阅读说明：本技术 一种针形优质绿茶复合精制加工的方法 (Needle-shaped high-quality green tea composite refining processing method ) 是由 倪德江 陈玉琼 余志� 王耀民 郑时兵 贵体恩 于 2021-08-23 设计创作，主要内容包括：本发明公开了一种针形优质绿茶复合精制加工的方法,步骤是：(1)半成品茶叶：鲜叶经过杀青后,进行手工或机械揉捻,机械做形干燥,得半成品茶叶；(2)筛分：将半成品茶叶通过平面圆筛机进行筛分,得到筛分的茶叶；(3)风选：将筛分的茶叶通过风选机进行风选,去除碎末茶,得到风选的茶叶；(4)色选：将风选的茶叶通过色选机进行色选,去除梗、茎茶类和非茶类夹杂物,得色选的茶叶；(5)干燥：将色选的茶叶通过烘干机干燥,烘干后冷却至室温,得干燥的茶叶；(6)提香：将干燥的茶叶通过烘笼,提香后的茶叶冷却至室温,得茶叶成品。方法简单易行,产品优于传统工艺加工的针形优质绿茶产品,提高了正茶比例,提高了茶叶的经济效益。(The invention discloses a method for complex refining processing of needle-shaped high-quality green tea, which comprises the following steps: (1) semi-finished tea: after the fresh leaves are subjected to enzyme deactivation, manually or mechanically rolling, mechanically shaping and drying to obtain semi-finished tea leaves; (2) screening: screening the semi-finished tea leaves by a plane circular screening machine to obtain screened tea leaves; (3) winnowing: winnowing the screened tea leaves by a winnowing machine, and removing the crushed tea leaves to obtain winnowed tea leaves; (4) color selection: carrying out color sorting on the air-separated tea leaves by a color sorter, and removing peduncles, stem tea and non-tea impurities to obtain color-sorted tea leaves; (5) and (3) drying: drying the color-selected tea leaves by a dryer, and cooling to room temperature after drying to obtain dried tea leaves; (6) and (3) fragrance extraction: and (4) passing the dried tea leaves through a drying cage, and cooling the tea leaves subjected to aroma enhancement to room temperature to obtain finished tea leaves. The method is simple and easy to implement, the product is superior to the needle-shaped high-quality green tea product processed by the traditional process, the proportion of the healthy tea is improved, and the economic benefit of the tea is improved.)

1. A needle-shaped high-quality green tea composite refining processing method comprises the steps of carrying out enzyme deactivation, rolling, shaping and drying on fresh leaves to prepare semi-finished tea, and carrying out screening, air separation, color selection, drying and aroma improvement on the semi-finished tea, wherein the steps are as follows:

(1) semi-finished tea: parching fresh leaves with pot, or deactivating enzyme with hot air, or steam, or microwave, or light wave, manually or mechanically kneading, or drying the primarily dried leaves by manual or mechanical shaping, and making into tea with water content of 10-15% to obtain semi-finished product;

(2) screening: screening the semi-finished tea leaves by a plane circular screening machine to separate tea leaves with different lengths and sizes to obtain screened tea leaves;

(3) winnowing: winnowing the screened tea leaves by a winnowing machine, and removing the crushed tea leaves and the light floating tea leaves to obtain winnowed tea leaves;

(4) color selection: carrying out color sorting on the air-separated tea leaves by a color sorter, removing stalks, stems, tea and other non-tea impurities, and further separating large and small tea leaves to obtain color-sorted tea leaves;

(5) and (3) drying: drying the color-selected tea leaves by a dryer, controlling the temperature at 80-110 ℃, controlling the water content of the tea leaves to be less than or equal to 6.5%, cooling the dried tea leaves to room temperature, and then dampening for 0.5-2h to obtain dried tea leaves;

(6) and (3) fragrance extraction: and (3) carrying out aroma raising on the dried tea leaves through a drying cage, or a shaping platform, or an aroma raising machine, or a dryer, controlling the temperature to be 85-120 ℃, exposing the tea leaves to be moderate in faint scent or tender chestnut scent, and timely cooling the tea leaves subjected to aroma raising to room temperature to obtain the finished tea leaves.

Technical Field

The invention belongs to the technical field of tea making, and particularly relates to a needle-shaped high-quality green tea compound refining processing method.

Background

The aciculiform green tea is a main product of famous and high-quality tea in China, and represents that tea leaves have Enshiyulu, Wujiatai green tea, Nanjing Yuhua tea, Xinyang Maojia and the like, and the typical appearance quality is that the strip cable is tight and thin like a needle, green and moist in color, and the finished tea requires that the strip cable is complete and is not broken continuously. The needle-shaped green tea processing is basically divided into primary processing and refining, the primary processing technology generally comprises fresh leaf enzyme deactivation, rolling, primary drying, shaping and drying (for example, non-patent documents: Zhao Yao, Wen, heroic, and the like, the development of a needle-shaped famous green tea shaping machine and the optimization of a shaping process, academy of agriculture university in Huazhong, 2014, 33(2) 116-122, the optimization of a post, Guo Shuxi, Libang, and the like, the optimization of a mechanized processing shaping process of Enshi Yulu tea, the study of the mechanistic processing process of the mechanistic famous needle-shaped tea in Huazhong, 2016, 35(1) 126-130, patent document: ZL20081019167.6), the primary processing tea water content is mastered within 7% (for non-patent documents: Hubei, Yanyangyuan, Zhou Chengjun Rong, and the like, the research of the mechanistic needle-shaped tea processing process, 2007, 27(4) 311-315; patent document: CN 201410675803.7; standard: the mechanized processing technology of green tea, the province, the DB/T20242, the local standard, the DB/20242T 1651), and after the initial preparation, the yellow pieces, the crushed pieces, the tea and the non-tea impurities are removed by adopting refining processes such as air separation, screening, color selection and the like (non-patent documents: longitudinal draft, Gong shuying, fang Yuan and the like, Longjing tea refining process technical specification is initially explored, tea 2020, 46(1): 24-30; patent documents CN 202011330016.0; CN 201910929678.0; standard: Enshi Yulu processing technical specification, Hubei province local standard, DB/42T 611-. The processing technology causes serious breaking of tea leaves in the refining process, reduces the refining rate, increases the tea making cost and is not beneficial to market development. How to improve the needle-shaped tea refining technology becomes a technical problem which is urgently needed by tea processing enterprises.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide a needle-shaped high-quality green tea compound refining processing method which is simple and feasible, the prepared product meets the quality requirements of complete dried tea strips, low breaking rate and high refining rate, the product appearance integrity rate is obviously superior to that of needle-shaped high-quality green tea products processed by the traditional process, the proportion of healthy tea is improved, and the economic benefit of tea is improved.

In order to achieve the purpose, the invention adopts the following technical measures:

a needle-shaped high-quality green tea composite refining processing method comprises the steps of carrying out enzyme deactivation, rolling, shaping and drying on fresh leaves to prepare semi-finished tea, and carrying out screening, air separation, color selection, drying and aroma improvement on the semi-finished tea, wherein the steps are as follows:

(1) semi-finished tea: parching high-quality fresh leaves in a pot, or deactivating enzyme with hot air, steam, microwave, or light wave, manually or mechanically kneading, or manually or mechanically shaping and drying the primarily dried leaves after primary drying, and making into tea with water content of 10-15% to obtain semi-finished product.

(2) Screening: screening the semi-finished tea leaves by a plane circular screening machine (purchased in the market), and separating the tea leaves with different lengths and sizes to obtain screened tea leaves;

(3) winnowing: winnowing the screened tea leaves by a winnowing machine (purchased in the market), and removing crushed tea, light floating tea and the like to obtain winnowed tea leaves;

(4) color selection: carrying out color sorting on the air-separated tea leaves by a color sorter (purchased in the market), removing tea and other non-tea impurities such as stems and stems, and further separating large and small tea leaves to obtain color-sorted tea leaves;

(5) and (3) drying: drying the color-selected tea leaves by a dryer, controlling the temperature at 80-110 ℃, controlling the water content of the tea leaves to be less than or equal to 6.5%, cooling the dried tea leaves to room temperature (20-25 ℃), and then dampening for 0.5-2h to obtain dried tea leaves;

(6) and (3) fragrance extraction: drying tea leaves, drying in a drying cage, or shaping platform, or aroma raising machine (purchased in the market), or drying machine (purchased in the market), raising aroma, controlling the temperature at 85-120 deg.C, cooling the tea leaves to room temperature (20-25 deg.C) to obtain the final product.

Through the technical measures of the six steps:

the most important is the combination sequence of the semi-finished tea moisture control, the drying process and the screening, the winnowing and the color selection process.

Mainly solves the technical problems of serious breaking phenomenon of tea leaves, reduction of refining rate and increase of tea making cost reduction in the refining process.

Reduces the breakage of tea leaves in the refining process, improves the refining rate, reduces the tea making cost and improves the benefit.

The invention is an improvement over the prior art; in the prior art, after tea leaves are fully dried or subjected to aroma raising, air separation, screening and color separation are carried out on the tea leaves with the moisture content of below 6.5 percent, and the tea leaves are broken due to the collision and other effects in the refining process; the new process is that the tea leaves are processed into tea leaves with 10-15% of water content, and the tea leaves are not dried, and then dried and extracted with fragrance after the procedures of screening, winnowing and color sorting, and because the tea leaves have small hardness and large elasticity and the tolerance in the refining process is strong, the breaking of the tea leaves is avoided. And the fragrance is finally improved, so that more tea fragrance can be kept.

The main differences between the technical scheme of the invention and the prior art are as follows: the prior art of tea refining is as follows: dry tea-refine (winnowing, screening, color sorting), the refine of the invention is: semi-finished tea, refining (screening, winnowing and color sorting), drying and aroma improvement.

Compared with the prior art, the invention has the following obvious beneficial effects:

(1) the process of the invention improves the integrity of the needle-shaped dried green tea strip: in the primary processing process, the water content of the tea is controlled within the range of 10-15% after shaping and drying are finished, so that on one hand, the basic shaping of the appearance of the tea is ensured, and the tea cannot deform in the drying process; on the other hand, the tea strips have certain toughness and cannot be broken when being applied with external acting force within a certain range. The tea with the water content range can not be broken after being screened, air-separated and color-separated, so that the integrity of the tea strips is improved;

(2) the process of the invention improves the aroma quality of the needle-shaped high-quality green tea: the traditional needle-shaped high-quality green tea is refined after aroma is improved, but the aroma concentration is reduced because the tea leaves are damaged by stress in the processes of air separation, screening and color separation. After the shaping and drying are finished, the water content of the tea is controlled within the range of 10-15%, and the aroma of the tea is not exposed, so that the aroma loss in the refining process is avoided;

(3) the process effectively reduces the tea making cost, and improves the economic benefit: the broken rate is reduced and the refining rate is improved because the rope is complete, so that the proportion of the healthy tea is improved by at least 20 percent, and the unit cost is reduced by more than 30 percent;

(4) the invention has high process mechanization degree, controllable process parameters, stable tea making quality and simple operation; the cost is low; compared with the traditional product, the needle-shaped high-quality green tea prepared by the technology has the advantage that the price is higher by more than 40%.

Detailed Description

The present invention is further illustrated by the following specific examples. The technical solutions of the present invention, if not specifically mentioned, are conventional in the art, and the reagents or materials, if not specifically mentioned, are commercially available.

Example 1:

a method for processing needle-shaped high-quality green tea in a complex refining mode comprises the following steps:

(1) semi-finished tea: high-quality fresh leaves are subjected to pan-frying, or hot air, or steam, or microwave, or light wave enzyme deactivation, then manual or mechanical rolling is carried out, the rolled leaves, or primarily dried leaves which are primarily dried are subjected to manual or mechanical shaping and drying, and tea leaves with the water content of 10 or 15 percent are prepared to obtain semi-finished product tea leaves.

(2) Screening: screening the semi-finished tea leaves by a plane circular screening machine to separate tea leaves with different lengths and sizes to obtain screened tea leaves;

(3) winnowing: winnowing the screened tea leaves by a winnowing machine, and removing the crushed tea leaves and the light floating tea leaves to obtain winnowed tea leaves;

(4) color selection: carrying out color sorting on the air-separated tea leaves by a color sorter, removing stalks, stems, tea and other non-tea impurities, and further separating large and small tea leaves to obtain color-sorted tea leaves;

(5) and (3) drying: drying the color-selected tea leaves by a dryer, controlling the temperature to be 80 or 85 or 90 or 96 or 100 or 105 or 110 ℃ (any temperature point can be selected), controlling the water content of the tea leaves to be less than or equal to 6.5%, firstly cooling the dried tea leaves to room temperature (20-25 ℃), and then dampening for 0.5 or 1 or 1.5 or 2 hours to obtain dried tea leaves;

(6) and (3) fragrance extraction: and (3) carrying out aroma raising on the dried tea leaves through a drying cage, or a shaping platform, or an aroma raising machine, or a dryer, controlling the temperature to be 85 or 90 or 94 or 98 or 105 or 110 or 116 or 120 ℃, exposing the tea leaves to be moderate in faint scent, or tender chestnut aroma, and timely cooling the tea leaves subjected to aroma raising to obtain the finished tea leaves.

Example 2:

the No. 10 single-bud fresh leaves of the Hubei tea are subjected to steam de-enzyming, mechanically rolled, primarily dried and shaped by a fine rolling machine to prepare the tea with the water content of 12.5 percent, so as to obtain semi-finished tea. Screening the semi-finished tea leaves by a plane circular screening machine to separate long tea leaves, short tea leaves, large tea leaves and small tea leaves to obtain screened tea leaves; winnowing the screened tea leaves by a winnowing machine, removing crushed tea, light floating tea and the like to obtain winnowed tea leaves; carrying out color sorting on the screened tea leaves by a color sorter to remove tea and other non-tea impurities such as stems and stalks and further separating large and small tea leaves to obtain color-sorted tea leaves; drying the color-selected tea leaves by a dryer at the temperature of 90 ℃, controlling the water content of the tea leaves to be less than or equal to 6.5%, cooling the dried tea leaves, and then dampening for 2 hours to obtain dried tea leaves; and (3) aroma-improving the dried tea leaves by a dryer at 105 ℃, exposing the fragrance of the tender chestnuts to be moderate, and timely cooling the aroma-improved tea leaves to obtain finished tea leaves.

And in contrast, the fresh single-bud tea No. 10 of the Hubei tea is subjected to steam de-enzyming, mechanical rolling, primary drying and fine rolling to form a semi-finished product tea with the water content of 12.5 percent, the semi-finished product tea is dried by a dryer at the temperature of 90 ℃, the water content of the tea is controlled to be less than or equal to 6.5 percent, the dried tea is cooled and then is moisturized for 2 hours and then is subjected to aroma raising, the aroma raising temperature of the dryer is 105 ℃, and the aroma of the tender chestnuts is exposed moderately. The tea leaves after being subjected to aroma extraction are subjected to air separation, screening and color separation refining processes.

The results show that the novel refining process has complete appearance, tender fragrance and strong chestnut fragrance, is superior to the tea refined by the traditional process, and the breaking rate is reduced by 30.13 percent. Through the technical measures of the invention, the relevant effect conditions are shown in tables 1 and 2.

TABLE 1 results of the effect of different refining methods on the sensory quality of Enshi Yulu

Note: the single evaluation score in the table is 100, and the weighted score is calculated according to the color of the appearance, the color of soup, the aroma, the taste and the leaf bottom, wherein the color of the soup is 30%, the soup color is 10%, the aroma is 25%, and the taste is 25%, and the leaf bottom is 10%.

TABLE 2 results of the effect of different refining modes of Enshi Yulu on the refining rate

Finally, it is to be noted that: the above examples do not limit the invention in any way. It will be apparent to those skilled in the art that various modifications and improvements can be made to the present invention. Accordingly, any modification or improvement made without departing from the spirit of the present invention is within the scope of the claimed invention.