Method for deactivation of enzymes of fresh tea leaves
A technology for fresh tea leaves and greening, which is applied in the direction of tea processing before extraction, to achieve the effects of green color, improved quality and flavor, and green uniformity at the bottom of the leaves.
Active Publication Date: 2015-05-20
天全县青竹茶叶有限责任公司 +1
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Problems solved by technology
[0004] The purpose of the present invention is to address the shortcomings of the single technology of de-enzyming in the prior art, combine steam de-enzyming, low-light wave de-enzyming and far-infrared de-enzyming technologies, and select suitable parameter combinations, so that after fresh tea leaves are de-enzymed, excellent color can be obtained. Quality characteristics of fragrance, taste
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Embodiment
[0019] The method for greening fresh tea leaves of the present invention combines steam greening, micro-light wave greening and far-infrared greening. The specific operation steps are as follows:
[0020] Step 1: Steam de-enzyming: Clean and spread fresh tea leaves with a water content of 71%-77%, and transport them to the steam de-enzyme machine according to the amount of 2kg / min-3kg / min, and use 100-150℃ in the front section of the steam de-enzyme machine The hot air is preheated, and the superheated steam of 280°C to 320°C is used to complete the greening of the fresh tea leaves after entering the later stage. The superheated steam is saturated steam with a boiler evaporation of 100°C to 110°C and an evaporation rate of 0.3T / H through the hot blast stove Heating to 280-320°C, the time for steam dehydration is 25s-50s, after steaming, use hot air at 130-160°C for hot air dehydration treatment, and the time for hot air dehydration treatment is 60s-80s. Using high-temperature ...
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The invention discloses a method for deactivation of enzymes of fresh tea leaves. The method comprises the following steps: step 1, carrying out deactivation of enzymes by steam, namely inputting fresh tea leaves into a steam enzyme deactivation machine, carrying out deactivation of enzymes on the fresh tea leaves by overheated steam at 280-320 DEG C, and then carrying out hot air dehydration by hot air at 130-160 DEG C; step 2, carrying out deactivation of enzymes by micro-light waves, namely conveying the leaves subjected to deactivation of enzymes in the step 1 into an oven cavity of a micro-light wave oven, and carrying out deactivation of enzymes on the leaves by high heat generated by an electromagnetic field with a changing speed of 2.45 billion times per second, wherein the heat is controlled at 75-100 DEG C; and step 3, carrying out deactivation of enzymes by far infrared rays, namely carrying out deactivation of enzymes on the tea leaves obtained in the step 2 in a far infrared machine at 80-100 DEG C. Dried green tea leaves prepared by the method are green in color and luster; tea liquid is green and clear and has lasting luster and the aroma is rich, fresh and lasting; the dried green tea leaves have no greenish smell and burned smell, and the tea liquid tastes fresh and mellow and has a sweet aftertaste; the tea leaves have three-green quality characteristics of green, uniformity and clearness of tea grounds.
Description
technical field [0001] The invention belongs to the field of de-enzyming of fresh tea leaves, and relates to a method for de-enzyming of fresh tea leaves. Background technique [0002] my country's tea is divided into six categories, among which green tea, yellow tea, green tea, and black tea all have a finishing process: using high-temperature heat to stop enzyme activity, volatilize part of the water, and promote chemical changes in the contained substances , Remove the aromatic substances with green smell and low boiling point, and the aromatic substances with high boiling point can be brought into play. During the fixing process, different sources of heat energy make the killing leaves have different quality styles. People have adopted the thermal energy of multiple methods, the medium method of heat transfer to obtain the high-quality tealeaves with color, fragrance and taste optimal to the fresh tea leaves heated and greening process. Through several years of research,...
Claims
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IPC IPC(8): A23F3/06
Inventor 杨天炯胡传军张冬川胡智杨心辉
Owner 天全县青竹茶叶有限责任公司