CN112293504A - Processing technology of golden bud - Google Patents
Processing technology of golden bud Download PDFInfo
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- CN112293504A CN112293504A CN202011037555.5A CN202011037555A CN112293504A CN 112293504 A CN112293504 A CN 112293504A CN 202011037555 A CN202011037555 A CN 202011037555A CN 112293504 A CN112293504 A CN 112293504A
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- 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
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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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of gold buds, which ensures the quality of fresh leaves through cleaning the fresh leaves, improves the quality of tea leaves, can increase the mellow degree of the taste of the gold buds through indoor withering and sunlight withering, and has high theanine content of the gold buds baked by the technology of the invention, so that the finished tea has more fresh and refreshing taste; the tea polyphenol content is low, the finished tea has light bitter taste, and the market prospect is wide.
Description
Technical Field
The invention relates to the field of tea processing, in particular to a processing technology of gold buds.
Background
The golden bud is made according to the processing technique of green tea, like Anji white tea, and belongs to the class of green tea. Although many people call it "yellow tea" because of its yellow color, or "white tea" because of the white color of Anji white tea contains "white tea".
The golden bud and the Anji white tea are mostly prepared by one bud and one leaf or two buds and two leaves, and the appearance similarity of the dry tea is very high. Except the machine-made dragon-shaped Anji white tea, the manually-made Anji white tea and the golden bud are all in a phoenix shape, namely the tail of the dry tea is tilted to be similar to a phoenix tail, so the shape is called as a phoenix shape.
The existing tea making process has the problems that the quality and the alcohol degree of tea leaves need to be improved.
Disclosure of Invention
The invention aims to solve the technical problem of providing a processing technology of gold buds so as to solve the defects in the prior art.
In order to achieve the above purpose, the present invention provides the following technical solutions: a processing technology of golden buds comprises the following steps:
(1) screening
Filtering and screening the picked tea leaves by using a sieve to obtain tea leaves with uniform size;
(2) cleaning of
Cleaning the screened tea leaves for 1-3 times by using tap water, then placing the cleaned tea leaves on a draining machine, cleaning the cleaned tea leaves for 2 times by using leaf cleaning water, and finally dehydrating the cleaned tea leaves by using a drying machine for later use;
(3) spreading for green tea
Spreading the tea leaves after cleaning and dehydration in a dryer, wherein the temperature of the dryer is 50-70 ℃, and the spreading time is 15-25 min;
(4) deactivating enzymes
Deactivating enzyme of the spread tea leaves in a microwave enzyme deactivating machine, wherein the power of the microwave enzyme deactivating machine is 400-600w, the leaf feeding amount is 50-70 g/time, and the enzyme deactivating time is 3-4 min;
(5) spreading and placing
Spreading the tea leaves after the deactivation of enzymes for 10-20 min;
(6) drying by baking
Placing the spread tea leaves on a charcoal heated brick bed stove for drying, wherein the drying temperature is 60-70 ℃, and the drying time is 20-30 min;
(7) kneading and twisting
Kneading the dried tea leaves into a slender strip shape by a kneading machine, wherein the kneading time is firstly heavy kneading for 30-50min, and then gentle kneading for 70-90 min;
(8) drying
Spreading the semi-finished product formed by rolling on a dryer to a thickness of 3-5cm, and drying;
(9) package (I)
And packaging the dried tea leaves by a vacuum packaging machine.
Preferably, the leaf washing water in the step (2) is a barley enzyme washing liquid.
Preferably, the enzymatic activity concentration of the barley enzyme cleaning solution is 0.10u/ml-0.30 u/ml.
Preferably, withering treatment is carried out before the tea leaves are spread in the step (3), wherein the withering treatment is to spread the cleaned tea leaves on a bamboo plaque, the thickness of the spread tea leaves is 3-5cm, and the withering treatment time is 35-45 h.
Preferably, the withering treatment comprises indoor withering and sunlight withering, the temperature of the indoor withering is 18-22 ℃, the humidity of the indoor withering is 60-90%, and the time of the indoor withering is 20-30 h.
Preferably, the withering time is 15h, the withering temperature is 30-35 ℃, and the withering humidity is 30-50%.
Preferably, the drying temperature in the step (8) is 70-90 ℃, and the drying time is 6-8 h.
The beneficial effect of adopting above technical scheme is: according to the processing technology of the gold bud, provided by the invention, through cleaning of the fresh leaves, the leaf surfaces can be cleaned, the pollution is reduced, the leaf temperature can be rapidly reduced, the quality of the fresh leaves is ensured, and the tea quality is improved; the tea polyphenol content is low, and the finished tea has light bitter taste.
Detailed Description
Preferred embodiments of the present invention are described in detail below.
Example 1:
a processing technology of golden buds comprises the following steps:
(1) screening
Filtering and screening the picked tea leaves by using a sieve to obtain tea leaves with uniform size;
(2) cleaning of
Cleaning screened tea leaves for 1 time by using tap water, then placing the cleaned tea leaves on a draining machine, cleaning the cleaned tea leaves for 2 times by using leaf cleaning water, and finally dewatering the cleaned tea leaves by using a drying machine for later use, wherein the leaf cleaning water is barley enzyme cleaning liquid, and the enzyme activity concentration of the barley enzyme cleaning liquid is 0.10 u/ml;
(3) spreading for green tea
Firstly withering the tea leaves after washing and dewatering, wherein the withering treatment is to spread the washed tea leaves on a bamboo plaque, the thickness of the spread tea leaves is 3cm, the withering treatment time is 35 hours, the withering treatment comprises indoor withering and sunlight withering, the indoor withering temperature is 18 ℃, the indoor withering humidity is 60%, the indoor withering time is 20 hours, the sunlight withering time is 15 hours, the sunlight withering temperature is 30 ℃, the sunlight withering humidity is 30%, and then the tea leaves are spread in a dryer, the temperature of the dryer is 50 ℃, and the green spreading time is 15 min;
(4) deactivating enzymes
De-enzyming the spread tea leaves in a microwave de-enzyming machine, wherein the power of the microwave de-enzyming machine is 400w, the leaf feeding amount is 50 g/time, and the de-enzyming time is 3 min;
(5) spreading and placing
Spreading the tea leaves after the water removing, wherein the spreading time is 10 min;
(6) drying by baking
Placing the spread tea leaves on a charcoal heated brick bed stove for drying, wherein the drying temperature is 60 ℃, and the drying time is 20 min;
(7) kneading and twisting
Kneading the dried tea leaves into a slender strip shape by a kneading machine, wherein the kneading time is firstly heavy kneading for 30min, and then soft kneading for 70 min;
(8) drying
Spreading the kneaded and formed semi-finished product on a dryer to a thickness of 3cm, and drying at the temperature of 70 ℃ for 6 hours;
(9) package (I)
And packaging the dried tea leaves by a vacuum packaging machine.
Example 2:
a processing technology of golden buds comprises the following steps:
(1) screening
Filtering and screening the picked tea leaves by using a sieve to obtain tea leaves with uniform size;
(2) cleaning of
Cleaning screened tea leaves for 2 times by using tap water, then placing the cleaned tea leaves on a draining machine, cleaning the cleaned tea leaves for 2 times by using leaf cleaning water, and finally dewatering the cleaned tea leaves by using a drying machine for later use, wherein the leaf cleaning water is barley enzyme cleaning liquid, and the enzyme activity concentration of the barley enzyme cleaning liquid is 0.20 u/ml;
(3) spreading for green tea
Firstly withering the tea leaves after washing and dewatering, wherein the withering treatment is to spread the washed tea leaves on a bamboo plaque, the thickness of the spread tea leaves is 4cm, the withering treatment time is 40 hours, the withering treatment comprises indoor withering and sunlight withering, the indoor withering temperature is 20 ℃, the indoor withering humidity is 75%, the indoor withering time is 25 hours, the sunlight withering time is 15 hours, the sunlight withering temperature is 32 ℃, the sunlight withering humidity is 40%, and then the tea leaves are spread in a dryer, the temperature of the dryer is 60 ℃, and the green spreading time is 20 min;
(4) deactivating enzymes
De-enzyming the spread tea leaves in a microwave de-enzyming machine, wherein the power of the microwave de-enzyming machine is 500w, the leaf feeding amount is 60 g/time, and the de-enzyming time is 3.5 min;
(5) spreading and placing
Spreading the tea leaves after the water removing, wherein the spreading time is 15 min;
(6) drying by baking
Placing the spread tea leaves on a charcoal heated brick bed stove for drying, wherein the drying temperature is 65 ℃, and the drying time is 25 min;
(7) kneading and twisting
Kneading the dried tea leaves into a slender strip shape by a kneading machine, wherein the kneading time is firstly 40min for heavy kneading and then 80min for soft kneading;
(8) drying
Spreading the rolled and formed semi-finished product on a dryer to a thickness of 4cm for drying, wherein the drying temperature is 80 ℃, and the drying time is 7 hours;
(9) package (I)
And packaging the dried tea leaves by a vacuum packaging machine.
Example 3:
a processing technology of golden buds comprises the following steps:
(1) screening
Filtering and screening the picked tea leaves by using a sieve to obtain tea leaves with uniform size;
(2) cleaning of
Cleaning screened tea leaves for 3 times by using tap water, then placing the cleaned tea leaves on a draining machine, cleaning the cleaned tea leaves for 2 times by using leaf cleaning water, and finally dewatering the cleaned tea leaves by using a drying machine for later use, wherein the leaf cleaning water is barley enzyme cleaning liquid, and the enzyme activity concentration of the barley enzyme cleaning liquid is 0.30 u/ml;
(3) spreading for green tea
Firstly withering the tea leaves after washing and dewatering, wherein the withering treatment is to spread the washed tea leaves on a bamboo plaque, the thickness of the spread tea leaves is 5cm, the withering treatment time is 45 hours, the withering treatment comprises indoor withering and sunlight withering, the indoor withering temperature is 22 ℃, the indoor withering humidity is 90%, the indoor withering time is 30 hours, the sunlight withering time is 15 hours, the sunlight withering temperature is 35 ℃, the sunlight withering humidity is 50%, and then the tea leaves are spread in a dryer, the temperature of the dryer is 70 ℃, and the green spreading time is 25 min;
(4) deactivating enzymes
De-enzyming the spread tea leaves in a microwave de-enzyming machine, wherein the power of the microwave de-enzyming machine is 600w, the leaf feeding amount is 70 g/time, and the de-enzyming time is 4 min;
(5) spreading and placing
Spreading the tea leaves after the water removing, wherein the spreading time is 20 min;
(6) drying by baking
Placing the spread tea leaves on a charcoal heated brick bed stove for drying, wherein the drying temperature is 70 ℃, and the drying time is 30 min;
(7) kneading and twisting
Kneading the dried tea leaves into a slender strip shape by a kneading machine, wherein the kneading time is firstly for re-kneading for 50min, and then for gentle kneading for 90 min;
(8) drying
Spreading the kneaded and formed semi-finished product on a dryer to a thickness of 5cm for drying, wherein the drying temperature is 90 ℃, and the drying time is 8 hours;
(9) package (I)
And packaging the dried tea leaves by a vacuum packaging machine.
After the process of the method, the samples are respectively taken out, and the measurement results are as follows:
| detecting items | Example 1 | Example 2 | Example 3 | Existing index |
| Sensory quality | Superior food | Superior food | Superior food | Is superior to |
| Age content of tea (mg/g) | 311.29 | 362.48 | 295.76 | 175.25 |
| Amino acid content (mg/g) | 32.9 | 49.9 | 27.6 | 21.6 |
It can be seen from the above table data that when the parameters of example 2 are used, the processed golden bud has better sensory quality than the golden bud processed by the prior art, and the golden bud has a higher aged tea content and a higher amino acid content, which is more beneficial to the processing of the golden bud.
The invention provides a processing technology of gold buds, which can clean leaf surfaces, reduce pollution, quickly reduce leaf temperature, ensure the quality of fresh leaves and improve the quality of tea leaves by cleaning fresh leaves, wherein withering treatment comprises indoor withering and sunlight withering, can increase the alcohol degree of the gold bud taste, and control of drying temperature and time can evaporate a large amount of water in a short time, so that the quality of the gold buds can be fixed in a short time, and the gold bud processing technology has the functions of color retention and fragrance promotion.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (7)
1. The processing technology of the golden bud is characterized by comprising the following steps:
(1) screening
Filtering and screening the picked tea leaves by using a sieve to obtain tea leaves with uniform size;
(2) cleaning of
Cleaning the screened tea leaves for 1-3 times by using tap water, then placing the cleaned tea leaves on a draining machine, cleaning the cleaned tea leaves for 2 times by using leaf cleaning water, and finally dehydrating the cleaned tea leaves by using a drying machine for later use;
(3) spreading for green tea
Spreading the tea leaves after cleaning and dehydration in a dryer, wherein the temperature of the dryer is 50-70 ℃, and the spreading time is 15-25 min;
(4) deactivating enzymes
Deactivating enzyme of the spread tea leaves in a microwave enzyme deactivating machine, wherein the power of the microwave enzyme deactivating machine is 400-600w, the leaf feeding amount is 50-70 g/time, and the enzyme deactivating time is 3-4 min;
(5) spreading and placing
Spreading the tea leaves after the deactivation of enzymes for 10-20 min;
(6) drying by baking
Placing the spread tea leaves on a charcoal heated brick bed stove for drying, wherein the drying temperature is 60-70 ℃, and the drying time is 20-30 min;
(7) kneading and twisting
Kneading the dried tea leaves into a slender strip shape by a kneading machine, wherein the kneading time is firstly heavy kneading for 30-50min, and then gentle kneading for 70-90 min;
(8) drying
Spreading the semi-finished product formed by rolling on a dryer to a thickness of 3-5cm, and drying;
(9) package (I)
And packaging the dried tea leaves by a vacuum packaging machine.
2. The process for processing the golden bud according to claim 1, wherein the leaf washing water in the step (2) is a barley enzyme washing liquid.
3. The process for processing gold buds as claimed in claim 2, wherein the enzymatic activity concentration of the barley enzyme cleaning solution is 0.10u/ml-0.30 u/ml.
4. The processing technology of the golden bud according to claim 1, wherein withering treatment is performed before the green tea leaf is spread in the step (3), the withering treatment is to spread the cleaned tea leaves on a bamboo plaque, the thickness of the spread tea leaves is 3-5cm, and the withering treatment time is 35-45 h.
5. The processing technology of the gold bud according to claim 4, wherein the withering treatment comprises indoor withering and sunlight withering, the temperature of the indoor withering is 18-22 ℃, the humidity of the indoor withering is 60-90%, and the time of the indoor withering is 20-30 h.
6. The processing technology of the gold bud according to claim 4, wherein the withering time is 15 hours, the temperature of the withering is 30-35 ℃, and the humidity of the withering is 30-50%.
7. The process for processing the gold bud according to claim 1, wherein the drying temperature in the step (8) is 70-90 ℃ and the drying time is 6-8 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011037555.5A CN112293504A (en) | 2020-09-28 | 2020-09-28 | Processing technology of golden bud |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011037555.5A CN112293504A (en) | 2020-09-28 | 2020-09-28 | Processing technology of golden bud |
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| CN112293504A true CN112293504A (en) | 2021-02-02 |
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| CN202011037555.5A Pending CN112293504A (en) | 2020-09-28 | 2020-09-28 | Processing technology of golden bud |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383828A (en) * | 2021-05-27 | 2021-09-14 | 陇南市茶叶行业协会 | Processing method of high-altitude golden bud tea |
| CN115299507A (en) * | 2022-08-15 | 2022-11-08 | 江苏省农业科学院 | Preparation method of golden bud ultrafine tea powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705428A (en) * | 2015-03-17 | 2015-06-17 | 霍山县雨佳有机茶有限公司 | Manufacturing technology of yellow tea |
| CN107319032A (en) * | 2017-08-04 | 2017-11-07 | 安徽省新旭堂茶业有限公司 | A kind of processing technology of tealeaves |
-
2020
- 2020-09-28 CN CN202011037555.5A patent/CN112293504A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705428A (en) * | 2015-03-17 | 2015-06-17 | 霍山县雨佳有机茶有限公司 | Manufacturing technology of yellow tea |
| CN107319032A (en) * | 2017-08-04 | 2017-11-07 | 安徽省新旭堂茶业有限公司 | A kind of processing technology of tealeaves |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383828A (en) * | 2021-05-27 | 2021-09-14 | 陇南市茶叶行业协会 | Processing method of high-altitude golden bud tea |
| CN115299507A (en) * | 2022-08-15 | 2022-11-08 | 江苏省农业科学院 | Preparation method of golden bud ultrafine tea powder |
| CN115299507B (en) * | 2022-08-15 | 2023-11-21 | 江苏省农业科学院 | Preparation method of golden bud ultrafine tea powder |
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