CN105360527A - Litchi black tea and processing method thereof - Google Patents
Litchi black tea and processing method thereof Download PDFInfo
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- CN105360527A CN105360527A CN201510807562.1A CN201510807562A CN105360527A CN 105360527 A CN105360527 A CN 105360527A CN 201510807562 A CN201510807562 A CN 201510807562A CN 105360527 A CN105360527 A CN 105360527A
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- black tea
- lichee
- rub
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- litchi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The invention discloses a litchi black tea and a processing method thereof. The method adopts freshly squeezed litchi original juice and black tea fresh leaves as the raw materials, the fermentation process adopts low environmental humidity and temperature to control the fermentation of litchi black tea, and can avoid the problem of tea souring caused by too high humidity. The low temperature and long-time baking technology not only can meet the requirements of black tea fermentation and drying, but also can effectively maintain the original flavor of litchi, and improves the taste. The process provided by the invention does not add any essence, spices or other additives, can meet the safety and health black tea consumption trends, and has good market prospects.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of lichee black tea and processing method thereof.
Background technology
Lichee is the maximum tropical fruit (tree) of Lingnan area cultivated area, and lichee industry is the industry in Guangdong agriculture with stronger international competitiveness.But Yield of Litchi and price are large by the impact of various environmental factor, year border fluctuating range large, objectively give lichee business men stably Opening International Market be provided with obstacle.Lichee is produced except affecting by factors such as orchard infrastructure and technical managements, affects also comparatively large by Environmental variations, and price affects by annual production and fluctuates greatly, and market supply quantity is unbalanced, is difficult to ensure stable supply and marketing contract.From the data of nearly 3 years China's lichee main product province Yield of Litchis, its fluctuating range is greatly between 30% to 50%, and the fluctuating range of market sale price is then between 50% to 100%.The instability of output and price causes the phenomenon of " it is difficult that lichee pregnant year peasant sells fruit, and it is difficult that fruit is bought by lichee Qian Channian businessman " to happen occasionally, and supply and marketing relation is difficult to stablize, and directly constitutes larger obstacle to the production and marketing of lichee.If deep processing can be carried out to lichee, by lichee industry, there is larger impetus.
Summary of the invention
The object of the invention is to according to existing black tea process technology principle, overcome the deficiency of adding essence in conventional machining black tea process, a kind of lichee black tea and processing method thereof are provided, the method adds essence type lichee black tea processing technology by improving tradition, in processing processing procedure, add normal juice of Litchi in good time, by grasping appropriate fermentation temperature, humidity and fermentation time, slowly roast technology finally by low temperature and can obtain that there is nature lichee fragrance, and there is the pure natural lichee black tea product of black tea color, smell and taste.
The present invention is achieved through the following technical solutions, and a kind of processing method of lichee black tea, specifically comprises the steps:
1) black tea raw material process: pluck fresh tealeaves, adopt back be placed on Indoor Natural wither 16-20 little up to water content to 45-50%;
2) Lychee juice is produced: fresh lichee of gathering, peeling, stoning, squeeze fresh juice, filtration, stand-by;
3) tea rolling: by step 1) obtain the tealeaves after withering, adopt gently rub-heavily rub-gently rub process;
4) ferment: by step 3) knead after tealeaves add step 2) normal juice of Litchi that obtains, mix, ferment, temperature 22-28 DEG C, ambient humidity 80-85%, fermentation time 4-6 hour;
5) dry, Titian: first by step 4) the complete tealeaves that ferments tentatively dries through 85-90 DEG C, airing is to room temperature, then to be dried to water content with fragrance extracting machine 65-80 DEG C be 4.5-6.5%, after airing cools, be lichee black tea finished product.
Step 2 of the present invention) described in squeeze fresh juice, filtration, preferably use milling process squeezing juice, through 20-40 mesh filter screen squeeze and filter.
Step 3) described in gently rub-heavily rub-gently rub process, preferred process 60-90 minute, gently rub further preferably 15 minutes-heavily rub 15 minutes-gently rub 15 minutes-heavily rub process in 15 minutes.
Step 4) described in fermentation, preferably add the normal juice of Litchi of 5-10% (w/w), mix with deblocking machine, push fermenting cellar and ferment.
Step 5) described in oven dry, Titian, preferably first tealeaves is dried to 7-8 and becomes dry, airing is to room temperature, then to be dried to water content with fragrance extracting machine be 5%.
The invention still further relates to the lichee black tea adopting above-mentioned processing method to obtain.
Compared with prior art, advantage of the present invention:
1, the present invention is in black tea manufacturing process, utilize severe withering leaf, pass through when fermenting to add a certain amount of Litchi Juice after kneading, relatively low ambient humidity is adopted to ferment, utilize the process such as soft bake technology, by such treatment process, make the black tea made more remain the original flavour of lichee and fragrance, also there is the features such as the color, smell, taste and shape of black tea simultaneously.
2, heavy withering technology of the present invention, can make normal juice of Litchi addition reach maximum ratio, makes obtained black tea have more lichee flavour characteristic.
3, the present invention adopts and freshly squeezes normal juice of Litchi and black tea fresh leaf, and Litchi Juice is wanted fresh and be squeezed and filter through 20-40 mesh filter screen, prevents the impact that litchi pulp brings.
4, the present invention takes lower ambient humidity and temperature to control the fermentation of lichee black tea, can prevent the too high tealeaves acid change problem caused of humidity.
5, the present invention adopt low temperature, long time cure technology, not only can meet fermentation of black tea dry requirement, effectively can also keep original local flavor of lichee, improve mouthfeel.Present invention process does not add the additives such as any essence, spices, can meet the propensity to consume of safety and Health black tea, have good market prospects.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Embodiment 1:
A processing method for lichee black tea, specifically comprises the steps:
(1) black tea raw material process: the former leaf picking of black tea, wither airing dehydration about 16 hours, withering leaf dehydration to 45%;
(2) Lychee juice is produced: fresh lichee is gathered, peeling, stoning, squeeze fresh juice, filters stand-by through 20 mesh filter screens;
(3) tea rolling: black tea withering leaf adopt gently rub 15 minutes-heavily rub 15 minutes-gently rub 15 minutes-heavily rub and knead for 15 minutes, knead 60 minutes time;
(4) ferment: knead rear tealeaves by 5% ratio add with deblocking machine mixing after above-mentioned Lychee juice, push fermenting cellar afterwards and ferment, fermentation condition is: temperature 22 DEG C, ambient humidity 80%, fermentation time 6 hours;
(5) oven dry, Titian: the tealeaves fermented is put into chain-and-slat drying machine and dry, dryer inlet temperature is 90 DEG C, oven dry is done to 8 one-tenth, after tea tedding is cooled to room temperature, use fragrance extracting machine Titian again, control fragrance extracting machine temperature 80 DEG C, dry 2.5 hours, can descend machine when tealeaves moisture content is 6.5%, tealeaves is lichee black tea finished product again after airing cooling.
Embodiment 2:
A processing method for lichee black tea, specifically comprises the steps:
(1) black tea raw material process: the former leaf picking of black tea, wither airing dehydration about 18 hours, withering leaf dehydration to 50%;
(2) Lychee juice is produced: fresh lichee is gathered, peeling, stoning, squeeze fresh juice, filters stand-by through 30 mesh filter screens;
(3) tea rolling: black tea withering leaf adopt gently rub-heavily rub-gently the method for rubbing knead, knead 90 minutes time;
(4) ferment: knead rear tealeaves by 10% ratio add with deblocking machine mixing after above-mentioned Lychee juice, push fermenting cellar afterwards and ferment, fermentation condition is: temperature 25 DEG C, ambient humidity 82%, fermentation time 5 hours;
(5) oven dry, Titian: the tealeaves fermented is put into chain-and-slat drying machine and dry, dryer inlet temperature is 85 DEG C, oven dry is done to 7 one-tenth, after tea tedding is cooled to room temperature, use fragrance extracting machine Titian again, control fragrance extracting machine temperature 80 DEG C, be dried to when tealeaves moisture content is 4.5% and can descend machine, tealeaves is lichee black tea finished product again after airing cooling.
Embodiment 3:
A processing method for lichee black tea, specifically comprises the steps:
(1) black tea raw material process: the former leaf picking of black tea, wither airing dehydration about 20 hours, withering leaf dehydration to 45%;
(2) Lychee juice is produced: fresh lichee is gathered, peeling, stoning, squeeze fresh juice, filters stand-by through 40 mesh filter screens;
(3) tea rolling: black tea withering leaf adopt gently rub-heavily rub-gently the method for rubbing knead, knead 75 minutes time;
(4) ferment: knead rear tealeaves by 8% ratio add with deblocking machine mixing after above-mentioned Lychee juice, push fermenting cellar afterwards and ferment, fermentation condition is: temperature 28 DEG C, ambient humidity 85%, ferments 4 hours;
(5) oven dry, Titian: the tealeaves fermented is put into chain-and-slat drying machine and dry, dryer inlet temperature is 85 DEG C, oven dry is done to 7 one-tenth, after tea tedding is cooled to room temperature, use fragrance extracting machine Titian again, control fragrance extracting machine temperature 65 DEG C, be dried to when tealeaves moisture content is 5% and can descend machine, tealeaves is lichee black tea finished product again after airing cooling.
Claims (7)
1. a processing method for lichee black tea, is characterized in that, comprises the steps:
1) black tea raw material process: pluck fresh tealeaves, adopt back be placed on Indoor Natural wither 16-20 little up to water content to 45-50%;
2) Lychee juice is produced: fresh lichee of gathering, peeling, stoning, squeeze fresh juice, filtration, stand-by;
3) tea rolling: by step 1) obtain the tealeaves after withering, adopt gently rub-heavily rub-gently rub process;
4) ferment: by step 3) knead after tealeaves add step 2) normal juice of Litchi that obtains, mix, ferment, temperature 22-28 DEG C, ambient humidity 80-85%, fermentation time 4-6 hour;
5) dry, Titian: first by step 4) the complete tealeaves that ferments tentatively dries through 85-90 DEG C, airing is to room temperature, then to be dried to water content with fragrance extracting machine 65-80 DEG C be 4.5-6.5%, after airing cools, be lichee black tea finished product.
2. the processing method of a kind of lichee black tea according to claim 1, is characterized in that: step 2) described in squeeze fresh juice, filtration, select milling process squeezing juice, through 20-40 mesh filter screen squeeze and filter.
3. the processing method of a kind of lichee black tea according to claim 1, is characterized in that: step 3) described in gently rub-heavily rub-gently rub process, process 60-90 minute.
4. the processing method of a kind of lichee black tea according to claim 3, is characterized in that: step 3) described in gently rub-heavily rub-gently rub process, refer to gently rub 15 minutes-heavily rub 15 minutes-gently rub 15 minutes-heavily rub process in 15 minutes.
5. the processing method of a kind of lichee black tea according to claim 1, is characterized in that: step 4) described in fermentation, refer to add 5-10% normal juice of Litchi, mix with deblocking machine, push fermenting cellar and ferment.
6. the processing method of a kind of lichee black tea according to claim 1, is characterized in that: step 5) described in oven dry, Titian, refer to that first tealeaves being dried to 7-8 becomes dry, airing is to room temperature, then to be dried to water content with fragrance extracting machine be 5%.
7. the lichee black tea that obtains of the arbitrary described processing method of claim 1-6.
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| CN201510807562.1A CN105360527A (en) | 2015-11-19 | 2015-11-19 | Litchi black tea and processing method thereof |
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| CN201510807562.1A CN105360527A (en) | 2015-11-19 | 2015-11-19 | Litchi black tea and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993683A (en) * | 2017-03-20 | 2017-08-01 | 华南农业大学 | A kind of Buddha's hand black tea and its processing technology |
| CN111713618A (en) * | 2020-06-29 | 2020-09-29 | 北部湾大学 | Preparation method of litchi juice for litchi black tea |
| CN114009542A (en) * | 2021-11-18 | 2022-02-08 | 昆明生物制造研究院有限公司 | Passion fruit tea and preparation method thereof |
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| CN103478330A (en) * | 2013-09-26 | 2014-01-01 | 江苏农林职业技术学院 | Method for improving quality of black tea |
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| CN101843346A (en) * | 2010-03-23 | 2010-09-29 | 福建师范大学 | Method for preparing black tea fungus juice beverage by using fermentation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993683A (en) * | 2017-03-20 | 2017-08-01 | 华南农业大学 | A kind of Buddha's hand black tea and its processing technology |
| CN111713618A (en) * | 2020-06-29 | 2020-09-29 | 北部湾大学 | Preparation method of litchi juice for litchi black tea |
| CN111713618B (en) * | 2020-06-29 | 2022-04-12 | 北部湾大学 | Preparation method of litchi juice for litchi black tea |
| CN114009542A (en) * | 2021-11-18 | 2022-02-08 | 昆明生物制造研究院有限公司 | Passion fruit tea and preparation method thereof |
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Application publication date: 20160302 |