CN105432823A - Green tea type tea bag preparing method - Google Patents
Green tea type tea bag preparing method Download PDFInfo
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- CN105432823A CN105432823A CN201510899665.5A CN201510899665A CN105432823A CN 105432823 A CN105432823 A CN 105432823A CN 201510899665 A CN201510899665 A CN 201510899665A CN 105432823 A CN105432823 A CN 105432823A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention discloses a green tea type tea bag preparing method. According to the method, preliminarily-processed green tea or finishing green tea serves as raw material tea for processing tea bags, and the method comprises the specific steps that firstly, purification is carried out, wherein 1.1, firstly, tea leaves are humidified through purified water until saturate water absorption is achieved, then the humidified tea leaves are put in a vacuum environment in time, and microwaves are applied to dry the tea leaves until the water content is smaller than or equal to 8%; 1.2, the step 1.1 is repeated multiple times; secondly, the tea leaves are subjected to air classification and screening; thirdly, smashing and screening are carried out; fourthly, blending and pile evening are carried out; fifthly, sterilization is carried out, wherein 5.1, the tea leaves are moistened through purified water, the moistened tea leaves are put in a vacuum environment in time, and microwaves are applied for sterilization; 5.2, the step 5.1 is carried out at least one time; sixthly, the tea leaves are roasted until the water content is smaller than or equal to 6%; seventhly, packaging is carried out, and the finished tea bags are obtained. By means of the method, under the premise that the existing aroma, taste and quality of the tea leaves are not damaged, the interior and the exterior of the tea leaves are thoroughly purified, and thus the sanitation and safety of the tea bags are ensured.
Description
Technical field
The present invention relates to a kind of green tea preparation method of teabag.
Background technology
Since 20 beginnings of the century were invented, tea in bag with advantages such as its " quantitatively, health, easily and fast " always in whole Tea Consumption in occupation of consequence.
The processing of tea in bag usually will be passed through from raw material to finished product: sterilization, pulverizing, screening, assorted, all pile, dry, sterilization, the multiple working procedure such as packaging, raw material somebody used adopts preliminary working tea, and also somebody adopts fine finishining tea.
Because tealeaves is easy to cooperating microorganisms when humiture is suitable, thus first sterilization is carried out to raw tea material when fabrication of bags is made tea, again sterilization is carried out before packaging, and requiring that whole technical process does not allow hand to contact the inner packaging material of tealeaves and tea in bag, object is the health ensureing tea in bag.
But, owing to directly paying system after green tea leaf picking, the preliminary working tea made or fine finishining tea are inevitably attached with the pollutants such as dust, worm's ovum, birds and beasts ight soil, tealeaves surface and tealeaves inside also have residues of pesticides, these derive from pollutant that planting technology, planting environment etc. produce and agriculture residual by means of only existing tea in bag techniques such as selection by winnowing, screening, sterilization cannot effectively removing, these pollutants and the residual health that still threaten drinking person of agriculture.
Summary of the invention
For prior art Problems existing, the object of the present invention is to provide a kind of green tea preparation method of teabag, utilize the method processing green tea class tea in bag, effectively can remove the pollutant of green tea surface attachment, the agriculture of removing tealeaves inside is residual, thus ensures health and the safety of green tea tea in bag.
For achieving the above object, technical solution of the present invention is as follows:
A kind of green tea preparation method of teabag, the method is made tea using preliminary working green tea or fine finishining green tea as raw tea material fabrication of bags, and concrete steps comprise:
1, purify:
1.1, 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;
1.2, step 1.1 repeated several times;
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves;
3, pulverize, screen;
4, assorted, all pile;
5, sterilization:
5.1, first, utilize pure water to be soaked by tealeaves, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤28 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤8%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C;
5.2, step 5.1 is carried out at least one times;
6, cure: 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 requires to determine according to the organoleptic quality of tealeaves;
7, pack, obtain tea in bag finished product.
Further, in described step 6, 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 1,5, to the humidification of tealeaves or to be wettingly specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water is placed in vacuum environment in time and leaves standstill.
Further, in described step 1,5, to the humidification of tealeaves or to be wettingly 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.
It is residual that pollutant on tealeaves comprises the dust, worm's ovum, birds and beasts ight soil, the agriculture that are attached to tealeaves surface, also comprises the agriculture being absorbed into tealeaves inside residual; Preliminary working tea and fine finishining tea are all in streak, and the surface of tealeaves 90% is wrapped and becomes inner surface.Preparation method of the present invention is when carrying out purified treatment to raw tea material, first that tealeaves humidification is saturated to absorbing water, and streak tealeaves is launched, makes the surface of tealeaves all become outer surface, thus creates conditions for the stripping of surface contaminant.Heating using microwave is body heating, is namely heated inside and outside tealeaves simultaneously; Along with the applying of microwave, from inside to outside move after the moisture being absorbed into tealeaves inside is heated, the hydrone moving to tealeaves surface in a large number has then been actuated the stripping of tealeaves surface contaminant, has been come off simultaneously.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.Heating using microwave also promotes Pesticides in Tea medicine chemical molecular from the stripping tealeaves cell, and 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.Selection by winnowing, screening operation achieve the final removing to the pollutant come off from tealeaves surface.
Green tea belongs to azymous tea (degree of fermentation is zero), no matter preliminary working tea, or fine finishining tea, and its distinctive organoleptic quality is formed.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 the existing fragrance of feed change 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 raw tea material of drying again humidification, the fragrance of tealeaves, flavour can be weakened.For this reason, the present invention cures operation by increase, and arranges temperature raising in short-term and impact curing process special secondary school door, and utilize the temperature raising shock-excitation tea aroma of 80-95 DEG C, 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.
Sterilization in the past utilizes ultraviolet lamp irradiation to complete usually, and is not suitable for the feature of tealeaves requirement lucifuge, can cause damage while sterilization to tea matter.The present invention utilizes the fuel factor of microwave and non-thermal effect to play bactericidal action.And first wettability treatment is done to raw tea material, and being placed in vacuum environment, to apply microwave be then utilize microwave to have selective heating and the low feature of vacuum state water boiling point to realize low temperature sterilization, avoid tealeaves and the burnt phenomenon becoming equivalent damage tea matter occurs, effectively keep the organoleptic quality of raw tea material.
In a word, the inventive method, under not damaging tealeaves and having the prerequisite of fragrance, flavour, quality, achieves the thorough purification inside and outside to tealeaves, ensure that health and the safety of tea in bag.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
With the blue or green preliminary working tea in Yunnan or fine finishining tea for raw tea material fabrication of bags is made tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is poured into bamboo sieve to make thinner, spray pure water and carry out humidification, until tealeaves water suction is saturated, for avoiding pure water fountain height too much in humidification, tea juice is caused to run off, spray pure water to carry out several times, all mix thoroughly after each water spray and beat heap, be fully drawn in tealeaves to make moisture content, after each water spray, all timely being moved to by tealeaves in vacuum environment leaves standstill, and controls tealeaves temperature≤28 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, 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.
To tealeaves humidification except spraying pure water, leave standstill after atomization pure water also can be utilized to be infiltrated by tealeaves; And, 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.
1.2, step 1.1 repeats twice.
The object that step 1.1 repeats is to make the pollutant of tealeaves surface attachment reliably peel off, come off, and makes residual the obtaining of the inner agriculture of tealeaves degrade as far as possible thoroughly and remove, therefore for reaching this object, the number of times of repetition can be twice, three times, even more times.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, the tealeaves (tea powder) after pulverizing is made thinner, spray pure water and soak; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤8%.
Because tealeaves has become tea powder after crushed, the content of tealeaves is easily walked by water-band and runs off, and therefore, needs significant care during wetting tealeaves, avoids pure water fountain height too much, causes tea juice to run off.Spray pure water preferably to carry out several times, all mix thoroughly after each water spray and in time tealeaves moved in vacuum environment standing, to accelerate the wetting speed of tealeaves, control tealeaves temperature≤28 DEG C simultaneously.
Wetting except spraying pure water to tealeaves, atomization pure water also can be utilized to be soaked by tealeaves.
Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C.
Tealeaves after wetting is placed in vacuum environment, hydrone can be made to infiltrate quickly inside and outside tealeaves organize, water belongs to polar molecule, contribute to tealeaves microwave energy absorbing to kill the bacterium inside and outside tealeaves, compared with the humidification in step 1, wetting speed wants far away from humidification, leaves standstill the generation that non-enzymatic can be prevented to be oxidized after adding water in vacuum environment.
Because high humidity, pyrogenic hyther can cause undesirable thermal sensitivity reactions such as the ageing of tealeaves, so the present invention adopts vacuum microwave to realize low temperature sterilization.The sterilising temp of green tea preferably control close to or equal 60 DEG C, like this, both can not affect the quality of tealeaves, efficiency and the effect of killing bacteria can be ensured again.
4.2, step 4.1 is at least carried out once.
In order to ensure sterilization effect, step 4.1 can be carried out repeatedly.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, and period applying at least 2 temperature are 80 DEG C, the temperature raising in short-term of 30 minutes duration is impacted.
Belong to azymous green tea tealeaves, its organoleptic quality requires " clear, fragrant, refreshing, fresh ".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.Each shock 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 raw tea material 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 require to determine according to the organoleptic quality 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 was no more than 30 minutes.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
embodiment 2
With cactus tea preliminary working tea or fine finishining tea for raw tea material fabrication of bags is made tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water infiltrate tealeaves and leave standstill, until tealeaves water suction is saturated, in humidification, control tealeaves temperature≤28 DEG C; Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤8%; Time dry, by regulating vacuum and the microwave power of vacuum environment, control tealeaves temperature≤60 DEG C.
1.2, step 1.1 in triplicate.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, the tealeaves (tea powder) after pulverizing is made thinner, spray pure water and soak; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤8%.
Time wetting, control tealeaves temperature≤28 DEG C; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, with control tealeaves temperature close to or equal 60 DEG C.
4.2, step 4.1 is at least carried out once.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 75 DEG C, and period applying at least 2 temperature are 95 DEG C, the temperature raising in short-term of 10 minutes duration is impacted, not produce over-fired taste for appropriateness.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
embodiment 3
With Mount Huang Mao Feng preliminary working tea or fine finishining tea for raw tea material fabrication of bags is made tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water infiltrate tealeaves and leave standstill, until tealeaves water suction is saturated, in humidification, control tealeaves temperature≤20 DEG C; 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.
1.2, step 1.1 repeats four times.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, the tealeaves (tea powder) after pulverizing is made thinner, spray pure water and soak; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization, until tealeaves moisture content≤8%.
Time wetting, control tealeaves temperature≤20 DEG C; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, with control tealeaves temperature close to or equal 60 DEG C.
4.2, step 4.1 is at least carried out once.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, and period applying at least 2 temperature are 80 DEG C, the temperature raising in short-term of 10 minutes duration is impacted.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
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 (4)
1. a green tea preparation method of teabag, is characterized in that, the method is made tea using preliminary working green tea or fine finishining green tea as raw tea material fabrication of bags, and concrete steps comprise:
1, purify:
1.1, 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;
1.2, step 1.1 repeated several times;
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves;
3, pulverize, screen;
4, assorted, all pile;
5, sterilization:
5.1, first, utilize pure water to be soaked by tealeaves, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤28 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤8%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤60 DEG C;
5.2, step 5.1 is carried out at least one times;
6, cure: 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 requires to determine according to the organoleptic quality of tealeaves;
7, pack, obtain tea in bag finished product.
2. preparation method as claimed in claim 1, is characterized in that, in described step 6, 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.
3. preparation method as claimed in claim 1, it is characterized in that, in described step 1,5, to the humidification of tealeaves or to be wettingly specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water is placed in vacuum environment in time and leaves standstill.
4. preparation method as claimed in claim 1, it is characterized in that, in described step 1,5, to the humidification of tealeaves or to be wettingly 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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| CN201510899665.5A CN105432823A (en) | 2015-12-09 | 2015-12-09 | Green tea type tea bag preparing method |
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| CN201510899665.5A CN105432823A (en) | 2015-12-09 | 2015-12-09 | Green tea type tea bag preparing method |
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| CN105432823A true CN105432823A (en) | 2016-03-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167402A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Production process of buckwheat green tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536714A (en) * | 2009-04-22 | 2009-09-23 | 长兴茶乾坤食品有限公司 | Preparation method of teabag |
| CN103518874A (en) * | 2013-11-01 | 2014-01-22 | 林志宾 | Method for preparing compressed green tea and product thereof |
| CN103535456A (en) * | 2013-11-01 | 2014-01-29 | 林志宾 | Preparation method of oolong compressed tea and product of preparation method |
-
2015
- 2015-12-09 CN CN201510899665.5A patent/CN105432823A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536714A (en) * | 2009-04-22 | 2009-09-23 | 长兴茶乾坤食品有限公司 | Preparation method of teabag |
| CN103518874A (en) * | 2013-11-01 | 2014-01-22 | 林志宾 | Method for preparing compressed green tea and product thereof |
| CN103535456A (en) * | 2013-11-01 | 2014-01-29 | 林志宾 | Preparation method of oolong compressed tea and product of preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167402A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Production process of buckwheat green tea |
| CN112167402B (en) * | 2020-10-14 | 2023-07-28 | 余姚市华栋茶业有限公司 | Production process of buckwheat green tea |
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