CN109007094A - A kind of processing technology of green tea - Google Patents
A kind of processing technology of green tea Download PDFInfo
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- CN109007094A CN109007094A CN201811069293.3A CN201811069293A CN109007094A CN 109007094 A CN109007094 A CN 109007094A CN 201811069293 A CN201811069293 A CN 201811069293A CN 109007094 A CN109007094 A CN 109007094A
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- tealeaves
- processing technology
- tea
- green tea
- leaf
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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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of processing technology of green tea, includes the following steps: that S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, it withers under ventilation and penetrating light after cleaning, then interior is moved to, then spreads tealeaves, until tealeaves appears fragrant and is advisable；S2, water-removing: tealeaves is put into pot, is stir-fried to blade face tarnishes, the food value of leaf softens；S3, it rubs: then the tea tedding after water-removing is rubbed, cool down, until tealeaves fully charge；S4, drying: the tealeaves after above-mentioned freeze is dried in vacuo, made tea can be obtained.Tealeaves produced by the present invention has preferable " color ", " perfume ", " taste ", remains the content of chlorophyll in tealeaves, amino acid, tea polyphenols well, improves the healthcare function of tealeaves.
Description
Technical field
The present invention relates to agricultural technology fields, and in particular to a kind of processing technology of green tea.
Background technique
Traditional drink since thousands of years that tealeaves is Chinese tradition, helps shield people's health, becomes numerous life in china
A part living.There are many local tea variety, production method mainly include it is wilting, finish, rub, dry.For people all over the sky
To the needs of the color, smell and taste of tealeaves, mouthfeel and effective component, there are many improvement to occur, but it is rich not to be able to satisfy consumer still
Rich colorful needs, it is necessary to carry out further innovation and research.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of processing technology of green tea, tealeaves obtained
The green profit of color, give off a strong fragrance, healthcare function is improved.
The invention proposes a kind of processing technologys of green tea, include the following steps:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, wither under ventilation and penetrating light after cleaning, so
It moves back to interior, then spreads tealeaves, until tealeaves appears fragrant and is advisable；
S2, water-removing: tealeaves is put into pot, is stir-fried to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, cool down, until tealeaves fully charge；
S4, drying: the tealeaves after above-mentioned freeze is dried in vacuo, made tea can be obtained.
Preferably, in S1, the time withered is 30-60min.
Preferably, in S1, it is described spread with a thickness of 5-8cm, spreading the time is 7-10h.
Preferably, in S2, the concrete operations of the stir-frying are as follows: stir-fry 10-25min at being first 120-140 DEG C in temperature,
Then it is warming up to 170-185 DEG C of stir-frying 5-15min, 70-90 DEG C is then cooled to and keeps stir-frying to blade face tarnishes, the food value of leaf becomes
It is soft.
Preferably, in S3, described rub rubs 15-30min at 100-110 DEG C for elder generation.
Preferably, in S3, the cooling keeps 4-8h to be cooled to -25 to -18 DEG C with the speed of 4-6 DEG C/min.
Preferably, in S4, the vacuum drying temperature is 70-80 DEG C, vacuum degree 8-12Pa, and vacuum drying time is
5-9h。
Preferably, the water content of the made tea is 3-5%.
Made tea made from processing technology of the invention, the color with green profit, can largely retain in tealeaves
Chlorophyll, amino acid, improve the content of Tea Polyphenols in Tea, and then improve the healthcare function of tealeaves, and since vacuum is dry
The dry touch opportunity that can be reduced material and air, avoid sample pollute or oxidation deterioration, thus keep preferably " color ", " perfume ",
" taste " can further promote the fragrance of tealeaves.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of processing technology of green tea, includes the following steps:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, carry out 60min's after cleaning under ventilation and penetrating light
It withers, then moves to interior, then spread tealeaves, spread with a thickness of 5cm, spread time 10h, until tealeaves appears fragrant
It is advisable；
S2, water-removing: tealeaves being put into pot and is finished, and is turned over leaf 25min at being 120 DEG C in cooking bottom temperature, is warming up to 170
DEG C leaf 15min is turned over, is then cooled to 70 DEG C and turns over that leaf to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, rub 15min at 110 DEG C, rub to curling
- 25 DEG C are cooled to the speed of 6 DEG C/min at after item, keeps 8h, until tealeaves fully charge；
S4, drying: the tealeaves after above-mentioned freeze is placed in temperature and is 70 DEG C, is dried in vacuo under the conditions of vacuum degree is 12Pa
Made tea can be obtained in 5h.
Embodiment 2
A kind of processing technology of green tea, includes the following steps:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, carry out 30min's after cleaning under ventilation and penetrating light
It withers, then moves to interior, then spread tealeaves, spread with a thickness of 8cm, spread time 7h, until tealeaves appears fragrant
It is advisable；
S2, water-removing: tealeaves being put into pot and is finished, and is turned over leaf 10min at being 140 DEG C in cooking bottom temperature, is warming up to 185
DEG C leaf 5min is turned over, is then cooled to 90 DEG C and turns over that leaf to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, rub 30min at 100 DEG C, rub to curling
- 18 DEG C are cooled to the speed of 4 DEG C/min at after item, keeps 4h, until tealeaves fully charge；
S4, drying: being placed in temperature for the tealeaves after above-mentioned freeze and be 80 DEG C, be dried in vacuo 9h under the conditions of vacuum degree is 8Pa,
Made tea can be obtained.
Embodiment 3
A kind of processing technology of green tea, includes the following steps:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, carry out 50min's after cleaning under ventilation and penetrating light
It withers, then moves to interior, then spread tealeaves, spread with a thickness of 6cm, spread time 9h, until tealeaves appears fragrant
It is advisable；
S2, water-removing: tealeaves being put into pot and is finished, and is turned over leaf 22min at being 125 DEG C in cooking bottom temperature, is warming up to 175
DEG C leaf 13min is turned over, is then cooled to 75 DEG C and turns over that leaf to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, rub 20min at 108 DEG C, rub to curling
- 22 DEG C are cooled to the speed of 5 DEG C/min at after item, keeps 7h, until tealeaves fully charge；
S4, drying: the tealeaves after above-mentioned freeze is placed in temperature and is 72 DEG C, is dried in vacuo under the conditions of vacuum degree is 11Pa
Made tea can be obtained in 6h.
Embodiment 4
A kind of processing technology of green tea, includes the following steps:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, carry out 40min's after cleaning under ventilation and penetrating light
It withers, then moves to interior, then spread tealeaves, spread with a thickness of 7cm, spread time 8h, until tealeaves appears fragrant
It is advisable；
S2, water-removing: tealeaves being put into pot and is finished, and is turned over leaf 14min at being 135 DEG C in cooking bottom temperature, is warming up to 181
DEG C leaf 7min is turned over, is then cooled to 85 DEG C and turns over that leaf to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, rub 26min at 102 DEG C, rub to curling
- 19 DEG C are cooled to the speed of 5 DEG C/min at after item, keeps 5h, until tealeaves fully charge；
S4, drying: being placed in temperature for the tealeaves after above-mentioned freeze and be 78 DEG C, be dried in vacuo 8h under the conditions of vacuum degree is 9Pa,
Made tea can be obtained.
Embodiment 5
A kind of processing technology of green tea, includes the following steps:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, carry out 45min's after cleaning under ventilation and penetrating light
It withers, then moves to interior, then spread tealeaves, spread with a thickness of 6cm, spread time 8h, until tealeaves appears fragrant
It is advisable；
S2, water-removing: tealeaves being put into pot and is finished, and is turned over leaf 18min at being 130 DEG C in cooking bottom temperature, is warming up to 178
DEG C leaf 10min is turned over, is then cooled to 80 DEG C and turns over that leaf to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, rub 22min at 105 DEG C, rub to curling
- 20 DEG C are cooled to the speed of 5 DEG C/min at after item, keeps 6h, until tealeaves fully charge；
S4, drying: being placed in temperature for the tealeaves after above-mentioned freeze and be 75 DEG C, be dried in vacuo 7 under the conditions of vacuum degree is 10Pa,
Made tea can be obtained.
Test example 1
Sensory review is carried out to made tea made from 1-5 of the embodiment of the present invention respectively: method GB/T is evaluated using country
Famous green tea evaluates method in 23776-2009 " organoleptic evaluation method ": 3g tea sample, 150mL boiling water, brews 5min, shape evaluate with
Based on color, endoplasm evaluates soup look, fragrance, flavour, tea residue, as a result as follows.
Green tea shape produced by the present invention is dark green, soup look profit it is green, fragrance with Li Xiang and persistently, flavour is dense, and tea residue is slightly green,
Overall organoleptic is preferable.
Test example 2
Chemical component detection: the 1. measurement of polyphenol content is carried out to made tea made from 1-5 of the embodiment of the present invention respectively:
Using forint phenol reagent process, according to GB/T 8313-2008.2. the measurement of free amino acid total amount: ninhydrin is used,
According to GB/T 8314-2013.3. the measurement of chlorophyll: using mixing liquid extraction method.
Tealeaves produced by the present invention tea polyphenols with higher, amino acid, chlorophyll content, flavour, fragrance and Bao Se effect
Fruit is preferable, strengthens its health effect.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of processing technology of green tea, which comprises the steps of:
S1, booth are green: picking fresh one leaf tea of a bud, remove impurity, wither under ventilation and penetrating light after cleaning, then move
To interior, then tealeaves is spread, until tealeaves appears fragrant and is advisable；
S2, water-removing: tealeaves is put into pot, is stir-fried to blade face tarnishes, the food value of leaf softens；
S3, it rubs: then the tea tedding after water-removing is rubbed, cool down, until tealeaves fully charge；
S4, drying: the tealeaves after above-mentioned freeze is dried in vacuo, made tea can be obtained.
2. the processing technology of green tea according to claim 1, which is characterized in that in S1, the time withered is 30-
60min。
3. the processing technology of green tea according to claim 1, which is characterized in that in S1, it is described spread with a thickness of 5-8cm,
Spreading the time is 7-10h.
4. the processing technology of green tea according to claim 1, which is characterized in that in S2, the concrete operations of the stir-frying are as follows:
Stir-fry 10-25min at being first 120-140 DEG C in temperature, is then warming up to 170-185 DEG C of stir-frying 5-15min, is then cooled to
70-90 DEG C keeps stir-frying to blade face tarnishes, the food value of leaf softens.
5. the processing technology of green tea according to claim 1, which is characterized in that described to rub as elder generation at 100-110 DEG C in S3
Under rub 15-30min.
6. the processing technology of green tea according to claim 1, which is characterized in that in S3, the cooling is with 4-6 DEG C/min's
Speed is cooled to -25 to -18 DEG C, and keeps 4-8h.
7. the processing technology of green tea according to claim 1, which is characterized in that in S4, the vacuum drying temperature is 70-
80 DEG C, vacuum degree 8-12Pa, vacuum drying time 5-9h.
8. the processing technology of green tea according to claim 1, which is characterized in that the water content of the made tea is 3-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811069293.3A CN109007094A (en) | 2018-09-13 | 2018-09-13 | A kind of processing technology of green tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811069293.3A CN109007094A (en) | 2018-09-13 | 2018-09-13 | A kind of processing technology of green tea |
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| CN109007094A true CN109007094A (en) | 2018-12-18 |
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| CN201811069293.3A Withdrawn CN109007094A (en) | 2018-09-13 | 2018-09-13 | A kind of processing technology of green tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845859A (en) * | 2019-02-27 | 2019-06-07 | 九仙尊霍山石斛股份有限公司 | A kind of processing technology and Dendrobidium huoshanness leaf tea obtained of Dendrobidium huoshanness leaf tea |
| CN110403042A (en) * | 2019-08-29 | 2019-11-05 | 河南省农村科学技术开发中心有限责任公司 | A kind of preparation method of mulberry bud green tea |
| CN110692786A (en) * | 2019-11-15 | 2020-01-17 | 于都中和光皮树开发有限公司 | Blood pressure reducing tea containing cornus walteri leaves and preparation method thereof and blood pressure reducing food |
| CN115152861A (en) * | 2022-07-25 | 2022-10-11 | 云南品悦食品有限公司 | Green tea and production process thereof |
-
2018
- 2018-09-13 CN CN201811069293.3A patent/CN109007094A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845859A (en) * | 2019-02-27 | 2019-06-07 | 九仙尊霍山石斛股份有限公司 | A kind of processing technology and Dendrobidium huoshanness leaf tea obtained of Dendrobidium huoshanness leaf tea |
| CN110403042A (en) * | 2019-08-29 | 2019-11-05 | 河南省农村科学技术开发中心有限责任公司 | A kind of preparation method of mulberry bud green tea |
| CN110692786A (en) * | 2019-11-15 | 2020-01-17 | 于都中和光皮树开发有限公司 | Blood pressure reducing tea containing cornus walteri leaves and preparation method thereof and blood pressure reducing food |
| CN115152861A (en) * | 2022-07-25 | 2022-10-11 | 云南品悦食品有限公司 | Green tea and production process thereof |
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Application publication date: 20181218 |
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