Oolong tea's manufacturing process can be summarized as follows: withering, greening, frying, rubbing and drying. Among them, Zuoqing is the key process for forming the unique quality characteristics of Oolong tea and is the foundation for laying down the aroma and flavor of Oolong tea.
(1) Withering
Withering is the cool blue and green sun that the Oolong Tea District refers to. By withering part of the water withered to increase the toughness of the leaves, it is convenient for the follow-up process; at the same time, with the dehydration process, the activity of the enzyme is enhanced, part of the grass gas is distributed, which is conducive to revealing the aroma.
The particularity of oolong tea withering is different from the withering of black tea. The black tea withering not only has a large degree of water loss, but also withering, rubbing, and fermentation processes are separated, while the withering and fermentation processes of oolong tea are not separated and the two are coordinated with each other. By withering, with the change of moisture, moderate transformation of the material in the leaf is controlled to achieve a suitable degree of fermentation. There are four kinds of withering methods: cool blue (natural indoor withering), sun-green (light withering), roasting (heat withering), and controlled conditions withering.
(2) Green
Zuoqing is an important process for the production of oolong tea. The special scent and green leaves are formed in blue. The withered tea leaves are shaken in a shaking machine, and the leaves collide with each other, which scratches the leaf margin cells and promotes the enzymatic oxidation. After shaking, the leaves harden from soft. After standing for a period of time, the oxidation is relatively slowed, and the water in the leaf veins of the petiole stems slowly diffuses to the leaves. At this time, the fresh leaves gradually expand, recover elasticity, and the leaves become soft. After such a regular process of familiarity with motion and static, a series of biochemical changes have taken place in tea. Destruction of the leaf margin cells occurs with mild oxidation and the leaves appear red at the edges. In the central part of the blade, the leaf color changes from dark green to yellow-green, which is the so-called “green leaf red trimâ€; at the same time, the evaporation and operation of the water are conducive to the development of aroma and taste.
(3) Chaoqing
The oolong tea's endoplasm has been basically formed during the youth stage. Chaoqing is a turning point that connects the up and down. It is like killing green tea. It mainly inhibits the activity of enzymes in fresh leaves, controls the oxidation process, prevents the leaves from continuing reddening, and is fixed. The quality of green formation. Second, it is the low-boiling Qingcao gas that is volatilized and transformed to form a fragrant tea. At the same time, some of the chlorophyll is destroyed by the damp heat, so that the leaves are yellowish green and bright. In addition, it can also evaporate part of the water, making the leaves soft and easy to rub.
(4) rubbing
Its role is the same as that of green tea
(5) Drying
Drying inhibits enzymatic oxidation, evaporates water and softens leaves, and acts as a heat, eliminating bitterness and astringency, and promoting mellow taste.
Starch sugar is the sugar produced by starch as the raw material and the enzyme preparation is widely used in the preduction of starch sugar. The enzyme method has unique advantages comparing with the traditional acid hydrolysis of starch. The enzymatic reaction can carry out efficiently under the conditions of normal temperature, normal pressure and mild acidity. Enzyme method can simplify production equipment, improve labor conditions and reduce cost. The enzyme itself is a protein and nontoxic. Enzyme is very sensitive to the pH value, and the reaction can be controlled by simply adjusting the acidity and alkalinity, changing the reaction temperature or adding inhibitors. The main liquefying enzyme is α-Amylase and the saccharifying enzymes include α-Amylase and Glucoamylase.
Sunson Starch Enzyme is developed for the hydrolysis of starch, we provide Glucoamylase, High-Temperature α-Amylase and Pullulanase for starch sugar industry.
Benefits:
Efficient degradation of dextrinsHigher dextrose yield
Less by-products formation
Low treatment costs and dosages
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
Starch Enzymes,Enzymes For Starch,Starch Saccharification Enzymes,Starch Viscosity Reducing Enzymes,High Efficiency Starch Enzymes
Sunson Industry Group Co., Ltd , https://www.sunsonchinaenzymes.com