CN111194794A - Processing method of selenium-rich tea - Google Patents

Abstract

The invention discloses a processing method of selenium-rich tea, which comprises 10 steps of tea leaf collection, tea leaf spreading and picking, tea leaf spreading and fixation, initial kneading, baking and frying, re-kneading, drying, aroma extraction, sterilization and packaging. The invention has the advantages of no need of secondary drying and other steps, simple process and difficult loss of selenium in the tea.

Description

Processing method of selenium-rich tea

Technical Field

The invention relates to the field of tea processing, in particular to a processing method of selenium-enriched tea.

Background

Selenium is one of 14 essential trace elements, is the most important miraculous trace element of life, is a guardian of human health, is a killer of cancer, and is a protective spirit of heart and cerebral vessels.

72% of the soil in 24 provinces and cities in China is selenium-deficient or seriously selenium-deficient, so that 4-6 micrograms of selenium can be taken in animal and plant food every day, and only 1/10-1/42 of 200-250 micrograms of selenium is supplemented every day by the world health organization, the U.S. food and drug administration and the national preventive medicine academy of sciences. The research of more than 300 biological and medical experts in the world considers that the selenium deficiency of human bodies can induce more than 40 diseases such as various cancers, cardiovascular and cerebrovascular diseases, diabetes, liver diseases, asthma, rheumatoid arthritis, pulmonary heart diseases, juvenile amblyopia, senile cataract, dementia and the like.

The selenium supplement for the whole people in China mainly comprises two methods, namely, the selenium supplement for organic selenium, such as selenium yeast, has high utilization rate and high price; and secondly, selenium is supplemented by selenium-rich agricultural products, inorganic selenium enters animal and plant bodies to form organic selenium of selenium cysteine, and the absorptivity of the organic selenium and the inorganic selenium to human bodies is 70-80 percent. In order to prevent and treat 40 kinds of chronic diseases and reduce the medical expense burden of individuals and countries, therefore, various selenium-rich agricultural products which are high in selenium, low in price and convenient are actively researched and developed, not only can be used for supplementing selenium for the whole people, but also can be exported, and because China has listed the selenium-rich agricultural products as second major export food.

Most areas in the north of the earth are lack of selenium, and soil in 22 provinces, cities and autonomous regions in China is lack of selenium, so that endemic diseases in many areas in China are caused to occur seriously. People try to make up the situation of selenium deficiency by adding selenium element into foods (such as grains, salt, water and the like), and natural organic selenium is searched for because a human body can easily absorb the organic selenium, and the added organic selenium has high cost and is difficult to accept because the organic selenium is directly added into the foods to cause peculiar smell of the added foods.

In recent years, the tea has the function of enriching selenium, absorbs inorganic selenium in soil and forms organic selenium in vivo, so that drinking the selenium-enriched tea becomes one of important ways for supplementing selenium for people, and is convenient and easy to implement. However, the selenium-enriched tea processed according to the existing processing method has more selenium loss and lower selenium content in the selenium-enriched tea.

Disclosure of Invention

The invention aims to provide a processing method of selenium-rich tea, which improves the taste of the processed selenium-rich tea and prevents the content of selenium-rich from being reduced.

In order to achieve the purpose, the invention adopts the technical scheme that:

a processing method of selenium-enriched tea comprises the following steps:

a. tea leaf collection: picking up the complete selenium-rich tea new leaves with one sprout and two leaves or one sprout and one leaf and one half;

b. tea spreading and picking: removing impurities in the fresh leaves, and carrying out grade selection on the fresh leaves;

c. spreading green: uniformly spreading the picked qualified tea leaves in a device woven by bamboos, wherein the spreading thickness is 4-6 cm, an air blower is arranged at a position 1 m below the device, the wind power is 4-level wind, the temperature is 25-28 ℃, the humidity is 25-30%, and the spreading time is 18-21 hours;

d. de-enzyming: after the tea leaves are spread out, putting the tea leaves into a leaf frying pan at the temperature of 120-130 ℃ for fixation, uniformly and orderly frying, combining stuffiness and shaking, and controlling the leaf surface temperature to be 60-70 ℃ until the tea leaves lose luster on the surface;

e. initial kneading: selecting a rolling machine, wherein the rotating speed of the rolling machine is 40 revolutions per minute, and the rolling time is 10 minutes;

f. baking and frying: and (3) putting the primarily kneaded tea leaves into a leaf frying pan, frying for 10 minutes, and controlling the leaf surface temperature to be 60-70 ℃.

g. Re-kneading: after the tea leaves are baked and fried, the hot tea leaves are introduced into a rolling machine for re-rolling for 30-35 minutes until more than 95 percent of the tea leaves become strips.

h. Drying: drying the stripped tea leaves in a hot air type dryer at the hot air temperature of 120 ℃ until the water content of the tea leaves is 5%;

i. and (3) fragrance extraction: uniformly spreading the dried tea leaves on devices woven by bamboos, spreading the tea leaves with the thickness of 5-7 cm, putting the tea leaves in a far infrared greenhouse for fragrance improvement at the temperature of 60-65 ℃ for 35-40 min, and introducing circulating air with 4-level wind power into the greenhouse;

j. and (5) sterilizing and packaging: and (5) sterilizing and packaging: and (3) carrying out ultraviolet sterilization at the temperature of 30-35 ℃ on the tea leaves after aroma extraction, and then packaging.

Further, in the tea leaf spreading and aroma extracting steps, all devices woven by the bamboos are bamboo sieves with the diameter of 110-110 cm.

Compared with the prior art, the invention has the beneficial effects that: the selected selenium-rich tea is the selenium-rich tea which needs to be frequently applied with selenium fertilizer during planting, and the content range of selenium in the tea is 0.122-3.83 PPm, which is far higher than that of the selenium-rich tea planted according to the traditional planting method. Particularly, the time for spreading the tea leaves is shortened, the problems that the time for spreading the tea leaves is too long, the water loss in the tea leaves is too much and the tea leaves are easily broken by kneading in the subsequent enzyme deactivating process can be avoided. The steps of secondary drying and the like are not needed, the process is simple, and the selenium in the tea leaves is not easy to lose.

Detailed Description

Example 1

The embodiment provides a processing method of selenium-rich tea, which is characterized in that: the method comprises the following steps:

a. tea leaf collection: picking up the complete selenium-rich tea new leaves with one sprout and two leaves or one sprout and one leaf and one half;

b. tea spreading and picking: removing impurities in the fresh leaves, and carrying out grade selection on the fresh leaves; removing broken leaves, mildewed tea leaves, damaged tea leaves and impurities;

c. spreading green: uniformly spreading the picked qualified tea leaves in a bamboo weaving device, wherein the bamboo weaving device adopts a bamboo sieve with the diameter of 100cm, the spreading thickness is 4cm, an air blower is arranged at a position 1 m below the device, the wind power is 4-level wind, the temperature is 25 ℃, the humidity is 27%, and the spreading time is 18 hours;

d. de-enzyming: and (3) after the tea leaves are spread to be green, putting the tea leaves into a leaf frying pan with the temperature of 120 ℃ for fixation, uniformly and orderly frying frequency, combining stuffiness and trembling, and controlling the leaf surface temperature to be 60 ℃ until the tea leaves lose luster:

e. initial kneading: selecting a rolling machine, wherein the rotating speed of the rolling machine is 40 revolutions per minute, and the rolling time is 10 minutes;

f. baking and frying: and (3) putting the primarily kneaded tea leaves into a leaf frying pan, frying for 10 minutes, and controlling the leaf surface temperature to be 60 ℃.

g. Re-kneading: after the tea leaves are baked and fried, the hot tea leaves are introduced into a rolling machine for re-rolling for 30 minutes until more than 95 percent of the tea leaves are formed into strips.

h. Drying: drying the stripped tea leaves in a hot air type dryer at the hot air temperature of 120 ℃ until the water content of the tea leaves is 5%;

i. and (3) fragrance extraction: uniformly spreading the dried tea leaves on a bamboo weaving device, spreading the bamboo weaving device with a thickness of 5cm by using a bamboo sieve with the diameter of 100cm, placing the bamboo weaving device in a far infrared greenhouse for aroma improvement at the temperature of 60 ℃ for 35min, and introducing circulating air with 4-level wind power into the greenhouse;

j. and (5) sterilizing and packaging: and (5) sterilizing and packaging: sterilizing the tea leaves after aroma extraction by ultraviolet at 30 deg.C, and packaging.

Example 2

The embodiment provides a processing method of selenium-rich tea, which is characterized in that: the method comprises the following steps:

a. tea leaf collection: picking up the complete selenium-rich tea new leaves with one sprout and two leaves or one sprout and one leaf and one half;

b. tea spreading and picking: removing impurities in the fresh leaves, and carrying out grade selection on the fresh leaves; removing broken leaves, mildewed tea leaves, damaged tea leaves and impurities;

c. spreading green: uniformly spreading the picked qualified tea leaves in a bamboo weaving device, wherein the bamboo weaving device adopts a bamboo sieve with the diameter of 110cm, the spreading thickness is 6cm, an air blower is arranged at a position 1 m below the device, the wind power is 4-level wind, the temperature is 28 ℃, the humidity is 30%, and the spreading time is 21 hours;

d. de-enzyming: and (3) after the tea leaves are spread to be green, putting the tea leaves into a leaf frying pan with the temperature of 130 ℃ for fixation, uniformly and orderly frying, combining stuffiness and trembling, and controlling the leaf surface temperature to be 70 ℃ until the tea leaves lose luster:

e. initial kneading: selecting a rolling machine, wherein the rotating speed of the rolling machine is 40 revolutions per minute, and the rolling time is 10 minutes;

f. baking and frying: and (3) putting the primarily kneaded tea leaves into a leaf frying pan, frying for 10 minutes, and controlling the leaf surface temperature to be 70 ℃.

g. Re-kneading: after the tea leaves are baked and fried, the hot tea leaves are introduced into a rolling machine for re-rolling for 35 minutes until more than 95 percent of the tea leaves are formed into strips.

h. Drying: drying the stripped tea leaves in a hot air type dryer at the hot air temperature of 120 ℃ until the water content of the tea leaves is 5%;

i. and (3) fragrance extraction: uniformly spreading the dried tea leaves on a bamboo weaving device, spreading the bamboo weaving device by using a bamboo sieve with the diameter of 110cm, spreading the bamboo sieve with the thickness of 5cm, putting the bamboo weaving device in a far infrared greenhouse for aroma improvement at the temperature of 35 ℃ for 40min, and introducing circulating air with 4-level wind power into the greenhouse;

j. and (5) sterilizing and packaging: and (5) sterilizing and packaging: sterilizing the tea leaves after aroma extraction by ultraviolet at 35 deg.C, and packaging.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any modifications, equivalent variations and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.

Claims (2)

1. A processing method of selenium-enriched tea is characterized in that: the method comprises the following steps:

a. tea leaf collection: picking up the complete selenium-rich tea new leaves with one sprout and two leaves or one sprout and one leaf and one half;

b. tea spreading and picking: removing impurities in the fresh leaves, and carrying out grade selection on the fresh leaves;

c. spreading green: uniformly spreading the picked qualified tea leaves in a device woven by bamboos, wherein the spreading thickness is 4-6 cm, an air blower is arranged at a position 1 m below the device, the wind power is 4-level wind, the temperature is 25-28 ℃, the humidity is 25-30%, and the spreading time is 18-21 hours;

d. de-enzyming: after the tea leaves are spread out, putting the tea leaves into a leaf frying pan at the temperature of 120-130 ℃ for fixation, uniformly and orderly frying, combining stuffiness and shaking, and controlling the leaf surface temperature to be 60-70 ℃ until the tea leaves lose luster on the surface;

e. initial kneading: selecting a rolling machine, wherein the rotating speed of the rolling machine is 40 revolutions per minute, and the rolling time is 10 minutes;

f. baking and frying: and (3) putting the primarily kneaded tea leaves into a leaf frying pan, frying for 10 minutes, and controlling the leaf surface temperature to be 60-70 ℃.

g. Re-kneading: after the tea leaves are baked and fried, the hot tea leaves are introduced into a rolling machine for re-rolling for 30-35 minutes until more than 95 percent of the tea leaves become strips.

h. Drying: drying the stripped tea leaves in a hot air type dryer at the hot air temperature of 120 ℃ until the water content of the tea leaves is 5%;

i. and (3) fragrance extraction: uniformly spreading the dried tea leaves on devices woven by bamboos, spreading the tea leaves with the thickness of 5-7 cm, putting the tea leaves in a far infrared greenhouse for fragrance improvement at the temperature of 60-65 ℃ for 35-40 min, and introducing circulating air with 4-level wind power into the greenhouse;

j. and (5) sterilizing and packaging: and (5) sterilizing and packaging: and (3) carrying out ultraviolet sterilization at the temperature of 30-35 ℃ on the tea leaves after aroma extraction, and then packaging.

2. The method for processing selenium-enriched tea according to claim 1, wherein the method comprises the following steps: in the tea leaf spreading and aroma raising steps, all devices woven by bamboos are bamboo sieves with the diameter of 100-110 cm.