CN112535223A - Tea leaf fixation and aroma improvement processing method - Google Patents
Tea leaf fixation and aroma improvement processing method Download PDFInfo
- Publication number
- CN112535223A CN112535223A CN202011509468.5A CN202011509468A CN112535223A CN 112535223 A CN112535223 A CN 112535223A CN 202011509468 A CN202011509468 A CN 202011509468A CN 112535223 A CN112535223 A CN 112535223A
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- tea leaves
- tea
- putting
- leaves
- soup
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- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 230000006872 improvement Effects 0.000 title claims description 6
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 241000238631 Hexapoda Species 0.000 claims abstract description 4
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 238000007664 blowing Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 239000006148 magnetic separator Substances 0.000 claims abstract description 4
- 239000002923 metal particle Substances 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 3
- 108090000790 Enzymes Proteins 0.000 claims abstract description 3
- 241001122767 Theaceae Species 0.000 claims abstract 39
- 238000000034 method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 238000003958 fumigation Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 238000001125 extrusion Methods 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000007921 spray Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 103
- 235000013616 tea Nutrition 0.000 description 93
- 235000009569 green tea Nutrition 0.000 description 13
- 230000008569 process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000007885 magnetic separation Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
Abstract
The invention discloses a processing method for deactivating enzymes and extracting fragrance of tea leaves, which comprises the following steps: selecting a plurality of fresh tea leaves without rot, diseases and insect pests, screening, putting into impurity removal equipment, blowing by a large fan, removing metal particles by a magnetic separator, and putting the obtained tea leaves into an ultrasonic cleaning machine for cleaning for later use; step 2: taking tea stems in the same weight part, cleaning, putting the cleaned tea stems into a pot, adding 2 times of water by weight part, cooking, and filtering out tea stems to leave soup. The invention shakes and completes tea leaves, then fumigates the tea leaves to a soft state for extrusion and drying, and then sprays tea stem soup juice to assist microwave drying, so that the fragrant substances of the tea leaves are more attached to the surfaces of the tea leaves and more emit fragrance.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method for fixation and aroma improvement of tea.
Background
Tea is one of the daily life drinks in China. While green tea is the most important of the six major teas. Green tea is relatively simple to process, and therefore, green tea is generally characterized by a faint scent, generally without a floral scent. The green tea is tea with the largest market share, belongs to unfermented tea, has high storage requirement, can turn yellow when being stored improperly, and has greatly reduced aroma and mouthfeel after turning yellow. The shelf life of green tea is short, and for long-term storage, the green tea is usually stored in a cold bed, and the oxidation reaction of the tea is searched in a low-temperature drying environment, so that the activity of the tea is reduced, the degradation speed of the components is slowed down, and the quality of the tea is maintained as much as possible. The aroma substances in the fresh tea leaves exist in cells in a radical form, and through the thermal action in the tea making process, the aroma radicals are cracked to generate a plurality of new tea aroma components. After the tea leaves are refrigerated for a long time, original free aroma components can be condensed into large groups, and when the tea leaves are brewed, although the tea leaves are soaked in boiling water, the condensed aroma oil cannot be completely free, and relatively few aromatic substances are dissolved in tea soup, so that the aroma of the refrigerated green tea is low.
The existing aroma improving method for the refrigerated green tea is to carry out high-temperature baking, but the green tea after high-temperature baking is easy to be oxidized, the color of the green tea is easy to turn yellow, the aroma improving effect is poor, and if the tea is turned over in the baking process.
Disclosure of Invention
The invention aims to provide a processing method for deactivating enzymes and improving aroma of tea, which aims to solve the problem that the tea aroma in the existing green tea proposed in the background art is not obvious and can not meet the requirements of consumers on the aroma and the taste of the green tea.
A processing method for fixation and aroma improvement of tea leaves is characterized by comprising the following steps: the method comprises the following steps:
selecting a plurality of fresh tea leaves without rot, diseases and insect pests, screening, putting into impurity removal equipment, blowing by a large fan, removing metal particles by a magnetic separator, and putting the obtained tea leaves into an ultrasonic cleaning machine for cleaning for later use;
step 2: taking tea stems in the same weight part, cleaning, putting the cleaned tea stems into a pot, adding 2 times of water by weight part, cooking, filtering out tea stems and leaving soup;
and step 3: placing the cleaned tea leaves into a rocking machine, rocking the tea leaves for 10-11 times at the speed of 8-10r/min by the rocking machine, placing the rocking tea leaves into a continuous roller de-enzyming machine for de-enzyming, taking out the tea leaves, paving the tea leaves on an airing device, transferring the tea leaves to a cool and ventilated place, and airing the tea leaves for 5-7 days for later use;
step 4, fumigating, namely putting the dried tea leaves in the step 3 into a steamer, carrying out hot-air fumigation, steaming the tea leaves for 7-8 minutes, taking out the fumigated tea leaves, putting the fumigated tea leaves into the soup obtained in the step 2, soaking and cooling the fumigated tea leaves for 5-6 minutes, filtering out the tea leaves, reserving the soup for later use, and kneading the cooled and soft tea leaves for multiple times to different degrees to squeeze water;
step 5, putting the tea leaves obtained in the step 4 into a vacuum drying oven at 56-68 ℃ for drying;
and 6, taking out the tea leaves obtained in the step 5, spreading the tea leaves, uniformly spraying the soup obtained in the step 4, uniformly stirring, putting the tea leaves into microwave drying equipment for microwave drying, and sterilizing the microwave-dried tea leaves in a closed space in an ozone sterilization mode to obtain finished tea leaves.
In the step 5, the vacuum negative pressure of the drying treatment is-50 Pa, and the vacuum drying time is 1min-1.5 h.
In the step 6, the time of ozone sterilization is 18min-25 min.
According to the invention, multiple air separation and magnetic separation processes are adopted to effectively remove impurities in tea leaves, then the tea leaves are cleaned, tea leaf stalks with the same weight parts are specially selected and steamed to obtain soup, the obtained soup is sprayed on the surfaces of the tea leaves to be uniformly stirred, more tea soup packages are obtained on the surfaces of the tea leaves, the fragrance is improved, and picked fresh tea leaves are dried after being de-enzymed, so that the nutritional ingredients of the tea leaves can be furthest preserved without loss, rich nutrition and fragrance are maintained, and the taste is mellow and delicious; in the process, the green tea is shaken and de-enzymed to promote the water leakage of the tea, the tea leaves are slightly damaged and dehydrated through the edge of the tea leaves, and then fumigation is carried out to enable fragrant substances in the tea leaves to overflow, meanwhile, the tea leaves are dried in vacuum in the drying processing process, so that the oxidation of the surfaces of the tea leaves is reduced, the tea leaves are kept green, and the fragrance quality of the tea leaves is greatly improved; and finally, sterilizing by ozone to obtain a finished product.
The invention shakes and completes tea leaves, then fumigates the tea leaves to a soft state for extrusion and drying, and then sprays tea stem soup juice to assist microwave drying, so that the fragrant substances of the tea leaves are more attached to the surfaces of the tea leaves and more emit fragrance.
Detailed Description
A processing method for fixation and aroma improvement of tea leaves is characterized by comprising the following steps: the method comprises the following steps:
selecting a plurality of fresh tea leaves without rot, diseases and insect pests, screening, putting into impurity removal equipment, blowing by a large fan, removing metal particles by a magnetic separator, and putting the obtained tea leaves into an ultrasonic cleaning machine for cleaning for later use;
step 2: taking tea stems in the same weight part, cleaning, putting the cleaned tea stems into a pot, adding 2 times of water by weight part, cooking, filtering out tea stems and leaving soup;
and step 3: placing the cleaned tea leaves into a rocking machine, rocking the tea leaves for 10-11 times at the speed of 8-10r/min by the rocking machine, placing the rocking tea leaves into a continuous roller de-enzyming machine for de-enzyming, taking out the tea leaves, paving the tea leaves on an airing device, transferring the tea leaves to a cool and ventilated place, and airing the tea leaves for 5-7 days for later use;
step 4, fumigating, namely putting the dried tea leaves in the step 3 into a steamer, carrying out hot-air fumigation, steaming the tea leaves for 7-8 minutes, taking out the fumigated tea leaves, putting the fumigated tea leaves into the soup obtained in the step 2, soaking and cooling the fumigated tea leaves for 5-6 minutes, filtering out the tea leaves, reserving the soup for later use, and kneading the cooled and soft tea leaves for multiple times to different degrees to squeeze water;
step 5, putting the tea leaves obtained in the step 4 into a vacuum drying oven at 56-68 ℃ for drying;
and 6, taking out the tea leaves obtained in the step 5, spreading the tea leaves, uniformly spraying the soup obtained in the step 4, uniformly stirring, putting the tea leaves into microwave drying equipment for microwave drying, and sterilizing the microwave-dried tea leaves in a closed space in an ozone sterilization mode to obtain finished tea leaves.
In the step 5, the vacuum negative pressure of the drying treatment is-50 Pa, and the vacuum drying time is 1min-1.5 h.
In the step 6, the time of ozone sterilization is 18min-25 min.
Claims (3)
1. A processing method for fixation and aroma improvement of tea leaves is characterized by comprising the following steps: the method comprises the following steps:
selecting a plurality of fresh tea leaves without rot, diseases and insect pests, screening, putting into impurity removal equipment, blowing by a large fan, removing metal particles by a magnetic separator, and putting the obtained tea leaves into an ultrasonic cleaning machine for cleaning for later use;
step 2: taking tea stems in the same weight part, cleaning, putting the cleaned tea stems into a pot, adding 2 times of water by weight part, cooking, filtering out tea stems and leaving soup;
and step 3: placing the cleaned tea leaves into a rocking machine, rocking the tea leaves for 10-11 times at the speed of 8-10r/min by the rocking machine, placing the rocking tea leaves into a continuous roller de-enzyming machine for de-enzyming, taking out the tea leaves, paving the tea leaves on an airing device, transferring the tea leaves to a cool and ventilated place, and airing the tea leaves for 5-7 days for later use;
step 4, fumigating, namely putting the dried tea leaves in the step 3 into a steamer, carrying out hot-air fumigation, steaming the tea leaves for 7-8 minutes, taking out the fumigated tea leaves, putting the fumigated tea leaves into the soup obtained in the step 2, soaking and cooling the fumigated tea leaves for 5-6 minutes, filtering out the tea leaves, reserving the soup for later use, and kneading the cooled and soft tea leaves for multiple times to different degrees to squeeze water;
step 5, putting the tea leaves obtained in the step 4 into a vacuum drying oven at 56-68 ℃ for drying;
and 6, taking out the tea leaves obtained in the step 5, spreading the tea leaves, uniformly spraying the soup obtained in the step 4, uniformly stirring, putting the tea leaves into microwave drying equipment for microwave drying, and sterilizing the microwave-dried tea leaves in a closed space in an ozone sterilization mode to obtain finished tea leaves.
2. The processing method of tea fixation and aroma enhancement as claimed in claim 1, wherein in the step 5, the vacuum negative pressure of the drying treatment is-50 Pa, and the vacuum drying time is 1min-1.5 h.
3. The processing method of deactivating enzymes and improving flavor of tea as claimed in claim 4, wherein in the step 6, the time of ozone sterilization is 18min-25 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011509468.5A CN112535223A (en) | 2020-12-18 | 2020-12-18 | Tea leaf fixation and aroma improvement processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011509468.5A CN112535223A (en) | 2020-12-18 | 2020-12-18 | Tea leaf fixation and aroma improvement processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112535223A true CN112535223A (en) | 2021-03-23 |
Family
ID=75019190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011509468.5A Pending CN112535223A (en) | 2020-12-18 | 2020-12-18 | Tea leaf fixation and aroma improvement processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112535223A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
| CN107467273A (en) * | 2017-09-27 | 2017-12-15 | 紫云自治县土红坡茶业有限公司 | A kind of preparation method of blue fragrant green tea |
| CN109769988A (en) * | 2019-03-15 | 2019-05-21 | 谢裕大茶叶股份有限公司 | A method of promoting fresh-keeping green tea quality |
| CN110521795A (en) * | 2019-09-18 | 2019-12-03 | 紫云自治县新山农业发展有限公司 | A kind of tea aroma raising method |
| CN112021419A (en) * | 2020-09-28 | 2020-12-04 | 重庆迎河巳甄茶叶有限公司 | Processing technology of green tea with flower fragrance |
-
2020
- 2020-12-18 CN CN202011509468.5A patent/CN112535223A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
| CN107467273A (en) * | 2017-09-27 | 2017-12-15 | 紫云自治县土红坡茶业有限公司 | A kind of preparation method of blue fragrant green tea |
| CN109769988A (en) * | 2019-03-15 | 2019-05-21 | 谢裕大茶叶股份有限公司 | A method of promoting fresh-keeping green tea quality |
| CN110521795A (en) * | 2019-09-18 | 2019-12-03 | 紫云自治县新山农业发展有限公司 | A kind of tea aroma raising method |
| CN112021419A (en) * | 2020-09-28 | 2020-12-04 | 重庆迎河巳甄茶叶有限公司 | Processing technology of green tea with flower fragrance |
Non-Patent Citations (1)
| Title |
|---|
| 张育松, 厦门大学出版社 * |
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Application publication date: 20210323 |