CN107114497A - A kind of processing method of ripe Li Xiang green tea - Google Patents
A kind of processing method of ripe Li Xiang green tea Download PDFInfo
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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 provides a kind of processing method of ripe Li Xiang green tea, it is that facility stand green grass or young crops and the slow stand technology of moisturizing are precisely controlled by substep, realize the slow orientation transformation of component content, with reference to three sections of fixing technologies of electromagnetic cylinder, the real effect for realizing " low after green removing in high temperature, first height ", while the fragrance obtained, flavour and Color Quality can also keep excellent, by curing Titian technology, further enrich aroma component, fragrance level is improved, dries and dries simultaneously and bakees technology with low temperature with reference to rolling, fixed and prominent ripe chestnut Flavor characteristic.The inventive method is reasonable in design, drunk well by tea product, smelling good, price material benefit for the purpose of, by being improved, optimizing to conventional process techniques, special process is incorporated to overall work flow, realize the lifting of endoplasm local flavor, thus provide that a kind of flavour alcohol is refreshing for consumer, in fragrance with the refreshing new green tea product of obvious ripe Li Xiang, mouthfeel alcohol.
Description
Technical field
The invention belongs to food processing technology field, it is related to tea processing technology, more particularly to a kind of ripe Li Xiang green tea
Processing method.
Background technology
With the continuous improvement of people's living standards, its consumption concept also constantly improve.Tealeaves is used as hobby sex-health drink
Expect, the endoplasm local flavor such as fragrance, flavour is increasingly becoming important indicator during consumer's selection.Green tea is one of six big teas, is also
Current China's output and the most teas of consumption figure.For technique, green tea is segmented into roasted green tea, baked green tea, steaming
Several classes such as dark green tea, half parch；For quality, green tea can be divided into famous green tea and the class of large green tea two.In flavouring essence quality
Aspect, existing famous green tea has several different types such as milli perfume, delicate fragrance, Li Xiang, the fragrance of a flower.
Li Xiang is one of feature odor type that excellent green tea is possessed, and is mainly shown as the chestnut fried or the fragrance of green corn
Characteristic.In general, famous green tea class product easily possesses Li Xiang qualities, such as Xihu Longjing Tea, Xinyang Maojian Tea are domestic well-known green
Typical chestnut Flavor is carried when tea product is brewed.Li Xiang generation and fresh leaf kind, material quality and processing technology etc. are equal
It is closely connected.According to differences of the Li Xiang on the exterior representations such as type, intensity, in sensory again can be subdivided into tender Li Xiang,
Liked the most by consumer with tender Li Xiang in the different characteristics such as chestunt flavour, ripe Li Xiang, three, but with ripe Li Xiang fragrance characteristic most
For stabilization and persistently.
The current certain report of the manufacturing technology for Li Xiang, Wu Guanglun etc. proposes one kind and made by later stage Titian
Industry obtains Li Xiangcha process technology, and its key is to have used brightness pot Titian technology or far infrared Titian technology.Liu Biqing
A kind of Li Xiangcha process technology is it is also proposed Deng by research, the technology is compared with conventional machining process technology, and it is crucial
It is：(1) it is that fresh leaf is subject to artificially to turn by hand when spreading, promotes its to be moderately dehydrated, so as to lift enzymatic activity, promote to include
Thing is fully converted；(2) it is to use curer plus human assistance Titian, has fully developed the content of various fragrance components in tealeaves,
Further strengthen the conversion and polymerization of each component content, form happy and special Li Xiang fragrance.But for real ripe chestnut
Fragrant technology description but has no report, and ripe Li Xiang is on the basis of Li Xiang, further to strengthen Li Xiang fragrance by technological means special
Levy, but do not occur a kind of odor characteristic that high fire waits not good merchantable brand matter, it is also more strict to raw material and technological requirement.
The content of the invention
It is to comply with modern Tea Consumption theory and disappear it is an object of the invention to provide a kind of processing method of ripe Li Xiang green tea
Take trend, start with from the fresh leaf of particular requirement, by being improved and optimizated to conventional machining process technology, special process is melted
Enter Green Tea Processing flow, by organic assembling of traditional handicraft and special process, integration and perfect, a kind of tool is provided for consumer
There are ripe Li Xiang features, the refreshing new green tea product of mouthfeel alcohol.
This processing method is realized by following steps：
(1) from the tea tree breed (such as Dragon Well tea 43, middle tea 108, large leaf tea tree breed are improper) of leaflet kind, tenderness
The fresh leaf that the leaf of -1 bud 3 is opened up at the beginning of the leaf of 1 bud 2 is to make raw material；
(2) fresh leaf gathers and processes period in April-the first tenday period of a month in May and September, and fresh leaf amino acid content is in 3.0-5.0%, Tea Polyphenols
Content 25-30%；
(3) spread out blue or green system using facility fresh leaf is carried out to spread processing, the environment temperature of the blue or green system in stand is controlled in 25-27
DEG C, relative humidity is controlled in 60-70%, while being divulged information every 1h, 5min (by the Chinese Academy of Agricultural Sciences's tealeaves studied by the blue or green system in facility stand
Voluntarily develop, the patent No.：ZL201420171821.7), input O is reached2, discharge CO2Effect, allow fresh leaf carry out it is slow and
Lasting respiration and material conversion；
(4) when fresh leaf stand green grass or young crops is to moisture content 70%, stand technology is delayed using moisturizing, the ambient humidity that facility is spread out into blue or green system is carried
Up to 80-85%, while spray a small amount of moisture on fresh leaf surface, on the one hand allows the more conversions of lipid Aroma precursor material, another
Aspect allows the class quality component of degrading such as established amino acid, soluble sugar to try one's best reservations, up to moisture content 66-68%；
(5) (the 80-A types of Ningbo City Yuyao Yao Jiangyuan Machinery Co., Ltd.s production of electromagnetic roller fixation machine on leafiness will be spread out
Electromagnetic roller fixation machine) fixing operation is carried out, need to be by the advanced heating properties of electromagnetic roller fixation machine and mechanicalness during fixing
Can, using principle low after first height, it is divided into three sections and is regulated and controled, makes full use of the reserve supply of the blue or green accumulation in early stage stand；At fixing
Manage bar part：Front-end temperature is set to 280-290 DEG C, and stage casing temperature setting is 250-260 DEG C, and back segment temperature setting is 220-230
DEG C, the control of leaf amount is thrown in 35-45kg/h；The moisture control of water-removing leaves is in 50-55%；
(6) water-removing leaves after temperture of leaves is slightly cooled down (temperture of leaves cooling helps to protect green lands), that is, is loaded using Titian processing is cured
Fastened in food grade plastic bag, air is not left in centre as far as possible, carry out vexed ripe Titian processing；General processing time is 1.0-
2.0h, treats that polybag inwall has the globule to gather, and the food value of leaf, which limbers up, can enter next process；
(7) after step (6) to be done, i.e., water-removing leaves is carried out kneading processing, kneads to go in water-removing leaves and uniformly add it
The food sucrose of total amount 1%, gently to rub, in rub based on, to the slightly sticky hand of leaf is kneaded, there is a small amount of tea juice to overflow, do not rub again,
Also a large amount of tea juices can not overflow, overall time of kneading 60-90min；
(8) processing of deblocking should be carried out by kneading after machine under leaf, agglomerate on the one hand be removed, beneficial to outward appearance and uniform quality；It is another
Aspect, allows tea juice to come back in cell, contributes to the formation of excellent flavouring essence quality；
(9) baking machine (the 6CST-80D types of Ningbo City Yuyao Yao Jiangyuan Machinery Co., Ltd.s production are rolled using electromagnetism in product
Electromagnetism rolling baking machine) just dry operation is carried out, the technological parameter just dried is：100-110 DEG C of hot blast temperature, barrel temperature is set as 120-
130 DEG C, leaf amount is thrown in 40-50kg/h, moisture control is in 20-25% after just drying；
(10) the first leaf that dries is placed on the cooling tea leaf storage tank (patent No.：ZL200520116840.0 spreading for cooling processing 0.5- is carried out on)
1h；
(11) mode will be bakeed using the low temperature for roasting cage in product and carries out final firing drying, to obtain preferably ripe chestnut Flavor
Characteristic.Temperature control during baking is at 50-60 DEG C, to moisture content below 6%.
The present invention drunk well by tea product, smelling good, price material benefit for the purpose of, the fresh leaf based on certain quality, by right
Conventional process techniques are improved, optimized, and special process is incorporated to overall work flow, the lifting of endoplasm local flavor is realized, from
And provide that a kind of flavour alcohol is refreshing for consumer, in fragrance the green tea with obvious ripe Li Xiang processing method.The features of the present invention
It is embodied in：(1) it is fresh leaf of the selection with certain quality requirement, and these quality requirements are fragrant with ripe Li Xiang features
The formation of gas material is relevant with accumulation；(2) it is that facility stand green grass or young crops and the slow stand technology of moisturizing are precisely controlled by substep, realization is included
The slow orientation transformation of composition, is the follow-up basic substance for making accumulating and enriching；(3) it is to combine three sections of fixing skills of electromagnetic cylinder
Art, the real effect for realizing " low after green removing in high temperature, first height ", while the fragrance obtained, flavour and Color Quality can also be protected
Hold excellent；(4) it is, by curing Titian technology, further to enrich aroma component, improves fragrance level；(5) it is to combine rolling to dry same
When dry and bakees technology with low temperature, fixed simultaneously prominent ripe chestnut Flavor characteristic.
Embodiment
The present invention is further described in conjunction with the embodiments.
Embodiment 1
Fresh leaf used in a kind of ripe Li Xiang Green Tea Processings is：Harvesting kind is Dragon Well tea 43, and tenderness is exhibition -1 at the beginning of the leaf of 1 bud 2
Tea fresh leaves 50kg based on the leaf of bud 3, leaf picking period is April 20.
Embodiment is as follows：
(1) spread out blue or green system using facility fresh leaf is carried out to spread processing, the environment temperature of the blue or green system in stand is controlled in 28 DEG C, phase
To humid control 65%, while being divulged information every 1h, 5min (by tealeaves research institute of the Chinese Academy of Agricultural Sciences voluntarily ground by the blue or green system in facility stand
System, the patent No.：ZL201420171821.7), input O is reached2, discharge CO2Effect, allow fresh leaf slow and lasting exhale
Suction effect and material conversion.
(2) when fresh leaf stand green grass or young crops is to moisture content 70%, stand technology is delayed using moisturizing, the ambient humidity that facility is spread out into blue or green system is carried
Up to 80%, while spray a small amount of moisture on fresh leaf surface, on the one hand allow the more conversions of lipid Aroma precursor material, on the other hand
The class quality component of degrading such as established amino acid, soluble sugar is allowed to try one's best reservations, up to moisture content 66-68%.
(5) (the 80-A types of Ningbo City Yuyao Yao Jiangyuan Machinery Co., Ltd.s production of electromagnetic roller fixation machine on leafiness will be spread out
Electromagnetic roller fixation machine) fixing operation is carried out, need to be by the advanced heating properties of electromagnetic roller fixation machine and mechanicalness during fixing
Can, using principle low after first height, it is divided into three sections and is regulated and controled, makes full use of the reserve supply of the blue or green accumulation in early stage stand；At fixing
Manage bar part：Front-end temperature is set to 280 DEG C, and stage casing temperature setting is 260 DEG C, and back segment temperature setting is 230 DEG C, throws the control of leaf amount
In 40kg/h；The moisture control of water-removing leaves is in 50-55%.
(6) water-removing leaves after temperture of leaves is slightly cooled down (temperture of leaves cooling helps to protect green lands), that is, is loaded using Titian technology is cured
Fastened in food grade plastic bag, air is not left in centre as far as possible, carry out vexed ripe Titian processing；Processing time is 1.0h, treats plastics
Bag inwall has the globule to gather, and the food value of leaf, which limbers up, can enter next process.
(7) after step 6 to be done, i.e., water-removing leaves is carried out kneading processing, kneads and go in water-removing leaves that uniformly to add its total
The food sucrose of amount 1%, gently to rub, in rub based on, to the slightly sticky hand of leaf is kneaded, there is a small amount of tea juice to overflow, do not rub again, also
There can not be a large amount of tea juices to overflow, overall time of kneading 70min,.
(8) processing of deblocking should be carried out by kneading after machine under leaf, agglomerate on the one hand be removed, beneficial to outward appearance and uniform quality；It is another
Aspect, allows tea juice to come back in cell, contributes to the formation of excellent flavouring essence quality.
(9) baking machine (the 6CST-80D types of Ningbo City Yuyao Yao Jiangyuan Machinery Co., Ltd.s production are rolled using electromagnetism in product
Electromagnetism rolling baking machine) just dry operation is carried out, the technological parameter just dried is：110 DEG C of hot blast temperature, barrel temperature is set as 120 DEG C, throwing
Leaf amount is in 45kg/h, and moisture control is in 20-25% after just drying.
(10) the first leaf that dries is placed on the cooling tea leaf storage tank (patent No.：ZL200520116840.0 spreading for cooling processing 1h is carried out on)；
(11) mode will be bakeed using the low temperature for roasting cage in product and carries out final firing drying, to obtain preferably ripe chestnut Flavor
Characteristic.Temperature control during baking is at 50-60 DEG C, to moisture content below 6%.
Embodiment 2
Fresh leaf used in a kind of ripe Li Xiang Green Tea Processings is：Harvesting kind is middle tea 108, and tenderness is exhibition -1 at the beginning of the leaf of 1 bud 2
Tea fresh leaves 50kg based on the leaf of bud 3, leaf picking period is September 14.
Embodiment is as follows：
(1) spread out blue or green system using facility fresh leaf is carried out to spread processing, the environment temperature of the blue or green system in stand is controlled in 28 DEG C, phase
To humid control 70%, while being divulged information every 1h, 5min (by tealeaves research institute of the Chinese Academy of Agricultural Sciences voluntarily ground by the blue or green system in facility stand
System, the patent No.：ZL201420171821.7), input O is reached2, discharge CO2Effect, allow fresh leaf slow and lasting exhale
Suction effect and material conversion.
(2) when fresh leaf stand green grass or young crops is to moisture content 70%, stand technology is delayed using moisturizing, the ambient humidity that facility is spread out into blue or green system is carried
Up to 80%, while spray a small amount of moisture on fresh leaf surface, on the one hand allow the more conversions of lipid Aroma precursor material, on the other hand
The class quality component of degrading such as established amino acid, soluble sugar is allowed to try one's best reservations, up to moisture content 66-68%.
(5) (the 80-A types of Ningbo City Yuyao Yao Jiangyuan Machinery Co., Ltd.s production of electromagnetic roller fixation machine on leafiness will be spread out
Electromagnetic roller fixation machine) fixing operation is carried out, need to be by the advanced heating properties of electromagnetic roller fixation machine and mechanicalness during fixing
Can, using principle low after first height, it is divided into three sections and is regulated and controled, makes full use of the reserve supply of the blue or green accumulation in early stage stand；At fixing
Manage bar part：Front-end temperature is set to 280 DEG C, and stage casing temperature setting is 260 DEG C, and back segment temperature setting is 230 DEG C, throws the control of leaf amount
In 40kg/h；The moisture control of water-removing leaves is in 50-55%.
(6) water-removing leaves after temperture of leaves is slightly cooled down (temperture of leaves cooling helps to protect green lands), that is, is loaded using Titian technology is cured
Fastened in food grade plastic bag, air is not left in centre as far as possible, carry out vexed ripe Titian processing；Processing time is 1.0h, treats plastics
Bag inwall has the globule to gather, and the food value of leaf, which limbers up, can enter next process.
(7) after step 6 to be done, i.e., water-removing leaves is carried out kneading processing, kneads and go in water-removing leaves that uniformly to add its total
The food sucrose of amount 1%, gently to rub, in rub based on, to the slightly sticky hand of leaf is kneaded, there is a small amount of tea juice to overflow, do not rub again, also
There can not be a large amount of tea juices to overflow, overall time of kneading 80min,.
(8) processing of deblocking should be carried out by kneading after machine under leaf, agglomerate on the one hand be removed, beneficial to outward appearance and uniform quality；It is another
Aspect, allows tea juice to come back in cell, contributes to the formation of excellent flavouring essence quality.
(9) baking machine (the 6CST-80D types of Ningbo City Yuyao Yao Jiangyuan Machinery Co., Ltd.s production are rolled using electromagnetism in product
Electromagnetism rolling baking machine) just dry operation is carried out, the technological parameter just dried is：110 DEG C of hot blast temperature, barrel temperature is set as 120 DEG C, throwing
Leaf amount is in 45kg/h, and moisture control is in 20-25% after just drying.
(10) the first leaf that dries is placed on the cooling tea leaf storage tank (patent No.：ZL200520116840.0 spreading for cooling processing 1h is carried out on)；
(11) mode will be bakeed using the low temperature for roasting cage in product and carries out final firing drying, to obtain preferably ripe chestnut Flavor
Characteristic.Temperature control during baking is at 50-60 DEG C, to moisture content below 6%.
Embodiment 3
Using the made tea product of traditional handicraft as control sample, the tea product processed together with above two technique carries out sense organ
Evaluate, the results are shown in Table 1.As can be seen from Table 1 using the made green tea sample of a whole set of technology, soup look becomes clear, the ripe Li Xiang of fragrance band,
Flavour alcohol feel well, compared with traditional handicraft green tea sample flavor quality significantly preferably.
The different processing technology processing green tea sample sensory review's results of table 1
| Handle sample | Soup look | Fragrance | Flavour |
| The sample of embodiment 1 | It is yellowish green bright | Ripe Li Xiang | Alcohol is felt well |
| The sample of embodiment 2 | It is yellowish green bright | Ripe Li Xiang shows, persistently | The refreshing aobvious thickness of alcohol |
| Traditional handicraft green tea sample 1 | It is yellowish green still bright | It is fragrant still high | Still alcohol |
| Traditional handicraft green tea sample 2 | It is yellowish green still bright | It is fragrant still high, slightly band Li Xiang | Still alcohol |
Note：1. conventional green tea technique：Naturally spread out green grass or young crops to 70% moisture content-conventional rollers green-keeping machine and finish to 55- in workshop
20-25%-100 DEG C of moisture content is dried at the beginning of 60% moisture content-knead 30min-120 DEG C of weight light mode, and to be dried to foot again dry；2.
Novel technique institute's converted products, which is can be seen that, from sensory review's result is better than traditional handicraft, and new work in fragrance, mouthfeel
Skill results in obvious ripe Li Xiang.
Claims (5)
1. a kind of processing method of ripe Li Xiang green tea, it is characterised in that realized by following steps：
(1) from the tea tree breed of leaflet kind, tenderness is that the fresh leaf of the exhibition leaf of -1 bud 3 at the beginning of the leaf of 1 bud 2 is to make raw material；
(2) fresh leaf gathers and processes period in April-the first tenday period of a month in May and September, and fresh leaf amino acid content is in 3.0-5.0%, polyphenol content
25-30%；
(3) spread out blue or green system using facility fresh leaf is carried out to spread processing, the environment temperature of the blue or green system in stand is controlled in 25-27 DEG C, phase
To humid control in 60-70%, while every 1h ventilation 5min, reaching input O2, discharge CO2Effect, allow fresh leaf to carry out slow
And lasting respiration and material conversion；
(4) when fresh leaf stand green grass or young crops is to moisture content 70%, delay stand technology using moisturizing, the ambient humidity that facility is spread out into blue or green system improve to
80-85%, while spray a small amount of moisture on fresh leaf surface, on the one hand allows the more conversions of lipid Aroma precursor material, on the other hand
The class quality component of degrading such as established amino acid, soluble sugar is allowed to try one's best reservations, up to moisture content 66-68%；
(5) electromagnetic roller fixation machine on leafiness will be spread out and carry out fixing processing, need to be advanced by electromagnetic roller fixation machine during fixing
Heating properties and mechanical performance, using principle low after first height, are divided into three sections and are regulated and controled, and make full use of the blue or green accumulation in early stage stand
Reserve supply；
(6) water-removing leaves is using Titian processing is cured, after temperture of leaves is slightly cooled down, that is, is fitted into food grade plastic bag and fastens, carry out
Vexed ripe Titian processing；
(7) after step (6) to be done, water-removing leaves is carried out to knead processing, kneads to go in water-removing leaves and uniformly adds its total amount 1%
Food sucrose, to kneading the slightly sticky hand of leaf, overall time of kneading 60-90min；
(8) knead and carry out processing of deblocking under leaf after machine, agglomerate is on the one hand removed, beneficial to outward appearance and uniform quality；On the other hand, allow
Tea juice is come back in cell, contributes to the formation of excellent flavouring essence quality；
(9) roll baking machine using electromagnetism in product and carry out just dry operation, the technological parameter just dried is：100-110 DEG C of hot blast temperature, cylinder
Wall temperature is set as 120-130 DEG C, throws leaf amount in 40-50kg/h, moisture control is in 20-25% after just drying；
(10) the first leaf that dries is placed on progress spreading for cooling processing 0.5-1h on cooling tea leaf storage tank；
(11) mode will be bakeed using the low temperature for roasting cage in product and carries out final firing drying, to obtain preferably ripe Li Xiangfengweite
Color.
2. the processing method of a kind of ripe Li Xiang green tea according to claim 1, it is characterised in that step (5) fixing is handled
Condition：Front-end temperature is set to 280-290 DEG C, and stage casing temperature setting is 250-260 DEG C, and back segment temperature setting is 220-230 DEG C,
The control of leaf amount is thrown in 35-45kg/h；The moisture control of water-removing leaves is in 50-55%.
3. a kind of processing method of ripe Li Xiang green tea according to claim 1, it is characterised in that step (6) Titian processing
Time is 1.0-2.0h, treats that polybag inwall has the globule to gather, and the food value of leaf, which limbers up, enters next process.
4. a kind of processing method of ripe Li Xiang green tea according to claim 1, it is characterised in that rubbing described in step (7)
Twist with the fingers, be gently to rub, in rub based on, there is a small amount of tea juice to overflow to leaf is kneaded, it is impossible to there are a large amount of tea juices to overflow.
5. a kind of processing method of ripe Li Xiang green tea according to claim 1, it is characterised in that when step (11) is bakeed
Temperature control is at 50-60 DEG C, to moisture content below 6%.
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| CN109430443A (en) * | 2018-11-26 | 2019-03-08 | 杭州市农业科学研究院 | A kind of processing method of ripe fruity Longjing tea |
| CN109699763A (en) * | 2019-02-25 | 2019-05-03 | 中国农业科学院茶叶研究所 | A kind of method improving green tea Li Xiang quality and the Li Xiang green tea being prepared |
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| CN115152855A (en) * | 2022-06-16 | 2022-10-11 | 中国农业科学院茶叶研究所 | Preparation method of flower fragrance green tea and flower fragrance green tea |
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| CN109430443A (en) * | 2018-11-26 | 2019-03-08 | 杭州市农业科学研究院 | A kind of processing method of ripe fruity Longjing tea |
| CN109699763A (en) * | 2019-02-25 | 2019-05-03 | 中国农业科学院茶叶研究所 | A kind of method improving green tea Li Xiang quality and the Li Xiang green tea being prepared |
| CN109699763B (en) * | 2019-02-25 | 2022-01-04 | 中国农业科学院茶叶研究所 | Method for improving chestnut flavor quality of green tea and chestnut flavor green tea prepared by method |
| CN110810562A (en) * | 2019-12-23 | 2020-02-21 | 普洱祖祥高山茶园有限公司 | Preparation method of high-quality green tea |
| CN115152855A (en) * | 2022-06-16 | 2022-10-11 | 中国农业科学院茶叶研究所 | Preparation method of flower fragrance green tea and flower fragrance green tea |
| CN115152855B (en) * | 2022-06-16 | 2024-03-08 | 中国农业科学院茶叶研究所 | Preparation method of flower-fragrance green tea and flower-fragrance green tea |
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Application publication date: 20170901 Assignee: Kaihua Xingnong tea professional cooperative Assignor: TEA Research Institute CHINESE ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2022330000022 Denomination of invention: A processing method of cooked chestnut scented green tea Granted publication date: 20200703 License type: Common License Record date: 20220118 |