CN106857893A - 一种茶叶采摘后综合保鲜处理工艺 - Google Patents
一种茶叶采摘后综合保鲜处理工艺 Download PDFInfo
- Publication number
- CN106857893A CN106857893A CN201611182088.9A CN201611182088A CN106857893A CN 106857893 A CN106857893 A CN 106857893A CN 201611182088 A CN201611182088 A CN 201611182088A CN 106857893 A CN106857893 A CN 106857893A
- Authority
- CN
- China
- Prior art keywords
- leaf
- parts
- tealeaves
- tea
- mentioned
- Prior art date
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000004321 preservation Methods 0.000 title claims abstract description 11
- 230000008569 process Effects 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 8
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 4
- 239000005030 aluminium foil Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001291 vacuum drying Methods 0.000 claims abstract description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 4
- 229920003266 Leaf® Polymers 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000005286 illumination Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000003306 harvesting Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 241001330002 Bambuseae Species 0.000 abstract description 6
- 235000013616 tea Nutrition 0.000 description 19
- 230000006378 damage Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
本发明公开了一种茶叶采摘后综合保鲜处理工艺，(1)鲜叶采摘后应立即摊青，鲜叶应摊放在软匾或篾簟上，厚度视天气和老嫩程度而定；(2)将上述处理后的鲜叶放入清水中，再加入占清水重量2％的碱溶液，进行清洗并沥干水待用；(3)将上述清洗后的鲜叶投入微波杀青机中进行微波杀青处理，杀青后茶叶含水量为25‑32％；(4)再将上述杀青后的茶叶投入到急冷机械中进行真空冷冻干燥；(5)将上述步骤得到的茶叶放入用氮气保护的脱水真空干燥机中，进行全面脱水干燥；(6)将上述步骤脱水干燥后的茶叶在氮气保护下装入铝箔袋，并投入合适规格的脱氧剂，抽真空后再将其放入到2‑4℃的冷库中。
Description
技术领域
本发明涉及茶叶加工技术领域，具体属于一种茶叶采摘后综合保鲜处理工艺。
背景技术
饮茶是中国传统的茶文化，而目前茶叶有红茶、绿茶、乌龙茶、花茶等诸多品种，而由于原料和加工方法上的不同，其品位有很大的差别。绿茶属于不发酵的茶叶品种，其茶多酚氧化程度为零或接近于零。尽管绿茶形态自然，淡雅鲜爽，深受一些人群的喜爱。几百年来茶叶的炒制方式都是通过杀青、揉捻、烘干等工艺进行，在操作方式上主要依赖于炒茶师傅的经验，品质不好统一，原有风味也在各个工艺步骤中散失。
发明内容
针对上述问题，本发明的目的是提供了一种茶叶采摘后综合保鲜处理工艺，按照本工艺制作的茶叶，避免了高温对茶叶色、香、味的损伤及对茶叶有益成分的破坏，对其成品茶的品质有明显提高；通过本工艺得到的茶叶颜色鲜艳，保留茶叶原有风味，同时降低饮后对人体胃肠的刺激，提高茶叶整体质量，提高市场竞争力，对茶叶生产的持续、稳定、健康发展具有重要意义。
本发明采用的技术方案如下：
一种茶叶采摘后综合保鲜处理工艺，包括以下步骤：
(1)选用大小均匀的一芽一叶或者一芽两叶初展茶叶，在晴天露水干后采摘，采摘时用干净无异味的容器盛装，鲜叶采摘后应立即摊青，鲜叶应摊放在软匾或篾簟上，厚度视天气和老嫩程度而定，一般为2cm鲜叶失水均匀；
(2)将上述处理后的鲜叶放入清水中，再加入占清水重量2％的碱溶液，进行清洗并沥干水待用；
(3)将上述清洗后的鲜叶投入微波杀青机中进行微波杀青处理，杀青后茶叶含水量为25-32％；
(4)再将上述杀青后的茶叶投入到急冷机械中进行真空冷冻干燥，在3-5min时间内迅即急冷至4-8℃并保持5min，急冷干燥后的茶叶含水量控制为8-12％；
(5)将上述步骤得到的茶叶放入用氮气保护的脱水真空干燥机中，进行全面脱水干燥；
(6)将上述步骤脱水干燥后的茶叶在氮气保护下装入铝箔袋，并投入合适规格的脱氧剂，抽真空后再将其放入到2-4℃的冷库中。
所述步骤(1)中在摊放鲜叶的上方用黄光单色光585nm-590nm照射，控制灯管与摊放叶表面距离10-15cm，所述的摊放叶表面的光照强度200-260Lx。
所述步骤(2)中碱溶液是由以下重量份数的组分构成：山泉水100份、生姜汁2份、木糖醇水溶液2份、纯碱5份、金银花水提取物2份、甘露醇提取物4份、柠檬酸3份、食盐1份、维生素C 2份。
所述步骤(3)中微波杀青的微波频率为20HZ，杀青温度为150-160℃，投叶量40-50g，杀青时间为3-4min。
与已有技术相比，本发明的有益效果如下：本发明方法简单，按照本工艺制作的茶叶，避免了高温对茶叶色、香、味的损伤及对茶叶有益成分的破坏，对其成品茶的品质有明显提高；通过本工艺得到的茶叶颜色鲜艳，保留茶叶原有风味，同时降低饮后对人体胃肠的刺激，提高茶叶整体质量，提高市场竞争力，对茶叶生产的持续、稳定、健康发展具有重要意义。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一种茶叶采摘后综合保鲜处理工艺，包括以下步骤：
(1)选用大小均匀的一芽一叶或者一芽两叶初展茶叶，在晴天露水干后采摘，采摘时用干净无异味的容器盛装，鲜叶采摘后应立即摊青，鲜叶应摊放在软匾或篾簟上，厚度视天气和老嫩程度而定，一般为2cm鲜叶失水均匀；
(2)将上述处理后的鲜叶放入清水中，再加入占清水重量2％的碱溶液，进行清洗并沥干水待用；
(3)将上述清洗后的鲜叶投入微波杀青机中进行微波杀青处理，杀青后茶叶含水量为25-32％；
(4)再将上述杀青后的茶叶投入到急冷机械中进行真空冷冻干燥，在3-5min时间内迅即急冷至4-8℃并保持5min，急冷干燥后的茶叶含水量控制为8-12％；
(5)将上述步骤得到的茶叶放入用氮气保护的脱水真空干燥机中，进行全面脱水干燥；
(6)将上述步骤脱水干燥后的茶叶在氮气保护下装入铝箔袋，并投入合适规格的脱氧剂，抽真空后再将其放入到2-4℃的冷库中。
所述步骤(1)中在摊放鲜叶的上方用黄光单色光585nm-590nm照射，控制灯管与摊放叶表面距离10-15cm，所述的摊放叶表面的光照强度200-260Lx。
所述步骤(2)中碱溶液是由以下重量份数的组分构成：山泉水100份、生姜汁2份、木糖醇水溶液2份、纯碱5份、金银花水提取物2份、甘露醇提取物4份、柠檬酸3份、食盐1份、维生素C 2份。
所述步骤(3)中微波杀青的微波频率为20HZ，杀青温度为150-160℃，投叶量40-50g，杀青时间为3-4min。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种茶叶采摘后综合保鲜处理工艺，其特征在于，包括以下步骤：
(1)选用大小均匀的一芽一叶或者一芽两叶初展茶叶，在晴天露水干后采摘，采摘时用干净无异味的容器盛装，鲜叶采摘后应立即摊青，鲜叶应摊放在软匾或篾簟上，厚度视天气和老嫩程度而定，一般为2cm鲜叶失水均匀；
(2)将上述处理后的鲜叶放入清水中，再加入占清水重量2％的碱溶液，进行清洗并沥干水待用；
(3)将上述清洗后的鲜叶投入微波杀青机中进行微波杀青处理，杀青后茶叶含水量为25-32％；
(4)再将上述杀青后的茶叶投入到急冷机械中进行真空冷冻干燥，在3-5min时间内迅即急冷至4-8℃并保持5min，急冷干燥后的茶叶含水量控制为8-12％；
(5)将上述步骤得到的茶叶放入用氮气保护的脱水真空干燥机中，进行全面脱水干燥；
(6)将上述步骤脱水干燥后的茶叶在氮气保护下装入铝箔袋，并投入合适规格的脱氧剂，抽真空后再将其放入到2-4℃的冷库中。
2.根据权利要求1所述的一种茶叶采摘后综合保鲜处理工艺，其特征在于：所述步骤(1)中在摊放鲜叶的上方用黄光单色光585nm-590nm照射，控制灯管与摊放叶表面距离10-15cm，所述的摊放叶表面的光照强度200-260Lx。
3.根据权利要求1所述的一种茶叶采摘后综合保鲜处理工艺，其特征在于：所述步骤(2)中碱溶液是由以下重量份数的组分构成：山泉水100份、生姜汁2份、木糖醇水溶液2份、纯碱5份、金银花水提取物2份、甘露醇提取物4份、柠檬酸3份、食盐1份、维生素C 2份。
4.根据权利要求1所述的一种茶叶采摘后综合保鲜处理工艺，其特征在于：所述步骤(3)中微波杀青的微波频率为20HZ，杀青温度为150-160℃，投叶量40-50g，杀青时间为3-4min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182088.9A CN106857893A (zh) | 2016-12-20 | 2016-12-20 | 一种茶叶采摘后综合保鲜处理工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182088.9A CN106857893A (zh) | 2016-12-20 | 2016-12-20 | 一种茶叶采摘后综合保鲜处理工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857893A true CN106857893A (zh) | 2017-06-20 |
Family
ID=59164827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611182088.9A Pending CN106857893A (zh) | 2016-12-20 | 2016-12-20 | 一种茶叶采摘后综合保鲜处理工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857893A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348053A (zh) * | 2017-08-31 | 2017-11-17 | 青岛农业大学 | 一种茶花红茶的加工方法 |
| CN109007096A (zh) * | 2018-09-20 | 2018-12-18 | 盛钰 | 一种熟制灭菌冷冻保鲜绿茶的制作方法 |
| CN109430471A (zh) * | 2018-12-25 | 2019-03-08 | 代超 | 蜜桃乌龙茶 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119752A (zh) * | 2011-03-07 | 2011-07-13 | 南京财经大学 | 一种绿茶的综合保鲜方法 |
| CN104522838A (zh) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | 保持茶叶风味的保鲜处理新工艺 |
| CN104814173A (zh) * | 2015-04-24 | 2015-08-05 | 陆开云 | 一种绿茶加工新方法 |
| CN105104602A (zh) * | 2015-09-21 | 2015-12-02 | 华中农业大学 | 一种绿茶鲜叶保鲜方法 |
| CN105724621A (zh) * | 2016-02-26 | 2016-07-06 | 上犹犹江绿月食品有限公司 | 一种新鲜茶叶的保鲜方法 |
-
2016
- 2016-12-20 CN CN201611182088.9A patent/CN106857893A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119752A (zh) * | 2011-03-07 | 2011-07-13 | 南京财经大学 | 一种绿茶的综合保鲜方法 |
| CN104522838A (zh) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | 保持茶叶风味的保鲜处理新工艺 |
| CN104814173A (zh) * | 2015-04-24 | 2015-08-05 | 陆开云 | 一种绿茶加工新方法 |
| CN105104602A (zh) * | 2015-09-21 | 2015-12-02 | 华中农业大学 | 一种绿茶鲜叶保鲜方法 |
| CN105724621A (zh) * | 2016-02-26 | 2016-07-06 | 上犹犹江绿月食品有限公司 | 一种新鲜茶叶的保鲜方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348053A (zh) * | 2017-08-31 | 2017-11-17 | 青岛农业大学 | 一种茶花红茶的加工方法 |
| CN109007096A (zh) * | 2018-09-20 | 2018-12-18 | 盛钰 | 一种熟制灭菌冷冻保鲜绿茶的制作方法 |
| CN109430471A (zh) * | 2018-12-25 | 2019-03-08 | 代超 | 蜜桃乌龙茶 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103621694B (zh) | 一种白茶的制备方法 | |
| CN102599230B (zh) | 枸杞制干方法 | |
| CN103988921B (zh) | 一种天然有机绿茶的清洁化生产工艺 | |
| CN106720607A (zh) | 一种英红九号柑红茶制备方法 | |
| CN106857893A (zh) | 一种茶叶采摘后综合保鲜处理工艺 | |
| CN104522564A (zh) | 一种神秘果冻干粉的制作方法 | |
| JP6180455B2 (ja) | 発酵茶葉の製造方法 | |
| CN102119752A (zh) | 一种绿茶的综合保鲜方法 | |
| CN105325404A (zh) | 一种大型真菌标本的制作方法 | |
| CN104522838A (zh) | 保持茶叶风味的保鲜处理新工艺 | |
| CN104886229A (zh) | 一种水杨酸结合臭氧处理带笋箨绿竹笋的冷藏保鲜方法 | |
| CN104757185A (zh) | 一种保持金花茶原色、形、香的花朵茶加工方法 | |
| CN106212754A (zh) | 一种白茶的制作工艺 | |
| CN104814173A (zh) | 一种绿茶加工新方法 | |
| CN104222333B (zh) | 石阡苔茶品种工夫红茶制作工艺 | |
| CN106983106A (zh) | 一种原味即食百合酥片的加工方法 | |
| CN102657275B (zh) | 一种韭茶的制程及其方法 | |
| CN104322722A (zh) | 一种采用分段速冷式的绿茶加工工艺 | |
| CN106857898A (zh) | 一种利用低品质茶树老叶制成高氨基酸、高多酚和高香气速溶茶粉的方法 | |
| CN104814179A (zh) | 一种祁门红茶的制备方法 | |
| Bhattacherjee et al. | Quality of aonla candy and segments-in-syrup prepared from steep preserved fruits in water | |
| CN106720608A (zh) | 一种英红九号柑白茶制备方法 | |
| CN104957631A (zh) | 一种干桂花及其制备方法 | |
| CN105851204A (zh) | 一种砂糖橘保鲜处理方法 | |
| CN104522195A (zh) | 一种松萝玉芽的加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |