CN102934708A - Method for increasing fragrance of large leaf green tea - Google Patents
Method for increasing fragrance of large leaf green tea Download PDFInfo
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- CN102934708A CN102934708A CN2012102571821A CN201210257182A CN102934708A CN 102934708 A CN102934708 A CN 102934708A CN 2012102571821 A CN2012102571821 A CN 2012102571821A CN 201210257182 A CN201210257182 A CN 201210257182A CN 102934708 A CN102934708 A CN 102934708A
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Abstract
The invention discloses a method for increasing fragrance of large leaf green tea, and belongs to the tea processing field. The method adds an external enzyme in a processing process of the large leaf green tea, and enhances enzymatic decomposition of a precursor substance of the fragrance to increase the content of aromatic substances in finished product tea and improve the comprehensive quality of summer tea. The method is simple, has low production cost, has an obvious effect for increasing the fragrance of the finished product tea and the value of the tea leaf, and has no chemical pollutions.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind of method that improves large leaf green tea fragrance.
Background technology
Under summer high light, high temperature, super-humid conditions, growth of tea plant vigorous, material pained highly seasoned in the bright leaf inclusion of tea is more, content of cellulose is high, aromatic substance and pure and mild flavor material are less, and quality is descended, and processing oolong tea, green tea quality are relatively poor, production unit is adopted less and is not even adopted summer tea, has had a strong impact on the economic benefit in tea place.From the Crop Physiology aspect on the one hand to the research that improves the summer tea quality at present, it mainly is the normal growth growth that the research favourable circumstance is conducive to tea tree, be beneficial to the formation of tealeaves effective ingredient such as the materials such as amino acid, Polyphenols, particularly the flavour composition is more favourable to tea leaf quality, therefore, normally be conducive to the normal growth growth of tea tree by the improvement environment, be beneficial to the formation of tealeaves effective ingredient such as the materials such as amino acid, Polyphenols; Be on the other hand from for summer raw material improve the summer tea quality from the research of processing technology aspect, mainly concentrate on the parameter and the degree that change operation, regulate processing environment, therefore, although now technology can be improved the summer tea flavour to a certain extent, improve tea leaf quality, aroma of summer tea is low lightly never to be well solved and to improve, the fragrance that forms in sampling tea mainly transforms in process and produces, and this part is the material base that has determined tea aroma.
Summary of the invention
The object of the present invention is to provide a kind of method that can improve large leaf green tea fragrance in summer.
Above-mentioned purpose of the present invention is achieved by the following technical programs:
A kind of method that improves large leaf green tea fragrance is in summer large leaf Green Tea Processing process, adds exogenous enzymes, strengthens the conversion of fragrant substance in tea, to improve into the fragrance of sampling tea.
Namely kneading in the link that typical tea leaves is processed, added an enzymatic reaction operation, specifically beta-glucosidase being made into mass ratio with distilled water is 0.01-0.03%(or 10-30mg/g) solution, (quality/g) (volume/ml) ratio is 10:1--10:2 (g/ml) with enzyme liquid in the leaf amount, in the process of kneading, evenly sneak in the tea embryo, leave standstill and carried out enzymatic reaction in 30-40 minute, then dry.
As a kind of preferred version, can be that the beta-glucosidase water is made into 10 ~ 30mg/g solution, the ratio long-pending by tea quality and enzyme liquid is 10:1, evenly sneaks in the tea embryo in the process of kneading, and leaves standstill and carries out enzymatic reaction in 30 minutes, and be then dry.
Compared with prior art, the present invention has following beneficial effect:
Innovative point of the present invention aromatic substance composition in bright leaf exists mainly with fixedness " pledge before the fragrance " form greatly, this class material work in-process can be hydrolyzed through enzymatic catalysis and generate free state fragrance, and the content of this class fragrance and composition are the material bases that consists of high-aroma tea.Forming according to fragrance in the Tea Processing is owing to contain " fragrance proplastid " in the bright leaf of tea--the principle that " glucosides " is decomposed to form in the effect of enzyme in vivo, the process of kneading after the various enzymes of external source particularly are added on glucuroide green tea and complete, to accelerate to the Enzymatic transformation of " glucosides " material in the raw material, decompose more free tea aroma material, thereby improve the perfume (or spice) of tealeaves, for improving Guangdong large leaf green tea fragrance, particularly aroma of summer tea and integrated quality have important function, for the effectiveness of operation that improves summer tea quality and tea place is given security comprehensively.
The present invention improves the tea aroma processing method, and the fresh leaves of tea plant that is applicable to plant Anywhere any kind is the various teas of Raw material processing, such as black tea, green tea, oolong tea etc., has wide range of applications.
The present invention can improve fragrant substance in tea content, is worth obvious effect is arranged for improving into sample tea fragrance and tealeaves, and inventive method is simple, and production cost is low, and therefore, there is not chemical contamination in the tealeaves after this processing, has the natural quality characteristics of tealeaves.
The specific embodiment
Below further specify technical scheme of the present invention by specific embodiment.But embodiment does not do any type of restriction to the present invention.Following examples if no special instructions, used material, equipment or method are material, equipment or the method for this area routine.
Embodiment 1
Selecting Yunnan large-leaf seed colony kind tea place is object, carries out as follows:
When the just exhibition of tender shoot elongation to 1 bud 2 of tea tree in summer, 3 leaves, after adopt down the tender tip of 1 bud, 2 leaves as raw material, be processed into green tea.
------complete---spreading for cooling---knead-leaves standstill (enzymatic reaction)-drying to cool green grass or young crops to Green tea processing technology: bright leaf.
The beta-glucosidase water is made into 0.02%, presses leaf amount and enzyme liquid measure than (10:1), in the process of kneading, evenly sneak into and leave standstill 30 minutes (enzymatic reaction) in the tea embryo, then dry, be processed into gross tea.
In order to prove that the present invention is to improving the effect of summer tea fragrance, with traditional Green tea processing technology;---cool blue or green---completing,---drying---is kneaded---in spreading for cooling to bright leaf, is processed into gross tea and compares for contrast.
The tealeaves that above-mentioned two kinds of different processing technologys are made carries out sensory review's scoring, and analyzes the content of the main aromatic substance of tealeaves with gas chromatography mass spectrometry (GC-MS), and specifically data are as shown in table 1:
The scoring of the different sample green tea of table 1 fragrance component and main aromatic substance content are relatively
| Sample | The fragrance sensory evaluation scores | Benzyl carbinol | Phenylacetaldehyde | Nerolidol | Geraniol | Linalool | Linalool oxide (I, II, III) |
| Embodiment 1 | 122 | 137 | 126 | 128 | 125 | 137 | 133 |
| Contrast | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
The result of calculation of table 1 shows that the tea aroma sensory evaluation scores contrast that adopts the embodiment of the invention 1 to obtain improves 22%, and the total concentration contrast of fragrance component improves 29.71%.
Embodiment 2
Selecting " Jin Xuan " kind tea place is object, carries out as follows:
When the just exhibition of tender shoot elongation to 1 bud 2 of tea tree in summer, 3 leaves, after adopt down the tender tip of 1 bud, 2 leaves as raw material, be processed into green tea.
------complete---spreading for cooling---knead-leaves standstill (enzymatic reaction)-drying to cool green grass or young crops to Green tea processing technology: bright leaf.
The beta-glucosidase water is made into 0.02%, presses leaf amount and enzyme liquid measure than (10:1), in the process of kneading, evenly sneak into and leave standstill 30 minutes (enzymatic reaction) in the tea embryo, then dry, be processed into gross tea.
In order to prove that the present invention is to improving the effect of summer tea fragrance, with traditional Green tea processing technology;---cool blue or green---completing,---drying---is kneaded---in spreading for cooling to bright leaf, is processed into gross tea and compares for contrast.
The tealeaves that above-mentioned two kinds of different processing technologys are made carries out sensory review's scoring, and analyzes the content of the main aromatic substance of tealeaves with gas chromatography mass spectrometry (GC-MS), and specifically data are as shown in table 2:
The scoring of the different sample green tea of table 2 fragrance component and main aromatic substance content are relatively
| Sample | The fragrance sensory evaluation scores | Benzyl carbinol | Phenylacetaldehyde | Nerolidol | Geraniol | Linalool | Linalool oxide (I, II, III) |
| Embodiment 2 | 118 | 123 | 128 | 122 | 121 | 127 | 135 |
| Contrast | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
The result of calculation of table 2 shows that the tea aroma sensory evaluation scores contrast that adopts the embodiment of the invention 2 to obtain improves 18%, and the total concentration contrast of fragrance component improves 20.86%.
Embodiment 3
Selecting narcissus kind kind tea place is object, carries out as follows:
When the just exhibition of tender shoot elongation to 1 bud 2 of tea tree in summer, 3 leaves, after adopt down the tender tip of 1 bud, 2 leaves as raw material, be processed into green tea.
------complete---spreading for cooling---knead-leaves standstill (enzymatic reaction)-drying to cool green grass or young crops to Green tea processing technology: bright leaf.
The beta-glucosidase water is made into 0.02%, presses leaf amount and enzyme liquid measure than (10:1), in the process of kneading, evenly sneak into and leave standstill 30 minutes (enzymatic reaction) in the tea embryo, then dry, be processed into gross tea.
In order to prove that the present invention is to improving the effect of summer tea fragrance, with traditional Green tea processing technology;---cool blue or green---completing,---drying---is kneaded---in spreading for cooling to bright leaf, is processed into gross tea and compares for contrast.
The tealeaves that above-mentioned two kinds of different processing technologys are made carries out sensory review's scoring, and analyzes the content of the main aromatic substance of tealeaves with gas chromatography mass spectrometry (GC-MS), and specifically data are as shown in table 3:
The scoring of the different sample green tea of table 3 fragrance component and main aromatic substance content are relatively
| Sample | The fragrance sensory evaluation scores | Benzyl carbinol | Phenylacetaldehyde | Nerolidol | Geraniol | Linalool | Linalool oxide (I, II, III) |
| The present invention | 123 | 129 | 124 | 128 | 127 | 131 | 134 |
| Contrast | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
The result of calculation of table 3 shows that the tea aroma sensory evaluation scores contrast that adopts the present invention to obtain improves 23%, and the total concentration contrast of fragrance component improves 24.57%.
Claims (2)
1. method that improves large leaf green tea fragrance, it is characterized in that described method is kneading in the link in typical tea leaves processing, added an enzymatic reaction operation, specifically beta-glucosidase is made into 10 ~ 30mg/g solution with distilled water, the ratio long-pending by tea quality and enzyme liquid is 10:1 ~ 10:2g/ml, in the process of kneading, evenly sneak in the tea embryo, leave standstill and carried out enzymatic reaction in 30-40 minute, then dry.
2. the method for raising large leaf green tea fragrance according to claim 1, it is characterized in that described beta-glucosidase water is made into 10 ~ 30mg/g solution, the ratio long-pending by tea quality and enzyme liquid is 10:1, in the process of kneading, evenly sneak in the tea embryo, leave standstill and carried out enzymatic reaction in 30 minutes, then dry.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349092A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | White tea processing technology |
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
| CN105211394A (en) * | 2015-11-06 | 2016-01-06 | 深圳市深宝华城科技有限公司 | A kind of preparation method of green tea flavored syrup |
| CN105341212A (en) * | 2015-11-14 | 2016-02-24 | 桐城市泰安中药材种植专业合作社 | Guanyin tea preparation method |
| CN106957829A (en) * | 2017-03-10 | 2017-07-18 | 上海怡竹生物科技有限公司 | Complex enzyme formulation and tea Processing method for improving tealeaves local flavor and quality |
| CN108684909A (en) * | 2018-06-28 | 2018-10-23 | 广西昭平县凝香翠茶厂 | Green tea super-pressure method for increasing aroma |
| CN112136916A (en) * | 2020-10-14 | 2020-12-29 | 余姚市华栋茶业有限公司 | Formula green tea and processing method thereof |
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| CN101928639A (en) * | 2010-08-20 | 2010-12-29 | 遵义陆圣康源科技开发有限责任公司 | Natural tea essence prepared by using tea and preparation method thereof |
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| CN101928639A (en) * | 2010-08-20 | 2010-12-29 | 遵义陆圣康源科技开发有限责任公司 | Natural tea essence prepared by using tea and preparation method thereof |
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| 《茶叶》 20071231 孙其富, 梁月荣，陆建良 beta-葡萄糖苷酶对绿茶汤香气的影响 第33卷, 第4期 * |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349092A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | White tea processing technology |
| CN103349092B (en) * | 2013-05-29 | 2014-09-24 | 句容市边城茶场 | White tea processing technology |
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
| CN103976052B (en) * | 2014-05-07 | 2016-06-22 | 中华全国供销合作总社杭州茶叶研究所 | A kind of fermented type tea juice and preparation method thereof |
| CN105211394A (en) * | 2015-11-06 | 2016-01-06 | 深圳市深宝华城科技有限公司 | A kind of preparation method of green tea flavored syrup |
| CN105341212A (en) * | 2015-11-14 | 2016-02-24 | 桐城市泰安中药材种植专业合作社 | Guanyin tea preparation method |
| CN106957829A (en) * | 2017-03-10 | 2017-07-18 | 上海怡竹生物科技有限公司 | Complex enzyme formulation and tea Processing method for improving tealeaves local flavor and quality |
| CN108684909A (en) * | 2018-06-28 | 2018-10-23 | 广西昭平县凝香翠茶厂 | Green tea super-pressure method for increasing aroma |
| CN112136916A (en) * | 2020-10-14 | 2020-12-29 | 余姚市华栋茶业有限公司 | Formula green tea and processing method thereof |
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Application publication date: 20130220 |