CN105475531A - Optimization and fixation method for green tea - Google Patents
Optimization and fixation method for green tea Download PDFInfo
- Publication number
- CN105475531A CN105475531A CN201610051358.6A CN201610051358A CN105475531A CN 105475531 A CN105475531 A CN 105475531A CN 201610051358 A CN201610051358 A CN 201610051358A CN 105475531 A CN105475531 A CN 105475531A
- Authority
- CN
- China
- Prior art keywords
- green tea
- tealeaves
- fixing method
- microwave
- optimization
- 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
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses an optimization and fixation method for green tea. Aiming at the fresh leaf characteristic of the green tea and the requirement for the quality of the tea, the fixation method combines low-temperature treatment, steam fixation and microwave fixation. Tea leaf nutrient substances such as tea polyphenol, amino acid and vitamins are effectively prevented from being oxidized in a non-enzymatic mode, more nutrient substances in fresh leaves are retained, the appearance quality such as the shape and the liquor color of the tea leaves is remarkably promoted, the shelf life of finished tea leaf products is longer, and aging speed is reduced greatly.
Description
Technical field
The present invention relates to the processing method of tealeaves, especially relate to a kind of optimization fixing method of green tea.
Background technology
Green tea, also known as azymic tea, gain the name because being homophony with green at the bottom of its dry dark brown pool and the millet paste after brewing, leaf, the first system processing of green tea is for raw material with suitable And Development of Tea Shoot, through completing, kneading, the operation such as dry forms, wherein, completing is crucial operation, and fresh leaf is by completing, the activity of inactive enzyme, make the various chemical compositions included in leaf under the condition not having enzyme to affect, carry out physicochemical change by thermodynamic activity, thus form the qualitative characteristics of green tea.
The streamline of current green tea completes operation usually based on roller fixation, easily occur completing the problem of uneven, red stalk and Jiao Bianjiaoye, also there are some as other modes that complete such as microwave de-enzyming, steam beating, hot air water-removings now, but also more or less there is its respective defect.
Summary of the invention
Goal of the invention: to complete the inequality that completes, red stalk, the burnt leaf scorch limit problem that operation exists to solve in prior art existing green tea, the present invention proposes a kind of fixation effect good, water-removing leaves nutritional labeling is high, the optimization fixing method of the green tea that exterior quality is good.
Technical scheme: to achieve these objectives, the present invention takes following technical scheme: a kind of optimization fixing method of green tea, comprises the steps:
(1) complete pre-treatment: be positioned over by the fresh leaf of the first exhibition of harvesting and spread on device, carries out spreading until when tealeaves color starts to turn dark, whole the spreading under device is placed in the environment of-10 ~-4 DEG C being placed with tealeaves is placed 10-15min;
(2) steam beating: the tealeaves after K cryogenic treatment is taken out, carries out steam beating rapidly, the concrete mode of steam beating is that first high temperature section completes 1-3min, then middle-temperature section completes 1-2min, and last low-temperature zone completes 1-3min; Take out after completing to be placed in and device carries out vibration spread to room temperature with spreading of oscillation functions;
(3) 5-10min is placed under the tealeaves that step (2) obtains being placed in the environment of-10 ~-4 DEG C;
(4) secondary microwave completes: taken out by the tealeaves after K cryogenic treatment, carry out microwave de-enzyming rapidly, microwave power is 1500-2000W; Fixation time is 0.5-2min;
(5) stewing blue or green: the rear taking-up tealeaves that completed is placed in and vibrates with spreading on device of oscillation functions, opens after in upper cover, 2-3min boiled in a covered pot over a slow fire by air-locked bamboo plaque, vibration limit, limit spreads namely to complete to room temperature and completes.
More preferred, in described step (2), high temperature section is 145-165 DEG C.
More preferred, in described step (2), middle-temperature section is 125-145 DEG C.
More preferred, in described step (2), low-temperature zone is 75-95 DEG C.
More preferred, the thickness that in described step (2), the complete taking-up of steam beating spreads is no more than 2cm.
More preferred, pass into inert gas while microwave de-enzyming in described step (4).
More preferred, adopt photo-irradiation treatment while microwave de-enzyming in described step (4).
Further, the intensity of illumination of described photo-irradiation treatment is 800-1500lx.
Beneficial effect: the optimization fixing method of a kind of green tea provided by the invention, propose for its fresh leaf characteristic of green tea and with steam beating and microwave de-enzyming, the method completing and process is combined to a set of K cryogenic treatment of the requirement of tea leaf quality, there is non-enzymatic oxidation in the tealeaves nutriments such as effective minimizing Tea Polyphenols, amino acid, vitamin, more remain the nutriment in fresh leaf, and the exterior quality such as the profile of tealeaves, soup look significantly promotes, the tealeaves finished product shelf-life is longer simultaneously, and aging speed reduces greatly.
Detailed description of the invention
Embodiment 1:
An optimization fixing method for green tea, comprises the steps:
(1) complete pre-treatment: be positioned over by the fresh leaf of the first exhibition of harvesting and spread on device, carries out spreading until when tealeaves color starts to turn dark, whole the spreading under device is placed in the environment of-10 ~-4 DEG C being placed with tealeaves is placed 10min;
(2) steam beating: the tealeaves after K cryogenic treatment is taken out, carries out steam beating rapidly, the concrete mode of steam beating is that first high temperature section completes 1min, then middle-temperature section completes 1min, and last low-temperature zone completes 1min; Take out after completing to be placed in and device carries out vibration spread to room temperature with spreading of oscillation functions;
(3) 5min is placed under the tealeaves that step (2) obtains being placed in the environment of-10 ~-4 DEG C;
(4) secondary microwave completes: taken out by the tealeaves after K cryogenic treatment, carry out microwave de-enzyming rapidly, microwave power is 1500W; Fixation time is 0.5min;
(5) stewing blue or green: the rear taking-up tealeaves that completed is placed in and vibrates with spreading on device of oscillation functions, opens after in upper cover, 2-3min boiled in a covered pot over a slow fire by air-locked bamboo plaque, vibration limit, limit spreads namely to complete to room temperature and completes.
Wherein, in described step (2), high temperature section is 165 DEG C; Middle-temperature section is 145 DEG C; Low-temperature zone is 95 DEG C; The thickness that the complete taking-up of steam beating spreads is no more than 2cm; Inert gas is passed into while microwave de-enzyming in described step (4); Adopt photo-irradiation treatment while microwave de-enzyming in described step (4), intensity of illumination is 800lx.
Embodiment 2:
An optimization fixing method for green tea, comprises the steps:
(1) complete pre-treatment: be positioned over by the fresh leaf of the first exhibition of harvesting and spread on device, carries out spreading until when tealeaves color starts to turn dark, whole the spreading under device is placed in the environment of-10 ~-4 DEG C being placed with tealeaves is placed 15min;
(2) steam beating: the tealeaves after K cryogenic treatment is taken out, carries out steam beating rapidly, the concrete mode of steam beating is that first high temperature section completes 3min, then middle-temperature section completes 2min, and last low-temperature zone completes 3min; Take out after completing to be placed in and device carries out vibration spread to room temperature with spreading of oscillation functions;
(3) 10min is placed under the tealeaves that step (2) obtains being placed in the environment of-10 ~-4 DEG C;
(4) secondary microwave completes: taken out by the tealeaves after K cryogenic treatment, carry out microwave de-enzyming rapidly, microwave power is 2000W; Fixation time is 2min;
(5) stewing blue or green: the rear taking-up tealeaves that completed is placed in and vibrates with spreading on device of oscillation functions, opens after in upper cover, 3min boiled in a covered pot over a slow fire by air-locked bamboo plaque, vibration limit, limit spreads namely to complete to room temperature and completes.
Wherein, in described step (2), high temperature section is 145 DEG C; Middle-temperature section is 125 DEG C; Low-temperature zone is 75 DEG C; The thickness that the complete taking-up of steam beating spreads is no more than 2cm; Inert gas is passed into while microwave de-enzyming in described step (4); Adopt photo-irradiation treatment while microwave de-enzyming in described step (4), intensity of illumination is 1500lx.
Embodiment 3:
An optimization fixing method for green tea, comprises the steps:
(1) complete pre-treatment: be positioned over by the fresh leaf of the first exhibition of harvesting and spread on device, carries out spreading until when tealeaves color starts to turn dark, whole the spreading under device is placed in the environment of-10 ~-4 DEG C being placed with tealeaves is placed 12min;
(2) steam beating: the tealeaves after K cryogenic treatment is taken out, carries out steam beating rapidly, the concrete mode of steam beating is that first high temperature section completes 2min, then middle-temperature section completes 1.5min, and last low-temperature zone completes 1-3min; Take out after completing to be placed in and device carries out vibration spread to room temperature with spreading of oscillation functions;
(3) 8min is placed under the tealeaves that step (2) obtains being placed in the environment of-10 ~-4 DEG C;
(4) secondary microwave completes: taken out by the tealeaves after K cryogenic treatment, carry out microwave de-enzyming rapidly, microwave power is 1800W; Fixation time is 1min;
(5) stewing blue or green: the rear taking-up tealeaves that completed is placed in and vibrates with spreading on device of oscillation functions, opens after in upper cover, 2.5min boiled in a covered pot over a slow fire by air-locked bamboo plaque, vibration limit, limit spreads namely to complete to room temperature and completes.
Wherein, in described step (2), high temperature section is 155 DEG C; Middle-temperature section is 135 DEG C; Low-temperature zone is 85 DEG C; The thickness that the complete taking-up of steam beating spreads is no more than 2cm; Inert gas is passed into while microwave de-enzyming in described step (4); Adopt photo-irradiation treatment while microwave de-enzyming in described step (4), intensity of illumination is 1200lx.
The water-removing leaves that the mode of the water-removing leaves obtained by embodiment 1-3 and the independent microwave de-enzyming of tradition and independent steam beating obtains contrasts in nutritional labeling and exterior quality, and concrete data are as shown in table 1:
Table 1: water-removing leaves composition and exterior quality contrast
Wherein, the assay of Tea Polyphenols is with reference to GB/8313-2008 " detection method of Tea Polyphenols in Tea and catechin content "; The mensuration of amino acid content is with reference to GB/T8314-2002 " the total quantitative determination of tea free amino acid "; Soluble sugar content adopts phend-sulphuric acid colorimetric estimation absorbance; Moisture content adopts GB8304-1987 " tea determination of moisture "; All mensuration repetitions 3 times, get the mean value of 3 results.
As can be seen from Table 1, the water-removing leaves that embodiment 1-3 obtains all is better than the water-removing leaves that other modes of completing obtain in the various nutritional labeling of polyphenol content, amino acid, soluble sugar and water content, and the water-removing leaves outward appearance obtained is bud green, soft bright, has clear superiority.
In addition, the one-tenth obtained through other operations normal again after being completed by embodiment 1-3 is sampled tea and to be contrasted with the organoleptic quality becoming to sample tea obtained only by microwave de-enzyming, adopt 3g tea sample, 150mL boiling water, brew 5min, ask 50 specialties practitioner that samples tea to evaluate.At the bottom of evaluation Appearance color, soup look, fragrance, flavour and leaf, by every full marks 100 points, the mark of general comment adds up to average computation with above-mentioned each parameter scores, obtain the comprehensive grading of embodiment 1-3 all more than 90 points, and only carry out that one-tenth that microwave de-enzyming obtains samples tea must be divided into 85 points, the one-tenth obtained through normal procedure again after the optimization fixing method process of a kind of green tea of the present invention is sampled tea in shape, fragrance, soup look, flavour and the evaluation at the bottom of leaf outside and is all had obvious advantage.
To sum up, the optimization fixing method of a kind of green tea of the present invention, more remains the nutriment in fresh leaf, and the exterior quality such as the profile of tealeaves, soup look significantly promotes, and the tealeaves finished product shelf-life is longer simultaneously, and aging speed reduces greatly.
It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvement, these improvement also should be considered as protection scope of the present invention.
Claims (8)
1. an optimization fixing method for green tea, is characterized in that comprising the steps:
(1) complete pre-treatment: be positioned over by the fresh leaf of the first exhibition of harvesting and spread on device, carries out spreading until when tealeaves color starts to turn dark, whole the spreading under device is placed in the environment of-10 ~-4 DEG C being placed with tealeaves is placed 10-15min;
(2) steam beating: the tealeaves after K cryogenic treatment is taken out, carries out steam beating rapidly, the concrete mode of steam beating is that first high temperature section completes 1-3min, then middle-temperature section completes 1-2min, and last low-temperature zone completes 1-3min; Take out after completing to be placed in and device carries out vibration spread to room temperature with spreading of oscillation functions;
(3) 5-10min is placed under the tealeaves that step (2) obtains being placed in the environment of-10 ~-4 DEG C;
(4) secondary microwave completes: taken out by the tealeaves after K cryogenic treatment, carry out microwave de-enzyming rapidly, microwave power is 1500-2000W; Fixation time is 0.5-2min;
(5) stewing blue or green: the rear taking-up tealeaves that completed is placed in and vibrates with spreading on device of oscillation functions, opens after in upper cover, 2-3min boiled in a covered pot over a slow fire by air-locked bamboo plaque, vibration limit, limit spreads namely to complete to room temperature and completes.
2. the optimization fixing method of green tea according to claim 1, is characterized in that: in described step (2), high temperature section is 145-165 DEG C.
3. the optimization fixing method of green tea according to claim 1, is characterized in that: in described step (2), middle-temperature section is 125-145 DEG C.
4. the optimization fixing method of green tea according to claim 1, is characterized in that: in described step (2), low-temperature zone is 75-95 DEG C.
5. the optimization fixing method of green tea according to claim 1, is characterized in that: the thickness that in described step (2), the complete taking-up of steam beating spreads is no more than 2cm.
6. the optimization fixing method of green tea according to claim 1, is characterized in that: pass into inert gas while microwave de-enzyming in described step (4).
7. the optimization fixing method of green tea according to claim 1, is characterized in that: adopt photo-irradiation treatment while microwave de-enzyming in described step (4).
8. the optimization fixing method of green tea according to claim 7, is characterized in that: the intensity of illumination of described photo-irradiation treatment is 800-1500lx.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610051358.6A CN105475531A (en) | 2016-01-26 | 2016-01-26 | Optimization and fixation method for green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610051358.6A CN105475531A (en) | 2016-01-26 | 2016-01-26 | Optimization and fixation method for green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475531A true CN105475531A (en) | 2016-04-13 |
Family
ID=55663110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610051358.6A Pending CN105475531A (en) | 2016-01-26 | 2016-01-26 | Optimization and fixation method for green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475531A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306143A (en) * | 2016-08-29 | 2017-01-11 | 柳州市农业技术推广中心 | Processing method of green tea |
| CN108902379A (en) * | 2018-09-18 | 2018-11-30 | 叶春秋 | A kind of method of tea green-keeping |
| CN112155077A (en) * | 2020-10-16 | 2021-01-01 | 宜宾德瑞生物科技有限公司 | Instant ultramicro green tea powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450344A (en) * | 2010-10-18 | 2012-05-16 | 贵阳春秋实业有限公司 | Spreading, moisture regaining and inactivating method for green tea |
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
-
2016
- 2016-01-26 CN CN201610051358.6A patent/CN105475531A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450344A (en) * | 2010-10-18 | 2012-05-16 | 贵阳春秋实业有限公司 | Spreading, moisture regaining and inactivating method for green tea |
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306143A (en) * | 2016-08-29 | 2017-01-11 | 柳州市农业技术推广中心 | Processing method of green tea |
| CN108902379A (en) * | 2018-09-18 | 2018-11-30 | 叶春秋 | A kind of method of tea green-keeping |
| CN112155077A (en) * | 2020-10-16 | 2021-01-01 | 宜宾德瑞生物科技有限公司 | Instant ultramicro green tea powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103283883B (en) | Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing | |
| CN104970126B (en) | A kind of method of black tea vacuum impulse drying aroma-improving | |
| CN105475531A (en) | Optimization and fixation method for green tea | |
| CN104489139A (en) | Black tea processing method | |
| JP2001095523A (en) | Method for producing parched tuber and root, parched tuber and root koji, and liquor and food using them | |
| CN105248711A (en) | Black tea fermentation method and special black tea fermentation chamber | |
| CN106417708A (en) | Processing technology for black tea | |
| CN107691673A (en) | A kind of method that summer tea is processed into black tea | |
| CN106578198A (en) | Production method of black tea | |
| CN114304304B (en) | Processing method for improving color, smell and quality of green tea in summer and autumn | |
| CN108402217A (en) | A kind of white tea method for increasing aroma | |
| CN105519710A (en) | Fixation method of famous and high-quality curled tea | |
| CN104719519B (en) | A kind of processing method of aciculiform black tea | |
| CN105432835A (en) | Fermentation treatment method for Congou black tea | |
| CN105851300B (en) | Processing method of wild black tea | |
| WO2023179288A1 (en) | High-aroma oolong tea processing method based on tree body abiotic stress | |
| CN103689137B (en) | A kind of black kung fu tea bakees the method for Titian | |
| CN113854371B (en) | Yellow tea and processing method thereof | |
| KR101867062B1 (en) | Method for preparating cupbob with gondre herb | |
| CN103609763A (en) | Processing technology for black tea | |
| CN102860367A (en) | Process technology of small-scale black tea | |
| KR20100112270A (en) | Processed food of pleurotus eryngii and preocessing method thereof | |
| CN107568367A (en) | A kind of preparation method of black tea | |
| KR102284919B1 (en) | Preparation method for fermentation ripening mugwort tea | |
| CN106387109A (en) | Preparation method of Cuihua tribute green tea |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |