CN113892536A - Roasted green tea of tartary buckwheat leaves and preparation method thereof - Google Patents
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Abstract
The invention discloses roasted green tea of tartary buckwheat and a preparation method thereof, wherein 55 days after sowing of tartary buckwheat plants are picked, 3-7 leaves are counted from the top of the plants downwards, the leaves are cleaned and drained, the leaves are uniformly spread at the temperature of 22-25 ℃, the thickness of the spread leaves is 3-4cm, the leaves are turned over once every 1 hour, and the spread leaves are spread for 9 hours until the water content of the tartary buckwheat leaves is about 70 percent. Cutting the spread leaves, and deactivating enzyme at 220 deg.C for 6 min. Shaking, throwing and stewing are adopted during the enzyme deactivation, and the shaking and throwing time is longer than the stewing time. The blanched leaves are rolled into a rope after being slightly pressed for 2min, 1min and 2min, and the tea strip forming rate reaches 80%. Spreading the rolled leaves in a frying pan, primarily drying at 120 deg.C for 10min, and secondarily drying at 90 deg.C for 1.5-2 h, wherein the water content of tea leaf is less than or equal to 6%. The roasted green tea of the tartary buckwheat leaves prepared by the method solves the problem of large grassy flavor of the tartary buckwheat leaves, not only retains the original faint scent of the tartary buckwheat leaves, but also reduces the excessive loss of nutritional ingredients, and finally, the obtained green tea of the tartary buckwheat leaves has strong tartary buckwheat scent, and the flavone content can reach 35.95 mg/g.
Description
Technical Field
The invention relates to a tartary buckwheat leaf tea and a preparation method thereof, in particular to a method for preparing roasted green tea of tartary buckwheat leaves by adopting a traditional tea making technology.
Background
Tartary buckwheat, also called as Tatarian buckwheat, is a plant of Polygonaceae buckwheat, is rich in various nutrient substances such as carbohydrates, proteins, amino acids, vitamins, mineral substances, unsaturated fatty acids and the like, also contains flavonoid bioactive components lacking in other gramineous grain crops, and is a valuable crop resource with homology of medicine and food. Clinical research shows that the buckwheat flavone has the health-care effects of resisting oxidation, removing oxygen free radicals, reducing blood sugar, reducing blood fat, improving cognitive function, resisting hypertension, resisting atherosclerosis and the like on a human body. With the continuous strengthening of health consciousness of modern people, tartary buckwheat gradually becomes a hot spot of diet research.
In the whole growth period of the tartary buckwheat plant, the total flavone content of each organ of the tartary buckwheat is in the order of flower, leaf, stem and mature seed. The buckwheat leaves are used as wastes in the buckwheat industry, the flavone content of the buckwheat leaves can reach 7.24 percent, and is more than twice of that of buckwheat grains; and the tartary buckwheat plant has considerable leaf biomass, so that the green tea is developed by using the tartary buckwheat original leaves, the nutrients and bioactive components in the tartary buckwheat leaves can be fully utilized, tartary buckwheat products can be enriched, and a new development and utilization idea is provided for the tartary buckwheat industry.
However, the existing processing mode of the tartary buckwheat leaf tea generally adopts a simple drying mode, the green grass flavor of the tea prepared by the mode is heavy, the tea soup flavor is weak, and the effective components are difficult to dissolve out during brewing; mechanical fixation and stir-frying are also adopted, but the emission of damp and hot gas in the mechanical fixation equipment is too slow, the tea is easy to be braised and yellow, and the product quality is low. Fresh bitter buckwheat leaf compares with the fresh leaf of tea tree, and the blade is big and thin, and tissue water content is big and very easily damaged, even the bottleneck also can appear in the traditional tea mode of frying of application, for example drop into the blade to fry the cell moisture of evaporating rapidly when system with the frying pan and adhere the blade each other in the twinkling of an eye, it is incomplete to complete, not only appears smoldering yellow influence tea soup color and luster and taste, follow-up rolling, dry difficult molding moreover. Therefore, the invention aims at the problems and provides the preparation method specially for the roasted green tea of the tartary buckwheat leaves, the method can well solve the problems that the tartary buckwheat leaves are easy to adhere and yellow and difficult to shape after being de-enzymed, and the requirements of consumers on the color, the fragrance and the taste of the tea are met.
Disclosure of Invention
The invention improves the processing technology of the traditional green tea according to the characteristics of the tartary buckwheat leaves, prepares the roasted green tea of the tartary buckwheat leaves, optimizes and researches the spreading time, the fixation temperature, the fixation time and the leaf feeding amount of four factors influencing the sense of the tartary buckwheat leaves, and finally, the specific processing technology of the roasted green tea of the tartary buckwheat leaves is as follows:
a method for preparing roasted green tea of tartary buckwheat leaves comprises the following steps:
(1) the picking time, the picking part and the picking method of the tartary buckwheat leaves are as follows: selecting tartary buckwheat plants 55 days (flowering and fruiting period) after sowing from tartary buckwheat leaf raw materials; the specific picking time is 8:00-9:30 in the morning, and the freshness of the leaves is ensured; picking parts are counted 3-7 leaves from the top of the plant, full and insect-free leaves are selected, and the leaves with the petioles are picked for standby.
(2) Cleaning and draining tartary buckwheat leaves: the tartary buckwheat leaves are rinsed for 2 times in clear water and then drained, and the tartary buckwheat leaves are not rubbed during cleaning.
(3) Spreading tartary buckwheat leaves: uniformly spreading the drained tartary buckwheat leaves in a clean bamboo soft plaque at the room temperature of 22-25 ℃, wherein the spreading thickness is about 3-4cm, the leaves are not overlapped, the leaves are turned once every 1h, and the spreading time is 9h until the water content of the tartary buckwheat leaves is about 70%.
(4) Cutting tartary buckwheat leaves: the spread leaves were cut into a rectangular shape of about 1.2mm by 1.2 mm.
(5) And (3) fixation of tartary buckwheat leaves: deactivating enzyme of spreading leaves with frying pan at 220 deg.C for 3min, and adding leaves at 1.5g/cm2The whole enzyme deactivation time is 4 min. During the enzyme deactivation, the method of shaking, throwing, stewing and gentle kneading is adopted.
(6) Kneading the enzyme-removed leaves: drying the enzyme-removed leaves, cooling, rubbing the outer surface of the enzyme-removed leaves with a bamboo soft plaque, squeezing out tea juice, wherein the kneading method comprises kneading the leaves in the bamboo plaque by drawing a circle with the palm, lightly pressing the leaves with the palm for two circles, repeating the operation for 5min to shape the leaves, rolling into a rope, and kneading the tea leaves with the rate of 80%.
(7) Drying the tea leaves: spreading the rolled leaves in a frying pan, primarily drying at 120 deg.C for 10min, dissipating water, fixing for shaping, and increasing fragrance; baking at 90 deg.C for 1.5-2 hr until the tea strip stalk is broken into segments, twisting tea strip with fingers to obtain powder with water content of less than 6%.
The invention also discloses the roasted green tea of tartary buckwheat leaves prepared by adopting any one of the processes.
The invention has the beneficial effects that:
(1) the tartary buckwheat leaves are cut to increase the heating area and the heat dissipation speed of the leaves, and the leaves are not easy to adhere during enzyme deactivation; during enzyme deactivation, the enzyme deactivation is thorough through the methods of shaking, throwing, stewing and gentle kneading, and peroxidase is inactivated, so that the problem of large flavor of green grass of tartary buckwheat leaves is solved.
(2) The green tea is subjected to high-temperature short-time enzyme deactivation, so that the original faint scent of the tartary buckwheat leaves is kept, the excessive loss of nutrient components is reduced, the finally obtained tartary buckwheat leaves and green tea have strong tartary buckwheat scent, and the flavone content can reach 35.95 mg/g.
(3) The leaves can be almost rolled into strips by rolling and twisting for 5min through drawing circles, the tea strip forming rate can reach 80%, after primary drying and secondary drying, the tea is dark green in color, and the strips are tightly rolled.
Drawings
FIG. 1 is a comparison of the moisture content of the leaves of Fagopyrum tataricum at different spreading and drying times;
FIG. 2 is a comparison of the tea polyphenol content of the tartary buckwheat leaves at different spreading and drying times;
FIG. 3 is a comparison of amino acid content of Fagopyrum tataricum leaves at different spreading and drying times;
FIG. 4 is a comparison of the soluble sugar content of the leaves of Fagopyrum tataricum at different spreading and drying times;
FIG. 5 is a comparison of water extract content of Tartary buckwheat leaves at different spreading and drying times;
fig. 6 is a comparison of sensory scores of tartary buckwheat leaves at different spreading and drying times.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Examples
(1) And (3) spreading and airing process research:
the method comprises the steps of picking tartary buckwheat leaves, cleaning, draining, placing in a clean bamboo soft plaque, airing at room temperature, wherein the airing thickness is about 3-4cm, the leaves are not overlapped, turning is carried out once every 1h, sampling is carried out when the tartary buckwheat leaves are aired for 3 h, 6 h, 9h, 12 h and 15h respectively, the water content, the tea polyphenol content, the free amino acid content, the soluble sugar content and the water leaching content of the tartary buckwheat leaves are measured, and sensory evaluation is carried out on tea leaves obtained by processing the tartary buckwheat leaves in different airing time, wherein the results are shown in figures 1-6. From the results of FIGS. 1 to 6, it was found that:
the fresh leaves are spread and dried in the air, which is a key step of the traditional tea production process, and can help the fresh leaves to remove the grass smell, promote the change of substances such as water, tea polyphenol, amino acid, saccharides and the like in the fresh leaves, and further influence the appearance, color, aroma and taste of the tea. By combining the change of each physical and chemical index of the tartary buckwheat leaves and the sensory score of the tea leaves, the fresh tartary buckwheat leaves can obtain better nutritional value and sensory score after being aired for 9 hours, wherein the moisture content of the fresh tartary buckwheat leaves is 70.12%, the tea polyphenol content is 2.97%, the free amino acid content is 2.18%, the soluble sugar content is 6.73%, the water extract content is 31.43%, and the sensory score is 85.6.
(2) Study of enzyme deactivation Process
The enzyme activity is rapidly destroyed by high temperature, enzymatic oxidation of polyphenol compounds is inhibited, the quality characteristics of green tea broth green are maintained, and the purposes of emitting water, volatilizing grass smell, developing fragrance and softening leaf quality are achieved. The test researches the influence of the water-removing temperature, the water-removing time and the leaf feeding amount on the peroxidase of the tartary buckwheat leaves and sensory scores through single-factor and orthogonal test design, thereby obtaining the optimal water-removing process conditions. The test results are as follows:
single factor test:
TABLE 1 Effect of the fixation temperature on POD enzyme Activity and sensory evaluation
Note: the POD enzyme activity is strong or weak by taking the color depth of the reaction solution as an index, and the activity of the product is positive by plus, which indicates that the POD enzyme is not inactivated; "-" is negative for activity, indicating POD enzyme inactivation.
As is clear from the results in Table 1, POD enzyme was inactivated and the overall sensory score was best only at the enzyme deactivation temperature of 180 ℃ and 220 ℃.
TABLE 2 Effect of deactivation time on POD enzyme Activity and sensory evaluation
Note: the POD enzyme activity is strong or weak by taking the color depth of the reaction solution as an index, and the activity of the product is positive by plus, which indicates that the POD enzyme is not inactivated; "-" is negative for activity, indicating POD enzyme inactivation.
As shown in Table 2, the temperature of fixation was controlled to 180 ℃ and 1g/cm was used2Adding the leaves for enzyme deactivation, wherein the POD enzyme is not inactivated when the enzyme deactivation is carried out for 2min, and continuing enzyme deactivation until the POD enzyme is inactivated after 4min, but the sensory score is not high, on the basis, the enzyme deactivation is continued, when the enzyme deactivation time reaches 6-8min, the integral sensory score reaches the highest, and the enzyme deactivation is continued after 8min, so that the sensory score of the tea leaves is influenced.
TABLE 3 Effect of leaf-throwing amount on POD enzyme Activity and sensory evaluation
Note: the POD enzyme activity is strong or weak by taking the color depth of the reaction solution as an index, and the activity of the product is positive by plus, which indicates that the POD enzyme is not inactivated; "-" is negative for activity, indicating POD enzyme inactivation.
According to the results in Table 3, we can find that the temperature of fixation is controlled at 180 ℃ and the fixation time is controlled at 4min, and different leaf feeding amounts are adopted for fixation, and the results show that the concentration of the tea leaves is 0.5g/cm2～2.5g/cm2The amount of the enzyme (C) added was 1.5g/cm, although the POD enzyme was inactivated2When the tea leaves are added, the sensory score of the tea leaves is optimal.
Based on the analysis, the tea leaf fixation process is further determined by adopting an orthogonal test:
TABLE 4 Quadrature test results of the enzyme deactivation process of Tartary buckwheat leaves
TABLE 5 ANOVA TABLE
| Sources of variance | Sum of squares | Degree of freedom | Mean square | F | Fα(2,9) |
| Deactivation temperature A | 11.642 | 2 | 5.821 | 7.266* | F0.05(2,9)＝4.26 |
| Time to complete B | 15.136 | 2 | 7.568 | 9.447** | F0.01(2,9)＝8.02 |
| Leaf feed rate C | 14.829 | 2 | 7.414 | 9.255** | |
| Error of the measurement | 1.602 | 2 | 0.801 | ||
| Total variation | 64745.610 | 9 |
As can be seen from the results of tables 4 and 5, the optimum level combination is A3B2C1The combined sensory score is highest; the main and secondary sequences of factors influencing sensory scores are as follows according to range analysis and variance analysis: leaf throwing amount (C)>Temperature of fixation (A)>The fixation time (B) and the fixation temperature have obvious influence on fixation, the fixation time, the leaf feeding amount and the fixation are greatly influenced, and the optimal combination is A according to the K1, K2 and K3 values under various factors3B1C2. The optimum combination of the experiment is inconsistent with the optimum combination of the theory, and A3B1C2Combinations with A3B2C1After the combination is re-verified, A3B1C2Was 87.7, thus determining the optimal level combination as a3B1C2Namely the fixation temperature is 220 ℃, the fixation time is 4min, and the leaf feeding amount is 1.5g/cm2(ii) a The tartary buckwheat leaf tea prepared under the condition has dark green color, tight rolling of the tea strip, yellow green and bright tea soup and strong fragrance.
It should be noted that the above-mentioned embodiments are only some of the preferred modes for implementing the invention, and not all of them. Obviously, all other embodiments obtained by persons of ordinary skill in the art based on the above-mentioned embodiments of the present invention without any creative effort shall fall within the protection scope of the present invention.
Claims (7)
1. A method for preparing roasted green tea of tartary buckwheat leaves comprises the following steps:
picking tartary buckwheat leaves at specific time and parts, and draining off clearly for later use;
spreading the tartary buckwheat leaves for 9 hours until the water content is 68-72%;
cutting tartary buckwheat leaves into a specific shape of 1.2mm multiplied by 1.2 mm;
deactivating enzyme of Fagopyrum tataricum leaf at 220 deg.C for 4 min;
cooling the enzyme-removed leaves, kneading and shaping for 5min by a specific method;
drying the twisted leaves in a segmented manner until the water content of the tea leaves is less than or equal to 6 percent to obtain the tartary buckwheat leaf green tea.
2. The production method according to claim 1, wherein:
the specific time is that the tartary buckwheat leaves are picked from tartary buckwheat plants 55 days after sowing;
the picking time is 8:30-9:30 in the morning, and the picking parts are 3-7 leaves counted from the top of the plant downwards.
3. The production method according to claim 1, wherein:
the spreading temperature is 22-25 deg.C, the spreading thickness is 3-4cm, the leaves are not overlapped, and the tea leaves are turned over once every 1 h.
4. The production method according to claim 1, wherein:
the pan is preheated for 3min in advance before de-enzyming, and the blade input amount is 1.5g/cm in the de-enzyming process2；
The deactivation of enzymes is carried out by shaking, throwing, stewing and gentle kneading.
5. The production method according to claim 1, wherein:
the kneading method is that the palm drives the blades to draw a circle in the bamboo plaque for kneading, and the palm can be used for lightly pressing once after two circles;
the tea can be twisted when the tea strip forming rate reaches 80 percent.
6. The production method according to claim 1, wherein:
the segmented drying comprises:
primarily baking at 120 ℃ for 10min, and secondarily baking at 90 ℃ for 1.5h-2 h.
7. A green tea prepared by the method according to any one of claims 1-6.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116616359A (en) * | 2023-05-30 | 2023-08-22 | 海南健泰生物科技有限公司 | Weight-reducing tartary buckwheat tea and preparation method thereof |
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