CN110710578A - Processing method of sea sedge-flavored Longjing tea - Google Patents
Processing method of sea sedge-flavored Longjing tea Download PDFInfo
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- CN110710578A CN110710578A CN201910617826.5A CN201910617826A CN110710578A CN 110710578 A CN110710578 A CN 110710578A CN 201910617826 A CN201910617826 A CN 201910617826A CN 110710578 A CN110710578 A CN 110710578A
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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
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The invention discloses a processing method of sea sedge fragrant Longjing tea, which comprises the steps of covering ① with a shade, covering the surface of a tea plant canopy with a 65-85% shading net when a first bud and a first leaf of spring tea are initially unfolded, standing and spreading ②, picking fresh leaves of the tea plant of the Longjing tea of the first bud and the second bud in a sunny day period, placing the fresh leaves on an indoor bamboo plaque, standing and spreading the fresh leaves on the indoor bamboo plaque for a night, conducting ③ steam heat de-enzyming treatment, conducting ④ microwave dehydration treatment, conducting ⑤ carding by a carding machine, conducting ⑥ green pan shaping treatment, conducting ⑦ pan parching treatment, conducting ⑧ roller aroma extraction, screening ⑨, and conducting ⑩ winnowing to obtain a finished product of the sea sedge fragrant Longjing tea.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a processing method of sea sedge flavor longjing tea.
Background
The aroma of tea is one of the important factors determining the quality of tea, and is the result of the comprehensive action of different aromatic substances in different concentrations on human olfactory nerves. The Longjing tea is a representative of pan-fired tea, is characterized in that the fragrance mainly comprises chestnut fragrance, faint scent, flower fragrance, bean fragrance and the like, and has the quality characteristics of green color, fragrant smell, sweet taste and beautiful shape. With the improvement of living standard of people, the demand for high quality and differentiation of tea flavor is more and more, and therefore more and more new tea products are developed. For example, an invention patent provides a processing method of natural flower fragrance Longjing tea, and an invention patent application with application publication No. CN105379867A provides an ecological Longjing tea with green color, fragrant smell, sweet taste and beautiful shape, a frying method thereof and the like.
The invention provides a processing method of sea sedge-flavored Longjing tea, which mainly comprises the steps of introducing a Japanese green steaming tea process and combining steam hot air green removing of a rolling and frying process in China, solving the problems of dehydration and shaping of green steaming leaves by utilizing microwaves, and then carrying out green pan, final pan and roller aroma raising treatment, so that the sea sedge flavor of the Japanese green steaming tea is generated, the sea sedge flavor has the taste of flat fried green tea, and a new sea sedge-flavored Longjing tea product is obtained.
Disclosure of Invention
The technical scheme of the invention is as follows:
a processing method of sea sedge fragrant Longjing tea comprises the following steps:
(1) covering the tea tree canopy surface by adopting a black sunshade net when the spring tea is initially unfolded in a bud-leaf mode, wherein the covering time is 5-10 days;
(2) manually picking fresh leaf raw materials with one bud and one leaf or two buds and two leaves, uniformly spreading on an indoor bamboo plaque, standing and spreading overnight;
(3) carrying out enzyme deactivation and enzyme deactivation on the spread fresh tea leaves by adopting a steam-heat enzyme deactivation machine, immediately blowing air for cooling after enzyme deactivation, and removing partial surface water;
(4) dehydrating and primarily drying the enzyme-removed leaves by adopting a tea microwave enzyme-removing dryer;
(5) carding the tea leaves subjected to microwave dehydration and drying by using a carding machine, and straightening the tea leaves;
(6) carrying out pan shaping treatment on the tea leaves after the tea leaves are arranged by adopting a flat tea frying machine according to the processing technology of the Longjing tea, and flattening the tea leaves;
(7) roasting and drying the green tea leaves by adopting a flat tea roasting machine;
(8) frying the roasting pan leaves by a roller roasting machine until the roasting pan leaves are completely dried, and improving the fragrance;
(9) screening the tea leaves subjected to the raisin and aroma raising by using a tea screening machine, and removing the end of the tea leaves in a small house;
(10) adopting a winnowing machine to carry out winnowing classification on the screened tea according to the weight of the tea strips; obtaining the finished Longjing tea.
In the step (1), the shading covering is carried out by using a black shading net, wherein the shading rate is 65-85%, and the black shading net covers the fresh top of the tea tree canopy surface for 5-10 days.
In the step (2), the fresh tea leaves are stood and spread for 8-16 hours at the temperature of 15-25 ℃ with the required thickness of 2-5 cm.
In the step (3), the steam-heat de-enzyming is to mix steam and high-temperature hot air to de-enzyme fresh tea leaves, wherein the de-enzyming temperature is 120-150 ℃, and the de-enzyming time is 30-75 s.
In the step (4), the microwave dehydration temperature is 100-120 ℃, and the time is 60-90 s.
In the step (5), the strip tidying temperature of the strip tidying machine is 100-120 ℃, the time is 3-10 min, and pressurization is carried out if necessary.
In the step (6), the temperature of the shaping treatment of the green pan is 140-160 ℃, the light pressing time is 2-4 min, the medium pressing time is 4-8 min, and the heavy pressing time is 1-3 min.
In the step (7), the temperature of the roasting pan frying drying treatment is 120-140 ℃, the light pressure time is 1-2 min, the medium pressure is 7-10 min, and the light pressure is 2-3 min.
In the step (8), the temperature of the rolling and frying treatment is 80-100 ℃, the time is 15-25 min, the aroma raising temperature is 120-140 ℃, and the time is 1.5-3.5 min.
In the step (9), the screening is mainly used for removing larger heads and smaller pieces of tea leaves through meshes.
And (10) winnowing, namely dividing the tea leaves into three grades to obtain the Longjing tea finished product.
The Longjing tea technology is different from the common Longjing tea technology in that (1) the fresh leaves before picking are subjected to covering treatment in advance, so that the chlorophyll content and amino acid are increased, the tea polyphenol content is reduced, the final product is extremely green and moist in appearance, the astringency disappears, and the taste is more mellow; (2) the enzyme activity is passivated at a lower temperature of 120-150 ℃ instantly by mixing and deactivating the enzyme with steam and hot air, the high-temperature long-time deactivation is far lower than the high-temperature deactivation of 220 ℃ of the Longjing tea frying machine, and the sea sedge fragrance is generated.
The processing method of the sea sedge-flavored Longjing tea is based on the traditional Longjing tea making process, introduces steam and hot air to kill fresh leaves of the Longjing tea, carries out microwave dehydration and strip tidying by a strip tidying machine, and carries out subsequent processing such as flat tea frying and forming to obtain a new sea sedge-flavored Longjing tea product.
The Longjing tea product obtained by the invention has greener appearance, obvious seaweed fragrance, less astringent taste, mellowness and refreshment and obviously improved overall quality. The content of beta-ionone, terpinene and the like in the aroma substances of the product obtained by the invention is obviously increased, and the content of geraniol, benzyl alcohol, phenethyl alcohol, benzaldehyde and the like is obviously reduced.
Drawings
Figure 1 is a comparison of aroma in the product obtained in example 2 of the present invention with conventional longjing tea.
Detailed Description
Examples 1, 2 and 3
1 test materials
Tea tree species: common green tea species, Fuding white tea, Lifeng, Jiujian, etc
Tender degree of fresh tea leaves: one bud and one leaf to one bud and two leaves are initially developed
Quantity: 4 x 4-16 jin
2 processing equipment
1 gas-heated green removing machine, 4 automatic Longjing tea frying machines and 1 final roasting machine; the hygrothermograph 3, electronic scale, thermal imaging system each 1.
3 test procedure
3.1 mechanical preparation of the sea sedge fragrant longjing tea: steam-heating fixation machine → microwave dryer → carding machine → flat tea stir-frying machine → roller roasting machine → sieving machine → winnowing machine
3.2 technological process of sea sedge-flavored Longjing tea: tea tree covering → fresh leaves picking and spreading → fixation → green pot → bright pot → aroma raising → sieving → air separation
3.3 technical parameters and steps of the sea sedge flavor longjing tea body:
3.3.1 covering: when 1 bud and 1 leaf of spring tea are initially unfolded, covering the surface of a tea tree shed with a black shading net, wherein the shading rate of the shading net is 65-85%, the covering time is 5-10 days, and the fresh tea leaves grow to 1 bud and 2 leaves, and the color of the fresh tea leaves is changed from light yellow green to dark green;
3.3.2 picking and spreading fresh leaves: picking standard is 1 bud and 1 leaf to 2 leaves, spreading on clean bamboo pad after picking, spreading thickness of 2-5cm, ambient temperature of 15-25 deg.C, spreading time of 8-16 h, and when the leaves are softened by hand, the leaves have fragrance, and fresh leaves have water loss rate of 8-10%.
3.3.2 fixation: the 6CZS-50 steam-heating fixation machine is adopted for fixation, and the fixation can be started by throwing leaves when the temperature of the instrument reaches 120-150 ℃, and the fixation time is 30-75 s. After the steam and hot air of the steam-heat engine is used for enzyme deactivation, the water content of the deactivated leaves is increased, a large amount of water is attached to the surfaces of the leaves, and the leaves are required to be dried immediately and subjected to dehydration treatment.
3.3.3 dehydration: dehydrating by adopting a CWS-15 type microwave enzyme deactivating and drying machine, controlling the temperature at 100 ℃ and 120 ℃, adjusting the drying time to be 1-1.5 min, and feeding the leaves at about 45 kg/h. After dehydration and drying, the water content of the enzyme-removed leaves is controlled between 56 percent and 60 percent.
3.3.4 strip management: a6 CL-60 type tea strip tidying machine is adopted, the temperature is 100-120 ℃, the time is 3-10 min, pressurization is carried out when necessary, and the water content is controlled to be 40-50%.
3.3.5 green pan: after the enzyme-deactivated leaves are spread and remoistened, a 6 CCB-100 ZD flat tea frying pan is adopted, when the temperature of an instrument is 140-160 ℃, the leaves are thrown, the leaf throwing amount is 0.1kg, the pressure is not increased, mainly strip tidying is carried out, then the pressure is gradually increased, the pressure mode is adjusted by gear shifting, the time is about 15min (the light pressure time is 2-4 min, the medium pressure is 4-8 min, and the heavy pressure time is 1-3 min), and the water content is controlled at 20-30%.
3.3.6 roasting: after spreading and cooling the tea leaves, then using a 6 CCB-100 ZD flat tea frying machine to stir the tea leaves, wherein the leaf feeding amount is 0.4kg, the temperature is 120-140 ℃, the light pressing time is 1-2 min, the medium pressing time is 7-10 min, and the light pressing time is 2-3 min. It should be noted that if the pressure is too heavy, the tea leaves are broken and broken easily when the frying time exceeds 20min, the tea leaves are not increased, and the tea leaves are not fried until the tea leaves can be made into tea by pinching with hands, and the water content of the tea leaves is about 10%.
3.3.7 parching and flavoring: and (3) spreading and cooling the tea leaves, and then drying the tea leaves by using a 6CHT-50 roasting machine at the temperature of 80-100 ℃ for 15-25 min, at the aroma raising temperature of 120-140 ℃ for 1.5-3.5 min, wherein the water content of the tea leaves is 4-6%.
3.3.8 sieving
3.3.9 air separation
The technical parameters of the examples 1, 2 and 3 of the invention and the comparison example of the common longjing tea are shown in table 1:
TABLE 1 technical parameter tables of comparative examples and examples 1 to 3 of the present invention
The Longjing tea technology is different from the common Longjing tea technology in that (1) the fresh leaves before picking are subjected to covering treatment in advance, so that the chlorophyll content and amino acid are increased, the tea polyphenol content is reduced, the final product is extremely green and moist in appearance, the astringency disappears, and the taste is more mellow; (2) the enzyme activity is passivated at a lower temperature of 120-150 ℃ instantly by mixing and deactivating the enzyme with steam and hot air, the high-temperature long-time deactivation is far lower than the high-temperature deactivation of 220 ℃ of the Longjing tea frying machine, and the sea sedge fragrance is generated.
The results of the quality of examples 1, 2 and 3 of the present invention and the control example of ordinary longjing tea are shown in table 2:
TABLE 2 comparison of the quality results of the product of the invention with those of the conventional Longjing tea
As shown in Table 2, the Longjing tea product obtained by the invention is greener in appearance, has obvious seaweed fragrance, is less in astringent taste and is more mellow and refreshing, and the overall quality is obviously improved.
The product obtained in example 2 of the present invention and the comparative example were subjected to aroma component detection, and the results are shown in table 3 and fig. 1:
table 3 table comparing the components in the product obtained in example 2 and the results of fragrance measurement in the comparative example
| Characteristic aroma component | Contrast longjing | Sea sedge Longjing |
| Linalool | 4.808±1.025 | 9.857±3.445 |
| Benzaldehyde | 3.954±0.857 | 2.799±0.668 |
| Terpinolene | 0.374±0.102 | 3.635±1.32 |
| Benzyl alcohol | 1.95±0.88 | 0.679±0.305 |
| Phenylethanolic acid | 1.56±0.794 | 0.476±0.21 |
| Beta-ionones | 0.468±0.35 | 4.855±2.141 |
| Geraniol | 1.215±0.458 | 0.303±0.223 |
As shown in table 3 and fig. 1, the content of β -ionone, terpinolene, linalool, etc. in the aroma substances of the product obtained by the present invention is significantly increased, while the content of geraniol, benzyl alcohol, phenethyl alcohol, benzaldehyde, etc. is significantly decreased.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are included in the scope of the present invention.
Claims (11)
1. A processing method of sea sedge fragrant Longjing tea is characterized by comprising the following steps:
(1) covering the tea tree canopy surface by adopting a black sunshade net when the spring tea is initially unfolded in a bud-leaf mode, wherein the covering time is 5-10 days;
(2) manually picking fresh leaf raw materials with one bud and one leaf or two buds and two leaves, uniformly spreading on an indoor bamboo plaque, standing and spreading overnight;
(3) carrying out enzyme deactivation and enzyme deactivation on the spread fresh tea leaves by adopting a steam-heat enzyme deactivation machine, immediately blowing air for cooling after enzyme deactivation, and removing partial surface water;
(4) dehydrating and primarily drying the enzyme-removed leaves by adopting a tea microwave enzyme-removing dryer;
(5) carding the tea leaves subjected to microwave dehydration and drying by using a carding machine, and straightening the tea leaves;
(6) carrying out pan shaping treatment on the tea leaves after the tea leaves are arranged by adopting a flat tea frying machine according to the processing technology of the Longjing tea, and flattening the tea leaves;
(7) roasting and drying the green tea leaves by adopting a flat tea roasting machine;
(8) frying the roasting pan leaves by a roller roasting machine until the roasting pan leaves are completely dried, and improving the fragrance;
(9) screening the tea leaves subjected to the raisin and aroma raising by using a tea screening machine, and removing the end of the tea leaves in a small house;
(10) adopting a winnowing machine to carry out winnowing classification on the screened tea according to the weight of the tea strips; obtaining the finished Longjing tea.
2. The processing method of the sea sedge flavor longjing tea as claimed in claim 1, wherein in the step (1), the covering for shading is a black shading net with shading rate of 65-85%, and the black shading net is covered on the top of the young sprout of the tea plant fluffy surface for 5-10 days.
3. The processing method of the sea sedge flavor longjing tea as claimed in claim 1, wherein in the step (2), the fresh tea leaves are stood and spread for 8-16 hours at a temperature of 15-25 ℃ and at a thickness of 2-5 cm.
4. The processing method of the sea sedge-flavored longjing tea as claimed in claim 1, wherein in the step (3), the steam-heat de-enzyming is carried out by mixing steam and high-temperature hot air to de-enzyme fresh tea leaves, the de-enzyming temperature is 120-150 ℃, and the de-enzyming time is 30-75 s.
5. The processing method of the sea sedge flavor longjing tea as claimed in claim 1, wherein in the step (4), the temperature of the microwave dehydration is 100-120 ℃ and the time is 60-90 s.
6. The processing method of the sea sedge flavor longjing tea as claimed in claim 1, wherein in the step (5), the strip tidying temperature of the strip tidying machine is 100-120 ℃, the time is 3-10 min, and pressurization is carried out if necessary.
7. The processing method of the sea sedge flavor longjing tea as claimed in claim 1, wherein in the step (6), the temperature of the green pan shaping treatment is 140-160 ℃, the light pressing time is 2-4 min, the medium pressing time is 4-8 min, and the heavy pressing time is 1-3 min.
8. The processing method of the sea sedge flavor longjing tea as claimed in claim 1, wherein in the step (7), the temperature of the roasting pan frying process is 120-140 ℃, the light pressing time is 1-2 min, the medium pressing time is 7-10 min, and the light pressing time is 2-3 min.
9. The processing method of the sea sedge-flavored longjing tea as claimed in claim 1, wherein in the step (8), the temperature of the rolling and frying treatment is 80-100 ℃ for 15-25 min, and the aroma raising temperature is 120-140 ℃ for 1.5-3.5 min.
10. The processing method of a laver-flavor longjing tea according to claim 1, wherein in the step (9), the sifting is performed to remove the larger heads and smaller pieces of the tea leaves mainly through the mesh.
11. The processing method of a sea sedge-flavor longjing tea as claimed in claim 1, wherein in the step (10), the tea leaves are classified into three grades by air separation to obtain a finished product of the longjing tea.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113632858A (en) * | 2021-08-13 | 2021-11-12 | 杭州市农业科学研究院 | Processing method for reducing astringent taste of Longjing tea |
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