CN106212827A - The preparation method of fermentation Folium Mori tea - Google Patents
The preparation method of fermentation Folium Mori tea Download PDFInfo
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- CN106212827A CN106212827A CN201610762303.6A CN201610762303A CN106212827A CN 106212827 A CN106212827 A CN 106212827A CN 201610762303 A CN201610762303 A CN 201610762303A CN 106212827 A CN106212827 A CN 106212827A
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- folium mori
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses the preparation method of a kind of Folium Mori tea of fermenting, comprise the following steps: A. pretreatment: when the morning 58 pluck Folium Mori be soaked in water 15 18min and clean, be placed in steamer in steam blue or green 25 30s, then spread and be cooled to room temperature；B. knead: the Folium Mori through pretreatment are kneaded；C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 5 6h；D. it is dried: step C gained fermentation afterproduct is dried.The Folium Mori tea granule tight knot of the present invention, intense excess syndrome, uniform, color profit, fragrant high, soup color glow, tender even glow at the bottom of leaf, the Folium Mori tea interior detail bacterial content after having fermented is low.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to the preparation method of a kind of Folium Mori tea of fermenting.
Background technology
Folium Mori are the dried leaves of moraceae plants Mulberry, are the conventional food of silkworm, have another name called a Mulberry, Jing Sang, Fructus Mori tree, yellow wood leaf
Deng.It is cold in nature, sweet in the mouth, hardship, has effect of dispelling wind and heat pathogens, clearing away lung-heat and moistening for dryness, liver heat removing and eyesight improving, can treat anemopyretic cold, lung-heat type cough,
Dizziness headache, conjunctival congestion is dim-sighted waits disease.
Along with the raising of people's living standard, tea-drinking is had higher requirement by people.Therefore Folium Mori tea has wide
Market prospect.But, the dark brownish green taste of pure Folium Mori is dense, it is impossible to the people by frequent drinks green tea is accepted.In the way of natural fermentation
The Folium Mori fermentation liquor color blackout produced, beany flavor weight, organoleptic quality is the best, and contain inside the Folium Mori tea after having fermented is thin
Bacterium is more.
Summary of the invention
In view of this, it is an object of the present invention to provide the preparation method of a kind of Folium Mori tea of fermenting.The Folium Mori tea that the method prepares
Organoleptic quality is good, and the Folium Mori tea interior detail bacterial content after having fermented is low.
To achieve these goals, technical scheme is as follows:
The preparation method of fermentation Folium Mori tea, comprises the following steps:
A. pretreatment: pluck Folium Mori when 5-8 in the morning and be soaked in water 15-18min clean, be placed in steamer and steam blue or green 25-
30s, then spreads and is cooled to room temperature；
B. knead: the Folium Mori through pretreatment are kneaded；
C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 5-6h；
D. it is dried: step C gained fermentation afterproduct is dried.
Further, during spreading described in step A, thickness is 1.5-1.8cm.
Further, the degree kneaded described in step B is rolled twig rate >=85%, cell-damaging rate 48%-55%.
Further, described in step C, sweat microorganism used therefor is mixed by the raw material of following mass parts: acetobacter
4-7 part, cellulase 4-8 part, Aspergillus flavus 3-5 and Trichoderma spp. 2-4 part.
Further, described in step C, sweat microorganism used therefor is mixed by the raw material of following mass parts: acetobacter
5.4 parts, cellulase 6.3 parts, 4.5 parts of Aspergillus flavus and Trichoderma spp. 2.8 parts.
Further, the consumption of sweat microorganism described in step C is the 0.15%-through the Quality of Mulberry Leaves kneaded
0.18%.
Further, in sweat described in step C, basal fermentation liquid temp is 35-36 DEG C, control fermenting cellar temperature 28 DEG C-
30 DEG C, relative humidity 72%-78%, pressure inside the tank 0.018-0.023MPa of fermenting, it is passed through amount of oxygen 780-800m3/h.Described
Basal fermentation liquid is the mixture that mix homogeneously not yet carries out fermenting.
Further, the degree dried described in step D is water content 4.5%-5.1%.
The invention has the beneficial effects as follows:
The Folium Mori tea granule tight knot of the present invention, intense excess syndrome, uniform, color profit, fragrant high, soup color glow, tender even glow at the bottom of leaf, fermentation
Folium Mori tea interior detail bacterial content after completing is low.
Detailed description of the invention
Embodiment 1
The preparation method of fermentation Folium Mori tea, comprises the following steps:
A. pretreatment: pluck Folium Mori when the morning 5 and be soaked in water 15min clean, be placed in steamer and steam blue or green 30s, then
Spread (thickness is 1.5cm) and be cooled to room temperature；
B. knead: carry out kneading to rolled twig rate >=85%, cell-damaging rate 48% by the Folium Mori through pretreatment；
C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 6h；Sweat
Microorganism used therefor is mixed according to following mass ratio by acetobacter, cellulase, Aspergillus flavus and Trichoderma spp.: 4:8:3:2；Micro-life
The consumption of thing is 0.15% through the Quality of Mulberry Leaves kneaded；Basal fermentation liquid temp 36 DEG C in sweat, control fermenting cellar
Temperature 28 DEG C, relative humidity 78%, pressure inside the tank 0.018MPa of fermenting, it is passed through amount of oxygen 780m3/h。
D. it is dried: step C gained fermentation afterproduct is dried to water content 5.1%.
Embodiment 2
The preparation method of fermentation Folium Mori tea, comprises the following steps:
A. pretreatment: pluck Folium Mori when the morning 8 and be soaked in water 18min clean, be placed in steamer and steam blue or green 25s, then
Spread (thickness is 1.8cm) and be cooled to room temperature；
B. knead: carry out kneading to rolled twig rate >=85%, cell-damaging rate 55% by the Folium Mori through pretreatment；
C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 5h；Sweat
Microorganism used therefor is mixed according to following mass ratio by acetobacter, cellulase, Aspergillus flavus and Trichoderma spp.: 7:4:5:4；Micro-life
The consumption of thing is 0.18% through the Quality of Mulberry Leaves kneaded；Basal fermentation liquid temp 35 DEG C in sweat, control fermenting cellar
Temperature 30 DEG C, relative humidity 72%, pressure inside the tank 0.023MPa of fermenting, it is passed through amount of oxygen 800m3/h。
D. it is dried: step C gained fermentation afterproduct is dried to water content 4.5%.
Embodiment 3
The preparation method of fermentation Folium Mori tea, comprises the following steps:
A. pretreatment: pluck Folium Mori when the morning 6 and be soaked in water 16min clean, be placed in steamer and steam blue or green 28s, then
Spread (thickness is 1.6cm) and be cooled to room temperature；
B. knead: carry out kneading to rolled twig rate >=85%, cell-damaging rate 51% by the Folium Mori through pretreatment；
C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 5.5h；Fermented
Journey microorganism used therefor is mixed according to following mass ratio by acetobacter, cellulase, Aspergillus flavus and Trichoderma spp.: 5.4:6.3 part:
4.5:2.8；The consumption of microorganism is 0.17% through the Quality of Mulberry Leaves kneaded；Basal fermentation liquid temp 35.5 in sweat
DEG C, control fermenting cellar temperature 29 DEG C, relative humidity 75%, pressure inside the tank 0.021MPa of fermenting, it is passed through amount of oxygen 790m3/h。
D. it is dried: step C gained fermentation afterproduct is dried to water content 4.8%.
Comparative example 1.
The preparation method of fermentation Folium Mori tea, comprises the following steps:
A. pretreatment: pluck Folium Mori when the morning 7 and be soaked in water 15-18min cleaning, then spreads that (thickness is
1.6cm) it is cooled to room temperature；
B. knead: carry out kneading to rolled twig rate >=85%, cell-damaging rate 49% by the Folium Mori through pretreatment；
C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 6h；Sweat
Microorganism used therefor is mixed according to following mass ratio by acetobacter, cellulase, Aspergillus flavus and Trichoderma spp.: 6:7:4:3；Fermentation
During basal fermentation liquid temp be 36 DEG C, control fermenting cellar temperature 28 DEG C, relative humidity 76%, ferment pressure inside the tank
0.022MPa, is passed through amount of oxygen 780m3/h。
D. it is dried: step C gained fermentation afterproduct is dried to water content 4.9%.
Comparative example 2
The preparation of Folium Mori tea is carried out with method described in the application for a patent for invention embodiment 1 of Publication No. CN104824190A,
Specifically include following steps:
(1) clean, choose the former tea of Folium Mori tea, after carrying out 120 DEG C of green removing in high temperature in baking oven, add mass ratio 200%
Warm water soaks, warm water water temperature 35 DEG C, soak time 2.5h, after having soaked, uses the waddy after sterilization to be stirred, stirs
Mixing time 15min, after having stirred, filter out moisture, the former tea of Folium Mori tea then filtration completed is sent out in being placed on fermenting cellar
Ferment；
(2) fermentation, adds yeast in fermenting cellar, and the former tea of Folium Mori tea and saccharomycetic mass ratio are 100:0.1, control
Fermenting cellar temperature 33 DEG C, air humidity 88 DEG C, Folium Mori tea former tea temperature 26 DEG C, fermentation time 10h, check that air is wet every 1h
Degree, during fermentation keeps the air humidity of 88 DEG C；
(3) turning over tea, tea former to the Folium Mori tea in sweat turns over tea, carries out first when fermenting 2h and turns over tea, is sending out
Carry out second during ferment 2h-3h and turn over tea, carry out third time when fermenting 5h and turn over tea, carry out the 4th time when fermenting 10h and turn over tea, turning over
During tea, keep Folium Mori tea former tea stacking uniform, stacking height 5cm, during turning over tea, add yeast, each yeast
Addition be 0.2mg, with ensure fermentation efficiency, yeast add time, first yeast is watered, is the most uniformly dispersed in former
The surface of tea；
(4) stacking, after having fermented, takes out the former tea of Folium Mori tea, is placed in the space of sealing and carries out nature stacking, stacking
Time air appropriateness≤30%, air themperature 28 DEG C, 7 days stacking time；
(5) natural drying, the former tea of Folium Mori tea completing stacking carries out natural drying, 5 days drying times；
(6) refined, tea tea former to the Folium Mori tea after being dried by rotary strainer, tremble sieve, waft sieve, distinguishes size, length, slightly
Carefully, weight, decaptitate foot tea, reject impurity, classification bunch, packaging, the Folium Mori tea finished product that must have fermented.
Folium Camelliae sinensis tea organoleptic quality is evaluated
According to " SB/T 10157-1993 Folium Camelliae sinensis sensory's method ", embodiment 1-3 and comparative example 1-2 are prepared
Folium Mori tea carry out subjective appreciation, result is as shown in the table:
Folium Mori tea physical and chemical index and sanitary index test
The moisture of Folium Mori tea that testing example 1-3 and comparative example 1-2 prepare, total ash, powder, water extraction, water-soluble
Property ash, water-soluble ass basicity, acid-insoluble ash, crude fibre, meanwhile, detection embodiment 1-3 and comparative example 1-2 prepare
The total plate count of Folium Mori tea, coliform, Salmonella, shigella, staphylococcus aureus and Hemolytic streptococcus content,
Result is as shown in the table:
Remarks: moisture is tested according to " GB/T 8304-2013 tea determination of water "；Total ash is according to " GB/T 8306-
2013 tea total ashs measure " test；Powder is surveyed according to " GB/T 8311-2013 tea powder end and fannings assay "
Examination；Water extraction is tested according to " GB/T 8305-2013 tea determination of extractives "；Water-soluble ass is according to " GB/T
8307-2013 tea water-soluble ass and water-insoluble determination of ash " test；Water-soluble ass basicity is according to " GB/T8309-
2013 tea dissolubility ash alkalinities measure " test；Acid-insoluble ash is according to " the insoluble ash of GB/T 8308-2002 boheic acid
Divide and measure " test；Crude fibre is tested according to " GB/T 8310-2002 tea crude fibre mensuration ".Total plate count according to
" GB/T 4789.2-1010 food microbiological examination total plate count mensuration " tests, and coliform is according to " GB/T
4789.3-1010 food microbiological examination enumeration of coliforms " test, pathogenic bacterium include Salmonella, shigella,
Staphylococcus aureus and Hemolytic streptococcus；Wherein, Salmonella is according to " GB/T 4789.3-1010 Food Microbiology is examined
Test Salmonella inspection " to test, shigella is according to " GB/T 4789.3-1010 food microbiological examination shigella
Inspection " to test, staphylococcus aureus is according to " GB/T 4789.10-1010 food microbiological examination golden yellow Fructus Vitis viniferae
Coccus is checked " to test, Hemolytic streptococcus is according to " GB/T 4789.11-1010 food microbiological examination hemolytic chain
Coccus is checked " test.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (8)
1. the preparation method of Folium Mori tea of fermenting, it is characterised in that comprise the following steps:
A. pretreatment: pluck Folium Mori when 5-8 in the morning and be soaked in water 15-18min clean, be placed in steamer and steam blue or green 25-30s,
Then spread and be cooled to room temperature；
B. knead: the Folium Mori through pretreatment are kneaded；
C. fermentation: carrying out aerobic fermentation in the Folium Mori through kneading are placed in fermenting cellar, fermentation time is 5-6h；
D. it is dried: step C gained fermentation afterproduct is dried.
The preparation method of fermentation Folium Mori tea the most according to claim 1, it is characterised in that during spreading described in step A
Thickness is 1.5-1.8cm.
The preparation method of fermentation Folium Mori tea the most according to claim 1, it is characterised in that the degree kneaded described in step B
For rolled twig rate >=85%, cell-damaging rate 48%-55%.
The preparation method of fermentation Folium Mori tea the most according to claim 1, it is characterised in that sweat institute described in step C
Mix by the raw material of following mass parts with microorganism: acetobacter 4-7 part, cellulase 4-8 part, Aspergillus flavus 3-5 and wood
Mould 2-4 part.
The preparation method of fermentation Folium Mori tea the most according to claim 4, it is characterised in that sweat institute described in step C
Mix by the raw material of following mass parts with microorganism: acetobacter 5.4 parts, cellulase 6.3 parts, 4.5 parts of Aspergillus flavus and
Trichoderma spp. 2.8 parts.
The preparation method of fermentation folium mori black tea the most according to claim 1, it is characterised in that sweat described in step C
The consumption of microorganism is the 0.15%-0.18% through the Quality of Mulberry Leaves kneaded.
The preparation method of fermentation folium mori black tea the most according to claim 1, it is characterised in that sweat described in step C
Middle basal fermentation liquid temp is 35-36 DEG C, controls fermenting cellar temperature 28 DEG C-30 DEG C, and relative humidity 72%-78%, in fermentation tank
Pressure 0.018-0.023MPa, is passed through amount of oxygen 780-800m3/h。
The preparation method of fermentation folium mori black tea the most according to claim 1, it is characterised in that the journey dried described in step D
Degree is water content 4.5%-5.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762303.6A CN106212827B (en) | 2016-08-30 | 2016-08-30 | The preparation method for Mulberry-leaf Tea of fermenting |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762303.6A CN106212827B (en) | 2016-08-30 | 2016-08-30 | The preparation method for Mulberry-leaf Tea of fermenting |
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| CN106212827A true CN106212827A (en) | 2016-12-14 |
| CN106212827B CN106212827B (en) | 2019-10-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900942A (en) * | 2017-01-20 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN108142608A (en) * | 2018-03-01 | 2018-06-12 | 葫芦庐（天津）文化传播有限公司 | A kind of formula of cucurbit health protection tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparation method thereof |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN104824190A (en) * | 2015-05-25 | 2015-08-12 | 江苏耐雀生物工程技术有限公司 | Production method of fermented mulberry leaf tea |
-
2016
- 2016-08-30 CN CN201610762303.6A patent/CN106212827B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparation method thereof |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN104824190A (en) * | 2015-05-25 | 2015-08-12 | 江苏耐雀生物工程技术有限公司 | Production method of fermented mulberry leaf tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900942A (en) * | 2017-01-20 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN108142608A (en) * | 2018-03-01 | 2018-06-12 | 葫芦庐（天津）文化传播有限公司 | A kind of formula of cucurbit health protection tea and preparation method thereof |
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| CN106212827B (en) | 2019-10-29 |
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