阅读说明：本技术 一种抹茶及其加工工艺 (Matcha and processing technology thereof ) 是由 许勇泉 尹军峰 汪芳 邵胜荣 俞燎远 毛雅琳 沈炜 于 2020-07-17 设计创作，主要内容包括：本发明提供一种抹茶及其加工工艺。本发明提供的抹茶加工工艺包括将碾茶磨粉的步骤,所述碾茶在磨粉前预先进行冷藏处理,所述冷藏处理的时间为3～6个月。本发明提供的抹茶加工工艺,采用经过冷藏处理3～6个月的碾茶为原料进行磨粉来加工抹茶,有利于碾茶制备过程中碾茶炉内高温所产生的炉火气味散去,同时有利于遮荫覆盖和蒸汽杀青带来的海苔香的显现,使加工得到的抹茶覆盖香明显。控制冷藏处理时间在3～6个月,以免冷藏时间过短,覆盖香显现不明显,炉火气味散失不彻底,冷藏时间过长使抹茶氧化变色,同时也对抹茶香气产生影响。碾茶经过冷藏处理3～6个月后磨粉与将制备得到的碾茶直接磨粉相比,覆盖香更加显著。(The invention provides matcha and a processing technology thereof. The matcha processing technology provided by the invention comprises the step of grinding ground tea into powder, wherein the ground tea is refrigerated in advance before being ground into powder, and the refrigerating time is 3-6 months. According to the matcha processing technology provided by the invention, the ground tea which is refrigerated for 3-6 months is used as the raw material to be ground to prepare the matcha, so that the smell of fire generated by high temperature in a tea grinding furnace in the preparation process of the ground tea can be favorably dispersed, and the seaweed fragrance brought by shading coverage and steam fixation can be favorably displayed, so that the covering fragrance of the matcha obtained by processing is obvious. The cold storage treatment time is controlled to be 3-6 months, so that the problems that the cold storage time is too short, the covering fragrance is not obvious, the smell of the fire is not completely lost, the cold storage time is too long, the oxidation and color change of the matcha are caused, and the fragrance of the matcha is influenced are avoided. Ground tea is refrigerated for 3-6 months, and compared with the direct ground tea prepared by grinding, the ground tea has more remarkable covering fragrance.)

1. A matcha processing technology comprises the step of grinding ground tea into powder, and is characterized in that the ground tea is refrigerated in advance before being ground into powder, and the refrigerating time is 3-6 months.

2. The matcha processing technology of claim 1, wherein the temperature of the refrigeration treatment is-10 ℃ to 10 ℃.

3. The matcha processing technology of claim 1 or 2, wherein the milling is carried out below 15 ℃.

4. The matcha processing technology of any one of claims 1-3, wherein the D60 of the matcha powder obtained by milling is more than or equal to 1000 meshes.

5. The matcha processing technology of any one of claims 1-4, further comprising the step of sieving the ground matcha powder with a sieve of 80-100 meshes.

6. The matcha processing technology of any one of claims 1-5, further comprising a step of removing metal impurities from the matcha powder obtained by milling by a magnetic bar or a metal detector.

7. The matcha processing technology of any one of claims 1-6, wherein the tea grinding processing technology comprises the following steps: steam deactivating enzyme of fresh leaves, cooling, drying, separating stems and leaves for the first time, drying and separating stems and leaves for the second time.

8. The matcha processing technology of claim 7, wherein the tea grinding processing technology further comprises the step of air separation.

9. The matcha processing technology of claim 7 or 8, wherein the tea grinding processing technology further comprises a step of color selection.

10. Matcha, which is characterized by being processed by the processing technology of any one of claims 1 to 9.

Technical Field

The invention relates to the field of tea deep processing, in particular to matcha and a processing technology thereof.

Background

The matcha (ancient Chinese called powder tea) originated from the last millennium of China, and the ancient times of the tea has been the history of thousands of years, and the ancient times of the matcha is that the tender leaves of the tea in spring are made into cake tea (tea roll) after being steamed, the cake tea is stored, the cake tea is baked and dried again on fire before being eaten, and the cake tea is directly brewed and drunk after being ground into powder by natural stone. Since Ming dynasty, tea leaves are used instead, soup is brewed and drunk, and tea dregs are discarded. Nowadays, as international food manufacturers push foods with matcha taste, such as matcha ice cream, matcha milk and the like, consumers have higher and higher interest in matcha.

Modern matcha is prepared by grinding and sieving tea leaves, and is a refined tea product. The tea grinding is raw tea of matcha, actually the tea grinding is primary steamed green tea, and the processing technology of the tea grinding generally comprises the steps of green steaming of fresh leaves, cooling, drying, stem and leaf separation, drying and the like. The matcha processing technology in the prior art generally carries out ball milling and crushing directly after processing to obtain ground tea, for example, a Chinese patent document (CN106993667A) discloses a matcha production technology and equipment, the technology comprises the steps of enzyme deactivation, cooling, drying, stem and leaf separation, secondary drying, secondary stem and leaf separation, ball milling and crushing, and sieving, and the ground tea obtained in the secondary stem and leaf separation step is directly sent to grinding equipment for mechanical grinding through a conveying device. The matcha processed by the method has the smell of fire generated by high temperature in a tea grinding furnace in the drying step, and is not beneficial to the appearance of covering fragrance (the special fresh and fine fragrance of matcha products processed and manufactured by covering tea trees with shady covering or the characteristic fragrance of seaweed fragrance).

Disclosure of Invention

Therefore, the technical problem to be solved by the invention is to overcome the defects that the matcha obtained by the matcha processing technology in the prior art has obvious fire smell and difficult appearance of covering fragrance, thereby providing the matcha and the processing technology thereof.

A matcha processing technology comprises the step of grinding tea into powder, wherein the tea is refrigerated in advance before grinding, and the refrigerating time is 3-6 months.

Further, the temperature of the refrigeration treatment is-10 ℃.

Further, the milling is performed at 15 ℃ or lower.

Further, the milling is carried out at-5 to 12 ℃.

Further, the D60 of the powdered matcha powder is more than or equal to 1000 meshes.

Further, the D60 of the matcha powder obtained by milling is 1000-2000 meshes.

Further, the matcha processing technology also comprises the step of sieving the matcha powder obtained by grinding into powder by a sieve of 80-100 meshes.

Further, the matcha processing technology also comprises the step of sieving the matcha powder obtained by grinding through a sieve of 90-100 meshes.

Further, the matcha processing technology also comprises the step of removing metal impurities from the matcha powder obtained by grinding through a magnetic rod or a metal detector.

Further, the processing technology of the ground tea comprises the following steps: steam deactivating enzyme of fresh leaves, cooling, drying, separating stems and leaves for the first time, drying and separating stems and leaves for the second time.

Further, the processing technology of the ground tea also comprises a step of air separation.

Further, the processing technology of the ground tea also comprises a step of color selection.

Further, the fresh leaves are subjected to fresh-keeping treatment before steam deactivation.

Further, the fresh leaf steam de-enzyming is carried out by adopting a steam de-enzyming machine, the steam flow is 80-160 kg/h, the inclination angle of the cylinder is 8-14 degrees, the rotation speed of the cylinder is 20-40 rpm, and the stirring speed is 200-400 rpm.

Further, the drying is carried out by adopting a tea-rolling furnace, and the tea-rolling furnace sequentially passes through a first temperature zone, a second temperature zone, a third temperature zone and a fourth temperature zone, wherein the temperature of the first temperature zone is 130-170 ℃, and the chain speed is 60 rpm; the temperature of the second temperature zone is 70-120 ℃, and the speed of the chain is 30 rpm; the temperature of the third temperature zone is 80-130 ℃, and the chain speed is 40 rpm; the temperature of the fourth temperature zone is 80-130 ℃, and the chain speed is 50 rpm.

Further, after the first stem and leaf separation, a 4-20-mesh ground tea crude product is obtained.

Further, the drying is carried out by adopting a chain plate type dryer, the drying temperature is 60-100 ℃, and the chain speed is 40-60 rpm.

Further, 8-40 meshes of ground tea is obtained after the second stalk and leaf separation.

The invention also provides matcha which is processed by adopting the processing technology.

The technical scheme of the invention has the following advantages:

1. according to the matcha processing technology provided by the invention, the ground tea which is refrigerated for 3-6 months is used as the raw material to be ground to prepare the matcha, so that the smell of fire generated by high temperature in a tea grinding furnace in the preparation process of the ground tea can be favorably dispersed, and the seaweed fragrance brought by shading coverage and steam fixation can be favorably displayed, so that the covering fragrance of the matcha obtained by processing is obvious. The cold storage treatment time is controlled to be 3-6 months, so that the problems that the cold storage time is too short, the covering fragrance is not obvious, the smell of the fire is not completely lost, the cold storage time is too long, the oxidation and color change of the matcha are easy to occur, and the fragrance of the matcha is also influenced are avoided. Ground tea is refrigerated for 3-6 months, and compared with the direct ground tea prepared by grinding, the ground tea has more remarkable covering fragrance.

2. The matcha processing technology provided by the invention also comprises the steps of sieving and removing metal impurities through a magnetic rod or a metal detector after grinding, wherein the tea grinding fragments and impurities which are not ground are removed through sieving, and the magnetic rod or the metal detector ensures that no metal impurities exist in the matcha.

3. The matcha processing technology provided by the invention takes ground tea as a raw material, and comprises the steps of air separation and color selection in the ground tea processing technology, so that a small amount of tea stalks, fine particle impurities, yellow pieces and black pieces in the ground tea can be removed, the matcha quality is further improved, and the influence of the impurities and inferior substances on the matcha quality is reduced.

Detailed Description

The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.