CN115804415A - Longjing 43 camellia processing method - Google Patents
Longjing 43 camellia processing method Download PDFInfo
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- CN115804415A CN115804415A CN202111082114.1A CN202111082114A CN115804415A CN 115804415 A CN115804415 A CN 115804415A CN 202111082114 A CN202111082114 A CN 202111082114A CN 115804415 A CN115804415 A CN 115804415A
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Abstract
The invention provides a processing method of Longjing 43 camellia, belonging to the technical field of processing of tea auxiliary products, the bone of the Longjing 43 camellia is picked, the bone is spread indoors for 8-18h, the flower is placed on the room at 100-110 ℃ and is primarily dried until the water content is 40-50%, the flower is placed on the room and is cooled, the flower is placed on the room and is secondarily dried until the water content is 20-30%, the flower is placed on the room and is cooled, the flower is placed on the room at 110-120 ℃ and is three times dried until the water content is 8-9%, and the flower is placed on the room and is obtained, thus obtaining the Longjing 43 camellia product. The camellia product obtained by the invention has fine, smooth and long flower fragrance, fresh and sweet taste, low content of caffeine and no influence on sleep, and through the preparation of the camellia product, the nutrient consumption of reproductive growth is reduced, the yield and quality of tea leaves after flower picking are improved, and the economic benefit of a tea garden is improved.
Description
Technical Field
The invention belongs to the technical field of tea accessory product processing, and particularly relates to a processing method of Longjing 43 camellia.
Background
The Longjing 43 is a clone national grade variety bred by adopting a single plant breeding method from Longjing groups in 1960-1978 by tea research institute of Chinese agricultural academy, is a national grade excellent variety, has introduction in most tea producing areas in China, has large area cultivation in Zhejiang, jiangsu, anhui, henan, hubei and other provinces, is suitable for preparing black tea and green tea, and is particularly suitable for preparing flat famous green tea.
In the growth process of the tea trees, the camellia is in reproductive growth, the tea is in vegetative growth, the vegetative growth is the material basis of the reproductive growth, the reproductive growth of plants is difficult without strong vegetative growth, and nutrients required by the development of reproductive organs are mainly supplied by the vegetative organs. The growth of the camellia and the tea fruit consumes a large amount of nutrition and often competes with the growth and development of the tea leaves. Especially, the tea leaves have a very special phenomenon of 'embrace from the brood': the tea flower buds are formed in 6 months and bloom in 10-11 months until the fruits are ripe before and after the second year of frost fall, and people can see not only the flowers and buds in the same year but also the fruits and seeds in the last year on the same tea tree in 5-11 months every year. That is, tea plants bloom and bear fruits all year round and compete with nutrient growth for nutrients. Most of camellia tea existing in the current market is naturally dried and has poor color, fragrance, taste and shape, although scented tea prepared by steaming flowers and scented tea prepared by fermentation and aroma improvement also exist, the requirements of different varieties of camellia on the preparation process are different, and the scented tea obtained by processing the flowers of different tea varieties also has difference in quality.
The conventional Longjing 43 takes buds or tender leaves as tea making raw materials, the buds or the leaves from vegetative growth are the main economic value of tea, meanwhile, the labor cost for flower and fruit thinning is very high, tea farmers always discard the camellia, and no report is found about the preparation process of the Longjing 43 camellia. Therefore, the processing method of the Longjing 43 camellia is provided, so that the income can be improved, the vegetative growth of tea leaves is facilitated, and the quantity and the quality of tea products are guaranteed.
Disclosure of Invention
In view of the above, the invention aims to provide a processing method of longjing 43 camellia, which can prepare camellia with delicate and delicate fragrance and fresh and sweet taste.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a processing method of Longjing 43 camellia, which comprises the following steps: picking flowers and bones, spreading the flowers and bones indoors for 8 to 18h, primarily drying the flowers until the water content is 40 to 50 percent at the temperature of 100 to 110 ℃, cooling the flowers, secondarily drying the flowers until the water content is 20 to 30 percent at the temperature of 100 to 110 ℃, cooling the flowers, and thirdly drying the flowers until the water content is 8 to 9 percent at the temperature of 110 to 120 ℃, and discharging the flowers.
Preferably, the diameter of the camellia flower is 6-9 mm.
Preferably, the flower is spread until the flower loses 25 to 30 percent of weight.
Preferably, the spreading thickness is 3-5 cm.
Preferably, the spreading process is slightly turned over for 1 to 2 times.
Preferably, the thickness of the initial drying thin layer is 2-3 cm, and the initial drying time is 10-12 min.
Preferably, the thickness of the re-drying thin layer is 3-4 cm, and the re-drying time is 40-60 min.
Preferably, the primary drying or secondary drying is to place the camellia at normal temperature, and the placing time is independently 1-2 h.
Preferably, the spreading thickness of the three-baking is 4-5 cm, and the three-baking time is 5-8 min.
The invention also provides a Longjing 43 camellia product processed by the method.
Compared with the prior art, the invention has the following beneficial effects:
the camellia product prepared by the invention has delicate and long flower fragrance and fresh and sweet taste, is very suitable for female consumers, and has the effects of clearing heat, dissipating blood stasis, maintaining beauty and keeping young; the caffeine content of the tea flower product obtained by the invention is not high, and the sleep is not influenced.
According to the invention, the Longjing 43 camellia is picked and processed to obtain the camellia product, so that the staggering production is realized, the product types are enriched, the efficient utilization of tea trees is facilitated, the full-price development is realized, and the income of tea farmers is increased.
Detailed Description
The invention provides a processing method of Longjing 43 camellia, which comprises the following steps: picking the flower and bone, spreading until the weight loss is 25-30%, primarily drying until the water content is 40-50%, secondarily drying until the water content is 20-30%, and thirdly drying until the water content is 8-9%.
The method takes Longjing 43 camellia flower-bone as a raw material, picks up the unopened flower-bone within 10-11 months (the unopened flower-bone is pinched by hands and is Microsoft), and the diameter of the flower-bone is 6-9 mm, preferably 7-8 mm. The invention finds that the content of protein, fat, ash and other nutrient components in the flower and bone is higher, the content of caffeine is not high, and the prepared camellia product has the best nutritive value.
In the invention, 50 jin can be picked up from 43 flowers per mu of Longjing tea, and about 10 jin of finished tea is prepared.
The flower and bone are naturally spread indoors until the weight loss is 25-30 percent, and the weight loss is preferably 26-28 percent. As an optional implementation mode, the tea leaf tedding and natural withering equipment, namely the bamboo skin is used for spreading the flower and the bone, the bamboo skin can be placed on a frame in multiple layers and placed indoors, and water loss is adjusted by controlling ventilation, closing or opening doors and windows. Time is taken as a first standard: in sunny days, windowing every hour for ten minutes; and in rainy days, the window is opened every three hours for ten minutes each time. When the flower and bone are naturally spread until the weight loss is 25-30%, the receptacle is changed from hard to soft, the leaf color is changed from bright green to dark green, and the faint scent is revealed.
If the flower-bone is picked in rainy days, the surface water of the flower-bone can be removed by a dehydrator and then the flower-bone can be spread, and the air blowing mode can be selected to control the water loss of the flower-bone, so that the spreading time is shortened. The spreading mode and the water loss control mode of the camellia flower are not limited.
The spreading thickness of the flower-bone in the invention is 3-5 cm, preferably 3.5-4 cm, and more preferably 3.8cm. According to the invention, the camellia is spread in the thickness, so that the micro-oxidation of tea polyphenol in the camellia can be promoted, and the increase of aroma substances can be promoted; if the spreading thickness is too large, the flower and the bone are not easy to be uniformly dehydrated, and if the spreading thickness is too small, excessive dehydration and excessive oxidation can be caused, and the taste of the camellia product is damaged.
The spreading time of the flower and bone is 8-18 h, preferably 10-12 h, the sunny day and the dry day can be slightly shorter, the rainy day can be relatively longer, but the maximum time is not more than 20h. The invention finds that the spreading time is 8-18 h, the obtained tea flower product has higher aroma component amount and characteristic aroma component content level, and the spreading time exceeding 20h is not beneficial to the formation of tea flower aroma quality.
The spreading process of the camellia needs to be turned over lightly for 1-2 times so as to ensure that the camellia loses water uniformly, and the complete appearance and uniform color of the camellia are facilitated.
The spread camellia is baked for three times by a dryer, wherein the baking comprises primary baking, secondary baking and tertiary baking.
Firstly, primarily drying spread camellia, and then drying the camellia at the temperature of an air inlet of a dryer of 100-110 ℃ during primary drying, preferably at 105 ℃; uniformly spreading the camellia, wherein the thickness of the spread is 2-3 cm, preferably 2.5cm; the initial drying time is 10-12 min, preferably 11min. The camellia is primarily dried until the camellia becomes dry, the water content of the camellia is 40-50%, preferably 45-48%, and the camellia still has soft hand-held feeling and shows sweet fragrance. The invention can dehydrate the camellia quickly by primary drying, keep the appearance of the camellia complete and keep the fragrance clear and high. The invention does not limit the specific type of the dryer.
After the initial drying, the camellia is directly put into the pot without changing the spreading form of the camellia, and the camellia is placed at the normal temperature for 1-2 h, preferably 1.5h. The invention directly discharges the camellia without any treatment on the camellia, and can prevent the camellia from being broken so as to ensure the complete appearance of the camellia. The camellia is placed at normal temperature, so that the conversion of the endoplasm and the redistribution of water are facilitated, the complete appearance and uniform color of the camellia are ensured.
Re-drying the camellia after the initial drying and cooling, wherein the camellia is bloomed when the temperature of an air inlet of a dryer is 100-110 ℃ during the re-drying, and is preferably bloomed when the temperature is 105 ℃; uniformly spreading the camellia, wherein the thickness of the spread is 3-4 cm, and preferably 3.5cm; the re-drying time is 40-60 min, preferably 45-55 min, and more preferably 52min. The invention is dried again until the camellia is seven-fold dry, the water content of the camellia is 20-30 percent, preferably 20-28 percent, the hand holding of the camellia has slight touch feeling, and the fragrance of the camellia is exposed. The invention can further dehydrate the camellia by re-drying, reduce the water content of the camellia, reserve a large amount of nutrient substances in the camellia, promote the oxidation of the content substances in the camellia and improve the content of protein, fat, ash and other nutrient components in the camellia. The invention does not limit the specific type of the dryer.
After re-drying, directly placing the camellia without changing the spreading form of the camellia, and placing the camellia for 1-2 h, preferably 1.5h at normal temperature. The invention directly discharges the camellia without any treatment on the camellia, and can prevent the camellia from being broken so as to ensure the complete appearance of the camellia. The camellia is placed at normal temperature, so that the conversion of the endoplasm and the redistribution of water are facilitated, the complete appearance and uniform color of the camellia are ensured.
The camellia after re-drying and cooling is subjected to three-drying, wherein the camellia is bloomed when the temperature of an air inlet of a dryer is 110-120 ℃ during the three-drying, and the camellia is bloomed preferably at 115 ℃; uniformly spreading the camellia, wherein the thickness of the spread is 4-5 cm, and preferably 4.5cm; the re-drying time is 5-8 min, preferably 6-7 min. The camellia is dried for three times until the camellia is completely dry, and the water content of the camellia is 8-9% at the moment, so that the drying requirement of long-term storage is met. The invention can dehydrate the camellia at high temperature to dryness by three times of drying, inhibit the proceeding of enzymatic oxidation, promote the thermochemical change in the camellia and make the camellia generate fragrance. The invention does not limit the specific type of the dryer.
After the third baking, the camellia is directly put into the pot, and the camellia product with delicate and delicate fragrance and fresh and sweet taste is obtained.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
In this embodiment, 50 jin of 43 flowers and bones of dragon well in flood town of Pingyang county, wenzhou, zhejiang are picked up in 15 months, and the average diameter of the picked flowers and bones is about 7-8 mm.
(1) Spreading the picked flower bones on a bamboo thin bamboo strip with the thickness of 4cm, placing the bamboo thin bamboo strip on a frame in a plurality of layers, spreading the bamboo thin bamboo strip on the frame for 6 hours, slightly turning over the camellia once, spreading the bamboo thin bamboo strip for 6 hours again, spreading the bamboo thin bamboo strip for 12 hours, and opening a window once an hour during the spreading period, wherein the window is opened for ten minutes every time.
(2) Placing the spread camellia into a tray of a box type dryer, spreading for 2cm, adjusting the temperature of an air inlet of the dryer to 110 ℃ for flowering, and baking for 11min. After primary drying, the tray is directly taken out and placed for 2 hours at normal temperature.
(3) Placing the primarily dried camellia into a box type dryer again, spreading for 3cm, adjusting the temperature of an air inlet of the dryer to 110 ℃ for flowering, and baking for 55min. After re-baking, the tray is directly taken out and placed for 2 hours at normal temperature.
(4) Placing the re-dried camellia into the box-type dryer again, spreading for 5cm, adjusting the temperature of an air inlet of the dryer to 120 ℃ for flowering, and baking for 6min. And (5) drying for three times to obtain the camellia product.
Example 2
In this embodiment, 50 jin of 43 flowers and bones of dragon well in flood town of Pingyang county, wenzhou, zhejiang are picked up in 15 months, and the average diameter of the picked flowers and bones is about 7-8 mm.
(1) Spreading the picked flower bones on a bamboo thin bamboo strip with the thickness of 4cm, placing the bamboo thin bamboo strip on a frame in a plurality of layers, placing the frame in a room, slightly turning the camellia once after spreading the flower bones for 3h, continuously spreading the flower bones for 4h, slightly turning the flower flowers once again, spreading the flower flowers for 3h again, spreading the flower flowers for 10h, and opening the window once an hour during spreading, and opening the window for ten minutes each time.
(2) Placing the spread camellia into a tray of a box type dryer, spreading for 3cm, adjusting the temperature of an air inlet of the dryer to 105 ℃ for flowering, and baking for 12min. After primary drying, the tray is directly taken out and placed for 2 hours at normal temperature.
(3) Placing the primarily dried camellia into a box type dryer again, spreading for 3cm, adjusting the temperature of an air inlet of the dryer to 105 ℃ for flowering, and baking for 50min. After re-baking, the tray is directly taken out and placed for 2 hours at normal temperature.
(4) And (3) putting the redried camellia into the box type dryer again, spreading for 4cm, adjusting the temperature of an air inlet of the dryer to 115 ℃ for blooming, and baking for 8min. And (5) drying for three times to obtain the camellia product.
Comparative example 1
In this embodiment, 50 jin of 43 flowers and bones of dragon well in flood town of Pingyang county, wenzhou, zhejiang are picked up in 15 months, and the average diameter of the picked flowers and bones is about 7-8 mm.
The present example differs from example 1 in that the procedure of spreading out step (1) is not performed, and the harvested flower bones are baked as they are in steps (2) to (4) of example 1.
Comparative example 2
In this embodiment, 50 jin of 43 flowers and bones of dragon well in flood town of Pingyang county, wenzhou, zhejiang are picked up in 15 months, and the average diameter of the picked flowers and bones is about 7-8 mm.
(1) The spreading process was the same as in example 1.
(2) Placing the spread camellia in a tray of a box type dryer, spreading for 2cm, adjusting the temperature of an air inlet of the dryer to 110 ℃ for flowering, and baking for 90min till the camellia is completely dried, wherein the water content is 9%.
Comparative example 3
In this embodiment, 50 jin of 43 flowers of dragon well in flood town, pingyang county, wenzhou, zhejiang were picked up in 15 months, and the average diameter of the picked flowers was about 7-8 mm.
(1) The spreading process was the same as in example 1.
(2) Placing the spread camellia in a tray of a box type dryer, spreading for 2cm, adjusting the temperature of an air inlet of the dryer to 60 ℃ for flower growing, and baking for 11min. After primary drying, the tray is directly taken out and placed for 2 hours at normal temperature.
(3) The redrying process was the same as in example 1.
(4) The three-bake process was the same as in example 1.
Comparative example 4
In this embodiment, 50 jin of 43 flowers of dragon well in flood town, pingyang county, wenzhou, zhejiang were picked up in 15 months, and the average diameter of the picked flowers was about 7-8 mm.
(1) The spreading process was the same as in example 1.
(2) The initial baking process was the same as in example 1.
(3) Placing the primarily dried camellia in a box type dryer again, spreading for 3cm, adjusting the temperature of an air inlet of the dryer to 110 ℃ for flowering, and baking for 70min until the camellia is completely dried.
Comparative example 5
In the embodiment, 50 jin of flowers are picked up from the dragon well 43 in flood town of Pingyang county, wenzhou, zhejiang 20 days in 10 months, and the average diameter of the picked flowers is about 7-8 mm.
The preparation method was the same as in steps (1) to (4) of example 1.
Comparative example 6
In the embodiment, 50 jin of young buds of Longjing 43 from Pingyang county of Wenzhou, zhejiang are picked 10 months and the average diameter of the picked buds is about 4-5 mm.
The preparation method was the same as in steps (1) to (4) of example 1.
Example 3
The content of energy, protein, fat, carbohydrate, sodium, moisture and ash in the camellia products prepared in examples 1 to 2 and comparative examples 1 to 6 were measured and shown in table 1.
TABLE 1 Camellia product nutrient content
As can be seen from table 1, with respect to the content of energy, protein, fat, carbohydrate, sodium, moisture and ash in the camellia products prepared in examples 1 to 2 and comparative examples 1 to 6, the energy, protein and carbohydrate were significantly lower than that in comparative example 5 due to the loss of the opened flowers, and the others did not show significant difference. Mainly, similar raw materials and similar operations are adopted in the examples 1-2 and the comparative examples 1-6, and meanwhile, the obtained data have no significant difference due to inevitable detection errors, which shows that the content of the nutrient components in the camellia products cannot be significantly influenced by the preparation methods of the examples 1-2.
Example 4
The taste of the camellia products prepared in examples 1 to 2 and comparative examples 1 to 6 was evaluated.
30 females and 10 males, all 20-50 years old, were selected, 3 g of each camellia product prepared in examples 1-2 and comparative examples 1-6 was respectively taken, and soaked in 150mL of boiling water for 4min. The tea flower products are respectively tasted by 40 people, and the dry tea, the liquor color, the aroma and the taste of the tea flower products are respectively evaluated, and the scoring standards are as follows (the total score is 100):
(1) Drying tea: the color is light yellow and green, the color is not uniform, the flower shape is incomplete and is 1-10 minutes;
the color is brown, withered and yellow, the flower shape is still, and the part is slightly incomplete, which is 11 to 20 minutes;
the color is uniform ginger yellow, the color is uniform, the flower shape is uniform and regular, and the color is 21 to 25 minutes;
the total score is 25.
(2) Soup color: the soup color is light green and slightly turbid, and is 1-3 minutes;
the soup color is reddish brown, and the bright color is 4-7 points;
the soup is apricot yellow and bright 8-10 minutes;
the total score is 10.
(3) Fragrance: the green smell is heavier, or other peculiar smell appears, is 1-10 minutes;
the flower fragrance or the sweet fragrance is obvious and lasting for 11 to 20 minutes;
the flower fragrance is fragrant, long and lasting, and is 21 to 30 minutes;
the total score is 30.
(4) And (3) taste: bitter and astringent taste and other foreign flavor, 1-10 minutes;
sweet, mellow, thick, soft and 11-20 minutes;
the sweet, mellow and soft, the body fluid production promoting and sweet taste returning is 21 to 35 minutes;
the total score was 35 points.
The scoring results of 40 persons were counted, respectively, and the comprehensive evaluation of each example and comparative example and the average score of the comprehensive scoring were calculated, as shown in table 2.
TABLE 2 Total score of various Camellia products
As can be seen from table 2, the camellia products prepared in examples 1-2 have uniform color and complete appearance, clear soup color, apricot yellow and bright color, long flower fragrance, fresh, sweet and mellow taste, and high comprehensive evaluation score, and are well received by people; in the comparative example 1, the tea flower is directly dried without withering, the obtained product has heavy grass smell, the tea soup is strong in convergence after entering the mouth, and the tea flower does not have a mellow and sweet taste; in comparative example 2, the tea flower is baked to be sufficiently dry, scorched outside and tender inside, and uneven water distribution, so that the tea flower is uneven in color, slightly damaged in appearance, insufficient in shelf life, easy to deteriorate, light in flower fragrance, and slightly heavy in bitter taste after entering a tea soup; in the comparative example 3, the tea flower is primarily baked at a low temperature, so that more aroma substances are lost, and the obtained product is heavy in bitter taste and light in taste; in the comparative example 4, the second time of baking and forming the camellia, the freshness is surplus, the fragrance is high and insufficient, and the fragrance and the taste of the tea soup are slightly insufficient; in the comparative example 5, the open flowers are used as raw materials, the finished product is fragile, difficult to transport, uneven in appearance, high in fragrance loss in the processing process, light in fragrance of the finished product and slightly poor in softness; in comparative example 6, the young buds are used as raw materials, grass smell is difficult to remove, sweetness of tea soup is insufficient, and manual picking cost is higher. The results show that the camellia products prepared in the embodiments 1-2 have excellent quality and low cost, the full-value development and comprehensive utilization of tea are realized, the product types can be effectively enriched, and the income of tea farmers is improved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A processing method of Longjing 43 camellia is characterized by comprising the following steps: picking flowers and bones, spreading the flowers and bones indoors for 8 to 18h, primarily drying the flowers until the water content is 40 to 50 percent at the temperature of 100 to 110 ℃, cooling the flowers, secondarily drying the flowers until the water content is 20 to 30 percent at the temperature of 100 to 110 ℃, cooling the flowers, and thirdly drying the flowers until the water content is 8 to 9 percent at the temperature of 110 to 120 ℃, and discharging the flowers.
2. The method as claimed in claim 1, wherein the diameter of the flower-bone of camellia is 6-9 mm.
3. The method of claim 1, wherein the spreading is performed until the flower bone loses 25-30% of weight.
4. The method of claim 1, wherein the layup thickness is 3 to 5cm.
5. The method of claim 1, wherein the spreading is performed by flipping 1-2 times.
6. The method of claim 1, wherein the thickness of the initially baked thin layer is 2-3 cm, and the initial baking time is 10-12 min.
7. The method of claim 1, wherein the redried thickness is 3-4 cm and the redrying time is 40-60 min.
8. The method as claimed in claim 1, wherein the primary drying or secondary drying is to allow the camellia to stand at room temperature for 1-2 hours.
9. The method according to claim 1, wherein the spreading thickness of the triple-baking is 4-5 cm, and the triple-baking time is 5-8 min.
10. A longjing 43 camellia product processed according to any one of claims 1 to 9.
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| CN106615426A (en) * | 2016-11-21 | 2017-05-10 | 吴潇娅 | Process for processing tea flowers |
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