CN1709092A - Green tea microwave processing and fresh-retaining method - Google Patents
Green tea microwave processing and fresh-retaining method Download PDFInfo
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- CN1709092A CN1709092A CN 200510040993 CN200510040993A CN1709092A CN 1709092 A CN1709092 A CN 1709092A CN 200510040993 CN200510040993 CN 200510040993 CN 200510040993 A CN200510040993 A CN 200510040993A CN 1709092 A CN1709092 A CN 1709092A
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Abstract
The present invention relates to a green tea microwave processing fresh-keeping method. Said method includes the following steps: spreading fresh leaves, then utilizing microwave enzyme-inactivating green-retaining equipment to make enzyme-inactivating green-retaining process, its power is 5950 W, continuously changing speed within 2 min., spreading, drying, pneumatic separation and sorting so as to obtain the invented green tea. Said invention can raise vitamin C content of tea, as compared with traditional processing method its effective convenient components can be raised by above 10%.
Description
One technical field
The microwave processing method of a kind of tealeaves of the present invention belongs to the Storage and Processing of Agricultural Products technical field, is exclusively used in green tea fresh-keeping.
Two technical backgrounds
China is the native place of tea, is the cradle of tea culture.Tea Processing is conventional industries of China and to complete be the guardian technique measure that forms and improve green tea quality.The fried green mode is adopted in the processing of China traditional tea, this method be difficult to raise fast temperature of tealeaves, the activity of inactive enzyme, very difficult assurance completes all saturating, and reason such as frame for movement often causes tea color emerald green inadequately in addition, it is serious to produce the red stalk red autumnal leaves phenomenon and the cigarette smell of burning, has reduced tea leaf quality.Tradition completes and processing method, because the enzyme that goes out is not thorough, the slow residual a large amount of moisture that heats up makes green tea quality in storage especially famous green tea that descends, and it is worth greatly reduces.
The especially very easily bad change of ageing in transporting procedures of famous green tea of tealeaves, the research and development of its preservation technique and application are paid close attention to by Tea Production person, operator and consumer always.According to tealeaves ageing mechanism, for overcoming the harmful effect that environmental conditions such as temperature, moisture, oxygen produce tea leaf quality, modal both at home and abroad at present have drying, low temperature, deoxygenation and bleed towards preservation techniques such as nitrogen.
Three summary of the invention
Technical problem
The purpose of this invention is to provide a kind of green tea microwave processing and fresh-retaining method, make tealeaves internally deep layer heat up, and temperature unanimity everywhere reaches the critical point temperature of inactive enzyme, quickens the migration of tealeaves constitution water, reaches complete evaporation water and the effect of the enzyme that goes out.Substantially do not lose through the effective nutritional labeling of tealeaves that microwave de-enzyming is handled, and all be better than traditional pot through the green tea of microwave de-enzyming nutritional labeling and organoleptic quality in storage and fry fixing method.
Technical scheme
A kind of green tea microwave processing and fresh-retaining method is characterized in that:
1) bright leaf spreads: bright leaf advances after factory inspection receives, and does not wait by kind, the place of production, plucking time, bright leaf-size class to spread respectively, and raw material spreads in the bamboo plaque, bright leaf after spreading, food value of leaf deliquescing, appropriate when sending delicate fragrance;
2) microwave de-enzyming: selecting for use and connecing the microwave de-enzyming machine is 6CW-GE type tea microwave de-enzyming drying equipment, and the power that completes is 5950 watts; Connect total power switch; Open the conveying mechanism power switch; Open low-voltage power switch; Be equipped with from material inlet and be loaded to discharging opening, feeding requires fresh tea leaf evenly to put on the belt at the stand; Adjust the optimal transport band speed of travel, transfer rate is 400～500rpm, opens the dynamo-electric source switch of discharging opening blowing heat radiation; Discharging opening connects material;
3) tealeaves after completing changes next procedure over to: after the material completion of processing, be loaded to discharging opening again at charging aperture; Close high-voltage electric switch, super atomizing liquid supply device power switch, discharging blowing heat radiation appliance mains switch; Close the conveying mechanism power switch, speed governing table indication speed is transferred to 0; Tea green-keeping finishes to close low-voltage power switch after 5 minutes, guarantees heat radiation; Close total power switch;
4) spreading for cooling, drying: give the semi-finished product after the spreading for cooling, the high earlier back of electric frying pan drying, temperature is low, accomplishes by 80 ℃ to 60 ℃ middle and later periods that low temperature (50-60 ℃) is long and fries;
5) selection by winnowing, choose and pick, pack.
Beneficial effect
The present invention proposes a kind of microwave de-enzyming processing method, make tealeaves internally deep layer heat up, and temperature unanimity everywhere reaches the critical point temperature of inactive enzyme, quickens the migration of tealeaves constitution water, reaches complete evaporation water and the effect of the enzyme that goes out.Substantially do not lose through the effective nutritional labeling of tealeaves that microwave de-enzyming is handled, and all be better than traditional pot through the green tea of microwave de-enzyming nutritional labeling and organoleptic quality in storage and fry fixing method.
A kind of green tea microwave processing and fresh-retaining method provided by the present invention, its advantage and good effect are:
(1) microwave de-enzyming is the guardian technique measure that forms and improve green tea quality.Microwave heating technique has intensification rapidly and evenly, easy and simple to handle, advantages such as easy control, the microwave heat is by lining and table, kills even killing thoroughly easily, and because of the fixation time weak point can improve the quality that completes effectively, bright leaf is by green removing in high temperature, and the thorough activity of destructive enzyme is removed the green grass leaf of bright leaf, the evaporation portion of water is for guaranteeing and improving green tea quality and lay good basis.
(2) the effective nutrition of tealeaves is compared with traditional diamond-making technique and is improved more than 10%.Detect according to tea quality supervision and inspection center of the Ministry of Agriculture, utilize that microwave technology completes, dry tealeaves total points reaches 92.4 fens, and the tealeaves total points of conventional method processing has only 91 fens, and microwave technology completes, dry tea color is had outstanding performance, has good high-grade green tea color and luster feature, simultaneously tealeaves moisture, water extraction content lower by 5% than the tealeaves of conventional method processing has increased by 10%, caffeine content has increased by 33.3%, amino acid content has increased by 7.1%, and this proves absolutely and utilizes the quality of tea leaves of microwave process technology processing to be improved.
(3) process equipment is realized automation control, and the tea green-keeping quality was guaranteed, and has greatly improved working condition and the labour intensity of making the workman again.Simultaneously, the microwave equipment heat source way becomes traditional fire coal into utilizing electric energy, both noiselessness, and non smoke, dust again, and have sterilizing function, sanitation and hygiene are for Tea Processing has been created good environmental condition.
(4) the microwave de-enzyming technology is used for the production of excellent green tea, and the sense organ of raising tealeaves and chemical quality are as (Fig. 1).Pluck a fresh tea leaf in its part in May, 2004 and adopt microwave de-enzyming to be processed into commodity tealeaves, another part adopts tradition to complete and is processed into commodity tealeaves in preservation under room temperature, detects its physical and chemical index in continuous eight months.
Four, description of drawings
Fig. 1, eight months variation of a vitamin C preservation; Eight months variation of b Tea Polyphenols preservation
Eight months variation of c tealeaves soup look preservation; Eight months variation of d chlorophyll preservation
Eight months variation of e tea aroma preservation; Eight months variation of f tealeaves sweet taste preservation
Eight months variation of g tealeaves bitter taste preservation
Five, the specific embodiment
Case study on implementation 1: the reddish brown tea plantation of setting, Jiangpu
Microwave de-enzyming machine: 6CW-GE type tea microwave de-enzyming drying equipment.Transfer rate 450rpm, microwave power 5950w.
Processing technology:
(1) bright leaf spreads
Bright leaf advances after factory inspection receives, and does not wait by kind, the place of production, plucking time, bright leaf-size class to spread respectively, and raw material spreads in the bamboo plaque, according to bright leaf state (is rainwater leaf or fine leaf, tender leaf or Lao Ye), follow the principle at " the tender stand of Lao Ye, tender leaf spreads out always " and control thickness and time.General water content is at the bright leaf more than 78%, and weight-loss ratio is grasped and is advisable at 15%-20%.Bright leaf after spreading, food value of leaf deliquescing, appropriate when sending delicate fragrance.
(2) microwave de-enzyming
Connect total power switch;
Open the conveying mechanism power switch;
Open low-voltage power switch;
Be equipped with from material inlet and be loaded to discharging opening;
Open high-voltage electric switch and super atomising device power switch;
Feeding requires evenly to spread out to put on the belt;
Adjust the optimal transport band speed of travel;
Open the dynamo-electric source switch of discharging opening blowing heat radiation;
Discharging opening connects material;
Tealeaves after completing changes next procedure over to;
After the material completion of processing, be loaded to discharging opening again at charging aperture;
Close high-voltage electric switch, super atomizing liquid supply device power switch, discharging blowing heat radiation appliance mains switch;
Close the conveying mechanism power switch, speed governing table indication speed is transferred to 0;
Tea green-keeping finishes to close low-voltage power switch after 5 minutes, guarantees the blower fan work in the microwave generator, and components and parts such as magnetron, transformer are dispelled the heat;
Close total power switch.
(3) spreading for cooling
The in time thin stand of bright leaf after completing, distribute heat, moisture redistribution in the bright leaf makes bright leaf quality develop towards helping the green tea quality direction.
(4) drying
To the semi-finished product after the spreading for cooling, the high earlier back of electric frying pan drying, temperature is low, and by 80 ℃ to 60 ℃, the middle and later periods is accomplished the long stir-fry of low temperature (50-60 ℃), accomplishes to do the green profit in dark brown pool like this, and fragrance is bright refreshing aloof from politics and material pursuits, and the soup look limpid, and is light green even bright at the bottom of the leaf.
(5) selection by winnowing
Remove pornographic movie in the dried tea, fragment, tea milli etc.
(6) choose and pick
Choose except that field trashes such as bud, tea stalks by hand.
(7) packing
One-tenth after refining is sampled tea and in time is packaged into the special-purpose fresh-keeping warehouse of tealeaves, and classification is stacked.
Microwave de-enzyming technology of the present invention is used for the production of excellent green tea, and the sense organ of raising tealeaves and chemical quality are as (Fig. 1).Pluck a fresh tea leaf in its part in May, 2004 and adopt microwave de-enzyming to be processed into commodity tealeaves, another part adopts tradition to complete and is processed into commodity tealeaves in preservation under room temperature, detects its physical and chemical index in continuous eight months.Will be at the ascorbic content of preservation employing in 240 days microwave de-enzyming green tea apparently higher than adopting the common green tea that completes; Adopt the chlorophyll of microwave de-enzyming green tea will be lower than the common green tea that completes in preceding 60 days along with the chlorophyll of prolongation microwave de-enzyming green tea after fresh-keeping 240 days of time will be apparently higher than adopting the common green tea that completes; Big-difference but adopt the green liquor color of microwave de-enzyming to be higher than and adopt the common green tea that completes very not before and after the soup look preservation of green tea; The Tea Polyphenols that two kinds of fixing methods are handled green tea is in up and down fluctuation status but both do not have notable difference.The fragrance, sweet taste that adopts microwave de-enzyming green tea changes steadily and will be apparently higher than the common green tea that completes in preservation term; The bitter taste of microwave de-enzyming green tea there is no significant change before and after the preservation and the bitter taste of the common green tea that completes rises along with the prolongation of time.
Claims (1)
1, a kind of green tea microwave processing and fresh-retaining method is characterized in that:
1) bright leaf spreads: bright leaf spreads after advancing the factory inspection receipts;
2) microwave de-enzyming: selecting for use and connecing the microwave de-enzyming machine is 6CW-GE type tea microwave de-enzyming drying equipment, and the power that completes is 5950 watts; Connect total power switch; Open the conveying mechanism power switch; Open low-voltage power switch; Be equipped with from material inlet and be loaded to discharging opening, feeding requires fresh tea leaf evenly to put on the belt at the stand; Adjust the optimal transport band speed of travel, transfer rate is 400～500rpm, opens the dynamo-electric source switch of discharging opening blowing heat radiation; Discharging opening connects material;
3) tealeaves after completing changes next procedure over to: after the material completion of processing, be loaded to discharging opening again at charging aperture; Close high-voltage electric switch, super atomizing liquid supply device power switch, discharging blowing heat radiation appliance mains switch; Close the conveying mechanism power switch, speed governing table indication speed is transferred to 0; Tea green-keeping finishes to close low-voltage power switch after 5 minutes, guarantees heat radiation; Close total power switch;
4) spreading for cooling, drying: to the semi-finished product after the spreading for cooling, the high earlier back of electric frying pan drying, temperature is low, and by 80 ℃ to 60 ℃, the middle and later periods is accomplished 50 ℃ of-60 ℃ of long stir-frys 30-35 minute;
5) selection by winnowing, choose and pick, pack.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100370923C (en) * | 2006-04-04 | 2008-02-27 | 贾其政 | Pteris multifida tea beverage and preparation method thereof |
| CN100394857C (en) * | 2005-12-23 | 2008-06-18 | 昆明理工大学 | Method for processing pu'er tea dried by microwave |
| CN100998358B (en) * | 2006-12-22 | 2010-05-19 | 农业部南京农业机械化研究所 | Process for heating green and shape-forming of flat-shaped tea and special equipment therefor |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN102754682A (en) * | 2011-09-23 | 2012-10-31 | 中国林业科学研究院资源昆虫研究所 | Method for deactivating Maca myrosinase |
| CN101653175B (en) * | 2008-08-23 | 2013-01-23 | 宋百满 | Method for processing green tea by microwaves |
| CN101773172B (en) * | 2009-01-08 | 2013-03-27 | 叶有奇 | Processing method for removing bitter taste of green tea |
| CN104522838A (en) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | New refreshing-treatment process for maintaining flavor of tea leaves |
| CN109007096A (en) * | 2018-09-20 | 2018-12-18 | 盛钰 | A kind of production method of shortening sterilizing freeze preservation green tea |
| CN110687007A (en) * | 2019-11-11 | 2020-01-14 | 浙江工业大学 | Method for judging moisture content of tea leaves in fixation process of low-pressure dehumidification fixation machine |
-
2005
- 2005-07-12 CN CN 200510040993 patent/CN1709092A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100394857C (en) * | 2005-12-23 | 2008-06-18 | 昆明理工大学 | Method for processing pu'er tea dried by microwave |
| CN100370923C (en) * | 2006-04-04 | 2008-02-27 | 贾其政 | Pteris multifida tea beverage and preparation method thereof |
| CN100998358B (en) * | 2006-12-22 | 2010-05-19 | 农业部南京农业机械化研究所 | Process for heating green and shape-forming of flat-shaped tea and special equipment therefor |
| CN101653175B (en) * | 2008-08-23 | 2013-01-23 | 宋百满 | Method for processing green tea by microwaves |
| CN101773172B (en) * | 2009-01-08 | 2013-03-27 | 叶有奇 | Processing method for removing bitter taste of green tea |
| CN102754682A (en) * | 2011-09-23 | 2012-10-31 | 中国林业科学研究院资源昆虫研究所 | Method for deactivating Maca myrosinase |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN104522838A (en) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | New refreshing-treatment process for maintaining flavor of tea leaves |
| CN109007096A (en) * | 2018-09-20 | 2018-12-18 | 盛钰 | A kind of production method of shortening sterilizing freeze preservation green tea |
| CN110687007A (en) * | 2019-11-11 | 2020-01-14 | 浙江工业大学 | Method for judging moisture content of tea leaves in fixation process of low-pressure dehumidification fixation machine |
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