CN110839713A - Processing method of green tea - Google Patents
Processing method of green tea Download PDFInfo
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- CN110839713A CN110839713A CN201911068496.5A CN201911068496A CN110839713A CN 110839713 A CN110839713 A CN 110839713A CN 201911068496 A CN201911068496 A CN 201911068496A CN 110839713 A CN110839713 A CN 110839713A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Abstract
The invention discloses a processing method of green tea, which comprises the following steps: picking fresh leaves of the first-bud four-leaf tea, spreading and airing in a dark environment with the oxygen content of 6-7% and the temperature of 8-11 ℃, uniformly spraying an enzyme preparation, airing in an indoor environment with the temperature of 28-30 ℃ and the relative humidity of 82-85%, then sequentially carrying out steam enzyme deactivation, twice microwave enzyme deactivation and twice pan-frying enzyme deactivation, and twisting until the water content is 35-39 wt% to obtain twisted leaves; standing the twisted leaves at-45 deg.C to-25 deg.C for 3-5h, at-20 deg.C to-10 deg.C for 3-5h, at-5 deg.C to-3 deg.C for 3-5h, and at room temperature for 5-10h to obtain frozen leaves; and drying the frozen leaves in a dryer, and frying in a frying pan to obtain the green tea. The processing method of the green tea provided by the invention has the advantages that the process is simple, the obtained green tea has strong and lasting fragrance, the taste is strong and refreshing, and the quality is high.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of green tea.
Background
The tea has multiple health care functions and is one of the most popular health care beverages for consumers. Green tea, also known as unfermented tea, is a beverage prepared by adopting new leaves or buds of tea trees, carrying out processes of green removing, shaping, drying and the like without fermentation, retains more natural substances of fresh leaves, has special effects of aging prevention, cancer resistance, sterilization, inflammation diminishing, lipid lowering, weight losing and the like, is one of six tea varieties in China, and is also the tea variety with the largest output and sale amount and the most advanced processing technology in China. However, the existing green tea processing method cannot fully convert the beneficial components in the green tea, and the prepared green tea has the defects of single variety, insufficient aroma and poor taste, and cannot meet the requirements of consumers.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a processing method of green tea, the process is simple and feasible, and the obtained green tea has strong and lasting fragrance, strong and refreshing taste and high quality.
The invention provides a processing method of green tea, which comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and drying the picked fresh tea leaves in a dark environment with oxygen content of 6-7% and temperature of 8-11 ℃ until the water content is 69-75 wt% to obtain the green spreading leaves; uniformly spraying the enzyme preparation on the green leaves, and airing the green leaves for 30-45min in an indoor environment with the temperature of 28-30 ℃ and the relative humidity of 82-85% to obtain aired green leaves;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the temperature of the steam de-enzyming is 160-; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1100-1300W for 20-30s, the power of the secondary microwave enzyme deactivation is 650-690W for 60-80 s; the pan frying de-enzyming comprises primary pan frying de-enzyming and secondary pan frying de-enzyming, wherein the temperature of the primary pan frying de-enzyming is 170-;
s4, rolling the blanched leaves until the water content is 35-39 wt% to obtain rolled leaves;
s5, placing the twisted leaves at a temperature of between 45 ℃ below zero and 25 ℃ below zero for 3 to 5 hours, at a temperature of between 20 ℃ below zero and 10 ℃ below zero for 3 to 5 hours, at a temperature of between 5 ℃ below zero and 3 ℃ below zero for 3 to 5 hours, and then at room temperature for 5 to 10 hours to obtain the frozen leaves;
s6, drying the frozen leaves to obtain the green tea; wherein the drying treatment comprises a drying treatment performed in a dryer and a stir-drying treatment performed in a stir-frying pan.
Preferably, in S2, the leaf layer is 2-4cm thick in the process of spreading and drying in the dark at the temperature of 8-11 ℃ and the oxygen content of 6-7%; the leaf layer thickness is 3-5cm in the process of airing green in the indoor environment with the temperature of 28-30 ℃ and the relative humidity of 82-85%.
Preferably, in S2, the enzyme preparation is one or more of cellulase solution, glycosidase solution and pectinase solution, and the mass concentration is 1.5-2.5 wt%; the volume of enzyme preparation sprayed per kilogram of herba Papaveris is 6-8 ml.
Preferably, in S3, the frying method is throwing frying, and the leaf throwing amount per pot is 0.2-0.24 kg.
Preferably, in S4, before twisting the killed leaves, the method further comprises naturally cooling the killed leaves to room temperature.
Preferably, in S6, the spread leaves have a thickness of 3-5cm during the drying process in the dryer.
Preferably, in S6, the second leaf and the third leaf of the frozen leaf are cut to obtain a young leaf consisting of one bud and two leaves and a big leaf consisting of the third leaf and the fourth leaf; drying the tender leaves and the big leaves respectively, and mixing to obtain the green tea; wherein, the drying treatment of the tender leaves comprises the following specific steps: placing the tender leaves in a dryer, drying at 80-86 ℃ for 5-10min, taking out, spreading and cooling to room temperature, then drying at 105-110 ℃ for 3-8min, taking out, spreading and cooling to room temperature, drying at 70-75 ℃ for 10-15min, taking out, spreading and cooling to room temperature, then placing in a frying pan, and frying at 80-85 ℃ until the water content is 3.5-5 wt%; the drying treatment of the big leaves comprises the following specific steps: placing the large leaves in a dryer, drying at 65-70 deg.C for 8-20min, taking out, spreading and cooling to room temperature, drying at 105-115 deg.C for 10-15min, taking out, spreading and cooling to room temperature, adding into a frying pan, and frying at 80-85 deg.C until the water content is 3.5-5 wt%.
Preferably, in S3, the leaf temperature is controlled at 73-78 deg.C during microwave de-enzyming.
The oxygen content in the invention is volume content.
The processing method of the green tea comprises the steps of firstly spreading and airing the picked fresh leaves of the four-leaf tea in the environment which is light-proof, has the oxygen content of 6-7% and the temperature of 8-11 ℃, and in the process of gradually emitting tea fragrance and moisture, the oxidation of the tea can be inhibited, the nutrient substances in the fresh leaves can be retained to the maximum extent, the fresh and alive mouthfeel of the fresh leaves can be retained, and the quality of the obtained green tea can be improved; then spraying the enzyme preparation on the spread green leaves for airing, and utilizing the action of the enzyme, the sticky substances generated in the subsequent fixation process can be obviously reduced, the tea leaves are prevented from being sticky and caked, meanwhile, the conversion of the content of the tea leaves can be promoted, the release of flavor components in the tea leaves is facilitated, and the flavor quality of the tea leaves is improved; in the de-enzyming process, a de-enzyming mode combining steam de-enzyming, microwave de-enzyming and pan frying de-enzyming is adopted, and the technological parameters of de-enzyming are controlled, wherein the steam de-enzyming can uniformly disperse water inside and outside fresh leaves, the de-enzyming is rapid, then the microwave de-enzyming is carried out, the temperature of de-enzyming leaves can be rapidly increased, the water stuffiness taste generated by the steam de-enzyming is rapidly evaporated, then the pan frying de-enzyming is carried out, the de-enzyming is slow, the time of enzymatic action in tea is properly prolonged, the conversion and formation of main components in the tea are facilitated, simultaneously the high-fire taste and the scorched taste of the de-enzyming leaves can be prevented, the three de-enzyming modes are combined, the defects of a single de-enzyming mode are overcome, the fixation and the retention of effective components such as green leaves, tea polyphenol and the like are; in the rolling process, the water content of the obtained rolled leaves is properly reduced to 35-39 wt%, and the color and the comprehensive quality of the obtained green tea are improved; then, the twisted leaves are subjected to freezing treatment at low temperature, so that the substance in the tea leaves is kept at a high level, and the color of the green tea is improved and maintained; the tea is prepared from the first bud and the fourth leaf, and the outer three and four big leaves can protect the inner tender leaves in the processing process, so that the breakage of the tea in the preparation process is reduced, and the integrity of the tea is ensured; different drying treatments are respectively carried out on the big leaves and the tender leaves in a preferred mode, and the technological parameters of the drying treatment are controlled, so that the sugar and the amino acid can be developed along the directions of aroma and taste, and the original faint scent and purity of the tea leaves are kept to the maximum extent; the green tea product obtained by the processing method of the green tea has uniform appearance, bright green and bright soup color, high and durable fragrance, thick and refreshing taste and excellent quality; the detection of the nutrient components of green tea shows that the content of water extract is up to above 46.9%, the content of free amino acid is up to above 8.1%, and the content of soluble sugar is up to above 7.21%.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A processing method of green tea comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and airing the picked fresh tea leaves in a dark environment with the oxygen content of 7% and the temperature of 8 ℃ until the water content is 70 wt% to obtain spread green leaves; uniformly spraying the enzyme preparation on the green leaves, and airing the green leaves for 30min in an indoor environment with the temperature of 28 ℃ and the relative humidity of 85% to obtain aired green leaves;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the steam fixation temperature is 168 ℃, and the time is 50 s; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1200W, the time is 25s, the power of the secondary microwave enzyme deactivation is 650W, and the time is 80 s; the pan-frying de-enzyming comprises primary pan-frying de-enzyming and secondary pan-frying de-enzyming, wherein the primary pan-frying de-enzyming temperature is 170 ℃, the time is 7min, and the secondary pan-frying de-enzyming temperature is 200 ℃, the time is 3.5 min;
s4, rolling the blanched leaves until the water content is 39 wt% to obtain rolled leaves;
s5, placing the twisted leaves at the temperature of minus 25 ℃ for 5h, at the temperature of minus 20 ℃ for 3h, at the temperature of minus 5 ℃ for 5h, and then at room temperature for 5h to obtain frozen leaves;
s6, drying the frozen leaves to obtain the green tea; wherein the drying treatment comprises a drying treatment performed in a dryer and a stir-drying treatment performed in a stir-frying pan.
Example 2
A processing method of green tea comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and airing the picked fresh tea leaves in a dark environment with oxygen content of 6% and temperature of 10 ℃ until the water content is 70 wt% to obtain spread green leaves, wherein the thickness of a leaf layer is 3cm in the spreading and airing process; uniformly spraying the enzyme preparation on the green leaves, and airing the green leaves for 45min in an indoor environment with the temperature of 29 ℃ and the relative humidity of 82% to obtain green-airing leaves, wherein the thickness of a leaf layer is 3cm in the green-airing process; the enzyme preparation is a mixture consisting of cellulase liquid, glycosidase liquid and pectinase liquid, and the mass concentration of the enzyme contained in the enzyme preparation is 2.3 wt%; the volume of the enzyme preparation sprayed on each kilogram of the Chinese holly leaves is 6.5 ml;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the steam fixation temperature is 164 ℃, and the time is 90 s; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1150W, the time is 28s, the power of the secondary microwave enzyme deactivation is 670W, and the time is 72 s; the pan-frying de-enzyming comprises primary pan-frying de-enzyming and secondary pan-frying de-enzyming, wherein the primary pan-frying de-enzyming temperature is 173 ℃, the time is 4.5min, and the secondary pan-frying de-enzyming temperature is 198 ℃, the time is 3.7 min; in the processes of primary pan frying and water removing and secondary pan frying and water removing, the frying method is throwing frying, and the leaf throwing amount of each pan is 0.21 kg;
s4, naturally cooling the enzyme-removed leaves to room temperature, and then rolling until the water content is 35.5 wt% to obtain rolled leaves;
s5, placing the twisted leaves at-42 ℃ for 4.7h, at-15 ℃ for 3.7h, at-5 ℃ for 3.6h, and then at room temperature for 7.5h to obtain frozen leaves;
s6, drying the frozen leaves to obtain the green tea; wherein the drying treatment comprises drying treatment in a dryer and stir-drying treatment in a stir-frying pan; wherein, in the drying process in the dryer, the thickness of the spread leaves is 4 cm.
Example 3
A processing method of green tea comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and airing the picked fresh tea leaves in a dark environment with oxygen content of 6% and temperature of 11 ℃ until the water content is 75 wt% to obtain spread green leaves, wherein the thickness of a leaf layer is 4cm in the spreading and airing process; uniformly spraying the enzyme preparation on the green leaves, and airing the green leaves for 45min in an indoor environment with the temperature of 30 ℃ and the relative humidity of 83% to obtain green-airing leaves, wherein the thickness of a leaf layer is 3cm in the green-airing process; the enzyme preparation is a mixture of glycosidase liquid and pectinase liquid, and the mass concentration of the enzyme preparation is 1.5 wt%; the volume of the enzyme preparation sprayed on each kilogram of the Chinese holly leaves is 8 ml;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the steam fixation temperature is 160 ℃, and the time is 120 s; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1300W, the time is 20s, the power of the secondary microwave enzyme deactivation is 690W, and the time is 60 s; the pan-frying de-enzyming comprises primary pan-frying de-enzyming and secondary pan-frying de-enzyming, wherein the primary pan-frying de-enzyming temperature is 185 ℃, the time is 4min, and the secondary pan-frying de-enzyming temperature is 190 ℃, the time is 5.5 min; in the processes of primary pan frying and water removing and secondary pan frying and water removing, the frying method is throwing frying, and the leaf throwing amount of each pan is 0.2 kg;
s4, naturally cooling the enzyme-removed leaves to room temperature, and then rolling until the water content is 35 wt% to obtain rolled leaves;
s5, placing the twisted leaves at-45 ℃ for 3h, at-10 ℃ for 5h, at-3 ℃ for 3h, and then at room temperature for 10h to obtain frozen leaves;
s6, cutting the second leaf and the third leaf of the frozen leaf to obtain a tender leaf consisting of a bud and two leaves and a big leaf consisting of the third leaf and the fourth leaf; drying the tender leaves and the big leaves respectively, and mixing to obtain the green tea; wherein the drying treatment comprises drying treatment in a dryer and stir-drying treatment in a stir-frying pan; the drying treatment of the tender leaves comprises the following specific steps: placing the tender leaves in a dryer, drying at 86 ℃ for 5min, taking out, spreading, airing and cooling to room temperature, then placing in the dryer, drying at 110 ℃ for 3min, taking out, spreading, airing and cooling to room temperature, placing in the dryer, drying at 73 ℃ for 12min, taking out, spreading, airing and cooling to room temperature, then placing in a frying pan, and frying at 80 ℃ until the water content is 5 wt%; the drying treatment of the big leaves comprises the following specific steps: placing the big leaves in a dryer, drying at 68 deg.C for 10min, taking out, spreading, air-drying, cooling to room temperature, placing in the dryer, drying at 105 deg.C for 15min, taking out, spreading, air-drying, cooling to room temperature, adding into a frying pan, and parching at 85 deg.C until the water content is 5 wt%; in the process of drying the young leaves and the big leaves in a dryer, the thickness of the spread leaves is 5 cm.
Example 4
A processing method of green tea comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and airing the picked fresh tea leaves in a dark environment with oxygen content of 6% and temperature of 9 ℃ until the water content is 69 wt% to obtain spread green leaves, wherein the thickness of a leaf layer is 2cm in the spreading and airing process; uniformly spraying cellulase liquid with the mass concentration of 2.5 wt% on the spread green leaves, wherein the volume of the cellulase liquid sprayed on each kilogram of the spread green leaves is 6ml, and airing the green leaves for 35min in an indoor environment with the temperature of 29 ℃ and the relative humidity of 82% to obtain aired green leaves, wherein the thickness of a leaf layer is 5cm in the airing process;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the steam fixation temperature is 165 ℃ and the time is 80 s; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1100W, the time is 30s, the power of the secondary microwave enzyme deactivation is 660W, and the time is 65 s; the pan-frying de-enzyming comprises primary pan-frying de-enzyming and secondary pan-frying de-enzyming, wherein the primary pan-frying de-enzyming temperature is 175 ℃, the time is 6min, and the secondary pan-frying de-enzyming temperature is 195 ℃, the time is 4 min; wherein, in the processes of primary pan frying and water removing and secondary pan frying and water removing, the frying method is throwing frying, and the leaf throwing amount of each pan is 0.24 kg;
s4, naturally cooling the enzyme-removed leaves to room temperature, and then rolling until the water content is 37 wt% to obtain rolled leaves;
s5, placing the twisted leaves at the temperature of minus 40 ℃ for 3.5h, at the temperature of minus 17 ℃ for 4.6h, at the temperature of minus 4 ℃ for 3.5h, and then at room temperature for 7h to obtain frozen leaves;
s6, cutting the second leaf and the third leaf of the frozen leaf to obtain a tender leaf consisting of a bud and two leaves and a big leaf consisting of the third leaf and the fourth leaf; drying the tender leaves and the big leaves respectively, and mixing to obtain the green tea; wherein, the drying treatment of the tender leaves comprises the following specific steps: placing the tender leaves in a dryer, drying at 80 ℃ for 10min, taking out, spreading, airing and cooling to room temperature, then placing in the dryer, drying at 105 ℃ for 8min, taking out, spreading, airing and cooling to room temperature, placing in the dryer, drying at 75 ℃ for 10min, taking out, spreading, airing and cooling to room temperature, then placing in a frying pan, and frying at 85 ℃ until the water content is 3.5 wt%; the drying treatment of the big leaves comprises the following specific steps: placing the big leaves in a dryer, drying at 70 deg.C for 8min, taking out, spreading, air-drying, cooling to room temperature, placing in the dryer, drying at 115 deg.C for 10min, taking out, spreading, air-drying, cooling to room temperature, adding into a frying pan, and parching at 80 deg.C until the water content is 3.5 wt%; wherein, in the process of drying the young leaves and the big leaves in the dryer, the thickness of the spread leaves is 3 cm.
Example 5
A processing method of green tea comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and airing the picked fresh tea leaves in a dark environment with the oxygen content of 7% and the temperature of 10 ℃ until the water content is 72 wt% to obtain spread green leaves, wherein the thickness of a leaf layer is 3cm in the spreading and airing process; uniformly spraying 2 wt% of glycosidase liquid on the spread green leaves, wherein the volume of 2 wt% of glycosidase liquid sprayed on each kilogram of the spread green leaves is 7ml, and then airing the green leaves for 40min in an indoor environment with the temperature of 29 ℃ and the relative humidity of 84% to obtain aired green leaves, wherein the thickness of a leaf layer is 4cm in the airing process;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the steam fixation temperature is 162 ℃ and the time is 110 s; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1100W, the time is 28s, the power of the secondary microwave enzyme deactivation is 670W, and the time is 65 s; the pan-frying de-enzyming comprises primary pan-frying de-enzyming and secondary pan-frying de-enzyming, wherein the primary pan-frying de-enzyming temperature is 177 ℃ for 6min, and the secondary pan-frying de-enzyming temperature is 193 ℃ for 5 min; in the processes of primary pan frying and water removing and secondary pan frying and water removing, the frying method is throwing frying, and the leaf throwing amount of each pan is 0.22 kg;
s4, rolling the blanched leaves until the water content is 37 wt% to obtain rolled leaves;
s5, placing the twisted leaves at the temperature of minus 30 ℃ for 4h, at the temperature of minus 20 ℃ for 4h, at the temperature of minus 5 ℃ for 4.5h, and then at room temperature for 8h to obtain frozen leaves;
s6, cutting the second leaf and the third leaf of the frozen leaf to obtain a tender leaf consisting of a bud and two leaves and a big leaf consisting of the third leaf and the fourth leaf; drying the tender leaves and the big leaves respectively, and mixing to obtain the green tea; wherein the drying treatment comprises drying treatment in a dryer and stir-drying treatment in a stir-frying pan; the drying treatment of the tender leaves comprises the following specific steps: placing the tender leaves in a dryer, drying at 85 deg.C for 6min, taking out, spreading, air-drying, cooling to room temperature, then placing in the dryer, drying at 107 deg.C for 5min, taking out, spreading, air-drying, cooling to room temperature, placing in the dryer, drying at 70 deg.C for 15min, taking out, spreading, air-drying, cooling to room temperature, then placing in a frying pan, and frying at 83 deg.C until the water content is 4 wt%; the drying treatment of the big leaves comprises the following specific steps: placing the big leaves in a dryer, drying at 65 deg.C for 20min, taking out, spreading, air-drying, cooling to room temperature, placing in the dryer, drying at 110 deg.C for 12min, taking out, spreading, air-drying, cooling to room temperature, adding into a frying pan, and frying at 83 deg.C until the water content is 4 wt%; in the process of drying the young leaves and the big leaves in the dryer, the thickness of the spread leaves is 4 cm.
Example 6
A processing method of green tea comprises the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and drying the picked fresh tea leaves in a dark environment with oxygen content of 7% at 10 ℃ until the water content is 73 wt% to obtain spread green leaves, wherein the thickness of a leaf layer is 3cm in the spreading and drying process; uniformly spraying pectinase liquid with the mass concentration of 1.8 wt% onto the green spreading leaves, wherein the volume of the pectinase liquid sprayed onto each kilogram of the green spreading leaves is 7.5ml, airing the green spreading leaves for 38min in an indoor environment with the temperature of 29 ℃ and the relative humidity of 83% to obtain aired green leaves, and the thickness of a leaf layer is 5cm in the airing process;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the steam fixation temperature is 166 ℃ and the time is 80 s; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1200W, the time is 25s, the power of the secondary microwave enzyme deactivation is 680W, and the time is 70 s; the pan-frying de-enzyming comprises primary pan-frying de-enzyming and secondary pan-frying de-enzyming, wherein the primary pan-frying de-enzyming temperature is 180 ℃ for 5min, and the secondary pan-frying de-enzyming temperature is 195 ℃ for 5 min; wherein, in the processes of primary pan frying and water removing and secondary pan frying and water removing, the frying method is throwing frying, and the leaf throwing amount of each pan is 0.23 kg;
s4, naturally cooling the enzyme-removed leaves to room temperature, and then rolling until the water content is 38 wt% to obtain rolled leaves;
s5, placing the twisted leaves at-38 ℃ for 4.2h, at-17 ℃ for 3.5h, at-4 ℃ for 4h, and then at room temperature for 7h to obtain frozen leaves;
s6, cutting the second leaf and the third leaf of the frozen leaf to obtain a tender leaf consisting of a bud and two leaves and a big leaf consisting of the third leaf and the fourth leaf; drying the tender leaves and the big leaves respectively, and mixing to obtain the green tea; wherein, the drying treatment of the tender leaves comprises the following specific steps: placing the tender leaves in a dryer, drying at 85 deg.C for 8min, taking out, spreading, air-drying, cooling to room temperature, then placing in the dryer, drying at 108 deg.C for 5min, taking out, spreading, air-drying, cooling to room temperature, placing in the dryer, drying at 73 deg.C for 13min, taking out, spreading, air-drying, cooling to room temperature, then placing in a frying pan, and frying at 82 deg.C until the water content is 4.5 wt%; the drying treatment of the big leaves comprises the following specific steps: placing the big leaves in a dryer, drying at 68 deg.C for 15min, taking out, spreading and cooling to room temperature, placing in the dryer, drying at 112 deg.C for 13min, taking out, spreading and cooling to room temperature, adding into a frying pan, and frying at 83 deg.C until the water content is 4.5 wt%; wherein, in the drying process in the dryer, the thickness of the spread leaves is 4 cm.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The processing method of the green tea is characterized by comprising the following steps:
s1, picking fresh leaves of the four-leaf tea with one bud;
s2, spreading and drying the picked fresh tea leaves in a dark environment with oxygen content of 6-7% and temperature of 8-11 ℃ until the water content is 69-75 wt% to obtain the green spreading leaves; uniformly spraying the enzyme preparation on the green leaves, and airing the green leaves for 30-45min in an indoor environment with the temperature of 28-30 ℃ and the relative humidity of 82-85% to obtain aired green leaves;
s3, sequentially carrying out steam fixation, microwave fixation and pan-frying fixation on the aired leaves to obtain fixation leaves; wherein the temperature of the steam de-enzyming is 160-; the microwave enzyme deactivation comprises primary microwave enzyme deactivation and secondary microwave enzyme deactivation, wherein the power of the primary microwave enzyme deactivation is 1100-1300W for 20-30s, the power of the secondary microwave enzyme deactivation is 650-690W for 60-80 s; the pan frying de-enzyming comprises primary pan frying de-enzyming and secondary pan frying de-enzyming, wherein the temperature of the primary pan frying de-enzyming is 170-;
s4, rolling the blanched leaves until the water content is 35-39 wt% to obtain rolled leaves;
s5, placing the twisted leaves at a temperature of between 45 ℃ below zero and 25 ℃ below zero for 3 to 5 hours, at a temperature of between 20 ℃ below zero and 10 ℃ below zero for 3 to 5 hours, at a temperature of between 5 ℃ below zero and 3 ℃ below zero for 3 to 5 hours, and then at room temperature for 5 to 10 hours to obtain the frozen leaves;
s6, drying the frozen leaves to obtain the green tea; wherein the drying treatment comprises a drying treatment performed in a dryer and a stir-drying treatment performed in a stir-frying pan.
2. The processing method of green tea as claimed in claim 1, wherein in S2, the leaf layer has a thickness of 2-4cm during the drying process in a dark environment with an oxygen content of 6-7% and a temperature of 8-11 ℃; the leaf layer thickness is 3-5cm in the process of airing green in the indoor environment with the temperature of 28-30 ℃ and the relative humidity of 82-85%.
3. The method for processing green tea as claimed in claim 1, wherein in S2, the enzyme preparation is one or more of cellulase solution, glycosidase solution, and pectinase solution, and its mass concentration is 1.5-2.5 wt%; the volume of enzyme preparation sprayed per kilogram of herba Papaveris is 6-8 ml.
4. The method for processing green tea as claimed in claim 1, wherein in S3, the frying method is throwing frying and the amount of leaves thrown per pot is 0.2-0.24kg during the pan frying and water removing process.
5. The method of processing green tea as claimed in claim 1, wherein the step of naturally cooling the blanched leaves to room temperature before rolling the blanched leaves at S4.
6. The processing method of green tea as claimed in claim 1, wherein in S6, the leaf is spread to a thickness of 3-5cm during the drying process in the dryer.
7. The processing method of green tea as claimed in any one of claims 1 to 6, wherein in S6, the second leaf and the third leaf of the frozen leaf are cut to obtain a young leaf consisting of one bud and two leaves and a big leaf consisting of the third leaf and the fourth leaf; drying the tender leaves and the big leaves respectively, and mixing to obtain the green tea; wherein, the drying treatment of the tender leaves comprises the following specific steps: placing the tender leaves in a dryer, drying at 80-86 ℃ for 5-10min, taking out, spreading and cooling to room temperature, then drying at 105-110 ℃ for 3-8min, taking out, spreading and cooling to room temperature, drying at 70-75 ℃ for 10-15min, taking out, spreading and cooling to room temperature, then placing in a frying pan, and frying at 80-85 ℃ until the water content is 3.5-5 wt%; the drying treatment of the big leaves comprises the following specific steps: placing the large leaves in a dryer, drying at 65-70 deg.C for 8-20min, taking out, spreading and cooling to room temperature, drying at 105-115 deg.C for 10-15min, taking out, spreading and cooling to room temperature, adding into a frying pan, and frying at 80-85 deg.C until the water content is 3.5-5 wt%.
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| 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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