CN103931800B - A kind of processing method of three tealeaves that complete - Google Patents
A kind of processing method of three tealeaves that complete Download PDFInfo
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- CN103931800B CN103931800B CN201410099662.9A CN201410099662A CN103931800B CN 103931800 B CN103931800 B CN 103931800B CN 201410099662 A CN201410099662 A CN 201410099662A CN 103931800 B CN103931800 B CN 103931800B
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Abstract
A processing method for three tealeaves that complete, comprises the following steps: after (1), fresh leaf adopt clear water to wash, and band water is sent micro-wave oven moderate heat to and completed, and is down to 55-60% to water content; (2), leaf is spread at 4-6 hour in room ventilation environment; (3), go out enzyme fixation: directly sent into by leaf in 160-180 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 8-15 minute, leafing; The present invention adopts three de-enzyming process, effectively improves the content of Tea Polyphenols in Tea, and more traditional work people that once complete, polyphenol content adds not 20-35%, improves the health care of tealeaves.
Description
Technical field
The invention belongs to a kind of tealeaves manufacturing technology.
Background technology
Tealeaves has been the traditional drink since several thousand of Chinese tradition, helps the health of protecting people, becomes a part for numerous Chinese life.Local tea variety is a lot, preparation method mainly comprise wilting, complete, knead, the step such as oven dry.In order to people all over the sky are to the needs of the color, smell and taste of tealeaves, mouthfeel and active ingredient, there is a lot of improvement to occur, but still can not meet the colourful needs of consumer, further innovation and research must be carried out.
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, and band water is sent micro-wave oven moderate heat to and completed, and is down to 55-60% to water content;
(2), leaf is spread at 4-6 hour in room ventilation environment;
(3), go out enzyme fixation: directly sent into by leaf 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, leaf put into the pot that completes and carry out pot and fry and 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 to blade face and tarnish, 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 hot pot, and heat rubs 10-18min; Be cooled to 75-85 DEG C again, heat rubs 5-10 minute; After being cooled to room temperature, deposit 1-2 hour;
(6), bar is managed: 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 three de-enzyming process, effectively improves the content of Tea Polyphenols in Tea, and more traditional work people that once complete, polyphenol content adds not 20-35%, improves 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, and band water is sent micro-wave oven moderate heat to and completed, and is down to 55-60% to water content;
(2), leaf is spread at 4-6 hour in room ventilation environment;
(3), go out enzyme fixation: directly sent into by leaf 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, leaf put into the pot that completes and carry out pot and fry and 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 to blade face and tarnish, 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 hot pot, and heat rubs 10-18min; Be cooled to 75-85 DEG C again, heat rubs 5-10 minute; After being cooled to room temperature, deposit 1-2 hour;
(6), bar is managed: 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 three de-enzyming process, effectively improves the content of Tea Polyphenols in Tea, and more traditional work people that once complete, polyphenol content adds not 20-35%, improves 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, and band water is sent micro-wave oven moderate heat to and completed, and is down to 55-60% to water content;
(2), leaf is spread 4-6 hour in room ventilation environment;
(3), go out enzyme fixation: directly sent into by leaf 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, leaf put into the pot that completes and carry out pot and fry and 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 to blade face and tarnish, 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 hot pot, and heat rubs 10-18min; Be cooled to 75-85 DEG C again, heat rubs 5-10 minute; After being cooled to room temperature, deposit 1-2 hour;
(6), bar is managed: 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410099662.9A CN103931800B (en) | 2014-03-18 | 2014-03-18 | A kind of processing method of three tealeaves that complete |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410099662.9A CN103931800B (en) | 2014-03-18 | 2014-03-18 | A kind of processing method of three tealeaves that complete |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103931800A CN103931800A (en) | 2014-07-23 |
| CN103931800B true CN103931800B (en) | 2016-03-02 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410099662.9A Active CN103931800B (en) | 2014-03-18 | 2014-03-18 | A kind of processing method of three tealeaves that complete |
Country Status (1)
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| CN (1) | CN103931800B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255966B (en) * | 2014-10-11 | 2016-08-24 | 贵州省湄潭县栗香茶业有限公司 | A kind of processing method of Guizhou Li Xiang flat green tea |
| CN105410206A (en) * | 2015-10-10 | 2016-03-23 | 贵州露芽春生态茶业有限公司 | Production process of green tea |
| CN107094947A (en) * | 2017-05-30 | 2017-08-29 | 胡建锋 | A kind of processing method of bitter citrus immature flower health protection tea |
| CN109042952A (en) * | 2018-09-10 | 2018-12-21 | 安顺市平坝区高山云雾茶有限公司 | A kind of wilting method of tealeaves |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273742A (en) * | 2008-05-12 | 2008-10-01 | 重庆云岭茶业科技有限责任公司 | Method for preparing particle-shaped bag tea |
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102239946A (en) * | 2011-07-08 | 2011-11-16 | 张志年 | Perennial sowthistle health-care tea and its preparation method |
| CN102273524A (en) * | 2011-08-12 | 2011-12-14 | 黔西南州华曦生态牧业有限公司 | Process for processing green tea |
-
2014
- 2014-03-18 CN CN201410099662.9A patent/CN103931800B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273742A (en) * | 2008-05-12 | 2008-10-01 | 重庆云岭茶业科技有限责任公司 | Method for preparing particle-shaped bag tea |
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102239946A (en) * | 2011-07-08 | 2011-11-16 | 张志年 | Perennial sowthistle health-care tea and its preparation method |
| CN102273524A (en) * | 2011-08-12 | 2011-12-14 | 黔西南州华曦生态牧业有限公司 | Process for processing green tea |
Non-Patent Citations (1)
| Title |
|---|
| 不同杀青方法对绿茶品质的影响;朱德文等;《农业工程学报》;20090831;第25卷(第08期);第275-279页 * |
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| CN103931800A (en) | 2014-07-23 |
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Effective date of registration: 20160330 Address after: Shitai County, Anhui province 245100 city of Chizhou Ji Tan Xiang Topfond Industrial Park Patentee after: TIANFANG TEA INDUSTRY Co.,Ltd. Address before: 245100 Shitai County, Anhui Province, East Road, No. 22, Pu Dong, No. Patentee before: ANHUI TIANFANG TEA INDUSTRY (Group) Co.,Ltd. |
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Denomination of invention: A Processing Method for Three Times Green Killing Tea Effective date of registration: 20230522 Granted publication date: 20160302 Pledgee: Huishang Bank Co.,Ltd. Chizhou Branch Pledgor: TIANFANG TEA INDUSTRY Co.,Ltd. Registration number: Y2023980041307 |