CN110692749A - Processing method of fossil tea green tea - Google Patents
Processing method of fossil tea green tea Download PDFInfo
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- CN110692749A CN110692749A CN201911006401.7A CN201911006401A CN110692749A CN 110692749 A CN110692749 A CN 110692749A CN 201911006401 A CN201911006401 A CN 201911006401A CN 110692749 A CN110692749 A CN 110692749A
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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 belongs to the technical field of tea processing, and particularly relates to a processing method of fossil tea green tea, which comprises the following steps: (1) selecting raw materials, (2) inhibiting tea leaf cell respiration, (3) deactivating enzyme, (4) rolling, and (5) parching with roller. The processing method adopts the steps of raising the temperature but reducing the temperature duration, fully inhibits the regeneration of astringent substances such as phenols and alkalis and the like after the tea leaves are picked, and reduces the decomposition of nutrient substances of the tea leaves in the processing process; meanwhile, the processing promotes the degradation of astringent substances and improves the taste of the tea. In addition, spores in the tea leaves are effectively killed by using infrared heating, so that the spores of microorganisms in the tea leaves are prevented from germinating and reproducing, and the taste of the tea leaves is reduced.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of fossil tea green tea.
Background
The stone dissolving tea is mild in nature and very good for stomach, and can nourish stomach if being taken for a long time. The effects of reducing fat and losing weight, invigorating stomach and nourishing stomach, reducing high blood pressure, high blood fat, high blood sugar, high blood fat and high blood fat, preventing coronary heart disease and arteriosclerosis, inhibiting bacteria and diminishing inflammation. The tea beverage is suitable for rapid rise and development of tea beverages of middle-aged and elderly people, particularly people with physical weakness and stomach cold, is a special developed picrorhiza tea product based on the advantages of tea, and puts higher and higher requirements on the flavor of the fossil tea along with the attention of consumers on higher psychological requirements of nutritional ingredients, natural health, environmental protection, fashion grade and the like of the fossil tea. An important problem faced in the processing of fossil tea at present is how to improve the bad flavor of fossil tea and improve the quality of fossil tea.
The unpleasant taste sensation in fossil tea mainly comes from two aspects: firstly, the tea is caused by tea polyphenol and caffeine in tea; secondly, the tea leaves have bad smell and taste for the reproduction of the microbial spores. The current main solution method is to extract phenolic alkali substances in the tea leaves or to increase the temperature in the tea leaf processing so as to achieve the purpose of killing bacteria; but the disadvantage is very obvious, the extraction method can reduce the astringent substances in the tea, but the selectivity of the used solvent is wider, so other components in the tea can be carried out to reduce the quality of the tea; high-temperature processing can cause decomposition of a large amount of nutrient substances, so that the quality of the prepared tea is reduced, and therefore, a method which can give consideration to all aspects and maximally balance the astringency and nutrition of the fossil tea is urgently needed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a processing method of fossil tea green tea, which comprises the following steps:
(1) selecting raw materials: picking up old stalks and branches of freshly picked tea leaves, spreading for 2-3cm at 30-35 ℃, turning over once every 30-50min, and spreading for 3-4 h;
(2) tea leaf cell respiration inhibition treatment: placing tea in an environment with air pressure of 0.5-0.6 standard atmospheric pressure, reducing temperature to 10-15 deg.C, spreading tea uniformly, turning over once every 30min, spreading for 2-3 hr, adjusting carbon dioxide volume fraction to 10-15%, spraying water on tea surface every 20min, wherein water spraying amount is 5-8% of tea mass, turning over time interval is adjusted to 40min, and spreading for 3-4 hr;
(3) de-enzyming: putting the tea into a 250-280 ℃ roller de-enzyming machine, de-enzyming for 30-50s, then reducing the temperature of the tea to 50-55 ℃, spraying water with the mass of 8-10% of the tea, spreading for 30-50min for fully softening the tea, putting the tea into the roller de-enzyming machine again, and de-enzyming for 1-2min at 300-320 ℃;
(4) rolling: reducing the temperature of the tea leaves after de-enzyming to 40-45 deg.C, rolling for 8-10min, heating the tea leaves to 60-70 deg.C, and continuously rolling for 3-5 min;
(5) baking and frying by a roller: heating tea leaves to 80-90 deg.C under 3-5 standard atmospheric pressures with microwave, maintaining the temperature for 3-5min, and parching with roller; the temperature is controlled at 120 ℃ and 130 ℃, and the stir-frying time is 3-5 minutes.
Further, the fresh tea leaves picked in the step (1) come from middle tea 108, Xiangshan Zao No. 1 and Baihao Zao improved tea trees.
Further, the water sprayed on the surface of the tea in the step (2) is ultrapure water.
Further, the water sprayed in the step (3) is deionized water.
Further, the microwave power in the step (5) is 10-15 KW.
Compared with the prior art, the invention has the technical effects that:
the invention inhibits the respiration of tea cells by limiting the oxygen and carbon dioxide content in the air in tea processing, so that the cells of the tea can consume nutrient substances to the minimum extent within a period of time after the tea is picked; simultaneously, the activity of the active enzyme in tea cells is reduced but not inactivated; the tea leaves have enough natural fermentation time, but the stored nutrient substances in the tea leaves can not be consumed in a large amount in the fermentation, and the nutrient consumption and the nutrient promotion in the fermentation of the tea leaves are considered. The processed tea leaves have richer nutrient components.
The processing method adopts the steps of raising the temperature but reducing the temperature duration, fully inhibits the regeneration of astringent substances such as phenols and alkalis and the like after the tea leaves are picked, and reduces the decomposition of nutrient substances of the tea leaves in the processing process; meanwhile, the processing promotes the degradation of astringent substances and improves the taste of the tea. In addition, spores in the tea leaves are effectively killed by using infrared heating, so that the spores of microorganisms in the tea leaves are prevented from germinating and reproducing, and the taste of the tea leaves is reduced.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A processing method of fossil tea green tea comprises the following steps:
(1) selecting raw materials: picking up old stalks and branches of freshly picked tea leaves, spreading for 2cm at the temperature of 30 ℃, turning over once every 30min, and spreading for 3 h; the freshly plucked tea leaves are from medium tea 108;
(2) tea leaf cell respiration inhibition treatment: placing tea in an environment with air pressure of 0.5 standard atmospheric pressure, reducing the temperature to 10 deg.C, uniformly spreading the tea, turning over once every 30min, spreading for 2 hr, adjusting the volume fraction of carbon dioxide in air to 10%, spraying ultrapure water on the tea surface every 20min, wherein the spraying amount of ultrapure water is 5% of the tea mass, the turning time interval is 40min, and spreading for 3 hr;
(3) de-enzyming: putting the tea into a roller fixation machine at 250 ℃, performing fixation for 30s, then reducing the temperature of the tea to 50 ℃, spraying deionized water accounting for 8% of the mass of the tea, spreading for 30min, fully softening the tea, putting the tea into the roller fixation machine again, and performing fixation for 1min at 300 ℃;
(4) rolling: reducing the temperature of the tea leaves after de-enzyming to 40 ℃, then rolling for 8min, heating the tea leaves to 60 ℃, and continuing rolling for 3 min;
(5) baking and frying by a roller: heating tea leaves to 80 deg.C with microwave under 3 standard atmospheric pressures, maintaining the temperature for 3min, and then putting the tea leaves into a roller baking and frying machine; controlling the temperature at 120 ℃, and rolling and frying for 3 minutes; the microwave power is 10 KW.
Example 2
A processing method of fossil tea green tea comprises the following steps:
(1) selecting raw materials: picking up old stalks and branches of freshly picked tea leaves, spreading for 3cm at 35 ℃, turning over once every 50min, and spreading for 4 h; the fresh picked Xiangshan Zao No. 1 improved variety tea tree.
(2) Tea leaf cell respiration inhibition treatment: placing the tea in an environment with air pressure of 0.6 standard atmospheric pressure, reducing the temperature to 15 ℃, uniformly spreading the tea, turning over once every 30min, spreading for 3h, adjusting the volume fraction of carbon dioxide in the air to 15%, spraying ultrapure water on the surface of the tea every 20min, wherein the spraying amount of the ultrapure water is 8% of the mass of the tea, the turning time interval is adjusted to 40min, and continuously spreading for 4 h;
(3) de-enzyming: putting the tea into a 280 ℃ roller fixation machine, performing fixation for 50s, then reducing the temperature of the tea to 55 ℃, spraying deionized water with the mass of 10% of the tea, spreading for 50min, fully softening the tea, putting the tea into the roller fixation machine again, and performing fixation for 2min at 320 ℃;
(4) rolling: reducing the temperature of the tea leaves after de-enzyming to 45 ℃, then rolling for 10min, heating the tea leaves to 70 ℃, and continuing rolling for 5 min;
(5) baking and frying by a roller: heating tea leaves to 90 deg.C with microwave under 5 standard atmospheric pressures, maintaining the temperature for 5min, and then putting the tea leaves into a roller baking and frying machine; controlling the temperature at 130 ℃, and rolling and frying for 5 minutes; the microwave power is 15 KW.
Example 3
A processing method of fossil tea green tea comprises the following steps:
(1) selecting raw materials: picking up old stalks and branches of freshly picked tea leaves, spreading for 2cm at 33 ℃, turning over once every 34min, and spreading for 3 h; the freshly picked tea leaves are from the pekoe early elite tea plant.
(2) Tea leaf cell respiration inhibition treatment: placing the tea in an environment with air pressure of 0.5 standard atmospheric pressure, reducing the temperature to 13 ℃, uniformly spreading the tea, turning over once every 30min, spreading for 2h, adjusting the volume fraction of carbon dioxide in the air to 13%, spraying ultrapure water on the surface of the tea every 20min, wherein the spraying amount of the ultrapure water is 7% of the mass of the tea, the turning time interval is adjusted to 40min, and continuously spreading for 3 h;
(3) de-enzyming: putting the tea leaves into a roller fixation machine at 270 ℃, performing fixation for 40s, then reducing the temperature of the tea leaves to 53 ℃, spraying deionized water accounting for 9% of the mass of the tea leaves, spreading for 39min, fully softening the tea leaves, putting the tea leaves into the roller fixation machine again, and performing fixation for 1min at 310 ℃;
(4) rolling: reducing the temperature of the tea leaves after de-enzyming to 43 ℃, then rolling for 8min, heating the tea leaves to 67 ℃, and continuing rolling for 4 min;
(5) baking and frying by a roller: heating folium Camelliae sinensis to 87 deg.C under 4 standard atmospheric pressures with microwave, keeping the temperature for 4min, and putting into roller parching machine; controlling the temperature at 125 ℃, and rolling and frying for 4 minutes; the microwave power is 13 KW.
Examples of the experiments
Green tea prepared in examples 1 to 3 was used as the experimental group 1 to 3, Meitan green tea on the market was used as the control group 1, and green tea prepared by picking tea from the improved variety of tea tree in the morning of pekoe according to the conventional method was used as the control group 2.
1. Taste scoring experiments of the invention
Putting 5g of each group of green tea into a 200mL clean ceramic cup, adding 150mL of purified water with the temperature of 100 ℃, brewing for 5min, and filtering the tea soup. Selecting 30 volunteers of 25-65 years old to evaluate the aroma, tea soup color and taste of green tea; the tea has fresh and lasting fragrance, clear and clear tea soup without suspended matters, and full taste without obvious bitter taste.
| Fragrance (10) | Tea soup color (10) | Taste (10) | |
| Experiment 1 group | 8.9 | 9.6 | 9.5 |
| Experiment 2 groups | 8.5 | 9.2 | 9.3 |
| Experiment 3 groups | 9.3 | 9.5 | 9.7 |
| Control 1 group | 8.3 | 9.3 | 9.2 |
| Control 2 group | 7.8 | 8.5 | 8.8 |
As can be seen from the table, the green tea prepared using the method of the present invention has a score slightly higher than that of commercial green tea, significantly better than that of green tea prepared according to the conventional method.
2. Shelf life test of the invention
In a room with the temperature of 30 ℃ and the air humidity of 80%, all groups of green tea are placed on a ceramic plate, no covering is added, the green tea is directly exposed in the air, the ventilation of the room is good, the green tea is communicated with the outside air, and all groups do not influence each other. The growth of tea microorganisms was observed every month and the time points at which colonies appeared were counted.
| Time of appearance of colony (day) | |
| Experiment 1 group | 135 |
| Experiment 2 groups | 142 |
| Experiment 3 groups | 131 |
| Control 1 group | 88 |
| Control 2 group | 84 |
As can be seen from the table, the green tea prepared by the method of the invention has colonies only after a long time, and the colonies of the control group have a short time; therefore, the green tea has long shelf life and is difficult to propagate compared with a control group.
3. Clinical experiments of the invention
Selecting 169 patients with low resistance, wherein the patients are particularly patients who are easy to fatigue, sleep and wake up easily in sleep, and the patients do not have congenital diseases and other serious diseases recently, but the symptoms of the patients who are easy to fatigue, sleep and wake up easily in sleep last for more than 3 months; the patients drink 150ml of the tea soup 1 hour after meals every day, and the tea soup is drunk once after breakfast and lunch; the preparation method of the tea soup comprises the following steps: putting 5g of the tea into a 200mL clean ceramic cup, adding 150mL of purified water at 100 ℃, and brewing for 5 min; patients were counted for symptoms after 2 months of continuous drinking.
The patient's symptom disappears and heals; the symptoms of the patient disappear completely, but the symptoms are obviously relieved, so that the treatment effect is obvious; the patient's symptoms did not disappear, but some relief was effective; the patient had no evidence of complete remission as ineffective; effective rate (number of healed people + number of persons with remarkable treatment effect + number of effective people)/total number of people.
The experimental results are as follows:
as can be seen from the table, after the green tea of the invention is used, the symptoms of patients are mostly relieved, and the effective rate of the green tea of the invention to patients with low resistance is 97.04%.
Claims (5)
1. The processing method of the fossil tea green tea is characterized by comprising the following steps of:
(1) selecting raw materials: picking up old stalks and branches of freshly picked tea leaves, spreading for 2-3cm at 30-35 ℃, turning over once every 30-50min, and spreading for 3-4 h;
(2) tea leaf cell respiration inhibition treatment: placing tea in an environment with air pressure of 0.5-0.6 standard atmospheric pressure, reducing temperature to 10-15 deg.C, spreading tea uniformly, turning over once every 30min, spreading for 2-3 hr, adjusting carbon dioxide volume fraction to 10-15%, spraying water on tea surface every 20min, wherein water spraying amount is 5-8% of tea mass, turning over time interval is adjusted to 40min, and spreading for 3-4 hr;
(3) de-enzyming: putting the tea into a 250-280 ℃ roller de-enzyming machine, de-enzyming for 30-50s, then reducing the temperature of the tea to 50-55 ℃, spraying water with the mass of 8-10% of the tea, spreading for 30-50min for fully softening the tea, putting the tea into the roller de-enzyming machine again, and de-enzyming for 1-2min at 300-320 ℃;
(4) rolling: reducing the temperature of the tea leaves after de-enzyming to 40-45 deg.C, rolling for 8-10min, heating the tea leaves to 60-70 deg.C, and continuously rolling for 3-5 min;
(5) baking and frying by a roller: heating tea leaves to 80-90 deg.C under 3-5 standard atmospheric pressures with microwave, maintaining the temperature for 3-5min, and parching with roller; the temperature is controlled at 120 ℃ and 130 ℃, and the stir-frying time is 3-5 minutes.
2. The processing method of fossil tea green tea as claimed in claim 1, wherein the freshly picked tea leaves in step (1) are from middle tea 108, Xiangshan early No. 1, and Baihao early variety tea.
3. The fossil tea/green tea processing method according to claim 1, wherein the water sprayed on the surface of the tea leaves in the step (2) is ultrapure water.
4. The fossil tea/green tea processing method according to claim 1, wherein the water sprayed in the step (3) is deionized water.
5. The fossil tea/green tea processing method according to claim 1, wherein the microwave power in the step (5) is 10 to 15 KW.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056439A (en) * | 2020-10-22 | 2020-12-11 | 贵州蔚源中药材产业开发有限公司 | Processing technology of sarcandra glabra tea |
| CN115606658A (en) * | 2022-11-02 | 2023-01-17 | 贵州凤冈县仙人岭锌硒有机茶业有限公司 | Processing method for improving quality of black tea |
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