CN106689426A - Preparation technology of green tea - Google Patents
Preparation technology of green tea Download PDFInfo
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- CN106689426A CN106689426A CN201510496024.5A CN201510496024A CN106689426A CN 106689426 A CN106689426 A CN 106689426A CN 201510496024 A CN201510496024 A CN 201510496024A CN 106689426 A CN106689426 A CN 106689426A
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Abstract
The invention discloses a preparation technology of green tea. The preparation technology comprises the following steps: putting pretreated raw material tea in a bamboo tube, and shaking for 2 to 20 min, wherein the rotating speed of the bamboo tube is 10 to 20 r/min; putting the shaken raw material tea in an iron pan for frying; cooling the killed raw material tea to 50 DEG C, and then paving the raw material tea on a team conveyor belt for steaming; putting the steamed raw material tea in a rolling device to be rolled into strips, wherein the content of the raw material tea is lower than 25%; putting the rolled raw material tea in a baking oven for primary baking; putting the primarily baked raw material tea in the baking oven for after-baking for 60 min, and repeating twice; spreading the after-baked raw material tea, and packaging into bags. According to the green tea prepared through the technology, the retention time of tea leaves can be prolonged to 14 months, the color of the tea leaves cannot change, and the content of chlorogenic acid is higher than 15% of that of ordinary tea leaves; moreover, the volatilization of alkaloid in water can also be reduced, the green tea is applicable for being brewed in cold water, and nutritional ingredients in the green tea are greatly maintained.
Description
Technical field
The invention belongs to processing field of tea leaves, it is related to a kind of processing technology of tealeaves, specifically a kind of green tea
Preparation technology.
Background technology
Used as one of Chinese main teas, annual production occupies the big just system in the whole nation six to green tea at 100,000 tons or so
First of tea.Green tea, be the not fermented tea being made also known as azymic tea, therefore the more fresh leaf that remains
The nutrition such as natural component, the Tea Polyphenols for containing, catechin, chlorophyll, caffeine, amino acid, vitamin
Composition is also more.These natural nutrition compositions in green tea, to anti-aging, anti-cancer, anticancer, sterilization, disappear
Inflammation etc. have special-effect, are less than other teas.Green tea is the warp with suitable And Development of Tea Shoot as raw material
Fried green, the tealeaves that typical process process is made such as knead, dry.Its dry tea color and luster and the millet paste after brewing,
Leaf bottom with green as homophony, therefore named green tea.Green tea is will to pluck the fresh leaf come first through green removing in high temperature, killing
Various oxidizing ferment, maintain tealeaves green, then through kneading, dry and be made.It is newer for green tea
Fresh flavour is better.There is experiment to show, shone under condition of storage in normal-temperature light, chlorophyll can be decomposed quickly, be allowed
Green tea becomes yellow tea bar；Amino acid can be degraded, and allow tealeaves delicate flavour to lose to the greatest extent；Originally lived together peacefully with taste
Alcohol, aldehyde, acid that fat can also be degraded into aliquot, distribute strange taste, allow the flavour of tealeaves to have a greatly reduced quality.Institute
In the subenvironment come in low temperature, lucifuge and the starvation of the green tea under newly adopting, them can be allowed fresh and alive
The time that mouthfeel keeps is longer.
Chlorogenic acid is a kind of Phenylpropanoid Glycosides class chemical combination that plant is produced during aerobic respiration through shikimic acid pathway
Thing, is a kind of important bioactivator, with antibacterial, it is antiviral, increase white blood cell, hepatic cholagogic,
Antitumor, lowering blood pressure and blood fat, the removing effect such as free radical and stimulating central nervous system system.
The content of the invention
It is an object of the invention to provide one kind extension tealeaves holding time, it is suitable to cold water infusible, chlorogenic acid contains
Amount green tea manufacture technology high.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of preparation technology of green tea, it is characterised in that the technique is comprised the following steps：
(1) shake green grass or young crops：Pretreated raw tea material is placed in thick bamboo tube and rocks 2-20min, thick bamboo tube rotating speed is
10-20r/min；
(2) fried green：Raw tea material after shake green grass or young crops is placed in frying in iron pan, frying temperature is 80-220 DEG C, is fried
Time processed is 1-10min；
(3) steam blue or green：Raw tea material after de-enzyme is cooled to 50 DEG C, raw tea material tiling is then positioned over steam
In transmission belt, 60-200min during steaming；
(4) knead：The raw tea material steamed after green grass or young crops is put into twisting device and is kneaded into strips, raw tea material moisture is low
In 25%；
(5) just dry：Raw tea material after kneading is put into baker, in toasting 60-180min at 120-130 DEG C；
(6) it is multiple to dry：Raw tea material after just drying is put into baker, in drying 60min again at 150-160 DEG C,
Repeatedly twice；
(7) spreading for cooling, packaging：By the raw tea material spreading for cooling after multiple baking, bag is packaged into.
Step (1) pre-treatment step is：At 10 points at selection noon plucks the fresh leaf of a bud two or a bud
The tealeaves of one leaf, spreads 1-6h indoors, is placed in 15-30 DEG C of water and soaks 1-30min.
The step (3) steams blue or green steaming three times repeatedly, and it is 50-150 DEG C that blue or green temperature is steamed for the first time, steams blue or green for the second time
Temperature is 70-150 DEG C, and it is 110-150 DEG C that third time steams blue or green temperature.
Beneficial effects of the present invention：Green tea prepared by present invention process can extend holding time of tealeaves to 14
Tealeaves nondiscolouring in individual month, 15% of chlorogenic acid content higher than common green tea；Exist it can in addition contain reduce alkaloid
Volatilization in water, and it is suitable to cold water infusible, greatly remain the nutritional ingredient in green tea.
Specific embodiment
Embodiment 1
A kind of preparation technology of green tea, comprises the following steps：Pretreatment：Selection 10 points of harvestings of noon are fresh
The tealeaves of the leaf of one bud two or the leaf of a bud one, spreads 4h indoors, is placed in 25 DEG C of water and soaks 1-30min.Shake
It is blue or green：Pretreated raw tea material is placed 15min is rocked in thick bamboo tube, thick bamboo tube rotating speed is 15r/min.Fried green：
Raw tea material after shake green grass or young crops is placed in frying in iron pan, frying temperature is 140 DEG C, and the frying time is 6min.Steam
It is blue or green：Raw tea material after de-enzyme is cooled to 50 DEG C, then raw tea material tiling is positioned on vapor transmission band,
Steam three times repeatedly, it is 100 DEG C that blue or green temperature is steamed for the first time, 100min during steaming, and it is 100 DEG C that second is steamed blue or green temperature,
100min during steaming, it is 130 DEG C, 120min during steaming that third time steams blue or green temperature.Knead：The raw material after green grass or young crops will be steamed
Tea is put into twisting device to be kneaded into strips, and raw tea material moisture is less than 25%.Just dry：Raw tea material after kneading
It is put into baker, in toasting 120min at 125 DEG C.It is multiple to dry：Raw tea material after just drying is put into baker,
In 60min is dried again at 155 DEG C, repeatedly twice.Spreading for cooling, packaging：By the raw tea material spreading for cooling after multiple baking, packaging
Enter bag.
Green tea prepared by present invention process can extend the holding time of tealeaves to tealeaves nondiscolouring in 14 months, green
15% of Determination of Chlorogenic Acid higher than common green tea；It can in addition contain reduce volatilization of the alkaloid in water, and it is suitable to
Cold water infusible, greatly remains the nutritional ingredient in green tea.
Embodiment 2
A kind of preparation technology of green tea, comprises the following steps：Pretreatment：Selection 10 points of harvestings of noon are fresh
The tealeaves of the leaf of one bud two or the leaf of a bud one, spreads 6h indoors, is placed in 30 DEG C of water and soaks 5min.Shake green grass or young crops：
Pretreated raw tea material is placed 6min is rocked in thick bamboo tube, thick bamboo tube rotating speed is 10r/min.Fried green：To shake
Raw tea material after green grass or young crops is placed in frying in iron pan, and frying temperature is 80-220 DEG C, and the frying time is 1-10min.
Steam blue or green：Raw tea material after fried green is cooled to 50 DEG C, then raw tea material tiling is positioned on vapor transmission band,
Steam three times repeatedly, it is 80 DEG C that blue or green temperature is steamed for the first time, 180min during steaming, and it is 140 DEG C that second is steamed blue or green temperature,
75min during steaming, it is 150 DEG C, 60min during steaming that third time steams blue or green temperature.Knead：The raw tea material after green grass or young crops will be steamed
It is put into twisting device and kneads into strips, raw tea material moisture is less than 25%.Just dry：Raw tea material after kneading is put
, in baker, in toasting 180min at 120 DEG C.It is multiple to dry：Raw tea material after just drying is put into baker, in
60min is dried at 150 DEG C again, repeatedly.Spreading for cooling, packaging：By the raw tea material spreading for cooling after multiple baking, bag is packaged into.
Embodiment 3
A kind of preparation technology of green tea, comprises the following steps：Pretreatment：Selection 10 points of harvestings of noon are fresh
The tealeaves of the leaf of one bud two or the leaf of a bud one, spreads 2h indoors, is placed in 15 DEG C of water and soaks 5min.Shake green grass or young crops：
Pretreated raw tea material is placed 20min is rocked in thick bamboo tube, thick bamboo tube rotating speed is 12r/min.De-enzyme：To shake
Raw tea material after green grass or young crops is placed in frying in iron pan, and frying temperature is 200 DEG C, and the frying time is 3min.Steam blue or green：
Raw tea material after fried green is cooled to 50 DEG C, then raw tea material tiling is positioned on vapor transmission band, repeatedly
Steam three times, it is 145 DEG C that blue or green temperature is steamed for the first time, 70min during steaming, and it is 80 DEG C that second is steamed blue or green temperature, during steaming
180min, it is 115 DEG C, 200min during steaming that third time steams blue or green temperature.Knead：The raw tea material steamed after green grass or young crops is put
Enter and kneaded in twisting device into strips, raw tea material moisture is less than 25%.Just dry：Raw tea material after kneading is put into
In baker, in toasting 80min at 130 DEG C.It is multiple to dry：Raw tea material after just drying is put into baker, in 160 DEG C
Dry 60min again down, repeatedly twice.Spreading for cooling, packaging：By the raw tea material spreading for cooling after multiple baking, bag is packaged into.
Above content is only citing made for the present invention and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or is substituted using similar mode, as long as not
Deviate invention or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (3)
1. a kind of preparation technology of green tea, it is characterised in that the technique is comprised the following steps：
(1) shake green grass or young crops：Pretreated raw tea material is placed in thick bamboo tube and rocks 2-20min, thick bamboo tube rotating speed is
10-20r/min；
(2) fried green：Raw tea material after shake green grass or young crops is placed in frying in iron pan, frying temperature is 80-220 DEG C, is fried
Time processed is 1-10min；
(3) steam blue or green：Raw tea material after de-enzyme is cooled to 50 DEG C, raw tea material tiling is then positioned over steam
In transmission belt, 60-200min during steaming；
(4) knead：The raw tea material steamed after green grass or young crops is put into twisting device and is kneaded into strips, raw tea material moisture is low
In 5%；
(5) just dry：Raw tea material after kneading is put into baker, in toasting 60-180min at 120-130 DEG C；
(6) it is multiple to dry：Raw tea material after just drying is put into baker, in drying 60min again at 150-160 DEG C,
Repeatedly twice；
(7) spreading for cooling, packaging：By the raw tea material spreading for cooling after multiple baking, bag is packaged into.
2. a kind of preparation technology of green tea according to claim 1, it is characterised in that the step (1)
Pre-treatment step is：The tealeaves of the fresh leaf of a bud two of 10 points of harvestings of selection noon or the leaf of a bud one, spreads
Indoor 1-6h, is placed in 15-30 DEG C of water and soaks 1-30min.
3. a kind of preparation technology of green tea according to claim 1, it is characterised in that the step (3)
Blue or green steaming three times repeatedly are steamed, it is 50-150 DEG C that blue or green temperature is steamed for the first time, it is 70-150 DEG C that blue or green temperature is steamed for the second time,
It is 110-150 DEG C that third time steams blue or green temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496024.5A CN106689426A (en) | 2015-08-10 | 2015-08-10 | Preparation technology of green tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510496024.5A CN106689426A (en) | 2015-08-10 | 2015-08-10 | Preparation technology of green tea |
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| CN106689426A true CN106689426A (en) | 2017-05-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112640967A (en) * | 2020-09-29 | 2021-04-13 | 罗远会 | Preparation method of cold water brewing green tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726554A (en) * | 2012-06-30 | 2012-10-17 | 中国农业科学院茶叶研究所 | Preparation method of low-caffeine green tea, low-caffeine green tea and tea product of low-caffeine green tea |
| CN103783176A (en) * | 2014-01-28 | 2014-05-14 | 刘冬林 | Method for preparing brick tea from Shaanxi green tea |
| CN103976046A (en) * | 2014-05-30 | 2014-08-13 | 四川嘉竹茶业有限公司 | Green tea and preparation process thereof |
| CN104026318A (en) * | 2014-06-24 | 2014-09-10 | 福建双龙茶业有限公司 | Production method of steaming green tea |
| CN105145916A (en) * | 2015-10-08 | 2015-12-16 | 务川自治县高原春茶业有限公司 | Processing and manufacturing method for spring green tea at plateau |
| CN105767363A (en) * | 2016-03-25 | 2016-07-20 | 贵州黔商生态农业科技有限公司 | Production technology of steamed Dianthus chinensis green tea |
-
2015
- 2015-08-10 CN CN201510496024.5A patent/CN106689426A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726554A (en) * | 2012-06-30 | 2012-10-17 | 中国农业科学院茶叶研究所 | Preparation method of low-caffeine green tea, low-caffeine green tea and tea product of low-caffeine green tea |
| CN103783176A (en) * | 2014-01-28 | 2014-05-14 | 刘冬林 | Method for preparing brick tea from Shaanxi green tea |
| CN103976046A (en) * | 2014-05-30 | 2014-08-13 | 四川嘉竹茶业有限公司 | Green tea and preparation process thereof |
| CN104026318A (en) * | 2014-06-24 | 2014-09-10 | 福建双龙茶业有限公司 | Production method of steaming green tea |
| CN105145916A (en) * | 2015-10-08 | 2015-12-16 | 务川自治县高原春茶业有限公司 | Processing and manufacturing method for spring green tea at plateau |
| CN105767363A (en) * | 2016-03-25 | 2016-07-20 | 贵州黔商生态农业科技有限公司 | Production technology of steamed Dianthus chinensis green tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112640967A (en) * | 2020-09-29 | 2021-04-13 | 罗远会 | Preparation method of cold water brewing green tea |
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Application publication date: 20170524 |