Processing method of chestnut-flavored green tea
By introducing microwave treatment in green tea processing and using corn stalk fermentation, the problems of low aroma and insufficient quality of tea in the prior art have been solved, and the tea fragrance and quality have been significantly improved.
Patent Information
- Application Number
- CN202411961381.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-30
- Publication Date
- 2025-03-07
AI Technical Summary
In the existing green tea processing technology, tea leaves have high amino acid content and high tea polyphenol content, resulting in higher phenol ammonia, bitter taste and low aroma, and severe abandonment. Some processes such as stuffing methods are difficult to control the temperature and poor breathability, resulting in yellowing and water suffocation, making it difficult to improve the quality of tea.
Microwave treatment is introduced into tea clearance to control temperature parameters, promote the release of flavor substances in tea, and use corn stalks to lay the groundwork during the fermentation process to increase the porosity and oxygen supply of tea, and promote fermentation and fragrance improvement.
Through microwave treatment and corn stalk fermentation, the aroma richness of tea is significantly improved, making the chestnut fragrance more sufficient, and the quality and utilization rate of tea is improved.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of green tea processing, in particular to a method for processing chestnut-flavored green tea. Background Art
[0002] Green tea occupies a dominant position among the six major types of tea in my country. In 2020, the national green tea output was 1.8427 million tons, accounting for 61.7% of the total tea output. Among them, some green teas have low amino acid content, high tea polyphenol content, high phenol-amine ratio, bitter taste and low aroma, and are seriously abandoned, with serious shortages in output and output value. This type of tea has a high proportion of the total annual output of fresh tea leaves. How to improve the utilization rate of tea resources is a difficult problem that the current tea industry needs to solve urgently. In recent years, many teas have found that long-term spreading (more than 6 hours), moderate shaking, drum microwave combination killing, two green leaves at 30-40℃ for 30-60 minutes or at 40-50℃ for 20-30 minutes, 40-60℃ hot kneading, baking, frying, far-infrared combination aroma enhancement and other technologies can improve the flavor of tea. However, the process is complicated. The stacking method uses plastic film bags for stacking, which makes the temperature difficult to control and has poor air permeability. The tea leaves are prone to yellowing and producing a watery taste. The hot kneading method is difficult to promote and apply due to limitations of current processing equipment. Therefore, how to optimize the process and improve the quality of tea remains a problem that needs to be solved. Summary of the invention
[0003] In order to solve the problems existing in the prior art, the present invention provides a method for processing chestnut-flavored green tea, which promotes the release of flavor substances in the tea leaves and improves the quality of the tea leaves by introducing microwaves and controlling parameters such as temperature during the withering of the tea leaves. The specific technical scheme is as follows: A method for processing chestnut-flavored green tea comprises the following steps: (1) Tea processing Choose a sunny morning, pick 1 bud 2 leaves of fresh tea, collect them uniformly and place them in a controlled room, adjust the room temperature to 23-26℃, spread the tea leaves to a thickness of 5-8cm, pile them for 40-60min, gradually separate and spread the tea leaves to a thickness of 2-4cm, raise the room temperature to 25-28℃, and continue to spread them for 3-5h; (2) Tea leaves withering Put the tea leaves in a ceramic container, cover tightly, and heat them with microwave until the temperature exceeds 55-58°C, stop heating, let it stand for 10-20 minutes, and heat the tea leaves with microwave again to 70-76°C, and let it stand for 2-3 hours; Put the tea leaves into the drum withering machine for 5-8 minutes, keeping the temperature at 86-88℃; (3) Tea fermentation Lay corn stalks at the bottom of the fermentation tank, and then spread tea leaves to keep the thickness of the tea leaves at 6-10cm. Lay another layer of corn stalks on the tea leaves, and then spread another layer of tea leaves to keep the thickness of the tea leaves at 8-12cm. Control the temperature of the tea leaves at 45-50℃ and ferment for 30-40min. Apply pressure on the top of the fermentation tank to reduce the thickness of the tea leaves to 76-88% of the original thickness, and continue to ferment for 60-70min. (4) Tea shaping Take out the tea leaves, put them into the rolling machine, keep the rolling machine speed at 60-65r / min at a temperature of 30-33℃, and roll them for 10-15min. Take out the tea leaves, gather them, cover them with plastic film and leave them for 20-25min. Continue to put them into the rolling machine and roll them for 30-50min at a pressure of 100-150N. (5) Drying Put the tea leaves into the dryer and dry them at 100-120℃ until the moisture content is less than 7%.
[0004] Preferably, the humidity of the controlled temperature chamber is 55-63%.
[0005] Preferably, the tea leaf input into the drum withering machine is 30-40kg / h.
[0006] Preferably, the method for making the corn stalks is: mixing disease-free corn stalks and water in a mass ratio of 1:1.4-1.7, soaking for 10-13 hours, taking out the corn stalks, steaming for 80-90 minutes, cooling the corn stalks, adding lactic acid bacteria liquid, sealing the corn stalks, and fermenting at 25-28°C for 3-5 hours.
[0007] Preferably, the soaking temperature is 40-45 min.
[0008] Preferably, the temperature of the steam treatment is 120-127° C. and the pressure is 1.3-1.37 standard atmospheres.
[0009] Preferably, the preparation method of the lactic acid bacteria liquid is: mix lotus root powder and water in a mass ratio of 1:300-330, boil for 2-3 minutes, reduce the temperature to room temperature, add 10-13% of apple pulp by weight to the mixture, and keep warm at 28-30°C for 10-12 hours.
[0010] Compared with the prior art, the technical effects of the present invention are embodied in: The present invention uses layered temperature treatment in tea processing to fully release the moisture of the tea, while ensuring the activity of the tea; after microwave treatment, the cell structure of the tea is fully destroyed, and the completeness of the cell structure of the tea is further reduced by killing the tea leaves; corn stalks are used as pads during fermentation to fully separate the tea leaves, so that the pores between the tea leaves are large, more air can be stored, and more oxygen is used to facilitate fermentation; at the same time, during fermentation, the corn stalks have sufficient active substances that can be supplemented into the tea, thereby improving the richness of the tea aroma and making the chestnut aroma more sufficient. DETAILED DESCRIPTION
[0011] The technical solution of the present invention is further defined below in conjunction with specific implementation methods, but the scope of protection required is not limited to the description.
[0012] Example 1 A method for processing chestnut-flavored green tea comprises the following steps: (1) Tea processing Pick fresh tea leaves with 1 bud and 2 leaves on a sunny morning, collect them uniformly and place them in a controlled room, adjust the room temperature to 23°C and the humidity to 55%, spread the tea leaves to a thickness of 5 cm, and pile them for 40 minutes. Then gradually separate and spread the tea leaves to a thickness of 2 cm, raise the room temperature to 25°C, and continue to spread them for 3 hours. (2) Tea leaves withering Put the tea leaves in a ceramic container, cover tightly, and heat them with microwave until the temperature exceeds 55°C. Stop heating and let it stand for 10 minutes. Heat the tea leaves with microwave again to 70°C and let it stand for 2 hours. Put the tea leaves into the drum withering machine at a rate of 30kg / h for 5 minutes, keeping the temperature at 86℃; (3) Tea fermentation Lay corn stalks on the bottom of the fermentation tank, and then spread tea leaves to keep the thickness of the tea leaves at 6 cm. Lay another layer of corn stalks on the tea leaves, and then spread another layer of tea leaves to a thickness of 8 cm. Control the temperature of the tea leaves at 45°C and ferment for 30 minutes. Apply pressure on the top of the fermentation tank to reduce the thickness of the tea leaves to 76% of the original thickness, and continue fermenting for 60 minutes. The method for preparing corn stalks comprises: mixing disease-free corn stalks and water in a mass ratio of 1:1.4, soaking for 10 hours, taking out the corn stalks, steaming for 80 minutes, cooling the corn stalks, adding lactic acid bacteria liquid, sealing the corn stalks, and fermenting at 25° C. for 3 hours; The soaking temperature is 40 minutes; the steam treatment temperature is 120°C and the pressure is 1.3 standard atmospheres; the preparation method of the lactic acid bacteria liquid is: lotus root starch and water are mixed according to a mass ratio of 1:300, boiled for 2 minutes, the temperature is lowered to room temperature, 10% of the mass of apples are added to the mixed liquid for pulping, and the mixture is kept warm at 28°C for 10 hours; (4) Tea shaping The tea leaves were taken out and put into a rolling machine. The rolling machine was kept at a temperature of 30°C and the speed was maintained at 60r / min for 10 minutes. The tea leaves were taken out, gathered, covered with plastic film and left for 20 minutes. The tea leaves were put into the rolling machine again and rolled at a pressure of 100N for 30 minutes. (5) Drying Put the tea leaves into the dryer and dry them at 100°C until the moisture content is less than 7%.
[0013] Example 2 A method for processing chestnut-flavored green tea comprises the following steps: (1) Tea processing Pick fresh tea leaves with 1 bud and 2 leaves on a sunny morning, collect them uniformly and place them in a controlled room, adjust the room temperature to 26°C and the humidity to 63%, spread the tea leaves to a thickness of 8 cm, and pile them for 60 minutes. Then gradually separate and spread the tea leaves to a thickness of 4 cm, raise the room temperature to 28°C, and continue to spread them for 5 hours. (2) Tea leaves withering Put the tea leaves in a ceramic container, cover tightly, and heat them in microwave until the temperature exceeds 58°C. Stop heating and let them stand for 20 minutes. Heat the tea leaves in microwave again to 76°C and let them stand for 3 hours. Put the tea leaves into the drum withering machine at a rate of 40kg / h for 8 minutes, keeping the temperature at 88℃; (3) Tea fermentation Lay corn stalks on the bottom of the fermentation tank, and then spread tea leaves to keep the thickness of the tea leaves at 10 cm. Lay another layer of corn stalks on the tea leaves, and then spread another layer of tea leaves to a thickness of 12 cm. Control the temperature of the tea leaves at 50°C and ferment for 40 minutes. Apply pressure on the top of the fermentation tank to reduce the thickness of the tea leaves to 88% of the original thickness, and continue fermenting for 70 minutes. The method for preparing corn stalks comprises: mixing disease-free corn stalks and water in a mass ratio of 1:1.7, soaking for 13 hours, taking out the corn stalks, steaming for 90 minutes, cooling the corn stalks, adding lactic acid bacteria liquid, sealing the corn stalks, and fermenting at 28° C. for 5 hours; The soaking temperature is 45 minutes; the steam treatment temperature is 127°C and the pressure is 1.37 standard atmospheres; the preparation method of the lactic acid bacteria liquid is: lotus root starch and water are mixed in a mass ratio of 1:330, boiled for 3 minutes, the temperature is lowered to room temperature, 13% of the mass of apples are added to the mixed liquid for pulping, and the mixture is kept warm at 30°C for 12 hours; (4) Tea shaping The tea leaves were taken out and put into a rolling machine. The rolling machine was kept at a temperature of 33°C and a speed of 65 r / min for 15 minutes. The tea leaves were taken out, gathered, covered with plastic film and left for 25 minutes. The tea leaves were put into the rolling machine again and rolled at a pressure of 150 N for 50 minutes. (6) Drying Put the tea leaves into a dryer and dry them at 120°C until the moisture content is less than 7%.
[0014] Example 3 A method for processing chestnut-flavored green tea comprises the following steps: (1) Tea processing Pick fresh tea leaves with 1 bud and 2 leaves on a sunny morning, collect them uniformly and place them in a controlled room, adjust the room temperature to 25℃ and the humidity to 59%, spread the tea leaves to a thickness of 7cm, and pile them for 55min. Then gradually separate and spread the tea leaves to a thickness of 4cm, raise the room temperature to 25℃, and continue to spread them for 5h. (2) Tea leaves withering Put the tea leaves in a ceramic container, cover tightly, and heat them in microwave until the temperature exceeds 58°C. Stop heating and let them stand for 10 minutes. Heat the tea leaves in microwave again to 76°C and let them stand for 2 hours. Put the tea leaves into the drum withering machine at a rate of 40kg / h for 5 minutes, keeping the temperature at 86-88℃; (3) Tea fermentation Lay corn stalks on the bottom of the fermentation tank, and then spread tea leaves to keep the thickness of the tea leaves at 10 cm. Lay another layer of corn stalks on the tea leaves, and then spread another layer of tea leaves to a thickness of 8 cm. Control the temperature of the tea leaves at 50°C and ferment for 30 minutes. Apply pressure on the top of the fermentation tank to reduce the thickness of the tea leaves to 88% of the original thickness, and continue fermenting for 60 minutes. The method for preparing corn stalks comprises: mixing disease-free corn stalks and water in a mass ratio of 1:1.7, soaking for 10 hours, taking out the corn stalks, steaming for 90 minutes, cooling the corn stalks, adding lactic acid bacteria liquid, sealing the corn stalks, and fermenting at 28° C. for 3 hours; The soaking temperature is 45 minutes; the steam treatment temperature is 120°C and the pressure is 1.37 standard atmospheres; the preparation method of the lactic acid bacteria liquid is: lotus root starch and water are mixed according to a mass ratio of 1:300, boiled for 3 minutes, the temperature is lowered to room temperature, 13% of the mass of apples are added to the mixed liquid for pulping, and kept warm at 28°C for 12 hours; (4) Tea shaping The tea leaves were taken out and put into a rolling machine. The rolling machine was kept at a temperature of 33°C and the speed was maintained at 60r / min for 10 minutes. The tea leaves were taken out, gathered, covered with plastic film and left for 25 minutes. The tea leaves were put into the rolling machine again and rolled at a pressure of 100N for 50 minutes. (7) Drying Put the tea leaves into a dryer and dry them at 120°C until the moisture content is less than 7%.
[0015] Experimental example Green tea was prepared according to Examples 1-3. Comparative Example 1 was set up, in which corn stalks were not used in the tea production, and other operations were the same as in Example 1; Comparative Example 2 was set up, in which the tea was not subjected to microwave treatment, and other operations were the same as in Example 1. After the tea was prepared, the aroma components in the tea were detected, and the results were as follows: Lauryl alcohol mg / L Geranyl acetone mg / L Example 1 5.12 1.58 Example 2 4.47 1.63 Example 3 4.82 1.52 Comparative Example 1 3.65 1.29 Comparative Example 2 3.39 1.14 It can be seen from the table that the tea leaves of Examples 1-3 using the method of the present invention have stronger aroma and higher quality, while the tea leaves of Comparative Examples 1-2 have poor aroma. It is obvious that microwave treatment and fermentation of corn stalks significantly promote the improvement of tea quality.
Claims
1. A method for processing chestnut-flavored green tea, characterized in that: The following steps are involved: (1) Tea processing Choose a sunny morning, pick 1 bud 2 leaves of fresh tea, collect them uniformly and place them in a controlled room, adjust the room temperature to 23-26℃, spread the tea leaves to a thickness of 5-8cm, pile them for 40-60min, gradually separate and spread the tea leaves to a thickness of 2-4cm, raise the room temperature to 25-28℃, and continue to spread them for 3-5h; (2) Tea leaves withering Put the tea leaves in a ceramic container, cover tightly, and heat them with microwave until the temperature exceeds 55-58°C, stop heating, let it stand for 10-20 minutes, and heat the tea leaves with microwave again to 70-76°C, and let it stand for 2-3 hours; Put the tea leaves into the drum withering machine for 5-8 minutes, keeping the temperature at 86-88℃; (3) Tea fermentation Lay corn stalks at the bottom of the fermentation tank, and then spread tea leaves to keep the thickness of the tea leaves at 6-10cm. Lay another layer of corn stalks on the tea leaves, and then spread another layer of tea leaves to keep the thickness of the tea leaves at 8-12cm. Control the temperature of the tea leaves at 45-50℃ and ferment for 30-40min. Apply pressure on the top of the fermentation tank to reduce the thickness of the tea leaves to 76-88% of the original thickness, and continue to ferment for 60-70min. (4) Tea shaping Take out the tea leaves, put them into the rolling machine, keep the rolling machine speed at 60-65r / min at a temperature of 30-33℃, and roll them for 10-15min. Take out the tea leaves, gather them, cover them with plastic film and leave them for 20-25min. Continue to put them into the rolling machine and roll them for 30-50min at a pressure of 100-150N. drying Put the tea leaves into the dryer and dry them at 100-120℃ until the moisture content is less than 7%.
2. The method for processing chestnut-flavored green tea according to claim 1, characterized in that: The humidity of the controlled room is 55-63%.
3. The method for processing chestnut-flavored green tea according to claim 1, characterized in that: The tea leaf input amount of the drum withering machine is 30-40kg / h.
4. The method for processing chestnut-flavored green tea according to claim 1, characterized in that: The method for preparing the corn stalks is as follows: disease-free corn stalks and water are mixed in a mass ratio of 1:1.4-1.7, soaked for 10-13 hours, the corn stalks are fished out, steamed for 80-90 minutes, cooled, lactic acid bacteria liquid is added, the corn stalks are sealed, and fermented at 25-28°C for 3-5 hours.
5. The method for processing chestnut-flavored green tea according to claim 4, characterized in that: The soaking temperature is 40-45 minutes.
6. The method for processing chestnut-flavored green tea according to claim 4, characterized in that: The temperature of the steam treatment is 120-127° C., and the pressure is 1.3-1.37 standard atmospheres.
7. The method for processing chestnut-flavored green tea according to claim 4, characterized in that: The preparation method of the lactic acid bacteria liquid is as follows: lotus root powder and water are mixed in a mass ratio of 1:300-330, boiled for 2-3 minutes, the temperature is lowered to room temperature, 10-13% of apple by mass is added to the mixed liquid for pulping, and the mixture is kept warm at 28-30°C for 10-12 hours.