CN102067921B - Processing method of green tea and product - Google Patents
Processing method of green tea and product Download PDFInfo
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- CN102067921B CN102067921B CN 200910109753 CN200910109753A CN102067921B CN 102067921 B CN102067921 B CN 102067921B CN 200910109753 CN200910109753 CN 200910109753 CN 200910109753 A CN200910109753 A CN 200910109753A CN 102067921 B CN102067921 B CN 102067921B
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Abstract
The invention provides a processing method of a green tea and a product. The processing method comprises the following steps of: 1) classifying fresh tea leaves to remove non-tea impurities, and then spreading the fresh tea leaves by storing the fresh tea leaves in an environment with certain temperature and humidity or a natural environment; 2) heating the fresh tea leaves processed in the step 1); 3) spreading and cooling the heated tea leaves to ensure that the tea leaves are softened back; 4) performing crush-tear-curl (CTC) crushing on the spread and cooled tea leaves obtained in the step 3); 5) initially drying the tea leaves processed in the step 4); 6) performing far-infrared fragment raising on the tea leaves processed in the step 5); and 7) packaging the tea leaves. Aiming at the requirements of high product stability, easily-extracted raw materials, high yield and the like of a tea beverage, the process steps of heating, spreading, cooling, CTC crushing and far-infrared fragment raising and the like are adopted, so certain unpleasant odor in a finished tea product can be removed, the sensory quality of the product can be promoted, and the stability and the processability of the product can be improved to meet increasingly high taste requirements of consumers.
Description
Technical field
The present invention relates to food processing field, relating in particular to a kind of is the green tea and the processing method of production feedstock production with tealeaves.
Background technology
Tea is the traditional beverages of China, and the Chinese tea beverage market was from starting in 1993, and calendar year 2001 begins to get into the fast-developing phase.2002, the total output of national tea beverage was near 3,000,000 tons, and 2007, this numeral was above 5,000,000 tons.The continuous refinement of locating that improves constantly along with the requirement of tea beverage product quality with produce market; Manufacturing enterprise and consumption market are also increasingly high to the requirement of tea beverage raw material, generally require raw material to have leaching velocity, the more high processing characteristics of product yield preferably; To local flavor, quality and the stability of tealeaves, the processing technology of tealeaves, cost are not high simultaneously, and whether the bright leaf of tea is fit to mechanization harvesting etc. has proposed higher requirement.
In the prior art, CTC green tea profile more in small, broken bits neat and well spaced, be easy to extract, the product yield is also higher, relatively is fit to tealeaves deep processing industry and uses.But CTC green tea is because of its special processing technology, and product has the distinct characteristic of comparison, especially has certain green grass gas, is difficult for being accepted by the consumer.At present, in the disclosed prior art, adopt the green tea of CTC processing generally must carry out the problem that enzymolysis or fermentation process mode solve the flavour bitterness that becomes to sample tea earlier, to improve its bright refreshing degree.But can prolong process time like this, and also need other follow-up handling procedures behind the enzymolysis, increase the cost of product undoubtedly.
Summary of the invention
The purpose of the embodiment of the invention is to provide a kind of green tea and processing method, can improve the sensible quality of the green tea after CTC processes, and cuts down finished cost, and improves product stability and processing characteristics.
The embodiment of the invention is achieved in that a kind of green tea processing method, comprises the steps:
1), the bright leaf of tea is carried out hierarchical processing, removes non-tea impurity, leave in then to spread out under certain humiture environment or the natural environment and put processing;
2) processing that completes of the bright leaf of the tea of, step 1) being handled;
3), the tealeaves spreading for cooling after will completing is handled and is made it to ease back;
4), spreading for cooling leaf that step 3) is handled gained carries out the CTC break process, makes the tea bar in process, through drum extrusion, tear the granular fannings of cutting, curling and form;
5), with the tealeaves preliminarily dried after the step 4) processing;
6), the tealeaves after the step 5) processing being carried out the far infrared Titian handles;
7), packing.
As the preferred mode of step 1) of the present invention, processing controls tealeaves moisture content is put at 60-80% in said stand.
As step 2 of the present invention) preferred mode, saidly complete that to handle be to get into roller fixation through oscillating feeder, high-temperature hot-air completes, it is 300-400 ℃ that bowl temperature is set, fixation time 20～60 seconds; Completing perhaps, said step 2) handled and also can be adopted the high-temperature hot-air mode that completes, and hot blast temperature is 200-300 ℃, rotating speed 850-900r/min, fixation time 20～60 seconds.The employing processing mode that completes can make in the tealeaves heat temperature raising process at short notice dehydration rapidly, to evaporate bright leaf part moisture, makes the tealeaves deliquescing, guarantees the emerald green of appearance color and luster; Also can destroy with the bright leaf of passivation in oxidase active, suppress the enzymatic oxidation of the Tea Polyphenols etc. in the bright leaf, the grass smell that volatilizees simultaneously promotes the formation of good fragrance;
As the preferred mode of step 3) of the present invention, 1-1.5 hour said spreading for cooling processing time.
As another preferred mode of step 3) of the present invention, spreading for cooling under the temperature and humidity control condition, moisture regain, 25-30 ℃ of its environment temperature, humidity 85-90%, 1-2 hour spreading for cooling time are handled in said spreading for cooling.
As the preferred mode of step 5) of the present invention, said preliminarily dried is handled to water content 10～20%.
As the preferred mode of step 6) of the present invention, said far infrared Titian processing controls temperature in 60～80 ℃ of scopes, 2～3 hours Titian time, and water content is controlled at below 5%.After the tealeaves substantially dry, adopt far infrared Titian treatment process steps can remove some bad smells, improve fragrance, the flavour that becomes to sample tea with this, and make aridity reach standard, and can improve the stability in product later stage.Fragrance extracting machine can shine tealeaves by the Far-infrared Heating plate, tealeaves is rapidly heated and is penetrated into tealeaves inside to realize Titian; Simultaneously in processing procedure, regulate power, drum speed, Titian time as required; The inclination angle that also can pass through to regulate cylinder and ground is to realize the adjusting of Titian time, to be fit to the Titian operation of inhomogeneity tea.
The present invention also provides a kind of green tea by above-mentioned processing method preparation.
To sum up; It is higher to the present invention is directed to beverage tea requirement product stability, and raw material is easy to extract, the more high requirement of yield, adopt complete, spreading for cooling, CTC be broken; In conjunction with processing steps such as far infrared Titians; The sensible quality of some bad smells in becoming to sample tea, lifting product be can remove, product stability and processing characteristics improved, to satisfy the increasingly high taste demand of consumer.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
Embodiment 1:
The raw material that adopts: a bud three leaves, four leaves are 30 kilograms on the bright leaf of master's tea, and the bright leaf of tea that the bright leaf of tea can be different cultivars, Various Seasonal also can be rainwater leaf, hand getting leaf or machine picking leaves.
Process:
1) the bright leaf of tea is carried out hierarchical processing, remove Lao Ye, the thing of stalk and non-tea always, spread out in natural environment by 1.5cm thickness then and be placed on the bamboo plaque, put to the bright leaf moisture content to 70% of tea at the stand, spreads out foliation and get final product when soft;
2) the bright leaf after put at the stand gets into roller fixation through oscillating feeder, and 340 ℃ of bowl temperatures are set, and further reduces water content;
3) with step 2) water-removing leaves handled well carries out spreading for cooling, 1.5 hours spreading for cooling time;
4) leaf of step 3) being handled is sent into CTC three-line machine (India's product) cutting and crushing, makes the tea bar in process, through drum extrusion, tear the granular fannings of cutting, curling and to form;
5) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, 120 ℃ of gross fire temperature were dried by the fire 15 minutes, control moisture about 10%;
6) tealeaves of step 5) being handled adopts far infrared fragrance extracting machine Titian, 60 ℃ of Titian temperature, and the time is about 2 hours;
7) the tealeaves final water content of handling well is controlled at below 5%, packs storage.
Embodiment 2:
The raw material that adopts: with a bud three leaves, four leaves is master's 100 kilograms on the bright leaf of tea, and the tea aquatic foods leaf that the bright leaf of tea can be different cultivars, Various Seasonal also can be rainwater leaf, hand getting leaf or machine picking leaves.
1) the bright leaf of tea is carried out hierarchical processing, remove Lao Ye, the thing of stalk and non-tea always, in air-conditioned room, spread out then and put, 25 ℃ of space temperatures, humidity 80%, put 18 hours at the stand approximately, and about bright leaf moisture content to 80%, the stand foliation is soft;
2) the bright leaf after put at the stand adopts high-temperature hot-air to complete 200 ℃ of hot blast temperatures, rotating speed 850r/min;
3) with step 2) water-removing leaves spreading for cooling under the temperature and humidity control condition, the moisture regain handled, 30 ℃ of environment temperatures, humidity 90%, spreading for cooling 2.5 hours;
4) leaf of step 3) being handled is sent into CTC three-line machine (India's product) fragmentation, makes the tea bar in process, through drum extrusion, tear the granular fannings of cutting, curling and to form;
5) leaf of step 4) being handled well adopts automatically continuously the net belt type dryer to dry, 110 ℃ of bake out temperatures, 15 minutes time, control moisture about 20%;
6) tealeaves of step 5) being handled adopts far infrared fragrance extracting machine Titian, 80 ℃ of Titian temperature, and the time is 3 hours.
7) the tealeaves final water content of handling well is controlled at below 5%, packs storage.
Embodiment 3:
The raw material that adopts: with a bud three leaves, four leaves is master's 100 kilograms on the bright leaf of tea, and the tea aquatic foods leaf that the bright leaf of tea can be different cultivars, Various Seasonal also can be rainwater leaf, hand getting leaf or machine picking leaves.
1) the bright leaf of tea is carried out hierarchical processing, remove Lao Ye, the thing of stalk and non-tea always, in air-conditioned room, spread out then and put, 30 ℃ of space temperatures, humidity 90%, put 20 hours at the stand, and about bright leaf moisture content to 70%, the stand foliation is soft;
2) the bright leaf after put at the stand adopts high-temperature hot-air to complete 250 ℃ of hot blast temperatures, rotating speed 900r/min;
3) with step 2) water-removing leaves spreading for cooling under the temperature and humidity control condition, the moisture regain handled, 25 ℃ of environment temperatures, humidity 85%, spreading for cooling 2 hours;
4) it is broken that the leaf of step 3) being handled is sent into the CTC three-line machine, makes the tea bar in process, through drum extrusion, tear the granular fannings of cutting, curling and form;
5) leaf of step 4) being handled well adopts automatically continuously the net belt type dryer to dry, 120 ℃ of bake out temperatures, 15 minutes time, control moisture about 15%;
6) tealeaves of step 5) being handled adopts far infrared fragrance extracting machine Titian, 70 ℃ of Titian temperature, and the time is 2.5 hours;
7) the tealeaves final water content of handling well is controlled at below 5%, packs storage.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a green tea processing method is characterized in that comprising the steps:
1), the bright leaf of tea is carried out hierarchical processing, removes non-tea impurity, leave in then to spread out under certain humiture environment or the natural environment and put processing;
2) processing that completes of the bright leaf of the tea of, step 1) being handled;
3), the tealeaves spreading for cooling after will completing is handled and is made it to ease back;
4) the spreading for cooling leaf of, step 3) being handled gained carries out the CTC break process;
5), with the tealeaves preliminarily dried after the step 4) processing;
6), the tealeaves after the step 5) processing being carried out the far infrared Titian handles;
7), packing, said complete to handle through oscillating feeder get into roller fixation, it is 300-400 ℃ that bowl temperature is set, fixation time 20～60 seconds.
2. a kind of processing method of green tea as claimed in claim 1 is characterized in that: processing controls tealeaves moisture content is put at 60-80% in said step 1) stand.
3. a kind of processing method of green tea as claimed in claim 1 is characterized in that: the 1-1.5 hour spreading for cooling processing time of said step 3).
4. a kind of processing method of green tea as claimed in claim 1 is characterized in that: spreading for cooling under the temperature and humidity control condition, moisture regain, 25-30 ℃ of its environment temperature, humidity 85-90%, 2-2.5 hour spreading for cooling time are handled in the spreading for cooling of said step 3).
5. a kind of processing method of green tea as claimed in claim 1 is characterized in that: step dried to water content 10～20% at the beginning of the said step 5).
6. a kind of processing method of green tea as claimed in claim 1 is characterized in that: the far infrared Titian processing controls temperature of said step 6) is in 60～80 ℃ of scopes, and 2～3 hours Titian time, water content is controlled at below 5%.
7. green tea like each described processing method preparation of claim 1～6.
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| CN 200910109753 CN102067921B (en) | 2009-11-19 | 2009-11-19 | Processing method of green tea and product |
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| CN 200910109753 CN102067921B (en) | 2009-11-19 | 2009-11-19 | Processing method of green tea and product |
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| CN102067921B true CN102067921B (en) | 2012-12-05 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102578310B (en) * | 2012-02-29 | 2013-10-16 | 镇江市丹徒区上党墅农茶叶专业合作社 | Mechanized green tea processing method capable of improving tea fragrance |
| CN103098922B (en) * | 2013-02-04 | 2015-08-05 | 萧氏饮品有限公司 | A kind of preparation method of plain black tea beverage |
| CN103098924B (en) * | 2013-02-04 | 2015-12-23 | 萧氏饮品有限公司 | A kind of preparation method of original flavor green tea drink |
| CN103392844B (en) * | 2013-08-10 | 2015-05-20 | 山东盛发农业科技有限公司 | Spherical green tea processing technology |
| JPWO2015046236A1 (en) * | 2013-09-24 | 2017-03-09 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | Tea leaf manufacturing method |
| CN103444920B (en) * | 2013-09-25 | 2015-01-07 | 四川省复立茶业有限公司 | Processing method of green bud tea |
| JP2015149941A (en) * | 2014-02-14 | 2015-08-24 | 株式会社寺田製作所 | Method for manufacturing green tea |
| CN104798918A (en) * | 2015-04-30 | 2015-07-29 | 余庆县玉龙茶业有限公司 | Preparation method for green tea |
| JP6727528B2 (en) * | 2016-09-01 | 2020-07-22 | カワサキ機工株式会社 | Green tea production line and hybrid line equipped with green tea production line |
| CN106974010B (en) * | 2017-05-08 | 2021-01-12 | 华坪县雪龙春茶业有限责任公司 | Tea processing method |
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Owner name: WUYUAN JUFANGYONG TEA CO., LTD. Free format text: FORMER OWNER: SHENZHEN SHENBAO HUACHENG SCIENCE + TECHNOLOGY CO., LTD. Effective date: 20130225 |
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Effective date of registration: 20130225 Address after: 333200 Jiangxi County of Wuyuan Province Ziyang Town Industrial Park Jinji Pavilion Patentee after: Wuyuan Jufangyong Tea Co., Ltd. Address before: 518000 Jin Yuan Industrial Zone, Henggang Town, Longgang District, Shenzhen, Guangdong Patentee before: Shenzhen Shenbao Huacheng Science & Technology Co., Ltd. |