CN107114502A - A kind of processing method of embolium tea - Google Patents
A kind of processing method of embolium tea Download PDFInfo
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- CN107114502A CN107114502A CN201710485256.XA CN201710485256A CN107114502A CN 107114502 A CN107114502 A CN 107114502A CN 201710485256 A CN201710485256 A CN 201710485256A CN 107114502 A CN107114502 A CN 107114502A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention belongs to tea making technology field, especially a kind of processing method of embolium tea, by spreading, finishing, cool down, knead, just dry, roll fry complete embolium tea processing, by the way that blade is spread to rational state, in conjunction with fixing and the combination of kneading in technique, and then amino acid, Tea Polyphenols dissolution rate in tealeaves are improved, while reducing the bitter taste of tealeaves, so that finished product green tea nutrition is abundant, the fresh alcohol of flavour.
Description
Technical field
The invention belongs to tea making technology field, especially a kind of processing method of embolium tea.
Background technology
Green tea is the not fermented tea being made, and remains the natural materials of fresh leaf, Tea Polyphenols, catechin, the Ye Lv contained
Element, caffeine, amino acid, vitamins and other nutritious components are also more；These natural nutrition compositions in green tea are to anti-aging, anti-
Cancer, anticancer, sterilization, anti-inflammatory etc. have special-effect, are less than other teas；Green tea is using suitable And Development of Tea Shoot as original
Material, through the tealeaves that typical process process is made such as finishing, kneading, dry；Its dry tea color and luster and millet paste after brewing, tea residue are with green
Color is homophony, therefore named green tea；Green tea is will to pluck the fresh leaf come first through green removing in high temperature, has killed various oxidizing ferment, has maintained tea
Leaf green, then through kneading, dry and be made, clear soup greenery are the common features of green tea quality；The scope of domestic product green tea
Extremely wide, Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (Shan Nan), Hunan, Hubei, Guangxi, Fujian are
The green tea main product province of China.
At present, improved constantly with the living standard of people, therefore the demand of green tea is also being increased, but in some biographies
Unite in green tea processing method, in order to pursue its exterior quality, and then make it that green tea in process lose excessively by nutriment,
Astringent taste is heavier, the quality decline of product；And the Titian technique of Green Tea Processing does not make the perfume (or spice) such as tealeaves glycoside compounds in the prior art
Gas, the hydrolysis of flavour precursor substance and the release of flavor components so that finished product green tea fragrance is thin, it is tasty and refreshing that flavour owes fresh alcohol, leaf
Owe light green bright in bottom.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of processing method of embolium tea.
It is achieved particular by following technical scheme：
A kind of processing method of embolium tea, comprises the following steps：
(1) spread：The fresh tealeaves of harvesting, be placed on room temperature be 15~18 DEG C of shady places dry to moisture be 68~
74%, the time is spread for 6~8h, and blade uniformly spreads thickness for 10~15cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, temperature is brought up within 2min during fixing
85~90 DEG C, it is 1750~1820g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, it is 55~60 DEG C to knead temperature control, humidity is
75~79%, the leaf tissue breakage rate after kneading is reached 74~79%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 72~78 that temperature is fried in rolling
DEG C, sufficient cured leaf moisture content is below 6%.
The fresh tealeaves of the step (1) is opened up at the beginning of the leaf of a bud one or two leaves and a bud.
The fixing is using the four sections of fixings of high temperature and low temperature, and first stage fixing temperature is 305~330 DEG C, fixation time
For 5~10s, second stage temperature is 160~190 DEG C, and 45~50s of fixation time, phase III temperature is 200~250 DEG C, is killed
The blue or green time is 10~15s, and fourth stage temperature is 120~160 DEG C, and fixation time is 30~40s.
The fixing processing rear blade weight-loss ratio reaches 22~26%.
Moisture regain 135~150min of processing is carried out after step (3) cooling, it is 56~58% to control leaf water content.
The step (4) is sprayed by enzyme weight 1 during kneading:(80~90) protease, glycosidase and the pectin of dilution
The mixed liquor of enzyme, and controlled enzymatic hydrolysis pH most 6.2~6.8%.
The weight proportion of the protease, glycosidase and pectase is 1:(0.3~0.5)：(1~3).
It is 35~40% to water content, then reduce temperature first using 130~140 DEG C of bakings in step (5) drying steps
For 80~90 DEG C, drying to moisture is 12~17%.
Beneficial effect of the present invention：
By using reasonably method is spread, tealeaves is spread to suitable water content, so combine fixing temperature, when
Between and throw the control of leaf amount, improve the enzymatic activity in tea green-keeping efficiency, effective destruction fresh leaf, prevent blade from reddening, not
Knead process and good material is provided；By using protease, glycosidase and pectinase treatment, lead to controlled enzymatic hydrolysis condition, and then
Enzymolysis efficiency is improved, accelerates fragrance, the hydrolysis of flavour precursor substance such as carbohydrate, the formation of amino acid and glycoside compounds
And the release of flavor components, tealeaves bitter taste is reduced, the dissolution rate of nutriment is improved；By the weightlessness for controlling fixing rear blade
Rate and leaf temperature, enter and are combining the regulation and control of moisture regain parameter, effectively reduce the powder rate of blade, improve blade fragrance and
Color and luster.
The present invention dries by spreading, finishing, cool down, knead, just, the processing fried and complete embolium tea is rolled, by the way that blade is spread out
Put to rational state, in conjunction with fixing and the combination of kneading in technique, and then improve the amino acid in tealeaves, Tea Polyphenols dissolution
Rate, while reducing the bitter taste of tealeaves so that finished product green tea nutrition is enriched, the fresh alcohol of flavour.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of processing method of embolium tea, comprises the following steps：
(1) spread：The fresh tealeaves of harvesting, it is 68% that to be placed on room temperature, which be that 15 DEG C of shady places are dried to moisture, is spread
Time is 6h, and blade uniformly spreads thickness for 10cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, temperature is brought up within 2min during fixing
85 DEG C, it is 1750g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, temperature control is kneaded for 55 DEG C, humidity is 75%,
The leaf tissue breakage rate after kneading is set to reach 74%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 72 DEG C that temperature is fried in rolling, foot
Cured leaf water content is 6%.
The fresh tealeaves of the step (1) is opened up at the beginning of the leaf of a bud one or two leaves and a bud.
The fixing is using the four sections of fixings of high temperature and low temperature, and first stage fixing temperature is 305 DEG C, and fixation time is 5s,
Second stage temperature is 160 DEG C, and fixation time 45s, phase III temperature is 200 DEG C, and fixation time is 10s, fourth stage temperature
Spend for 120 DEG C, fixation time is 30s.
The fixing processing rear blade weight-loss ratio reaches 22%.
Moisture regain processing 135min is carried out after step (3) cooling, it is 56~58% to control leaf water content.
The step (4) is sprayed by enzyme weight 1 during kneading:The protease of 80 dilutions, glycosidase and pectase it is mixed
Close liquid, and controlled enzymatic hydrolysis pH most 6.2%.
The weight proportion of the protease, glycosidase and pectase is 1:0.3：1.
It is 35% to water content first using 130 DEG C of bakings in step (5) drying steps, then reduces temperature for 80 DEG C, dries
It is 12% to do to moisture.
Test effect verifies that test group uses the green tea that the scheme of embodiment 1 is processed, and control group is processed using traditional handicraft
Green tea：
From watch test result：The green tea that test group processing method is obtained is better than the green tea that traditional diamond-making technique is obtained,
Wherein the fragrance of test group tealeaves, soup look, flavour, the quality of tea residue are significantly better than control group.
Embodiment 2
A kind of processing method of embolium tea, comprises the following steps：
(1) spread：The fresh tealeaves of harvesting, it is 74% that to be placed on room temperature, which be that 18 DEG C of shady places are dried to moisture, is spread
Time is 8h, and blade uniformly spreads thickness for 15cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, temperature is brought up within 2min during fixing
90 DEG C, it is 1820g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, temperature control is kneaded for 60 DEG C, humidity is 79%,
The leaf tissue breakage rate after kneading is set to reach 79%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 78 DEG C that temperature is fried in rolling, foot
Cured leaf water content is 5%.
The fresh tealeaves of the step (1) is opened up at the beginning of the leaf of a bud one or two leaves and a bud.
The fixing is using the four sections of fixings of high temperature and low temperature, and first stage fixing temperature is 330 DEG C, and fixation time is 10s,
Second stage temperature is 190 DEG C, and fixation time 50s, phase III temperature is 250 DEG C, and fixation time is 15s, fourth stage temperature
Spend for 160 DEG C, fixation time is 40s.
The fixing processing rear blade weight-loss ratio reaches 26%.
Moisture regain processing 150min is carried out after step (3) cooling, it is 58% to control leaf water content.
The step (4) is sprayed by enzyme weight 1 during kneading:The protease of 90 dilutions, glycosidase and pectase it is mixed
Close liquid, and controlled enzymatic hydrolysis pH most 6.8%.
The weight proportion of the protease, glycosidase and pectase is 1:0.5：3.
It is 40% to water content first using 140 DEG C of bakings in step (5) drying steps, then reduces temperature for 90 DEG C, dries
It is 17% to do to moisture.
Embodiment 3
A kind of processing method of embolium tea, comprises the following steps：
(1) spread：The fresh tealeaves of harvesting, it is 72% that to be placed on room temperature, which be that 16 DEG C of shady places are dried to moisture, is spread
Time is 7h, and blade uniformly spreads thickness for 14cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, temperature is brought up within 2min during fixing
88 DEG C, it is 1780g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, temperature control is kneaded for 58 DEG C, humidity is 77%,
The leaf tissue breakage rate after kneading is set to reach 76%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 75 DEG C that temperature is fried in rolling, foot
Cured leaf water content is 4%.
The fresh tealeaves of the step (1) is opened up at the beginning of the leaf of a bud one or two leaves and a bud.
The fixing is using the four sections of fixings of high temperature and low temperature, and first stage fixing temperature is 310 DEG C, and fixation time is 7s,
Second stage temperature is 180 DEG C, and fixation time 48s, phase III temperature is 220 DEG C, and fixation time is 11s, fourth stage temperature
Spend for 140 DEG C, fixation time is 35s.
The fixing processing rear blade weight-loss ratio reaches 24%.
Moisture regain processing 140min is carried out after step (3) cooling, it is 57% to control leaf water content.
The step (4) is sprayed by enzyme weight 1 during kneading:The protease of 85 dilutions, glycosidase and pectase it is mixed
Close liquid, and controlled enzymatic hydrolysis pH most 6.5%.
The weight proportion of the protease, glycosidase and pectase is 1:0.4：3.
It is 35~40% to water content first using 135 DEG C of bakings in step (5) drying steps, then it is 85 to reduce temperature
DEG C, drying to moisture is 15%.
Embodiment 4
A kind of processing method of embolium tea, comprises the following steps：
(1) spread：The fresh tealeaves of harvesting, it is 70% that to be placed on room temperature, which be that 16 DEG C of shady places are dried to moisture, is spread
Time is 8h, and blade uniformly spreads thickness for 12cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, temperature is brought up within 2min during fixing
86 DEG C, it is 1800g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, temperature control is kneaded for 59 DEG C, humidity is 76%,
The leaf tissue breakage rate after kneading is set to reach 77%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 77 DEG C that temperature is fried in rolling, foot
Aqueous cured leaf is 3%.
The fresh tealeaves of the step (1) is opened up at the beginning of the leaf of a bud one or two leaves and a bud.
The fixing is using the four sections of fixings of high temperature and low temperature, and first stage fixing temperature is 325 DEG C, and fixation time is 6s,
Second stage temperature is 175 DEG C, and fixation time 47s, phase III temperature is 240 DEG C, and fixation time is 12s, fourth stage temperature
Spend for 150 DEG C, fixation time is 32s.
The fixing processing rear blade weight-loss ratio reaches 23%.
Moisture regain processing 145min is carried out after step (3) cooling, it is 56% to control leaf water content.
The step (4) is sprayed by enzyme weight 1 during kneading:The protease of 88 dilutions, glycosidase and pectase it is mixed
Close liquid, and controlled enzymatic hydrolysis pH most 6.6%.
The weight proportion of the protease, glycosidase and pectase is 1:0.3：3.
It is 38% to water content first using 132 DEG C of bakings in step (5) drying steps, then reduces temperature for 84 DEG C, dries
It is 13% to do to moisture.
Embodiment 5
A kind of processing method of embolium tea, comprises the following steps：
(1) spread：The fresh tealeaves of harvesting, it is 69% that to be placed on room temperature, which be that 15 DEG C of shady places are dried to moisture, is spread
Time is 7h, and blade uniformly spreads thickness for 14cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, temperature is brought up within 2min during fixing
89 DEG C, it is 1760g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, temperature control is kneaded for 59 DEG C, humidity is 78%,
The leaf tissue breakage rate after kneading is set to reach 75%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 73 DEG C that temperature is fried in rolling, foot
Cured leaf water content is 2%.
The fresh tealeaves of the step (1) is opened up at the beginning of the leaf of a bud one or two leaves and a bud.
The fixing is using the four sections of fixings of high temperature and low temperature, and first stage fixing temperature is 310 DEG C, and fixation time is 10s,
Second stage temperature is 180 DEG C, and 45~50s of fixation time, phase III temperature is 210 DEG C, and fixation time is 11s, fourth order
Duan Wendu is 130 DEG C, and fixation time is 33s.
The fixing processing rear blade weight-loss ratio reaches 25%.
Moisture regain processing 135min is carried out after step (3) cooling, it is 58% to control leaf water content.
The step (4) is sprayed by enzyme weight 1 during kneading:The protease of 84 dilutions, glycosidase and pectase it is mixed
Close liquid, and controlled enzymatic hydrolysis pH most 6.7%.
The weight proportion of the protease, glycosidase and pectase is 1:0.5：1.
It is 39% to water content first using 138 DEG C of bakings in step (5) drying steps, then reduces temperature for 80 DEG C, dries
It is 17% to do to moisture.
Test example 1
Group of the embodiment of the present invention is processed using the inventive method to tealeaves, and control group uses the green tea system of traditional handicraft
Make method, and Tea Polyphenols, amino acid and the carbohydrate in the tealeaves made are measured, as seen from the experiment, using this
Tea Polyphenols in Tea, amino acid and the contents of saccharide that invention processing method is obtained are above control group, therefore use present invention side
The finished tea beneficiating ingredient content that case is obtained is higher.
Claims (8)
1. a kind of processing method of embolium tea, it is characterised in that comprise the following steps：
(1) spread：The fresh tealeaves of harvesting, it is 68~74% that to be placed on room temperature, which be that 15~18 DEG C of shady places are dried to moisture,
The time is spread for 6~8h, blade uniformly spreads thickness for 10~15cm；
(2) finish：Fresh leaf after spreading is handled using steam beating, during fixing temperature bring up to 85 within 2min~
90 DEG C, it is 1750~1820g/min to throw leaf amount；
(3) cool down：By the blade cooling after fixing to room temperature；
(4) knead：Blade after cooling is put into kneading machine and handled, temperature control is kneaded for 55~60 DEG C, humidity is 75~
79%, the leaf tissue breakage rate after kneading is reached 74~79%；
(5) just dry：Drying and processing is carried out to tealeaves using suitable temperature；
(6) rolling is fried：Just dry leaf and fried dry processing is carried out using continuous fry-drying machine, rolling fries dry to foot, and it is 72~78 DEG C that temperature is fried in rolling, foot
Cured leaf moisture content is below 6%.
2. the processing method of embolium tea as claimed in claim 1, it is characterised in that the fresh tealeaves of the step (1) is a bud
Opened up at the beginning of one leaf or two leaves and a bud.
3. the processing method of embolium tea as claimed in claim 1, it is characterised in that the fixing is killed using four sections of high temperature and low temperature
Green grass or young crops, first stage fixing temperature is 305~330 DEG C, and fixation time is 5~10s, and second stage temperature is 160~190 DEG C, is killed
Blue or green 45~50s of time, phase III temperature be 200~250 DEG C, fixation time be 10~15s, fourth stage temperature be 120~
160 DEG C, fixation time is 30~40s.
4. the processing method of embolium tea as claimed in claim 1, it is characterised in that the fixing processing rear blade weight-loss ratio reaches
22~26%.
5. the processing method of embolium tea as claimed in claim 1, it is characterised in that carried out after step (3) cooling at moisture regain
135~150min is managed, it is 56~58% to control leaf water content.
6. the processing method of embolium tea as claimed in claim 1, it is characterised in that the step (4) sprayed during kneading by
Enzyme weight 1:(80~90) mixed liquor of the protease of dilution, glycosidase and pectase, and controlled enzymatic hydrolysis pH most 6.2~
6.8%.
7. the processing method of embolium tea as claimed in claim 1, it is characterised in that the protease, glycosidase and pectase
Weight proportion is 1:(0.3~0.5)：(1~3).
8. the processing method of embolium tea as claimed in claim 1, it is characterised in that first used in step (5) drying steps
130~140 DEG C of bakings, are 35~40% to water content, then reduce temperature for 80~90 DEG C, drying to moisture is 12~
17%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109287812A (en) * | 2018-11-30 | 2019-02-01 | 吉首大学 | A kind of Eucommia Tea production method of high active substance content |
| CN110839713A (en) * | 2019-11-05 | 2020-02-28 | 黄山源谨信茶业有限公司 | Processing method of green tea |
| CN112167378A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN112401017A (en) * | 2020-11-18 | 2021-02-26 | 杨耀荣 | Environment-friendly tea processing technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287812A (en) * | 2018-11-30 | 2019-02-01 | 吉首大学 | A kind of Eucommia Tea production method of high active substance content |
| CN110839713A (en) * | 2019-11-05 | 2020-02-28 | 黄山源谨信茶业有限公司 | Processing method of green tea |
| CN112167378A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN112167378B (en) * | 2020-10-14 | 2023-07-28 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN112401017A (en) * | 2020-11-18 | 2021-02-26 | 杨耀荣 | Environment-friendly tea processing technology |
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