CN105994704A - Novel flat green tea processing technology - Google Patents
Novel flat green tea processing technology Download PDFInfo
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- CN105994704A CN105994704A CN201610351560.0A CN201610351560A CN105994704A CN 105994704 A CN105994704 A CN 105994704A CN 201610351560 A CN201610351560 A CN 201610351560A CN 105994704 A CN105994704 A CN 105994704A
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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 novel flat green tea processing technology. The novel flat green tea processing technology comprises the following steps: (1) picking tea shoots, firstly spreading out indoors for removing water until weight percentage of moisture is 65-75%, so that tea leaves with the water removed by spreading out are obtained; (2) carrying out fixation in two stages, wherein in a first stage, high temperature fixation is carried out, and in a second stage, low temperature fixation is carried out; (3) carrying out moisture regaining, namely spreading the tea leaves subjected to fixation for cooling and carrying out moisture regaining under the conditions that temperature is 30-40 DEG C and relative humidity is 60-80%; (4) adopting a flat tea shaping technology, wherein temperature of a flat tea stir-frying machine is set to be 180 DEG C, and stir-frying time is 20 minutes; and (5) drying the obtained tea leaves by adopting the traditional secondary drying process, so that novel flat green tea is obtained. The tea obtained by utilizing the technology is good in sensible quality, flat in shape, jade green or light green in colour, greenish-yellow and bright in liquor colour, fragrant, mellow and brisk or fresh and mellow in taste, and yellow green and bright in infused leaves.
Description
Technical field
The present invention relates to tea technology field, particularly a kind of Green tea processing technology.
Background technology
Folium Camelliae sinensis is natural with it, nutrition, the feature of health care enjoy common people to favor, and becomes one of most popular beverage of common people.Green tea is with the fresh bud-leaf of Camellia sinensis as raw material, blue or green through stand, complete, shaping, be dried etc. that technique is refined to be formed.In recent years, along with the development of global integration, being continually changing of diet and consumption structure, the continuous promotion of the circulation of capital, China's green tea produces and keeps fast development.But, the conventional green tea mode pot temperature that completes is higher, through the dark brownish green its colour changed into yellow that relatively-high temperature completes, although the green that can keep dark brownish green and low temperature completes, is difficult to kill and causes the red change of dark brownish green generation.Simultaneously, dark brownish green water content after tradition completes is relatively low, the time needing spreading for cooling to get damp again during flat tea shaping is longer, extend process time, reduce working (machining) efficiency, during the higher and overlong time of moisture regain temperature, Folium Camelliae sinensis yellow chromaticity will be caused to increase, greenness and brightness decline, and fragrance and the vexed taste of flavour water increase the weight of, and the industrialized production for Folium Camelliae sinensis is disadvantageous.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of flat green tea processing technique, this technique is simple, it is simple to industrialized production.
For achieving the above object, the present invention provides following technical scheme:
A kind of Novel flat Green tea processing technology, comprises the following steps:
(1) plucking And Development of Tea Shoot, be first 65% ~ 75% to moisture weight percentage ratio after the green grass or young crops of stand, indoor, the blue or green thickness in stand, less than 5 centimetres, 3 ~ 10 hours airing time, obtains stand Folium Isatidis；
(2) completing, process is divided into two sections, and first paragraph is green removing in high temperature, carries out hot air water-removing under conditions of 300 DEG C, and second segment is that low temperature completes, and at 100 DEG C, carries out microwave deactivation of enzyme, fixation time 50-60 second under conditions of power 1500W；
(3) moisture regain, it is 30～40 DEG C that the Folium Camelliae sinensis leaf after completing is placed in temperature, and relative humidity is to carry out spreading for cooling moisture regain under conditions of 60%～80%, and the time is 30 ~ 45 minutes；
(4) using flat tea shaping process, Flat tea frying machine temperature is set as 180 DEG C, 20 minutes parch time；
(5) use traditional redrying technique to dry step (4) gained Folium Camelliae sinensis, obtain Novel flat green tea.
Preferably, in step (1), described young sprout is simple bud, bud one leaf or a two leaves and a bud.
In order to ensure the stability of the course of processing, in step (2), hot air water-removing and microwave deactivation of enzyme are respectively separate green-keeping machine, use tape transport Folium Camelliae sinensis between green-keeping machine.
Preferably, in step (2), hot air water-removing and microwave deactivation of enzyme time press 1:1 distribution.
The beneficial effects of the present invention is: the present invention use the young sprout of Folium Camelliae sinensis simple bud, bud one leaf or two leaves and a bud for processing raw material, blue or green by stand, segmentation completes, shaping and be dried three processing links and regulate and control quality and the local flavor of flat green tea.The present invention uses the method that segmentation completes, and early stage hot blast ensures the formation of green tea fragrance, and get damp again mid-term shorter time, ensure that green degree and the brightness of Folium Camelliae sinensis, later stage microwave deactivation of enzyme suppresses the activity of dark brownish green middle enzyme, it is ensured that water-removing leaves will not produce red change, the method is simple, it is simple to industrialized production.And the Folium Camelliae sinensis sensible quality utilizing the method for the present invention to obtain is good, color and luster is emerald green or light green, millet paste is greenish-yellow, bright.
The Folium Camelliae sinensis sensible quality utilizing this technique to prepare is good, profile bar is flat, color and luster is emerald green or light green, and soup color is greenish-yellow bright, has fragrance, and flavour alcohol is refreshing or fresh alcohol, yellowish green bright at the bottom of leaf.The traditional handicraft that simultaneously compares is short for process time, and fragrance and the vexed taste of flavour water alleviate, it is simple to industrialized production, improves spring tea production efficiency.
Detailed description of the invention
It is described in detail below in conjunction with preferred embodiment.The experimental technique of unreceipted actual conditions in embodiment, generally according to normal condition or according to the condition proposed by manufacturer.
Embodiment
1
The processing technique of a kind of flat green tea, comprises the following steps:
(1) pluck the fresh simple bud of Camellia sinensis, temperature be 30 DEG C, humidity be to spread out blue or green 8 h under the conditions of 85%, Folium Isatidis color of receiving guest with tea becomes bottle green, and moisture, 73%, obtains stand Folium Isatidis；
(2) completing, process is divided into two sections, and first paragraph is the hot air water-removing under conditions of 300 DEG C, and second segment is the microwave deactivation of enzyme under conditions of 130 DEG C；
(3) moisture regain, it is 30～40 DEG C that the Folium Camelliae sinensis after completing is placed in temperature, and relative humidity is to carry out spreading for cooling moisture regain under conditions of 60%～80%, and the time is 30 ~ 45 minutes；
(4) using flat tea shaping process, Flat tea frying machine temperature is set as 180 DEG C, 20 minutes parch time.Traditional redrying technique (i.e. using 6CTH6 type tea-drying aroma-improving machine, just baking temperature is set as 110 DEG C, time-consuming 20min, is dried to moisture content 10 ~ 15%, then foot dries temperature 90 DEG C, is dried to foot dry) is used to process subsequently, obtain flat green tea Folium Camelliae sinensis.
For convenience of selling, finally Folium Camelliae sinensis is packed.
Embodiment
2
The processing technique of a kind of flat green tea, comprises the following steps:
(1) pluck Camellia sinensis one bud one leaf young sprout, temperature be 32 DEG C, humidity be the blue or green 7h in stand under the conditions of 78%, treat that dark brownish green color becomes bottle green, moisture, 68%, obtains stand Folium Isatidis；
(2) completing, process is divided into two sections, and first paragraph is the hot air water-removing under conditions of 290 DEG C, and second segment is the microwave deactivation of enzyme under conditions of 120 DEG C；
(3) moisture regain, it is 30～40 DEG C that the Folium Camelliae sinensis after completing is placed in temperature, and relative humidity is to carry out spreading for cooling moisture regain under conditions of 60%～80%, and the time is 30 ~ 45 minutes；
(4) using flat tea shaping process, Flat tea frying machine temperature is set as 180 DEG C, 20 minutes parch time.Traditional redrying technique (just baking temperature is set as 110 DEG C, time-consuming 20min, is dried to moisture content 10 ~ 15%, then foot dries temperature 90 DEG C, is dried to foot dry) is used to process subsequently, obtain flat green tea Folium Camelliae sinensis.
For convenience of selling, finally Folium Camelliae sinensis is packed.
Embodiment
3
The processing technique of a kind of flat green tea, comprises the following steps:
(1) fresh leaf: pluck Camellia sinensis two leaves and a bud young sprout, temperature be 35 DEG C, humidity be the blue or green 6h in stand under the conditions of 65%, treat that dark brownish green color becomes bottle green, moisture, 65%, obtains stand Folium Isatidis；
(2) completing, process is divided into two sections, and first paragraph is the hot air water-removing under conditions of 280 DEG C, and second segment is the microwave deactivation of enzyme under conditions of 100 DEG C；
(3) moisture regain, it is 30～40 DEG C that the Folium Camelliae sinensis after completing is placed in temperature, and relative humidity is to carry out spreading for cooling moisture regain under conditions of 60%～80%, and the time is 30 ~ 45 minutes；
(4) using flat tea shaping process, Flat tea frying machine temperature is set as 180 DEG C, 20 minutes parch time.Use traditional redrying technique (just baking temperature is set as 110 DEG C, time-consuming 20min, is dried to moisture content 10 ~ 15%, then foot dries temperature 90 DEG C, is dried to foot dry) to process subsequently, obtain flat green tea Folium Camelliae sinensis.
For convenience of selling, finally Folium Camelliae sinensis is packed.
Comparative example
1
The processing technique of tradition flat green tea, specific as follows: with two leaves and a bud or SANYE as raw material, stand blue or green to leaf color be bottle green, grass gas partial disappearance, tender stem stalk folding and continuous；Stand Folium Isatidis lease making cross complete, shaping, dry to foot dry.
The Folium Camelliae sinensis obtaining embodiment 1 ~ 3 and comparative example 1 carries out subjective appreciation, and result is as shown in table 1.
Result is it can be seen that the Folium Camelliae sinensis profile bar utilizing the method for embodiment 1 ~ 3 to prepare is flat, and in yellow green, soup color is greenish-yellow bright, has fragrance, and flavour alcohol is felt well or fresh alcohol, yellowish green bright at the bottom of leaf.
Finally illustrate is, preferred embodiment above is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail by above preferred embodiment, but skilled artisan would appreciate that, in the form and details it can be made various change, without departing from claims of the present invention limited range.
Claims (1)
1. a Novel flat Green tea processing technology, comprises the following steps:
(1) plucking And Development of Tea Shoot, be first 65% ~ 75% to moisture weight percentage ratio after the green grass or young crops of stand, indoor, the blue or green thickness in stand, less than 5 centimetres, 3 ~ 10 hours airing time, obtains stand Folium Isatidis；
(2) completing, process is divided into two sections, and first paragraph is green removing in high temperature, carries out hot air water-removing under conditions of 300 DEG C, and second segment is that low temperature completes, microwave deactivation of enzyme under the conditions of 100 DEG C, the fixation time 50-60 second；
(3) moisture regain, it is 30～40 DEG C that the Folium Camelliae sinensis leaf after completing is placed in temperature, and relative humidity is to carry out spreading for cooling moisture regain under conditions of 60%～80%, and the time is 30 ~ 45 minutes；
(4) using flat tea shaping process, Flat tea frying machine temperature is set as 180 DEG C, 20 minutes parch time；
(5) use traditional redrying technique to dry step (3) gained Folium Camelliae sinensis, obtain Novel flat green tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610351560.0A CN105994704A (en) | 2016-05-25 | 2016-05-25 | Novel flat green tea processing technology |
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| CN201610351560.0A CN105994704A (en) | 2016-05-25 | 2016-05-25 | Novel flat green tea processing technology |
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| CN105994704A true CN105994704A (en) | 2016-10-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077490A (en) * | 2017-12-06 | 2018-05-29 | 芜湖市欣然食品有限公司 | A kind of preparation method of anti-ageing healthcare Ilex Latifolia Thunb polyoses grain |
| CN112088947A (en) * | 2020-09-10 | 2020-12-18 | 上海市黄山茶林场 | Preparation method of semi-baked and semi-fried green tea |
-
2016
- 2016-05-25 CN CN201610351560.0A patent/CN105994704A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077490A (en) * | 2017-12-06 | 2018-05-29 | 芜湖市欣然食品有限公司 | A kind of preparation method of anti-ageing healthcare Ilex Latifolia Thunb polyoses grain |
| CN112088947A (en) * | 2020-09-10 | 2020-12-18 | 上海市黄山茶林场 | Preparation method of semi-baked and semi-fried green tea |
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Application publication date: 20161012 |
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