CN103999975A - Preparation method for instant Tibetan tea - Google Patents

Abstract

The invention discloses a preparation method for instant Tibetan tea, and relates to an instant border area tea technology. The conventional Tibetan tea drinking technology and the modern instant tea preparation technology are organically combined. The preparation method comprises the following steps: performing rinsing, spread cooling, stacking, fixation, spread cooling, stem taking off, fumigating, rolling, drying, re-twisting, re-drying, re-rolling, piling, drying, screening, slitting, re-screening, blending, picking out, inspection, examination, fumigating, pressing, drying, cooling and racking (pre-treatment) on picked matured leaflet Sichuan tea leaves and then performing selection, boiled water continuous extraction, filtration, vacuum concentration, drying, inspection and package, so that the instant Tibetan tea is prepared. Matured leaves of a tea tree can be effectively used, and the utilization rate of the leaves can be greatly increased; Tibetan tea is rich in various biochemical substances beneficial to a human body, and has the functions of preventing some diseases and protecting the health.

Description

A kind of preparation method who hides instant tea

Technical field

The present invention is a kind of preparation method who hides instant tea, relates to limit tea product technical field.

Background technology

Tea has been hidden since having record the Tang Dynasty by China, has been ancient tea in thousand.Nearly 3,000,000 compatriot's of Tibetan main life drink in Zang Chashi ethnic group, be called again the tea of the compatriot's of Tibetan the people's livelihood, from ancient times to the present, by period of history be again called large tea, horse tea, black tea, black tea, thick tea, South Road limit tea, brick tea, bar tea, compressed tea, ball tea, limit tea etc. different from various places custom.Be to pluck in height above sea level Meng Ding mountain more than 1000 meters, generate then ripe tealeaves and red tongue, through the refining full fermented tea forming of special process.Hide Camellia in most typical black tea, its brown color, is again full fermented tea.

Instant tea is a kind of solid beverage tea that can be dissolved in rapidly water.Becoming to sample tea, semi-finished product tea, tealeaves byproduct or fresh leaf be as raw material, by technical process such as extracting, filter, be concentrated, dry, be processed into and a kind ofly easily dissolve in water and without graininess, powdery or the scutellate new beverage of tea grounds, there are Instant Drinks easy to carry, containing advantages such as residues of pesticides.Be divided into pure tea and condiment allotment tea two classes, pure tea common are instant black tea, instant green tea, instant Iron Guanyin, instant oolong tea, instant jasmine tea, instant Pu'er tea etc.Filling allotment tea has sugary black tea, green tea, oolong tea and lemon black tea, milk tea, various fruity instant tea.

Summary of the invention

Produce and can not utilize in tea tree old blade and include that the organic substance such as Tea Polyphenols, caffeine is higher and soaking object is on the low side in order to overcome existing Tibetan tea, lack the deficiency that maintains the aspects such as necessary other benefit materials of health, the present invention will provide a kind of product of hiding the preparation method of tea and directly obtained by the method to hide tea, can not only effectively utilize tea tree in old blade, but also can change and transform the internal substance of tealeaves, meet the health material demand essential to part.

The present invention solves the technical scheme that its technical problem takes: hide instant tea by following process and operating procedure preparation:

By the ripe leaflet river tealeaves sheet of plucking, through rinsing, spreading for cooling, flock together, complete, spreading for cooling, de-ly obstruct, fumigate, knead, be dried, retwist, be dried again, rub again, wet heap, dry, sub-sieve, slitting, sieve again, assorted, picking, check, evaluate, fumigate, suppress, be dried, process is selected materials again afterwards, boiling water extracts continuously in the processing in early stage such as cooling, added, filtration, Vacuum Concentration, be dried, inspection, package and production technique process, make Tibetan instant tea.

The invention has the beneficial effects as follows: compared with green tea, the raw material of making Tibetan tea is the mature leaf of tea tree one bud five leaves, so can greatly improve the utilization rate of tea leaf; Hide Camellia in limit tea, full fermented tea, for black tea tea, during the fermentation, there is great change and conversion in the internal substance in blade, its content is tending towards more reasonable, shows according to biochemistry testing result: Tea Polyphenols, caffeine, water extraction content green tea are respectively 31.48%, 4.73%, 32.11% and 12.23%, 2.58%, 42.09% with Tibetan tea, wherein to hide tea lower than green tea for Tea Polyphenols, caffeine content, and that water extraction is obviously wanted is high.In the water extraction of Tibetan tea, contain multiple biochemical, having of having prevented and cured diseases and health function, as the compound of catechin and citrin, can anti-angiogenicly harden, can assimilate again vitamin C, therefore can compress in the anti-external world generation of prevention hemorrhagic disease; The abdominal distension that the newborn meat high cholesterol food of taking food is caused, has the glutted effect that disappears; Wherein convergence chemical substance, has the use of solidifying protein, and the illness that enteric bacilli is caused has good curative effect, and drink strong tea can be cured dysentery; Caffeine has diuresis, and hiding the vitamin C, citrin and the selenium and other trace elements that in tea, are rich in is to maintain the necessary material of human normal physiological function, to safeguarding that human life health has important function.National fresh vegetables, the fruit of throughout the year lacking in borderland, drink is hidden tea just can obtain supplementing of the necessary part nutriment of human body in time.The theaflavin that the oxidation of Polyphenols produces and thearubigin, change tea leaf quality: color and luster is dark brown glossy, and tea is aromatic strongly fragrant, look reddish yellow, and flavour is mellow, forms the peculiar flavour of hiding tea.There is plurality of health care functions and medical value owing to hiding tea, so the borderland nationalitys such as Tibetan show special preference to hiding tea, have the saying of " would rather one day without food, can not one day without tea " " one be stagnant without drinking tea; three are sick without tea ", hiding tea has become the national irreplaceable daily necessities in borderland.Also be " Zang Chahan drink ", be in fashion the healthy beverage of 21 century fashion.These are all green tea effects can't be obtained or that do not have.

Detailed description of the invention

Hereinafter, will describe more fully now the present invention, show various embodiment.But the present invention can implement in many different forms, and should not be interpreted as being confined to embodiment set forth herein.On the contrary, it will be thorough with completely providing these embodiment to make the disclosure, and scope of the present invention is conveyed to those skilled in the art fully.

Most preferred embodiment:

One, process (hiding tea preparation) early stage

Pluck: the collecting period that the annual 4-8 month is tealeaves, pluck limit, South Road, the ripe leaflet Sichuan tea of bud five leaves, fine day was plucked fresh leaf and was advisable the morning;

Rinsing: fresh leaf is clean with clear water rinsing, remove mud dirt;

Spreading for cooling: the fresh leaf after cleaning is spread on free from extraneous odour, free of contamination summer sleeping mat, dry the moisture of fresh leaf surface;

Flock together: the fresh leaf drying is stacked to 3-5 hour, and thickness 20-30cm, makes fresh leaf lose part moisture, distributes blue or green gas, promotes the conversion of its internal substance, promotes tea perfume (or spice);

Complete: sealed steaming green grass or young crops.Steam to upper atmosphere, 100 DEG C-110 DEG C of temperature, after upper rice steamer, 1-4 hour leaf look is advisable by green flavescence, blade deliquescing.Its objective is blade is heated, keep certain humidity, temperature, increase the soft tender toughness of blade, be beneficial to de-stalk and knead;

Spreading for cooling: the tea spreading-and-cooling taking the dish out of the pot after completing is opened to 2-3 hour, separate in order to stalk leaf;

De-stalk: tealeaves is trembled to stalk, its branches and leaves are separated, remove tea stalk, contain stalk amount 5%.

Two, post-processed

Stifling: by the blade steaming separating, to make its deliquescing, in order to kneading;

Knead: by blade steaming, deliquescing, knead, rubbing blade becomes and be shaped as preferably suitablely, gently rubs 3-5 minute, and the blade that reaches 70-80% is rubbed wrinkle.Object is to impel its leaf-shrinkage, convolution, forms good color and luster and fragrance, promotes the conversion of its internal substance;

Dry: blade is dried, and mass dryness fraction makes its fluid loss reach 70-80% to be advisable;

Retwist: dried blade carries out retwist in the time that time profit is even, slightly heavily rubs 2-3 minute when retwist, and the blade that reaches 95-98% is rubbed wrinkle;

Dry again: to make the fluid loss of blade reach 70-80% and be advisable;

Rub again: return profit when even until blade, then carry out slight retwist, reach 100% blade and rubbed wrinkle;

Wet heap: ferment, be to make tealeaves change the important procedure of color.Dried tealeaves sheet is fumigated to 60-90 second, bunch while hot, bunch turned and flocks together for the first time it after one day, for turning over surroyal; After this 5-7 day, Cha Duishang has hot gas to emerge, and, then turns and flocks together when the pile core temperature 70 C-80 DEG C, for turning over two wooden forks; After this 4-5 day again, there is dew in heap face,, then turns and flocks together when the pile core temperature 70 C-75 DEG C, and be three wooden forks.Object is to make its tea leaf fermentation evenly, fully;

Dry: blade is dried, and leaf water content is below 3%;

Sub-sieve: screen out the broken foam of tealeaves, fragment;

Slitting: use cutting cutter slitting after blade is steamed to profit.Object is to make tealeaves section many and good remarkably;

Assorted: by the semi-finished product raw material of different local tea varieties, carry out assorted in the tea raw material of the different places of production, Various Seasonal in constant weight ratio; Can be: river tea 60-70%, breeding tea 40-30%; Spring tea 20-25%, winter tea 30-35%, all the other are summer tea;

Picking: remove non-teas field trash, tea stalk etc.;

Inspection: carry out physical and chemical index inspection by " company standard ";

Evaluate: acceptable material is sampled and evaluated, and is mainly evaluating color, non-teas field trash, ash content, moisture etc.;

Stifling: upper rice steamer is stifling, and high-temperature sterilization, makes the deliquescing of tealeaves sheet, is convenient to compacting;

Compacting: the tea raw material after stifling is put into mould, carry out compressing with 60-70T hydraulic press;

Dry: compressing tea piece or tea cake to be put into drying room, at 80 DEG C-40 DEG C of temperature, dry;

Cooling: dried tea piece or tea cake are carried out cooling, winter 1-2 hour, summer 3-4 hour, could die sinking after it is completely cooling;

Added: with moving back brick machine, shaping tea is exited, and edge-on 2-15 days on shelf, 26 DEG C-28 DEG C of the temperature of being arranged in;

Extract: when water extraction is got, add ripe leaflet river tealeaves sheet 60-70%, breeding tea 40-30%; Or spring tea 20-25%, winter tea 30-35%, all the other are red tongue; Wherein add or do not add one or more of red matrimony vine, black matrimony vine, American Ginseng, FLOS CHRYSANTHEMI ALBA from Haizhou of China, snow chrysanthemum, Fu tea, black tea, Cordyceps sinensis, Cordyceps militaris, butter, Qu Lazhong;

Be extracted as continuously optimum extracting mode through relatively obtaining water outlet; Concrete water extraction parameter is: tea-water proportion 1:8-15 for the first time, add beta-schardinger dextrin-0.01-5% (by amount of water) water extraction temperature 80-100 DEG C, for the second time and for the third time tea-water proportion is reduced into 1:6-12, it is still 80-100 DEG C that beta-schardinger dextrin-0.01-5% (by amount of water) extracts temperature;

Concentrated: in described concentration step: the tea liquid of three extractions is merged, add one or more in cellulase, tannase, papain, 0.01%-8% cellulase, tannase, papain amount ratio that concrete consumption is amalgamation liquid are 0-3 part: 0-3 part: 0-3 part; Carrying out vacuum evaporation (vacuum is 0.5KPa, and temperature is 55-75 DEG C) to proportion is 1.0-1.1g/ml.

Concentrate is placed in 35-55 DEG C of drying box by described drying steps: A, and this is empty dry; B is by dry concentrate spraying EAT 200-150 DEG C, leaving air temp 90-75 DEG C; C is concentrate freeze drying, pre-freeze temperature-40--55 DEG C, DEG C-55 DEG C, sublimation temperature-55;

Described pulverising step: dried extract powder is broken to 80-500 order.

Packaging: powder for subsequent use is sent into specialized package chamber, carry out pulvis packaging according to 0.5g/ bag, 1.0g/ bag, be finished product, warehouse-in is deposited.

Have control some disease and health function owing to hiding tea, more and more, by people are familiar with and accept, data shows according to the relevent statistics, current, only account for 9%, and the consumption figure of black tea is up to more than 90% at the sales volume of U.S.'s green tea.China drinks the people who hides tea custom also at increasing year by year, hides tea and is become upcountry by Tibetan area, moves towards society.

The foregoing is only embodiments of the invention, be not limited to the present invention.The present invention can have various suitable changes and variation.All any amendments of doing within the spirit and principles in the present invention, be equal to replacement, improvement etc., within protection scope of the present invention all should be included in.

Claims (10)

1. hide a preparation method for instant tea, it is characterized in that described method comprises the steps:

By the ripe leaflet river tealeaves sheet of plucking, through rinsing, spreading for cooling, flock together, complete, spreading for cooling, de-ly obstruct, fumigate, knead, be dried, retwist, be dried again, rub again, wet heap, dry, sub-sieve, slitting, sieve again, assorted, picking, check, evaluate, fumigate, suppress, be dried, process is selected materials again afterwards, boiling water extracts continuously in the processing in early stage such as cooling, added, filtration, Vacuum Concentration, be dried, inspection, package and production technique process, make Tibetan instant tea.

2. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

Described in first in spreading for cooling step: the fresh leaf drying is stacked to 3-5 hour, and thickness 20-30cm, makes fresh leaf lose part moisture, distributes blue or green gas, promotes the conversion of its internal substance, promotes tea perfume (or spice).

3. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

Described completing in step: adopt sealed steaming green grass or young crops, steam to upper atmosphere, 100 DEG C-110 DEG C of temperature, after upper rice steamer, 1-4 hour leaf look is advisable by green flavescence, blade deliquescing.

4. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

Described kneading in step: by blade steaming, deliquescing, knead, rubbing blade becomes and be shaped as preferably suitablely, gently rubs 3-5 minute, and the blade that reaches 70-80% is rubbed wrinkle.

5. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

In described wet heap step: dried tealeaves sheet is fumigated to 60-90 second, bunch while hot, bunch turned and flocks together for the first time it after one day, for turning over surroyal; After this 5-7 day, Cha Duishang has hot gas to emerge, and, then turns and flocks together when the pile core temperature 70 C-80 DEG C, for turning over two wooden forks; After this 4-5 day again, there is dew in heap face,, then turns and flocks together when the pile core temperature 70 C-75 DEG C, and be three wooden forks.

6. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

In described assorted step: by the semi-finished product raw material of different local tea varieties, carry out assorted in the tea raw material of the different places of production, Various Seasonal in constant weight ratio; Can be: river tea 60-70%, breeding tea 40-30%; Spring tea 20-25%, winter tea 30-35%, all the other are summer tea.

7. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

In described stifling step: upper rice steamer is stifling, and high-temperature sterilization, makes the deliquescing of tealeaves sheet, is convenient to compacting;

In described pressing step: the tea raw material after stifling is put into mould, carry out compressing with 60-70T hydraulic press;

In described drying steps: compressing tea piece or tea cake are put into drying room, dry at 80 DEG C-40 DEG C of temperature;

In described cooling step: dried tea piece or tea cake are carried out cooling, winter 1-2 hour, summer 3-4 hour, could die sinking after it is completely cooling;

In described added step: with moving back brick machine, shaping tea is exited, and edge-on 2-15 days on shelf, 26 DEG C-28 DEG C of the temperature of being arranged in.

8. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

In described extraction step: add ripe leaflet river tealeaves sheet 60-70% when water extraction is got, breeding tea 40-30%; Or spring tea 20-25%, winter tea 30-35%, all the other are red tongue; Wherein add or do not add one or more of red matrimony vine, black matrimony vine, American Ginseng, FLOS CHRYSANTHEMI ALBA from Haizhou of China, snow chrysanthemum, Fu tea, black tea, Cordyceps sinensis, Cordyceps militaris, butter, Qu Lazhong;

Be extracted as continuously optimum extracting mode through relatively obtaining water outlet; Concrete water extraction parameter is: tea-water proportion 1:8-15 for the first time, add beta-schardinger dextrin-0.01-5% (by amount of water) water extraction temperature 80-100 DEG C, for the second time and for the third time tea-water proportion is reduced into 1:6-12, it is still 80-100 DEG C that beta-schardinger dextrin-0.01-5% (by amount of water) extracts temperature.

9. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

In described concentration step: the tea liquid of three extractions is merged, add one or more in cellulase, tannase, papain, 0.01%-8% cellulase, tannase, papain amount ratio that concrete consumption is amalgamation liquid are 0-3 part: 0-3 part: 0-3 part; Carrying out vacuum evaporation (vacuum is 0.5KPa, and temperature is 55-75 DEG C) to proportion is 1.0-1.1g/ml.

10. a kind of preparation method who hides instant tea as claimed in claim 1, is characterized in that:

Concentrate is placed in 35-55 DEG C of drying box by described drying steps: A, and this is empty dry; B is by dry concentrate spraying EAT 200-150 DEG C, leaving air temp 90-75 DEG C; C is concentrate freeze drying, pre-freeze temperature-40--55 DEG C, DEG C-55 DEG C, sublimation temperature-55;

Described pulverising step: dried extract powder is broken to 80-500 order.