Processing method of single-bud pan-fired green tea

Abstract

The invention provides a processing method of single-bud pan-fired green tea. The method comprises the steps of fresh leaf spreading, fixation, rolling, gross fire, frying, final panning, refining and the like. The processing method of the single-bud pan-fired green tea is simple to operate, high in mechanization degree and high in production efficiency, the stir-frying procedure is added for shaping before final panning, so that the product has the characteristic of tight and rolled appearance, and compared with a traditional pan-fired green tea processing technology, the method is low in bud head breakage rate and good in product uniformity, and the obtained product is tender, fragrant, prominent in chestnut fragrance and good in taste. The fragrance and the taste are obviously improved.

Description

Technical Field

[0001] The invention belongs to the technical field of tea making, and particularly relates to a processing method of single-bud fried green tea. Background Art

[0002] Green tea is one of the six major types of tea in China. It is the most produced and widely consumed tea in China. Green tea contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. Drinking green tea regularly has special effects on preventing aging, cancer prevention, anti-cancer, sterilization and anti-inflammation. Stir-fried green tea is named after the method of drying. It is the main category of famous green tea in my country, with high fragrance and rich taste. The raw materials of stir-fried green tea are generally single buds, one bud and one leaf, one bud and two leaves, one bud and three leaves, and single and double leaves of the same tenderness. Due to the different mechanical or manual operation forces during the drying process, the finished tea forms different shapes of stir-fried green tea, such as long strips, round beads, flat or curly shapes, each with its own unique style, different quality and rich fragrance, and is increasingly loved and recognized by consumers.

[0003] Existing single-bud green tea is mostly flat or curly, without being frying in a frying machine or using the pan process. In addition, the buds are not properly protected in conventional frying technology, and they are prone to breakage. Therefore, it is urgent to develop single-bud fried green tea processing methods and products. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a processing method for single-bud fried green tea in view of the deficiencies of the above-mentioned prior art, in which a frying process is added before the wok to shape the product, so that the appearance of the product is different from that of the existing products, the bud breakage rate is low, the product uniformity is good, and the product has prominent tender fragrance and chestnut fragrance, and the aroma is significantly improved.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0006] A method for processing single-bud fried green tea, comprising the following steps:

[0007] S1. Spread

[0008] Spread the fresh single bud tea leaves, keep them ventilated, avoid direct sunlight, and spread them to a thickness of less than 5 cm. After spreading them for 6 to 10 hours, spread leaves are obtained.

[0009] S2. Finishing

[0010] The spread leaves obtained in S1 are withered by a drum withering machine, the outlet withering leaf temperature is 75°C to 85°C, the time is 1min to 1.5min, and after completion, they are spread to cool to obtain withered leaves;

[0011] S3, rolling

[0012] The withered leaves obtained in S2 are naturally filled into the rolling drum of the rolling machine for non-pressure rolling, the rolling time is 30 to 40 minutes, the rolling drum speed is 20 to 25 r / min in the first half of the time, and the rolling drum speed is 30 to 35 r / min in the second half of the time, to obtain rolled leaves;

[0013] S4, Maohuo

[0014] The rolled leaves obtained in S3 are subjected to rough fire treatment in a chain plate dryer, and the tea leaves are evenly spread on the louvered board with a thickness of 1 cm to 2 cm. The rough fire treatment temperature is 110° C. to 120° C. for 3 min to 5 min. After completion, the tea leaves are spread to cool to obtain rough fire treated tea leaves;

[0015] S5. Stir-fry

[0016] The tea leaves obtained in step S4 are fried in a frying machine at a temperature of 110° C. to 130° C. for 2 to 3 minutes, and then spread to cool to obtain fried tea leaves;

[0017] S6, Bright Pot

[0018] The tea leaves obtained in S5 are subjected to a hot pot treatment in a bottle-type hot pot dryer at a temperature of 130°C to 150°C for 60min to 65min; the hot pot treatment is specifically as follows: firstly, the tea leaves are fried at a temperature of 140°C and a rotation speed of 30r / min, exhausting with a fan when water vapor appears, and stopping after exhausting the air; when no water vapor appears, the temperature is lowered to 130°C, the rotation speed is lowered to 20r / min, and this state is maintained; 5min to 10min before being taken out of the pot, the temperature is raised to 150°C at a heating rate of 50°C / min, the rotation speed is raised to 50r / min, the tea leaves are taken out of the pot after the color of the leaves turns gray, and then spread to cool, to obtain the tea leaves treated with hot pot;

[0019] S7, Refining

[0020] The tea leaves obtained from S6 after being processed by the hot pot are firstly selected by an air sorter, and then sieved by a color sorter to remove tea stems, tea fruits, tea foam, tea flowers and burnt tea leaves.

[0021] Preferably, the moisture content of the spread leaves in S1 is 68% to 72%.

[0022] Preferably, the moisture content of the withered leaves in S2 is 45% to 55%.

[0023] Preferably, the strip formation rate of the rolled leaves in S3 is ≥90%.

[0024] Preferably, the moisture content of the tea leaves after the rough-fired treatment in S4 is 25% to 35%.

[0025] Preferably, the moisture content of the tea leaves after frying in S5 is 12% to 15%.

[0026] Preferably, the moisture content of the tea leaves after the hot pot treatment in S6 is ≤5%.

[0027] Compared with the prior art, the present invention has the following significant technical effects:

[0028] The present invention provides a processing method for single bud fried green tea, which is simple to operate, has a high degree of mechanization, and has high production efficiency. A frying process is added before the pot to shape the product, so that the product has a tight curling feature, and the bud breakage rate is lower than that of the traditional fried green tea processing technology, and the product has good uniformity. The fried green tea product obtained by the processing method of the present invention has prominent tender fragrance and chestnut fragrance, and the aroma and taste are significantly improved.

[0029] The present invention is further described in detail below in conjunction with embodiments. DETAILED DESCRIPTION

[0030] Example 1

[0031] This embodiment is a processing method of single bud fried green tea, which was carried out in Pingshan County in March 2023. The raw material is Fuxuan No. 9 single bud (spring tea), and includes the following steps:

[0032] S1. Spread

[0033] On March 22, 2023, fresh leaves of Fuxuan No. 9 single bud tea were picked and spread out to maintain air circulation and avoid direct sunlight. The spreading thickness was 3 cm. After spreading for 9 hours, the leaf surface was dark green, the buds and leaves were slightly soft, and the fragrance was revealed. The spread leaves had a moisture content of 70%.

[0034] S2. Finishing

[0035] The spread leaves obtained in S1 were withered by a drum withering machine, the outlet withering leaf temperature was 82°C, the time was 1.5 min, the leaf surface lost its luster, the color turned dark, the leaf texture became soft, and it felt good to the touch. It could be held in a ball with slight elasticity, and then spread to cool to obtain withered leaves. The moisture content of the withered leaves was 50.13%.

[0036] S3, rolling

[0037] The withered leaves obtained in S2 are rolled without pressure in a rolling machine, the amount of leaves loaded is based on naturally filling the rolling drum, the rolling time is 40 minutes, the rolling drum speed is 20r / min for the first 20 minutes, and the rolling drum speed is 35r / min for the next 20 minutes. The tea strip rate is 96%, and the tea leaves feel moist and sticky to the touch, thereby obtaining rolled leaves.

[0038] S4, Maohuo

[0039] The rolled leaves obtained in S3 are subjected to rough fire treatment in a chain plate dryer. The tea leaves are evenly spread on the louvered board with a thickness of 2 cm. The rough fire treatment temperature is 110°C and the time is 5 min. The leaves turn dark green, the white hairs are slightly visible, the strands are tight, and they feel prickly to the touch. The floral fragrance is revealed. After completion, the leaves are spread to cool to obtain tea leaves after rough fire treatment, with a moisture content of 35%.

[0040] S5. Stir-fry

[0041] The tea leaves obtained in S4 after rough fire treatment were fried in a frying machine at a temperature of 120° C. for 2 min. After completion, the tea leaves were spread out to cool, and the moisture content of the fried tea leaves was 13%.

[0042] S6, Bright Pot

[0043] The fried tea leaves obtained in S5 are subjected to a pan treatment in a bottle-type pan-drying machine at a temperature of 130°C to 150°C for 60min to 65min, specifically: firstly pan-fry at a temperature of 140°C and a rotation speed of 30r / min, exhaust with a fan when water vapor appears, and stop after exhausting the air; when no water vapor appears, cool to 130°C, and reduce the rotation speed to 20r / min, and maintain this state; 5min before taking out of the pan, heat to 150°C at a heating rate of 50°C / min, and increase the rotation speed to 50r / min, take the leaves out of the pan after they turn gray, and then spread to cool, to obtain pan-treated tea leaves with a moisture content of 2%.

[0044] S7, Refining

[0045] The tea leaves obtained from S6 after being processed by the hot pot are firstly selected by an air sorter, and then sieved by a color sorter to remove tea stems, tea fruits, tea foam, tea flowers and burnt tea leaves.

[0046] Example 2

[0047] This embodiment is a processing method of single bud stir-fried green tea, which was carried out in Pingshan County in May 2023. The raw material is Fuxuan No. 9 single bud (summer tea), and includes the following steps:

[0048] S1. Spread

[0049] On May 6, 2023, fresh leaves of Fuxuan No. 9 single bud tea were picked and spread out to maintain air circulation and avoid direct sunlight. The spreading thickness was 4 cm. After spreading for 10 hours, the leaf surface was dark green, the buds and leaves were slightly soft, and the fragrance was revealed. The spread leaves had a moisture content of 71%.

[0050] S2. Finishing

[0051] The spread leaves obtained in S1 were withered by a drum withering machine, the outlet withering leaf temperature was 85°C, the time was 1.5 min, the leaf surface lost its luster, the color turned dark, the leaf texture became soft, and it felt good to the touch. It could be held in a ball with slight elasticity, and then spread to cool to obtain withered leaves. The moisture content of the withered leaves was 49.86%.

[0052] S3, rolling

[0053] The withered leaves obtained in S2 are rolled without pressure in a rolling machine. The amount of leaves loaded is based on the natural filling of the rolling drum. The rolling time is 36 minutes. The rolling drum speed is 25 r / min for the first 18 minutes and 35 r / min for the last 18 minutes. The tea strip rate is 94%, and the tea leaves feel moist and sticky to the touch, thereby obtaining rolled leaves.

[0054] S4, Maohuo

[0055] The rolled leaves obtained in S3 are subjected to rough fire treatment in a chain plate dryer. The tea leaves are evenly spread on the louvered board with a thickness of 1 cm. The rough fire treatment temperature is 120°C and the time is 3 minutes. The leaves turn dark green, the white hairs are slightly visible, the strands are tight, and they feel prickly to the touch. The floral fragrance is revealed. After completion, the leaves are spread to cool to obtain tea leaves after rough fire treatment, with a moisture content of 28%.

[0056] S5. Stir-fry

[0057] The tea leaves obtained in S4 after rough fire treatment were fried in a frying machine at a temperature of 110° C. for 3 min. After completion, the tea leaves were spread to cool and the moisture content of the fried tea leaves was 15%.

[0058] S6, Bright Pot

[0059] The fried tea leaves obtained in S5 are subjected to a pan treatment in a bottle-type pan-drying machine at a temperature of 130°C to 150°C for 60min to 65min, specifically: firstly pan-fry at a temperature of 140°C and a rotation speed of 30r / min, exhaust with a fan when water vapor appears, and stop after exhausting; when no water vapor appears, cool to 130°C, and reduce the rotation speed to 20r / min, and maintain this state; 10min before taking out of the pan, heat to 150°C at a heating rate of 50°C / min, and increase the rotation speed to 50r / min, take out of the pan after the leaves turn gray, and then spread to cool, to obtain pan-treated tea leaves with a moisture content of 4%.

[0060] S7, Refining

[0061] The tea leaves obtained from S6 after being processed by the hot pot are firstly selected by an air sorter, and then sieved by a color sorter to remove tea stems, tea fruits, tea foam, tea flowers and burnt tea leaves.

[0062] Example 3

[0063] This embodiment is a processing method for single bud fried green tea, which was carried out in Pingshan County in March 2024. The raw material is Sichuan small and medium leaf group species single bud (spring tea), and includes the following steps:

[0064] S1. Spread

[0065] On March 28, 2024, fresh single-bud tea leaves from Sichuan's small and medium-leaf group were picked, with a single bud content of 70%. They were spread out to maintain air circulation and avoid direct sunlight. The spreading thickness was 2 cm. After spreading for 8 hours, the leaf surface was dark green, the buds and leaves were slightly soft, and the fragrance was revealed. The spread leaves had a moisture content of 70.1%.

[0066] S2. Finishing

[0067] The spread leaves obtained in S1 were withered by a drum withering machine, the outlet withering leaf temperature was 83°C, the time was 1 min, the leaf surface lost its luster, the color turned dark, the leaf texture became soft, and it felt good to the touch. It could be held in a ball with slight elasticity, and then spread to cool to obtain withered leaves. The moisture content of the withered leaves was 49.25%.

[0068] S3, rolling

[0069] The withered leaves obtained in S2 are rolled without pressure in a rolling machine, the amount of leaves loaded is based on naturally filling the rolling drum, the rolling time is 30 minutes, the rolling drum speed is 25r / min for the first 15 minutes, and the rolling drum speed is 30r / min for the next 15 minutes. The tea strip rate is 90%, and the tea leaves feel moist and sticky to the touch, thereby obtaining rolled leaves.

[0070] S4, Maohuo

[0071] The rolled leaves obtained in S3 are subjected to rough fire treatment in a chain plate dryer. The tea leaves are evenly spread on the louvered board with a thickness of 1 cm. The rough fire treatment temperature is 115°C and the time is 4 minutes. The leaves turn dark green, the white hairs are slightly visible, the strands are tight, and they feel prickly to the touch. When the floral fragrance is revealed, the leaves are spread to cool after being rough fire treated to obtain tea leaves with a moisture content of 25%.

[0072] S5. Stir-fry

[0073] The tea leaves obtained in S4 after rough fire treatment were fried in a frying machine at a temperature of 125° C. for 2 min. After completion, the tea leaves were spread to cool and the moisture content of the fried tea leaves was 14%.

[0074] S6, Bright Pot

[0075] The fried tea leaves obtained in S5 are subjected to a pan treatment in a bottle-type pan-drying machine at a temperature of 130°C to 150°C for 60min to 65min, specifically: firstly pan-fry at a temperature of 140°C and a rotation speed of 30r / min, exhaust with a fan when water vapor appears, and stop after exhausting; when no water vapor appears, cool to 130°C, and reduce the rotation speed to 20r / min, and maintain this state; 8min before taking out of the pan, heat to 150°C at a heating rate of 50°C / min, and increase the rotation speed to 50r / min, take out of the pan after the leaves turn gray, and then spread to cool, to obtain pan-treated tea leaves with a moisture content of 5%.

[0076] S7, Refining

[0077] The tea leaves obtained from S6 after being processed by the hot pot are firstly selected by an air sorter, and then sieved by a color sorter to remove tea stems, tea fruits, tea foam, tea flowers and burnt tea leaves.

[0078] Example 4

[0079] This embodiment is a processing method of single bud fried green tea, which was carried out in Pingshan County in May 2024. The raw material is Fuyun No. 6 single bud (summer tea), and includes the following steps:

[0080] S1. Spread

[0081] On May 18, 2024, fresh leaves of Fuyun No. 6 single bud tea were picked and spread out to maintain air circulation and avoid direct sunlight. The spreading thickness was 1 cm. After spreading for 6 hours, the leaf surface was dark green, the buds and leaves were slightly soft, and the fragrance was revealed. The spread leaves had a moisture content of 71%.

[0082] S2. Finishing

[0083] The spread leaves obtained in S1 were withered by a drum withering machine, the outlet withering leaf temperature was 81°C, the time was 1 min, the leaf surface lost its luster, the color turned dark, the leaf texture became soft, and it felt good to the touch. It could be held in a ball with slight elasticity, and then spread to cool to obtain withered leaves. The moisture content of the withered leaves was 50.5%.

[0084] S3, rolling

[0085] The withered leaves obtained in S2 are rolled without pressure in a rolling machine, the amount of leaves loaded is based on naturally filling the rolling drum, the rolling time is 30 minutes, the rolling drum speed is 20r / min for the first 15 minutes, and the rolling drum speed is 30r / min for the next 15 minutes. The tea strip rate is 92%, and the tea leaves feel moist and sticky to the touch, thereby obtaining rolled leaves.

[0086] S4, Maohuo

[0087] The rolled leaves obtained in S3 are subjected to rough-fire treatment in a chain plate dryer. The tea leaves are evenly spread on the louvered board with a thickness of 2 cm. The rough-fire treatment temperature is 118°C and the time is 3 min. The leaves turn dark green, the white hairs are slightly visible, the strands are tight, and they feel prickly to the touch. The floral fragrance is revealed. After completion, the leaves are spread to cool to obtain tea leaves after rough-fire treatment, with a moisture content of 32%.

[0088] S5. Stir-fry

[0089] The tea leaves obtained in S4 after rough fire treatment were fried in a frying machine at a temperature of 130° C. for 3 min. After completion, the tea leaves were spread out to cool, and the moisture content of the fried tea leaves was 12%.

[0090] S6, Bright Pot

[0091] The fried tea leaves obtained in S5 are subjected to a pan treatment in a bottle-type pan-drying machine at a temperature of 130°C to 150°C for 60min to 65min, specifically: firstly pan-fry at a temperature of 140°C and a rotation speed of 30r / min, exhaust with a fan when water vapor appears, and stop after exhausting; when no water vapor appears, cool to 130°C, and reduce the rotation speed to 20r / min, and maintain this state; 7min before taking out of the pan, heat to 150°C at a heating rate of 50°C / min, and increase the rotation speed to 50r / min, take out of the pan after the leaves turn gray, and then spread to cool, to obtain pan-treated tea leaves with a moisture content of 3%.

[0092] S7, Refining

[0093] The tea leaves obtained from S6 after being processed by the hot pot are firstly selected by an air sorter, and then sieved by a color sorter to remove tea stems, tea fruits, tea foam, tea flowers and burnt tea leaves.

[0094] The product quality of the stir-fried green tea obtained in Examples 1 to 4 was evaluated, and the results are shown in Table 1.

[0095] Table 1 Evaluation of the quality of stir-fried green tea products

[0096]

[0097]

[0098] As can be seen from Table 1, the quality of stir-fried green tea processed from fresh leaf raw materials in different seasons is quite different. The buds of spring tea are fuller than those in summer, and the internal substances of spring tea have high amino acid content with fresh and refreshing taste and low tea polyphenol content with bitter taste. Summer tea is the opposite, so spring tea tastes fresh and refreshing, while summer tea tastes bitter. The processing technology of the present invention adopts a short-time stir-frying method to make the tea leaves curly, which is conducive to protecting the integrity of single buds during the long-term stir-frying in a hot pot; compared with straight strips and flat shapes, the curly shape is less likely to break, can effectively retain the front seedlings, and has a gray color, showing the unique quality characteristics of stir-fried green tea.

[0099] The invention uses fresh single-bud tea leaves as raw materials and provides a processing method for single-bud fried green tea. A frying process is added before frying to shape the product, so that the product appearance has the characteristic of tight curling. At the same time, it plays a role in protecting the buds from breaking during the frying process. Compared with the single-bud fried green tea processed according to the traditional process, the bud breakage rate is lower, the product has good uniformity, and the product has prominent tender fragrance and chestnut fragrance, and the aroma is significantly improved.

[0100] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent change made to the above embodiment according to the technical essence of the invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for processing single bud fried green tea, characterized in that: The following steps are involved: S1. Spread Spread the fresh single bud tea leaves, keep them ventilated, avoid direct sunlight, and spread them to a thickness of less than 5 cm. After spreading them for 6 to 10 hours, spread leaves are obtained. S2. Finishing The spread leaves obtained in S1 are withered by a drum withering machine, the outlet withering leaf temperature is 75°C to 85°C, the time is 1min to 1.5min, and after completion, they are spread to cool to obtain withered leaves; S3, rolling The withered leaves obtained in S2 are naturally filled into the rolling drum of the rolling machine for non-pressure rolling, the rolling time is 30 to 40 minutes, the rolling drum speed is 20 to 25 r / min in the first half of the time, and the rolling drum speed is 30 to 35 r / min in the second half of the time, to obtain rolled leaves; S4, Maohuo The rolled leaves obtained in S3 are subjected to rough fire treatment in a chain plate dryer, and the tea leaves are evenly spread on the louvered board with a thickness of 1 cm to 2 cm. The rough fire treatment temperature is 110° C. to 120° C. for 3 min to 5 min. After completion, the tea leaves are spread to cool to obtain rough fire treated tea leaves; S5. Stir-fry The tea leaves obtained in step S4 are fried in a frying machine at a temperature of 110° C. to 130° C. for 2 to 3 minutes, and then spread to cool to obtain fried tea leaves; S6, Bright Pot The tea leaves obtained in step S5 are subjected to a hot pot treatment in a bottle-type hot pot dryer at a temperature of 130°C to 150°C for 60min to 65min; the hot pot treatment is specifically as follows: firstly, the tea leaves are fried at a temperature of 140°C and a rotation speed of 30r / min, and exhaust is performed by a fan when water vapor appears, and the process is stopped after exhausting the air; When no water vapor appears, the temperature is lowered to 130℃, the speed is reduced to 20r / min, and this state is maintained; 5min to 10min before being taken out of the pot, the temperature is raised to 150℃ at a heating rate of 50℃ / min, the speed is increased to 50r / min, the leaves are taken out of the pot after the color turns gray, and then spread to cool, and the tea leaves after the pot treatment are obtained; S7, Refining The tea leaves obtained from S6 after being processed by the hot pot are firstly selected by an air sorter, and then sieved by a color sorter to remove tea stems, tea fruits, tea foam, tea flowers and burnt tea leaves.

2. The method for processing single bud stir-fried green tea according to claim 1, characterized in that: The moisture content of the spread leaves in S1 is 68% to 72%.

3. The method for processing single bud stir-fried green tea according to claim 1, characterized in that: The moisture content of the withered leaves in S2 is 45% to 55%.

4. The method for processing single bud stir-fried green tea according to claim 1, characterized in that: S3: The strip formation rate of the rolled leaves is ≥90%.

5. The method for processing single bud stir-fried green tea according to claim 1, characterized in that: The moisture content of the tea leaves after the rough fire treatment in S4 is 25% to 35%.

6. The method for processing single bud stir-fried green tea according to claim 1, characterized in that: The moisture content of the tea leaves after frying in S5 is 12% to 15%.

7. The method for processing single bud stir-fried green tea according to claim 1, characterized in that: S6 The moisture content of the tea leaves after the hot pot treatment is ≤5%.

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