CN100998357A - Method for production of organic green-tea - Google Patents
Method for production of organic green-tea Download PDFInfo
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- CN100998357A CN100998357A CN 200610155942 CN200610155942A CN100998357A CN 100998357 A CN100998357 A CN 100998357A CN 200610155942 CN200610155942 CN 200610155942 CN 200610155942 A CN200610155942 A CN 200610155942A CN 100998357 A CN100998357 A CN 100998357A
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Abstract
A process for preparing the organic green tea based on Huang-mountain Maofeng tea includes such steps as spreading fresh tea leaves for drying in the air, heating, shaping, fastly baking for fixating color, parching for fixating shape, improving smell and refining. The details about the step of improving its smell are also disclosed. Its product is good in color, taste and smell.
Description
Technical field:
The invention belongs to this technical field of production method of tealeaves, belong to this technical field of production method of organic green-tea especially.
Background technology:
Along with people's living standard improves, health care to self is also more and more paid attention to, green tea is the traditional health beverages of China, traditional fried green, baked green tea manufacture craft are mainly: stand young worker preface, the operation that completes, typing reason bar or knead the operation of deblocking, speed baking fixation operation, fry dried shaping process, refining step, mostly make of the metal facility after the sixties, its facility are that cooking-pot type, slot type, cartridge type green-keeping machine complete; Bucket formula kneading machine is kneaded; Cooking-pot type, slot type, cartridge type green-keeping machine dry by the fire the fixation operation or fry dried shaping process with losing no time, and also useful metal box-type dryer is used to fry dried shaping process.Fry dried shaping process and also claim sufficient firer's preface, its main purpose is further to make tea-drying, tea fragrance is mainly supervened in sufficient firer's preface, but the problem of present organic green-tea ubiquity fragrance deficiency, a large amount of simultaneously use metal facility also make the heavy metal severe overweight in the green tea, have had a strong impact on the health care of green tea.
Summary of the invention:
Technical problem to be solved by this invention provides a kind of production method that can improve organic green-tea fragrance.
The technical scheme of technical solution problem of the present invention is: a kind of production method of organic green-tea, comprise stand young worker's preface, the operation that completes, typing reason bar operation, speed baking fixation operation, fry dried shaping process, Titian operation, refining step, described Titian operation is meant and spreads on the baking plaque of wood, bamboo frying the tealeaves of doing after finalizing the design, to dry by the fire plaque and put into wooden bamboo casing drying aroma-improving machine, it is 90-95 ℃ that heating makes the temperature of drying aroma-improving machine, wait to dry moisture to the tealeaves less than total tealeaves weight 6%, get final product.
When the temperature that is preferably in the drying aroma-improving machine is 90-92 ℃, open oven door, will dry by the fire plaque up and down fast and exchange, even in the hope of tea-drying in the machine and Titian.
Pad is preferably fresh bamboo chip at the used material of the bamboo casing drying aroma-improving of wood machine shelf bottom.
Described speed baking fixation operation is for to put into dryer with stereotyped tealeaves, and the interior temperature of baking oven is 140-150 ℃, makes the tea color unanimity after the oven dry, and humidity is 15-20%, spreading for cooling.
Typing reason bar operation also can be replaced with kneading the operation of deblocking, and kneads in the operation described, and used kneading machine is a wooden barrel bamboo rib kneading machine.
Described stand young worker's preface is meant that the standard fresh tea passes is thin to be spread out on the shady and cool dry bamboo wood container with meeting, and makes the 85-90% of tealeaves loss of weight to former weight.
The described standard fresh tea passes that meets is meant that heavy metal and residues of pesticides index in the tealeaves all meet the regulation of the NY5196-2002 of Ministry of Agriculture standard.
In the described operation that completes, the tealeaves of stand young worker's preface preparation is put into the stainless steel green-keeping machine, be warming up to 150-180 ℃, be incubated 1-5 minute.
The present invention has increased the Titian operation in common tealeaves extracting method, utilize the dry fragrance extracting machine good heat insulating of wooden (-packing) case soma, heat energy utilization rate height; Humiture and metal cabinet compare, flexible regulating action; Can be used for hot blast smokes; And can avoid heavy metal and allogene to pollute, thus guaranteeing tealeaves commercial articles safety health, the used material of shelf bottom is fresh bamboo chip simultaneously, makes tealeaves have log, bamboo delicate fragrance, helps keeping the natural fragrance of Titian tealeaves.
Described " speed baking fixation operation " also claims gross fire baking just or fries embryo, its role is to: the one, removing typing reason bar leaf or kneading most of moisture in the leaf, with prevent or slow down because of typing reason bar or knead broken blade face cell and mould effect is red, rotten; The 2nd, preliminary typing; The 3rd, preliminary fixation.This is one of critical process of producing green tea, and the one-tenth quality of sampling tea is had a significant impact, and general green tea appearance is gloomy, show red, dark at the bottom of brewing posterior lobe, influence tea leaf quality, its main cause except that influence a little such as complete, mainly be grow, time low because of " gross fire " temperature due to.And the present invention shortens drying time by suitably improving the temperature of speed baking fixation operation, and quality of tea leaves is obviously improved.
The present invention compared with prior art, on the basis of Mount Huang Mao Feng traditional handicraft, increased the Titian operation, make the aromatic of the tealeaves made, fragrant high lasting after brewing, simultaneously, speed baking fixation operation is by improving temperature, the shortening time, make the qualities such as look, flavor, shape of organic green-tea obviously be better than conventional baking, roasted green tea.
The specific embodiment:
Non-limiting embodiment:
Embodiment 1:
Stand young worker's preface: the standard compliant fresh tea passes of plucking before grain rains is spread on the bamboo plaque, and thickness is 3-5cm, spreads 2 hours, makes the tealeaves loss of weight to 90% of former weight.
Operation completes: will spread out good tealeaves and put into roller fixation machine, temperature is 180 ℃ in the cylinder, and 2.5 minutes time, water-removing leaves is placed on the bamboo pad at once and went up thin stand 20 minutes, and the blowing cooling.
Typing reason bar: the tealeaves after the cooling was put into 6CLZ-60 vibration carding machine 3 minutes.
Speed baking fixation: stereotyped tealeaves is put into 6CHB-10 type blinds dryer, and the interior temperature of baking oven is 150 ℃, and drying time is 5 minutes, makes the tea color unanimity after the oven dry, and humidity is 15%, spreading for cooling.
Fry dried shaping process: it is 100 ℃ 6CSM-110 type cylinder roasting machine that the tealeaves after the spreading for cooling is put into the pot temperature, fries to tealeaves bar tighting volume, then the temperature of roasting machine is reduced to 60 ℃, treat tealeaves bar Suo Jianshi, color and luster is glossy, and moisture is to get final product spreading for cooling when accounting for the gross weight 10% of tealeaves.
Titian operation: will fry the tealeaves of doing typing and evenly tremble and be dispersed on the bamboo plaque, making its thickness is 1-3 centimetre, will dry by the fire plaque and put into wooden bamboo casing drying aroma-improving machine, with the flat bottom of assisting at fragrance extracting machine of fresh bamboo chip, heating makes 5.9% of the total tealeaves weight of water accounts in the tealeaves, gets final product.
Refining step: will carry fragrant tealeaves and adopt and sieve, tremble, selection by winnowing, choose and prior art such as pick and carry out classification.
Embodiment 2:
Stand young worker's preface: the standard compliant fresh tea passes of plucking before grain rains is spread on the bamboo plaque, and thickness is 3-5cm, spreads 2 hours, makes the tealeaves loss of weight to 85% of former weight.
Operation completes: will spread out good tealeaves and put into 6CST80 stainless steel drum green-keeping machine, temperature is 170 ℃ in the cylinder, and 3.5 minutes time, water-removing leaves is placed on the bamboo pad at once and went up thin stand 25 minutes, and the blowing cooling.
Typing reason bar operation: the tealeaves after the cooling was put into 6CLZ-60 vibration carding machine 4 minutes.
Speed baking fixation: stereotyped tealeaves is put into 6CHB-10 type blinds dryer, and the interior temperature of baking oven is 140 ℃, and drying time is 5 minutes, makes the tea color unanimity after the oven dry, and humidity is 20%, spreading for cooling.
Fry dried shaping process: it is 95 ℃ 6CSM-110 type cylinder roasting machine that the tealeaves after the spreading for cooling is put into the pot temperature, fries to tealeaves bar tighting volume, then the temperature of roasting machine is reduced to 65 ℃, treat tealeaves bar Suo Jianshi, color and luster is glossy, and moisture is to get final product spreading for cooling when accounting for the gross weight 15% of tealeaves.
Titian operation: will fry the tealeaves of doing typing and evenly tremble and be dispersed on the bamboo plaque, making its thickness is 1-3 centimetre, to dry by the fire plaque and put into wooden bamboo casing drying aroma-improving machine, with the flat bottom of assisting at fragrance extracting machine of fresh bamboo chip, it is 90-92 ℃ that heating makes the temperature in the baking oven, opens oven door, to dry by the fire plaque up and down fast exchanges, continue to be warming up to 93-95 ℃, 5.9% of the total tealeaves weight of the water accounts in the tealeaves gets final product.
Refining step: will carry fragrant tealeaves and adopt and sieve, tremble, selection by winnowing, choose and prior art such as pick and carry out classification.
Embodiment 3:
Stand young worker's preface: the standard compliant fresh tea passes of plucking after grain rains is spread on the bamboo plaque, and thickness is 3-5cm, spreads 3 hours, makes the tealeaves loss of weight to 87% of former weight.
Operation completes: will spread out good tealeaves and put into 6CST80 stainless steel drum green-keeping machine, temperature is 175 ℃ in the cylinder, and 3 minutes time, water-removing leaves is placed on the bamboo pad at once and went up thin stand 30 minutes, and the blowing cooling.
Knead the operation of deblocking: the tealeaves after will lowering the temperature is put into 6CR-35 type wooden barrel bamboo rib bone kneading machine, and the time is 10 minutes, pressuring method: 4 minutes light pressures, and 3 minutes weight, pine was pressed in 3 minutes.
Speed baking fixation: stereotyped tealeaves is put into 6CHB-10 type blinds dryer, and the interior temperature of baking oven is 145 ℃, and drying time is 3 minutes, makes the tea color unanimity after the oven dry, and humidity is 18%, spreading for cooling.
Fry dried shaping process: it is 98 ℃ 6CSM-110 type cylinder roasting machine that the tealeaves after the spreading for cooling is put into the pot temperature, fries to tealeaves bar tighting volume, then the temperature of roasting machine is reduced to 62 ℃, treat tealeaves bar Suo Jianshi, color and luster is glossy, and moisture is to get final product spreading for cooling when accounting for the gross weight 15% of tealeaves.
Titian operation: will fry the tealeaves of doing typing and evenly tremble and be dispersed on the bamboo plaque, making its thickness is 2-4 centimetre, to dry by the fire plaque and put into wooden bamboo casing drying aroma-improving machine, with the flat bottom of assisting at fragrance extracting machine of fresh bamboo chip, it is 90-92 ℃ that heating makes the temperature in the baking oven, opens oven door, to dry by the fire plaque up and down fast exchanges, continue to be warming up to 93-95 ℃, 5.0% of the total tealeaves weight of the water accounts in the tealeaves gets final product.
Refining step: will carry fragrant tealeaves and adopt and sieve, tremble, selection by winnowing, choose and prior art such as pick and carry out classification.
Embodiment 4: except that not having the Titian operation, all the other are identical with embodiment 1.
Embodiment 1-4 is detected according to Ministry of Agriculture's NY5196-2002 standard, and its result is as shown in table 1:
Table 1:
| Lead content (mg/kg) | Copper content (mg/kg) | Residues of pesticides | |
| Embodiment 1 | 0.3 | 14.4 | Qualified |
| Embodiment 2 | 0.1 | 13.6 | Qualified |
| Embodiment 3 | 0.5 | 15.4 | Qualified |
| Embodiment 4 | 0.4 | 15.6 | Qualified |
Table 2 is the organoleptic indicator of embodiment 1-4.
| The soup look | Fragrance | Flavour | Profile | |
| Embodiment 1 | Yellowish green bright limpid | The high aquatic foods of fragrance contain Li Xiang and bamboo wood delicate fragrance, | Bright pure and strong refreshing, Hui Tian is arranged. | Bar is tightly thin, and straight and upright have a cutting edge of a knife or a sword seedling, and broken dust tea is few. |
| Embodiment 2 | Yellowish green bright limpid | The fragrance height has the tender perfume (or spice) of Li Xiang and bamboo wood, | Bright mellow tasty and refreshing | The straight and upright consolidation of bar has the cutting edge of a knife or a sword seedling slightly |
| Embodiment 3 | Yellowish green limpid | Bamboo wood delicate fragrance is arranged, fragrant high | Bright mellow | Consolidation is slightly whole |
| Embodiment 4 | Yellowish green limpid | Delicate fragrance | Bright mellow | Consolidation is slightly whole |
Can be obvious from last table, the fragrance of embodiment 1-3 is apparently higher than embodiment 4, and the index of quality such as the look of embodiment 1-4, flavor, shape are better than conventional baking, roasted green tea simultaneously.
Claims (7)
1, a kind of production method of organic green-tea, comprise stand young worker's preface, the operation that completes, typing reason bar operation, speed baking fixation operation, fry dried shaping process, refining step, it is characterized in that: between the dried shaping process of stir-fry, refining step, increased the Titian operation, described Titian operation is meant and spreads on the baking plaque of wood, bamboo frying the tealeaves of doing after finalizing the design, to dry by the fire plaque and put into wooden bamboo casing drying aroma-improving machine, it is 90-95 ℃ that heating makes the temperature of drying aroma-improving machine, wait to dry moisture to the tealeaves less than total tealeaves weight 6%, get final product.
2, the production method of a kind of organic green-tea according to claim 1 is characterized in that: when the temperature of drying aroma-improving machine is 90-92 ℃, open oven door, will dry by the fire plaque up and down fast and exchange.
3, the production method of a kind of organic green-tea according to claim 1 is characterized in that: pad is fresh bamboo chip at the used material of the bamboo casing drying aroma-improving of wood machine shelf bottom.
4, the production method of a kind of organic green-tea according to claim 1, it is characterized in that: described speed baking fixation operation is for to put into dryer with stereotyped tealeaves, and the interior temperature of baking oven is 140-150 ℃, makes the tea color unanimity after the oven dry, humidity is 15-20%, spreading for cooling.
5, the production method of a kind of organic green-tea according to claim 1 is characterized in that: typing reason bar operation also can be replaced with kneading the operation of deblocking, and kneads in the operation described, and used kneading machine is a wooden barrel bamboo rib kneading machine.
6, the production method of a kind of organic green-tea according to claim 1 is characterized in that: described stand young worker's preface, be meant that the standard fresh tea passes is thin to be spread out on the shady and cool dry bamboo wood container with meeting, and make the 85-90% of tealeaves loss of weight to former weight.
7, the production method of a kind of organic green-tea according to claim 1 is characterized in that: in the described operation that completes, the tealeaves of stand young worker's preface preparation is put into the stainless steel green-keeping machine, be warming up to 150-180 ℃, be incubated 1-5 minute.
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| CN104585377A (en) * | 2015-02-09 | 2015-05-06 | 四川省农业科学院茶叶研究所 | Preparation method of bar-shaped brand-name high-quality green tea |
| CN104585377B (en) * | 2015-02-09 | 2017-05-10 | 四川省农业科学院茶叶研究所 | Preparation method of bar-shaped brand-name high-quality green tea |
| CN105145892A (en) * | 2015-08-12 | 2015-12-16 | 韦明玕 | Preparation method of organic tea |
| CN105192123A (en) * | 2015-09-19 | 2015-12-30 | 岳西县弘盛农业科技有限公司 | Novel continuous production technology for blanch fixation and multi-stage de-enzyming combinations of hierochloe tea leaves |
| CN105192132A (en) * | 2015-09-19 | 2015-12-30 | 岳西县弘盛农业科技有限公司 | Novel production technology of Chinese parched green tea |
| CN105192131A (en) * | 2015-09-19 | 2015-12-30 | 岳西县弘盛农业科技有限公司 | New production line for producing hierochloe odorata type tea through combined water removal of rollers and microwaves |
| CN105815468A (en) * | 2016-03-09 | 2016-08-03 | 罗泽宇 | Flavoring processing method of primary dark tea |
| CN111066926A (en) * | 2018-10-22 | 2020-04-28 | 盖春铭 | Preparation method of lotus leaf tea |
| CN110521798A (en) * | 2019-10-09 | 2019-12-03 | 钟德民 | A kind of processing method of honey scent type green tea |
| CN112753830A (en) * | 2021-03-04 | 2021-05-07 | 烟台枫林食品股份有限公司 | Preparation process of selenium-rich peanut leaf tea |
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| CN100998357B (en) | 2010-05-19 |
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