CN103478301A - Method for improving color and luster of finished green tea product - Google Patents
Method for improving color and luster of finished green tea product Download PDFInfo
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Abstract
The invention discloses a method for improving the color and the luster of finished green tea product. The method comprises the following steps: A. selecting materials; B. compounding the color: rehydrating a sample until the water content is 45%; C. balancing: placing the sample into a refrigerated container of 4 DEG C to be balanced for 1 hour until the water content of the sample is 42.5%; D. freezing and drying in vacuum: keeping the sample in a freezing and drying machine with the temperature lower than an eutectic point of 5-10 DEG C for 3 hours and vacuumizing; raising the temperature to be slightly lower than the eutectic point; drying until the water content is 15%; and E. drying a finished product: drying the sample at 105 DEG C for 0.5 hour and improving the aroma at 115 DEG C for 0.5 hour, wherein when the a value of the Lab value ranges form -5.72 to -3.75, the Sab value ranges from 0.44 to 0.53, the Cab value ranges from 17.61 to 22.64, the Hab value ranges from 108 to 120 and the water content is 3%-7%, and drying is finished. According to the method disclosed by the invention, the color and the cluster are improved and the quality is improved by compounding the color, balancing, carrying out vacuum freezing and drying treatment and drying the finished product; meanwhile, previous nutritional ingredients of the green tea are kept to the greatest extent and used reagents only comprise pure water and mineral water so as to be good for the health of a human body.
Description
Technical field
The present invention relates to the quality-improving technique of finished product green tea, specifically by finished product green tea is carried out to the secondary color processing, make its color and luster turn green and be kept.
Background technology
In order to keep green and to improve fragrance, green tea usually adopts and protects green and Titian technique in process.The Chinese invention patent that notification number is CN102488033B discloses a kind of Green tea processing technology that keeps green and improve fragrance, comprise the following steps: step 1, bright leaf spread, bright leaf is spread to 4 to 6 hours, bright leaf is under the prerequisite that keeps fresh and alive degree, material in it is transformed fully, with this, increase the refreshing degree of aquatic foods of tealeaves; Step 2, complete, utilize the drum-type continuous de-enzyming machine, the barrel temperature of cartridge type continuous de-enzyming machine is controlled in 300 to 320 degrees centigrade, and the time is controlled 1 to 2 minute; Step 3, knead, utilize plant equipment to be processed the profile of tealeaves; Step 4, drying, step 5, Titian, adopt ultrashort microwave fragrance extracting machine to make the heat production of tealeaves internal water molecule high velocity impact; Step 6, fast cold, the tealeaves after Titian, be cooled to rapidly 2-5 degree centigrade by strong cold wind equipment.But for old green tea, because the time is permanent, preserve the factor such as improper and color and luster " partially dark ", " not green "; Or green tea is not in place for spreading due to existence excessively, completing in process, bake out temperature is crossed high various process technology factor, causes the green tea color and luster " obfuscation ", " not green " that make.In addition, autumn in summer green tea has to be grown and the high advantage of output campaign, it is the primary raw material of tealeaves deep processing, development potentiality is very large, through " spreading ", " completing ", " kneading " and " drying " technique, make, and the sample tea problem of the dry tea of ubiquity and Tang Se " not green ", " color depth ", " obfuscation " of its one-tenth.Therefore, seek the method that finished product green tea color and luster improves and seem particularly important.For processing time sample tea, the color and luster of autumn in summer green tea and old tea improves, at present be conceived to strengthening process control, processing technology more and improve holding conditions etc., attempt to avoid " color and luster is inferior " to produce into and sample tea, and fail to develop effective color and luster improvement method for the finished product green tea of " color and luster is inferior ".
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of finished product green tea color and luster improvement method, the sample tea height of middle solubility inclusion component content of its one-tenth according to Various Seasonal, and green tea water content and its eutectic point are linear positive correlation, be the characteristic of negative linear correlation with its eutectic point, infer that thus green tea eutectic point and eutectic point may be relevant with its solubility inclusion content; Tea grades is high, water content is when low, and its cell liquid relative concentration is higher, in freezing process, solidify slower, therefore its eutectic point is lower; When temperature rises, because concentration is higher, between material, viscosity increases, and has strengthened the resistance of material melting, needs higher temperature just can make it reach eutectic point, so temperature of eutectic point raises.
Technical scheme of the present invention is: a kind of finished product green tea color and luster improvement method comprises the following steps:
A, select materials: choose color and luster " obfuscation ", " blackout " " or finished product green tea of " spending assorted ";
B, secondary color: making sample rehydration to water content is 45 %;
C, balance: sample is placed in to 4 ℃ of refrigerating box balance 1 h, to sample moisture content be 42.5 %;
D, vacuum freeze drying: by sample be placed in lower than 5～10 ℃ of its eutectic points-the freeze drier shelf on keep 3 h, be evacuated to vacuum; Afterwards shelf temperature is risen to a little less than its eutectic point, being dried to water content is 15 %;
E, finished product drying: sample is dried to 0.5 h, 115 ℃ of Titian 0.5 h at 105 ℃; Its aberration of sampling and measuring Lab value; When sample a value-5.72～-3.75, the Sab value 0.44～0.53, the Cab value 17.61～22.64 and the Hab value 108～120 all in scope separately, and water content is dried and is finished when 3～7 %.
Process and finished product drying by secondary color, balance, vacuum freeze drying, improving color and luster, when promoting its quality, farthest retained the original nutritional labeling of green tea, and agents useful for same is only pure water and mineral water, be of value to health.
Particularly, according to the sample tea height of middle solubility inclusion component content of the one-tenth of Various Seasonal, described rehydration comprises following mode: 1) spray for the first time 0 ℃ of water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 45%; 2) spray for the first time 5 ℃ of water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 45%; 3) spray for the first time 10 ℃ of water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 35%; Spray for the third time 0 ℃ of water, stir, be put in balance 30 min in 4 ℃ of refrigerating boxes, to sample moisture content be 45%.
As a kind of preferred technical scheme, also comprise the secondary secondary color; Also comprise intermediate baking before described secondary secondary color; Described intermediate baking comprises and the sample of water content 45 % is placed in to dryer to be dried to water content be 30%; Described secondary secondary color comprises to sample is sprayed 10 ℃ of water and stirs, and still is placed in afterwards balance 1 h in 4 ℃ of refrigerating boxes, to sample moisture content be 42.5 %.
Secondary color institute water is pure water first.Secondly secondary color institute water is mineral water.
Chun Moxia autumn tea, old tea exist color and luster " obfuscation blackout " and " spending assorted " phenomenon.Spring dust tea, solubility inclusion component content is higher, secondary color adopts 1 rehydration in processing, summer tea solubility inclusion content is relatively low, secondary color process in minute 2 rehydrations, and autumn tea and old tea solubility inclusion composition are minimum, secondary color is divided equally rehydration 3 times in processing.Due to tealeaves, in the secondary color process, the fragrance partial loss, carry out intermediate baking, makes its lost part moisture, promotes fragrance.Carry out afterwards the secondary secondary color, its color and luster is further improved, and, by Vacuum Freezing & Drying Technology, fix its color and luster, further dry by finished product drying, again promote green tea fragrance simultaneously, improve its quality.
The present invention processes by secondary color, oven dry, vacuum freeze drying, at the color and luster that improves color and luster " obfuscation " green tea, when promoting its quality, farthest retained the original nutritional labeling of green tea, and agents useful for same is only pure water and mineral water, is of value to health.Therefore, the present invention has significant industrial benefit and using value, and market prospects are very wide.
The accompanying drawing explanation
Fig. 1 is green tea eutectic point change curve.
Fig. 2 is green tea eutectic point change curve.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Referring to Fig. 1 and Fig. 2, eutectic point and eutectic point are the physical parameters of material, irrelevant with the temperature of material height, material which kind of state of living in and freezing rate, only relevant with factors such as the moisture content of the institutional framework of the kind of material, material and material, density, concentration.
Experimental result shows: green tea water content and its eutectic point are linear positive correlation, and coefficient correlation is up to 0.993, minimumly reach 0.986, with its eutectic point, are negative linear correlation, and coefficient correlation is up to-0.993, minimum reaching-0.972.Deducibility green tea eutectic point may be relevant with its solubility inclusion content with eutectic point thus, tea grades is high, water content is when low, its cell liquid relative concentration is higher, curing slower in freezing process, therefore its eutectic point is lower, when temperature rises, because concentration is higher, between material, viscosity increases, and has strengthened the resistance of material melting, need higher temperature just can make it reach eutectic point, so temperature of eutectic point raises.
Embodiment 1
Take color and luster " obfuscation " pin bud shape green tea (spring tea) 200 g that produce April, evenly spray for the first time 0 ℃ of pure water 145.5 mL, be placed in 4 ℃ of refrigerating box balance 20 min, to sample moisture content be 45 %; Afterwards sample being put in 90 ℃ of dryers and being dried to water content is 30 % left and right; Spray for the second time 10 ℃ of mineral waters, stir, be put in balance 1 h in 4 ℃ of refrigerating boxes, to sample moisture content be 42.5 %; Be put in afterwards on-22 ℃ of freeze drier shelves and keep 3 h, vacuumize, shelf temperature liter-12 ℃, being dried to water content is 15 % left and right; Dry 0.5 h for 105 ℃, 115 ℃ of Titian 0.5 h, to make-a value reach-5.72, the Sab value reaches 0.53, the Cab value reach 22.64 and the Hab value reach 120, and each entity water content is about 5 %.
The green profit in the dry dark brown pool of gained green tea, fragrance is pure, the soup look yellowish green, flavour alcohol and.The employing colour difference meter is measured, with-a, Sab, Cab, Hab value be at the bottom of assess sample is done dark brown pool, soup look, leaf respectively and the sense organ total points.With respect to contrast (untreated) sample, dry dark brown pool promotes 30 %; The soup look promotes 18 %; Promote 25 % at the bottom of leaf; Total points promotes 40.0 %.Record water extraction content by National Standard Method through physico-chemical analysis and reach 40.8 %, free aminoacid content is 4.8 %, and polyphenol content is 20.6 %.
Embodiment 2
Take color and luster blackout jade green tea (summer tea) 200 g that produce June, spray for the first time 5 ℃ of pure water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 45%; Afterwards sample being put in 90 ℃ of dryers and being dried to water content is 30% left and right; Spray for the third time 10 ℃ of mineral waters, stir, be put in balance 1 h in 4 ℃ of refrigerating boxes, to sample moisture content be 42.5 %; Be put in afterwards on-22 ℃ of freeze drier shelves and keep 3 h, vacuumize, shelf temperature liter-12 ℃, being dried to water content is 15 % left and right; Dry 0.5 h for 105 ℃, 115 ℃ of Titian 0.5 h, to make-a value reach-4.92, the Sab value reaches 0.48, the Cab value reach 21.76 and the Hab value reach 118.25, and each entity water content is about 3 %.
The dry dark brown pool of gained green tea is emerald green, and fragrance is pure, and the soup look yellowish green is bright, the dense alcohol of flavour.The employing colour difference meter is measured, with-a, Sab, Cab, Hab value be at the bottom of assess sample is done dark brown pool, soup look, leaf respectively and the sense organ total points.With respect to contrast (untreated) sample, dry dark brown pool promotes 28.8 %; The soup look promotes 22 %; Promote 23.1 % at the bottom of leaf; Total points promotes 36.2 %.Record water extraction content by National Standard Method through physico-chemical analysis and reach 38.8 %, free aminoacid content is 4.6 %, and polyphenol content is 24.6 %.
Embodiment 3
Take color and luster obfuscation blackout hair peak green tea (autumn tea) 200 g that produce August, spray for the first time 10 ℃ of pure water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of pure water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 35%; Spray for the third time 0 ℃ of pure water, stir, be put in balance 30 min in 4 ℃ of refrigerating boxes, to sample moisture content be 45%; Afterwards sample being put in 90 ℃ of dryers and being dried to water content is 30% left and right; Spray 10 ℃ of mineral waters for the 4th time, stir, be put in balance 1 h in 4 ℃ of refrigerating boxes, to sample moisture content be 42.5 %; Be put in afterwards on-22 ℃ of freeze drier shelves and keep 3 h, vacuumize, shelf temperature liter-12 ℃, being dried to water content is 15 % left and right; Dry 0.5 h for 105 ℃, 115 ℃ of Titian 0.5 h, to make-a value reach-5.37, the Sab value reaches 0.44, the Cab value reach 20.64 and the Hab value reach 111.32, and each entity water content is about 7 %.
The dry dark brown pool of gained green tea is greenish-yellow, and fragrance is high long, and the soup look bright, and flavour is pure and tasty and refreshing.The employing colour difference meter is measured, with-a, Sab, Cab, Hab value be at the bottom of assess sample is done dark brown pool, soup look, leaf respectively and the sense organ total points.With respect to contrast (untreated) sample, dry dark brown pool promotes 32 %; The soup look promotes 19 %; Promote 20 % at the bottom of leaf; Total points promotes 34.1 %.Record water extraction content by National Standard Method through physico-chemical analysis and reach 36.2 %, free aminoacid content is 4.2 %, and polyphenol content is 25.6 %.
Embodiment 4
Take color and luster obfuscation pin bud shape green tea (old tea before 1 year) 200 g that produce April, spray for the first time 10 ℃ of pure water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of pure water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 35%; Spray for the third time 0 ℃ of pure water, stir, be put in balance 30 min in 4 ℃ of refrigerating boxes, to sample moisture content be 45%; Afterwards sample being put in 90 ℃ of dryers and being dried to water content is 30% left and right; Spray 10 ℃ of mineral waters for the 4th time, stir, be put in balance 1 h in 4 ℃ of refrigerating boxes, to sample moisture content be 42.5 %; Be put in afterwards on-22 ℃ of freeze drier shelves and keep 3 h, vacuumize, shelf temperature liter-12 ℃, being dried to water content is 15 % left and right; Dry 0.5 h for 105 ℃, 115 ℃ of Titian 0.5 h, to make-a value reach-3.75, the Sab value reaches 0.50, the Cab value reach 17.61 and the Hab value reach 108, and each entity water content is about 5 %.
Gained green tea profile is neat and well spaced, the green profit of color and luster, and fragrance is pure, and the soup look limpid, and flavour is dense tasty and refreshing.The employing colour difference meter is measured, with-a, Sab, Cab, Hab value be at the bottom of assess sample is done dark brown pool, soup look, leaf respectively and the sense organ total points.With respect to contrast (untreated) sample, dry dark brown pool promotes 19 %; The soup look promotes 16 %; Promote 21.8 % at the bottom of leaf; Total points promotes 31.3 %.Record water extraction content by National Standard Method through physico-chemical analysis and reach 34.2 %, free aminoacid content is 3.8 %, and polyphenol content is 18.2 %.
Specific embodiment is in order more clearly to understand the present invention, not as a kind of restriction to right of the present invention, under the prerequisite that does not break away from aim of the present invention, all these various variations can be arranged, within will be included in the scope of this claim to the apparent modification of described those skilled in the art.
Claims (7)
1. a finished product green tea color and luster improvement method is characterized in that: comprise the following steps:
A, select materials: choose color and luster " obfuscation ", " blackout " " or finished product green tea of " spending assorted ";
B, secondary color: making sample rehydration to water content is 45 %;
C, balance: sample is placed in to 4 ℃ of refrigerating box balance 1 h, to sample moisture content be 42.5 %;
D, vacuum freeze drying: by sample be placed in lower than 5～10 ℃ of its eutectic points-the freeze drier shelf on keep 3 h, be evacuated to vacuum; Afterwards shelf temperature is risen to a little less than its eutectic point, being dried to water content is 15 %;
E, finished product drying: sample is dried to 0.5 h, 115 ℃ of Titian 0.5 h at 105 ℃; Its aberration of sampling and measuring Lab value; When sample a value-5.72～-3.75, the Sab value 0.44～0.53, the Cab value 17.61～22.64 and the Hab value 108～120 all in scope separately, and water content is dried and is finished when 3～7 %.
2. finished product green tea color and luster improvement method according to claim 1, it is characterized in that: described rehydration comprises following mode: 1) spray for the first time 0 ℃ of water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 45%; 2) spray for the first time 5 ℃ of water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 45%; 3) spray for the first time 10 ℃ of water, stir, be put in balance 20 min in 4 ℃ of refrigerating boxes, to sample moisture content be 25%; Spray for the second time 20 ℃ of water, stir, be put in balance 30 min in 25 ℃ of insulating boxs, to sample moisture content be 35%; Spray for the third time 0 ℃ of water, stir, be put in balance 30 min in 4 ℃ of refrigerating boxes, to sample moisture content be 45%.
3. finished product green tea color and luster improvement method according to claim 1 and 2, is characterized in that: also comprise the secondary secondary color; Also comprise intermediate baking before described secondary secondary color; Described intermediate baking comprises and the sample of water content 45 % is placed in to dryer to be dried to water content be 30%; Described secondary secondary color comprises to sample is sprayed 10 ℃ of water and stirs, and still is placed in afterwards balance 1 h in 4 ℃ of refrigerating boxes, to sample moisture content be 42.5 %.
4. finished product green tea color and luster improvement method according to claim 1 and 2, it is characterized in that: secondary color institute water is pure water first.
5. finished product green tea color and luster improvement method according to claim 3, it is characterized in that: secondary color institute water is pure water first.
6. finished product green tea color and luster improvement method according to claim 4 is characterized in that: secondly secondary color institute water is mineral water.
7. finished product green tea color and luster improvement method according to claim 5 is characterized in that: secondly secondary color institute water is mineral water.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211351A (en) * | 2015-11-06 | 2016-01-06 | 婺源县聚芳永茶业有限公司 | A kind of far infrared baking method improving roasted green tea quality and products thereof |
| CN106070870A (en) * | 2016-06-16 | 2016-11-09 | 贵州省仁怀市乐满园中药材种植有限公司 | A kind of wild Flos Hibisci Mutabilis health tea |
| CN106490224A (en) * | 2016-09-28 | 2017-03-15 | 中国农业科学院茶叶研究所 | A kind of processing method of fruity black tea |
| CN109373704A (en) * | 2016-07-26 | 2019-02-22 | 赵俊 | Radix tetrastigme drying means |
| CN114027374A (en) * | 2021-12-01 | 2022-02-11 | 中国农业科学院茶叶研究所 | Preparation method of ultrafine green tea powder with heat stability of color and luster |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102100264A (en) * | 2011-04-09 | 2011-06-22 | 中国农业科学院茶叶研究所 | Method of green tea processing and green keeping |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100264A (en) * | 2011-04-09 | 2011-06-22 | 中国农业科学院茶叶研究所 | Method of green tea processing and green keeping |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211351A (en) * | 2015-11-06 | 2016-01-06 | 婺源县聚芳永茶业有限公司 | A kind of far infrared baking method improving roasted green tea quality and products thereof |
| CN106070870A (en) * | 2016-06-16 | 2016-11-09 | 贵州省仁怀市乐满园中药材种植有限公司 | A kind of wild Flos Hibisci Mutabilis health tea |
| CN109373704A (en) * | 2016-07-26 | 2019-02-22 | 赵俊 | Radix tetrastigme drying means |
| CN106490224A (en) * | 2016-09-28 | 2017-03-15 | 中国农业科学院茶叶研究所 | A kind of processing method of fruity black tea |
| CN106490224B (en) * | 2016-09-28 | 2021-04-06 | 中国农业科学院茶叶研究所 | Processing method of fruity black tea |
| CN114027374A (en) * | 2021-12-01 | 2022-02-11 | 中国农业科学院茶叶研究所 | Preparation method of ultrafine green tea powder with heat stability of color and luster |
| CN114027374B (en) * | 2021-12-01 | 2024-03-22 | 中国农业科学院茶叶研究所 | Preparation method of color and luster thermal stability ultrafine green tea powder |
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