CN107494790A - A kind of green tea processing method - Google Patents
A kind of green tea processing method Download PDFInfo
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- CN107494790A CN107494790A CN201710906983.9A CN201710906983A CN107494790A CN 107494790 A CN107494790 A CN 107494790A CN 201710906983 A CN201710906983 A CN 201710906983A CN 107494790 A CN107494790 A CN 107494790A
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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 present invention relates to tea processing technical field, specifically a kind of green tea processing method.First kneaded during the kneading of tealeaves; then tealeaves is handled with acetaldehyde solution; gallic acid tannin in tealeaves is set to be reacted with acetaldehyde; form tannin complex compound; add tannic acid acyl hydrolase enzyme solutions to knead jointly, cut off the ester bond between catechol and gallic acid, decompose part ester catechin; make the reduction of green tea astringent sense, be more easy to receive for masses.
Description
Technical field
The present invention relates to tea processing technical field, specifically a kind of green tea processing method.
Background technology
Green tea is not fermented manufactured tea, remains the natural materials of fresh leaf, the Tea Polyphenols contained, catechin, Ye Lv
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 finishing, kneading, the tealeaves made of typical process process such as drying.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.
Green tea is that polyphenol content retains highest tealeaves in each teas, typically remains with the 85%- of tea fresh leaves Polyphenols
90%, content catechin and antioxidant vitamins containing volume in 25% or so, green tea, as vitamin C, vitamin E and
Beta carotene etc., there is the effect of pre- anti-cancer and anti-aging.And the antioxidation of green tea is nearly the two of vitamin E
Ten times, the generation of active oxygen can be reduced, effectively removes free radical, have suitable help to prevention geriatric disease.
The mouthfeel of green tea is more puckery compared with other tea, the acerbity components of tealeaves, mainly there is the materials such as tea polyphenols, aldehyde, iron, wherein
Catechin is most.Ester catechin bitter taste is stronger, such as catechin and gallate (ECG) and nutgall catechin nutgall
Acid esters (EGCG), their contents in bud-leaf are significantly larger than thick old leaf piece, therefore to face astringent taste heavier for many tender leaf tea parties
Problem, it have impact on the popularization and application of green tea, especially the tender leaf tea such as the leaf of a bud one, two leaves and a bud, simple bud.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of green tea processing method, including
Following steps：
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves are won as raw material；
(2) tea fresh leaves are spread into 5-7h, it is 4-6cm to spread thickness；
(3) fixing processing is carried out to tea fresh leaves；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 80-85 DEG C of hot blast is passed through to kneading machine when kneading,
Kneading machine speed of mainshaft 42-44r/min is controlled, 40-42 DEG C of tealeaves temperature, 13-14min is kneaded, acetaldehyde water is used after the completion of kneading
Solution is handled tealeaves, is stood 5-10min, gallic acid tannin in tealeaves is reacted with acetaldehyde, formation does not dissolve in
Water tannin complex compound, soluble gallic acid tannin content is reduced, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, 70-75 DEG C of hot blast, control is passed through to kneading machine when kneading
Kneading machine speed of mainshaft 35-37r/min, 37-39 DEG C of tealeaves temperature, kneads 13-14min, and 3-4min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 5- when kneading into tealeaves
10% tannic acid acyl hydrolase enzyme solutions, kneading machine speed of mainshaft 20-22r/min is controlled, 33-35 DEG C of tealeaves temperature, kneads 18-
20min, airing 2-3h after the completion of kneading, make the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid, decomposition unit
Divide ester catechin, reduce soluble ester catechin content, reduce astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.5-0.7kg/ times to throw leaf amount, manage bar temperature
45-50 DEG C, manage bar 8-10 minutes；
(9) by the drying tea leaves after manage bar to water content 36-39%, drying temperature is 50-60 DEG C, and drying terminates after wet
The environment for spending 35-45% stands 15-20min；
(10) 50-60 DEG C of tealeaves after standing is dried again, to water content of tea 6-7%, produce.
The fixing, finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 160-180 DEG C, fixing
Time is 70-80s.Tealeaves obtained by roller fixation, fragrance and flavour are preferable, but nutriment loss is more.
The fixing, it is to use microwave de-enzyming, it is 330W-370W to control microwave de-enzyming power, and finish 60s-90s, adjustment
Microwave de-enzyming power is 190W-230W, and finish 60s-90s.Tealeaves obtained by microwave de-enzyming, nutriment reservation is more, but fragrance
It is bad with flavour, with the smell of burning and blue or green taste.
The concentration of the acetaldehyde solution is 0.005-0.03%.The acetaldehyde solution of this concentration will not to tea leaf quality and
Taste impacts, and harmless.
It is described that tealeaves is handled with acetaldehyde solution, it is that tealeaves surface is smeared with acetaldehyde solution.Now
The dosage of acetaldehyde solution is the 10-14% of tea fresh leaves weight.Tealeaves surface is smeared with acetaldehyde solution, workload is slightly
Greatly, acetaldehyde solution wastes less, therefore dosage is less.
It is described that tealeaves is handled with acetaldehyde solution, it is while tealeaves is stirred while instilling acetaldehyde solution.This
When acetaldehyde solution dosage be tea fresh leaves weight 13-16%.Tealeaves is stirred into instillation acetaldehyde solution, this operation is more simple
Just, but the waste of acetaldehyde solution can be caused, therefore dosage will increase slightly.
The concentration of the tannic acid acyl hydrolase enzyme solutions is 0.1-0.3%.The tannic acid acyl hydrolase enzyme solutions of this concentration are
The effect for eliminating astringent taste can be reached, and too many protein matter will not be introduced again.
The step (7), after the completion of kneading, tealeaves is heated into 3-5s at 100-120 DEG C, is rapidly cooled to room temperature, can be with
Effectively by tannic acid acyl hydrolase enzyme-deactivating, it is unlikely to influence the taste of finished tea, then carry out airing.
Compared with prior art, the technique effect of the invention is embodied in：
The green tea processing method of the present invention, first kneaded during the kneading of tealeaves, then handled with acetaldehyde solution
Tealeaves, gallic acid tannin in tealeaves is reacted with acetaldehyde, form tannin complex compound, it is molten to add tannic acid Acyl- hydrolase
Liquid is kneaded jointly, cuts off the ester bond between catechol and gallic acid, decomposes part ester catechin, makes the reduction of green tea astringent sense, more
Easily receive to be popular.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 6h, it is 5cm to spread thickness；
(3) tea fresh leaves are finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 170 DEG C, fixation time
For 75s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 82.5 DEG C of hot blast is passed through to kneading machine when kneading,
Kneading machine speed of mainshaft 43r/min is controlled, 41 DEG C of tealeaves temperature, kneads 13.5min, it is 0.0175% that concentration is used after the completion of kneading
Acetaldehyde solution tealeaves surface is smeared, the dosage of acetaldehyde solution is the 12% of tea fresh leaves weight, stands 7.5min,
Gallic acid tannin in tealeaves is reacted with acetaldehyde, form tannin complex compound not soluble in water, reduce soluble gallic acid
Tannin content, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, 72.5 DEG C of hot blast is passed through to kneading machine when kneading, control is rubbed
Twister speed of mainshaft 36r/min, 38 DEG C of tealeaves temperature, kneads 13.5min, and 3.5min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 7.5% when kneading into tealeaves
Concentration be 0.2% tannic acid acyl hydrolase enzyme solutions, control kneading machine speed of mainshaft 21r/min, 34 DEG C of tealeaves temperature, knead
19min, airing 2.5h after the completion of kneading, make the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid, decomposition unit
Divide ester catechin, reduce soluble ester catechin content, reduce astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.6kg/ times to throw leaf amount, manage bar temperature 47.5
DEG C, manage bar 9 minutes；
(9) by the drying tea leaves after manage bar to water content 37.5%, drying temperature is 55 DEG C, and drying terminates after humidity
40% environment stands 17.5min；
(10) 55 DEG C of tealeaves after standing is dried again, to water content of tea 6.5%, produce.
Embodiment 2
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 5h, it is 4cm to spread thickness；
(3) tea fresh leaves are finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 160 DEG C, fixation time
For 70s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 80 DEG C of hot blast, control are passed through to kneading machine when kneading
Kneading machine speed of mainshaft 42r/min processed, 40 DEG C of tealeaves temperature, kneads 13min, with the second that concentration is 0.005% after the completion of kneading
The aldehyde aqueous solution is smeared tealeaves surface, and the dosage of acetaldehyde solution is the 10% of tea fresh leaves weight, is stood 5min, is made tealeaves
Middle gallic acid tannin reacts with acetaldehyde, forms tannin complex compound not soluble in water, reduces soluble gallic acid tannin and contains
Amount, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, 70 DEG C of hot blast is passed through to kneading machine when kneading, control is kneaded
Owner rotating speed 35r/min, 37 DEG C of tealeaves temperature, kneads 13min, and 3min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 5% when kneading into tealeaves
Concentration is 0.1% tannic acid acyl hydrolase enzyme solutions, controls kneading machine speed of mainshaft 20r/min, 33 DEG C of tealeaves temperature, kneads
18min, airing 2h after the completion of kneading, make the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid, decompose part
Ester catechin, soluble ester catechin content is reduced, reduce astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.5kg/ times to throw leaf amount, manage bar temperature 45
DEG C, manage bar 8 minutes；
(9) by the drying tea leaves after manage bar to water content 36%, drying temperature is 50 DEG C, and drying terminates after humidity 35%
Environment stand 15min；
(10) 50 DEG C of tealeaves after standing is dried again, to water content of tea 7%, produce.
Embodiment 3
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 7h, it is 6cm to spread thickness；
(3) tea fresh leaves are finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 180 DEG C, fixation time
For 80s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 85 DEG C of hot blast, control are passed through to kneading machine when kneading
Kneading machine speed of mainshaft 44r/min processed, 42 DEG C of tealeaves temperature, kneads 14min, with the acetaldehyde that concentration is 0.03% after the completion of kneading
The aqueous solution is smeared tealeaves surface, and the dosage of acetaldehyde solution is the 14% of tea fresh leaves weight, is stood 10min, is made tealeaves
Middle gallic acid tannin reacts with acetaldehyde, forms tannin complex compound not soluble in water, reduces soluble gallic acid tannin and contains
Amount, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, 75 DEG C of hot blast is passed through to kneading machine when kneading, control is kneaded
Owner rotating speed 37r/min, 39 DEG C of tealeaves temperature, kneads 14min, and 4min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 10% when kneading into tealeaves
Concentration be 0.3% tannic acid acyl hydrolase enzyme solutions, control kneading machine speed of mainshaft 22r/min, 35 DEG C of tealeaves temperature, knead
20min, airing 3h after the completion of kneading, make the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid, decompose part
Ester catechin, soluble ester catechin content is reduced, reduce astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 00.7kg/ times to throw leaf amount, manage bar temperature 50
DEG C, manage bar 10 minutes；
(9) by the drying tea leaves after manage bar to water content 39%, drying temperature is 60 DEG C, and drying terminates after humidity 45%
Environment stand 20min；
(10) 60 DEG C of tealeaves after standing is dried again, to water content of tea 6%, produce.
Embodiment 4
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 6h, it is 5cm to spread thickness；
(3) microwave de-enzyming is used to tea fresh leaves, it is 350W to control microwave de-enzyming power, and finish 75s, and adjustment microwave kills
Blue or green power is 210W, and finish 75s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 82.5 DEG C of hot blast is passed through to kneading machine when kneading,
Kneading machine speed of mainshaft 43r/min is controlled, 41 DEG C of tealeaves temperature, kneads 13.5min, it is 0.0175% that concentration is used after the completion of kneading
Acetaldehyde solution tealeaves surface is smeared, the dosage of acetaldehyde solution is the 12% of tea fresh leaves weight, stands 7.5min,
Gallic acid tannin in tealeaves is reacted with acetaldehyde, form tannin complex compound not soluble in water, reduce soluble gallic acid
Tannin content, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, be passed through when kneading to kneading machine
72.5 DEG C of hot blast, kneading machine speed of mainshaft 36r/min is controlled, 38 DEG C of tealeaves temperature, 13.5min is kneaded, kneads
After the completion of stand 3.5min；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 7.5% when kneading into tealeaves
Concentration be 0.2% tannic acid acyl hydrolase enzyme solutions, control kneading machine speed of mainshaft 21r/min, 34 DEG C of tealeaves temperature, knead
19min, airing 2.5h after the completion of kneading, make the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid, decomposition unit
Divide ester catechin, reduce soluble ester catechin content, reduce astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.6kg/ times to throw leaf amount, manage bar temperature 47.5
DEG C, manage bar 9 minutes；
(9) by the drying tea leaves after manage bar to water content 37.5%, drying temperature is 55 DEG C, and drying terminates after humidity
40% environment stands 17.5min；
(10) 55 DEG C of tealeaves after standing is dried again, to water content of tea 6.5%, produce.
Embodiment 5
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 6h, it is 5cm to spread thickness；
(3) tea fresh leaves are finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 170 DEG C, fixation time
For 75s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 82.5 DEG C of hot blast is passed through to kneading machine when kneading,
Kneading machine speed of mainshaft 43r/min is controlled, 41 DEG C of tealeaves temperature, 13.5min is kneaded, while tealeaves is stirred into one after the completion of kneading
Side instills the acetaldehyde solution that concentration is 0.0175%, and the dosage of acetaldehyde solution is the 14.5% of tea fresh leaves weight, is stood
7.5min, gallic acid tannin in tealeaves is reacted with acetaldehyde, form tannin complex compound not soluble in water, reduce solubility and do not have
Gallate-based tannin content, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, 72.5 DEG C of hot blast is passed through to kneading machine when kneading, control is rubbed
Twister speed of mainshaft 36r/min, 38 DEG C of tealeaves temperature, kneads 13.5min, and 3.5min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 7.5% when kneading into tealeaves
Concentration be 0.2% tannic acid acyl hydrolase enzyme solutions, control kneading machine speed of mainshaft 21r/min, 34 DEG C of tealeaves temperature, knead
19min, airing 2.5h after the completion of kneading, make the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid, decomposition unit
Divide ester catechin, reduce soluble ester catechin content, reduce astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.6kg/ times to throw leaf amount, manage bar temperature 47.5
DEG C, manage bar 9 minutes；
(9) by the drying tea leaves after manage bar to water content 37.5%, drying temperature is 55 DEG C, and drying terminates after humidity
40% environment stands 17.5min；
(10) 55 DEG C of tealeaves after standing is dried again, to water content of tea 6.5%, produce.
Embodiment 6
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 6h, it is 5cm to spread thickness；
(3) tea fresh leaves are finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 170 DEG C, fixation time
For 75s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 82.5 DEG C of hot blast is passed through to kneading machine when kneading,
Kneading machine speed of mainshaft 43r/min is controlled, 41 DEG C of tealeaves temperature, kneads 13.5min, it is 0.0175% that concentration is used after the completion of kneading
Acetaldehyde solution tealeaves surface is smeared, the dosage of acetaldehyde solution is the 12% of tea fresh leaves weight, stands 7.5min,
Gallic acid tannin in tealeaves is reacted with acetaldehyde, form tannin complex compound not soluble in water, reduce soluble gallic acid
Tannin content, reduce astringent taste；
(6) tealeaves after standing is kneaded for the second time, 72.5 DEG C of hot blast is passed through to kneading machine when kneading, control is rubbed
Twister speed of mainshaft 36r/min, 38 DEG C of tealeaves temperature, kneads 13.5min, and 3.5min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 7.5% when kneading into tealeaves
Concentration be 0.2% tannic acid acyl hydrolase enzyme solutions, control kneading machine speed of mainshaft 21r/min, 34 DEG C of tealeaves temperature, knead
19min, after the completion of kneading, tealeaves is heated into 4s at 110 DEG C, room temperature is rapidly cooled to, airing 2.5h, makes tannic acid Acyl- hydrolase
The ester bond between catechol and gallic acid is cut off, part ester catechin is decomposed, reduces soluble ester catechin content, is reduced
Astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.6kg/ times to throw leaf amount, manage bar temperature 47.5
DEG C, manage bar 9 minutes；
(9) by the drying tea leaves after manage bar to water content 37.5%, drying temperature is 55 DEG C, and drying terminates after humidity
40% environment stands 17.5min；
(10) 55 DEG C of tealeaves after standing is dried again, to water content of tea 6.5%, produce.
Comparative example 1
A kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves 20kg is won as raw material；
(2) tea fresh leaves are spread into 6h, it is 5cm to spread thickness；
(3) tea fresh leaves are finished using roller continuous de-enzyming machine, green-keeping machine bowl temperature is 170 DEG C, fixation time
For 75s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 82.5 DEG C of hot blast is passed through to kneading machine when kneading,
Kneading machine speed of mainshaft 43r/min is controlled, 41 DEG C of tealeaves temperature, kneads 13.5min；
(6) tealeaves after standing is kneaded for the second time, 72.5 DEG C of hot blast is passed through to kneading machine when kneading, control is rubbed
Twister speed of mainshaft 36r/min, 38 DEG C of tealeaves temperature, kneads 13.5min, and 3.5min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, controls kneading machine speed of mainshaft 21r/min, tealeaves temperature 34
DEG C, 19min is kneaded, airing 2.5h after the completion of kneading, makes the ester bond between tannic acid Acyl- hydrolase cut-out catechol and gallic acid,
Part ester catechin is decomposed, reduces soluble ester catechin content, reduces astringent taste；
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.6kg/ times to throw leaf amount, manage bar temperature 47.5
DEG C, manage bar 9 minutes；
(9) by the drying tea leaves after manage bar to water content 37.5%, drying temperature is 55 DEG C, and drying terminates after humidity
40% environment stands 17.5min；
(10) 55 DEG C of tealeaves after standing is dried again, to water content of tea 6.5%, produce.
Acetaldehyde and tannic acid Acyl- hydrolase is not used in this comparative example, only used conventional Green Tea Processing means.
To embodiment 1-6, the green tea of comparative example 1 and millet paste carry out sensory evaluation, sensory evaluation be 5, respectively color and luster,
Fragrance, flavour, profile and tea residue.Evaluating every score value is：Color and luster full marks 10 divide, and fragrance full marks 25 divide, and flavour full marks 25 divide, outside
See full marks 30 to divide, tea residue 10 is divided, and adds up to 100 points, specific standards of grading are as follows.20 people are randomly selected to beat green tea sense organ
Point, given a mark average value is analyzed.
Contrast and understand, more advantageous, its other party in terms of millet paste fragrance of the green tea as obtained by the processing method of the present invention
Face is then more or less the same.
Nutrition content analysis is carried out to embodiment 1-6, the gained of comparative example 1 tealeaves：
| Water extraction (%) | Tea Polyphenols (%) | Free amino acid (%) | |
| Embodiment 1 | 47.5 | 22.8 | 5.2 |
| Embodiment 2 | 47.2 | 22.3 | 4.9 |
| Embodiment 3 | 46.9 | 22.1 | 5.1 |
| Embodiment 4 | 49.2 | 24.7 | 5.7 |
| Embodiment 5 | 48.3 | 23.9 | 5.5 |
| Embodiment 6 | 48.8 | 24.2 | 6.0 |
| Comparative example 1 | 50.3 | 26.1 | 5.0 |
Contrast is understood, obtained green tea is processed by the method for the present invention, under water extraction, polyphenol content slightly have
Drop, but free amino acid ratio increased.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves are won as raw material；
(2) tea fresh leaves are spread into 5-7h, it is 4-6cm to spread thickness；
(3) fixing processing is carried out to tea fresh leaves；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, 80-85 DEG C of hot blast, control are passed through to kneading machine when kneading
Kneading machine speed of mainshaft 42-44r/min, 40-42 DEG C of tealeaves temperature, kneads 13-14min, and acetaldehyde solution is used after the completion of kneading
Tealeaves is handled, stands 5-10min；
(6) tealeaves after standing is kneaded for the second time, 70-75 DEG C of hot blast is passed through to kneading machine when kneading, control is kneaded
Owner rotating speed 35-37r/min, 37-39 DEG C of tealeaves temperature, kneads 13-14min, and 3-4min is stood after the completion of kneading；
(7) tealeaves after standing is carried out into third time to knead, is uniformly added into tea fresh leaves weight 5-10%'s into tealeaves when kneading
Tannic acid acyl hydrolase enzyme solutions, kneading machine speed of mainshaft 20-22r/min is controlled, 33-35 DEG C of tealeaves temperature, kneads 18-20min,
Airing 2-3h after the completion of kneading
(8) tealeaves after airing is put into manage bar trough and carries out manage bar, it is 0.5-0.7kg/ times to throw leaf amount, manage bar temperature 45-
50 DEG C, manage bar 8-10 minutes；
(9) by the drying tea leaves after manage bar to water content 36-39%, drying temperature is 50-60 DEG C, and drying terminates after humidity
35-45% environment stands 15-20min；
(10) 50-60 DEG C of tealeaves after standing is dried again, to water content of tea 6-7%, produce.
2. green tea processing method according to claim 1, it is characterised in that the fixing, be to use roller continuous de-enzyming
Machine is finished, and green-keeping machine bowl temperature is 160-180 DEG C, fixation time 70-80s.
3. green tea processing method according to claim 1, it is characterised in that the fixing, it is to use microwave de-enzyming, control
Microwave de-enzyming power is 330W-370W, and finish 60s-90s, and adjustment microwave de-enzyming power is 190W-230W, and finish 60s-90s.
4. green tea processing method according to claim 1, it is characterised in that the concentration of the acetaldehyde solution is 0.005-
0.03%.
5. green tea processing method according to claim 1, it is characterised in that it is described with acetaldehyde solution to tealeaves at
Reason, is that tealeaves surface is smeared with acetaldehyde solution.
6. green tea processing method according to claim 5, it is characterised in that the dosage of the acetaldehyde solution is tea fresh leaves
The 10-14% of weight.
7. green tea processing method according to claim 1, it is characterised in that it is described with acetaldehyde solution to tealeaves at
Reason, is while tealeaves is stirred while instilling acetaldehyde solution.
8. green tea processing method according to claim 7, it is characterised in that the dosage of the acetaldehyde solution is tea fresh leaves
The 13-16% of weight.
9. green tea processing method according to claim 7, it is characterised in that the concentration of the tannic acid acyl hydrolase enzyme solutions
For 0.1-0.3%.
10. green tea processing method according to claim 1, it is characterised in that the step (7), after the completion of kneading, by tea
Leaf heats 3-5s at 100-120 DEG C, is rapidly cooled to room temperature, then carry out airing.
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