CN103931800A - Processing method for thrice enzyme deactivated tea - Google Patents

Abstract

The invention relates to a processing method for a thrice enzyme deactivated tea. The method comprises the steps of: (1) washing fresh leaves with clear water, then sending the leaves with water into a microwave oven to undergo enzyme deactivation by moderate heat till a water content reduced to 55-60%; (2) spreading the leaves in an indoor ventilation environment for 4-6h; (3) carrying out enzyme deactivation and fragrance stabilizing: sending the leaves into a 160-180DEG C oven directly, blowing hot air to turn over the tea leaves for 8-15min, and then discharging the leaves. The method provided by the invention adopts a thrice enzyme deactivation technology, and effectively increases the content of tea polyphenol in the tea. Compared with the traditional one-time enzyme deactivation process, the tea polyphenol content is increased by 20-35%, and the health care function of the tea is improved.

Description

A kind of processing method of three tealeaves that complete

Technical field

The invention belongs to a kind of tealeaves manufacturing technology.

Background technology

Tealeaves has been the traditional drink of China since traditional several thousand, helps the health of protecting people, becomes a part for numerous Chinese's lives.Local tea variety is a lot, the step such as that preparation method mainly comprises is wilting, complete, knead, oven dry.For the needs of color, smell and taste, mouthfeel and the active ingredient of people all over the sky to tealeaves, there is a lot of improvement to occur, but still can not meet the colourful needs of consumer, must carry out further innovation and research.

Summary of the invention

The object of this invention is to provide the processing method of three tealeaves that complete, the tealeaves of a kind of new mouthfeel and local flavor is provided.

Technical scheme of the present invention is as follows:

A processing method for three tealeaves that complete, is characterized in that comprising the following steps:

(1), fresh leaf adopts after clear water washes, band water is sent micro-wave oven moderate heat to and is completed, and is down to 55-60% to water content;

(2), leaf is spread at 4-6 hour in room ventilation environment;

(3), enzyme fixation goes out: leaf is directly sent in 160-180 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 8-15 minute, leafing;

(4), complete for three times:

A, by leaf put into the pot that completes carry out pot fry complete, cooking bottom temperature 130-140 DEG C, turns over leaf 5-15 minute; B, be warming up to 160-180 DEG C, constantly turn over leaf 5-8 minute;

C, be cooled to 70-80 DEG C, stir-fry and tarnish to blade face, the food value of leaf limbers up, and delicate fragrance is revealed;

(5), knead: after completing, tealeaves is added to 110-120 DEG C of heat pot, and heat is rubbed 10-18min; Be cooled to 75-85 DEG C, heat is rubbed 5-10 minute again; Be cooled to after room temperature, deposit 1-2 hour;

(6), reason bar: tealeaves is sent into carding machine reason bar;

(7), dry: by the tealeaves after reason bar, in 110-120 DEG C of pot, stir-frying to tremble to open is dried to moisture content 5-6% and get final product.

The present invention adopts de-enzyming process three times, has effectively improved the content of Tea Polyphenols in Tea, more traditional work people that once complete, and polyphenol content has increased not 20-35%, has improved the health care of tealeaves.

 

Detailed description of the invention

The processing method of three tealeaves that complete, comprises the following steps:

(1), fresh leaf adopts after clear water washes, band water is sent micro-wave oven moderate heat to and is completed, and is down to 55-60% to water content;

(2), leaf is spread at 4-6 hour in room ventilation environment;

(3), enzyme fixation goes out: leaf is directly sent in 160-180 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 8-15 minute, leafing;

(4), complete for three times:

A, by leaf put into the pot that completes carry out pot fry complete, cooking bottom temperature 130-140 DEG C, turns over leaf 5-15 minute; B, be warming up to 160-180 DEG C, constantly turn over leaf 5-8 minute;

C, be cooled to 70-80 DEG C, stir-fry and tarnish to blade face, the food value of leaf limbers up, and delicate fragrance is revealed;

(5), knead: after completing, tealeaves is added to 110-120 DEG C of heat pot, and heat is rubbed 10-18min; Be cooled to 75-85 DEG C, heat is rubbed 5-10 minute again; Be cooled to after room temperature, deposit 1-2 hour;

(6), reason bar: tealeaves is sent into carding machine reason bar;

(7), dry: by the tealeaves after reason bar, in 110-120 DEG C of pot, stir-frying to tremble to open is dried to moisture content 5-6% and get final product.

The present invention adopts de-enzyming process three times, has effectively improved the content of Tea Polyphenols in Tea, more traditional work people that once complete, and polyphenol content has increased not 20-35%, has improved the health care of tealeaves.

Claims (1)

1. a processing method for three tealeaves that complete, is characterized in that comprising the following steps:

(1), fresh leaf adopts after clear water washes, band water is sent micro-wave oven moderate heat to and is completed, and is down to 55-60% to water content;

(2), leaf is spread at 4-6 hour in room ventilation environment;

(3), enzyme fixation goes out: leaf is directly sent in 160-180 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 8-15 minute, leafing;

(4), complete for three times:

A, by leaf put into the pot that completes carry out pot fry complete, cooking bottom temperature 130-140 DEG C, turns over leaf 5-15 minute; B, be warming up to 160-180 DEG C, constantly turn over leaf 5-8 minute;

C, be cooled to 70-80 DEG C, stir-fry and tarnish to blade face, the food value of leaf limbers up, and delicate fragrance is revealed;

(5), knead: after completing, tealeaves is added to 110-120 DEG C of heat pot, and heat is rubbed 10-18min; Be cooled to 75-85 DEG C, heat is rubbed 5-10 minute again; Be cooled to after room temperature, deposit 1-2 hour;

(6), reason bar: tealeaves is sent into carding machine reason bar;

(7), dry: by the tealeaves after reason bar, in 110-120 DEG C of pot, stir-frying to tremble to open is dried to moisture content 5-6% and get final product.