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Method for improving quality of green tea through using compound enzyme preparation in tea leaf processing

A compound enzyme preparation and green tea technology, which is applied in tea treatment before extraction, etc., can solve the problems of unsalable tea and low utilization rate of tea, and achieve the effects of improved clarity, convenient application, and low nutrition and taste

Inactive Publication Date: 2014-08-20
ANHUI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the utilization rate of tea in our country is extremely low. Except for a small amount of tea that has been processed into high-grade commercial tea that sells well, most of the rest of the middle and low-grade tea are relatively unsalable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Finished

[0020] Choose five kilograms of fresh leaves of green tea, and carry out deenzyming treatment with a degreening machine, which is a drum decapitating machine, with a treatment temperature of 200° C., a speed of 60 rpm, and frying for 8 minutes. The moisture content of the decapitated leaves is 55%.

[0021] (2) kneading

[0022] Put the finished green tea into a kneading machine after being cooled, add a compound enzyme preparation, and then knead. The kneading process is: no pressure-light pressure-heavy pressure-unblocking-tea; The mass ratio is: cellulase 1‰‰, pectinase 0.5‰‰, laccase 2‰‰, phytase 0.06‰‰, kneading time is 25 minutes, the pH value is adjusted to 4.5, and the temperature is 50°C; The adjustment of the pH value is adjusted using phosphoric acid and potassium hydroxide.

[0023] (3) dry

[0024] When drying, first use a drum fixing machine to dry, the drum temperature is 70°C, the time is 15 minutes, and the water content of the tea lea...

Embodiment 2

[0028] (1) Finished

[0029] Choose five kilograms of fresh leaves of green tea, and carry out deenzyming treatment with a degreening machine, which is a drum decapitating machine, with a treatment temperature of 260°C, a speed of 65 rpm, and frying for 10 minutes. The moisture content of the decapitated leaves is 60%.

[0030] (2) kneading

[0031] Put the finished green tea into a kneading machine after being cooled, add a compound enzyme preparation, and then knead. The kneading process is: no pressure-light pressure-heavy pressure-unblocking-tea; The mass ratio is: 10‰ of cellulase, 5‰ of pectinase, 10‰ of laccase, 0.6‰ of phytase, the time of rolling is 30 minutes, the pH value is adjusted to 6, and the temperature is 60°C; Conditioning is performed using phosphoric acid and potassium hydroxide.

[0032] (3) dry

[0033] When drying, first use a drum fixing machine to dry, the drum temperature is 80°C, the time is 20 minutes, and the water content of the tea leaves is ...

Embodiment 3

[0037] (1) Finished

[0038] Choose five kilograms of fresh leaves of green tea, and carry out deenzyming treatment with a degreening machine. The degreening machine is a drum decapitating machine. The treatment temperature is 230° C., the speed is 60 rpm, and the decapitated leaves contain 56% water after frying for 9 minutes.

[0039] (2) kneading

[0040] Put the finished green tea into a kneading machine after cooling it down, add a compound enzyme preparation, and then knead. The kneading process is no pressure-light pressure-heavy pressure-unblocking-tea discharge; The ratio is: cellulase 5‰, pectinase 3‰, laccase 6‰, phytase 0.2‰, the time of kneading is 28 minutes, the pH value is adjusted to 5, and the temperature is 55°C; the adjustment of the pH value It is adjusted with phosphoric acid and potassium hydroxide.

[0041] (3) dry

[0042] When drying, first use a drum fixer to dry, the drum temperature is 75°C, the time is 18 minutes, and the water content of the t...

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Abstract

The invention discloses a method for improving the quality of a green tea through using a compound enzyme preparation in tea leaf processing. The method comprises the following steps: selecting fresh green tea leaves, and deactivating enzymes through using an enzyme deactivating machine; spread-cooling the enzyme-deactivated green tea leaves, filling to a rolling machine, adding the compound enzyme preparation, and rolling for 25-30min, and adjusting the pH value and the temperature to 4.5-6 and 50-60DEG C respectively, wherein the mass ratio of cellulasein the preparation to the green tea is 0.1-1%, the mass ratio of pectase in the preparation to the green tea is 0.05-0.5%, the mass ratio of laccase in the preparation to the green tea is 0.2-1%, and the mass ratio of phytase in the preparation to the green tea is 0.006-0.06%; and drying the rolled green tea leaves, and stir-frying. A tea soup made through the tea leaves processed through using the compound enzyme preparation has the advantages of improved clarity, light bitter taste, good color and good fragrance; and the method has small influences on the nutrition and the mouthfeel of the tea leaves, and allows the finally-finished tea leaves to be almost same to tea leaves unprocessed by the enzyme preparation in mouthfeel and color. The method has the advantages of high safety, good effect, and stable product quality.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for improving the quality of green tea in tea processing by using a compound enzyme preparation. Background technique [0002] my country is a country rich in tea resources. In my country, tea has a history of four or five thousand years as a health drink. As a drink, tea not only has the effect of quenching thirst, but also has multiple health care functions. However, the utilization rate of tea in our country is extremely low at present. Except for a small amount of tea which has been processed into high-grade commodity tea and sells well, most of the remaining middle and low-grade tea are relatively unsalable. How to use appropriate technical methods to carry out deep processing of tea, and comprehensively improve the quality of tea such as taste, color, aroma, etc. is a work of great economic research value. Contents of the invention [0003] The purpose of the prese...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/10A23F3/06
Inventor 尹若春何宗琴王林
Owner ANHUI UNIVERSITY
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