CN104171058A - Preparation process of green tea - Google Patents
Preparation process of green tea Download PDFInfo
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- CN104171058A CN104171058A CN201410366903.1A CN201410366903A CN104171058A CN 104171058 A CN104171058 A CN 104171058A CN 201410366903 A CN201410366903 A CN 201410366903A CN 104171058 A CN104171058 A CN 104171058A
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Abstract
The invention relates to a preparation process of green tea. The preparation process sequentially comprises the processes of material selecting, washing, enzyme deactivation, fixation, secondary rolling, triple drying, and shaping, wherein the secondary drying process is carried out after the secondary rolling is finished and comprises the concrete steps of drying at the temperature of 130-150 DEG C and with the large air volume by using a dryer, and overturning while drying; and the three-time drying processes are all finished under a low-oxygen or oxygen-free condition. After the process is adopted, the shape of the green tea is curled as a whorl, and the green tea is jade green in color and luster, round and compact in particle, capable of being shown like pekoe slightly, pure in fragrance, fresh and strong in taste, clear and bright in decoction color and complete in leaf base.
Description
Technical field
The present invention relates to a kind of processing method of tea beverage, is exactly a kind of Green tea making method.
Background technology
The preparation method of tealeaves of the prior art, comprise successively select materials, complete, the operation such as secondary is kneaded, secondary parch, shaping, but owing to carrying out long machinery under the condition at high temperature and elevated oxygen level, knead and parch in this manufacture craft, the destruction that has caused type, look, taste and the nutrition of tealeaves, when brewed in hot water, the color of tealeaves, fragrance all can be greatly affected, aesthetic in appearancely also be affected, and the bent milli of the two pots machines that well-known tea " Pilochun (a green tea) " is used when shaping can only be produced the green tea of bar shaped.
In addition, the tealeaves after sorting is not through cleaning in the situation that, and the sanitation and hygiene situation of tealeaves is difficult to be guaranteed.General tealeaves is not processed through the enzyme that goes out, and is unfavorable for like this storage of tealeaves, is unfavorable for guaranteeing the quality of tealeaves.
Chinese patent CN 101028022 B < < producing green tea method > > is the method for a kind of green tea moulding and oven dry openly, this technical scheme can be produced all good tealeaves of color, fragrance and outward appearance, but because all operations all carries out under elevated oxygen level environment, the useful chemical composition in green tea is lost serious.
Summary of the invention
The object of the invention is in order to overcome the deficiencies in the prior art, provide a kind of not only attractive in appearance but also do not lost the preparation method of the emerald green spiral shell roasted green tea of nutrition.
Embodiment of the present invention are: a kind of manufacture craft of green tea, comprise successively select materials, wash and the enzyme that goes out, complete, the operation such as secondary is kneaded, oven dry, shaping, it is characterized in that: described oven dry is: drying is for the first time the waste heat operation after utilizing green-keeping machine to complete after kneading for the first time, and temperature is 110 120
0c suitably throws leaf, blowing airing fast after lower machine; Dry be for the second time second knead after, with dryer Wind Volume, dry, temperature is 130 150
0c, turn on baking limit, limit; Dry be for the third time after shaping on dryer, temperature 85 90
0it is dry that C is dried to foot, and the drying course of above-mentioned three times all carries out in anaerobic or low-oxygen environment; By described tealeaves shaping on two pots of bent milli machines, temperature is 75 85
0c, every pot is thrown leaf is 3 kilograms; Described go out enzyme under hypoxemia or oxygen free condition 85 100
0during C, carry out, the time is 0.5 5 minutes; The environment of described hypoxemia or oxygen free condition is by utilizing air displacement, the replacement air after deoxygenation.
Described anaerobic or low-oxygen environment are that oxygen partial pressure is lower than the environment of 100mmHg post.
Described anaerobic or low-oxygen environment are that the method for removing oxygen in air by burning or the method for oxidation reaction obtains, and deoxygenation air need pass through desiccant dryness.
External form of the present invention is curling as spiral shell, and color and luster is emerald green, and particle circle is tight, and slightly in the least, fragrance is pure for whitening, and flavour is fresh dense, and soup look clear and bright, complete at the bottom of leaf.
The specific embodiment
First pluck tealeaves, requiring raw material is middle leaflet tea tree breed, and the time of plucking is: spring tea is in 10-May 10 April, and autumn tea is in 10-September 20 July.Standard of plucking: bud one leaf and a small amount of two leaves and a bud are just opened up, not Bian fish leaf, Lao Ye, purple bud-leaf, rainwater leaf, sick worm leaf.
The tealeaves of above-mentioned harvesting is made through following operation successively:
One, airing
During leaf picking, the morning at twice, collect at twice airing afternoon, 9 thirty of the morning are once, 12 once, and 3 thirty of afternoon, once 6 once, gradation is collected airing in the clean bamboo plaque in shady and cool ventilation place, spread 3 centimetres of thickness, the airing time determines according to weather condition, general 46 hours, overcast and rainy proper extension, when the fresh leaf food value of leaf, feel like jelly, send the delicate fragrance of ripe apple perfume (or spice), moisture content take 70% as appropriateness.
Two, choose and pick and wash
Fresh leaf through airing will be chosen and pick before completing, and in the fresh leaf of inspection Check, whether is mixed with impurity, chooses the Lei Di that deflorates, fish leaf, Lao Ye, purple bud-leaf, sick worm leaf.Tealeaves after sorting is washed with clear water, stand-by.
Three, go out enzyme under hypoxemia or oxygen free condition in 85 100
0c completes, with 85 95
0c is good.According to the amount of tea grass, tender degree and humidity and thermal source situation by condition test, with enzyme complete deactivation definite Best Times that is as the criterion, general 0.5 5 minutes.
Four, complete
Adopt 6S830 type roller fixation machine, when inlet temperature reaches 150
0during C, outlet temperature reaches 120
0during C, start to throw leaf, requirement is " first many after even ", enters cylinder send like roasted sesame quick-fried fragrant sound for well with fresh leaf, notice preventing that burnt leaf, temperature from making every effort to steadily, requirement is killed even, and delicate fragrance appears, hold softness, have slightly volume of 1/3 left and right leaf margin, held tentacle sense, weightlessness is advisable in 30% outer left and right.Leaf outlet has electric fan to dry fast, in order to dispelling the heat and blowing away dried-up, individual blade.After completing, want timely airing.
Five, knead for the first time
With 6CR35 type well-known tea kneading machine, operate.Every 5 kilograms of the tealeaves of input after the airing that completes, first sky with no pressure is rubbed 5 minutes, gently presses 10 minutes, then sky with no pressure rubs 5 minutes, requires tea bar rope to form, the group of solution in time after lower machine.
Six, dry for the first time
Waste heat after utilizing roller fixation machine to complete rolls baking once, 115
0during C, suitably throw leaf, object is the moisture that further scatters and disappears, and is beneficial to knead for the second time, blowing airing fast after lower machine.
Seven, knead for the second time
Throw 9 kilograms of leaf amounts for every, knead 15 minutes time, wherein without 16 skies, rub 5 minutes, gently press 5 minutes, sky with no pressure is rubbed 5 minutes, reaches bar rope tightly thin, little disconnected broken.Knead rear lower machine solution group.
Eight, dry for the second time
Adopt the green spiral shell of 601941 type to deposit and dry 5 machines, temperature 135
0c:, Wind Volume, turn on baking limit, limit, and throwing leaf amount should not be too much, at 2 kilograms.Make its quick dehydration ' in the time of feel spinosity feel, can descend machine airing to ease back, be advisable in moisture content 2094 left and right.
Nine, sieve
Broken end is sieved, is sieved in airing.
Ten, by the bent milli of two pots machine shaping
When cooking bottom temperature rises to 75
0during C, throw 5 kilograms, leaf for every pot, mechanical stir-fry-hand significantly fast shelves swings.Under stir-fry-hand continuously swings, the tealeaves heating that eases back gradually, opens air-heater, and depending on suitable situation, hot blast should heat in advance, and blowing is dispelled the heat.In order to avoid produce vexed ripe taste.Now tealeaves has agglomerating phenomenon, with hand, constantly solves at any time.After about 20 minutes, tealeaves slides freely in pot, changes slightly slow shelves and swings, and after 15 minutes, closes air-heater, stops blowing, and now tealeaves starts aobvious milli, tightens up.Pot temperature drop to 50
0c left and right.For making tealeaves extend the time of tightening up polishing, last about 10 minutes, treat that in pot, tealeaves particle circle is tight, pekoe appears, and after the green profit of color and luster, lower machine is waited to dry.
The present invention utilizes the bent Bo machine shaping technology of two pot, make the specific external form of product formation, this external form is also the feature that emerald green spiral shell roasted green tea is different from other fried green tea products, there is so specific external form simultaneously, also make emerald green spiral shell roasted green tea become and uniquely in low and middle-grade fried green tealeaves can apply vacuum-packed product, be conducive to preservation and the accumulating of tea products.
11, dry for the third time
Upper 601941 type dryers, temperature 87
0it is dry that C is dried to foot.
The drying course of above-mentioned three times all carries out in anaerobic or low-oxygen environment, and described anaerobic or low-oxygen environment are that oxygen partial pressure is lower than the environment of 100mmHg post.Wherein, anaerobic or low-oxygen environment are that the method for removing oxygen in air by burning or the method for oxidation reaction obtains, and deoxygenation air need be dry through silica-gel desiccant.
12, sieve
Manual the sieving after tea spreading-and-cooling of cooking, reaches granular size consistent, both for becoming to sample tea.
Claims (3)
1. the manufacture craft of a green tea, comprise successively select materials, wash and the enzyme that goes out, complete, the operation such as secondary is kneaded, oven dry, shaping, it is characterized in that: described oven dry is: drying is for the first time the waste heat operation after utilizing green-keeping machine to complete after kneading for the first time, and temperature is 110 120
0c suitably throws leaf, blowing airing fast after lower machine; Dry be for the second time second knead after, with dryer Wind Volume, dry, temperature is 130 150
0c, turn on baking limit, limit; Dry be for the third time after shaping on dryer, temperature 85 90
0it is dry that C is dried to foot, and the drying course of above-mentioned three times all carries out in anaerobic or low-oxygen environment; By described tealeaves shaping on two pots of bent milli machines, temperature is 75 85
0c, every pot is thrown leaf is 3 kilograms; Described go out enzyme under hypoxemia or oxygen free condition 85 100
0during C, carry out, the time is 0.5 5 minutes; The environment of described hypoxemia or oxygen free condition is by utilizing air displacement, the replacement air after deoxygenation.
2. a kind of Green tea making method according to claim 1, is characterized in that: described anaerobic or low-oxygen environment are that oxygen partial pressure is lower than the environment of 100mmHg post.
3. a kind of Green tea making method according to claim 1 and 2, is characterized in that: described anaerobic or low-oxygen environment are that the method for removing oxygen in air by the method for burning or oxidation reaction obtains, and deoxygenation air need pass through desiccant dryness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410366903.1A CN104171058A (en) | 2014-07-29 | 2014-07-29 | Preparation process of green tea |
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| CN201410366903.1A CN104171058A (en) | 2014-07-29 | 2014-07-29 | Preparation process of green tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104930818A (en) * | 2015-06-10 | 2015-09-23 | 安徽翔华农林有限公司 | Method for drying gardenia fruits by rough rice |
| CN104930820A (en) * | 2015-06-10 | 2015-09-23 | 安徽翔华农林有限公司 | Method for drying gardenia fruits by sticky rice |
| CN106578159A (en) * | 2016-12-20 | 2017-04-26 | 潜山县彭河幸福茶场 | Fast aging processing method for tea |
| CN106942401A (en) * | 2017-04-12 | 2017-07-14 | 四川蒙顶山味独珍茶业有限公司 | Early spring manna tea and preparation method thereof |
| CN107494783A (en) * | 2017-08-25 | 2017-12-22 | 贵州安顺春来茶业有限公司 | A kind of processing method of scented tea |
| CN107980943A (en) * | 2018-01-18 | 2018-05-04 | 安徽明珍堂养生品有限公司 | A kind of band Green tea making method |
| CN108850221A (en) * | 2018-07-18 | 2018-11-23 | 贵州省开阳南贡河富硒茶业有限公司 | A kind of preparation method of crystal-clear green tea |
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| CN1391820A (en) * | 2002-07-01 | 2003-01-22 | 杨卫东 | Process for producing green tea |
| CN101028022A (en) * | 2006-02-28 | 2007-09-05 | 马淳沂 | Production of green tea |
| CN201585386U (en) * | 2010-01-29 | 2010-09-22 | 杭州电子科技大学 | Green tea oxygen-free processing machine |
| CN103583719A (en) * | 2013-10-12 | 2014-02-19 | 宁国徽煌茶业有限公司 | Preparation method for green tea |
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2014
- 2014-07-29 CN CN201410366903.1A patent/CN104171058A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1391820A (en) * | 2002-07-01 | 2003-01-22 | 杨卫东 | Process for producing green tea |
| CN101028022A (en) * | 2006-02-28 | 2007-09-05 | 马淳沂 | Production of green tea |
| CN101028022B (en) * | 2006-02-28 | 2010-05-26 | 马淳沂 | Production of green tea |
| CN201585386U (en) * | 2010-01-29 | 2010-09-22 | 杭州电子科技大学 | Green tea oxygen-free processing machine |
| CN103583719A (en) * | 2013-10-12 | 2014-02-19 | 宁国徽煌茶业有限公司 | Preparation method for green tea |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104930818A (en) * | 2015-06-10 | 2015-09-23 | 安徽翔华农林有限公司 | Method for drying gardenia fruits by rough rice |
| CN104930820A (en) * | 2015-06-10 | 2015-09-23 | 安徽翔华农林有限公司 | Method for drying gardenia fruits by sticky rice |
| CN104930820B (en) * | 2015-06-10 | 2017-03-01 | 安徽翔华农林有限公司 | A kind of method fruit of Fructus Gardeniae being dried using Oryza glutinosa |
| CN104930818B (en) * | 2015-06-10 | 2017-03-01 | 安徽翔华农林有限公司 | A kind of method of utilization rice drying fruit of Fructus Gardeniae |
| CN106578159A (en) * | 2016-12-20 | 2017-04-26 | 潜山县彭河幸福茶场 | Fast aging processing method for tea |
| CN106942401A (en) * | 2017-04-12 | 2017-07-14 | 四川蒙顶山味独珍茶业有限公司 | Early spring manna tea and preparation method thereof |
| CN106942401B (en) * | 2017-04-12 | 2020-06-19 | 四川蒙顶山味独珍茶业有限公司 | Early spring nectar tea and its preparing method |
| CN107494783A (en) * | 2017-08-25 | 2017-12-22 | 贵州安顺春来茶业有限公司 | A kind of processing method of scented tea |
| CN107980943A (en) * | 2018-01-18 | 2018-05-04 | 安徽明珍堂养生品有限公司 | A kind of band Green tea making method |
| CN108850221A (en) * | 2018-07-18 | 2018-11-23 | 贵州省开阳南贡河富硒茶业有限公司 | A kind of preparation method of crystal-clear green tea |
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Application publication date: 20141203 |