CN104381516A - Milky aroma kung fu black tea and preparation method thereof - Google Patents
Milky aroma kung fu black tea and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of tea processing technologies, in particular to a milky aroma kung fu black tea and a preparation method thereof. The preparation method of the milky aroma kung fu black tea comprises the following steps: withering fresh tea leaves for 8-12h under the condition of 30-40 DEG C to obtain withered tea leaves; rolling the withered tea leaves until cell breakage rate is not less than 80% and the lamina slivering rate is not less than 90% to obtain rolled tea leaves; fermenting the rolled tea leaves for 2-4h under the condition of 25-28 DEG C to obtain fermented tea leaves; drying the fermented tea leaves for 10-15 min under the condition of 100-120 DEG to obtain the tea leaves after first drying; adding a natural milk essence solution, mixing the milk essence solution and the tea leaves after first drying, and baking for 2-3h under the condition of 85-95 DEG C. The milky aroma kung fu black tea provided by the invention is tight, thin and gold in tea appearance, black bloom and rufous in color and luster, sweet and mellow in taste, glow in liquor color, fragrant and sweet in fragrance and glow and uniform in leave bottom and has natural milky aroma.
Description
Technical field
The present invention relates to tea product processing technique field, particularly a kind of milk black kung fu tea and preparation method thereof.
Background technology
China is the native place of tealeaves, produce tea with a long history, tea culture is of long standing and well established, current China tea place area and tea yield all at the forefront in the world.Owing to containing the multiple nutrients materials such as catechin, caffeine, mineral matter, flavonols, saponin, tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment in tea, not only have therapeutic efficiency to many sections disease, and have good to promote longevity, the anti-ageing effect kept fit.Wherein, catechin is commonly called as tea tannin, is the peculiar composition in tealeaves, has bitter taste, have convergence, have anti-oxidant, antitumor, reduce Blood Cholesterol and low low-density ester gp content, suppress blood pressure to rise, the effect such as suppress platelet aggregation, antibacterial, anti-product irritated; Caffeine, with bitter taste, is the important composition forming tea flavour, has the effect of restoring consciouness; Mineral matter comprises potassium, fluorine, manganese, calcium, magnesium, manganese etc., and wherein, potassium has the effect promoting the eliminating of blood sodium and preventing hypertension, fluorine has the effect preventing from decaying tooth, manganese has anti-oxidant and prevents aging effect, improving immunocompetence, and contributes to the utilization of calcium; Flavonols has the effect strengthening wall of micrangium elasticity and eliminate halitosis; Saponin has anticancer and effect that is anti-inflammatory.Along with the transformation of consumption idea and life style, tea becomes one of favorite drink of Chinese Consumer's.
At present, the kind of tea product is a lot, mainly comprises black tea, black tea, blue or green tea, green tea, white tea and yellow tea.Wherein, the full fermented tea of black Camellia, tea-manufacturing technology generally comprise complete, knead, wet heap and dry four procedures; Black tea also belongs to the teas that entirely ferments, and is with the bud-leaf of tea tree for raw material, refines form through typical process processes such as withering, knead (cutting), ferment, be dry; Blue or green tea is also called oolong tea, belongs to semi-fermented tea, it be through complete, wither, shake green grass or young crops, the teas of the excellent quality that operation is made of partly fermenting, to cure etc., the characteristic that existing black tea is sweet aromatic, has again the delicious strong taste of green tea; Green tea belongs to azymic tea, and it is made after being through green removing in high temperature, it maintains the original dark green color and luster of tealeaves.
At present, the tealeaves of commercial type is mostly traditional tealeaves, and along with the quickening of modern life rhythm and the raising of living standard, while reservation tea health-care effect, the requirement of people to tea leaf taste is more and more higher.Therefore, provide a kind of special taste and the tea product with health-care efficacy have important practical significance, can be consumer and more selection is provided.
Summary of the invention
In view of this, the invention provides a kind of milk black kung fu tea and preparation method thereof.This milk black kung fu tea bar rope is tightly carefully aobvious in the least golden, and color and luster crow profit is reddish brown, and flavour glycol, the glow of soup look, fragrance shows as fragrant and sweet, is with natural milk, and root of Ford Metalleaf is bright together even.
In order to realize foregoing invention object, the invention provides following technical scheme:
The invention provides a kind of preparation method of milk black kung fu tea, comprise the steps:
Wither fresh tea leaf in its under 30 ~ 40 DEG C of conditions 8 ~ 12h, obtains the tealeaves after withering;
Get the tea rolling after withering and be not less than 80% to broken cell rate, blade rolled twig rate is not less than 90%, obtains the tealeaves after kneading;
By the tealeaves after kneading at 25 ~ 28 DEG C of condition bottom fermentation 2 ~ 4h, obtain the tealeaves after fermentation;
Tealeaves after fermentation is dried 10 ~ 15min under 100 ~ 120 DEG C of conditions, obtains the tealeaves after gross fire;
Milk flavour solution is mixed with the tealeaves after gross fire, under 85 ~ 95 DEG C of conditions, cures 2 ~ 3h, obtain milk black kung fu tea.
In the present invention, by withering, kneading, ferment, dry, cure after adding milk flavour, make tealeaves absorb milk fragrance, make the comprehensive odor type that milk black kung fu tea of the present invention has tea perfume (or spice), milk is integrated, natural sweet-smelling.
Withering is evenly spread under certain temperature, damp condition, and make appropriateness promote the activity of fresh leaf enzyme, appropriate physics, chemical change occur internal substance, distribute portion of water, and make stem, leaf withering, color and luster is dark green, and green grass gas scatters and disappears.As preferably, wither the 10h that to wither under 35 DEG C of conditions.
The object of kneading: one is make leaf cell pass through to knead rear destruction, and tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, lays the foundation for forming the distinctive endoplasm of black tea; Two is blade is rubbed be rolled into tight vertical bar rope, reduced volume, moulds profile attractive in appearance; Three is that tea juice is excessive gathers in leaf bar surface, soluble in water when brewing, and forms profile gloss, increases millet paste concentration.
Fermentation is the critical process that black kung fu tea forms quality.So-called fermentation of black tea is under enzymatic catalysis, is oxidized to the process of a series of chemical changes of main body with polyphenol compound.As preferably, at 26 DEG C of condition bottom fermentation 3h.
When drying tea leaves carries out at twice, first time dries and claims gross fire.In gross fire operation, as preferably, under 110 DEG C of conditions, dry 12min.
Second time is dried and is claimed foot fire, in sufficient firer's sequence, as preferably, under 90 DEG C of conditions, cures 2.5h.
In order to add milk fragrance in tealeaves, after gross fire operation of the present invention, add milk flavour solution, as preferably, the mass ratio of milk flavour solution and fresh tea leaf in its is (8 ~ 10): 1000.
As preferably, the water content of the tealeaves after withering is 58% ~ 64%.
As preferably, the relative humidity of fermentation is for being not less than 95%.
As preferably, the water content of the tealeaves after gross fire is 20% ~ 25%.
As preferably, the water content of milk black kung fu tea is 4% ~ 6%.
As preferably, milk flavour solution is crude milk fragrance solution.
As preferably, in process of withering, turn 4 ~ 6 times.
In embodiments more provided by the invention, knead and carry out according to light, heavy, light principle.
As preferably, during the fermentation, the thickness that tealeaves spreads is 8 ~ 10cm.
As preferably, in gross fire process, the thickness that tealeaves spreads is 1 ~ 2cm.
As preferably, in the process of curing, the thickness that tealeaves spreads is 2 ~ 3cm.
Present invention also offers the milk black kung fu tea obtained by preparation method provided by the invention; The preparation method of this milk black kung fu tea comprises: wither fresh tea leaf in its under 30 ~ 40 DEG C of conditions 8 ~ 12h, obtains the tealeaves after withering; Get the tea rolling after withering and be not less than 80% to broken cell rate, blade rolled twig rate is not less than 90%, obtains the tealeaves after kneading; By the tealeaves after kneading at 25 ~ 28 DEG C of condition bottom fermentation 2 ~ 4h, obtain the tealeaves after fermentation; Tealeaves after fermentation is dried 10 ~ 15min under 100 ~ 120 DEG C of conditions, obtains the tealeaves after gross fire; Milk flavour solution is mixed with the tealeaves after gross fire, under 85 ~ 95 DEG C of conditions, cures 2 ~ 3h, obtain milk black kung fu tea; As preferably, wither the 10h that to wither under 35 DEG C of conditions; As preferably, at 26 DEG C of condition bottom fermentation 3h; As preferably, under 110 DEG C of conditions, dry 12min; As preferably, under 90 DEG C of conditions, cure 2.5h; As preferably, the mass ratio of milk flavour solution and fresh tea leaf in its is (8 ~ 10): 1000; As preferably, the water content of the tealeaves after withering is 58% ~ 64%; As preferably, the relative humidity of fermentation is for being not less than 95%; As preferably, the water content of the tealeaves after gross fire is 20% ~ 25%; As preferably, the water content of milk black kung fu tea is 4% ~ 6%; As preferably, milk flavour solution is crude milk fragrance solution; As preferably, in process of withering, turn 4 ~ 6 times; In embodiments more provided by the invention, knead and carry out according to light, heavy, light principle; As preferably, during the fermentation, the thickness that tealeaves spreads is 8 ~ 10cm; As preferably, in gross fire process, the thickness that tealeaves spreads is 1 ~ 2cm; As preferably, in the process of curing, the thickness that tealeaves spreads is 2 ~ 3cm.
The invention provides a kind of milk black kung fu tea and preparation method thereof.The preparation method of this milk black kung fu tea comprises: wither fresh tea leaf in its under 30 ~ 40 DEG C of conditions 8 ~ 12h, obtains the tealeaves after withering; Get the tea rolling after withering and be not less than 80% to broken cell rate, blade rolled twig rate is not less than 90%, obtains the tealeaves after kneading; By the tealeaves after kneading at 25 ~ 28 DEG C of condition bottom fermentation 2 ~ 4h, obtain the tealeaves after fermentation; Tealeaves after fermentation is dried 10 ~ 15min under 100 ~ 120 DEG C of conditions, obtains the tealeaves after gross fire; Milk flavour solution is mixed with the tealeaves after gross fire, under 85 ~ 95 DEG C of conditions, cures 2 ~ 3h, obtain milk black kung fu tea.Known by the sensory evaluation of professional person, milk black kung fu tea bar rope provided by the invention is tightly carefully aobvious in the least golden, and color and luster crow profit is reddish brown, and flavour glycol, the glow of soup look, fragrance shows as fragrant and sweet, is with natural milk, and root of Ford Metalleaf is bright together even.
Detailed description of the invention
The invention discloses a kind of milk black kung fu tea and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
In milk black kung fu tea provided by the invention and preparation method thereof, raw materials used or auxiliary material all can be buied by market.Crude milk fragrance solution is purchased from golden seashore essence and flavoring agent Co., Ltd.
Below in conjunction with embodiment, set forth the present invention further:
The preparation of embodiment 1 milk black kung fu tea
Fresh leaf withers: fresh leaf withers between entering to wither, and temperature controls at 35 DEG C, within process of withering every 2 hours, turns 1 time, makes to wither evenly; Treat that the food value of leaf is soft, hand pinches soft silk floss, holds withering leaf agglomerating, looses one's grip and does not fall apart, constantly, food value of leaf gloss disappears tender stem folding, and leaf look dark green, and green grass gas disappears, thoroughly send out delicate fragrance and be appropriateness of withering, required time is 10h, withering leaf water content 58 ~ 64% after withering, and obtains the tealeaves after withering.
Knead: undertaken by light, heavy, light principle, do not pressurize when kneading beginning, the complete softness of leaf to be kneaded suitably is pressurizeed again, impels tea rule rope tight knot, rubs tea delivery juice, knead decompression before terminating, offer bar tea and suck back tea juice, then sieve heat radiation, knead leaf requirement broken cell rate and reach more than 80%, blade rolled twig rate more than 90%, obtains the tealeaves after kneading.
Fermentation: will knead leaf and spread equably in fermentation dish, the thick 8 ~ 10cm of tea spreading, upper lid layer wets cloth, and room temperature is 26 DEG C, relative humidity more than 95%, and the time of fermentation is 3h.Leaf look transfers yellowish red color or aubergine to by green, and grass smell disappears, and has the fragrance of rose and ripe apple, is fermentation appropriateness, obtains the tealeaves after fermentation.
Gross fire: evenly spread on dryer by fermentated leaves, leaf-spreading thickness 1 ~ 2cm, temperature 110 DEG C, time 12min, is dried to water content of tea 20 ~ 25%, obtains the tealeaves after gross fire.
Add crude milk essence: be the ratio of 8:1000 according to the mass ratio of milk flavour solution and fresh tea leaf in its, milk flavour dissolution homogeneity is sprayed on tealeaves surface.
Cure: evenly spread by tealeaves in roasting cage, leaf-spreading thickness 2 ~ 3cm, temperature 90 DEG C, time 2.5h, cures rear water content of tea 4 ~ 6%, obtains milk black kung fu tea.
The preparation of embodiment 2 milk black kung fu tea
Fresh leaf withers: fresh leaf withers between entering to wither, and temperature controls at 30 DEG C, within process of withering every 2 hours, turns 1 time, makes to wither evenly; Treat that the food value of leaf is soft, hand pinches soft silk floss, holds withering leaf agglomerating, looses one's grip and does not fall apart, constantly, food value of leaf gloss disappears tender stem folding, and leaf look dark green, and green grass gas disappears, thoroughly send out delicate fragrance and be appropriateness of withering, required time is 12h, withering leaf water content 58 ~ 64% after withering, and obtains the tealeaves after withering.
Knead: undertaken by light, heavy, light principle, do not pressurize when kneading beginning, the complete softness of leaf to be kneaded suitably is pressurizeed again, impels tea rule rope tight knot, rubs tea delivery juice, knead decompression before terminating, offer bar tea and suck back tea juice, then sieve heat radiation, knead leaf requirement broken cell rate and reach more than 80%, blade rolled twig rate more than 90%, obtains the tealeaves after kneading.
Fermentation: will knead leaf and spread equably in fermentation dish, the thick 8 ~ 10cm of tea spreading, upper lid layer wets cloth, and room temperature is 25 DEG C, relative humidity more than 95%, and the time of fermentation is 4h.Leaf look transfers yellowish red color or aubergine to by green, and grass smell disappears, and has the fragrance of rose and ripe apple, is fermentation appropriateness, obtains the tealeaves after fermentation.
Gross fire: evenly spread on dryer by fermentated leaves, leaf-spreading thickness 1 ~ 2cm, temperature 100 DEG C, time 15min, is dried to water content of tea 20 ~ 25%, obtains the tealeaves after gross fire.
Add crude milk essence: be the ratio of 9:1000 according to the mass ratio of milk flavour solution and fresh tea leaf in its, milk flavour dissolution homogeneity is sprayed on tealeaves surface.
Cure: evenly spread by tealeaves in roasting cage, leaf-spreading thickness 2 ~ 3cm, temperature 85 DEG C, time 3h, cures rear water content of tea 4 ~ 6%, obtains milk black kung fu tea.
The preparation of embodiment 3 milk black kung fu tea
Fresh leaf withers: fresh leaf withers between entering to wither, and temperature controls at 40 DEG C, within process of withering every 2 hours, turns 1 time, makes to wither evenly; Treat that the food value of leaf is soft, hand pinches soft silk floss, holds withering leaf agglomerating, looses one's grip and does not fall apart, constantly, food value of leaf gloss disappears tender stem folding, and leaf look dark green, and green grass gas disappears, thoroughly send out delicate fragrance and be appropriateness of withering, required time is 8h, withering leaf water content 58 ~ 64% after withering, and obtains the tealeaves after withering.
Knead: undertaken by light, heavy, light principle, do not pressurize when kneading beginning, the complete softness of leaf to be kneaded suitably is pressurizeed again, impels tea rule rope tight knot, rubs tea delivery juice, knead decompression before terminating, offer bar tea and suck back tea juice, then sieve heat radiation, knead leaf requirement broken cell rate and reach more than 80%, blade rolled twig rate more than 90%, obtains the tealeaves after kneading.
Fermentation: will knead leaf and spread equably in fermentation dish, the thick 8 ~ 10cm of tea spreading, upper lid layer wets cloth, and room temperature is 28 DEG C, relative humidity more than 95%, and the time of fermentation is 2h.Leaf look transfers yellowish red color or aubergine to by green, and grass smell disappears, and has the fragrance of rose and ripe apple, is fermentation appropriateness, obtains the tealeaves after fermentation.
Gross fire: evenly spread on dryer by fermentated leaves, leaf-spreading thickness 1 ~ 2cm, temperature 120 DEG C, time 10min, is dried to water content of tea 20 ~ 25%, obtains the tealeaves after gross fire.
Add crude milk essence: be the ratio of 10:1000 according to the mass ratio of milk flavour solution and fresh tea leaf in its, milk flavour dissolution homogeneity is sprayed on tealeaves surface.
Cure: evenly spread by tealeaves in roasting cage, leaf-spreading thickness 2 ~ 3cm, temperature 95 DEG C, time 2h, cures rear water content of tea 4 ~ 6%, obtains milk black kung fu tea.
Embodiment 4 sensory evaluation
The method provided with reference to GB GB/T 23776-2009 carries out sensory evaluation to milk black kung fu tea prepared by the embodiment of the present invention 1 ~ 3.Arrange contrast black tea, the preparation method of contrast black tea is not except adding except milk flavour, and other technique is identical simultaneously.。
Random selecting 10 professional persons carry out sensory evaluation, and evaluate and adopt blind mode of commenting to carry out, evaluation criterion is as shown in table 1, and evaluation result is in table 2.
Table 1 black kung fu tea quality comment and each quality factor grade form
Table 2 the invention provides black kung fu tea Analyses Methods for Sensory Evaluation Results prepared by method
| Sample | Profile | Soup look | Fragrance | Flavour | At the bottom of leaf | Total score |
| The milk black kung fu tea that embodiment 1 provides | 91 | 90 | 95 | 96 | 90 | 93.3 |
| The milk black kung fu tea that embodiment 2 provides | 92 | 91 | 94 | 95 | 92 | 93.2 |
| The milk black kung fu tea that embodiment 3 provides | 90 | 92 | 96 | 96 | 90 | 93.5 |
| Contrast black tea | 86 | 88 | 85 | 86 | 84 | 85.8 |
From the Analyses Methods for Sensory Evaluation Results of table 2, contrast black tea bar rope is tightly carefully aobvious in the least golden, and color and luster crow is brown still to be moistened, flavour glycol, the glow of soup look, and fragrance is pure, and root of Ford Metalleaf is bright together even; And the milk black kung fu tea sensory review data that the embodiment of the present invention 1 ~ 3 provides obviously are better than contrasting black tea, bar rope is tightly carefully aobvious in the least golden, and color and luster crow profit is reddish brown, and flavour glycol, the glow of soup look, fragrance shows as fragrant and sweet, is with natural milk, and root of Ford Metalleaf is bright together even.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. a preparation method for milk black kung fu tea, is characterized in that, comprises the steps:
Wither fresh tea leaf in its under 30 ~ 40 DEG C of conditions 8 ~ 12h, obtains the tealeaves after withering;
Tea rolling after withering described in getting is not less than 80% to broken cell rate, and blade rolled twig rate is not less than 90%, obtains the tealeaves after kneading;
By the tealeaves after described kneading at 25 ~ 28 DEG C of condition bottom fermentation 2 ~ 4h, obtain the tealeaves after fermentation;
Tealeaves after described fermentation is dried 10 ~ 15min under 100 ~ 120 DEG C of conditions, obtains the tealeaves after gross fire;
Milk flavour solution is mixed with the tealeaves after described gross fire, under 85 ~ 95 DEG C of conditions, cures 2 ~ 3h, obtain milk black kung fu tea.
2. preparation method according to claim 1, is characterized in that, the mass ratio of described milk flavour solution and described fresh tea leaf in its is (8 ~ 10): 1000.
3. preparation method according to claim 1, is characterized in that, described in wither after the water content of tealeaves be 58% ~ 64%.
4. preparation method according to claim 1, is characterized in that, the relative humidity of described fermentation is for being not less than 95%.
5. preparation method according to claim 1, is characterized in that, the water content of the tealeaves after described gross fire is 20% ~ 25%.
6. preparation method according to claim 1, is characterized in that, the water content of described milk black kung fu tea is 4% ~ 6%.
7. preparation method according to claim 1, is characterized in that, described milk flavour solution is crude milk fragrance solution.
8. preparation method according to claim 1, is characterized in that, described in wither in process and turn 4 ~ 6 times.
9. the milk black kung fu tea that preparation method obtains according to any one of claim 1 to 8.
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| CN106259951A (en) * | 2016-08-17 | 2017-01-04 | 福建绿宝食品集团有限公司 | A kind of mushroom flavour milk tea and preparation method thereof |
| CN106720572A (en) * | 2016-12-15 | 2017-05-31 | 新宁县舜帝茶业有限公司 | A kind of method for making the wild congou tea bitter taste removal of forest |
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| CN102018070A (en) * | 2009-09-09 | 2011-04-20 | 陈树喜 | Instant milk tea powder |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
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| CN106720572A (en) * | 2016-12-15 | 2017-05-31 | 新宁县舜帝茶业有限公司 | A kind of method for making the wild congou tea bitter taste removal of forest |
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Application publication date: 20150304 |