CN104012686B - A kind ofly improve the processing method that oolong tea returns sweet flavour - Google Patents
A kind ofly improve the processing method that oolong tea returns sweet flavour Download PDFInfo
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Abstract
Improve the processing method that oolong tea returns sweet flavour, belong to tea Processing method technical field.It comprises following processing step: fresh leaf shines blue or green process; The blue or green process in stand; Shake blue or green process; Glycosidase process; Fermentation process; Complete process; Vexed heap process; Shaping process; Dry process.The present invention, by the organic linking of traditional handicraft and special process, assembling and perfect, improves for tea producer provides a kind of the processing method that oolong tea returns sweet flavour.
Description
Technical field
The invention belongs to tea Processing method technical field, be specifically related to a kind ofly improve the processing method that oolong tea returns sweet flavour.
Background technology
Tealeaves is a kind of hobby type healthy beverage, along with the continuous lifting with consumption concept that improves constantly of people's living standard, the inherent flavor quality such as tea aroma, flavour has become the key factor that consumer selects tealeaves, and wherein flavour is the key factor determining tealeaves flavor quality." return sweet " is that people drink tea the natural sensory effect that often has and evaluating for the front of excellent tealeaves flavour." return sweet " effect is the specific flavour formed primarily of bitter taste and sweet taste acting in conjunction, fresh and sweet micro-hardship when being a kind of entrance, in oral cavity, aftertaste is longer, and As time goes on sweet taste exceedes bitter taste gradually, finally with a kind of taste that sweet taste terminates, its sensory experience main manifestations is: the feature such as " the micro-hardship of entrance; aftertaste is fresh and sweet ", " enter in bitter taste to be with sweet; bitter taste fades subsequently, sweet taste is gradually long, and sweet pleasant impression comparatively bitter taste is long ".Meanwhile, as a kind of key character in the good flavour of tealeaves, " returning sweet " flavour effect has become the important quality feature of high grade Iron Guanyin, and becomes the important evaluation index of pure tea beverages quality height gradually.But return the chemical fundamentals of sweet flavour but there are no clearly reporting for oolong tea, corresponding process technology is little especially.
Summary of the invention
For prior art present situation and Problems existing, the object of the invention is to design provides a kind of and improves the technical scheme that oolong tea returns the processing method of sweet flavour.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that comprising following processing step:
1) carried out by fresh leaf shining blue or green process, to shining leafiness moisture content 69 ~ 72%, solarization green grass or young crops terminates rear solarization leafiness to be had obviously blue or green fragrant;
2) solarization leafiness step 1) obtained carries out spreading out blue or green process 0.5-3h, even to stand leafiness moisture content;
3) by step 2) the stand leafiness that obtains carries out shaking blue or green process, and shake green grass or young crops totally three times, every minor tick 1-3h, first time 2-10min, second time 10-30min, third time 20-60min, shaking blue or green rotating speed is 30-90rpm/min, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower;
4) leafiness that shakes step 3) obtained carries out glycosidase process, is shaking glycosidase dilution leafiness spraying and dilutes by enzyme weight 1:100, and per kilogram shakes leafiness and sprays 3-6mL, mixing;
5) ferment treatment that step 4) obtains is shaken leafiness and carry out fermentation process 8-16h, until fermentated leaves has obvious flowers and fruits perfume to produce;
6) fermentated leaves step 5) obtained carries out the process that completes, and water-removing leaves moisture control is at 48-52%, and after leafing, water-removing leaves spreading for cooling is to 40-60 DEG C;
7) spreading for cooling leaf step 6) obtained carries out the process of vexed heap, adopts food grade plastic bag to carry out vexed heap process 1-2h, until spreading for cooling leaf hand pinches soft feel to spreading for cooling leaf;
8) vexed heap leaf step 7) obtained carries out shaping process, on vexed heap leaf, the tannase dilution pressed enzyme weight 1:100 and dilute is sprayed before shaping, per kilogram shaping foliar spray spills tannase dilution 3 ~ 7mL, and it is the streak of tight knot or graininess that shaping terminates rear tealeaves;
9) shaping leaf step 8) obtained carries out drying process, and baking temperature is 80 ~ 110 DEG C, and dry leaf moisture content is 4 ~ 6%.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that in described step 1), fresh leaf is the fresh leaf that bud four leaf and/or bud five leaf just open up the oolong tea tea tree breed suitable processed of tenderness.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that in described step 1), fresh leaf carries out shining blue or green process, to shining leafiness moisture content 70 ~ 71%, shining green grass or young crops and terminating rear solarization leafiness and have obviously blue or green fragrant.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that described step 2) in shine leafiness and carry out spreading out blue or green process 1.5-2.5h, even to stand leafiness moisture content.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that spreading out leafiness in described step 3) carries out shaking blue or green process, shake green grass or young crops totally three times, every minor tick 1.5-2.5h, first time 4-8min, second time 15-25min, third time 30-50min, shaking blue or green rotating speed is 50-70rpm/min, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, to it is characterized in that in described step 4) that per kilogram shakes leafiness and spray glycosidase dilution 4-5mL.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that shaking leafiness in described step 5) carries out fermentation process 10-14h.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that in described step 6), water-removing leaves moisture control is at 50-51%, after leafing, water-removing leaves spreading for cooling is to 45-55 DEG C.
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that vexed heap process 1.2-1.8h in described step 7).
Described a kind ofly improve the processing method that oolong tea returns sweet flavour, it is characterized in that in described step 8), per kilogram shaping foliar spray spills tannase dilution 4 ~ 6mL, shaping is treated to kneads process, rolling process or kneadding process.
Compared with prior art, the invention has the advantages that: the oolong tea of the inventive method output, color and luster green emerald is glossy, and the dense alcohol of flavour is tasty and refreshing, time sweet flavour is obvious, and the smell of fruits is very sweet for fragrance flower lastingly, and soup look greenish-yellow is bright.Tea fresh leaves shake blue or green and fermentation let slip in journey adopt spontaneous fermentation and glycosidase process to combine, complete after naturally vexed heap process, in the process of kneading, adopt tannase process etc., promote the abundant conversion of inclusion, be conducive to the hydrolysis of glycoside compounds and ester catechin in tealeaves, reduce the astringent taste of tea product; Be conducive to the formation of simple catechin EGC and EC, that improves tea product returns sweet flavour, be conducive to fragrance, the hydrolysis of flavour precursor substance and the releases of flavor components such as the formation of water soluble carbohydrates and free amino acid and glycoside compounds, the raising of the overall green tea of tea product.The present invention, by the organic linking of traditional handicraft and special process, assembling and perfect, improves for tea producer provides a kind of the processing method that oolong tea returns sweet flavour.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1: a kind ofly improve the processing method that oolong tea returns sweet flavour
(1) fresh leaf is the Iron Guanyin kind tea fresh leaves 50 kilograms based on bud four leaf and bud five leaf;
(2) carried out by fresh leaf shining blue or green process, to shining leafiness moisture content 70%, solarization green grass or young crops terminates rear solarization leafiness to be had obviously blue or green fragrant;
(3) by step 2) the solarization leafiness that obtains carries out spreading out blue or green process 3h, even to stand leafiness moisture content;
(4) stand leafiness step 3) obtained carries out shaking blue or green process, shakes green grass or young crops totally three times, every minor tick 2h, first time 5min, second time 15min, third time 40min, and shaking blue or green rotating speed is 60rpm/min, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower;
(5) leafiness that shakes step 4) obtained carries out glycosidase process, sprays glycosidase dilution (diluting by enzyme weight 1:100) shaking on leafiness, and per kilogram shakes leafiness and sprays 4mL, mixing;
(6) ferment treatment that step 5) obtains is shaken leafiness and carry out fermentation process 16h, until fermentated leaves has obvious flowers and fruits perfume to produce;
(7) fermentated leaves step 6) obtained carries out the process that completes, water-removing leaves moisture content 48%, and after leafing, water-removing leaves spreading for cooling is to 50 DEG C;
(8) spreading for cooling leaf step 7) obtained carries out the process of vexed heap, adopts food grade plastic bag to carry out vexed heap process 2h to spreading for cooling leaf;
(9) vexed heap leaf step 8) obtained carries out kneading process, and on vexed heap leaf, spray tannase dilution (diluting by enzyme weight 1:100) before kneading, per kilogram is kneaded foliar spray and spilt tannase dilution 5mL, and shaping terminates the bar rope that rear tealeaves is tight knot;
(10) shaping leaf step 9) obtained carries out drying process, and baking temperature is 80 DEG C, and be dried to foot dry, sufficient cured leaf moisture content 4%, this tealeaves is into samples tea, and obtains extra-strong tea 11.5 kilograms altogether;
The extra-strong tea of embodiment 1 gained is carried out sensory review with traditional oolong teas technique extra-strong tea compare, the oolong tea flavour alcohol of the method processing as can be seen from Table 1, return obviously sweet, compared with traditional handicraft have obviously return sweet.
Table 1 inventive method compares with traditional handicraft sensory review
| Tealeaves | Soup look | Fragrance | Flavour |
| Embodiment 1 | Greenish-yellow brighter | The smell of fruits is very sweet for flower | Alcohol, return obviously sweet |
| Traditional handicraft | Pale yellow brighter | The fragrance of a flower | Compared with alcohol, slightly return sweet |
Note: 1. as can be seen from sensory review's result, the inventive method is processed oolong tea product and is being returned on sweet flavour and significantly will be better than traditional handicraft.
Embodiment 2: a kind ofly improve the processing method that oolong tea returns sweet flavour
(1) fresh leaf is the gold osmanthus kind tea fresh leaves 52 kilograms based on bud four leaf and bud five leaf;
(2) carried out by fresh leaf shining blue or green process, to shining leafiness moisture content 72%, solarization green grass or young crops terminates rear solarization leafiness to be had obviously blue or green fragrant;
(3) by step 2) the solarization leafiness that obtains carries out spreading out blue or green process 1h, even to stand leafiness moisture content;
(4) stand leafiness step 3) obtained carries out shaking blue or green process, shakes green grass or young crops totally three times, every minor tick 1h, first time 2min, second time 10min, third time 20min, and shaking blue or green rotating speed is 90rpm/min, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower;
(5) leafiness that shakes step 4) obtained carries out glycosidase process, sprays glycosidase dilution (diluting by enzyme weight 1:100) shaking on leafiness, and per kilogram shakes leafiness and sprays 6mL, mixing;
(6) ferment treatment that step 5) obtains is shaken leafiness and carry out fermentation process 12h, until fermentated leaves has obvious flowers and fruits perfume to produce;
(7) fermentated leaves step 6) obtained carries out the process that completes, water-removing leaves moisture content 52%, and after leafing, water-removing leaves spreading for cooling is to 40 DEG C;
(8) spreading for cooling leaf step 7) obtained carries out the process of vexed heap, adopts food grade plastic bag to carry out vexed heap process 1h to spreading for cooling leaf;
(9) vexed heap leaf step 8) obtained carries out rolling process, and on vexed heap leaf, spray tannase dilution (diluting by enzyme weight 1:100) before rolling, per kilogram is kneaded foliar spray and spilt tannase dilution 7mL, and shaping terminates the bar rope that rear tealeaves is tight knot;
(10) shaping leaf step 9) obtained carries out drying process, and baking temperature is 100 DEG C, and be dried to foot dry, sufficient cured leaf moisture content 5%, this tealeaves is into samples tea, and obtains extra-strong tea 12.2 kilograms altogether.
The extra-strong tea of embodiment 2 gained is carried out sensory review with traditional oolong teas technique gold osmanthus tea compare, the oolong tea flavour alcohol of the method processing as can be seen from Table 2, return obviously sweet, compared with traditional handicraft have obviously return sweet.
Table 2 inventive method compares with traditional handicraft sensory review
| Tealeaves | Soup look | Fragrance | Flavour |
| Embodiment 2 | Greenish-yellow bright | Flowers and fruits are fragrant | Alcohol, return obviously sweet |
| Traditional handicraft | Greenish-yellow brighter | The fragrance of a flower is obvious | Compared with alcohol, slightly puckery |
Note: 1. as can be seen from sensory review's result, the inventive method is processed oolong tea product and is being returned on sweet flavour and significantly will be better than traditional handicraft.
Embodiment 3: a kind ofly improve the processing method that oolong tea returns sweet flavour
(1) fresh leaf is this mountain kind tea fresh leaves 60 kilograms based on bud four leaf and bud five leaf;
(2) carried out by fresh leaf shining blue or green process, to shining leafiness moisture content 69%, solarization green grass or young crops terminates rear solarization leafiness to be had obviously blue or green fragrant;
(3) by step 2) the solarization leafiness that obtains carries out spreading out blue or green process 0.5h, even to stand leafiness moisture content;
(4) stand leafiness step 3) obtained carries out shaking blue or green process, shakes green grass or young crops totally three times, every minor tick 3h, first time 10min, second time 30min, third time 60min, and shaking blue or green rotating speed is 30rpm/min, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower;
(5) leafiness that shakes step 4) obtained carries out glycosidase process, sprays glycosidase dilution (diluting by enzyme weight 1:100) shaking on leafiness, and per kilogram shakes leafiness and sprays 3mL, mixing;
(6) ferment treatment that step 5) obtains is shaken leafiness and carry out fermentation process 8h, until fermentated leaves has obvious flowers and fruits perfume to produce;
(7) fermentated leaves step 6) obtained carries out the process that completes, water-removing leaves moisture content 50%, and after leafing, water-removing leaves spreading for cooling is to 60 DEG C;
(8) spreading for cooling leaf step 7) obtained carries out the process of vexed heap, adopts food grade plastic bag to carry out vexed heap process 1.5h to spreading for cooling leaf;
(9) vexed heap leaf step 8) obtained carries out kneading process, and on vexed heap leaf, spray tannase dilution (diluting by enzyme weight 1:100) before kneading, per kilogram is kneaded foliar spray and spilt tannase dilution 3mL, and shaping terminates the bar rope that rear tealeaves is tight knot;
(10) shaping leaf step 9) obtained carries out drying process, and baking temperature is 110 DEG C, and be dried to foot dry, sufficient cured leaf moisture content 6%, this tealeaves is into samples tea, and obtains extra-strong tea 14 kilograms altogether.
The extra-strong tea of embodiment 3 gained is carried out sensory review with this camellia of traditional oolong teas technique compare, the oolong tea flavour alcohol of the method processing as can be seen from Table 3, return obviously sweet, compared with traditional handicraft have obviously return sweet.
Table 3 inventive method compares with traditional handicraft sensory review
| Tealeaves | Soup look | Fragrance | Flavour |
| Embodiment 3 | Light yellow green becomes clear | Flowers and fruits are obviously fragrant | Alcohol, return obviously sweet |
| Traditional handicraft | Light green Huang is brighter | There is the fragrance of a flower | Compared with alcohol, slightly return sweet |
Note: 1. as can be seen from sensory review's result, the inventive method is processed oolong tea product and is being returned on sweet flavour and significantly will be better than traditional handicraft.
Claims (10)
1. improve the processing method that oolong tea returns sweet flavour, it is characterized in that comprising following processing step:
1) carried out by fresh leaf shining blue or green process, to shining leafiness moisture content 69 ~ 72%, solarization green grass or young crops terminates rear solarization leafiness to be had obviously blue or green fragrant;
2) solarization leafiness step 1) obtained carries out spreading out blue or green process 0.5-3h, even to stand leafiness moisture content;
3) by step 2) the stand leafiness that obtains carries out shaking blue or green process, and shake green grass or young crops totally three times, every minor tick 1-3h, first time 2-10min, second time 10-30min, third time 20-60min, shaking blue or green rotating speed is 30-90rpm, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower;
4) leafiness that shakes step 3) obtained carries out glycosidase process, is shaking glycosidase dilution leafiness spraying and dilutes by enzyme weight 1:100, and per kilogram shakes leafiness and sprays 3-6mL, mixing;
5) ferment treatment that step 4) obtains is shaken leafiness and carry out fermentation process 8-16h, until fermentated leaves has obvious flowers and fruits perfume to produce;
6) fermentated leaves step 5) obtained carries out the process that completes, and water-removing leaves moisture control is at 48-52%, and after leafing, water-removing leaves spreading for cooling is to 40-60 DEG C;
7) spreading for cooling leaf step 6) obtained carries out the process of vexed heap, adopts food grade plastic bag to carry out vexed heap process 1-2h, until spreading for cooling leaf hand pinches soft feel to spreading for cooling leaf;
8) vexed heap leaf step 7) obtained carries out shaping process, on vexed heap leaf, the tannase dilution pressed enzyme weight 1:100 and dilute is sprayed before shaping, per kilogram shaping foliar spray spills tannase dilution 3 ~ 7mL, and it is the streak of tight knot or graininess that shaping terminates rear tealeaves;
9) shaping leaf step 8) obtained carries out drying process, and baking temperature is 80 ~ 110 DEG C, and dry leaf moisture content is 4 ~ 6%.
2. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that in described step 1), fresh leaf is the fresh leaf that bud four leaf and/or bud five leaf just open up the oolong tea tea tree breed suitable processed of tenderness.
3. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that in described step 1), fresh leaf carries out shining blue or green process, to shining leafiness moisture content 70 ~ 71%, shining green grass or young crops and terminating rear solarization leafiness and have obviously blue or green fragrant.
4. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that described step 2) in shine leafiness and carry out spreading out blue or green process 1.5-2.5h, even to stand leafiness moisture content.
5. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that spreading out leafiness in described step 3) carries out shaking blue or green process, shake green grass or young crops totally three times, every minor tick 1.5-2.5h, first time 4-8min, second time 15-25min, third time 30-50min, shaking blue or green rotating speed is 50-70rpm, shakes to shake leafiness after green grass or young crops is terminated and have the obvious fragrance of a flower.
6. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, to it is characterized in that in described step 4) that per kilogram shakes leafiness and spray glycosidase dilution 4-5mL.
7. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that shaking leafiness in described step 5) carries out fermentation process 10-14h.
8. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that in described step 6), water-removing leaves moisture control is at 50-51%, after leafing, water-removing leaves spreading for cooling is to 45-55 DEG C.
9. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that vexed heap process 1.2-1.8h in described step 7).
10. a kind ofly improve the processing method that oolong tea returns sweet flavour as claimed in claim 1, it is characterized in that in described step 8), per kilogram shaping foliar spray spills tannase dilution 4 ~ 6mL, shaping is treated to kneads process, rolling process or kneadding process.
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| CN104605039B (en) * | 2015-02-02 | 2017-10-10 | 厦门清雅源科技股份有限公司 | A kind of oolong tea and its processing technology |
| CN105010667B (en) * | 2015-07-05 | 2018-07-10 | 阿勒泰戈宝茶股份有限公司 | Sleeping dogbane tea and preparation method thereof |
| CN105707301A (en) * | 2016-02-23 | 2016-06-29 | 寿宁县张天福生态茶场 | Gaoshan Taiwan oolong and processing preparation method thereof |
| CN106359674A (en) * | 2016-09-12 | 2017-02-01 | 福建省农业科学院茶叶研究所 | Preparation method of pressure-relieving health-care green tea with flower scent |
| CN106819245A (en) * | 2016-12-05 | 2017-06-13 | 福建农林大学 | A kind of instant oolong tea powder and its processing method rich in theaflavin |
| CN106665914A (en) * | 2016-12-27 | 2017-05-17 | 合肥观云阁商贸有限公司 | Processing method for improving sweet flavor of oolong |
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