CN103843917A - Method of processing cold-brewing broken black tea by extrusion - Google Patents
Method of processing cold-brewing broken black tea by extrusion Download PDFInfo
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- CN103843917A CN103843917A CN201210516772.1A CN201210516772A CN103843917A CN 103843917 A CN103843917 A CN 103843917A CN 201210516772 A CN201210516772 A CN 201210516772A CN 103843917 A CN103843917 A CN 103843917A
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Abstract
The invention provides a method of processing cold-brewing broken black tea. The method is characterized by comprising the following steps: putting 2.5-4kg of lightly fermented tea leaf raw materials into an extrusion cavity, wherein the preheating temperature of the extrusion cavity reaches 50-80 DEG C, and the volume of the extrusion cavity is 15-20L; rapidly sealing the extrusion cavity, heating by using an electrical heated tube arranged in the extrusion cavity so as to raise the temperature in the extrusion cavity to 110 DEG C to 140 DEG C within 120-150 seconds, enabling a stirrer to rotate at a rotating speed of 20r/min while heating, rotating at intervals in a way of stirring for 30 seconds every other 15 seconds, meanwhile, rapidly boosting the inner part of the extrusion cavity to 0.15-0.25Mpa by using an air compressor, maintaining an environmental system for 1.5-3.0 minutes, vaporizing moisture of the tea leaves in the cavity to boost to 0.3-0.4Mpa, maintaining the pressure for 0.5-1.5 seconds, and then instantaneously relieving pressure to 0Mpa by using a pneumatic valve.
Description
Technical field
The invention belongs to deep processing of farm products tealeaves field of food, particularly relate to the processing method of the red fannings of a kind of cold bubble.
Background technology
For thousands of years, tea-manufacturing technology adopts conventional method always, as black tea main process is: wither → knead → fermentation → be dry, there is no large innovation, cause black tea quality to can not show a candle to external product, its main cause is except local tea variety there are differences, the more important thing is that Chinese tea utilizes traditional handicraft processing black tea, the polyphenols in tealeaves only has 30 ~ 50% left and right oxidized, generates theaflavin or thearubigin, make Black Tea look red not gorgeous bright, quality is relatively not high.With the quickening pace of modern life, people have also proposed requirement easily and efficiently to Tea Consumption.Will be subject to liking of consumer if develop a kind of tealeaves that can brew with cold water, also will increase fashionable element for this conventional beverage of tealeaves.
The processing of expanded cold brew tea is exactly to make tealeaves after instantaneous controlled pressure drop cooling processing, and damaged tealeaves Leaf cell structure is light can obtain open institutional framework, makes organizer's generation microfissure or plasmolysis, heavy can obtain histiocytic breakage or fragmentation.Concerning black tea processing, can impel to greatest extent Tea Polyphenols, Polyphenols oxidizing ferment and oxygen fully, synchronously contact, black tea quality component substances transforms fully, provides material guarantee for producing high-quality black tea, if the tealeaves of this technology processing is made to cold bubble tea in bag, effect can be better.Aspect cold brew tea process technology, both at home and abroad more existing patents are declared, as the patent " CN101695326 B " of the patent of Yang Xianqiang etc. " mono-kind of CN1256030 C adopts the method for the expanded Tea Processing of moment gas differential pressure " and " processing methods of 200810061239.4 cold brew teas " and He Xinyi etc.The people's such as Yang Xianqiang patent, owing to using liquid cryogenic gaseous except increasing tealeaves cost of manufacture, is returned tealeaves band messenger and is difficult to the peculiar smell receiving, and simultaneously because bulking pressure in production process exceedes more greatly 0.8MPa, increases again undoubtedly device fabrication cost; The people's such as He Xinyi patent has been carried out to a certain degree perfect to this, especially bulking pressure is reduced to 0.25 MPa, but owing to carrying out too continually in process of production freeze-thaw, be no less than 3 times, each time average reaches 20 hours, 60 hours freezing-thaw, both expend the energy and improved production cost, there is the Tea Production of reduction efficiency, complete fresh leaf if especially select under relatively-high temperature (90 ~ 130 ℃) high pressure (0.1 ~ 0.25 MPa) condition, (60 ~ 180 seconds) rear step-down is lowered the temperature to exceed 1 minute, and tea color is influenced very large.This just need to provide a kind of method, to overcome the some shortcomings of conventional art.
Summary of the invention
Expanding processing belongs to a kind of environmental protection and energy saving foods processing technique, its basic principle is: will be through pretreated foodstuff material, be placed on a relatively-high temperature (80 ~ 150 ℃), in the Builking cavity of high pressure (0.1 ~ 0.5 MPa), moment pressure release cooling after maintenance system state certain hour, the strong blast occurring due to material inside especially ICW instant vaporization, material tissue is subject to powerful explosion extension effect and makes moisture clasmatosis, and form the sponge-like body structure of countless tiny porous, extrusion processing technology is more extensive in fruit-vegetable food processed and applied, but application is few in Tea Processing actual production, especially the red fannings processing of cold bubble yet there are no application.
The present invention seeks to overcome the deficiency of existing Tea Processing technology, the method for the red fannings of the cold bubble of a kind of expanding processing is provided.
Process a method for the red fannings of cold bubble, it is characterized in that the method comprises the steps:
(1), pack slight fermented tea raw material 2.5 ~ 4Kg into preheat temperature and reach 50 ~ 80 ℃, volume is in the Builking cavity of 15 ~ 20L, after this Builking cavity of sealing, heat with Builking cavity in-built electrical heat pipe rapidly, allow the temperature in Builking cavity in 120-150s, rise to 110 ~ 140 ℃, in heating up, allow and stir leaf machine with 20r/min rotating speed, and, stir the interval of 30s rotates every 15s, 0.15 ~ 0.25MPa will be boosted to fast in Builking cavity with air compressor machine simultaneously, maintain this environmental system 1.5～3.0min, then, while relying on interior tealeaves material self moisture pressure build-up vaporized to the 0.3 ~ 0.4Mpa of cavity, and maintain and under this pressure, need to maintain 0.5 ~ 1.5s, then by operated pneumatic valve moment pressure release to 0 Mpa.
In some preferred modes, the method also comprises, first allows tealeaves at 20 ~ 30 ℃ of environmental system bottom fermentation 25 ~ 45min, makes described slight fermented tea.
In some preferred modes, the method also comprises, before the slight fermented tea of preparation, tealeaves is carried out to rough lumber 1-3 time, and adopting the instrument of rough lumber is that blade space is the slitting mill of 5-20 millimeter distance.In some preferred modes,, the method also comprises, before rough lumber, plucks fresh leaves of tea plant, after adopting back, indoor spreading withered 16 ~ 24 hours; Obtain the tealeaves withering.
In some preferred modes, to be transferred in dryer and carry out just drying through the red fannings raw material of expanding treatment, the temperature of drying is 80 ~ 95 ℃, after being dried to water content and reaching 25 ~ 35%, going to low temperature transformation rapid dryer is dried, baking temperature is 35～45 ℃, and drying chamber pressure is-0.1～+ 0.15Mpa, and be 150～200min drying time.
In addition, the invention provides the method for the red fannings of the cold bubble of a kind of expanding processing, it is characterized in that being formed by subordinate's step:
(1) fresh leaves of tea plant of harvesting summer and autumn, after adopting back, indoor spreading withered 16 ~ 24 hours; Then the tealeaves having withered is put into and is mixed up spacing (distance is for how many? practical function is exactly smaller that tealeaves is cut, and surface area is larger or have wound, is beneficial to like this expanding treatment below) the upper rolling cut of slitting mill (6CGQ-20 type) 1 ~ 3 time;
(2) by preparation rolling cut tealeaves at 20 ~ 30 ℃ of environmental system bottom fermentation 25 ~ 45min, make slight fermented tea ();
(3) slight fermented tea raw material 2.5 ~ 4Kg packs the Builking cavity interior (volume 15 ~ 20L) that preheat temperature reaches 50 ~ 80 ℃ into, after sealing, be heated to 110 ~ 140 ℃ with Builking cavity in-built electrical heat pipe rapidly, stirring leaf machine rotates with 20r/min rotating speed gap (stirring 30s every 15s), 0.15 ~ 0.25MPa will be boosted to fast in Builking cavity with air compressor machine simultaneously, maintain this environmental system 1.5～3.0min, while relying on interior tealeaves material self moisture pressure build-up vaporized to the 0.3 ~ 0.4Mpa of cavity, in 0.5 ~ 1.5s, pass through operated pneumatic valve moment pressure release to 0 Mpa;
(4) in dryer, carry out just drying (80 ~ 95 ℃) by being transferred to through the red fannings raw material of expanding treatment, when being dried to water content and reaching 25 ~ 35%, going to low temperature transformation rapid dryer (HY-6CHD type) is dried, baking temperature is 35～45 ℃, drying chamber pressure is-0.1～+ 0.15Mpa, be 150～200min drying time, and Titian, screening make the red fannings of cold bubble.
beneficial effect
The inventive method is simple, and production cost is low, and efficiency is high, and processing makes the red fannings of cold bubble can use directly Instant Drinks of cold water (4-30 ℃), and this Technique Popularizing can improve the consumption figure of tealeaves greatly.Especially, the color and luster of tealeaves is had no significant effect.
The specific embodiment
In order to further illustrate effect of the present invention, first by way of example marrow of the present invention is carried out to concrete detailed elaboration.But what these were concrete elaborate does not form limiting to the claimed invention.
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
The method of the red fannings of the cold bubble of expanding processing, is made up of following step:
(1) pluck the fresh leaves of tea plant in summer, adopt back indoor spreading afterwards and wither 20 hours; The tealeaves having withered is put into the upper rolling cut of slitting mill (6CGQ-20 type) 2 times that mixes up spacing (specifically how many);
(2) by preparation rolling cut tealeaves at 28 ℃ of environmental system bottom fermentation 27min, make slight fermented tea;
(3) fermented tea raw material 3Kg packs the Builking cavity interior (volume 15L) that preheat temperature reaches 70 ℃ into, rapidly after sealing, be heated to 130 ℃ in 120 seconds again with Builking cavity in-built electrical heat pipe, stirring leaf machine rotates with 20r/min rotating speed gap (stirring 30s every 15s), boost to fast 0. 2MPa with air compressor machine simultaneously, maintain this environmental system 2.5min, while relying on tealeaves material carries in cavity moisture pressure build-up vaporized itself to 0.38Mpa, in 1s by operated pneumatic valve moment pressure release to 0 Mpa;
(4) in dryer, carry out just drying (90 ℃) by being transferred to through the red fannings raw material of expanding treatment, when being dried to water content and reaching 30%, going to low temperature transformation rapid dryer (HY-6CHD type) is dried, baking temperature is 40 ℃, drying chamber pressure is the dry 80min of-0.08 Mpa first, drier 45 min of 0.1Mpa, the drier 45min of-0.06 Mpa, 0.05Mpa is dried 5 min Titians (90 ℃), and screening makes the red fannings of cold bubble.
Tea biochemistry detection and sensory review's result are as table 1-3.
The expanded red fannings water extraction content of table 1
| Process | Cold soaked extract/% | Thermal water extraction/% | Immersion rate/% relatively |
| Expanding processing | 22.16 | 31.36 | 70.66 |
| Not expanded contrast | 13. 28 | 27. 42 | 48. 43 |
table 2 cold water soakexpanded red fannings
soup color difference analysis
| Processing sample | L | a | b | A/b value |
| Expanding processing | 59.30 | 28.26 | 84.45 | 0.33 |
| Not expanded contrast | 79.35 | 4.70 | 49.97 | 0.09 |
Note: above-mentioned test value is all the mean value of three groups of parallel testing values; L lightness, 0 expression is black, and 100 represent in vain; A (red-green), on the occasion of being red, negative value is green, 0 is neutral; B(blue-yellow), on the occasion of being yellow, negative value is blue, 0 is neutral.
the expanded red fannings sensory review of table 3 cold water soak comparison
Note: total score meter profile 10%, water colour 15%, fragrance 30%, flavour 35%, at the bottom of leaf 10%.
Tea biochemistry detection and sensory review's method is as follows:
(1) water extraction assay.Adopt the method for GB/T 8305-2003 to detect, use respectively cold water (23 ℃ of room temperatures) and boiling water to brew 5min for the millet paste system measuring and obtain.
(2) millet paste color difference measurement.Millet paste system uses respectively cold water (23 ℃ of room temperatures) to brew 5min and obtains, and assay method is the dry tea of 5g, adds the distilled water 240mL that boils and brews 5min, and with two circle 102 Filter paper filterings, filtrate is settled to 250mL after being cooled to room temperature.Take distilled water as contrast, measure millet paste aberration with Ao Yike TC-P2-8 colour difference meter, method of operating is with reference to instrument description.
(3) sensory review's method.The millet paste that cold water brews is all evaluated by red fannings standard.
embodiment 2
The method of the red fannings of the cold bubble of expanding processing, is made up of following step:
(1) pluck the fresh leaves of tea plant in autumn, adopt back indoor spreading afterwards and wither 24 hours; The tealeaves having withered is put into the upper rolling cut of (suitable red fannings size, 6 millimeters) slitting mill (6CGQ-20 type) 1 time that mixes up spacing;
(2) by preparation rolling cut tealeaves at 25 ℃ of environmental system bottom fermentation 42min, make slight fermented tea;
(3) fermented tea raw material 4Kg packs the Builking cavity interior (volume 20L) that preheat temperature reaches 80 ℃ into, rapidly after sealing, be heated to 125 ℃ in 150 seconds again with Builking cavity in-built electrical heat pipe, stirring leaf machine rotates with 20r/min rotating speed gap (stirring 30s every 15s), boost to fast 0. 25MPa with air compressor machine simultaneously, maintain this environmental system 2.8min, while relying on the interior tealeaves material moisture pressure build-up vaporized of cavity to 0.36Mpa, in 1s, pass through operated pneumatic valve moment pressure release to 0 Mpa;
(4) in dryer, carry out just drying (90 ℃) by being transferred to through the red fannings raw material of expanding treatment, when being dried to water content and reaching 30%, going to low temperature transformation rapid dryer (HY-6CHD type) is dried, baking temperature is 45 ℃, drying chamber pressure is the dry 70min of-0.08 Mpa first, drier 40 min of 0.1Mpa, the drier 60min of-0.06 Mpa, 0.05Mpa is dried 5 min Titians (95 ℃), and screening makes the red fannings of cold bubble.
Tea biochemistry detection and sensory review's result are as table 4-6, and method is identical with the method in embodiment 1.
The expanded red fannings water extraction content of table 4
| Process | Cold soaked extract/% | Thermal water extraction/% | Immersion rate/% relatively |
| Expanding processing | 21.65 | 29.64 | 73.04 |
| Not expanded contrast | 12. 46 | 26. 53 | 47. 0 |
table 5 cold water soakexpanded red fannings
soup color difference analysis
| Processing sample | L | a | b | A/b value |
| Expanding processing | 61.28 | 27.43 | 82.64 | 0.33 |
| Not expanded contrast | 79.68 | 4.68 | 50.24 | 0.09 |
Note: above-mentioned test value is all the mean value of three groups of parallel testing values; L lightness, 0 expression is black, and 100 represent in vain; A (red-green), on the occasion of being red, negative value is green, 0 is neutral; B(blue-yellow), on the occasion of being yellow, negative value is blue, 0 is neutral.
the expanded red fannings sensory review of table 6 cold water soak comparison
Note: total score meter profile 10%, water colour 15%, fragrance 30%, flavour 35%, at the bottom of leaf 10%.
Apply the red fannings of cold bubble prepared by expanding processing of the present invention, be packaged into tea in bag and directly put in normal temperature mineral water after 3-5min, can conveniently drink.
Claims (5)
1. a method for the red fannings of the cold bubble of processing, is characterized in that the method comprises the steps:
(1), pack slight fermented tea raw material 2.5 ~ 4Kg into preheat temperature and reach 50 ~ 80 ℃, volume is in the Builking cavity of 15 ~ 20L, after this Builking cavity of sealing, heat with Builking cavity in-built electrical heat pipe rapidly, allow the temperature in Builking cavity in 120-150s, rise to 110 ~ 140 ℃, in heating up, allow and stir leaf machine with 20r/min rotating speed, and, stir the interval of 30s rotates every 15s, 0.15 ~ 0.25MPa will be boosted to fast in Builking cavity with air compressor machine simultaneously, maintain this environmental system 1.5～3.0min, then, while relying on interior tealeaves material self moisture pressure build-up vaporized to the 0.3 ~ 0.4Mpa of cavity, and maintain under this pressure and maintain 0.5 ~ 1.5s, then by operated pneumatic valve moment pressure release to 0 Mpa.
2. method according to claim 1, the method also comprises, first allows tealeaves at 20 ~ 30 ℃ of environmental system bottom fermentation 25 ~ 45min, makes described slight fermented tea.
3. method according to claim 2, the method also comprises, before the slight fermented tea of preparation, tealeaves is carried out to rough lumber 1-3 time, adopting the instrument of rough lumber is that blade space is the slitting mill of 5-20 millimeter distance.
4. method according to claim 3, the method also comprises, before rough lumber, plucks fresh leaves of tea plant, after adopting back, indoor spreading withered 16 ~ 24 hours; Obtain the tealeaves withering.
5. method according to claim 1, to be transferred in dryer and carry out just drying through the red fannings raw material of expanding treatment, the temperature of drying is 80 ~ 95 ℃, after being dried to water content and reaching 25 ~ 35%, going to low temperature transformation rapid dryer is dried, baking temperature is 35～45 ℃, and drying chamber pressure is-0.1～+ 0.15Mpa, and be 150～200min drying time.
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| CN108576262A (en) * | 2018-03-17 | 2018-09-28 | 武汉上治健康生物科技有限公司 | Puffing compound tea and its production method |
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| CN108576262A (en) * | 2018-03-17 | 2018-09-28 | 武汉上治健康生物科技有限公司 | Puffing compound tea and its production method |
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Application publication date: 20140611 |