CN114468096A - Acer truncatum tea leaf and preparation method thereof, and acer truncatum tea - Google Patents
Acer truncatum tea leaf and preparation method thereof, and acer truncatum tea Download PDFInfo
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Abstract
The invention discloses acer truncatum tea leaves and a preparation method thereof, and acer truncatum tea, and belongs to the technical field of tea. The preparation method of the acer truncatum tea comprises the following steps: dynamically drying the twisted acer truncatum leaves according to the following modes: dynamically drying for the first time for 60-70s under the conditions of 25-30m/s, 6-8 th, 140-180 ℃ s and 4-5 rpm; and dynamically drying for the second time under the conditions of 10-15m/s, 3-5 grades, 80-120 ℃ and 4-5rpm until the water content of the acer truncatum leaves is 4-6 wt%. The method ensures the original flavor and characteristics of the acer truncatum bunge and reduces the loss of nutrient substances, improves the process flow, reduces the production cost, reduces the consumption of equipment and saves the energy consumption. After the acer truncatum tea leaves are brewed into acer truncatum tea, tea soup has the fragrance of fried rice, and is nonirritating, and light in bitter taste and astringent taste.
Description
Technical Field
The invention relates to the technical field of tea, and particularly relates to acer truncatum tea leaves, a preparation method of the acer truncatum tea leaves and acer truncatum tea.
Background
Since ancient times in China, the acer truncatum leaves are the raw material of precious tea, namely the maple dew tea, and are developed into various instant tea and health-care tea in modern times.
Research reports that the total phenolic content in the acer truncatum leaves is obviously higher than that of black tea, dark tea and ginkgo leaf tea beverage. The polyphenols reported in Acer truncatum are mainly flavonoid and tannin, and other types (such as lignans, phenolic acids, simple phenols and the like) are relatively few. In addition, it also contains antioxidant and antiaging components such as vitamins and selenium, and various amino acids.
Acer truncatum Bunge leaves are also used for treating cardiovascular and cerebrovascular diseases, coronary arteriosclerosis, angina pectoris and other diseases in China folks, and many medical records that the Acer truncatum Bunge leaves and roots have the effects of dispelling wind and removing dampness and treating low back pain. Modern pharmacological researches find that the acer truncatum leaf extract has the effects of resisting oxidation, resisting tumors, inhibiting fatty acid synthase, treating diabetes, resisting coagulation, reducing blood pressure, reducing blood fat and the like.
At present, after being brewed, the acer truncatum tea leaves sold in the market have heavy bitter taste and astringent taste, so that the tongue of some drinkers can be numb and have strong irritation after drinking.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a preparation method of acer truncatum bunge tea leaves, which can ensure that the acer truncatum bunge leaves have better quality and effectively avoid the problems of heavy bitterness and astringency after brewing.
The second purpose of the invention is to provide the acer truncatum tea prepared by the preparation method.
The invention also aims to provide the acer truncatum tea prepared by brewing the acer truncatum tea leaves.
The application can be realized as follows:
in a first aspect, the application provides a preparation method of acer truncatum tea leaves, which comprises the following steps:
dynamically drying the twisted acer truncatum leaves according to the following modes: dynamically drying for the first time for 60-70s under the conditions that the wind speed is 25-30m/s, the combustion gear is 6-8, the temperature is 140-180 ℃ s and the rotating speed is 4-5 rpm; then dynamically drying for the second time under the conditions that the wind speed is 10-15m/s, the combustion gear is 3-5, the temperature is 80-120 ℃ and the rotating speed is 4-5rpm until the water content of the acer truncatum leaves is 4-6 wt%.
In an alternative embodiment, the twisted acer truncatum leaves are dynamically dried in the following way: dynamically drying for the first time for 60-70s under the conditions that the wind speed is 25-30m/s, the combustion gear is 6-8, the temperature is 140-180 ℃ s and the rotating speed is 4.6 rpm; then, carrying out secondary dynamic drying for 60-70s under the conditions that the wind speed is 10-15m/s, the combustion gear is 3-5, the temperature is 80-120 ℃ and the rotating speed is 4.6 rpm; and after the second dynamic drying is finished, the drying parameters of the drying equipment are reset to zero, and then the third dynamic drying is carried out under the same conditions as the second dynamic drying.
In an alternative embodiment, the spreading thickness of the acer truncatum leaves at the beginning of drying is 1.8-2.2cm, preferably 2 cm.
In an alternative embodiment, the kneading is to knead the de-enzymed leaves of Acer truncatum Bunge at 10-35 deg.C for at least 45min, preferably 45min-2 h.
In an alternative embodiment, the rolling is to roll the de-enzymed leaves of Acer truncatum Bunge at de-enzyming temperature for at least 45min, preferably 45min-2 h.
In an alternative embodiment, the broken cell rate of the killed leaves of Acer truncatum after rolling is not less than 80%, preferably 80-85%.
In an alternative embodiment, the deactivation is carried out at 350 ℃ for 40-50s at 20-30rpm and 330-.
In an alternative embodiment, the water content of the de-enzymed leaves of Acer truncatum Bunge is 48-50 wt%.
In a second aspect, the present application provides acer truncatum tea leaves prepared by the preparation method of any one of the above embodiments.
In a third aspect, the present application provides an acer truncatum tea, which is prepared by infusing acer truncatum tea leaves of the previous embodiment with an edible liquid.
In an alternative embodiment, the infusion is made by infusing Acer truncatum tea leaves with water of 80-100 deg.C at a ratio of 1g to 45-55mL for 2-4 min.
The beneficial effect of this application includes:
this application is through adopting specific staged dynamic stoving mode, can make acer truncatum tea leaf blade disperse evenly, and the time of being heated is short, has effectively reduced the loss of nutrient substance. The method ensures the original flavor and characteristics of Acer Truncatum Bunge, reduces loss of nutrients, improves process flow, reduces production cost, reduces equipment consumption, and saves energy consumption. After the acer truncatum tea leaves are brewed into acer truncatum tea, tea soup has the fragrance of fried rice, and is nonirritating, and light in bitter taste and astringent taste.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic view of Acer truncatum tea leaves and Acer truncatum tea soup of example 1 in a test example;
FIG. 2 is a schematic representation of Acer truncatum tea leaves and Acer truncatum tea soup corresponding to comparative example D to comparative example F in comparative example 2;
FIG. 3 is a schematic diagram of Acer truncatum tea leaves and Acer truncatum tea soup corresponding to the same in comparative example 3 under different static drying temperature conditions;
FIG. 4 is a schematic diagram of Acer truncatum tea leaves and Acer truncatum tea soup corresponding to the comparative example 4 under different static drying temperature conditions;
fig. 5 is a schematic view of the corresponding acer truncatum tea leaves and acer truncatum tea soup stir-fried by hand in comparative example 5.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The acer truncatum tea leaves and the preparation method thereof and the acer truncatum tea provided by the application are specifically explained below.
The application provides a preparation method of acer truncatum tea leaves, which mainly comprises the following steps: picking, deactivating enzymes, rolling and drying.
The Acer truncatum Bunge leaves are single-leaf opposite, palm-shaped 5-split, tip of split is gradually sharp, sometimes middle split or 3-split in the middle part is split, and the two lower splits of the leaf base in the shape of a section are sometimes developed downwards. During picking, the fresh leaves of Acer truncatum are preferably picked.
Pretreating picked fresh leaves of Acer Truncatum Bunge, such as cleaning with clear water (such as 1-3 times), sun drying or air drying.
And then, the pretreated acer truncatum leaves are subjected to enzyme deactivation. The fixation process can be carried out in a tea roller fixation machine.
In the present application, the deactivation may be performed at 350 ℃ and 20-30rpm for 40-50 s.
The deactivation temperature can be 330 ℃, 335 ℃, 340 ℃, 345 ℃ or 350 ℃, and other arbitrary values within the range of 330 ℃ and 350 ℃.
The fixation rotation speed can be 20rpm, 22rpm, 25rpm, 28rpm or 30rpm, and the like, and can also be any other value within the range of 20-30 rpm.
The fixation time may be 40s, 42s, 45s, 48s, 50s, or the like, or may be any other value within the range of 40 to 50 s.
The water-removed leaves of Acer Truncatum Bunge have no smell, the leaves are slightly curled and stabbing, and the water content is about 48-50 wt%.
It is worth emphasizing that the water-removing time of the tea in the prior art is mostly about 100-110 ℃, and the water-removing time is 5-6 min. The inventor finds that the water-removing process not only consumes time and energy, but also causes the problem that the water-removed leaves have green odor and even have slow fermentation. And this application adopts the high temperature short-time fixation mode, not only can shorten process time, reduces the energy consumption, but also can reduce the material loss, fully inactivates the zymolase, avoids killing green leaf fermentation in the standby process.
It is further emphasized that if the temperature exceeds 350 ℃ and the time is shorter than 40s, too high a temperature tends to cause the tea leaves to be burnt and too short a time tends not to dry.
And then, twisting the de-enzymed leaves of the acer truncatum bunge. The rolling may be carried out in a rolling machine.
The rolling in the application can adopt a cold rolling mode and a hot rolling mode, the two rolling modes have little influence difference on the quality of the product, but the former mode is more suitable for industrial production.
The cold rolling is to roll the de-enzymed leaves of Acer Truncatum Bunge at 10-35 deg.C (room temperature) for at least 45min, preferably 45min-2h, more preferably 1 h.
Specifically, it may be: cooling the deactivated leaves of Acer Truncatum Bunge to room temperature, placing into a rolling machine, compacting with hands while filling, filling into a barrel, and rolling with the rolling machine for at least 45min (preferably 1 h). The rolled tea leaves are curled into strips (hereinafter referred to as acer truncatum leaves strips), and the cell breakage rate reaches 80-85%.
In reference, the hot rolling is to roll the de-enzymed leaves of Acer truncatum at de-enzyming temperature for at least 45min, preferably 45min-2h, more preferably 1 h.
Specifically, it may be: immediately (keeping the enzyme deactivation temperature) loading the deactivated leaves of Acer truncatum Bunge into a rolling machine, compacting by hand while loading, loading the leaves into a barrel, and rolling with the rolling machine for at least 45min (preferably 1 h). The rolled tea leaves are curled into strips (hereinafter referred to as "Acer truncatum leaf strips"), and the cell breakage rate is not less than 80%, preferably 80-85%.
By adopting the rolling mode to roll, the corresponding leaves can have larger crushing degree, so that the flavor and flavor substances contained in the leaves are changed in the subsequent drying process, and better flavor and taste are obtained.
And then, drying the acer truncatum leaves.
In this application, the stoving adopts the dynamic drying mode, also is in the drying process, and the acer truncatum leaf strip is in the state that constantly flows and overturn. The process may be performed in a dynamic dryer. It is worth mentioning that in the drying process, a biomass burner and a ventilator are used as auxiliary materials, wherein the biomass burner is mainly used for heating the dynamic dryer and maintaining the drying temperature of the dynamic dryer, and the ventilator is mainly used for rapidly cooling the dynamic dryer. The following wind speed gear specifically refers to a wind speed gear of the biomass burner, and the combustion gear specifically refers to a combustion gear of the biomass burner.
By reference, the dynamic drying process of the present application includes: dynamically drying for the first time for 60-70s under the conditions that the wind speed is 25-30m/s, the combustion gear is 6-8, the temperature is 140-180 ℃ s and the rotating speed is 4-5 rpm; and then dynamically drying for the second time under the conditions that the wind speed is 10-15m/s, the combustion gear is 3-5, the temperature is 80-120 ℃ and the rotating speed is 4-5rpm until the water content of the acer truncatum leaves is 4-6 wt%.
The acer truncatum tea leaves obtained by adopting the dynamic drying mode are uniform in leaf dispersion and short in heating time, and loss of nutrient substances is effectively reduced. The dynamic drying mode is a static drying mode or other dynamic drying modes, and after the tea is brewed according to the same brewing conditions, the obtained tea soup has better effects in the aspects of liquor color, aroma, taste, appearance, leaf bottom and the like.
In a preferred embodiment, the twisted acer truncatum leaves are dynamically dried in the following way: dynamically drying for the first time for 60-70s under the conditions that the wind speed is 25-30m/s, the combustion gear is 6-8, the temperature is 140-180 ℃ s and the rotating speed is 4.6 rpm; then, carrying out secondary dynamic drying for 60-70s under the conditions that the wind speed is 10-15m/s, the combustion gear is 3-5, the temperature is 80-120 ℃ and the rotating speed is 4.6 rpm; and after the second dynamic drying is finished, the drying parameters of the drying equipment are reset to zero, and then the third dynamic drying is carried out under the same conditions as the second dynamic drying.
It should be noted that, in the above preferred embodiment, although the drying process conditions of the second dynamic drying and the third dynamic drying are the same, there is a transient and short pause between the two drying devices, by which the twisted leaves can be deposited downward by gravity, and by which the wind speed, the rotation speed and the combustion temperature are instantaneously provided, the materials are remixed and turned over in a form of instantaneous acceleration, and in this process, the sufficient change and generation of the relevant flavor and fragrance substances can be greatly promoted.
Through the drying process, the water content of the acer truncatum leaves is reduced, and the storage time of the acer truncatum leaves is prolonged. Meanwhile, the acer truncatum tea has thicker faint scent and lighter bitter taste and astringent taste.
In an alternative embodiment, the spreading thickness of the acer truncatum leaves at the beginning of drying can be 1.8-2.2cm, preferably 2 cm.
Correspondingly, the application also provides acer truncatum tea leaves which are prepared by the preparation method.
Further, the application also provides acer truncatum tea which is prepared by infusing the acer truncatum tea leaves with edible liquid (such as pure water, coffee or milk and the like).
For reference, the infusion is to infuse Acer truncatum tea leaves with water of 80-100 ℃ for 2-4min according to the proportion of 1g to 45-55 mL.
The temperature of the water may be 80 deg.C, 85 deg.C, 90 deg.C, 95 deg.C or 100 deg.C, or may be any other value within the range of 80-100 deg.C.
The ratio of Acer truncatum tea leaves to water may be 1g:45mL, 1g:48mL, 1g:50mL, 1g:52mL, or 1g:55mL, or may be any other value within the range of 1g:45-55 mL.
The brewing time can be 2min, 2.5min, 3min, 3.5min or 4min, and can also be any other value within the range of 2-4 min.
Through the quality identification of the brewed tea, the acer truncatum buge tea brewed by the acer truncatum buge tea leaves prepared by the preparation method has the advantages of excellent taste, unique flavor, rich nutrition and stable quality. The original flavor and characteristics of the acer truncatum bunge can be kept without refreshing and improving the fragrance, and the acer truncatum bunge tea leaves have the fragrance of fried rice, better uniformity, lighter bitter and astringent taste, no irritation and sweet taste. Does not need refreshing and fragrance-enhancing, ensures the original flavor and characteristics of the acer truncatum, improves the process flow and reduces the production cost. The acer truncatum tea has the advantages of light bitter taste and astringent taste, stable processing technology, better mouthfeel and good product stability.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a preparation method of acer truncatum tea leaves, which comprises the following specific steps:
picking fresh leaves of Acer truncatum.
Cleaning fresh leaves of Acer Truncatum Bunge with clear water for 3 times, and air drying.
And (3) carrying out enzyme deactivation on the pretreated acer truncatum leaves in a roller enzyme deactivation machine, wherein the enzyme deactivation temperature is 340 ℃, the rotation speed is 25rpm, and the time is 45 s. The air of the de-enzymed leaves of the acer truncatum bunge disappears, the edges of the leaves are slightly curled and stabbing, and the water content is about 50 wt%.
And then, cooling the de-enzymed leaves of the acer truncatum bunge to room temperature, putting the acer truncatum bunge into a rolling machine, compacting the leaves by hands while filling the leaves, filling the leaves into a full barrel, and then operating the rolling machine to roll the leaves for 1 hour. The rolled tea leaves are curled into strips (hereinafter referred to as acer truncatum leaves), and the cell breakage rate exceeds 80%.
Then, the acer truncatum leaves were dynamically dried in a dynamic dryer (model: 6CDH-100, manufactured by Zhejiang Green machines Co., Ltd.) with a spread thickness of 2 cm. Specifically, the dynamic drying process is as follows: dynamically drying for the first time for 65s under the conditions that the wind speed is 27.5m/s, the combustion gear is 7, the temperature is 160 ℃ s and the rotating speed is 4.6 rpm; then, carrying out secondary dynamic drying for 65s under the conditions that the wind speed is 12.5m/s, the combustion gear is 4 gears, the temperature is 100 ℃ and the rotating speed is 4.6 rpm; and after the second dynamic drying is finished, the drying parameters of the drying equipment are reset to zero, and then the third dynamic drying is carried out under the same conditions as the second dynamic drying. The water content of the dried acer truncatum leaves is 5 wt%.
Example 2
This example differs from example 1 in that: the dynamic drying process has different technological conditions.
Namely, the first dynamic drying is carried out for 70s under the conditions that the wind speed is 25m/s, the combustion gear is 6 gears, the temperature is 140 ℃ s and the rotating speed is 4 rpm; then, carrying out secondary dynamic drying for 70s under the conditions that the wind speed is 10m/s, the combustion gear is 3 gears, the temperature is 80 ℃ and the rotating speed is 4 rpm; and after the second dynamic drying is finished, the drying parameters of the drying equipment are reset to zero, and then the third dynamic drying is carried out under the same conditions as the second dynamic drying.
The remaining conditions were substantially the same as in example 1.
Example 3
This example differs from example 1 in that: the dynamic drying process has different technological conditions.
Namely, the first dynamic drying is carried out for 60s under the conditions that the wind speed is 30m/s, the combustion gear is 8 gears, the temperature is 180 ℃ s and the rotating speed is 5 rpm; then, carrying out secondary dynamic drying for 60s under the conditions that the wind speed is 15m/s, the combustion gear is 5 gears, the temperature is 120 ℃ and the rotating speed is 5 rpm; and after the second dynamic drying is finished, the drying parameters of the drying equipment are reset to zero, and then the third dynamic drying is carried out under the same conditions as the second dynamic drying.
The remaining conditions were substantially the same as in example 1.
Example 4
This example differs from example 1 in that: the second dynamic drying and the third dynamic drying are combined together without any interruption.
The remaining conditions were substantially the same as in example 1.
Example 5
This example differs from example 1 in that: the rolling process conditions are different.
That is, the cold rolling time was 45 min.
The remaining conditions were substantially the same as in example 1.
Example 6
This example differs from example 1 in that: the rolling process conditions are different.
That is, the cold rolling time was 2 hours.
The remaining conditions were substantially the same as in example 1.
Example 7
The present example differs from example 1 in that: the rolling process is carried out in a hot rolling mode.
Namely, the de-enzymed leaves of the acer truncatum bunge are immediately (keeping the de-enzyming temperature) put into a rolling machine, are compacted by hands while being filled, are filled into a barrel, and then are rolled for 1 hour by the rolling machine.
The remaining conditions were substantially the same as in example 1.
Example 8
This example differs from example 1 in that: the conditions of the de-enzyming process are different.
That is, the enzyme deactivation temperature was 330 ℃, the rotation speed was 20rpm, and the time was 50 seconds.
The remaining conditions were substantially the same as in example 1.
Example 9
This example differs from example 1 in that: the conditions of the de-enzyming process are different.
That is, the enzyme deactivation temperature is 350 ℃, the rotation speed is 30rpm, and the time is 40 s.
The remaining conditions were substantially the same as in example 1.
Example 10
This example provides acer truncatum tea, which is prepared by infusing acer truncatum tea leaves obtained in any one of examples 1-9 with 100 ℃ water at a ratio of 1g to 50mL for 3 min.
Test examples
The acer truncatum tea leaves obtained in example 1 and example 7 were infused with 100 ℃ water at a ratio of 1g to 50mL for 3min, and the quality of the acer truncatum tea obtained was evaluated by methods such as color, aroma, taste, etc.
The results show that:
the acer truncatum tea leaves (dry leaves) obtained in the embodiment 1 are green (as shown in figure 1), have unique faint scent of acer truncatum, have light yellow green color (as shown in figure 1) in the aspect of soup color, have fried rice aroma in the aspect of aroma, have no burnt taste and astringent taste in the aspect of taste, and are better in aftertaste.
The acer truncatum tea leaves (dry leaves) obtained in the example 7 are green, have unique faint scent of acer truncatum, are light yellow green in the aspect of the color of the acer truncatum tea soup obtained by brewing, have fried rice aroma in the aspect of the aroma, have no burnt taste and astringent taste in the aspect of the taste, and are better in aftertaste.
Therefore, in the rolling process, the influence difference of the cold rolling and the hot rolling on the product result is small. The industrial mass production can be directly carried out by combining cold rolling with dynamic drying.
Comparative example 1
Comparative example 1 this includes comparative examples a to C, which differ from example 1 only in that: the dynamic drying process was different, as shown in table 1, and the other preparation conditions and brewing conditions were the same as in example 1. It should be noted that the total drying time of comparative examples a to C is the same as that of example 1, and the second dynamic drying in comparative example C is one time without interruption compared with example 1, and the second dynamic drying has a short transient interval of zero return.
TABLE 1 dynamic drying Process
The quality of acer truncatum tea leaves and acer truncatum tea was evaluated according to the same evaluation criteria as in example 1, and the results are shown in table 2.
TABLE 2 evaluation results
Note: in table 2, "+" represents the degree of the corresponding index result, and the more "+" is, the heavier the corresponding index degree is, the same applies below.
According to evaluation, the comparative example A corresponding to the first dynamic drying stage does not have fried rice aroma in aroma, the comparative example B and the comparative example C having the second dynamic drying stage and the third dynamic drying stage have light fried rice aroma as in example 1, but the tea soup corresponding to the comparative example B having the second dynamic drying stage with the combustion gear of 6-8 grades and the temperature of 140-180 ℃ s is yellow-green, burnt and heavy in astringency.
Compared with the comparative example B, the burning gear of the second dynamic drying stage is 3-5, and the tea soup color corresponding to the comparative example C with the temperature of 80-120 ℃ is light yellow green, has no burnt taste, is slightly astringent and is sweet.
Compared with the comparative example C, the tea soup color corresponding to the example 1 with three dynamic drying stages is light yellow green, has no burnt smell, is lighter in astringent taste and better in sweet taste than the comparative example C.
Comparative example 2
Comparative example 2 this includes comparative examples D to F, which differ from example 1 only in that: the dynamic drying mode was different, and the other preparation conditions (including the total drying time) and brewing conditions were the same as in example 1. The dynamic drying modes of comparative examples D to F are specifically as follows:
comparative example D: drying the twisted acer truncatum leaves in a dynamic dryer, drying the dynamically dried acer truncatum leaves in a baking machine, wherein the spreading thickness of the tea leaves in the baking machine is 2cm, and the drying temperature is 105 ℃; and rolling and drying the dynamically dried acer truncatum leaves in a dynamic dryer for 10min until the water content of the tea leaves is 4.0-6.0%. Namely, the dynamic drying mode is combined by the conventional dynamic drying and the rolling drying.
Comparative example E: rolling and drying the twisted acer truncatum leaves in a baking machine, wherein the thickness of each baking machine for spreading the tea leaves is 2cm, the drying temperature is 105 ℃, and the total drying time is 10 min; controlling the temperature of the tea leaves during drying until the water content of the tea leaves is 4.0-6.0%. Namely, the dynamic drying mode is combined by rolling drying and baking.
Comparative example F: drying the twisted acer truncatum leaves in a dynamic dryer, drying the dynamically dried acer truncatum leaves in a baking machine, spreading the tea leaves in the baking machine to a thickness of 2cm, and drying at 105 ℃ for 10 min; controlling the temperature of the tea leaves during drying until the water content of the tea leaves is 4.0-6.0%. Namely, the dynamic drying mode is combined by conventional dynamic drying and baking.
The evaluation of acer truncatum tea leaves and acer truncatum tea was performed according to the same evaluation criteria as in example 1, and the results are shown in table 3 and fig. 2, wherein fig. 2 corresponds to the samples of comparative examples D to F from left to right, respectively, and the samples of comparative example F are 5 in total, corresponding to baking temperatures of 95 ℃, 100 ℃, 105 ℃, 110 ℃ and 115 ℃, respectively.
Table 3 evaluation results
| Color | Smell(s) | Color of soup | Fragrance | Taste of the product | |
| Comparative example D | Green colour | Fragrant acer truncatum leaves | Yellow green | Parched rice aroma + + ++ | Bitter and astringent taste |
| Comparative example E | Green colour | Fragrant acer truncatum leaf | Yellow green | Roasted rice aroma | Bitter and astringent taste +10 |
| Comparative example F | Green colour | Fragrant acer truncatum leaf | Yellow green | Parched rice aroma + C | Bitter and astringent taste + |
It can be seen that the acer truncatum tea of comparative example E has the flavor of parched rice and the liquor color is yellow green. The acer truncatum tea corresponding to the comparative example F has strong fresh scent, green liquor color and light bitter and astringent taste. The acer truncatum tea corresponding to the comparative example D has good fragrance and liquor color, light bitter and astringent taste and best mouthfeel.
As can be seen by comparing the comparative example 2 with the example 1 in the comparative example 1, better product quality can be obtained by not adopting any dynamic drying mode for drying, and the optimal comprehensive product quality can be obtained according to the specific three dynamic drying stages provided by the application.
Comparative example 3
This comparative example differs from example 1 only in that: in the preparation process of the acer truncatum tea, the dynamic drying process is changed into a static drying process (5 temperature gradients are set for static drying), and the rest preparation conditions and brewing conditions are the same as those in the embodiment 1. The evaluation of acer truncatum tea leaves and acer truncatum tea was performed according to the same evaluation criteria as in example 1, and the results are shown in table 4 and fig. 3, where fig. 3 corresponds to samples with static drying temperatures of 95 ℃, 100 ℃, 105 ℃, 110 ℃ and 115 ℃ from left to right, respectively.
Table 4 evaluation results
| Drying temperature | Color | Smell of dried leaves | Color of soup | Fragrance | Taste of the product |
| 95℃ | Is greenish | Green odor | Yellow green | Green grass flavor | Bitter and astringent taste ++ |
| 100℃ | Green colour | Unique faint scent of acer truncatum | Yellow green | Acer truncatum tea aroma + | Bitter and astringent taste + |
| 105℃ | Green colour | Unique faint scent of acer truncatum | Yellow green | Acer truncatum tea fragrance +++ | Bitter and astringent taste + |
| 110℃ | Yellow green | Unique faint scent of acer truncatum | Yellow green | Acer truncatum tea aroma + + ++ | Bitter taste,Astringency + C |
| 115℃ | Yellow green | Unique faint scent of acer truncatum | Yellow green | Acer truncatum tea fragrance +++ | Bitter and astringent taste + |
As can be seen from FIG. 3, the color of Acer truncatum tea baked at 95 deg.C is greener than that of the tea at the other three temperatures. According to evaluation, the acer truncatum tea has a strong green grass flavor at the drying temperature of 95 ℃, and has a light bitter taste at the drying temperature of 100 ℃, 105 ℃, 110 ℃ and 115 ℃. In conclusion, the acer truncatum tea prepared by the acer truncatum leaves at the static drying temperature of 105 ℃ has good fragrance and liquor color, light bitter and astringent taste and best mouthfeel.
However, as the evaluation results in table 4 are better than the evaluation results in table 2 in example 1, the evaluation results in example 1 are better than the evaluation results in table 4, and it is shown that the dynamic drying process is more beneficial to improve the quality of acer truncatum tea leaves and acer truncatum tea than the static drying process.
Comparative example 4
The present comparative example differs from comparative example 3 only in that: in the preparation process of the acer truncatum tea leaves, cold rolling is replaced by hot rolling in example 7, the static drying temperature is set to be 95 ℃, 105 ℃, 120 ℃, 135 ℃ and 150 ℃, and the rest preparation conditions and brewing conditions are the same. The evaluation of acer truncatum tea leaves and acer truncatum tea was performed according to the same evaluation criteria as in example 1, and the results are shown in table 5 and fig. 4, where fig. 4 corresponds to samples with static drying temperatures of 95 ℃, 105 ℃, 120 ℃, 135 ℃ and 150 ℃ from left to right, respectively.
TABLE 5 evaluation results
After hot kneading, the acer truncatum tea in the figure 4 is prepared at different static drying temperatures of 95 ℃, 105 ℃, 120 ℃, 135 ℃ and 150 ℃, wherein the leaf color of the acer truncatum tea baked at the temperature of 95 ℃ is darker than the color of the tea at the other three temperatures, and after evaluation, the acer truncatum tea has lighter bitter taste and astringent taste at the drying temperature of 105 ℃, the acer truncatum tea has stronger grassy taste at the drying temperature of 95 ℃, and the scorched bitter taste of the acer truncatum tea at the drying temperature of 120 ℃, 135 ℃ and 150 ℃ is heavier. In conclusion, the acer truncatum tea prepared by the acer truncatum leaves at the static drying temperature of 105 ℃ has good fragrance and liquor color, light bitter and astringent taste and best mouthfeel.
Compared with the comparative example 3 and the comparative example 4, the quality difference of the products obtained by the cold rolling mode in the comparative example 3 and the hot rolling mode in the comparative example 4 is less obvious compared with the static drying temperature of 105 ℃, and the conclusion that the cold rolling mode and the hot rolling mode have little influence on the product result is further verified.
Comparative example 5
The comparative example is stir-frying, and the technological conditions in the process of stir-frying by hand comprise: keeping the temperature of the pot at about 90 ℃, repeatedly stir-frying the tea leaves in the pot for 30min, and taking out the tea leaves.
The evaluation of acer truncatum tea leaves and acer truncatum tea was performed according to the same evaluation criteria as in example 1, and the results are shown in table 6.
TABLE 6 evaluation results
| Manufacturing method | Color | Smell of dried leaves | Color of soup | Fragrance | Taste of the product |
| Hand frying | Deep yellow | Unique faint scent of acer truncatum | Golden yellow colour | Acer truncatum tea flavor | No burnt smell; astringency on |
| Example 1 | Green symbol of | Unique faint scent of acer truncatum | Light yellow green | Parched rice aroma + + ++ | No burnt smell; astringency on |
It can be seen that the color of the acer truncatum tea leaves stir-fried by hand is dark yellow (as shown in fig. 5), while the color of the acer truncatum tea leaves obtained by the process of example 1 is green. Through evaluation, the soup color of the manually fried acer truncatum tea is golden yellow, and the acer truncatum tea has the fragrance of the acer truncatum tea, does not have burnt taste and is light in astringent taste. The acer truncatum tea soup obtained by the process of the embodiment 1 is light yellow green, has light fried rice fragrance, is not burnt, has light astringent taste, and is sweet after taste.
Comparative example 6
Comparative example 6 this includes comparative examples G to L which differ from example 1 only in that: the dynamic drying process was different, as shown in table 7, and the other preparation conditions and brewing conditions were the same as in example 1. It should be noted that the total drying time of the following comparative examples G to L was the same as that of example 1.
TABLE 7 dynamic drying Process
The quality of acer truncatum tea leaves and acer truncatum tea was evaluated according to the same evaluation criteria as in example 1, and the results are shown in table 8.
Table 8 evaluation results
As can be seen from the comparison between table 8 and table 2 in example 1, the comprehensive quality of the product obtained by the dynamic drying process parameters outside the protection range of the present application is significantly worse than that of example 1, which indicates that only under the process conditions provided by the present application, the acer truncatum tea product with the best comprehensive quality can be obtained.
In conclusion, compared with the prior art, the preparation method of the acer truncatum tea improves the content of active ingredients in the product, reduces the process links, shortens the process time and can reduce the energy consumption by about 10-15%. After the acer truncatum tea is brewed into acer truncatum tea, tea soup has the fragrance of fried rice, no irritation, light bitter taste and astringent taste, and stable product quality. Can be used for preventing coronary heart disease, angina pectoris, blood circulation disorder diseases, blood coagulation, blood pressure and blood lipid.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the acer truncatum tea leaves is characterized by comprising the following steps of:
dynamically drying the twisted acer truncatum leaves according to the following modes: dynamically drying for the first time for 60-70s under the conditions that the wind speed is 25-30m/s, the combustion gear is 6-8, the temperature is 140-180 ℃ s and the rotating speed is 4-5 rpm; and then dynamically drying for the second time under the conditions that the wind speed is 10-15m/s, the combustion gear is 3-5, the temperature is 80-120 ℃ and the rotating speed is 4-5rpm until the water content of the acer truncatum leaves is 4-6 wt%.
2. The preparation method according to claim 1, wherein the twisted acer truncatum leaves are dynamically dried in the following manner: dynamically drying for the first time for 60-70s under the conditions that the wind speed is 25-30m/s, the combustion gear is 6-8, the temperature is 140-180 ℃ and the rotating speed is 4.6 rpm; then, carrying out secondary dynamic drying for 60-70s under the conditions that the wind speed is 10-15m/s, the combustion gear is 3-5, the temperature is 80-120 ℃ and the rotating speed is 4.6 rpm; and after the second dynamic drying is finished, the drying parameters of the drying equipment are reset to zero, and then the third dynamic drying is carried out under the same conditions as the second dynamic drying.
3. The preparation method according to claim 1 or 2, wherein the acer truncatum leaves are spread to a thickness of 1.8-2.2cm, preferably 2cm, at the beginning of drying.
4. The preparation method according to claim 1, wherein the kneading is carried out by kneading the de-enzymed leaves of Acer truncatum Bunge at 10-35 deg.C for at least 45 min;
preferably, the rolling time is 45min-2 h.
5. The preparation method according to claim 1, wherein the kneading is to knead the de-enzymed leaves of Acer truncatum Bunge at de-enzyming temperature for at least 45 min;
preferably, the rolling time is 45min-2 h.
6. The preparation method according to claim 4 or 5, wherein the cellular breakage rate of the acer truncatum bunge leaves after rolling is not less than 80%, preferably 80-85%.
7. The method as claimed in claim 4 or 5, wherein the deactivation of enzymes is carried out at 350 ℃ for 40-50s at 20-30 rpm;
preferably, the water content of the de-enzymed leaves of the acer truncatum bunge is 48 to 50wt percent after de-enzyming.
8. Acer truncatum tea leaves, which are characterized by being prepared by the preparation method of any one of claims 1 to 7.
9. Acer truncatum tea, which is prepared by infusing the Acer truncatum tea leaves of claim 8 with edible liquid.
10. The acer truncatum tea of claim 9, wherein the infusion is carried out by infusing the acer truncatum tea leaves with water of 80-100 ℃ for 2-4min according to the proportion of 1g to 45-55 mL.
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| CN1537443A (en) * | 2003-10-22 | 2004-10-20 | 云南威达元宝枫产业开发有限公司 | Purpleblow maple health-care tea and its prepn. method |
| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
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