CN110100923A - A kind of dark green tea new process for producing - Google Patents
A kind of dark green tea new process for producing Download PDFInfo
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- CN110100923A CN110100923A CN201910554154.8A CN201910554154A CN110100923A CN 110100923 A CN110100923 A CN 110100923A CN 201910554154 A CN201910554154 A CN 201910554154A CN 110100923 A CN110100923 A CN 110100923A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention discloses a kind of dark green tea new process for producing, belong to Tea Production technical field, its step successively includes: crushing, pulp, granulation, water-removing, fermentation, drying, the present invention uses unconventional dark green tea manufacture craft, fresh tea passes crushing will be first picked, pulp, granulation, is then finished and is dried to certain moisture content, is not needed to rub directly by traditional dark green tea (hiding tea) fermentation procedure processing；Resulting finished product, content dissolution rate is fast, and soup look is limpid bright, and does not need prolonged infusion or pre- infusion, can be used at any time, and has well solved especially borderland highlands and has drunk hiding tea time-consuming, time-consuming and laborious problem；The processing step of this method is eliminated and is rubbed twice relative to traditional handicraft, and technique is simpler, also quality easier to control, and production cost reduces, and is conducive to industrialized production, has good economic benefit.
Description
Technical field
The present invention relates to Tea Production technical field more particularly to a kind of dark green tea new process for producing.
Background technique
Dark green tea is gained the name because the appearance of made tea is in dark brown.Dark green tea belongs to one of six big teas, belongs to post-fermented tea.
Dark green tea is different according to region, and be divided into Hunan dark green tea, Hubei green brick tea, Sichuan dark green tea (claiming South Road brick tea, Yaan hiding tea) etc.
Type.
Wherein, Sichuan dark green tea is dark green tea first ancestor application widest dark green tea product earliest again using Yaan hiding tea as main representative
One of kind.
Hiding tea in Yaan is to grow tea to make for raw material with leaflet, begins with more than 1,000 Nian Yinyong histories from the Tang Dynasty in Tibet, passes through
A large number of experiments verifying, dark green tea (Yaan hiding tea) is to coordinating intestines and stomach, aid digestion, greasy, the anti-high altitude anoxia of solution, anti-Ultraviolet Light At High Altitude spoke
Penetrate, preferable effect played to large amounts of food high protein, high grease crowd, Tibet proverb have " would rather three days without grain, can not one
Day without tea ", the saying of " food of raw meat meat, non-tea do not disappear, the heat of highland barley, and non-tea is not understood ", it is seen that dark green tea (Yaan hiding tea) is in borderland
Importance in ethnic group's daily life becomes the people's livelihood tea of Tibetan compatriot due to the consumption value of dark green tea (Yaan hiding tea),
Ancient times imperial court is the production-supply-marketing for managing dark green tea (Yaan hiding tea), and tailor controls well-known " the tea horse method " in borderland to hide tea,
And ad hoc management organization's tea horse department.
It is general that the traditional fabrication processing of tea is hidden in Yaan are as follows: finishes, just rubs, pile fermentation, rubs, dries again, being pressed into
Packet or block, finally hang naturally.Dark green tea (Yaan hiding tea) is sold all in the form of brick tea in border areas over the past thousands of years.
So Zang Chayi, over more than thousand years, drinking method is all based on the form of brick tea, do not improved substantially.
The traditional drinking method in Tibetan area generally comprises two kinds:
The first is, scattered the hiding tea brick tea of consolidation is prized using tools such as iron cones, is put into infusion in kettle, still, by
In vast reference crowd all in highlands, air pressure is low on plateau, and water boiling point is low, generally takes around infusion half an hour extremely
1 hour, it can just be fully dissolved out the content of hiding tea；This method infusion overlong time, drinks inconvenience, time-consuming and laborious；
Second is to be put into pot with very big hingle tealeaves, and add a small amount of dietary alkali is same to boil, when water is boiled dry fastly in pot
(about needing infusion 3-6 hours), then pours out and dries, and the tealeaves through being prepared is put into is added boiled water in cup in right amount, by
Dissolved out out of tealeaves body during cauldron infusion in most of content in tealeaves it is sticky to tealeaves surface, so by enduring
The content in tealeaves boiled can dissolve out rapidly, i.e. drinkable after general 2 minutes；This method improves to a certain extent
A kind of method drinks the problem of inconvenience, still, it is still desirable to infusion, and the tealeaves Jing Guo infusion are first carried out, it is inconvenient to save,
It needs to have drunk as early as possible, if necessary to be drunk with other way allotment, for example adjusts milk tea, buys buttered tea or addition pears, citrus
Equal fruit, or addition fructus lycii, jujube, the integration of drinking and medicinal herbs substance such as pueraria lobata, or when addition grain class material, for adding for hiding tea
Enter amount to be also not easily controlled, tea grounds is also blended in interior very inconvenient in addition, is less useful for industrialized production.
In addition, the manufacture craft of current Yaan hiding tea is complex, as previously mentioned, needing to rub twice, processing cost
It is higher, so that vast people is easily drunk this natural green tea-drinking to health health-care effect, for industry
Metaplasia produces and cost control is unfavorable.
In order to solve the problems, such as content Fast Stripping, drinks and facilitate at low cost, many effort have been done in this field, such as public
The number of opening is the Chinese patent of CN 103999975A, and which employs pre-processings (i.e. traditional hiding tea preparation), post-processing (packet
Include and rub dry, pile fermentation three times three times), finally also carry out water extraction, concentration, resulting extraction concentrate
Although dissolution rate is fast, preparation section is extremely complex, and eliminates tea stalk, and tea stalk contains in fact in hiding tealeaves
Poor effective component, resulting product lost the consumption habits and original flavor of hiding tea, production cost also pole
It is high.
Summary of the invention
The purpose of the present invention is to provide a kind of dark green tea (hiding tea) new process for producing, to solve the above problems.The present invention will
Fresh tea leaf uses unconventional dark green tea manufacture craft, eliminates and rubs twice, and technique is simpler, also quality easier to control, raw
Producing cost reduces.By fresh tea passes crushing, pulp, granulation, water-removing, the fermentation, drying of picking, resulting finished product, relative to tradition
Manufacture craft, content dissolution rate is fast, and soup look is limpid bright, and does not need prolonged infusion or pre- infusion, dissolves out
Object amount is big, can be used at any time, well solved especially borderland highlands drink hiding tea time-consuming, time-consuming and laborious asks
Topic.
The present invention provides a kind of dark green tea new process for producing, the technical solution used for, comprising the following steps:
(1) it crushes: plucking fresh tea leaf raw material being carried out to be crushed to -100 mesh of 20 mesh, obtain fresh tea passes end；
(2) the resulting fresh tea passes end of step (1) pulp: is stirred pulp；It is preferred that the fresh tea passes end is added water to
50%-85% water content carries out that pulp is sufficiently stirred, and tealeaves content (such as pectin class etc.) is made sufficiently to leach uniformly mixing,
Obtain pulp fresh tea passes end；And separating twice is preferably carried out, (pulp is better, and finished product tea granule is more solid, and gluing is more for better effect
Good, soup look is limpider bright, and tea granule bubble does not dissipate)；
(3) it pelletizes: step (2) resulting pulp fresh tea passes end being pelletized, and is polished with polishing machine, tea is obtained
Grain；
(4) it finishes: step (3) resulting tea granule is finished, high-temperature fixation process is destroyed and is passivated in tea granule
Oxidase active, inhibit enzymatic oxidation, the partial moisture in evaporation tea granule, the pectin of tea polyphenols etc. in tea granule heated
Gelatinization afterwards makes it sufficiently bond tea dust, sizing.Tea granule does not dissipate when brewing, and millet paste is not muddy, limpid bright, and drying is extremely
25% -60% tea granule of moisture content.
(5) it ferments: by step (4) resulting tea granule, carrying out conventional dark green tea (hiding tea) fermentation, also referred to as pile fermentation.By
It is crushed in fresh tea passes, the benefit materials in tealeaves can more come into full contact with air and exposure, the speed and hair of fermentation
The completeness of ferment is substantially better than traditional process and rubs processing.Ingredient in hiding tea is sufficiently converted, and products obtained therefrom is without bitterness
Taste, soup look more glow, granular tea content leach fastly, and extract is more.
(6) dry: the tea granule after step (5) fermentation is dried to get semi-finished product tea granule.
As a preferred technical scheme: after the process of the step (6), then carrying out sub-sieve, oversize pack bubble obtains bag
It makes tea finished product.
It is fabricated to tea bag, is drunk more convenient.
As a preferred technical scheme: being crushed in the step (1) using pulverizer, be crushed to -100 mesh of 20 mesh.
As further preferred: being crushed using beater disintegrating machine.
As a preferred technical scheme: water is added when stirring pulp in the step (2), makes its aqueous mass percent
50%-85%.
As a preferred technical scheme: in the step (3), the particle diameter size of granulation are as follows: 0.2mm-10mm.According to
The granular size demand of different product specification realizes the control of partial size by replacement granulator mesh, and polished with polishing machine,
Obtain tea granule.
As a preferred technical scheme: in the step (3), differently shaped particle can be made, be preferably made circle
Particle.
As a preferred technical scheme: finishing in the step (4) is hot air water-removing, 90 DEG C -150 DEG C of temperature.
As a preferred technical scheme: in the step (1), fruit or integration of drinking and medicinal herbs object or grain is added；
The fruit is selected from pears, citrus, apple, cherry etc., the integration of drinking and medicinal herbs material, such as fructus lycii, jujube, pueraria lobata, sieve
Chinese fruit etc..
Compared with the prior art, the advantages of the present invention are as follows:
(1) resulting finished product, content dissolution rate is fast, and does not need prolonged infusion or pre- infusion, unit weight
For the tea granule of amount compared with the tea that conventional method is done, it is big that tea granule dissolves out object amount.It can be used at any time, well solved especially
Be borderland highlands drink hiding tea time-consuming, time-consuming and laborious problem；
(2) resulting finished product is conducive to carry, is conducive to packed and transported, modern commerce is facilitated to circulate；
(3) resulting finished product more sufficiently more completely due to pulverization fermentation is better than traditional product, soup look is limpid without muddy
It is turbid, and millet paste is denseer, pure in mouth feel；
(4) resulting product is taken full advantage of tea stalk contained substance, there is made tea due to the pulverization simultaneously of leaf stalk
Imitate ingredient comprehensive and abundant；
(5) processing step of this method is eliminated and is rubbed twice relative to traditional handicraft, and technique is simpler, also more easily-controllable
Quality processed, production cost reduce, and are conducive to industrialized production, have good economic benefit.
Specific embodiment
Below in conjunction with embodiment, the invention will be further described.
A kind of embodiment 1: dark green tea new process for producing, comprising the following steps:
(1) it crushes: picking " three leaf of a bud " fresh tea leaf raw material carries out being crushed to 30 mesh using beater disintegrating machine,
Obtain fresh tea passes end；
(2) pulp: suitable quantity of water will be added in the resulting fresh tea passes end of step (1), makes moisture content in the fresh tea passes end
It is 55%, is stirred pulp；
(3) it pelletizes: step (2) resulting pulp fresh tea passes end being pelletized, and is polished with polishing machine, obtaining diameter is
The tea granule of 2mm；
(4) it finishes: step (3) resulting tea granule being finished, endless white drying is then carried out, obtaining water content is
65% tea granule；
Wherein, it finishing, dry method are as follows: the 6CH-16 type tea drier two that Hangzhou Fuyang can be used is used in conjunction, the
One is used for high-temperature fixation, and temperature control tealeaves after 110 DEG C -145 DEG C, water-removing enters second dryer, drying temperature 80
DEG C -110 DEG C, it is dried to required moisture, water content of tea is 45% or so；
(5) it ferments: by step (4) resulting tea granule, carrying out conventional dark green tea (hiding tea) fermentation；
I.e. conventional hiding tea pile fermentation after pile core temperature reaches 65 DEG C -70 DEG C within three days or so, starts turning, and peripheral tealeaves turns over
To pile core, pile core translates into periphery, and 12-15 times repeatedly, fermentation is completed, halfway as weather temperature high-moisture evaporates too fast, tea
Leaf water content is lower than 30% less to add water with high-pressure fog；
(6) dry: the semi-finished product after step (5) fermentation to be dried, drying temperature is 80-110 DEG C, particle after drying
Tea sub-control system carries out later transformation after dry and deposits in semi-finished product storehouse, monthly turning is primary, is conducive in 10%-12%
Later period storage conversion mouthfeel more preferably, can be stored for a long time.
(7) it packs: after the process of the step (5), and being sieved after semi-finished product storehouse stores March, be classified more batches
Secondary progress is assorted, and re-dry packs finished product, and finished product aqueous 10% obtains tea bag finished product.
Embodiment 2
A kind of dark green tea new process for producing, comprising the following steps:
(1) it crushes: picking " three to four leaves " fresh tea leaf raw material carries out being crushed to 60 mesh using beater disintegrating machine,
Obtain fresh tea passes end；
(2) pulp: suitable quantity of water will be added in the resulting fresh tea passes end of step (1), makes moisture content in the fresh tea passes end
It is 65%, is stirred pulp；
(3) it pelletizes: step (2) resulting pulp fresh tea passes end being pelletized, is polished, obtain the tea that diameter is 4mm
Grain；
(4) it finishes: step (3) resulting tea granule being finished, endless white drying is then carried out, obtaining water content is
40% tea granule；
Wherein, it finishes, dry method are as follows: be used in conjunction using the 6CH-16 type tea drier two in Hangzhou Fuyang, first
Platform act on high-temperature fixation, temperature control after 100 DEG C -140 DEG C, water-removing tealeaves enter second dryer, 80 DEG C -100 of temperature
DEG C, required moisture is arrived in drying, aqueous 40% or so；
(5) it ferments: by step (4) resulting tea granule, carrying out conventional dark green tea (hiding tea) fermentation；
Conventional dark green tea (hiding tea) pile-fermentation is carried out to start to turn over after pile core temperature reaches 65 DEG C -70 DEG C within three days or so
Heap, peripheral tealeaves translate into pile core, and pile core translates into periphery, and 10-13 times repeatedly, (the slightly old tea leaf fermentation time is shorter) hair
Ferment is completed.Midway such as weather temperature high-moisture evaporation is too fast, and water content of tea is lower than 30% less, can add water with high-pressure fog；
(6) dry: the semi-finished product after step (4) fermentation are dried, general 80-100 DEG C of drying temperature, it is dry after
Grain tea sub-control system carries out later transformation after dry and deposits in semi-finished product storehouse, monthly turning is primary, favorably in 11%-13%
Conversion mouthfeel is stored in the later period more preferably, can be stored for a long time.
(7) it packs: after the process of the step (5), and being sieved after semi-finished product storehouse stores March, be classified more batches
Secondary progress is assorted, and re-dry packs finished product, and finished product aqueous 10% obtains tea bag finished product.
Embodiment 3
A kind of dark green tea new process for producing, comprising the following steps:
(1) it crushes: picking " more than five leaves red tongue fur is mature " fresh tea leaf raw material is crushed using beater disintegrating machine
To 80 mesh, fresh tea passes end is obtained；
(2) pulp: water will be added in the resulting fresh tea passes end of step (1), makes moisture content in the fresh tea passes end
75%, it is stirred pulp；
(3) it pelletizes: step (2) resulting pulp fresh tea passes end being pelletized, is polished, obtain the tea that diameter is 6mm
Grain；
(4) it finishes: step (3) resulting tea granule being finished, endless white drying is then carried out, obtaining water content is
60% tea granule；
Wherein, it finishing, dry method are as follows: the 6CH-16 type tea drier two that Hangzhou Fuyang can be used is used in conjunction, the
One effect high-temperature fixation, temperature control tealeaves after 100 DEG C -120 DEG C, water-removing enter second dryer, drying temperature 80
DEG C -100 DEG C, it is dried to required moisture, it is aqueous 35% or so；
(5) it ferments: by step (4) resulting tea granule, carrying out conventional dark green tea (hiding tea) fermentation；
Conventional dark green tea (hiding tea) pile-fermentation is carried out to start to turn over after pile core temperature reaches 65 DEG C -70 DEG C within three days or so
Heap, peripheral tealeaves translate into pile core, and pile core translates into periphery, 8-12 times repeatedly (the mature tea leaf fermentation time is more shorter) hair
Ferment is completed.Midway such as weather temperature high-moisture evaporation is too fast, and water content of tea is lower than 25% less, can add water with high-pressure fog；
(6) dry: the semi-finished product after step (4) fermentation are dried, general 80-100 DEG C of drying temperature, it is dry after
Grain tea sub-control system carries out later transformation after dry and deposits in semi-finished product storehouse, monthly turning is primary, favorably in 12%-14%
Conversion mouthfeel is stored in the later period more preferably, can be stored for a long time.
(7) it packs: after the process of the step (5), and being sieved after semi-finished product storehouse stores March, be classified more batches
Secondary progress is assorted, and re-dry packs finished product, and finished product aqueous 10% obtains tea bag finished product.
The test of 4 dissolution time of embodiment:
1.1 subjects: by finished product obtained by embodiment 1-3, and using made from original hiding tea technique without
Hiding tea (" the coal radix aucklandiae tea " of refined Anyi Xing Zang tea Co., Ltd production, the raw material and 3 phase of embodiment of production of storage
Together, it is " the red old tea of tongue fur ") it is used as " comparative example "；
Carry out the experiment of content dissolution time:
1.2 test methods:
1.2.1. the measurement of total extractives:
By each 10g of above-mentioned four kinds of experimental subjects, with reference first to the method for GB/T 8305-2013 " tea determination of extractives ",
Measure the total extractives of four kinds of tealeaves
1.2.2 the determination of extractives of different brewing times:
It takes each 10g of above-mentioned four kinds of tealeaves respectively again, is separately added into 200ml boiling water, brews 3min, 10min and 1h respectively, so
After filter, be washed with water tealeaves 3 times, merging filtrate and washing lotion, using the method that freeze-drying is concentrated under reduced pressure, it is dry to obtain extract
Powder, and gained extract is weighed, the result is shown in tables 1
The extract weight (g) of the different tealeaves difference brewing times of table 1
As it can be seen from table 1 the tealeaves prepared using method of the invention, after boiling water impregnates 3min, content can soak
Out 60% or more, up to 70%, it steeps to 10min, 85% or more, up to 90% can be leached, that is, brew 10min just
Content can be leached substantially, illustrate tealeaves prepared by the present invention, achieved the effect that instant；
And comparative example, after steeping 3min, only 23% content can be leached, and brew 10min and also only have 38% to leach, i.e.,
Using the method brewed, the tealeaves of traditional fabrication is less for the dissolution of content, it is necessary to can just be made by the way of boiling
Content leaches substantially.
5 mouthfeel of embodiment, appearance and include analyte detection test
After hiding tea immersion, with " soup look is orange red, and flavour is pure and mild " for qualitative characteristics standard.
5.1 sampling
It is sampled referring to GB/T 8302-2013, after sampling
Product obtained by embodiment 1-3 is directlyed adopt boiling water and impregnate 3min or so, leached without storage
Object solution, respectively " product A ", " product B ", " products C ".
Then composition detection is carried out to resulting leachate solution；
Also, using it is commercially available using original hiding tea technique hiding tea obtained (refined Anyi Xing Zang tea Co., Ltd production
The raw material of " coal radix aucklandiae tea ", production is same as Example 3, is " red tongue fur maturation aged tea leaf "), it is taken respectively without storage
The reference substance A that deposits, store 1 year reference substance B according to hiding tea storage standard, store 2 years reference substance C, then by reference substance A,
Reference substance B and reference substance C is respectively adopted direct boiling water immersion 3min or so, boiling water infusion 20min or so processing and obtains extract
Solution respectively obtains " reference substance A1 ", " reference substance A2 ", " reference substance B1 ", " reference substance B2 ", " reference substance C1 " and " reference substance
C2"；
5.2 mouthfeel
Resulting " product A ", " product B ", " products C " and " reference substance A1 ", " reference substance A2 ", " reference substance B1 ", " control
Product B2 ", " reference substance C1 " and " reference substance C2 ", mouthfeel is equal are as follows: flavour pure and mild time it is sweet, without bitter taste.
5.3 appearance
Resulting " product A ", " product B ", " products C " and " reference substance A1 ", " reference substance A2 ", " reference substance B1 ", " control
Product B2 ", " reference substance C1 " and " reference substance C2 ", appearance is equal are as follows: soup look is not orange, clear muddy.
5.4 include analyte detection
Polyphenol content measurement is referring to " the detection side of Tea Polyphenols in Tea and catechin content GB/T 8313-2008
Method " method；
Referring to the anthrone sulphuric acid colorimetry in " measurement of the polysaccharide content in tealeaves, Fu Bo are strong etc., Food Science "；
Using ninhydrin colorimetric method for determining trip in GB/T 8314-2013 " measurement of tea free amino acid total amount " measurement
Content in bleeding sap from stem；
Its testing result is shown in Table 2
2 extract of table and main component testing result (mass percentage %)
From table 2 it can be seen that tea making raw material is older (the red old tea of tongue fur), and polyoses content is higher as hiding teas with tradition,
Tea polyphenols equal size is lower；
And use method of the invention, the beneficiating ingredient content therein especially content of tea polysaccharide and free amino acid with
The content that tradition hiding tea stores 2 years is suitable.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (10)
1. a kind of dark green tea new process for producing, which comprises the following steps:
(1) it crushes: plucking fresh tea leaf raw material is crushed, obtain fresh tea passes end；
(2) pulp: being stirred pulp for the resulting fresh tea passes end of step (1), soaks the substance in the fresh tea passes end sufficiently
Uniformly mixing out obtains pulp fresh tea passes end；
(3) it pelletizes: step (2) resulting pulp fresh tea passes end being pelletized, tea granule is obtained；
(4) it finishes: (3) resulting tea granule is finished, and drying to aqueous percentage composition is 25-60%；
(5) it ferments: by step (4) resulting tea granule, carrying out conventional dark green tea fermentation；
(6) dry: the tea granule after step (5) fermentation is dried to get semi-finished product tea granule.
2. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: after the process of the step (6), then
Sub-sieve is carried out, oversize pack obtains made tea.
3. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: using crushing in the step (1)
Machine crushes, and is crushed to -100 mesh of 20 mesh.
4. a kind of dark green tea new process for producing according to claim 3, it is characterised in that: carry out powder using beater disintegrating machine
It is broken.
5. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: stir pulp in the step (2)
When suitable quantity of water is added, make its aqueous mass percent 50%-85%.
6. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: in the step (3), of granulation
Grain diameter are as follows: 0.2mm-10mm.
7. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: in the step (3), difference is made
Shape, such as round, rectangular particle.
8. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: water-removing is heat in the step (4)
Wind water-removing, 90 DEG C -150 DEG C of temperature.
9. a kind of dark green tea new process for producing according to claim 1, it is characterised in that: in the step (1), fruit is added
Or integration of drinking and medicinal herbs object or grain.
10. dark green tea obtained by method described in any one of claim 1-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111109378A (en) * | 2020-01-16 | 2020-05-08 | 四川省雅安义兴藏茶有限公司 | Novel tea production method for removing pollutants inside and outside tea |
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