CN102067922A - Processing method for reducing bitter taste of green tea and product - Google Patents
Processing method for reducing bitter taste of green tea and product Download PDFInfo
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Abstract
The invention provides a processing method for reducing bitter taste of green tea and a product. The method comprises the following steps: 1), grading fresh tea leaves, removing non-tea impurities, and spreading the tea leaves to cool the tea leaves under a certain temperature and humidity conditions or a natural condition till the water content of the fresh tea leaves is about 70 percent; 2) subjecting graded fresh tea leaves to deactivation of enzymes to fully destruct the activity of enzymes and reduce the water content in the fresh leaves; 3) subjecting the tea leaves subjected to primary deactivation of enzymes to secondary deactivation of enzymes, and re-softening the leaves; 4) re-moisturizing the leaves subjected to secondary deactivation of enzymes or sealing the tea leaves till the tea leaves turning yellow; 5) twisting at controlled temperature and humidity; 6) drying the twisted leaves, drying the twisted leaves over gross fire till the water content is 20 to 30 percent, and drying the twisted leaves over a high fire till the water content is about 5 percent; and 7) packaging. In the invention, the deactivation of enzymes is performed twice, the re-moisturizing and sealed yellowing are performed under certain temperature and humidity conditions, and twisting at controlled temperature and humidity is performed. Compared with the conventional processing technique, the method obviously relieves the bitter taste of green tea and makes the flavor of the product more mellow.
Description
Technical field
The present invention relates to food processing field, relating in particular to tealeaves is a kind of processing method of bitter taste of green tea and product that makes thereof of reducing of production feedstock production.
Background technology
Tea is the conventional beverage of China, and the Chinese tea beverage market was from starting in 1993, and calendar year 2001 begins to enter 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 more and more higher to the requirement of tea beverage raw material, also are badly in need of a series of distinctive raw materials of exploitation simultaneously and satisfy ever-increasing consumption demand.Because beverage is different from general famous-brand and high-quality tea with tea, its raw material is general relatively thicker old, and tealeaves caffeine and Tea Polyphenols are synthetic significantly to be increased, and amino acid content descends, the flavour bitterness that becomes to sample tea, and the delicate flavour deficiency, quality is low.
At present, in the disclosed prior art, major part is to improve tea leaf quality by improving tea product fragrance, solves the problem of the flavour bitterness that becomes to sample tea.Yet in the actual processing, said method still can not satisfy the more and more higher taste demand of consumer.
Summary of the invention
The purpose of the embodiment of the invention is to provide a kind of processing method that reduces bitter taste of green tea, is intended to solve existing finished product green tea flavour bitterness, delicate flavour deficiency, the problem that quality is low.
The embodiment of the invention is achieved in that a kind of processing method that reduces bitter taste of green tea, comprises the steps:
1), the bright leaf of tea carried out classification handle, remove non-tea impurity, under certain temperature and humidity conditions or natural conditions, spreading then;
2), processings that complete of the bright leaf of tea that step 1) was handled, the activity of abundant destructive enzyme, reduce bright leaf water content;
3), with step 2) water-removing leaves of gained carries out secondary and completes, and makes blade ease back;
4), the secondary water-removing leaves of step 3) being handled gained gets damp again or vexed yellow the processing;
5), the leaf of step 4) being handled gained carries out temperature and humidity control and kneads processing;
6), the leaf of kneading that step 5) is handled gained carries out drying, first gross fire dries by the fire to water content 20～30%, sufficient again fire is dried to water content about 5%;
7), packing.
As the preferred mode of the present invention, described spreading is treated to nature and spreads, or spreads under the controllable temperature damp condition, and its temperature can be 20～30 ℃, humidity 60～80%, 8～16 hours time.Can reduce the green grass taste in the tealeaves like this, keep the color and luster of bright leaf and certain moisture, until the bright leaf moisture content of tea about 70%.
As the preferred mode of the present invention, the employing green removing in high temperature that completes for the first time, temperature can be 200～300 ℃, fixation time 30～70 seconds, can adopt roller fixation or the high-temperature hot-air processing mode that completes, make dehydration rapidly in the tealeaves heat temperature raising process at short notice, to evaporate bright leaf part moisture; 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, be convenient to the shaping of kneading in the following process, the grass smell that volatilizees simultaneously promotes the formation of good fragrance.
As most crucial steps of the present invention, low temperature completed during the temperature that completes for the second time adopted, and temperature is 100～120 ℃, and fixation time 30～70 seconds can adopt the steam beating processing mode.Completing for the second time to make tealeaves ease back, and further improves its flavour.The present invention adopts the processing that completes of this short time twice different temperatures, both can further guarantee the abundant disengaging of tealeaves moisture, reduces bitter taste, does not cause the nutritional labeling of tealeaves to be lost again, thereby reaches the purpose of improving tea leaf quality;
As the preferred mode of the present invention, in described moisture regain or vexed yellow the processing, control moisture regain or 30～40 ℃ of vexed yellow temperature, humidity 60～80%, 30～60 minutes moisture regain time.Because in the Tea Processing process, the rising and the overlong time of moisture regain or vexed yellow temperature will cause the tealeaves yellow chromaticity to increase, greenness and brightness descend, and fragrance and the vexed flavor of flavour water increase the weight of.The present invention selects for use above-mentioned parameter can make the redistribution of tealeaves moisture, reaches the same outside and inside, and the stalk leaf is even, impel water-removing leaves stalk leaf water balance,, improve tea quality to improve tealeaves fragrance, can keep the quality characteristic of green tea " green green soup ", and help next procedure processing;
As the preferred mode of the present invention, described kneading kneaded the about 40-50 of leaf temp ℃ in the processing, ambient humidity 60～80% is kneaded 30～60 minutes time, knead processing and can guarantee the tealeaves profile, improve the tightly anti-bubble of concentration of degree of knot, integrality, color and luster and millet paste of tealeaves bar rope.
The present invention also provides the green tea of above-mentioned processing method preparation.
The present invention spreads the bright leaf of summer autumn tea to certain water content earlier, again through roller fixation (or high-temperature hot-air completes), steam beating, moisture regain or vexed Huang, temperature and humidity control is kneaded, operations such as drying, and adopting cylinder or high-temperature hot-air and steam compound mode to carry out secondary completes, fully combine the complete advantage separately of mode of difference, at cylinder, hot blast guarantees on the higher basis of fragrance, adopt steam further to improve the pure and mild and bright refreshing degree of tealeaves flavour, moisture regain or vexed yellow processing under certain temperature and humidity conditions then, carrying out temperature and humidity control kneads, improved traditional diamond-making technique, compare with existing processing technology, obviously reduced the bitter taste of green tea, product special flavour is more mellow, bright refreshing degree is high.
The specific embodiment
In order to make purpose of the present 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:
Raw material: the summer autumn tea, based on the bright leaf of tea of a bud three leaves, four leaves, 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 classification and handle, remove Lao Ye, the thing of stalk and non-tea always, spread on the bamboo plaque by the thickness about 1.5cm then, spread naturally to the tea aquatic foods leaf moisture content to 70%, it is soft to spread leaf;
2) the bright leaf after spreading enters roller fixation by oscillating feeder, 200 ℃ of cylinder wall temperature, about 70 ℃ of Ye Wen, fixation time 70 seconds;
3) with step 2) water-removing leaves handled well carries out secondary steam and completes 100 ℃ of vapor (steam) temperatures, fixation time 70 seconds;
4) pack into plastic film bag moisture regain of the secondary water-removing leaves of step 3) being handled, 30 ℃ of environment temperatures, humidity about 60%, vexed about 0.5 hour;
5) leaf that step 4) was handled carries out temperature and humidity control and kneads, and kneading machine is the 6CR-50 type, about 40 ℃ of control leaf temperature, and ambient humidity 60% is kneaded 30 minutes time;
6) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, about 120 ℃ of gross fire temperature were dried by the fire 20 minutes, and making water content is 20%;
7) tealeaves that step 6) was handled carries out sufficient fire drying, and about 80 ℃ of the fiery temperature of foot are dried by the fire to water content about 5%, then the packing storage.
Embodiment 2:
Raw material: the summer autumn tea, based on the bright leaf of tea of a bud three leaves, four leaves, 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 classification and handle, remove Lao Ye, the thing of stalk and non-tea always, spread on the bamboo plaque by the thickness about 1.5cm then, spread naturally to the tea aquatic foods leaf moisture content to 70%, it is soft to spread leaf;
2) the bright leaf after spreading enters roller fixation by oscillating feeder, 300 ℃ of cylinder wall temperature, about 70 ℃ of Ye Wen, fixation time 30 seconds;
3) with step 2) water-removing leaves handled well carries out secondary steam and completes 120 ℃ of vapor (steam) temperatures, fixation time 30 seconds;
4) pack into plastic film bag moisture regain of the secondary water-removing leaves of step 3) being handled, 35 ℃ of environment temperatures, humidity about 70% got damp again about about 45 minutes;
5) leaf that step 4) was handled carries out temperature and humidity control and kneads, and kneading machine is the 6CR-50 type, about 45 ℃ of control leaf temperature, and ambient humidity 70% was kneaded about 45 minutes time.
6) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, about 120 ℃ of gross fire temperature were dried by the fire about 20 minutes.
7) tealeaves that step 6) was handled carries out sufficient fire drying, and about 80 ℃ of the fiery temperature of foot are dried by the fire to water content about 5%, then the packing storage.
Embodiment 3:
Raw material: the summer autumn tea, based on the bright leaf of tea of a bud three leaves, four leaves, 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.
1) the bright leaf of tea is carried out classification and handle, remove Lao Ye, the thing of stalk and non-tea always, spread on the bamboo plaque by the thickness about 1.5cm then, 25 ℃ of control indoor temperatures, humidity 70%, 12 hours time, spread to the bright leaf moisture content to 70% of tea, it is soft to spread leaf;
2) the bright leaf after spreading adopts high-temperature hot-air to complete, about 250 ℃ of hot blast temperatures, and about rotating speed 900r/min, fixation time 50 seconds;
3) with step 2) water-removing leaves handled well carries out secondary steam and completes 110 ℃ of vapor (steam) temperatures, fixation time 50 seconds;
4) the secondary water-removing leaves of step 3) being handled gets damp again under the temperature and humidity control condition, and 40 ℃ of environment temperatures, humidity about 80% got damp again about 1 hour.
5) leaf that step 4) was handled carries out temperature and humidity control and kneads, and kneading machine is the 6CR-80 type, about 50 ℃ of Ye Wen, and ambient humidity 70% is kneaded 60 minutes time.
6) knead leaf and adopt the Pilochun (a green tea) dryer to remove moisture, about 120 ℃ of gross fire temperature are about baking 20min.
7) tealeaves of step 6) being handled adopts roasting machine to carry out the fiery drying of foot, and about 180 ℃ of barrel temperature are fried to water content about 5%, then the packing storage.
The above only is two preferred embodiments of the present invention, not in order to restriction the present invention, all any modifications of being done within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a processing method that reduces bitter taste of green tea is characterized in that comprising the steps:
1), the bright leaf of tea carried out classification handle, remove non-tea impurity, under certain temperature and humidity conditions or natural conditions, spreading then;
2) processing that completes of the bright leaf of the tea, step 1) handled;
3), with step 2) water-removing leaves of gained carries out secondary and completes;
4), the secondary water-removing leaves of step 3) being handled gained gets damp again or vexed yellow the processing;
5), the leaf of step 4) being handled gained carries out temperature and humidity control and kneads processing;
6), the leaf of kneading that step 5) is handled gained carries out drying, first gross fire dries by the fire to water content 20～30%, sufficient again fire is dried to water content about 5%;
7), packing.
2. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1 is characterized in that: described spreading is treated to nature and spreads, until the bright leaf moisture content of tea 70%.
3. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1, it is characterized in that: describedly spread processing and spread under the controllable temperature damp condition, its temperature is 20～30 ℃, humidity 60～80%, 8～16 hours time, until the bright leaf moisture content of tea 70%.
4. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1 is characterized in that: 200～300 ℃ of the temperature of completing for the first time described step 2), fixation time 30～70 seconds.
5. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1 is characterized in that: 100～120 ℃ of the temperature of completing for the second time of described step 3), fixation time 30～70 seconds.
6. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1, it is characterized in that: in the moisture regain of described step 4) or vexed yellow the processing, control moisture regain or 30～40 ℃ of vexed yellow treatment temperatures, humidity 60～80%, moisture regain or vexed yellow 30～60 minutes time.
7. a kind of processing method that reduces bitter taste of green tea as claimed in claim 1 is characterized in that: kneading of described step 5) kneaded the about 40-50 of leaf temp ℃ in the processing, ambient humidity 60～80% is kneaded 30～60 minutes time.
8. a kind of processing method that reduces bitter taste of green tea as claimed in claim 4 is characterized in that: complete the described first time and handle to adopt roller fixation or the high-temperature hot-air processing mode that completes.
9. a kind of processing method that reduces bitter taste of green tea as claimed in claim 5 is characterized in that: complete the described second time and adopt steam beating to handle.
10. green tea as each described processing method preparation of claim 1～9.
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| CN114868814B (en) * | 2022-06-02 | 2023-12-26 | 日照鲁冰花茶业有限公司 | Green tea processing production technology |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
| CN115380962A (en) * | 2022-08-09 | 2022-11-25 | 岚皋县硒博士农业科技有限公司 | Fixation method and green tea preparation process using same |
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