneading machine to knead, and gently rubs 20 ~ 60min;
Step (4) fermentation: the leaf of kneading that step (3) is obtained wraps up after fermentation with wet gauze, 25 ~ 30 ℃ of fermentation temperatures, and relative humidity is more than 90%, fermentation time 2 ~ 5h;
Step (5) steam beating: the tealeaves after step (4) is processed utilizes steam inactivation machine to complete, and the temperature that completes is 150 ~ 250 ℃, time 1 ~ 10min, and dehydration temperaturre is 120 ~ 200 ℃, time 1 ~ 5min;
Step (6) vacuum microwave drying: the tealeaves after step (5) is processed is put into vacuum microwave drier, keeps below vacuum-0.08mpa, control microwave power and make dry indoor temperature keep 60 ~ 80 ℃, drying time 2 ~ 8h.
2. the processing technology of decaffeination black tea according to claim 1, is characterized in that in step (1), bright leaf withers to water content 55 ~ 62%.
3. the processing technology of decaffeination black tea according to claim 1, is characterized in that in step (1), and cryogenic temperature is at-5 ~-10 ℃, and the time is 3 ~ 6h.
4. the processing technology of decaffeination black tea according to claim 1, is characterized in that in step (2), coordinates fan or air blast blowing in course of defrosting.
5. the processing technology of decaffeination black tea according to claim 1, is characterized in that in step (3), kneads the pressurized in sequence according to " light-heavy-light ", take and gently press as main, kneads time 30 ~ 50min.
6. the processing technology of decaffeination black tea according to claim 1, is characterized in that in step (5), and the fermentated leaves machinery used that completes is steam inactivation machine, and temperature is 200 ~ 220 ℃, time 6 ~ 8min; Dehydration temperaturre is 180 ~ 190 ℃, time 2 ~ 3min.
7. the processing technology of decaffeination black tea according to claim 1, it is characterized in that in step (6), tea-drying equipment used is vacuum microwave drier, vacuum is-0.02 ~-0.06mpa, control microwave power and make dry indoor temperature keep 70 ~ 75 ℃, drying time 3 ~ 6h.
8. the processing technology of decaffeination black tea according to claim 1, is characterized in that comprising the steps:
(1) bright leaf is freezing: the bright leaf appropriateness of tea is withered, and extremely blue or green gas disappears, the food value of leaf is soft, moisture content 60%; Then be placed under-5 ℃ of conditions more than freezing 4h, freeze to tealeaves is stiffening;
(2) bright leaf thaws: freezing bright leaf is placed in indoor, the airing 2h that thaws under 28 ℃ of temperature conditions, during with fan or air blast blowing, accelerate Measuring Moisture Content of Tea and scatter and disappear, avoid the tealeaves surface to form a large amount of condensed waters simultaneously;
(3) knead: tealeaves after thawing drops into kneading machine and is kneaded, and kneads the pressurized in sequence according to " light-heavy-light ", take and gently presses as main, kneads time 30min, to the curling rolled twig rate of tealeaves more than 90%;
(4) fermentation: knead leaf and wrap up after fermentation with wet gauze, fermentation temperature 28-30 ℃, relative humidity is more than 90%, and about 3h after fermentation is red to leaf look Huang, and blue or green gas disappears, and flowers and fruits perfume (or spice) is just aobvious;
(5) steam beating: fermentated leaves utilizes steam inactivation machine to kill enzyme and lives, and the temperature that completes is 200-210 ℃, time 7min, and dehydration temperaturre is 180 ℃, time 3min;
(6) vacuum microwave drying: the tealeaves after completing is put into vacuum microwave drier, keeps below vacuum-0.08mpa, controls microwave power and makes dry indoor temperature keep 75 ℃, and the time is controlled 5h, and lower machine airing can obtain into samples tea.
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| CN103976048A (en) * | 2014-06-06 | 2014-08-13 | 吴定地 | Rinsed black tea processing method |
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| CN104970126A (en) * | 2015-07-13 | 2015-10-14 | 中国农业科学院茶叶研究所 | Black tea vacuum pulsating drying and fragrance improving method |
| CN105028716A (en) * | 2015-08-18 | 2015-11-11 | 重庆云岭茶业科技有限责任公司 | Processing method of high-quality black tea |
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Effective date of registration: 20190610 Address after: 443000 Panjiawan Village, Panjiawan Township, Yichang City, Hubei Province Patentee after: YIDU ANMING ORGANIC ZINC-RICH TEA INDUSTRY CO., LTD. Address before: 212400 No. 112 NInghang North Road, Jurong, Zhenjiang, Jiangsu Patentee before: Zhenjiang Institute of Agricultural Sciences, Jiangsu Hilly Region |