CN107136272A - A kind of preparation method with flowers and fruits fragrance black tea - Google Patents
A kind of preparation method with flowers and fruits fragrance black tea Download PDFInfo
- Publication number
- CN107136272A CN107136272A CN201710484724.1A CN201710484724A CN107136272A CN 107136272 A CN107136272 A CN 107136272A CN 201710484724 A CN201710484724 A CN 201710484724A CN 107136272 A CN107136272 A CN 107136272A
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- black tea
- temperature
- dark brownish
- brownish green
- leaf rotation
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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
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to special aroma black tea preparing technical field, especially a kind of preparation method with flowers and fruits fragrance black tea, by to pluck come dark brownish green process sun withering, leaf rotation, and by sun withering and leaf rotation alternately 3 times, so that in sun withering, during leaf rotation, enzymatic catalysis occurs for the materials such as the Tea Polyphenols in dark brownish green, nutritional ingredient during improvement is dark brownish green, so that aldehydes matter produces fragrance, and pass through the leaf rotation time, the control of sun withering temperature, with reference to fixing temperature, time, fermentation time and temperature, the processing such as dry, so that preparing black tea produces one orchid fragrance, and with reference to addition apple powder during the fermentation, so that polyphenol oxidase promotes the formation of the fragrance such as the fragrance of a flower in tealeaves in apple, and the fruit flavor of apple can also be had concurrently, improve the quality of black tea.
Description
Technical field
The present invention relates to special aroma black tea preparing technical field, especially a kind of preparation side with flowers and fruits fragrance black tea
Method.
Background technology
Black tea is full fermentation tea, in process, and the main chemical compositions of tea fresh leaves are Tea Polyphenols, in the effect of enzyme
Under, it will occur a series of enzymology change, Tea Polyphenols is oxidized, polymerization forms the huge theaflavin of molecular weight and congo red
Element.Fresh leaf is by being processed into black tea, and main component catechin reduces about more than 80% in its Tea Polyphenols, forms black tea characteristic
Material theaflavin and thearubigin, and theaflavin, the height of congo red cellulose content, it will the quality and wind of the influence black tea of high degree
Lattice.
Therefore, a kind of rational black tea processing technology is taken, can effectively improve the quality of black tea, especially black tea and add
During work, it mainly uses enzymatic reaction, realizes the formation of theaflavin, thearubigin etc., and then reach improvement black tea tea
Soup look pool.
But, in the prior art, in black tea manufacturing process, because the raw material that it is used is relatively simple, and processing
During process regulation it is incorrect, cause prepare astringent taste of red tea it is heavier, soup look is red not to become clear secretly, and fragrance is overcast.
In consideration of it, this researcher to black tea processing technology by being controlled so that the black tea processed, which has concurrently, blossoms
Fruit flavor, and the ratio of theaflavin and thearubigin in black tea is improved, black tea immersion soup look is improved, the product of black tea are improved
Matter.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of with flowers and fruits fragrance black tea
The mass ratio of preparation method, black tea prepared by this method, theaflavin and thearubigin is 4.56~5.13:6.13~8.15, and
Have orchid fragrance and apple aroma concurrently.
Specifically, comprise the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 20-30min in the environment that temperature is 35 DEG C by dark brownish green, then be placed in dark brownish green
In vibration machine, leaf rotation 3-7min；Sun withering processing 20-30min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green
In vibration machine, leaf rotation 3-7min；Sun withering processing 20-30min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green
In vibration machine, leaf rotation 3-7min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 120-150 DEG C water vapour fixing processing 10-20s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:0.5~1.7 mixing, is placed in temperature for 50-
At 80 DEG C, fermentation process 4-7h；
(4) by the dry materials after fermentation to moisture after 40-60%, to be handled using microwave radiation Titian, radiation
Moisture content after Titian is 3-6%, is placed in moisture regain processing 10-20min in the environment that humidity is 40-70%, then be baked to
Moisture is 3-6%, is produced.
Described microwave radiation Titian, microwave power is 6-10kW.
Described step (4), drying is to use temperature to be handled for 60-80 DEG C after 1-3min, then uses temperature for 40-50 DEG C
Slow fire is toasted.
Described step (4), drying is to use temperature for 80-100 DEG C of baking 10-20s, then uses temperature for 50-60 DEG C
1-3min is toasted, is intersected progress, until tealeaves moisture content is 3-6%.
Described step (3), the humidity of fermentation process is 65~87%.
The invention by pluck come dark brownish green process sun withering, leaf rotation, and by sun withering and leaf rotation alternately 3 times,
So that during sun withering, leaf rotation, it is dark brownish green in the material such as Tea Polyphenols occur enzymatic catalysis, improve it is dark brownish green in nutritional ingredient,
So that aldehydes matter produces fragrance, and by leaf rotation time, the control of sun withering temperature, with reference to fixing temperature, time, fermentation
Time and temperature, drying etc. are handled so that prepared black tea and produced one orchid fragrance, and combination adds during the fermentation
Plus apple powder so that polyphenol oxidase promotes the formation of the fragrance such as the fragrance of a flower in tealeaves in apple, and can also have concurrently
The fruit flavor of apple, improves the quality of black tea.
Subjective appreciation is passed through in the invention, and it contains substantial amounts of orchid fragrance and apple aroma, and by preparing
Black tea in the detection such as theaflavin, thearubigin, the mass ratio of its theaflavin and thearubigin is 4.56~5.13:6.13~
8.15, the millet paste soup look soaked out is bright-coloured beautiful, and entrance returns sweet.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
Preparation method with flowers and fruits fragrance black tea, comprises the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 20min in the environment that temperature is 35 DEG C by dark brownish green, then dark brownish green be placed in is shaken
In blue or green machine, leaf rotation 3min；Sun withering processing 20min in the environment that temperature is 35 DEG C is placed on again, then is placed in vibration machine by dark brownish green
In, leaf rotation 3min；Sun withering processing 20min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green in vibration machine, is shaken
Blue or green 3min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 120 DEG C water vapour fixing processing 10s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:0.5 mixing, is placed in temperature at 50 DEG C, to send out
Ferment handles 4h；
(4) by the dry materials after fermentation to moisture be 40% after, using microwave radiation Titian handle, radiate Titian
Moisture content afterwards be 3%, be placed in humidity be 40% environment in moisture regain processing 10min, then be baked to moisture be
3%, produce.
After testing：Tea Polyphenols have dropped 90%, tea compared to dark brownish green middle polyphenol content (in terms of catechin) in produced black tea
The mass ratio of flavine and thearubigin is 4.56:6.13, the millet paste soup look soaked out is bright-coloured beautiful, and entrance returns sweet.
Embodiment 2
Preparation method with flowers and fruits fragrance black tea, comprises the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 30min in the environment that temperature is 35 DEG C by dark brownish green, then dark brownish green be placed in is shaken
In blue or green machine, leaf rotation 7min；Sun withering processing 30min in the environment that temperature is 35 DEG C is placed on again, then is placed in vibration machine by dark brownish green
In, leaf rotation 7min；Sun withering processing 30min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green in vibration machine, is shaken
Blue or green 7min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 150 DEG C water vapour fixing processing 20s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:1.7 mixing, are placed in temperature at 80 DEG C, to send out
Ferment handles 7h；
(4) by the material after fermentation, after using temperature for 80 DEG C of processing 3min, then temperature is used to be baked to for 50 DEG C of slow fire
Moisture be 60% after, using microwave radiation Titian handle, microwave power is 10kW, radiation Titian after moisture content be 6%,
Moisture regain processing 20min in the environment that humidity is 70% is placed in, then it is 6% to be baked to moisture, is produced.
After testing：Tea Polyphenols have dropped 93.7% compared to dark brownish green middle polyphenol content (in terms of catechin) in produced black tea,
The mass ratio of theaflavin and thearubigin is 5.13:8.15, the millet paste soup look soaked out is bright-coloured beautiful, and entrance returns sweet.
Embodiment 3
Preparation method with flowers and fruits fragrance black tea, comprises the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 25min in the environment that temperature is 35 DEG C by dark brownish green, then dark brownish green be placed in is shaken
In blue or green machine, leaf rotation 5min；Sun withering processing 25min in the environment that temperature is 35 DEG C is placed on again, then is placed in vibration machine by dark brownish green
In, leaf rotation 5min；Sun withering processing 25min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green in vibration machine, is shaken
Blue or green 5min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 130 DEG C water vapour fixing processing 15s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:1.3 mixing, are placed in temperature at 70 DEG C, to send out
Ferment handles 5h；
(4) by the material after fermentation, after using temperature for 70 DEG C of processing 2min, then temperature is used to be baked to for 45 DEG C of slow fire
Moisture be 50% after, using microwave radiation Titian handle, microwave power is 8kW, radiation Titian after moisture content be 5%,
Be placed in humidity be 50% environment in moisture regain processing 15min, then used temperature for 90 DEG C toast 15s, then use temperature for
55 DEG C of baking 2min, are intersected progress, until tealeaves moisture content is 4%, are produced.
After testing：Tea Polyphenols have dropped 95.1% compared to dark brownish green middle polyphenol content (in terms of catechin) in produced black tea,
The mass ratio of theaflavin and thearubigin is 5.13:7.54, the millet paste soup look soaked out is bright-coloured beautiful, and entrance returns sweet.
Embodiment 4
Preparation method with flowers and fruits fragrance black tea, comprises the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 30min in the environment that temperature is 35 DEG C by dark brownish green, then dark brownish green be placed in is shaken
In blue or green machine, leaf rotation 3min；Sun withering processing 20min in the environment that temperature is 35 DEG C is placed on again, then is placed in vibration machine by dark brownish green
In, leaf rotation 7min；Sun withering processing 30min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green in vibration machine, is shaken
Blue or green 35min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 130 DEG C water vapour fixing processing 17s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:0.9 mixing, is placed in temperature at 80 DEG C, to send out
Ferment handles 4h, and the humidity of fermentation process is 87%；
(4) by the material after fermentation, after using temperature for 60 DEG C of processing 1min, then temperature is used to be baked to for 40 DEG C of slow fire
Moisture be 40% after, using microwave radiation Titian handle, microwave power is 6kW, radiation Titian after moisture content be 4%,
Be placed in humidity be 50% environment in moisture regain processing 10min, then used temperature for 80 DEG C toast 10s, then use temperature for
50 DEG C of baking 1min, are intersected progress, until tealeaves moisture content is 3%, are produced.
After testing：Tea Polyphenols have dropped 92.7% compared to dark brownish green middle polyphenol content (in terms of catechin) in produced black tea,
The mass ratio of theaflavin and thearubigin is 4.56:8.15, the millet paste soup look soaked out is bright-coloured beautiful, and entrance returns sweet.
Embodiment 5
Preparation method with flowers and fruits fragrance black tea, comprises the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 27min in the environment that temperature is 35 DEG C by dark brownish green, then dark brownish green be placed in is shaken
In blue or green machine, leaf rotation 4min；Sun withering processing 28min in the environment that temperature is 35 DEG C is placed on again, then is placed in vibration machine by dark brownish green
In, leaf rotation 6min；Sun withering processing 26min in the environment that temperature is 35 DEG C is placed on again, then is placed in dark brownish green in vibration machine, is shaken
Blue or green 4min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 140 DEG C water vapour fixing processing 17s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:1.6 mixing, are placed in temperature at 60 DEG C, to send out
Ferment handles 5h, and the humidity of fermentation process is 77%；
(4) by the material after fermentation, after using temperature for 80 DEG C of processing 1min, then temperature is used to be baked to for 50 DEG C of slow fire
Moisture be 40% after, using microwave radiation Titian handle, microwave power is 10kW, radiation Titian after moisture content be 3%,
Be placed in humidity be 40% environment in moisture regain processing 20min, then used temperature for 80 DEG C toast 20s, then use temperature for
60 DEG C of baking 3min, are intersected progress, until tealeaves moisture content is 3%, are produced.
After testing：Tea Polyphenols have dropped 91.8% compared to dark brownish green middle polyphenol content (in terms of catechin) in produced black tea,
The mass ratio of theaflavin and thearubigin is 5.13:6.13, the millet paste soup look soaked out is bright-coloured beautiful, and entrance returns sweet.
Claims (6)
1. a kind of preparation method with flowers and fruits fragrance black tea, it is characterised in that comprise the following steps：
(1) pluck dark brownish green, be placed in sun withering processing 20-30min in the environment that temperature is 35 DEG C by dark brownish green, then leaf rotation is placed in by dark brownish green
In machine, leaf rotation 3-7min；Sun withering processing 20-30min in the environment that temperature is 35 DEG C is placed on again, then is placed in leaf rotation by dark brownish green
In machine, leaf rotation 3-7min；Sun withering processing 20-30min in the environment that temperature is 35 DEG C is placed on again, then is placed in leaf rotation by dark brownish green
In machine, leaf rotation 3-7min；
(2) by leaf rotation complete it is dark brownish green, use temperature for 120-150 DEG C water vapour fixing processing 10-20s；
(3) it is 10 according to mass ratio by the dark brownish green and apple powder after fixing:0.5~1.7 mixing, is placed in temperature for 50-80 DEG C
Under, fermentation process 4-7h；
(4) dry materials after fermentation to moisture are radiated into Titian after 40-60%, to be handled using microwave radiation Titian
Moisture content afterwards is 3-6%, is placed in moisture regain processing 10-20min in the environment that humidity is 40-70%, then be baked to moisture
Content is 3-6%, is produced.
2. there is the preparation method of flowers and fruits fragrance black tea as claimed in claim 1, it is characterised in that described microwave radiation is carried
Perfume (or spice), microwave power is 6-10kW.
3. there is the preparation method of flowers and fruits fragrance black tea as claimed in claim 1, it is characterised in that described step (4), do
Dry is to use temperature to be handled for 60-80 DEG C after 1-3min, then uses temperature to be toasted for 40-50 DEG C of slow fire.
4. there is the preparation method of flowers and fruits fragrance black tea as claimed in claim 1, it is characterised in that described step (4), dry
Dry is to use temperature for 80-100 DEG C of baking 10-20s, then uses temperature for 50-60 DEG C of baking 1-3min, is intersected progress,
Until tealeaves moisture content is 3-6%.
5. there is the preparation method of flowers and fruits fragrance black tea as claimed in claim 1, it is characterised in that described step (3), hair
The humidity of ferment process is 65~87%.
6. black tea prepared by the preparation method with flowers and fruits fragrance black tea as described in claim any one of 1-5, its feature exists
In the mass ratio of theaflavin and thearubigin is 4.56~5.13 in the black tea:6.13~8.15.
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| CN201710484724.1A CN107136272A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method with flowers and fruits fragrance black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107624901A (en) * | 2017-10-12 | 2018-01-26 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of black tea processing method |
| CN108887420A (en) * | 2018-08-20 | 2018-11-27 | 黄春鈇 | A kind of production method of delicate fragrance Huang young tea leaves leaf |
| CN112753789A (en) * | 2021-01-18 | 2021-05-07 | 贵州省茶叶研究所 | Tea powder and preparation method thereof |
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| CN112753789A (en) * | 2021-01-18 | 2021-05-07 | 贵州省茶叶研究所 | Tea powder and preparation method thereof |
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Application publication date: 20170908 |