CN107183232A - A kind of Maofeng tea preparation method - Google Patents
A kind of Maofeng tea preparation method Download PDFInfo
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- CN107183232A CN107183232A CN201710484739.8A CN201710484739A CN107183232A CN 107183232 A CN107183232 A CN 107183232A CN 201710484739 A CN201710484739 A CN 201710484739A CN 107183232 A CN107183232 A CN 107183232A
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- Prior art keywords
- dark brownish
- brownish green
- maofeng tea
- temperature
- tea
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to producing green tea technical field, especially a kind of Maofeng tea preparation method, by studying Maofeng tea preparation technology, dark brownish green camera bellows is handled, kneaded, the camera bellows short time is handled, fixing, dry, packaging so that the taste good of the Maofeng tea of preparation, millet paste soup look is beautiful, and contain substantial amounts of nutrient in Maofeng tea, the content of free amino acid has reached 3.57~4.23%, and the content of Tea Polyphenols is substantially reduced, no bitter taste.
Description
Technical field
The present invention relates to producing green tea technical field, especially a kind of Maofeng tea preparation method.
Background technology
Maofeng tea belongs to one kind of green tea, and it contains abundant trace element, multivitamin, can stimulate circulation,
The multi-efficiencies such as enhancing thinking ability, reduction the endangering of harmful substance, hypoglycemic, anti-cancer.
In the prior art, generally all it is to use in Maofeng tea process, the material composition that it is chosen is relatively simple
Simple is dark brownish green, after being spread, finishes, kneads, drying and other steps are prepared from so that on the basis of single raw material, its
For the unreasonable of processing technology, cause the inferior quality of Maofeng tea prepared, such as Maofeng tea main body color and luster is partially dark, it is disconnected it is broken it is many,
The defects such as tea dust is more, fragrance oppressiveness, cause the market value of Maofeng tea relatively low.In consideration of it, being directed to Maofeng tea with the presence of researcher
Above-mentioned defect is studied, and such as number of patent application is 201611080679.5 Maofeng tea preparation method, and it is on fine day
Pluck dark brownish green during noon 6-9, immersion is cleaned, and is spread, finish, knead, dry and be made so that the giving off a strong fragrance of the Maofeng tea of preparation,
Millet paste soup look is limpid, tea dust is few, breaks broken few；For another example the health-preserving Maofeng green tea of Patent No. 201210340411.6, it is to hair peak
Tea fresh leaves are cleaned, and are removed after impurity, preservative film parcel, and micro-wave oven is rubbed in 200 DEG C of fixing 3min, then 100 DEG C of fixing 3min
25min, is dried, and Maofeng tea green tea is made in packaging, and it causes, and tea flavour delicate fragrance, color and luster is limpid, taste alcohol is just tasty and refreshing.
But, with the development of market diversification so as to Maofeng tea multiple demands also more and more higher, especially hair
Requirement in terms of peak tea mouthfeel, appearance luster and nutritional ingredient, therefore, for how to pass through preparation technology and Maofeng tea
The selection of raw material so that the Maofeng tea of preparation soak out come millet paste soup look it is beautiful, prepare Maofeng tea mouthfeel and its
In the rich in nutrition content that contains, the key as Maofeng tea industry development.
In consideration of it, this researcher combines long-term practice, in Maofeng tea preparation process, by being adjusted to preparation technology
It is whole so that the millet paste color and luster of the Maofeng tea for preparing immersion is delicious, entrance fragrance is denseer, and its contain substantial amounts of health care into
Point, such as Free Amino Acids are higher, improve Maofeng tea quality, prepared for Maofeng tea and provide a kind of new approaches.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Maofeng tea preparation method.
It is achieved particular by following technical scheme：
A kind of Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, dark brownish green be placed in lighttight camera bellows is placed 3-5 days；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, handle 20-30min；
(4) by step (3) handled it is dark brownish green use temperature for 100-130 DEG C warm water fixing processing 1-3s, be cooled to
Temperature is 40-50 DEG C of processing 2-4min, is pulled out dark brownish green；
(5) dark brownish green drying will be pulled out, tea dust is removed, packaging is produced.
In described step (3), camera bellows, temperature is -5~-3 DEG C, and humidity is more than 60%.
Described step (4), cooling is to add ice cube so that water temperature is down to 40-50 DEG C in 5-8s.
In described step (1), camera bellows, temperature is 30-36 DEG C, and humidity is more than 90%.
Described step (5), is dried, and is to use temperature for 100-200 DEG C of processing 3-5s, then use temperature for 45-60 DEG C
Moisture is baked to for 4-6%.
Described step (5), is dried, and is using ultraviolet irradiation so that moisture is 4-6%.
Described step (5), is dried, and is to use temperature for 130-180 DEG C of processing 3-5s, then using ultraviolet irradiation, make
It is 4-6% to obtain moisture.
By studying Maofeng tea preparation technology, dark brownish green camera bellows is handled, kneaded, the camera bellows short time is handled, fixing,
Dry, packaging so that the taste good of the Maofeng tea of preparation, millet paste soup look is beautiful, and contain substantial amounts of nutrition in Maofeng tea
Element, the content of free amino acid has reached 3.57~4.23%, and the content of Tea Polyphenols is substantially reduced, no bitter taste.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, dark brownish green be placed in lighttight camera bellows is placed 3 days；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, handle 20min；
(4) by step (3) handled it is dark brownish green use temperature for 100 DEG C warm water fixing processing 1s, being cooled to temperature is
40 DEG C of processing 2min, are pulled out dark brownish green；
(5) dark brownish green drying will be pulled out, tea dust is removed, packaging is produced.
Comparative example 1
On the basis of embodiment 1, it is placed in printing opacity environment for the dark brownish green of harvesting, places the same time；For
Step (3) is also disposed in printing opacity environment placement and handled, other equal be the same as Examples 1, and the Maofeng tea that is prepared to embodiment 1 and
Tea prepared by comparative example carries out Quality Detection, and its result is：
Maofeng tea in embodiment 1 is lower than the amount of the Tea Polyphenols in the tea in comparative example 1 by 11.3%, dissociates in embodiment 1
The content of amino acid is 3.63%, and free aminoacid content is 1.86% in comparative example 1.
As fully visible, for dark brownish green and after kneading the tealeaves of camera bellows processing, it can effectively improve the Maofeng tea of preparation
In ammonia nitrogen ratio, improve Maofeng tea trophic structure.
Embodiment 2
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, dark brownish green be placed in lighttight camera bellows is placed 5 days；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, temperature be -5 DEG C, humidity be more than 60%, processing
30min；
(4) by step (3) handled it is dark brownish green use temperature for 130 DEG C warm water fixing processing 3s, being cooled to temperature is
50 DEG C of processing 4min, are pulled out dark brownish green；
(5) dark brownish green drying will be pulled out, tea dust is removed, packaging is produced.
Comparative example 2
On the basis of embodiment 2, the temperature control in camera bellows is normal temperature, and humid control is less than into 60% by it, will
Its is handled, and prepares Maofeng tea according to the preparation method of embodiment 2, and Maofeng tea prepared by embodiment 2 prepares with comparative example 2
Maofeng tea carry out Quality Detection, its result is as follows：
Maofeng tea in embodiment 2 is lower than the amount of the Tea Polyphenols in the tea in comparative example 2 by 5.63%, dissociates in embodiment 2
The content of amino acid is 3.89%, and free aminoacid content is 3.57% in comparative example 2.
As fully visible, for that will knead after it is dark brownish green, in camera bellows processing procedure, its handle temperature and humidity, will
Can influence ammonia nitrogen than intensity of variation, controlled under suitable temperature and humidity environment, it is conducive to free amino acid
Produce, the improvement of mouthfeel.
Embodiment 3
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, dark brownish green be placed in lighttight camera bellows is placed 4 days；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, handle 25min；
(4) by step (3) handled it is dark brownish green use temperature for 120 DEG C warm water fixing processing 2s, add ice cube so that
Water temperature is down to 45 DEG C of processing 3min in 5s, is pulled out dark brownish green；
(5) dark brownish green drying will be pulled out, tea dust is removed, packaging is produced.
The Maofeng tea is detected, its result is：Compared to embodiment 1, its polyphenol content is low by 3.15%, and free amino acid
Content be 3.61%.
Embodiment 4
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, be placed in dark brownish green in lighttight camera bellows, temperature is 30 DEG C, humidity is more than 90%, places 4
My god；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, temperature be -3 DEG C, humidity be more than 60%, processing
25min；
(4) by step (3) handled it is dark brownish green use temperature for 110 DEG C warm water fixing processing 2s, add ice cube so that
Water temperature is down to 50 DEG C of processing 2min in 8s, is pulled out dark brownish green；
(5) dark brownish green drying will be pulled out, tea dust is removed, packaging is produced.
The Maofeng tea is detected, its result is：Compared to embodiment 1, its polyphenol content is low by 4.57%, and free amino acid
Content be 4.16%.
Embodiment 5
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, be placed in dark brownish green in lighttight camera bellows, temperature is 36 DEG C, humidity is more than 90%, places 5
My god；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, temperature be -4 DEG C, humidity be more than 60%, processing
30min；
(4) by step (3) handled it is dark brownish green use temperature for 100 DEG C warm water fixing processing 3s, add ice cube so that
Water temperature is down to 40 DEG C of processing 4min in 7s, is pulled out dark brownish green；
(5) will pull out it is dark brownish green, use temperature for 100~200 DEG C processing 3~5s, then use temperature for 45~60 DEG C toast
It is 4-6% to moisture, removes tea dust, packaging is produced.
The Maofeng tea is detected, its result is：Compared to embodiment 1, its polyphenol content is low by 3.36%, and free amino acid
Content be 3.97%.
Embodiment 6
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, be placed in dark brownish green in lighttight camera bellows, temperature is 33 DEG C, humidity is more than 90%, places 4
My god；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, temperature be -3 DEG C, humidity be more than 60%, processing
20min；
(4) by step (3) handled it is dark brownish green use temperature for 130 DEG C warm water fixing processing 3s, add ice cube so that
Water temperature is down to 40 DEG C of processing 2min in 8s, is pulled out dark brownish green；
(5) it will pull out dark brownish green, be irradiated using ultraviolet so that moisture is 4%, and remove tea dust, packaging is produced.
The Maofeng tea is detected, its result is：Compared to embodiment 1, its polyphenol content is low by 2.78%, and free amino acid
Content be 3.75%.
Embodiment 7
Maofeng tea preparation method, comprises the following steps：
(1) pluck dark brownish green, be placed in dark brownish green in lighttight camera bellows, temperature is 35 DEG C, humidity is more than 90%, places 3
My god；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice
Do not fall out；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, temperature be -3 DEG C, humidity be more than 60%, processing
20min；
(4) by step (3) handled it is dark brownish green use temperature for 110 DEG C warm water fixing processing 1s, add ice cube so that
Water temperature is down to 47 DEG C of processing 3min in 8s, is pulled out dark brownish green；
(5) it will pull out dark brownish green, and use temperature for 130 DEG C of processing 5s, then using ultraviolet irradiation so that moisture is
5%, tea dust is removed, packaging is produced.
The Maofeng tea is detected, its result is：Compared to embodiment 1, its polyphenol content is low by 4.13%, and free amino acid
Content be 4.23%.
Claims (8)
1. a kind of Maofeng tea preparation method, it is characterised in that comprise the following steps：
(1) pluck dark brownish green, dark brownish green be placed in lighttight camera bellows is placed 3-5 days；
(2) dark brownish green be placed in kneading machine that step (1) has been handled is kneaded to juice outflow, and is held by hand holding, juice will not
Drop；
(3) by step (2) handled it is dark brownish green be placed in camera bellows, handle 20-30min；
(4) by step (3) handled it is dark brownish green use temperature for 100-130 DEG C warm water fixing processing 1-3s, be cooled to temperature
For 40-50 DEG C of processing 2-4min, pulled out dark brownish green；
(5) dark brownish green drying will be pulled out, tea dust is removed, packaging is produced.
2. Maofeng tea preparation method as claimed in claim 1, it is characterised in that in described step (3), camera bellows, temperature for-
5~-3 DEG C, humidity is more than 60%.
3. Maofeng tea preparation method as claimed in claim 1, it is characterised in that described step (4), cooling is to add ice
Block so that water temperature is down to 40-50 DEG C in 5-8s.
4. Maofeng tea preparation method as claimed in claim 1, it is characterised in that in described step (1), camera bellows, temperature is
30-36 DEG C, humidity is more than 90%.
It is using temperature 5. Maofeng tea preparation method as claimed in claim 1, it is characterised in that described step (5), is dried
Spend and handle 3-5s for 100-200 DEG C, then it is 4-6% to use temperature to be baked to moisture for 45-60 DEG C.
It is using purple 6. Maofeng tea preparation method as claimed in claim 1, it is characterised in that described step (5), is dried
Outside line is irradiated so that moisture is 4-6%.
It is using temperature 7. Maofeng tea preparation method as claimed in claim 1, it is characterised in that described step (5), is dried
Spend and handle 3-5s for 130-180 DEG C, then using ultraviolet irradiation so that moisture is 4-6%.
8. Maofeng tea prepared by the Maofeng tea preparation method as described in claim any one of 1-7.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710484739.8A CN107183232A (en) | 2017-06-23 | 2017-06-23 | A kind of Maofeng tea preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710484739.8A CN107183232A (en) | 2017-06-23 | 2017-06-23 | A kind of Maofeng tea preparation method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986994A (en) * | 2012-11-01 | 2013-03-27 | 邓天华 | Processing method for bamboo leaf and juice healthy tea |
| CN103392837A (en) * | 2013-06-25 | 2013-11-20 | 贵州夜郎古畔茶业有限公司 | Preparation method of green buds |
| CN103704381A (en) * | 2013-11-25 | 2014-04-09 | 浙江芹阳茶业有限公司 | Manufacturing method for tea leaves |
| CN105145912A (en) * | 2015-09-21 | 2015-12-16 | 华中农业大学 | Modified atmosphere fresh-keeping method of fresh leaves of green tea |
| CN105494711A (en) * | 2016-01-26 | 2016-04-20 | 赵兰 | Optimization method of green tea rolling technology |
-
2017
- 2017-06-23 CN CN201710484739.8A patent/CN107183232A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986994A (en) * | 2012-11-01 | 2013-03-27 | 邓天华 | Processing method for bamboo leaf and juice healthy tea |
| CN103392837A (en) * | 2013-06-25 | 2013-11-20 | 贵州夜郎古畔茶业有限公司 | Preparation method of green buds |
| CN103704381A (en) * | 2013-11-25 | 2014-04-09 | 浙江芹阳茶业有限公司 | Manufacturing method for tea leaves |
| CN105145912A (en) * | 2015-09-21 | 2015-12-16 | 华中农业大学 | Modified atmosphere fresh-keeping method of fresh leaves of green tea |
| CN105494711A (en) * | 2016-01-26 | 2016-04-20 | 赵兰 | Optimization method of green tea rolling technology |
Non-Patent Citations (2)
| Title |
|---|
| 王开荣等: "《低温敏感型白化茶》", 31 December 2013, 浙江大学出版社 * |
| 蔡烈伟等: "《茶学应用知识》", 31 July 2014, 厦门大学出版社 * |
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Application publication date: 20170922 |
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