CN104430972A - Processing method capable of improving quality of medium-grade and low-grade roasted green tea and product thereof - Google Patents
Processing method capable of improving quality of medium-grade and low-grade roasted green tea and product thereof Download PDFInfo
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Abstract
The invention relates to a processing method capable of improving the quality of medium-grade and low-grade roasted green tea. The processing method comprises the following steps: a. pre-treating raw materials; b. pre-heating; c. roasting; d. cooling and dampening; e. re-roasting and enhancing fragrance; and f. cooling: cooling tea leaves treated in the step e to room temperature, so as to obtain the product. The method further provides a tea product prepared by the processing method capable of improving the quality of medium-grade and low-grade roasted green tea. The processing method disclosed by the invention can be used for optimizing and increasing the content of fragrant substances in the tea leaves, reducing the content of bitter substances in the tea leaves such as caffeine, improving the fragrance of the original tea leaves and reducing the bitter taste of the original tea leaves, meanwhile, the tea prepared by the method is mellow in fragrance.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind ofly improve processing method of low and middle-grade roasted green tea quality and products thereof.
Background technology
Green tea is one of main product teas of China, and the whole nation has more than 20 provinces, municipalities and autonomous regions to produce green tea.The advantages such as it is high that large green tea has output, broad covered area, and demand is large, but because of large green tea source wide, regional disparity is obvious, and quality is uneven, and added value of product is low, fails to be utilized by effective exploitation always.
In recent years, along with the high speed development of tea beverage industry, large roasted green tea also becomes the important part of beverage tea.Current, outstanding problems such as " color and luster are not green, bitterness is highly seasoned, have the cigarette smell of burning " that low and middle-grade large roasted green tea quality exists.Mainly through the improvement of first processing technology processed in the processing enterprise of various places, carry out improving product quality, the technique that forefathers take mainly concentrates on fresh leaf and spreads technique (as spread time long, low temperature spreads, the modes such as withering trough spreads), the mode that completes (steam beating, roller fixation, the modes such as microwave de-enzyming), dry process (is dried, fried dry, the drying modes such as final roasting), Titian technique (dryer, green-keeping machine, roasting machine, the Titian modes such as far infrared) etc. just critical process processed study, this for single enterprise, single batch, the technologic improvement in single area does not have universality, concrete technology does not have stronger controllability and repeatability, thus can not fundamentally solve large-scale low and middle-grade large roasted green tea quality defect problem.At present, tea beverage market grows stronger day by day, each large-scale beverage processing tea enterprise, and raw produce use amount is huge, and quality requirements is increasingly strict.Current, the one urgently developed for the low and middle-grade large green tea in different tea growing areas, the whole nation refines processing technology, low and middle-grade roasted green tea product quality is improved to reaching to improve, reduce the quality discrepancy of Different producing area product, the product increasing beverage tea raw material can supply, the added value of product of the low and middle-grade roasted green tea of further raising, thus reach the income increasing tea grower, promote the effects such as the enthusiasm of producing.
Summary of the invention
The object of the invention is to the defect overcoming above-mentioned prior art, provide a kind of and improve processing method of low and middle-grade roasted green tea quality and products thereof.
For solving the problem, the technical solution adopted in the present invention is as follows:
Improve a processing method for low and middle-grade roasted green tea quality, it comprises the steps:
A. pretreatment of raw material: get low and middle-grade roasted green tea, carries out removal impurity successively, and then sieve gets the tealeaves be of a size of between 4-10 order, and described low and middle-grade roasted green tea is mixed by the low and middle-grade roasted green tea finished products of at least two Different producing area;
B. preheating: carry out rolling stir-fry in tealeaves rolling heating stirring machine by filtering out the tealeaves be of a size of between 4-10 order in a step, rolling and frying temperature is 100-120 DEG C, and rolling the stir-fry time is 5-10 minute;
C. roasting is decocted: decocted in machine in tealeaves roasting by the tealeaves through b step process and carry out roasting and decoct process, it is 120-250 DEG C that cylinder initial temperature is decocted in the roasting roasting of decocting on machine, roasting is decocted in process and tealeaves temperature is controlled as 100-180 DEG C, it is 1-120 minute that the processing time is decocted in roasting, and the rotating speed that cylinder is decocted in roasting is 300r/min;
D. moisture regain is cooled: by the spreading for cooling 30-90 minute at the temperature of 20-28 DEG C of the tealeaves after step c process;
E. Titian is roasted again: the tealeaves through Step d process is carried out multiple roasting process, roasting initial temperature is again 80-120 DEG C, in multiple roasting process control tealeaves temperature for 70-110 DEG C, roasting the time is again 30-90 minute, and in roasting process again, the rotating speed of cylinder is decocted in roasting is 300r/min;
F. cool: the tealeaves through step e process is cooled to room temperature, obtains product.
In the present invention, preferred scheme be roll in described b step fry temperature be 105 DEG C-110 DEG C, rolling the stir-fry time is 8-10 minute.
In the present invention, preferred scheme is that in described step c, cylinder initial temperature is decocted in roasting is 150-250 DEG C, is more preferably 200 DEG C; Roasting is decocted in process and tealeaves temperature is controlled as 140-180 DEG C, is more preferably 160 DEG C; It is 15-60 minute that the processing time is decocted in roasting, is more preferably 40 minutes.
In the present invention, preferred scheme is the tealeaves spreading for cooling 30-60 minute at the temperature of 20-26 DEG C in described Step d, is more preferably tealeaves spreading for cooling 60 minutes at the temperature of 26 DEG C.
In the present invention, preferred scheme is that to roast initial temperature in described step e be again 80-110 DEG C, is more preferably 90 DEG C; Tealeaves temperature is controlled for 70-100 DEG C in multiple roasting process, be more preferably 80 DEG C; Roasting the time is again 30-60 minute, is more preferably 60 minutes.
In the present invention, preferred scheme be in described step c tealeaves roasting decoct machine be SCR-01 type tealeaves roasting decoct machine.Select the roasting of Japanese special tealeaves to decoct machine (model: SCR-01, ceramic cylinder, straight fire heating), this equipment possess easy and simple to handle, heat up fast, be heated evenly, temperature-controllable is good, energy consumption is low, treatment effeciency is high, can the feature such as continued operation
In the present invention, the tealeaves of preferred scheme is described low and middle-grade roasted green tea to be fresh leaf grade be bud three leaf and/or bud four leaf is made.
In the present invention, preferred scheme is that described low and middle-grade roasted green tea is mixed by the low and middle-grade roasted green tea finished products of at least two Different producing area in Guizhou, Hubei, Zhejiang and Shaanxi.
In the present invention, preferred scheme is that described low and middle-grade roasted green tea is mixed by the low and middle-grade roasted green tea finished products in Zhejiang and Liang Ge producing region, Shaanxi, and mixed proportion is 1:1.
The present invention also provides by the obtained green tea of the processing method of the low and middle-grade roasted green tea quality of above-mentioned improvement.
Compared with prior art, advantage of the present invention is: the present invention program adopts pretreatment of raw material, preheating, roasting to decoct, cool moisture regain, roast the processing steps such as Titian again, the old assorted taste in large tea raw material can be removed, significantly reducing in bitter taste material materials such as () caffeines in tealeaves of product, polyphenol content total amount and the change of composition proportion of composing are obviously, significantly promote tea aroma class Aromatic Matter Contents, product flavour is also greatly improved, the effect that millet paste bitter taste reduces, alcohol thickness increases; The aroma substance composition number significant change of product, Aromatic Matter Contents total amount becomes multiple to increase, and greatly improves low and middle-grade large roasted green tea odor characteristic, thus significantly improves the flavor characteristics of low and middle-grade large roasted green tea product.
Detailed description of the invention is described in further detail the present invention.
Detailed description of the invention
Embodiment 1
Improve a processing method for low and middle-grade roasted green tea quality, it comprises the steps:
A. pretreatment of raw material: get low and middle-grade roasted green tea, carry out removal impurity successively, then sieve gets the tealeaves be of a size of between 4-10 order, described low and middle-grade roasted green tea is fresh leaf grade is bud three leaf, four leaves, the large roasted green tea product processed, selects Guizhou, Liang Ge producing region, Hubei, each 50 kilograms, amount to 100 kilograms, fully mix;
B. preheating: carry out rolling stir-fry in tealeaves rolling heating stirring machine by filtering out the tealeaves be of a size of between 4-10 order in a step, rolling and frying temperature is 100 DEG C, and rolling the stir-fry time is 10 minutes;
C. roasting is decocted: decocted in machine in tealeaves roasting by the tealeaves through b step process and carry out roasting and decoct process, it is 150 DEG C that cylinder initial temperature is decocted in the roasting roasting of decocting on machine, roasting is decocted in process and tealeaves temperature is controlled to be 140 DEG C, and it is 60 minutes that the processing time is decocted in roasting, and the rotating speed that cylinder is decocted in roasting is 300r/min;
D. moisture regain is cooled: by the spreading for cooling 45 minutes at the temperature of 26 DEG C of the tealeaves after step c process;
E. roast Titian again: the tealeaves through Step d process is carried out multiple roasting process, roasting initial temperature is again 110 DEG C, tealeaves temperature controlled to be 100 DEG C in multiple roasting process, roasting the time is again 40 minutes, and in roasting process again, the rotating speed of cylinder is decocted in roasting is 300r/min;
F. cool: the tealeaves through step e process is cooled to room temperature, obtains product.
Embodiment 2
Improve a processing method for low and middle-grade roasted green tea quality, it comprises the steps:
A. pretreatment of raw material: get low and middle-grade roasted green tea, carry out removal impurity successively, then sieve gets the tealeaves be of a size of between 4-10 order, described low and middle-grade roasted green tea is fresh leaf grade is bud three leaf, four leaves, the large roasted green tea product processed, selects Zhejiang, Liang Ge producing region, Shaanxi, each 50 kilograms, amount to 100 kilograms, fully mix;
B. preheating: carry out rolling stir-fry in tealeaves rolling heating stirring machine by filtering out the tealeaves be of a size of between 4-10 order in a step, rolling and frying temperature is 100 DEG C, and rolling the stir-fry time is 10 minutes;
C. roasting is decocted: decocted in machine in tealeaves roasting by the tealeaves through b step process and carry out roasting and decoct process, it is 200 DEG C that cylinder initial temperature is decocted in the roasting roasting of decocting on machine, roasting is decocted in process and tealeaves temperature is controlled to be 160 DEG C, and it is 40 minutes that the processing time is decocted in roasting, and the rotating speed that cylinder is decocted in roasting is 300r/min;
D. moisture regain is cooled: by the spreading for cooling 60 minutes at the temperature of 26 DEG C of the tealeaves after step c process;
E. roast Titian again: the tealeaves through Step d process is carried out multiple roasting process, roasting initial temperature is again 90 DEG C, tealeaves temperature controlled to be 80 DEG C in multiple roasting process, roasting the time is again 60 minutes, and in roasting process again, the rotating speed of cylinder is decocted in roasting is 300r/min;
F. cool: the tealeaves through step e process is cooled to room temperature, obtains product.
Embodiment 3
Improve a processing method for low and middle-grade roasted green tea quality, it comprises the steps:
A. pretreatment of raw material: get low and middle-grade roasted green tea, carry out removal impurity successively, then sieve gets the tealeaves be of a size of between 4-10 order, described low and middle-grade roasted green tea is fresh leaf grade is bud three leaf, four leaves, the large roasted green tea product processed, selects Guizhou, Liang Ge producing region, Zhejiang, each 50 kilograms, amount to 100 kilograms, fully mix;
B. preheating: carry out rolling stir-fry in tealeaves rolling heating stirring machine by filtering out the tealeaves be of a size of between 4-10 order in a step, rolling and frying temperature is 120 DEG C, and rolling the stir-fry time is 5 minutes;
C. roasting is decocted: decocted in machine in tealeaves roasting by the tealeaves through b step process and carry out roasting and decoct process, it is 250 DEG C that cylinder initial temperature is decocted in the roasting roasting of decocting on machine, roasting is decocted in process and tealeaves temperature is controlled to be 180 DEG C, and it is 10 minutes that the processing time is decocted in roasting, and the rotating speed that cylinder is decocted in roasting is 300r/min;
D. moisture regain is cooled: by the spreading for cooling 90 minutes at the temperature of 26 DEG C of the tealeaves after step c process;
E. roast Titian again: the tealeaves through Step d process is carried out multiple roasting process, roasting initial temperature is again 80 DEG C, tealeaves temperature controlled to be 70 DEG C in multiple roasting process, roasting the time is again 30 minutes, and in roasting process again, the rotating speed of cylinder is decocted in roasting is 300r/min;
F. cool: the tealeaves through step e process is cooled to room temperature, obtains product.
Embodiment 4
Respectively Example 1, embodiment 2, tealeaves obtained by embodiment 3 and raw material (i.e. the low and middle-grade roasted green tea of corresponding embodiment correspondence) thereof, respectively preparation embodiment 1-3 raw material tea leaf is screened, filter out and be of a size of 4-10 object tealeaves, compile respectively as blank sample one (corresponding embodiment 1), blank sample two (corresponding embodiment 2) and blank sample 3 (corresponding embodiment 3).
Adopt the detection method in " detection method of GB/T 8313-2008 Tea Polyphenols in Tea and catechin content " and " mensuration of GB/T 8314-2013 tea free amino acid total amount ", selection equipment is You Nike board spectrophotometer, Agilent board liquid chromatograph (1260 type HPLC), carries out detection analyze main matter (comprising Tea Polyphenols, free amino acid, caffeine, catechin) in embodiment 1-3 and blank sample one to the tealeaves of blank sample three.
Adopt headspace solid-phase microextraction (HS-SPME) and gas chromatography/mass spectrometry (GC-MS) technology, experimental facilities Agilent board gaseous-mass spectrography instrument (7890B-5977A type GC-MS), analyze for carrying out detection to aroma substance in Tea Samples (comprising the materials such as alcohols, pyroles, ketone), subject detection is the results detailed in Table 1 and table 2:
The main internal substance component content (%) of table 1 tealeaves processing sample and blank sample
Show through scientific research, Tea Polyphenols in Tea content height and flavour height correlation, too high Tea Polyphenols there will be the heavier situation of bitter taste, the effect that polyphenol content can play the bitter taste improving tealeaves is reduced in proper range, caffeine material is single bitter substance simultaneously, the complicated catechin such as EGCG mainly existing bitter taste has astringent taste again, therefore the accounting of complicated catechin is higher, its bitter taste increases degree and is proportionate, otherwise the accounting of simple catechin is higher, and it is negative correlation that itself and bitter taste increase degree.
Tea Samples sample presentation is detected, the main internal substance content situation (containing Tea Polyphenols, free amino acid total amount, caffeine and catechin material etc.) detected in tealeaves.Choose the sample after present device PROCESS FOR TREATMENT and corresponding untreated blank sample respectively.Shown by the detection data result in table 1, all occurred conforming reduction through the sample Tea Polyphenols of process of the present invention, caffeine material, Physico-chemical tests index proves that the present invention can be good at reducing the content in bitter taste material in tealeaves.Simultaneously, show in the testing result of catechin component material, in different batches experiment processing sample, obviously declining has appearred in the content of complicated catechin, its ratio accounting for total catechin content also declines obviously, simple catechin content accounting increases thereupon, demonstrate in tealeaves after treatment and reduce in bitter taste content of material, thus illustrate that the present invention has very good effect improving in tea leaf quality.
The key odorant content of material (μ g/L) of table 2 tealeaves processing sample and blank sample
Tea aroma is the general performance that the aroma chemical component content ratio of more than 300 kinds is different, and in tea aroma material, the material such as the alcohols such as linalool and nerolidol (floral type), aldehydes, alkene class, ketone (floral type), ester class (Fruity type) and pyroles (curing odor type) thereof constitutes the chief component of green tea.Research shows, along with the relative amount of the fragrance components such as the prolongation linalool of the time of curing and nerolidol declines, the kind of azoles and relative amount increase gradually, and the higher azoles of temperature is more easily formed.
Shown by the detection data result in table 2, there is significant change in the sample key odorant content of material situation through process of the present invention, aroma substance kind quantity changes to some extent, and total amount also changes thereupon.In the tea aroma content of material of processing technology process of the present invention, embodiment one (processing when comparatively low temperature is long) and the middle aroma substance total amount of embodiment two (middle temperature processes in good time) present content and reduce situation, main flavor fragrance component (alcohol, aldehyde, alkene, ketone) has increasing to have to subtract, aroma substance kind quantity reduces to some extent, total amount is corresponding minimizing also, and the azoles content curing odor type all presents increase trend.What embodiment three was subject to processing that parameter (high temperature, short time process) affects changes greatly, and aroma substance total amount 230.38 μ g/L is increased to 613.69 μ g/L, has occurred being multiplied, and wherein azoles is increased to 290.50 μ g/L by 9.02 μ g/L.To sum up, the sample of three embodiments, after process of the present invention green tea product all present fragrance coordinate, fragrant high lasting, without features such as obvious old assorted gas, the fragrance of product is improved and serves great effect.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (10)
1. improve a processing method for low and middle-grade roasted green tea quality, it is characterized in that comprising the steps:
A. pretreatment of raw material: get low and middle-grade roasted green tea, carries out removal impurity successively, and then sieve gets the tealeaves be of a size of between 4-10 order, and described low and middle-grade roasted green tea is mixed by the low and middle-grade roasted green tea finished products of at least two Different producing area;
B. preheating: carry out rolling stir-fry in tealeaves rolling heating stirring machine by filtering out the tealeaves be of a size of between 4-10 order in a step, rolling and frying temperature is 100-120 DEG C, and rolling the stir-fry time is 5-10 minute;
C. roasting is decocted: decocted in machine in tealeaves roasting by the tealeaves through b step process and carry out roasting and decoct process, it is 120-250 DEG C that cylinder initial temperature is decocted in the roasting roasting of decocting on machine, roasting is decocted in process and tealeaves temperature is controlled as 100-180 DEG C, it is 10-120 minute that the processing time is decocted in roasting, and the rotating speed that cylinder is decocted in roasting is 300r/min;
D. moisture regain is cooled: by the spreading for cooling 30-90 minute at the temperature of 20-28 DEG C of the tealeaves after step c process;
E. Titian is roasted again: the tealeaves through Step d process is carried out multiple roasting process, roasting initial temperature is again 80-120 DEG C, in multiple roasting process control tealeaves temperature for 70-110 DEG C, roasting the time is again 30-90 minute, and in roasting process again, the rotating speed of cylinder is decocted in roasting is 300r/min;
F. cool: the tealeaves through step e process is cooled to room temperature, obtains product.
2. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, is characterized in that: rolling in described b step and frying temperature is 105-110 DEG C, and rolling the stir-fry time is 8-10 minute.
3. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, it is characterized in that: in described step c, cylinder initial temperature is decocted in roasting is 150-250 DEG C, roasting is decocted in process and is controlled tealeaves temperature for 140-180 DEG C, and it is 15-60 minute that the processing time is decocted in roasting.
4. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, is characterized in that: the tealeaves in described Step d is spreading for cooling 30-60 minute at the temperature of 20-26 DEG C.
5. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, is characterized in that: roasting initial temperature in described step e is again 80-110 DEG C, and in multiple roasting process control tealeaves temperature for 70-100 DEG C, roasting the time is again 30-60 minute.
6. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, is characterized in that: it is that machine is decocted in the roasting of SCR-01 type tealeaves that machine is decocted in the tealeaves roasting in described step c.
7. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, is characterized in that: the tealeaves of described low and middle-grade roasted green tea to be fresh leaf grade be bud three leaf and/or bud four leaf is made.
8. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 1, is characterized in that: described low and middle-grade roasted green tea is mixed by the low and middle-grade roasted green tea finished products of at least two Different producing area in Guizhou, Hubei, Zhejiang and Shaanxi.
9. the processing method of the low and middle-grade roasted green tea quality of improvement according to claim 8, is characterized in that: described low and middle-grade roasted green tea is the mixing of the low and middle-grade roasted green tea finished products in Zhejiang and Liang Ge producing region, Shaanxi, and mixed proportion is 1:1.
10. the green tea that the processing method of the low and middle-grade roasted green tea quality of the improvement according to any one of claim 1-9 is obtained.
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| CN105145914A (en) * | 2015-09-25 | 2015-12-16 | 四川省茶业集团股份有限公司 | Technology for reducing bitter and puckery taste of green tea |
| CN108782826A (en) * | 2018-08-02 | 2018-11-13 | 贵州钾天下茶业有限公司 | A kind of processing method of high-quality green tea |
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