CN105248702A - Preparation method of compressed green tea - Google Patents
Preparation method of compressed green tea Download PDFInfo
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- CN105248702A CN105248702A CN201510748086.0A CN201510748086A CN105248702A CN 105248702 A CN105248702 A CN 105248702A CN 201510748086 A CN201510748086 A CN 201510748086A CN 105248702 A CN105248702 A CN 105248702A
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Abstract
The invention discloses a preparation method of compressed green tea. The method is characterized by using finished loose green tea as the raw tea, and during preparation, firstly carrying out purification treatment on the raw tea and then preparing the purified raw tea into 20-5000g of compressed green tea, wherein the specific purification treatment steps are as follows: 1) firstly wetting the tea by utilizing purified water until the tea absorbs water to become saturated; then putting the wetted tea in the vacuum environment timely and drying the tea by applying microwave until the water content is not more than 8%; 2) repeating the step 1) at least once; 3) selecting the tea by wind, sieving the tea and removing pollutant residues, thus completing purification treatment of the raw tea. The preparation method has the beneficial effects that thorough purification of the inside and outside of the raw tea is achieved under the premise of not damaging the existing aroma, taste and quality of the tea, thus ensuring the hygiene and safety of the finally prepared compressed green tea.
Description
Technical field
The present invention relates to a kind of green tea compressed tea preparation method.
Background technology
Applicant's previous application crosses a kind of green tea compressed tea preparation method, and the method, using finished product green tea loose tea as raw tea material, by the operation such as raw tea material humidification is softening, compression molding, drying, obtains the block green tea compressed tea of 15-5000 required grammes per square metres.
Because current finished product green tea loose tea directly pays system by after fresh tea leaf harvesting usually, and fresh tea leaf not only surface attachment have the pollutant such as dust, worm's ovum, birds and beasts ight soil, pesticide residue, its inside is also remaining the pesticide molecule absorbed by tealeaves, thus, these pollutants enter finished product loose tea by along with the paying system of fresh leaf, and finally enter millet paste and endanger the healthy of drinking person.
Summary of the invention
For prior art Problems existing, the object of the present invention is to provide a kind of improved green tea compressed tea preparation method.The method, by increasing cleaning procedure, removes the pollutant of raw tea material surface attachment, removes the pesticide residue of raw tea material inside, to ensure the safe and sanitary of prepared green tea compressed tea.
For achieving the above object, technical solution of the present invention is as follows:
A kind of green tea compressed tea preparation method, the method, using finished product green tea loose tea as raw tea material, during preparation, first carries out purified treatment to raw tea material, and then by softening for the raw tea material humidification after purifying, compression molding, drying, make the green tea compressed tea of 20-5000 grammes per square metres; Wherein, the concrete steps of described purified treatment are:
1) first, utilizing pure water that tealeaves humidification is saturated to absorbing water, in humidification, controlling tealeaves temperature≤28 DEG C, control pure water simultaneously and add speed and addition, avoid tea juice to run off; Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%; By regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C;
2) step 1) repeats at least one times;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue.
Further, described purified treatment also comprises step:
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is≤75 DEG C, between be 80-95 DEG C with temperature temperature raising is in short-term impacted, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted is determined according to the fragrance of tealeaves;
Further, described step 3), 4) order can exchange.
Further, in described step 4), described in the basic stoving temperature cured in process be≤70 DEG C, the temperature that described temperature raising is in short-term impacted is 85-95 DEG C.
Further, in described step 1), the humidification of tealeaves is specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment in time and leaving standstill.
Further, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays pure water to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization pure water to infiltrate tealeaves.
For tealeaves pollution problem, although someone proposes first to clean fresh leaf, and then carry out the system of paying, but owing to fresh leaf moisture content certainly will be caused too high under the immersion and flushing of water, form similar " rain cyanines " phenomenon, to various negative effect be caused to primary processing of tea and affect tea leaf quality, and once fresh leaf is slightly damaged in the cleaning before completing, polyphenols contained by tealeaves and polyphenol fermentoid can produce enzymatic reaction, cause the attenuation degree of tealeaves uncontrollable, thus majority still continue to use traditional method fresh tea leaf directly being paid system.
Finished product green tea loose tea is streak, and tealeaves only has outside the surface of 10% is exposed to, the surface of 90% is packed to as inner surface, and correspondingly, the dust on 90% tealeaves surface, worm's ovum, birds and beasts ight soil, agriculture is residual is wrapped in streak tealeaves.The present invention is when to raw tea material purified treatment, first that tealeaves humidification is saturated to absorbing water, and streak tealeaves is launched, makes the surface of tealeaves all become outer surface, thus for tealeaves surface contaminant stripping, remove and create conditions.
Heating using microwave is body heating, is heated inside and outside tealeaves simultaneously.Along with the applying of microwave, the moisture being absorbed into tealeaves inside during humidification is heated simultaneously and from inside to outside moves simultaneously, and the hydrone moving to tealeaves surface in a large number has then been actuated the pollutant stripping on tealeaves surface, come off.The degraded of agricultural chemicals comprises thermal decomposition and rising volatilization, temperature is higher, thermal decomposition is more abundant, volatilization is then except temperature influence, the more important thing is that the reduction evaporation rate along with ambient pressure environment will be accelerated greatly, thus, vacuum environment and heating using microwave facilitate the degraded that tealeaves is surperficial and inner agriculture is residual greatly.Along with tealeaves Cell uptake microwave vibrations, heating, also promote pesticide molecule from the stripping tealeaves cell, the hydrone from inside to outside moved then achieves the product after by residual for agriculture molecule and degraded thereof from the inner transport to tealeaves surface of tealeaves, discharge simultaneously.Selection by winnowing, screening operation achieve the final removing to the pollutant come off from tealeaves surface.
Finished product loose tea has formed the distinctive organoleptic quality of green tea, after dry tea absorbs water again, if run into suitable temperature again under aerobic state, further biological oxidation (being commonly called as " fermentation ") in tealeaves, will be there is, and change over and savor the existing fragrance of green tea, flavour.Therefore, in order to reduce this impact as far as possible, during humidification of the present invention, 1. controlling the addition of pure water, avoiding adding dilutional hyponatremia and causing tea juice to run off; 2. control tealeaves temperature, avoid or reduce tealeaves water suction its inside rear as far as possible the biochemical reactions such as non-enzymatic oxidation, microbial growth occur.Tealeaves to be humidified is placed in vacuum environment, and in vacuum environment, spray pure water or utilize atomization pure water to infiltrate, first vacuumizing and exhausting, rear infiltration, the effect that vacuumizes again can be produced, not only be conducive to the gas of discharging tealeaves absorption, and enable water immerse tealeaves inside fast, more easily infiltrate whole tealeaves, shorten humidification periods, reduce the biochemical reaction in tealeaves.In vacuum environment, humidification is with standing, reduces the oxygen content in environment, can suppress the further generation of the various biological oxidations of aerobic participation in tealeaves, is to keep the original quality of tealeaves to create necessary condition.
By the finished product loose tea humidification again of drying, the fragrance of tealeaves, flavour can be weakened.After tealeaves being carried out to selection by winnowing, screening, increase baking step, and impact in the temperature raising in short-term of curing process special secondary school door and arrange 80-95 DEG C, can excite tea aroma, strengthening tea flavour, makes the fragrance of tealeaves, flavour returns to the state before purification, even stronger.And after tealeaves moisture content≤8%, even if under the short time high temperature of 95 DEG C, also can not there is undesirable biochemical reaction and affect the quality of tealeaves in tealeaves inside.
In a word, the present invention, under not damaging tealeaves and having the prerequisite of fragrance, flavour, quality, achieves the thorough purification inside and outside to raw tea material, ensure that the safe and sanitary of final prepared green tea compressed tea.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
Using Yunnan, blue or green finished product loose tea prepares green tea compressed tea as raw tea material, and concrete steps are as follows:
1) first, finished product loose tea is poured into bamboo sieve and make thinner, spray pure water and carry out humidification;
For avoiding pure water fountain height too much, causing tea juice to run off, spraying pure water and carrying out several times, all mix thoroughly after each water spray and beat heap, to make moisture content be fully drawn in tealeaves, until tealeaves water suction is saturated.After each water spray, all timely being moved to by tealeaves in vacuum environment leaves standstill, and controls tealeaves temperature≤28 DEG C simultaneously;
To tealeaves humidification except spraying pure water, leave standstill after atomization pure water also can be utilized to be infiltrated by tealeaves;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤55 DEG C, to avoid undesirable biochemical reaction occurs in tealeaves, and affecting fragrance, the flavour of tealeaves, affecting the quality of tealeaves.Certainly, except regulating microwave power, can also adopt simultaneously intermittently apply microwave, and control the mode of each microwave continuous application time, control tealeaves temperature≤55 DEG C;
2) step 1) repeats once;
The object that step 1) repeats is to make the pollutant of tealeaves surface attachment reliably peel off, come off, and make residual the obtaining of the inner agriculture of tealeaves degrade as far as possible thoroughly and remove, therefore, for reaching this object, repeat number of times can be once, secondary, three times, even more times;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, applies that at least 2 temperature are 80 DEG C, the temperature raising in short-term of 30 minutes duration is impacted period, obtains required purification finished product loose tea;
Green tea belongs to azymous teas (degree of fermentation is zero), and the object of curing sets off tea perfume (or spice) with fiery perfume (or spice).Therefore, should stew slowly by low fire.Tea temperature≤75 DEG C can be cured for a long time, and high temperature 80-95 is spent interval, always tender and selected depending on tealeaves.Every Secondary Shocks duration≤30 minute;
Curing in process the object applying the impact of temperature raising is in short-term excite tea aroma, and strengthening tea flavour, makes up finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken.The duration that each temperature raising is in short-term impacted and the whole number of times curing the impact of temperature raising in short-term of inserting in process are determined according to the fragrance of tealeaves.The temperature that temperature raising is in short-term impacted is higher, and the duration that each temperature raising is impacted should be shorter.The duration that each temperature raising is impacted no more than 30 minutes, then not easily produces over-fired taste;
Step 3) and 4) order can exchange.Certainly, first remove pollutant residue, then carry out high bake temperature, contribute to the secondary pollution of preventing pollution thing;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the block green tea compressed tea of 20-5000 grammes per square metres is made;
It is to be noted, the object increasing step 4) makes up finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken, make the fragrance of raw tea material, flavour returns to the state before purification, and in follow-up green tea compressed tea forming process, also raw tea material humidification can be softened, therefore, in order to Simplified flowsheet, enhance productivity, when purified treatment is carried out to raw tea material, can not step 4) be carried out, and be undertaken being used for exciting the temperature raising in short-term of tea aroma impact to be put in the forming process of follow-up green tea compressed tea.In addition, be all in order to should raw tea material be purified to the series of measures taked during raw tea material purified treatment, avoid the active ingredient in tealeaves to run off again, do not lose the existing fragrance of raw tea material, flavour.Equally, in order to ensure the quality of prepared green tea compressed tea, needing equally during preparation to prevent the active ingredient in tealeaves to run off, not losing the existing fragrance of raw tea material, flavour.The concrete steps that raw tea material after purification makes green tea compressed tea can be consulted ZL201310533401.9 patent.
embodiment 2
Prepare green tea compressed tea using cactus tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water infiltrate tealeaves and leave standstill, control tealeaves temperature≤28 DEG C, until tealeaves water suction is saturated simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤60 DEG C;
2) step 1) repeats secondary;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 75 DEG C, applies that at least 2 temperature are 95 DEG C, the temperature raising in short-term of 10 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the block green tea compressed tea of 20-5000 grammes per square metres is made.
embodiment 3
Prepare green tea compressed tea using Mount Huang Mao Feng finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water infiltrate tealeaves and leave standstill, control tealeaves temperature≤20 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤55 DEG C;
2) step 1) in triplicate;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, applies that at least 2 temperature are 80 DEG C, the temperature raising in short-term of 10 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, the block green tea compressed tea of 20-5000 grammes per square metres is made.
Above-mentioned example is just for illustration of the present invention; embodiments of the present invention are not limited to these examples, and the various detailed description of the invention meeting inventive concept that those skilled in the art make according to the principle introduced in description of the present invention are all within protection scope of the present invention.
Claims (5)
1. a green tea compressed tea preparation method, the method, using finished product green tea loose tea as raw tea material, is characterized in that, during preparation, first purified treatment is carried out to raw tea material, and then by softening for the raw tea material humidification after purifying, compression molding, drying, make the green tea compressed tea of 20-5000 grammes per square metres; Wherein, the concrete steps of described purified treatment are:
1) first, utilizing pure water that tealeaves humidification is saturated to absorbing water, in humidification, controlling tealeaves temperature≤28 DEG C, control pure water simultaneously and add speed and addition, avoid tea juice to run off; Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%; By regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C;
2) step 1) repeats at least one times;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue.
2. preparation method as claimed in claim 1, it is characterized in that, described purified treatment also comprises step:
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is≤75 DEG C, between be 80-95 DEG C with temperature temperature raising is in short-term impacted, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted is determined according to the fragrance of tealeaves;
Further, described step 3), 4) order can exchange.
3. preparation method as claimed in claim 2, is characterized in that, in described step 4), described in the basic stoving temperature cured in process be≤70 DEG C, the temperature of the described impact of temperature raising is in short-term 85-95 DEG C.
4. preparation method as claimed in claim 1, it is characterized in that, in described step 1), the humidification of tealeaves is specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment in time and leaving standstill.
5. preparation method as claimed in claim 1, is characterized in that, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, spray pure water to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization pure water to infiltrate tealeaves.
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| CN201510748086.0A CN105248702A (en) | 2015-11-06 | 2015-11-06 | Preparation method of compressed green tea |
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| CN104543162A (en) * | 2013-10-14 | 2015-04-29 | 重庆市彭水县彭双科技有限公司 | Chinese holly leaf tea with jasmine fragrance |
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2015
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Address after: Room 3, unit 701, block B, Zhongshan square, Jianyang, Fujian, Nanping, 354200 Applicant after: Lin Zhibin Address before: 104, room 11, building 66, Wuyi Road, Wuyi Road, Nanping, Fujian, Wuyishan 354300, China Applicant before: Lin Zhibin |
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