CN113080279A - Composite matcha and preparation method thereof - Google Patents
Composite matcha and preparation method thereof Download PDFInfo
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- CN113080279A CN113080279A CN202110534663.1A CN202110534663A CN113080279A CN 113080279 A CN113080279 A CN 113080279A CN 202110534663 A CN202110534663 A CN 202110534663A CN 113080279 A CN113080279 A CN 113080279A
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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
Abstract
The invention discloses a composite matcha and a preparation method thereof, wherein the composite matcha comprises the following components: tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves; the composite matcha is milled under a vacuum state. According to the invention, the tea leaves, the mulberry leaves, the sweet potato leaves and the bamboo leaves are matched to form the compound matcha formula, and the compound matcha is milled under a vacuum state in the preparation process, so that the problem of bitter taste of the tea leaves can be effectively solved, the oxidation of chlorophyll and other substances in the compound matcha can be reduced by milling under the vacuum state, and the obtained tea powder is emerald green in color, bright in color and high in chlorophyll content.
Description
Technical Field
The invention relates to the technical field of tea production, in particular to composite matcha and a preparation method thereof.
Background
Green tea is the first major tea in China, and the yield is about 200 ten thousand tons every year. The green tea is rich in special components such as catechin, theanine, caffeine, etc., and has good health promotion effect on human body.
Besides tea ceremony and personal drinking, matcha is widely applied to a plurality of industries such as dairy products, cold food, baking, bean products, beverages, health-care foods, daily chemical products and the like, certain achievements are obtained in matcha production and processing in China, and technical researches are carried out on production and processing links such as tea tree variety selection, shading covering mode, grinding and crushing technology and the like.
The prior matcha preparation process generally comprises the steps of fresh leaf selection, enzyme deactivation, cooling, drying, crushing and the like. The patent with the publication number of CN1283164C discloses a production method of a matcha product, which comprises the steps of selecting leaves, removing green qi, deactivating enzyme, cooling, dehydrating, air drying, removing stems, sterilizing and crushing to form the characteristics of three sources, three clearings, three highs and two lows of matcha. The process steps are that the steps of dehydration and air drying are added after the tea leaves are de-enzymed, the water in the tea leaves is further controlled, stems and leaves are removed and are separately processed, the influence of uneven drying on the overall dehydration and drying state is avoided, the microwave sterilization is firstly sterilization, and the water content is controlled, so that the innovation on the production process of the matcha is brought. Patent publication No. CN106993667A discloses a matcha production process and equipment, wherein the production process adopts secondary drying and secondary stem-leaf separation, and aims to further control the moisture of tea leaves and remove residual stems in the tea. The patent with publication No. CN109619229A adopts low temperature freeze drying method to dry, and maximally preserves the color, fragrance and taste of tea. The patent with publication number CN107751432A discloses a preparation process of matcha and a product thereof, wherein the process mainly controls the picking and shading modes of tea leaves, and simultaneously the fixation is carried out by steaming. The four matcha processes aim at preparing matcha with faint scent, ultra-fineness, high contents of protein, theanine and chlorophyll and low contents of tea polyphenol and caffeine. However, in the above processes, the step of crushing tea leaves is involved, and this step is generally carried out in a ball mill crusher, and long-time ball milling friction brings a lot of heat, so that the temperature of tea leaves rises with the increase of ball milling time, and air exists at the same time, and tea leaves are very easy to be oxidized under the condition of high temperature, so that the finally obtained tea powder is yellowish, the content of chlorophyll is reduced, and the color is dark.
Meanwhile, the tea leaves in summer and autumn are rich in catechin, and pure matcha products directly made of the fresh leaves in summer and autumn have the problems of bitter taste, yellow color, low chlorophyll content and the like, so that the fresh leaves in summer and autumn are abandoned in a plurality of tea areas, and a great deal of resource waste is caused.
Disclosure of Invention
The invention aims to provide a composite matcha and a preparation method thereof, and solves the problems of bitter taste, yellow color and low chlorophyll content of the existing matcha.
The invention is realized by the following technical scheme:
the composite matcha comprises the following components:
tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves; the composite matcha is milled under a vacuum state.
The tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves are matched to form a compound matcha formula, so that the problem of bitter taste of matcha in summer and autumn is solved.
Meanwhile, the composite matcha is milled in a vacuum state in the preparation process, the traditional matcha milling is carried out under normal pressure, the temperature rise in the milling process aggravates the oxidation of chlorophyll to cause the yellow color, especially mulberry leaves, sweet potato leaves and bamboo leaves which are added and rich in chlorophyll and protein in tea leaves are added in the composite matcha, and if the composite matcha is milled under normal pressure, the oxidation of chlorophyll can be further aggravated to cause the yellow color.
In conclusion, the tea leaves, the mulberry leaves, the sweet potato leaves and the bamboo leaves are blended to form the compound matcha formula, and the compound matcha is milled under the vacuum state in the preparation process, so that the problem of bitter taste of the tea leaves can be effectively solved, the oxidation of chlorophyll and other substances in the compound matcha can be reduced by milling under the vacuum state, and the obtained tea powder is emerald green in color, bright in color and high in chlorophyll content.
Further, the coating comprises the following components in parts by weight:
45-55 parts of tea leaves, 25-35 parts of mulberry leaves, 5-10 parts of bamboo leaves and 10-15 parts of sweet potato leaves.
The applicant finds that the mouthfeel is higher by blending the components according to the proportion through experiments.
Further, the composition comprises the following components:
45-55 parts of tea leaves, 25-35 parts of mulberry leaves, 5-10 parts of bamboo leaves and 10-15 parts of sweet potato leaves.
A preparation method of composite matcha comprises the following steps:
s1, leaf selection: respectively selecting tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves for pretreatment;
s2, fixation: respectively carrying out enzyme deactivation treatment on tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves;
s3, water cooling: respectively and rapidly rinsing the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves after enzyme deactivation by using clear water, and cooling;
s4, dehydration: respectively dehydrating the water-cooled tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves;
s5, drying: respectively drying the dehydrated tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves;
s6, stem removal: kneading the dried tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves into fragments respectively, and then removing stem veins;
s7, matching: mixing the tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves in a certain proportion;
s8, grinding: sending the matched leaves into a tank of a planetary ball mill, adding a grinding ball, covering a sealing ring and a cover, pumping air in the grinding ball out of an air hole in the cover by using a vacuum pump for 5min, and screwing a valve of the air hole to ensure that the leaves to be ground are in a vacuum state; starting the planetary ball mill, and milling for 1h (stopping for 10min every 20min to avoid over-high temperature rise). And after the grinding is finished, pouring out the tea powder from the pot, and collecting the part with more than 500 meshes by using an ultra-fine powder separation and collection device to obtain the composite matcha.
The key steps of the invention are grinding:
firstly, the grinding process is carried out in a vacuum state, grinding is carried out in the vacuum state, oxidation of chlorophyll and other substances in the composite matcha is reduced, the obtained tea powder is emerald green in color, bright in color and high in chlorophyll content, and secondly, the grinding process is stopped for 10min every 20min, oxidation caused by overhigh temperature rise is avoided, oxidation of chlorophyll and other substances in the composite matcha is further reduced, and the obtained tea powder is ensured to be emerald green in color, bright in color and high in chlorophyll content.
The chlorophyll of the composite matcha prepared by the preparation method is higher than that of the traditional matcha, the ester catechin is only 50 percent of that of the traditional matcha, the amino acid content is 1.3 times of that of the traditional matcha, the tea polyphenol and the caffeine are 50 percent of that of the traditional matcha, and the composite matcha contains DNJ (1-deoxynojirimycin), flavone and other components, and has the functions of clearing away heat and toxic materials, reducing blood fat, reducing blood sugar, resisting bacteria and diminishing inflammation and the like of mulberry leaves, bamboo leaves and the like.
Further, in step S1, the tea tree leaf preprocessing process includes:
picking fresh leaves in summer and autumn with good growth vigor in sunny or cloudy days, wherein the standard is three leaves per bud-five leaves per bud, spreading and drying in the air in time at 25-28 deg.C for 1-2h, and the thickness is 10-15 cm.
Further, in step S1, the preprocessing procedure of the mulberry leaves is:
picking folium Mori with vigorous growth on sunny day, spreading and drying in the air at 25-28 deg.C for 1-2 hr and 10-15cm in thickness.
Further, in step S1, the bamboo leaves are preprocessed as follows:
picking tender folium Bambusae or folium Bambusae of certain maturity in sunny day, spreading and drying in the air at 25-28 deg.C for 1-2 hr, and thickness of 10-15 cm.
Further, in step S1, the pretreatment process of the sweet potato leaves is as follows:
picking up vigorous sweet potato leaves in sunny days, spreading and drying in the air at 25-28 deg.C for 1-2h, and 10-15cm in thickness.
Further, in step S2, a steam hot air de-enzyming machine is used for de-enzyming, the steam de-enzyming temperature is 110-120 ℃, the hot air temperature is 150-160 ℃, and the de-enzyming time is 2-2.5 min.
Further, in step S5, drying the fraction twice, wherein the first drying temperature is 120-; the second drying temperature is 80-90 ℃, and the moisture after drying is controlled to be 5-7%.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the tea leaves disclosed by the invention are bitter and astringent in taste, and the mulberry leaves, the sweet potato leaves and the bamboo leaves have good health-care effects, have edible values and good mouthfeel, and are rich in chlorophyll and protein; the invention forms a compound matcha formula by blending, and solves the problems of bitter taste, yellow color, low chlorophyll content and the like of matcha in summer and autumn.
2. The invention is milled in a vacuum state, so that the oxidation of chlorophyll and other substances in the composite matcha is reduced, and the obtained tea powder has emerald green color, bright color and high chlorophyll content.
3. The chlorophyll of the composite matcha prepared by the invention is higher than that of the traditional matcha, the ester catechin is only 50 percent of that of the traditional matcha, the amino acid content is 1.3 times of that of the traditional matcha, the tea polyphenol and the caffeine are 50 percent of that of the traditional matcha, and the composite matcha contains DNJ (1-deoxynojirimycin), flavone and other components, and has the functions of clearing away heat and toxic materials, reducing blood fat, reducing blood sugar, resisting bacteria and diminishing inflammation and the like of mulberry leaves, bamboo leaves and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1:
a preparation method of composite matcha comprises the following steps:
s1, leaf selection: selecting tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves respectively for pretreatment:
tea leaf: picking fresh summer leaves of Fu select No. 9 tea trees with good growth vigor, taking three leaves with one bud to five leaves with one bud as standard, timely sending to a tea processing factory for spreading and drying in the air after picking, wherein the spreading and drying temperature is below 28 ℃, the time is 1h, and the thickness is 10-15 cm;
mulberry leaf: picking Sichuan local mulberry leaves with vigorous growth vigor, and timely conveying the picked Sichuan local mulberry leaves to a tea processing factory for spreading and drying at the temperature of below 28 ℃ for 1h and with the thickness of 10-15 cm;
bamboo leaf: picking tender moso bamboo leaves, and spreading and drying in the air at a temperature below 28 deg.C for 1h and a thickness of 10-15cm in a tea processing factory;
sweet potato leaves: picking up vigorous sweet potato leaves, and after picking, timely conveying the sweet potato leaves to a tea processing factory for spreading and drying at the temperature of below 28 ℃ for 1h and with the thickness of 10-15 cm;
s2, fixation: respectively deactivating enzyme of tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves with 6CZQRC-500 type steam hot air deactivation machine at 120 deg.C, 150 deg.C for 2 min;
s3, water cooling: placing the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves after being enzyme-deactivated into water tanks respectively, rinsing and cooling the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves quickly by flowing water, cleaning and removing impurities shown by the leaves, cooling the leaves quickly and ensuring that chlorophyll is not damaged in a large amount;
s4, dehydration: taking 10kg of water-cooled tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves respectively, and feeding the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves into a barrel centrifuge respectively to remove surface water; the rotating speed of the centrifugal machine is 800-;
s5, drying: drying the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves after dehydration respectively:
respectively adopting a Biluochun fluidized bed type dryer to dry the dehydrated leaves, and dividing the leaves into 2 times:
the first drying temperature is 130 ℃, and the time is 8 min; the second drying temperature is 90 ℃, and the moisture after drying is controlled to be 5-7%;
s6, stem removal: respectively kneading the dried tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves into fragments, then respectively entering a tea winnowing machine for stem vein removal treatment, and collecting the leaves from a second tea outlet of the winnowing machine and the later leaves for further treatment;
s7, matching: mixing the tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves in a certain proportion;
the formula proportion is 45 parts of tea leaves, 35 parts of mulberry leaves, 10 parts of bamboo leaves and 10 parts of sweet potato leaves.
S8, grinding: feeding the assembled leaves into a tank of a planetary ball mill, adding grinding balls, covering a sealing ring and a cover, pumping air out of an air hole in the cover by using a vacuum pump for 5min, and screwing a valve of the air hole to ensure that the leaves to be ground are in a vacuum state; starting a planetary ball mill, and milling for 1h (stopping for 10min every 20min to avoid over-high temperature rise); grinding under vacuum state to reduce oxidation of chlorophyll and other substances in the composite matcha, and making the obtained tea powder green, bright in color and high in chlorophyll content; after the grinding is finished, pouring out the tea powder from the pot, and collecting the part with more than 500 meshes by using an ultra-fine powder separation and collection device to obtain the composite matcha;
s9, packaging: and sealing and packaging the composite matcha powder with an aluminum foil bag, wherein each bag is 2 g.
Example 2:
a preparation method of composite matcha comprises the following steps:
s1, leaf selection: selecting tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves respectively for pretreatment:
tea leaf: picking fresh autumn leaves of famous mountain 131 tea trees with good growth vigor, wherein three leaves with one bud are used as standard, five leaves with one bud are used as standard, and the picked fresh autumn leaves are sent to a tea processing factory for spreading and drying in the air at the temperature of about 25 ℃ for 2 hours and with the thickness of 10-15 cm;
mulberry leaf: picking up Sichuan local mulberry leaves with vigorous growth vigor, and timely conveying the picked Sichuan local mulberry leaves to a tea processing factory for spreading and drying at the temperature of about 25 ℃ for 2 hours, wherein the thickness is 10-15 cm;
bamboo leaf: picking phyllostachys pubescens leaves with a certain maturity, timely conveying to a tea processing factory for spreading and airing at the temperature of about 25 ℃ for 2h, wherein the thickness is 10-15 cm;
sweet potato leaves: picking up vigorous sweet potato leaves, and after picking, timely conveying the sweet potato leaves to a tea processing factory for spreading and drying at the temperature of about 25 ℃ for 2h, wherein the thickness is 10-15 cm;
s2, fixation: tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves are respectively enzyme-deactivated by a 6CZQRC-500 type steam hot air enzyme-deactivation machine, wherein the steam enzyme-deactivation temperature is 110 ℃, the hot air temperature is 160 ℃, and the enzyme-deactivation time is 2.5 min;
s3, water cooling: placing the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves after being enzyme-deactivated into water tanks respectively, rinsing and cooling the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves quickly by flowing water, cleaning and removing impurities shown by the leaves, cooling the leaves quickly and ensuring that chlorophyll is not damaged in a large amount;
s4, dehydration: 30kg of water-cooled tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves are respectively taken and sent into a three-foot centrifuge to remove surface water. The rotating speed of the centrifugal machine is 1200r/min, and the time is 2.5 min;
s5, drying: drying the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves after dehydration respectively:
respectively adopting a 6CH-20 chain plate type tea dryer to dry the dehydrated leaves for 2 times:
the first drying temperature is 120 ℃, and the time is 10 min; the second drying temperature is 80 ℃, and the moisture after drying is controlled to be 5-7%;
s6, stem removal: respectively kneading the dried tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves into fragments, then respectively entering a tea winnowing machine for stem vein removal treatment, and collecting the leaves from a second tea outlet of the winnowing machine and the later leaves for further treatment;
s7, matching: mixing the tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves in a certain proportion;
the formula proportion is 55 parts of tea leaves, 25 parts of mulberry leaves, 5 parts of bamboo leaves and 15 parts of sweet potato leaves.
S8, grinding: feeding the assembled leaves into a tank of a planetary ball mill, adding grinding balls, covering a sealing ring and a cover, pumping air out of an air hole in the cover by using a vacuum pump for 5min, and screwing a valve of the air hole to ensure that the leaves to be ground are in a vacuum state; starting a planetary ball mill, and milling for 1h (stopping for 10min every 20min to avoid over-high temperature rise); grinding under vacuum state to reduce oxidation of chlorophyll and other substances in the composite matcha, and making the obtained tea powder green, bright in color and high in chlorophyll content; after the grinding is finished, pouring out the tea powder from the pot, and collecting the part with more than 500 meshes by using an ultra-fine powder separation and collection device to obtain the composite matcha;
s9, packaging: and (3) hermetically packaging the composite green tea powder by using an aluminum foil bag, wherein each bag is 50 g.
Comparative example 1:
the comparative example is a traditional matcha preparation process, and specifically comprises the following steps:
picking fresh tea leaves: picking fresh leaves with one bud, four leaves and five leaves, and timely conveying the picked fresh leaves to a processing plant to avoid extrusion and heating.
Steam de-enzyming: deactivating enzyme under steam at 120 deg.C for 30-50s to inhibit enzyme activity in fresh leaves, maintain special fresh green color of green tea, emit green odor of fresh leaves and retain tea fragrance, improve leaf softness, and cooling fresh leaves after steaming.
Drying: drying with hot air at 80 deg.C until the water content is below 5%.
Removing stalks: kneading the dried leaves into fragments, removing stem veins from the leaves, and then carrying out next treatment.
Grinding: feeding the stemmed leaves into a tank of a planetary ball mill, adding a grinding ball, covering a sealing ring and a cover, exhausting for 5min, and then screwing a vent valve to enable the leaves to be ground to be in a vacuum state; starting a planetary ball mill, and milling for 1 h; after the grinding is finished, the tea powder is poured out of the pot, and the part above 500 meshes is collected by using an ultra-fine powder separating and collecting device.
Comparative example 2:
this comparative example is based on example 1, differing from example 1 in that:
in step S8, milling: and (3) feeding the well-matched leaves into a ball mill, adding a grinding ball, and grinding for 1h under normal pressure.
Comparative example 3:
this comparative example is based on example 1, differing from example 1 in that:
in step S8, the grinding process is directly carried out for 1h without stopping the machine.
Comparative example 4:
this comparative example is based on example 1, differing from example 1 in that:
the composite matcha does not contain mulberry leaves and sweet potato leaves, is replaced by equal amount of bamboo leaves, and has the following formula:
45 parts of tea leaves and 55 parts of bamboo leaves.
Comparative example 5:
this comparative example is based on example 1, differing from example 1 in that:
the compound matcha does not contain sweet potato leaves, is replaced by equal amount of bamboo leaves, and has the following formula:
45 parts of tea leaves, 35 parts of mulberry leaves and 20 parts of bamboo leaves.
Comparative example 6:
this comparative example is based on example 1, differing from example 1 in that:
the proportions of tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves are different, and the formula of the composite matcha is as follows:
75 parts of tea leaves, 35 parts of mulberry leaves, 10 parts of bamboo leaves and 10 parts of sweet potato leaves.
Comparative example 7:
this comparative example is based on example 1, differing from example 1 in that:
the proportions of tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves are different, and the formula of the composite matcha is as follows:
45 parts of tea leaves, 15 parts of mulberry leaves, 30 parts of bamboo leaves and 10 parts of sweet potato leaves.
Comparative example 8:
this comparative example is based on example 1, differing from example 1 in that:
the proportions of tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves are different, and the formula of the composite matcha is as follows:
25 parts of tea leaves, 15 parts of mulberry leaves, 30 parts of bamboo leaves and 10 parts of sweet potato leaves.
Ingredient tests and sensory evaluation were performed on the matcha prepared in examples 1 to 2 and comparative examples 1 to 8:
the test method is as follows:
the chlorophyll determination adopts a spectrophotometry; the ester catechin and caffeine adopt high performance liquid chromatography (GB/T8313-; the sensory evaluation adopts a GB/T23776-2018 method.
The test results are shown in table 1:
TABLE 1
From the data in table 1, it can be seen that:
in comparative example 1, the traditional matcha process is combined with vacuum grinding, so that the product is dark green in color and luster, fragrant in fragrance, but strong in taste; in the comparative example 2, the traditional matcha process is combined with normal temperature and normal pressure grinding, so that the product is easy to yellow under the action of high temperature and oxygen, and has yellow green color, fragrant fragrance and strong astringent taste; in comparative example 3, uninterrupted milling was used, and the product was dark green in color, but slightly poor in clear and pure fragrance, and strong and astringent in taste; in comparative example 4, the bamboo leaves are added into the traditional matcha and then ground, 45 parts of tea leaves and 55 parts of bamboo leaves, and the product has yellow green color, fragrant smell and bitter taste; the comparative example 5 is prepared by grinding tea leaves, bamboo leaves and mulberry leaves, wherein the tea leaves comprise 45 parts of tea leaves, 35 parts of mulberry leaves and 20 parts of bamboo leaves, and the product has dark green color, pure and mild taste and fragrant fragrance; in the comparative example 6, the proportion of tea leaves is increased by 75 parts of tea leaves, 35 parts of mulberry leaves, 10 parts of bamboo leaves and 10 parts of sweet potato leaves, the product is dark green in color and luster, but fragrant in fragrance, and bitter and astringent in taste; the comparative example 7 comprises 45 parts of tea leaves, 15 parts of mulberry leaves, 30 parts of bamboo leaves and 10 parts of sweet potato leaves, wherein the bamboo leaves have a large proportion, are yellow green in color and luster, have faint scent and bitter taste; in comparative example 8, the specific gravity of tea leaves is reduced, the specific gravity of bamboo leaves is increased, 25 parts of tea leaves, 15 parts of mulberry leaves, 30 parts of bamboo leaves and 10 parts of sweet potato leaves, the product is yellow green in color and luster, fragrant in fragrance, but thin in taste. The comparative examples 1 to 8 can not reach the examples 1 to 2, and the product has dark green color, faint scent, and mellow flavor.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The composite matcha is characterized by comprising the following components:
tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves; the composite matcha is milled under a vacuum state.
2. The composite matcha of claim 1, which is characterized by comprising the following components in parts by weight:
45-55 parts of tea leaves, 25-35 parts of mulberry leaves, 5-10 parts of bamboo leaves and 10-15 parts of sweet potato leaves.
3. The composite matcha of claim 1, which is characterized by comprising the following components in parts by weight:
45-55 parts of tea leaves, 25-35 parts of mulberry leaves, 5-10 parts of bamboo leaves and 10-15 parts of sweet potato leaves.
4. A method of preparing a composite matcha as claimed in any one of claims 1-3, characterized by comprising the following steps:
s1, leaf selection: respectively selecting tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves for pretreatment;
s2, fixation: respectively carrying out enzyme deactivation treatment on tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves;
s3, water cooling: respectively and rapidly rinsing the tea leaves, the mulberry leaves, the bamboo leaves and the sweet potato leaves after enzyme deactivation by using clear water, and cooling;
s4, dehydration: respectively dehydrating the water-cooled tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves;
s5, drying: respectively drying the dehydrated tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves;
s6, stem removal: kneading the dried tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves into fragments respectively, and then removing stem veins;
s7, matching: mixing the tea leaves, mulberry leaves, bamboo leaves and sweet potato leaves in a certain proportion;
s8, grinding: feeding the blended leaves into a tank of a planetary ball mill, adding a grinding ball, and grinding in a vacuum state, wherein the machine is stopped for 10min every 20min in the grinding process.
5. The preparation method of the composite matcha as claimed in claim 4, wherein in the step S1, the pretreatment process of the tea leaves comprises the following steps:
picking fresh leaves in summer and autumn with good growth vigor in sunny or cloudy days, wherein the standard is three leaves per bud-five leaves per bud, spreading and drying in the air in time at 25-28 deg.C for 1-2h, and the thickness is 10-15 cm.
6. The preparation method of the compound matcha as claimed in claim 4, wherein in the step S1, the pretreatment process of the mulberry leaves comprises the following steps:
picking folium Mori with vigorous growth on sunny day, spreading and drying in the air at 25-28 deg.C for 1-2 hr and 10-15cm in thickness.
7. The method for preparing composite matcha as claimed in claim 4, wherein in the step S1, the bamboo leaves are pretreated by:
picking tender folium Bambusae or folium Bambusae of certain maturity in sunny day, spreading and drying in the air at 25-28 deg.C for 1-2 hr, and thickness of 10-15 cm.
8. The preparation method of the composite matcha as claimed in claim 4, wherein in the step S1, the pretreatment process of the sweet potato leaves comprises the following steps:
picking up vigorous sweet potato leaves in sunny days, spreading and drying in the air at 25-28 deg.C for 1-2h, and 10-15cm in thickness.
9. The method as claimed in claim 4, wherein in step S2, a steam hot air de-enzyming machine is used for de-enzyming, the steam de-enzyming temperature is 110-120 ℃, the hot air temperature is 150-160 ℃, and the de-enzyming time is 2-2.5 min.
10. The method as claimed in claim 4, wherein the step S5 comprises drying twice, the first drying temperature is 120-130 deg.C, and the time is 8-10 min; the second drying temperature is 80-90 ℃, and the moisture after drying is controlled to be 5-7%.
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