CN115251189B - Processing method for improving fragrance of Baohong tea - Google Patents
Processing method for improving fragrance of Baohong tea Download PDFInfo
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- CN115251189B CN115251189B CN202210954072.4A CN202210954072A CN115251189B CN 115251189 B CN115251189 B CN 115251189B CN 202210954072 A CN202210954072 A CN 202210954072A CN 115251189 B CN115251189 B CN 115251189B
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- A—HUMAN NECESSITIES
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- 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
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Abstract
The invention belongs to the technical field of tea processing. The invention discloses a processing method for improving the fragrance of Baohong tea, which comprises the following steps: ventilating and shading the fresh leaves outdoors, spreading and withering; high-temperature short-time enzyme deactivation; rolling and shaping at medium temperature under light pressure; and (5) carrying out high-temperature roasting and drying in a pot in a segmented manner. The method is based on an automatic Baohong tea processing technology, compared with the traditional Baohong tea manufacturing technology, and the key parameters of the processing technology are optimized.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method for improving the fragrance of Baohong tea.
Background
Baohong tea is produced in Yiliang county of Kunming in Yunnan province, and is a small amount of lobular green tea remained in Yunnan province. The planting time can be traced back to Tang dynasty, and the raw materials are picked from high-quality fresh leaves in a tea garden of Baohong mountain (mainly distributed at the altitude of 1500-2300 meters) and fried to prepare the Tang dynasty decoction. The finished green tea has flat and smooth appearance and core quality characteristics of fragrant smell, fragrance left on lips after drinking and fresh and mellow taste. At present, most of Baohong tea is produced in family workshops, and the product quality is unstable. In order to create brand effect and improve quality, the modern processing technology is adopted to replace the traditional Baohong tea hand-frying technology. In the traditional Baohong tea processing technology, fresh leaves are spread, de-enzymed, shaped and fried and baked in a roasting pot to be dried, which are the steps having key influence on the aroma of the tea.
Disclosure of Invention
In view of the above, the present invention optimizes the modern processing technology of baohong tea based on a great amount of experiments in the early stage, mainly adopts local fresh leaves of fine variety baohong tea seeds planted in Yunnan province and local communities with long history, increases the formation of main aroma components of the fresh leaves by controlling the spreading time, temperature and environment of the fresh leaves, and then carries out high-temperature short-time stir-frying, medium-temperature light-pressure rolling and shaping and low-temperature roasting pot drying treatment, thereby not only increasing the main fresh scent components of baohong tea, but also overcoming the defect of insufficient aroma of baohong tea in the modern mechanism technology, and solving the problem urgently needed by technical personnel in the field.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method for improving the fragrance of the Baohong tea comprises the following steps:
(1) Picking fresh Baohong tea leaf raw materials which are originally spread by one bud, one bud and one leaf or two buds and two leaves by the traditional hand, and carrying out room-temperature shade withering;
(2) Adopting an intelligent flat tea frying machine to carry out high-temperature short-time de-enzyming and frying on the spread tea leaves;
(3) Flattening, shaping and frying the fried fresh tea leaves by adopting an intelligent tea carding machine;
(4) And (5) carrying out final roasting stir-frying treatment by adopting an intelligent final roasting machine.
Preferably, the fresh tea leaves in the step (1) refer to the fresh leaves of Baohong tea species planted in Kunming Yiliang local of Yunnan, and the planting altitude is between 1500 and 2300 m.
Preferably, in the step (1), the withering is carried out by flatly paving the fresh leaves on clean and well-ventilated bamboo, rattan-woven tea baskets, tea baskets or summer sleeping mats at room temperature in a shady and lightproof manner, wherein the spreading thickness is 2-3cm, the room temperature range is 17-30 ℃, the spreading time is 8-15h, the average environmental humidity is 70-80%, and the leaves are preferably withered to be soft due to obvious faint scent.
Preferably, the tea leaves are fried by adopting a tea frying machine in the step (2), the high-temperature short-time de-enzyming frying temperature is 300-330 ℃, the time is 2-5min, the rotating speed is 25-35r/min, the fresh tea leaves are 5-10kg, and the water content of the tea leaves is controlled to be 40-45% after frying.
Preferably, the temperature for flattening, shaping and frying in the step (3) is 175-200 ℃, the time is 2-4min, the light and medium pressure combination shaping is adopted, and the water content of the shaped tea leaves is controlled to be 17-23%.
Preferably, the roasting pan in the step (4) is fried for drying, the temperature is 90-110 ℃ at the early stage and lasts for 12-16min, and the temperature is 110-130 ℃ at the later stage and lasts for 3-5min; roasting for 15-20min, flattening and shaping tea under light pressure, parching to flat and smooth, removing hair, and breaking stem to obtain powder; the water content of tea after final roasting is controlled below 6.5%.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the spreading time of the fresh leaves is shortened, so that the main aroma components are fully accumulated to the maximum in the spreading process, and the long-time spreading volatilization is avoided;
2. high temperature short time de-enzyming and parching at 300-330 deg.C for 2-5min to avoid loss of aroma components due to long time de-enzyming. When the traditional water-removing pot is about 140 ℃, the time is about 12min;
3. flattening, shaping and frying at 175-200 deg.C for 2-4min to further reduce water content and increase fragrance generation during shaping process;
4. and (3) carrying out high-temperature roasting in a segmented manner, wherein the early-stage temperature is 90-110 ℃, the time lasts for 12-16min, the later-stage roasting temperature is 110-130 ℃, the time lasts for 3-5min, and the total time is 15-20min. The traditional final-boiling pot temperature is 50560 ℃, and the time is 40-60min. The sectional high-temperature short-time roasting pot is adopted, the overhigh temperature is avoided in a sectional way, and the volatilization loss time of key aroma components can be shortened.
The Baohong tea obtained by the invention has flat, straight and sharp appearance, emerald green and yellow color, and is even, heavy and solid; the fragrance is tender, high and lasting. The key aroma components of the Baohong tea mainly comprise linalool and cadinene, and the content of the Baohong tea is higher than that of the traditional manual Baohong tea.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a chromatogram of key aroma substances in Baohong tea; wherein, t =16.594,C 10 H 18 78-70-6 (cas), linalool, 98.2% (matching degree), is a main aroma component of green tea;
t＝35.143，C 15 H 24 483-76-1 (cas), cadinene, 95.3% (degree of match).
Fig. 2 is a graph showing the change of the aromatic substance linalool in the product obtained by the example 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.
An automatic processing method for increasing the key fragrance components of Baohong tea features that the key process of tea leaf processing is optimized, and includes such steps as providing raw materials, spreading, high-temp short-time deactivating enzyme, medium-temp shaping, flatting, parching and high-temp short-time roasting.
Preferably, the fresh tea leaf raw material is the fresh leaves of the improved variety Baohong tea seeds of local groups with long planting history in the Yunnan Kunming Yiliang local area, the planting altitude is 1500-2300m, one bud and one leaf and/or one bud and two leaves are initially spread, the included angle of the bud leaves is small, the bud is longer than the leaves, the bud leaves are uniform and plump, and the length of the bud leaves is not more than 3.5cm.
Preferably, the spreading control is specifically that the fresh leaves are flatly spread on clean and well-ventilated bamboo, rattan woven tea baskets, tea baskets or summer sleeping mats, the spreading thickness is 2-3cm, the room temperature range is 17-30 ℃, the spreading time is 8-15h, and the average ambient humidity is 70-80%.
Preferably, the high-temperature short-time enzyme deactivation is carried out, a flat frying machine is used, specifically, the temperature is 300-330 ℃, the time is 2-5min, the rotating speed is 25-35r/min, the fresh tea leaves are 5-10kg, and the moisture of the tea leaves is controlled to be about 40-45% after frying.
Preferably, the medium-temperature shaping, flattening and frying are carried out, specifically, the temperature is 175-200 ℃, the time is 2-4min, the light and medium-pressure combination shaping is adopted, and the moisture of the shaped tea leaves is controlled to be 17-23%.
Preferably, the segmented high-temperature short-time roasting pot adjusts the temperature of hot air according to the tea amount, specifically, the early-stage temperature is 90-110 ℃, the time lasts for 12-16min, the later-stage roasting pot temperature is 110-130 ℃, the time lasts for 3-5min, and the aroma is further improved and the tea is further dried. Taking the tea leaves out of the pot when the moisture content of the tea leaves after roasting is lower than 6.5 percent.
The following detailed description of specific embodiments of the invention is provided.
The invention relates to an automatic processing method for increasing key aroma components of Baohong tea.
Examples 1, 2, 3, 4:
fresh leaf raw materials: picked every 2-11 months, mainly spring tea and summer tea, and is required to keep bud leaves complete, fresh and clean without scales, fish leaves, tea fruits and old branches and leaves. Picking one bud, one bud and one leaf and one bud and two leaves for initial development, wherein the bud leaves are uniform and fertile, and the length of the bud leaves is not more than 3.5cm.
Spreading fresh leaves for withering: spreading fresh leaves on clean and well ventilated bamboo and rattan woven tea basket or summer sleeping mat at room temperature of 17-30 deg.C for 8-15h and average ambient humidity of 70-80% for 2-3cm, and turning over every 2 h.
High-temperature short-time de-enzyming and frying: deactivating enzyme of the spread fresh tea leaves by using an intelligent flat tea frying machine, adding 5-10kg of fresh tea leaves at the temperature of 300-330 ℃, setting the rotation speed to be 25-35r/min, deactivating enzyme for 2-5min, and controlling the water content of the tea leaves to be about 40-45% after deactivation of enzyme.
Shaping at medium temperature, flattening, parching, and flattening and parching the killed folium with intelligent full-automatic tea strip tidying machine at 175-200 deg.C for 2-4min at a rotation speed of 180-250r/min. Frying, gradually pressurizing, shaping by lightly pressing for 1-2min and then pressing for 1-2min, and controlling the water content of the shaped tea leaves to be 17-23% by simulating shaking, rolling, grabbing, buckling, lifting, pressing, pushing and grinding methods of traditional manual shaping by matching with the rotation of a hand.
Carrying out high-temperature short-time roasting in a sectional manner: performing final roasting treatment on the shaped and fried tea leaves by adopting an intelligent final roasting machine, adjusting the temperature of hot air according to the tea leaf amount, specifically, the temperature is 90-110 ℃ at the early stage and lasts for 12-16min, the temperature is 110-130 ℃ at the final stage and lasts for 3-5min, and further performing aroma raising and drying. Taking the tea leaves out of the pot when the moisture content of the tea leaves after roasting is lower than 6.5 percent.
Winnowing: after the tea leaves are finished, the tea leaves are blown off by a tea leaf winnowing machine at a proper wind speed, and the tea dust and the broken tea are blown off according to the weight of the tea leaves, and the blowing is divided into four grades of a special grade, a first grade, a second grade and a third grade.
The technical parameters of the examples 1, 2, 3 and 4 of the invention and the comparative example of the traditional hand-fried Baohong tea are shown in table 1:
TABLE 1 technical parameter tables of the conventional manual control example and the embodiments 1 to 4 of the present invention
The results of the key volatile aroma components linalool and cadinene of examples 1, 2, 3 and 4 of the present invention and the control example of the conventional handmade baohong tea are shown in table 2:
TABLE 2 comparison table of the key aroma components linalool and cadinene of the product obtained in the example of the present invention and the comparison example of the traditional handmade Baohong tea
As shown in table 2, the main aroma components of the baohong tea of the present invention, namely linalool and cadinene, have higher contents than the conventional hand-fried baohong tea. By adopting the optimized process, the main aroma components of the traditional Baohong tea can be well reserved, the content of the main aroma components can be increased, and the quality of modern process products of the Baohong tea is improved.
The above embodiments do not limit the scope of the present invention, and modifications, equivalents and improvements made by those skilled in the art according to the design concept of the present invention should be considered to be within the scope of the present invention.
(1) Ventilating and shading the fresh leaves outdoors, spreading and withering; (2) high-temperature short-time de-enzyming (machine de-enzyming at 300-330 deg.C for 2-5 min) → layering shaping and parching (3 min) → final roasting drying (12-1695in the early stage, 90-110 deg.C, 3-5min in the later stage, 110-130 deg.C) → sieving → finished product
1. Spreading the fresh leaves. The collected fresh tea leaves with the thickness of 2-3cm are spread on a bamboo plaque and naturally spread indoors for 6-15h. Wherein linalool and juniperol reach maximum value after being spread for 12-14 h. Linalool refreshing flower fragrance is the key quality of the fragrance quality of Baohong tea.
2. And (5) deactivating enzyme. Deactivating enzyme with roller at 300-330 deg.C for 2-5min
Under the above treatment conditions, the water content of the tea leaves after enzyme deactivation is reduced to about 40%, the tea leaves are soft, and the tea leaves are held by hands to form a ball. Spreading out the tea leaves, deactivating enzymes, increasing the total amount of volatile substances in the tea leaves, and increasing the contents of alcohols and esters. The floral substances such as linalool and the like are respectively increased by 38.9%, 24.7%, 59.1% and 5.56% compared with the traditional stir-frying method.
The fresh leaves of the Baohong tea only have S- (+) -linalool, the fresh leaves are made into Baohong tea green tea through the processes of de-enzyming, rolling and drying, linalool has the trend of descending first and then ascending second, wherein the content of the S- (+) -linalool in the fresh leaves is the highest and is 3.45-5.76 mu g/g, the content of volatile linalool is greatly reduced in the de-enzyming process and is about 0.6-1.2 mu g/g, the content of the linalool is increased again in the rolling process after de-enzyming and can reach 3 mu g/g to the highest, and the content of the linalool is reduced after drying in a roasting pot. The high temperature of de-enzyming and drying can cause a great deal of volatilization of key aroma components in the tea, such as linalool, and the like, and finally the content of the linalool in the tea is reduced. The withering and rolling process increases the linalool content in tea. Therefore, withering, enzyme deactivation, rolling and roasting are control points for controlling key aroma components in the Baohong tea processing.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. The processing method for improving the fragrance of the Baohong tea is characterized by comprising the following steps of:
(1) Picking fresh Baohong tea leaf raw materials with one bud, one bud and one leaf or two buds and two leaves initially spread by the traditional manual method, and shading and withering at room temperature;
(2) The spread tea leaves are subjected to high-temperature short-time de-enzyming and stir-frying;
(3) Flattening, shaping and frying the fried fresh tea leaves;
(4) Roasting and frying in a roasting pan;
in the step (1), withering is carried out by flatly paving fresh leaves on clean and well-ventilated bamboo, rattan woven tea baskets, tea baskets or summer sleeping mats at room temperature in a shady and lightproof manner, wherein the spreading thickness is 2-3cm, the room temperature range is 17-30 ℃, the spreading time is 12h, the average environmental humidity is 70-80%, the withering is carried out until the fragrance is obvious, and the leaves are withered to be soft;
frying the tea leaves by adopting a tea frying machine in the step (2), wherein the high-temperature short-time de-enzyming frying temperature is 310 ℃, the time is 4min, the rotating speed is 25-35r/min, the fresh tea leaves are 5-10kg, and the moisture of the tea leaves is controlled to be 40-45% after frying;
the temperature for flattening, shaping and frying in the step (3) is 175-200 ℃, the time is 2-4min, the light and medium pressure combination shaping is adopted, and the moisture of the shaped tea leaves is controlled to be 17-23%;
the roasting pan in the step (4) is fried to be dry, the temperature is 95 ℃ at the early stage, the time lasts for 13min, and the temperature is 115 ℃ at the later stage, and the time lasts for 4.5min; roasting for 17.5min, further pressing with light pressure to flatten and shape the tea, parching to be flat and smooth, removing hair, and breaking stalk to obtain powder; the water content of tea after final roasting is controlled below 6.5%.
2. The processing method for improving the flavor of the Baohong tea as claimed in claim 1, wherein the fresh tea leaves in step (1) are fresh leaves of Baohong tea species planted in the Yilihe area of Kunming, yunnan, and the planting altitude is between 1500-2300 m.
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| CN102511581B (en) * | 2011-12-20 | 2013-05-01 | 浙江大学 | Method for processing green tea having multi-layered composite fragrance |
| CN105053287A (en) * | 2015-08-04 | 2015-11-18 | 石阡县夷州贡茶有限责任公司 | Preparation method of ancient Tai green tea |
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| CN109090273A (en) * | 2018-08-24 | 2018-12-28 | 青岛黄岛发展(集团)有限公司 | A kind of green tea process for cleanly preparing |
| CN110393086B (en) * | 2019-07-16 | 2021-05-25 | 杭州市农业科学研究院 | Processing method of medium and low-grade Longjing tea mechanical picking machine |
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