CN112401027A - Process for preparing gardenia green tea from fresh summer tea leaves - Google Patents
Process for preparing gardenia green tea from fresh summer tea leaves Download PDFInfo
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- CN112401027A CN112401027A CN202011358707.1A CN202011358707A CN112401027A CN 112401027 A CN112401027 A CN 112401027A CN 202011358707 A CN202011358707 A CN 202011358707A CN 112401027 A CN112401027 A CN 112401027A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a process for preparing gardenia green tea by using fresh tea leaves in summer, which comprises the steps of electromagnetic fixation → rolling into strips → rolling and stir-frying and shaping → electric heating drying → shaking and sieving classification → anti-oxygen preservation → ingredient mixing → scenting treatment → electromagnetic drying. The invention adopts the flower cooling process of ultrasonic wave and VC sodium, so that fresh flowers are fragrant and overflow, the full-bloom period is prolonged, the technical obstacles of distinguishing white gardenia, easy oxidation and color change and lost flower fragrance can be overcome, and the invention has better effect on improving the quality of gardenia green tea; by adopting an electromagnetic green-removing process, the activity of polyphenol oxidase can be rapidly killed, the color of bud leaves is kept yellow green, yellow leaves, red leaves and scorched leaves are avoided, the bitter taste can be reduced, and the electromagnetic green-removing tea has a better effect on optimizing the quality of green tea in summer; by adopting the LED plant light supplement lamp with the wavelength of 560-600nm, the yellow light of 560-600nm can make up for insufficient illumination, the illumination is soft and is close to natural light in early morning in summer, and the petals cannot turn yellow and dark while the gardenia blooms and smells well.
Description
Technical Field
The invention relates to the technical field of tea and preparation thereof, in particular to a process for preparing gardenia green tea by using fresh tea leaves in summer.
Background
Gardenia, also known as cladia and gardenia jasminoides, is an evergreen shrub plant of the order Rubiales, family Rubiaceae, genus Gardenia. Modern medical research shows that the cladosporium cucumerinum contains abundant compounds such as flavonoid glycoside, protocatechuic acid, caffeic acid, kaempferol, vanillin, glucoside, crude fiber, sitosterol and the like, has the functions of cholagogue, sedation, blood pressure reduction, antibiosis and bowel relaxing, and is a natural health-care flower.
The fresh tea leaves in summer have small tea buds, thick and hard leaf quality, high cellulose content and heavy bitter taste, so the prepared black tea and green tea have poor color, aroma, taste, shape and quality and are not popular with consumers. In recent years, summer tea in domestic and foreign markets is not good in market conditions, sales volume is greatly reduced, and summer tea is not adopted in many tea areas, so that income of tea farmers and tea enterprises is greatly reduced, and development of tea industry is hindered. Therefore, the problem to be solved at present is how to improve the quality of tea made of fresh summer tea.
Disclosure of Invention
The invention aims to provide a process for preparing gardenia green tea by using fresh summer tea leaves, which aims to solve the problems in the background art, and the process combines the fresh summer tea leaves with the gardenia green tea leaves to prepare the gardenia green tea, so that the health-care effect is achieved, and the situations of heavy bitter taste and poor taste of the tea prepared by using the fresh summer tea leaves in the past are avoided.
In order to achieve the purpose, the invention provides the following technical scheme:
a process for preparing gardenia green tea from fresh summer tea leaves comprises the steps of electromagnetic green removing, rolling into strips, rolling and frying for forming, and the steps of:
(1) electric heating and drying: putting the rolled and fried tea leaves into an electrothermal dryer to be dried into green-dried green tea with the water content of 4.5-5%;
(2) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface of 3-5 meshes, the tea on the screen is the green-dried green tea of 2 grades, and the tea under the screen is the green-dried green tea of 1 grade;
(3) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution;
(4) mixing the ingredients: mixing the gardenia obtained in the step (3) and the 2-grade roasted green tea obtained in the step (1) according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(5) scenting treatment: performing scenting treatment twice on the mixed scented tea, starting an LED plant light supplement lamp for the first scenting, wherein the thickness of the stacked scented tea is 60-70cm, the scenting temperature is 36-38 ℃, the scenting humidity is 88-90%, the scenting time is 3-4h, and oxygen is supplied and exhausted for 1 time every 20-30 min; ventilating and radiating, and scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 38-40 deg.C, the scenting humidity is 85-87%, the scenting time is 1.5-2h, and oxygen is supplied for 1 time every 15-20 min;
(6) electromagnetic drying: and putting scented tea into an electromagnetic roller dryer for drying to obtain scented tea with water content of 5.5-6%.
As a further scheme of the invention: the electromagnetic water-removing step specifically comprises the following steps: performing electromagnetic de-enzyming treatment on picked fresh tea leaves which are initially spread by 1-3 leaves in summer at the de-enzyming temperature of 240-260 ℃ for 4-6 min.
As a further scheme of the invention: the rolling and strip forming step specifically comprises the steps of placing the tea subjected to electromagnetic water-removing in a rolling machine for rolling, lightly rolling for at least 10min, then pressing 1/4, and heavily rolling for 15-20min, and finally loosening and rolling for at least 5 min.
As a further scheme of the invention: the rolling and frying forming steps are as follows: putting the rolled tea leaves into an electric heating roller dry-frying machine to be fried into strips; the stir-frying temperature is 110-.
As a further scheme of the invention: the temperature of the electric heating drying in the step (1) is 120-130 ℃, and the drying time is 8-10 min.
As a further scheme of the invention: the VC sodium water solution in the step (3) is prepared by taking VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia and preparing VC sodium water solution with the concentration of 80-85%; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
As a further scheme of the invention: the temperature of the electromagnetic drying in the step (6) is 100-110 ℃, and the drying time is 20-25 min.
As a further scheme of the invention: and (3) removing impurities and sterilizing after the step (6), specifically comprising the following steps of:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out;
b: color selection and purification: respectively putting grade 1 scented tea and grade 2 scented tea into a photoelectric color selector to identify and remove impurities such as stalk, yellow leaf, insect egg, hair, fiber, etc., with cleanliness not less than 98%;
c: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
As a further scheme of the invention: the wavelength of the LED plant light supplement lamp in the step (5) is 560-600nm yellow light.
Compared with the prior art, the invention has the beneficial effects that:
1. the flower cooling process with the ultrasonic waves and the VC sodium is adopted, so that fresh flowers are fragrant and overflow, the full-bloom period is prolonged, the technical obstacles of distinguishing white gardenia, easy oxidation and color change and lost flower fragrance can be overcome, and the good effect of improving the quality of the gardenia green tea is achieved.
2. By adopting the electromagnetic green-removing process, the activity of polyphenol oxidase can be rapidly killed, the color of bud leaves is kept yellow green, yellow leaves, red leaves and scorched leaves are avoided, the bitter taste can be reduced, and the electromagnetic green-removing process has a better effect on optimizing the quality of green tea in summer.
3. The yellow light LED plant light supplement lamp with the wavelength of 560 + 600nm is adopted to perform illumination on the gardenia for cooling, the yellow light with the wavelength of 560 + 600nm can make up for insufficient illumination, the illumination is soft and is close to natural light in early morning in summer, and the petals cannot turn yellow and dark while the gardenia is promoted to bloom and bloom fragrance.
4. The small baked green tea is removed by adopting a stainless steel sieve with 3-5 meshes, so that the problems that the quality is not well controlled and the tea is easy to bitter in the subsequent links are solved.
6. The electric heating drying ensures that the moisture content reaches 4.5-5 percent, does not destroy the effective components in the tea, and can ensure that the pores of the tea can fully adsorb the fragrance; avoid the residue of bitter taste of tea with too high water content.
7. The water content of the electromagnetic drying is 5.5-6%, so that the fragrance of the gardenia can be kept and fixed in the pores of the tea, and the fragrance cannot be lost.
8. By adopting a color sorting and purifying process and utilizing the high-definition fine identification and quick sorting functions of a photoelectric color sorter, not only can sundries such as stems, yellow tablets, hair, fibers and the like be removed, but also technical obstacles that pests and foreign matters such as aphids, flea beetles, moth pests and the like carried in the gardenia are difficult to remove can be solved, and the color sorting and purifying process plays an important role in ensuring the quality safety of the gardenia green tea.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention discloses a process for preparing gardenia green tea by using fresh summer tea leaves, which comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic de-enzyming treatment on picked fresh tea leaves which are primarily spread by 1-3 leaves in summer at the electromagnetic de-enzyming temperature of 240-260 ℃ for 4-6 min; the method can quickly kill polyphenol oxidase activity by adopting electromagnetic enzyme deactivation, keep the color of fresh leaves yellow green, have no red change and scorch change phenomenon, reduce bitter and astringent taste and play a good role in optimizing the quality of green tea in summer.
(2) Rolling into strips: placing the electromagnetically de-enzymed tea in a rolling machine, gently kneading for at least 10min, pressurizing 1/4, and heavily kneading for 15-20min, and finally, loosely kneading for at least 5 min; the tea juice overflows through a series of rolling actions, and the fresh tea leaves are primarily curled and softened into strips.
(3) Rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine for rolling and frying for shaping, wherein the set temperature is 110-; fully loosening the rolled tea blocks by using the action of electric heating drying and roller rotation, drying water, and rolling and frying to shape so as to shape the tea blocks into uniform strips;
(4) electric heating and drying: putting the rolled and fried tea leaves into an electrothermal dryer to be dried into green-dried green tea with the water content of 4.5-5%, wherein the drying temperature is 120 ℃ and 130 ℃, and the drying time is 8-10 min; continuously drying under the action of electric heat to make the fresh tea leaf compact into strip shape, and controlling water content to be 4.5-5% to obtain yellow green-dried green tea; the moisture content of 4.5-5% does not destroy the effective components in the tea, and can increase the adsorption force of the tea pores, thus being beneficial to fully absorbing the fragrance of the gardenia;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface of 3-5 meshes, the tea on the screen is the green-dried green tea of 2 grades, and the tea under the screen is the green-dried green tea of 1 grade; the quality of the over-small baked green tea in the subsequent steps is not well controlled; and the phenomenon that the whole appearance of the scented tea is influenced by too much difference between too small baked green tea and gardenia is avoided.
(6) Anti-oxidation and fresh-keeping: picking white gardenia which is just bloomed in the morning of sunny days without sunrise, wherein the gardenia is not carried with branches, leaves and worm eggs, putting the picked gardenia which is just bloomed in a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution; wherein the VC sodium water solution is 80-85% VC sodium water solution prepared from VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr. The gardenia can be fresh and fragrant without withering by ultrasonic humidification; the VC sodium can prevent the white flower from oxidative discoloration and loss of flower fragrance, and can improve the content of vitamin C in the flower tea and enhance the nutrition and health care functions of the flower tea. The cladosporium fortunei contains abundant compounds such as flavonoid glycoside, protocatechuic acid, caffeic acid, kaempferol, vanillin, glucoside, crude fiber, sitosterol and the like, has the functions of benefiting gallbladder, tranquilizing, reducing blood pressure, resisting bacteria and relaxing bowels, and has good health-care effect.
(7) Mixing the ingredients: mixing the anti-oxidation and fresh-keeping gardenia and 2-grade green-baked green tea according to the weight ratio of 5-7: 95-93, mixing and stirring uniformly to ensure that the gardenia and the baked green tea are fully stirred uniformly and absorb fragrance to obtain mixed scented tea; 5-7: the ratio of 95-93 can balance the flower fragrance and the tea fragrance, and the taste is not influenced by too much flower.
(8) Scenting treatment: performing two scenting treatments on the mixed scented tea, wherein the first scenting is brightening scenting, a yellow light LED light supplement lamp with the wavelength of 560 + 600nm is started, the thickness of the stacked scented tea is 60-70cm, the scenting temperature is 36-38 ℃, the scenting humidity is 88-90%, the scenting time is 3-4h, and oxygen supply and exhaust are performed for 1 time every 20-30 min; ventilating and radiating, and performing secondary scenting, namely scenting with natural light, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 38-40 ℃, the scenting humidity is 85-87%, the scenting time is 1.5-2h, and oxygen is supplied for 1 time every 15-20 min; through secondary intelligent scenting, the scent of the gardenia is fully blended into the tea to be blended and remained. By adopting the LED plant light supplement lamp with the wavelength of 560-600nm, the yellow light of 560-600nm can make up for insufficient illumination, the illumination is soft and is close to natural light in early morning in summer, and the petals cannot turn yellow and dark while the gardenia blooms and smells well.
(9) Electromagnetic drying: drying scented tea in electromagnetic roller dryer at 100 deg.C and 110 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%; the tea leaves and the gardenia are fried by continuously rotating the electromagnetic roller frying machine, the inner layers of the tea leaves and the gardenia are deeply penetrated by utilizing the electromagnetic radiation effect, the moisture is dried, the volatilization of aromatic substances is promoted, and the tea aroma and the flower aroma are more durable; the water content of 5.5-6% can keep and fix the fragrance of the gardenia in the pores of the tea, so that the fragrance of the gardenia cannot be lost.
(10) Removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-. The sterilization function of microwave and light wave super strong radiation is utilized to kill microbe and bacteria, and the product quality safety is ensured.
Example 1
A process for preparing gardenia green tea by using fresh summer tea leaves comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic enzyme deactivation treatment on picked fresh tea leaves with one bud in summer and 1-3 primary expanded leaves, wherein the electromagnetic enzyme deactivation temperature is 240 ℃, and the enzyme deactivation time is 4 min;
(2) rolling into strips: gently kneading the electromagnetically enzyme-deactivated tea leaves in a kneading machine for 10min, pressurizing 1/4, and heavily kneading for 15-20min, and finally loosening and kneading for 5 min; the tea juice overflows through the rolling action, and is primarily formed into strips.
(3) Rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine, and rolling and frying for 10min at a set temperature of 110 ℃;
(4) electric heating and drying: drying the shaped tea leaves in an electrothermal dryer to obtain green-baked green tea with water content of 4.5-5%, wherein the drying temperature is 120 deg.C and the drying time is 8-10 min;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface being 3 meshes, the tea on the screen is the green-dried green tea of grade 2, and the tea under the screen is the green-dried green tea of grade 1;
(6) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution; wherein the VC sodium water solution is 80% VC sodium water solution prepared from VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
(7) Mixing the ingredients: mixing the anti-oxidation and fresh-keeping gardenia and 2-grade green-baked green tea according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(8) scenting treatment: performing scenting treatment on the mixed scented tea twice, starting a yellow light LED plant light supplement lamp with the wavelength of 560-600nm for the first scenting, wherein the thickness of the stacked scented tea is 60-70cm, the scenting temperature is 36 ℃, the scenting humidity is 88-90%, the scenting time is 3h, and oxygen supply and exhaust are performed for 1 time every 20 min; ventilating for 1-1.5 hr, scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 38 deg.C, the scenting humidity is 85-87%, the scenting time is 1.5 hr, and oxygen is supplied for 1 time every 15 min;
(9) electromagnetic drying: drying scented tea in electromagnetic roller dryer at 100 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%;
(10) removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
Example 2
A process for preparing gardenia green tea by using fresh summer tea leaves comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic enzyme deactivation treatment on picked fresh tea leaves with one bud at 1-3 leaves in summer for 6min at the electromagnetic enzyme deactivation temperature of 260 ℃;
(2) rolling into strips: gently kneading the electromagnetically enzyme-deactivated tea leaves in a kneading machine for 10min, pressurizing 1/4, and heavily kneading for 15-20min, and finally loosening and kneading for 5 min; the tea juice overflows through the rolling action, and is primarily formed into strips.
(3) Rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine, and rolling and frying for 14min at a set temperature of 120 ℃;
(4) electric heating and drying: putting the rolled and fried tea leaves into an electric heating dryer to be dried into green-dried green tea with the water content of 4.5-5%, wherein the drying temperature is 130 ℃, and the drying time is 8-10 min;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface being 5 meshes, the tea on the screen is the green-dried green tea of grade 2, and the tea under the screen is the green-dried green tea of grade 1;
(6) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution; wherein the VC sodium water solution is 85% VC sodium water solution prepared from VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
(7) Mixing the ingredients: mixing the anti-oxidation and fresh-keeping gardenia and 2-grade green-baked green tea according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(8) scenting treatment: performing scenting treatment on the mixed scented tea twice, starting a yellow light LED plant light supplement lamp with a wavelength of 560-; ventilating for 1-1.5 hr, scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 40 deg.C, the scenting humidity is 85-87%, the scenting time is 2 hr, and oxygen is supplied for 1 time every 18 min;
(8) electromagnetic drying: drying scented tea in electromagnetic roller dryer at 110 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%;
(10) removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
Example 3
A process for preparing gardenia green tea by using fresh summer tea leaves comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic enzyme deactivation treatment on picked fresh tea leaves with one bud at 1-3 leaves in summer for 5min at 248 deg.C;
(2) rolling into strips: gently kneading the electromagnetically enzyme-deactivated tea leaves in a kneading machine for 10min, pressurizing 1/4, and heavily kneading for 15-20min, and finally loosening and kneading for 5 min; the tea juice overflows through the rolling action, and is primarily formed into strips.
(3) Rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine, and rolling and frying for 12min at a set temperature of 115 ℃;
(4) electric heating and drying: drying the shaped tea leaves in an electrothermal dryer to obtain green-baked green tea with water content of 4.5-5%, wherein the drying temperature is 124 deg.C and the drying time is 8-10 min;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface being 4 meshes, the tea on the screen is the green-dried green tea of grade 2, and the tea under the screen is the green-dried green tea of grade 1;
(6) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution; wherein the VC sodium water solution is 82% VC sodium water solution prepared from VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
(7) Mixing the ingredients: mixing the anti-oxidation and fresh-keeping gardenia and 2-grade green-baked green tea according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(8) scenting treatment: performing scenting treatment on the mixed scented tea twice, starting a yellow light LED plant light supplement lamp with a wavelength of 560-; ventilating for 1-1.5 hr, scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 39 deg.C, the scenting humidity is 85-87%, the scenting time is 1.8 hr, and oxygen is supplied for 1 time every 20 min;
(9) electromagnetic drying: drying scented tea in electromagnetic roller dryer at 105 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%;
(10) removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
Example 4
A process for preparing gardenia green tea by using fresh summer tea leaves comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic enzyme deactivation treatment on picked fresh tea leaves with one bud in summer and 1-3 primary expanded leaves, wherein the electromagnetic enzyme deactivation temperature is 255 ℃, and the enzyme deactivation time is 5 min;
(2) rolling into strips: placing the electromagnetically de-enzymed tea in a rolling machine, gently kneading for at least 10min, pressurizing 1/4, and heavily kneading for 15-20min, and finally loosening and kneading for at least 5 min; the tea juice overflows through the rolling action, and is primarily formed into strips;
(3) rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine, and rolling and frying for 12min at a set temperature of 110 ℃;
(4) electric heating and drying: drying the shaped tea leaves in an electric heating dryer to obtain green-dried green tea with water content of 4.5-5%, wherein the drying temperature is 127 deg.C and the drying time is 8-10 min;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface being 5 meshes, the tea on the screen is the green-dried green tea of grade 2, and the tea under the screen is the green-dried green tea of grade 1;
(6) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution; wherein the VC sodium water solution is 84% VC sodium water solution prepared from VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
(7) Mixing the ingredients: mixing the anti-oxidation and fresh-keeping gardenia and 2-grade green-baked green tea according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(8) scenting treatment: performing scenting treatment on the mixed scented tea twice, starting a yellow light LED plant light supplement lamp with a wavelength of 560-; ventilating for 1-1.5 hr, scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 38 deg.C, the scenting humidity is 85-87%, the scenting time is 1.6 hr, and oxygen is supplied for 1 time every 15 min;
(9) electromagnetic drying: drying scented tea in electromagnetic roller dryer at 102 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%;
(10) removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
Comparative example 1
A process for preparing gardenia green tea by using fresh summer tea leaves comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic enzyme deactivation treatment on picked fresh tea leaves with one bud at 1-3 leaves in summer for 6min at the electromagnetic enzyme deactivation temperature of 260 ℃;
(2) rolling into strips: gently kneading the electromagnetically enzyme-deactivated tea leaves in a kneading machine for 10min, pressurizing 1/4, and heavily kneading for 15-20min, and finally loosening and kneading for 5 min; the tea juice overflows through the rolling action, and is primarily formed into strips.
(3) Rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine, and rolling and frying for 14min at a set temperature of 120 ℃;
(4) electric heating and drying: drying the shaped tea leaves in an electric heating dryer to obtain green-dried green tea with water content of 4.5-5%, wherein the drying temperature is 134 deg.C and the drying time is 8-10 min;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface being 5 meshes, the tea on the screen is the green-dried green tea of grade 2, and the tea under the screen is the green-dried green tea of grade 1;
(6) mixing the ingredients: picking fresh gardenia and mixing the fresh gardenia with the 2-grade green-baked green tea obtained in the step (5) according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(7) scenting treatment: performing scenting treatment on the mixed scented tea twice, starting a yellow light LED plant light supplement lamp with a wavelength of 560-; ventilating for 1-1.5 hr, scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 40 deg.C, the scenting humidity is 85-87%, the scenting time is 2 hr, and oxygen is supplied for 1 time every 18 min;
(8) electromagnetic drying: drying scented tea in electromagnetic roller dryer at 110 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%;
(9) removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
Comparative example 2
A process for preparing gardenia green tea by using fresh summer tea leaves comprises the following steps:
(1) electromagnetic enzyme deactivation: performing electromagnetic enzyme deactivation treatment on picked fresh tea leaves with one bud at 1-3 leaves in summer for 5min at 248 deg.C;
(2) rolling into strips: placing the electromagnetically de-enzymed tea in a rolling machine, gently kneading for at least 10min, pressurizing 1/4, and heavily kneading for at least 15-20min, and loosening and kneading for 5 min; the tea juice overflows through the rolling action, and is primarily formed into strips.
(3) Rolling and frying for shaping: putting the rolled tea leaves into an electric heating roller dry-frying machine, and rolling and frying for 12min at a set temperature of 115 ℃;
(4) electric heating and drying: drying the shaped tea leaves in an electrothermal dryer to obtain green-baked green tea with water content of 4.5-5%, wherein the drying temperature is 124 deg.C and the drying time is 8-10 min;
(5) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface being 4 meshes, the tea on the screen is the green-dried green tea of grade 2, and the tea under the screen is the green-dried green tea of grade 1;
(6) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution; wherein the VC sodium water solution is 82% VC sodium water solution prepared from VC sodium accounting for 0.5-0.8% of the weight ratio of the gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
(7) Mixing the ingredients: and (3) mixing the gardenia obtained in the step (6) with the 2-grade roasted green tea obtained in the step (5) according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(8) scenting treatment: scenting the mixed scented tea, wherein the thickness of the scented tea is 50-60cm under natural light, the scenting temperature is 39 deg.C, the scenting humidity is 85-87%, the scenting time is 5.3h, and oxygen is supplied for 1 time every 20 min;
(9) electromagnetic drying: drying scented tea in electromagnetic roller dryer at 105 deg.C for 20-25min to obtain scented tea with water content of 5.5-6%;
(10) removing impurities and sterilizing: removing impurities from the electromagnetically dried scented tea, performing microwave sterilization, and finally packaging and warehousing; the method specifically comprises the following steps:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out.
B: color selection and purification: the grade 1 scented tea and the grade 2 scented tea are respectively put into a photoelectric color selector to identify and remove impurities such as stems, yellow flakes, worm eggs, hair, fibers and the like, and the cleanliness is not less than 98%.
C: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
15g of 2-grade scented tea prepared according to the examples 1-4 and the comparative examples 1-2 are respectively taken, and the appearance of the dry tea is evaluated, wherein the appearance is 1-10 points, 10 points indicate that the tea is uniform in appearance and free of impurities, the gardenia is pure white, and 1 point indicates that the tea is not uniform in appearance and size, has impurities and is yellow and dark;
respectively adding 15g of 2-grade scented tea prepared according to the examples 1-4 and the comparative examples 1-2 into 250ml of boiling water for brewing, and carrying out sensory evaluation on the tea soup after waiting for 10 min; the soup color is 1-10 minutes, 10 minutes indicates that the soup color is green and yellow and clear, and 1 minute indicates that the soup color is gray, yellow and dark; the fragrance is 1-10 minutes, 10 minutes indicates that the flower fragrance is mellow, and 1 minute indicates that the flower fragrance is light, thin and tasteless; the bitter degree is 1-10 points, 10 points indicate that the taste is completely without bitter and thick and old taste, and 1 point indicates that the taste is very bitter and thick and old. The evaluation results are shown in Table 1.
TABLE 1
| Item | Outer shape | Color of soup | Fragrance | Degree of bitterness and astringency |
| Example 1 | 7 | 8 | 8 | 8 |
| Example 2 | 9 | 7 | 9 | 7 |
| Example 3 | 8 | 8 | 7 | 9 |
| Example 4 | 8 | 9 | 7 | 9 |
| Comparative example 1 | 4 | 5 | 6 | 4 |
| Comparative example 2 | 7 | 8 | 5 | 5 |
It can be seen from examples 1 to 4 and comparative examples 1 to 2 that gardenia green tea prepared by the present invention is less bitter and astringent than comparative examples 1 to 2; as can be seen from the example 2 and the comparative example 1, the gardenia is kept fresh by spraying the VC sodium water solution with ultrasonic waves, and the gardenia is not dark, gray and yellow and has better appearance; as can be seen from the example 3 and the comparative example 2, the fragrance of the gardenia green tea subjected to the two scenting treatments is stronger, and the first scenting treatment by the irradiation of the LED yellow light supplement lamp has a prominent effect on the fragrance adsorption of the tea.
Although the present description is described in terms of embodiments, not every embodiment includes only a single embodiment, and such description is for clarity only, and those skilled in the art should be able to integrate the description as a whole, and the embodiments can be appropriately combined to form other embodiments as will be understood by those skilled in the art.
Therefore, the above description is only a preferred embodiment of the present application, and is not intended to limit the scope of the present application; all changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Claims (9)
1. A process for preparing gardenia green tea by using fresh summer tea leaves comprises the steps of electromagnetic green removing, rolling into strips, rolling and frying for forming, and is characterized by further comprising the following steps after rolling and frying for forming:
(1) electric heating and drying: putting the rolled and fried tea leaves into an electrothermal dryer to be dried into green-dried green tea with the water content of 4.5-5%;
(2) shaking, screening and grading: placing the green-dried green tea into a double-layer shaking and screening machine for shaking and screening classification, wherein the double-layer shaking and screening machine is provided with a stainless steel screen with one surface of 3-5 meshes, the tea on the screen is the green-dried green tea of 2 grades, and the tea under the screen is the green-dried green tea of 1 grade;
(3) anti-oxidation and fresh-keeping: putting the picked gardenia which is just bloomed into a flower cooling machine, and uniformly spraying the gardenia on an ultrasonic humidifier injected with VC sodium water solution;
(4) mixing the ingredients: mixing the gardenia obtained in the step (3) and the 2-grade roasted green tea obtained in the step (1) according to the weight ratio of 5-7: 95-93, and uniformly mixing to obtain mixed scented tea;
(5) scenting treatment: performing scenting treatment twice on the mixed scented tea, starting an LED plant light supplement lamp for the first scenting, wherein the thickness of the stacked scented tea is 60-70cm, the scenting temperature is 36-38 ℃, the scenting humidity is 88-90%, the scenting time is 3-4h, and oxygen is supplied and exhausted for 1 time every 20-30 min; ventilating and radiating, and scenting for the second time, wherein under natural light, the thickness of the stacked scented tea is 50-60cm, the scenting temperature is 38-40 deg.C, the scenting humidity is 85-87%, the scenting time is 1.5-2h, and oxygen is supplied for 1 time every 15-20 min;
(6) electromagnetic drying: and putting scented tea into an electromagnetic roller dryer for drying to obtain scented tea with water content of 5.5-6%.
2. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the electromagnetic de-enzyming step specifically comprises: performing electromagnetic de-enzyming treatment on picked fresh tea leaves which are initially spread by 1-3 leaves in summer at the de-enzyming temperature of 240-260 ℃ for 4-6 min.
3. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the kneading and strip forming step is to knead the electromagnetically de-enzymed tea leaves in a kneading machine for at least 10min, then pressure 1/4 is applied to knead again for 15-20min, and finally the kneading is loosened for at least 5 min.
4. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the rolling and stir-frying forming step is specifically as follows: putting the rolled tea leaves into an electric heating roller dry-frying machine to be fried into strips; the stir-frying temperature is 110-.
5. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the temperature of the electric heating drying in the step (1) is 120-130 ℃, and the drying time is 8-10 min.
6. The process for preparing gardenia green tea from fresh leaves of summer tea as claimed in claim 1, wherein the VC sodium water solution in the step (3) is a VC sodium water solution with concentration of 80-85% prepared by taking VC sodium accounting for 0.5-0.8% of the weight ratio of gardenia; spreading in flower cooling machine with thickness of 2-3CM for 1-2 hr.
7. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the temperature of the electromagnetic drying in the step (6) is 100-110 ℃, and the drying time is 20-25 min.
8. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the step (6) is followed by a step (7) of removing impurities and sterilizing, specifically:
a: grading and removing impurities: the double-layer shaking and screening machine is provided with a first layer screen of 6 meshes and a second layer screen of 10 meshes, scented tea on the 6-mesh screen is set as 2-grade scented tea through a vibrating and shaking screen, scented tea on the 10-mesh screen is set as 1-grade scented tea, and tea dust, flower insects and other impurities below the 10-mesh screen are screened out;
b: color selection and purification: respectively putting grade 1 scented tea and grade 2 scented tea into a photoelectric color selector to identify and remove impurities such as stalk, yellow leaf, insect egg, hair, fiber, etc., with cleanliness not less than 98%;
c: microwave sterilization: respectively placing the purified 1-grade scented tea and 2-grade scented tea into a microwave light wave sterilizer, setting the sterilization temperature at 108-.
9. The process for preparing gardenia green tea from fresh summer tea leaves as claimed in claim 1, wherein the LED plant light supplement lamp in step (5) has yellow light with wavelength of 560-600 nm.
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