CN109527148A - Processing method, tealeaves, tea bag and the drink of Summer-autumn tea - Google Patents
Processing method, tealeaves, tea bag and the drink of Summer-autumn tea Download PDFInfo
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- CN109527148A CN109527148A CN201910028793.0A CN201910028793A CN109527148A CN 109527148 A CN109527148 A CN 109527148A CN 201910028793 A CN201910028793 A CN 201910028793A CN 109527148 A CN109527148 A CN 109527148A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
Abstract
The invention discloses a kind of processing method of Summer-autumn tea, tealeaves, tea bag and drinks, are related to field of deep tea processing technology.The processing method of Summer-autumn tea obtains fannings piece and tea juice the following steps are included: to the booth leafiness progress attrition crushing processing after the blueness of summer and autumn fresh tea leaves booth；Steam beating is carried out to fannings piece；Citric acid and/or ascorbic acid enzyme activity regulator are added in tea juice, adds enzyme, tea juice is then layed onto fannings on piece, digest 20-60min at 35-45 DEG C, be dried to obtain tealeaves.This method collaboration is using extrusion wall-breaking, steam is de- bitter, the blunt enzyme of orientation releases fragrant and enzyme process and the means such as promotees to turn, obtain a low temperature speed bubble, on flavour it is fresh feel well mellow, fragrance band faint scent or it is fragrant and sweet, tea flavour is strong, unique flavor and includes high-quality speed abundant and makes tea product.This method efficiently solves the utilization of resources bottleneck problem that Summer-autumn tea fits property difference processed, utilizes for the scale of Summer-autumn tea and high value and provides a kind of effective method.
Description
Technical field
The present invention relates to field of deep tea processing technology, in particular to a kind of processing method of Summer-autumn tea, tealeaves,
Tea bag and drink.
Background technique
China is Tea Production big country, and tea resources are abundant, especially Summer-autumn tea can the amount of adopting account for the 60% of annual total output with
On, but summer and autumn fresh tea leaves phenol ammonia is than higher, and bitter taste is aobvious, inferior quality, and bioavilability is relatively low.
It is not need hot water using tablet tea as the new category of a kind of tea drink made of Raw material processing and rush for a long time that speed, which is made tea,
Bubble had both avoided the quadratic loss of thermal sensitivity nutritional ingredient, realized that the nutrition of former tea, functional component utmostly retain, and have
There is the features such as fashion, convenient.But domestic routine speed makes tea product there are dissolution rate of effective component is relatively low, and flavour is boring and fragrant
The disadvantages of gas loss is serious.
Therefore, the technological deficiency made tea for Summer-autumn tea development and utilization problem and city's field speed, it is desirable to which one kind is provided
The processing method that speed is made tea, is able to solve at least one of above problem.
In view of this, the present invention is specifically proposed.
Summary of the invention
One of the objects of the present invention is to provide a kind of processing methods of Summer-autumn tea, are integrated with attrition crushing broken wall, steam
Water-removing is de- bitter, enzyme activity regulator orients blunt enzyme and releases fragrant and enzymolysis processing, realizes that the comprehensive of quality is promoted, and be easy to advise
Modelling production.
The second object of the present invention is to provide a kind of tealeaves, processes to obtain using the processing method of above-mentioned Summer-autumn tea, obtain
To tealeaves be it is a for low temperature speed bubble, include abundant and unique flavor speed and make tea.
The third object of the present invention is to provide a kind of tea bag, including tea bag, and tea bag is provided with above-mentioned tealeaves.
The fourth object of the present invention is to provide a kind of drink, mainly be made of above-mentioned tealeaves.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
In a first aspect, the present invention provides a kind of processing methods of Summer-autumn tea, comprising the following steps:
(a) attrition crushing processing is carried out to the booth leafiness after the blueness of summer and autumn fresh tea leaves booth, obtains fannings piece and tea juice；
(b) steam beating and cooling are carried out to fannings piece；
(c) enzyme activity regulator is added in tea juice, enzyme activity regulator includes citric acid and/or ascorbic acid；
(d) enzyme is added in the tea juice that step (c) obtains, the tea juice after addition enzyme is then layed onto what step (b) obtained
Fannings on piece digests 20-60min at 35-45 DEG C；
(e) fannings piece is dried, obtains tealeaves.
Preferably, based on the technical solution of the present invention, it includes that summer and autumn fresh tea leaves are first carried out room that booth is green in step (a)
The outer green processing in daylight booth, then it is transferred to indoor booth blueness processing；
Preferably, the condition of the green processing in outdoor daylight booth includes: to spread thickness 5-8cm, spreads time 20-30min, every
10-12min is turned over once；
Preferably, the condition of indoor booth blueness processing includes: to spread thickness 3-5cm, time 2-4h is spread, every 30-35min
It turns over once, until fresh tea leaves water content 50-70%.
Preferably, based on the technical solution of the present invention, the condition that attrition crushing is handled in step (a) includes: revolving speed
For 30-45rpm/min, extrusion time 2-10min, throw leaf amount 100-200kg/ times.
Preferably, based on the technical solution of the present invention, the condition of steam beating includes: steam pressure in step (b)
For 0.03-0.04MPa, fixation time 20-60s；
Preferably, in step (b) type of cooling be cold front heavy rain, cooling time 30-60s.
Preferably, based on the technical solution of the present invention, enzyme activity regulator includes citric acid and Vitamin C in step (c)
Acid；
Preferably, the gross mass of citric acid and ascorbic acid accounts for the 0.05-0.25% of tea juice quality, lemon in tea juice in tea juice
The mass ratio of lemon acid and ascorbic acid is 1:2.5-1:5.
Preferably, based on the technical solution of the present invention, enzyme includes pectase, tannase, cellulase in step (d)
Or one or more of protease；
Preferably, the concentration of enzyme is 0.2-1.2wt% in tea juice；
Preferably, the liquid-solid ratio of tea juice and fannings piece after enzyme is added is 1:10-1:15；
Preferably, it includes spraying or erasing that tea juice, which is layed onto the mode of fannings on piece,.
Preferably, based on the technical solution of the present invention, dry dry using gradient in step (e), gradient drying
Condition includes: that first stage drying temperature is 100-110 DEG C, drying time 15-20min, and second stage drying temperature is 85-
90 DEG C, until Measuring Moisture Content of Tea is lower than 5%.
Second aspect, the present invention provides a kind of tealeaves, process to obtain using the processing method of above-mentioned Summer-autumn tea.
The third aspect, the present invention provides a kind of tea bag, including tea bag, tea bag is provided with above-mentioned tealeaves.
Fourth aspect, the present invention provides a kind of drinks, are mainly made of above-mentioned tealeaves.
Compared with the prior art, the invention has the following beneficial effects:
(1) present invention is integrated with the de- bitter, citric acid of extrusion wall-breaking, steam beating and/or resists using summer and autumn fresh tea leaves as raw material
Bad hematic acid, which orients blunt enzyme and releases perfume and digest, promotees to turn that upgradings means is waited to realize quality-improving, real in conjunction with multiple technologies such as physics and enzyme process
Now to rear fresh leaf structure is adopted and internal substance component carries out coupling regulation, summer and autumn are reconstructed from cell and molecular level to greatest extent
The intrinsic material base system of tea, promotes the equilibrium conversion of the components such as pectin, water-solubility protein and ester catechin, realizes
The significant degradation and removing of bitter principle, significantly reduce the bitter taste of Summer-autumn tea.Gained tealeaves is at 20 DEG C, under the conditions of 4min
Phenol ammonia than 3.43~4.23, than fresh leaf (5.5) reduce by 23.09%~37.64%, caffeine content 0.91%~0.98%,
11.72%~18.02% is reduced compared with fresh leaf (1.11%), ester catechin/catechin total amount is 0.19~0.27, compares fresh leaf
(0.32) 15.63%~40.63% is reduced.
(2) present invention orients blunt enzyme using citric acid and/or ascorbic acid and tea juice is backfilled to fannings chip technology, is passivated
Activity with the polyphenol oxidase for causing brown effect remains fragrance conversion key enzyme beta-glucosidase, passes through component content
Backfill and exogenous enzymes addition form enzymatic hydrolysis and promote swivel system, promote the equilibrium conversion of flavour, fragrance component substance, further
Improve quality.This method remains all multi-nutrients in tealeaves, is rich in free amino acid, simple catechin, organic acid
With soluble sugar etc., have both health-care efficacy, gained tealeaves at 20 DEG C, under the conditions of 4min amino acid content be 2.92%~
3.73%, increase by 16.8%~49.2% than fresh leaf (2.5%).Fresh mellow, fragrance band faint scent or fragrant and sweet of feeling well, tea on tealeaves flavour
Taste is strong, unique flavor.
(3) speed that the method for the present invention is prepared is made tea, can in low-temperature cold water Rapid Leaching effective component, reach and rush
Ready-to-drink convenient consumption requirement is a low temperature speed bubble, includes abundant and unique flavor high-quality speed and make tea product, effectively solves
Summer-autumn tea fits the utilization of resources bottleneck problem of property difference processed, is the scale high value of Summer-autumn tea using providing one kind effectively
Method.
(4) processing method simple possible of the invention, can be realized using existing equipment, be easy to carry out large-scale production.
Detailed description of the invention
Fig. 1 is the flow diagram of the summer and autumn tea process of one embodiment of the present invention；
(wherein, A is raw material summer tea fresh leaf to the pictorial diagram and SEM figure that Fig. 2 is the tealeaves that summer tea fresh leaf and embodiment 1 obtain
Pictorial diagram, A1 are SEM figure of the raw material summer tea fresh leaf under 2500 times, and B is the tealeaves pictorial diagram that embodiment 1 obtains, and B1 is to implement
SEM figure of the tealeaves that example 1 obtains under 2500 times)；
Fig. 3 is that (wherein, (a) is the soup look comparison diagram that brews of the obtained tealeaves of embodiment 1 and common Lvmaofeng Tea low-temperature short-time
20 DEG C of the tealeaves soup look figures brewed after 4min that embodiment 1 obtains (b) are 20 DEG C of soup looks brewed after 4min of common Lvmaofeng Tea
Figure).
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
According to the first aspect of the invention, a kind of processing method of Summer-autumn tea, comprising the following steps:
(a) attrition crushing processing is carried out to the booth leafiness after the blueness of summer and autumn fresh tea leaves booth, obtains fannings piece and tea juice；
(b) steam beating and cooling are carried out to fannings piece；
(c) enzyme activity regulator is added in tea juice, enzyme activity regulator includes citric acid and/or ascorbic acid；
(d) enzyme is added in the tea juice that step (c) obtains, the tea juice after addition enzyme is then layed onto what step (b) obtained
Fannings on piece digests 20-60min at 35-45 DEG C；
(e) fannings piece is dried, obtains tealeaves.
Summer-autumn tea is the major class tea by season division, and the tealeaves generally gathered and processed in annual 6-7 month is summer tea, annual 8-9
The tealeaves gathered and processed in month is autumn tea.Since summer and autumn illumination is strong, temperature is high, tea growth rate is very fast, it is caused to hold tender property
Difference, bud-leaf is easy to aging, and in tea tree body, carbon metablism degree is relatively high, and nitrogen metabolism degree is relatively low, so that
Polyphenols of Tea content is more, has heavier bitter taste, tea perfume is thin, and mouthfeel is bad, inferior quality, most of summer
Autumn tea cannot be used effectively, and economic benefit is low, and Summer-autumn tea yield is higher, account for tealeaves total output more than half, if can will
Summer-autumn tea effective use is got up, and tealeaves overall efficiency can be improved.
The present invention is directed to alleviate, Summer-autumn tea scale upgrading is utilized and field speed dissolution rate of product of making tea in city's is relatively low, sense organ
The problems such as poor quality, proposes that a kind of de- hardship of collection physics protects green, enzyme process increasing matter and releases a variety of regulations such as fragrant and flavor balance compatibility and mention
Matter technology integration processing method.
Summer and autumn fresh tea leaves of the invention are preferably machine and adopt summer and autumn fresh tea leaves.
Booth is green
Booth of the invention is green it can be appreciated that withering, and green to booth not distinguish with the concept withered, booth blueness is that tealeaves is adopted
After taking off, the same day drops it on the ground or spreads out in slot, waits its natural evaporation to dry out to leaf body and softens, booth is green
Process is physics dehydration, softens tealeaves, saves internal substance.Withering is after tea picking gets off, the same day it
It spreads on the ground or in slot, is put by long-time, until tealeaves internal substance generates chemical change, process of withering tealeaves
Also chemical change has occurred inside while drying out.
The mode for spreading out green (withering) is not construed as limiting, green (withering) method in conventional booth can be used and carry out.
Attrition crushing
Attrition crushing processing is carried out to booth leafiness (withering leaf), respectively obtains fannings piece and tea juice.
Attrition crushing can carry out in squeezing crusher, be not construed as limiting, can be used to the concrete technology condition of attrition crushing
Conventional tealeaves attrition crushing process conditions.
By reciprocating extrusion, realizes the physical wall breaking processing of tealeaves, fannings piece and tea juice are obtained, respectively to fannings piece and tea
Juice carries out lower step processing.
Steam beating
Steam beating, cooling treatment are carried out for fannings piece.
Water-removing is under certain temperature effect, and the organized enzyme being passivated in tealeaves inhibits the generation of enzymatic oxidation effect, favorably
It is formed in fragrance and flavour.Steam beating be the high temperature brought by the steam to finish it is a kind of in the way of, steam beating
It can be carried out in steam inactivation machine.The concrete technology condition of steam beating is not construed as limiting, conventional steam beating can be used
Condition.
Fannings piece is cooled down after steam beating, the type of cooling is not construed as limiting, it is preferred to use cold front heavy rain it is instantaneous
Methods for cooling.
Enzyme activity regulator
Enzyme activity regulator is added for tea juice, enzyme activity regulator includes citric acid and/or ascorbic acid.
Enzyme activity regulator for example can be the mixing of citric acid, ascorbic acid or citric acid and ascorbic acid.
By selecting the reproducibilities substrate such as citric acid and/or ascorbic acid, it has been passivated with the polyphenol oxidase for causing brown effect
The activity of enzyme (Polyphenol Oxidase, PPO) remains fragrance conversion key enzyme beta-glucosidase, it is blunt to play orientation
Enzyme releases fragrant effect.
Tea juice backfill is converted with enzymatic hydrolysis
Enzyme is added in tea juice, tea juice is then backfilled to fannings piece, carries out enzymatic hydrolysis conversion reaction.
Enzyme refers to biological enzyme, is not construed as limiting to specific biological enzyme, and conventional tealeaves enzymatic hydrolysis biological enzyme can be used.Biological enzyme allusion quotation
Type but unrestricted for example, pectase, tannase, cellulase or protease etc..
Tea juice backfill, which refers to, overlays on fannings on piece for tea juice, such as tea juice is sprayed or is rubbed on fannings piece surface.
Typical but non-limiting hydrolysis temperature is, for example, 35 DEG C, 36 DEG C, 37 DEG C, 38 DEG C, 39 DEG C, 40 DEG C, 41 DEG C, 42
DEG C, 43 DEG C, 44 DEG C or 45 DEG C, enzymolysis time it is typical but non-limiting be, for example, 20min, 25min, 30min, 35min,
40min, 45min, 50min, 55min or 60min.
By backfilling and digest tea juice component content, promote the equilibrium conversion of flavour, fragrance component substance, effectively at
Partial volume easily leaches.
It is dry
Enzymatic hydrolysis material (fannings piece) is dried, tealeaves is obtained.Drying mode and condition are not construed as limiting.
The present invention is integrated with extrusion wall-breaking, steam beating takes off bitter, citric acid and/or anti-bad using summer and autumn fresh tea leaves as raw material
Hematic acid orients blunt enzyme and releases the upgradings means such as fragrant and enzymatic hydrolysis rush turns, and promotes the components such as pectin, water-solubility protein and ester catechin
Equilibrium conversion, by adjusting the ratio of Summer-autumn tea water-soluble component and the release of volatile materials, Lai Shixian quality it is comprehensive
It closes and is promoted, by the way that this method reduce phenol ammonia ratios, realize the significant degradation and removing of bitter principle, remain all in tealeaves
Multi-nutrient, obtained tealeaves are fragrant rich in nutritional ingredients such as free amino acid, simple catechin, organic acid and soluble sugars
Gas band faint scent, slightly flowers and fruits are fragrant, are a low temperature speed bubbles, include abundant and unique flavor high-quality speed and make tea product.This method
The utilization of resources bottleneck problem that Summer-autumn tea fits property difference processed is efficiently solved, provides one for the scale high value utilization of Summer-autumn tea
The effective method of kind.
In one embodiment, it includes that summer and autumn fresh tea leaves are first carried out the green processing in outdoor daylight booth that booth is green in step (a),
It is transferred to indoor booth blueness processing again；
Preferably, the condition of the green processing in outdoor daylight booth includes: to spread thickness 5-8cm, spreads time 20-30min, every
10-12min is turned over once；
Preferably, the condition of indoor booth blueness processing includes: to spread thickness 3-5cm, time 2-4h is spread, every 30-35min
It turns over once, until fresh tea leaves water content 50-70%.
The green processing in outdoor daylight booth is spread fresh tea leaves in outdoor, softens tealeaves in the sunlight.
The green thickness that spreads in outdoor daylight booth is, for example, 5cm, 6cm, 7cm or 8cm, spread the time be, for example, 20min,
25min or 30min, turning over primary interval time is, for example, 10min, 11min or 12min.
Indoor booth blueness is to spread fresh tea leaves indoors, and the green thickness that spreads in indoor booth is, for example, 3cm, 4cm or 5cm, booth
Putting the time is, for example, 2h, 3h or 4h, and turning over primary interval time is, for example, 30min, 32min or 35min.
The water content (quality of water accounts for the percentage of the material mass in something) of fresh tea leaves is, for example, after the green processing in booth
50%, 55%, 60%, 65% or 70%.
It is green by spreading out the indoor booth of green and long-time outside short time room, so that summer and autumn fresh tea leaves is obtained good bating effect, swashs
Substance in tealeaves living.
In one embodiment, the condition that attrition crushing is handled in step (a) includes: that revolving speed is 30-45rpm/min,
Extrusion time is 2-10min, is thrown leaf amount 100-200kg/ times.
The revolving speed of attrition crushing processing is, for example, 30rpm/min, 35rpm/min, 40rpm/min or 45rpm/min, is squeezed
Time is, for example, 2min, 4min, 5min, 6min, 8min or 10min, throw leaf amount be, for example, 100kg/ times, 120kg/ times,
140kg/ times, 150kg/ times, 160kg/ times, 180kg/ times or 200kg/ times.
By selecting attrition crushing condition, it can make to spread out the better shell-broken effect of leafiness acquisition, be conducive to subsequent water-removing
De- bitter and enzymolysis process, promotes tea leaf quality.
In one embodiment, it is 0.03-0.04MPa that the condition of steam beating, which includes: steam pressure, in step (b),
Fixation time is 20-60s.
The steam pressure of steam beating is illustratively, for example, 0.03MPa, 0.035MPa or 0.04MPa, and fixation time shows
Example property is, for example, 20s, 25s, 30s, 35s, 40s, 45s, 50s, 55s or 60s.
Preferably, in step (b) type of cooling be cold front heavy rain, cooling time 30-60s.
The cold front heavy rain time is, for example, 30s, 35s, 40s, 45s, 50s, 55s or 60s.
By controlling steam beating, cooling condition, the bitter taste of tealeaves is further decreased.
In one embodiment, enzyme activity regulator includes citric acid and ascorbic acid in step (c)；
Preferably, the gross mass of citric acid and ascorbic acid accounts for the 0.05-0.25% of tea juice quality, lemon in tea juice in tea juice
The mass ratio of lemon acid and ascorbic acid is 1:2.5-1:5.
On the basis of the quality of tea juice, the gross mass of citric acid and ascorbic acid accounts for the additive amount of citric acid and ascorbic acid
The percentage of tea juice quality for example 0.05%, 0.1%, 0.15%, 0.2% or 0.25%；Citric acid and Vitamin C in tea juice
Mass ratio for example 1:2.5,1:3,1:3.5,1:4,1:4.5 or 1:5 of acid.
By adding a certain amount of and proportion citric acid and ascorbic acid, gained Amino Acids in Tea content is higher, further
Promote the fragrance of tealeaves.
In one embodiment, in step (d) in tea juice enzyme concentration be 0.2-1.2wt%, for example, 0.2%,
0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1% or 1.2%.
Preferably, the tea juice and the fannings piece that are added after enzyme liquid-solid ratio (the corresponding quality g) of unit volume L is 1:10-1:
15, for example, 1:10,1:11,1:12,1:13,1:14 or 1:15.
By the way that a certain amount of enzyme is added in tea juice and is backfilled to fannings piece, taste and aroma ingredient object is further promoted
The equilibrium conversion of matter, further improves tea leaf quality.
In one embodiment, dry dry using gradient in step (e), the dry condition of gradient includes: the first rank
Section drying temperature is 100-110 DEG C, drying time 15-20min, and second stage drying temperature is 85-90 DEG C, until Measuring Moisture Content of Tea
Lower than 5%.
First stage drying temperature is, for example, 100 DEG C, 105 DEG C or 110 DEG C, drying time be, for example, 15min, 16min,
18min or 20min, second stage drying temperature are, for example, 85 DEG C, 86 DEG C, 87 DEG C, 88 DEG C, 89 DEG C or 90 DEG C, dry to tealeaves
Moisture (water content) is lower than 5%, such as 1%, 2%, 3% or 4%.
Using gradient drying mode, by controlling drying condition, drying effect is good, is more advantageous to effective component under low temperature
It leaches.
A kind of flow diagram of the processing method of illustrative Summer-autumn tea is as shown in Figure 1, comprising the following steps:
(S1) booth is green: machine being adopted summer and autumn fresh tea leaves 200-500kg and uniformly spread and is withered seat in outdoor, thickness 5-8cm is spread
Time 20-30min is gently trembled every 10min and is turned over once；It then turns to room temperature to wither, spreads and wither seat in interior, thickness 3-5cm,
Time 2-4h is spread, gently trembles and is turned over once, until fresh tea leaves water content 50-70% every 30min；
(S2) it attrition crushing: spreads out green (withering) leaf and throws leaf amount 100-200kg/ times, at revolving speed 30-45rpm/min, carry out
Reciprocating extrusion break process 2-10min, respectively obtains fannings piece and tea juice；
(S3) steam beating: at steam pressure 0.03-0.04MPa, fannings piece is subjected to steam beating and takes off suffering reason 20-
60s, subsequent cold wind instantaneously cool down 30-60s；
(S4) enzyme activity is adjusted: citric acid and ascorbic acid being added in tea juice, makes citric acid and ascorbic acid in tea juice
Gross mass accounts for the 0.05-0.25% of tea juice quality, and the mass ratio of citric acid and ascorbic acid is 1:2.5-1:5 (by PPO in tea juice
Active passivation is to 10% or less)；
(S5) it tea juice backfill and enzymatic hydrolysis conversion: is added in pectase, tannase, cellulase or protease in tea juice
One or more, the concentration of enzyme is 0.2-1.2wt% in tea juice, after the tea juice backfill (spraying) to water-removing after enzyme then will be added
Fannings piece, the liquid-solid ratio of tea juice and fannings piece after enzyme is added is 1:10-1:15, digests 20-60min at 35-45 DEG C；
(S6) dry: enzymatic hydrolysis material is subjected to gradient type drying process, 100-110 DEG C of gross fire drying temperature, drying time
For 15-20min, 85-90 DEG C of final firing drying temperature, until Measuring Moisture Content of Tea is lower than 5%, as just speed processed is made tea.
Fresh mellow, no bitterness sense of feeling well on tealeaves flavour obtained by the illustrative processing method, fragrance band faint scent or fragrant and sweet, tea
Taste is strong, unique flavor.
According to the second aspect of the invention, a kind of tealeaves is provided, is processed using the processing method of above-mentioned Summer-autumn tea
It arrives.
The tealeaves processed using the method for the present invention can in water at low temperature Rapid Leaching effective component, soup look is yellow clearly,
Reach speed to make tea the convenient consumption demand of instant-drink, fragrance is good with flavour, with faint scent or fragrant and sweet, it is fresh feel well it is mellow, substantially without hardship
Astringent taste and thick oldish, tea flavour is strong, unique flavor, and rich in nutrition content.
According to the third aspect of the present invention, a kind of tea bag, including tea bag are provided, tea bag is provided with above-mentioned tealeaves.
Speed bubble tea bag can be made in tealeaves of the invention, be easy to use.
According to the fourth aspect of the present invention, a kind of drink is provided, is mainly made of above-mentioned tealeaves.
Teabag drink or beverage can also be made in tealeaves of the invention, and raciness is full of nutrition, easy to drink.
There is advantage identical with tealeaves of the present invention using tea bag made of tealeaves of the present invention or drink.
The present invention is further illustrated below by specific embodiment and comparative example, it should be understood, however, that, these implementations
Example, which is only used for being described in more detail, to be used, and but should not be understood as present invention is limited in any form.
Embodiment 1
A kind of summer tea processing method, comprising the following steps:
(1) booth is green: machine being adopted summer tea fresh leaf 200kg and is uniformly spread in the seat that withers, thickness 5-8cm spreads time 20-
30min is gently trembled every 10min and is turned over once；It then turns to room temperature to wither, spreads and wither seat in interior, thickness 3-5cm, when spreading
Between 2-4h, every 30min gently tremble turn over it is primary, until fresh tea leaves water content 50-70%；
(2) attrition crushing: booth leafiness is subjected to attrition crushing in the case where revolving speed is 35rpm/min and handles 10min, is respectively obtained
Fannings piece and tea juice；
(3) steam beating: steam beating 55s, subsequent cold wind processing under conditions of steam pressure 0.04MPa by fannings piece
40s；
(4) enzyme activity regulates and controls: citric acid and ascorbic acid being added in the fresh juice of tea, citric acid and ascorbic acid is total in tea juice
Quality accounts for the 0.05% of tea juice quality, and the mass ratio of citric acid and ascorbic acid is 1:3 in tea juice；
(5) tea juice backfill is converted with enzymatic hydrolysis: pectase and tannase, pectase and tannase in tea juice are added in tea juice
Total concentration be 0.6wt%, the mass ratio of pectase and tannase is 1:1 in tea juice, and the tea juice after enzyme then will be added and spray
Liquid-solid ratio to fannings on piece, tea juice and fannings piece after enzyme is added is 1:15, at 35 DEG C, digests 40min；
(6) dry: enzymatic hydrolysis material being subjected to 100 DEG C of forced air drying 15min, then is lower than with 90 DEG C of final firing to Measuring Moisture Content of Tea
5% hereinafter, obtain tealeaves.
Pictorial diagram and the SEM figure of the tealeaves that summer tea fresh leaf and embodiment 1 obtain is as shown in Fig. 2, as seen from Figure 2, tea
The integrality of leaf cell structure is destroyed, and is played an important role to leaching rate is improved.The tealeaves that embodiment 1 is obtained is in different punchings
Brewed under the conditions of bubble, measurement brew rear water extraction, tea polyphenols, amino acid, phenol ammonia ratio (ratio of polyphenol and amino acid),
The content of catechin and caffeine calculates the variable quantity compared with fresh leaf using unprocessed summer tea fresh leaf as control.Test method is such as
Under: water lixivium is referring to GB/T 8305-2013；The measurement of tea polyphenols is referring to GB/T 8313-2008；The measurement of amino acid
Referring to GB/T 8314-2013；The measurement of catechin and caffeine is referring to GB/T 8313-2008；Sensory review is referring to GB/T
23776-2009.The results are shown in Table 1.
20 DEG C of tealeaves 20 DEG C of soup looks brewed after 4min of soup look and common Lvmaofeng Tea brewed after 4min that embodiment 1 obtains
Comparison diagram as shown in figure 3, as shown in Figure 3, the tealeaves that the present invention obtains can in water at low temperature Rapid Leaching effective component, soup look
Clear yellow, the more conventional green tea soup look color depth under identical brewing conditions, tealeaves of the present invention can reach speed and make tea instant-drink just
Prompt consumption demand.
Table 1
Through sensory review, the speed that embodiment 1 obtains is making tea product flavour alcohol just, and fragrance is pure dense fragrant and sweet, and 20 DEG C, 4min is brewed
Under the conditions of, phenol ammonia reduces by 27.27% than 4.04, than control (fresh leaf 5.5)；Ester catechin/catechin total amount 0.22, than control
(fresh leaf 0.32) reduces by 31.25%；Caffeine 0.91% reduces by 18.01% than control (fresh leaf 1.11%), and bitterness sense obviously drops
It is low.
Embodiment 2
The present embodiment the difference from embodiment 1 is that, step (4) are replaced are as follows: citric acid and anti-is added in the fresh juice of tea
Bad hematic acid, the gross mass of citric acid and ascorbic acid accounts for the 0.2% of tea juice quality in tea juice, citric acid and ascorbic acid in tea juice
Mass ratio be 1:4.
The tealeaves that embodiment 2 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 2.
Table 2
Embodiment 3
The present embodiment the difference from embodiment 1 is that, step (4) are replaced are as follows: citric acid and anti-is added in the fresh juice of tea
Bad hematic acid, the gross mass of citric acid and ascorbic acid accounts for the 0.1% of tea juice quality in tea juice, citric acid and ascorbic acid in tea juice
Mass ratio be 1:2.5.
The tealeaves that embodiment 3 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 3.
Table 3
Embodiment 4
The present embodiment the difference from embodiment 1 is that, step (4) are replaced are as follows: citric acid and anti-is added in the fresh juice of tea
Bad hematic acid, the gross mass of citric acid and ascorbic acid accounts for the 0.25% of tea juice quality in tea juice, citric acid and Vitamin C in tea juice
The mass ratio of acid is 1:5.
The tealeaves that embodiment 4 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 4.
Table 4
It can be seen that the tealeaves that citric acid using Different adding amount and ratio and ascorbic acid obtain from embodiment 2-4
Quality is slightly different.
Embodiment 5
The present embodiment the difference from embodiment 1 is that, step (4) are replaced are as follows: citric acid and anti-is added in the fresh juice of tea
Bad hematic acid, the gross mass of citric acid and ascorbic acid accounts for the 0.3% of tea juice quality in tea juice, citric acid and ascorbic acid in tea juice
Mass ratio be 1:1.
The tealeaves that embodiment 5 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 5.
Table 5
Embodiment 6
The present embodiment the difference from embodiment 1 is that, step (4) are replaced are as follows: citric acid and anti-is added in the fresh juice of tea
Bad hematic acid, the gross mass of citric acid and ascorbic acid accounts for the 0.3% of tea juice quality in tea juice, citric acid and ascorbic acid in tea juice
Mass ratio be 1:6.
The tealeaves that embodiment 6 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 6.
Table 6
From table 5 and table 6 as can be seen that embodiment 1 is total compared with the tealeaves phenol ammonia ratio of embodiment 5-6, ester catechin/catechin
Amount and caffeine content are lower, and fragrance is more fragrant, bitterness sense is lower.
Embodiment 7
The present embodiment the difference from embodiment 1 is that, the citric acid of step (4) equivalent is replaced with into ascorbic acid.
The tealeaves that embodiment 7 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 7.
Table 7
Embodiment 8
The present embodiment the difference from embodiment 1 is that, the ascorbic acid of step (4) equivalent is replaced with into citric acid.
The tealeaves that embodiment 8 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 8.
Table 8
Embodiment 1 is more preferable compared with the tea leaf quality that embodiment 7 and embodiment 8 obtain, it is seen that uses citric acid and ascorbic acid
Cooperation is compared with using one of more preferable to the removal effect of tealeaves bitterness sense.
Embodiment 9
The present embodiment the difference from embodiment 1 is that, by step (5) pectase and tannase replace with pectase,
The total concentration of enzyme and the liquid of the tea juice after enzyme and fannings piece is added in tea juice in tannase and cellulase (mass ratio 1:1:1)
Gu than constant.
The tealeaves that embodiment 9 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 9.
Table 9
Embodiment 10
The present embodiment the difference from embodiment 1 is that, step (5) are replaced are as follows: tannase and albumen are added in tea juice
Enzyme, the total concentration of tannase and protease is 1.2wt% in tea juice, and the mass ratio of tannase and protease is 1:2 in tea juice, so
The tea juice after addition enzyme is sprayed into fannings on piece afterwards, the liquid-solid ratio of tea juice and fannings piece after enzyme is added is 1:10.
The tealeaves that embodiment 10 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 10.
Table 10
Embodiment 11
The present embodiment the difference from embodiment 1 is that, step (5) are replaced are as follows: tannase is added in tea juice, in tea juice
The concentration of tannase is 0.6wt%, the tea juice after addition enzyme is then sprayed into fannings on piece, tea juice and fannings after enzyme is added
The liquid-solid ratio of piece is 1:15.
The tealeaves that embodiment 11 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 11.
Table 11
Embodiment 10-11 changes the conditions such as type and the additional amount of enzyme, obtained tea leaf quality and implementation compared with embodiment 1
1 different from of example.
Embodiment 12
The present embodiment the difference from embodiment 1 is that, the hydrolysis temperature of step (5) is replaced with 50 DEG C, enzymolysis time replaces
It is changed to 20min.
The tealeaves that embodiment 12 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 12.
Table 12
Embodiment 12 changes hydrolysis temperature and time, obtained tea leaf quality and 1 different from of embodiment.
Embodiment 13
The present embodiment the difference from embodiment 1 is that, raw material is replaced with into machine and adopts autumn tea fresh leaf, fresh leaf standard is a bud
Five, six leaf.
The tealeaves that embodiment 13 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 13.
Table 13
As can be seen from Table 13, similar effects also can get as raw material using autumn tea fresh leaf.
Comparative example 1
This comparative example the difference from embodiment 1 is that, by the steam beating of step (3) replace with heating water-removing, water-removing temperature
Degree is 250 DEG C.
The tealeaves that comparative example 1 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 14.
Table 14
Comparative example 2
This comparative example the difference from embodiment 1 is that, do not include step (4).
The tealeaves that comparative example 2 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 15.
Table 15
Comparative example 3
This comparative example the difference from embodiment 1 is that, by step (4) citric acid and ascorbic acid replace with equivalent
Glucose.
The tealeaves that comparative example 3 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 16.
Table 16
Comparative example 4
This comparative example the difference from embodiment 1 is that, do not include the addition enzyme process of step (5), i.e., step (5) is by enzyme
Tea juice after regulation living is sprayed into fannings on piece, at 35 DEG C, stops 40min.
The tealeaves that comparative example 4 obtains is brewed under different brewing conditions, test method is with embodiment 1, as a result such as
Shown in table 17.
Table 17
As can be seen from Table 14, poor compared with steam beating effect using heating water-removing mode, comparative example 3 and comparative example 4 obtain
The quality of tealeaves be significantly worse than embodiment 1, it is seen then that pass through and citric acid be added and ascorbic acid carries out enzyme activity regulation and life is added
Object enzyme carries out enzymatic hydrolysis conversion, can obviously reduce bitter principle in tealeaves, promotes the balance of taste and aroma, improves tea leaf quality.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from of the invention
Many other change and modification can be made in the case where spirit and scope.It is, therefore, intended that wrapping in the following claims
Include all such changes and modifications belonged in the scope of the invention.
Claims (10)
1. a kind of processing method of Summer-autumn tea, which comprises the following steps:
(a) attrition crushing processing is carried out to the booth leafiness after the blueness of summer and autumn fresh tea leaves booth, obtains fannings piece and tea juice；
(b) steam beating and cooling are carried out to fannings piece；
(c) enzyme activity regulator is added in tea juice, enzyme activity regulator includes citric acid and/or ascorbic acid；
(d) enzyme is added in the tea juice that step (c) obtains, the tea juice after addition enzyme is then layed onto the fannings that step (b) obtains
On piece digests 20-60min at 35-45 DEG C；
(e) fannings piece is dried, obtains tealeaves.
2. the processing method of Summer-autumn tea described in accordance with the claim 1, which is characterized in that it includes first by the summer that booth is green in step (a)
Autumn tea fresh leaf carries out the green processing in outdoor daylight booth, then is transferred to indoor booth blueness processing；
Preferably, the condition of the green processing in outdoor daylight booth includes: to spread thickness 5-8cm, time 20-30min is spread, every 10-
12min is turned over once；
Preferably, the condition of indoor booth blueness processing includes: to spread thickness 3-5cm, spreads time 2-4h, turns over one every 30-35min
It is secondary, until fresh tea leaves water content 50-70%.
3. the processing method of Summer-autumn tea described in accordance with the claim 1, which is characterized in that attrition crushing is handled in step (a)
Condition includes: that revolving speed is 30-45rpm/min, extrusion time 2-10min, is thrown leaf amount 100-200kg/ times.
4. the processing method of Summer-autumn tea described in accordance with the claim 1, which is characterized in that the condition of steam beating in step (b)
Include: steam pressure be 0.03-0.04MPa, fixation time 20-60s；
Preferably, in step (b) type of cooling be cold front heavy rain, cooling time 30-60s.
5. according to the processing method of the described in any item Summer-autumn teas of claim 1-4, which is characterized in that enzyme activity tune in step (c)
Saving agent includes citric acid and ascorbic acid；
Preferably, the gross mass of citric acid and ascorbic acid accounts for the 0.05-0.25% of tea juice quality, citric acid in tea juice in tea juice
Mass ratio with ascorbic acid is 1:2.5-1:5.
6. according to the processing method of the described in any item Summer-autumn teas of claim 1-4, which is characterized in that enzyme includes in step (d)
One or more of pectase, tannase, cellulase or protease；
Preferably, the concentration of enzyme is 0.2-1.2wt% in tea juice；
Preferably, the liquid-solid ratio of tea juice and fannings piece after enzyme is added is 1:10-1:15；
Preferably, it includes spraying or erasing that tea juice, which is layed onto the mode of fannings on piece,.
7. according to the processing method of the described in any item Summer-autumn teas of claim 1-4, which is characterized in that drying is adopted in step (e)
Dry with gradient, the dry condition of gradient includes: that first stage drying temperature is 100-110 DEG C, drying time 15-20min,
Second stage drying temperature is 85-90 DEG C, until Measuring Moisture Content of Tea is lower than 5%.
8. a kind of tealeaves, which is characterized in that processed using the processing method of the described in any item Summer-autumn teas of claim 1-7
It arrives.
9. a kind of tea bag, which is characterized in that including tea bag, tea bag is provided with tealeaves according to any one of claims 8.
10. a kind of drink, which is characterized in that be mainly made of tealeaves according to any one of claims 8.
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