CN104938659B

CN104938659B - A kind of tea processing technique

Info

Publication number: CN104938659B
Application number: CN201510272807.5A
Authority: CN
Inventors: 刘滨
Original assignee: GUIZHOU PROVINCE MEITAN COUNTY QIANMING TEA INDUSTRY Co Ltd
Current assignee: Guizhou Province Meitan County Qianming Tea Industry Co., Ltd.
Priority date: 2015-05-25
Filing date: 2015-05-25
Publication date: 2018-01-12
Anticipated expiration: 2035-05-25
Also published as: CN104938659A

Abstract

Tea processing field of the present invention, a kind of more particularly to tea processing technique, including steps such as sieve tea, stand tea, fermentation, bubble pot, tea fryings, by the way that the tealeaves newly adopted is carried out into filtering screening, obtain the uniform tealeaves of size dimension, the tealeaves screened progress airing is carried out its moisture content again tentatively to air-dry and be placed into new fresh bamboo tube progress aerobic fermentation, because fresh bamboo possesses the distinctive bamboo fragrance of bamboo, so the tealeaves that fermentation comes out can be made with bamboo fragrance so as to strengthen the mouthfeel that tealeaves brews out as the thick bamboo tube of fermented tea.In this programme also by concentration for 60% 68% salt solution iron pan is carried out it is brewed, sodium chloride in salt solution is immersed in iron pan, during reality stir-fries to tealeaves, bitter principle such as bitter taste amino acid, the ferro element of tealeaves alkali composition and iron pan and Salt water chlorination sodium in tealeaves are fully reacted, so as to which the bitter taste in tealeaves be decomposed, the bitter taste reduced in tealeaves ensures its mouthfeel.

Description

A kind of tea processing technique

Technical field

Tea processing field of the present invention, more particularly to a kind of tea processing technique.

Background technology

Tealeaves is a kind of traditional beverage raw material, has vast mass foundation.Tealeaves is with the fresh tea tree of raw harvesting Tender shoots be raw material, by being process.Tealeaves is one of famous three big beverage of the world, is referred to as " the emperor of east beverage Supreme Being ".Through analysis, in tealeaves containing caffeine, tannin, Tea Polyphenols, protein, carbohydrate, free amino acid, chlorophyll, Carrotene, aromatic oil, enzyme, provitamin A, vitamin B, vitamin C, vitamin E, citrin and inorganic salts, micro member 400 Multiple components such as element.So tealeaves effect is extensive, if refresh oneself, spirit of waking up, solves polydipsia, diuresis, digestion gathered food, removing toxic substances. Violate in wind-heat, dizzy blurred vision；Hot summer weather polydipsia, or insobriety；Dormancy has been slept, the tired body of god is tired more；Oliguria with red urine, or water Swollen oliguria；Greasy dyspepsia, indigestion；Damp-heat diarrhea, dysentery.

But can contain strong bitter taste in tealeaves and influence mouthfeel, find according to the study, the bitter substance of tealeaves is main Have：Caffeine, theobromine, theophylline, anthocyan, tea saponin, bitter taste amino acid and part flavanol compound.So reduce It is one of the problem of current tea business are in the urgent need to address that bitter taste in tealeaves, which improves millet paste mouthfeel,.

The content of the invention

It is an object of the invention to provide a kind of tea processing technique, to solve to influence mouth containing bitter taste in existing millet paste The problem of sense.

In order to solve the above-mentioned technical problem, the present invention provides a kind of tea processing technique, comprises the following steps：

1) tea is sieved, the tealeaves newly adopted is subjected to filtering screening with sieve, obtains the uniform tealeaves of size dimension；

2) tea is spread out, the tealeaves described in step 1) is placed in into ventilation carries out airing, and the airing time is 3-6 angel's tealeaves dehydrations Degree is in 35%-40%；

3) ferment, the tealeaves described in step 2) is put into new fresh bamboo tube, and aerobic fermentation, fermentation time are carried out to tealeaves For 2-3 days；

4) pot is steeped, configuration concentration is 60%-68% salt solution, and the salt solution is poured into iron pan and heated, during heating Between 60min-90min, stop heating and pour out salt solution after steeping pot 12h-16h；

5) tea frying, the tealeaves described in step 3) is put into the progress small fire iron pan described in step 4) Nei and fried slowly, is stir-fried the time Make tealeaves dehydration degree in 85%-93% for 4min-6min.

The tealeaves newly adopted first is subjected to filtering screening in this programme, obtains the uniform tealeaves of size dimension, then will filter out The tealeaves come carries out airing and carries out its moisture content tentatively to air-dry and be placed into new fresh bamboo tube progress aerobic fermentation, due to fresh Bamboo possesses the distinctive bamboo fragrance of bamboo, so as the thick bamboo tube of fermented tea the tealeaves that fermentation comes out can be made fragrant with bamboo Taste is so as to strengthening the mouthfeel that tealeaves brews out.Also iron pan is steeped by the salt solution that concentration is 60%-68% in this programme System, the sodium chloride in salt solution is immersed in iron pan, during reality stir-fries to tealeaves, the bitter principle in tealeaves As bitter taste amino acid, the ferro element of tealeaves alkali composition and iron pan and Salt water chlorination sodium are fully reacted, so as to by tealeaves Bitter taste is decomposed, and the bitter taste reduced in tealeaves ensures its mouthfeel.

Further, in order to ensure that tealeaves fully ferments in fermentation time, so the fermentation temperature of the step 3) is protected Hold at 23 DEG C -30 DEG C.

Further, due to the difference of many factors such as the environment temperature in summer and winter, air humidity, atmospheric pressure, The ferment effect of tealeaves can be influenceed, so in order to meet ferment effect of the tealeaves in Various Seasonal, the fermentation time of summer is set For 2.5 days, the fermentation time in winter was set to 3 days.

Further, the thick bamboo tube is to be formed using fresh bamboo by its ring segmentation sawing, because fresh bamboo possesses bamboo The distinctive bamboo fragrance of son, so the tealeaves that can come out fermentation as the thick bamboo tube of fermented tea carries bamboo fragrance.

Further, because tealeaves needs airing 3-6 days, if tealeaves stack it is too thick, can make part tealeaves draw badly and Problem of rotting is caused, so in step 2), when carrying out airing to tealeaves, its thickness is 3cm-5cm.

Further, in order that tealeaves ensures the Uniform Ventilation of tealeaves in airing, so in step 2), every 3h-4h Tealeaves need to turn over drying in the air.

Embodiment

Embodiment 1

Tea processing technique in the present embodiment, comprises the following steps：

2) tea is spread out, the tealeaves described in step 1) is placed in into ventilation carries out airing, and the airing time is 4 angel's tealeaves dehydration degree In 35%-40%.Because the tea tedding time is longer, if tealeaves stacking is too thick, part tealeaves can be made to draw badly and cause The problem of rotting, so when carrying out airing to tealeaves, its thickness is 3cm, and tealeaves need to turn over drying in the air every 3h.

3) ferment, the tealeaves described in step 2) is put into new fresh bamboo tube, and aerobic fermentation, fermentation time are carried out to tealeaves For 2-3 days, in order to ensure that tealeaves fully ferments in fermentation time, so fermentation temperature is maintained at into 26 DEG C.Additionally due to the summer The difference of many factors such as the environment temperature in season and winter, air humidity, atmospheric pressure, the ferment effect of tealeaves can be influenceed, So in order to meet ferment effect of the tealeaves in Various Seasonal, the fermentation time of summer is set to 2.5 days, the fermentation time in winter It is set to 3 days.Thick bamboo tube be using just cut down in ground come fresh bamboo be segmented sawing into some as raw material, and by its ring The thick bamboo tube of trifle, and tealeaves is positioned in the thick bamboo tube, because fresh bamboo possesses the distinctive bamboo fragrance of bamboo, so being made The tealeaves that can come out fermentation for the thick bamboo tube of fermented tea carries bamboo fragrance

4) pot is steeped, configuration concentration is 65% salt solution, and the salt solution is poured into iron pan and heated, the heat time 70min, stop heating and pour out salt solution after steeping pot 13h；

5) tea frying, the tealeaves described in step 3) is put into the progress small fire iron pan described in step 4) Nei and fried slowly, is stir-fried the time Make tealeaves dehydration degree in 85%-93% for 5min.

Embodiment 2

2) tea is spread out, the tealeaves described in step 1) is placed in into ventilation carries out airing, and the airing time is 5 angel's tealeaves dehydration degree 40%.Because tealeaves needs airing 5 days, if tealeaves stacking is too thick, part tealeaves can be made to draw badly and cause to rot to ask Topic, so when carrying out airing to tealeaves, its thickness is 3.5cm, and tealeaves need to turn over drying in the air every 3.5h.

4) pot is steeped, configuration concentration is 68% salt solution, and the salt solution is poured into iron pan and heated, the heat time 82min, stop heating and pour out salt solution after steeping pot 16h；

5) tea frying, the tealeaves described in step 3) is put into the progress small fire iron pan described in step 4) Nei and fried slowly, is stir-fried the time Make tealeaves dehydration degree 93% for 6min.

According to the tealeaves that the processing technology of embodiment 1 obtains compared with the nutritional ingredient for the tealeaves that common process obtains such as table Shown in one：

Table one：

Composition (contains) per 100g	The tealeaves that this technique obtains	The tealeaves that common process obtains
			Caffeine (mg)	23-32	35-41
Bitter taste amino acid (mg)	34-38	40-49
			Theophylline (mg)	5-9	7-12
Anthocyan (mg)	7-11	18-23
			Flavanol compound (mg)	10-14	12-19
Theobromine (mg)	17-21	20-29

According to the tealeaves that the processing technology of embodiment 2 obtains compared with the nutritional ingredient for the tealeaves that common process obtains such as table Shown in one：

Table two：

Composition (contains) per 100g	The tealeaves that this technique obtains	The tealeaves that common process obtains
			Caffeine (mg)	21-30	35-41
Bitter taste amino acid (mg)	35-40	40-49
			Theophylline (mg)	4-7	7-12
Anthocyan (mg)	10-14	18-23
			Flavanol compound (mg)	8-13	12-19
Theobromine (mg)	15-17	20-29

It can be analyzed and drawn by the experimental data of table one, table two, tealeaves is obtained using this technique, the bitter in its tealeaves Tealeaves content of the matter content substantially than being obtained using traditional technique is few, and the tea for so obtaining this technique makes the tea come Soup bitter taste substantially reduces, so as to ensure that the mouthfeel of millet paste.

Above-described is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, Without departing from the structure of the invention, several modifications and improvements can also be made, these should also be considered as the guarantor of the present invention Scope is protected, these effects and practical applicability for implementing all without the influence present invention.

Claims

1. a kind of tea processing technique, it is characterised in that comprise the following steps：

2) tea is spread out, by step 1）Described tealeaves is placed in ventilation and carries out airing, and the airing time is that 3-6 angel's tealeaves dehydration degree exists 35%-40%；

3) ferment, by step 2）Described tealeaves is put into new fresh bamboo tube, and carries out aerobic fermentation, fermentation time 2- to tealeaves 3 days；

4) pot is steeped, configuration concentration is 60%-68% salt solution, and the salt solution is poured into iron pan and heated, the heat time 60min-90min, stop heating and pour out salt solution after steeping pot 12h-16h；

5) tea frying, the tealeaves described in step 3) is put into step 4）Carry out small fire in described iron pan to fry slowly, the stir-frying time is 4min-6min makes tealeaves dehydration degree in 85%-93%.

2. tea processing technique according to claim 1, it is characterised in that the step 3）Fermentation temperature for 23 DEG C- 30℃。

3. tea processing technique according to claim 1, it is characterised in that in step 3）In, the fermentation time of summer is 2.5 days, the fermentation time in winter was 3 days.

4. the tea processing technique according to claim 1 or 3, it is characterised in that in step 3）In, the thick bamboo tube is to use Fresh bamboo is formed by its ring segmentation sawing.

5. tea processing technique according to claim 1, it is characterised in that in step 2）In, when carrying out airing to tealeaves, Its thickness is 3cm-5cm.

6. tea processing technique according to claim 1 or 5, it is characterised in that in step 2）In, every 3h-4h need pair Tealeaves turn over drying in the air.