CN115777797A - Processing method of Zijuan white tea for green removing process - Google Patents
Processing method of Zijuan white tea for green removing process Download PDFInfo
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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
- 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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- Tea And Coffee (AREA)
Abstract
The invention provides a processing method of Zijuan white tea in a green removing process, belonging to the technical field of white tea processing, and the method comprises the following steps: picking fresh leaves, then withering the fresh leaves in a first room, withering the fresh leaves in the sunlight, and withering the fresh leaves in a second room; and (3) withering indoors, removing green of the tea leaves, slightly fermenting the tea leaves, holding, withering indoors for the third time, drying the tea leaves, carrying out fire culture on the tea leaves, carrying out tea pigment content detection and aroma component content on the tea leaves after fire culture, and packaging when the pigment and the aroma meet the standard.
Description
Technical Field
The invention relates to the technical field of white tea processing, in particular to a processing method of Zijuan white tea with an anti-acne process.
Background
Tea tree purple buds serve as a specific tea tree resource with high anthocyanin content, with the continuous and deep research on purple bud tea, the development and utilization of purple bud tea products with high anthocyanin content are increased, and the unique quality and excellent health care function of the purple bud tea are paid more and more attention to people. The anthocyanin has multiple health-care functions of resisting inflammation, resisting oxidation, reducing blood pressure, reducing blood sugar and the like. The formation and accumulation of anthocyanin in the purple buds of the tea trees are closely related to the growth and development state and environmental conditions of the tea trees, and the anthocyanin content is higher due to the specific geographical environment, stronger illumination and higher temperature of southwestern osmanthus. The tea green yield of 5-8 months in southwestern area of the Guixi province can reach more than 40% of the annual yield, the growth speed of shoots and tender leaves is high, and the bud heads are purple changed. Therefore, the purple bud leaf development is to better utilize tea tree resources, which is the standing point of tea industry development and utilization of tea tree purple bud leaves.
Disclosure of Invention
The invention aims to provide a processing method of Zijuan white tea in a green removing process, and solves the technical problems that the quality of white tea processed by the existing white tea processing method is poor and the aroma of the white tea cannot be maintained. The research of the tea tree purple buds in the southwest of the Guixi province for preparing white tea fully utilizes the raw material of the summer tea purple buds, and is necessary for improving the income of tea farmers and adjusting the industrial structure of tea.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a processing method of Zijuan white tea for an enzyme-freshening process comprises the following steps:
step 1: picking fresh leaves, wherein the fresh leaves are buds and leaves of Zijuan tea tree variety, and the fresh leaves are required to be free of plant diseases and insect pests and not to be harvested in rainy days;
step 2: placing the picked fresh leaves on a bamboo sieve for the first indoor withering, and washing the fresh leaves with clear water;
and step 3: placing the tea leaves in the sunshine for withering;
and 4, step 4: taking the tea leaves back to the room for the second indoor withering;
and 5: the sieve is used for withering indoors, and two sieves to three sieves are used as one sieve, and the bottom sieve cannot be seen;
step 6: tea leaves are subjected to green elimination, and an electric roller green removing machine or a gas roller green removing machine is used as green elimination equipment;
and 7: holding the tea leaves for micro-fermentation, radiating the tea leaves to 25-30 ℃ after green elimination, and then carrying out holding micro-fermentation for 1-5 h; the water content of the leaf surface is 36 to 40 percent;
and 8: third indoor withering, spreading the micro-fermented leaves into a bamboo sieve for indoor withering;
and step 9: drying tea leaves at 60 deg.C for 120min to obtain dried tea leaves with thickness of 1-2cm;
step 10: baking tea until dried tea leaves have no temperature for 40min at 80 deg.C;
step 11: and (4) carrying out tea pigment content detection and aroma component content on the tea after the fire is cured, and packaging the tea when the pigment and the aroma meet the standard.
Further, the indoor temperature of the first indoor withering in the step 2 is 20-28 ℃, and the withering time is 1-2 h.
Further, in the step 3, the outdoor temperature for withering in the sunshine is 25-30 ℃, the withering time is 5-20 min, and the withering is carried out in the morning or afternoon sunshine to avoid exposure and high-temperature time periods.
Further, the indoor temperature of the second indoor withering in the step 4 is 20-28 ℃, and the withering time is 2-6 hours.
Further, the water-removing temperature in the step 6 is 120-150 ℃, the rotation speed of the water-removing machine is 30 r/min, the water-removing time is 3-5 min, and the water content of the leaf surface before water-removing is 38-42%.
Further, the indoor temperature of the third indoor withering in the step 8 is 20-28 ℃, and the withering time is 2-6 hours; the water content of the leaf surface is 30-36%.
Further, the tea pigment in step 11 comprises thearubigin, theaflavin and theabrown, and when the thearubigin is more than 5.8%, the theaflavin is more than 0.01% and the theabrown is more than 3.8%, the content of the tea pigment is in accordance with the standard.
Further, the aroma comprises alcohol aroma, aldehyde aroma, ketone aroma, ester aroma, acid aroma, hydrocarbon aroma, mixed oxygen aroma and sulfur-containing compound aroma, the alcohol aroma comprises terpineol, trans-3-hexen-1-ol, trans-2-hexenol, 2-heptanol, n-hexanol, benzyl alcohol, cis-A, A-5-trimethyl-5-vinyl tetrahydro furan-2-methanol, linalool, dihydrolinalool, phenethyl alcohol, 2, 6-trimethyl-6-vinyl tetrahydro-2H-furan-3-ol and 1 alpha, 2 beta, 3 beta, 4 alpha-cyclopentanetetrol, the molecular weight of the alcohol aroma is more than 100amu, the product is qualified, the aldehyde aroma comprises benzaldehyde, phenylacetaldehyde and 2-methyl butyraldehyde, the aldehyde aroma is qualified when the molecular weight of the aldehyde aroma is more than 85amu, the ketone aroma comprises 2-aminoacetophenone, jasmone, orange group acetone and beta-ionone, the ketone aroma is qualified when the molecular weight of the ketone aroma is more than 120amu, the ester aroma comprises methyl salicylate, Z-3-methylbutyrate-3-hexenyl ester and dihydroactinidiolide, the ester aroma is qualified when the molecular weight of the ester aroma is more than 130amu, the acid aroma comprises L-alanine, trans-3-hexenoic acid, 2-ethylbutyric acid and 2E) -3, 7-dimethyl-2, 6-octadienoic acid, the acid aroma is qualified when the molecular weight of the acid aroma is more than 80amu, and the hydrocarbon aroma comprises trans-1, 2-dimethylcyclopropane, dipentene, terpinene, fenchene and 3, 3-dimethyl-1-butene, hydrocarbon aromas with molecular weight greater than 80amu are qualified, hetero-oxygen aromas include 2-n-pentylfuran, 4-amino-2, 6-dihydroxypyrimidine, 3, 5-dihydroxypentylbenzene and 3, 5-dihydroxypentylbenzene, hetero-oxygen aromas with molecular weight greater than 100amu are qualified, sulfur-containing compounds with molecular weight greater than 50amu are dimethyl sulfur, and dimethyl sulfur is qualified.
The tea sample manufactured by the process is sent to a 'national drinking cup', 'middle tea cup' and 'star-grade evaluation' held by the Chinese tea society for many times to obtain 'special prize', 'first-class prize', 'five-star appraisal' and the like for many times.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
the invention carries out relevant optimization through the traditional process, and integrates the green elimination step and the micro-fermentation step into the white tea making process. Two benefits are obtained by the de-greening process.
1. The electric roller enzyme deactivating machine or the gas roller enzyme deactivating machine is used for heating and activating the content-enzyme of the tea, so that the enzyme in the tea is forced to be rapidly converted, and the green flavor is eliminated, thereby obtaining the fruity or velvety flavor and the like. And the medicine fragrance can be obtained after 1-3 months. The medicinal incense can be obtained after the storage for at least 5 years according to the conventional process. Therefore, when the process is popularized to enterprises, the burden of the enterprises can be reduced, the inventory pressure of the enterprises can be reduced, the products can be sold just after being manufactured, and the enterprises can rapidly return funds.
2. After the de-enzyming process is finished, the temperature is cooled to 25-30 ℃, and then the pile holding micro fermentation is carried out for 1-5 h; the micro-fermentation mainly aims at performing micro-fermentation on the green-removing leaves at low temperature, the polyphenols, alcohols and other related substances in the tea leaves are quickly converted in the micro-fermentation process, and the aroma, the taste and the like of the finished tea can be better improved after the micro-fermentation. Therefore, the process can be popularized to enterprises to improve the product quality of the enterprises.
Drawings
FIG. 1 is a diagram of the withering and spreading process of the present invention;
FIG. 2 is a diagram of the present invention and screening process;
FIG. 3 is a process diagram of micro-fermentation after the elimination of green.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to the accompanying drawings by way of examples of preferred embodiments. However, it should be noted that the numerous details set forth in the description are merely intended to provide a thorough understanding of one or more aspects of the present invention, even though such aspects of the invention may be practiced without these specific details.
As shown in figures 1-2, a processing method of Zijuan white tea with an anti-acne process, the preparation process and main parameters are as follows: <xnotran> ( , ) → ( :20 ～ 28 ℃; :1 ～ 2 h;) → ( :25 ～ 30 ℃; :5 ～ 20min; , ) → ( :20 ～ 28 ℃; :2 ～ 6 h;) → ( , ;) → ( , 120 ～ 150 ℃, 30 /; :3 ～ 5min; :38 ～ 42%) → ( 25 ～ 30 ℃ ; 1 ～ 5h; 36 ～ 40%) → ( , :20 ～ 28 ℃; :2 ～ 6h; 30 ～ 36%) → ( :120min; 60 ℃: 1-2 cm:) → ( , :120min; 60 ℃;) → , . </xnotran>
The tea pigment comprises thearubigin, theaflavin and theabrown, and when the content of thearubigin is more than 5.8%, theaflavin is more than 0.01% and theabrown is more than 3.8%, the content of tea pigment is in accordance with the standard.
The aroma comprises alcohol aroma, aldehyde aroma, ketone aroma, ester aroma, acid aroma, hydrocarbon aroma, mixed oxygen aroma and sulfur-containing compound aroma, the alcohol aroma comprises terpineol, trans-3-hexen-1-ol, trans-2-hexenol, 2-heptanol, n-hexanol, benzyl alcohol, cis-A, A-5-trimethyl-5-vinyl tetrahydrofuran-2-methanol, linalool, dihydrolinalool, phenethyl alcohol, 2, 6-trimethyl-6-vinyl tetrahydro-2H-furan-3-ol and 1 alpha, 2 beta, 3 beta, 4 alpha-cyclopentanetetrol, the molecular weight of the alcohol aroma is more than 100amu, the aroma is qualified, the aldehyde aroma comprises benzaldehyde, phenylacetaldehyde and 2-methyl butyraldehyde, the aldehyde aroma is qualified when the molecular weight of the aldehyde aroma is more than 85amu, the ketone aroma comprises 2-aminoacetophenone, jasmone, orange-based acetone and beta-ionone, the ketone aroma is qualified when the molecular weight of the ketone aroma is more than 120amu, the ester aroma comprises methyl salicylate, Z-3-methylbutyrate-3-hexenyl ester and dihydroactinidiolide, the ester aroma is qualified when the molecular weight of the ester aroma is more than 130amu, the acid aroma comprises L-alanine, trans-3-hexenoic acid, 2-ethylbutyric acid and 2E) -3, 7-dimethyl-2, 6-suberic acid, the acid aroma is qualified when the molecular weight of the acid aroma is more than 80amu, and the hydrocarbon aroma comprises trans-1, 2-dimethylcyclopropane, dipentene, terpinene, fenchylene and 3, 3-dimethyl-1-butene, as indicated by a hydrocarbon aroma having a molecular weight greater than 80amu, as indicated by a heterocompound aroma comprising 2-n-pentylfuran, 4-amino-2, 6-dihydroxypyrimidine, 3, 5-dihydroxypentylbenzene, and 3, 5-dihydroxypentylbenzene, as indicated by a heterocompound aroma having a molecular weight greater than 100amu, as indicated by a sulfur-containing compound aroma of dimethyl sulfur, and as indicated by a dimethyl sulfur having a molecular weight greater than 50 amu.
According to the conclusion obtained by the comparative analysis of the azalea white tea prepared by the green-removing process and the azalea white tea prepared by the traditional process, the sensory evaluation, the five factors, the tea pigment and the fragrance of the azalea white tea prepared by the green-removing process are superior to those of the traditional process, so that the conclusion is that the finished product tea prepared by the azalea white tea prepared by the green-removing process is better in quality than the finished product tea prepared by the azalea white tea prepared by the traditional process.
Table 1 is a white tea sample sensory evaluation table
Table 2 shows the content of the contents of the white tea sample
| Water extract (%) | Tea polyphenols (mg/g) | Caffeine (mg/g) | Free amino acid (mg/g) |
| 51.31 | 141.96 | 13.70 | 3.33 |
Table 3 shows the content of the white tea pigment
| Thearubigin (%) | Theaflavin (%) | Theabrownin (%) |
| 6.19 | 0.02 | 4.36 |
Table 4 shows the content of aroma components in the white tea
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (9)
1. A processing method of Zijuan white tea for an enzyme-freshening process is characterized by comprising the following steps: the method comprises the following steps:
step 1: picking fresh leaves, wherein the fresh leaves are buds and leaves of Zijuan tea tree variety, and the fresh leaves are required to be free of plant diseases and insect pests and not to be harvested in rainy days;
step 2: placing the picked fresh leaves into a bamboo sieve for the first indoor withering, and washing the fresh leaves with clear water;
and step 3: placing the tea in the sunlight for withering;
and 4, step 4: the tea leaves are taken back to the room for the second indoor withering;
and 5: the sieve is used for withering indoors, and two sieves to three sieves are used as one sieve, and the bottom sieve cannot be seen;
step 6: tea leaves are subjected to green removing, and an electric roller green removing machine or a gas roller green removing machine is used as green removing equipment;
and 7: holding and piling the tea leaves through micro-fermentation, removing green, then radiating heat to 25-30 ℃, and then carrying out holding and micro-fermentation for 1-5 h; the water content of the leaf surface is 36 to 40 percent;
and 8: thirdly, indoor withering, namely spreading the micro-fermented leaves into a bamboo sieve for indoor withering;
and step 9: drying the tea leaves for 120min at 60 ℃, and spreading to a thickness of 1-2cm;
step 10: the tea leaves are subjected to fire-curing for 40min at 80 ℃ when the temperature of the dried tea leaves is zero;
step 11: and (4) carrying out tea pigment content detection and aroma component content on the tea after the fire is cured, and packaging the tea when the pigment and the aroma meet the standard.
2. The processing method of the Zijuan white tea for the process of claim 1, which comprises the following steps: in the step 2, the indoor temperature of the first indoor withering is 20-28 ℃, and the withering time is 1-2 hours.
3. The processing method of the Zijuan white tea for the process of claim 1, which comprises the following steps: in the step 3, the outdoor temperature for withering in the sunshine is 25-30 ℃, the withering time is 5-20 min, and withering is carried out in the morning or afternoon by using weak sunshine, so that the insolation and high-temperature time period are avoided.
4. The processing method of the Zijuan white tea for the process of claim 1, which comprises the following steps: and 4, the indoor temperature of the second indoor withering in the step 4 is 20-28 ℃, and the withering time is 2-6 hours.
5. The processing method of the Zijuan white tea for the process of claim 1, which comprises the following steps: in the step 6, the green removing temperature is 120-150 ℃, the revolution of the fixation machine is 30 r/min, the green removing time is 3-5 min, and the water content of the leaf surface before green removing is 38-42%.
6. The processing method of the Zijuan white tea for the process of claim 1, which comprises the following steps: holding the tea leaves for micro-fermentation, radiating the tea leaves to 25-30 ℃ after green elimination, and then carrying out holding micro-fermentation for 1-5 h; the water content of the leaf surface is 36 to 40 percent.
7. The processing method of the Zijuan white tea for the process of claim 1, which comprises the following steps: in the step 8, the indoor temperature of the third indoor withering is 20-28 ℃, and the withering time is 2-6 hours; the water content of the leaf surface is 30-36%.
8. The processing method of the Zijuan white tea with the anti-acne process as claimed in claim 1, characterized in that: the theaflavins in the step 11 comprise thearubigin, theaflavin and theabrownin, and when the thearubigin is more than 5.8%, the theaflavin is more than 0.01% and the theabrownin is more than 3.8%, the content of the theaflavin is in accordance with the standard.
9. The processing method of the Zijuan white tea for the process of claim 8, wherein the Zijuan white tea comprises the following steps: the aroma comprises alcohol aroma, aldehyde aroma, ketone aroma, ester aroma, acid aroma, hydrocarbon aroma, mixed oxygen aroma and sulfur-containing compound aroma, the alcohol aroma comprises terpineol, trans-3-hexen-1-ol, trans-2-hexenol, 2-heptanol, n-hexanol, benzyl alcohol, cis-ALPHA, ALPHA-5-trimethyl-5-vinyl tetrahydro furan-2-methanol, linalool, dihydrolinalool, phenethyl alcohol, 2, 6-trimethyl-6-vinyl tetrahydro-2H-furan-3-ol and 1 alpha, 2 beta, 3 beta, 4 alpha-cyclopentanetetrol, the molecular weight of the alcohol aroma is more than 100amu, the aldehyde aroma comprises benzaldehyde, phenylacetaldehyde and 2-methyl butyraldehyde, the aldehydes aroma is qualified when the molecular weight of the aldehydes aroma is more than 85amu, the ketones aroma comprises 2-aminoacetophenone, jasmone, orange group acetone and beta-ionone, the ketones aroma is qualified when the molecular weight of the ketones aroma is more than 120amu, the esters aroma comprises methyl salicylate, Z-3-methylbutyrate-3-hexenyl ester and dihydroactinidiolide, the esters aroma is qualified when the molecular weight of the esters aroma is more than 130amu, the acids aroma comprises L-alanine, trans-3-hexenoic acid, 2-ethylbutyric acid and 2E) -3, 7-dimethyl-2, 6-octadienoic acid, the acids aroma is qualified when the molecular weight of the acids aroma is more than 80amu, the hydrocarbons aroma comprises trans-1, 2-dimethylcyclopropane, dipentene, terpinene, fenchylene and 3, 3-dimethyl-1-butene, the hydrocarbon compound aroma is qualified when the molecular weight is more than 80amu, the mixed oxygen compound aroma comprises 2-n-pentylfuran, 4-amino-2, 6-dihydroxypyrimidine, 3, 5-dihydroxypentylbenzene and 3, 5-dihydroxypentylbenzene, the mixed oxygen compound aroma is qualified when the molecular weight is more than 100amu, the sulfur-containing compound aroma is dimethyl sulfur, and the dimethyl sulfur molecular weight is more than 50 amu.
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