CN102599275B - Making method of raw tea for flavored tea beverages - Google Patents

Abstract

The invention provides a making method of raw tea for flavored tea beverages, which includes: selecting fresh tea leaves of specific varieties and tenderness; and subjecting the leaves to fixation, hot rolling, cell breaking, drying, fragrance extraction and the like to obtain raw tea. The traditional processes of fixation, rolling, drying and the like are improved and optimized, the cell breaking process is merged to the process flow, and accordingly tea processing cost is lowered, dissolution rate of components of tea leaves in the soaking process is increased, and the period of stable flavor quality of tea extract is prolonged. By organically combining, integrating and perfecting the traditional processes and the special processes, the tea material special for flavored tea beverages is provided for tea beverage production enterprises.

Description

A kind of preparation method of raw material tea for seasoning tea beverage

technical field

The invention belongs to the field of food processing, and relates to a tea processing method, in particular to a method for preparing raw tea for flavored tea beverages.

Background technique

With the development of social economy and the improvement of people's living standards, tea beverage products featuring natural, convenient, healthy, fast and other characteristics have been welcomed and favored by consumers, and have become the fastest growing and most important beverage products in the international soft drink market one. In 2010, my country's annual output of liquid tea beverages exceeded 5 million tons, solid instant tea exceeded 10,000 tons, and the annual consumption of medium and low-grade tea raw materials was about 60,000 to 70,000 tons. The total output value of beverage products reached about 30 billion yuan, which has exceeded the entire The total output value of the traditional tea industry has better supported the development of the traditional tea industry.

At present, my country's tea beverage enterprises basically use tea leaves produced by traditional techniques as raw materials for making beverages, and there is no special tea processing technology and products for beverages. Since the raw material requirements of tea beverages are significantly different from the current quality concepts of traditional tea raw materials, such as different quality emphasis and different evaluation methods, tea leaves produced by traditional techniques are not suitable for use as raw materials for ready-to-drink liquid tea beverages.

Flavored tea beverages are a type of product different from pure tea beverages. In order to obtain special color, fragrance and taste, a certain amount of food additives such as pigments, essences, and preservatives are added during the production process. few. Compared with pure tea beverages, which have higher requirements on the stability of the flavor and quality of the original tea, the raw materials for flavored tea beverages mainly focus on the requirements of lower production cost, higher extraction rate, and relatively good quality stability, while the shape elements can basically meet the requirements. omitted. Therefore, its processing technology is all different from the traditional tea making technology and the raw material tea making technology for pure tea beverage.

Contents of the invention

The object of the present invention is to provide a kind of preparation method of raw material tea for seasoning tea beverage, realize by following steps:

(1) Use fresh leaves of a specific variety as raw materials, the amino acid content of the fresh leaves of this variety is between 3.0-5.0%, or the content of epigallocatechin gallate (EGCG) is less than 80mg/g dry matter weight, or ester type The catechin content is less than 110mg/g dry matter weight, and the tenderness is 1 bud 4 leaves-1 bud 6 leaves;

(2) Spread the fresh leaves on the three-dimensional green stand of stainless steel wire mesh, and then place the stand in a green stand with controllable temperature and humidity until the moisture content of the fresh leaves is about 68-72%;

(3) Put green leaves treated in step (2) on the roller degreening machine (6CST-60 roller degreening machine produced by Zhejiang Shangyang Machinery Co., Ltd.) A single cycle takes 70-80s, and the amount of leaf input is controlled at 60-80kg/h), and the moisture content of the green leaves is about 55%;

(4) Put the green leaves treated in step (3) directly on the kneading machine (6CR-55 kneading machine produced by Zhejiang Shangyang Machinery Co., Ltd.) for heat kneading treatment, kneading time 10-15min, pressure control according to light-heavy -Adjust according to the principle of lightness, and the moisture content is about 55%;

(5) Treat the rolled leaves treated in step (4) with CTC or LTP (hammer impact machine), and crush them to 20-40 mesh;

(6) Use the drying method (157A4 fuel oil far-infrared dryer produced by Xiamen Yutingxing Machinery Co., Ltd.) to dry the sample treated in step (5). The initial drying temperature is 100-120 ° C. The moisture content of the initial drying leaves 25-27%;

(7) Put the sample treated in step (6) on the cooling leaf storage tank (patent number: ZL200520116840.0) for cooling treatment for 1 hour;

(8) Use the drying method (157A4 fuel oil far-infrared dryer produced by Xiamen Yutingxing Machinery Co., Ltd.) to dry the cooled sample in step (7). The dry temperature is 90-100°C. The leaf moisture content is about 7%;

(9) Put the sample treated in step (8) on the cooling leaf storage tank (patent number: ZL200520116840.0) for cooling treatment for 1 hour;

(10) Apply the far-infrared aroma enhancement equipment (DXYHW-2 tea far-infrared aroma enhancement sterilizer produced by Yixing Dingxin Microwave Equipment Co., Ltd.) to the sample treated in step (9) for aromatherapy treatment. The aroma temperature is 140°C, and the time is 25-27 seconds or so.

The benefits of the present invention are: using fresh leaf raw materials with specific requirements, improving and optimizing the traditional process technology, integrating special processes such as hot kneading and cell crushing into the processing flow, reducing the processing cost of tea and improving the quality of tea soaking process The dissolution rate of the ingredients, the purpose of prolonging the stability of the flavor quality of the tea extract.

Aiming at the low production cost, high leaching rate, certain quality stability and other requirements of raw materials for flavored tea beverages, the present invention starts from the selection of fresh leaf raw materials of specific varieties, and through the improvement and optimization of traditional technology, the thermal kneading technology, crushing technology Special techniques such as post-processing technology are integrated into the tea processing process, and through the organic assembly, integration and improvement of traditional techniques and special techniques, tea beverage manufacturers are provided with a special tea product raw material for flavored tea beverages.

Description of drawings

Fig. 1 is a schematic structural diagram of a stainless steel wire mesh three-dimensional booth, wherein 1 is a stainless steel wire mesh and 2 is a stainless steel frame.

Detailed ways

The present invention will be further described in conjunction with drawings and embodiments.

Embodiment 1 A kind of preparation method of raw material tea for seasoning tea beverage

A raw material for flavored tea beverage The fresh leaf raw material used for tea processing is: 50 kg of fresh tea leaves mainly selected from varieties.

(1) The fresh leaves of H209 are used as raw materials, and the tenderness is 1 bud with 4 leaves-1 bud with 6 leaves;

(2) Spread the fresh leaves on the three-dimensional greening stand with stainless steel wire mesh (see Figure 1), and then place the stand in a greening room with controllable temperature and humidity until the moisture content of the fresh leaves is about 70%;

(3) Put green leaves treated in step (2) on the roller degreening machine (6CST-60 drum degreening machine produced by Zhejiang Shangyang Machinery Co., Ltd.) It takes 75s, the amount of leaf input is controlled at 70kg/h), and the moisture content of the green leaves is about 55%;

(4) Put the green leaves treated in step (3) directly on the kneading machine (6CR-55 kneading machine produced by Zhejiang Shangyang Machinery Co., Ltd.) for heat kneading treatment, kneading time 10min, pressure control according to light-heavy-light According to the principle of adjustment, the moisture content is about 55%;

(5) Treat the rolled leaves treated in step (4) with CTC (produced by Yunnan Tropical Crops Machinery Factory) or hammering machine (LTP, produced by Yunnan Tropical Crops Machinery Factory), and crush them to 20-40 mesh;

(6) Use the drying method (157A4 fuel oil far-infrared dryer produced by Xiamen Yutingxing Machinery Co., Ltd.) to dry the sample treated in step (5). The initial drying temperature is 120 ° C, and the moisture content of the initial drying leaves is 25- About 27%;

(7) Put the sample treated in step (6) on the cooling leaf storage tank (patent number: ZL200520116840.0) for cooling treatment for 1 hour;

(8) Use the drying method (157A4 fuel oil far-infrared dryer produced by Xiamen Yutingxing Machinery Co., Ltd.) to dry the cooled sample in step (7) at a temperature of 90°C. About 7%;

(9) Put the sample treated in step (8) on the cooling leaf storage tank (patent number: ZL200520116840.0) for cooling treatment for 1 hour;

(10) Apply the far-infrared aroma enhancement equipment (DXYHW-2 tea far-infrared aroma enhancement sterilizer produced by Yixing Dingxin Microwave Equipment Co., Ltd.) to the sample treated in step (9) for aromatherapy treatment. The aroma temperature is 140°C, and the time is 25-27 seconds.

The raw tea made above was extracted at 100°C for 10 minutes according to the ratio of tea to water of 1:50, and the content of tea polyphenols was measured by sampling. , Long-term storage (storage period: 15 days) at 37°C, and the color difference and sensory flavor quality stability of the tea soup were analyzed.

Example 2

Taking the traditional roasted green sample as a control (traditional roasted greens are done by roller, the moisture content of the finished leaves is controlled at about 55-60%, the kneading is treated by cold kneading, and then directly dried twice), using the same extraction process and storage The final flavor quality analysis method was used to compare the differences in processing cost, TP extraction amount and quality stability of the two finished teas. The results are shown in Table 1, Table 2 and Table 3. It can be seen from Table 1, Table 2, and Table 3 that ①Compared with traditional baked green tea samples, the quality sensory score of tea soup processed by the seasoned tea beverage raw materials prepared by integrated hot kneading, cell crushing and other processes decreased under high temperature conditions A decrease of 29.3%. ②In terms of processing cost, compared with traditional roasted green tea, the processing cost of raw material tea for flavored tea beverages is 14.6% lower than that of traditional roasted green tea. ③In terms of extraction characteristics, compared with traditional roasted green tea leaves, the special raw materials for flavored tea beverages have increased by 49.6%.

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Claims (1)

1. a preparation method of raw material tea for seasoning tea beverage, is characterized in that, realizes by following steps: (1) Select fresh leaves of a specific variety as raw materials, the amino acid content of the fresh leaves of this variety is between 3.0-5.0%, or the content of epigallocatechin gallate is less than 80mg/g dry matter weight, or ester type catechin The content is less than 110mg/g dry matter weight, and the tenderness is 1 bud 4 leaves-1 bud 6 leaves; (2) Spread the fresh leaves on the three-dimensional green stand of stainless steel wire mesh, and then place the stand in the green stand with temperature and humidity control until the moisture content of the fresh leaves is 68-72%; (3) The green leaves treated in step (2) are carried out on the drum fixing machine for fixing, and the moisture content of the green leaves is 55%; (4) Put the green leaves treated in step (3) directly on the kneading machine for heat kneading treatment, the kneading time is 10-15 minutes, the pressure control is adjusted according to the principle of light-heavy-light, and the moisture content of the kneaded leaves is 55%; (5) Treat the rolled leaves treated in step (4) with CTC or hammering machine, and crush them to 20-40 mesh; (6) Initially dry the samples treated in step (5) by drying method, the initial drying temperature is 100-120°C, and the moisture content of the initial drying leaves is 25-27%; (7) Put the sample treated in step (6) on the cooling leaf storage tank for cooling treatment for 1 hour; (8) The initial drying cooling sample in step (7) is fully dried by drying method, the temperature of the full drying is 90-100°C, and the moisture content of the dry leaves is 7%; (9) Put the sample treated in step (8) on the cooling leaf storage tank for cooling treatment for 1 hour; (10) Put the sample treated in step (9) on the far-infrared aroma enhancement equipment for aroma enhancement treatment, the aroma temperature is 140°C, and the time is 25-27 seconds; Among them, the greening treatment conditions in step (3): temperature is 280-300°C, a single cycle takes 70-80 seconds, and the amount of leaves thrown is controlled at 60-80kg/hour.