CN107114497B - Processing method of cooked chestnut-flavor green tea - Google Patents
Processing method of cooked chestnut-flavor green tea Download PDFInfo
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Abstract
The invention provides a processing method of cooked chestnut-flavor green tea, which realizes slow directional transformation of ingredients in the green tea by accurately controlling facility water-spreading and water-replenishing slow-spreading technologies step by step, really realizes the effects of high-temperature water-removing and high-temperature-low-temperature-first by combining an electromagnetic roller three-section water-removing technology, obtains good flavor, keeps excellent taste and color quality, further enriches flavor components by a curing and flavor-improving technology, improves the flavor concentration, and fixes and highlights the flavor characteristics of cooked chestnut flavor by combining a rolling drying and low-temperature baking technology. The method of the invention has reasonable design, aims at making tea products good for drinking, smelling and price, improves and optimizes the traditional process technology, integrates the special process into the overall processing flow, realizes the improvement of the intrinsic flavor, and provides a novel green tea product with mellow taste, obvious cooked chestnut flavor in the flavor and mellow taste for consumers.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a tea processing technology, and particularly relates to a processing method of cooked chestnut-flavor green tea.
Background
With the continuous improvement of the living standard of people, the consumption concept is also perfected. Tea leaves are used as a favorite healthy beverage, and intrinsic flavors such as aroma and taste are becoming important indexes for selection of consumers. Green tea is one of six kinds of tea, and is also the tea with the largest production and consumption in China at present. In terms of process, green tea can be classified into pan-fired green tea, baked green tea, steamed green tea, half-baked green tea, and the like; in terms of quality, green tea can be classified into famous green tea and bulk green tea. In the aspect of aroma quality, the existing famous green tea has various types such as milliaroma, faint scent, chestnut aroma, flower aroma and the like.
The chestnut flavor is one of characteristic flavor types of high-quality green tea, and is mainly expressed by the flavor characteristics of fried chestnuts or tender corns. Generally speaking, famous green tea products are easy to have chestnut flavor quality, such as famous green tea products in China, such as West lake Longjing tea, Xinyang Maojian tea, and the like, have typical chestnut flavor when brewed. The generation of chestnut flavor is closely related to the variety of fresh leaves, the quality of raw materials, the processing technology and the like. According to the difference of the chestnut flavor in the aspects of type, strength and the like, the chestnut flavor can be subdivided into different characteristics of tender chestnut flavor, cooked chestnut flavor and the like in sensory evaluation, wherein the tender chestnut flavor is most favored by consumers, but the flavor characteristic of the cooked chestnut flavor is most stable and durable.
At present, a certain report is provided for the making technology of chestnut flavor, Wu Guang Lun and the like propose a processing technology for obtaining chestnut flavor tea through later-stage flavor enhancing operation, and the key point is to apply a bright pot flavor enhancing technology or a far infrared flavor enhancing technology. Liu bi qing etc. also proposed a chestnut fragrant tea's processing technology through the research, and this technique compares with traditional processing technology, and its key lies in: (1) the fresh leaves are manually turned and stirred when being spread, and the proper dehydration of the fresh leaves is promoted, so that the enzyme activity is promoted, and the full conversion of the inclusion is promoted; (2) adopts a baking machine and manual assistance to improve the fragrance, fully develops the content of various fragrance components in the tea, further enhances the conversion and polymerization of the various content components, and forms pleasant and special chestnut fragrance. However, the technical description of the real cooked chestnut flavor is not reported, the cooked chestnut flavor is based on the chestnut flavor, the aroma characteristic of the chestnut flavor is further strengthened by a technical means, the aroma characteristic of poor quality such as high fire does not appear, and the requirements on raw materials and processes are strict.
Disclosure of Invention
The invention aims to provide a processing method of cooked chestnut-flavor green tea, which is in line with modern tea consumption concept and consumption trend, starts with fresh leaf raw materials with specific requirements, integrates a special process into a green tea processing flow by improving and optimizing the traditional processing technology, and provides a novel green tea product with cooked chestnut-flavor characteristics and mellow taste for consumers by organic assembly, integration and perfection of the traditional process and the special process.
The processing method is realized by the following steps:
(1) selecting tea varieties of small leaf species (such as Longjing 43, Zhongcha 108, etc., and tea varieties of large leaf species are not suitable), and fresh leaves with the tender degree of 1 bud, 2 leaves and initial expansion-1 bud, 3 leaves as the raw materials for preparation;
(2) the fresh leaves are picked and processed in ten days of 4-5 months and 9 months, the amino acid content of the fresh leaves is 3.0-5.0%, and the tea polyphenol content is 25-30%;
(3) spreading fresh leaves by a facility spreading system with environment temperature of 25-27 deg.C and relative humidity of 60-70% and ventilation time of 1 hr for 5min (the facility spreading system is developed by tea research institute of Chinese academy of agricultural sciences, patent number: ZL201420171821.7) to input O2Discharge of CO2The effect of (1) is to make the fresh leaves to perform slow and continuous respiration and substance conversion;
(4) when the fresh leaves are spread to have the water content of 70%, the environmental humidity of a facility spreading system is increased to 80-85% by using a water supplementing and slow spreading technology, and a small amount of water is sprayed on the surfaces of the fresh leaves, so that lipid aroma precursor substances are converted more, and formed degradation quality components such as amino acid, soluble sugar and the like are kept as much as possible until the water content is 66-68%;
(5) performing enzyme deactivation operation on an electromagnetic roller enzyme deactivation machine (an 80-A type electromagnetic roller enzyme deactivation machine produced by Ningbo Yao Yaojiang machinery Co., Ltd.) on the spread leaves, wherein the enzyme deactivation operation needs to be performed by means of advanced heating performance and mechanical performance of the electromagnetic roller enzyme deactivation machine, the principle of high first and low second is adopted, the three sections are divided for regulation and control, and the material storage accumulated in the early stage of spreading is fully utilized; and (3) enzyme deactivating treatment conditions: the temperature of the front section is set to 280 plus 290 ℃, the temperature of the middle section is set to 250 plus 260 ℃, the temperature of the rear section is set to 220 plus 230 ℃, and the leaf feeding amount is controlled to be 35-45 kg/h; controlling the water content of the enzyme-removed leaves to be 50-55%;
(6) curing and aroma-improving the killed leaves, slightly cooling the leaves (the cooling of the leaves is beneficial to green protection), putting the leaves into a food-grade plastic bag for fastening, keeping no air in the middle as much as possible, and performing closed curing and aroma-improving treatment; the general treatment time is 1.0-2.0h, and the next procedure can be carried out when water drops gather on the inner wall of the plastic bag and the leaf quality becomes soft;
(7) after the step (6) is finished, the enzyme-removed leaves are kneaded, 1% of food cane sugar in the total amount is uniformly added into the enzyme-removed leaves before kneading, light kneading and middle kneading are mainly used until the kneaded leaves are slightly sticky, a small amount of tea juice overflows, heavy kneading is not needed, a large amount of tea juice does not overflow, and the whole kneading time is 60-90 min;
(8) after the leaves are rolled off the machine, deblocking treatment is carried out, so that on one hand, lump blocks are removed, and the consistency of appearance and quality is facilitated; on the other hand, the tea juice is returned to the cells again, which is beneficial to the formation of excellent aroma quality;
(9) the product is subjected to primary drying operation by using an electromagnetic roller dryer (6 CST-80D type electromagnetic roller dryer produced by Ningbo Yao Yaojiang machinery Co., Ltd.), and the primary drying process parameters are as follows: the hot air temperature is 100-;
(10) spreading the primarily dried leaves on a cooling leaf storage tank (patent number: ZL200520116840.0) for cooling for 0.5-1 h;
(11) the product is dried by full fire in a baking cage low-temperature baking mode to obtain better cooked chestnut flavor characteristics. The temperature during baking is controlled at 50-60 deg.C until the water content is below 6%.
The invention aims to make tea products good for drinking, smelling and low in price, and realizes the improvement of the intrinsic flavor by improving and optimizing the traditional process technology and integrating a special process into the overall processing flow based on the fresh leaf raw materials with specific quality, thereby providing a processing method of green tea with mellow taste and obvious cooked chestnut flavor in the aroma for consumers. The invention is characterized in that: (1) selecting fresh leaf raw materials with specific quality requirements, wherein the quality requirements are related to the formation and accumulation of characteristic aroma substances of cooked chestnut aroma; (2) the method realizes the slow directional transformation of the contained components by accurately controlling the facility tedding and water replenishing slow-spreading technology step by step, and accumulates abundant basic substances for subsequent manufacture; (3) the method is combined with an electromagnetic roller three-section enzyme deactivating technology, so that the effects of high-temperature enzyme deactivating and high-temperature-low-temperature-high-temperature-low deactivating are really realized, good fragrance is obtained, and meanwhile, the taste and color quality can be kept excellent; (4) by a curing and fragrance-extracting technology, fragrance components are further enriched, and the fragrance concentration is improved; (5) the technology of rolling and drying at the same time and low-temperature baking are combined, and the flavor characteristics of the cooked chestnut are fixed and highlighted.
Detailed Description
The present invention will be further described with reference to examples.
Example 1
Fresh leaf raw materials used for processing cooked chestnut-flavor green tea are as follows: 50kg of fresh tea leaves with the variety of Longjing 43 and the tenderness of 1 bud, 2 leaf initial expansion and 1 bud, 3 leaves as main parts are picked, and the picking period of the fresh tea leaves is 4 months and 20 days.
The specific implementation mode is as follows:
(1) spreading fresh leaves by a facility spreading system with an environment temperature of 28 deg.C and relative humidity of 65%, and ventilating for 5min every 1h (the facility spreading system is developed by tea research institute of Chinese academy of agricultural sciences, patent number: ZL201420171821.7) to input O2Discharge of CO2The effect of (3) is to allow the fresh leaves to undergo slow and sustained respiration and mass transfer.
(2) When the fresh leaves are spread to have the water content of 70%, the environmental humidity of a facility spreading system is increased to 80% by utilizing a water supplementing and slow spreading technology, and a small amount of water is sprayed on the surfaces of the fresh leaves, so that lipid aroma precursor substances are converted more, and formed degradation quality components such as amino acid, soluble sugar and the like are kept as much as possible until the water content is 66-68%.
(5) Performing enzyme deactivation operation on an electromagnetic roller enzyme deactivation machine (an 80-A type electromagnetic roller enzyme deactivation machine produced by Ningbo Yao Yaojiang machinery Co., Ltd.) on the spread leaves, wherein the enzyme deactivation operation needs to be performed by means of advanced heating performance and mechanical performance of the electromagnetic roller enzyme deactivation machine, the principle of high first and low second is adopted, the three sections are divided for regulation and control, and the material storage accumulated in the early stage of spreading is fully utilized; and (3) enzyme deactivating treatment conditions: the temperature of the front section is set to be 280 ℃, the temperature of the middle section is set to be 260 ℃, the temperature of the rear section is set to be 230 ℃, and the leaf feeding amount is controlled to be 40 kg/h; the water content of the enzyme-removed leaves is controlled to be 50-55%.
(6) The enzyme-deactivated leaves are put into a food-grade plastic bag to be tightly tied after the leaves are slightly cooled by using a curing and fragrance-improving technology (the cooling of the leaves is helpful for green protection), and air is not left in the middle of the bag as much as possible to carry out the treatment of stuffiness and fragrance improvement; the treatment time is 1.0h, and the next procedure can be carried out when the inner wall of the plastic bag has water drops to gather and the leaf quality becomes soft.
(7) And (6) after the step 6 is finished, rolling the enzyme-removed leaves, uniformly adding 1% of food cane sugar into the enzyme-removed leaves before rolling, mainly carrying out light rolling and middle rolling until the rolled leaves are slightly sticky, and only a small amount of tea juice overflows without heavy rolling or a large amount of tea juice overflows, wherein the whole rolling time is 70 min.
(8) After the leaves are rolled off the machine, deblocking treatment is carried out, so that on one hand, lump blocks are removed, and the consistency of appearance and quality is facilitated; on the other hand, the tea juice is returned to the cells, contributing to the development of superior aroma quality.
(9) The product is subjected to primary drying operation by using an electromagnetic roller dryer (6 CST-80D type electromagnetic roller dryer produced by Ningbo Yao Yaojiang machinery Co., Ltd.), and the primary drying process parameters are as follows: the hot air temperature is 110 ℃, the cylinder wall temperature is set to be 120 ℃, the leaf feeding amount is 45kg/h, and the moisture content after primary drying is controlled to be 20-25%.
(10) Spreading the primarily dried leaves on a cooling leaf storage tank (patent number: ZL200520116840.0) for cooling for 1 h;
(11) the product is dried by full fire in a baking cage low-temperature baking mode to obtain better cooked chestnut flavor characteristics. The temperature during baking is controlled at 50-60 deg.C until the water content is below 6%.
Example 2
Fresh leaf raw materials used for processing cooked chestnut-flavor green tea are as follows: 50kg of fresh tea leaves with the tenderness of 1 bud, 2 leaves and initial extension-1 bud, 3 leaves as main varieties are picked, and the picking period of the fresh leaves is 9 months and 14 days.
The specific implementation mode is as follows:
(1) spreading fresh leaves by a facility spreading system with an environment temperature of 28 deg.C and a relative humidity of 70% and ventilation time of 5min every 1h (the facility spreading system is developed by tea research institute of Chinese academy of agricultural sciences, patent number: ZL201420171821.7) to input O2Discharge of CO2The effect of (3) is to allow the fresh leaves to undergo slow and sustained respiration and mass transfer.
(2) When the fresh leaves are spread to have the water content of 70%, the environmental humidity of a facility spreading system is increased to 80% by utilizing a water supplementing and slow spreading technology, and a small amount of water is sprayed on the surfaces of the fresh leaves, so that lipid aroma precursor substances are converted more, and formed degradation quality components such as amino acid, soluble sugar and the like are kept as much as possible until the water content is 66-68%.
(5) Performing enzyme deactivation operation on an electromagnetic roller enzyme deactivation machine (an 80-A type electromagnetic roller enzyme deactivation machine produced by Ningbo Yao Yaojiang machinery Co., Ltd.) on the spread leaves, wherein the enzyme deactivation operation needs to be performed by means of advanced heating performance and mechanical performance of the electromagnetic roller enzyme deactivation machine, the principle of high first and low second is adopted, the three sections are divided for regulation and control, and the material storage accumulated in the early stage of spreading is fully utilized; and (3) enzyme deactivating treatment conditions: the temperature of the front section is set to be 280 ℃, the temperature of the middle section is set to be 260 ℃, the temperature of the rear section is set to be 230 ℃, and the leaf feeding amount is controlled to be 40 kg/h; the water content of the enzyme-removed leaves is controlled to be 50-55%.
(6) The enzyme-deactivated leaves are put into a food-grade plastic bag to be tightly tied after the leaves are slightly cooled by using a curing and fragrance-improving technology (the cooling of the leaves is helpful for green protection), and air is not left in the middle of the bag as much as possible to carry out the treatment of stuffiness and fragrance improvement; the treatment time is 1.0h, and the next procedure can be carried out when the inner wall of the plastic bag has water drops to gather and the leaf quality becomes soft.
(7) And 6, after the step 6 is finished, rolling the enzyme-removed leaves, uniformly adding 1% of food cane sugar into the enzyme-removed leaves before rolling, mainly carrying out light rolling and middle rolling until the rolled leaves are slightly sticky, and only a small amount of tea juice overflows, and the whole rolling time is 80 min.
(8) After the leaves are rolled off the machine, deblocking treatment is carried out, so that on one hand, lump blocks are removed, and the consistency of appearance and quality is facilitated; on the other hand, the tea juice is returned to the cells, contributing to the development of superior aroma quality.
(9) The product is subjected to primary drying operation by using an electromagnetic roller dryer (6 CST-80D type electromagnetic roller dryer produced by Ningbo Yao Yaojiang machinery Co., Ltd.), and the primary drying process parameters are as follows: the hot air temperature is 110 ℃, the cylinder wall temperature is set to be 120 ℃, the leaf feeding amount is 45kg/h, and the moisture content after primary drying is controlled to be 20-25%.
(10) Spreading the primarily dried leaves on a cooling leaf storage tank (patent number: ZL200520116840.0) for cooling for 1 h;
(11) the product is dried by full fire in a baking cage low-temperature baking mode to obtain better cooked chestnut flavor characteristics. The temperature during baking is controlled at 50-60 deg.C until the water content is below 6%.
Example 3
The tea products produced by the conventional processes were used as controls and were subjected to sensory evaluation together with the tea products processed by the above two processes, and the results are shown in Table 1. From table 1, it can be seen that the green tea sample prepared by the whole set of technology has bright liquor color, has cooked chestnut aroma and mellow taste, and has better flavor quality than the green tea sample prepared by the traditional process.
TABLE 1 sensory evaluation results of green tea samples treated by different processing techniques
| Processing sample | Color of soup | Fragrance | Taste of the product |
| Example 1 sample | Yellow-green and bright | Cooked chestnut flavor | Mellow wine |
| Example 2 sample | Yellow-green and bright | The cooked chestnut has obvious and lasting fragrance | Clear and thick |
| Green tea sample 1 of traditional process | Yellow-green and bright | High fragrance | Hechun wine |
| Green tea sample 2 of traditional process | Yellow-green and bright | High fragrance with slight chestnut flavor | Hechun wine |
Note: 1. the traditional green tea process comprises the following steps: naturally spreading the green in a workshop to 70% of water content, deactivating the green to 55-60% of water content by a traditional roller water-removing machine, primarily drying the green in a rolling light-weight and light mode for 30min to 120 ℃ until the water content is 20-25-100 ℃, and drying the green again to be dry; 2. as can be seen from the sensory evaluation results, the products processed by the novel process technology are better than the products processed by the traditional process in terms of aroma and taste, and the novel process can obtain obvious cooked chestnut aroma.
Claims (3)
1. The processing method of the cooked chestnut-flavor green tea is characterized by comprising the following steps:
(1) selecting a tea plant variety of small leaf species, wherein the tender degree of the tea plant variety is 1 bud, 2 leaves are initially spread and 1 bud, 3 leaves are fresh leaves as a manufacturing raw material;
(2) the fresh leaves are picked and processed in ten days of 4-5 months and 9 months, the amino acid content of the fresh leaves is 3.0-5.0%, and the tea polyphenol content is 25-30%;
(3) spreading fresh leaves by a facility spreading system, controlling the environmental temperature of the spreading system at 25-27 deg.C, controlling the relative humidity at 60-70%, and ventilating every 1h for 5min to input O2Discharge of CO2The effect of (1) is to make the fresh leaves to perform slow and continuous respiration and substance conversion;
(4) when the fresh leaves are spread to have the water content of 70%, the environmental humidity of a facility spreading system is increased to 80-85% by using a water supplementing and slow spreading technology, and a small amount of water is sprayed on the surfaces of the fresh leaves, so that lipid aroma precursor substances are converted more, and formed degradation quality components such as amino acid, soluble sugar and the like are kept as much as possible until the water content is 66-68%;
(5) carrying out enzyme deactivation treatment on the spread leaves by an electromagnetic roller enzyme deactivation machine, wherein the advanced heating performance and mechanical performance of the electromagnetic roller enzyme deactivation machine are required during enzyme deactivation, the principle of high first and low second is adopted, the enzyme deactivation machine is divided into three sections for regulation and control, and the material storage accumulated in the early-stage spread is fully utilized;
(6) curing and aroma-improving the killed leaves, cooling the leaves slightly when the leaves are warm, then putting the leaves into a food-grade plastic bag for fastening, and carrying out stewing and aroma-improving treatment;
(7) after the step (6) is finished, rolling the enzyme-removed leaves, uniformly adding 1% of food sucrose into the enzyme-removed leaves before rolling until the rolled leaves are slightly sticky, and rolling for 60-90 min;
(8) deblocking treatment is carried out after the leaves are rolled and discharged, so that on one hand, lump blocks are removed, and the consistency of appearance and quality is facilitated; on the other hand, the tea juice is returned to the cells again, which is beneficial to the formation of excellent aroma quality;
(9) carrying out primary drying operation on the product by using an electromagnetic roller dryer, wherein the primary drying process parameters are as follows: the hot air temperature is 100-;
(10) spreading the primarily dried leaves on a cooling leaf storage tank for cooling for 0.5-1 h;
(11) drying the product with full fire by adopting a baking cage low-temperature baking mode to obtain better cooked chestnut flavor characteristics;
wherein the water-removing treatment conditions in the step (5) are as follows: the temperature of the front section is set to 280 plus 290 ℃, the temperature of the middle section is set to 250 plus 260 ℃, the temperature of the rear section is set to 220 plus 230 ℃, and the leaf feeding amount is controlled to be 35-45 kg/h; controlling the water content of the enzyme-removed leaves to be 50-55%;
wherein the aroma raising treatment time in the step (6) is 1.0-2.0h, and the next procedure is carried out when water drops gather on the inner wall of the plastic bag and the leaf quality becomes soft.
2. The processing method of cooked chestnut flavor green tea as claimed in claim 1, wherein the kneading in step (7) is mainly light kneading and medium kneading until little tea juice overflows from the kneaded leaves and no large tea juice overflows.
3. The method for processing cooked chestnut-flavor green tea according to claim 1, wherein the temperature at the time of baking in step (11) is controlled to 50 to 60 ℃ until the water content is 6% or less.
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| CN109699763B (en) * | 2019-02-25 | 2022-01-04 | 中国农业科学院茶叶研究所 | Method for improving chestnut flavor quality of green tea and chestnut flavor green tea prepared by method |
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Application publication date: 20170901 Assignee: Kaihua Xingnong tea professional cooperative Assignor: TEA Research Institute CHINESE ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2022330000022 Denomination of invention: A processing method of cooked chestnut scented green tea Granted publication date: 20200703 License type: Common License Record date: 20220118 |