CN111700130A - Matcha and processing technology thereof - Google Patents
Matcha and processing technology thereof Download PDFInfo
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- CN111700130A CN111700130A CN202010694703.4A CN202010694703A CN111700130A CN 111700130 A CN111700130 A CN 111700130A CN 202010694703 A CN202010694703 A CN 202010694703A CN 111700130 A CN111700130 A CN 111700130A
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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
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention provides matcha and a processing technology thereof. The matcha processing technology provided by the invention comprises the step of grinding ground tea into powder, wherein the ground tea is refrigerated in advance before being ground into powder, and the refrigerating time is 3-6 months. According to the matcha processing technology provided by the invention, the ground tea which is refrigerated for 3-6 months is used as the raw material to be ground to prepare the matcha, so that the smell of fire generated by high temperature in a tea grinding furnace in the preparation process of the ground tea can be favorably dispersed, and the seaweed fragrance brought by shading coverage and steam fixation can be favorably displayed, so that the covering fragrance of the matcha obtained by processing is obvious. The cold storage treatment time is controlled to be 3-6 months, so that the problems that the cold storage time is too short, the covering fragrance is not obvious, the smell of the fire is not completely lost, the cold storage time is too long, the oxidation and color change of the matcha are caused, and the fragrance of the matcha is influenced are avoided. Ground tea is refrigerated for 3-6 months, and compared with the direct ground tea prepared by grinding, the ground tea has more remarkable covering fragrance.
Description
Technical Field
The invention relates to the field of tea deep processing, in particular to matcha and a processing technology thereof.
Background
The matcha (ancient Chinese called powder tea) originated from the last millennium of China, and the ancient times of the tea has been the history of thousands of years, and the ancient times of the matcha is that the tender leaves of the tea in spring are made into cake tea (tea roll) after being steamed, the cake tea is stored, the cake tea is baked and dried again on fire before being eaten, and the cake tea is directly brewed and drunk after being ground into powder by natural stone. Since Ming dynasty, tea leaves are used instead, soup is brewed and drunk, and tea dregs are discarded. Nowadays, as international food manufacturers push foods with matcha taste, such as matcha ice cream, matcha milk and the like, consumers have higher and higher interest in matcha.
Modern matcha is prepared by grinding and sieving tea leaves, and is a refined tea product. The tea grinding is raw tea of matcha, actually the tea grinding is primary steamed green tea, and the processing technology of the tea grinding generally comprises the steps of green steaming of fresh leaves, cooling, drying, stem and leaf separation, drying and the like. The matcha processing technology in the prior art generally carries out ball milling and crushing directly after processing to obtain ground tea, for example, a Chinese patent document (CN106993667A) discloses a matcha production technology and equipment, the technology comprises the steps of enzyme deactivation, cooling, drying, stem and leaf separation, secondary drying, secondary stem and leaf separation, ball milling and crushing, and sieving, and the ground tea obtained in the secondary stem and leaf separation step is directly sent to grinding equipment for mechanical grinding through a conveying device. The matcha processed by the method has the smell of fire generated by high temperature in a tea grinding furnace in the drying step, and is not beneficial to the appearance of covering fragrance (the special fresh and fine fragrance of matcha products processed and manufactured by covering tea trees with shady covering or the characteristic fragrance of seaweed fragrance).
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects that the matcha obtained by the matcha processing technology in the prior art has obvious fire smell and difficult appearance of covering fragrance, thereby providing the matcha and the processing technology thereof.
A matcha processing technology comprises the step of grinding tea into powder, wherein the tea is refrigerated in advance before grinding, and the refrigerating time is 3-6 months.
Further, the temperature of the refrigeration treatment is-10 ℃.
Further, the milling is performed at 15 ℃ or lower.
Further, the milling is carried out at-5 to 12 ℃.
Further, the D60 of the powdered matcha powder is more than or equal to 1000 meshes.
Further, the D60 of the matcha powder obtained by milling is 1000-2000 meshes.
Further, the matcha processing technology also comprises the step of sieving the matcha powder obtained by grinding into powder by a sieve of 80-100 meshes.
Further, the matcha processing technology also comprises the step of sieving the matcha powder obtained by grinding through a sieve of 90-100 meshes.
Further, the matcha processing technology also comprises the step of removing metal impurities from the matcha powder obtained by grinding through a magnetic rod or a metal detector.
Further, the processing technology of the ground tea comprises the following steps: steam deactivating enzyme of fresh leaves, cooling, drying, separating stems and leaves for the first time, drying and separating stems and leaves for the second time.
Further, the processing technology of the ground tea also comprises a step of air separation.
Further, the processing technology of the ground tea also comprises a step of color selection.
Further, the fresh leaves are subjected to fresh-keeping treatment before steam deactivation.
Further, the fresh leaf steam de-enzyming is carried out by adopting a steam de-enzyming machine, the steam flow is 80-160 kg/h, the inclination angle of the cylinder is 8-14 degrees, the rotation speed of the cylinder is 20-40 rpm, and the stirring speed is 200-400 rpm.
Further, the drying is carried out by adopting a tea-rolling furnace, and the tea-rolling furnace sequentially passes through a first temperature zone, a second temperature zone, a third temperature zone and a fourth temperature zone, wherein the temperature of the first temperature zone is 130-170 ℃, and the chain speed is 60 rpm; the temperature of the second temperature zone is 70-120 ℃, and the speed of the chain is 30 rpm; the temperature of the third temperature zone is 80-130 ℃, and the chain speed is 40 rpm; the temperature of the fourth temperature zone is 80-130 ℃, and the chain speed is 50 rpm.
Further, after the first stem and leaf separation, a 4-20-mesh ground tea crude product is obtained.
Further, the drying is carried out by adopting a chain plate type dryer, the drying temperature is 60-100 ℃, and the chain speed is 40-60 rpm.
Further, 8-40 meshes of ground tea is obtained after the second stalk and leaf separation.
The invention also provides matcha which is processed by adopting the processing technology.
The technical scheme of the invention has the following advantages:
1. according to the matcha processing technology provided by the invention, the ground tea which is refrigerated for 3-6 months is used as the raw material to be ground to prepare the matcha, so that the smell of fire generated by high temperature in a tea grinding furnace in the preparation process of the ground tea can be favorably dispersed, and the seaweed fragrance brought by shading coverage and steam fixation can be favorably displayed, so that the covering fragrance of the matcha obtained by processing is obvious. The cold storage treatment time is controlled to be 3-6 months, so that the problems that the cold storage time is too short, the covering fragrance is not obvious, the smell of the fire is not completely lost, the cold storage time is too long, the oxidation and color change of the matcha are easy to occur, and the fragrance of the matcha is also influenced are avoided. Ground tea is refrigerated for 3-6 months, and compared with the direct ground tea prepared by grinding, the ground tea has more remarkable covering fragrance.
2. The matcha processing technology provided by the invention also comprises the steps of sieving and removing metal impurities through a magnetic rod or a metal detector after grinding, wherein the tea grinding fragments and impurities which are not ground are removed through sieving, and the magnetic rod or the metal detector ensures that no metal impurities exist in the matcha.
3. The matcha processing technology provided by the invention takes ground tea as a raw material, and comprises the steps of air separation and color selection in the ground tea processing technology, so that a small amount of tea stalks, fine particle impurities, yellow pieces and black pieces in the ground tea can be removed, the matcha quality is further improved, and the influence of the impurities and inferior substances on the matcha quality is reduced.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The following instruments or devices used in the examples and comparative examples were all commercially available: the device comprises a vibrating screen, a winnowing machine, a color selector, a stone mill, a ball mill, a magnetic rod, a metal detector, a steam green removing machine, a wind power cooler, a tea grinding furnace, a stem and leaf separator and a chain plate type dryer.
Example 1
A matcha processing technology comprises the following operations:
and (3) cold storage treatment: cold storing the ground tea at-10 deg.C for 3 months;
grinding: grinding the cold-stored ground tea into powder by a stone mill at 10 ℃ to obtain green tea powder with D60 being 1000 meshes;
sieving: sieving the ground matcha powder with a 100-mesh vibrating screen;
removing metal impurities: removing metal impurities from the sieved matcha powder by a magnetic bar to obtain a matcha finished product.
Example 2
A matcha processing technology comprises the following operations:
and (3) cold storage treatment: cold storing the ground tea at 4 deg.C for 3 months;
grinding: grinding the cold-stored ground tea into powder by a stone mill at 0 ℃ to obtain the D60-1200 mesh matcha powder;
sieving: sieving the ground matcha powder with a 90-mesh vibrating screen;
removing metal impurities: removing metal impurities from the sieved matcha powder by a metal detector to obtain a matcha finished product.
Example 3
A matcha processing technology comprises the following operations:
and (3) cold storage treatment: cold storing the ground tea at 4 deg.C for 6 months;
grinding: grinding the cold-stored ground tea into powder by a stone mill at 0 ℃ to obtain the D60-1200 mesh matcha powder;
sieving: sieving the ground matcha powder with a 90-mesh vibrating screen;
removing metal impurities: removing metal impurities from the sieved matcha powder by a metal detector to obtain a matcha finished product.
The process for milling tea as the starting material used in examples 1 to 3 was carried out as follows:
picking fresh leaves: picking fresh leaves of 1 bud and 3-5 leaves from a tea tree (dragon well 43) which is shaded and covered for 10 days, and storing at low temperature before steam de-enzyming to keep the fresh leaves;
fresh leaves are subjected to steam fixation: carrying out steam green removing on the fresh leaves by adopting a steam green removing machine, wherein the steam flow is 160kg/h, the inclination angle of the cylinder body is 8 degrees, the rotating speed of the cylinder body is 40rpm, and the stirring speed is 200 rpm;
and (3) cooling: cooling the fresh leaves subjected to steam deactivation by using a wind power cooling machine, wherein wind power is three levels, and the cooling time is 60 s;
and (3) drying: a tea grinding furnace is adopted, the cooled fresh leaves sequentially pass through a first temperature zone, a second temperature zone, a third temperature zone and a fourth temperature zone, the temperature of the first temperature zone is 170 ℃, and the chain speed is 60 rpm; the temperature of the second temperature zone is 70 ℃, and the chain speed is 30 rpm; the temperature of the third temperature zone is 130 ℃, and the chain speed is 40 rpm; the temperature of the fourth temperature zone is 80 ℃, and the chain speed is 50 rpm;
separating stems and leaves for the first time: performing primary stem and leaf separation on the dried fresh leaves by using a stem and leaf separator to obtain 20-mesh ground tea crude products;
drying: drying the ground tea crude product after the first stem and leaf separation by adopting a chain plate type dryer, wherein the drying temperature is 60 ℃, and the chain speed is 60 rpm;
separating stems and leaves for the second time: performing secondary stem and leaf separation on the dried ground tea crude product by using a stem and leaf separator to obtain 8-mesh ground tea crude product;
winnowing: winnowing the ground tea crude product after the secondary stem and leaf separation by using a winnowing machine to remove a small amount of tea stem and fine particle impurities in the ground tea crude product;
color selection: and removing a small amount of yellow pieces and black pieces in the ground tea crude product after air separation by using a color selector to obtain the raw material ground tea in the matcha processing technology.
Example 4
A matcha processing technology comprises the following operations:
and (3) cold storage treatment: cold storing the ground tea at 10 deg.C for 6 months;
grinding: grinding the cold-stored ground tea into powder by a ball mill at 12 ℃ to obtain green tea powder with D60 being 1000 meshes;
removing metal impurities: removing metal impurities from the sieved matcha powder by a metal detector to obtain a matcha finished product.
Example 5
A matcha processing technology comprises the following operations:
and (3) cold storage treatment: cold storing the ground tea at 0 deg.C for 4 months;
grinding: grinding the cold-stored ground tea into powder by a ball mill at 5 ℃ to obtain the green tea powder with D60 being 1200 meshes;
sieving: and (4) sieving the ground matcha powder through a 100-mesh vibrating screen to obtain a matcha finished product.
Example 6
A matcha processing technology comprises the following operations:
and (3) cold storage treatment: cold storing the ground tea at-5 deg.C for 5 months;
grinding: grinding the cold-stored ground tea into powder by a stone mill at the temperature of-5 ℃ to obtain green tea powder with D60 being 2000 meshes;
sieving: sieving the ground matcha powder with a 100-mesh vibrating screen;
removing metal impurities: removing metal impurities from the sieved matcha powder by a metal detector to obtain a matcha finished product.
The process for milling raw tea used in examples 4 to 6 was carried out as follows:
picking fresh leaves: picking fresh leaves of 1 bud and 3-5 leaves from tea tree (Chinese tea 302) covered in shade for 24 days, blowing cold air for treatment before steam de-enzyming, and keeping the fresh leaves;
fresh leaves are subjected to steam fixation: carrying out steam green removing on the fresh leaves by adopting a steam green removing machine, wherein the steam flow is 80kg/h, the inclination angle of a cylinder body is 14 degrees, the rotating speed of the cylinder body is 20rpm, and the stirring speed is 400 rpm;
and (3) cooling: cooling the fresh leaves subjected to steam deactivation by using a wind power cooling machine, wherein wind power is three levels, and the cooling time is 90 s;
and (3) drying: a tea grinding furnace is adopted, the cooled fresh leaves sequentially pass through a first temperature zone, a second temperature zone, a third temperature zone and a fourth temperature zone, the temperature of the first temperature zone is 130 ℃, and the chain speed is 60 rpm; the temperature of the second temperature zone is 120 ℃, and the chain speed is 30 rpm; the temperature of the third temperature zone is 80 ℃, and the chain speed is 40 rpm; the temperature of the fourth temperature zone is 130 ℃, and the chain speed is 50 rpm;
separating stems and leaves for the first time: carrying out primary stem and leaf separation on the dried fresh leaves by using a stem and leaf separator to obtain a 4-mesh ground tea crude product;
drying: drying the ground tea crude product after the first stem and leaf separation by adopting a chain plate type dryer, wherein the drying temperature is 100 ℃, and the chain speed is 40 rpm;
separating stems and leaves for the second time: performing secondary stem and leaf separation on the dried ground tea crude product by using a stem and leaf separator to obtain a 40-mesh ground tea crude product;
winnowing: winnowing the ground tea crude product after the secondary stem and leaf separation by using a winnowing machine to remove a small amount of tea stem and fine particle impurities in the ground tea crude product;
color selection: and removing a small amount of yellow pieces and black pieces in the ground tea crude product after air separation by using a color selector to obtain the raw material ground tea in the matcha processing technology.
Comparative example 1
Comparative example 1 the matcha processing process of example 1 was referenced, except that the step of refrigeration treatment was omitted.
Comparative example 2
Comparative example 1 referring to the matcha processing process of example 1, except that the ground tea was refrigerated at a temperature of-10 ℃ for 1 month in the refrigerating process;
comparative example 3
Comparative example 1 referring to the matcha processing process of example 1, except that the ground tea was refrigerated at a temperature of-10 c for 7 months in the refrigerating process.
Experimental example 1 evaluation of sensory quality of Matcha
The sensory quality evaluation group of matcha was formed by 6 volunteers qualified as senior tea evaluators, and the sensory quality of matcha prepared in examples 1 to 6 and comparative examples 1 to 3 was evaluated, and the evaluation indexes were as follows: the requirements of color, particle, aroma, liquor color, taste and sensory quality are shown in table 1, the evaluation method refers to a seven-grade evaluation method (see table 2) in national standard GB/T34778-2017 Mocha of the people's republic of China to obtain each evaluation index score, 4 scores obtained by removing 1 highest score and 1 lowest score are averaged, and the average is calculated according to the closest grade to serve as the final score of the evaluation index, which is shown in table 3.
TABLE 1 sensory quality
TABLE 2 seven-grade examination and evaluation method
| Grade of | Scoring | Description of the invention |
| Height of | +3 | The difference is large and is obviously better than the requirement of Table 1 |
| Is higher than | +2 | The difference is obvious and is better than the requirement of Table 1 |
| Is a little higher | +1 | Slightly better than the requirement of Table 1 |
| Is equivalent to | 0 | Meets the requirements of Table 1 |
| Is a little lower | -1 | Has a difference slightly inferior to the requirement of Table 1 |
| Is lower than | -2 | The difference is obvious and is different from the requirement of Table 1 |
| Is low in | -3 | The difference is large and is obviously different from the requirement of Table 1 |
TABLE 3 evaluation results of organoleptic qualities of Matcha
As can be seen from the scores in Table 3, the matcha prepared in the examples 1-6 has higher sensory quality compared with the comparison examples 1-3, particularly the aroma index scores of the examples 1-6 are obviously higher than those of the comparison examples 1-3, and it can be seen that the showing and the improvement of the covering aroma of the matcha are not facilitated when the tea is not refrigerated (comparison example 1) or the refrigeration treatment time is too short (comparison example 2) and too long (comparison example 3).
Experimental example 2 analysis of physicochemical Components of Matcha
Physicochemical component analysis was performed on the matcha obtained in examples 1-6 and comparative examples 1-3, wherein the water content was detected by gravimetric method with reference to matcha national standard (GB/T34778-. Physical and chemical component analysis indexes: water content, total chlorophyll amount, total theanine amount, pyrazine content, and content ratio of ester catechin to non-ester catechin. The pyrazine compounds are key chemical components of fire gas, and the content of the pyrazine compounds is a relative value (the content of the comparative example 1 is 1.00, and the other groups are ratios to the comparative example 1). The results of physical and chemical analyses of matcha are shown in Table 4.
TABLE 4 analysis results of physical and chemical components of Matcha
As can be seen from the results of physical and chemical component analysis of matcha in table 4, the water content and the total theanine content of matcha obtained in examples 1 to 6 of the present application meet the national standards; the content of pyrazines in examples 1 to 6 is lower than that in comparative examples 1 to 2, and further proves that the cold storage treatment of the ground tea for 3 to 6 months is more favorable for the dissipation of the fire flavor and the development and improvement of the covering fragrance of the matcha compared with the cold storage treatment without (comparative example 1) or with too short cold storage treatment time (comparative example 2); the total chlorophyll content in examples 1-6 is higher than that in comparative example 3, which proves that the matcha is oxidized and discolored due to overlong refrigeration time, and the improvement of the quality of the matcha product is not facilitated.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A matcha processing technology comprises the step of grinding ground tea into powder, and is characterized in that the ground tea is refrigerated in advance before being ground into powder, and the refrigerating time is 3-6 months.
2. The matcha processing technology of claim 1, wherein the temperature of the refrigeration treatment is-10 ℃ to 10 ℃.
3. The matcha processing technology of claim 1 or 2, wherein the milling is carried out below 15 ℃.
4. The matcha processing technology of any one of claims 1-3, wherein the D60 of the matcha powder obtained by milling is more than or equal to 1000 meshes.
5. The matcha processing technology of any one of claims 1-4, further comprising the step of sieving the ground matcha powder with a sieve of 80-100 meshes.
6. The matcha processing technology of any one of claims 1-5, further comprising a step of removing metal impurities from the matcha powder obtained by milling by a magnetic bar or a metal detector.
7. The matcha processing technology of any one of claims 1-6, wherein the tea grinding processing technology comprises the following steps: steam deactivating enzyme of fresh leaves, cooling, drying, separating stems and leaves for the first time, drying and separating stems and leaves for the second time.
8. The matcha processing technology of claim 7, wherein the tea grinding processing technology further comprises the step of air separation.
9. The matcha processing technology of claim 7 or 8, wherein the tea grinding processing technology further comprises a step of color selection.
10. Matcha, which is characterized by being processed by the processing technology of any one of claims 1 to 9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112970869A (en) * | 2021-03-30 | 2021-06-18 | 杭州国慷网络科技有限公司 | Preparation method of low-pollutant matcha and low-pollutant matcha |
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| CN110279010A (en) * | 2018-03-19 | 2019-09-27 | 镇江市水木年华现代农业科技有限公司 | A kind of green method for smearing tea of tannase constant temperature zymolysis technique preparation steaming |
| CN111213733A (en) * | 2018-11-25 | 2020-06-02 | 刘艳云 | Production method of ultramicro green tea powder |
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2020
- 2020-07-17 CN CN202010694703.4A patent/CN111700130A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110279010A (en) * | 2018-03-19 | 2019-09-27 | 镇江市水木年华现代农业科技有限公司 | A kind of green method for smearing tea of tannase constant temperature zymolysis technique preparation steaming |
| CN111213733A (en) * | 2018-11-25 | 2020-06-02 | 刘艳云 | Production method of ultramicro green tea powder |
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| CN112970869A (en) * | 2021-03-30 | 2021-06-18 | 杭州国慷网络科技有限公司 | Preparation method of low-pollutant matcha and low-pollutant matcha |
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