CN106212756A - A kind of processing method of fresh and sweet delicate fragrance type Folium Camelliae sinensis - Google Patents
A kind of processing method of fresh and sweet delicate fragrance type Folium Camelliae sinensis Download PDFInfo
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- CN106212756A CN106212756A CN201610725517.6A CN201610725517A CN106212756A CN 106212756 A CN106212756 A CN 106212756A CN 201610725517 A CN201610725517 A CN 201610725517A CN 106212756 A CN106212756 A CN 106212756A
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- folium camelliae
- camelliae sinensis
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- flos jasmini
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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 processing method that the invention discloses a kind of fresh and sweet delicate fragrance type Folium Camelliae sinensis, including step: (1) plucks；(2) layering stand green grass or young crops: layering stand sprays cellulase solution to Folium Camelliae sinensis time blue or green；(3) rocking of green leaf；(4) stifling: stifling water of hankering puts into Flos Jasmini Sambac；(5) complete；(6) knead；(7) spray juice: the Folium Camelliae sinensis surface sprinkling Flos Jasmini Sambac juice after kneading；(8) bakee: first low temperature；Then high temperature；Again at low temperature；Final high temperature；(9) chilling.The processing method of the fresh and sweet delicate fragrance type Folium Camelliae sinensis of the present invention, effectively reduce into the bitter taste sampled tea, become to have sampled tea Flos Jasmini Sambac fragrance and persistently, Folium Camelliae sinensis is soft, and the elegant fragrance of millet paste drinks taste smooth, fresh and sweet good to eat, return sweet strongly, be effectively improved tea leaf quality, and then improve the economic benefit of Folium Camelliae sinensis.
Description
Technical field
The present invention relates to Tea Processing technical field, the processing method particularly relating to a kind of fresh and sweet delicate fragrance type Folium Camelliae sinensis.
Background technology
Drinking tea is Chinese traditional habit.The Folium Camelliae sinensis finished product astringent taste weight of processes, aroma quality deficiency, soaking at present
Cheng Jingchang produces bitter taste or returns sweet relatively slow, brews rear lasting the longest, is therefore effectively improved millet paste mouthfeel and the fragrance of Folium Camelliae sinensis
Lifting for tea leaf quality is particularly important.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the processing method of a kind of fresh and sweet delicate fragrance type Folium Camelliae sinensis, can
With effective bitter taste reducing into and sampling tea, become to have sampled tea Flos Jasmini Sambac fragrance and persistently, and Folium Camelliae sinensis is soft, tea polyphenols, aminoacid
Effectively be held in Folium Camelliae sinensis etc. solubility benefit materials, the elegant fragrance of millet paste, drink taste smooth, fresh and sweet good to eat, return sweet strongly,
It is effectively improved tea leaf quality, and then improves the economic benefit of Folium Camelliae sinensis.
To achieve these goals, the present invention adopts the following technical scheme that
The processing method of a kind of fresh and sweet delicate fragrance type Folium Camelliae sinensis, comprises the following steps:
(1) pluck: before and after Clear and Bright, open up at the beginning of bud one leaf of tea place plucking fresh tea leaf；
(2) layering stand green grass or young crops: the fresh tea leaf of harvesting carries out layering stand green grass or young crops, and the blue or green temperature in stand controls at 15-20 DEG C, the wettest
Degree is 75-80%, and the blue or green thickness in stand is 5-10mm, and layering stand sprays cellulase solution to Folium Camelliae sinensis time blue or green, then spreads 3-5h；Fiber
Element enzyme is a highly active biocatalyzer of class, during Tea Processing, adds cellulase solution and can be effectively improved prepared tea
The sugar content of leaf and other extract content.
(3) rocking of green leaf: rotating speed is 6-8r/min, the rocking of green leaf time is 20min；
(4) stifling: the Folium Camelliae sinensis after rocking of green leaf to be put into temperature in the warm water of 60-65 DEG C, stirs blanching 1-3 minute, then take
Going out to put into and fumigate on food steamer, stifling water of hankering puts into Flos Jasmini Sambac, stifling 3-4 minute；
(5) complete: being completed by the Folium Camelliae sinensis input roller fixation machine after stifling, the temperature that completes is 150-200 DEG C, completes
Time 1-2min, natural spreading for cooling 5-10min；
(6) kneading: the Folium Camelliae sinensis after completing moves in thermostatic chamber, spreading Folium Camelliae sinensis thickness out is 2-3cm, and leaf temp of receiving guest with tea reaches
25-30 DEG C, Folium Camelliae sinensis is put into kneading machine and kneads 60-90min；
(7) spray juice: the Folium Camelliae sinensis surface sprinkling Flos Jasmini Sambac juice after kneading, described Flos Jasmini Sambac juice with knead after Folium Camelliae sinensis weight
Ratio is 2:1, then stands 30-40min；
(8) bakee: first low temperature 65 DEG C bakees 2 hours；Then after high temperature 140 DEG C bakees 10min, spreading for cooling to 50 DEG C；Exist again
Low temperature 80 DEG C bakees 2 hours；Last baking 30min at high temperature 115 DEG C；
(9) chilling: will bakee after Folium Camelliae sinensis proceed to-2～-7 DEG C of freezers in quickly cool down, cool time continue 1 hour.
Cellulase solution concentration described in step (2) is 1.0-1.2wt%, and cellulase solution with the weight ratio of Folium Camelliae sinensis is
1:5.
Described in step (7), Flos Jasmini Sambac juice is prepared by following methods: by Flos Jasmini Sambac and water by weight the ratio for 1:10-20
Example carries out soaking 3-5 hour, and water temperature is 80-90 DEG C, is then filtrated to get Flos Jasmini Sambac juice.
Compared with the prior art, beneficial effects of the present invention is as follows:
(1) processing method of the fresh and sweet delicate fragrance type Folium Camelliae sinensis of the present invention, can effectively reduce into the bitter taste sampled tea, and one-tenth is sampled tea
Having Flos Jasmini Sambac fragrance and persistently, Folium Camelliae sinensis is soft, and the solubility benefit materials such as tea polyphenols, aminoacid is effectively held in Folium Camelliae sinensis
In, the elegant fragrance of millet paste, drink taste smooth, fresh and sweet good to eat, return and sweet be strongly effectively improved tea leaf quality, and then improve
The economic benefit of Folium Camelliae sinensis.
(2) present invention sprays cellulase solution during the green grass or young crops of layering stand, and cellulase is that a highly active biology of class is urged
Agent, during Tea Processing, adds cellulase solution and can be effectively improved sugar content and other extractum of prepared Folium Camelliae sinensis
Content, the present invention uses effect of cellulase, carries out cellulase solution and sprays process, not only improve during the green grass or young crops of layering stand
Sugar transition rate, obtained Folium Camelliae sinensis mouthfeel compared with the Folium Camelliae sinensis processed without enzyme liquid is more smooth, flavour is more sweet, returns
Sweet speed faster, effectively improves the quality of Folium Camelliae sinensis.
(3) present invention fumigated before the step that completes, and stifling water of hankering puts into Flos Jasmini Sambac, and after kneading
Folium Camelliae sinensis surface sprinkling Flos Jasmini Sambac juice, effectively eliminates the bitter taste of Folium Camelliae sinensis, makes the Folium Camelliae sinensis after processing have Flos Jasmini Sambac light simultaneously
Light fragrance, and it is lasting to brew rear delicate fragrance,
(4) present invention is in baking process, and first low temperature 65 DEG C bakees 2 hours, makes Folium Camelliae sinensis keep certain pliability, under
One step high temperature bakees creates favourable condition；Then high temperature 140 DEG C bakees 10min, and by relatively low temperature to 140 DEG C, this kind heats up anxious,
Temperature is high, and the time is short, breaks through the stoving temperature of traditional tea processing technique, not only can effectively prevent Folium Camelliae sinensis carbonization, spoiled, instead
And reach the solid rhythm effect of fixation, make fragrant farthest remain in Folium Camelliae sinensis；Subsequently, then bakee 2 hours low temperature 80 DEG C,
Make Folium Camelliae sinensis well-done；Last baking 30min at high temperature 115 DEG C, consolidates showing tremendous enthusiasm effect achievement further, improves Folium Camelliae sinensis fragrance；Dry
Roast and Folium Camelliae sinensis has quickly been proceeded to freezer chilling, can effectively keep the faint scent of Folium Camelliae sinensis, quality.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, not
On the premise of departing from present inventive concept, within any improvement made all falls within protection scope of the present invention.
Embodiment 1:
The processing method of a kind of fresh and sweet delicate fragrance type Folium Camelliae sinensis, comprises the following steps:
(1) pluck: before and after Clear and Bright, open up at the beginning of bud one leaf of tea place plucking fresh tea leaf；
(2) layering stand green grass or young crops: the fresh tea leaf of harvesting carries out layering stand green grass or young crops, and the blue or green temperature in stand controls at 15 DEG C, relative humidity
Being 75%, the blue or green thickness in stand is 10mm, and layering stand sprays cellulase solution to Folium Camelliae sinensis time blue or green, then spreads 3h；Described cellulose
Enzyme liquid concentration is 1.0wt%, and cellulase solution is 1:5 with the weight ratio of Folium Camelliae sinensis；
(3) rocking of green leaf: rotating speed is 6r/min, the rocking of green leaf time is 20min；
(4) stifling: the Folium Camelliae sinensis after rocking of green leaf to be put into temperature in the warm water of 60 DEG C, stirs blanching 3 minutes, then take out and put
Entering and fumigate on food steamer, stifling water of hankering puts into Flos Jasmini Sambac, stifling 3 minutes；
(5) complete: being completed by the Folium Camelliae sinensis input roller fixation machine after stifling, the temperature that completes is 150 DEG C, fixation time
2min, natural spreading for cooling 5min；
(6) kneading: the Folium Camelliae sinensis after completing moves in thermostatic chamber, spreading Folium Camelliae sinensis thickness out is 2cm, and leaf temp of receiving guest with tea reaches 25
DEG C, Folium Camelliae sinensis is put into kneading machine and kneads 60min；
(7) spray juice: the Folium Camelliae sinensis surface sprinkling Flos Jasmini Sambac juice after kneading, described Flos Jasmini Sambac juice with knead after Folium Camelliae sinensis weight
Ratio is 2:1, then stands 30-min；Described Flos Jasmini Sambac juice is prepared by following methods: by Flos Jasmini Sambac with water by weight for 1:10
Ratio carry out soaking 5 hours, water temperature is 80 DEG C, is then filtrated to get Flos Jasmini Sambac juice；
(8) bakee: first low temperature 65 DEG C bakees 2 hours；Then after high temperature 140 DEG C bakees 10min, spreading for cooling to 50 DEG C；Exist again
Low temperature 80 DEG C bakees 2 hours；Last baking 30min at high temperature 115 DEG C；
(9) chilling: the Folium Camelliae sinensis after bakeing proceeds to quickly cool down in-2 DEG C of freezers, and cool time continues 1 hour.
Embodiment 2:
The processing method of a kind of fresh and sweet delicate fragrance type Folium Camelliae sinensis, comprises the following steps:
(1) pluck: before and after Clear and Bright, open up at the beginning of bud one leaf of tea place plucking fresh tea leaf；
(2) layering stand green grass or young crops: the fresh tea leaf of harvesting carries out layering stand green grass or young crops, and the blue or green temperature in stand controls at 20 DEG C, relative humidity
Being 80%, the blue or green thickness in stand is 5mm, and layering stand sprays cellulase solution to Folium Camelliae sinensis time blue or green, then spreads 5h；Described in step (2)
Cellulase solution concentration be 1.2wt%, the weight ratio of cellulase solution and Folium Camelliae sinensis is 1:5；
(3) rocking of green leaf: rotating speed is 8r/min, the rocking of green leaf time is 20min；
(4) stifling: the Folium Camelliae sinensis after rocking of green leaf to be put into temperature in the warm water of 65 DEG C, stirs blanching 1 minute, then take out and put
Entering and fumigate on food steamer, stifling water of hankering puts into Flos Jasmini Sambac, stifling 4 minutes；
(5) complete: being completed by the Folium Camelliae sinensis input roller fixation machine after stifling, the temperature that completes is 200 DEG C, fixation time
1min, natural spreading for cooling 10min；
(6) kneading: the Folium Camelliae sinensis after completing moves in thermostatic chamber, spreading Folium Camelliae sinensis thickness out is 3cm, and leaf temp of receiving guest with tea reaches 30
DEG C, Folium Camelliae sinensis is put into kneading machine and kneads 90min；
(7) spray juice: the Folium Camelliae sinensis surface sprinkling Flos Jasmini Sambac juice after kneading, described Flos Jasmini Sambac juice with knead after Folium Camelliae sinensis weight
Ratio is 2:1, then stands 40min；Described Flos Jasmini Sambac juice is prepared by following methods: by Flos Jasmini Sambac with water by weight for 1:20's
Ratio carries out soaking 3 hours, and water temperature is 90 DEG C, is then filtrated to get Flos Jasmini Sambac juice；
(8) bakee: first low temperature 65 DEG C bakees 2 hours；Then after high temperature 140 DEG C bakees 10min, spreading for cooling to 50 DEG C；Exist again
Low temperature 80 DEG C bakees 2 hours；Last baking 30min at high temperature 115 DEG C；
(9) chilling: the Folium Camelliae sinensis after bakeing proceeds to quickly cool down in-5 DEG C of freezers, and cool time continues 1 hour.
Claims (3)
1. the processing method of a fresh and sweet delicate fragrance type Folium Camelliae sinensis, it is characterised in that: comprise the following steps:
(1) pluck: before and after Clear and Bright, open up at the beginning of bud one leaf of tea place plucking fresh tea leaf；
(2) layering stand green grass or young crops: the fresh tea leaf of harvesting carries out layering stand green grass or young crops, and the blue or green temperature in stand controls at 15-20 DEG C, and relative humidity is
75-80%, the blue or green thickness in stand is 5-10mm, and layering stand sprays cellulase solution to Folium Camelliae sinensis time blue or green, then spreads 3-5h；
(3) rocking of green leaf: rotating speed is 6-8r/min, the rocking of green leaf time is 20min；
(4) stifling: the Folium Camelliae sinensis after rocking of green leaf to be put into temperature in the warm water of 60-65 DEG C, stirs blanching 1-3 minute, then take out and put
Entering and fumigate on food steamer, stifling water of hankering puts into Flos Jasmini Sambac, stifling 3-4 minute；
(5) complete: being completed by the Folium Camelliae sinensis input roller fixation machine after stifling, the temperature that completes is 150-200 DEG C, fixation time
1-2min, natural spreading for cooling 5-10min；
(6) kneading: the Folium Camelliae sinensis after completing moves in thermostatic chamber, spreading Folium Camelliae sinensis thickness out is 2-3cm, and leaf temp of receiving guest with tea reaches 25-
30 DEG C, Folium Camelliae sinensis is put into kneading machine and kneads 60-90min；
(7) spray juice: the Folium Camelliae sinensis surface sprinkling Flos Jasmini Sambac juice after kneading, described Flos Jasmini Sambac juice with knead after Folium Camelliae sinensis weight ratio be
2:1, then stands 30-40min；
(8) bakee: first low temperature 65 DEG C bakees 2 hours；Then after high temperature 140 DEG C bakees 10min, spreading for cooling to 50 DEG C；Again at low temperature
80 DEG C bakee 2 hours；Last baking 30min at high temperature 115 DEG C；
(9) chilling: will bakee after Folium Camelliae sinensis proceed to-2～-7 DEG C of freezers in quickly cool down, cool time continue 1 hour.
The processing method of fresh and sweet delicate fragrance type Folium Camelliae sinensis the most according to claim 1, it is characterised in that: described in step (2)
Cellulase solution concentration is 1.0-1.2wt%, and cellulase solution is 1:5 with the weight ratio of Folium Camelliae sinensis.
The processing method of fresh and sweet delicate fragrance type Folium Camelliae sinensis the most according to claim 1, it is characterised in that: jasmine described in step (7)
Jasmine juice is prepared by following methods: carry out soaking 3-5 hour by weight the ratio for 1:10-20 with water by Flos Jasmini Sambac, water temperature
For 80-90 DEG C, then it is filtrated to get Flos Jasmini Sambac juice.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857904A (en) * | 2017-03-21 | 2017-06-20 | 正安县桴焉茶业有限责任公司 | A kind of fragrant green tea processing technology |
| CN106974041A (en) * | 2017-04-24 | 2017-07-25 | 宋立元 | A kind of processing method of delicate fragrance type STEVIA REBAUDIANA tealeaves |
| CN107041444A (en) * | 2017-06-19 | 2017-08-15 | 济源天坛山实业有限公司 | A kind of Rabdosia rubescens takes care of health the preparation technology of tea |
| CN108174937A (en) * | 2018-02-08 | 2018-06-19 | 杨春香 | A kind of preparation method of high-quality summer tea |
| CN108450586A (en) * | 2018-02-12 | 2018-08-28 | 黔西南州成章农业发展有限公司 | A kind of processing method of single variety stem of noble dendrobium green tea |
| CN108740157A (en) * | 2018-08-09 | 2018-11-06 | 兴义市农丰农业发展有限公司 | A kind of processing method of stem of noble dendrobium Longjing tea |
| CN109122971A (en) * | 2018-08-09 | 2019-01-04 | 兴义市农丰农业发展有限公司 | A kind of processing method reducing bitter taste floral type green tea |
| CN109497190A (en) * | 2018-12-28 | 2019-03-22 | 峨眉山市古来茗心茶业有限公司 | A kind of production method of the tealeaves with compound fragrant |
| CN110367347A (en) * | 2019-08-27 | 2019-10-25 | 云南临沧正山堂茶业有限公司 | A kind of tender odor type tealeaves processing technology thereof |
| CN111000004A (en) * | 2019-12-31 | 2020-04-14 | 安徽黄魁茶业有限公司 | Fragrant sweet yellow kokui tea and preparation method thereof |
| CN111602842A (en) * | 2020-06-08 | 2020-09-01 | 安徽全茗生物科技有限公司 | Preparation process of fermented mellow type tea tobacco |
| CN113875859A (en) * | 2021-10-08 | 2022-01-04 | 贵州健神农业科技发展有限公司 | Preparation method of dendrobium officinale flower tea |
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| CN103749788A (en) * | 2014-01-29 | 2014-04-30 | 廖宣植 | Rose flower tea capable of scenting body and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857904A (en) * | 2017-03-21 | 2017-06-20 | 正安县桴焉茶业有限责任公司 | A kind of fragrant green tea processing technology |
| CN106974041A (en) * | 2017-04-24 | 2017-07-25 | 宋立元 | A kind of processing method of delicate fragrance type STEVIA REBAUDIANA tealeaves |
| CN107041444A (en) * | 2017-06-19 | 2017-08-15 | 济源天坛山实业有限公司 | A kind of Rabdosia rubescens takes care of health the preparation technology of tea |
| CN108174937A (en) * | 2018-02-08 | 2018-06-19 | 杨春香 | A kind of preparation method of high-quality summer tea |
| CN108450586A (en) * | 2018-02-12 | 2018-08-28 | 黔西南州成章农业发展有限公司 | A kind of processing method of single variety stem of noble dendrobium green tea |
| CN108740157A (en) * | 2018-08-09 | 2018-11-06 | 兴义市农丰农业发展有限公司 | A kind of processing method of stem of noble dendrobium Longjing tea |
| CN109122971A (en) * | 2018-08-09 | 2019-01-04 | 兴义市农丰农业发展有限公司 | A kind of processing method reducing bitter taste floral type green tea |
| CN109497190A (en) * | 2018-12-28 | 2019-03-22 | 峨眉山市古来茗心茶业有限公司 | A kind of production method of the tealeaves with compound fragrant |
| CN110367347A (en) * | 2019-08-27 | 2019-10-25 | 云南临沧正山堂茶业有限公司 | A kind of tender odor type tealeaves processing technology thereof |
| CN111000004A (en) * | 2019-12-31 | 2020-04-14 | 安徽黄魁茶业有限公司 | Fragrant sweet yellow kokui tea and preparation method thereof |
| CN111602842A (en) * | 2020-06-08 | 2020-09-01 | 安徽全茗生物科技有限公司 | Preparation process of fermented mellow type tea tobacco |
| CN113875859A (en) * | 2021-10-08 | 2022-01-04 | 贵州健神农业科技发展有限公司 | Preparation method of dendrobium officinale flower tea |
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