CN105145914A - Technology for reducing bitter and puckery taste of green tea - Google Patents
Technology for reducing bitter and puckery taste of green tea Download PDFInfo
- Publication number
- CN105145914A CN105145914A CN201510619824.1A CN201510619824A CN105145914A CN 105145914 A CN105145914 A CN 105145914A CN 201510619824 A CN201510619824 A CN 201510619824A CN 105145914 A CN105145914 A CN 105145914A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- tea
- green tea
- falls
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to the field of tea processing, in particular to a technology for reducing bitter and puckery taste of green tea. The technology comprises the main steps that steaming is conducted on tea with the water content ranging from 15% to 20% in a turning state; stacking is conducted on the steamed tea, when the temperature of the stacked tea is decreased to 40-50 DEG C, temperature and oxygen increasing treatment is conducted, when the temperature of the stacked tea is increased to 55-65 DEG C, temperature increasing is stopped, and stacking is conducted continuously for 4-12 hours; spreading is conducted for cooling and drying, and the green tea is obtained. According to the technology for reducing the bitter and puckery taste of the green tea, polyphenol substances in the tea are fully transformed, the produced green tea has the quality characteristics of being pure and mild in taste and low in bitter and puckery taste, the green tea quality is greatly improved, the market competitiveness, specially the international market competitiveness, is strengthened, and high commercial value and promotional value are achieved.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind of green tea and fall hardship and fall puckery technique.
Background technology
Tealeaves is Chinese tradition exporting, and especially precious eyebrow, green tea are Chinese exclusive outlet tea, occupies commander status in the international market.Meanwhile, tealeaves is also Sichuan as the key pillar industry of export-oriented commodity and increasing peasant income.But due to weather, soil and tea tree breed that Sichuan Cha Qu is special, the tea fresh leaves polyphenol content that Sichuan produces high (wherein ester catechin, anthocyanidin, caffeine content high), the existing green tea majority of producing in Sichuan is made to have the advantages that bitter taste lays particular stress on, Summer-autumn tea is particularly serious, cause Sichuan green tea flavour not accept by vast nonlocal consumer, especially green tea for export be difficult to is approved by international market, deficiency in economic performance, outlet obstructions, constrains the development of Sichuan tea industry.Therefore, how to improve the bitter taste of green tea especially green tea for export, become the task of top priority.
In the prior art, conventional green tea processing technology is divided into: spread, complete, knead, dry, gross tea five basic steps, in conventional green tea process, technical staff it is generally acknowledged that green tea is by the simple improvement to the step method that completes thus the bitter taste of reduction green tea finished product.
Such as, application number is in the patent " a kind of reduction bitter taste of green tea processing method and product " of CN200910109754.X, adopt the process that completes for twice, then moisture regain or vexed Huang under certain temperature and humidity conditions, and carry out temperature and humidity control and knead process, thus reduce the bitter taste of green tea finished product, be in traditional handicraft the improvement that the step that completes is carried out.
Current research shows, the formation of green tea quality completes in process at Green Tea Processing critical process, high temperature is utilized to make water-removing leaves rapid temperature increases in very short time, rapidly by enzyme optimum temperature, reach enzymatic inactivation critical-temperature (current research conclusion is about 85 DEG C), then by subsequent technique, green tea quality style is fixed up.In theory, complete process, and in tealeaves, part ester catechin can be hydrolyzed to non-ester catechin, but major part not yet transforms, cause bitter taste of green tea to be laid particular stress on, effectively can not solve the heavy problem of bitter taste so carry out improveing from conventional green tea processing technology, not reach gratifying effect.
Summary of the invention
The object of the invention is to the problem in order to solve in above-mentioned background technology, there is provided a kind of to carry out falling hardship for green tea especially green tea for export and fall puckery technique, polyphenols in tealeaves is fully transformed, the green tea produced have flavour alcohol and, quality characteristic that bitter taste is low, take the course of its own in green tea product.
For realizing the object of the invention, the technical scheme of employing is:
A kind of green tea falls hardship and falls puckery technique, it is characterized in that comprising the following steps:
A. decatize: by water content be 15% ~ 20% tealeaves under rollover states, carry out decatize;
B. pile up: piled up by the tealeaves after decatize, when piling up tealeaves temperature and dropping to 40 ~ 50 DEG C, carry out heating oxygenation process, accumulation tealeaves heats and stops heating after 55 ~ 65 DEG C, continues accumulation 4 ~ 12 hours;
C. spreading for cooling is dried and be get final product.
Further, described water content is the tealeaves of 15% ~ 20%, is by gross tea under stirring, adopts sprayer unit to spray atomized water on gross tea, leaves standstill subsequently, after gross tea fully absorbs moisture, continues to spray atomized water and reaches 15% ~ 20% to water content of tea.
Further, described steaming step, be by water content be the tealeaves of 15% ~ 20% under rollover states, adopt vapor (steam) temperature 102 ~ 105 DEG C, decatize 80 ~ 90s under the condition of decatize pressure 0.12 ~ 0.14mpa.
Further, described accumulation step, be by decatize after tealeaves be placed in the stacker that is provided with and heats oxygen-increasing device and pile up, when piling up tealeaves temperature and dropping to 40 ~ 50 DEG C, carry out heating oxygenation process, accumulation tealeaves heats and stops heating after 55 ~ 65 DEG C, continues accumulation 4 ~ 12 hours.
Preferably, the total time of piling up in accumulation step controls at 15 ~ 17h.
Further, described oven dry is first adopt gross fire to dry, and temperature is 118 ~ 122 DEG C, and continue 8 ~ 10 minutes, then adopt sufficient fire drying, temperature is 90 ~ 100 DEG C, continues 18 ~ 20 minutes.
Principle of the present invention is as follows:
In technical solution of the present invention, dynamic individual composition is adopted to the tealeaves that water content is 15% ~ 20%, i.e. decatize tealeaves under the state that tealeaves is constantly overturn, such as, adopt spiral type fermentation machine dynamic decatize tealeaves fast.Under static state, carry out decatize according to tealeaves, easily make the effect of tea leaf polyphenols class Substance P hydrolysis uneven, final acceptance rate is lower.In optimum condition of the present invention, considered critical Steaming conditions is vapor (steam) temperature is 102-105 DEG C, steam pressure is 0.12-0.14mpa, steaming time 80-90 second, to ensure in steaming procedure, tealeaves obtains sufficient moisture and temperature, the polyphenols contributed in tealeaves produces hydrolysis, and under the environment of damp and hot motion, this hydrolysis is accelerated, if steaming time is too short, tealeaves hydrolysis is insufficient, bitter taste retains more, if steaming time is long, and water on tealeaves, cause transforming excessively, lose the local flavor of green tea own.
After tealeaves carries out individual composition, in technical solution of the present invention, tealeaves is piled up being provided with in the stacker heating oxygen increasing equipment, face covers wet cotton, thermometer is put into after heap is good, observed a temperature and the degree of accumulation every 2 hours, in time piling up tealeaves temperature and drop to 40 ~ 50 DEG C, carry out oxygenation by oxygenation temperature raising device and heat process; Wait to pile up tealeaves temperature recovery to 55 ~ 65 DEG C, continue to pile up 4-12h, whole process is probably at 16-20h.In banking process of the present invention, ester catechin is hydrolyzed and forms non-ester theine under hygrothermal environment, and anthocyanidin, caffeine content obviously reduce simultaneously, and tea polysaccharide is decomposed into monose, and green tea flavour starts to alcohol and conversion.In banking process, tealeaves main chemical reactions is hydrolysis and oxidation, and the oxidation conversion of polyphenol compound is that enzymatic catalysis or non-enzymatic catalysis all need oxygen, and oxygen abundance is all conducive to the conversion of tealeaves for polyphenols.In banking process, pile up tealeaves heap inside and be in airtight anaerobic state, or oxygen has consumed due to oxidation reaction, therefore the present invention adopts oxygenation process, promote the carrying out of enzymatic or non-enzymatic catalysis in tealeaves, tealeaves is hydrolyzed and oxidation more thorough.
In optimum condition of the present invention, applicant finds to control total time at 15 ~ 17 hours when what pile up, and especially during 16h, the Tea Polyphenols in tealeaves, caffeine, catechin equal size index are optimized the most, amino acid, soluble sugar total amount also promote to some extent, significantly improve tea leaf quality.And pile up overlong time, tealeaves can be made to transform excessively, affect the local flavor of green tea own, the time of piling up is too short, and the polyphenols in tealeaves transforms abundant not.
The present invention is in the pre-treatment of tealeaves moisturizing and last spreading for cooling drying and processing; can supplement according to different otherwise designed such as concrete local tea variety qualities; but meet the present invention spirit and principle aim on for tealeaves moisturizing, tealeaves select, spreading for cooling dry on any improvement, all belong within protection scope of the present invention.
Beneficial effect of the present invention is: the multiple stringent condition combined treatment mode that make use of science, especially have employed the optimum processing parameter obtained after great many of experiments process, material (the ester catechin of bitter taste is presented in effective reduction tealeaves, caffeine, anthocyanidin), change tealeaves especially green tea for export bitter and puckery flavor, make the green tea produced after present invention process flavour alcohol and, significantly improve green tea quality, and improve the summer, the added value of autumn green tea, change the basic reason of green tea outlet obstructions in the past, enhance one's market competitiveness, the particularly competitiveness of international market, there is high commercial value and promotional value.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1:
A. moisturizing: pour gross tea into mixer, adopts sprayer unit to spray atomized water on gross tea, starts mixer and be stirred to evenly, leave standstill 1 ~ 2 minute subsequently, after gross tea fully absorbs moisture, continues to spray atomized water and reaches 16% to water content of tea;
B. decatize: by water content be 16% tealeaves put into spiral type fermentation machine, keep tealeaves under rollover states, adopt vapor (steam) temperature 104 DEG C, decatize 80s under the condition of decatize pressure 0.13mpa, the deliquescing of the tealeaves food value of leaf, does not go up water, water content control is about 19%, and tealeaves temperature is more than 60 DEG C;
C. pile up: be by decatize after tealeaves be placed in the stacker that is provided with and heats oxygen-increasing device and pile up, Cha Duishang is coated with wet cotton; Stacker length and width are 2 meters, height 1.8 meters, at the bottom of case and tank wall adopt plank to make, and be furnished with thermometer.When piling up tealeaves temperature and dropping to 45 DEG C, carry out heating oxygenation process, accumulation tealeaves heats and stops heating after 60 DEG C, continues to pile up, piles up and control total time at about 16h;
D. by loose for the tealeaves after accumulation heap, move to shady and cool place and ted to cooling, finally dry, dry as first adopting gross fire to dry, tealeaves is laid on 1 ~ 1.5cm thickness on dryer shutter board, temperature is 118 ~ 122 DEG C, continues 8 ~ 10 minutes, adopt sufficient fire drying again, tealeaves is laid on 2 ~ 2.5cm thickness on dryer shutter board, temperature is 90 ~ 100 DEG C, continues 18 ~ 20 minutes, to water content of tea≤6%, to obtain final product.
Employing biochemical analysis method analyzes the tealeaves that above-described embodiment obtains, wherein Tea Polyphenols: ferrous tartrate explicit representation; Caffeine: ultraviolet spectrophotometry; Amino acid composition: Hitachi 835-50 type automatic amino acid analyzer is analyzed; Catechin: high performance liquid chromatography; Anthocyanidin: AAS; Tea polysaccharide: anthrone colorimetry.As following table compared with conventional green tea processing technology (spread, complete, knead, dry, gross tea) tealeaves:
The tealeaves obtain above-described embodiment and conventional green tea processing technology tealeaves carry out organoleptic quality and to mark comparison sheet, in order to reduce error as far as possible, parametric measurement, record, equipment operating are responsible for carrying out by special messenger, product adopts five factors to evaluate method, at the bottom of color and luster, fragrance, soup look, flavour, leaf, account for 15%, 20%, 15%, 40%, 10% respectively, result is as following table:
Embodiment 2
A. moisturizing: pour gross tea into mixer, adopts sprayer unit to spray atomized water on gross tea, starts mixer and be stirred to evenly, leave standstill 1 ~ 2 minute subsequently, after gross tea fully absorbs moisture, continues to spray atomized water and reaches 16% to water content of tea;
B. decatize: by water content be 16% tealeaves put into dynamic steamer (also can adopt spiral fermentation machine), keep tealeaves under rollover states, adopt vapor (steam) temperature 104 DEG C, decatize 80s under the condition of decatize pressure 0.13mpa, the deliquescing of the tealeaves food value of leaf, do not go up water, water content control is about 19%, and tealeaves temperature is more than 60 DEG C;
C. pile up: be by decatize after tealeaves be placed in the stacker that is provided with and heats oxygen-increasing device and pile up, Cha Duishang is coated with wet cotton; Stacker length and width are 2 meters, height 0.8 meter, at the bottom of case and tank wall adopt plank to make, and be furnished with thermometer.When piling up tealeaves temperature and dropping to 45 DEG C, carry out heating oxygenation process, accumulation tealeaves heats and stops heating after 60 DEG C, continues to pile up, piles up and control total time at about 8h;
D. by loose for the tealeaves after accumulation heap, move to shady and cool place and ted to cooling, finally dry, dry as first adopting gross fire to dry, tealeaves is laid on 1 ~ 1.5cm thickness on dryer shutter board, temperature is 118 ~ 122 DEG C, continues 8 ~ 10 minutes, adopt sufficient fire drying again, tealeaves is laid on 2 ~ 2.5cm thickness on dryer shutter board, temperature is 90 ~ 100 DEG C, continues 18 ~ 20 minutes, to water content of tea≤6%, to obtain final product.
Employing biochemical analysis method analyzes the tealeaves that above-described embodiment obtains, wherein Tea Polyphenols: ferrous tartrate explicit representation; Caffeine: ultraviolet spectrophotometry; Amino acid composition: Hitachi 835-50 type automatic amino acid analyzer is analyzed; Catechin: high performance liquid chromatography; Anthocyanidin: AAS; Tea polysaccharide: anthrone colorimetry.As following table compared with embodiment 1 tealeaves:
Illustrating and adopt present invention process, on accumulation total time controls, within 16 hours, be preferably optimum efficiency, but accumulation still had significant progressive at 8 hours total times compared with traditional handicraft.
The tealeaves obtain above-described embodiment and the tealeaves of embodiment 1 carry out organoleptic quality and to mark comparison sheet, in order to reduce error as far as possible, parametric measurement, record, equipment operating are responsible for carrying out by special messenger, product adopts five factors to evaluate method, at the bottom of color and luster, fragrance, soup look, flavour, leaf, account for 15%, 20%, 15%, 40%, 10% respectively, result is as following table:
Illustrate and adopt present invention process; on accumulation total time controls; it tealeaves organoleptic quality 16 hours is preferably optimum efficiency; but compared with traditional handicraft, still there is significant progressive; illustrate in protection scope of the present invention; these those skilled in the art can be temporal control according to accumulation, and the tealeaves for different quality adjusts.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. green tea falls hardship and falls a puckery technique, it is characterized in that comprising the following steps:
A. decatize: by water content be 15% ~ 20% tealeaves under rollover states, carry out decatize;
B. pile up: piled up by the tealeaves after decatize, when piling up tealeaves temperature and dropping to 40 ~ 50 DEG C, carry out heating oxygenation process, accumulation tealeaves heats and stops heating after 55 ~ 65 DEG C, continues accumulation 4 ~ 12 hours;
C. spreading for cooling is dried and be get final product.
2. a kind of green tea according to claim 1 falls hardship and falls puckery technique, it is characterized in that: described water content is the tealeaves of 15% ~ 20%, be by gross tea under stirring, sprayer unit is adopted to spray atomized water on gross tea, leave standstill subsequently, after gross tea fully absorbs moisture, continue to spray atomized water and reach 15% ~ 20% to water content of tea.
3. a kind of green tea according to claim 1 falls hardship and falls puckery technique, it is characterized in that: described steaming step, be by water content be the tealeaves of 15% ~ 20% under rollover states, adopt vapor (steam) temperature 102 ~ 105 DEG C, decatize 80 ~ 90s under the condition of decatize pressure 0.12 ~ 0.14mpa.
4. a kind of green tea according to claim 1 falls hardship and falls puckery technique, it is characterized in that: described accumulation step, be by decatize after tealeaves be placed in the stacker that is provided with and heats oxygen-increasing device and pile up, when piling up tealeaves temperature and dropping to 40 ~ 50 DEG C, carry out heating oxygenation process, accumulation tealeaves heats and stops heating after 55 ~ 65 DEG C, continues accumulation 4 ~ 12 hours.
5. a kind of green tea according to claim 4 falls hardship and falls puckery technique, it is characterized in that: the total time of piling up in accumulation step controls at 15 ~ 17h.
6. a kind of green tea according to claim 1 falls hardship and falls puckery technique, it is characterized in that: described oven dry is dried for first adopting gross fire, and temperature is 118 ~ 122 DEG C, and continue 8 ~ 10 minutes, then adopt sufficient fire drying, temperature is 90 ~ 100 DEG C, continues 18 ~ 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619824.1A CN105145914A (en) | 2015-09-25 | 2015-09-25 | Technology for reducing bitter and puckery taste of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619824.1A CN105145914A (en) | 2015-09-25 | 2015-09-25 | Technology for reducing bitter and puckery taste of green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105145914A true CN105145914A (en) | 2015-12-16 |
Family
ID=54787314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510619824.1A Pending CN105145914A (en) | 2015-09-25 | 2015-09-25 | Technology for reducing bitter and puckery taste of green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105145914A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125352A (en) * | 2017-07-03 | 2017-09-05 | 湖南洞庭山科技发展有限公司 | Yellow young tea leaves and its processing method |
| CN108308346A (en) * | 2018-03-22 | 2018-07-24 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of Schisandra chinensis green tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN104430972A (en) * | 2014-11-18 | 2015-03-25 | 婺源县聚芳永茶业有限公司 | Processing method capable of improving quality of medium-grade and low-grade roasted green tea and product thereof |
-
2015
- 2015-09-25 CN CN201510619824.1A patent/CN105145914A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN104430972A (en) * | 2014-11-18 | 2015-03-25 | 婺源县聚芳永茶业有限公司 | Processing method capable of improving quality of medium-grade and low-grade roasted green tea and product thereof |
Non-Patent Citations (4)
| Title |
|---|
| 周玉璠: "《闽茶概论》", 30 April 2013 * |
| 杨春等: ""滚筒式过热蒸汽杀青机在夏秋绿茶初制加工中的应用"", 《安徽农业科学》 * |
| 杨涵雨等: ""闷黄过程中供氧量对黄茶品质的影响"", 《农产品加工》 * |
| 杨远庆，朱冬雪: "改善低档绿茶滋味品质的研究", 《山地农业生物学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125352A (en) * | 2017-07-03 | 2017-09-05 | 湖南洞庭山科技发展有限公司 | Yellow young tea leaves and its processing method |
| CN108308346A (en) * | 2018-03-22 | 2018-07-24 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of Schisandra chinensis green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104041604A (en) | Method for processing brick tea from Lingyun Baihao tea | |
| CN102771585A (en) | Constant-humidity varying-temperature fermentation method for congou black tea | |
| CN106922876A (en) | The fermentation process of Pu'er tea and Pu'er tea prepared therefrom | |
| CN102630769A (en) | Red tea processing method | |
| CN103549048B (en) | Method for processing maojian dark tea | |
| CN107047835A (en) | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea | |
| CN104430995A (en) | Processing method of Congou black tea | |
| CN102972547A (en) | Processing technology of sticky rice fragrance Puerh tea | |
| CN105532954B (en) | A kind of Fu-brick tea and preparation method thereof | |
| CN107467227A (en) | A kind of processing method of pearl shape green tea | |
| CN104430973A (en) | Production method of sweet osmanthus Longjing tea | |
| CN106615312A (en) | Processing method of needle-shaped high-quality well-known black tea | |
| CN103918812A (en) | Black tea processing technique | |
| CN105211353A (en) | Solar dried green tea after fermentation technological process in a kind of Pu'er tea fabrication | |
| CN105145914A (en) | Technology for reducing bitter and puckery taste of green tea | |
| CN104970128A (en) | Method for processing dark green tea by using pan-fired green tea | |
| CN107881057A (en) | A kind of preparation method of the compoiste fermented flavor white spirit of smoked flavor | |
| CN104171062B (en) | Pass through the round-the-clock production of conductance, totally-enclosed baking tea-manufacturing technology and its equipment | |
| CN102813015A (en) | Production technique of specialty tea | |
| CN105462772B (en) | A kind of merchant lake original aromatic white spirit wine-making technology | |
| CN105211354B (en) | A kind of technique improving black tea quality | |
| CN106922856A (en) | A kind of processing method of flat black tea | |
| CN107348054A (en) | A kind of process of optimization Mount Huang Mao Feng ageings tea | |
| CN104920652B (en) | A kind of delicate fragrance type Dan Congcha and the preparation method and application thereof | |
| CN107372891A (en) | A kind of scattered Fu tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |
|
| RJ01 | Rejection of invention patent application after publication |