CN107307118A - A kind of preparation method of the purple cuckoo black tea of summer and autumn - Google Patents
A kind of preparation method of the purple cuckoo black tea of summer and autumn Download PDFInfo
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- CN107307118A CN107307118A CN201710695527.4A CN201710695527A CN107307118A CN 107307118 A CN107307118 A CN 107307118A CN 201710695527 A CN201710695527 A CN 201710695527A CN 107307118 A CN107307118 A CN 107307118A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
This programme discloses a kind of preparation method of the purple cuckoo black tea of summer and autumn of tea processing technical field, including：One：The purple cuckoo tealeaves that summer and autumn are plucked carries out first fermentation after being mixed with dietary alkali, the time of first fermentation is 4 ~ 5h, and the temperature of first fermentation is 24 ~ 28 DEG C, and the thickness of first fermentation is 10 ~ 15cm, and the weight ratio of purple cuckoo tealeaves and dietary alkali is 100 ~ 120；Two：The dietary alkali on purple cuckoo tealeaves surface after first fermentation is removed, it is 60 ~ 65% then to carry out shaking treating to the water content of purple cuckoo tealeaves；Three：Purple cuckoo tealeaves after leaf rotation is kneaded into bar with kneading machine；Four：Purple cuckoo tealeaves after deblocking carries out secondary fermentation, and secondary fermentation temperature is 28 ~ 30 DEG C, and fermentation time is 3 ~ 4h；Five：The purple cuckoo tealeaves fermented is subjected to Titian with fragrance extracting machine, Titian temperature is 110 ~ 130 DEG C, the time is that 40 ~ 50min is that the purple cuckoo black tea of summer and autumn is made.This programme is by optimizing the preparation technology of black tea so that the purple cuckoo astringent taste of red tea of obtained summer and autumn is substantially reduced.
Description
Technical field
The present invention relates to the processing technique field of tealeaves, the preparation method of more particularly to a kind of purple cuckoo black tea of summer and autumn.
Background technology
Purple cuckoo tea tree belongs to bud kind in dungarunga type, great Ye classes, unique looks feature with " purple stem, purple leaf, purple bud ".
Purple cuckoo tea is rich in anthocyanidin, with anti-oxidant, anti-aging, the effect of anticancer.Anthocyanidin, which is that the mankind are secondary, to be showed after vitamin again
One great discovery, the antioxygenic property of anthocyanidin is higher by 50 times than vitamin E, 20 times is higher by than vitamin C, to the biology of human body
Validity 100% absorbs, and has direct or indirect prophylactic treatment effect to more than 100 kinds of diseases, and other anti-oxidant differences,
It has the ability across blood-brain barrier.Meanwhile, purple cuckoo tea because the millet paste fragrance alcohol that bubbles out just, dense time of taste it is sweet, and with certain
Health-care efficacy, it is deep to be liked by masses.
Purple cuckoo tea is divided into spring tea, summer tea and autumn tea by production season.Summer and autumn temperature is high, illumination is strong, And Development of Tea Shoot life
Long rapid, often, yield is high for harvesting, and production cost is relatively low, is appropriate for batch production.It is red to the purple cuckoo of summer and autumn at present
When tea is produced mainly by stand it is blue or green, wither, knead, fermenting, drying and Titian process is made.But because summer and autumn are purple
Tea Polyphenols, anthocyanidin, caffeine content in cuckoo black tea is high, and phenol ammonia ratio is larger（Generally 12 ~ 13）, cause the purple cuckoo tea of summer and autumn
The problem of black tea generally existing flavour that is made is pained, fragrance is not good.
The content of the invention
The invention is intended to provide a kind of preparation method of the purple cuckoo black tea of summer and autumn, to solve the summer and autumn purple that prior art is produced
Cuckoo black tea phenol ammonia than it is larger the problem of.
A kind of preparation method of the purple cuckoo black tea of summer and autumn in this programme, comprises the following steps：
Step one：The purple cuckoo tealeaves that summer and autumn are plucked carries out first fermentation, the time of first fermentation after being mixed with dietary alkali
For 4 ~ 5h, the temperature of first fermentation is 24 ~ 28 DEG C, and the thickness of first fermentation is 10 ~ 15cm, the weight of purple cuckoo tealeaves and dietary alkali
Than for 100 ~ 120；
Step 2：The dietary alkali on purple cuckoo tealeaves surface after first fermentation is removed, shaking treating is then carried out to purple cuckoo tealeaves
Water content is 60 ~ 65%, during leaf rotation, and rotating speed is 70 ~ 75r/min；
Step 3：Purple cuckoo tealeaves after leaf rotation is kneaded into bar with kneading machine, it is 85 ~ 90%, purple cuckoo that indoor humidity is kept when kneading
Tealeaves rolled twig rate is deblocked after reaching more than 90%；
Step 4：Purple cuckoo tealeaves after deblocking carries out secondary fermentation, and secondary fermentation temperature is 28 ~ 30 DEG C, and fermentation time is 3 ~
4h；
Step 5：The purple cuckoo tealeaves fermented being subjected to Titian with fragrance extracting machine, Titian temperature is 110 ~ 130 DEG C, the time is 40 ~
50min is that the purple cuckoo black tea of summer and autumn is made.
The beneficial effect of this programme：The purple cuckoo tealeaves mixed edible alkali of harvesting is subjected to first fermentation, due to summer and autumn
Purple cuckoo tealeaves have started to lignifying, can be kneading for purple cuckoo tealeaves by the fiber softening in purple cuckoo tealeaves by dietary alkali
Prepare；Simultaneously during first fermentation, in the presence of microorganism and enzyme, Tea Polyphenols and caffeine in purple cuckoo tealeaves etc.
Decompose, reduce the phenol ammonia ratio of purple cuckoo black tea；In addition during the fermentation, the metabolin that the strain such as lactic acid bacteria is produced in microorganism
Purple cuckoo tealeaves can be promoted tart flavour occur, dietary alkali can effectively neutralize tart flavour, be conducive to being lifted the mouthfeel of purple cuckoo black tea.
After first fermentation, the dietary alkali on purple cuckoo tealeaves surface is removed, helps to reduce the bitter taste of purple cuckoo black tea；Now, it is purple
The water content of cuckoo tealeaves is up to more than 70%, and its horse back is kneaded, and because the water content of purple cuckoo tealeaves is excessive, is easily caused
Purple cuckoo tealeaves fracture, is unfavorable for keeping the integrality of purple cuckoo tealeaves；So purple cuckoo tealeaves carries out leaf rotation, one again after removing dietary alkali
Aspect can be minimized during leaf rotation, the moisture of purple cuckoo tealeaves, when it is reduced to 60 ~ 65%, be adapted to purple cuckoo tea
Leaf is kneaded；On the other hand, then during leaf rotation, between tealeaves and tealeaves and leaf rotation equipment room collision, be conducive to accelerating
The rate of drying of purple cuckoo tealeaves, while accelerating the decomposition of Tea Polyphenols in collision process, is conducive to the purple cuckoo tea of further reduction
The phenol ammonia ratio of leaf；In addition in collision process, the surface of purple cuckoo tealeaves can produce trickle abrasion, be conducive to the progress kneaded.
When kneading, first fermentation and leaf rotation by early stage so that purple cuckoo tealeaves softening, because summer and autumn tealeaves is relative to the spring
Tea degree of lignification is higher, and purple cuckoo water content of tea is adjusted into 60 ~ 65% when kneading, and is conducive to the progress kneaded；Protected when kneading
It is 85 ~ 90% to hold indoor humidity, is conducive to keeping the skin wet for purple cuckoo tealeaves surface in time, is conducive to outside the juice in purple cuckoo tealeaves
Stream, so as to reduce the content of Tea Polyphenols and caffeine in purple cuckoo tealeaves.
After kneading, secondary fermentation is carried out to purple cuckoo tealeaves, microorganism and enzyme is acted on purple cuckoo tealeaves again, purple cuckoo is decomposed
Tea Polyphenols in tealeaves, reduces its bitter taste, enriches the mouthfeel of purple cuckoo tealeaves.Immediately using higher temperature to purple cuckoo after kneading
Tealeaves carries out Titian, the enzyme in purple cuckoo tealeaves is quickly lost activity, it is to avoid the undue decomposition to nutriment in tealeaves.
Further, in step one, during first fermentation, purple cuckoo tealeaves is entered using at least one of ultraviolet and infrared ray
Row irradiation.In tealeaves the activation of polyphenol oxidase by ultraviolet and it is ultrared influence larger, by setting ultraviolet or infrared
Line, further activates polyphenol oxidase, advantageously reduces the content of Tea Polyphenols, carries out the bitter taste of the purple cuckoo tealeaves of reduction.
Further, in the first fermentation of step one, the weight ratio of purple cuckoo tealeaves and dietary alkali is 110.Purple cuckoo tealeaves and food
It is 110 with the weight ratio of alkali, while softening purple cuckoo tealeaves fiber, it is to avoid dietary alkali excessively aggravates the bitterness of purple cuckoo tealeaves
Taste.
Further, in step 3, when kneading, first gently rub 10 ~ 15min and rub again again；Light pressure of rubbing gently is rubbed and turned for 280 ~ 320N
Speed is 15 ~ 25r/min；Pressure is rubbed again for 400 ~ 600N, and rotating speed is rubbed again for 25 ~ 30r/min.10 ~ 15min is gently first rubbed, makes tealeaves
Surface fracture, tea juice is exposed in appearance so that tealeaves when rubbing again has bigger flexibility, it is to avoid rub tealeaves when rubbing again
It is disconnected.
Further, in step 3, when kneading, it is 25 ~ 28 DEG C to keep indoor temperature.By indoor temperature control at 25 ~ 28 DEG C,
Along with humid control is 85 ~ 90%, makes the material of outflow inside tealeaves be easier to be attached to the surface of tealeaves, reduce evaporation；
In later-stage secondary fermentation process, because tealeaves inner material is wrapped in the surface of tealeaves, in polyphenol oxidase and the work of microorganism
Under, tea leaf fermentation can be made more uniform abundant.
Further, in step 4, secondary fermentation uses aerobic fermentation.It can reduce acid in purple cuckoo tealeaves using aerobic fermentation
The content of material, is conducive to being lifted the mouthfeel of the purple cuckoo black tea of summer and autumn.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：A kind of preparation method of the purple cuckoo black tea of summer and autumn, comprises the following steps：
Step one：The purple cuckoo tealeaves that summer and autumn are plucked carries out first fermentation and uses uviol lamp and red after being mixed with dietary alkali
Outer lamp is irradiated, and the time of first fermentation is 5h, and the temperature of first fermentation is 24 DEG C, and the thickness of first fermentation is 10cm, purple
The weight ratio of cuckoo tealeaves and dietary alkali is 110；
Step 2：The dietary alkali on purple cuckoo tealeaves surface after first fermentation is removed, shaking treating is then carried out to purple cuckoo tealeaves
Water content is 65%, during leaf rotation, and rotating speed is 75r/min；
Step 3：Purple cuckoo tealeaves after leaf rotation is kneaded into bar with kneading machine, it is 90%, Indoor Temperature that indoor humidity is kept when kneading
Spend for 28 DEG C, purple cuckoo tealeaves rolled twig rate is deblocked after reaching more than 90%, when kneading, first gently rub 15min and rub again again；Gently rub pressure
Power is 280N, gently rubs rotating speed for 15r/min；Pressure is rubbed again for 600N, and rotating speed is rubbed again for 25r/min；
Step 4：Purple cuckoo tealeaves after deblocking carries out secondary fermentation, and secondary fermentation uses aerobic fermentation, and secondary fermentation temperature is
28 DEG C, fermentation time is 4h；
Step 5：The purple cuckoo tealeaves fermented is subjected to Titian with fragrance extracting machine, Titian temperature is 130 DEG C, the time is that 40min is system
Obtain the purple cuckoo black tea of summer and autumn.
Embodiment 2：A kind of preparation method of the purple cuckoo black tea of summer and autumn, comprises the following steps：
Step one：The purple cuckoo tealeaves that summer and autumn are plucked is carried out first fermentation and carried out using uviol lamp after being mixed with dietary alkali
Irradiation, time of first fermentation is 4h, and the temperature of first fermentation is 28 DEG C, and the thickness of first fermentation is 15cm, purple cuckoo tealeaves with
The weight ratio of dietary alkali is 120；
Step 2：The dietary alkali on purple cuckoo tealeaves surface after first fermentation is removed, shaking treating is then carried out to purple cuckoo tealeaves
Water content is 60%, during leaf rotation, and rotating speed is 70r/min；
Step 3：Purple cuckoo tealeaves after leaf rotation is kneaded into bar with kneading machine, it is 85%, Indoor Temperature that indoor humidity is kept when kneading
Spend for 25 DEG C, purple cuckoo tealeaves rolled twig rate is deblocked after reaching more than 90%, when kneading, first gently rub 10min and rub again again；Gently rub pressure
Power is 320N, gently rubs rotating speed for 25r/min；Pressure is rubbed again for 400N, and rotating speed is rubbed again for 30r/min；
Step 4：Purple cuckoo tealeaves after deblocking carries out secondary fermentation, and secondary fermentation uses aerobic fermentation, and secondary fermentation temperature is
30 DEG C, fermentation time is 3h；
Step 5：The purple cuckoo tealeaves fermented is subjected to Titian with fragrance extracting machine, Titian temperature is 110 DEG C, the time is that 50min is system
Obtain the purple cuckoo black tea of summer and autumn.
Embodiment 3：A kind of preparation method of the purple cuckoo black tea of summer and autumn, comprises the following steps：
Step one：The purple cuckoo tealeaves that summer and autumn are plucked is carried out first fermentation and carried out using infrared lamp after being mixed with dietary alkali
Irradiation, time of first fermentation is 4.5h, and the temperature of first fermentation is 26 DEG C, and the thickness of first fermentation is 12m, purple cuckoo tealeaves with
The weight ratio of dietary alkali is 100；
Step 2：The dietary alkali on purple cuckoo tealeaves surface after first fermentation is removed, shaking treating is then carried out to purple cuckoo tealeaves
Water content is 62%, during leaf rotation, and rotating speed is 73r/min；
Step 3：Purple cuckoo tealeaves after leaf rotation is kneaded into bar with kneading machine, it is 87%, Indoor Temperature that indoor humidity is kept when kneading
Spend for 26 DEG C, purple cuckoo tealeaves rolled twig rate is deblocked after reaching more than 90%, when kneading, first gently rub 12min and rub again again；Gently rub pressure
Power is 300N, gently rubs rotating speed for 20r/min；Pressure is rubbed again for 500N, and rotating speed is rubbed again for 28r/min；
Step 4：Purple cuckoo tealeaves after deblocking carries out secondary fermentation, and secondary fermentation uses aerobic fermentation, and secondary fermentation temperature is
29 DEG C, fermentation time is 3.5h；
Step 5：The purple cuckoo tealeaves fermented is subjected to Titian with fragrance extracting machine, Titian temperature is 120 DEG C, the time is that 45min is system
Obtain the purple cuckoo black tea of summer and autumn.
Embodiment 4 the difference is that only with embodiment 1, during the first fermentation of step one without using uviol lamp and
Infrared lamp is irradiated.
Comparative example 1：The purple cuckoo black tea of summer and autumn is prepared using commonsense method.
By the purple cuckoo black tea of obtained summer and autumn in embodiment 1 ~ 4 with being taken out respectively in summer and autumn purple cuckoo black tea made from comparative example 1
100g tealeaves, then main extract content such as following table in 1000g boiling water formation tea, tea is poured respectively：
It is known that embodiment 1 ~ 4 is significantly reduced relative to the phenol ammonia ratio of summer and autumn purple cuckoo black tea made from comparative example 1 from table,
Its mouthfeel bitter taste is decreased obviously.And embodiment 1 ~ 3, relative to embodiment 4, phenol ammonia illustrates than also decrease to some degree
During first fermentation, purple cuckoo tealeaves is irradiated using uviol lamp or infrared lamp, purple cuckoo tealeaves is advantageously reduced
Bitter taste；It is irradiated simultaneously using uviol lamp and infrared lamp, effect is more preferable.
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made herein in embodiments of the invention, scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
Embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. the preparation method of the purple cuckoo black tea of a kind of summer and autumn, it is characterised in that comprise the following steps：
Step one：The purple cuckoo tealeaves that summer and autumn are plucked carries out first fermentation, the time of first fermentation after being mixed with dietary alkali
For 4 ~ 5h, the temperature of first fermentation is 24 ~ 28 DEG C, and the thickness of first fermentation is 10 ~ 15cm, the weight of purple cuckoo tealeaves and dietary alkali
Than for 100 ~ 120；
Step 2：The dietary alkali on purple cuckoo tealeaves surface after first fermentation is removed, shaking treating is then carried out to purple cuckoo tealeaves
Water content is 60 ~ 65%, during leaf rotation, and rotating speed is 70 ~ 75r/min；
Step 3：Purple cuckoo tealeaves after leaf rotation is kneaded into bar with kneading machine, it is 85 ~ 90%, purple cuckoo that indoor humidity is kept when kneading
Tealeaves rolled twig rate is deblocked after reaching more than 90%；
Step 4：Purple cuckoo tealeaves after deblocking carries out secondary fermentation, and secondary fermentation temperature is 28 ~ 30 DEG C, and fermentation time is 3 ~
4h；
Step 5：The purple cuckoo tealeaves fermented being subjected to Titian with fragrance extracting machine, Titian temperature is 110 ~ 130 DEG C, the time is 40 ~
50min is that the purple cuckoo black tea of summer and autumn is made.
2. the preparation method of the purple cuckoo black tea of summer and autumn according to claim 1, it is characterised in that：In step one, first fermentation
When, purple cuckoo tealeaves is irradiated using at least one of ultraviolet and infrared ray.
3. the preparation method of the purple cuckoo black tea of summer and autumn according to claim 1 or 2, it is characterised in that：The first hair of step one
In ferment, the weight ratio of purple cuckoo tealeaves and dietary alkali is 110.
4. the preparation method of the purple cuckoo black tea of summer and autumn according to claim 3, it is characterised in that：In step 3, when kneading, first
Gently 10 ~ 15min is rubbed to rub again again；Light pressure of rubbing gently rubs rotating speed for 15 ~ 25r/min for 280 ~ 320N；Rub again pressure for 400 ~
600N, rubs rotating speed for 25 ~ 30r/min again.
5. the preparation method of the purple cuckoo black tea of summer and autumn according to claim 4, it is characterised in that：In step 3, when kneading, protect
Indoor temperature is held for 25 ~ 28 DEG C.
6. the preparation method of the purple cuckoo black tea of summer and autumn according to claim 5, it is characterised in that：In step 4, secondary fermentation
Using aerobic fermentation.
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Application publication date: 20171103 |