CN105519709B - A kind of oxygen barrier microwave de-enzyming method of high grade tea - Google Patents
A kind of oxygen barrier microwave de-enzyming method of high grade tea Download PDFInfo
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention discloses a kind of oxygen barrier microwave de-enzyming methods of high grade tea; it is put forward for the first time the theoretical foundation and embodiment of the oxygen barrier water-removing of tealeaves; during microwave de-enzyming; inert protective gas is filled after isolation oxygen; guarantee while water-removing; starvation avoids the tealeaves nutriment such as tea polyphenols, amino acid, vitamin that non-enzymatic oxidation occurs, while the generation of organic free radical is greatly reduced；The tealeaves that oxygen barrier microwave de-enzyming method through the invention finished more remains the nutriment in fresh leaf, such as tea polyphenols, amino acid, vitamin, and the exterior qualities such as shape, soup look of tealeaves are obviously improved, it is longer for the tealeaves finished product shelf-life of inherent speciality with low free radical simultaneously, aging speed substantially reduces, furthermore operating cost it is low, it is easy to operate, can industrializing implementation.
Description
Technical field
The present invention relates to the oxygen barrier microwave de-enzyming technologies of the manufacture field of tealeaves more particularly to a kind of high grade tea.
Background technique
The tealeaves nutritional ingredient rich in being beneficial to health and curative effect ingredient, with the rapid development of society,
The level of consumption of the improvement of people's living standards, people also increases accordingly, and the demand to high-grade high grade tea is increasing.For tea
For the processing link of leaf, water-removing is one of important procedure of tea processing process, and the quality for the quality that finishes directly affects tealeaves
Post-order process, and very big influence is caused on the Appearance color of made tea, quality.Water-removing is mainly made by heating fresh
Leaf is brought rapidly up, and the activity of inactive enzyme (mainly polyphenol oxidase PPO and peroxidase POD) prevents polyphenols
Enzymatic oxidation, while evaporation section moisture, make the food value of leaf soften, and are convenient for rolling and modeling, and make the content in fresh leaf that a system occur
The Biochemical changes of column form the qualitative characteristics of tea.
Currently, the water-removing mode being often used mainly has pot to fry water-removing, roller fixation, hot air water-removing, steam beating and microwave
Water-removing.Wherein microwave de-enzyming is a kind of faster tea green-keeping mode of current popularization, and water-removing quality is preferable, and microwave de-enzyming is to utilize
Microwave is quick, and whole plus thermal property can make tealeaves be rapidly heated, reach the critical point temperature of polyphenol oxidase to be passivated its work
Property, accelerating the migration of tealeaves constitution water, volatilize grass smell with evaporation section moisture, to achieve the purpose that quickly to finish.
But the above various water-removing modes are carried out in aerobic environment, it is well known that under the condition of high temperature of water-removing, air
In oxygen have apparent adverse effect to tea leaf quality, with the raising of temperature, while high temperature is passivated protease, oxygen is to tea
Polyphenol, amino acid, vitamin non-enzymatic oxidation obviously accelerate, meet the universal law of organic chemical reactions, tealeaves caused to be sought
The deterioration of the destruction and fragrance formed point.Dominant mechanism is to accelerate oxygen radical and tea component to form freedom under hot environment
Base oxidation product and new free radical.Free radical (freeradical), is chemically also referred to as " free radical ", be containing one not
The atom or atomic group of paired electrons.Stable triphenylmethyl radical has been made for the first time in Gomberg within 1900, to establish
The concept of free radical.Due to containing unpaired electron in free radical, most of free radicals are all very active, extremely unstable,
It easily attacks, aoxidize other materials.Numerous studies prove that free radical is to cause organism lesion and the major reason with aging,
The major reason for also causing polymer substance aging and food to be aged.In tealeaves short time manufacturing procedure, with hot oxygen
Based on the free-radical oxidation high polymer that aging generates, firstly, high-polymer oxygen-absorbing forms unstable peroxide, peroxide point
It is generated free radicals when solution, interlock type reaction then occurs:
R·+O2→ROO·
ROO·+R’H→ROOH+R’·
R’·+O2→R’OO·
R’OO·+R”H→R’OOH+R”·
Moreover, ROOH → RO+HO, which decomposes the new free radical generated, also assists in chain reaction.
Therefore during tea green-keeping, the effect of hot oxygen not only causes the nutrition such as tea polyphenols, amino acid, vitamin
The oxidation of substance, and the generation for generating a large amount of new new free radicals is induced, such organic free radical, we are referred to as the time being
" the ageing exciting agent of tealeaves ", causes " internal injury " of tealeaves, tealeaves following process, store and transport, be sold to reach consumer's hand in,
The constantly oxidation deterioration of the nutriment of excitation tealeaves.Even if therefore using low temperature in transhipment and storing process, being protected from light, oxygen barrier
Various measures, but all kinds of organic free radicals of hot oxygen excitation are all given birth in constantly oxidation Polyphenols, amino acid, dimension in process
The quality components such as element, fragrance component, so that tea fresh keeping prevents that old effect substantially reduces.Therefore, can high grade tea into one at present
Step promotes quality, is decided by the control in de-enzyming process technology to oxygen.
But current people only take measures that oxygen is isolated in tea-drying, packaging, storage procedure, such as vacuumize, nitrogen charging
Gas.But in tea green-keeping, the adverse effect of oxygen is paid attention to not yet, and there are no the isolation technology applications of tealeaves and oxygen
Into the water-removing of tealeaves.The only patent of Publication No. CN103211044 is killed using microwave is carried out under vacuum condition
Blueness, primary concern is that fast dewatering, shortens fixation time, but under vacuum condition, the perfume (or spice) such as low-boiling alcohols, esters, alkenes
Gas ingredient is easier to scatter and disappear.How the theoretical foundation of the oxygen barrier water-removing of tealeaves and embodiment to be combined and killed applied to microwave
During blueness, to prevent thermooxidizing destruction tealeaves nutriment during water-removing, while the generation for reducing organic free radical will be
The important breakthrough of tea processing committed step --- de-enzyming process, be expected to solve " tea fresh keeping " this both at home and abroad tealeaves circle it is long
Phase pendent problem.
Summary of the invention
Goal of the invention: in order to overcome in current tealeaves high-temperature fixation passivation protease process existing in the prior art, oxygen
Gas can generate non-enzymatic oxidation to substances such as Polyphenols, amino acid, vitamins in tealeaves, influence tea leaf quality, while hot oxygen
Catalysis generates organic free radical, excites the ageing of tealeaves, to the fresh-keeping unfavorable problem of tealeaves, the invention proposes one kind to make
Tealeaves after processing preferably keeps the nutrition such as tea polyphenols, amino acid, chlorophyll, vitamin and fragrance component, the shape of tealeaves,
The qualities such as soup look are obviously improved, while longer with the tealeaves finished product shelf-life that low free radical is inherent speciality, and aging speed is significantly
Reduce and it is at low cost, easy to operate, can industrializing implementation high grade tea oxygen barrier microwave de-enzyming method.
Technical solution: in order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is as follows: a kind of high grade tea every
Oxygen microwave de-enzyming method, includes the following steps:
(1) using the microwave de-enzyming for carrying out tealeaves with the microwave green-killing device for filling protection device of air and vacuum evacuation device；
(2) temperature in microwave de-enzyming storehouse is set as 80-180 DEG C, and microwave de-enzyming storehouse is preheated；
(3) after temperature in microwave de-enzyming storehouse reaches set temperature stabilization, 1.0-5.0kg tea is put into microwave de-enzyming storehouse
Leaf fresh leaf, the storehouse of closed microwave water-removing immediately；
(4) use vacuum evacuation device by suction in microwave de-enzyming storehouse to absolute pressure 0.01MPa hereinafter, protecting using filling
Shield device of air is filled protective gas into microwave de-enzyming storehouse and is protected；
(5) step (4) repeats 2-5 times, splits remaining oxygen in the microwave de-enzyming storehouse that swaps out again, makes to protect in microwave de-enzyming storehouse
The content of gas is greater than 99.0%；
(6) adjusting microwave de-enzyming storehouse microwave power is 1500-2500W, stirs fresh tea leaf, heated time 0.5-
10min goes out microwave de-enzyming storehouse after bored leaf water-removing, spare to following process.
More preferably, the fresh tea leaf in the step (1) is green tea, Iron Guanyin, yellow tea, dark green tea, oolong tea, black tea
One of fresh leaf.
Further, the green tea is Dragon Well tea, Bi Luochun, Mount Huang Mao Feng, Mount Lushan cloud and mist, Lu`an Guapian.Tea, Meng Dingcha, too
One of flat monkey chief tea, Junshan Silver Needle Tea, Gu small piece of land surrounded by water purple bamboo shoot tea, Xinyang Maojian Tea.
To obtain more preferably protecting effect, the selection of filling protective gas is passed through protective gas to microwave in the step (4)
Absolute pressure is 0.06-0.09MPa in water-removing storehouse.
In some embodiments, persistently logical protective gas remains micro- for selection when filling protective gas in the step (4)
Absolute pressure is 0.11-0.15MPa in wave water-removing storehouse.
To obtain more preferably oxygen barrier effect, in the step (4) protective gas be nitrogen, carbon dioxide or helium, neon, krypton,
The inert gases such as argon, xenon.
In some embodiments, in the step (6) after the completion of water-removing, joint roller fixation, steam beating, hot wind are killed
Blueness carries out being further continued for subsequent step after once assisting water-removing again.
In some embodiments, directly carried out after the completion of water-removing in the step (6) it is subsequent rub, dry, Titian
Step.
The utility model has the advantages that a kind of oxygen barrier microwave de-enzyming method of high grade tea provided by the invention, it is put forward for the first time that tealeaves is oxygen barrier to kill
Green theoretical foundation and embodiment fills inert protective gas after oxygen is isolated, guarantees finishing during microwave de-enzyming
While, starvation avoids the tealeaves nutriment such as tea polyphenols, amino acid, vitamin that non-enzymatic oxidation occurs, while substantially
Degree reduces the generation of organic free radical；The tealeaves that oxygen barrier microwave de-enzyming method through the invention finished more remains
Nutriment in fresh leaf, such as tea polyphenols, amino acid, vitamin, and the exterior qualities such as the shape of tealeaves, soup look significantly mention
It rises, while longer with the tealeaves finished product shelf-life that low free radical is inherent speciality, aging speed substantially reduces, furthermore operating cost
It is low, easy to operate, can industrializing implementation.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of oxygen barrier microwave green-killing device in specific embodiment.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of oxygen barrier microwave de-enzyming method of high grade tea, includes the following steps:
(1) Fig. 1 is please referred to, carries out tealeaves using with the microwave green-killing device for filling protection device of air 2 and vacuum evacuation device 3
Microwave de-enzyming；
(2) temperature in microwave de-enzyming storehouse 1 is set as 150 DEG C, and microwave de-enzyming storehouse 1 is preheated；
(3) after temperature in microwave de-enzyming storehouse 1 reaches set temperature stabilization, 2.0kg Dragon Well tea is put into microwave de-enzyming storehouse 1
Green tea fresh leaf, the storehouse 1 of closed microwave water-removing immediately；
(4) use vacuum evacuation device 3 by suction in microwave de-enzyming storehouse 1 to absolute pressure 0.01MPa hereinafter, using filling
It is 0.06MPa that protection device of air 2, which fills absolute pressure in nitrogen to microwave de-enzyming storehouse 1 into microwave de-enzyming storehouse 1,；
(5) step (4) repeats 2-5 times, is sufficiently displaced from out remaining oxygen in microwave de-enzyming storehouse 1, makes to protect in microwave de-enzyming storehouse 1
The content for protecting gas is greater than 99.0%；
(6) adjusting 1 microwave power of microwave de-enzyming storehouse is 2000W, stirs fresh tea leaf, heated time 1.0min, bored leaf
After water-removing go out microwave de-enzyming storehouse 1, water-removing after the completion of directly carry out it is subsequent rub, dry, Titian step.
Embodiment 2:
A kind of oxygen barrier microwave de-enzyming method of high grade tea, includes the following steps:
(1) Fig. 1 is please referred to, carries out tealeaves using with the microwave green-killing device for filling protection device of air 2 and vacuum evacuation device 3
Microwave de-enzyming；
(2) temperature in microwave de-enzyming storehouse 1 is set as 120 DEG C, and microwave de-enzyming storehouse 1 is preheated；
(3) after temperature in microwave de-enzyming storehouse 1 reaches set temperature stabilization, 3.0kg Dragon Well tea is put into microwave de-enzyming storehouse 1
Green tea fresh leaf, the storehouse 1 of closed microwave water-removing immediately；
(4) use vacuum evacuation device 3 by suction in microwave de-enzyming storehouse 1 to absolute pressure 0.01MPa hereinafter, using filling
Protecting device of air 2, absolute pressure is 0.08MPa in filling arbon dioxide to microwave de-enzyming storehouse 1 into microwave de-enzyming storehouse 1；
(5) step (4) repeats 2-5 times, is sufficiently displaced from out remaining oxygen in microwave de-enzyming storehouse 1, makes to protect in microwave de-enzyming storehouse 1
The content for protecting gas is greater than 99.0%；
(6) adjusting 1 microwave power of microwave de-enzyming storehouse is 2400W, stirs fresh tea leaf, heated time 0.8min, bored leaf
After water-removing go out microwave de-enzyming storehouse 1, water-removing after the completion of directly carry out it is subsequent rub, dry, Titian step.
Embodiment 3:
A kind of oxygen barrier microwave de-enzyming method of high grade tea, includes the following steps:
(1) Fig. 1 is please referred to, carries out tealeaves using with the microwave green-killing device for filling protection device of air 2 and vacuum evacuation device 3
Microwave de-enzyming；
(2) temperature in microwave de-enzyming storehouse 1 is set as 180 DEG C, and microwave de-enzyming storehouse 1 is preheated；
(3) after temperature in microwave de-enzyming storehouse 1 reaches set temperature stabilization, 3.0kg Dragon Well tea is put into microwave de-enzyming storehouse 1
Green tea fresh leaf, the storehouse 1 of closed microwave water-removing immediately；
(4) use vacuum evacuation device 3 by suction in microwave de-enzyming storehouse 1 to absolute pressure 0.01MPa hereinafter, using filling
Protection device of air 2 is filled nitrogen into microwave de-enzyming storehouse 1 and is protected, and maintaining nitrogen purge maintains absolute pressure in microwave de-enzyming storehouse 1
Power 0.11-0.15MPa；
(5) step (4) repeats 2-5 times, splits remaining oxygen in the microwave de-enzyming storehouse 1 that swaps out again, makes to protect in microwave de-enzyming storehouse 1
The content for protecting gas is greater than 99.0%；
(6) adjusting 1 microwave power of microwave de-enzyming storehouse is 2400W, stirs fresh tea leaf, heated time 1.2min, bored leaf
After water-removing go out microwave de-enzyming storehouse 1, water-removing after the completion of directly carry out it is subsequent rub, dry, Titian step.
Embodiment 4:
A kind of oxygen barrier microwave de-enzyming method of high grade tea, includes the following steps:
(1) Fig. 1 is please referred to, carries out tealeaves using with the microwave green-killing device for filling protection device of air 2 and vacuum evacuation device 3
Microwave de-enzyming；
(2) temperature in microwave de-enzyming storehouse 1 is set as 80 DEG C, and microwave de-enzyming storehouse 1 is preheated；
(3) after temperature in microwave de-enzyming storehouse 1 reaches set temperature stabilization, 1.0kg Dragon Well tea is put into microwave de-enzyming storehouse 1
Green tea fresh leaf, the storehouse 1 of closed microwave water-removing immediately；
(4) use vacuum evacuation device 3 by suction in microwave de-enzyming storehouse 1 to absolute pressure 0.01MPa hereinafter, using filling
Protecting device of air 2, absolute pressure is that 0.09MPa is protected in filling arbon dioxide to microwave de-enzyming storehouse 1 into microwave de-enzyming storehouse 1
Shield；
(5) step (4) repeats 2-5 times, splits remaining oxygen in the microwave de-enzyming storehouse 1 that swaps out again, makes to protect in microwave de-enzyming storehouse 1
The content for protecting gas is greater than 99.0%；
(6) adjusting 1 microwave power of microwave de-enzyming storehouse is 1500W, stirs fresh tea leaf, heated time 2min, bored leaf kills
Go out microwave de-enzyming storehouse 1 after blueness, after the completion of water-removing, joint roller fixation, steam beating, hot air water-removing carry out once assisting water-removing again
After be further continued for subsequent step.
The water-removing leaves that embodiment 1-3 is obtained are finished with traditional microwave and what the mode of steam beating, baking obtained kills
Leafiness compares in nutritional ingredient and exterior quality, and specific data are as shown in table 1:
Table 1: water-removing leaf composition and exterior quality comparison
Wherein, tea polyphenols and catechin measurement referring to GB/8313-2008 " Tea Polyphenols in Tea and catechin content
Detection method "；Caffeine measurement is referring to GB/8312-2002 " measurement of tea caffeine "；Determined amino acid is referring to GB/T8314-
2002 " measurements of tea free amino acid total amount "；Soluble sugar uses one sulfuric acid process colorimetric estimation absorbance of phenol；Moisture content uses
GB8304-1987 " tea determination of moisture "；Fragrance component measurement method: aroma component is analyzed using gas chromatograph-mass spectrometer (GC)
And content.All measurements are repeated 3 times, and take the average value of 3 results.
As can be seen from Table 1, the water-removing leaves that embodiment 1-3 is obtained are in polyphenol content, amino acid, flavones, solvable
The water-removing leaves that other water-removing modes obtain are superior in the property pool, catechin amount, water content and the various nutritional ingredients of aromatic oil, and
Obtained water-removing leaves appearance is bud green, green lightly seasoned, and soft bright, appearance also has a clear superiority.
In addition, by the organoleptic quality of made tea and the made tea obtained only by microwave de-enzyming that embodiment 1-3 is obtained
Compare, wherein quality sensory review press GB/T13063-1992 method organoleptic analysis, using 3g tea sample, 150mL boiling water,
Brew 5min, password is commented.Evaluate Appearance color, soup look, fragrance, flavour and tea residue, divide by each full marks 100 based on, total score
Using weighting method, quality total score=shape × 0.30+ soup look × 0.15+ fragrance × 0.20+ flavour × tea residue × 0.10 0.25+.
Specific data are as shown in table 2:
Table 2: made tea organoleptic quality comparison
As can be seen from Table 2, the comprehensive score of embodiment 1-3 is at 90 points or more, hence it is evident that directly kills better than microwave
The tealeaves of blueness processing, and all there is apparent advantage in the evaluation of shape, fragrance, soup look, flavour and tea residue.
A kind of oxygen barrier microwave de-enzyming method of high grade tea of the present invention, is tea processing committed step --- the weight of de-enzyming process
Quantum jump is not only able to significantly improve the quality of tealeaves, and is put forward for the first time the concept of " low free radical tea ", so that made tea
Aging speed slows down significantly, is expected to solve " tea fresh keeping " this tealeaves circle pendent problem for a long time both at home and abroad.Pass through
The tealeaves that oxygen barrier microwave de-enzyming method of the invention finished more remains the nutriment in fresh leaf, as tea polyphenols,
Amino acid, vitamin etc., and the exterior qualities such as the shape of tealeaves, soup look are obviously improved, while being inherent speciality with low free radical
The tealeaves finished product shelf-life it is longer, aging speed substantially reduces, furthermore operating cost it is low, it is easy to operate, can industrializing implementation.
It should be pointed out that the above specific embodiment is only illustrative of the invention and is not intended to limit the scope of the invention,
After having read the present invention, those skilled in the art fall within power appended by the application to the modification of various equivalent forms of the invention
Benefit requires limited range.
Claims (8)
1. a kind of oxygen barrier microwave de-enzyming method of high grade tea, it is characterised in that include the following steps:
(1) using the microwave de-enzyming for carrying out tealeaves with the microwave green-killing device for filling protection device of air and vacuum evacuation device；
(2) temperature in microwave de-enzyming storehouse is set as 80-180 DEG C, and microwave de-enzyming storehouse is preheated；
(3) after temperature in microwave de-enzyming storehouse reaches set temperature stabilization, it is fresh that 1.0-5.0kg tealeaves is put into microwave de-enzyming storehouse
Leaf, the storehouse of closed microwave water-removing immediately；
(4) use vacuum evacuation device by suction in microwave de-enzyming storehouse to absolute pressure 0.01MPa hereinafter, using protection gas is filled
Device is filled protective gas into microwave de-enzyming storehouse and is protected；
(5) step (4) repeats 2-5 times, is sufficiently displaced from out remaining oxygen in microwave de-enzyming storehouse, makes to protect gas in microwave de-enzyming storehouse
The content of body is greater than 99.0%；
(6) adjusting microwave de-enzyming storehouse microwave power is 1500-2500W, stirs fresh tea leaf, heated time 0.5-10min, bored
Go out microwave de-enzyming storehouse after leaf water-removing, it is spare to following process.
2. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 1, it is characterised in that: in the step (1)
Fresh tea leaf is one of green tea, Iron Guanyin, yellow tea, dark green tea, oolong tea, the fresh leaf of black tea.
3. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 2, it is characterised in that: the green tea be Dragon Well tea,
Bi Luochun, Mount Huang Mao Feng, Mount Lushan cloud and mist, Lu`an Guapian.Tea, Meng Dingcha, Taiping Houkui Tea tea, Junshan Silver Needle Tea, small piece of land surrounded by water purple bamboo shoot tea, Xinyang are cared for
One of high-quality green tea.
4. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 1, it is characterised in that: filled out in the step (4)
Filling protective gas to select to be passed through absolute pressure in protective gas to microwave de-enzyming storehouse is 0.06-0.09MPa.
5. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 1, it is characterised in that: filled out in the step (4)
Selecting persistently to lead to protective gas to maintain absolute pressure in microwave de-enzyming storehouse when filling protective gas is 0.11-0.15MPa.
6. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 1, it is characterised in that: protected in the step (4)
Shield gas is the inert gases such as nitrogen, carbon dioxide or helium, neon, krypton, argon, xenon.
7. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 1, it is characterised in that: killed in the step (6)
After the completion of blueness, joint roller fixation, steam beating, hot air water-removing carry out being further continued for subsequent step after once assisting water-removing again.
8. the oxygen barrier microwave de-enzyming method of high grade tea according to claim 1, it is characterised in that: killed in the step (6)
Directly carried out after the completion of green it is subsequent rub, dry, Titian step.
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| CN109965034A (en) * | 2018-12-07 | 2019-07-05 | 北京旋光普利生物医药科技开发有限公司 | A kind of nitrogen protection tea green-keeping dry integrated machine |
| CN109757572A (en) * | 2019-03-25 | 2019-05-17 | 四川泰航食品科技有限公司 | A kind of ultra micro matcha powder and preparation method thereof |
| CN116725105A (en) * | 2023-07-17 | 2023-09-12 | 广西国茗金花茶科技有限公司 | Processing method of golden camellia flowers |
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| CN116725106A (en) * | 2023-07-17 | 2023-09-12 | 广西国茗金花茶科技有限公司 | High-pressure carbon dioxide fixation method and processing method for golden camellia flowers |
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| CN202077533U (en) * | 2011-04-29 | 2011-12-21 | 周红杰 | Vacuum anaerobic treatment equipment for fresh tea leaves |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
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| CN202077533U (en) * | 2011-04-29 | 2011-12-21 | 周红杰 | Vacuum anaerobic treatment equipment for fresh tea leaves |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
| CN103211044A (en) * | 2013-05-03 | 2013-07-24 | 何林 | Vacuum microwave enzyme deactivating method |
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