CN107047831A - A kind of processing method of green tea - Google Patents
A kind of processing method of green tea Download PDFInfo
- Publication number
- CN107047831A CN107047831A CN201710336633.3A CN201710336633A CN107047831A CN 107047831 A CN107047831 A CN 107047831A CN 201710336633 A CN201710336633 A CN 201710336633A CN 107047831 A CN107047831 A CN 107047831A
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- China
- Prior art keywords
- tealeaves
- drying
- tea
- kneading
- titian
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- 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.)
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Classifications
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The processing method that this programme discloses a kind of green tea of tea processing technical field, comprises the following steps：First, selection：Choose the tealeaves of simple bud or the leaf of a bud one；2nd, dry：Using microwave vacuum drying technology by the tea-drying after harvesting to water content be 45 ~ 48%, vacuum be 0.085 ~ 0.1Mpa, microwave power be 1 ~ 2kw；3rd, knead：Coconut milk is uniformly sprayed to dried tealeaves surface, then tealeaves is put into kneading machine and kneaded, when kneading, first to 4 ~ 5min of tea rolling by the way of rub again, again coconut milk is sprayed to the surface second of tealeaves, after the secondary sprinkling of coconut milk, to 8 ~ 10min of tea rolling in the way of gently rubbing；4th, dry：It is 40 ~ 42% by the drying tea leaves after kneading to water content；5th, Titian：It is 7 ~ 8% that tealeaves after drying is put into Titian to water content in fragrance extracting machine, and Titian temperature is 220 ~ 230 DEG C.This programme makes obtained green tea mouthfeel more rich by optimization processing technology, bitter taste reduction.
Description
Technical field
The invention belongs to the processing technique field of tealeaves, more particularly to a kind of processing method of green tea.
Background technology
Green tea is one of main teas of China, refers to the young leaves or bud for taking tea tree, not fermented, through fixing, shaping,
The techniques such as drying and the drink that makes.It remains the natural materials of fresh leaf, Tea Polyphenols, catechin, chlorophyll, the coffee contained
Alkali, amino acid, vitamins and other nutritious components are also more.These natural nutrition compositions in green tea to anti-aging, anti-cancer, anticancer,
Sterilization, anti-inflammatory etc. have special-effect, are less than other teas.Simultaneously the color and luster of its manufactured goods and the millet paste after brewing compared with
Many green styles for saving fresh tea passes, are loved by consumers.
In green tea production process, because spring tea is for summer tea, its internal nutrition content is higher, to drink
The health of user is more favourable.And the wherein tealeaves of simple bud or the leaf of a bud one is for the leaf of a bud two or three and climax leaves, its
The content of the nutriments such as the Tea Polyphenols, the caffeine that contain is higher.Therefore, fine work green tea at present on the market mainly selects spring tea
The tealeaves of middle simple bud or the leaf of a bud one is processed.But during actually generating, because the tealeaves of simple bud or the leaf of a bud one contains
Some amino acid contents are less for the tealeaves of the leaf of a bud two or three, and the phenol ammonia ratio in green tea（Tea Polyphenols and amino acid
Ratio）It is an important indicator for weighing tealeaves flavour, the characteristics of phenol ammonia ratio has pure flavour, delicate fragrance for 6 ~ 9 green tea,
Phenol ammonia is than higher, and millet paste bitter taste is heavier；Phenol ammonia is than lower, and the delicate flavour of millet paste is denseer.And the phenol of simple bud or the leaf tea of a bud one
Ammonia ratio generally 13 or so, using conventional preparation method, obtained green tea, its millet paste bitter taste is denseer.
The content of the invention
The invention is intended to provide a kind of processing method of green tea, to solve fine work green tea millet paste bitterness of the prior art
Problem.
A kind of processing method of green tea in this programme, comprises the following steps：
Step 1: selection：Choose the tealeaves of simple bud or the leaf of a bud one；
Step 2: drying：Using microwave vacuum drying technology by the tea-drying after harvesting to water content be 45 ~ 48%, vacuum
For 0.085 ~ 0.1Mpa, microwave power is 1 ~ 2kw；
Step 3: kneading：Coconut milk is uniformly sprayed to dried tealeaves surface, then tealeaves is put into kneading machine and carried out
Knead, when kneading, first to 4 ~ 5min of tea rolling by the way of rub again, then to tealeaves surface second spray coconut milk, coconut palm
After the sub- secondary sprinkling of juice, to 8 ~ 10min of tea rolling in the way of gently rubbing, wherein, pressure is gently rubbed for 200 ~ 300N, and rotating speed is 10
~ 15r/min, rubs pressure for 500 ~ 600N again, and rotating speed is 20 ~ 30r/min；
Step 4: drying：It is 40 ~ 42% by the drying tea leaves after kneading to water content；
Step 5: Titian：It is 7 ~ 8% that tealeaves after drying is put into fragrance extracting machine into Titian to water content, Titian temperature is 220 ~
230℃。
The beneficial effect of this programme：Tealeaves is dried using microwave vacuum drying technology, in the state of rough vacuum
Under, the temperature of moisture evaporation is reduced, while by the way of microwave is heated, hydrolyzing the protein in tealeaves, is produced more
Amino acid；At the same time, the mode of heating of microwave causes tealeaves homogeneous heating, so as to ensure that uniform point of moisture in tealeaves
Cloth, as the water loss in tealeaves to water content is 45 ~ 48%, now, the toughness of tealeaves reaches most preferably, is conducive to kneading.Separately
Outside, in the case of low-voltage high-temperature, gramineous low volatility materials are vapored away in tealeaves, reduce the herbaceous taste of tealeaves.
By the drying of early stage, relative tealeaves sprays coconut milk before kneading, and increases the humidity of tealeaves, in conjunction with rubbing again,
The surface of tealeaves is completely severed, simultaneously, the material in tealeaves is excessive, is penetrated into the coconut milk of part in tealeaves.Rub again after,
Coconut milk is sprayed to tealeaves again, coconut milk content is improved, in conjunction with the mode gently rubbed, tealeaves is fully contacted with coconut milk.By
Higher in the water content of now tealeaves, the mode gently rubbed it also avoid tealeaves and rub disconnected situation generation.
After kneading, substantial amounts of coconut milk is mixed into the tealeaves after broken wall, due to containing a large amount of amino in coconut milk
Acid, vitamin, carbohydrate energy；So that the phenol ammonia in tealeaves improves the fragrant of millet paste than reduction；Carbohydrate is also neutralized, void is cut simultaneously
The weak bitter taste of tealeaves.
After kneading, the moisture in tealeaves is quickly lost in by drying, be that Titian is ready；Titian temperature setting
At 220 ~ 230 DEG C, low volatility materials is further reduced, further reduce the herbaceous taste of tealeaves；And under high temperature action, sugar
With the amino acids material in tealeaves Maillard reaction occurs for class material, contributes to the formation of tea aroma, improves the perfume (or spice) of tealeaves
Taste.
Further, when drying, vacuum is 0.1Mpa, and microwave power is 1.5kw.In 0.1Mpa vacuum and 1.5kw
Microwave power collective effect under, can significantly reduce the herbaceous taste of tealeaves, lift the fragrant of tealeaves.
Further, during drying, tealeaves is dried using microwave drying technology, microwave power is 2 ~ 3kw.Using microwave
Dry technology is dried, because in microwave drying process, moisture from-inner-to-outer is lost in so that the moisture point after drying in tealeaves
Cloth evenly, is conducive to the progress of Titian.In addition, the temperature of microwave drying is higher, be more beneficial for glucide and amino acid it
Between react, generation more strong delicate fragrance material reduces the bitter taste of tealeaves.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：
A kind of processing method of green tea, it is characterised in that comprise the following steps：
Step 1: selection：Choose the tealeaves of simple bud or the leaf of a bud one；
Step 2: drying：The use of microwave vacuum drying technology by the tea-drying after harvesting to water content is 45%, vacuum is
0.1Mpa, microwave power is 1.5kw；
Step 3: kneading：Coconut milk is uniformly sprayed to dried tealeaves surface, then tealeaves is put into kneading machine and carried out
Knead, when kneading, first to tea rolling 5min by the way of rub again, then to tealeaves surface second spray coconut milk, coconut
After the secondary sprinkling of juice, to tea rolling 9min in the way of gently rubbing, wherein, pressure is gently rubbed for 200N, rotating speed is 10r/min, weight
Pressure is rubbed for 550N, rotating speed is 25r/min；
Step 4: drying：Use microwave drying technology by the drying tea leaves after kneading to water content for 40%, microwave power is
2.5kw；
Step 5: Titian：It is 8% that tealeaves after drying is put into Titian to water content in fragrance extracting machine, and Titian temperature is 230 DEG C.
Embodiment 2：
A kind of processing method of green tea, it is characterised in that comprise the following steps：
Step 1: selection：Choose the tealeaves of simple bud or the leaf of a bud one；
Step 2: drying：The use of microwave vacuum drying technology by the tea-drying after harvesting to water content is 48%, vacuum is
0.085Mpa, microwave power is 2kw；
Step 3: kneading：Coconut milk is uniformly sprayed to dried tealeaves surface, then tealeaves is put into kneading machine and carried out
Knead, when kneading, first to tea rolling 4min by the way of rub again, then to tealeaves surface second spray coconut milk, coconut
After the secondary sprinkling of juice, to tea rolling 10min in the way of gently rubbing, wherein, pressure is gently rubbed for 300N, rotating speed is 15r/min, weight
Pressure is rubbed for 600N, rotating speed is 20r/min；
Step 4: drying：Use microwave drying technology by the drying tea leaves after kneading to water content for 42%, microwave power is
3kw；
Step 5: Titian：It is 7% that tealeaves after drying is put into Titian to water content in fragrance extracting machine, and Titian temperature is 220 DEG C.
Embodiment 3：
A kind of processing method of green tea, it is characterised in that comprise the following steps：
Step 1: selection：Choose the tealeaves of simple bud or the leaf of a bud one；
Step 2: drying：The use of microwave vacuum drying technology by the tea-drying after harvesting to water content is 46%, vacuum is
0.09Mpa, microwave power is 1kw；
Step 3: kneading：Coconut milk is uniformly sprayed to dried tealeaves surface, then tealeaves is put into kneading machine and carried out
Knead, when kneading, first to tea rolling 5min by the way of rub again, then to tealeaves surface second spray coconut milk, coconut
After the secondary sprinkling of juice, to tea rolling 8min in the way of gently rubbing, wherein, pressure is gently rubbed for 250N, rotating speed is 13r/min, weight
Pressure is rubbed for 500N, rotating speed is 30r/min；
Step 4: drying：Use microwave drying technology by the drying tea leaves after kneading to water content for 41%, microwave power is
2kw；
Step 5: Titian：It is 8% that tealeaves after drying is put into Titian to water content in fragrance extracting machine, and Titian temperature is 230 DEG C.
Experiment：By made from obtained green tea is sold with common market in embodiment 1 ~ 3 use simple bud or the leaf of a bud one
Green tea（Comparative example 1）It is middle to take out 100g tealeaves respectively, then main extract in 1000g boiling water formation tea, tea is poured respectively
Content such as following table：
As can be seen from the table, Tea Polyphenols contains with the relatively common green tea of caffeine in the green tea prepared using this programme, its millet paste
Amount increased, and the increased ratio of the nutrition content such as amino acid, vitamin is higher, so that the phenol ammonia ratio in millet paste
Relatively common green tea is significantly reduced, and is made the bitter taste of millet paste and is significantly reduced, its local flavor is purer；Meanwhile, its nutrition contained
Material is more, taste more delicate fragrance.
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made herein in embodiments of the invention, scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements 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.The scope of protection required by this application should be based on the content of the claims, in specification
Embodiment etc. records the content that can be used for explaining claim.
Claims (3)
1. a kind of processing method of green tea, it is characterised in that comprise the following steps：
Step 1: selection：Choose the tealeaves of simple bud or the leaf of a bud one；
Step 2: drying：Using microwave vacuum drying technology by the tea-drying after harvesting to water content be 45 ~ 48%, vacuum
For 0.085 ~ 0.1Mpa, microwave power is 1 ~ 2kw；
Step 3: kneading：Coconut milk is uniformly sprayed to dried tealeaves surface, then tealeaves is put into kneading machine and carried out
Knead, when kneading, first to 4 ~ 5min of tea rolling by the way of rub again, then to tealeaves surface second spray coconut milk, coconut palm
After the sub- secondary sprinkling of juice, to 8 ~ 10min of tea rolling in the way of gently rubbing, wherein, pressure is gently rubbed for 200 ~ 300N, and rotating speed is 10
~ 15r/min, rubs pressure for 500 ~ 600N again, and rotating speed is 20 ~ 30r/min；
Step 4: drying：It is 40 ~ 42% by the drying tea leaves after kneading to water content；
Step 5: Titian：It is 7 ~ 8% that tealeaves after drying is put into fragrance extracting machine into Titian to water content, Titian temperature is 220 ~
230℃。
2. the processing method of green tea according to claim 1, it is characterised in that：When drying, vacuum is 0.1Mpa, microwave
Power is 1.5kw.
3. the processing method of green tea according to claim 1 or 2, it is characterised in that：During drying, using microwave drying technology
Tealeaves is dried, microwave power is 2 ~ 3kw.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710336633.3A CN107047831A (en) | 2017-05-13 | 2017-05-13 | A kind of processing method of green tea |
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| CN201710336633.3A CN107047831A (en) | 2017-05-13 | 2017-05-13 | A kind of processing method of green tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467237A (en) * | 2017-09-29 | 2017-12-15 | 遵义林仙康茶旅有限公司 | A kind of processing technology of green tea |
| CN107484845A (en) * | 2017-08-24 | 2017-12-19 | 贵州雅馨茶业有限公司 | A kind of processing technology of purple cuckoo tea |
| CN108477347A (en) * | 2018-06-22 | 2018-09-04 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of green tea |
| CN113142358A (en) * | 2021-02-10 | 2021-07-23 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma sweet-taste tea, preparation method thereof and tea extract liquid prepared from same |
| CN117158493A (en) * | 2023-07-10 | 2023-12-05 | 天草蝉韵(云南)茶叶有限公司 | Pu' er cordyceps white tea and preparation method thereof, and shaking box |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484845A (en) * | 2017-08-24 | 2017-12-19 | 贵州雅馨茶业有限公司 | A kind of processing technology of purple cuckoo tea |
| CN107467237A (en) * | 2017-09-29 | 2017-12-15 | 遵义林仙康茶旅有限公司 | A kind of processing technology of green tea |
| CN108477347A (en) * | 2018-06-22 | 2018-09-04 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of green tea |
| CN113142358A (en) * | 2021-02-10 | 2021-07-23 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma sweet-taste tea, preparation method thereof and tea extract liquid prepared from same |
| CN113142358B (en) * | 2021-02-10 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma sweet-taste tea, preparation method thereof and tea extract liquid prepared from same |
| CN117158493A (en) * | 2023-07-10 | 2023-12-05 | 天草蝉韵(云南)茶叶有限公司 | Pu' er cordyceps white tea and preparation method thereof, and shaking box |
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Application publication date: 20170818 |
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