CN105124022A - Making method of broken green tea with low pesticide residues - Google Patents
Making method of broken green tea with low pesticide residues Download PDFInfo
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- CN105124022A CN105124022A CN201510653737.8A CN201510653737A CN105124022A CN 105124022 A CN105124022 A CN 105124022A CN 201510653737 A CN201510653737 A CN 201510653737A CN 105124022 A CN105124022 A CN 105124022A
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- tealeaves
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Abstract
The invention discloses a making method of broken green tea with low pesticide residues. The method comprises the following steps of fresh leaf picking, instrument detection, de-enzyming, rolling, drying, stem picking-up, grinding, sieving and packing. The broken green tea made through the method is extreme low in pesticide residue content, and the amino acid content reaches up to 15%; tea soup soaked out through the broken green tea is fresh and mellow in taste, sweet after taste and not bitter; after the broken green tea is brewed, the fragrance is heavy and mellow, sweet fragrance is achieved, and the soup color is clear.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, particularly a kind of mouthfeel is good, the preparation method of the residual broken green tea of low agriculture of soup look limpid and health environment-friendly.
Background technology
Tealeaves soak process in, nutriment wherein as materials such as Vc, Tea Polyphenols, catechins, can not disposable complete immersion out, need the immersion carried out repeatedly could dissolve completely.And according to the custom of having tea of people, this is impossible, because he can not to drink very boring just outwells tea.Think that the material major part drunk tea fast and solve in tea once can try one's best many immersions out to solve people, just tealeaves is pulverized, this just effectively improves the leaching efficiency of tealeaves Middle nutrition material.But mainly there is following shortcoming in broken green tea manufacture craft at present, and the finished product agriculture of making is residual to exceed standard, and the millet paste bubbled out is often with bitter taste, and mouthfeel is poor.
Summary of the invention
Object of the present invention, is to provide the preparation method of the residual broken green tea of a kind of low agriculture.In the broken green tea that the present invention makes, the residual content of its agriculture is extremely low, and amino acid content is up to 15%, and the fresh alcohol of millet paste flavour that this broken green tea bubbles out returns sweet, not pained; Brew rear fragrance dense alcohol band fragrant and sweet, soup look limpid.
The present invention realizes like this.A preparation method for the residual broken green tea of low agriculture, makes according to following step: A. leaf picking, and B. instrument detects, and C. completes, and D. kneads, and E. is dried, F. stalk-sorting, and G. grinds, H. sub-sieve, and I. packs.
In the preparation method of the residual broken green tea of aforesaid low agriculture,
Described C complete for: get fresh leaf, be positioned in roller fixation machine and carry out completing 1-5min after detecting that agriculture is residual and not being above standard, when completing, bowl temperature controls at 300-500 DEG C, and the rotating speed of the cylinder of roller fixation machine is 20-35r/min;
Described D kneads to comprise and just rubs, and drying and dehydrating, rubs again; Described first rub into, after fresh leaves de-enzyming, at temperature 18-28 DEG C, under the condition of humidity 75-95%, tealeaves after completing is placed in kneading machine and kneads 25-35min, knead the loading amount of cylinder to fill and slightly to compress as appropriateness with hand, the rotating speed of kneading machine is 50-60r/min; Described drying and dehydrating is: temperature is at 100-125 DEG C, and dry 5-10min, makes the water content 30-35% of blade; Described answer rub for: the tealeaves after drying and dehydrating is placed in rolling machine and kneads 25-45min;
Described E is dried: carry out oven dry operation with dryer, adjust the even tea set of material loading, row's leaf thickness is 1-1.5cm, and stand leaf is even, and bake out temperature is 150-180 DEG C, and drying time is 15-25min, makes water content of tea be 3-10%;
Described G grind for: to dry after tealeaves stalk pickup machine carry out stalk-sorting, by tealeaves tea stalk reject, put into grater afterwards and pulverize; Described H sub-sieve is: the tealeaves after pulverizing is put into screen cloth and screened, and after screening, order number reaches 16-60 object tealeaves and is finished product, does not reach 16-60 object tealeaves and puts into grater again and carry out separating twice.
More preferably, in the preparation method of the residual broken green tea of aforesaid low agriculture, during described C completes, fixation time is 2min, and the temperature that completes is the rotating speed of the cylinder of 350-400 DEG C of roller fixation machine is 28r/min.
More preferably, in the preparation method of the residual broken green tea of aforesaid low agriculture, during described D kneads, described first temperature of rubbing is 22-28 DEG C, humidity 80-90%, and the time of just rubbing is 30min, and when just rubbing, the rotating speed of kneading machine is 55-56r/min; Temperature during described drying and dehydrating is 110-120 DEG C; The described time of kneading of rubbing of answering is 30-35min.
More preferably, in the preparation method of the residual broken green tea of aforesaid low agriculture, during described E is dried, bake out temperature is 160-170 DEG C, and drying time is 20min, and the water content after drying in tealeaves is 5-7%.
Applicant, through a large amount of trial productions experiment, finally finds a kind of green tea to be raw material, produces the method for the medium-to-high grade residual broken green tea of low agriculture, and process stabilizing.It is fragrant and sweet that made broken green tea brews the fragrant and sweet band of rear dense alcohol band, and soup look limpid, and the fresh alcohol of flavour returns sweet qualitative characteristics.The present invention is after by leaf picking, first detect the agriculture in fresh leaf is residual, the residual content of its agriculture is made strictly to reach examination criteria, the strict quality controlling product on raw material, more healthy after so not only making finished product make, and effectively ensure that finished product brew after the fresher alcohol of mouthfeel of its millet paste return sweet, not pained, and then effectively ensure that quality and the class of finished product.Applicant has carried out large quantifier elimination to the technological parameter completing, knead and dry in preparation method and has found, the temperature that completes is 300-500 DEG C (optimum is 350-400 DEG C), fixation time is 1-5min (optimum is 2min), the rotating speed of the cylinder of green-keeping machine is 20-35r/min (optimum is 28r/min),
Just rubbing temperature is 18-28 DEG C (optimum is 22-28 DEG C), just rubbing humidity is 75-95% (optimum is 80-90%), just the time of rubbing is 25-35min (optimum is 30min), drying and dehydrating temperature when kneading is 100-125 DEG C (optimum is 110-120 DEG C), the rotating speed of kneading machine is 50-60r/min (optimum is 55-56r/min), the time of rubbing is 25-45min (optimum is 30-35min) again, bake out temperature is 150-180 DEG C (optimum is 160-170 DEG C), drying time be 15-25min (optimum for 20min) and after drying, water content of tea is 3-10% (optimum is 5-7%) time, the fresh alcohol of millet paste flavour that the broken green tea made brews returns sweet, not pained, fragrance dense alcohol band is fragrant and sweet, soup look limpid, integrated quality is good.
Compared with prior art, in the broken green tea that the present invention makes, amino acid content is up to 15%, adds 8% than amino acid content in the broken green tea of existing preparation method.The residual content of broken green tea agriculture made is extremely low, brews the fresh alcohol of rear millet paste flavour and returns sweet, not pained; Brew rear fragrance dense alcohol band fragrant and sweet, soup look limpid, reaches goal of the invention.
Further illustrate the present invention by the following examples, but not as limitation of the present invention.
Detailed description of the invention
Embodiment 1.A preparation method for the residual broken green tea of low agriculture, comprises the steps:
A. leaf picking;
B. instrument detects;
C. complete: get fresh leaf, be positioned in roller fixation machine and carry out completing 2min after detecting that agriculture is residual and not being above standard, when completing, bowl temperature controls at 350-400 DEG C, and the rotating speed of the cylinder of roller fixation machine is 28r/min;
D. knead: comprise just rub, drying and dehydrating and rubbing again; Described first rub into, after fresh leaves de-enzyming, at temperature 22-28 DEG C, under the condition of humidity 80-90%, the tealeaves after completing is placed in kneading machine and kneads 30min, knead the loading amount of cylinder to fill and slightly to compress as appropriateness with hand, the rotating speed of kneading machine is 55-56r/min; Described drying and dehydrating is: temperature is at 110-120 DEG C, and dry 5-10min, makes the water content 30-35% of blade; Described answer rub for: the tealeaves after drying and dehydrating is placed in rolling machine and kneads 30-35min;
E. dry: carry out oven dry operation with dryer, adjust the even tea set of material loading, row's leaf thickness is 1-1.5cm, stand leaf is even, and bake out temperature is 160-170 DEG C, and drying time is 20min, makes water content of tea be 5-7%;
F. stalk-sorting: stalk-sorting is carried out to the tealeaves stalk pickup machine after drying, the tea stalk in tealeaves is rejected;
G. grind: the tealeaves after stalk-sorting is pulverized with putting into grater;
H. sub-sieve: the tealeaves after pulverizing is put into screen cloth and screened, the tealeaves that after screening, order number reaches 16-60 order (preferred 30-50 order) is finished product, does not reach 16-60 object tealeaves and puts into grater again and carry out separating twice.
I. pack: by above-mentioned finished product pack packaging.
The preparation method of embodiment 2. 1 kinds of residual broken green teas of low agriculture, comprises the steps:
A. leaf picking;
B. instrument detects;
C. complete: get fresh leaf, be positioned in roller fixation machine and carry out completing 1-5min after detecting that agriculture is residual and not being above standard, when completing, bowl temperature controls at 300-500 DEG C, and the rotating speed of the cylinder of roller fixation machine is 20-35r/min;
D. knead: comprise just rub, drying and dehydrating and rubbing again; Described first rub into, after fresh leaves de-enzyming, at temperature 18-28 DEG C, under the condition of humidity 75-95%, tealeaves after completing is placed in kneading machine and kneads 25-35min, knead the loading amount of cylinder to fill and slightly to compress as appropriateness with hand, the rotating speed of kneading machine is 50-60r/min; Described drying and dehydrating is: temperature is at 100-125 DEG C, and dry 5-10min, makes the water content 30-35% of blade; Described answer rub for: the tealeaves after drying and dehydrating is placed in rolling machine and kneads 25-45min;
E. dry: carry out oven dry operation with dryer, adjust the even tea set of material loading, row's leaf thickness is 1-1.5cm, stand leaf is even, and bake out temperature is 150-180 DEG C, and drying time is 15-25min, makes water content of tea be 3-10%;
F. stalk-sorting: stalk-sorting is carried out to the tealeaves stalk pickup machine after drying, the tea stalk in tealeaves is rejected;
G. grind: the tealeaves after stalk-sorting is pulverized with putting into grater;
H. sub-sieve: the tealeaves after pulverizing is put into screen cloth and screened, after screening, order number reaches 16-60 object tealeaves and is finished product, does not reach 16-60 object tealeaves and puts into grater again and carry out separating twice.
I. pack: by above-mentioned finished product pack packaging.
According to the requirement of every organoleptic quality, physical and chemical index, hygienic requirements, net content in EU criteria, the broken green tea that embodiment 1 makes is detected;
One, examination criteria
1 classification and sample in kind
1.1 classifications: be divided into superfine first-class, superfine, one-level.
Each grade of 1.2 products all establishes material standard sample, and its quality is the minimum of tea quality at different levels, within every 4 years, changes once, can shift to an earlier date or postpone if desired.
2 dark brownish green requirements
2.1 basic demand
Bud-leaf is complete, tender, even, fresh, clean, without deterioration leaf, teas field trash nothing but.
2.2 dark brownish green class requirements
2.3 dark brownish green movement requirements
Use ventilative good clean bamboo basket shipment dark brownish green, transporting dark brownish green vehicle must clean, and must not expose to the sun and rain, must not with have peculiar smell, poisonous substance loads in mixture, must not press, keep dark brownish green fresh and alive without deterioration.
3 product requirements
3.1 product basic demands
3.1.1 quality is normal, without deterioration, is as good as gas, taste.
3.1.2 teas field trash nothing but
3.1.3 not painted, do not add any fragrance matter.
3.2 physical and chemical index
Table 1 physical and chemical index
| Project | Unit | Index |
| Moisture (mass fraction) | ％ | ≤10.0 |
| Total ash (mass fraction) | ％ | ≤6.5 |
| Water extraction (mass fraction) | ％ | ≤38.0 |
3.4 sanitary index requirements
Specify to perform by European Union up-to-date agriculture residual standard EC149/2008.
The requirement of table 2 sanitary index
| Sequence number | Project | Index |
| 1 | Plumbous/(mg/kg) | ≤5.0 |
| 2 | Rare earth (in total amount of the rare earth oxide)/(mg/kg) | ≤2.0 |
| 3 | BHC/(mg/kg) | ≤0.2 |
| 4 | Dichloro-diphenyl-dichlorothane (DDT)/(mg/kg) | ≤0.2 |
| 5 | Permethrin/(mg/kg) | ≤2 |
| 6 | Decis/(mg/kg) | ≤5 |
| 7 | Cypermethrin/(mg/kg) | ≤0.5 |
| 8 | Cis fenvalerate/(mg/kg) | ≤0.05 |
| 9 | Flucythrinate/(mg/kg) | ≤0.1 |
| 10 | Fenifrothion/(mg/kg) | ≤0.5 |
| 11 | Orthene/(mg/kg) | ≤0.1 |
Two, testing result:
1. material quality, in table 3.
Table 3
2 product sensory qualities, in table 4.
Table 4
3 Physico-chemical tests results, in table 5.
Table 5
| Project | Unit | Result |
| Moisture (mass fraction) | ％ | 5.52 |
| Total ash (mass fraction) | ％ | 4.23 |
| Water extraction (mass fraction) | ％ | 31.22 |
4 health testing results, in table 6.
Table 6
| Sequence number | Project | Result |
| 1 | Plumbous/(mg/kg) | 1.22 |
| 2 | Rare earth (in total amount of the rare earth oxide)/(mg/kg) | 0.51 |
| 3 | BHC/(mg/kg) | 0.01 |
| 4 | Dichloro-diphenyl-dichlorothane (DDT)/(mg/kg) | 0.01 |
| 5 | Permethrin/(mg/kg) | 0.02 |
| 6 | Decis/(mg/kg) | 0.03 |
| 7 | Cypermethrin/(mg/kg) | 0.03 |
| 8 | Cis fenvalerate/(mg/kg) | 0.02 |
| 9 | Flucythrinate/(mg/kg) | 0.03 |
| 10 | Fenifrothion/(mg/kg) | 0.01 |
| 11 | Orthene/(mg/kg) | 0.05 |
Conclusion: in the present embodiment, physics and chemistry and health testing result all meet the requirements.Consider the requirement of material quality, the made broken green tea of the present embodiment reaches one-level requirement.
Claims (5)
1. a preparation method for the residual broken green tea of low agriculture, is characterized in that, makes according to following step: A. leaf picking, and B. instrument detects, and C. completes, and D. kneads, and E. is dried, F. stalk-sorting, and G. grinds, H. sub-sieve, and I. packs.
2. the preparation method of the residual broken green tea of low agriculture as claimed in claim 1, is characterized in that:
Described C complete for: get fresh leaf, be positioned in roller fixation machine and carry out completing 1-5min after detecting that agriculture is residual and not being above standard, when completing, bowl temperature controls at 300-500 DEG C, and the rotating speed of the cylinder of roller fixation machine is 20-35r/min;
Described D kneads to comprise and just rubs, and drying and dehydrating, rubs again; Described first rub into, after fresh leaves de-enzyming, at temperature 18-28 DEG C, under the condition of humidity 75-95%, tealeaves after completing is placed in kneading machine and kneads 25-35min, knead the loading amount of cylinder to fill and slightly to compress as appropriateness with hand, the rotating speed of kneading machine is 50-60r/min; Described drying and dehydrating is: temperature is at 100-125 DEG C, and dry 5-10min, makes the water content 30-35% of blade; Described answer rub for: the tealeaves after drying and dehydrating is placed in rolling machine and kneads 25-45min;
Described E is dried: carry out oven dry operation with dryer, adjust the even tea set of material loading, row's leaf thickness is 1-1.5cm, and stand leaf is even, and bake out temperature is 150-180 DEG C, and drying time is 15-25min, makes water content of tea be 3-10%;
Described G grind for: to dry after tealeaves stalk pickup machine carry out stalk-sorting, by tealeaves tea stalk reject, put into grater afterwards and pulverize; Described H sub-sieve is: the tealeaves after pulverizing is put into screen cloth and screened, and after screening, order number reaches 16-60 object tealeaves and is finished product, does not reach 16-60 object tealeaves and puts into grater again and carry out separating twice.
3. the preparation method of the residual broken green tea of low agriculture as claimed in claim 2, it is characterized in that: during described C completes, fixation time is 2min, and the temperature that completes is the rotating speed of the cylinder of 350-400 DEG C of roller fixation machine is 28r/min.
4. the preparation method of the residual broken green tea of low agriculture as claimed in claim 2, is characterized in that: during described D kneads, and described first temperature of rubbing is 22-28 DEG C, humidity 80-90%, and the time of just rubbing is 30min, and when just rubbing, the rotating speed of kneading machine is 55-56r/min; Temperature during described drying and dehydrating is 110-120 DEG C; The described time of kneading of rubbing of answering is 30-35min.
5. the preparation method of the residual broken green tea of low agriculture as claimed in claim 2, is characterized in that: during described E is dried, bake out temperature is 160-170 DEG C, and drying time is 20min, and the water content after drying in tealeaves is 5-7%.
Priority Applications (1)
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| CN201510653737.8A CN105124022A (en) | 2015-10-12 | 2015-10-12 | Making method of broken green tea with low pesticide residues |
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| CN201510653737.8A CN105124022A (en) | 2015-10-12 | 2015-10-12 | Making method of broken green tea with low pesticide residues |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432827A (en) * | 2015-12-11 | 2016-03-30 | 苏州市启扬商贸有限公司 | Making method of instant green tea bag |
| CN105901193A (en) * | 2016-04-21 | 2016-08-31 | 随州神农茶业有限公司 | Production method of crushed green tea |
| CN108283225A (en) * | 2018-03-13 | 2018-07-17 | 溧阳市春雨农业科技有限公司 | The compacting sheet cold brew tea cake process units and method of high cell crashing ratio |
| CN108378144A (en) * | 2018-01-16 | 2018-08-10 | 湖北省农业科学院果树茶叶研究所 | A kind of machine fresh tea picking broken green tea just refined integral processing method |
| CN109662181A (en) * | 2019-03-05 | 2019-04-23 | 李玉 | A kind of health-care tea and its production and method for pouring |
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| CN1051480A (en) * | 1990-08-16 | 1991-05-22 | 安徽省黟县茶叶实验场 | The manufacture method of broken green tea |
| CN1650726A (en) * | 2005-02-01 | 2005-08-10 | 段国成 | Production technology of green broken tea |
| CN102232435A (en) * | 2011-07-29 | 2011-11-09 | 成都市碧涛茶业有限公司 | Method for processing strip green tea |
| CN102972540A (en) * | 2012-12-11 | 2013-03-20 | 贵州龙原都匀毛尖茶业有限公司 | Preparing and processing process for green tea |
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| CN1051480A (en) * | 1990-08-16 | 1991-05-22 | 安徽省黟县茶叶实验场 | The manufacture method of broken green tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432827A (en) * | 2015-12-11 | 2016-03-30 | 苏州市启扬商贸有限公司 | Making method of instant green tea bag |
| CN105901193A (en) * | 2016-04-21 | 2016-08-31 | 随州神农茶业有限公司 | Production method of crushed green tea |
| CN108378144A (en) * | 2018-01-16 | 2018-08-10 | 湖北省农业科学院果树茶叶研究所 | A kind of machine fresh tea picking broken green tea just refined integral processing method |
| CN108283225A (en) * | 2018-03-13 | 2018-07-17 | 溧阳市春雨农业科技有限公司 | The compacting sheet cold brew tea cake process units and method of high cell crashing ratio |
| CN109662181A (en) * | 2019-03-05 | 2019-04-23 | 李玉 | A kind of health-care tea and its production and method for pouring |
| CN109662181B (en) * | 2019-03-05 | 2021-07-02 | 李玉 | Health tea and preparation and brewing method thereof |
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