CN104397216A - Processing technology of green tea - Google Patents
Processing technology of green tea Download PDFInfo
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- CN104397216A CN104397216A CN201410617931.6A CN201410617931A CN104397216A CN 104397216 A CN104397216 A CN 104397216A CN 201410617931 A CN201410617931 A CN 201410617931A CN 104397216 A CN104397216 A CN 104397216A
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Abstract
The present invention discloses a processing technology of green tea. The processing technology comprises the following steps: tea leave collection, tedding of fresh leaves, enzyme deactivation, shaping, drying, sterilization, fragrance extraction, screening, packaging and storage, and other steps. The processing technology is characterized in that: the step of enzyme deactivation includes a steam enzyme-deactivation and a roller enzyme-deactivation, after the steam enzyme-deactivation and the roller enzyme-deactivation are finished, rapid cooling is carried out by a rapid cooling technology;'phenol ammonia ratio'of the tea contents is reduced; the proportion of tea polyphenol which exhibits astringent taste is declined; the proportion of free form amino acid compound which can reflects fresh and refreshing characteristics is increased; the volatilization of volatile tea aromatic substances such as cis-3-hexen-1-ol, benzyl alcohol and others is reduced; three factors of color, smell and taste of the finished tea can be improved to achieve a higher level.
Description
Technical field
The invention belongs to Tea Processing technical field, particularly relate to a kind of Green tea processing technology.
Background technology
Tealeaves, as a kind of beverage, from the Tang Dynasty, spreads to each minority area of NORTHWEST CHINA, becomes the necessity of local people's life, " one then stagnant without tea, and three then sick without tea ".China is the original producton location of tea tree.But China to the contribution of the mankind, is mainly to have found this Plants of tea the earliest, make use of this Plants of tea at first on Tea Industry, and its development is formed as a kind of magnificent unique tea culture of China and east and even All Around The World.As set out in our history books, before the unknown is drunk tea, " ancients then drink water in the summer, and the winter then drinks soup ", perseverance is quenched one's thirst with lukewarm water unboiled water.Be that drink then changes the bad habit that people drink unboiled water with tea, improve the general level of the health of the people significantly.As for tea at an American-European band, be considered to " being undoubtedly the best present that west is vouchsafed in east ", " if Europe is imported into without tea and coffee; drinking must be more immoderate ", " tea is unable to estimate to the benefit of the mankind ", " I be sure of that tea is one of savior of the mankind ", " being great consolation product " etc.Drink tea and the production and trade of tea in countries in the world, except Korea, Japan and the Central Asia, before and after the Dai Shi Tang Dynasty of West Asia one just from Chinese introducer, after mostly other were for 16th century, have particularly just imported into since nearly 200 years and grow up.
Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more without the tea made that ferments.These natural nutrition compositions in green tea, have special-effect, less than other teas to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.Green tea is with suitable And Development of Tea Shoot for raw material, through completing, kneading, the tealeaves made of the typical process process such as dry.Be homophony with green at the bottom of its dry dark brown pool and the millet paste after brewing, leaf, therefore named green tea.Green tea be the fresh leaf that will pluck first through green removing in high temperature, killed various oxidizing ferment, maintained tealeaves green, then through kneading, dry and make, clear soup greenery are common features of green tea quality.Green tea is unleavened, and Chinese output is maximum, drinks the most a kind of tea.Its feature is that the clear leaf of soup is green, nutritious, can prevent disease.
The processing technology of conventional green tea comprises: dark brownish green collection-stand is blue or green, classification-roller fixation-moulding-drying-cylinder Titian-screening-packaging warehouse-in eight step, completing, moulding and dry three steps are all carry out in hot conditions, and high temperature easily changes the Tea Polyphenols in tealeaves for a long time, the component content of the solubility inclusions such as free amino acid, how to reduce Tea Polyphenols, the loss of the solubility inclusions such as free amino acid, in the prior art, as the patent No. be a kind of green tea of patent of invention of CN101427714A processing method description describe have the cool time after completing more short better, be no more than 15 minutes, first baking, the cooling of moulding and dry three steps is all that airing naturally cools in room temperature environment, it is the processing technology of a kind of green tea of patent of invention of CN103652005A as the patent No., completing, step is described to: " first time complete dark brownish green by conveyer belt in spreading for cooling air conditioning chamber, rapidly by leaf temperature drop to 30 DEG C-35 DEG C, deliver to again in caldron type water-removing machine and carry out second time and complete, the temperature that completes controls at 220 DEG C-230 DEG C, be 1-2 minute by the time, then by dark brownish green after completing for the second time by conveyer belt in spreading for cooling air conditioning chamber, fast cooling to 25 DEG C-30 DEG C ", as being cool time after the completing of the description in patent of invention CN101427714A " cool time is more short better, be no more than 15 minutes ", being cooled in patent of invention CN103652005A and patent of invention CN102488035A " in spreading for cooling air conditioning chamber, fast cooling to 25 DEG C-30 DEG C ".There is following technological deficiency in above technology: the overlong time that (1) cools, the loss reducing the solubility such as Tea Polyphenols, free amino acid inclusion can be increased, (2) temperature that rolls off the production line after cooling is too high, also can increase the loss reducing the solubility such as Tea Polyphenols, free amino acid inclusion.
Summary of the invention
For above technical problem, the invention provides a kind of processing technology of green tea, by the total quality adopting fast refrigeration technique to improve tealeaves.
The present invention is realized by following technology technical scheme.
The invention provides a kind of processing technology of green tea, comprise dark brownish green collection, stand green grass or young crops, complete, do type, drying, the steps such as sterilization body note, screening and packaging warehouse-in, it is characterized in that: described in the step that completes be divided into steam beating and roller fixation, after steam beating step has operated, adopt fast refrigeration technique to carry out speed cold, described fast refrigeration technique is divided into two benches:
First stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, and the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s;
Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
Further, after roller fixation step completes, also speed is carried out with fast refrigeration technique cold.
Further, after the type step of doing completes, also speed is carried out with fast refrigeration technique cold.
Further, complete at drying steps that also to carry out speed with fast refrigeration technique cold.
Further, described fast refrigeration technique is divided into two benches:
First stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30s, the temperature on tealeaves surface is reduced to rapidly 42 DEG C from 80-100 DEG C, and the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 1 DEG C/s;
Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 30s, is down to rapidly 10 DEG C by tealeaves surface and internal temperature
Principle of the present invention is: under each high temperature link of tealeaves after process, if adopt routine techniques to lower the temperature, the Free amino acid compounds proportional amount of the fresh refreshing feature of the embodiment in its tealeaves is not high, " phenol ammonia than " in the inclusion of its tealeaves (and ratio of Tea Polyphenols and amino acid) number is higher, the qualitative characteristics of the short mouthfeel bitterness of tealeaves " taste " performance, high temperature can make cis-3-enol in tealeaves for a long time simultaneously, the volatilization of the volatile tea aroma such as phenmethylol material is too much, found by research, steam beating, tealeaves after roller fixation and drying three step process adopts fast refrigeration technique to carry out cooling process, " the phenol ammonia ratio " in tealeaves inclusion can be reduced, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce cis-3-enol in tealeaves simultaneously, the volatilization of the volatile tea aroma material such as phenmethylol, improve the overall quality of tealeaves.
Compared with prior art, beneficial effect of the present invention is:
1, the step that will complete is divided into steam beating and roller fixation, the mode that steam beating is conducted heat by high-temperature steam completes, the tradition mode of completing can be avoided to make dark brownish green uneven drawback of being heated, thus avoid the appearance of burnt leaf, red autumnal leaves, and make that tealeaves is dark green, the feature of clear soup greenery, simultaneously after steam beating, adding roller fixation step, the shortcoming of steam beating fragrance deficiency can made up, finally can enable the color of finished product, shape four factors are reaching higher level.
2, fast refrigeration technique is carried out to each high temperature link, reduce " the phenol ammonia ratio " in tealeaves inclusion, the Tea Polyphenols ratio of performance astringent taste is declined, improve the Free amino acid compounds proportional amount embodying fresh refreshing feature, reduce the volatilization of the volatile tea aroma material such as enol, phenmethylol of cis-3-in tealeaves simultaneously, can improve finished product color three factors can reach higher level.
Detailed description of the invention
Below in conjunction with specific embodiment, concrete technical scheme of the present invention is described in detail.
Embodiment one
The present embodiment provides a kind of processing technology of green tea, comprises step:
(1) dark brownish green collection, selects the raw material of tealeaves as the present embodiment Tea Processing of bud one leaf of spring and summer, and cleans with clear water, take out agricultural chemicals, miscellaneous material etc. residual in tealeaves;
(2) stand is blue or green, and the tealeaves that step (1) cleans up is placed on indoor airing heat radiation and disappears to blue or green gas and take off, delicate fragrance appears, and the food value of leaf is wilted, and airing indoor temperature keeps 15-22 DEG C, and airing leaf-spreading thickness is 5-10cm;
(3) steam beating, obtains tealeaves by step (2) and puts into steamer-like equipment, and the thickness that spreads of every layer is no more than 3cm, then passes into steam in steamer-like device bottom, and the steam beating time is 6-10min;
(4) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (3) steam beating, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(5) roller fixation, the tealeaves after step (4) being processed carries out roller fixation, and the temperature that completes controls to be between 100 ~ 220 DEG C, fixation time 5 minutes ± 20 seconds;
(6) make type, the tealeaves that step (6) processes is flattened, and maintains the temperature at 80-100 DEG C.
(7) dry, be dried to 5-6 in dryer and become dry, bake out temperature 120-130 DEG C, oven dry can impel tealeaves to begin to take shape strip, when the dryness fraction of tealeaves reach 5-6 become dry time, tealeaves is carried out spreading for cooling, until enter next process again when tealeaves is cooled to room temperature, the moisture of tealeaves inherence can be made to tealeaves surface penetration by spreading for cooling, tealeaves becomes soft, is convenient to reason bar, shaping.
(8) sterilization body note, by forming, tealeaves after removal of impurities is delivered to dry in fragrance extracting machine and is carried out Titian, Titian temperature is 120-130 DEG C, time is 8-10min, the leaf alcohol in tealeaves can be impelled by high temperature Titian, geraniol, benzoic acid, methyl salicylate, the aromatic substance volatilizations such as benzene helicene ketone transform, form the distinctive orchid of millifarad tealeaves fragrant, the moisture control of the tealeaves after Titian is ≤5.5%, actually add man-hour, can by forming, tealeaves after removal of impurities is at room temperature placed after 5-7 days and is carried out Titian again, specifically after tea smell is stable, tealeaves fragrance obtained is like this more strong tempting.
(9) sieve, screened by broken leaf, guarantor measures the mutually complete tealeaves of product.
(10) packaging warehouse-in, carries out polybag to tealeaves and packs, warehouse-in of then casing.
Embodiment two
The present embodiment provides a kind of processing technology of green tea, comprises step:
(1) dark brownish green collection, selects the raw material of tealeaves as the present embodiment Tea Processing of bud one leaf of spring and summer, and cleans with clear water, take out agricultural chemicals, miscellaneous material etc. residual in tealeaves;
(2) stand is blue or green, and the tealeaves that step (1) cleans up is placed on indoor airing heat radiation and disappears to blue or green gas and take off, delicate fragrance appears, and the food value of leaf is wilted, and airing indoor temperature keeps 15-22 DEG C, and airing leaf-spreading thickness is 5-10cm;
(3) steam beating, obtains tealeaves by step (2) and puts into steamer-like equipment, and the thickness that spreads of every layer is no more than 3cm, then passes into steam in steamer-like device bottom, and the steam beating time is 6-10min;
(4) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (3) steam beating, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(5) roller fixation, the tealeaves after step (4) being processed carries out roller fixation, and the temperature that completes controls to be between 100 ~ 220 DEG C, fixation time 5 minutes ± 20 seconds;
(6) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (5) roller fixation, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(7) make type, the tealeaves that step (6) processes is flattened, and maintains the temperature at 80-100 DEG C.
(8) dry, be dried to 5-6 in dryer and become dry, bake out temperature 120-130 DEG C, oven dry can impel tealeaves to begin to take shape strip, when the dryness fraction of tealeaves reach 5-6 become dry time, tealeaves is carried out spreading for cooling, until enter next process again when tealeaves is cooled to room temperature, the moisture of tealeaves inherence can be made to tealeaves surface penetration by spreading for cooling, tealeaves becomes soft, is convenient to reason bar, shaping.
(9) sterilization body note, by forming, tealeaves after removal of impurities is delivered to dry in fragrance extracting machine and is carried out Titian, Titian temperature is 120-130 DEG C, time is 8-10min, the leaf alcohol in tealeaves can be impelled by high temperature Titian, geraniol, benzoic acid, methyl salicylate, the aromatic substance volatilizations such as benzene helicene ketone transform, form the distinctive orchid of millifarad tealeaves fragrant, the moisture control of the tealeaves after Titian is ≤5.5%, actually add man-hour, can by forming, tealeaves after removal of impurities is at room temperature placed after 5-7 days and is carried out Titian again, specifically after tea smell is stable, tealeaves fragrance obtained is like this more strong tempting.
(10) sieve, screened by broken leaf, guarantor measures the mutually complete tealeaves of product.
(11) packaging warehouse-in, carries out polybag to tealeaves and packs, warehouse-in of then casing.
Embodiment three
The present embodiment provides a kind of processing technology of green tea, comprises step:
(1) dark brownish green collection, selects the raw material of tealeaves as the present embodiment Tea Processing of bud one leaf of spring and summer, and cleans with clear water, take out agricultural chemicals, miscellaneous material etc. residual in tealeaves;
(2) stand is blue or green, and the tealeaves that step (1) cleans up is placed on indoor airing heat radiation and disappears to blue or green gas and take off, delicate fragrance appears, and the food value of leaf is wilted, and airing indoor temperature keeps 15-22 DEG C, and airing leaf-spreading thickness is 5-10cm;
(3) steam beating, obtains tealeaves by step (2) and puts into steamer-like equipment, and the thickness that spreads of every layer is no more than 3cm, then passes into steam in steamer-like device bottom, and the steam beating time is 6-10min;
(4) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (3) steam beating, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(5) roller fixation, the tealeaves after step (4) being processed carries out roller fixation, and the temperature that completes controls to be between 100 ~ 220 DEG C, fixation time 5 minutes ± 20 seconds;
(6) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (5) roller fixation, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(7) make type, the tealeaves that step (6) processes is flattened, and maintains the temperature at 80-100 DEG C.
(8) adopt fast refrigeration technique to step (7) do after type tealeaves carry out rapid cooling work, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(9) dry, be dried to 5-6 in dryer and become dry, bake out temperature 120-130 DEG C, oven dry can impel tealeaves to begin to take shape strip, when the dryness fraction of tealeaves reach 5-6 become dry time, tealeaves is carried out spreading for cooling, until enter next process again when tealeaves is cooled to room temperature, the moisture of tealeaves inherence can be made to tealeaves surface penetration by spreading for cooling, tealeaves becomes soft, is convenient to reason bar, shaping.
(10) sterilization body note, by forming, tealeaves after removal of impurities is delivered to dry in fragrance extracting machine and is carried out Titian, Titian temperature is 120-130 DEG C, time is 8-10min, the leaf alcohol in tealeaves can be impelled by high temperature Titian, geraniol, benzoic acid, methyl salicylate, the aromatic substance volatilizations such as benzene helicene ketone transform, form the distinctive orchid of millifarad tealeaves fragrant, the moisture control of the tealeaves after Titian is ≤5.5%, actually add man-hour, can by forming, tealeaves after removal of impurities is at room temperature placed after 5-7 days and is carried out Titian again, specifically after tea smell is stable, tealeaves fragrance obtained is like this more strong tempting.
(11) sieve, screened by broken leaf, guarantor measures the mutually complete tealeaves of product.
(12) packaging warehouse-in, carries out polybag to tealeaves and packs, warehouse-in of then casing.
Embodiment three
The present embodiment provides a kind of processing technology of green tea, comprises step:
(1) dark brownish green collection, selects the raw material of tealeaves as the present embodiment Tea Processing of bud one leaf of spring and summer, and cleans with clear water, take out agricultural chemicals, miscellaneous material etc. residual in tealeaves;
(2) stand is blue or green, and the tealeaves that step (1) cleans up is placed on indoor airing heat radiation and disappears to blue or green gas and take off, delicate fragrance appears, and the food value of leaf is wilted, and airing indoor temperature keeps 15-22 DEG C, and airing leaf-spreading thickness is 5-10cm;
(3) steam beating, obtains tealeaves by step (2) and puts into steamer-like equipment, and the thickness that spreads of every layer is no more than 3cm, then passes into steam in steamer-like device bottom, and the steam beating time is 6-10min;
(4) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (3) steam beating, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(5) roller fixation, the tealeaves after step (4) being processed carries out roller fixation, and the temperature that completes controls to be between 100 ~ 220 DEG C, fixation time 5 minutes ± 20 seconds;
(6) fast refrigeration technique is adopted to carry out rapid cooling work to the tealeaves after step (5) roller fixation, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(7) make type, the tealeaves that step (6) processes is flattened, and maintains the temperature at 80-100 DEG C.
(8) adopt fast refrigeration technique to step (7) do after type tealeaves carry out rapid cooling work, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(9) dry, be dried to 5-6 in dryer and become dry, bake out temperature 120-130 DEG C, oven dry can impel tealeaves to begin to take shape strip, when the dryness fraction of tealeaves reach 5-6 become dry time, tealeaves is carried out spreading for cooling, until enter next process again when tealeaves is cooled to room temperature, the moisture of tealeaves inherence can be made to tealeaves surface penetration by spreading for cooling, tealeaves becomes soft, is convenient to reason bar, shaping.
(10) tealeaves adopting fast refrigeration technique dried to step (9) carries out rapid cooling work, this fast refrigeration technique is divided into two stages: the first stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s; Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
(11) sterilization body note, by forming, tealeaves after removal of impurities is delivered to dry in fragrance extracting machine and is carried out Titian, Titian temperature is 120-130 DEG C, time is 8-10min, the leaf alcohol in tealeaves can be impelled by high temperature Titian, geraniol, benzoic acid, methyl salicylate, the aromatic substance volatilizations such as benzene helicene ketone transform, form the distinctive orchid of millifarad tealeaves fragrant, the moisture control of the tealeaves after Titian is ≤5.5%, actually add man-hour, can by forming, tealeaves after removal of impurities is at room temperature placed after 5-7 days and is carried out Titian again, specifically after tea smell is stable, tealeaves fragrance obtained is like this more strong tempting.
(12) sieve, screened by broken leaf, guarantor measures the mutually complete tealeaves of product.
(13) packaging warehouse-in, carries out polybag to tealeaves and packs, warehouse-in of then casing.
Claims (5)
1. the processing technology of a green tea, comprise dark brownish green collection, stand green grass or young crops, complete, do type, drying, the steps such as sterilization body note, screening and packaging warehouse-in, it is characterized in that: described in the step that completes be divided into steam beating and roller fixation, after steam beating step has operated, adopt fast refrigeration technique to carry out speed cold, described fast refrigeration technique is divided into two benches:
First stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30-60s, the temperature on tealeaves surface is reduced to 40-45 DEG C rapidly from 80-100 DEG C, and the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 0.5-1 DEG C/s;
Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 1-50s, is down to 5-15 DEG C rapidly by tealeaves surface and internal temperature.
2. the processing technology of green tea as claimed in claim 1, is characterized in that: after roller fixation step completes, also carry out speed with fast refrigeration technique cold.
3. the processing technology of green tea as claimed in claim 1, is characterized in that: after the type step of doing completes, also carry out speed with fast refrigeration technique cold.
4. the processing technology of green tea as claimed in claim 1, is characterized in that: complete at drying steps that also to carry out speed with fast refrigeration technique cold.
5. the processing technology of green tea as claimed in claim 1, is characterized in that: described fast refrigeration technique is divided into two benches:
First stage, from the tealeaves after high temperature being used to the fan for cooling that can carry out temperature adjustment, tealeaves surface and residing environment are lowered the temperature, and to blowing away the moisture content on tealeaves surface, whole process lasts 30s, the temperature on tealeaves surface is reduced to rapidly 42 DEG C from 80-100 DEG C, and the temperature of cold wind drops to 30 DEG C from 60 DEG C, and rate of temperature fall is 1 DEG C/s;
Second stage, the tealeaves processed the first stage is sent in fast cooling device and is cooled rapidly, and reduce tealeaves surface and internal temperature, whole process lasts 30s, is down to rapidly 10 DEG C by tealeaves surface and internal temperature.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941718A (en) * | 2016-07-15 | 2016-09-21 | 贵州普定印象朵贝农业开发有限公司 | Taxus chinensis green tea |
| CN106172993A (en) * | 2016-08-22 | 2016-12-07 | 操长安 | A kind of health care green tea and processing technique thereof |
| CN106260121A (en) * | 2015-05-12 | 2017-01-04 | 贵州怡壶春生态茶业有限公司 | A kind of Green tea processing technology |
| CN106306130A (en) * | 2016-08-22 | 2017-01-11 | 操长安 | Green tea processing technology |
-
2014
- 2014-11-05 CN CN201410617931.6A patent/CN104397216A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 钟成义 等: "茶叶速冷处理对品质影响机理及相关设备的开发", 《农业开发与装备》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260121A (en) * | 2015-05-12 | 2017-01-04 | 贵州怡壶春生态茶业有限公司 | A kind of Green tea processing technology |
| CN105941718A (en) * | 2016-07-15 | 2016-09-21 | 贵州普定印象朵贝农业开发有限公司 | Taxus chinensis green tea |
| CN106172993A (en) * | 2016-08-22 | 2016-12-07 | 操长安 | A kind of health care green tea and processing technique thereof |
| CN106306130A (en) * | 2016-08-22 | 2017-01-11 | 操长安 | Green tea processing technology |
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