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Method for improving green tea quality during tea processing by utilizing compound enzyme preparations

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

Inactive Publication Date: 2018-06-12
吴鹃
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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 process with deenzyming machine, and decapitation machine is a drum decapitating machine, and processing temperature is 200 ℃, and rotating speed is 60 revolutions per minute, stirs 8 minutes, and decapitation leaf moisture content 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 wate...

Embodiment 2

[0028] (1) Finished

[0029] Choose five kilograms of fresh leaves of green tea, and carry out deenzyming process with deenzyming machine, and decapitation machine is a drum decapitating machine, and processing temperature is 260 ℃, and rotating speed is 65 revolutions per minute, stirs 10 minutes, and decapitation leaf water content 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 conten...

Embodiment 3

[0037] (1) Finished

[0038] Choose five kilograms of fresh leaves of green tea, and carry out deenzyming process with deenzyming machine, and decapitation machine is a drum decapitating machine, and processing temperature is 230 ℃, and rotating speed is 60 revolutions per minute, fry 9 minutes, and decapitation leaf moisture content is 56%.

[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 co...

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Abstract

The invention discloses a method for improving green tea quality during tea processing by utilizing compound enzyme preparations. The method comprises the following steps: selecting fresh green tea leaves, and performing enzyme deactivation treatment with an enzyme deactivation machine; after enzyme deactivation, spreading and airing the green tea leaves, loading the leaves into a rolling machine,adding compound enzyme preparations, and then carrying out rolling, wherein the mass ratios of the added compound enzyme preparations to the green tea leaves are as follows: 0.1-1% of cellulase, 0.05-0.5% of pectase, 0.2-1% of laccase and 0.006-0.06% of phytase, and the rolling time is 25-30 minutes; adjusting pH value to 4.5-6 and temperature to 50-60 DEG C; and after the rolling, stoving the green tea leaves, and stir-frying the leaves until dry. The tea soup brewed with tea leaves treated by using the compound enzyme preparations has improved clarity, light bitterness and astringency, a good color and a good aroma; the method has little effect on the nutrients and taste of the tea leaves; and the mouth feel and color of the finished tea leaves have no much difference from tea leaves free from enzyme preparation treatment; and the tea leaves of the invention is high in safety, good in effect and stable in 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 Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 吴鹃
Owner 吴鹃
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