CN104286241A - Processing method of big leaf 'post-fermented tea' dark green tea - Google Patents
Processing method of big leaf 'post-fermented tea' dark green tea Download PDFInfo
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Abstract
The invention provides a processing method of a big leaf 'post-fermented tea' dark green tea. The processing method is characterized by comprising the following steps: big leaf fresh leaf picking, water removing, rolling, drying, crude tea drying, classifying and bunching, sterilizing, inoculating, pile fermenting, turning and cooling, air drying and alcoholizing, vapor-pressing, airing, ageing, finished dark green tea; the inoculating refers to access eurotiaceae, and the eurotiaceae is the mixed thallus of aspergillus niger, rhizopus delemar, penicillium sp., aspergillus glaucus and brettanomyces intermedius; the mixed thallus is prepared from the following steps: every strain is subjected to liquid culture, is dispersed into hyphal bodies of 0.2-0.4 cm or so, suspended until 107-108 hyphal bodies or somatic cells are formed per milliliter with the volume ratio of 3: 1: 1: 8: 3, and mixed uniformly.
Description
Technical field
The present invention relates to foods processing technique, particularly the processing method of a kind of large leaf " after fermentation tea " black tea.
Background technology
Guangxi the fifties in last century starts kind of a tea.Develop into middle and later periods in sixties large area kind tea, cultivated area more than 1,000,000 mu (wherein on large leaf about 300,000 mu) so far.Large leaf fresh leaves of tea plant phenol/ammonia is higher, is mainly used in the past produce common black tea and green tea, and seldom for the processing of " after fermentation tea " black tea, economic benefit is lower.And the formation of " after fermentation tea " black tea quality, mainly by result that the hyther of wet heap, enzymatic catalysis and microbial action three kinds effect are comprehensive.Cause the chemical change of solable matter complexity in leaf, and form the color, smell and taste of " after fermentation tea " black tea uniqueness.Large leaf tea tree has more rich inclusion, and can under microbial action, enzymatic catalysis and hyther, the oxidation of Tea Polyphenols, condensation, protein and amino acid whose decomposition, degraded, the series reaction such as the consumption of carbohydrate and being polymerized between decomposition and each product, condensation, such that color and luster is yellowish green, the pure band of flavour is puckery, the clear fresh pure solar dried green tea of fragrance change that color and luster is reddish brown into, flavour alcohol and return after fermentation tea that is sweet, the old alcohol of fragrance.
In recent years along with the adjustment of tea market breed structure, Guangxi Some Enterprises starts the after fermentation tea such as production after fermentation tea, six fort tea, its production technology majority imitates Yunnan after fermentation tea technique and produces, from the current condition of production, immature due to production and processing technology, some problems below ubiquity aborning: yield poorly; From producing to, to consume durations long; Quality is uneven.Therefore, need research after fermentation tea process technology, and carry out the improvement of after fermentation tea process technology, work out complete, ripe after fermentation tea process technology.
Liao Xuhui etc. 3 patent inventor research has also delivered " Guangxi great Ye cake tea process technology research ", 2008, (3) in " Chinese tea processing "; 28-30, it is disclosed that a kind of after fermentation tea process technology of improvement, technology is relatively complete, ripe, substantially overcome yield poorly, the production cycle is long, the technical problems such as quality is uneven, but cake tea mouthfeel, in also have amendatory space.
Summary of the invention
The present invention is directed to the demand in above-mentioned field, provide a kind of large leaf " after fermentation tea " black tea process, not only with short production cycle, stay in grade, output is large, and tea mouthfeel is improved obviously, and useful inclusion content significantly improves.
Technical scheme of the present invention is as follows:
A processing method for the black tea of large leaf after fermentation tea, is characterized in that: the method step is as follows: large leaf leaf picking → complete → knead → dry → solar dried green tea → classification bunch → sterilizing → inoculation → wet heap → turning cooling → air-dry alcoholization → steam pressure → hang → black tea of ageing → finished product; Described inoculation refers to an access loose capsule bacterium, described loose capsule bacterium is the mixing thalline of black-koji mould (Aspergillus niger), rhizopus (Rhizopus delemar), Penicillium notatum (Penicillium sp.), aspergillus glaucus (Aspergillus glaucus), yeast (Brettanomyces intermedius), described mixing thalline is after each bacterial classification difference Liquid Culture, make it be dispersed into the hyphal body of about 0.2 ~ 0.4 ㎝, be then suspended into 10
7~ 10
8mix by the volume ratio of 3:1:1:8:3 after individual hyphal body or somatic cells/milliliter and make.
Described large leaf leaf picking refers to the fresh large leaf tealeaves of harvesting one bud 3 ~ 4 leaf.
Described spreading for cooling refers to that airing drops to about 60% to water content.
Described completing refers to adopt hot air water-removing machine, and temperature 170 ~ 180 DEG C in the cylinder of described green-keeping machine, complete 1.5 ~ 2.0min.
Described kneading refers to adopt 6CR-55-II type rolling machine, and employing gently pressure → middle pressure → gently press method, kneads 40 ~ 45min;
Described solar drying refers to be placed on clean cement plate by kneading leaf, and being dried to water content of tea is in the sun 10 ~ 12%;
Described classification bunch refers to gross tea classification, and adopt 1.5cm sieve aperture rotary strainer to raise head, head of raising dries to be cut again, and identity tea cuts pin by the flat rotary strainer of the sieve aperture of 0.2cm.
The wet heap of described tidewater refers to dry tea amount of water between 25 ~ 30%, while add waterside to turn over tea profit heap, leave standstill to tea bar profit water soft, turn over tea again, loose capsule bacterium is evenly sprayed onto on tealeaves, the amount of the loose capsule bacterium of access is that per kilogram fresh leaf contains 3 ~ 7.5 × 104 hyphal bodies or somatic cells, and thalline access way is evenly spray bacterium liquid to tealeaves heap, and stirs; Then build heap fermentation, build high 50 ~ 80 cm of heap, wide 1.5 ~ 2 meters, heap pushing tow is put down, heap limit slightly compacting, and finally add a cover wet cloth, moisture-heat preservation, wet storeroom wants shading to seal, and controlled humidity is 80 ~ 90%, and timing ventilation is breathed freely.
Described turning cooling: refer to that, through 10 ~ 15 days wet heaps, temperature is more than 50 DEG C, and tea is without not mature taste, when sending vinasse sweet fragrance, carry out turning to deblock cooling, tea limit, top tea is pushed centre, middle tea is put in top, limit, again wet heap, when again there is said temperature, smell, turning is deblocked, and air-dry alcoholization is carried out at thin stand, natural air drying 2 ~ 3 days, obtains semi-finished product to moisture 10 ~ 20%.
Described steam pressure refers to, according to mensuration water content of tea, determine to claim tea number, steam soft 15 ~ 20 seconds at 100 ~ 102 DEG C of high steams, enter mould while hot pressing and fixiform obtain compressed tea.
Described drying refers to described compressed tea to be placed on the shelf in drying shed, and baking temperature controls at 40 ~ 45 DEG C, and being dried to water content is 9%.
Described storage ageing refers to carry out in constant-humidity constant-temperature regulation and control ageing workshop, and temperature is 25 ~ 30 DEG C, ventilation is 10 ~ 20m
3/ h, relative humidity 80%, the time is the ageing of 5 ~ 10 days.
The present invention is in the research theoretical foundation of producing about after fermentation tea, modern biotechnology and fermentation engineering is utilized to investigated new normalized large leaf (after fermentation tea) black tea production technology, existing Guangxi large leaf can be utilized on the one hand, optimize tea breed structure, increase economic benefit; The finished product after fermentation tea adopting this technology to produce on the other hand not only ensure that the after fermentation tea local flavor of traditional handicraft and suitable drink crowd, the quality of finished product after fermentation tea can also be improved, shorten the time that after fermentation tea arrives shelf, reduce overstocking of tealeaves inventory time and fund, accelerate the turnover of tealeaves fund.Ensure that the safe and sanitary of after fermentation tea-drinking simultaneously; Adopt on the other hand this technique only need slightly change at the equipment of traditional handicraft and workshop and improve just can implement completely, and economic benefit can improve 25 ~ 27%, have and larger apply potentiality.Have not been reported in this respect.
The present invention is by carrying out the wet heap contrast test of multiple content, record the change of wet stack temperature, water content, appearance luster changes, the change etc. of microorganism, evaluate in time, adjusting process, and carry out the chemical examination of product inclusion, " microbial bacteria " is accessed in the process of wet heap, solve phage populations in wet heap process few, thalline fermentation is unbalanced, the unequal problem of tea leaf quality, optimize the wet heap technical parameter of method of large leaf tea processing " after fermentation tea " black tea, " after fermentation tea " the black liquor color obtained is red dense bright, fragrance camphor tree is fragrant, flavour alcohol and sweet cunning, with traditional black liquor color dark red even brown red compared with, more be subject to consumers in general to welcome.
Following technical scheme is proposed for realizing effect of the present invention.
A kind of processing method of large leaf " after fermentation tea " black tea, the method step is that large leaf leaf picking → cool green grass or young crops → complete → knead → solar drying → solar dried green tea → classification bunch → tidewater → inoculation → wet heap → turning cooling → air-dry alcoholization → screening picks and picks assorted → steam pressure → drying → compressed tea → storage ageing (after-ripening) → black tea of after fermentation finished product, the loose capsule bacterium of artificial access before entering wet heap step after classification, described loose capsule bacterium is black-koji mould, rhizopus, Penicillium notatum, aspergillus glaucus, any one or their Mixed Microbes in the microbial bacterias such as yeast.
As a further improvement on the present invention, will handle loose capsule bacterium well and evenly be sprayed onto on tealeaves after described classification before entering wet heap step, the amount of the loose capsule bacterium of access is that per kilogram fresh leaf contains 3 ~ 7.5 × 10
4individual loose capsule bacterium spore, thalline access way is that bacterium liquid sprays tealeaves heap, and stirs.
As a further improvement on the present invention, described wet heap is be 20 ~ 25% by the solar dried green tea after tidewater to the complete soft water content of leaf, while add waterside to turn over tea profit heap, leave standstill and cause tea bar profit water softness, then turn over tea, the fermentation sort of quyi is evenly sprayed onto on tealeaves, then build heap fermentation, build heap high 60 ~ 80 centimetres, wide 1.5 ~ 2 meters, heap pushing tow is put down, heap limit slightly compacting, finally adds a cover wet cloth, moisture-heat preservation, wet storeroom wants shading to seal, and controlled humidity is about 85%.Heap temperature >=50 DEG C of turning heat radiations, then tea limit, top tea is pushed centre, middle tea is put in top, limit, and wet heap again, the wet heap duration is 10 ~ 15 days.
As a further improvement on the present invention, described storage ageing (after-ripening): carry out with special, constant-humidity constant-temperature regulation and control ageing workshop, the temperature of ageing is 25 ~ 30 DEG C, ventilation is 10 ~ 20m
3/ h, relative humidity 80%, the time is 5 ~ 10 days.Then warehouse entry is deposited in shady and cool moist place, later stage ageing through about half a year.Soup look becomes redder dense, and produces old taste, forms large leaf (after fermentation tea) black congo red, dense, alcohol, old feature.
Detailed description of the invention
Describe preparation method of the present invention below in conjunction with embodiment, these descriptions are not be further limited content of the present invention.
Embodiment 1 experimental design and quality analysis of components method
1. material:
1.1 for examination tea sample: solar dried green tea 3 grades (the land-reclaimable state-owned Long Bei farm tea processing factory in Guangxi).
1.2 for examination bacterial classification: aspergillus niger (accc30176), head mold (accc32342), mould (accc 30106), Aspergillus glaucus (accc 30903), yeast (accc 20233) are purchased from Chinese agriculture Microbiological Culture Collection administrative center (to be called for short: ACCC), this center provides the fluid enlargement culture base of each bacterial classification in the lump.
(2) experimental strain liquid: microorganism fungus kind pretreatment: after each microorganism fungus kind difference Liquid Culture, make it be dispersed into the hyphal body of about 0.2 ~ 0.4 ㎝, be then suspended into 10
7~ 10
8individual hyphal body or somatic cells/milliliter also press aspergillus niger: head mold: mould: Aspergillus glaucus: yeast=3:1:1:8:3 volume ratio mixing for standby use.
(3) bacterium liquid is contrasted: branch spore mould (Cladosprium), Alternaria (Alternaria), chain cutter mould (Fusarum), yeast (yeast) in mould (Penicllium), aspergillus (Aspergillium), Mucor (Mucor) wax, cultivating makes it be dispersed into the hyphal body of about 0.2 ~ 0.4 ㎝, is then suspended into 10
7~ 10
8individual hyphal body or somatic cells/milliliter equal-volume mixing for standby use.These bacterial classifications are documented in " Guangxi large leaf cake tea process technology research ", and Chinese tea is processed, and 2008, (3): in 28-30.
2. key instrument equipment:
AE serial analysis balance---plum Teller-Tuo benefit instrument and equipment Co., Ltd
MPC acidometer---plum Teller-Tuo benefit instrument and equipment Co., Ltd
721 spectrophotometers---Shanghai scientific instruments equipment factory
Ultraviolet specrophotometer (UV-751)---Shanghai scientific instrument factory
3. experimental design and quality analysis of components method
3.1 produce trial process:
Large leaf leaf picking → cool green grass or young crops → complete → knead → solar drying → solar dried green tea → classification bunch → tidewater → inoculation → wet heap → turning cooling → air-dry alcoholization → screening picks picks assorted → steam pressure → drying → compressed tea → storage ageing (after-ripening) → black tea of after fermentation finished product
Key operation technology
(1) large leaf leaf picking: the fresh large leaf tealeaves plucking bud 3 ~ 4 leaf, fresh leaf checks and accepts rear airing, and airing to water content drops to about 60% and completes in time.
(2) complete: adopt hot air water-removing machine to complete, the feature of completing is that low temperature completes, temperature about 170 ~ 180 DEG C in cylinder, completing and throwing leaf amount is 200 ~ 250kg/h, and fixation time is 1.5 ~ 2.0min about.
(3) knead: knead to be shaped as master, clasmatosis is auxiliary, should reach bar rope tight knot, again resistance to bubble; Adopt 6CR-55-II type rolling machine, once throw leaf amount at 20 ~ 25kg.
Pressurization is grasped: light pressure → middle pressure → gently press, deblocks in centre.Rotating speed 75 ~ 90r/min, kneads the time, omnidistance 40 ~ 45min, and leaf cell percentage of damage rests within 80%, follows light-heavy-light to knead principle, should not heavily rub of a specified duration.
(4) solar drying: solar drying is exactly be placed on clean cement plate by kneading leaf, and being dried to water content of tea is in the sun 10 ~ 12%.
(5) classification bunch: classification to be raised head with 1.5cm sieve aperture rotary strainer exactly, and head of raising dries to be cut again.Identity tea cuts pin by the flat rotary strainer of the sieve aperture of 0.2cm.The economic worth of object mainly raw material is not fully exerted, and reduce the caking in fermentation, the positive tea after gross tea is classified ferments.
(6) the wet heap of tidewater: dry tea amount of water is between 20-30%, while add waterside to turn over tea profit heap, leave standstill and cause tea bar profit water softness, turn over tea again, loose capsule bacterium is evenly sprayed onto on tealeaves, the amount of the loose capsule bacterium of access is that per kilogram fresh leaf contains 3 ~ 7.5 × 104 loose capsule bacterium spores, and thalline access way is that bacterium liquid sprays tealeaves heap, and stirs.Then build heap fermentation, build high 50 ~ 80 cm of heap, wide 1.5 ~ 2 meters, heap pushing tow is put down, heap limit slightly compacting, and finally add a cover wet cloth, moisture-heat preservation, wet storeroom wants shading to seal, and controlled humidity is about 85%, and timing ventilation is breathed freely.
(7) turning cooling: when through 10 ~ 15 days wet heaps, temperature is more than 50 DEG C, and tea is without not mature taste, when sending vinasse sweet fragrance, carry out turning to deblock cooling, tea limit, top tea is pushed centre, middle tea is put in top, limit, again wet heap, when again there is said temperature, smell, turning is deblocked, and air-dry alcoholization is carried out at thin stand, natural air drying 2 ~ 3 days, to moisture about 15%.
(8) screening pick pick assorted: after the semi-finished product of wet heap alcoholization being carried out picking and remove thick stalk, old sheet, sub-sieve is assorted, point piling,
(9) steam pressure: according to mensuration water content of tea, determines to claim tea number, steams soft 15 ~ 20 seconds, enter mould pressing and fixiform while hot at 100 ~ 102 DEG C of high steams.
(10) dry: be placed in by the compressed tea suppressed on the shelf in drying shed, temperature controls at 35 ~ 40 DEG C.
(11) storage ageing (after-ripening): carry out with special, constant-humidity constant-temperature regulation and control ageing workshop, the temperature of ageing is 25 ~ 30 DEG C, ventilation is 10 ~ 20m3/h, and relative humidity 80%, the time is 5 ~ 10 days.Then warehouse entry is deposited in shady and cool moist place, later stage ageing through about half a year.Soup look becomes redder dense, and produces old taste, forms large leaf (after fermentation tea) black congo red, dense, alcohol, old feature.
3.2 in tea making analysis of components method
Water content---1 hour rapid test method
Water extraction---full dose method
Tea Polyphenols---tartaric acid iron colorimetric method GB8313-87
Soluble sugar---anthrone colorimetry
Theaflavin, theabrownin, thearubigin---system analysis method
3.3 sensory review's methods
Adopt tealeaves sensory review method (SB/T10157-1992) to evaluate by the tea judgement person of the expert and test tea processing factory that are engaged in tealeaves work, according to the particularity of after fermentation tea, same sample brews continuously evaluates three times.Evaluate point dry comment and wet comment, at the bottom of soup look, fragrance, flavour, leaf.
4. interpretation of result
4.1 wet heap stage different disposal are on the impact of after fermentation tea quality
Rear great Ye cake tea (after fermentation tea) the attributional analysis result of trial-production produced by table 1
Note: the bacterium liquid that control experiment only adopts is different from the present invention.
Several major microorganisms in wet heap process that this research is preferred, adopt modern fermentation engineering to carry out the simulated test research of the wet heap of after fermentation tea, and by the chemical composition analysis that processes test and password sensory review, result is as table 1.
As can be seen from Table 1, compared with the control, water extraction, soluble sugar have increase in various degree to the tea product that the present invention obtains; The content of Tea Polyphenols reduces more, and corresponding TF, TR and TB increase rate is higher.The typical after fermentation tea being reflected in brown softness at the bottom of organoleptic quality showing soup look red dense bright, fragrance Chen Xiang, flavour alcohol and returning sweet, leaf goes out the quality characteristic of heap, and its sensory evaluation scores reaches 94 points, improves 8 points than contrast.Therefore, introduce the wet heap that specific microorganism species carries out after fermentation tea in conjunction with modern zymotechnique not only feasible, its quality characteristic also increases than traditional handicraft.
Claims (10)
1. a processing method for large leaf " after fermentation tea " black tea, is characterized in that: the method step is as follows: large leaf leaf picking → complete → knead → dry → solar dried green tea → classification bunch → sterilizing → inoculation → wet heap → turning cooling → air-dry alcoholization → steam pressure → hang → black tea of ageing → finished product; Described inoculation refers to an access loose capsule bacterium, described loose capsule bacterium is the mixing thalline of black-koji mould (Aspergillus niger), rhizopus (Rhizopus delemar), Penicillium notatum (Penicillium sp.), aspergillus glaucus (Aspergillus glaucus), yeast (Brettanomyces intermedius), described mixing thalline is after each bacterial classification difference Liquid Culture, make it be dispersed into the hyphal body of about 0.2 ~ 0.4 ㎝, be then suspended into 10
7~ 10
8mix by the volume ratio of 3:1:1:8:3 after individual hyphal body or somatic cells/milliliter and make.
2. processing method according to claim 1, is characterized in that, described large leaf leaf picking refers to the fresh large leaf tealeaves of harvesting one bud 3 ~ 4 leaf.
3. processing method according to claim 1, described spreading for cooling refers to that airing drops to about 60% to water content.
4. processing method according to claim 1, described in complete refer to adopt hot air water-removing machine, temperature 170 ~ 180 DEG C in the cylinder of described green-keeping machine, complete 1.5 ~ 2.0min.
5. processing method according to claim 1, described in knead and refer to adopt 6CR-55-II type rolling machine, adopt gently pressure → middle pressure → gently press method, knead 40 ~ 45min;
Described solar drying refers to be placed on clean cement plate by kneading leaf, and being dried to water content of tea is in the sun 10 ~ 12%;
Described classification bunch refers to gross tea classification, and adopt 1.5cm sieve aperture rotary strainer to raise head, head of raising dries to be cut again, and identity tea cuts pin by the flat rotary strainer of the sieve aperture of 0.2cm.
6. processing method according to claim 1, the wet heap of described tidewater refers to dry tea amount of water between 20-30%, while add waterside to turn over tea profit heap, leave standstill to tea bar profit water soft, turn over tea again, evenly be sprayed onto on tealeaves by loose capsule bacterium, the amount of the loose capsule bacterium of access is that per kilogram fresh leaf contains 3 ~ 7.5 × 10
4individual hyphal body or somatic cells, thalline access way is evenly spray bacterium liquid to tealeaves heap, and stirs; Then build heap fermentation, build high 50 ~ 80 cm of heap, wide 1.5 ~ 2 meters, heap pushing tow is put down, heap limit slightly compacting, and finally add a cover wet cloth, moisture-heat preservation, wet storeroom wants shading to seal, and controlled humidity is 80 ~ 90%, and timing ventilation is breathed freely.
7. processing method according to claim 1, described turning cooling: refer to that temperature was more than 50 DEG C through 10 ~ 15 days wet heaps, tea, without not mature taste, when sending vinasse sweet fragrance, carries out turning and to deblock cooling, tea limit, top tea is pushed centre, middle tea is put in top, limit, and wet heap again, when again occurring said temperature, smell, turning is deblocked, air-dry alcoholization is carried out at thin stand, and natural air drying 2 ~ 3 days, obtains semi-finished product to moisture 10 ~ 20%.
8., according to processing method according to claim 1, described steam pressure refers to, according to mensuration water content of tea, determine to claim tea number, steam soft 15 ~ 20 seconds at 100-102 DEG C of high steam, enter mould while hot pressing and fixiform obtain compressed tea.
9. according to processing method according to claim 1, described drying refers to described compressed tea to be placed on the shelf in drying shed, and baking temperature controls at 40 ~ 45 DEG C, and being dried to water content is 9%.
10., according to processing method according to claim 1, described storage ageing refers to carry out in constant-humidity constant-temperature regulation and control ageing workshop, and temperature is 37 DEG C, ventilation is 10 ~ 20m
3/ h, relative humidity 80%, the time is the ageing of 5 ~ 10 days.
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| CN105166183A (en) * | 2015-09-17 | 2015-12-23 | 云南滇红集团股份有限公司 | Preparation method of big-leaf tea |
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