CN107279411A

CN107279411A - A kind of preparation technology of leaf green tea tomorrow

Info

Publication number: CN107279411A
Application number: CN201710699744.0A
Authority: CN
Inventors: 李子超; 李群; 范风明; 王力平
Original assignee: Rizhao Shun Shun Agricultural Science And Technology Development Co Ltd; Qingdao University
Current assignee: Rizhao Shun Shun Agricultural Science And Technology Development Co Ltd; Qingdao University
Priority date: 2017-08-16
Filing date: 2017-08-16
Publication date: 2017-10-24
Anticipated expiration: 2037-08-16
Also published as: CN107279411B

Abstract

The invention discloses a kind of preparation technology of leaf green tea tomorrow, belong to tealeaves preparing technical field.The low technical problem of its chalcone stripping quantity for mainly solving angelica keiskei tea in the prior art.It, which is selected, plucks fresh angelica keiskei as tea making raw material, protects green dehydration through the frost ice leaching that opens seam successively and determine that the cooling ageing of wet shot enzyme open chain high-temperature inactivation rolling and modeling drying and shaping parch Titian is secondary to bakee out the fragrant processing step such as examine calibration to dispense of the big packaging ageing of fragrant cooling.Leaf green tea tomorrow that the present invention is prepared can keep color, the shape of angelica keiskei tea to a high degree, the dissolution rate of health-care components chalcone when can especially effectively improve angelica keiskei tea Instant Drinks, the stripping quantity of the chalcone of obtained angelica keiskei tea >=16mg chalcones/g tea, organic germanium, active dissoluble rate of calcium are also significantly improved, be conducive to making full use of medicinal active ingredient, lift health-care effect.

Description

A kind of preparation technology of leaf green tea tomorrow

Technical field

The present invention relates to tealeaves preparing technical field, and in particular to a kind of preparation technology of leaf green tea tomorrow, more particularly to A kind of preparation technology for chalcone leaf green tea tomorrow for possessing high stripping quantity.

Background technology

China is the country that tea making in the world is engaged in trade, health of having tea is earliest, and tealeaves is Ancient Times in China as silk, ceramics With the main product of world commerce, enjoy great prestige in the world.

Angelica Keiskei, is Umbellales, celery section, angelica, the evergreen upright herbaceous plant of perennial root perennation.Because its growth is fast, Vitality is strong, has " today priming leaf, tomorrow again long sprouting " phenomenon and gains the name.China name doctor Li Shizhen (1518-1593 A.D.) early in《Compendium of Materia Medica》 Angelica Keiskei is called into its " strand Radix Angelicae Sinensis " in (1593), its sweet, pungent, warm-natured, Return liver, the heart, large intestine channel is specified；In Japan's work 《Big and book on Chinese herbal medicine》(1709) and《Reformulate Compendium of Materia Medica initiation》Then there is Angelica Keiskei can strengthening body, health-care in (1844) The effect of record, thus it is rare plant to be praised highly by people, is also that the Emperor Qin longevity god to be found is careless in legend.Tomorrow Leaf present age research starts from 1960s Japan, introduces domestic in 1990s, has been introduced a fine variety at present to Shandong, Hainan Etc. ground, recent year produced the publicity report of the food such as the health products such as angelica keiskei tea, capsule, medicine materical crude slice, and noodles, dessert Road.Angelica Keiskei containing other plants such as the stronger chalcone of safety non-toxic, activity and organic germanium because do not have or content Very low special nutrient compositions, so with special health-care effects such as hypoglycemic, liver protecting, anticancer, prevention cardiovascular and cerebrovascular diseases, It is described as the healthy food of 21 century.

Angelica Keiskei when start to make tea history be difficult to it is fastidious.In Angelica Keiskei producing regions such as eight zhang of islands of Japan, both Have wild, also there is what resident planted, it is edible as daily vegetables.Until Japan medicinal herbs director of the Institute --- the doctor of medicine The fast flag of rattan is in nineteen sixty-eight afterwards, in order to study Chinese prescription medicine, comes a hotel of having been put up for the night when Ba Zhangdao buys poisonous snake, has surprisingly had master The Angelica Keiskei cooking that people does in person, and the people on island is found because often eating Angelica Keiskei, it is not only very long-lived and all very strong Health, and Angelica Keiskei also has powerful vitality, so as to cause his curiosity to be studied.By his 20 years of researches Promote, write as in 1999《Angelica Keiskei experience is talked》One book, Angelica Keiskei just walks out isolated island known to common people.At present, Angelica Keiskei Product there is 20% to be used for fresh vegetables supply, 80% or so Angelica Keiskei has been processed to tea, powder, beverage, also served as other Food additives are used.

Whether China has Angelica Keiskei in ancient times《Compendium of Materia Medica》In the strand Radix Angelicae Sinensis mentioned whether be exactly today tomorrow LeafThese problems need further textual criticism.But from documents and materials, the Angelica Keiskei that China is planted at present is all nearly 20 years Introduced from Japan.See report earliest is planting base to be gradually formed in Hainan Island from Japan's introduction in 2007, and is had Angelica keiskei tea product.Thereafter, Angelica Keiskei also form planting base in coastal regions such as Shandong Rizhao, Qingdao, and wherein sunshine is same 230 mu are exceeded along agricultural science and technology development corporation, Ltd. planting scale.

As can be seen here, the formation of angelica keiskei tea commodity is the thing of nearly 20 years or so in the world, belongs to emerging integration of drinking and medicinal herbs Drink.As tea, Chan Cha big countries is ground, application for a patent for invention of the China on relating to tea is authorized more than 1.8 ten thousand more than 140,000. Wherein, being related to the patent application of angelica keiskei tea has 10, and earliest sees the " bright of Takara Bio Inc's application in 2008 Day leaf tea (application number：200810171414.5) ", the Angelica Keiskei tealeaves, it is 100- preferably to roast and decoct the heating-up temperature heated 150 DEG C, in addition, decocting the dried object of the Angelica Keiskei of heating, after preferably just steaming, the water obtained through dry type drying process as supply roasting Divide dried object of the content below 20%.Domestic corporation has a kind of " production technology (application number of angelica keiskei tea for 2009： 200910144996.2) it is ", main to include harvesting Angelica Keiskei fresh leaf and wash, then airing, finish, knead, drying, roll stir-fry, sieve And drying Angelica Keiskei sample tea, the angelica keiskei tea being prepared from using the production technology is pitch-black glossy with Appearance color, Bar rope tight knot, Angelica Keiskei fragrance is protruded, and inclusion is enriched, and soup look sepia, tea residue is blackish green.2013 occur in that " Angelica Keiskei silver Apricot leaf tea blend (application number：201310742788.9)”；There is within 2014 " Angelica Keiskei fermented tea (application number： 201410345442.X) ", including cleaning, airing are withered, temperature drift, water dumping, cutting, hot-air wither, kneaded, fermenting, primary drying for baking dries The processing steps such as dry, spreading for cooling, sufficient fire drying, screening.Appropriate exogenous enzymes are added during kneading and fermenting, are aided in bright Day leaf fermentation.The Angelica Keiskei fermented tea made using the technique significantly improves the astringent taste mouthfeel of angelica keiskei tea product, after brewing Mellowness is pleasant, and mouthfeel is simple and honest, and aftertaste is sweet, meanwhile, contain in polyphenol content, general flavone content, polyoses content, free amino acid All made moderate progress in terms of the main qualities such as amount.

The manufacture craft of above-mentioned angelica keiskei tea is mainly technically solved as the potable feature of tea, focuses on tea Profile and taste, use steamed-stoving process of tea free tea making or fry loose tea artisan craftsmanship, labor intensity Greatly, low production efficiency, technique are difficult to regulation and standardization, it is difficult to keep the pure green of tea.On the other hand, Angelica Keiskei is used as medicine For tea, its primary medicinal component is chalcone, organic germanium, calcium activated, these into belonging to organic matter and metallorganic, It is water-soluble small, so, angelica keiskei tea prepared by original technique is brewed using boiling water and also is difficult to dissolution, not only wastes these precious Expensive drug ingedient, has been greatly reduced its health-care effect.Existing zymotechnic needs long-time airing, and multiple turning is not only worked Intensity is big, efficiency is low, and when banking up, protoenzyme catalytic oxidation makes blade be changed into yellow in Angelica Keiskei, loses green, reduces Green tea quality, can only be made fermented tea (black tea).Raw material needs the old leaf of more than 1 month, and single enzyme is to by pectin layer, fiber Element, hemilignin leaf bundle tomorrow hydrolysis are little, it is impossible to be effectively increased the stripping quantity of chalcone, organic germanium, generate on the contrary There is the Tea Polyphenols of excitation.Therefore, the manufacture craft of above-mentioned angelica keiskei tea need to be improved.

The content of the invention

For defect present in the above-mentioned tea making technology of Angelica Keiskei in the prior art, it is green that the present invention proposes a kind of Angelica Keiskei The preparation technology of tea, the preparation technology while color of leaf green tea tomorrow, shape is kept to a high degree, moreover it is possible to effectively The dissolution rate of health-care components chalcone when improving leaf green tea Instant Drinks tomorrow, the stripping quantity of the chalcone of obtained angelica keiskei tea >= 16mg chalcones/g tea, organic germanium, active dissoluble rate of calcium are also significantly improved, and are conducive to making full use of medicinal active ingredient, are lifted Health-care effect.

Its technical solution includes：

A kind of preparation technology of leaf green tea chalcone tomorrow, comprises the following steps successively：

A, the choosing of Angelica Keiskei are plucked and pre-processed：

Choose fresh angelica keiskei and retain 0.5-1cm petioles, be used as tea making raw material；

B, frost open seam：

The Angelica Keiskei that step a is chosen freezed pore in -10 DEG C~-12 DEG C frozen sections 1~3 hour；

C, ice leaching protect green：

Blade tomorrow for freezing pore is poured into mountain spring water, control water temperature opens ice 5min below 16 DEG C；

D, dehydration are fixed wet：

The Angelica Keiskei centrifugal dehydration of ice will have been changed at normal temperatures, surface adsorption water≤2%, not drip；

E, spray enzyme open chain：

The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, food grade enzyme agent of being sprayed in rotation, So that Angelica Keiskei two sides is arrived in the food grade enzyme agent wetting, 25-45 DEG C of accumulation 0.5-2h dries, the Angelica Keiskei and food-grade The mass percent of enzyme agent is 1:0.01~0.1；

F, high-temperature inactivation：

By the Angelica Keiskei blade dried in step e by cartridge type continuous de-enzyming machine, surface moisture is removed in baking, and enzyme agent is gone out It is living；

G, rolling and modeling, drying and shaping, parch Titian：

Kneaded on the Angelica Keiskei blade that step f is inactivated or roll moulding on twister, in 130-140 DEG C of drying and shaping, in 155-160 DEG C of parch Titian；

H, cooling ageing, secondary bakee out perfume (or spice)：

Step g is bakeed into the Angelica Keiskei blade after Titian, 45-50 DEG C is cooled to, unfolds ageing 20-50min；It will unfold old Baker is rotated on Angelica Keiskei blade after change, secondary to bakee out perfume (or spice), stoving temperature is 165-170 DEG C；

I, cooling packing：

The secondary Angelica Keiskei blade cooling for bakeing out perfume is packaged in sealing preserve in aluminium foil bag to 40-45 DEG C, while hot；

J, ageing are fragrant：

By the ageing of the aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 3-7 days；

K, inspection calibration：

To be aged, even fragrant aluminium foil bag angelica keiskei tea sampling, determine chalcone stripping quantity, it is up to standard after be set to qualified production Product, produce chalcone leaf green tea tomorrow.

In above-mentioned technical proposal, in " frost opens seam " step, frost not only makes enzyme-deactivating, keeps active component stable Property, and making the moisture freezing expansion in cell, train of thought, tissue, which becomes loose, hole, is that chalcone dissolution creates conditions.By It is demonstrated experimentally that by the angelica keiskei tea of frost, than the technique of direct tea making, chalcone dissolution rate improves 17-21%, and favorably It is green in protecting；In " ice leaching protects green " step, water temperature reduced the dissolution of chalcone below 16 DEG C, both, can will produce astringent taste again The small molecule dissolution such as oxalic acid, and blade tomorrow for freezing pore is poured into ice is opened in mountain spring water, can ensure that chlorophyll will not It is oxidized, natural green can be kept, has significant color of protecting to act on；And directly pour into Angelica Keiskei leaf in running water, leaf Aoxidized quickly by disinfectants such as the chlorine in running water, green is changed into yellowish-brown, chalcone is oxidized, and makes the quality of tea significantly Decline；In " dehydration is fixed wet " step, when Angelica Keiskei leaf surfaces adsorb water≤2%, not drip, it is easiest to make enzyme agent uniform Coating, enzyme agent is not lost in, and enzyme agent can be allowed to play maximum efficiency.When absorption water>When 2%, hydrops, enzyme agent are easily produced in equipment It is lost in, the enzyme agent of Angelica Keiskei leaf surfaces is uneven, concentration cannot be guaranteed, and ferment treatment effect is poor；In " spray enzyme open chain " step In, complex enzyme agent can effectively open the pectin layer of Angelica Keiskei leaf cladding chalcone, partial destruction cell membrane, using calcium ion as chain The pectin network open chain of point, when being brewed with more than 85 DEG C water, chalcone, organic germanium, calcium activated and other nutritional ingredient energy Effectively increase stripping quantity.

By " frost opens seam " and the angelica keiskei tea of " spray enzyme open chain ", the chalcone stripping quantity than direct tea making increases 2-3 Times, the chalcone resource of preciousness is effectively utilized, the health-care effect of chalcone is significantly increased.

It should be noted that in above-mentioned technical proposal, when angelica keiskei tea is brewed with water, the technical difficulty of chalcone dissolution Even if being that water temperature reaches 100 DEG C, chalcone stripping quantity does not reach the 30% of actual content still.Reason is three aspects：(1) Angelica Keiskei leaf surfaces are the pectin water-proof function layers containing wax, and it is chelated by calcium ion by pectic substance macromolecular chain and formed Chalcone, organic germanium, calcium activated and other nutritional ingredients in netted overcoat, leaf are all coated wherein by it, its non-parent It is aqueous so that chalcone dissolution rate is very low；(2) Angelica Keiskei leaf is mainly made up of pectin layer, cellulose, hemilignin, water etc., The cell liquid nutritional ingredient such as chalcone, chlorophyll is stored in the cell membrane constituted containing them, in vascular bundle, close structure, So that the nutritional ingredient dissolution rate such as chalcone is very low；(3) chalcone is a kind of derivative containing diphenylethlene ketone special construction Thing, although contain hydroxyl on phenyl ring, but molecular weight is larger, polarity is smaller, it is water-soluble poor.So, although Angelica Keiskei is current The chalcone content highest natural medicine-food dual purpose plant having found is straight with Angelica Keiskei leaf due to the restriction of above-mentioned three aspects Tea making is connect, active ingredient chalcone stripping quantity causes the waste of this precious resources not over the 30% of its actual content, protected The effect of strong effect is not good.

For above-mentioned reason, the present invention is to allow the hydrone in vascular bundle to freeze swollen using " frost opens seam " technique Swollen, blade construction is become loose hole, and chalcone dissolution rate ratio improves 17-21% with the direct tea making of Angelica Keiskei leaf, can To reach 45% or so.Meanwhile, loose structure is also beneficial to the enzymatic hydrolysis reaction in lower step process.By " spray enzyme open chain " work Skill, enzyme agent optional water takes off part pectic substance and cellulose macromolecule chain, the netted protective layer of chelating of blade by partial destruction, It is easier to allow hydrone to infiltrate blade cell and its chalcone molecule, when water temperature is up to or over 85 DEG C, chalcone dissolution rate This valuable medicine resource can be efficiently utilized up to or over the 95% of actual content.It is simultaneously another in Angelica Keiskei One peculiar health-care components --- organic germanium, it is the same also like chalcone, dissolution rate greatly improved, health-care effect is improved.

Further optimization, the hydrolysis of the netted overcoat of the pectin to be formed is chelated by calcium ion, and calcium ion dissolution rate is also obtained To increase, this natural biological calcium from Angelica Keiskei is more beneficial for absorbing, and is conducive to calcium replenishing.

In above-mentioned technical proposal, what " inactivation " was directly brought has the technical effect that, relative to adding alkaline agent sodium carbonate, 80 DEG C of temperature raisings Enzyme-deactivating traditional handicraft, 200-220 DEG C of cartridge type continuous high temperature inactivation technology, it is only necessary to which 7s, the time is ultrashort, does not have alkaline agent sodium carbonate Pollution, also just eliminates washing process, it is to avoid the loss of chalcone.Meanwhile, " second high-temperature technology " also saves drying needs Plenty of time and secondary pollution problem and ted the larger place problem of occupancy." second high-temperature technology " can also be prevented effectively from Jiao Tea, paste tea, chalcone oxidation, be charred smell cause to drink caused by the drawback such as mouthfeel discomfort.

In above-mentioned technical proposal, what " rolling and modeling ", " drying and shaping ", " parch Titian " were directly brought has the technical effect that, Band intra vane is transferred to after rolling and modeling and rotates 130-140 DEG C of drying and shaping of baker.Further optimization, improves band intra vane The temperature of baker is rotated to 155-160 DEG C, and the fragrance ingredient in Angelica Keiskei overflows in surface, forms Angelica Keiskei fragrance.

In above-mentioned technical proposal, " cooling ageing ", the unique technology effect of " secondary to bakee out perfume (or spice) " are, by atmosphere Cooling, allows Angelica Keiskei to contact oxygen, moisture, fragrance component is soaked, spread, being condensed in blade, and blade is slightly unfolded.Pass through again 10 DEG C or so of heating is crossed, to 165-170 DEG C, short time (2-3min) secondary high-temperature bakees frying, has both avoided a frying work Skill easily occurs that high temperature is burned, and burnt gas pierces the disadvantage of larynx when drinking, and the larger fragrance component baking of molecular weight is come out, and makes fragrance It is stronger.Simultaneously of short duration high temperature it also avoid the change of structure under chalcone high temperature, keep the activity of chalcone.

It should be further stated that, in above-mentioned technical proposal, by " parch Titian ", " secondary to bakee out perfume (or spice) " technique Afterwards, although overcome a high temperature and bakee the too high disadvantage for causing the burnt gas thorn larynx of angelica keiskei tea, drinking mouthfeel discomfort of frying technique temperature Disease.But still there is tealeaves and be heated in stove inequality, quality differs, and fragrance is irregular, the problem of do not imprison.In order to overcome this disadvantage End, invention increases " the big packaging of cooling ", " ageing is fragrant " 3-7 days process engineering.

Leaf green tea tomorrow after further optimization, " ageing is fragrant ", determines chalcone leaching content, examines qualified standard to be Chalcone stripping quantity >=16mg chalcones/g tea.

As the preferred scheme of the present invention, in step a, when sprinkling irrigation next day 6-10 is plucked in choosing coastal region plantation, with The Angelica Keiskei that mountain spring water is poured, and the blade in 5-10 days growth periods.

Angelica Keiskei ancient times appellation strand Radix Angelicae Sinensis, as its name suggests, Angelica Keiskei are adapted in weather moistening, the strand of cool temperature Area grows, and the Angelica Keiskei only planted in coastal region just has orthodox blood lineage, is poured with mountain spring water, does not make chemical fertilizer, agricultural chemicals Its quality of organic Angelica Keiskei can be just effectively ensured.Spray, plucked during next day 6-10 on the day of Angelica Keiskei.By many experiments point Analysis, sprinkling irrigation not only washes away blade dust, exempts from but washing procedure, using water wisely, and by the growth under the moist environment at a night, Peaked (referring to table 1) to chalcone content during next day 6-10.

Chalcone content (mg/100g) contained by the different periods Angelica Keiskei leaf of table 1 changes

Period (point)	4-6	6-8	8-10	10-12	12-14	14-16	16-18	18-20
									Chalcone content	1270	1680	1660	1430	1220	1260	1350	1280

Retain 0.5-1cm petioles when plucking Angelica Keiskei leaf, both facilitate harvesting, and blade is non-breakable, Cha Er in leaf Ketone is not easily runed off, and is conducive to kneading figuration, obtains uniform tea shape.

As another preferred scheme of the present invention, in step e, food grade enzyme agent is pectase and cellulase.

It is preferred that, in step f, the Angelica Keiskei blade 5-7s dried is passed through into 200-220 DEG C of cartridge type continuous de-enzyming machine.

It is preferred that, in step g, drying and shaping 5min, parch Titian 5-8min.

It is preferred that, the standard of qualified products is chalcone stripping quantity >=16mg chalcones/g tea in step k.

The preparation technology for the chalcone Angelica Keiskei that the present invention is provided, mechanization degree is high, is conducive to scale, specification metaplasia Production.

Embodiment

The invention discloses a kind of preparation technology of leaf green tea tomorrow, in order that advantages of the present invention, technical scheme are more It is clear, clear and definite, the present invention is elaborated with reference to specific embodiment 1-3.

Embodiment 1：

Step 1: selection harvesting：Sprinkling irrigation next day 6-10 when selection harvesting coastal region plant, with mountain spring water pour it is bright Day leaf, and the blade in 7 day growth period, retain 0.5cm petioles, are used as tea making raw material；

Step 2: frost opens seam：By fresh angelica keiskei in -10 DEG C of frozen sections 1 hour；

Step 3: ice leaching protects green：Blade tomorrow for freezing pore is poured into mountain spring water and opens ice 5min, water temperature 16 DEG C with Under；

Step 4: dehydration is fixed wet：The Angelica Keiskei centrifugal dehydration of ice will be changed at normal temperatures, surface adsorption water≤2% does not flow Untill drop；

Step 5: spray enzyme open chain：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by tomorrow Leaf, enzyme mass percent 1:0：0.1, food grade enzyme agent (food-grade, containing pectase >=85u/mL+ celluloses of being sprayed in rotation Enzyme >=45u/mL) 10min, enzyme agent wetting is arrived blade two sides, 30 DEG C of accumulation 1h after discharging, ventilation is dried to surface not water breakthrough Drop；

Step 6: high-temperature inactivation：By the Angelica Keiskei blade 5s dried by 220 DEG C of cartridge type continuous de-enzyming machines, surface is gone in baking Moisture, and enzyme agent is inactivated；

Step 7: rolling and modeling：By moulding on kneading machine on the Angelica Keiskei blade of high-temperature inactivation；

Step 8: drying and shaping：Upper band intra vane rotates baker, 130 DEG C, 5min, drying and shaping；

Step 9: parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 160 DEG C, 5min；

Step 10: cooling ageing：By the Angelica Keiskei blade of high temperature moulding, 45 DEG C are cooled to, unfolds ageing 30min；

Step 11: secondary bakee out perfume (or spice)：Baker, two will be rotated on the Angelica Keiskei blade for unfolding the moulding after ageing Secondary high temperature bakees out perfume (or spice), 170 DEG C, 2min.

Step 12: the big packaging of cooling：By the Angelica Keiskei blade cooling of the secondary moulding for bakeing out perfume to 40 DEG C, while hot It is packaged in sealing preserve in big aluminium foil bag；

Step 13: ageing is fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 5 days.

Step 14: examining calibration：It will be aged, even fragrant big leaf green tea aluminium foil bag tomorrow is sampled, and determines chalcone molten Output, it is up to standard after, it is determined as qualified products；

Step 15: packing：Qualified big leaf green tea aluminium foil bag tomorrow will be examined and be distributed into various rule by the market demand Lattice.It is chalcone stripping quantity >=16mg chalcones/g tea to examine qualified standard.

Embodiment 2:

Step 1: selection harvesting：Sprinkling irrigation next day 6-10 when selection harvesting coastal region plant, with mountain spring water pour it is bright Day leaf, and the blade in 10 day growth period, retain 1cm petioles, are used as tea making raw material；

Step 2: frost opens seam：By fresh angelica keiskei in -12 DEG C of frozen sections 1 hour；

Step 5: spray enzyme open chain：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme Mass percent 1:0：0.01.While rotation while spray food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >= 45u/mL) 10min, makes enzyme agent wetting arrive blade two sides, 25 DEG C of accumulation 2h after discharging, and ventilation, which is dried to surface, loses water droplet；

Step 6: high-temperature inactivation：By the Angelica Keiskei blade 7s dried by 200-220 DEG C of cartridge type continuous de-enzyming machine, baking is gone Surface moisture, and enzyme agent is inactivated.

Step 8: drying and shaping：Upper band intra vane rotates baker, 135 DEG C, 5min, drying and shaping；

Step 9: parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 155 DEG C, 8min.

Step 10: cooling ageing：By the Angelica Keiskei blade of high temperature moulding, 50 DEG C are cooled to, unfolds ageing 20min；

Step 11: secondary bakee out perfume (or spice)：Baker, two will be rotated on the Angelica Keiskei blade for unfolding the moulding after ageing Secondary high temperature bakees out perfume (or spice), 165 DEG C, 3min.

Step 12: the big packaging of cooling：By the Angelica Keiskei blade cooling of the secondary moulding for bakeing out perfume to 45 DEG C, while hot It is packaged in sealing preserve in big aluminium foil bag；

Step 13: ageing is fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 3 days.

Embodiment 3:

Step 1: selection harvesting：Sprinkling irrigation next day 6-10 when selection harvesting coastal region plant, with mountain spring water pour it is bright Day leaf, and the blade in 5 day growth period, retain 0.7cm petioles, are used as tea making raw material；

Step 2: frost opens seam：By fresh angelica keiskei in -11 DEG C of frozen sections 1 hour；

Step 5: spray enzyme open chain：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme Mass percent 1:0：0.05.While rotation while spray food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >= 45u/mL) 10min, makes enzyme agent wetting arrive blade two sides, 45 DEG C of accumulation 0.5h after discharging, and ventilation, which is dried to surface, loses water droplet；

Step 6: high-temperature inactivation：By the Angelica Keiskei blade 6s dried by 210 DEG C of cartridge type continuous de-enzyming machines, surface is gone in baking Moisture, and enzyme agent is inactivated.

Step 9: parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 157 DEG C, 6min.

Step 10: cooling ageing：By the Angelica Keiskei blade of high temperature moulding, 47 DEG C are cooled to, unfolds ageing 40min；

Step 11: secondary bakee out perfume (or spice)：Baker, two will be rotated on the Angelica Keiskei blade for unfolding the moulding after ageing Secondary high temperature bakees out perfume (or spice), 167 DEG C, 2.5min.

Step 12: the big packaging of cooling：By the Angelica Keiskei blade cooling of the secondary moulding for bakeing out perfume to 43 DEG C, while hot It is packaged in sealing preserve in big aluminium foil bag；

Step 13: ageing is fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 7 days.

Step 14: examining calibration：It will be aged, even fragrant big aluminium foil bag angelica keiskei tea is sampled, and determines chalcone dissolution Amount, it is up to standard after, it is determined as qualified products；

Comparative example 1：

(1) collection growth period cleans up rear airing 8 hours for the fresh angelica keiskei of 40 days without the leaf of petiole, and Angelica Keiskei color and luster occurs carrying out turning during difference, and every turning in 2 hours is once；

(2) small pieces are cut into after the Angelica Keiskei for drying discoloration is rinsed with 60 DEG C of water, 60 DEG C of hot-air seasonings 18 minutes；

(3) leaf for drying the tune that withers is kneaded with kneading machine, and sprinkling works as enzyme activity for 5000 units during kneading Pectase, by every 100g fresh angelica keiskeis spray 0.05g enzymes, fermentation time 6 hours, when Angelica Keiskei leaf color substantially becomes Secretly, and when producing obvious caramel fragrance it is fermentation termination；

(4) fermentation material is put into roller into 115 DEG C to dry 50 minutes, the water content of fermentation material is reached 25%, then spread out It is cool to room temperature, blade is got damp again；

(5) by fermentation material 80 DEG C dry 5 hours, leaf-spreading thickness 4cm, during turn 10 times, make the aqueous of fermentation material Amount drops to 5%；

(6) the above-mentioned fermentation material after sieving is finished product Angelica Keiskei fermented tea.

Comparative example 2：

(1) leaf and stem of collection fresh angelica keiskei are cleaned up；

(2) leaf and stem of above-mentioned Angelica Keiskei are dried 20 hours in lucifuge ventilation, will after moisture evaporation loses 20% Leaf is cut into 7cm²Strip；

(3) will be into 7cm²Strip leaf is placed on the wire netting in stainless steel metal disk；

(4) to put leafed stainless steel metal disk to be placed in temperature be continuous baking 300 minutes in 65 DEG C of baking box by above-mentioned；

(5) start to toast first 150 minutes, often toast 50 minutes, metal dish is taken out out of baking box and hand rubbing platen is used Internal lobe once, is allowed to gradually form the strip irregularly distorted, the as first tea of Angelica Keiskei；

(6) tea at the beginning of Angelica Keiskei is placed in parch 40 minutes in the baking box that temperature is 150 DEG C, taken when producing slight burnt odor taste Go out and Temperature fall, as sample tea.

Above-mentioned comparative example 1 is single enzyme traditional zymotic tea tea-manufacturing technology, and comparative example 2 is traditional fried green tea-manufacturing technology, by surveying Fixed, embodiment 1-3 and comparative example 1, comparative example 2 are as shown in table 2 in the comparison of chalcone, germanium, three medicinal indexs of calcium：

The angelica keiskei tea chalcone of each embodiment of table 2, germanium, solubility of Ca measurement result

Experimental method is as follows：

1st, prepared by test fluid：

(1) sample prepares：Each embodiment sample 10g is weighed respectively.

(2) 10g angelica keiskei tea samples are placed in the teapot with filter screen, brewed 5 times with the water just boiled out, every time leaching Steep 5min.Liquid collecting 1000mL is used as test fluid altogether.

2nd, chalcone stripping quantity is determined：

Chalcone stripping quantity determines (rutin standard specimen-AAS)：(1) standard sample, absorption maximum are used as with pure rutin Wavelength is 500nm, draws standard curve；(2) develop the color：Chalcone test fluid is taken, with natrium nitrosum-aluminum nitrate standard law, allows and looks into You develop the color at ketone at 500nm.(3) colorimetric：Under 500nm, the absorbance for the sample that develops the color is tested with spectrophotometer；(4) calculate: By the absorbance and standard curve control of the sample that develops the color, corresponding Cha Er concentration is read, finally according to sampling quality, dilution times Number, is converted to the mg amounts of chalcone contained by every g angelica keiskei teas.

3rd, organic germanium content is determined：Using the atomic fluorescence spectrometry (survey of germanium in GB/T5009.151-2003, food It is fixed) determine；

4th, active determination of calcium content：Using improvement EDTA methods (EDTA methods：The survey of GB/T 5009.92--2003 Calcium In Foods It is fixed), that is, pH12-13 is adjusted, using calconum as indicator, EDTD standard liquid complexometries water-soluble calcium (referring to：Wang Hong, relies Cherish discussion [J] the Guangdong pharmacy of pellet calcium activated content assaying methods, 1994 (1,2):26-27).

6th, hypoglycemic effect experiment and method

Embodiment：In order to verify the hypoglycemic effect of of the invention " high leaf green tea dissolution tomorrow of chalcone ", selection example 1, Comparative example 1, comparative example 2 are used as experiment tea.Experiment packet：Blood glucose >=8.0mmol/L volunteer 120, the number of taking out is randomly divided into Three groups, every group of 40 people：A groups try out embodiment 1, and B groups try out comparative example 1, and C groups try out comparative example 2.Test consumption：3g tea/day. Drinking method：Brewed, brewed every time 5 minutes with >=90 DEG C of boiling water.Slept daily since after 30 minutes after meal morning when tea is drunk Feel and stop within first 1 hour drinking.Daily drink tea water >=1.5 liter.Effect assessment：Continuously drink 6 months, measure fasting blood-glucose≤ 6.5mmol/L is significantly effective hypoglycemic, and it is notable effective percentage that significantly effectively hypoglycemic person, which accounts for the percentage of every group of total number of persons,.Determine knot Fruit is as follows：

The hypoglycemic result of the test of table 3

Group	Total number of persons (people)	Significantly effective hypoglycemic number (people)	Significantly efficient (%)
				A groups	40	29	72.5
B groups	40	16	40
				C groups	40	11	27.5

Continuously drunk 6 months it can be seen from the result of table 3,3g tea/day consumption, " the high dissolution Angelica Keiskei of chalcone of the invention The notable effective percentage of hypoglycemic of green tea " reaches 72.5%, and 45% is higher by than traditional Angelica Keiskei fried green tea (comparative example 2), is passed than single enzyme System fermented tea (comparative example 1) is higher by 30%.

It should be noted that any equivalent way that those skilled in the art are made under the teaching of this specification, or Obvious variant all should be within the scope of the present invention.

Claims

1. a kind of preparation technology of leaf green tea chalcone tomorrow, it is characterised in that comprise the following steps successively：

A, the choosing of Angelica Keiskei are plucked and pre-processed：

B, frost open seam：

C, ice leaching protect green：

D, dehydration are fixed wet：

E, spray enzyme open chain：

The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, food grade enzyme agent of being sprayed in rotation, so that Angelica Keiskei two sides is arrived in the food grade enzyme agent wetting, and 25-45 DEG C of accumulation 0.5-2h dries, the Angelica Keiskei and food grade enzyme agent Mass percent be 1:0.01~0.1；

F, high-temperature inactivation：

By the Angelica Keiskei blade dried in step e by cartridge type continuous de-enzyming machine, surface moisture is removed in baking, and enzyme agent is inactivated；

G, rolling and modeling, drying and shaping, parch Titian：

Kneaded on the Angelica Keiskei blade that step f is inactivated or roll moulding on twister, in 130-140 DEG C of drying and shaping, in 155-160 DEG C parch Titian；

H, cooling ageing, secondary bakee out perfume (or spice)：

Step g is bakeed into the Angelica Keiskei blade after Titian, 45-50 DEG C is cooled to, unfolds ageing 20-50min；It will unfold after ageing Angelica Keiskei blade on rotate baker, secondary to bakee out perfume (or spice), stoving temperature is 165-170 DEG C；

I, cooling packing：

J, ageing are fragrant：

K, inspection calibration：

To be aged, even fragrant aluminium foil bag angelica keiskei tea sampling, determine chalcone stripping quantity, it is up to standard after be set to qualified products, i.e., Obtain chalcone leaf green tea tomorrow.

2. the preparation technology of leaf green tea chalcone tomorrow according to claim 1, it is characterised in that：In step a, spray is plucked in choosing The Angelica Keiskei planted, poured with mountain spring water in coastal region when filling next day 6-10, and the blade in 5-10 days growth periods.

3. the preparation technology of leaf green tea chalcone tomorrow according to claim 1, it is characterised in that：In step e, food-grade Enzyme agent is pectase and cellulase.

4. the preparation technology of leaf green tea chalcone tomorrow according to claim 1, it is characterised in that：In step f, it will dry Angelica Keiskei blade 5-7s pass through 200-220 DEG C of cartridge type continuous de-enzyming machine.

5. the preparation technology of leaf green tea chalcone tomorrow according to claim 1, it is characterised in that：In step g, drying is fixed Type 5min, parch Titian 5-8min.

6. the preparation technology of leaf green tea chalcone tomorrow according to claim 1, it is characterised in that：Qualified production in step k The standard of product is chalcone stripping quantity >=16mg chalcones/g tea.