CN108294134A - A kind of preparation method of green plum green tea - Google Patents
A kind of preparation method of green plum green tea Download PDFInfo
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- CN108294134A CN108294134A CN201810195273.4A CN201810195273A CN108294134A CN 108294134 A CN108294134 A CN 108294134A CN 201810195273 A CN201810195273 A CN 201810195273A CN 108294134 A CN108294134 A CN 108294134A
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- green
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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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- 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
Abstract
The invention discloses a kind of preparation methods of green plum green tea, belong to green tea preparing technical field, technical points include the following steps：(1) priming leaf；(2) it withers, it is 85~90% that the fresh leaf adopted back, which is withered to leaf water content,；(3) it finishes, green plum slurry is added after 7~12 minutes in water-removing that withering leaf roll at 120 DEG C~250 DEG C, continues to roll and mix equal 4~6 minutes, obtains the water-removing leaves starched containing green plum；(4) spreading for cooling；(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, green plum slurry is added during rubbing, it is 30~48min to rub total duration；(6) dry：Tea base after rubbing is sent into drying box and is dried twice, and green prune is added after primary drying and carries out redrying again, obtains green plum green tea gross tea；The present invention is intended to provide a kind of preparation method science, technique are created and gained tea product are unique in taste and are rich in the preparation method of the green plum green tea of nutrition；It is used to prepare green plum green tea.
Description
Technical field
The present invention relates to a kind of green tea preparation methods, more specifically more particularly to a kind of preparation method of green plum green tea.
Background technology
It is the traditional habit of our people to drink tea, with a long history so far.In actual life, due to fruit tea delicious flavour,
People enjoy a lot to drink, especially young man, become usually essential drink, fruit tea while with quenching one's thirst,
Also have effects that beauty treatment simultaneously and relieve fatigue, since the taste type of existing fruit tea is relatively limited, cannot meet present
Needs of the young man to new-type drink.
In recent years, with pursuing going out for novel, diversification and irritating consumption idea on the younger generation consumer's diet
It is existing, unique flavor and have attractive teabag drink and pursued, the combination of green plum and tealeaves is rarely found in actual life,
Green plum oolong tea of the present invention feels well the acid of green plum to be merged with the glycol of green tea, and the color with Modern drinks especially has health care
Effect will be welcome by correlated crowd, thus market is huge at home.
Invention content
It is an object of the invention in view of the above shortcomings of the prior art, provide a kind of preparation method science, technique original creation
And gained tea product are unique in taste and are rich in the preparation method of the green plum green tea of nutrition.
The technical proposal of the invention is realized in this way：A kind of preparation method of green plum green tea, includes the following steps：
(1) priming leaf：A bud two of in vitro fresh tea passes, three leaves that the same day picks from tea tree are chosen as raw material；
(2) it withers：The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, air blast is withered 2~3h, is withered
It is 85~90% to leaf water content, obtains withering leaf；
(3) it finishes：Withering leaf obtained is rolled in the environment of 120 DEG C~250 DEG C and is finished 7~12 minutes, is then pressed
Green plum slurry is added into the water-removing leaves after water-removing for the ratio that 3~4 jin of green plums slurry is added in every hundred jin of fresh leafs, and continues rolling and mix equal 4
~6 minutes, obtain the water-removing leaves starched containing green plum；
(4) spreading for cooling：It will be spread in fermenting house containing the water-removing leaves that green plum is starched, standing 25~30min makes water-removing leaves be down to room temperature；
(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, green plum slurry is added during rubbing,
It is 30~48min to rub total duration；Green plum slurry is added in the ratio of every hundred jin of 8~10 jin of withering leafs；
(6) dry：Tea base after rubbing is sent into drying box, is dried twice, and green prune is added after dry for the first time,
Second of drying is carried out again, obtains green plum green tea gross tea.
In a kind of preparation method of above-mentioned green plum green tea, step (2) is specially：The fresh leaf of picking back is uniform
It spreads on the Sheng leaf curtain of withering trough, 25~30 DEG C of withering temperature, it is 10~12cm that fresh leaf, which spreads thickness, and air blast withers 2
~3h is stirred once every 30min.
In a kind of preparation method of above-mentioned green plum green tea, step (3) water-removing is specially：Withering leaf obtained is adopted
It is finished with electrodynamic type roller fixation machine, electrodynamic type roller fixation machine is preheated to 230~250 DEG C first, put into withering leaf, roller
Rotating speed is 55~60r/min, and finish 5~8min, then reduces temperature to 120~140 DEG C, and finish 2~4min, stops heating, often
3~4L green plums slurry is added in hundred jin of fresh leaf leaves, and roller is rotated further 4~6min under waste heat environment, obtains the water-removing leaves starched containing green plum.
In a kind of preparation method of above-mentioned green plum green tea, the preparation method of the green plum slurry is：
(a) sorting：Eight, the ninety percent ripe new plum fruit of green plum is selected, epidermis is without breakage；
(b) it dries：The plum fruit chosen is spread in bamboo curtain splint, 15~20min is dried under the sun；
(c) it withers：Indoor Natural is positioned over to wither to plum fruit water content 70~80%；
(d) stripping and slicing：The green plum that will have been withered is cut into the thin slice of 1cm thickness except stripping and slicing after removal core；
(e) dry：The green plum being sliced is put into drying box, it is dry to water content 25%~30%, green prune is made；
It takes part green prune to continue drying to water content 5%~8%, is ground into green plum powder, it is spare；
(f) it impregnates：Pure water is added in the green plum of stripping and slicing, 1.5~2h is impregnated in 70~80 DEG C of constant temperature, until Green plum flesh fills
Divide softening；
(g) it is beaten：Green plum powder and clear water is added in Green plum flesh after immersion, by weight 8~10:1:10, use sieve pore
The beater of 0.5~1.0mm of diameter is beaten, and remains 40~50 DEG C of material temperature；
(h) it filters：It is spare that every liter of the pulp solution accomplished fluently is filtered out into 0.2~0.3L green plum juice, residue is green plum
Slurry.
In a kind of preparation method of above-mentioned green plum green tea, step (4) is specially：Spreading for cooling：The water-removing leaves that will be starched containing green plum
It spreads in fermenting house, temperature is 25~30 DEG C, humidity 80~85%, 25~30min of time.
In a kind of preparation method of above-mentioned green plum green tea, step (5) is specially：It rubs, the water-removing leaves after spreading for cooling is put
Enter rolling machine, rub in four times, be not pressurized rub 10~15min for the first time, green plum slurry is added when rubbing for the second time, is not added with kneadding
3~5min is twisted, after 10~15min is rubbed in third time pressurization, pressurized state stopping is rubbed, and is stood 3~5min, is not pressurized for the 4th time
4~8min is rubbed, deblocking sub-sieve is so last that rub leaf；Every hundred jin of withering leafs add 8~10 jin of green plum to starch.
In a kind of preparation method of above-mentioned green plum green tea, step (6) described drying is specially:Tea base booth after rubbing
It is placed on sieve and is sent into drying box, dried twice；Temperature dry for the first time is 80~90 DEG C, leaf-spreading thickness is 2~
3cm, time are 25~35min, and drying to water content of tea is 25~30%, stops heating；Green prune is spread on sieve
The bottom for being put into drying box is piled up, and second of drying is then carried out, and temperature is 70~80 DEG C, and leaf-spreading thickness is 2~3cm, when
Between be 2~3h, obtain water content in 6% green plum green tea gross tea below.
In a kind of preparation method of above-mentioned green plum green tea, the weight ratio of tea base and green prune is 10:0.2~0.5, with tea
Base after second dry, is used to prepare green plum powder together.
After the present invention uses the above method, compared with prior art, there is following advantageous effects：
(1) eight, ninety percent ripe green plum is selected, the green plum juice fragrance of the maturity is more rich, typical, carbohydrate in fruit juice,
The nutriments such as phenols, amino acid obviously increase, and acidic materials are decreased obviously, and green plum mouthfeel and nutritional ingredient tend to be balanced.
(2) there is heavier bitterness and tart flavour, pass through green plum containing a large amount of tannin, acidic materials in Green plum flesh
Pre-processing dries the partial moisture for the green plum that scatters and disappears, distributes green plum partially acidic substance, the oxidation of aldehydes matter, high-temperature fixation
Then be conducive to part acidic materials in green plum, a large amount of tannin volatilizations.
(3) it dries, green plum of withering naturally water content to 70~80%, partial moisture and conversion portion in the green plum that scatters and disappears
Divide acidic materials, improve the activity of polyphenol oxidase in green plum, then green plum is first dried to water content 25%~30%, is made
Green prune can be used for subsequently smoking green tea；It takes part green prune to continue drying to water content 5%~8%, is ground into green plum powder,
Green plum powder is beaten together with the Green plum flesh after immersion, is contributed to the ripe fragrance for promoting green plum in green plum slurry, is kept taste more fragrant, mouth
Sense is also more preferable.
(4) after the water-removing of green tea and rub the stage green plum slurry be just added so that green plum slurry can with to rub leaf cell broken
Uniformly mixing, the micro-pore of tealeaves can more fully absorb the nutriment and flavour of green plum so that green plum fresh, sweet and sour taste with it is green
The bitter sweet of tea is mutually melted, and in brewing process, nutritional ingredient can slowly incorporate millet paste, and flavour is gradually presented, and play the beneficial of sustained release
Effect, and leaching rate is high, repeatedly brews the taste and aroma for still retaining green tea itself and green plum.
(5) after the completion of dry for the first time, for tealeaves at water content 25~30%, adsorption capacity is stronger, dry by second
It is dry, so that the aroma substance of green plum is passed through tealeaves tiny holes and be adsorbed in tealeaves, is conducive to tea perfume and is coexisted with green plum fragrance.
Specific implementation mode
With reference to specific embodiment, the present invention is described in further detail, but does not constitute to any of the present invention
Limitation.
A kind of preparation method of green plum green tea of the present invention, includes the following steps：
(1) priming leaf：A bud two of in vitro fresh tea passes, three leaves that the same day picks from tea tree are chosen as raw material.
(2) it withers：The fresh leaf of picking back is uniformly spread on the Sheng leaf curtain of withering trough, withering temperature 25~30
DEG C, it is 10~12cm that fresh leaf, which spreads thickness, and air blast is withered 2~3h, is stirred once, is withered aqueous to blade every 30min
Amount is 85~90%, obtains withering leaf.
(3) it finishes：Withering leaf obtained is finished using electrodynamic type roller fixation machine, first by electrodynamic type roller fixation machine
230~250 DEG C are preheated to, withering leaf is put into, drum rotation speed is 55~60r/min, and finish 5~8min, then reduces temperature to 120
~140 DEG C, finish 2~4min, stops heating, and 3~4L green plums slurry is added in every hundred jin of fresh leaf leaves, and roller continues under waste heat environment
4~6min is rotated, the water-removing leaves starched containing green plum are obtained.
In the present embodiment, the preparation method of the green plum slurry is：
(a) sorting：Eight, the ninety percent ripe new plum fruit of green plum is selected, epidermis is without breakage；Select eight, ninety percent ripe green plum, this at
The green plum juice fragrance of ripe degree is more rich, typical, and the nutriments such as carbohydrate, phenols, amino acid obviously increase in fruit juice, and acid
Substance is decreased obviously, and green plum mouthfeel and nutritional ingredient tend to be balanced.
(b) it dries：The plum fruit chosen is spread in bamboo curtain splint, 15~20min is dried under the sun；
(c) it withers：Indoor Natural is positioned over to wither to plum fruit water content 70~80%；
(d) stripping and slicing：The green plum that will have been withered is cut into the thin slice of 1cm thickness except stripping and slicing after removal core；
(e) dry：The green plum being sliced is put into drying box, it is dry to water content 25%~30%, green prune is made；
It takes part green prune to continue drying to water content 5%~8%, is ground into green plum powder, it is spare；
(f) it impregnates：Pure water is added in the green plum of stripping and slicing, 1.5~2h is impregnated in 70~80 DEG C of constant temperature, until Green plum flesh fills
Divide softening；
(g) it is beaten：Green plum powder and clear water is added in Green plum flesh after immersion, by weight 8~10:1:10, use sieve pore
The beater of 0.5~1.0mm of diameter is beaten, and remains 40~50 DEG C of material temperature；
(h) it filters：It is spare that every liter of the pulp solution accomplished fluently is filtered out into 0.2~0.3L green plum juice, residue is green plum
Slurry.
(4) spreading for cooling：It being spread in fermenting house containing the water-removing leaves that green plum is starched, temperature is 25~30 DEG C, humidity 80~85%, when
Between 25~30min.
(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, be not pressurized rub 10 for the first time~
15min is added green plum slurry, is not pressurized and rubs 3~5min when rubbing for the second time, after 10~15min is rubbed in third time pressurization, pressurization
State stopping is rubbed, and 3~5min is stood, and is not pressurized for the 4th time and to be rubbed 4~8min, and deblocking sub-sieve is so last that rub leaf；Every hundred jin
Withering leaf adds 8~10 jin of green plum to starch.Green plum slurry is rubbed together with withering leaf, so that dark-plum juice is sufficiently mixed with tea juice and is adhered to tea
Ye Zhong.
(6) dry：Tea base after rubbing is spread and is sent into drying box on sieve, is dried twice；It is dry for the first time
Temperature be 80~90 DEG C, leaf-spreading thickness is 2~3cm, and the time is 25~35min, it is dry to water content of tea be 25~30%,
Stop heating；Green prune is spread and is put into the bottom of drying box on sieve and piles up, the weight ratio of tea base and green prune is 10:
0.2~0.5, second of drying is then carried out, temperature is 70~80 DEG C, and leaf-spreading thickness is 2~3cm, and the time is 2~3h, is obtained
Water content is in 6% green plum green tea gross tea below.With after second dry, be used to prepare green plum powder together with tea base.
Embodiment 1
A kind of preparation method of green plum green tea, includes the following steps：
(1) priming leaf：A bud two of in vitro fresh tea passes, three leaves that the same day picks from tea tree are chosen as raw material.
(2) it withers：The fresh leaf of picking back is uniformly spread on the Sheng leaf curtain of withering trough, withering temperature 25~30
DEG C, it is 10~12cm that fresh leaf, which spreads thickness, and air blast is withered 2h, is stirred once every 30min, wither is to leaf water content
85~90%, obtain withering leaf.
(3) it finishes：Withering leaf obtained is finished using electrodynamic type roller fixation machine, first by electrodynamic type roller fixation machine
230 DEG C are preheated to, withering leaf is put into, drum rotation speed 55r/min, finish 5min, then reduces temperature to 120 DEG C, and finish 2min,
Stop heating, 3L green plums slurry is added in every hundred jin of fresh leaf leaves, and roller is rotated further 4min under waste heat environment, obtains and killed containing what green plum was starched
Leafiness.
In the present embodiment, the preparation method of the green plum slurry is：
(a) sorting：Eight, the ninety percent ripe new plum fruit of green plum is selected, epidermis is without breakage；Select eight, ninety percent ripe green plum, this at
The green plum juice fragrance of ripe degree is more rich, typical, and the nutriments such as carbohydrate, phenols, amino acid obviously increase in fruit juice, and acid
Substance is decreased obviously, and green plum mouthfeel and nutritional ingredient tend to be balanced.
(b) it dries：The plum fruit chosen is spread in bamboo curtain splint, 15min is dried under the sun；
(c) it withers：Indoor Natural is positioned over to wither to plum fruit water content 70~73%；
(d) stripping and slicing：The green plum that will have been withered is cut into the thin slice of 1cm thickness except stripping and slicing after removal core；
(e) dry：The green plum being sliced is put into drying box, it is dry to water content 25%~28%, green prune is made；
It takes part green prune to continue drying to water content 5%~6%, is ground into green plum powder, it is spare；
(f) it impregnates：Pure water is added in the green plum of stripping and slicing, 1.5h is impregnated in 70~73 DEG C of constant temperature, until Green plum flesh is abundant
Softening；
(g) it is beaten：Green plum powder and clear water is added in Green plum flesh after immersion, by weight 8:1:10, use sieve diameter
The beater of 0.5mm is beaten, and remains 40~43 DEG C of material temperature；
(h) it filters：It is spare that every liter of the pulp solution accomplished fluently is filtered out into 0.2L green plum juice, residue is green plum slurry.
(4) spreading for cooling：It being spread in fermenting house containing the water-removing leaves that green plum is starched, temperature is 25~28 DEG C, humidity 80~85%, when
Between 25min.
(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, is not pressurized rubs 10min for the first time,
Green plum slurry is added when rubbing for the second time, is not pressurized and rubs 3min, after 10min is rubbed in third time pressurization, pressurized state stopping is rubbed,
3min is stood, is not pressurized for the 4th time and to rub 4min, deblocking sub-sieve is so last that rub leaf；Every hundred jin of withering leafs add 8 jin of green plum to starch.
Green plum slurry is rubbed together with withering leaf, so that dark-plum juice is sufficiently mixed with tea juice and is adhered in tealeaves.
(6) dry：Tea base after rubbing is spread and is sent into drying box on sieve, is dried twice；It is dry for the first time
Temperature be 80~83 DEG C, leaf-spreading thickness is 2~3cm, time 25min, and dry to water content of tea is 25~28%, is stopped
Heating；Green prune is spread and is put into the bottom of drying box on sieve and piles up, the weight ratio of tea base and green prune is 10:0.2,
Then carry out second dry, temperature is 70~73 DEG C, and leaf-spreading thickness is 2~3cm, time 2h, obtain water content 6% with
Under green plum green tea gross tea.With after second dry, be used to prepare green plum powder together with tea base.
Embodiment 2
A kind of preparation method of green plum green tea, includes the following steps：
(1) priming leaf：A bud two of in vitro fresh tea passes, three leaves that the same day picks from tea tree are chosen as raw material.
(2) it withers：The fresh leaf of picking back is uniformly spread on the Sheng leaf curtain of withering trough, withering temperature 25~30
DEG C, it is 10~12cm that fresh leaf, which spreads thickness, and air blast is withered 2.5h, is stirred once, is withered to leaf water content every 30min
It is 85~90%, obtains withering leaf.
(3) it finishes：Withering leaf obtained is finished using electrodynamic type roller fixation machine, first by electrodynamic type roller fixation machine
240 DEG C are preheated to, withering leaf is put into, drum rotation speed 58r/min, finish 6min, then reduces temperature to 130 DEG C, and finish 3min,
Stop heating, 3~4L green plums slurry is added in every hundred jin of fresh leaf leaves, and roller is rotated further 5min under waste heat environment, obtains and is starched containing green plum
Water-removing leaves.
In the present embodiment, the preparation method of the green plum slurry is：
(a) sorting：Eight, the ninety percent ripe new plum fruit of green plum is selected, epidermis is without breakage；Select eight, ninety percent ripe green plum, this at
The green plum juice fragrance of ripe degree is more rich, typical, and the nutriments such as carbohydrate, phenols, amino acid obviously increase in fruit juice, and acid
Substance is decreased obviously, and green plum mouthfeel and nutritional ingredient tend to be balanced.
(b) it dries：The plum fruit chosen is spread in bamboo curtain splint, 18min is dried under the sun；
(c) it withers：Indoor Natural is positioned over to wither to plum fruit water content 73~76%；
(d) stripping and slicing：The green plum that will have been withered is cut into the thin slice of 1cm thickness except stripping and slicing after removal core；
(e) dry：The green plum being sliced is put into drying box, it is dry to water content 26%~28%, green prune is made；
It takes part green prune to continue drying to water content 6%~7%, is ground into green plum powder, it is spare；
(f) it impregnates：Pure water is added in the green plum of stripping and slicing, 1.8h is impregnated in 73~76 DEG C of constant temperature, until Green plum flesh is abundant
Softening；
(g) it is beaten：Green plum powder and clear water is added in Green plum flesh after immersion, by weight 9:1:10, use sieve diameter
The beater of 0.8mm is beaten, and remains 43~46 DEG C of material temperature；
(h) it filters：It is spare that every liter of the pulp solution accomplished fluently is filtered out into 0.25L green plum juice, residue is green plum slurry.
(4) spreading for cooling：It being spread in fermenting house containing the water-removing leaves that green plum is starched, temperature is 27~29 DEG C, humidity 82~85%, when
Between 28min.
(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, is not pressurized rubs 12min for the first time,
Green plum slurry is added when rubbing for the second time, is not pressurized and rubs 4min, after 13min is rubbed in third time pressurization, pressurized state stopping is rubbed,
4min is stood, is not pressurized for the 4th time and to rub 6min, deblocking sub-sieve is so last that rub leaf；Every hundred jin of withering leafs add 9 jin of green plum to starch.
Green plum slurry is rubbed together with withering leaf, so that dark-plum juice is sufficiently mixed with tea juice and is adhered in tealeaves.
(6) dry：Tea base after rubbing is spread and is sent into drying box on sieve, is dried twice；It is dry for the first time
Temperature be 83~86 DEG C, leaf-spreading thickness is 2~3cm, time 30min, and dry to water content of tea is 27~29%, is stopped
Heating；Green prune is spread and is put into the bottom of drying box on sieve and piles up, the weight ratio of tea base and green prune is 10:0.3,
Then second of drying is carried out, temperature is 73~76 DEG C, and leaf-spreading thickness is 2~3cm, and time 2.5h obtains water content 6%
Green plum green tea gross tea below.With after second dry, be used to prepare green plum powder together with tea base.
Embodiment 3
A kind of preparation method of green plum green tea, includes the following steps：
(1) priming leaf：A bud two of in vitro fresh tea passes, three leaves that the same day picks from tea tree are chosen as raw material.
(2) it withers：The fresh leaf of picking back is uniformly spread on the Sheng leaf curtain of withering trough, withering temperature 25~30
DEG C, it is 10~12cm that fresh leaf, which spreads thickness, and air blast is withered 3h, is stirred once every 30min, wither is to leaf water content
85~90%, obtain withering leaf.
(3) it finishes：Withering leaf obtained is finished using electrodynamic type roller fixation machine, first by electrodynamic type roller fixation machine
250 DEG C are preheated to, withering leaf is put into, drum rotation speed 60r/min, finish 8min, then reduces temperature to 140 DEG C, and finish 4min,
Stop heating, 4L green plums slurry is added in every hundred jin of fresh leaf leaves, and roller is rotated further 6min under waste heat environment, obtains and killed containing what green plum was starched
Leafiness.
In the present embodiment, the preparation method of the green plum slurry is：
(a) sorting：Eight, the ninety percent ripe new plum fruit of green plum is selected, epidermis is without breakage；Select eight, ninety percent ripe green plum, this at
The green plum juice fragrance of ripe degree is more rich, typical, and the nutriments such as carbohydrate, phenols, amino acid obviously increase in fruit juice, and acid
Substance is decreased obviously, and green plum mouthfeel and nutritional ingredient tend to be balanced.
(b) it dries：The plum fruit chosen is spread in bamboo curtain splint, 20min is dried under the sun；
(c) it withers：Indoor Natural is positioned over to wither to plum fruit water content 76~80%；
(d) stripping and slicing：The green plum that will have been withered is cut into the thin slice of 1cm thickness except stripping and slicing after removal core；
(e) dry：The green plum being sliced is put into drying box, it is dry to water content 28%~30%, green prune is made；
It takes part green prune to continue drying to water content 7%~8%, is ground into green plum powder, it is spare；
(f) it impregnates：Pure water is added in the green plum of stripping and slicing, 2h is impregnated in 76~80 DEG C of constant temperature, until Green plum flesh is fully soft
Change；
(g) it is beaten：Green plum powder and clear water is added in Green plum flesh after immersion, by weight 10:1:10, use sieve diameter
The beater of 1.0mm is beaten, and remains 46~50 DEG C of material temperature；
(h) it filters：It is spare that every liter of the pulp solution accomplished fluently is filtered out into 0.3L green plum juice, residue is green plum slurry.
(4) spreading for cooling：It being spread in fermenting house containing the water-removing leaves that green plum is starched, temperature is 28~30 DEG C, humidity 83~85%, when
Between 30min.
(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, is not pressurized rubs 15min for the first time,
Green plum slurry is added when rubbing for the second time, is not pressurized and rubs 5min, after 15min is rubbed in third time pressurization, pressurized state stopping is rubbed,
5min is stood, is not pressurized for the 4th time and to rub 8min, deblocking sub-sieve is so last that rub leaf；Every hundred jin of withering leafs add 10 jin of green plum
Slurry.Green plum slurry is rubbed together with withering leaf, so that dark-plum juice is sufficiently mixed with tea juice and is adhered in tealeaves.
(6) dry：Tea base after rubbing is spread and is sent into drying box on sieve, is dried twice；It is dry for the first time
Temperature be 86~90 DEG C, leaf-spreading thickness is 2~3cm, time 35min, and dry to water content of tea is 28~30%, is stopped
Heating；Green prune is spread and is put into the bottom of drying box on sieve and piles up, the weight ratio of tea base and green prune is 10:0.5,
Then carry out second dry, temperature is 76~80 DEG C, and leaf-spreading thickness is 2~3cm, time 3h, obtain water content 6% with
Under green plum green tea gross tea.With after second dry, be used to prepare green plum powder together with tea base.
Embodiment provided above is the better embodiment of the present invention, only is used for facilitating illustrating the present invention, not to this hair
It is bright to make any form of restriction, any those of ordinary skill in the art, if not departing from the put forward skill of the present invention
In the range of art feature, using the equivalent embodiment for locally changing or modifying made by disclosed technology contents, and
Without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (8)
1. a kind of preparation method of green plum green tea, which is characterized in that include the following steps：
(1) priming leaf：A bud two of in vitro fresh tea passes, three leaves that the same day picks from tea tree are chosen as raw material；
(2) it withers：The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, air blast is withered 2~3h, is withered to leaf
Piece water content is 85~90%, obtains withering leaf；
(3) it finishes：Withering leaf obtained is rolled in the environment of 120 DEG C~250 DEG C and is finished 7~12 minutes, then presses every hundred
Green plum slurry is added into the water-removing leaves after water-removing for the ratio that 3~4 jin of green plums slurry is added in jin fresh leaf, and continues rolling and mix equal 4~6 points
Clock obtains the water-removing leaves starched containing green plum；
(4) spreading for cooling：It will be spread in fermenting house containing the water-removing leaves that green plum is starched, standing 25~30min makes water-removing leaves be down to room temperature；
(5) it rubs：Water-removing leaves after spreading for cooling are put into rolling machine, are rubbed in four times, green plum slurry is added during rubbing, rubs
Total duration is 30~48min；Green plum slurry is added in the ratio of every hundred jin of 8~10 jin of withering leafs；
(6) dry：Tea base after rubbing is sent into drying box, is dried twice, is added green prune after drying for the first time, then into
Second of drying of row, obtains green plum green tea gross tea.
2. a kind of preparation method of green plum green tea according to claim 1, which is characterized in that step (2) is specially：It will adopt
It plucks fresh leaf back uniformly to spread on the Sheng leaf curtain of withering trough, 25~30 DEG C of withering temperature, fresh leaf spreads thickness
For 10~12cm, air blast is withered 2~3h, is stirred once every 30min.
3. a kind of preparation method of green plum green tea according to claim 1, which is characterized in that step (3) the water-removing tool
Body is：Withering leaf obtained is finished using electrodynamic type roller fixation machine, electrodynamic type roller fixation machine is preheated to 230 first~
250 DEG C, withering leaf is put into, drum rotation speed is 55~60r/min, and finish 5~8min, then reduces temperature to 120~140 DEG C, kills
2~4min of blueness, stops heating, and every hundred jin of fresh leaf leaves are added 3~4L green plums slurry, and roller is rotated further 4 under waste heat environment~
6min obtains the water-removing leaves starched containing green plum.
4. a kind of preparation method of green plum green tea according to claim 1 or 3, which is characterized in that the system of the green plum slurry
Preparation Method is：
(a) sorting：Eight, the ninety percent ripe new plum fruit of green plum is selected, epidermis is without breakage；
(b) it dries：The plum fruit chosen is spread in bamboo curtain splint, 15~20min is dried under the sun；
(c) it withers：Indoor Natural is positioned over to wither to plum fruit water content 70~80%；
(d) stripping and slicing：The green plum that will have been withered is cut into the thin slice of 1cm thickness except stripping and slicing after removal core；
(e) dry：The green plum being sliced is put into drying box, it is dry to water content 25%~30%, green prune is made；Take portion
Divide green prune to continue drying to water content 5%~8%, is ground into green plum powder, it is spare；
(f) it impregnates：Pure water is added in the green plum of stripping and slicing, 1.5~2h is impregnated in 70~80 DEG C of constant temperature, until Green plum flesh is fully soft
Change；
(g) it is beaten：Green plum powder and clear water is added in Green plum flesh after immersion, by weight 8~10:1:10, use sieve diameter
The beater of 0.5~1.0mm is beaten, and remains 40~50 DEG C of material temperature；
(h) it filters：It is spare that every liter of the pulp solution accomplished fluently is filtered out into 0.2~0.3L green plum juice, residue is green plum slurry.
5. a kind of preparation method of green plum green tea according to claim 1, which is characterized in that step (4) is specially：Booth
It is cool：It will be spread in fermenting house containing the water-removing leaves that green plum is starched, temperature is 25~30 DEG C, humidity 80~85%, 25~30min of time.
6. a kind of preparation method of green plum green tea according to claim 1, which is characterized in that step (5) is specially：It rubs
It twists, the water-removing leaves after spreading for cooling is put into rolling machine, are rubbed in four times, is not pressurized rubs 10~15min for the first time, rub for the second time
When be added green plum slurry, be not pressurized and rub 3~5min, third time pressurization rub 10~15min after, pressurized state stopping rub, it is quiet
It sets 3~5min, is not pressurized for the 4th time and to rub 4~8min, deblocking sub-sieve is so last that rub leaf；Every hundred jin of withering leafs add 8~10 jin
Green plum slurry.
7. a kind of preparation method of green plum green tea according to claim 1, which is characterized in that step (6) the dry tool
Body is:Tea base after rubbing is spread and is sent into drying box on sieve, is dried twice；Temperature dry for the first time is 80~
90 DEG C, leaf-spreading thickness is 2~3cm, and the time is 25~35min, and drying to water content of tea is 25~30%, stops heating；It will
Green prune spreads the bottom stacking that drying box is put on sieve, then carries out second of drying, and temperature is 70~80 DEG C, is spread out
Leaf thickness is 2~3cm, and the time is 2~3h, obtains water content in 6% green plum green tea gross tea below.
8. a kind of preparation method of green plum green tea according to claim 7, which is characterized in that the weight of tea base and green prune
Than being 10:0.2~0.5, and after second dry, it is used to prepare green plum powder together with tea base.
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