CN104041606B - A kind of manufacture craft of prebiotics black tea - Google Patents
A kind of manufacture craft of prebiotics black tea Download PDFInfo
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Abstract
The present invention relates to a kind of manufacture craft of prebiotics black tea, processing step comprises the following steps: 1) pluck; 2) wither; 3) knead; 4) ferment; 5) dry.Step 2) in inlet temperature require control 35 DEG C, no more than 38 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C.In step 4) add FOS in the process of carrying out, make FOS can be good at penetrating in tealeaves, can play a protective role to the stomach of human body when people drink.The present invention have processing step arrangement reasonable, with low cost, prepare the advantages such as effective; the making quality of tealeaves is ensured by rational processing step and parameter; and the FOS of adding liquid during the fermentation; FOS is made to can be good at penetrating in tealeaves; the ratio of probio in enteron aisle can be significantly improved when people drink, thus the stomach of human body is played a protective role.
Description
Technical field
The present invention relates to black tea manufacture processing technique field, specifically a kind of manufacture craft of prebiotics black tea.
Background technology
Black tea is the main product of international tea market, account for 75% of world's tea trade amount, China is black tea cradle, at present in production scale, process technology, brand building and the market expansion, although achieve significant progress, but compared with famous green tea, oolong tea teas, the development speed of black tea industry still seems barely satisfactory.Comparatively extensively, especially suitable functions of intestines and stomach needs the person of drinking tea of conditioning, the cold and hot drink of black tea, and the four seasons drink all good in black tea consumer groups, not only can " drink clearly " merely but also can sugaring milk, fruit juice " tune drink ".Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function.
China is the cradle of black tea manufacture, is firstly appeared 16 end of the centurys, first has souchong, and main product is in Fujian, and rear free black tea, the place of production is comparatively wide, the red fannings of the system that begins the fifties in last century.China is at present to produce congou tea, and souchong negligible amounts, the volume of production and marketing of red fannings constantly changes with China's Foreign Trade, Zong but the scale of construction is little.During red fannings is produced, low-grade black tea is in the majority, and quality inadequate natural endowment, cost is higher, and competitiveness is not enough in the international market.
Prebiotics is the indigestible COF of a kind of human body, is not digested and assimilated and through large intestine, promoted that it grows, thus produce health effect to host by the physiologically active microorganism in large intestine as carbon source selective use after absorption by small intestine; Prebiotics can not directly work to body, but plays physiological function by probio, and probio, by conditioning human body intestinal canal flora, produces some benefit materials and directly works.
The experimental results proves, edible prebiotics can promote the breeding of intrinsic probio in intestines, regulating intestinal canal microecological balance, produces organic acid acidifying enteron aisle PH, suppresses the growth of harmful bacteria and the generation of toxin.In addition, picked-up prebiotics contributes to pre-anti-diarrhea and constipation, regulates body immunity, reduces the absorption of blood fat and cholesterol and promotion nutrient.
Prebiotics is some functional compound sugar mainly, and sugariness is 30% ~ 60% of sucrose, are a kind of healthy sugar, are not absorbed after food, not raise blood sugar, do not cause fat, also do not cause carious tooth.In various compound sugar, European and American countries scientist has done a large amount of animal and human's body test to FOS, inulin, low poly lactose, think that FOS, inulin, low poly lactose are complete satisfactory prebioticses, wherein FOS is at present uniquely can as the prebiotics of food ingredient, and prebiotics can significantly improve the ratio of probio in enteron aisle, be that in current intestinal health series products, effect is best, the product that side effect is minimum, being added to must be useful to human body in tea.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of processing step arrangement rational, with low cost, prepare effective black tea manufacture craft.Technical problem to be solved by this invention realizes by the following technical solutions:
A manufacture craft for prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is young tea leaves, bud one leaf, two leaves and a bud, bud two or three leaf, and based on bud two or three leaf, it is better that summer gathers and processes black tea, summer tea polyphenol content is increased, suitable black tea processed.
2) wither: adopt the groove mode of withering, it withers for a kind of heating, is layered in cell body by tea spreading, with air blast by mandatory for hot-air through leaf layer, make leaf layer aproll under the effect of heat and air-flow, reach and wither.
3) knead: Lao Ye adopts " weight, long rub ", tender leaf " gently press, short rub ", gently withering should light pressure, and heavy withering leaf should adopt weight, and gradation will be adopted to pressurize, and reduces pressure in good time and turns, making leaf slivering gradually.
4) ferment.
5) dry, described step 2) in inlet temperature require control 35 DEG C, no more than 38 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C.
Kneading is fully " fermentation " good necessary condition.As kneaded deficiency, cell damage is insufficient, and impact fermentation, gross tea flavour is flat, and has green grass gas, cyanine at the bottom of leaf.Judge that degree of kneading judges from broken cell rate and rolled twig rate and the excessive situation of tea juice.Broken cell rate requires more than 80%, mainly according to examination by sensory organs method.Described step 3) in the degree of reaching of kneading be that bud-leaf has more than 90% slivering, drafting rope rolls tightly, and tea juice is fully excessive, adheres to leaf table.
Fermentation is the critical process that black tea quality is formed, and usually carries out in fermenting cellar.Fermentation is the process of a series of chemical changes being oxidized to main body under enzymatic catalysis with polyphenol compound.The fermentation of black tea is carried out just starting from kneading in fact.Described step 4) FOS of adding liquid in the process of carrying out; FOS is at present uniquely can as the prebiotics of food ingredient; and prebiotics can significantly improve the ratio of probio in enteron aisle; that in current intestinal health series products, effect is best; the product that side effect is minimum; therefore in step 4) add FOS in the process of carrying out, make FOS can be good at penetrating in tealeaves, can play a protective role to the stomach of human body when people drink.
Described step 4) technological parameter that will ensure is as follows:
A) fermentation temperature: in sweat, due to oxidation heat liberation, makes Ye Wen improve, and Ye Wen is higher than temperature 2 ~ 6 DEG C, and Ye Wen remains on 30 DEG C and is advisable, then temperature with 24 ~ 25 DEG C as well.
B) to ferment humidity: humidity comprises relative humidity two aspects of fermentated leaves water content and air, and water content, 60%, favourablely could knead slivering, material exchange in leaf when being simultaneously beneficial to fermentation, the carrying out of oxidation.If the fermentation of water content height is fast, root of Ford Metalleaf is bright, but fragrance is flat, is with not mature, if water content is too low, during fermentation, oxidation is suppressed, fermentation difficulty, occurs not enough.Water content lower than 50% time, tea leaf quality will affect by very large, show as at the bottom of leaf crow dark, fragrant low lightly seasoned.
Relative air humidity has fermentation indirectly to be affected, and is to maintain moisture in leaf, avoids top layer leaf dehydration and stiff, and normal " fermentation " is obstructed, and relative humidity is more than 95%, described step 4) by watering, spraying or lid wet cloth increase humidity.
C) oxygen supply: fermentation is oxygen process, and the process oxygen demand of fermenting during the fermentation declines gradually.Therefore, maintain the circulation of air during fermentation, note leaf-spreading thickness simultaneously, leaf-spreading thickness is 8 ~ 12cm, tender leaf and blade profile little want thin stand, Lao Ye and blade profile large want suitable thick stand, want thick stand when temperature is low, should thin stand during temperature height, in order to avoid affect the supply of oxygen.
D) fermentation time: fermentation time is determined by attenuation degree, start to calculate 3 ~ 5 hours be advisable to knead, the appropriate leaf of normal fermentation has the fresh fragrance of a flower or fruital, leaf look is copper red look, if band green grass gas, and leaf look viridescent or bluish yellow, then insufficient fermentation, Ruo Yese is secretly red, and fragrance is reduced to low light by strong, then show yeast-bitten.In production, require partially light to the grasp of attenuation degree, because gently can remedy in dry run, conventional low temperature drying is remedied, but excessively then cannot save, and quality is influenced.
Described step 5) comprise gross fire stage and foot fire stage, need to spread enter the foot fire stage after the gross fire stage completes before, described step 5) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopts higher temperature, and rapid destructive enzyme is active, prevents enzymatic oxidation, and rapid evaporation water, reduces the impact of hyther simultaneously.If gross fire temperature is low, facilitate enzymatic oxidation effect on the contrary, fermentation is easily produced excessively, but temperature is too high, moisture evaporation is too fast, and easily cause outer dry interior wet, wet in burnt even, tea bar not easily tightens up simultaneously, causes loose bar, and even extremely bar, when brewing, does not carry out at the bottom of leaf.During foot fire, leaf water content is few, and Ye Wen is easy to consistent with outside heat supply temperature, and mainly develops tea aroma in the foot fire stage, and need low temperature to roast slowly, temperature is too high, high fire easily occurs, burnt sienna.
B) drying time: gross fire adopts hyperthermia drying, and the time is 10 ~ 15min, the fiery low temperature of foot dries slowly, and the time is 15 ~ 20min, makes the fragrant fully development of tea.
C) leaf-spreading thickness: adopt thin stand when gross fire, adopts thick stand when foot fire, will note needing thin stand for tender leaf time dry, thick stand is needed for Lao Ye, thin stand is needed for broken leaf, thick stand is needed for strip and thick leaf, leaf-spreading thickness gross fire is 1 ~ 2cm, and sufficient fire can thicken to 3 ~ 4cm.
D) degree of drying: when gross fire water content reaches 20 ~ 25%, leaf bar is substantially stiff, and tender stem is slightly soft, and the fiery water content of foot reaches 4 ~ 6% and is mass dryness fraction, and namely tea stalk one folding breaks, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
Described step 2) in the thick stand 19 ~ 21cm of the fresh leaf of leaflet kind paved, large leaf stand 17 ~ 19cm, Lao Ye need stand thick, tender leaf need make thinner.
Described step 4) at high temperature time suitable thin stand, suitably thicken leaf layer when temperature is too low.Ruo Yewen is too high, and more than 40 DEG C, the degree of fermentation is accelerated greatly, and oxidation is undue fierce, and fermentation easily excessively, therefore makes gross tea fragrance thin, and color and luster is deeply dark, and grievous injury quality, so get cooling measure summer at high temperature season, suitable thin stand, in order to heat radiation.Otherwise temperature is too low, chemical change is slow, and it is slow to be oxidized, and endoplasm transforms not enough, and therefore tea leaf quality bitterness is dense, and green grass gas does not disappear, blue at the bottom of leaf, so when temperature is too low, should suitably thicken leaf layer, in order to insulation, must time adopt suitable measure of heating.
The invention has the beneficial effects as follows: the present invention have processing step arrangement reasonable, with low cost, prepare the advantages such as effective; the making quality of tealeaves is ensured by rational processing step and parameter; and the FOS of adding liquid during the fermentation; FOS is made to can be good at penetrating in tealeaves; the ratio of probio in enteron aisle can be significantly improved when people drink, thus the stomach of human body is played a protective role.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below the present invention being set forth further.
Embodiment one: a kind of manufacture craft of prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is bud two or three leaf.
2) wither: adopt the mode that groove withers, be layered in cell body by tea spreading, with air blast by mandatory for hot-air through leaf layer, make leaf layer heat and air-flow effect under aproll, reach and wither, described step 2) in inlet temperature require control 35 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C, the fresh leaf of the leaflet kind thick stand 19cm paved, large leaf stand 17cm.
3) knead: Lao Ye adopts " weight, length are rubbed ", tender leaf " gently press, short rub ", gently withering should light pressure, heavy withering leaf should adopt weight, and adopt gradation to pressurize, reduce pressure in good time and turn, make leaf slivering gradually, kneading the degree of reaching is that bud-leaf has more than 90% slivering, drafting rope rolls tightly, and tea juice is fully excessive, adheres to leaf table.
4) ferment, in described step 4) FOS of adding liquid in the process of carrying out, the technological parameter that ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, then temperature controls at 24 DEG C.
B) fermentation humidity: water content control is 60%, and relative humidity is 95%.
C) oxygen supply: leaf-spreading thickness is 8cm.
D) fermentation time: start to calculate 3 hours to knead.
5) dry, comprise gross fire stage and foot fire stage, need to spread enter the foot fire stage after the gross fire stage completes before, the technological parameter that ensure is as follows:
A) baking temperature: gross fire process, adopts higher temperature, and during foot fire, low temperature roasts slowly.
B) drying time: gross fire adopts hyperthermia drying, and the time is 10min, the fiery low temperature of foot dries slowly, and the time is 16min.
C) leaf-spreading thickness: adopt thin stand when gross fire, adopt thick stand when foot fire, leaf-spreading thickness gross fire is 1.2cm, and sufficient fire can thicken to 3cm.
D) degree of drying: gross fire water content reaches 20%, the fiery water content of foot reaches 4%, and namely tea stalk one folding breaks, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
Embodiment two: a kind of manufacture craft of prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is young tea leaves.
2) wither: adopt the mode that groove withers, be layered in cell body by tea spreading, with air blast by mandatory for hot-air through leaf layer, make leaf layer heat and air-flow effect under aproll, reach and wither, described step 2) in inlet temperature require control 35 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C, the fresh leaf of the leaflet kind thick stand 20cm paved, large leaf stand 19cm.
3) knead: Lao Ye adopts " weight, long rub ", tender leaf " gently press, short rub ", gently withering should light pressure, and heavy withering leaf should adopt weight, and gradation will be adopted to pressurize, and reduces pressure in good time and turns, making leaf slivering gradually.
4) ferment, in described step 4) FOS of adding liquid in the process of carrying out, the technological parameter that ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, then temperature controls at 25 DEG C.
B) fermentation humidity: water content control is 60%, and relative humidity is 97%.
C) oxygen supply: leaf-spreading thickness is 10cm.
D) fermentation time: start to calculate 4 hours to knead.
5) dry, described step 5) comprise gross fire stage and foot fire stage, need to spread enter the foot fire stage after the gross fire stage completes before, described step 5) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopts higher temperature, and during foot fire, low temperature roasts slowly.
B) drying time: gross fire adopts hyperthermia drying, and the time is 13min, the fiery low temperature of foot dries slowly, and the time is 18min.
C) leaf-spreading thickness: leaf-spreading thickness gross fire is 1.6cm, and sufficient fire can thicken to 3.5cm.
D) degree of drying: gross fire water content reaches 23%, the fiery water content of foot reaches 5%, and namely tea stalk one folding breaks, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
The black tea taste prepared according to above-mentioned steps is more fragrant and more sweet; and the FOS be mixed in preparation process in prebiotics; thus the ratio of probio in enteron aisle can be significantly improved after people drink, thus the stomach of human body is played a protective role, be more good for one's health.
Embodiment three: a kind of manufacture craft of prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is bud one leaf.
2) wither: adopt the mode that groove withers, be layered in cell body by tea spreading, with air blast by mandatory for hot-air through leaf layer, make leaf layer heat and air-flow effect under aproll, reach and wither, described step 2) in inlet temperature require control 35 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C, the fresh leaf of the leaflet kind thick stand 21cm paved, large leaf stand 18cm.
3) knead: Lao Ye adopts " weight, long rub ", tender leaf " gently press, short rub ", gently withering should light pressure, and heavy withering leaf should adopt weight, and gradation will be adopted to pressurize, and reduces pressure in good time and turns, making leaf slivering gradually.
4) ferment, in described step 4) FOS of adding liquid in the process of carrying out, the technological parameter that ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, then temperature controls at 25 DEG C.
B) fermentation humidity: water content control is 60%, and relative humidity is 96%.
C) oxygen supply: leaf-spreading thickness is 10cm.
D) fermentation time: start to calculate 4.5 hours to knead.
5) dry, described step 5) comprise gross fire stage and foot fire stage, need to spread enter the foot fire stage after the gross fire stage completes before, described step 5) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopts higher temperature, and during foot fire, low temperature roasts slowly.
B) drying time: gross fire adopts hyperthermia drying, and the time is 15min, the fiery low temperature of foot dries slowly, and the time is 20min.
C) leaf-spreading thickness: leaf-spreading thickness gross fire is 2cm, and sufficient fire can thicken to 4cm.
D) degree of drying: gross fire water content reaches 25%, the fiery water content of foot reaches 6%, and namely tea stalk one folding breaks, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
The black tea taste prepared according to above-mentioned steps is more fragrant and more sweet; and the FOS be mixed in preparation process in prebiotics; thus the ratio of probio in enteron aisle can be significantly improved after people drink, thus the stomach of human body is played a protective role, be more good for one's health.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; the just principle of the present invention described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and effect thing thereof.
Claims (4)
1. a manufacture craft for prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is young tea leaves, bud one leaf, two leaves and a bud, bud two or three leaf, based on bud two or three leaf;
2) wither: tea spreading is layered in cell body, with air blast by mandatory for hot-air through leaf layer, make leaf layer heat and air-flow effect under aproll, reach and wither;
3) knead: Lao Ye adopts " weight, long rub ", tender leaf " gently press, short rub ", gently withering should light pressure, and heavy withering leaf should adopt weight, and gradation will be adopted to pressurize, and reduces pressure in good time and turns, making leaf slivering gradually;
4) ferment: the FOS of adding liquid in the process of carrying out;
5) dry, to it is characterized in that: described step 2) in inlet temperature require control 35 DEG C, no more than 38 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C;
Described step 3) in the degree of reaching of kneading be that bud-leaf has more than 90% slivering, drafting rope rolls tightly, and tea juice is fully excessive, adheres to leaf table;
Described step 4) technological parameter that will ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, and temperature with 24 ~ 25 DEG C as well;
B) fermentation humidity: humidity comprises relative humidity two aspects of fermentated leaves water content and air, and water content is 60%, and relative humidity is more than 95%;
C) oxygen supply: maintain the circulation of air, notes leaf-spreading thickness simultaneously, and leaf-spreading thickness is 8 ~ 12cm, tender leaf and blade profile little want thin stand, Lao Ye and blade profile large want suitable thick stand, want thick stand when temperature is low, should thin stand during temperature height;
D) fermentation time: start to calculate 3 ~ 5 hours be advisable to knead;
Described step 5) comprise gross fire stage and foot fire stage, need to spread enter the foot fire stage after the gross fire stage completes before, described step 5) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopts higher temperature, during foot fire, needs low temperature to roast slowly;
B) drying time: gross fire adopts hyperthermia drying, and the time is 10 ~ 15min, the fiery low temperature of foot dries slowly, and the time is 15 ~ 20min;
C) leaf-spreading thickness: adopt thin stand when gross fire, adopts thick stand when foot fire, will note needing thin stand for tender leaf time dry, thick stand is needed for Lao Ye, thin stand is needed for broken leaf, thick stand is needed for strip and thick leaf, leaf-spreading thickness gross fire is 1 ~ 2cm, and sufficient fire can thicken to 3 ~ 4cm;
D) degree of drying: when gross fire water content reaches 20 ~ 25%, leaf bar is substantially stiff, and tender stem is slightly soft, and the fiery water content of foot reaches 4 ~ 6% and is mass dryness fraction, and namely tea stalk one folding breaks, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
2. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 2) in the thick stand 19 ~ 21cm of the fresh leaf of leaflet kind paved, large leaf stand 17 ~ 19cm, Lao Ye need stand thick, tender leaf need make thinner.
3. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 4) at high temperature time suitable thin stand, suitably thicken leaf layer when temperature is too low.
4. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 4) increase humidity by the wet cloth of watering, spraying or lid.
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| CN104365887A (en) * | 2014-11-26 | 2015-02-25 | 景东彝族自治县老仓福德茶厂 | Process for preparing agilawood black tea |
| CN106889235A (en) * | 2015-12-19 | 2017-06-27 | 秦开俭 | A kind of prebiotics red date tea and preparation method thereof |
| CN107624917A (en) * | 2017-11-07 | 2018-01-26 | 广西昭平县凝香翠茶厂 | A kind of tea rolling method |
| CN107647035A (en) * | 2017-11-17 | 2018-02-02 | 荣成奥汛海洋生物科技有限公司 | The double ginseng tea and its processing method of a kind of auxiliary hyperglycemic |
| CN108522713B (en) * | 2018-04-09 | 2021-04-09 | 中南大学 | Washing-free prebiotics dark tea and preparation method thereof |
| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
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