CN103535458B - The artificial method for rapidly aging of a kind of black tea - Google Patents
The artificial method for rapidly aging of a kind of black tea Download PDFInfo
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- CN103535458B CN103535458B CN201210240724.4A CN201210240724A CN103535458B CN 103535458 B CN103535458 B CN 103535458B CN 201210240724 A CN201210240724 A CN 201210240724A CN 103535458 B CN103535458 B CN 103535458B
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Abstract
The invention discloses the artificial method for rapidly aging of a kind of black tea, solar dried green tea is fumigated to 5～30min through steam, obtain water content and be 8%～30% moisture regain tealeaves, then ageing 4～9 days under 40～70 DEG C of constant temperature and humidity conditions, between aging period, moisturizing maintains tealeaves water content 8%～30%. The method utilizes chemical reaction to realize fast the ageing quality of nature ageing 5-10, effectively prevents that black tea from going mouldy in ageing process, has controlled preferably the quality of ageing tea.
Description
Technical field
The present invention relates to tea aging technique, particularly relate to a kind of aging method of the black tea including Pu'er tea,Belong to food technology field.
Background technology
Pu'er tea original producton location is mainly in Simao Diqu and Xishuangbanna in Yunnan. Along with expanding economy, people's meaning that keeps healthyThe enhancing of knowing, Pu'er tea draws because of its flavour mellow time fine quality and its special health-care efficacy to human body sweet, that Chen Xiang is uniquePlay concern and the attention of the whole society, product is subject to consumer's favor deeply.
Along with historical development, the production and processing of Pu'er tea and quality characteristic thereof be corresponding changing also. Pu'er nowTea is one of principal item of black tea, be adopt big-leaf species in yunnan fresh leaf through completing-knead-operation such as dry to be processed into Pu'erGross tea, after Pu'er gross tea is made, because the relation of its later stage treatment process can be divided into " raw tea " and " ripe tea ". Raw tea refer to withoutPile Pu'er hair green grass or young crops of the vexed red order of changing a job, directly display allow its naturally red change into ripe. " raw tea " to turn ripe be to rely on completely naturallyEnvironmental condition, variation is therebetween quite slow, and completely steady raw tea after ripe still stays vivaciously lively charmly in its Chen Xiang, and exceedShi Yuejiu, in it perfume (or spice) and vigor more sane, appear. " ripe tea " be Pu'er gross tea again through add water-Wo heap-turning-pack-output-The operation such as dry, allow it rapidly become popular soon then become. After " ripe tea " maturation, still need through the depositing of a period of time, to treat that its taste matter is stable,Redly turn over journey comparatively rapidly because ripe tea heap is vexed, therefore the more raw tea of its flavor taste matter is flat.
Tea aging is the process of tealeaves spontaneous fermentation, and " ageing " is that Pu'er tea develops fragrance, consolidates and improve qualityImportant procedure, the distinctive quality of Pu'er tea and Chen Xiang change formation in ageing process. In ageing process, Pu'er tea includesThe non-enzymatic autoxidation of chemical composition, the volatile ingredient 2 of generation, 4-heptadienal etc. has old tea odor characteristics; PolyphenolsThe autoxidation of compound, amino acid, carbohydrate, causes the formation of brown material and the change of fragrance. All the time, Pu'er tea hasThe more good saying of Chen Yue, in the field of circulation, the older Pu'er tea market price is also higher, but also occurs many collectors, receivesThe Pu'er tea that Tibetan New Year is of a specified duration. The quality of Pu'er tea and ageing condition have close relationship. At present, the old tea in Pu'er is normally at natural barAgeing under part, one to carry out aging period oversize, is unfavorable for improving output; Two natural environmental conditions that carry out ageing are difficult to control, entirely with peopleWork experience operates, and easily causes to go mouldy rottenly, affects product quality.
Summary of the invention
The deficiency that the object of the invention is to overcome existing black tea ageing process cycle length, unstable product quality, providesThe artificial method for rapidly aging of a kind of black tea is mainly to utilize chemical reaction to realize active principle fast reaction in tea, in the short timeInside reach the ageing quality of nature ageing 5-10.
Technical scheme of the present invention is as follows:
The artificial method for rapidly aging of a kind of black tea, by solar dried green tea, through the stifling 5～30min of steam, obtaining water content is 8%The moisture regain tealeaves of～30% (quality percentage composition), then ageing 4～9 days under 40～70 DEG C of constant temperature and humidity conditions, aging periodBetween moisturizing maintain tealeaves water content 8%～30%.
In above-mentioned artificial method for rapidly aging, described black tea includes but not limited to Pu'er tea, the black tea in Hunan, old blue or green tea, fourCha Heliu fort, limit, river loose tea. The old Camellia in Pu'er obtaining by the method ageing is in Pu'er raw tea.
In said method, fumigation time is preferably 10～15min, and tealeaves water content is preferably 10%～20%, after fumigatingUnder the condition of constant temperature and humidity, carry out ageing, Aging Temperature is preferably 50～60 DEG C, wants continuous moisturizing in whole aging period domestic demand,The water content of tealeaves is remained unchanged.
Compared with prior art, black tea ageing process of the present invention only utilizes chemical reaction can realize fast nature ageing 5-The ageing quality of 10 years, this technique can effectively prevent that black tea from going mouldy in ageing process, controls preferably the product of ageing teaMatter.
Brief description of the drawings
Fig. 1 is the process chart of the artificial method for rapidly aging of the present invention.
Detailed description of the invention
Below by embodiment, the present invention is described in further detail.
Test example 1
In natural ageing process, the content of tealeaves gallic acid (GA) constantly rises, ester catechin EGCG and ECG'sContent constantly declines. Ester catechin in ageing process (EGCG and ECG) transforms to catechin, and catechin transformsFor theaflavin, theaflavin is further converted to thearubigin, and thearubigin is further converted to theabrownin. In ageing process, the hardship of teaPuckery sense reduces gradually, and aged aroma appears gradually.
Detect relatively more unprocessed its nature that allows of the present embodiment by the GA to tealeaves, EGCG and ECG contentThe tea sample of ageing and by tea sample stifling and accelerated ageing in climatic chamber, to them GA, EGCG in ageing processWith the content of ECG, the effect of inventor's work method for rapidly aging is described.
GA, ECG and EGCG are all that concrete grammar is as follows by high effective liquid chromatography for measuring:
(1) high-efficient liquid phase chromatogram condition
Mobile phase: eluent A:0.2% acetic acid acetonitrile solution
Eluent B:0.2% acetic acid aqueous solution
Measure wavelength: 270nm
Column temperature: 35 DEG C
Condition of gradient elution:
The percent by volume of 0-8min eluent A is 3%, and the percent by volume of eluent B is 97%;
The percent by volume of 8-14min eluent A at the uniform velocity rises to 8% from 3%, the percent by volume of eluent B from97% is at the uniform velocity down to 92%;
The percent by volume of 14-25min eluent A at the uniform velocity rises to 10% from 8%, the percent by volume of eluent B from92% is at the uniform velocity down to 90%;
The percent by volume of 25-30min eluent A at the uniform velocity rises to 15%, the percent by volume of eluent B from 10%At the uniform velocity be down to 85% from 90%;
The percent by volume of 30-35min eluent A at the uniform velocity rises to 20%, the percent by volume of eluent B from 15%At the uniform velocity be down to 80% from 85%;
The percent by volume of 35-40min eluent A at the uniform velocity rises to 30%, the percent by volume of eluent B from 20%At the uniform velocity be down to 70% from 80%;
The percent by volume of 40-45min eluent A is 30%, and the percent by volume of eluent B is 70%;
The percent by volume of 45-50min eluent A is at the uniform velocity down to 3% from 30%, and the percent by volume of eluent B isAt the uniform velocity rise to 97% from 70;
The percent by volume of 50-55min eluent A is 3%, and the percent by volume of eluent B is 97%.
(2) preparation of need testing solution
Accurately take the even sample of pulverizing of 0.2g (being accurate to 0.0001) in 10ml centrifuge tube, be added in 70 DEG C pre-Extract (70% methyl alcohol, 29.7% water and the 0.3% formic acid) 5ml that heat is crossed, stirs moisteningly with glass bar, move immediatelyEnter in 70 DEG C of water-baths, lixiviate 10min (stirring once every 5min), is cooled to after room temperature, proceeds to centrifuge under 3500r/minCentrifugal 10min, is transferred to 10ml volumetric flask by supernatant, and residue extracts once with 5ml extract again, repeats above operation. CloseAnd extract is settled to 10ml, shake up, with 0.45 μ m membrane filtration, gained filtrate is as need testing solution.
(3) preparation of reference substance solution
Take respectively gallic acid (GA) 5.09mg, catechin (C) 5.10mg, epicatechin (EC) 5.05mg, table is food noSub-catechin (EGC) 5.11mg, L-Epicatechin gallate (ECG) 5.05mg, Epigallo-catechin gallate (EGCG)(EGCG) 5.14mg is dissolved in the solution of 10ml70% methyl alcohol, 29.3% water and 0.3% formic acid.
(4) drafting of calibration curve
Get gallic acid (0.509mg/ml), epigallocatechin (0.511mg/ml), catechin (0.510mg/ml),Epicatechin (0.505mg/ml), Epigallo-catechin gallate (EGCG) (0.514mg/ml), L-Epicatechin gallate(0.493mg/ml) reference substance, by chromatographic condition measure peak area, and with peak area (y) to different reference substance concentration (x, mg/Ml) carry out linear regression, regression equation is:
Y＝a·X+b
In formula:
Y is the peak area of reference substance solution;
X is the concentration (mg/ml) of reference substance solution;
A, b is constant.
The result of the equation of linear regression of several test substances.
(5) measure need testing solution
The accurate 20 μ l need testing solutions of drawing according to chromatographic condition, are measured peak area under 270nm.
The composition of different retention times is carried out to cubage, and last each composition sum is that each catechin monomers composition containsAmount sum is total catechins content.
Fig. 1 is shown in the technological process of artificial accelerated ageing, and concrete technology condition is: solar dried green tea is fumigated to 10min through steam,Moisture reaches 20%, then tealeaves is put into climatic chamber, ageing 4-9 days under 60 DEG C of constant temperature and humidity conditions, ageingMoisturizing during this time maintains tealeaves water content in 20% left and right.
In the ageing process that this test example detects, the content of tealeaves gallic acid and ester catechin is as 1 of following tableShow.
The untreated tea sample of table 1. from stifling tea sample at different ageing stage Substances variations
Note: GA: gallic acid, gallicacid;
ECG: L-Epicatechin gallate, Epicatechingallate;
EGCG: Epigallo-catechin gallate (EGCG), Epigallocatechingallate.
As can be seen from Table 1, at 0 o'clock, compared with GA without stifling tea sample, stifling after the growth rate of tea sample GA be6.58%. To ageing the 9th day, stifling ageing tea sample was compared with unprocessed ageing tea sample, and the growth rate of GA is 27.45%,EGCG content range of decrease rate reaches 33.57%. In mouthfeel, reach the old tea of nature ageing 5-6.
Test example 2
Impact below by test explanation ageing condition on tealeaves mouthfeel.
Table 2 is stifling processing of tea sample being carried out to different time, and then under condition of different temperatures, ageing was carried out after four daysThe result of sensory evaluation.
Four days tea sample Analyses Methods for Sensory Evaluation Results of table 2. ageing
Note: average is according to the Orthogonal Experiment and Design of 3 factor 3 levels, certain factor of calculating under certain level,Each index (result) and mean value.
Artificial aging tea sample approaches 5～6 years old tea most sensory evaluation in the 4th day, and after five days, mouthfeel is tending towards gentle, scoringDecrease. As can be seen from Table 2, the steam treatment time is main influence factor, and therefore visible steam is processed for ageingProcess is most important, and temperature and moisture effects degree are lower. Optimal conditions is: steam time 10min, moisture 10%, temperature 50 C.
Choosing Aging Temperature is 50 DEG C, steam treatment time, ageing moisture, ageing number of days is investigated to resultAs follows:
Table 3. ageing tea Analyses Methods for Sensory Evaluation Results
Note: average is according to the Orthogonal Experiment and Design of 3 factor 3 levels, certain factor of calculating under certain level,Each index (result) and mean value.
As can be seen from Table 3, according to orthogonal experiments analysis, the optimal conditions of ageing is: steam time 15min, waterDivide 20%, ageing number of days is 4 days.
According to experimental condition steam time 15min, moisture 20%, Aging Temperature is that 1～6 day tea sample of 50 DEG C of gained is by sampling teaShi Rengong evaluates, and comprehensively relatively determines that the sample organoleptic quality scoring in lower 5 days of this condition is higher.
Through repeatedly ageing checking, ripening optimum condition scope is: steam time 10～15min, moisture is10%～20%, 50～60 DEG C of temperature, best digestion time was at 4～9 days.
Embodiment 1
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 10min, obtain moistureAmount is 10% moisture regain tealeaves. Then keep 50 DEG C of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 10%,Carry out ageing. Ageing 4 days, through the Shi Jianding that samples tea, product has reached the nature ageing ageing quality of approximately 5 years.
Embodiment 2
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 5min, obtain moistureAmount is 8% moisture regain tealeaves. Then keep 60 DEG C of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 8%, entersRow ageing. Ageing 9 days, through the Shi Jianding that samples tea, product has reached the nature ageing ageing quality of approximately 6 years.
Embodiment 3
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 15min, obtain moistureAmount is 20% moisture regain tealeaves. Then keep 50 DEG C of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 20%,Carry out ageing. Ageing 5 days, through the Shi Jianding that samples tea, product has reached the ageing quality of the about 8-10 of nature ageing.
Embodiment 4
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 20min, obtain moistureAmount is 10% moisture regain tealeaves. Then keep 70 DEG C of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 10%,Carry out ageing. Ageing 5 days, through the Shi Jianding that samples tea, product has reached the ageing quality of the about 6-8 of nature ageing.
Embodiment 5
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 30min, obtain moistureAmount is 30% moisture regain tealeaves. Then keep 50 DEG C of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 30%,Carry out ageing. After ageing 4 days, through the Shi Jianding that samples tea, product has reached the nature ageing ageing quality of approximately 10 years.
Claims (2)
1. the artificial method for rapidly aging of black tea, described black tea is Pu'er tea, by solar dried green tea through steam stifling 10～15min, obtains water content and is 10%～20% moisture regain tealeaves, then ageing 4～9 under 50～60 DEG C of constant temperature and humidity conditionsMy god, between aging period, moisturizing maintains tealeaves water content 10%～20%.
2. the artificial method for rapidly aging of black tea as claimed in claim 1, is characterized in that, solar dried green tea is stifling through steam10min, obtains water content and is 10% moisture regain tealeaves, and then ageing 4-5 days under 50 DEG C of constant temperature and humidity conditions, mends between aging periodWater maintains tealeaves water content 10%.
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