CN103734362B - Cold water soluble type green tea and preparation method thereof - Google Patents
Cold water soluble type green tea and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of cold water soluble type green tea and preparation method thereof, comprise the following steps: (1) is freezing: get tea fresh leaves and carry out freezing, temperature is-60 ± 5 DEG C, and the time is 2h ± 10min; (2) complete: completed by the tea fresh leaves after freezing, temperature is 200 ~ 220 DEG C, and the weight-loss ratio after terminating that completes is 35 ~ 37%; (3) knead, must leaf be kneaded; (4) dry: to carry out drying process, make moisture content reduce to 4 ~ 6%, to obtain final product.The present invention adopts cryogenic freezing technology, can destroy the hydrophobic bond of cell membrane, increases hydrophily and the permeability of cell, reaches the object of brewing tea under cryogenic.
Description
Technical field
The present invention relates to processing field of tea leaves, particularly relate to a kind of cold water soluble type green tea and preparation method thereof.
Background technology
Under current tea market environment, the competition in traditional tea market is very fierce.Green tea is traditional teas of China, has the very large consumer group, and normal drink green tea can give protection against cancer and reducing blood lipid, and anti-computer radiation can alleviate nicotine injury for smoker, and green tea also contributes to stimulating intestines peristalsis, promotes food digestion.In addition, green tea can also stop the fat absorption of 30%, has effect of weight reducing.
" cold cut tea " refer to this tea can directly by cold water even frozen water brew, its tealeaves inclusion and organoleptic quality and very few by boiling water Instant Drinks phase difference.The processing technology research at home and abroad of cold cut tea is less.In Europe, Unilever works out cold soluble type black tea processing method.Some company domestic adopts the red fannings of ultrasonic technology processing cold soluble type, obtains successfully, but is not suitable for large-scale production, only rest on laboratory stage.Southwestern University utilizes Trichoderma Viride to decompose cell membrane processing cold water soluble type green tea and obtains certain success, but fails to be applied to produce reality.
Ripe plant cell wall is made up of intercellular layer, primary wall and secondary wall, and the component part overwhelming majority is cellulose, and it makes cell membrane produce intensity and plasticity, then combines by pectin substance between cell and cell.The active ingredients such as the Polyphenols in tealeaves, amino acid, caffeine, soluble sugar are surrounded by cellulose and hemicellulose in dry tea, so the green tea made by traditional handicraft, hinder by cell membrane by active ingredient during cold water infusible, the material that can leach is less.
Summary of the invention
Based on this, be necessary for the problems referred to above, a kind of cold water soluble type green tea and preparation method thereof is provided.
For realizing above-mentioned technical purpose, concrete technical scheme is as follows:
A preparation method for cold water soluble type green tea, comprises the following steps:
(1) freezing: to get tea fresh leaves and carry out freezing, temperature is-60 ± 5 DEG C, and the time is 2h ± 10min;
(2) complete: completed by the tea fresh leaves after freezing, temperature is 200 ~ 220 DEG C, and the weight-loss ratio after terminating that completes is 35 ~ 37%;
(3) knead, must leaf be kneaded;
(4) dry: to carry out drying process, make moisture content reduce to 4 ~ 6%, to obtain final product.
Wherein in some embodiments, the cryogenic temperature in described step (1) is-60 DEG C, and the time is 2h.
Wherein in some embodiments, the operation of kneading in described step (3) is that first sky rubs 4.5 ~ 5.5min, gently presses 1.5 ~ 2.5min, middle pressure 2 ~ 3min, last weight 5 ~ 7min, and between each pressurization, pine presses 1min; And then gently press 1.5 ~ 2.5min, middle pressure 2 ~ 3min, last weight 5 ~ 7min, between each pressurization, pine presses 1min.
Wherein in some embodiments, described step kneads leaf rolled twig rate >=85% in (3), after broken cell rate reaches 45 ~ 65%, carries out block-separating and sifting.
Wherein in some embodiments, the drying process in described step (4) dries to water content to be 20 ~ 40%, to carry out brightness pot after spreading for cooling to room temperature for first kneading leaf at 105 ~ 115 DEG C, and pot temperature of cooking is 95 ~ 105 DEG C, and before taking the dish out of the pot, temperature drops to 60 ~ 65 DEG C.
The present invention also provides the cold water soluble type green tea obtained by a kind of above-mentioned preparation method.
The present invention's advantage compared to existing technology and beneficial effect:
(1) the present invention adopts cryogenic freezing technology, can destroy the hydrophobic bond of cell membrane, increases hydrophily and the permeability of cell, and because in cell, the crystallization of water makes intraor extracellular produce solution concentration difference and be conducive to extraction.Meanwhile, intracellular water freezes at low temperatures and is easy to puncture cell membrane, reaches the object of broken wall, thus reaches the object of brewing tea under cryogenic;
(2) inventor determines optimum preparation technology parameter by great many of experiments (comprising cryogenic temperature is-60 ± 5 DEG C, time is 2h ± 10min), preparation method of the present invention effectively can improve the content of cold water soluble type green tea main biochemical composition, and the green tea content that the water extraction content of the cold cut green tea prepared by the present invention, Polyphenols content, catechin content, amino acid content, caffeine content and soluble content are all prepared than traditional handicraft is high.
Detailed description of the invention
Further illustrate the present invention by the following examples, but following examples can not in order to limit the scope of the invention.
Embodiment 1
(1) tea fresh leaves is plucked: in Tea Production season in spring, temperature, between the fine day of 13 ~ 23 DEG C, is plucked bud two or three leaf that kind is No. six, good fortune cloud, is delivered to tea processing factory in time between 12:00 ~ 13:00, the loose ventilative placement of tea fresh leaves is kept, in case accumulated heat in the process of transporting.
(2) freezing: to ensure that tea fresh leaves surface is without moisture, in case frostbite, then puts into the ultra low temperature freezer 2h of-60 DEG C by tea fresh leaves, keep tea fresh leaves loose.
(3) complete: get freezing after tea fresh leaves 2 ~ 3 jin, input bore is about 70cm, completing in pot of inclination.The warm GPRS of pot is first high rear low, and pot temperature is at 200 DEG C, and with the back of the hand pan mouthfeel to time very hot, the complete tealeaves weight-loss ratio that completes is 35%.To fry soon during fried green, turn over evenly, tremble loose, drag for thoroughly, accomplish that high temperature is fried soon, tremble less vexed more.When leaf loses original bud green color and luster, leaf colour band is dark green, and blade, stalk are soft, and have the sensation of sticky hand, and grass smell disappears, and delicate fragrance produces, and is the appropriateness that completes, can takes the dish out of the pot rapidly, timely spreading for cooling, in order to avoid turn yellow.
(4) knead: to throw along being as the criterion on leaf to flat rub barrel, dress leaf requires to put down and slightly compresses.First sky is rubbed (even if rub lid slightly connect water-removing leaves, do not apply pressure) 5min, light pressure (namely rotates the handwheel controlling to rub lid lifting, make water-removing leaves mild crush) 2min, middle pressure (is namely rotated handwheel, is made to rub the half that lid drops to scale, or slightly foam appearance on kneading disk) 3min, weight (namely rotate the handwheel controlling to rub lid lifting, make rub barrel lid be reduced to can not downwards till) 5min, pine pressure 1min between each pressurization; And then gently press 2min, then in pressure 3min, last weight 5min, between each pressurization the above-mentioned sky of pine pressure 1min(rub, gently the implication of pressure, middle pressure, weight be this area conventional sense).Require rolled twig rate more than 85%, (the computational methods of broken cell rate: take and knead sample 50g that broken cell rate reaches, be soak 5min in the potassium bichromate solution of 10% in concentration, repeatedly rinse net weight potassium chromate with clear water, add up stained area with criss-cross method, the ratio that the area of dyeing blade accounts for total blade is broken cell rate) after 45 ~ 65%, to knead under leaf after machine, block-separating and sifting immediately, reduces leaf temperature, dry in time.
(5) dry: use louvered mechanical drying, dryer dries when temperature reaches 110 DEG C and starts upper leaf, and with the hands will knead leaf during upper leaf and evenly let go and shakeout on blinds, leaf-spreading thickness is about 1cm, can dry spreading for cooling dispel the heat when being dried to 6 ~ 8 one-tenth and doing.After tea spreading-and-cooling to room temperature, can carry out brightness pot, pot temperature of cooking is advisable with about 100 DEG C, and temperature is first high rear low, and before taking the dish out of the pot, temperature drops to 60 DEG C.Tealeaves Appearance color ash profit after brightness pot is glossy, and tea bar integrity degree is good, and fragrance is invigorating, and water content is about 5%.
(6) pack, packaging: after gross tea takes the dish out of the pot, spreading for cooling is immediately dispelled the heat, afterwards seal storage packaging, is at once placed in the refrigerating chamber storage of-5 DEG C.
Embodiment 2
(1) tea fresh leaves is plucked: Tea Production season in the fall, temperature plucks bud two or three leaf of suitable green tea kind processed between the fine day 14:00 ~ 15:00 of 25 ~ 30 DEG C, deliver to tea processing factory in time, in the process of transporting, keep the loose ventilative placement of tea fresh leaves, in case accumulated heat.
(2) freezing: to ensure that tea fresh leaves surface is without moisture, in case frostbite, then puts into the ultra low temperature freezer 2h of-65 DEG C by tea fresh leaves, keep tea fresh leaves loose.
(3) complete: get tea fresh leaves 2 ~ 3 jin, input bore is about 70cm, completing in pot of inclination.The warm GPRS of pot is first high rear low, and pot temperature is at 220 DEG C, and with the back of the hand pan mouthfeel to time very hot, the complete tealeaves weight-loss ratio that completes is 37%.To fry soon during fried green, turn over evenly, tremble loose, drag for thoroughly, accomplish that high temperature is fried soon, tremble less vexed more.When leaf loses original bud green color and luster, leaf colour band is dark green, and blade, stalk are soft, and have the sensation of sticky hand, and grass smell disappears, and delicate fragrance produces, and is the appropriateness that completes, can takes the dish out of the pot rapidly, timely spreading for cooling, in order to avoid turn yellow.
(4) knead: to throw along being as the criterion on leaf to flat rub barrel, dress leaf requires to put down and slightly compresses.First sky is rubbed (even if rub lid slightly connect water-removing leaves, do not apply pressure) 5min, light pressure (namely rotates the handwheel controlling to rub lid lifting, make water-removing leaves mild crush) 2min, middle pressure (is namely rotated handwheel, is made to rub the half that lid drops to scale, or slightly foam appearance on kneading disk) 3min, weight (namely rotate the handwheel controlling to rub lid lifting, make rub barrel lid be reduced to can not downwards till) 5min, pine pressure 1min between each pressurization; And then gently press 2min, then in pressure 3min, last weight 5min, between each pressurization the above-mentioned sky of pine pressure 1min(rub, gently the implication of pressure, middle pressure, weight be this area conventional sense).Require rolled twig rate more than 85%, after broken cell rate reaches 45 ~ 65%, knead under leaf after machine, block-separating and sifting immediately, reduce leaf temperature, in time drying.
(5) dry: use louvered mechanical drying, dryer dries when temperature reaches 115 DEG C and starts upper leaf, and with the hands will knead leaf during upper leaf and evenly let go and shakeout on blinds, leaf-spreading thickness is about 1cm, gets final product spreading for cooling dispel the heat when being dried to 6 ~ 8 one-tenths and doing.After tea spreading-and-cooling to room temperature, can carry out brightness pot, pot temperature of cooking is advisable with 100 DEG C, and temperature is first high rear low, and before taking the dish out of the pot, temperature drops to 60 DEG C.Tealeaves Appearance color ash profit after brightness pot is glossy, and tea bar integrity degree is good, and fragrance is invigorating, and water content is about 5%.
(6) pack, packaging: after gross tea takes the dish out of the pot, spreading for cooling is immediately dispelled the heat, afterwards seal storage packaging, is at once placed in the refrigerating chamber storage of-5 DEG C.
Embodiment 3
Embodiment 1 gained cold water soluble type green tea and the green tea (comparative example 1) preparing (not carrying out cryogenic freezing process to tea fresh leaves) by traditional handicraft are carried out the content balance of tealeaves internal substance composition, result asks for an interview table 1
The content (X ± S.E) of table 1 tealeaves internal substance composition
As can be seen from Table 1, by embodiment 1 gained cold water soluble type green tea compared with the content of the tealeaves internal substance composition of the green tea prepared by traditional handicraft, the teas water extraction content (with reference to GB8305-87 full dose method) of embodiment 1, Polyphenols content (with reference to GB8313-87 ferrous tartrate colorimetric method), catechin content (with reference to the blue plain AAS of fragrant folder), amino acid content (with reference to GB8314-87 ninhydrin colorimetry), caffeine content (with reference to GB8312-87 ultraviolet spectrophotometry) and soluble sugar (reference anthrone colorimetry) content higher by 38.83% respectively than comparative example 1, 12.79%, 182.26%, 37.04%, 27.17% and 14.61%.
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (5)
1. a preparation method for cold water soluble type green tea, is characterized in that, comprises the following steps:
(1) freezing: to get tea fresh leaves and carry out freezing, temperature is-60 ± 5 DEG C, and the time is 2h ± 10min;
(2) complete: completed with the pot that completes by the tea fresh leaves after freezing, temperature is 200 ~ 220 DEG C, the weight-loss ratio after terminating that completes is 35 ~ 37%;
(3) knead, must leaf be kneaded;
(4) dry: to carry out drying process, make moisture content reduce to 4 ~ 6%, to obtain final product;
Operation of kneading in described step (3) is that first sky rubs 4.5 ~ 5.5min, gently presses 1.5 ~ 2.5min, middle pressure 2 ~ 3min, last weight 5 ~ 7min, and between each pressurization, pine presses 1min; And then gently press 1.5 ~ 2.5min, middle pressure 2 ~ 3min, last weight 5 ~ 7min, between each pressurization, pine presses 1min.
2. the preparation method of cold water soluble type green tea according to claim 1, is characterized in that, the cryogenic temperature in described step (1) is-60 DEG C, and the time is 2h.
3. the preparation method of cold water soluble type green tea according to claim 1 and 2, is characterized in that, described step kneads leaf rolled twig rate >=85% in (3), after broken cell rate reaches 45 ~ 65%, carries out block-separating and sifting.
4. the preparation method of cold water soluble type green tea according to claim 1 and 2, it is characterized in that, drying process in described step (4) for first will to knead leaf dry at 105 ~ 115 DEG C to water content be 20 ~ 40%, brightness pot is carried out after spreading for cooling to room temperature, pot temperature of cooking is 95 ~ 105 DEG C, and before taking the dish out of the pot, temperature drops to 60 ~ 65 DEG C.
5. the cold water soluble type green tea obtained by any one of claim 1-4 preparation method.
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| CN103931803B (en) * | 2014-04-25 | 2015-05-20 | 广西罗城新科双全有机食品有限公司 | Tea processing method |
| CN105815466A (en) * | 2015-12-28 | 2016-08-03 | 宜章莽山木森森茶业有限公司 | Processing method for green tea |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN107535629B (en) * | 2017-10-09 | 2020-10-16 | 广西南宁成远科技有限公司 | Black tea capable of being brewed at low temperature and preparation method thereof |
| CN107549354B (en) * | 2017-10-09 | 2020-10-16 | 广西南宁成远科技有限公司 | Green tea capable of being brewed at low temperature and preparation method thereof |
| CN110384137A (en) * | 2018-04-17 | 2019-10-29 | 庆元县人顶茶叶专业合作社 | A kind of more tastes freeze the preparation formula and its preparation process of tea |
| CN113907147A (en) * | 2021-09-14 | 2022-01-11 | 蓝鲸鱼(杭州)文化旅游发展有限公司 | Cold-brewed green tea prepared by repeated pressing and kneading and processing technology thereof |
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