CN115251186B - Tea processing method for rapid cold brewing - Google Patents
Tea processing method for rapid cold brewing Download PDFInfo
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- CN115251186B CN115251186B CN202210881201.1A CN202210881201A CN115251186B CN 115251186 B CN115251186 B CN 115251186B CN 202210881201 A CN202210881201 A CN 202210881201A CN 115251186 B CN115251186 B CN 115251186B
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- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims description 154
- 235000013616 tea Nutrition 0.000 claims description 145
- 238000005096 rolling process Methods 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 25
- 235000009569 green tea Nutrition 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 230000036561 sun exposure Effects 0.000 claims 1
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 12
- 235000013824 polyphenols Nutrition 0.000 abstract description 12
- 235000014347 soups Nutrition 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 6
- 241001122767 Theaceae Species 0.000 abstract 9
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of tea processing, and particularly relates to a tea processing method for rapid cold brewing. The tea processing method comprises the following steps: (1) sun-drying; (2) drying; (3) sterilization; (4) twisting; (5) ultrasonic treatment: and (3) drying the tea leaves treated in the step (4), and simultaneously carrying out ultrasonic treatment on the tea leaves in the drying process, wherein the ultrasonic treatment process comprises the steps of treating for 1-5 minutes under the ultrasonic condition with the frequency of 20-25KHz, then treating for 10-20 minutes under the ultrasonic condition with the frequency of 35-40KHz, then treating for 1-5 minutes under the ultrasonic condition with the frequency of 20-25KHz, and continuously treating for 10-20 minutes under the ultrasonic condition with the frequency of 35-40KHz, thus circulating for more than 3 times. The tea leaves can be brewed for 3-8 min at water temperature of 0-20deg.C, and tea polyphenols in the tea leaves can be dissolved in tea soup by more than 90%.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a tea processing method for rapid cold brewing.
Background
The raw leaf tea is tea leaves prepared by adopting original tea leaves and adopting a regular and strict tea making process, and has the greatest characteristic that other treatment substances are not added, so that other tastes are not mixed. The original tea leaves exhibit the most natural taste of tea leaves. In order to enrich the flavor of tea leaves, drinkers can add other flavoring agents in the process of brewing original tea leaves, so that different flavors can be prepared.
However, the existing tea generally needs to be brewed by using hot water or boiled water, and as a result, the concentration of tannins in the tea soup can be increased, so that the bitter feel of the tea soup is increased, and substances such as tea polyphenol in the tea are easily damaged by the hot water brewing. In addition, in summer or during travel, boiled water is required to be boiled to brew tea, so that inconvenience brought by tea drinking is greatly increased.
Thus, the prior art has created methods of brewing tea leaves using warm water, e.g., 20℃ water rice, which then often requires more than 30 minutes of brewing time. Some claiming to brew tea leaves for 5 minutes at low temperature, although the tea leaves can be stretched out in 5 minutes, the tea soup has very low tea polyphenol content, and the residual tea polyphenol content in the tea leaves is still high, so that the utilization value of the tea leaves is greatly reduced.
Therefore, there is a need to provide a new tea processing method, in which the tea processed by the tea processing method can be quickly brewed by normal-temperature water or cold water, and tea polyphenols in the tea are fully leached, so that the utilization value of the tea is significantly improved.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems in the prior art described above. Therefore, the invention provides a tea processing method for rapid cold brewing, wherein the raw tea processed by the raw tea processing method can be rapidly brewed by using water at 0-20 ℃, and tea polyphenol in the tea is sufficiently leached, so that the utilization value of the tea is obviously improved.
The invention is characterized in that; the tea leaves are subjected to high-low temperature circulation drying treatment and ultrasonic treatment, so that the prepared tea leaves can be quickly brewed at the water temperature of 0-20 ℃, the brewing time is 3-8 minutes, and 90% of tea polyphenol in the tea leaves can be dissolved in tea soup, so that the utilization value of the tea leaves is obviously improved.
A method for processing tea leaves for rapid cold brewing, comprising the following steps:
(1) Sun-curing: picking fresh tea leaves, and placing the fresh tea leaves under sunlight for sun-curing;
(2) And (3) drying: placing the tea leaves treated in the step (1) in an environment of 0-10 ℃ for rolling, stirring and drying, then in an environment of 30-50 ℃ for rolling, stirring and drying, and then in an environment of 0-10 ℃ for rolling, stirring and drying for more than 3 times in a circulating way;
(3) Sterilizing: sterilizing the tea leaves treated in the step (2);
(4) Twisting: twisting the tea leaves treated in the step (3);
(5) And (3) ultrasonic treatment: and (3) drying the tea leaves treated in the step (4), wherein the temperature of the drying is 40-50 ℃, and the ultrasonic treatment is carried out on the tea leaves in the drying process, wherein the ultrasonic treatment is carried out for 1-5 minutes under the ultrasonic condition with the frequency of 20-25KHz, then for 10-20 minutes under the ultrasonic condition with the frequency of 35-40KHz, then for 1-5 minutes under the ultrasonic condition with the frequency of 20-25KHz, and then for 10-20 minutes under the ultrasonic condition with the frequency of 35-40KHz, so that the cycle is carried out for more than 3 times.
Preferably, in the step (1), the fresh tea leaves are selected from any one of green tea, black tea and black tea; further preferably, the fresh tea leaves are green tea.
Preferably, in the step (1), in the process of shining tea leaves, the tea leaves are paved under the sun, and the thickness of the tea leaves is within 3 cm.
Preferably, in the step (1), the total shining time under the sunlight is 40-72h.
Preferably, in the step (2), the rolling stirring is performed in a stirring device with vacuum pumping, so as to play a role in quick drying.
Preferably, the speed of the rolling stirring is 60-100 rpm after the step (2).
Preferably, the mass fraction of water in the tea leaves treated in the step (2) is lower than 5%.
Preferably, the sterilization treatment is performed by ultraviolet rays in the step (3). In the sterilization treatment process, the tea leaves are stirred for 30-120 minutes under the condition of 10-50 r/min.
Preferably, the step (4) is performed by using a conventional twisting machine for 3-8 minutes.
Preferably, in the step (5), the temperature of the drying is 40-50 ℃.
Preferably, in the step (5), the ultrasonic treatment is carried out for 3-5 minutes under the ultrasonic condition with the frequency of 22-25KHz, then 15-20 minutes under the ultrasonic condition with the frequency of 38-40KHz, then 3-5 minutes under the ultrasonic condition with the frequency of 22-25KHz, and then 15-20 minutes under the ultrasonic condition with the frequency of 38-40KHz, and the cycle is carried out for more than 3 times.
Preferably, in the step (5), the ultrasonic treatment is carried out by treating for 3-5 minutes under the ultrasonic condition with the frequency of 22-25KHz, then treating for 15-20 minutes under the ultrasonic condition with the frequency of 38-40KHz, then treating for 3-5 minutes under the ultrasonic condition with the frequency of 22-25KHz, and continuing to treat for 15-20 minutes under the ultrasonic condition with the frequency of 38-40KHz, thus circulating for 3- - times.
And (5) packaging the tea leaves treated in the step (5) for sale.
A tea is obtained by the above treatment method.
A tea brewing method comprises placing above tea in water at 0-20deg.C, and stirring for 3-8 min.
Preferably, the mass volume ratio of the tea to the water is 1g to (20-100) mL; it is further preferable that the mass volume ratio of the tea leaves to the water is 1g to (40-70) mL.
Compared with the prior art, the invention has the following beneficial effects:
The invention adopts high-low temperature circulation drying treatment and ultrasonic treatment, so that the prepared tea can be quickly brewed at the water temperature of 0-20 ℃, the brewing time is 3-8 minutes, and more than 90% of tea polyphenol in the tea can be dissolved in tea soup, thereby remarkably improving the utilization value of the tea.
Detailed Description
In order to make the technical solutions of the present invention more apparent to those skilled in the art, the following examples will be presented. It should be noted that the following examples do not limit the scope of the invention.
The starting materials, reagents or apparatus used in the following examples are all available from conventional commercial sources or may be obtained by methods known in the art unless otherwise specified.
Example 1
A method for processing tea leaves for rapid cold brewing, comprising the following steps:
(1) Sun-drying; picking fresh tea (green tea), and sun-drying under sunlight for 48 hr; in the process of shining tea leaves, paving the tea leaves under the sun, wherein the thickness of the tea leaves is within 3 cm;
(2) And (3) drying: the tea leaves treated in the step (1) are placed in an environment of 1 ℃ for rolling, stirring and drying for 30 minutes, then are rolled, stirring and drying for 30 minutes in an environment of 35 ℃, and then are rolled, stirring and drying for 30 minutes in an environment of 1 ℃, and the rolling and stirring are circulated for 3 times; the speed of the rolling stirring is 70 revolutions per minute;
(3) Sterilizing: performing ultraviolet sterilization treatment on the tea leaves treated in the step (2) for 30 minutes;
(4) Twisting: rolling the tea leaves treated in the step (3) for 6 minutes by a conventional rolling machine;
(5) And (3) ultrasonic treatment: and (3) drying the tea leaves treated in the step (4), wherein the temperature of the drying is 50 ℃, and the tea leaves are simultaneously subjected to ultrasonic treatment in the drying process, wherein the ultrasonic treatment process is that the tea leaves are treated for 5 minutes under the ultrasonic condition with the frequency of 25KHz, then are treated for 15 minutes under the ultrasonic condition with the frequency of 35KHz, then are treated for 5 minutes under the ultrasonic condition with the frequency of 25KHz, and are continuously treated for 15 minutes under the ultrasonic condition with the frequency of 35KHz, so that the cycle is carried out for 3 times.
Example 2
A method for processing tea leaves for rapid cold brewing, comprising the following steps:
(1) Sun-curing: picking fresh tea (green tea), and sun-drying under sunlight for 60 hr; in the process of shining tea leaves, paving the tea leaves under the sun, wherein the thickness of the tea leaves is within 3 cm;
(2) And (3) drying: the tea leaves treated in the step (1) are placed in an environment of 4 ℃ for rolling, stirring and drying for 30 minutes, then are rolled, stirring and drying for 30 minutes in an environment of 35 ℃, and then are rolled, stirring and drying for 30 minutes in an environment of 4 ℃, and the rolling and stirring are circulated for 3 times; the speed of the rolling stirring is 70 revolutions per minute;
(3) Sterilizing: performing ultraviolet sterilization treatment on the tea leaves treated in the step (2) for 30 minutes;
(4) Twisting: rolling the tea leaves treated in the step (3) for 5 minutes by a conventional rolling machine;
(5) And (3) ultrasonic treatment: and (3) drying the tea leaves treated in the step (4), wherein the temperature of the drying is 45 ℃, and the tea leaves are simultaneously subjected to ultrasonic treatment in the drying process, wherein the ultrasonic treatment process is that the tea leaves are treated for 5 minutes under the ultrasonic condition with the frequency of 20KHz, then are treated for 15 minutes under the ultrasonic condition with the frequency of 40KHz, then are treated for 5 minutes under the ultrasonic condition with the frequency of 20KHz, and are continuously treated for 15 minutes under the ultrasonic condition with the frequency of 40KHz, so that the cycle is repeated for 4 times.
Example 3
A method for processing tea leaves for rapid cold brewing, comprising the following steps:
(1) Sun-curing: picking fresh tea (green tea), and sun-drying under sunlight for 70 hr; in the process of shining tea leaves, paving the tea leaves under the sun, wherein the thickness of the tea leaves is within 3 cm;
(2) And (3) drying: the tea leaves treated in the step (1) are placed in an environment of 0 ℃ for rolling, stirring and drying for 30 minutes, then are rolled, stirring and drying for 30 minutes in an environment of 35 ℃, and then are rolled, stirring and drying for 30 minutes in an environment of 0 ℃, and the rolling and stirring are circulated for 3 times; the speed of the rolling stirring is 70 revolutions per minute;
(3) Sterilizing: performing ultraviolet sterilization treatment on the tea leaves treated in the step (2) for 30 minutes;
(4) Twisting: rolling the tea leaves treated in the step (3) for 5 minutes by a conventional rolling machine;
(5) And (3) ultrasonic treatment: and (3) drying the tea leaves treated in the step (4), wherein the temperature of the drying is 48 ℃, and the tea leaves are simultaneously subjected to ultrasonic treatment in the drying process, wherein the ultrasonic treatment process is that the tea leaves are treated for 5 minutes under the ultrasonic condition with the frequency of 22KHz, then are treated for 10 minutes under the ultrasonic condition with the frequency of 40KHz, then are treated for 5 minutes under the ultrasonic condition with the frequency of 22KHz, and are continuously treated for 10 minutes under the ultrasonic condition with the frequency of 40KHz, thus the cycle is carried out for 5 times.
Comparative example 1
The difference in comparative example 1 compared with example 1 is only that the procedure of the ultrasonic treatment in step (5) of comparative example 1 is that the treatment is carried out under ultrasonic conditions of 20KHz for 30 minutes, and the rest is the same as example 1.
Comparative example 2
The only difference in comparative example 2 compared to example 1 is that the drying temperature in step (2) of comparative example 2 was always 35℃and the rest of the procedure was the same as in example 1.
Product effect test
The tea leaves prepared in example 1 and comparative examples 1 to 2 were placed in water at 4℃according to the mass/volume ratio of tea leaf to water of 1 g/80 mL, stirred, and the time required for stretching of tea leaves and the time required for color change of tea soup were observed, and the results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the tea leaves prepared in example 1 of the present invention can be rapidly brewed in cold water at 4 ℃. The tea leaves prepared in comparative examples 1-2 required more than 20 minutes in cold water to brew.
In addition, the mass of tea polyphenol per 1g of tea leaves obtained in example 1 was examined by a conventional method, and then the tea leaves were placed in water at 4℃in a mass-to-volume ratio of tea leaves to water of 1 g/80 mL, stirred for 4 minutes, and the tea leaves were taken out, and the mass of tea polyphenol remaining in the tea leaves was examined, and the results are shown in Table 2.
TABLE 2
As can be calculated from table 2, after the tea leaves prepared by the present invention are brewed in cold water at 4 ℃ for 4 minutes, the dissolution rate of tea polyphenols in the tea leaves is= (256-18)/256×100% = 93.0%. Therefore, the tea leaves can quickly dissolve out tea polyphenol in cold water, and the utilization value of the tea leaves is greatly improved.
The technical effects obtained in the above-described embodiments 2 to 3 are similar to those obtained in embodiment 1.
Claims (10)
1. The rapid cold-brewing tea processing method is characterized by comprising the following steps of:
(1) Sun-curing: picking fresh tea leaves, and placing the fresh tea leaves under sunlight for sun-curing;
(2) And (3) drying: placing the tea leaves treated in the step (1) in an environment of 0-10 ℃ for rolling, stirring and drying, then in an environment of 30-50 ℃ for rolling, stirring and drying, and then in an environment of 0-10 ℃ for rolling, stirring and drying for more than 3 times in a circulating way;
(3) Sterilizing: sterilizing the tea leaves treated in the step (2);
(4) Twisting: twisting the tea leaves treated in the step (3);
(5) And (3) ultrasonic treatment: and (3) drying the tea leaves treated in the step (4), and simultaneously carrying out ultrasonic treatment on the tea leaves in the drying process, wherein the ultrasonic treatment is carried out for 1-5 minutes under the ultrasonic condition with the frequency of 20-25KHz, then for 10-20 minutes under the ultrasonic condition with the frequency of 35-40KHz, then for 1-5 minutes under the ultrasonic condition with the frequency of 20-25KHz, and then for 10-20 minutes under the ultrasonic condition with the frequency of 35-40KHz, so that the cycle is carried out for more than 3 times.
2. A tea processing method according to claim 1, wherein in step (1), the fresh tea leaves are selected from any one of green tea, black tea and black tea.
3. The method according to claim 1, wherein in the step (1), the tea leaves are spread under the sun during the irradiation of the tea leaves, and the thickness of the tea leaves is within 3 cm; the total time of the sun exposure under the sunlight is 40-72h.
4. A tea processing method according to claim 1, wherein the mass fraction of water in the tea treated in step (2) is less than 5%.
5. A tea processing method according to claim 1, wherein said step (4) is performed by rolling for 3 to 8 minutes using a rolling machine.
6. A tea processing method according to claim 1, wherein in step (5), the ultrasonic processing is performed under the ultrasonic condition of 22-25KHz for 3-5 minutes, then under the ultrasonic condition of 38-40KHz for 15-20 minutes, then under the ultrasonic condition of 22-25KHz for 3-5 minutes, and then under the ultrasonic condition of 38-40KHz for 15-20 minutes, and the above cycle is performed for 3 times or more.
7. A tea processing method according to claim 1, wherein in step (5), the ultrasonic processing is performed under an ultrasonic condition of 22-25KHz for 3-5 minutes, then under an ultrasonic condition of 38-40KHz for 15-20 minutes, then under an ultrasonic condition of 22-25KHz for 3-5 minutes, and then under an ultrasonic condition of 38-40KHz for 15-20 minutes, and the cycle is continued for 3-5 times.
8. A tea leaf obtained by the tea leaf treatment method as claimed in any one of claims 1 to 7.
9. A method for brewing tea leaves, which is characterized in that the tea leaves according to claim 8 are placed in water with the temperature of 0-20 ℃ and stirred for 3-8 minutes.
10. The brewing method according to claim 9, wherein the mass to volume ratio of tea to water is 1g to (20-100) mL.
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| CN202210881201.1A CN115251186B (en) | 2022-07-15 | 2022-07-15 | Tea processing method for rapid cold brewing |
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|---|---|---|---|---|
| CN103202357A (en) * | 2013-04-27 | 2013-07-17 | 冯奕丁 | Edible tea |
| CN103931803A (en) * | 2014-04-25 | 2014-07-23 | 广西罗城新科双全有机食品有限公司 | Tea processing method |
| CN104543143A (en) * | 2013-10-29 | 2015-04-29 | 罗婷元 | Preparation method of instant tea |
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| CN109042937A (en) * | 2018-07-12 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of quick cold-making green tea and preparation method thereof |
| KR20210038183A (en) * | 2019-09-30 | 2021-04-07 | 주식회사 티젠 농업회사법인 | Method for Preparing Cold Brew Tea brewed well with Cold Water |
-
2022
- 2022-07-15 CN CN202210881201.1A patent/CN115251186B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202357A (en) * | 2013-04-27 | 2013-07-17 | 冯奕丁 | Edible tea |
| CN104543143A (en) * | 2013-10-29 | 2015-04-29 | 罗婷元 | Preparation method of instant tea |
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| KR20210038183A (en) * | 2019-09-30 | 2021-04-07 | 주식회사 티젠 농업회사법인 | Method for Preparing Cold Brew Tea brewed well with Cold Water |
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Address after: 518000 201, No. 75, Makan South Road, Makan Community, Xili Street, Nanshan District, Shenzhen, Guangdong Applicant after: Shenzhen Meilin Tea Industry Technology Co.,Ltd. Address before: 518000 201, No. 75, Makan South Road, Makan Community, Xili Street, Nanshan District, Shenzhen, Guangdong Applicant before: Shenzhen Merrill Foods Co.,Ltd. |
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