CN114938822A - Green-keeping technology in green-steaming matcha preparation process - Google Patents

Abstract

The invention discloses a green-keeping technology in a green-steaming matcha preparation process, SOD enzyme is added in the constant-temperature enzymolysis process, the SOD enzyme can resist and block the damage to cells caused by oxygen free radicals, repair the damaged cells in time, recover the damage to the cells caused by the free radicals, avoid the loss of tea color and effectively protect the color and flavor of matcha powder; meanwhile, the green-keeping technology is also subjected to microwave treatment twice, fresh leaves contain higher moisture, water has stronger microwave absorption capacity, can be polarized in a microwave electric field, continuously changes the polarity orientation along with the frequency of an electromagnetic field and vibrates at high speed to generate frictional heat, so that tea leaves are integrally heated in the microwave, the microwave treatment can realize uniform heating, uniform killing and thorough killing, the microwave does not have a high-temperature heat source, the heat transfer direction is consistent with the moisture transfer direction, and the phenomena of scorching, leaf scorching, external drying and internal wetting and the like can be avoided; the loss of the brown color can be avoided, and the color and flavor of the green tea powder can be effectively protected.

Description

Green-keeping technology in green-steaming matcha preparation process

Technical Field

The invention relates to the technical field of matcha preparation, in particular to a green-keeping technology in a green-steaming matcha preparation process.

Background

The matcha originates from the period of Wei and jin in China, develops from sui Tang, gradually flourishes in Song Dynasty, spreads to Japan, is accepted and advocated by Japanese people, is reserved, inherited and developed greatly all the time, and develops into the modern Japanese matcha culture. The matcha is a pure natural superfine steamed green tea product and has six characteristics: 1. ultrafine, wherein the median of the particle size of the matcha is 3-10 microns; 2. the matcha has the characteristics of primary color, primary taste and primary quality; 3. sanqing, faint scent, refreshing and slight green (grass) smell; 4. the contents of three high and two low, protein, amino acid and chlorophyll are very high, while the contents of tea polyphenol and caffeine are lower; 5. the hygroscopicity is strong, and the surface area is large due to small particle size; 6. the green color is green in the meaning of environmental protection, and accords with the trend of environmental protection; secondly, the green tea is natural emerald green to dark green, and gives people visual aesthetic feeling.

The matcha well keeps the original color, aroma and taste of the green tea, has strong adsorbability, suspension stability and the like, and is widely applied to health-care foods such as baked products, flour products, tea beverages, dairy products and the like. The price of green tea powder in the current market is ten times or even dozens of times higher than that of other tea powder, the green tea adopts the raw materials of green tea (spring tea) covered by a greenhouse, the photosynthesis is prevented, the chlorophyll escapes, the color, the flavor and the quality of various nutrient components of the green tea are kept to the maximum extent, and the green tea powder mostly adopts common tea or summer tea. No matter the tea is processed by a manual stone grinding technology or a mechanical superfine grinding technology, the degree of the material of the green tea is over 680 meshes, and the green tea powder can only reach about 100-200 meshes. Researches show that the water-soluble part of tea is only 35%, a large amount of water-insoluble active ingredients are thrown away by people as tea residues, so that more nutrient components can be reserved when people eat the tea than when people drink the tea, the matcha retains all the nutrient components of the tea, contains rich nutrient components and trace elements necessary for human bodies, the nutrient components in the matcha exceed 30 times of those of common green tea, the main components of the matcha comprise more than 30 kinds of tea polyphenol, caffeine, free amino acids, chlorophyll, proteins, aromatic substances, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H and the like, and the trace elements comprise more than 30 kinds of potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine and the like.

In the manufacturing process flow of matcha, water in tea leaves is continuously evaporated at high temperature, tea polyphenol in the tea leaves is in contact with air under the high-temperature and high-humidity environment to generate enzymatic oxidation, so that the tea polyphenol is changed into theaflavin, thearubigin or theabrownin, the color and luster of the tea leaves are gradually changed into yellow green or even brown from green, the tea color is lost, and the color and luster of the tea leaves directly influence the quality of the ground tea powder. Therefore, on the basis of ensuring the excellent characteristics of the product, the maintenance of the green degree of the dry tea becomes a crucial step in the production and processing of the matcha.

Disclosure of Invention

The invention aims to provide a green-keeping technology in a green-steaming matcha preparation process, and aims to solve the problems that in the traditional matcha preparation process, tea polyphenol is in contact with air under a high-temperature and high-humidity environment to be subjected to enzymatic oxidation, so that the tea polyphenol is changed into theaflavin, thearubigin or theabrownin, the color of tea is gradually changed from green to yellow green or even red brown, the color of tea is lost, and finally the color of tea directly influences the quality of ground tea powder.

In order to solve the technical problem, the invention provides a green-keeping technology in a process for preparing steamed green matcha, which comprises steaming, rolling, enzymolysis at constant temperature, low-temperature drying, grinding and screening;

in the constant-temperature enzymolysis process, when 100-500U of tannase/kg of fresh tea leaves is sprayed with a tannase solution, adding SOD (superoxide dismutase) enzyme at the same time, and uniformly stirring;

carrying out primary microwave treatment on the steamed tea leaves;

and performing secondary microwave treatment between the rolling treatment and the low-temperature drying treatment.

Preferably, the SOD enzyme is a high temperature resistant SOD enzyme.

Preferably, in one microwave treatment: the microwave power is 500-600W, the time is 2-3 min, and the temperature is 150-160 ℃.

Preferably, in the secondary microwave treatment: the microwave power is 400-500W, the time is 1-2 min, and the temperature is 140-150 ℃.

Preferably, the steaming comprises the following specific steps:

and (3) putting the dehumidified fresh leaves into a green steaming machine, inactivating biological enzymes in the fresh leaves at the temperature of 100-140 ℃, and immediately cooling the fresh leaves subjected to green steaming to room temperature.

Preferably, the kneading is divided into coarse kneading and moderate-soft fine kneading, the coarse kneading is carried out before constant-temperature enzymolysis, and the moderate kneading and the fine kneading are sequentially carried out after the constant-temperature enzymolysis.

Preferably, the coarse kneading is to put the tea leaves into a coarse kneading machine, knead the tea leaves at the temperature of 60-90 ℃, reduce the moisture content of the tea leaves to 50%, and simultaneously knead the tea leaves to make the whole moisture content of the tea leaves uniform;

the middle kneading is to send tea leaves subjected to constant temperature enzymolysis into a middle kneading machine, evaporate moisture on the surfaces of the leaves at 50-80 ℃ and diffuse the internal moisture, and knead the tea leaves into slender shapes while drying:

the fine kneading is to put the tea leaves after the middle kneading into a fine kneading machine, knead the tea leaves under the pressure state, and continuously evaporate water under the temperature of 60-90 ℃ at the same time, so that the water content of the tea leaves is reduced to 15%.

Preferably, the low-temperature drying process comprises the following steps:

and (3) putting the tea into a dryer, and drying the tea for 2-6 hours at the temperature of 70-100 ℃ to reduce the water content of the tea to 5%.

Preferably, the specific process of grinding and screening is as follows:

circularly grinding the tea leaves by using a grinding dispersion machine to obtain tea powder with the fineness of 200 meshes, screening the ground tea powder by using a centrifugal oscillating screen, and carrying out secondary treatment on oversize products with the fineness of more than 200 meshes by using the grinding dispersion machine until the tea powder is completely ground to obtain the tea powder with the fineness of less than 200 meshes.

Compared with the prior art, the invention has the beneficial effects that:

the green-keeping technology in the green-steaming matcha preparation process adds SOD enzyme in the constant-temperature enzymolysis process, can resist and block the damage to cells caused by oxygen free radicals, can repair the damaged cells in time, can recover the damage to cells caused by the free radicals, can avoid the loss of tea color, and effectively protects the color and flavor of matcha powder; meanwhile, the green-keeping technology is also subjected to microwave treatment twice, fresh leaves contain higher moisture, the water has stronger microwave absorption capacity, can be polarized in a microwave electric field, constantly changes the polarity orientation along with the frequency of an electromagnetic field and vibrates at a high speed to generate frictional heat, so that tea leaves are integrally heated in the microwave, a large number of water molecules escape from the fresh leaves and are evaporated and taken away, the microwave treatment can realize uniform heating and uniform killing and thorough killing, the microwave does not have a high-temperature heat source, the heat transfer direction is consistent with the wet transfer direction, and the phenomena of yellow stuffiness, leaf scorching, external dryness and internal wetness and the like can be avoided; can avoid the loss of the tea color and effectively protect the color and flavor of the green tea powder.

Drawings

FIG. 1 is a flow chart of a process for preparing steamed green matcha by green-keeping technology.

Detailed Description

The invention is described in further detail below with reference to the figures and specific embodiments. Advantages and features of the present invention will become apparent from the following description and from the claims. It is to be noted that the drawings are in a very simplified form and are not to precise scale, which is merely for the purpose of facilitating and distinctly claiming the embodiments of the present invention.

Example one

The invention provides a green-keeping technology in a process for preparing steamed green matcha, which refers to a picture 1 and comprises steaming, rolling, constant-temperature enzymolysis, low-temperature drying, grinding and screening; in the constant-temperature enzymolysis process, when the tannase solution is sprayed into tea leaves according to the proportion of 100-500U tannase/kg of fresh tea leaves, SOD enzyme is added at the same time, and the mixture is stirred uniformly. SOD enzymes are collectively called Superoxide Dismutase (SOD) and are also called as hepatic protein. SOD is an active substance originated from living body, and can eliminate harmful substances generated in metabolism process of living body. Carrying out primary microwave treatment on the steamed tea leaves; in one microwave treatment: the microwave power is 500-600W, the time is 2-3 min, and the temperature is 150-160 ℃; carrying out secondary microwave treatment between the steps of rolling treatment and low-temperature drying treatment, wherein in the secondary microwave treatment: the microwave power is 400-500W, the time is 1-2 min, and the temperature is 140-150 ℃.

Specifically, the SOD enzyme is a high-temperature resistant SOD enzyme, and the color and flavor of the green tea powder can be effectively protected by the high-temperature resistant SOD enzyme in the constant-temperature enzymolysis process.

Specifically, the steaming process comprises the following steps: and (3) putting the dehumidified fresh leaves into a green steaming machine, inactivating biological enzymes in the fresh leaves at the temperature of 100-140 ℃, and immediately cooling the fresh leaves subjected to green steaming to room temperature.

Specifically, the kneading is divided into coarse kneading and moderate-soft fine kneading, wherein the coarse kneading is carried out before constant-temperature enzymolysis, and the moderate kneading and the fine kneading are sequentially carried out after the constant-temperature enzymolysis; the coarse kneading is to put the tea leaves into a coarse kneading machine, knead the tea leaves at the temperature of 60-90 ℃, reduce the water content of the tea leaves to 50 percent, and simultaneously knead the tea leaves to make the whole water content of the tea leaves uniform; the middle kneading is to send tea leaves subjected to constant temperature enzymolysis into a middle kneading machine, evaporate moisture on the surfaces of the leaves at 50-80 ℃ and diffuse the internal moisture, and knead the tea leaves into slender shapes while drying: the fine kneading is to put the tea leaves after the middle kneading into a fine kneading machine, knead the tea leaves under the pressure state, and continuously evaporate water under the temperature of 60-90 ℃ at the same time, so that the water content of the tea leaves is reduced to 15%.

Specifically, the low-temperature drying process comprises the following steps: and (3) putting the tea into a dryer, and drying the tea for 2-6 hours at the temperature of 70-100 ℃ to reduce the water content of the tea to 5%.

Specifically, the grinding and screening process comprises the following steps: circularly grinding the tea leaves by using a grinding dispersion machine to obtain tea powder with the fineness of 200 meshes, screening the ground tea powder by using a centrifugal oscillating screen, and carrying out secondary treatment on oversize products with the fineness of more than 200 meshes by using the grinding dispersion machine until the tea powder is completely ground to obtain the tea powder with the fineness of less than 200 meshes.

The green-keeping technology in the green-steaming matcha preparation process adds SOD enzyme in the constant-temperature enzymolysis process, can resist and block the damage to cells caused by oxygen free radicals, can repair the damaged cells in time, can recover the damage to cells caused by the free radicals, can avoid the loss of tea color, and effectively protects the color and flavor of matcha powder; meanwhile, the green-keeping technology is also subjected to microwave treatment twice, fresh leaves contain higher moisture, the water has stronger microwave absorption capacity, can be polarized in a microwave electric field, constantly changes the polarity orientation along with the frequency of an electromagnetic field and vibrates at a high speed to generate frictional heat, so that tea leaves are integrally heated in the microwave, a large number of water molecules escape from the fresh leaves and are evaporated and taken away, the microwave treatment can realize uniform heating and uniform killing and thorough killing, the microwave does not have a high-temperature heat source, the heat transfer direction is consistent with the wet transfer direction, and the phenomena of yellow stuffiness, leaf scorching, external dryness and internal wetness and the like can be avoided; the loss of the brown color can be avoided, and the color and flavor of the green tea powder can be effectively protected.

Example two

The invention provides a green-keeping technology in a process for preparing steamed green matcha, which refers to figure 1 and comprises the steps of steaming green, rolling, constant-temperature enzymolysis, low-temperature drying, grinding and screening; in the constant temperature enzymolysis process, when the tannase solution is sprayed into the tea according to the proportion of 100U tannase/kg fresh tea, SOD enzyme is added simultaneously, and the mixture is stirred uniformly. SOD enzymes are collectively called Superoxide Dismutase (SOD) and are also called as hepatic protein. SOD is an active substance originated from living body, and can eliminate harmful substances generated in metabolism process of living body. Carrying out primary microwave treatment on the steamed tea leaves; in one microwave treatment: the microwave power is 550W, the time is 2.5min, and the temperature is 155 ℃; carrying out secondary microwave treatment before low-temperature drying, wherein in the secondary microwave treatment: the microwave power is 450W, the time is 1.5min, and the temperature is 145 ℃. The comparison of the main components in the process of preparing the matcha is shown in the following table,

process for producing a composite material	Tea polyphenols (%)	Amino acid (%)	Caffeine (%)	Chlorophyll Total (%)
					Before constant temperature enzymolysis	28.58	5.82	3.86	0.77
After the constant temperature enzymolysis without adding SOD enzyme	22.43	5.73	3.79	0.42
					Adding SOD enzyme for constant temperature enzymolysis	26.22	5.79	3.82	0.69
Before one-time microwave treatment	25.45	5.67	3.73	0.65
					After one-time microwave treatment	24.89	5.58	3.68	0.63
Before secondary microwave treatment	24.03	5.52	3.62	0.62
					After the secondary microwave treatment	23.71	5.49	3.55	0.61

Specifically, the SOD enzyme is a high-temperature resistant SOD enzyme, and the color and flavor of the green tea powder can be effectively protected by the high-temperature resistant SOD enzyme in the constant-temperature enzymolysis process.

Specifically, the steaming process comprises the following steps: and (3) putting the dehumidified fresh leaves into a green steaming machine, inactivating biological enzymes in the fresh leaves at the temperature of 100-140 ℃, and immediately cooling the fresh leaves subjected to green steaming to room temperature.

Specifically, the kneading is divided into coarse kneading and moderate-soft fine kneading, wherein the coarse kneading is carried out before constant-temperature enzymolysis, and the moderate kneading and the fine kneading are sequentially carried out after the constant-temperature enzymolysis; the coarse kneading is to put the tea leaves into a coarse kneading machine, knead the tea leaves at the temperature of 60-90 ℃, reduce the water content of the tea leaves to 50 percent, and simultaneously knead the tea leaves to make the whole water content of the tea leaves uniform; the middle kneading is to send tea leaves subjected to constant temperature enzymolysis into a middle kneading machine, evaporate moisture on the surfaces of the leaves at 50-80 ℃ and diffuse the internal moisture, and knead the tea leaves into slender shapes while drying: the fine kneading is to put the tea leaves after the middle kneading into a fine kneading machine, knead the tea leaves under the pressure state, and continuously evaporate water under the temperature of 60-90 ℃ at the same time, so that the water content of the tea leaves is reduced to 15%.

Specifically, the low-temperature drying process comprises the following steps: and (3) putting the tea into a dryer, and drying the tea for 2-6 hours at the temperature of 70-100 ℃ to reduce the water content of the tea to 5%.

Specifically, the grinding and screening process comprises the following steps: circularly grinding the tea leaves by using a grinding dispersion machine to obtain tea powder with the fineness of 200 meshes, screening the ground tea powder by using a centrifugal oscillating screen, and carrying out secondary treatment on oversize products with the fineness of more than 200 meshes by using the grinding dispersion machine until the tea powder is completely ground to obtain the tea powder with the fineness of less than 200 meshes.

The green-keeping technology in the green-steaming matcha preparation process adds SOD enzyme in the constant-temperature enzymolysis process, can resist and block the damage to cells caused by oxygen free radicals, can repair the damaged cells in time, can recover the damage to cells caused by the free radicals, can avoid the loss of tea color, and effectively protects the color and flavor of matcha powder; meanwhile, the green-keeping technology is also subjected to microwave treatment twice, fresh leaves contain higher moisture, the water has stronger microwave absorption capacity, can be polarized in a microwave electric field, constantly changes the polarity orientation along with the frequency of an electromagnetic field and vibrates at a high speed to generate frictional heat, so that tea leaves are integrally heated in the microwave, a large number of water molecules escape from the fresh leaves and are evaporated and taken away, the microwave treatment can realize uniform heating and uniform killing and thorough killing, the microwave does not have a high-temperature heat source, the heat transfer direction is consistent with the wet transfer direction, and the phenomena of yellow stuffiness, leaf scorching, external dryness and internal wetness and the like can be avoided; can avoid the loss of the tea color and effectively protect the color and flavor of the green tea powder.

The above description is only for the purpose of describing the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention, and any variations and modifications made by those skilled in the art based on the above disclosure are within the scope of the appended claims.

Claims (9)

1. A green keeping technology in a process for preparing steamed green matcha comprises steaming green, rolling, performing constant temperature enzymolysis, drying at low temperature, grinding and sieving; it is characterized in that the preparation method is characterized in that,

in the constant-temperature enzymolysis process, when 100-500U of tannase/kg of fresh tea leaves is sprayed with a tannase solution, adding SOD (superoxide dismutase) enzyme at the same time, and uniformly stirring;

carrying out primary microwave treatment on the steamed tea leaves;

and performing secondary microwave treatment between the rolling treatment and the low-temperature drying treatment.

2. The green keeping technique in the process of preparing steamed green matcha as claimed in claim 1, wherein the SOD enzyme is a high temperature resistant SOD enzyme.

3. The green keeping technology in the process of preparing steamed green matcha as claimed in claim 1, wherein in one microwave treatment: the microwave power is 500-600W, the time is 2-3 min, and the temperature is 150-160 ℃.

4. The green keeping technology in the process of preparing steamed green matcha as claimed in claim 1, wherein in the secondary microwave treatment: the microwave power is 400-500W, the time is 1-2 min, and the temperature is 140-150 ℃.

5. The green keeping technology in the process of preparing steamed green matcha as claimed in claim 1, wherein the specific process of steaming green is as follows:

and (3) putting the dehumidified fresh leaves into a green steaming machine, inactivating biological enzymes in the fresh leaves at the temperature of 100-140 ℃, and immediately cooling the fresh leaves subjected to green steaming to room temperature.

6. The green keeping technology in the process of preparing the steamed matcha as claimed in claim 1, wherein the kneading is divided into coarse kneading and moderate-soft fine kneading, the coarse kneading is carried out before constant temperature enzymolysis, and the moderate kneading and the fine kneading are carried out sequentially after the constant temperature enzymolysis.

7. The green keeping technique in the process of preparing the steamed green tea as claimed in claim 6, wherein the rough kneading is to put the tea leaves into a rough kneading machine, knead the tea leaves at 60 ℃ to 90 ℃ to reduce the water content of the tea leaves to 50%, and knead the tea leaves to make the whole water content uniform;

the middle kneading is to send tea leaves subjected to constant temperature enzymolysis into a middle kneading machine, evaporate moisture on the surfaces of the leaves at 50-80 ℃ and diffuse the internal moisture, and knead the tea leaves into slender shapes while drying:

the fine kneading is to put the tea leaves after the middle kneading into a fine kneading machine, knead the tea leaves under the pressure state, and continuously evaporate water under the temperature of 60-90 ℃ at the same time, so that the water content of the tea leaves is reduced to 15%.

8. The green keeping technology in the process of preparing steamed green matcha as claimed in claim 1, wherein the specific process of low-temperature drying is as follows:

and (3) putting the tea into a dryer, and drying the tea for 2-6 hours at the temperature of 70-100 ℃ to reduce the water content of the tea to 5%.

9. The green keeping technology in the process of preparing steamed green tea as claimed in claim 1, wherein the specific process of grinding and sieving is as follows:

circularly grinding the tea leaves by using a grinding dispersion machine to obtain tea powder with the fineness of 200 meshes, screening the ground tea powder by using a centrifugal oscillating screen, and carrying out secondary treatment on oversize products with the fineness of more than 200 meshes by using the grinding dispersion machine until the tea powder is completely ground to obtain the tea powder with the fineness of less than 200 meshes.

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