CN106212737A - A kind of processing technique utilizing high pressure low temperature parch green tea - Google Patents
A kind of processing technique utilizing high pressure low temperature parch green tea Download PDFInfo
- Publication number
- CN106212737A CN106212737A CN201610540787.XA CN201610540787A CN106212737A CN 106212737 A CN106212737 A CN 106212737A CN 201610540787 A CN201610540787 A CN 201610540787A CN 106212737 A CN106212737 A CN 106212737A
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- CN
- China
- Prior art keywords
- temperature
- carried out
- tea
- folium camelliae
- camelliae sinensis
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- 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.)
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Classifications
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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
Abstract
The invention provides a kind of processing technique utilizing high pressure low temperature parch green tea, this technique mainly includes completing, dispels the heat, kneads, is dried and refining step: the operation that completes is temperature 40 55 DEG C, the sealing container of pressure 0.15 0.2MPa is carried out, the parch time is 4 4.5 minutes, within every 8 10 seconds, stir-fries once；The indoor that described heat radiation operation is less than 20 DEG C in temperature are carried out, and tiling of being scattered by the Folium Camelliae sinensis completed, average thickness is 0.8 1.5cm, to cooling down completely；Described operation of kneading is carried out in the temperature indoor less than 20 DEG C, kneads to going out tea juice；Described program of drying is carried out in the temperature indoor less than 20 DEG C, accelerates to dry with fan, can fracture to Folium Camelliae sinensis；Described refining step is carried out in the casting iron pan of 50 100 DEG C in pot temperature, stir-fry to Folium Camelliae sinensis and can become powder with hand rubbing, fragment is gone i.e. to obtain refined Folium Camelliae sinensis with the sieve in 2mm aperture again, this technique effectively reduces chlorophyll loss during tea frying, suppress the enzymatic oxidation of tea polyphenols etc. in fresh leaf, be sufficiently reserved that the tea of Tea Industry is fragrant and color and luster.
Description
Technical field
The present invention relates to a kind of Tea Processing technique, be specifically related to a kind of processing work utilizing high pressure low temperature parch green tea
Skill.
Background technology
Tea can be described as the China quintessence of Chinese culture, particularly green tea, and the mouthfeel that strong tea is fragrant and salubrious is firmly got compatriots and liked.Green tea
To add technology process a lot, but be substantially and be made up of five step production processes such as completing, dispel the heat, knead, be dried and be refined.But very
Many green tea are frequently not after completing and present vivid green, but green middle band is yellow.Trace it to its cause, be primarily due to tea
Chlorophyll in leaf is destroyed.Because the temperature when processing green tea is too high at present, the chlorophyll of Folium Camelliae sinensis is made to be destroyed.According to the study
Showing, in green tea manufacture process, the change of pigment composition mainly has: chlorophyll and the degraded of derivant, the slight oxygen of Polyphenols
Change polymerization and non-enzymatic browning etc..Generate the compound such as CHLOROPHYLLINE, phytol after chlorophyll hydrolysis, enter millet paste, to millet paste
Soup color has a certain impact.Pheophytin is brown, completes vexed too early, overlong time, and the tea color of appearance is yellow dark.Logical
Often, the time, the longest demagnesium rate was the highest, and pheophytin content is the highest, and often time effect is more than temperature effects.So, tea
Leaf color and luster most critical depends on temperature and time.
Summary of the invention
The invention provides a kind of processing technique utilizing high pressure low temperature parch green tea, can effectively reduce chlorophyll at tea
Loss during leaf parch, suppresses the enzymatic oxidation of tea polyphenols etc. in fresh leaf, is sufficiently reserved that the tea of Tea Industry is fragrant and color and luster.Should
Technique mainly includes completing, dispels the heat, kneads, is dried and refining step:
The described operation that completes is carried out in temperature 40-55 DEG C, the sealing container of pressure 0.15-0.2MPa, the parch time
For 4-4.5 minute, every 8-10 second stir-fried once, and the low temperature of 40-55 DEG C and the cryogenic high pressure blanching condition of 0.15-0.2MPa both may be used
To be sufficiently reserved chlorophyll, the tea polyphenols enzyme in fresh leaf can be allowed again to lose activity, suppression tea polyphenols is oxidized.Airtight parch is empty
Between the fragrance of Folium Camelliae sinensis can be avoided to leak, be sufficiently reserved tea fragrant.So the sealing blanching condition of high pressure low temperature solves and killed in the past
Young worker's sequence easily causes Folium Camelliae sinensis nutrition and the problem of tea perfume (or spice) loss.
The indoor that described heat radiation operation is less than 20 DEG C in temperature are carried out, tiling of being scattered by the Folium Camelliae sinensis completed, averagely thick
Degree is 0.8-1.5cm, to cooling down completely, can be aided with electric fan and accelerate cooling in cooling procedure, reduce Folium Camelliae sinensis by vexed Jiao；
Described operation of kneading is carried out in the temperature indoor less than 20 DEG C, kneads to going out tea juice；
Described program of drying is carried out in the temperature indoor less than 20 DEG C, accelerates to dry with fan, can fracture to Folium Camelliae sinensis；
Described refining step is carried out in the casting iron pan of 50-100 DEG C in pot temperature, stir-fries to Folium Camelliae sinensis and can become powder with hand rubbing
End, then remove fragment with the sieve in 2mm aperture and get final product.
Detailed description of the invention
The invention provides a kind of processing technique utilizing high pressure low temperature parch green tea, mainly include completing, dispel the heat, rub
Twist with the fingers, be dried and refining step, Folium Camelliae sinensis is chosen and after having picked up, enters the operation that completes, Folium Camelliae sinensis is poured in sealing container, adds heat container,
In making container, temperature is maintained at 50 DEG C, and pressure is maintained at 0.18MPa, and stir-fry a container for every 8-10 second, and the parch time is 4.5
Minute, after having completed, Folium Camelliae sinensis is poured out the indoor being laid in temperature less than 20 DEG C, lucifuge, the thickness of tiling Folium Camelliae sinensis is 1cm, fills
Dispersion heat is to room temperature.Enter after having dispelled the heat and knead operation, knead juice, be subsequently placed in the temperature indoor less than less than 20 DEG C and keep away
Light is dried, and available fans is accelerated to dry up, and dries up and can fracture to Folium Camelliae sinensis, finally enter refining step, the Folium Camelliae sinensis dried is put into
In casting iron pan, pot temperature is maintained at 80 DEG C, and the receipts that stir-fry are done and can be become powder with hand rubbing to Folium Camelliae sinensis, then use the sieve in the aperture of 2mm
Screening, removes fragment and tea hair, obtains refined Folium Camelliae sinensis, be concealed in the container of hermetically drying.
Claims (1)
1. utilize a processing technique for high pressure low temperature parch green tea, mainly include completing, dispel the heat, knead, be dried and refined work
Sequence, it is characterised in that:
The described operation that completes is carried out in temperature 40-55 DEG C, the sealing container of pressure 0.15-0.2MPa, and the parch time is 4-
4.5 minutes, every 8-10 second stir-fried once；
The indoor that described heat radiation operation is less than 20 DEG C in temperature are carried out, and tiling of being scattered by the Folium Camelliae sinensis completed, average thickness is
0.8-1.5cm, to cooling down completely；
Described operation of kneading is carried out in the temperature indoor less than 20 DEG C, kneads to going out tea juice；
Described program of drying is carried out in the temperature indoor less than 20 DEG C, accelerates to dry with fan, can fracture to Folium Camelliae sinensis；
Described refining step is carried out in the casting iron pan of 50-100 DEG C in pot temperature, stir-fries to Folium Camelliae sinensis and can become powder with hand rubbing,
Remove fragment with the sieve in 2mm aperture again and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540787.XA CN106212737A (en) | 2016-07-02 | 2016-07-02 | A kind of processing technique utilizing high pressure low temperature parch green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540787.XA CN106212737A (en) | 2016-07-02 | 2016-07-02 | A kind of processing technique utilizing high pressure low temperature parch green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106212737A true CN106212737A (en) | 2016-12-14 |
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ID=57519815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610540787.XA Pending CN106212737A (en) | 2016-07-02 | 2016-07-02 | A kind of processing technique utilizing high pressure low temperature parch green tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN106212737A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974007A (en) * | 2017-03-23 | 2017-07-25 | 正安县桴焉茶业有限责任公司 | A kind of tea Processing method |
| CN107279397A (en) * | 2017-07-28 | 2017-10-24 | 黄山学院 | A kind of preparation method of Liu Yazi tea |
| CN107467263A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | A kind of preparation method of complete stool dandelion green tea |
-
2016
- 2016-07-02 CN CN201610540787.XA patent/CN106212737A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974007A (en) * | 2017-03-23 | 2017-07-25 | 正安县桴焉茶业有限责任公司 | A kind of tea Processing method |
| CN107279397A (en) * | 2017-07-28 | 2017-10-24 | 黄山学院 | A kind of preparation method of Liu Yazi tea |
| CN107467263A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | A kind of preparation method of complete stool dandelion green tea |
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