CN114532422A - Processing technology of healthy raw dark green tea - Google Patents
Processing technology of healthy raw dark green tea Download PDFInfo
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- CN114532422A CN114532422A CN202210096225.6A CN202210096225A CN114532422A CN 114532422 A CN114532422 A CN 114532422A CN 202210096225 A CN202210096225 A CN 202210096225A CN 114532422 A CN114532422 A CN 114532422A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 83
- 235000009569 green tea Nutrition 0.000 title claims abstract description 30
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 235000013616 tea Nutrition 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 238000005096 rolling process Methods 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
- 229940106157 cellulase Drugs 0.000 claims abstract description 9
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 8
- 241000238631 Hexapoda Species 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 3
- 240000003553 Leptospermum scoparium Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 235000019225 fermented tea Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of healthy raw dark green tea, which comprises the following steps: picking; spreading; step three, preparation; step four, deactivating enzyme; fifthly, rolling for one time; step six, mixing; seventhly, performing primary pile fermentation; step eight, rolling for the second time; step nine, secondary pile fermentation; step ten, drying; step eleven, storing; in the processing technology, a certain amount of cellulase is added, so that better fermentation treatment of tea is facilitated, pile fermentation time is shortened, production efficiency is improved, time of the tea in a humid environment is shortened, and generation probability of other harmful substances is reduced, so that safety and health of the raw dark green tea are improved.
Description
Technical Field
The invention relates to the technical field of raw dark green tea processing, in particular to a processing technology of healthy raw dark green tea.
Background
Raw dark tea refers to dark tea that has not been compressed. The dark brown oil of appearance strip is broad, and the color and luster is moist, and the in-process of processing dark green tea usually needs to be deactivated, just rub, pile fermentation, compound kneading and dry five processes, but the in-process of preparing dark green tea now, pile fermentation time is long, and production efficiency is low, and at pile fermentation in-process, because long-time moist state in tealeaves, easily lead to the growth of other microorganism to the security of dark green tea has been reduced, and the dark green tea polyphenol content who prepares is low, has reduced the quality of dark green tea.
Disclosure of Invention
The invention aims to provide a processing technology of healthy raw dark green tea, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of healthy raw dark green tea comprises the following steps: picking; spreading; step three, preparation; step four, deactivating enzyme; fifthly, rolling for one time; step six, mixing; seventhly, performing primary pile fermentation; step eight, rolling for the second time; step nine, secondary pile fermentation; step ten, drying; step eleven, storing;
in the first step, tender shoots with one or two leaves are picked for standby, and purple leaves, insect-resistant leaves, double-leaf buds, rain leaves, alternate-year leaves and old leaves do not exist in the tender shoots;
in the second step, the tender shoots prepared in the first step are spread and placed, and the tender shoots can be turned over every 1 hour in the spreading process;
preparing a certain amount of clear water for later use in the third step, picking a certain amount of old leaves on tea trees for later use, wherein the old leaves have no dead leaves and no insect leaves, then cleaning the old leaves, then placing the cleaned old leaves in clear water for boiling treatment to prepare soaked tea, then naturally cooling the soaked tea, fishing out the old leaves when the soaked tea is naturally cooled to room temperature, wherein the mass ratio of the old leaves to the clear water is 1: 10, then uniformly spraying the soaked tea on the tender shoots treated in the second step, wherein the mass ratio of the tender shoots to the clear water is 10: 1, and placing the fished old leaves in the sun for airing treatment;
in the fourth step, the tender shoots sprayed with the soaked tea water in the third step are placed in a de-enzyming pot for de-enzyming treatment, and the tender shoots can be taken out of the pot for treatment to obtain de-enzyming materials when the tender shoots are soft and have viscosity, green grass gas is eliminated and aroma is shown;
in the fifth step, the enzyme-deactivating material obtained in the fourth step is immediately placed in a kneading cylinder for kneading treatment to obtain a kneaded material;
in the sixth step, the rolling material obtained in the fifth step is fully mixed with cellulase solution with the concentration of 4-8%;
performing pile fermentation on the kneaded materials processed in the step six in the step seven to obtain pile fermented materials, paving wet cloth on the surfaces of the pile fermented materials, and turning the materials once in the pile fermentation process;
in the eighth step, the pile fermentation material obtained in the sixth step is placed in a rolling machine again to be rolled again to obtain a tea blank;
in the ninth step, uniformly stacking the tea blanks obtained in the eighth step to a height of 70cm, then spraying water on the tea blanks, and covering a piece of linen to ferment for 12 hours under the action of damp heat;
in the tenth step, drying the tea blanks piled twice in the ninth step by using drying equipment, wherein the drying temperature is 80-100 ℃, and the drying is stopped when the water content of the dried tea leaves is 12-15% to obtain a dried material;
in the eleventh step, the obtained dried material is immediately spread on a tea tray, the tea tray is placed on a cooking bench for baking treatment, the cooking bench performs baking treatment by igniting the pine wood and the old leaves aired in the third step, the baking can be stopped when the water content of the dried tea leaves is 6-8%, and then the tea leaves can be placed in a factory warehouse for storage treatment after being cooled to room temperature through natural cooling.
Preferably, in the second step, the thickness of the spread tender shoots is 5-10cm, and the spreading time is 4-6 h.
Preferably, in the fourth step, in the process of enzyme deactivation, the pot temperature is 300-320 ℃, and the adding amount of the tender shoots subjected to enzyme deactivation in each time is 70-80% of the capacity of the enzyme deactivation pot.
Preferably, in the fifth step, the rotating speed of the rolling machine is 40-45 rpm, and the rolling time is 15-18 min.
Preferably, in the sixth step, the mass ratio of the cellulase solution to the kneaded material is 3: 10.
Preferably, in the seventh step, the room temperature is maintained at 45-59 ℃, the relative humidity in the air is maintained at 85-88%, the pile fermentation time is 24-26h, and the pile height of the kneaded materials is 80-100 cm.
Preferably, in the step eight, the rolling time is 6-8min, and the rotating speed of the rolling machine is 20-25 rpm.
Compared with the prior art, the invention has the beneficial effects that: this healthy type dark green tea processing technology, in the in-process of preparing dark green tea, a certain amount of cellulase has been added, be favorable to the better fermentation treatment of tealeaves, thereby the pile fermentation time has been shortened, and the production efficiency is improved, the time that tealeaves is in under the humid environment has been shortened simultaneously, the probability that other harmful substance generated has been reduced, thereby the security and the health of this dark green tea have been improved, simultaneously at the in-process of preparation, the tender bud collocation soaks the tea water and completes the processing, the effectual tea polyphenol content that makes in the old leaf is attached to the dark green tea that needs the preparation, abundant improvement the tea polyphenol content in the dark green tea, thereby the quality of this dark green tea has been improved.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Referring to fig. 1, an embodiment of the present invention: a processing technology of healthy raw dark green tea comprises the following steps: picking; spreading; step three, preparation; step four, deactivating enzyme; fifthly, rolling for one time; step six, mixing; seventhly, performing primary pile fermentation; step eight, rolling for the second time; step nine, secondary pile fermentation; step ten, drying; step eleven, storing;
in the first step, tender shoots with one or two leaves are picked for standby, and purple leaves, insect-resistant leaves, double-leaf buds, rain leaves, alternate-year leaves and old leaves do not exist in the tender shoots;
in the second step, the tender shoots prepared in the first step are spread for 4-6 hours, the thickness of the spread tender shoots is 5-10cm, and the tender shoots can be turned over every 1 hour in the spreading process;
preparing a certain amount of clear water for later use in the third step, picking a certain amount of old leaves on tea trees for later use, wherein the old leaves have no dead leaves and no insect leaves, then cleaning the old leaves, then placing the cleaned old leaves in clear water for boiling treatment to prepare soaked tea, then naturally cooling the soaked tea, fishing out the old leaves when the soaked tea is naturally cooled to room temperature, wherein the mass ratio of the old leaves to the clear water is 1: 10, then uniformly spraying the soaked tea on the tender shoots treated in the second step, wherein the mass ratio of the tender shoots to the clear water is 10: 1, and placing the fished old leaves in the sun for airing treatment;
in the fourth step, the tender shoots sprayed with the soaked tea water in the third step are placed in a de-enzyming pot for de-enzyming treatment, meanwhile, in the de-enzyming process, the pot temperature is 300-;
in the fifth step, the enzyme-deactivating material obtained in the fourth step is immediately placed in a rolling cylinder for rolling treatment to obtain a rolling material, the rotating speed of a rolling machine is 40-45 revolutions per minute, and the rolling time is 15-18 min;
in the sixth step, the twisting material obtained in the fifth step is fully mixed with the cellulase solution with the concentration of 4-8%, and the mass ratio of the cellulase solution to the twisting material is 3: 10;
performing pile fermentation on the kneaded materials processed in the sixth step to obtain pile fermentation materials, paving wet cloth on the surfaces of the pile fermentation materials, maintaining the room temperature at 45-59 ℃, maintaining the relative humidity in the air at 85-88%, performing pile fermentation for 24-26h, controlling the pile height of the kneaded materials to be 80-100cm, and turning the materials once in the pile fermentation process;
in the eighth step, the pile fermentation material obtained in the sixth step is placed in a rolling machine again to be rolled again to obtain tea blanks, the rolling time is 6-8min, and the rotating speed of the rolling machine is 20-25 rpm;
in the ninth step, uniformly stacking the tea blanks obtained in the eighth step to a height of 70cm, then spraying water on the tea blanks, and covering with linen to ferment for 12h under the action of damp heat;
in the tenth step, drying the tea blanks piled twice in the ninth step by using drying equipment, wherein the drying temperature is 80-100 ℃, and the drying is stopped when the water content of the dried tea leaves is 12-15% to obtain a dried material;
in the eleventh step, the obtained dried material is immediately spread on a tea tray, the tea tray is placed on a cooking bench for baking treatment, the cooking bench performs baking treatment by igniting the pine wood and the old leaves aired in the third step, the baking can be stopped when the water content of the dried tea leaves is 6-8%, and then the tea leaves can be placed in a factory warehouse for storage treatment after being cooled to room temperature through natural cooling.
Based on the above, the method has the advantages that the prepared tea soaking water and the tender shoots are scattered for carrying out enzyme deactivation treatment, so that tea polyphenol substances of the tea soaking water can be remained on the tender shoots, the content of tea polyphenol in the raw dark green tea is increased, the quality of the raw dark green tea is further improved, meanwhile, in the subsequent preparation process, a certain amount of cellulase is added, better fermentation treatment of the tea is facilitated, the pile fermentation time is shortened, the production efficiency is improved, the time of the tea in a humid environment is shortened, the generation probability of other harmful substances is reduced, and the safety and the health of the raw dark green tea are improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. A processing technology of healthy raw dark green tea comprises the following steps: picking; spreading; step three, preparation; step four, deactivating enzyme; fifthly, rolling for one time; step six, mixing; seventhly, performing primary pile fermentation; step eight, rolling for the second time; step nine, secondary pile fermentation; step ten, drying; step eleven, storing; the method is characterized in that:
in the first step, tender shoots with one or two leaves are picked for standby, and purple leaves, insect-resistant leaves, double-leaf buds, rain leaves, alternate-year leaves and old leaves do not exist in the tender shoots;
in the second step, the tender shoots prepared in the first step are spread and placed, and the tender shoots can be turned over every 1 hour in the spreading process;
preparing a certain amount of clear water for later use in the third step, picking a certain amount of old leaves on tea trees for later use, wherein the old leaves have no dead leaves and no insect leaves, then cleaning the old leaves, then placing the cleaned old leaves in clear water for boiling treatment to prepare soaked tea, then naturally cooling the soaked tea, fishing out the old leaves when the soaked tea is naturally cooled to room temperature, wherein the mass ratio of the old leaves to the clear water is 1: 10, then uniformly spraying the soaked tea on the tender shoots treated in the second step, wherein the mass ratio of the tender shoots to the clear water is 10: 1, and placing the fished old leaves in the sun for airing treatment;
in the fourth step, the tender shoots sprayed with the soaked tea water in the third step are placed in a de-enzyming pot for de-enzyming treatment, and the tender shoots can be taken out of the pot for treatment to obtain de-enzyming materials when the tender shoots are soft and have viscosity, green grass gas is eliminated and aroma is shown;
in the fifth step, the enzyme-deactivating material obtained in the fourth step is immediately placed in a kneading cylinder for kneading treatment to obtain a kneaded material;
in the sixth step, the rolling material obtained in the fifth step is fully mixed with cellulase solution with the concentration of 4-8%;
performing pile fermentation on the kneaded materials processed in the step six in the step seven to obtain pile fermented materials, paving wet cloth on the surfaces of the pile fermented materials, and turning the materials once in the pile fermentation process;
in the eighth step, the pile fermentation material obtained in the sixth step is placed in a rolling machine again to be rolled again to obtain a tea blank;
in the ninth step, uniformly stacking the tea blanks obtained in the eighth step to a height of 70cm, then spraying water on the tea blanks, and covering a piece of linen to ferment for 12 hours under the action of damp heat;
in the tenth step, drying the tea blanks subjected to secondary pile fermentation in the ninth step by using drying equipment, wherein the drying temperature is 80-100 ℃, and the drying can be stopped when the moisture content of the dried tea leaves is 12-15% to obtain a dried material;
in the first step, the obtained dried material is immediately spread on a tea tray, the tea tray is placed on a cooking bench to be baked, the cooking bench performs baking treatment by igniting pine wood and the old leaves aired in the third step, the baking can be stopped when the water content of the dried tea leaves is 6-8%, and then the tea leaves are naturally cooled to room temperature and placed in a factory for storage treatment.
2. The processing technology of the healthy raw dark green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the second step, the thickness of the spread tender shoots is 5-10cm, and the spreading time is 4-6 h.
3. The processing technology of the healthy raw dark green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the fourth step, in the process of enzyme deactivation, the pot temperature is 300-320 ℃, and the adding amount of the tender shoots for each time is 70-80% of the capacity of the enzyme deactivation pot.
4. The processing technology of the healthy raw dark green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the fifth step, the rotating speed of the rolling machine is 40-45 revolutions per minute, and the rolling time is 15-18 min.
5. The processing technology of the healthy raw dark green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the sixth step, the mass ratio of the cellulase solution to the kneaded material is 3: 10.
6. The processing technology of the healthy raw dark green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the seventh step, the room temperature is maintained at 45-59 ℃, the relative humidity in the air is maintained at 85-88%, the pile fermentation time is 24-26h, and the pile height of the kneaded materials is 80-100 cm.
7. The processing technology of the healthy raw dark green tea as claimed in claim 1, wherein the processing technology comprises the following steps: in the step eight, the rolling time is 6-8min, and the rotating speed of the rolling machine is 20-25 rpm.
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| CN202210096225.6A CN114532422A (en) | 2022-01-26 | 2022-01-26 | Processing technology of healthy raw dark green tea |
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