SU1144678A1 - Method of production of lao-cha - Google Patents

Abstract

LBI-CHA, which provides for roasting the tea leaf, twisting-crushing, thermal aging and drying, characterized in that, in order to improve the quality of the finished product, in the process of thermal aging the roasted tea leaf is mixed with low-grade products of green tea and secondary material resources green tea production, in the ratio of roasted leaf and secondary material resources of 3.5: 1-3: 1 and, accordingly, secondary material resources and low-grade prod Stocks 2.5: 1-2: 1.

Description

4 4

Od

00 1 1 The invention relates to the tea industry and can be used in the production of Lao cha. A method of Lao Cha production is known, which involves roasting, hot twisting, cutting, compaction, heat extraction and drying 1. However, this method allows to obtain high-quality semi-finished product from the collected raw materials. With the coarsening of the tea leaf, the amount of soluble substances in it decreases and the amount of insoluble compounds (cellulose, lignin, etc.) increases. Due to the change in the physical state of the tea leaf, the destruction of the cellular structure is significantly hampered, which negatively affects the course of technological transformations. The result is low-grade production of Lao-Cha, a semi-finished product for green brick: tea. The most sophisticated invention to the technical essence and the achieved result is the method of producing Lao-cha, which involves roasting the tea leaf, twisting the extrusion, thermal aging and drying 2. The disadvantage of this method is that due to the tea reclamation, intensive collection The total raw material resources of Lao-cha production that is vegetated by a plant are limited and the product quality is not high enough. The aim of the invention is to improve. quality of the finished product. This goal is achieved by the fact that. According to the Lao-cha production method, which involves roasting the tea leaf, twisting-crushing, thermal aging and drying during the thermal extraction process, the roasted tea leaf is mixed with the low-grade green tea production and secondary material resources of the green tea production in the quantitative ratio of the roasted leaf and secondary material resources of 3.5: 1-3: 1 and correspondingly of the secondary material resources and low-grade products 2.5: 1-2: 1. Low-grade products and secondary material resources of green tea are characterized by some content of substances such as soluble pectin, free amino acids, resinous substances, ascorbic acid and others, which partly determine the biological activity of the finished product. The combination of low-grade products and secondary material resources is optimal and grounded. In tab. 1 shows the chemical and organoleptic indicators of the experimental and control samples (average 5 experiments) The control sample was developed according to the existing technology (prototype), experience 1 with the addition of only secondary material resources, and experience 2 with the addition of a mixture of secondary material resources (BMP) and low-grade green products cha As can be seen from the table. 1, the best performance (both organoleptic and chemical) was characterized by a sample of experimental processing 2. In addition, the semi-finished experimental processing 1 in chemical composition surpassed the sample of processing processing despite the identity of their organoleptic characteristics. Thus, the addition of low-grade products and BMP of green tea in the process of thermal roasting of roasted and crushed leaves in the production of lao-cha allows to increase the biological value of the semi-finished lao-cha, quality and consumer properties of the finished product of green brick tea. Low-grade products and BMP of green tea are characterized by a high content of pectin and resinous substances, which contributes to obtaining durable briquettes in the process of pressing a semi-finished (Lao-cha) green brick tea. At the same time, resinous substances in the process of thermal aging produce new aromatic compounds. The semi-finished lao-cha produced according to the proposed method fully satisfies the requirements for semi-finished Lao-cha inner material of the 1st category, and the use of a cladding material in this case is not necessary. The addition of BMP of green tea in optimal doses during the production of lao-cha does not cause a significant change in the appearance of the briquette of green brick tea, since the hairs and petioles of green tea in appearance are similar to lignified portions of the raw material used for lao-cha processing. in the internal material should not exceed 30%. In order to determine the optimal ratio of green tea blended and green tea BJtP mixed with thermal aging, several variants of experiments were carried out. For 100 kg of roasted shredded leaf, a different amount of BMP of green tea was added. These studies are summarized in Table. 2 (average of 5 experiments). From the data table. 2 it follows that the best options were 6–9, according to which the additions per 100 kg of roasted shredded leaf 28.5, 30; 31.5 and 33 kg BMP green tea, i.e. the optimum ratio of roasted leaf and BHP is 3.5: 1-3: 1. The addition of BMP less than 28.5 kg did not give a positive effect, and excessive addition (more than 33 kg) caused a deterioration in appearance (since the number of petioles turned out to be excessive) and the formation of aroma and taste uncharacteristic for Lao-cha. Studies have also been conducted to establish the optimal ratio of BMP and low-grade green tea production. For this purpose, for every 100k of roasted leaf, a mixture of BMP and low-grade green tea products was added in an amount of 40 kg in various ratios (see Table 3). From tab. 3, it can be seen that samples of variants 5 and 6 are characterized by the best organoleptic indicators. These same samples are characterized by the optimum content of the sum of phenolic compounds (FS). The addition of low-grade green tea products over 13 kg causes the formation of uncharacteristic dl. Lao Cha aroma, taste and color infusion. Thus, the optimal ratio of BMP and low-grade green tea products (40 kg of blend) to add to 100 kg of roasted shredded leaf is 2.5: 1-2: 1. In order to establish the optimal amount of the added mixture per 100 kg of 1–8 fried sheet, a study was conducted. vani, the results of which are reflected in the table. 4. As can be seen from the table. 4, it is optimal to add for every 100 kg of roasted leaf a mixture of BMP and low-grade green tea in an amount of 40 kg. The sample of option 4 is characterized by the best organoleptic characteristics and, together with this, a high content of the sum of phenolic compounds. Although the samples of options 5 and 6 are characterized by a higher content of the sum of FS, their organoleptic characteristics are much worse compared to the sample of option 4, since the excessive addition of a mixture of VIR and low-grade green tea products causes the formation of flavor and taste uncharacteristic of Lao cha and this deterioration in the appearance of the semifinished product in connection with an increase in the proportion of petioles. Thus, it is optimal to add 40 kg of a mixture of BMP and low grade green tea products for every 100 kg of roasted leaf. Example 1. A coarse autumn tea leaf is passed through roasting at 250 ° C. After roasting, the temperature sheet is crushed and crushed in a B2-FIL machine. The size of tea leaves is 3 cm (one side). For every 100 kg of crushed mass, 40 kg of secondary material resources of green tea production in the form of hairs and petioles and low-grade green tea products (28 and 12 kg respectively) are added. Thermal treatment of the mixed mass is carried out for 12 hours at 65 ° C. Drying is carried out once at 95 ° C, dried mass sypeps in a hot state for the purpose of heat treatment of the semi-finished product. The duration of heat treatment is 7 hours. The obtained semi-finished product corresponds to the internal semi-finished product of the first category in all organoleptic indicators and the semi-finished organic product obtained by the current technology has one category, the tannin content increased by 1., 1%. Example 2. The spring tea coarse tea leaves are roasted at 300 ° C. Then the tea cells are destroyed, and the leaf is crushed to a size of 2 cm. For every 100 kg of crushed leaf, 40 kg of a mixture of low-grade and secondary green tea (11 and 29 kg) is added in the form of large-grade tea, hairs, petioles and plates. The resulting mass is mixed, tamped in special boxes and heat treated for 16 hours at 70 ° C. After tamping, the tea is dried at. The dried semifinished product is held in hot condition for 9 hours.

The obtained semi-finished lao-cha is characterized by the properties of a good semi-finished lao-cha. The tannin content increased by 1.95%.

I

Control

Indicator

view

Satisfying- Satisfactory

Yellowish Yellowy

Satisfactory - Satisfactory

. Satisfying- Satisfying

In connection with the intensification of the billet of a varietal tea leaf, the qualitative composition changed significantly and the amount of prepared 5 YOUR tea raw materials for the production of larches decreased. The tea leaf remaining on the bushes after a hard and prolonged harvest is characterized by a low content of the most valuable components that determine the biological and consumer value of green brick tea. And this product, prepared as a result of pressing a semi-finished product of Lao-Cha, contains phenolic

Compounds and nutrients, like baikhovi tea, are one of the main products produced by the tea industry.

.6.JIJlJi a J

I

Experience 1

Experience 2

Satisfactory

Yellow with a reddish tinge

More complete

More tart

eight

Continued table. 2

24

29:11

28:12

Yellow with

28,5-11,5 reddish

27:13

Also

Satisfy Satisfactory Body

Table 3

calf

5.2

The same 5.3 5.3

 tart

5.4

Also

Also

25:15

Light coloured

uncharacteristic

5.7

Also

Also

Table 4

Claims (1)

METHOD OF PRODUCTION LAO-CHA ,. providing for roasting the tea leaf, twisting, crushing, thermal aging and drying, characterized in that, in order to improve the quality of the Finished Product, in the process of thermal aging the roasted tea leaf is mixed with low-grade green tea leaf products and secondary material resources of green tea production, in quantitative the ratio of the fried sheet and secondary material resources is 3.5: 1-3: 1 and, accordingly, secondary material resources and low-grade products 2.5: 1-2: 1. 1 1144678