CN108124982A - A kind of processing method of time sweet type green tea - Google Patents
A kind of processing method of time sweet type green tea Download PDFInfo
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- CN108124982A CN108124982A CN201611091039.4A CN201611091039A CN108124982A CN 108124982 A CN108124982 A CN 108124982A CN 201611091039 A CN201611091039 A CN 201611091039A CN 108124982 A CN108124982 A CN 108124982A
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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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- 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
- A23F3/14—Tea preparations, e.g. using additives
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Tea And Coffee (AREA)
Abstract
The processing method of a kind of time sweet type green tea, comprises the following steps that：1）Fresh leaf is subjected to airing processing；2）By step 1）Obtained booth leafiness carries out water-removing processing；3) by step 2）Obtained spreading for cooling leaf carries out manage bar processing；4）By step 3）Obtained manage bar leaf carries out rubbing processing；5）By step 4）Rub leaf carry out Shape correction；6）By step 5）Obtained shaping leaf carries out just dry-cure；7）By step 6）Obtained first baking leaf carries out fried dry processing using continuous fry-drying machine.Sweet type green tea is returned in technical solution of the present invention production, and flavor quality is good, and color and luster is blackish green glossy, and the dense alcohol of flavour is tasty and refreshing, it is sweet apparent to return, and the tender Li Xiang of fragrance is strong persistently, and soup look is emerald green bright.Combination of the present invention by traditional handicraft and special process, improve and perfect, provide a kind of price material benefit for consumer, the dense alcohol of flavour return it is sweet, give off a strong fragrance and lasting return sweet type green tea product.
Description
Technical field
The present invention relates to tea Processing method technical fields, and in particular to the processing method of a kind of time sweet type green tea.
Background technology
Tea originates from China, is made of the bud or tender leaf of tea tree, is a kind of famous health beverages.Tea, which has, to help digestion
Greasy, fall fire improving eyesight, summer heat clearing toxin resolving, promotes the production of body fluid to quench thirst and other effects at calming heart relieving restlessness, wherein the tea polyphenols contained, have very strong antioxygen
The property changed and physiological activity are the scavengers of human free radical, and a variety of carcinogen in vivo such as inferior ammonium nitrate can be blocked to close
Into.It can also absorb radioactive substance and achieve the effect that radiation protection, so as to protect female skin.It is washed one's face with tealeaves, moreover it is possible to remove
Face it is greasy, restrain pore, slow down skin aging.
There is very long record of drinking tea on Chinese history, can not definitely find out it is in what age, still on earth
There are saying in epoch substantially.And evidence can also be found to show, the custom that many places in the world are drunk tea really
It is transmitted through from China.So many people think that it is exactly what Chinese initiated to drink tea, habit of drinking tea elsewhere in the world
Used, plantation tealeaves custom is all directly or indirectly transmitted through from China.
In recent years, green tea manufacturing enterprise focuses on the color and luster and shape of prominent sample tea, is taken to reach this effect factory
Excessively tender fresh tea leaves, processing technology is relatively easy, so as to cause tealeaves flavour is relatively thin, the not high endoplasm defect of fragrance,
Also bring that higher fresh leaf cost is excessively high, sample tea selling at exorbitant prices simultaneously, ordinary consumer is difficult to bear, the phase of tealeaves
Add than relatively low.With the continuous enhancing of common people's health perception and stepping up for consumption concept, tealeaves hobby type drink the most
Essence return, the Quality type tealeaves with fresh alcohol time sweet flavour and pure invigorating fragrance is increasingly disappeared by vast
The favor of the person of expense.
Invention content
It is an object of the invention to design the technical solution for the processing method for providing a kind of time sweet type green tea, the invention is utilized
The green tea of the technical solution production of offer has mouthfeel honest and sincere, returned after drink it is sweet, soup look is emerald green etc. it is excellent the characteristics of.
Compared with prior art, time sweet type green tea of technical solution of the present invention production, flavor quality is good, the blackish green oil of color and luster
Profit, the dense alcohol of flavour is tasty and refreshing, it is sweet apparent to return, and the tender Li Xiang of fragrance is strong persistently, and soup look is emerald green bright.Fresh tea leaves are adopted during spreading
It is handled with temperature and humidity control, glycosidase and pectinase treatment is used during rubbing, promoted the abundant conversion of content, be conducive to
The fragrance such as the formation of water soluble carbohydrates machine amino acid and glycoside compounds, the hydrolysis of flavour precursor substance and wind in tealeaves
The release of taste ingredient, so as to be conducive to the raising of tea product green tea.Manage bar processing is carried out using carding machine, tealeaves shape is fine
Carefully, condition is superior.It is combined using rubbing with fried dry, the destruction of tea cell wall and the leaching of soluble flavor substance, so as to really
Protect millet paste flavour dense alcohol, return it is sweet.Combination of the present invention by traditional handicraft and special process, improve and perfect, to disappear
A kind of price material benefit of expense person's offer, flavour dense alcohol time is sweet, give off a strong fragrance lasting time sweet type green tea product.
Specific embodiment：
Embodiment 1
The processing method of a kind of time sweet type green tea, comprises the following steps that：
1）Fresh leaf is subjected to airing processing, the time is 3 hours, until spreading leaf moisture content 65%；
2）By step 1）Obtained booth leafiness carries out water-removing processing, is finished using roller fixation machine, until water-removing leaves are aqueous
Rate 48%, water-removing leaves carry out spreading for cooling processing after going out leaf；
3) by step 2）Obtained spreading for cooling leaf carries out manage bar processing, and manage bar processing, manage bar temperature control are carried out using vibration carding machine
System should can scatter at 180 DEG C after manage bar, and it is uniform to make to spread out thickness, makes its moisture content uniformity；
4）By step 3）Obtained manage bar leaf carries out rubbing processing, rubs while is sprayed on leaf is rubbed by enzyme weight 1：95 dilutions
Glycosidase and pectase dilution, glucosides enzyme dosage is 4mL/kg, pectase dilution dosage is 4mL/kg, is rubbed to rubbing
Leaf moisture content 50%；
5）By step 4）Leaf of rubbing carry out Shape correction, reshaping temperature is 180 DEG C, rubs leaf strong light pressure 55s on trimmer；
6）By step 5）Obtained shaping leaf carries out just dry-cure, just dries 110 DEG C of temperature, is just dried to and just dries leaf moisture content 23%；
7）By step 6）Obtained first baking leaf carries out fried dry processing using continuous fry-drying machine, and rolling stir-fry is dry to foot, and it is 80 that temperature is fried in rolling
DEG C, sufficient cured leaf moisture content 6% to get to return sweet type green tea.
The step 1）Middle fresh leaf just opens up the fresh leaf of tenderness for two leaves and a bud and/or three leaf of a bud.
The step 1）Middle fresh leaf is spread in the green interior bamboo plaque in booth, and controllable temperature control is wet between booth is green.The step
Rapid 2）Middle booth leafiness carries out water-removing processing in electromagnetic roller fixation machine, and finish treatment conditions：280 DEG C, rotating speed 600rpm of temperature is thrown
Leaf amount 160kg/h.
The step 4）In rub treatment conditions：Time of kneading 30min, pressure control is according to light-heavy-light principle
It is adjusted.
The step 4）The weight ratio of middle glycosidase and pectase is 0.8：1.
Embodiment 2
The processing method of a kind of time sweet type green tea, comprises the following steps that：
1）Fresh leaf is subjected to airing processing, the time is 4 hours, until spreading leaf moisture content 68%；
2）By step 1）Obtained booth leafiness carries out water-removing processing, is finished using roller fixation machine, until water-removing leaves are aqueous
Rate 49%, water-removing leaves carry out spreading for cooling processing after going out leaf；
3) by step 2）Obtained spreading for cooling leaf carries out manage bar processing, and manage bar processing, manage bar temperature control are carried out using vibration carding machine
System should can scatter at 185 DEG C after manage bar, and it is uniform to make to spread out thickness, makes its moisture content uniformity；
4）By step 3）Obtained manage bar leaf carries out rubbing processing, rubs while is sprayed on leaf is rubbed by enzyme weight 1：95 dilutions
Glycosidase and pectase dilution, glucosides enzyme dosage is 5mL/kg, pectase dilution dosage is 5mL/kg, is rubbed to rubbing
Leaf moisture content 52%；
5）By step 4）Leaf of rubbing carry out Shape correction, reshaping temperature is 185 DEG C, rubs leaf strong light pressure 60s on trimmer；
6）By step 5）Obtained shaping leaf carries out just dry-cure, just dries 120 DEG C of temperature, is just dried to and just dries leaf moisture content 20%；
7）By step 6）Obtained first baking leaf carries out fried dry processing using continuous fry-drying machine, and rolling stir-fry is dry to foot, and it is 85 that temperature is fried in rolling
DEG C, sufficient cured leaf moisture content 5% to get to return sweet type green tea.
The step 1）Middle fresh leaf just opens up the fresh leaf of tenderness for two leaves and a bud and/or three leaf of a bud.
The step 1）Middle fresh leaf is spread in the green interior bamboo plaque in booth, and controllable temperature control is wet between booth is green.The step
Rapid 2）Middle booth leafiness carries out water-removing processing in electromagnetic roller fixation machine, and finish treatment conditions：300 DEG C, rotating speed 700rpm of temperature is thrown
Leaf amount 180kg/h.
The step 4）In rub treatment conditions：Time of kneading 50min, pressure control is according to light-heavy-light principle
It is adjusted.
The step 4）The weight ratio of middle glycosidase and pectase is 1.2：1.
Embodiment 3
The processing method of a kind of time sweet type green tea, comprises the following steps that：
1）Fresh leaf is subjected to airing processing, the time is 4 hours, until spreading leaf moisture content 70%；
2）By step 1）Obtained booth leafiness carries out water-removing processing, is finished using roller fixation machine, until water-removing leaves are aqueous
Rate 50%, water-removing leaves carry out spreading for cooling processing after going out leaf；
3) by step 2）Obtained spreading for cooling leaf carries out manage bar processing, and manage bar processing, manage bar temperature control are carried out using vibration carding machine
System should can scatter at 190 DEG C after manage bar, and it is uniform to make to spread out thickness, makes its moisture content uniformity；
4）By step 3）Obtained manage bar leaf carries out rubbing processing, rubs while is sprayed on leaf is rubbed by enzyme weight 1：95 dilutions
Glycosidase and pectase dilution, glucosides enzyme dosage is 6mL/kg, pectase dilution dosage is 6mL/kg, is rubbed to rubbing
Leaf moisture content 50%；
5）By step 4）Leaf of rubbing carry out Shape correction, reshaping temperature is 190 DEG C, rubs leaf strong light pressure 65s on trimmer；
6）By step 5）Obtained shaping leaf carries out just dry-cure, just dries 130 DEG C of temperature, is just dried to and just dries leaf moisture content 18%；
7）By step 6）Obtained first baking leaf carries out fried dry processing using continuous fry-drying machine, and rolling stir-fry is dry to foot, and it is 90 that temperature is fried in rolling
DEG C, sufficient cured leaf moisture content 4% to get to return sweet type green tea.
The step 1）Middle fresh leaf just opens up the fresh leaf of tenderness for two leaves and a bud and/or three leaf of a bud.
The step 1）Middle fresh leaf is spread in the green interior bamboo plaque in booth, and controllable temperature control is wet between booth is green.The step
Rapid 2）Middle booth leafiness carries out water-removing processing in electromagnetic roller fixation machine, and finish treatment conditions：340 DEG C, rotating speed 800rpm of temperature is thrown
Leaf amount 200kg/h.
The step 4）In rub treatment conditions：Time of kneading 60min, pressure control is according to light-heavy-light principle
It is adjusted.
The step 4）The weight ratio of middle glycosidase and pectase is 1.7：1.
Claims (6)
1. the processing method of a kind of time sweet type green tea, which is characterized in that comprise the following steps that：
1）Fresh leaf is subjected to airing processing, the time is 3-4 hours, until spreading leaf moisture content 65-70%；
2）By step 1）Obtained booth leafiness carries out water-removing processing, is finished using roller fixation machine, until water-removing leaves are aqueous
Rate 48~50%, water-removing leaves carry out spreading for cooling processing after going out leaf；
3) by step 2）Obtained spreading for cooling leaf carries out manage bar processing, and manage bar processing, manage bar temperature control are carried out using vibration carding machine
System should can scatter after 180-190 DEG C, manage bar, and it is uniform to make to spread out thickness, makes its moisture content uniformity；
4）By step 3）Obtained manage bar leaf carries out rubbing processing, rubs while is sprayed on leaf is rubbed by enzyme weight 1：95 dilutions
Glycosidase and pectase dilution, glucosides enzyme dosage is 4~6mL/kg, pectase dilution dosage is 4~6mL/kg, is rubbed
To rubbing leaf moisture content 50~55%；
5）By step 4）Leaf of rubbing carry out Shape correction, reshaping temperature is 180~190 DEG C, and it is strong light on trimmer to rub leaf
Press 55-656s；
6）By step 5）Obtained shaping leaf carries out just dry-cure, just dries 110~130 DEG C of temperature, is just dried to and just dries leaf moisture content
18~23%；
7）By step 6）Obtained first baking leaf carries out fried dry processing using continuous fry-drying machine, and rolling stir-fry is dry to foot, and it is 80 that temperature is fried in rolling
~90 DEG C, sufficient cured leaf moisture content 4~6% to get to return sweet type green tea.
2. the processing method of a kind of time sweet type green tea as described in claim 1, it is characterised in that the step 1）Middle fresh leaf
The fresh leaf of tenderness is just opened up for two leaves and a bud and/or three leaf of a bud.
3. the processing method of a kind of time sweet type green tea as described in claim 1, it is characterised in that the step 1）Middle fresh leaf
It spreads in the bamboo plaque in booth is green, controllable temperature control is wet between booth is green.
4. the processing method of a kind of time sweet type green tea as described in claim 1, it is characterised in that the step 2）Middle booth is green
Leaf carries out water-removing processing in electromagnetic roller fixation machine, and finish treatment conditions：280~340 DEG C, 600~800rpm of rotating speed of temperature is thrown
160~200kg/h of leaf amount.
5. the processing method of a kind of time sweet type green tea as described in claim 1, it is characterised in that the step 4）In rub
Treatment conditions：30~60min of time of kneading, pressure control are adjusted according to light-weight-light principle.
6. the processing method of a kind of time sweet type green tea as described in claim 1, it is characterised in that the step 4）Middle glucosides
The weight ratio of enzyme and pectase is 0.8~1.7：1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611091039.4A CN108124982A (en) | 2016-12-01 | 2016-12-01 | A kind of processing method of time sweet type green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611091039.4A CN108124982A (en) | 2016-12-01 | 2016-12-01 | A kind of processing method of time sweet type green tea |
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| CN108124982A true CN108124982A (en) | 2018-06-08 |
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| CN201611091039.4A Pending CN108124982A (en) | 2016-12-01 | 2016-12-01 | A kind of processing method of time sweet type green tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720524A (en) * | 2019-11-30 | 2020-01-24 | 湖南石门渫峰名茶有限公司 | Shaping method of Niugua tea |
| CN112056418A (en) * | 2020-09-29 | 2020-12-11 | 诸暨市石笕茶叶专业合作社 | Improved technology of traditional famous tea-Zhu-Shi-Mao tea making technology |
| CN113973935A (en) * | 2021-11-03 | 2022-01-28 | 四川绿源春茶业有限公司 | Processing method of etiolation variation tea tree variety green tea |
| CN114711306A (en) * | 2022-04-25 | 2022-07-08 | 杭州市农业科学研究院 | Processing method for improving albino green tea flavor |
-
2016
- 2016-12-01 CN CN201611091039.4A patent/CN108124982A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720524A (en) * | 2019-11-30 | 2020-01-24 | 湖南石门渫峰名茶有限公司 | Shaping method of Niugua tea |
| CN112056418A (en) * | 2020-09-29 | 2020-12-11 | 诸暨市石笕茶叶专业合作社 | Improved technology of traditional famous tea-Zhu-Shi-Mao tea making technology |
| CN113973935A (en) * | 2021-11-03 | 2022-01-28 | 四川绿源春茶业有限公司 | Processing method of etiolation variation tea tree variety green tea |
| CN114711306A (en) * | 2022-04-25 | 2022-07-08 | 杭州市农业科学研究院 | Processing method for improving albino green tea flavor |
| CN114711306B (en) * | 2022-04-25 | 2023-05-09 | 杭州市农业科学研究院 | Processing method for improving flavor of whitened green tea |
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Application publication date: 20180608 |