CN103283883B - Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing - Google Patents
Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing Download PDFInfo
- Publication number
- CN103283883B CN103283883B CN201310246708.0A CN201310246708A CN103283883B CN 103283883 B CN103283883 B CN 103283883B CN 201310246708 A CN201310246708 A CN 201310246708A CN 103283883 B CN103283883 B CN 103283883B
- Authority
- CN
- China
- Prior art keywords
- green tea
- tea
- temperature
- minutes
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for improving the quality of a green tea through using a compound enzyme preparation in tea leaf processing. The method comprises the following steps: selecting fresh green tea leaves, and deactivating enzymes through using an enzyme deactivating machine; spread-cooling the enzyme-deactivated green tea leaves, filling to a rolling machine, adding the compound enzyme preparation, and rolling for 25-30min, and adjusting the pH value and the temperature to 4.5-6 and 50-60DEG C respectively, wherein the mass ratio of cellulasein the preparation to the green tea is 0.1-1%, the mass ratio of pectase in the preparation to the green tea is 0.05-0.5%, the mass ratio of laccase in the preparation to the green tea is 0.2-1%, and the mass ratio of phytase in the preparation to the green tea is 0.006-0.06%; and drying the rolled green tea leaves, and stir-frying. A tea soup made through the tea leaves processed through using the compound enzyme preparation has the advantages of improved clarity, light bitter taste, good color and good fragrance; and the method has small influences on the nutrition and the mouthfeel of the tea leaves, and allows the finally-finished tea leaves to be almost same to tea leaves unprocessed by the enzyme preparation in mouthfeel and color. The method has the advantages of high safety, good effect, and stable product quality.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, in particular a kind of method of utilizing complex enzyme formulation to promote green tea quality in Tea Processing.
Background technology
China is an abundant country of tea resources, has the history of 4000 or five thousand years at China's tealeaves as health beverages.Tealeaves not only has the effect of quenching one's thirst as drink, and has multiple medical health care function.But at present extremely low in the utilization rate of China's tealeaves, except a small amount of process is processed into the tealeaves situation of selling well of high-grade goods tea, remaining low and middle-grade tealeaves major part is all more unsalable.How to utilize suitable technical method to carry out deep processing to tealeaves, comprehensively promote the mouthfeel of tealeaves, color and luster, the quality problem such as fragrance are one and have the work that economic research is worth.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of method of utilizing complex enzyme formulation to promote green tea quality in Tea Processing is provided, improved the quality of tealeaves by complex enzyme formulation.
The present invention is achieved by the following technical solutions, the present invention includes following steps:
(1) complete
Choose the processing that completes of the fresh leaf of green tea green-keeping machine;
(2) knead
By packing kneading machine into after the green tea spreading for cooling after completing, add complex enzyme formulation, then knead;
The complex enzyme formulation adding and the mass ratio of green tea are: cellulase 1 ‰～10 ‰, and pectase 0.5 ‰～5 ‰, laccase 2 ‰～10 ‰, phytase 0.06 ‰～0.6 ‰, the time of kneading is 25～30 minutes, and regulating pH value is 4.5～6, and temperature is 50～60 DEG C;
(3) dry
Fried dry after green tea after kneading is dried.
The green-keeping machine of described step (1) is roller fixation machine, and treatment temperature is 200～260 DEG C, and Revolution Per Minute 60～65 turns, and fries water-removing leaves moisture 55～60% 8～10 minutes.
In described step (2), the adjusting of described pH value is to use phosphoric acid and potassium hydroxide to regulate.In described step (3), when dry, first use roller fixation machine to dry, 70～80 DEG C of cylinder temperature, the time is 15～20 minutes, the water content of tealeaves is 13～18%;
Then carry out just frying and re-roasting, 70～100 DEG C of first frying pan temperature, 30～40 minutes time, airing, after 20～30 minutes, is that 10 objects are sieved with aperture, and compass screen surface leaf carries out re-roasting, and re-roasting pot temperature is 60～80 DEG C, 40～60 minutes time;
Finally re-roasting leaf and sieve end tea are rolled respectively dryly, roll dry temperature between 50～60 DEG C, low after temperature is first high, roll that to fry be 5% to tealeaves water content, room temperature is arrived in the spreading for cooling that takes the dish out of the pot.
The present invention has the following advantages compared to existing technology: the present invention adopts cellulase, pectase, laccase, the phytase of commodity purifying as complex enzyme formulation, tealeaves to be processed, simple to operate, easy to use.The millet paste liquid clarity that complex enzyme formulation tealeaves after treatment bubbles out improves, and bitter taste is light, and color and luster is good, and fragrance is good; Adopt the present invention tealeaves after treatment all better than the effect of a kind of enzyme processing of single use, and nutrition and mouthfeel impact on tealeaves is less, the mouthfeel of finished tea and color and luster and do not use the tealeaves of processing with enzyme preparation very nearly the same.Also there is in addition the advantages such as safe, effective, constant product quality, application convenience, have good research and application prospect.
Detailed description of the invention
Below embodiments of the invention are elaborated, the present embodiment is implemented under taking technical solution of the present invention as prerequisite, provided detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
(1) complete
Choose five kilograms, the fresh leaf of green tea, with the green-keeping machine processing that completes, green-keeping machine is roller fixation machine, and treatment temperature is 200 DEG C, and Revolution Per Minute 60 turns, and fries water-removing leaves moisture 55% 8 minutes.
(2) knead
By packing kneading machine into after the green tea spreading for cooling after completing, add complex enzyme formulation, then to knead, the process of kneading is: do not pressurize-light pressure-weight-deblock-tea delivery; The complex enzyme formulation adding and the mass ratio of green tea are: cellulase 1 ‰ ‰, and pectase 0.5 ‰ ‰, laccase 2 ‰ ‰, phytase 0.06 ‰ ‰, the time of kneading is 25 minutes, and regulating pH value is 4.5, and temperature is 50 DEG C; The adjusting of described pH value is to use phosphoric acid and potassium hydroxide to regulate.
(3) dry
When dry, first use roller fixation machine to dry, 70 DEG C of cylinder temperature, the time is 15 minutes, the water content of tealeaves is 13%;
Then carry out just frying and re-roasting, 70 DEG C of first frying pan temperature, 30 minutes time, airing, after 20 minutes, is that 10 objects are sieved with aperture, and compass screen surface leaf carries out re-roasting, and re-roasting pot temperature is 60 DEG C, 40 minutes time;
Finally re-roasting leaf and sieve end tea are rolled respectively dryly, roll dry temperature between 50～60 DEG C, low after temperature is first high, roll that to fry be 5% to tealeaves water content, room temperature is arrived in the spreading for cooling that takes the dish out of the pot.
Embodiment 2
(1) complete
Choose five kilograms, the fresh leaf of green tea, with the green-keeping machine processing that completes, green-keeping machine is roller fixation machine, and treatment temperature is 260 DEG C, and Revolution Per Minute 65 turns, and fries water-removing leaves moisture 60% 10 minutes.
(2) knead
By packing kneading machine into after the green tea spreading for cooling after completing, add complex enzyme formulation, then to knead, the process of kneading is: do not pressurize-light pressure-weight-deblock-tea delivery; The complex enzyme formulation adding and the mass ratio of green tea are: cellulase 10 ‰, and pectase 5 ‰, laccase 10 ‰, phytase 0.6 ‰, the time of kneading is 30 minutes, and regulating pH value is 6, and temperature is 60 DEG C; The adjusting of described pH value is to use phosphoric acid and potassium hydroxide to regulate.
(3) dry
When dry, first use roller fixation machine to dry, 80 DEG C of cylinder temperature, the time is 20 minutes, the water content of tealeaves is 18%;
Then carry out just frying and re-roasting, 100 DEG C of first frying pan temperature, 40 minutes time, airing, after 30 minutes, is that 10 objects are sieved with aperture, and compass screen surface leaf carries out re-roasting, and re-roasting pot temperature is 80 DEG C, 60 minutes time;
Finally re-roasting leaf and sieve end tea are rolled respectively dryly, roll dry temperature between 50～60 DEG C, low after temperature is first high, roll that to fry be 5% to tealeaves water content, room temperature is arrived in the spreading for cooling that takes the dish out of the pot.
Embodiment 3
(1) complete
Choose five kilograms, the fresh leaf of green tea, with the green-keeping machine processing that completes, green-keeping machine is roller fixation machine, and treatment temperature is 230 DEG C, and Revolution Per Minute 60 turns, and fries water-removing leaves moisture 56% 9 minutes.
(2) knead
By packing kneading machine into after the green tea spreading for cooling after completing, add complex enzyme formulation, then to knead, the process of kneading is for do not pressurize-light pressure-weight-deblock-tea delivery; The complex enzyme formulation adding and the mass ratio of green tea are: cellulase 5 ‰, and pectase 3 ‰, laccase 6 ‰, phytase 0.2 ‰, the time of kneading is 28 minutes, and regulating pH value is 5, and temperature is 55 DEG C; The adjusting of described pH value is to use phosphoric acid and potassium hydroxide to regulate.
(3) dry
When dry, first use roller fixation machine to dry, 75 DEG C of cylinder temperature, the time is 18 minutes, the water content of tealeaves is 15%;
Then carry out just frying and re-roasting, 85 DEG C of first frying pan temperature, 35 minutes time, airing, after 25 minutes, is that 10 objects are sieved with aperture, and compass screen surface leaf carries out re-roasting, and re-roasting pot temperature is 70 DEG C, 50 minutes time;
Finally re-roasting leaf and sieve end tea are rolled respectively dryly, roll dry temperature between 50～60 DEG C, low after temperature is first high, roll that to fry be 5% to tealeaves water content, room temperature is arrived in the spreading for cooling that takes the dish out of the pot.
The tealeaves that embodiment 1～3 is prepared and commercially available ordinary tea leaves are simultaneously soaked, taste millet paste.The tealeaves millet paste color and luster that result is made by this method is bright, and clarity is high, and mouthfeel bitterness is lightly seasoned, returns sweet taste and obviously strengthens, and fragrance obviously promotes.
Claims (4)
1. utilize complex enzyme formulation in Tea Processing, to promote a method for green tea quality, it is characterized in that, comprise the following steps:
(1) complete
Choose the processing that completes of the fresh leaf of green tea green-keeping machine;
(2) knead
By packing kneading machine into after the green tea spreading for cooling after completing, add complex enzyme formulation, then knead;
The complex enzyme formulation adding and the mass ratio of green tea are: cellulase 1 ‰～10 ‰, and pectase 0.5 ‰～5 ‰, laccase 2 ‰～10 ‰, phytase 0.06 ‰～0.6 ‰, the time of kneading is 25～30 minutes, and regulating pH value is 4.5～6, and temperature is 50～60 DEG C;
(3) dry
Fried dry after green tea after kneading is dried.
2. a kind of method of utilizing complex enzyme formulation to promote green tea quality in Tea Processing according to claim 1, it is characterized in that, the green-keeping machine of described step (1) is roller fixation machine, treatment temperature is 200～260 DEG C, Revolution Per Minute 60～65 turns, fry water-removing leaves moisture 55～60% 8～10 minutes.
3. a kind of method of utilizing complex enzyme formulation to promote green tea quality in Tea Processing according to claim 1, is characterized in that, in described step (2), the adjusting of described pH value is to use phosphoric acid and potassium hydroxide to regulate.
4. a kind of method of utilizing complex enzyme formulation to promote green tea quality in Tea Processing according to claim 1, is characterized in that, in described step (3), when dry, first use roller fixation machine to dry, 70～80 DEG C of cylinder temperature, the time is 15～20 minutes, the water content of tealeaves is 13～18%;
Then carry out just frying and re-roasting, 70～100 DEG C of first frying pan temperature, 30～40 minutes time, airing, after 20～30 minutes, is that 10 objects are sieved with aperture, and compass screen surface leaf carries out re-roasting, and re-roasting pot temperature is 60～80 DEG C, 40～60 minutes time;
Finally re-roasting leaf and sieve end tea are rolled respectively dryly, roll dry temperature between 50～60 DEG C, low after temperature is first high, roll that to fry be 5% to tealeaves water content, room temperature is arrived in the spreading for cooling that takes the dish out of the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310246708.0A CN103283883B (en) | 2013-06-20 | 2013-06-20 | Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310246708.0A CN103283883B (en) | 2013-06-20 | 2013-06-20 | Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103283883A CN103283883A (en) | 2013-09-11 |
| CN103283883B true CN103283883B (en) | 2014-08-20 |
Family
ID=49085863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310246708.0A Expired - Fee Related CN103283883B (en) | 2013-06-20 | 2013-06-20 | Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103283883B (en) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719514B (en) * | 2013-12-19 | 2018-04-10 | 王建章 | The tea treatment method that can be brewed in normal temperature cold water |
| CN103783174B (en) * | 2014-01-16 | 2016-01-20 | 华南农业大学 | Cold water soluble type green tea and preparation method thereof |
| CN104886291A (en) * | 2015-05-15 | 2015-09-09 | 安徽大学 | Complex enzyme preparation and method for improving quality of fermented tea by complex enzyme preparation |
| CN104855630A (en) * | 2015-06-09 | 2015-08-26 | 彭常安 | Processing method of dual-herb tea particles |
| CN105166142B (en) * | 2015-10-23 | 2019-01-22 | 龙岩学院 | A kind of processing method of high-quality green tea |
| CN105325581A (en) * | 2015-11-11 | 2016-02-17 | 浙江锦天生物科技有限公司 | Mengding jasmine tea processing method |
| CN105394210A (en) * | 2015-11-11 | 2016-03-16 | 浙江锦天生物科技有限公司 | Mengding Maofeng osmanthus tea |
| CN105248726A (en) * | 2015-11-11 | 2016-01-20 | 浙江锦天生物科技有限公司 | Processing method of Mengding stone flower osmanthus flower tea |
| CN105394286A (en) * | 2015-12-03 | 2016-03-16 | 湖南盛世湘西农业科技有限公司 | Golden gynostemma pentaphyllum black tea and preparation method thereof |
| CN105248790A (en) * | 2015-12-03 | 2016-01-20 | 湖南盛世湘西农业科技有限公司 | Golden eucommia ulmoides green tea and preparation method thereof |
| CN105341269A (en) * | 2015-12-03 | 2016-02-24 | 湖南盛世湘西农业科技有限公司 | Golden lepidium meyenii black tea and preparation method thereof |
| CN105325643A (en) * | 2015-12-03 | 2016-02-17 | 湖南盛世湘西农业科技有限公司 | Golden eucommia black tea and preparation method thereof |
| CN105325644A (en) * | 2015-12-03 | 2016-02-17 | 湖南盛世湘西农业科技有限公司 | Golden dendrobium officinale black tea and preparation method thereof |
| CN106359674A (en) * | 2016-09-12 | 2017-02-01 | 福建省农业科学院茶叶研究所 | Preparation method of pressure-relieving health-care green tea with flower scent |
| CN108925655A (en) * | 2017-05-26 | 2018-12-04 | 王丽 | A method of green tea quality being promoted in tea processing using complex enzyme formulation |
| CN107836538A (en) * | 2017-10-27 | 2018-03-27 | 印江自治县兰香茶叶专业合作社 | A kind of processing method of compound enzyme improved organic fragrant green tea mouthfeel of orchid |
| CN108432923B (en) * | 2018-04-27 | 2021-05-14 | 柳城县国营伏虎华侨农场茶厂 | Mulberry leaf green tea and preparation process thereof |
| CN108782891A (en) * | 2018-06-20 | 2018-11-13 | 沿河后花园农业观光旅游综合开发有限公司 | A kind of lily tea preparation method |
| CN108576285A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of processing method of white tea |
| 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 |
| CN109042939A (en) * | 2018-07-12 | 2018-12-21 | 石阡县龙塘镇大山村鑫源茶叶专业合作社 | A kind of high dissolution cold-making green tea and preparation method thereof |
| CN109258857A (en) * | 2018-09-28 | 2019-01-25 | 安徽师范大学 | A kind of raspberry green tea composite beverage and preparation method thereof |
| CN109198074A (en) * | 2018-10-29 | 2019-01-15 | 岳西县碧涛农林有限公司 | A kind of processing method of the emerald green blue tea of Zijin |
| CN114223752B (en) * | 2021-12-21 | 2024-03-29 | 泉州市产品质量检验所 | Preparation method of Tieguanyin summer heat tea |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07112404B2 (en) * | 1992-05-08 | 1995-12-06 | 協同組合ティーライフクリエイティブ | How to make green tea |
| CN1774173A (en) * | 2003-04-15 | 2006-05-17 | 诺维信公司 | Tea production process |
| CN101466271A (en) * | 2006-06-30 | 2009-06-24 | 麒麟饮料株式会社 | Method of enzymatically treating green tea leaves |
| CN101084772A (en) * | 2007-07-03 | 2007-12-12 | 浙江林学院 | Production method for improving summer green tea quality |
| CN102492665B (en) * | 2011-12-14 | 2013-07-24 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
-
2013
- 2013-06-20 CN CN201310246708.0A patent/CN103283883B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103283883A (en) | 2013-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103283883B (en) | Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing | |
| CN104223186A (en) | Vinous black jujube whitebait dry and preparation method thereof | |
| CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
| CN105994764B (en) | A kind of dendrobium candidum premium tea compressed tea and preparation method thereof | |
| CN105558115A (en) | Preparation method of red tea | |
| CN103027167A (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
| CN103478313B (en) | Manufacture process for Zhuangxiang black tea | |
| CN104824252A (en) | Honey scent health black tea and preparation method thereof | |
| CN102210365B (en) | Health-care tea and preparation method thereof | |
| CN104430957A (en) | Method for processing kungfu black tea | |
| CN105815476A (en) | Production method of tea leaves | |
| CN104222326A (en) | Processing method of broadleaf holly leaves | |
| CN104694363A (en) | Preparation method of Anji white tea/wild oat tea wine | |
| CN105112191A (en) | Method for manufacturing maca red wine | |
| CN106954710A (en) | A kind of high-quality low-temperature instant black tea powder and its preparation technology | |
| CN105265618A (en) | Processing method for improving flavor stability of green tea drink | |
| CN108142593A (en) | A kind of method for promoting green tea quality in tea processing using complex enzyme formulation | |
| CN103652064A (en) | Pu'er tea effervescent tablet and preparation method thereof | |
| CN109864148A (en) | A kind of processing method of Anji white tea | |
| CN105475548A (en) | Beautifying jasmine tea and preparation method thereof | |
| CN108925655A (en) | A method of green tea quality being promoted in tea processing using complex enzyme formulation | |
| CN102488263B (en) | Apium petroselimum beverage and preparation method thereof | |
| CN107950993A (en) | A kind of fermented type rose paste and its processing method | |
| CN103571718A (en) | Preparation method of healthcare okra cocktail | |
| CN105941702A (en) | Making method of Lingyun Baekho black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140820 Termination date: 20150620 |
|
| EXPY | Termination of patent right or utility model |