CN113892529A

CN113892529A - Production process of tea rich in amino acid

Info

Publication number: CN113892529A
Application number: CN202111225242.7A
Authority: CN
Inventors: 杨国英
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-10-21
Filing date: 2021-10-21
Publication date: 2022-01-07

Abstract

The invention discloses a production process of tea rich in amino acid, and particularly relates to the technical field of tea production and processing, and the production process comprises the following specific steps: step one, tea tree planting, step two, tea leaf picking, step three, withering: s1, uniformly spreading the newly picked tea leaves on a bamboo sieve for airing, placing the tea leaves into a withering trough for blowing cold air when most of leaf surface water is lost or completely, turning and stirring the tea leaves once every 0.5h, and controlling the time according to different leaf surface water quantities, wherein the time is generally 0.5-2 h; and S2, after the moisture on the leaf surfaces is completely dissipated, pumping out air in the withering trough by using a vacuum pump, deactivating enzymes, twisting, drying, and packaging. The invention increases the amino acid content in the picked tea leaves by shading with a shading net and applying nitrogen fertilizer in the process of planting tea trees, and increases the content of gamma-aminobutyric acid in the tea leaves by carrying out vacuum infrared irradiation treatment on fresh tea leaves before withering.

Description

Production process of tea rich in amino acid

Technical Field

The invention relates to the technical field of tea production and processing, in particular to a production process of tea rich in amino acid.

Background

Tea leaves are used as planting leaves for making tea drinks, the tea drinks are accumulated in the bottom of long history culture in China, and the tea is divided into six categories of green tea, white tea, black tea and the like according to the making procedures. The tea leaves are in long round or oval shape, the front end is blunt or sharp, the base is wedge-shaped, the upper surface is shiny, the lower surface has no hair or has soft hair at first time, the edge has saw teeth, and the petioles have no hair. White in color, with wide and oval petals; sepals are from broad oval to round; the flowering phase is 10 months to 2 months in the next year.

The beverage prepared from tea contains multiple beneficial components, and has health promoting effect. Tea polyphenol is a soluble component with the largest content in tea, is also the most main substance for the health care efficacy of the tea, is catechin (phenol) as the most typical representative, and has multiple effects of resisting oxidation (eliminating oxygen free radicals), resisting inflammation, reducing the incidence of cardiovascular diseases, preventing cancers, reducing blood fat, reducing body fat formation, resisting bacteria, changing the ecology of intestinal flora and the like. Research shows that after drinking a cup of tea for half an hour, the antioxidant capacity (the capacity for resisting oxygen free radicals) in blood is increased by 41-48 percent, and the high-level state can last for half an hour. The tea pigment mainly comprises chlorophyll, beta-carotene, etc., and has effects of resisting tumor, delaying aging and caring skin. Theanine can improve brain function, and enhance memory and learning ability. Can be used for preventing Alzheimer's disease, Parkinson disease and autonomic nerve dysfunction. Tea polysaccharides are a complex mixture of ingredients. The tea polysaccharide has effects of resisting radiation, increasing leukocyte, enhancing immunity, and lowering blood sugar. The practice of treating diabetes by folk-flow coarse tea drink mainly plays the role of tea polysaccharide. Gamma-aminobutyric acid is a non-protein amino acid, and the content of the gamma-aminobutyric acid is not much in natural tea, but the content of the processed tea is greatly increased. The main effect of gamma-aminobutyric acid is to dilate blood vessels to reduce blood pressure, so that the gamma-aminobutyric acid can be used for adjuvant therapy of hypertension. It also has effects in improving cerebral blood circulation, and improving metabolism of brain cells, and can be used for rehabilitation of apoplexy and cerebral arteriosclerosis sequelae.

The amino acid contained in the tea has the health-care function, and the tea has the advantages of good taste and strong fragrance, but the measures which are favorable for increasing the content of the amino acid in the tea are not pertinently implemented in the processes of planting the tea and making the tea by utilizing the prior art, so that the content of the amino acid contained in the subsequently made tea is lower, the fragrance and the content of the tea are lower and lower along with the seasonal development, the quality of the tea can also become lower, the market sale is not smooth, and the sustainable development of tea farmers is not facilitated.

Disclosure of Invention

Therefore, the invention provides a production process of tea rich in amino acid, which increases the content of amino acid in the collected tea by shading with a shading net and applying nitrogen fertilizer in the process of planting tea trees, improves the content of gamma-aminobutyric acid in the tea by performing vacuum nitrogen-charging treatment on fresh tea before withering, and solves the problems in the background art.

In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: a production process of tea rich in amino acid comprises the following specific steps:

step one, planting tea trees: s1, selecting tea tree seeds with excellent quality; s2, planting the tea tree seeds in deep and fertile soil; s3, within 2-10 days before tea leaf picking, using a small moso bamboo rod as a bracket, covering a black sunshade net on the bracket, and enabling tea trees to grow under the net; s4, applying a carbon-based fertilizer and a nitrogen fertilizer in the planting process, wherein the carbon-based fertilizer and the nitrogen fertilizer are alternately applied every other year;

step two, tea leaf picking: picking tea with one bud, two leaves, green or dark green leaf color and willow leaf or elliptical leaf shape for later use;

step three, withering repeatedly: s1, uniformly spreading the newly picked tea leaves on a bamboo sieve for airing, placing the tea leaves into a withering trough for blowing cold air when most of leaf surface water is lost or completely, turning and stirring the tea leaves once every 0.5 hour, and controlling the time to be 0.5-2 hours according to different leaf surface water quantities;

s2, after the moisture on the leaf surface is completely dissipated, pumping out air in the withering trough by using a vacuum pump, allowing the fresh tea leaves to stand for 3-6h in a vacuum environment, and adding infrared radiation into the withering trough in the standing process of the tea leaves;

s3, setting the internal temperature of the withering warm tank to be 25-35 ℃ and the relative humidity in the tank to be 55-85% after standing, blowing air into the withering warm tank by using a blower in the withering process, setting 4h for each blowing and stopping 0.5h, and setting the total withering time to be 9-14 h;

step four, deactivating enzyme: preheating a fixation machine, placing a bamboo sieve at a discharge port, and uniformly placing tea leaves into a fixation roller from a feed port when the internal temperature of the fixation machine reaches 200 ℃, wherein the fixation time is 3-5 min;

step five, rolling: pouring the tea leaves after the enzyme deactivation into a rotary drum of a rolling machine, rotating the rotary drum to just press the tea leaves, and then locking an upper cover;

step six, drying: preheating an oven, placing the rolled tea leaves on a material sieve in the preheating process, putting a drying rack with the thickness of 1-2 cm, pushing the drying rack filled with the tea leaves into the oven when the temperature of the oven is preheated to 120 ℃, closing a box door to start timing for 60 minutes, and then placing the dried tea leaves on a bamboo sieve to be aired to normal temperature;

step seven, packaging: and pouring the dried tea leaves on a clean working table, manually picking out impurities in the tea leaves, and then weighing and bagging the tea leaves.

Further, the pH of the soil selected in the step one is 4.5-6.5, and the selected acid soil is more beneficial to the growth of the tea trees.

Further, in the step one, the carbon-based fertilizer is a carbon-based compound microbial fertilizer or a carbon-based amino acid liquid fertilizer, and the quality of the tea is improved by applying the carbon-based compound microbial fertilizer rich in high protein and the carbon-based amino acid liquid fertilizer.

Further, in the fourth step, the rolling machine is set to rotate 40 revolutions per minute, 6-10min for each time, 3 times in total, and the interval time of each time is 30 min.

And further, drying for 2 times in the sixth step, wherein the drying time is 30 minutes each time, and the time interval between the two times of drying is 2-4 hours.

Further, in the seventh step, the tea filling action needs to be gentle and careful to avoid breaking and scattering of the tea leaves, the tea is subpackaged from top to bottom of the piled tea, and the tea filling cannot be started from the bottom of the piled tea so as to avoid mixing fine powder and broken tea.

Further, the nitrogen fertilizer in the step one is a nitrate nitrogen fertilizer, a layer of soil is covered on the top of the fertilizer in the fertilizer applying process, the nitrate nitrogen fertilizer is easy to dissolve in water and can be quickly dissolved in the soil and absorbed by tea trees, and the loss of the nitrogen fertilizer caused by flushing of the nitrogen fertilizer by surface water can be prevented by covering a layer of soil on the surface of the nitrate nitrogen fertilizer.

Further, in step three, in S1, the thickness of the tea leaves in sunny weather is 5-10 cm, and the thickness of the tea leaves in cloudy weather is 3-5 cm.

The invention has the following advantages:

1. before the heavy withering operation, the interior of the withering groove is vacuumized, infrared light is irradiated into the withering groove, the activity of glutamate dehydrogenase is improved after the fresh tea leaves are vacuumized, and the activity of the glutamate dehydrogenase can be activated under the environment of thermal stimulation generated by red light irradiation on tea leaves, so that the content of gamma-aminobutyric acid in the tea leaves can be improved, the treated tea leaves can reduce the leaf temperature and emit water vapor, and the red change and peculiar smell of bud leaves are reduced;

2. according to the invention, the content of amino acid and chlorophyll in the picked tea leaves is increased by shading the sun-shading net within 2-10 days before the tea leaves are picked, the quality of the tea leaves is improved by applying a carbon-based compound microbial fertilizer rich in high protein and a carbon-based amino acid liquid fertilizer, and a nitrogen fertilizer is applied to the tea trees at intervals of the application of the carbon-based fertilizer to meet the requirement of the growth of the tea trees on nitrogen.

Detailed Description

The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. 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.

Example 1:

the invention provides a production process of amino acid-rich tea, which comprises the following specific steps:

step one, planting tea trees: s1, selecting tea tree seeds with excellent quality, and preferably selecting the seeds with full grains and luster;

s2, planting tea tree seeds in soil with deep and fertile soil, wherein the pH value of the selected soil is 4.5, the selected acid soil is more beneficial to the growth of tea trees, the soil suitable for the growth of the tea trees generally needs to be deep in soil layer and good in drainage, particularly, the soil with the pH value higher than 6.5 is required to be acidic, and the tea trees cannot be planted in the soil, and the soil suitable for planting the tea trees in China mainly comprises brick red soil, yellow brown soil, purple soil and the like;

s3, within 2 days before tea leaf picking, using a small moso bamboo rod as a bracket, covering a black sunshade net on the bracket, and enabling tea trees to grow under the net;

s4, applying a carbon-based fertilizer and a nitrogen fertilizer in the planting process, wherein the carbon-based fertilizer and the nitrogen fertilizer are alternately applied every other year, the nitrogen fertilizer is a nitrate nitrogen fertilizer, a layer of soil is covered on the top of the fertilizer in the fertilizer applying process, the nitrate nitrogen fertilizer is easily dissolved in water and can be quickly dissolved in the soil and absorbed by tea trees, and the nitrogen fertilizer can be prevented from being washed away by surface water and causing loss of the nitrogen fertilizer by covering a layer of soil on the surface of the nitrate nitrogen fertilizer; the carbon-based fertilizer is a carbon-based compound microbial fertilizer or a carbon-based amino acid liquid fertilizer, the quality of the tea is improved by applying the carbon-based compound microbial fertilizer rich in high protein and the carbon-based amino acid liquid fertilizer, and the loss of the nitrogen fertilizer can be reduced by applying the nitrogen fertilizer and the carbon-based fertilizer every other year;

step three, withering repeatedly: s1, uniformly spreading the newly picked tea leaves on a bamboo sieve for airing, placing the newly picked tea leaves into a withering trough for blowing cold air when most of leaf surface moisture is lost or completely, turning and stirring the tea leaves once every 0.5h, controlling the time to be 0.5h according to different leaf surface water quantities, wherein the airing thickness is changed according to the weather condition, the airing thickness of the tea leaves is 5 cm under the sunny weather condition, and the airing thickness of the tea leaves is 3 cm under the cloudy weather condition;

s2, after the moisture on the leaf surface is completely dissipated, pumping out air in the withering trough by using a vacuum pump, allowing the fresh tea leaves to stand for 3 hours in a vacuum environment, and adding infrared radiation into the withering trough in the standing process of the tea leaves;

s3, setting the internal temperature of the withering warm tank to be 25 ℃ and the relative humidity in the tank to be 55% after standing, blowing air into the withering warm tank by using a blower in the withering process, setting 4 hours of blowing air every time and stopping 0.5 hour, and setting the total withering time to be 9 hours;

step four, deactivating enzyme: preheating a fixation machine, placing a bamboo sieve at a discharge port, and uniformly placing tea leaves into a fixation roller from a feed port when the internal temperature of the fixation machine reaches 200 ℃, wherein the fixation time is 3 min;

step five, rolling: pouring the tea leaves after the enzyme deactivation into a rotary drum of a rolling machine, rotating the rotary drum to just press the tea leaves, then locking an upper cover, setting the rolling machine to rotate 40 revolutions per minute for 6min every time for 3 times, wherein the interval time of each time is 30 min;

step six, drying: preheating an oven, placing the rolled tea leaves on a material sieve in the preheating process, placing a drying rack with the thickness of 1 cm, pushing the drying rack filled with the tea leaves into the oven when the temperature of the oven is preheated to 120 ℃, closing a door of the oven to start timing, wherein the drying time is 60 minutes, drying is carried out for 2 times, the drying time is 30 minutes each time, the drying interval time is 2 hours, and then the dried tea leaves are placed on a bamboo sieve to be aired to the normal temperature;

step seven, packaging: the tea leaves after being dried are poured on a clean working table, impurities in the tea leaves are manually picked out, then the tea leaves are weighed and bagged, the action is gentle and careful in the tea bagging process, the tea leaves are prevented from being broken and scattered, the tea leaves are subpackaged from top to bottom in a tea pile, and the tea can not be bagged from the bottom of the tea pile so as to avoid mixing fine powder and broken tea.

Example 2:

s2, planting tea tree seeds in soil with deep and fertile soil, wherein the pH value of the selected soil is 6.5, the selected acid soil is more beneficial to the growth of tea trees, the soil suitable for the growth of the tea trees generally needs to be deep in soil layer and good in drainage, particularly, the soil is required to be acidic, the tea trees cannot be planted in the soil with the pH value higher than 6.5, and the soil suitable for planting the tea trees in China mainly comprises brick red soil, yellow brown soil, purple soil and the like;

s3, within 10 days before tea leaf picking, using a small moso bamboo rod as a bracket, covering a black sunshade net on the bracket, and enabling tea trees to grow under the net;

step three, withering repeatedly: s1, uniformly spreading the newly picked tea leaves on a bamboo sieve for airing, placing the tea leaves into a withering trough for blowing cold air when most of leaf surface moisture is lost or completely, turning and stirring the tea leaves once every 0.5h, controlling the time to be 2h according to different leaf surface water quantities, wherein the airing thickness is changed according to the weather condition, the airing thickness of the tea leaves is 10 cm under a sunny weather condition, and the airing thickness of the tea leaves is 5 cm under a cloudy weather condition;

s2, after the moisture on the leaf surface is completely dissipated, pumping out air in the withering trough by using a vacuum pump, allowing the fresh tea leaves to stand for 6 hours in a vacuum environment, and adding infrared radiation into the withering trough in the standing process of the tea leaves;

s3, setting the internal temperature of the withering warm tank to be 35 ℃ and the relative humidity in the tank to be 85% after standing, blowing air into the withering warm tank by using a blower in the withering process, setting 4 hours of blowing air every time and stopping 0.5 hour of blowing air, and setting the total withering time to be 14 hours;

step four, deactivating enzyme: preheating a fixation machine, placing a bamboo sieve at a discharge port, and uniformly placing tea leaves into a fixation roller from a feed port when the internal temperature of the fixation machine reaches 200 ℃, wherein the fixation time is 5 min;

step five, rolling: pouring the tea leaves after the enzyme deactivation into a rotary drum of a rolling machine, rotating the rotary drum to just press the tea leaves, then locking an upper cover, setting the rolling machine to rotate 40 revolutions per minute, 10min for each time, 3 times in total, and 30min for each time interval;

step six, drying: preheating an oven, placing the rolled tea leaves on a material sieve in the preheating process, putting an oven rack with the thickness of 1-2 cm, pushing the oven rack filled with the tea leaves into the oven when the temperature of the oven is preheated to 120 ℃, closing a box door to start timing, wherein the time is 60 minutes, drying is carried out for 2 times, the drying time is 30 minutes each time, the time interval between two drying is 4 hours, and then the dried tea leaves are placed on a bamboo sieve to be aired to the normal temperature;

Example 3:

the tea leaves obtained in the above examples 1 and 2 and the tea leaves which are commercially available were taken as comparative examples and tested, respectively, for the content of amino acid and gamma-aminobutyric acid in the tea leaves, and the tea water infused with the tea leaves was evaluated for the aroma and taste of the tea water, respectively, to obtain the following data:

as can be seen from the above table, the contents of amino acids and γ -aminobutyric acid in the tea leaves prepared in examples 1 and 2 are significantly higher than those in the comparative example, and the tea water prepared from the tea leaves prepared in examples 1 and 2 has the advantages of strong aroma, mellowness and sweetness, and the tea leaves prepared according to the present invention have higher quality than the tea water prepared in the comparative example.

Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A production process of tea rich in amino acid is characterized in that: the method comprises the following specific steps:

2. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: the pH of the soil selected in step one is between 4.5 and 6.5.

3. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: in the step one, the carbon-based fertilizer is a carbon-based compound microbial fertilizer or a carbon-based amino acid liquid fertilizer.

4. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: in the fourth step, the rolling machine is set to rotate 40 rpm, 6-10min each time, 3 times, and the interval time is 30min each time.

5. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: and in the sixth step, drying is carried out for 2 times, wherein the drying time is 30 minutes each time, and the time interval between the two times of drying is 2-4 hours.

6. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: and seventhly, packaging tea gently and carefully to avoid breaking and scattering of the tea leaves, and performing split charging from top to bottom of the stacked tea, wherein the tea can not be packaged from the bottom of the stacked tea.

7. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: and D, selecting a nitrate nitrogen fertilizer as the nitrogen fertilizer in the step I, and covering a layer of soil on the top of the fertilizer in the fertilizer applying process.

8. The process for producing amino acid-rich tea leaves according to claim 1, wherein the amino acid-rich tea leaves comprise: in step three, S1, the thickness of the tea leaf sun-cured in sunny weather is 5-10 cm, and the thickness of the tea leaf sun-cured in cloudy weather is 3-5 cm.