CN113767991A - Processing technology of Yinhao green tea - Google Patents
Processing technology of Yinhao green tea Download PDFInfo
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- CN113767991A CN113767991A CN202110850010.4A CN202110850010A CN113767991A CN 113767991 A CN113767991 A CN 113767991A CN 202110850010 A CN202110850010 A CN 202110850010A CN 113767991 A CN113767991 A CN 113767991A
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- leaves
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- yinhao
- green tea
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a processing technology of Yinhao green tea, which comprises the steps of picking, cleaning, deactivating enzyme, rolling, primary aroma raising, shaping, secondary aroma raising, drying and packaging. In the process, the leaching rate of the Yinhao green tea can be highest through the steps of primary aroma raising, shaping and secondary aroma raising, the effect is optimal, and meanwhile, the appearance and the inner quality of the Yinhao green tea are optimal.
Description
Technical Field
The invention belongs to the technical field of Yinhao green tea processing, and particularly relates to a Yinhao green tea processing technology.
Background
The tea is popular with the world people due to the characteristics of nature, nutrition and health care, and becomes one of the most popular drinks for the world people. Yinhao green tea is one of the main tea in China. The Yinhao green tea is prepared from new leaves or buds of tea trees by processes of enzyme deactivation, shaping, drying and the like without fermentation, and natural substances of the fresh leaves and nutritional ingredients such as tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamins and the like are reserved. The green color and the tea soup preserve the green style of the fresh tea leaves, so the tea is named. The Yinhao green tea prepared by the existing preparation process has the problem of low leaching rate of tea contents, and cannot fully utilize the Yinhao green tea contents, so a Yinhao green tea processing process is urgently needed to solve the problem.
Disclosure of Invention
In view of the above, the present invention provides a processing technology of Yinhao green tea, which can effectively solve the above problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete mature leaves without diseases and insect pests;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, and then pouring the leaves into a rolling machine for rolling;
5) and (3) primary fragrance extraction: placing the twisted leaves in dry and shade place for 5-12d for primary fragrance extraction, and the ambient temperature is 20-30 deg.C;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) shaping: parching the shaped leaves at 200-250 deg.C until the water content is 18-22%, and air drying to normal temperature; then, the water content of the fried leaves is 13-17% at the temperature of 150-;
8) secondary fragrance extraction: placing the obtained tea leaves in dry and shade place for 15-25d to carry out secondary aroma raising, wherein the environmental temperature is 15-18 ℃;
9) drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, and then packaging.
Further, in the step 3), the leaves are fried for 8-10min at the temperature of 250-300 ℃.
Further, the step 4) is carried out in a rolling machine, the rotating speed is 20-50 revolutions per minute, and the rolling time is 5-20 minutes.
Further, the drying temperature in the step 9) is controlled to be 40-65 ℃, and the packaging is carried out after the continuous drying for 20-30 min.
Further, in the step 5), the twisted leaves are placed in a dry and cool place for 8 days for primary fragrance improvement.
Further, in the step 8), the obtained tea leaves are placed in a dry and cool place for 20 days to carry out secondary aroma raising.
Further, the concentration of the saline in the step 2) is 0.01-0.05M.
Further, the concentration of the brine in the step 2) is 0.03M.
Further, in the step 7), the shaped leaves are fried at 220 ℃ until the water content is 20 percent, and then the shaped leaves are aired to normal temperature; then parching the leaves at 175 deg.C to water content of 15%, air drying to normal temperature, parching the leaves at 70 deg.C to water content of 9%, and air drying to normal temperature.
Further, the tea leaves with one core and one leaf or two cores and two leaves are selected in the step 1) for standby.
Compared with the prior art, the invention has the beneficial effects that: in the process, the leaching rate of the Yinhao green tea can be highest through the steps of primary aroma raising, shaping and secondary aroma raising, the effect is optimal, and meanwhile, the appearance and the inner quality of the Yinhao green tea are optimal.
Detailed Description
To further illustrate the contents, features and effects of the present invention, the present invention will be further described by way of the following examples. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
The present invention is further illustrated in detail by the following examples and comparative groups:
test 1: tea leaf preparation
Example 1:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.03M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) and (3) primary fragrance extraction: placing the twisted leaves in a dry and cool place for 8 days for primary fragrance extraction, wherein the ambient temperature is 20-30 ℃;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) shaping: parching the shaped leaves at 220 deg.C until the water content is 20%, and air drying to room temperature; then frying the leaves at 175 ℃ until the water content is 15 percent, airing the leaves to normal temperature, finally frying the leaves at 70 ℃ until the water content is 9 percent, and airing the leaves to normal temperature;
8) secondary fragrance extraction: placing the obtained tea leaves in dry and cool place for 20 days for secondary aroma extraction, wherein the ambient temperature is 15-18 ℃;
9) drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Example 2:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.01M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) and (3) primary fragrance extraction: placing the twisted leaves in a dry and cool place for 5 days for primary fragrance extraction, wherein the ambient temperature is 20-30 ℃;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) shaping: parching the shaped leaves at 200 deg.C until the water content is 18%, and air drying to room temperature; then frying the leaves at 150 ℃ until the water content is 13 percent, airing the leaves to normal temperature, finally frying the leaves at 60 ℃ until the water content is 8 percent, and airing the leaves to normal temperature;
8) secondary fragrance extraction: placing the obtained tea leaves in dry and cool place for 15 days for secondary aroma extraction, wherein the environmental temperature is 15-18 ℃;
9) drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Example 3:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.05M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) and (3) primary fragrance extraction: placing the twisted leaves in a dry and cool place for 8 days for primary fragrance extraction, wherein the ambient temperature is 20-30 ℃;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) shaping: parching the shaped leaves at 250 deg.C until the water content is 22%, and air drying to room temperature; then frying the leaves at 180 ℃ until the water content is 17 percent, airing the leaves to normal temperature, finally frying the leaves at 80 ℃ until the water content is 10 percent, and airing the leaves to normal temperature;
8) secondary fragrance extraction: placing the obtained tea leaves in dry and cool place for 25d for secondary aroma extraction, wherein the environmental temperature is 15-18 ℃;
9) drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Control group 1:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.03M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) shaping: manually shaping the twisted leaves;
6) shaping: parching the shaped leaves at 220 deg.C until the water content is 20%, and air drying to room temperature; then frying the leaves at 175 ℃ until the water content is 15 percent, airing the leaves to normal temperature, finally frying the leaves at 70 ℃ until the water content is 9 percent, and airing the leaves to normal temperature;
7) secondary fragrance extraction: placing the obtained tea leaves in dry and cool place for 20 days for secondary aroma extraction, wherein the ambient temperature is 15-18 ℃;
8) drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Control group 2:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.03M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) and (3) primary fragrance extraction: placing the twisted leaves in a dry and cool place for 8 days for primary fragrance extraction, wherein the ambient temperature is 20-30 ℃;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) secondary fragrance extraction: placing the obtained tea leaves in dry and cool place for 20 days for secondary aroma extraction, wherein the ambient temperature is 15-18 ℃;
8) drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Control group 3:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.03M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) and (3) primary fragrance extraction: placing the twisted leaves in a dry and cool place for 8 days for primary fragrance extraction, wherein the ambient temperature is 20-30 ℃;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) shaping: parching the shaped leaves at 220 deg.C until the water content is 20%, and air drying to room temperature; then frying the leaves at 175 ℃ until the water content is 15 percent, airing the leaves to normal temperature, finally frying the leaves at 70 ℃ until the water content is 9 percent, and airing the leaves to normal temperature;
8) drying and packaging: and (4) pouring the tea leaves treated in the step (7) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Control group 4:
the processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete tea leaves with one core and one leaf or two cores and two leaves without diseases and insect pests for standby;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water, wherein the concentration of the saline water is 0.03M;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃ for 8-10 min;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, then pouring the leaves into a rolling machine for rolling, wherein the rolling is carried out in the rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes;
5) shaping: manually shaping the twisted leaves;
6) drying and packaging: and (4) pouring the tea leaves treated in the step (5) into a dryer for drying, controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
Test 2: quality identification
Content of tea water extract: the concentration of the tea soup is reflected, the comprehensive index of the overall level of the flavor components of the tea is represented, the content of water extract is high, the tea is rich in flavor substances, and the tea is an important substance basis of the 'strong and mellow' and 'brewing resistance' of the tea flavor.
The content of tea water extract is determined according to the standard SN/T0920-2000. The sensory evaluation of the tea is evaluated according to GB/T18665-2008.
| Water extract (%) | |
| Example 1 | 42.17 |
| Example 2 | 42.05 |
| Example 3 | 41.96 |
| Control group 1 | 39.54 |
| Control group 2 | 39.69 |
| Control group 3 | 39.37 |
| Control group 4 | 36.13 |
As can be seen from the above table, the content of the water extract of the yinhao green tea manufactured in example 1 is significantly higher than that of examples 2-3 and comparison groups 1-4, wherein the content of the water extract of comparison group 4 is the lowest, which indicates that the addition of the primary aroma-extracting, shaping and secondary aroma-extracting steps in the process of the present invention can maximize the extraction rate of the yinhao green tea and optimize the effect.
Test 3: sensory evaluation
The sensory evaluation of the tea is evaluated according to GB/T18665-2008.
As can be seen from the above table, the shape and the inner quality of the yinhao green tea prepared in example 1 are superior to those of the control groups 1 to 4, and the shape and the inner quality of the control group 4 are the first time in the control groups 1 to 4, so that the shape and the inner quality of the yinhao green tea can be optimized by the addition of the first aroma raising step, the shaping step and the second aroma raising step in the process of the present invention.
The embodiments of the present invention have been described in detail, but the description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention. Any modification, equivalent replacement or improvement made within the scope of the application of the present invention shall be included in the protection scope of the present invention.
Claims (10)
1. The processing technology of the Yinhao green tea is characterized by comprising the following steps: which comprises the following steps:
1) picking: selecting fresh, clean and complete mature leaves without diseases and insect pests;
2) cleaning: soaking picked fresh leaves in saline water, draining off water solution, and cleaning with clear water;
3) de-enzyming: pouring the leaves cleaned by clear water into a frying pan for quick frying at the temperature of 250 ℃ and 300 ℃;
4) rolling: placing the quickly fried leaves in a bamboo tray, cooling to normal temperature, and then pouring the leaves into a rolling machine for rolling;
5) and (3) primary fragrance extraction: placing the twisted leaves in dry and shade place for 5-12d for primary fragrance extraction, and the ambient temperature is 20-30 deg.C;
6) shaping: manually shaping the leaves subjected to primary aroma raising;
7) shaping: parching the shaped leaves at 200-250 deg.C until the water content is 18-22%, and air drying to normal temperature; then, the water content of the fried leaves is 13-17% at the temperature of 150-;
8) secondary fragrance extraction: placing the obtained tea leaves in dry and shade place for 15-25d to carry out secondary aroma raising, wherein the environmental temperature is 15-18 ℃; c
9) Drying and packaging: and (4) pouring the tea leaves treated in the step (8) into a dryer for drying, and then packaging.
2. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: step 3) frying the leaves at the temperature of 250-300 ℃ for 8-10 min.
3. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: and 4) carrying out the rolling in a rolling machine at the rotating speed of 20-50 rpm for 5-20 minutes.
4. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: and 9) controlling the drying temperature to be 40-65 ℃, continuously drying for 20-30 min, and then packaging.
5. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: and 5) placing the twisted leaves in a dry and cool place for 8d for primary fragrance improvement.
6. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: and 8) placing the obtained tea leaves in a dry and cool place for 20 days for secondary aroma improvement.
7. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: the concentration of the saline water in the step 2) is 0.01-0.05M.
8. The processing technology of Yinhao green tea as claimed in claim 1 or 7, wherein: the concentration of the brine in step 2) was 0.03M.
9. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the step 7), the shaped leaves are fried at 220 ℃ until the water content is 20 percent, and then the shaped leaves are aired to normal temperature; then parching the leaves at 175 deg.C to water content of 15%, air drying to normal temperature, parching the leaves at 70 deg.C to water content of 9%, and air drying to normal temperature.
10. The processing technology of Yinhao green tea as claimed in claim 1, wherein the processing technology comprises the following steps: selecting tea with one core and one leaf or two cores and two leaves in the step 1) for later use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110850010.4A CN113767991A (en) | 2021-07-27 | 2021-07-27 | Processing technology of Yinhao green tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110850010.4A CN113767991A (en) | 2021-07-27 | 2021-07-27 | Processing technology of Yinhao green tea |
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| Publication Number | Publication Date |
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| CN113767991A true CN113767991A (en) | 2021-12-10 |
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| CN202110850010.4A Pending CN113767991A (en) | 2021-07-27 | 2021-07-27 | Processing technology of Yinhao green tea |
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| CN (1) | CN113767991A (en) |
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2021
- 2021-07-27 CN CN202110850010.4A patent/CN113767991A/en active Pending
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