CN1359628A - Process for preparing frozen fresh oolong tea - Google Patents
Process for preparing frozen fresh oolong tea Download PDFInfo
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- CN1359628A CN1359628A CN01130117A CN01130117A CN1359628A CN 1359628 A CN1359628 A CN 1359628A CN 01130117 A CN01130117 A CN 01130117A CN 01130117 A CN01130117 A CN 01130117A CN 1359628 A CN1359628 A CN 1359628A
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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
Abstract
A process for preparing frozen fresh oolong tea includes picking-up fresh tea leaves, drying in air, drying in sun, drying in air again, parching, kneading, vacuum package and quick freezing. Its advantages are natural fragrance, durable and agreeable taste, high freshness and less loss of nutrients.
Description
The present invention relates to a kind of preparation method of tealeaves, particularly a kind of process for preparing frozen fresh oolong tea.
Oolong tea is one of China's six big teas, and main product Guangdong, Fujian, Taiwan San Sheng with natural flowers and fruits fragrance, and are liked by consumers in general.In all age, oolong tea is used in market circulation and product with the dry state form.For a long time, the oolong tea work in-process is taked same tea making raw material and processing method, and prepared product is in market sale, be that the fragrance of a flower is good, the high length of fragrance than high several times to more than ten times of the low product price of fragrance.This shows, embody the oolong tea quality, at first be the height of fragrance, secondly be flavour determining alcohol, other quality factors once more.The product of brewing oolong tea, giving best the feeling of people is the flowers and fruits fragrance.
Oolong tea is a large amount of volatilization fragrance of a flower aromatic oil in the dry processing process, particularly temperature height in the drying course, the time is long, air quantity is big, oolong tea is smelt very fragrantly in process often, but the fresh flowers and fruits fragrance of one-tenth tea after drying is poor, fragrance is low or not fragrant phenomenon is very general.That is to say that oolong tea forms new aroma substance in doing blue or green process, most fragrance of a flower aromatic oil performance is arranged after drying, can not keep preferably and do the blue or green fragrance of a flower material that forms.How to be retained in and to do the fresh flowers and fruits fragrance that forms in the blue or green process, this is that the oolong tea researcher will seek the technical barrier that process solves for a long time.Along with open supermarket is constantly developed, frozen food enters the market becomes new attractable point, and especially traditional food can be convenient and time-saving, the suitable urbanite new mode of living.
The object of the present invention is to provide a kind of natural floweriness that makes the existing oolong tea of the tealeaves of making bump green grass or young crops, complete and form and fix, the process for preparing frozen fresh oolong tea of oolong tea flavour is arranged again.
Purpose of the present invention can reach by following measure: a kind of process for preparing frozen fresh oolong tea is characterized in that: comprise following processing step: it is freezing to pluck fresh leaves of tea plant → cold green grass or young crops → solarization green grass or young crops → cold green grass or young crops → bump green grass or young crops → fried green → rub bar → vacuum packaging → speed.
Purpose of the present invention can also reach by following measure: can also add one stir-fry baking dehydration procedure between bar → vacuum-packed operation rubbing.The tea tree breed of plucking is that the bright leaf that golden tawny daylily, emerald, Eight Immortals tea, gold osmanthus, Fujian narcissus, the single fir of phoenix, this mountain, eriocheir sinensis, ligustrum malongense, strange orchid, Iron Guanyin, plum account for is the tea making raw material.When shining green grass or young crops the bright leaf of tea is withered to water content 68～73%.When cold is blue or green, will shine the dark brownish green place that spreads in the cool place of blue or green appropriateness, leaf-spreading thickness is 3～8CM, and the blue or green time of cold is 50～120 minutes.Bump green grass or young crops and comprise that shaking the blue or green two procedures of green grass or young crops and stand hockets, bump blue or green 2～6 times, room temperature is controlled at 18～28 ℃, and humidity is controlled at 75～85%.The pot that completes in the fried green operation is controlled at 180～230 ℃, and the water-removing leaves water content is controlled at 60～65%.Rub in the bar operation, knead tealeaves slivering in 6～20 minutes, water content 58～63% solves screening final vacuum packing.In the speed freezing process, fresh-keeping finished product quick freezing and cold preserving under 5 ℃～-15 ℃ low temperature, finished product can go on the market separately or assorted usefulness.In frying the baking dehydration procedure, curl shape is kneaded appearance, just rubs 6～15 minutes time, fries the baking dehydration then, 110～130 ℃ of temperature, and percentage of water loss 10～20%, further appearance is taked rolling 3～5 times again, block-separating and sifting final vacuum packing.
During actual fabrication, select to have the good tea tree breed of fragrance of a flower matrix in the season of picking tea-leaves, bright leaf as improved seeds such as golden tawny daylily, emerald, Eight Immortals tea, gold osmanthus, Fujian narcissus, the single fir of phoenix, the single fir in Raoping, this mountain, eriocheir sinensis, ligustrum malongense, strange orchid, Iron Guanyins is the tea making raw material, by high-quality slender joss stick processing, forming processes and freezing processing are made.Promptly pluck the ripe bright leaf of appropriateness, to bright leaf water content 68～73%, reduce its water content, lay foundation for inclusion transforms through wither (shining blue or green); Bump half fermentation of blue or green enzymatic oxidation, make to promote fragrance to form; Completing stops the enzymatic oxidation fermentation, and fixedly quality fragrance style is kneaded slivering, and damaged tealeaves cell, and juice exposes is convenient to brew water content 58～63%; Solve screening and go to broken end, packed products vacuumizes chilled storage.Finished product can directly go on the market, and also can add other flower or other spices naturally, makes various jasmine tea and fruity tea.
The present invention has following advantage compared to existing technology:the product of making is used with circulation of hygrometric state form and product, the profile color and luster is yellowish green vivid, green abdomen red margination forms a brightening, brew out strong natural flowery odour easily, the high sharp fragrance of fragrance, millet paste flavour show the fragrance of a flower, pure aquatic foods are felt well, aftertaste is promoted the production of body fluid, the oral cavity lasting is lasting characteristics.Since the ice fresh tea do not need through the long-time drying of high temperature or very short time drying, the fresh degree of the fragrance of a flower than dry state oolong tea is high, tealeaves nutrition keeps more characteristics so also have.The product that the present invention makes is fit to frozen food industry development, urban human and tea art house consumption demand, and economic benefit improves 7-10 doubly than traditional dry state tea.Various content of effective such as table one, the water logging of the various active constituent content project of table two in the product. (subordinate list one) frozen fresh oolong tea goes out single fir 43.57 8.35 33.45 4.93 1.46 3.12 18.47 0.13 3.15 Eight Immortals of the solvable amino acid coffee of ether extract Tea Polyphenols catechin theaflavin thearubigin kind thing % % % sugar % % alkali % % % % 41.25 8.92 32.84 4.85 2.54 3.26 17.35 0.16 3.95 gold medal tawny daylilys 40.21 8.05 25.69 5.14 3.17 3.61 13.79 0.11 2.79 narcissuses 39.42 7.86 27.73 5.42 2.91 3.85 16.03 0.21 4.81 yellow dawn 36.26 8.15 23.74 4.79 2.37 3.14 11.84 0.14 3.17 Iron Guanyins 38.14 8.24 25.16 5.36 2.15 3.23 12.94 0.17 3.36
The bright mountain range of (subordinate list two) ice head list fir oolong tea aromatic (part is measured)
After the bright leaf solarization of compound green grass or young crops bumps and completes before green grass or young crops completes
One time three times five times
Toluene 0.39 0.23 0.62-0.63 0.13 0.21
4-methyl-3-amylene-2-ketone 0.36 0.29 1.38 0.43 0.58 0.80 1.32
Enanthaldehyde 0.10 0.10 1.64 0.09-0.46 1.08
3,7-dimethyl-1,5,7-sarohornene-3-alcohol 0.89 1.53 8.72 1.82 2.42 9.32 12.77
Nerol 0.08-0.05 0.05-0.06-
Geranic acid 0.59 0.83 0.64 1.46 2.48 1.86 2.68
β-ionone 0.08 0.04 0.06--0.10 0.08
(suitable)-jasmone 0.11 0.90 1.42 1.69 2.05 1.73 1.65
Nerolidol 0.28 5.21 2.28 10.08 9.62 8.44 7.96
Indoles 0.39 0.72--5.17 1.92-
The present invention will now be further detailed embodiment:
Embodiment one: ice bright oolong bar shaped tea preparation process method flow
A bud two, three leaves or a tip two or three leaves of plucking tea tree breeds such as the single fir of golden tawny daylily, emerald, Eight Immortals tea, gold osmanthus, Fujian narcissus, phoenix, the single fir in Raoping, this mountain, eriocheir sinensis, ligustrum malongense, strange orchid, Iron Guanyin are the tea making raw material, and at 9 in plucking time morning is to point in afternoons 5.Bright leaf keeps freshness, promptly adopts and promptly transports tea processing factory back, and dark brownish green to advance after the factory be spreading for cooling.
Shine blue or green (withering), spread out blue or green thickness 3～5CM at 10 in the morning to 6 pm, the centre is stirred 2～3 times gently, and control is shone the leafiness water content 68～73%, or withers with withering trough and to replace shining blue or green, can improve work efficiency, reduces labour intensity.
Cool blue or green, the bright leaf that shines blue or green appropriateness is spread in the cool place indoor, distribute hot gas, slow down the evaporation rate of moisture, stalk leaf moisture is evenly redistributed, the leaf form is restored.The cool blue or green time is 50～120 minutes, and leaf-spreading thickness is 5～8CM.
Bump green grass or young crops, bump green grass or young crops and comprise and shake blue or green and the blue or green two procedures in stand hockets, bump blue or green 2～6 times, wholely bump blue or green program 6～14 hours of crossing, cell breakage rate 10～20% bumps 18～28 ℃ of blue or green room temperature controls, humidity control 75～85%.
Complete, support is held the pot temperature of completing at 180～230 ℃, utilizes the high temperature fried green to improve 70～80 ℃ of tealeaves temperature rapidly in short-term, stops enzymosis, fixing quality fragrance style, and the water-removing leaves water content is controlled at 60～65%.
Knead, knead and do bar, add village's mode based on weight, the weight secondary hockets, and the time was controlled at 6～20 minutes, and the rolled twig rate support is held in 85～95%, leaf cell breakage rate 40～50%, block-separating and sifting.
Packing, through the tealeaves of block-separating and sifting with meeting the packaging material that sanitary standard requires, be packaged into after 5 kilograms, 25 kilograms, 1 kilogram, 500 grams, 150 grams, 100 grams, 50 restrains, vacuumize refrigeration.
Freezing, a kind of is that promptly to vacuumize packing speed after kneading block-separating and sifting freezing; Another kind is after kneading block-separating and sifting, fries the baking dehydration, and support is held temperature 110～130 ℃, percentage of water loss 10～30%, and dehydration back spreading for cooling vacuumizes packing, refrigerates under 5 ℃～-15 ℃ cryogenic conditions.Finished product can be packed listing separately or add a certain amount of fresh flower or spices.
Embodiment two; Frozen fresh oolong tea curl shape process for making flow process
Gather and process raw material, shine blue or green, cool blue or green, bump green grass or young crops, complete identical with example one.Knead elementary appearance earlier, pressuring method is based on weight, and the weight secondary hockets, and the time was controlled at 6～12 minutes, the rolled twig rate support is held in 75～85%, leaf cell breakage rate 35～40% is fried the baking dehydration, percentage of water loss 10～20% then, further appearance again, take rolling 3～5 times, vacuumize packing behind the block-separating and sifting, under 5 ℃-15 ℃ low temperature, refrigerate.Finished product can be packed listing separately or add a certain amount of fresh flower or spices.
Embodiment three: ice bright oolong producing green tea process flow process
Pluck suitable system oolong tea drifting fragrance type gold tawny daylily, emerald, Eight Immortals tea, gold osmanthus, Fujian narcissus, this mountain, eriocheir sinensis, ligustrum malongense, strange a bud one leaf or a bud two, three leaves blue, tea tree breed such as plum accounts for are the tea making raw material, shine blue or green, cool blue or green, to bump blue or green method identical with example one.Bump blue or green number of times 2～4 times, fixing method is identical with example one, knead branch two joints and carry out, knead the time 30～90, leaf cell breakage rate 70～85%, rolled twig rate 85～95%, behind the block-separating and sifting, fry 110～130 ℃ of baking dehydration temperaturres, the percentage of water loss support is held in 10～30%, dehydration back spreading for cooling vacuumizes packing, quick freezing and cold preserving under 5 ℃～15 ℃ low temperature.Finished product can be packed listing separately or add a certain amount of fresh flower or spices.
Claims (10)
1, a kind of process for preparing frozen fresh oolong tea is characterized in that: comprise following processing step: it is freezing to pluck fresh leaves of tea plant → cold green grass or young crops → solarization green grass or young crops → cold green grass or young crops → bump green grass or young crops → fried green → rub bar → vacuum packaging → speed.
2, method according to claim 1 is characterized in that: can also add one stir-fry baking dehydration procedure between bar → vacuum-packed operation rubbing.
3, method according to claim 1 is characterized in that: the tea tree breed of harvesting is that the bright leaf that the single fir of golden tawny daylily, emerald, Eight Immortals tea, gold osmanthus, Fujian narcissus, phoenix, this mountain, eriocheir sinensis, ligustrum malongense, strange orchid, Iron Guanyin, plum account for is the tea making raw material.
4, method according to claim 1 is characterized in that: when shining green grass or young crops the bright leaf of tea is withered to water content 68～73%.
5, method according to claim 1 is characterized in that: when cold is blue or green, will shine the dark brownish green place that spreads in the cool place of blue or green appropriateness, leaf-spreading thickness is 3～8CM, and the blue or green time of cold is 50～120 minutes.
6, method according to claim 1 is characterized in that: bump green grass or young crops and comprise that shaking the blue or green two procedures of green grass or young crops and stand hockets, bump blue or green 2～6 times, room temperature is controlled at 18～28 ℃, and humidity is controlled at 75～85%.
7, method according to claim 1 is characterized in that: the pot that completes in the fried green operation is controlled at 180～230 ℃, and the water-removing leaves water content is controlled at 60～65%.
8, method according to claim 1 is characterized in that: rub in the bar operation, knead tealeaves slivering in 6～20 minutes, water content 58～63%, block-separating and sifting final vacuum packing.
9, method according to claim 1 is characterized in that: in the fast freezing process, fresh-keeping finished product quick freezing and cold preserving under 5 ℃～-15 ℃ low temperature, finished product can go on the market separately or assorted usefulness.
10, method according to claim 1 and 2, it is characterized in that: in frying the baking dehydration procedure, curl shape is kneaded appearance, just rub 6～15 minutes time, fry the baking dehydration then, 110～130 ℃ of temperature, percentage of water loss 10～20%, further appearance is taked rolling 3～5 times again, solves screening final vacuum packing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011301171A CN1207973C (en) | 2001-12-25 | 2001-12-25 | Process for preparing frozen fresh oolong tea |
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| CNB011301171A CN1207973C (en) | 2001-12-25 | 2001-12-25 | Process for preparing frozen fresh oolong tea |
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| CN1359628A true CN1359628A (en) | 2002-07-24 |
| CN1207973C CN1207973C (en) | 2005-06-29 |
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| CNB011301171A Expired - Fee Related CN1207973C (en) | 2001-12-25 | 2001-12-25 | Process for preparing frozen fresh oolong tea |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100334960C (en) * | 2005-03-22 | 2007-09-05 | 华南师范大学 | Processing method of Lingtou Dancong Tea |
| CN101791020A (en) * | 2010-03-12 | 2010-08-04 | 华南农业大学 | Method for processing fragrant black tea |
| CN101810231A (en) * | 2010-04-21 | 2010-08-25 | 北京市科威华食品工程技术有限公司 | Convenient tea ice and processing technique thereof |
| CN101301012B (en) * | 2008-06-26 | 2011-05-18 | 吕坤秋 | Tea processing and producing method |
| CN1666626B (en) * | 2005-03-21 | 2011-06-29 | 广东省农业科学院茶叶研究所 | Processing technique of oolong tea |
| CN102106412A (en) * | 2010-12-29 | 2011-06-29 | 郭文富 | Processing method for tea raw material |
| CN102370014A (en) * | 2011-10-21 | 2012-03-14 | 常州开古茶叶食品有限公司 | Production technology of icy fresh tea |
| CN101731377B (en) * | 2009-12-11 | 2012-05-16 | 广东省农业科学院茶叶研究所 | Method for preparing Hongluochun tea |
| US20130202769A1 (en) * | 2010-10-12 | 2013-08-08 | Steven Peter Colliver | Process for manufacturing green tea |
| CN103250830A (en) * | 2013-06-05 | 2013-08-21 | 李镇阔 | Liquid tieguanyin processing technology |
| CN103749749A (en) * | 2014-01-13 | 2014-04-30 | 沈允锐 | Manufacturing method of oolong |
| CN104430987A (en) * | 2014-12-09 | 2015-03-25 | 苏鹏鸣 | Process for making champagne-flavor Tieguanyin tea |
| CN105166135A (en) * | 2015-10-09 | 2015-12-23 | 务川自治县高原春茶业有限公司 | Processing and preparation method of plateau spring green tea |
| CN105166144A (en) * | 2015-10-29 | 2015-12-23 | 福州百年御龙茶业有限公司 | Method for preparing frozen semi-fermented tea |
| CN105851282A (en) * | 2016-05-11 | 2016-08-17 | 山东盛发农业科技有限公司 | Technology for processing frozen oolong tea |
| CN105961688A (en) * | 2016-05-09 | 2016-09-28 | 广西壮族自治区桂林茶叶科学研究所 | Oil tea and manufacture method thereof |
| CN105994749A (en) * | 2016-06-02 | 2016-10-12 | 华南农业大学 | Refrigerated single bush tea and preparation method thereof |
| CN106234685A (en) * | 2016-08-26 | 2016-12-21 | 潜山县妙山茶业有限公司 | A kind of production method of Tie Guanyin tea |
| CN108782824A (en) * | 2018-07-30 | 2018-11-13 | 广东鸿雁茶业有限公司 | A kind of chilled black tea production method |
| CN109329464A (en) * | 2018-11-21 | 2019-02-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of production method of selenium-rich ice oolong tea |
| CN110089599A (en) * | 2018-01-31 | 2019-08-06 | 西南大学 | A kind of production method and products thereof of chocolate perfume (or spice) gardenia tea |
| CN111758802A (en) * | 2020-08-05 | 2020-10-13 | 李沛翔 | Cold fermentation tea leaf production method |
| CN113287661A (en) * | 2021-06-07 | 2021-08-24 | 福建金溪茶业有限公司 | Production process of frozen oolong tea |
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2001
- 2001-12-25 CN CNB011301171A patent/CN1207973C/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1666626B (en) * | 2005-03-21 | 2011-06-29 | 广东省农业科学院茶叶研究所 | Processing technique of oolong tea |
| CN100334960C (en) * | 2005-03-22 | 2007-09-05 | 华南师范大学 | Processing method of Lingtou Dancong Tea |
| CN101301012B (en) * | 2008-06-26 | 2011-05-18 | 吕坤秋 | Tea processing and producing method |
| CN101731377B (en) * | 2009-12-11 | 2012-05-16 | 广东省农业科学院茶叶研究所 | Method for preparing Hongluochun tea |
| CN101791020B (en) * | 2010-03-12 | 2013-05-01 | 华南农业大学 | Method for processing fragrant black tea |
| CN101791020A (en) * | 2010-03-12 | 2010-08-04 | 华南农业大学 | Method for processing fragrant black tea |
| CN101810231A (en) * | 2010-04-21 | 2010-08-25 | 北京市科威华食品工程技术有限公司 | Convenient tea ice and processing technique thereof |
| CN101810231B (en) * | 2010-04-21 | 2012-08-08 | 北京市科威华食品工程技术有限公司 | Convenient tea ice and processing technique thereof |
| US20130202769A1 (en) * | 2010-10-12 | 2013-08-08 | Steven Peter Colliver | Process for manufacturing green tea |
| CN102106412A (en) * | 2010-12-29 | 2011-06-29 | 郭文富 | Processing method for tea raw material |
| CN102370014A (en) * | 2011-10-21 | 2012-03-14 | 常州开古茶叶食品有限公司 | Production technology of icy fresh tea |
| CN103250830B (en) * | 2013-06-05 | 2014-07-02 | 李镇阔 | Liquid tieguanyin processing technology |
| CN103250830A (en) * | 2013-06-05 | 2013-08-21 | 李镇阔 | Liquid tieguanyin processing technology |
| CN103749749A (en) * | 2014-01-13 | 2014-04-30 | 沈允锐 | Manufacturing method of oolong |
| CN104430987A (en) * | 2014-12-09 | 2015-03-25 | 苏鹏鸣 | Process for making champagne-flavor Tieguanyin tea |
| CN105166135A (en) * | 2015-10-09 | 2015-12-23 | 务川自治县高原春茶业有限公司 | Processing and preparation method of plateau spring green tea |
| CN105166144B (en) * | 2015-10-29 | 2019-02-01 | 福州百年御龙茶业有限公司 | A kind of preparation method freezing semi-fermented tea |
| CN105166144A (en) * | 2015-10-29 | 2015-12-23 | 福州百年御龙茶业有限公司 | Method for preparing frozen semi-fermented tea |
| CN105961688A (en) * | 2016-05-09 | 2016-09-28 | 广西壮族自治区桂林茶叶科学研究所 | Oil tea and manufacture method thereof |
| CN105851282A (en) * | 2016-05-11 | 2016-08-17 | 山东盛发农业科技有限公司 | Technology for processing frozen oolong tea |
| CN105994749A (en) * | 2016-06-02 | 2016-10-12 | 华南农业大学 | Refrigerated single bush tea and preparation method thereof |
| CN106234685A (en) * | 2016-08-26 | 2016-12-21 | 潜山县妙山茶业有限公司 | A kind of production method of Tie Guanyin tea |
| CN110089599A (en) * | 2018-01-31 | 2019-08-06 | 西南大学 | A kind of production method and products thereof of chocolate perfume (or spice) gardenia tea |
| CN108782824A (en) * | 2018-07-30 | 2018-11-13 | 广东鸿雁茶业有限公司 | A kind of chilled black tea production method |
| CN109329464A (en) * | 2018-11-21 | 2019-02-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of production method of selenium-rich ice oolong tea |
| CN111758802A (en) * | 2020-08-05 | 2020-10-13 | 李沛翔 | Cold fermentation tea leaf production method |
| CN113287661A (en) * | 2021-06-07 | 2021-08-24 | 福建金溪茶业有限公司 | Production process of frozen oolong tea |
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| CN1207973C (en) | 2005-06-29 |
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