CN108850222A - A kind of tea aroma raising method - Google Patents
A kind of tea aroma raising method Download PDFInfo
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- CN108850222A CN108850222A CN201810798611.3A CN201810798611A CN108850222A CN 108850222 A CN108850222 A CN 108850222A CN 201810798611 A CN201810798611 A CN 201810798611A CN 108850222 A CN108850222 A CN 108850222A
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- tea
- tealeaves
- raising method
- aroma raising
- tea aroma
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to tea processing technical fields, and in particular to a kind of tea aroma raising method.Molding is rubbed after fresh tea leaf is spread out stacking, is then refrigerated, tea is steamed in the lower low temperature that pressurizes after refrigeration, finally carries out low temperature drying and obtain finished product.Method for increasing aroma whole process of the invention operates at a lower temperature, maximizes the effective component remained in tealeaves, and moisture content is controlled 8~10% in finished product, and has strong tea smell.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of tea aroma raising method.
Background technique
Tealeaves is famous health care product, and Camellia is evergreen shrubs or dungarunga plant in Theaceae, and tea tree likes wetting
Weather, tea tree leaf are made tealeaves, use after soaked.Leaf can be picked within tea tree planting 3 years, general clear and bright front and back picking length
The tender shoots of 4~5 leaves out, production tea quality is very good, belongs to treasure.Tea and cocoa, coffee simultaneously claim the world three big alcohol-free
Beverage.
Modern science numerous studies confirm that tealeaves contains the biochemical composition closely related with human health really, and tealeaves is not
Only have refresh oneself clear away heart-fire, disappear be pyrolyzed heat, eliminate indigestion and phlegm, eliminating greasiness weight-reducing, relieving restlessness and restlessness, removing toxic substances sober up, promote the production of body fluid to quench thirst, fall fire is bright
The pharmacological actions such as mesh, stop dysentery dehumidifying have centainly also to modern diseases, such as Radiation sickness, cardiovascular disease, cancer disease
Pharmacological effect.As it can be seen that as many as tealeaves pharmacological effect, it is that Other Drinks can not be substituted that effect is wide.Composition contained in tealeaves
Very much, mainly there are caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycoside compound, tea tannin, catechin, terpene
Alkenes, phenols, alcohols, aldehydes, acids, esters, fragrant oil composition, carbohydrate, multivitamin, protein and amino
Acid.Amino acid has cysteine, methionine, glutamic acid, arginine etc..In tea also containing calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc,
It is tea polyphenols, caffeine, lipopolysaccharides etc. that the several mineral materials tealeaves such as selenium, copper, germanium, magnesium, which has the main component of pharmacological action,.
Traditional producing green tea generally comprises water-removing, rubs and drying steps, in the later stage of tea processing, usually
Tealeaves can be stir-fried under high temperature environment, evaporate fragrance matter in tealeaves under the conditions of higher temperature, allow and process
Tealeaves there is strong fragrance, this process is known as Titian.Traditional Titian is manually to carry out, and is substantially use in recent years
Multi-functional fragrance extracting machine carries out, and no matter uses which kind of mode, and basic principle is all that tealeaves is allowed to be heated under motion state, to keep
Even heating.
It bakes by usually as a kind of important procedure that promotion tea leaf quality is processed, it is a kind of both traditional and has one
The processing technology for determining history can be classified as four kinds of modes such as carbon roasting, electricity roasting cage, infrared ray baking and tea drier by its mode.
Current most of manufacturers are baked with electricity roasting or tea drier, and this kind of baking method is all the tea directly to a upper process
Leaf carries out dry and wet, and high temperature bakes, therefore obtained tea aroma is greatly affected, and the original appearance of tealeaves is very impacted.
Fried dry obtains energy heat by directly contact for tealeaves material and the surface of solids of heating, reaches dry mesh
's.Drying is mainly heated-air drying, is contacted and dries with the flowing of tealeaves material by hot-air, its dehydration that heats up is made.But
It is that in the drying process, the surface of tealeaves is dry first, and the moisture inside tealeaves is not easy to evaporate, to make the drying of tealeaves
Degree is extremely difficult to standard, and drying time is very long.And tea aroma raising refers in flash drying process, can make tealeaves
Moisture evaporation, and the contained various nutrient elements of tealeaves itself cannot be lost, so in tealeaves manufacture craft, the drying of tealeaves
Degree and drying time are most criticals.
Summary of the invention
The object of the present invention is to provide a kind of tea aroma raising methods.Molding is rubbed after fresh tea leaf is spread out stacking, then
Refrigeration steams tea in the lower low temperature that pressurizes after refrigeration, finally carries out low temperature drying and obtain finished product.Method for increasing aroma whole process of the invention compared with
It is operated under low temperature, maximizes the effective component remained in tealeaves, and moisture content is controlled 8~10% in finished product, and
With strong tea smell.
The technical scheme is that：
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out into stacking；
(2) tea rolling is formed, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after rubbing is put on wire mesh, and is put into refrigeration in refrigerating chamber；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and control pressure is 3~4MPa, temperature for 60~
It 65 DEG C, is cooled to room temperature after taking-up；
(5) tealeaves after cooling is baked to 15~20min at 70~80 DEG C, then heat to 85~95 DEG C bake 30~
35min is finally cooled to 65~75 DEG C of 30~40min of baking, obtains finished product.
Preferably, tealeaves is stacked with a thickness of 5~8cm in step (1).
Preferably, in step (1) tealeaves pilling up time be 12~for 24 hours.
Preferably, refrigerated storage temperature is 0~5 DEG C in step (3).
Preferably, cold preservation time is 5~8h in step (3).
Preferably, tealeaves is steaming steaming 5~10min of tea in room in step (4).
Preferably, heating rate is 1~1.5 DEG C/min in step (5).
Preferably, rate of temperature fall is 1.5~2 DEG C/min in step (5).
Beneficial effects of the present invention are as follows：
The present invention rubs molding after fresh tea leaf is spread out stacking, then refrigerates, and steams tea in the lower low temperature that pressurizes after refrigeration, most
Low temperature drying is carried out afterwards obtains finished product.Method for increasing aroma whole process of the invention operates at a lower temperature, and maximization remains tealeaves
In effective component, and in finished product moisture content control 8~10%, and have strong tea smell.
Specific embodiment
With reference to embodiment, technical solution of the present invention is described in further detail, but do not constituted pair
Any restrictions of the invention.
The tealeaves of following embodiment and comparative example is selected from the tealeaves with the fresh picking of a batch.
Embodiment 1
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out and stacks 20h, control is stacked with a thickness of 6cm；
(2) tealeaves is manually rubbed to molding, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after molding will be rubbed to be put on wire mesh, and is put into refrigerating chamber and keeps 3 DEG C of refrigeration 6h；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and control pressure is 4MPa, and temperature is 60 DEG C, is steamed
It is cooled to room temperature after being taken out after tea 10min；
(5) tealeaves after cooling is baked at 70 DEG C 20min, is then warming up to 90 DEG C of bakings according to the rate of 1 DEG C/min
30min is roasted, finally 65 DEG C of baking 35min is cooled to according to the rate of 1.5 DEG C/min, obtains finished product.
The effective component of the tealeaves of the present embodiment Titian processing, which there is no, to change, and it contains strong tea perfume
Taste, being detected its water content is 8.6%.
Embodiment 2
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out and stacks 20h, control is stacked with a thickness of 8cm；
(2) tealeaves is manually rubbed to molding, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after molding will be rubbed to be put on wire mesh, and is put into refrigerating chamber and keeps 2 DEG C of refrigeration 5h；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and control pressure is 3MPa, and temperature is 65 DEG C, is steamed
It is cooled to room temperature after being taken out after tea 8min；
(5) tealeaves after cooling is baked at 75 DEG C 18min, is then warming up to 85 DEG C according to the rate of 1.5 DEG C/min
35min is baked, finally 75 DEG C of baking 40min is cooled to according to the rate of 1.8 DEG C/min, obtains finished product.
Substantially also there is no variations for the effective component of the tealeaves of the present embodiment Titian processing, and it contains strong tea
Fragrance, being detected its water content is 9.3%.
Embodiment 3
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out and stacks 20h, control is stacked with a thickness of 8cm；
(2) tealeaves is manually rubbed to molding, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after molding will be rubbed to be put on wire mesh, and is put into refrigerating chamber and keeps 2 DEG C of refrigeration 5h；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and control pressure is 3MPa, and temperature is 65 DEG C, is steamed
It is cooled to room temperature after being taken out after tea 8min；
(5) tealeaves after cooling is baked at 75 DEG C 18min, is then warming up to 85 DEG C according to the rate of 1.5 DEG C/min
35min is baked, finally 75 DEG C of baking 40min is cooled to according to the rate of 1.8 DEG C/min, obtains finished product.
Substantially also there is no variations for the effective component of the tealeaves of the present embodiment Titian processing, and it contains strong tea
Fragrance, being detected its water content is 8.9%.
Comparative example 1
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out and stacks 20h, control is stacked with a thickness of 8cm；
(2) tealeaves is manually rubbed to molding, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after molding will be rubbed to be put on wire mesh, and is put into refrigerating chamber and keeps 2 DEG C of refrigeration 5h；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and 65 DEG C are warming up under normal pressure, after steaming tea 8min
It is cooled to room temperature after taking-up；
(5) tealeaves after cooling is baked at 75 DEG C 18min, is then warming up to 165 DEG C according to the rate of 1.5 DEG C/min
35min is baked, finally 75 DEG C of baking 40min is cooled to according to the rate of 1.8 DEG C/min, obtains finished product.
Although the tealeaves leaf of this comparative example Titian processing also contains strong tea smell, its effective component is generally lost
18.9% is lost, water content 8.2%.
Comparative example 2
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out and stacks 20h, control is stacked with a thickness of 8cm；
(2) tealeaves is manually rubbed to molding, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after molding will be rubbed to be put on wire mesh, and is put into refrigerating chamber and keeps 2 DEG C of refrigeration 5h；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and 65 DEG C are warming up under normal pressure, after steaming tea 8min
It is cooled to room temperature after taking-up；
(5) tealeaves after cooling is baked at 75 DEG C 18min, is then warming up to 85 DEG C according to the rate of 1.5 DEG C/min
35min is baked, finally 75 DEG C of baking 40min is cooled to according to the rate of 1.8 DEG C/min, obtains finished product.
Although its fragrance is far from implementing there is no variation on the effective content of tea of this comparative example Titian processing
The aromatic flavour of tealeaves in example,
Comparative example 3
A kind of tea aroma raising method, includes the following steps：
(1) rigid plucking fresh tea leaf is spread out and stacks 20h, control is stacked with a thickness of 8cm；
(2) tealeaves is manually rubbed to molding, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after molding will be rubbed to be put on wire mesh, and is put into refrigerating chamber and keeps 2 DEG C of refrigeration 5h；
(4) the tealeaves taking-up after refrigeration is put to room temperature, 18min is baked at 75 DEG C, then according to the speed of 1.5 DEG C/min
Rate is warming up to 85 DEG C of baking 35min, is finally cooled to 75 DEG C of baking 40min according to the rate of 1.8 DEG C/min, obtains finished product.
Although its fragrance is far from implementing there is no variation on the effective content of tea of this comparative example Titian processing
The aromatic flavour of tealeaves in example, and water content of tea is up to 14.7%.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (8)
1. a kind of tea aroma raising method, which is characterized in that include the following steps：
(1) rigid plucking fresh tea leaf is spread out into stacking；
(2) tea rolling is formed, control Measuring Moisture Content of Tea content is 12~15%；
(3) tealeaves after rubbing is put on wire mesh, and is put into refrigeration in refrigerating chamber；
(4) tealeaves for taking out refrigeration is put to room temperature, is then placed in and is steamed in room, and control pressure is 3~4MPa, and temperature is 60~65
DEG C, it is cooled to room temperature after taking-up；
(5) tealeaves after cooling is baked to 15~20min at 70~80 DEG C, then heat to 85~95 DEG C bake 30~
35min is finally cooled to 65~75 DEG C of 30~40min of baking, obtains finished product.
2. a kind of tea aroma raising method according to claim 1, which is characterized in that tealeaves is stacked with a thickness of 5 in step (1)
~8cm.
3. a kind of tea aroma raising method according to claim 1, which is characterized in that tealeaves pilling up time is in step (1)
12~for 24 hours.
4. a kind of tea aroma raising method according to claim 1, which is characterized in that refrigerated storage temperature is 0~5 in step (3)
℃。
5. a kind of tea aroma raising method according to claim 1, which is characterized in that in step (3) cold preservation time be 5~
8h。
6. a kind of tea aroma raising method according to claim 1, which is characterized in that tealeaves steams in steaming room in step (4)
5~10min of tea.
7. a kind of tea aroma raising method according to claim 1, which is characterized in that in step (5) heating rate be 1~
1.5℃/min。
8. a kind of tea aroma raising method according to claim 1, which is characterized in that in step (5) rate of temperature fall be 1.5~
2℃/min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810798611.3A CN108850222A (en) | 2018-07-19 | 2018-07-19 | A kind of tea aroma raising method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810798611.3A CN108850222A (en) | 2018-07-19 | 2018-07-19 | A kind of tea aroma raising method |
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| Publication Number | Publication Date |
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| CN108850222A true CN108850222A (en) | 2018-11-23 |
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ID=64303463
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810798611.3A Pending CN108850222A (en) | 2018-07-19 | 2018-07-19 | A kind of tea aroma raising method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950553A (en) * | 1974-06-10 | 1976-04-13 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing a soluble tea product |
| CN106035776A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | Tea baking and fragrance-improving process |
| CN107494795A (en) * | 2017-09-30 | 2017-12-22 | 三江县善茶轩工艺品有限公司 | Tea aroma raising method |
-
2018
- 2018-07-19 CN CN201810798611.3A patent/CN108850222A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950553A (en) * | 1974-06-10 | 1976-04-13 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing a soluble tea product |
| CN106035776A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | Tea baking and fragrance-improving process |
| CN107494795A (en) * | 2017-09-30 | 2017-12-22 | 三江县善茶轩工艺品有限公司 | Tea aroma raising method |
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Application publication date: 20181123 |
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