CN106720527A - A kind of baking drying means of Luzhou-flavor green tea - Google Patents
A kind of baking drying means of Luzhou-flavor green tea Download PDFInfo
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- CN106720527A CN106720527A CN201611181056.7A CN201611181056A CN106720527A CN 106720527 A CN106720527 A CN 106720527A CN 201611181056 A CN201611181056 A CN 201611181056A CN 106720527 A CN106720527 A CN 106720527A
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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 present invention discloses a kind of baking drying means of Luzhou-flavor green tea, comprises the following steps：Tealeaves is put into carries out removal moisture drying in heat pump drying case；Tealeaves after cooling is put into dryer, 30 40min are bakeed at a temperature of 125 132 DEG C, be cooled to 60 DEG C, be then heated to 105 115 DEG C, bakee 3 5h, be cooled to room temperature；Far infrared baking is carried out again, and Far-infrared Heating temperature is 90 100 DEG C, 35 60 μm of wavelength, the 2h of heat time 1.The first heat pump drying dehumidifying of present invention selection, Heat Pump efficiency high, heat pump is filled with nitrogen drying can effectively prevent nutritional ingredient from aoxidizing, consume energy simultaneously few, high temperature is bakeed and removes moisture removal and miscellaneous taste, and fragrance is pure, then it is in order to tealeaves lentamente fully absorbs heat energy that low temperature is bakeed, material change is steady in leaf, and far infrared is bakeed further can be acted in thermalization, further improve fragrance；The tea aroma bakeed out using the method for the present invention is significantly improved, and flavour is more mellow fresh refreshing, and liquor color is golden yellow bright.
Description
Technical field
The invention belongs to Tea Processing technical field, specifically a kind of baking drying means of Luzhou-flavor green tea.
Background technology
Green tea is one of Chinese well-known tea, and the refined rhythm of delicate fragrance has natural orchid fragrant after brewing, flavour is pure dense, fragrance fragrance
Yu Chijiu, in addition to the healthcare function with general tealeaves, also with anti-aging, anti arteriosclerosis, to prevent and treat diabetes, fat-reducing strong
It is beautiful, carious tooth, heat-clearing and fire-reducing are prevented and treated, the effects such as enemy's cigarette is sobered up.Green tea contains amino acid higher, vitamin, mineral matter, Tea Polyphenols
And alkaloid, there are various nutrition and effective component, the function with health care.
The important procedure that drying is Green Tea Processing process is bakeed, the effect of baking is：Water content of tea is reduced, tea is removed
Leaf green grass or young crops stink and other peculiar smell, promotes tea perfume, is changed into through being dehydrated when amino acid contained class in tealeaves is heated with recuding sugars
Fragrance component.The giving off a strong fragrance green tea baking method of in the market is a lot, from the instrument of baking, such as dryer, roasting cage etc., but bakees
Temperature, the process for bakeing the time, bakeing are all different, also there is respective limitation.
The Chinese patent of Publication No. CN103652008A discloses a kind of " microwave and far infrared for improving green tea newly picked and processed tea leaves quality
Compound baking method ", but the direct drying tealeaves of microwave is susceptible to the phenomenons such as tealeaves is shrivelled, tea perfume is light, while microwave removal is big
Amount moisture institute subfam. Spiraeoideae is big, machine self-heating phenomenon is serious, be unfavorable for industrialized production.
The dehydration of far infrared tea-leaf withering machine tea curing is fast, is bakeed than hot blast and shortens 4min or so, is conducive to tea aroma
The formation of material.But heat pump drying is bakeed with far infrared and had not been reported.
The content of the invention
It is an object of the invention to provide a kind of baking drying means of Luzhou-flavor green tea.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of baking drying means of Luzhou-flavor green tea, comprises the following steps：
（1）Tealeaves is put into heat pump drying case, 3-5cm thickness is paved into, in a nitrogen atmosphere, with 45-52 DEG C of temperature, air velocity
1-3m/s is dehumidified, and is dehumidified time 1-2h；Then 4-6h is dried in 28-35 DEG C of temperature, is cooled down；
（2）Tealeaves after cooling is put into dryer, 30-40min is bakeed at a temperature of 125-132 DEG C, be cooled to 60 DEG C, then
105-115 DEG C is heated to, 3-5h is bakeed, room temperature is cooled to；
（3）By step（2）Tealeaves carries out far infrared baking, and Far-infrared Heating temperature is 90-100 DEG C, 35-60 μm of wavelength, heating
Time 1-2h.
Further, the step（2）Cooling is sent into cold wind and is carried out by air blower；The dryer rotating speed is 60-
80r/min, blower speed is 3000-4000r/min.
Further, the step（2）Heating rate is 0.5-1 DEG C/min.
Further, the step（3）It is 4cm that far infrared bakees paving tea thickness.
Beneficial effects of the present invention：
（1）The present invention carries out heat pump drying first, and first dehumidify dries under cryogenic afterwards, and Heat Pump efficiency high, heat pump is filled with
Nitrogen drying can effectively prevent nutritional ingredient from aoxidizing, while power consumption is few, energy-conservation more than 30%, low cost；
（2）The first heat pump drying dehumidifying of present invention selection, bakees 30-40min under 125-132 DEG C of hot conditions, and high temperature goes water removal
Divide and miscellaneous taste, fragrance is pure, is cooled to 60 DEG C, be then heated to 105-115 DEG C, bakee 3-5h, be in order to tealeaves is slow
Fully absorb heat energy, material change is steady in leaf, and far infrared is bakeed further can be acted in thermalization, further improve fragrance；
（3）The tea aroma bakeed out using the method for the present invention is significantly improved, and flavour is more mellow fresh refreshing, and liquor color is golden yellow bright
It is bright.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
A kind of baking drying means of Luzhou-flavor green tea, comprises the following steps：
（1）Tealeaves is put into heat pump drying case, 3cm thickness is paved into, in a nitrogen atmosphere, with 45 DEG C of temperature, air velocity 1m/s
Dehumidified, dehumidified time 1.5h；Then 6h is dried in 30 DEG C of temperature, is cooled down；
（2）Tealeaves after cooling is put into dryer, 40min is bakeed at a temperature of 125 DEG C, 60 DEG C are cooled to, then with 0.5
DEG C/heating rate of min is heated to 105 DEG C, bakees 5h, sending into cold wind to room temperature by air blower cools down, and dryer turns
Speed is 80r/min, and blower speed is 3000r/min；
（3）By step（2）Tealeaves carries out far infrared baking, is paved into 4cm thickness, and Far-infrared Heating temperature is 90 DEG C, 35 μm of wavelength, plus
Hot time 2h.
Embodiment 2
A kind of baking drying means of Luzhou-flavor green tea, comprises the following steps：
（1）Tealeaves is put into heat pump drying case, 5cm thickness is paved into, in a nitrogen atmosphere, with 52 DEG C of temperature, air velocity 3m/s
Dehumidified, dehumidified time 1h；Then 4h is dried in 35 DEG C of temperature, is cooled down；
（2）Tealeaves after cooling is put into dryer, 30min is bakeed at a temperature of 132 DEG C, 60 DEG C are cooled to, then with 0.8
DEG C/heating rate of min is heated to 110 DEG C, bakees 4h, and cold front heavy rain to room temperature is sent into by air blower, dryer turns
Speed is 70r/min, and blower speed is 3500r/min；
（3）By step（2）Tealeaves carries out far infrared baking, is paved into 4cm thickness, and Far-infrared Heating temperature is 100 DEG C, 60 μm of wavelength,
Heat time 1h.
Embodiment 3
A kind of baking drying means of Luzhou-flavor green tea, comprises the following steps：
（1）Tealeaves is put into heat pump drying case, 4cm thickness is paved into, in a nitrogen atmosphere, with 49 DEG C of temperature, air velocity 2m/s
Dehumidified, dehumidified time 2h；Then 5h is dried in 28 DEG C of temperature, is cooled down；
（2）Tealeaves after cooling is put into dryer, 35min is bakeed at a temperature of 128 DEG C, be cooled to 60 DEG C, then with 1 DEG C/
The heating rate of min is heated to 115 DEG C, bakees 3h, and cold front heavy rain is sent into room temperature by air blower, and dryer rotating speed is
60r/min, blower speed is 4000r/min；
（3）By step（2）Tealeaves carries out far infrared baking, is paved into 4cm thickness, and Far-infrared Heating temperature is 95 DEG C, 45 μm of wavelength, plus
Hot time 1.5h.
Embodiment 4
A kind of baking drying means of Luzhou-flavor green tea, comprises the following steps：
（1）Tealeaves is put into heat pump drying case, 3cm thickness is paved into, in a nitrogen atmosphere, with 52 DEG C of temperature, air velocity 3m/s
Dehumidified, dehumidified time 2h；Then 6h is dried in 28 DEG C of temperature, is cooled down；
（2）Tealeaves after cooling is put into dryer, 36min is bakeed at a temperature of 130 DEG C, 60 DEG C are cooled to, then with 0.5-1
DEG C/heating rate of min is heated to 109 DEG C, bakees 4h, air blower feeding cold wind is cooled down, and dryer rotating speed is
75r/min, blower speed is 3800r/min；
（3）By step（2）Tealeaves carries out far infrared baking, is paved into 4cm thickness, and Far-infrared Heating temperature is 98 DEG C, 60 μm of wavelength, plus
Hot time 2h.
The sensory quality indicator of the green tea that embodiment of the present invention production technology is bakeed out is evaluated, as a result such as
Table 1 below.
Scored using hundred-mark system, the flexible strategy for respectively evaluating the factor are：Profile 20%, fragrance 30%, flavour 30%, soup look 10%, leaf
Bottom 10%.
Table 1
| Profile | Fragrance | Flavour | Soup look | Leaf bottom | Total score | |
| Embodiment 1 | Green emerald is bright, glossy tight knot | Hesperidium is fragrant | Dense alcohol is fresh refreshing | It is golden yellow bright | It is plump complete | 91.5 |
| Embodiment 2 | Green emerald is bright, glossy tight knot | Hesperidium is fragrant | Dense alcohol is fresh refreshing | It is golden yellow bright | Huang Liang is neat and well spaced | 93.2 |
| Embodiment 3 | Green emerald is bright, glossy tight knot | Hesperidium is fragrant | Dense alcohol is fresh refreshing | It is golden yellow limpid | It is plump complete | 88.6 |
| Embodiment 4 | It is neat and well spaced, green emerald | Hesperidium is fragrant | Dense alcohol is fresh refreshing | It is golden yellow limpid | Huang Liang is neat and well spaced | 90.3 |
The above-mentioned description to embodiment is to be understood that and apply the present invention for ease of those skilled in the art.It is ripe
The personnel for knowing art technology obviously can easily make various modifications to case study on implementation, and General Principle described herein
It is applied in other embodiment without by performing creative labour.Therefore, the invention is not restricted to case study on implementation here, ability
Field technique personnel announcement of the invention, does not depart from improvement that scope made and modification all should be of the invention
Within protection domain.
Claims (4)
1. a kind of baking drying means of Luzhou-flavor green tea, it is characterised in that comprise the following steps：
（1）Tealeaves is put into heat pump drying case, 3-5cm thickness is paved into, in a nitrogen atmosphere, with 45-52 DEG C of temperature, air velocity
1-3m/s is dehumidified, and is dehumidified time 1-2h；Then 4-6h is dried in 28-35 DEG C of temperature, is cooled down；
（2）Tealeaves after cooling is put into dryer, 30-40min is bakeed at a temperature of 125-132 DEG C, be cooled to 60 DEG C, then
105-115 DEG C is heated to, 3-5h is bakeed, room temperature is cooled to；
（3）By step（2）Tealeaves carries out far infrared baking, and Far-infrared Heating temperature is 90-100 DEG C, 35-60 μm of wavelength, heating
Time 1-2h.
2. a kind of baking drying means of Luzhou-flavor green tea according to claim 1, it is characterised in that the step
（2）Cooling is sent into cold wind and is carried out by air blower；The dryer rotating speed is 60-80r/min, and blower speed is
3000-4000r/min。
3. a kind of baking drying means of Luzhou-flavor green tea according to claim 1, it is characterised in that the step
（2）Heating rate is 0.5-1 DEG C/min.
4. a kind of baking drying means of Luzhou-flavor green tea according to claim 1, it is characterised in that the step
（3）It is 4cm that far infrared bakees paving tea thickness.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181056.7A CN106720527A (en) | 2016-12-20 | 2016-12-20 | A kind of baking drying means of Luzhou-flavor green tea |
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|---|---|---|---|
| CN201611181056.7A CN106720527A (en) | 2016-12-20 | 2016-12-20 | A kind of baking drying means of Luzhou-flavor green tea |
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| CN106720527A true CN106720527A (en) | 2017-05-31 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467243A (en) * | 2017-09-30 | 2017-12-15 | 三江侗族自治县布央茶业有限责任公司 | Tea leaf surface dewatering |
| CN107646994A (en) * | 2017-09-30 | 2018-02-02 | 三江侗族自治县布央茶业有限责任公司 | Tea processing processing method |
| CN107927258A (en) * | 2017-12-05 | 2018-04-20 | 湖南利农五倍子产业发展有限公司 | A kind of anti-oxidant preparation method of kudzu root tea |
| CN109362903A (en) * | 2018-11-20 | 2019-02-22 | 厦门底蕴实业有限公司 | The baking method of black tea |
| CN110122607A (en) * | 2019-06-10 | 2019-08-16 | 云南省农业科学院茶叶研究所 | A kind of processing method roasting fiery High-aroma black tea |
| CN111972517A (en) * | 2020-09-19 | 2020-11-24 | 林华民 | Baking processing technology for Tieguanyin |
| CN112772808A (en) * | 2021-01-25 | 2021-05-11 | 昆明生物制造研究院有限公司 | Lucid ganoderma and blueberry compound fermented beverage and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467243A (en) * | 2017-09-30 | 2017-12-15 | 三江侗族自治县布央茶业有限责任公司 | Tea leaf surface dewatering |
| CN107646994A (en) * | 2017-09-30 | 2018-02-02 | 三江侗族自治县布央茶业有限责任公司 | Tea processing processing method |
| CN107927258A (en) * | 2017-12-05 | 2018-04-20 | 湖南利农五倍子产业发展有限公司 | A kind of anti-oxidant preparation method of kudzu root tea |
| CN109362903A (en) * | 2018-11-20 | 2019-02-22 | 厦门底蕴实业有限公司 | The baking method of black tea |
| CN110122607A (en) * | 2019-06-10 | 2019-08-16 | 云南省农业科学院茶叶研究所 | A kind of processing method roasting fiery High-aroma black tea |
| CN111972517A (en) * | 2020-09-19 | 2020-11-24 | 林华民 | Baking processing technology for Tieguanyin |
| CN112772808A (en) * | 2021-01-25 | 2021-05-11 | 昆明生物制造研究院有限公司 | Lucid ganoderma and blueberry compound fermented beverage and preparation method thereof |
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Application publication date: 20170531 |