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Combined enzyme-deactivating method for tea leaves

A technology of tea and enzymatic fixation, which is applied in the field of combined fixation of tea leaves, which can solve problems such as uneven fixation and poor fixation effect, and achieve the effects of ensuring integrity, solving uneven fixation, and promoting the formation of aroma

Inactive Publication Date: 2017-03-15
雅安市友谊茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: aim at the problems existing in the prior art, to provide a method for combining tea leaves, to solve the problems of uneven and poor effect of the existing methods of tea fixation, and to ensure the taste and flavor of the tea at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A combined greening method for tea leaves, comprising the steps of:

[0019] (1) After the fresh leaves are washed with water, put them into a microwave oven with water to kill them on medium heat until the water content drops to 55-60%;

[0020] (2) The tea leaves are spread on the green storage trough, the thickness of the spread leaves is 10cm-15cm, and the auxiliary blower is ventilated, and the green spread time is 10h;

[0021] (3) Drum fixing: the tea leaves are fixed in the first drum fixing machine, the fixing temperature is 230°C in the front and middle of the drum, and 160°C in the rear, and the retention time of the tea leaves is 7 minutes; the tea leaves after the preliminary greening are continuously transported to the second drum. The second drum fixing machine emits heat and humidity on one side; the fixing temperature in the second drum fixing machine: the front and middle parts are 200°C, the rear part is 140°C, and the tea leaves stay for 3 minutes; ...

Embodiment 2

[0026] A combined greening method for tea leaves, comprising the steps of:

[0027] (1) After the fresh leaves are washed with water, put them into a microwave oven with water to kill them on medium heat until the water content drops to 55-60%;

[0028] (2) The tea leaves are spread on the green storage trough, the thickness of the spread leaves is 10cm-15cm, and the auxiliary blower is ventilated, and the green spread time is 14h;

[0029] (3) Drum fixing: the tea leaves are fixed in the first drum fixing machine, the fixing temperature is 280°C in the front and middle of the drum, and 180°C in the rear, and the retention time of the tea leaves is 5 minutes; the tea after the preliminary greening is continuously transported to the second The second drum fixing machine emits heat and humidity on one side; the fixing temperature in the second drum fixing machine: the front and middle parts are 180°C, the rear part is 120°C, and the tea leaves stay for 4 minutes;

[0030] (4) M...

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Abstract

The invention discloses a combined enzyme-deactivating method for tea leaves. The method comprises the steps of cleaning fresh leaves and removing water, spreading, deactivating enzymes with rollers, carrying out supplementary deactivation with microwaves, rolling, settling and drying, and the like. According to the invention, the tea leaves, which are primarily treated according to the processes, including storing and spreading, are deactivated, two sections of rollers are utilized to deactivate enzymes in an enzyme-deactivating process, and wet heat air is emitted in the continuous conveying process between the two rollers, so that the problems of yellowing, red stalks and red leaves of a large number of tea leaves in the rollers caused by difficulty in wet air discharging and incomplete enzyme deactivating are avoided; and through supplementary deactivation with microwaves, the oxidase activity in the fresh leaves can be quickly damaged and passivated, and the enzymatic oxidation of tea polyphenols can be restrained. According to the method disclosed by the invention, the problems of uneven enzyme deactivation and poor enzyme deactivation effect of the present enzyme-deactivating method for tea leaves can be solved, and meanwhile, the taste and flavor of the tea leaves are guaranteed.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a method for combining tea leaves. Background technique [0002] Tea is a traditional drink that people like, especially green tea, because it keeps the bright green appearance color and natural nutrients, it is especially popular in the market. The greening process is an important step in its processing and a key step in forming and improving the quality of tea leaves. [0003] Existing mass-produced tealeaves are made of a greening process: adopting the fresh leaves of tea leaves to be graded, spread out, and then utilizing a drum greening machine to finish. This process can basically adapt to production, but it also has the following defects: it is prone to the phenomenon of impermeable and uneven greening, and the phenomenon of tea burnt edges, burnt leaves, red stems, and red leaves often occurs. There is an obvious gap in the quality of craft production, mainly manifested in...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 甘玉祥
Owner 雅安市友谊茶叶有限公司
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