超微绿茶粉加工技术的研究
摘要
超微绿茶粉也叫“辗茶”,它是用较粗老的茶鲜叶原料,经过特殊加工工艺加工而成的可以直接食用的超细颗粒的茶叶新型产品。
近些年来,在茶叶生产过程中,由于茶产品结构的变化,名优茶产量上升明显,中低档茶和大宗茶由于国内市场销路不畅、国际市场受到技术壁垒的影响,从而造成每年都有大量中低档原料没有得到有效的利用,严重影响了茶农的经济效益和产茶积极性。超微绿茶粉的加工充分利用了中低档茶原料,将它加工成产品后应用于加工各类茶叶食品,如茶冰淇淋、茶糖果、茶月饼、茶汤圆、茶豆腐、茶面包、茶药膳以及其他茶制食品。超微绿茶粉在食品中的应用不但增强了食品的风味,而且延长了食品的保鲜效果。本实验通过对我国种植面积较大且被普遍认为品种优的主要茶树品种原料:龙井43、鸠坑、迎霜和龙井群体等四个品种鲜叶叶绿素含量的分析,进行原料的适制性研究,再通过半成品加工工艺中不同杀青和干燥技术组合、脱茎梗技术以及超微粉碎技术等方面着手,研究提出口感好、香气好、叶绿素保留率高、颗粒超细的超微绿茶粉产品加工技术。论文的试验研究工作按计划正常进行,目前已完成实验的全部研究内容,并得到了以下结论:⒈首次开展了超微绿茶粉原料适制性研究,提出适制超微绿茶粉的原料要求。⒉首次开展护绿技术的研究,研制出应用于超微绿茶粉加工的2种护绿剂及应用技术。⒊提出杀青、干燥技术新组合:以蒸汽杀青、微波干燥组合工艺。解决了同类产品中存在青气味的缺陷,显著提升产品品质。⒋首次提出了超微绿茶粉加工采用的脱茎梗技术。⒌首次利用新型超微粉碎技术,具有粒度细、设备成本低、效率高的优点。⒍提出了超微绿茶粉全程加工新技术,产品质量符合试验要求,理化指标:叶绿素保留率达83.39%(鸠坑)和79.86%(龙井43),试验产品的有效成分水浸出物、茶多酚和咖啡碱均超过日本同类产品指标,颗粒300目;感官指标:产品色泽翠绿、颗粒细腻均匀,香气清香显,滋味醇和,并制定了产品标准。⒎提出了产品的贮藏技术要求。⒏将产品成功地应用于冰淇淋和月饼等食品中,提出茶冰淇淋、茶月饼中的添加比例,并取得了一定的社会效益和经济效益。
研究提出的超微绿茶粉加工工艺为:
超微绿茶粉加工工艺工艺1(添加护绿剂A):
茶鲜叶→摊放→护绿2小时(护绿剂A)→蒸汽杀青→叶打解块→微波干燥→脱茎梗→摊凉回潮→微波干燥→半成品→超微粉碎→产品包装→超微绿茶粉成品
超微绿茶粉加工工艺工艺2(添加护绿剂D):
茶鲜叶→摊放→蒸汽杀青→叶打解块→护绿2小时(护绿剂D)→微波干燥→脱茎梗→摊凉回潮→微波干燥→半成品→超微粉碎→产品包装→超微绿茶粉成品
Super green tea powder is made of green tea leaves by special processing techniques. It is in the size of super tiny granular and now becomes a new kind of tea product added in foods or other kinds of products.
In recent years, green tea products are adjusted according to the market demand. As for this, the annual output of high quality green tea increases greatly, but sales of the mid and low grade tea drops on domestic market and also on international markets because of technical wall. In each year a part of mid and low grade of green tea is overstocked and economic benefit of Chinese tea farmers is decreased. Development of super green tea powder is the way to utilize the mid and low grade tea and increase tea production efficiency. Super green tea powder is used as edible addition in various kinds of tea foods, such as ice cream, caddy, cake, bread, bean curd etc. The addition of super green tea powder can improve the taste and prolong shelf life of the foods. The experimental researches are mainly focus on tea varieties of Lonjing 43, Jiukeng, Yingshuang and on Lonjing colony tea varieties. Chlorophyll content in the tea leaves of the different tea varieties are analyzed and suitable varieties for processing super green tea powder are selected. The experimental research also carried on depressing enzyme activity of fresh tea leaves with drying techniques, on removing of stems and on super grinding tea leaves. Through out the experiments, technique for super tea powder production is put forward and its product has the features of good taste, high aroma, highly preservation of chlorophyll content and in the fine granular size. All the trials based on experimental research plan have been finished and put forward conclusions as followers: 1. The first experimental research of its kind on selecting tea varieties suitable for manufacture of super green tea powder and requirement for the materials; 2.The first research of it kind on development of two types of green protected agents to keep green color of tea powder and their application techniques; 3. Putting forward depressing enzyme activity of fresh tea leaves composed with steam removing and microwave drying technique, which solve the leafy green smell of the tea powder and improve quality tea powder; 4. Putting forward technique to remove stems during processing tea powder; 5. The first utilization of grinding technique, which makes tea powder in tiny granular with low cost and high efficiency in its production; 6. Putting forward a new technique for processing super green tea powder on a production line, and quality of tea powder conforms to experimental index. Physiochemical index: 83.39%(Jiukeng) and 79.86%(Lonjing 43) of chlorophyll content preserved in the powder, and contents of water extract, tea polyphenol and caffeine surpass the same kind of its own made in Japan, tiny size with 300 mesh. Sensory index: Tea powder is in greenish-blue color, high aroma and mellow taste. 7. Putting forward storage requirements. 8. Tea powder now is added in foods such as ice cream and cakes. The reasonable proportion of addition is put forward and foods with tea powder gain remarkable social and economic benefit.
The techniques for manufacture of super green tea powder put forward through the experiments including:
Processing technique 1 (addition of green protected agent A):
Fresh tea leaves→spreading→two hours for keeping green color(addition of green protected agent A)→depressing activity of enzyme by steam→loosing tea lump→microwave drying→removing stems→cooling spread→microwave drying→raw material→super grinding→packing→super green tea powder
Processing technique 2 (addition of green protected agent D):
Fresh tea leaves→spreading→depressing activity of enzyme by steam→loosing tea lump→two hours for keeping green color(addition of green protected agent D)→microwave drying→removing stems→cooling spread→microwave drying→raw material→super grinding→packing→super green tea powder
近些年来,在茶叶生产过程中,由于茶产品结构的变化,名优茶产量上升明显,中低档茶和大宗茶由于国内市场销路不畅、国际市场受到技术壁垒的影响,从而造成每年都有大量中低档原料没有得到有效的利用,严重影响了茶农的经济效益和产茶积极性。超微绿茶粉的加工充分利用了中低档茶原料,将它加工成产品后应用于加工各类茶叶食品,如茶冰淇淋、茶糖果、茶月饼、茶汤圆、茶豆腐、茶面包、茶药膳以及其他茶制食品。超微绿茶粉在食品中的应用不但增强了食品的风味,而且延长了食品的保鲜效果。本实验通过对我国种植面积较大且被普遍认为品种优的主要茶树品种原料:龙井43、鸠坑、迎霜和龙井群体等四个品种鲜叶叶绿素含量的分析,进行原料的适制性研究,再通过半成品加工工艺中不同杀青和干燥技术组合、脱茎梗技术以及超微粉碎技术等方面着手,研究提出口感好、香气好、叶绿素保留率高、颗粒超细的超微绿茶粉产品加工技术。论文的试验研究工作按计划正常进行,目前已完成实验的全部研究内容,并得到了以下结论:⒈首次开展了超微绿茶粉原料适制性研究,提出适制超微绿茶粉的原料要求。⒉首次开展护绿技术的研究,研制出应用于超微绿茶粉加工的2种护绿剂及应用技术。⒊提出杀青、干燥技术新组合:以蒸汽杀青、微波干燥组合工艺。解决了同类产品中存在青气味的缺陷,显著提升产品品质。⒋首次提出了超微绿茶粉加工采用的脱茎梗技术。⒌首次利用新型超微粉碎技术,具有粒度细、设备成本低、效率高的优点。⒍提出了超微绿茶粉全程加工新技术,产品质量符合试验要求,理化指标:叶绿素保留率达83.39%(鸠坑)和79.86%(龙井43),试验产品的有效成分水浸出物、茶多酚和咖啡碱均超过日本同类产品指标,颗粒300目;感官指标:产品色泽翠绿、颗粒细腻均匀,香气清香显,滋味醇和,并制定了产品标准。⒎提出了产品的贮藏技术要求。⒏将产品成功地应用于冰淇淋和月饼等食品中,提出茶冰淇淋、茶月饼中的添加比例,并取得了一定的社会效益和经济效益。
研究提出的超微绿茶粉加工工艺为:
超微绿茶粉加工工艺工艺1(添加护绿剂A):
茶鲜叶→摊放→护绿2小时(护绿剂A)→蒸汽杀青→叶打解块→微波干燥→脱茎梗→摊凉回潮→微波干燥→半成品→超微粉碎→产品包装→超微绿茶粉成品
超微绿茶粉加工工艺工艺2(添加护绿剂D):
茶鲜叶→摊放→蒸汽杀青→叶打解块→护绿2小时(护绿剂D)→微波干燥→脱茎梗→摊凉回潮→微波干燥→半成品→超微粉碎→产品包装→超微绿茶粉成品
Super green tea powder is made of green tea leaves by special processing techniques. It is in the size of super tiny granular and now becomes a new kind of tea product added in foods or other kinds of products.
In recent years, green tea products are adjusted according to the market demand. As for this, the annual output of high quality green tea increases greatly, but sales of the mid and low grade tea drops on domestic market and also on international markets because of technical wall. In each year a part of mid and low grade of green tea is overstocked and economic benefit of Chinese tea farmers is decreased. Development of super green tea powder is the way to utilize the mid and low grade tea and increase tea production efficiency. Super green tea powder is used as edible addition in various kinds of tea foods, such as ice cream, caddy, cake, bread, bean curd etc. The addition of super green tea powder can improve the taste and prolong shelf life of the foods. The experimental researches are mainly focus on tea varieties of Lonjing 43, Jiukeng, Yingshuang and on Lonjing colony tea varieties. Chlorophyll content in the tea leaves of the different tea varieties are analyzed and suitable varieties for processing super green tea powder are selected. The experimental research also carried on depressing enzyme activity of fresh tea leaves with drying techniques, on removing of stems and on super grinding tea leaves. Through out the experiments, technique for super tea powder production is put forward and its product has the features of good taste, high aroma, highly preservation of chlorophyll content and in the fine granular size. All the trials based on experimental research plan have been finished and put forward conclusions as followers: 1. The first experimental research of its kind on selecting tea varieties suitable for manufacture of super green tea powder and requirement for the materials; 2.The first research of it kind on development of two types of green protected agents to keep green color of tea powder and their application techniques; 3. Putting forward depressing enzyme activity of fresh tea leaves composed with steam removing and microwave drying technique, which solve the leafy green smell of the tea powder and improve quality tea powder; 4. Putting forward technique to remove stems during processing tea powder; 5. The first utilization of grinding technique, which makes tea powder in tiny granular with low cost and high efficiency in its production; 6. Putting forward a new technique for processing super green tea powder on a production line, and quality of tea powder conforms to experimental index. Physiochemical index: 83.39%(Jiukeng) and 79.86%(Lonjing 43) of chlorophyll content preserved in the powder, and contents of water extract, tea polyphenol and caffeine surpass the same kind of its own made in Japan, tiny size with 300 mesh. Sensory index: Tea powder is in greenish-blue color, high aroma and mellow taste. 7. Putting forward storage requirements. 8. Tea powder now is added in foods such as ice cream and cakes. The reasonable proportion of addition is put forward and foods with tea powder gain remarkable social and economic benefit.
The techniques for manufacture of super green tea powder put forward through the experiments including:
Processing technique 1 (addition of green protected agent A):
Fresh tea leaves→spreading→two hours for keeping green color(addition of green protected agent A)→depressing activity of enzyme by steam→loosing tea lump→microwave drying→removing stems→cooling spread→microwave drying→raw material→super grinding→packing→super green tea powder
Processing technique 2 (addition of green protected agent D):
Fresh tea leaves→spreading→depressing activity of enzyme by steam→loosing tea lump→two hours for keeping green color(addition of green protected agent D)→microwave drying→removing stems→cooling spread→microwave drying→raw material→super grinding→packing→super green tea powder
引文
1.白坤元,罗龙新,茶叶加工,北京:化学工业出版社,2001
2.Canjure F L. Color improemrnt and metello-chlophyll compexes in continuous flow asceptically process of pass.J Food science,1999,64:987
3.陈椽.制茶技术理论.上海科学技术出版社,1984
4.程启坤.茶化浅析.中国农业科学院茶叶研究所情报资料研究室,1982
5.Decareau PV. Microwave food;New product development. Trumbull,Conn,UAS:Food﹠Nutrition Press,1992
6.方世辉.绿茶微波杀青的工艺研究.中国茶叶加工,2006,(2):17
7.方世辉.曲杀形名优茶色泽暗黑弊病的原因.中国茶叶,1995,(5):4
8.龚淑英.品茶与养生.北京:中国林业出版社,2002
9.顾谦,陆锦时,叶存宝.茶叶化学.合肥:中国科学技术大学出版社,2002
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11.韩文炎.遮阳网在茶园中使用有效果.中国茶叶, 1995,(1):26
12.何春雷.从热溶性绿茶粉中提取茶多酚的试验研究.食品科技,2006(12):87
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2.Canjure F L. Color improemrnt and metello-chlophyll compexes in continuous flow asceptically process of pass.J Food science,1999,64:987
3.陈椽.制茶技术理论.上海科学技术出版社,1984
4.程启坤.茶化浅析.中国农业科学院茶叶研究所情报资料研究室,1982
5.Decareau PV. Microwave food;New product development. Trumbull,Conn,UAS:Food﹠Nutrition Press,1992
6.方世辉.绿茶微波杀青的工艺研究.中国茶叶加工,2006,(2):17
7.方世辉.曲杀形名优茶色泽暗黑弊病的原因.中国茶叶,1995,(5):4
8.龚淑英.品茶与养生.北京:中国林业出版社,2002
9.顾谦,陆锦时,叶存宝.茶叶化学.合肥:中国科学技术大学出版社,2002
10.郭桂义.淡淡绿茶初制机械的选型.中国茶叶,1994,(3):19
11.韩文炎.遮阳网在茶园中使用有效果.中国茶叶, 1995,(1):26
12.何春雷.从热溶性绿茶粉中提取茶多酚的试验研究.食品科技,2006(12):87
13.吉田步.日本抹茶产地爱知县西尾市中小学校教育及其影响.中国茶叶加工2006,(1):47
14.金寿珍.名优绿茶护绿技术的研究.中国茶叶,2005,(5):32
15.金寿珍.粉茶的制备及其在冰淇淋中的应用.中国茶叶加工,1997,(1):33
16.金寿珍.绿茶加工的保绿技术探索.中国茶叶,1997,(6):14
17.金心怡,陈济斌,吉克温.茶叶加工工程.北京:中国农业出版社,2003
18.李楚华.蒸青绿茶杀青机的研制.中国茶叶,1995,(5):16
19.刘德和.矮棚遮阳网在新植茶园中的应用初报.中国茶叶,2004,(4):14
20.刘勤晋.叶绿素测定方法及叶绿素破坏程度的评估.中国茶叶,1994,(1):26
21.刘秋萍.用碧螺春茶粉做茶“三潭印月”.中国茶叶,1999,(2):17
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