CN106819182A - The processing technology of organic green tea - Google Patents
The processing technology of organic green tea Download PDFInfo
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- CN106819182A CN106819182A CN201710170886.8A CN201710170886A CN106819182A CN 106819182 A CN106819182 A CN 106819182A CN 201710170886 A CN201710170886 A CN 201710170886A CN 106819182 A CN106819182 A CN 106819182A
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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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- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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Abstract
The invention discloses the processing technology of organic green tea, comprise the following steps, the first step, green tea is divided into two groups, respectively first group and second group, first group of green tea obtains first group of green tea powder by grinding, stirring, compression and crushing；Second step, Zhengan County's white tea for taking 5~10 parts is dried by withering, tentatively, cooled down, drying again and frying；3rd step, takes Zhengan County's white tea after second step frying, by Zhengan County's white tea is by grinding and stirs, obtains Zhengan County's white tea extract solution；4th step, taking second group of green tea of the first step carries out steaming blue or green and slightly rubs, and obtains organic green-tea.The content of green tea amino acid of the invention obtained and chlorophyll it is more traditional steam green grass or young crops, fried green, baked green tea content it is high, the more traditional steaming green grass or young crops of the content of caffeine, fried green, baked green tea content it is low.
Description
Technical field
The invention belongs to the technical field of Tea Processing technique, more particularly to a kind of processing technology of organic green tea.
Background technology
Green tea refers to take tea tree young leaves or bud, not fermented, is made through typical process such as de-enzyme or shaping, drying
Product.The color and luster of its manufactured goods is generally green homophony.Often drink green tea can give protection against cancer, reducing blood lipid and fat-reducing.
Existing Green Tea Processing, is simply divided into de-enzyme, kneads and dries three steps, wherein, de-enzyme is it is critical only that, finish
Mode have fried green, steam that blue or green, bubble is blue or green, radiation de-enzyme, fresh leaf by de-enzyme, the active passivation of enzyme, the various chemical compositions for including,
Substantially under conditions of the influence of no enzyme, physicochemical change is carried out by thermodynamic activity, so as to form the quality of green tea
Feature.
Steaming green tea refers to the tea-manufacturing technology and the finished product green tea that obtains for utilizing steam to de-enzyme.
The processing technology of existing steaming green tea, mainly comprises the following steps：Storage is blue or green-steam it is blue or green-slightly rub-knead-in rub-it is smart
Rub-dry.Concrete technology is as follows：To store in the fresh leaf input steaming machine after green grass or young crops, leaf steamed soft using 100 DEG C of vapours,
Time is about 30s, steams after green grass or young crops, and tealeaves enters leaf treating machine, cools down and remove the moisture of tealeaves excess surface, then carries out thick
Rub, be passed through 95 DEG C of hot blast, slightly rub 45min, scatter and disappear part moisture, makes tealeaves loss of weight 55% or so, then kneads 20min, just
Walking into and rubbed in carried out using middle rubbing machien after bar, scattered and disappeared moisture while rubbing flanging and being passed through hot blast, after about 40min, tealeaves loss of weight 70%, then
Carry out essence to rub, hot blast temperature is 90 DEG C when essence is rubbed, and makes temperture of leaves up to 40 DEG C or so, about through in 40min, tealeaves loss of weight 75%, finally
Drying, drying temperature is 80 DEG C, and about through 30min or so, water content of tea obtains steaming blue or green tealeaves up to 5%.
Although steaming green tea possesses the quality that the feature of " Three Greens ", i.e. dry tea color and luster are dark green, millet paste is light green and leaf bottom is dark green
Feature, but the more vexed band green gas of steaming green tea fragrance, astringent taste are heavier.
Traditional fried green technique is then fried using pot, easily causes that de-enzyme is old tender irregular, and easily broken frangible when kneading, tealeaves can glue
Crispy rice is formed together, causes that tea flavour is light, soup look is unclear, edge strip；Often can be tender because finishing, water-removing leaves teds blocked up, and makes leaf
Sub- red change, because pot is fried, temperature is too high to be easily destroyed chlorophyll.
The content of the invention
The invention is intended to provide a kind of processing technology of organic green tea, to solve the de-enzyme that traditional fried green technique is caused
Cross tender, pot fries that temperature is too high to be easily destroyed chlorophyll, and cause the technical problem that leaf reddens.
The processing technology of the organic green tea in this programme, comprises the following steps,
The first step, green tea is divided into two groups, and respectively first group and second group, first group of green tea is obtained by grinding
Powder, adds the distilled water relative to 2~3 times of first group of green tea quality, is put into Microwave Extraction machine in 70rmin-1
~80rmin-1Mixing speed under, at a temperature of 80 DEG C~85 DEG C stir 50~80 minutes, obtain the thick liquid of green tea, green tea
Thick liquid carries out acquisition dry cream concentrated under reduced pressure after filtering, after dry cream is crushed, is screened into the powder of 100~200 mesh, the powder
End is first group of green tea powder；
Second step, Zhengan County's white tea for taking 5~10 parts first passes through compound withering again by heating deterioration, the water content of Zhengan County's white tea
70%~80% is reduced, then Zhengan County's white tea is put into dryer is tentatively dried；After preliminary drying, then carry out 5 minutes cold
But, Zhengan County's white tea is carried out into multiple baking after cooling, during multiple baking, first group of green tea powder is poured into Zhengan County's white tea, carried out
Mixing, after waiting 3 minutes, when taking advantage of Zhengan County's white tea in the condition of high temperature, Zhengan County's white tea is poured into iron pan and is stir-fried；
3rd step, takes Zhengan County's white tea after second step frying, by Zhengan County's white tea by grinding, obtains powder, adds relative
In the distilled water of 1~2 times of Zhengan County's white tea quality, it is put into Microwave Extraction machine in 80rmin-1~90rmin-1Stir
Mix under speed, stirred 40~60 minutes at a temperature of 110 DEG C~120 DEG C, obtain Zhengan County's white tea extract solution；
4th step, taking second group of green tea of the first step carries out steaming blue or green, the tealeaves steamed after green grass or young crops is carried out slightly to rub for the first time, for the first time
Thick logical hot blast when rubbing, hot blast temperature is 90 DEG C, and the rough kneading machine speed of mainshaft is 35r/min, tealeaves temperature control at 36 DEG C, for the first time
It is thick to rub the time for 16min；After the completion of slightly being rubbed through first time, slightly rubbed for the second time after 40 minutes, added in slightly rubbing for the second time
Plus the 3rd Zhengan County's white tea extract solution in step, hot blast is led to when slightly rubbing for the second time, hot blast temperature is 80 DEG C, and the rough kneading machine speed of mainshaft is
35r/min, tealeaves temperature control slightly rubs the time for 16min at 36 DEG C, then kneads to green tea and tighten into bar, obtains organic green-tea.
The beneficial effect of this programme is：
（1）More existing steaming young worker's skill, slightly rub twice in the preparation technology of green tea of the present invention, by frying after slightly rubbing,
It is spaced 40 minutes between slightly rubbing twice, makes the cooling that tealeaves is appropriate, this mode can makes the tea rolling must be more uniformly distributed, and destroy
Leaf texture, tea bar more consolidation, tea-leaf forming is that subsequent operation is laid a solid foundation.
（2）The steaming green grass or young crops mode of steaming green tea is employed in the preparation technology of green tea of the present invention, be there is green tea of the present invention and steamed
" Three Greens " specific to blue or green tea, i.e. dry tea color and luster are dark green, millet paste is light green and the dark green qualitative characteristics in leaf bottom.
（3）, green tea of the present invention preparation technology in the extract solution of Zhengan County's white tea is added on the basis of young worker's skill is steamed, and
Zhengan County's white tea is contained within the powder of green tea, during frying, the extract solution of Zhengan County's white tea is incorporated in the tealeaves hole of green tea
In gap so that the blade face of tealeaves thickeies, make it keep more chlorophyll not to be destroyed, while making tea bar more consolidation, increase
The thickness of fragrance.
（4）, the obtained green tea amino acid of the present invention and chlorophyll more traditional steaming green grass or young crops, fried green, the baked green tea of content
Content it is high, the content of caffeine it is more traditional steam green grass or young crops, fried green, baked green tea content it is low.
Further, the thick liquid of the green tea in the first step is filtered through the millipore filter of 1~5mm, obtains green tea mistake
Filtrate.
Further, the drying temperature of the preliminary drying in the second step is controlled at 100 DEG C~120 DEG C, and time control exists
10 minutes.
Further, the temperature control of the multiple baking in the second step is at 80 DEG C~110 DEG C.
Further, the temperature control of the frying for stir-frying in the second step is at 70 DEG C~90 DEG C.
Further, the second group of green tea for taking the first step in the 4th step carries out steaming blue or green, steam temperature when steaming blue or green
It is 90~100 DEG C to spend, and steams the green grass or young crops time for 70~90 minutes.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
The proportioning of embodiment 1-3 organic green-tea leaf raw materials（1 part=1g）It is as follows：
The processing technology of the organic green tea based on above-described embodiment 1-3 is as follows：
The first step, green tea is divided into two groups, and respectively first group and second group, first group of green tea is obtained by grinding
Powder, adds the distilled water relative to 2~3 times of first group of green tea quality, is put into Microwave Extraction machine in 70rmin-1
~80rmin-1Mixing speed under, stirred 50~80 minutes at a temperature of 80 DEG C~85 DEG C, obtain the thick liquid of green tea, through 1~
The millipore filter filtering of 5mm, obtains green tea filtered fluid, and the green tea filtered fluid of acquisition is concentrated under reduced pressure, and removes contained water
Point, dry cream is obtained, after dry cream is crushed, the powder of 100~200 mesh is screened into, the powder is green tea powder；
Second step, take Zhengan County's white tea first pass through it is compound wither again by heating deterioration, the water content of Zhengan County's white tea reduces 70%~
80%, then Zhengan County's white tea is put into dryer is tentatively dried, drying temperature control 100 DEG C~120 DEG C, time control
At 10 minutes；After preliminary drying, then the cooling of 5 minutes is carried out, Zhengan County's white tea is carried out into multiple baking after cooling, temperature control is at 80 DEG C
~110 DEG C, during multiple baking, the powder of first group of green tea is poured into Zhengan County's white tea, mixed, after waiting 3 minutes, taken advantage of
When Zhengan County's white tea is in the condition of high temperature, Zhengan County's white tea is poured into iron pan and is stir-fried, the temperature control of frying is 70 DEG C~90
DEG C, during stir-frying, because the tealeaves hole of Zhengan County's white tea increases, and first group of green tea powder is absorbed, obtain new
Zhengan County's white tea, becomes more emerald green；
3rd step, takes Zhengan County's white tea after second step frying, by Zhengan County's white tea by grinding, obtains powder, is adding phase
For the distilled water of 1~2 times of Zhengan County's white tea quality, it is put into Microwave Extraction machine in 80rmin-1~90rmin-1's
Under mixing speed, stirred 40~60 minutes at a temperature of 110 DEG C~120 DEG C, obtain Zhengan County's white tea extract solution；
4th step, taking second group of green tea of the first step carries out steaming blue or green, and vapor (steam) temperature is 90~100 DEG C when steaming blue or green, steams the blue or green time
It is 70~90 minutes；Fresh leaf flow controls steam flow for 120~140kg/h in terms of 6.5~7.5kg, will steam the tealeaves after green grass or young crops
Slightly rub for the first time, logical hot blast when slightly rubbing for the first time, hot blast temperature is 90 DEG C, and the rough kneading machine speed of mainshaft is 35r/min, tealeaves
Temperature control slightly rubs the time for 16min for the first time at 36 DEG C；After the completion of slightly being rubbed through first time, carried out after 40 minutes second
Slightly rub, Zhengan County's white tea extract solution in the 3rd step is added in slightly rubbing for the second time leads to hot blast when slightly rubbing for the second time, hot blast temperature is
80 DEG C, the rough kneading machine speed of mainshaft is 35r/min, and tealeaves temperature control slightly rubs the time for 16min, then knead to green tea at 36 DEG C
Tighten into bar, obtain organic green-tea.
Describe embodiments of the present invention in detail using experimental example 1-3 below, whereby to the present invention how application technology
Means solve technical problem, and reach the implementation process of technique effect and can fully understand and implement according to this.
Experimental example 1
The preparation of organic green-tea Materials Example 1 of the present invention
A. 20 portions of green tea are taken and is divided into two groups, every group of 10 portions of green tea, wherein, one group of green tea obtains powder by grinding, then
The distilled water relative to 2 times of the green tea quality is added, is put into Microwave Extraction machine in 70rmin-1Mixing speed under,
Stirred 50 minutes at a temperature of 80 DEG C, obtain the thick liquid of green tea, filtered through the millipore filter of 1mm, obtain green tea filtered fluid, will obtained
The green tea filtered fluid for obtaining is concentrated under reduced pressure, and removes contained moisture, obtains dry cream, after dry cream is crushed, is screened into 100 mesh
Powder, the powder be green tea powder；
B. another group of green tea carries out steaming green grass or young crops, and vapor (steam) temperature is 90 DEG C when steaming is blue or green, steams the green grass or young crops time for 70 minutes；Fresh leaf flow with
6.5kg is counted, and it is 120kg/h to control steam flow；
C. the tealeaves steamed after green grass or young crops is carried out slightly rubbing for the first time, logical hot blast when slightly rubbing for the first time, hot blast temperature is 90 DEG C, rough kneading machine master
Rotating speed is 35r/min, and tealeaves temperature control slightly rubs the time for 16min for the first time at 36 DEG C；
D. after the completion of slightly being rubbed through first time, slightly rubbed for the second time after 40 minutes, in step A is added in slightly rubbing for the second time
Green tea powder, leads to hot blast when slightly rubbing for the second time, hot blast temperature is 80 DEG C, and the rough kneading machine speed of mainshaft is 35r/min, tealeaves temperature control
System slightly rubs the time for 16min at 36 DEG C；
E. take 5 parts of Zhengan County's white tea first pass through it is compound wither again by heating deterioration, the water content of Zhengan County's white tea reduces 70%,
Zhengan County's white tea is put into dryer is again tentatively dried, drying temperature is controlled at 100 DEG C, and time control was at 10 minutes；Just
After step drying, then carry out the cooling of 5 minutes, Zhengan County's white tea carried out into multiple baking after cooling, temperature control at 80 DEG C, in the multiple baking phase
Between, green tea powder is poured into Zhengan County's white tea, mixed, after waiting 3 minutes, when taking advantage of Zhengan County's white tea in the condition of high temperature,
Zhengan County's white tea is poured into iron pan and is stir-fried, the temperature control of frying at 70 DEG C, during stir-frying, due to Zhengan County's white tea
The increase of tealeaves hole, and absorb first group of green tea powder, obtain new Zhengan County's white tea, then by Zhengan County's white tea by grinding,
Powder is obtained, adding the distilled water relative to 1 times of Zhengan County's white tea quality, is put into Microwave Extraction machine in 80r
min-1Mixing speed under, at a temperature of 110 DEG C stir 4 minutes, obtain Zhengan County's white tea extract solution, place into green tea, then
Knead to green tea and tighten into bar, obtain organic green-tea.
Experimental example 2
The preparation of organic green-tea Materials Example 2 of the present invention
A. 40 portions of green tea are taken and is divided into two groups, every group of 20 portions of green tea, wherein, one group of green tea obtains powder by grinding, then
The distilled water relative to 2.5 times of first group of green tea quality is added, is put into Microwave Extraction machine in 75rmin-1Stirring speed
Under degree, stirred 60 minutes at a temperature of 83 DEG C, obtain the thick liquid of green tea, filtered through the millipore filter of 3mm, obtain green tea filtering
Liquid, the green tea filtered fluid of acquisition is concentrated under reduced pressure, and removes contained moisture, obtains dry cream, after dry cream is crushed, sieving
Into the powder of 150 mesh, the powder is green tea powder；
B. take 10 parts of Zhengan County's white teas first pass through it is compound wither again by heating deterioration, the water content of Zhengan County's white tea reduces 75%, then
Zhengan County's white tea is put into dryer and is tentatively dried, drying temperature is controlled at 110 DEG C, and time control was at 10 minutes；
C. after preliminary drying, then carry out the cooling of 5 minutes, Zhengan County's white tea carried out into multiple baking after cooling, temperature control at 90 DEG C,
During multiple baking, the green tea powder in step A is poured into white tea, mixed, after waiting 3 minutes, taken advantage of Zhengan County's white tea and be in
During the condition of high temperature, Zhengan County's white tea is poured into iron pan and is stir-fried, the temperature control of frying is at 80 DEG C；
D. take Zhengan County's white tea after frying in step C, by Zhengan County's white tea by grinding, obtain powder, add relative to
The distilled water of 1.5 times of Zhengan County's white tea quality, is put into Microwave Extraction machine in 85rmin-1Mixing speed under, at 115 DEG C
At a temperature of stir 50 minutes, obtain Zhengan County's white tea extract solution；
E. another group of green tea carries out steaming green grass or young crops, and vapor (steam) temperature is 95 DEG C when steaming is blue or green, steams the green grass or young crops time for 80 minutes；Fresh leaf flow is with 7kg
Meter, it is 130kg/h to control steam flow；
F. the tealeaves steamed after green grass or young crops is carried out slightly rubbing for the first time, logical hot blast when slightly rubbing for the first time, hot blast temperature is 90 DEG C, rough kneading machine master
Rotating speed is 35r/min, and tealeaves temperature control slightly rubs the time for 16min for the first time at 36 DEG C；
G. after the completion of slightly being rubbed through first time, slightly rubbed for the second time after 40 minutes, in step D is added in slightly rubbing for the second time
Zhengan County's white tea extract solution, leads to hot blast when slightly rubbing for the second time, hot blast temperature is 80 DEG C, and the rough kneading machine speed of mainshaft is 35r/min, tealeaves
Temperature control slightly rubs the time for 16min at 36 DEG C, then kneads to green tea and tighten into bar, obtains organic green-tea.
Experimental example 3
The preparation of organic green-tea Materials Example 3 of the present invention
A. 80 portions of green tea are taken and is divided into two groups, every group of 40 portions of green tea, wherein, one group of green tea obtains powder by grinding, then
The distilled water relative to 3 times of first group of green tea quality is added, is put into Microwave Extraction machine in 80rmin-1Mixing speed
Under, stirred 80 minutes at a temperature of 85 DEG C, the thick liquid of green tea is obtained, filtered through the millipore filter of 5mm, obtain green tea filtering
Liquid, the green tea filtered fluid of acquisition is concentrated under reduced pressure, and removes contained moisture, obtains dry cream, after dry cream is crushed, sieving
Into the powder of 200 mesh, the powder is green tea powder；
B. take 20 parts of Zhengan County's white teas first pass through it is compound wither again by heating deterioration, the water content of Zhengan County's white tea reduces 80%, then
Zhengan County's white tea is put into dryer and is tentatively dried, drying temperature is controlled at 120 DEG C, and time control was at 10 minutes；
C. after preliminary drying, then carry out the cooling of 5 minutes, Zhengan County's white tea carried out into multiple baking after cooling, temperature control at 110 DEG C,
During multiple baking, the green tea powder in step A is poured into white tea, mixed, after waiting 3 minutes, taken advantage of at Zhengan County's white tea
When the condition of high temperature, Zhengan County's white tea is poured into iron pan and is stir-fried, the temperature control of frying is at 90 DEG C；
D. take Zhengan County's white tea after frying in step C, by Zhengan County's white tea by grinding, obtain powder, add relative to
The distilled water of 2 times of Zhengan County's white tea quality, is put into Microwave Extraction machine in 90rmin-1Mixing speed under, at 120 DEG C
At a temperature of stir 60 minutes, obtain Zhengan County's white tea extract solution；
E. another group of green tea carries out steaming green grass or young crops, and vapor (steam) temperature is 100 DEG C when steaming is blue or green, steams the green grass or young crops time for 90 minutes；Fresh leaf flow with
7.5kg is counted, and it is 140kg/h to control steam flow；
F. the tealeaves steamed after green grass or young crops is carried out slightly rubbing for the first time, logical hot blast when slightly rubbing for the first time, hot blast temperature is 90 DEG C, rough kneading machine master
Rotating speed is 35r/min, and tealeaves temperature control slightly rubs the time for 16min for the first time at 36 DEG C；
G. after the completion of slightly being rubbed through first time, slightly rubbed for the second time after 40 minutes, in step D is added in slightly rubbing for the second time
Zhengan County's white tea extract solution, leads to hot blast when slightly rubbing for the second time, hot blast temperature is 80 DEG C, and the rough kneading machine speed of mainshaft is 35r/min, tealeaves
Temperature control slightly rubs the time for 16min at 36 DEG C, then kneads to green tea and tighten into bar, obtains organic green-tea.
The preparation of the steaming green tea of comparative example 1
20 portions of green tea are taken, using 100 DEG C of water vapours de-enzyme 90s, hot blast are led to when slightly rubbing, hot blast temperature is 90 DEG C, slightly rubs 34min,
Pressurization is kneaded, and is kneaded to tealeaves and is tightened into bar, controls middle rubbing machien cylinder revolution for 23r/min, and tealeaves temperature is 37 DEG C, in rub
34min, hot blast temperature is 90 DEG C when essence is rubbed, and essence rubs 30min, and tealeaves is dried, and drying temperature is 80 DEG C, and drying time is
30min；Obtain steaming green tea.
The preparation of the baked green tea of comparative example 2
20 portions of green tea are taken, is finished using de-enzyme pot, keep the temperature of de-enzyme pot to reach 280 DEG C, stir-fry de-enzyme 9min, by tea
Leaf is kneaded, and is kneaded to tealeaves and is tightened into bar, and tealeaves is dried at 80 DEG C, obtains final product baked green tea.
The preparation of the roasted green tea of comparative example 3
20 portions of green tea are taken, is finished using de-enzyme pot, keep the temperature of de-enzyme pot to reach 280 DEG C, stir-fry de-enzyme 9min, by tea
Leaf is kneaded, and is kneaded to tealeaves and is tightened into bar, and fried dry is carried out during tealeaves is put into vial-type roasting machine, obtains final product roasted green tea.
The equipment that green tea is prepared in this experimental example is the conventional equipment for preparing green tea.
Organic green-tea 1~4 and indices of green tea are shown in Table 1 obtained in comparative example 1~3：
The indices of obtained green tea in the organic green-tea 1~3 of table 1 and comparative example
| Organic green-tea 2 | Organic green-tea 3 | Organic green-tea 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Moisture（wt%） | 3.5 | 3.2 | 3 | 7.2 | 7.8 | 6.3 |
| Amino acid（wt%） | 8 | 8.3 | 8.6 | 4.5 | 5 | 5.5 |
| Chlorophyll（wt%） | 0.77 | 0.79 | 0.8 | 0.56 | 0.52 | 0.45 |
| Caffeine（wt%） | 2.4 | 2.1 | 2 | 3.15 | 3.21 | 3.07 |
It is green tea that inventor prepares experimental example obtained in the present invention 1~3 and steaming green tea obtained in comparative example 1, right
Baked green tea, roasted green tea obtained in comparative example 3 are put at random obtained in ratio 2, and carry out mark, have invited 200 green tea
Tasting person samples tea, and is evaluated, according to statistics 200 tealeaves tasting persons feel green tea obtained in experimental example of the present invention 1~3 compared with
Green tea tea color obtained in comparative example 1~3 is dark green, millet paste is light green and leaf bottom dark green, and fragrance is more mellow fresh refreshing.
By above table, the content of caffeine in experimental example 1~3 more traditional steaming green grass or young crops, fried green, baking can be also learnt
The content of dark green tea is low, but the content of green tea amino acid and chlorophyll more traditional steams green grass or young crops, fried green, the content of baked green tea
It is high.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. the processing technology of organic green tea, it is characterised in that comprise the following steps,
The first step, green tea is divided into two groups, and respectively first group and second group, first group of green tea is obtained by grinding
Powder, adds the distilled water relative to 2~3 times of first group of green tea quality, is put into Microwave Extraction machine in 70rmin-1
~80rmin-1Mixing speed under, at a temperature of 80 DEG C~85 DEG C stir 50~80 minutes, obtain the thick liquid of green tea, green tea
Thick liquid carries out acquisition dry cream concentrated under reduced pressure after filtering, after dry cream is crushed, is screened into the powder of 100~200 mesh, the powder
End is first group of green tea powder；
Second step, Zhengan County's white tea for taking 5~10 parts first passes through compound withering again by heating deterioration, the water content of Zhengan County's white tea
70%~80% is reduced, then Zhengan County's white tea is put into dryer is tentatively dried；After preliminary drying, then carry out 5 minutes cold
But, Zhengan County's white tea is carried out into multiple baking after cooling, during multiple baking, first group of green tea powder is poured into Zhengan County's white tea, carried out
Mixing, after waiting 3 minutes, when taking advantage of Zhengan County's white tea in the condition of high temperature, Zhengan County's white tea is poured into iron pan and is stir-fried；
3rd step, takes Zhengan County's white tea after second step frying, by Zhengan County's white tea by grinding, obtains powder, is adding phase
For the distilled water of 1~2 times of Zhengan County's white tea quality, it is put into Microwave Extraction machine in 80rmin-1~90rmin-1's
Under mixing speed, stirred 40~60 minutes at a temperature of 110 DEG C~120 DEG C, obtain Zhengan County's white tea extract solution；
4th step, taking second group of green tea of the first step carries out steaming blue or green, the tealeaves steamed after green grass or young crops is carried out slightly to rub for the first time, for the first time
Thick logical hot blast when rubbing, hot blast temperature is 90 DEG C, and the rough kneading machine speed of mainshaft is 35r/min, tealeaves temperature control at 36 DEG C, for the first time
It is thick to rub the time for 16min；After the completion of slightly being rubbed through first time, slightly rubbed for the second time after 40 minutes, added in slightly rubbing for the second time
Plus the 3rd Zhengan County's white tea extract solution in step, hot blast is led to when slightly rubbing for the second time, hot blast temperature is 80 DEG C, and the rough kneading machine speed of mainshaft is
35r/min, tealeaves temperature control slightly rubs the time for 16min at 36 DEG C, then kneads to green tea and tighten into bar, obtains organic green-tea.
2. the processing technology of organic green tea according to claim 1, it is characterised in that：It is described green in the first step
The thick liquid of tea is filtered through the millipore filter of 1~5mm, obtains green tea filtered fluid.
3. the processing technology of organic green tea according to claim 1, it is characterised in that：Preliminary baking in the second step
Dry drying temperature is controlled at 100 DEG C~120 DEG C, and time control was at 10 minutes.
4. the processing technology of organic green tea according to claim 1, it is characterised in that：Multiple baking in the second step
Temperature control is at 80 DEG C~110 DEG C.
5. the processing technology of organic green tea according to claim 1, it is characterised in that：Stir-frying in the second step
The temperature control of frying is at 70 DEG C~90 DEG C.
6. the processing technology of organic green tea according to claim 1, it is characterised in that：Institute is taken in 4th step
Stating second group of green tea of the first step carries out steaming green grass or young crops, and vapor (steam) temperature is 90~100 DEG C when steaming is blue or green, steams the green grass or young crops time for 70~90 minutes.
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