CN107455501A - Tea fermentation technology - Google Patents
Tea fermentation technology Download PDFInfo
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- CN107455501A CN107455501A CN201710856121.XA CN201710856121A CN107455501A CN 107455501 A CN107455501 A CN 107455501A CN 201710856121 A CN201710856121 A CN 201710856121A CN 107455501 A CN107455501 A CN 107455501A
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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
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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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- Chemical & Material Sciences (AREA)
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- Tea And Coffee (AREA)
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Abstract
The present patent application belongs to tea processing technical field, specifically discloses a kind of tea fermentation technology, comprises the following steps：（1）Pretreatment；（2）Knead：In step（1）2 3% starch that weight is tealeaves is added in obtained tealeaves, rubbing, kneads tealeaves, after kneading 0.2 0.3h, 2 3% starch that weight is tealeaves is added, continues to knead, the 0.9h of time 0.6；（3）Decatize；（4）Inoculation；（5）Pressurization；（6）Fermentation：Tealeaves is placed in into temperature to be fermented for the fermenting cellar of 25 28 DEG C, relative humidity 92 96%, tealeaves is stirred during fermentation 12 times.Using this tea fermentation technology fermented tea, harmful microorganism in fermentation process can be suppressed tea leaf quality is adversely affected, and the tealeaves that the fermentation of this technique is drawn, flavour is unique, and bitter taste greatly reduces, and mouthfeel greatly improves, drink for a long time, be advantageous to health.
Description
Technical field
The invention belongs to tea processing technical field, more particularly to a kind of tea fermentation technology.
Background technology
Tealeaves is a kind of traditional beverage raw material, has vast mass foundation.Tealeaves is with the fresh tea tree of raw harvesting
Tender shoots be raw material, by being process.Tealeaves is one of famous three big beverage of the world, is referred to as " the emperor of east beverage
Supreme Being ".Through analysis, in tealeaves containing caffeine, tannin, Tea Polyphenols, protein, carbohydrate, free amino acid, chlorophyll,
Carrotene, aromatic oil, enzyme, provitamin A, vitamin B, vitamin C, vitamin E, citrin and inorganic salts, micro member
400 Multiple components such as element.So tealeaves effect is extensive, if refresh oneself, spirit of waking up, solves polydipsia, diuresis, digestion gathered food, removing toxic substances.
Violate in wind-heat, dizzy blurred vision；Hot summer weather polydipsia, or insobriety；Dormancy has been slept, the tired body of god is tired more；Oliguria with red urine, or water
Swollen oliguria；Greasy dyspepsia, indigestion；Damp-heat diarrhea, dysentery.
Black tea is that one kind of tealeaves is category full fermentation tea, be using suitable tea tree Xin Yaye as raw material, through withering, kneading,
The refined tea formed of the series of process process such as fermentation, dry.Fermentation is a procedure particularly important in red Tea processing,
And form the critical process of black tea quality.Fermentation, is commonly called as " sweating ", after the tea embryo for referring to have kneaded slightly compresses, covers
The dipped fermentation cloth of warm water, to increase the temperature and humidity of fermentated leaves, promote ferment activity, shorten fermentation time, when vein is in
Bronzing, you can above bake dry.The purpose of fermentation, oxygen occurs under facilitation of the polyphenols in tealeaves is made in enzyme
Change acts on, and the tea base of green is produced red change.Fermentation is to form the key process of black tea color qualitative characteristics, is usually
Leaf will be kneaded to be placed in fermentation frame or fermenting vehicle, fermented into fermenting cellar.Because the fermentation of conventional black generally relies on tealeaves certainly
The microorganism of band is carried out, in order that fermentation of black tea is smoothed out, before wither, knead process and need to spend the more time as fermentation
Carry out material preparation so that the time length that black tea processing expends, low production efficiency.
And with the improvement of people's life quality, diet trend gradually to naturalization, health care, convenient purification, safe,
Flavoured direction is developed, and contains strong bitter taste using traditional processing technology production black tea and influences mouthfeel, black tea
Bitter taste characteristic turns into the major obstacle for continuing to widen in black tea market.Therefore, the processing technology of black tea is improved, improves adding for black tea
Work efficiency rate, the bitter taste in tealeaves is reduced, it is one of the problem of current tea business are in the urgent need to address to improve millet paste mouthfeel.
The content of the invention
The purpose of the present invention is providing a kind of tea fermentation technology, reduces the bitter taste in tealeaves, improves millet paste mouthfeel.
In order to achieve the above object, base case of the invention is：Tea fermentation technology, comprise the following steps：
(1) pre-process：Fresh leaf after harvesting is tiled, thickness 18-24mm, aspergillus oryzae is added in fresh leaf；Shake and
Fresh leaf is stirred, tealeaves is irradiated using infrared light in the process, time 2-3h；
(2) knead：Starch of the weight for the 2-3% of tealeaves is added in the tealeaves that step (1) obtains, rubbing, kneads tea
Leaf, after kneading 0.2-0.3h, the starch for the 2-3% that weight is tealeaves is added, continues to knead, time 0.6-0.9h；
(3) decatize：Decatize 8-10min is carried out to tealeaves using 100-108 DEG C of high-temperature steam after kneading；
(4) it is inoculated with：Zymotic fluid, lactic acid bacteria 8-10 parts, acetic acid bacteria 4-6 parts, yeast are prepared by the raw material of following mass fraction
Bacterium 10-15 parts, the weight of the lactic acid bacteria are the 0.8-1.5% of tealeaves, spray and ferment in the tealeaves surface that step (2) obtains
Liquid；
(5) pressurize：In the environment of the tealeaves that step (3) obtains is placed in into 240-300MPa, 0.6-1h is kept；
(6) ferment：Tealeaves is placed in temperature and carries out fermentation 4-5h for the fermenting cellar of 25-28 DEG C, relative humidity 92-96%,
Tealeaves is stirred during fermentation 1-2 times.
The operation principle of this base case is：Aspergillus oryzae is the bacterial strain of a kind of production complex enzyme, can produce amylase, acidity
Protease, cellulase, pectase, glucose oxidase etc., aspergillus oryzae are added in tealeaves, and it is high to may advantageously facilitate some in fresh leaf
The hydrolysis of molecular organic compound, the content of aqueous soluble active constituent in tealeaves is improved, while hydrolysate is also tealeaves feature
The precursor of fragrance component.Tealeaves is shaken, mechanical movement power can strengthen the transporting function of tealeaves blade tip tissue, coordinate millet paste flavour volatile
Matter, there is inherent effect；And mechanical friction causes leaf cell to damage, make Tea Polyphenols enzymatic oxidation, induce fragrance, have external
Effect, motoricity answer cooperation with frictional forces, contribute to tealeaves to form the quality of thick aroma and good taste.The shake process middle period is thin
Born of the same parents sustain damage so that part aspergillus oryzae can enter in tealeaves from the breakage of tealeaves.Using infrared while stirring tealeaves
Light irradiates to tealeaves, and agitation tealeaves can make Infrared irradiation more uniform；Infrared luminous energy makes the temperature of tealeaves raise 2-3 DEG C, adds
Fast moisture evaporation, while strengthen the activity of cell inclusion matter, infrared light can also accelerate the denaturation of cell membrane, make cell membrane saturating
Property increase, enable aspergillus oryzae more enter tealeaves in.There is the more catechin of content in tealeaves, wherein ester catechin accounts for always
75% or so of catechin, ester catechin are the main bitter materials of tealeaves, influence the flavor of tealeaves, have tealeaves denseer
Strong bitter taste.Contain tannase in aspergillus oryzae, tannase can effectively degrade ester catechin so that ester catechin contains
Amount is reduced, the content increase of simple catechin, so as to reduce bitter taste.
Rubbing, when kneading tealeaves, clasmatosis, tea juice is extruded, tea juice attaches can absorb portion in the surface of tealeaves, starch
Divide tea juice, reduce the water content on tealeaves surface, tea-drying is obtained faster；The addition of starch is also avoided that tealeaves because rubbing simultaneously
Twist with the fingers and too damage, influence the quality of tealeaves.And in the presence of aspergillus oryzae, partial starch can be hydrolyzed to maltose, glucose sugar.
After kneading a period of time, add starch and continue to knead, starch is more converted into maltose in the presence of aspergillus oryzae；Kneading makes
Tea cell is further damaged, and aspergillus oryzae can more enter the inside of blade, be reacted with the internal substance of tealeaves.
Decatize process is added between kneading and being inoculated with process, kills substantial amounts of microorganism fungus kind, is created for subsequent processing
Beneficial conditions.In the zymotic fluid that is formulated by lactic acid bacteria, acetic acid bacteria, saccharomycete of the surface of tealeaves spray, lactic acid bacteria, acetic acid bacteria,
Saccharomycete forms dominant bacteria, and using the exclusive principle for suppressing other floras of dominant strain, culture propagation speed is very fast, suppresses
Other harmful microorganism fungus kind growths, avoid harmful microorganism from adversely affecting tea leaf quality, also greatly accelerate hair
The speed of ferment.There are the materials such as maltose, glucose in tealeaves simultaneously, can for lactic acid bacteria, acetic acid bacteria, saccharomycete it is quick numerous
Offer material conditions are provided.
The purpose of pressurization has two：First, by kneading, tea cell has a damage, pressurization can make lactic acid bacteria, acetic acid bacteria,
Saccharomycete penetrates into the inside of blade, accelerates the speed of fermentation.Second, containing polyphenol oxidase in tealeaves, Tea Polyphenols can be promoted
Oxidative polymerization occurs for material, and the product of generation can promote the flavour of black tea, and form the quality characteristic of the red soup of black tea red autumnal leaves,
And the activity for the energy polyphenol oxidase that pressurizes.Pressurization energy lactic acid bacteria, acetic acid bacteria, saccharomycete, make using lactic acid bacteria, acetic acid bacteria, yeast
Bacterium ferments obtained tealeaves, and the trace element zinc beneficial to human body, copper, iron, manganese, nickel and cobalt equal size increase, and harmful element
Reduce, and the tea flavour bubbled out is unique, there is light sweet taste and tart flavour, and under the covering of the flavour, bitter taste greatly reduces,
It is difficult to discover, mouthfeel greatly improves, and drinks for a long time, is additionally favorable for health.
The beneficial effect of this base case is：
1st, using traditional processing technology tea-processing, wither, knead, three processes of fermenting at least to spend it is more than 10 small
When, compared with traditional processing technology, using this technique productions tealeaves, wither, knead, three process tooks that ferment it is small less than 10
When, processing efficiency significantly improves.
2nd, using the tealeaves of this technique productions, the tea mellow in taste bubbled out, flavour is unique, there is light sweet taste and tart flavour,
And because the content of ester catechin in tealeaves greatly reduces, the bitter taste of millet paste is reduced, improve the taste of millet paste.
Further, in the step (2), tealeaves is kneaded, often kneads 3-5min, stops 1.5-2min.When kneading tealeaves, energy
Overflow the tea juice of tealeaves, the moisture distribution in tealeaves is uneven；After once kneading, stop 1.5-2min, tealeaves internal water can be made
Divide redistribution uniform, be more easy to shape tealeaves when kneading.
Further, in the step (5), the temperature control of tealeaves is made at 29-32 DEG C.Proved by test of many times, tealeaves
The temperture of leaves of tealeaves is controlled at 29-32 DEG C during fermentation, the effect of tea leaf fermentation can be made more satisfactory.
Further, after step (5) processing, the water content control of tealeaves is made between 30-38%.Tealeaves can not be lost by kneading
Water is excessive, otherwise can influence follow-up fermentation procedure.Test of many times proves, by the water content control of tealeaves between 32-38%,
Beneficial to the progress of fermentation.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1
The present embodiment discloses a kind of tea fermentation technology, comprises the following steps：
(1) pre-process：Fresh leaf after harvesting is tiled, thickness 18-24mm, aspergillus oryzae is added in fresh leaf；Shake and
Fresh leaf is stirred, tealeaves is irradiated using infrared light in the process, time 2-3h；
(2) knead：Starch of the weight for the 2-3% of tealeaves is added in the tealeaves that step (1) obtains, rubbing, kneads tea
Leaf, after kneading 0.2-0.3h, the starch for the 2-3% that weight is tealeaves is added, continues to knead, time 0.6-0.9h, by tealeaves
Water content control between 30-38%；3-5min is often kneaded, stops 1.5-2min.
(3) decatize：Decatize 8-10min is carried out to tealeaves using 100-108 DEG C of high-temperature steam after kneading；
(4) it is inoculated with：Zymotic fluid, 9 parts of lactic acid bacteria, 5 parts of acetic acid bacteria, saccharomycete 15 are prepared by the raw material of following mass fraction
Part, the weight of the lactic acid bacteria is the 0.8-1.5% of tealeaves, sprays zymotic fluid in the tealeaves surface that step (2) obtains；
(5) pressurize：In the environment of the tealeaves that step (3) obtains is placed in into 240-300MPa, 0.6-1h is kept；
(6) ferment：Tealeaves is placed in temperature and carries out fermentation 4-5h for the fermenting cellar of 25-28 DEG C, relative humidity 92-96%,
Make the temperature control of tealeaves during fermentation at 29-32 DEG C；Tealeaves is stirred during fermentation 1-2 times.
Embodiment 2
The difference of embodiment 2 and embodiment 1 is：10 parts of lactic acid bacteria, 4 parts of acetic acid bacteria, 13 parts of saccharomycete.
Embodiment 3
The difference of embodiment 3 and embodiment 1 is：8 parts of lactic acid bacteria, 6 parts of acetic acid bacteria, 10 parts of saccharomycete.
Comparative example 1
The difference of comparative example 1 and embodiment 1 is：Step is added without aspergillus oryzae in (1).
Comparative example 2
The difference of comparative example 2 and embodiment 1 is：Without step (3) decatize.
Comparative example 3
The difference of comparative example 3 and embodiment 1 is：Step is added without acetic acid bacteria in (4).
Comparative example 4
The difference of comparative example 4 and embodiment 1 is：Step is added without lactic acid bacteria in (4).
Comparative example 5
The difference of comparative example 5 and embodiment 1 is：Step is added without saccharomycete in (4).
Comparative example 6
The difference of comparative example 6 and embodiment 1 is：It is inoculated with without step (4).
Comparative example 7
The difference of comparative example 7 and embodiment 1 is：Pressurizeed without step (5).
Comparative example 8
Comparative example 8 is withered to black tea, kneaded, fermented using conventional machining process.
Table 1
The marking that fragrance in the data of table 1, flavour, soup look, bitterness sense are 10 professionals to tealeaves after processed, full marks
10 points, make even respectively, fragrance, flavour, soup look fraction are higher, and the quality that represents is higher, and bitter taste, old sense of taste fraction more low then generation
Table quality is better.
Contrast conclusion：
1st, it can be seen that the result that embodiment 1- embodiments 3 draw according to the data of table 1 and have no too big difference, still
Lactic acid bacteria, acetic acid bacteria, the difference of saccharomycete proportioning still have certain shadow to the fragrance of tealeaves, flavour, soup look, bitterness sense etc.
Ring.
2nd, embodiment 1 can be seen that aspergillus oryzae compared with comparative example 1 positive role to the quality of tealeaves, adds meter Qu
Mould fragrance, the flavour for being clearly helpful for improving tealeaves, hence it is evident that improve mouthfeel, improving quality.
3rd, the contrast of embodiment 1 and embodiment 2 can be seen that the step of not passing through decatize, the microbial bacteria on tealeaves
Kind have a variety of, the growth of probioticses can be suppressed, so that longer fermentation times.
4th, the contrast of embodiment 1 and embodiment 3 is as can be seen that the addition of acetic acid bacteria helps to reduce the bitterness sense of tealeaves.
5th, the contrast of embodiment 1 and embodiment 4 is as can be seen that the addition of lactic acid bacteria helps to improve the fragrance of tealeaves, grown
Taste etc., improve the quality of tealeaves.
6th, fermentation of the saccharomycete to tealeaves is can be seen that according to the comparison of embodiment 1 and embodiment 5 to play an important role,
It can accelerate to ferment and to a certain extent improve tea leaf quality.
7th, the zymotic fluid pair that lactic acid bacteria, acetic acid bacteria, saccharomycete are made into is can be seen that compared with embodiment 6 according to embodiment 1
Fermentation plays an important role, and the addition of no zymotic fluid can also reduce the scoring of tea aroma, flavour, soup look, reduces tealeaves product
Matter.
8th, being contrasted according to embodiment 1 with embodiment 7 as can be seen that pressurizeing can be such that the inclusion in tealeaves more overflows
Come, improve tea leaf quality.
9th, using the tealeaves of this technique productions compared with using the tealeaves of common process production, although in fragrance, flavour, soup
Color etc. is more or less the same, but can reduce tealeaves the fermentation procedure the time spent in, hence it is evident that reduces the bitterness sense of tealeaves.
Claims (4)
1. tea fermentation technology, it is characterised in that comprise the following steps：
（1）Pretreatment：Fresh leaf after harvesting is tiled, thickness 18-24mm, aspergillus oryzae is added in fresh leaf；Shake and stir
Fresh leaf, tealeaves is irradiated using infrared light in the process, time 2-3h；
（2）Knead：In step（1）Starch of the weight for the 2-3% of tealeaves is added in obtained tealeaves, rubbing, tealeaves is kneaded, rubs
After twisting with the fingers 0.2-0.3h, the starch for the 2-3% that weight is tealeaves is added, continues to knead, time 0.6-0.9h；
（3）Decatize：Decatize 8-10min is carried out to tealeaves using 100-108 DEG C of high-temperature steam after kneading；
（4）Inoculation：Zymotic fluid, lactic acid bacteria 8-10 parts, acetic acid bacteria 4-6 parts, saccharomycete 10- are prepared by the raw material of following mass fraction
15 parts, the weight of the lactic acid bacteria is the 0.8-1.5% of tealeaves, in step（2）Obtained tealeaves surface sprinkling zymotic fluid；
（5）Pressurization：By step（3）The tealeaves of acquisition is placed in the environment of 240-300MPa, keeps 0.6-1h；
（6）Fermentation：Tealeaves is placed in temperature and carries out fermentation 4-5h for the fermenting cellar of 25-28 DEG C, relative humidity 92-96%, fermentation
During stir tealeaves 1-2 times.
2. tea fermentation technology as claimed in claim 1, it is characterised in that the step（2）In, tealeaves is kneaded, is often kneaded
3-5min, stop 1.5-2min.
3. tea fermentation technology as claimed in claim 1, it is characterised in that the step（5）In, make the temperature control of tealeaves
At 29-32 DEG C.
4. tea fermentation technology as claimed in claim 1, it is characterised in that step（5）After processing, make the water content control of tealeaves
System is between 30-38%.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981286A (en) * | 2017-12-21 | 2018-05-04 | 湖南省天香生物科技有限责任公司 | The industrialized preparing process of sweet potato leaves dried product |
| CN108432906A (en) * | 2018-03-05 | 2018-08-24 | 李泽华 | A method of utilizing microorganism fungus kind ferment making fruit wine scented tea leaf |
| CN108669251A (en) * | 2018-06-29 | 2018-10-19 | 贺州市天洲茶业有限公司 | Tealeaves pile fermentation device |
| CN108835291A (en) * | 2018-07-27 | 2018-11-20 | 遵义正安丽霞茶业有限责任公司 | A kind of white tea processing technology |
| CN109757576A (en) * | 2019-03-11 | 2019-05-17 | 湖北车溪人家生态农业有限责任公司 | A kind of orange tea and preparation method thereof |
| CN110591869A (en) * | 2019-09-09 | 2019-12-20 | 普安县宏鑫茶业开发有限公司 | Processing method of health-care tea wine |
| CN110974741A (en) * | 2019-11-29 | 2020-04-10 | 石阡县夷州贡茶有限责任公司 | Tea complex extract and application thereof |
| CN111264732A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation method of fermented fruity beverage with good taste |
| CN111728047A (en) * | 2020-06-23 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of microbial fermented black tea |
| CN112544741A (en) * | 2020-12-04 | 2021-03-26 | 王亭梦 | Food fermentation process |
| CN113768016A (en) * | 2021-10-25 | 2021-12-10 | 倪国帮 | Process for producing mulberry leaf dark tea by anaerobic fermentation |
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| CN106900898A (en) * | 2017-04-28 | 2017-06-30 | 正安县金林茶业有限责任公司 | A kind of zymotechnique of tealeaves |
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| KR20010086174A (en) * | 2001-04-04 | 2001-09-10 | -- | The processing method of malt tea bag for Ginseng Shik-hye making |
| CN106900921A (en) * | 2017-04-28 | 2017-06-30 | 正安县金林茶业有限责任公司 | A kind of processing technology of tealeaves |
| CN106900898A (en) * | 2017-04-28 | 2017-06-30 | 正安县金林茶业有限责任公司 | A kind of zymotechnique of tealeaves |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981286A (en) * | 2017-12-21 | 2018-05-04 | 湖南省天香生物科技有限责任公司 | The industrialized preparing process of sweet potato leaves dried product |
| CN108432906A (en) * | 2018-03-05 | 2018-08-24 | 李泽华 | A method of utilizing microorganism fungus kind ferment making fruit wine scented tea leaf |
| CN108669251A (en) * | 2018-06-29 | 2018-10-19 | 贺州市天洲茶业有限公司 | Tealeaves pile fermentation device |
| CN108835291A (en) * | 2018-07-27 | 2018-11-20 | 遵义正安丽霞茶业有限责任公司 | A kind of white tea processing technology |
| CN109757576A (en) * | 2019-03-11 | 2019-05-17 | 湖北车溪人家生态农业有限责任公司 | A kind of orange tea and preparation method thereof |
| CN110591869A (en) * | 2019-09-09 | 2019-12-20 | 普安县宏鑫茶业开发有限公司 | Processing method of health-care tea wine |
| CN110974741A (en) * | 2019-11-29 | 2020-04-10 | 石阡县夷州贡茶有限责任公司 | Tea complex extract and application thereof |
| CN110974741B (en) * | 2019-11-29 | 2022-06-28 | 石阡县夷州贡茶有限责任公司 | Tea complex extract and application thereof |
| CN111264732A (en) * | 2020-02-28 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation method of fermented fruity beverage with good taste |
| CN111728047A (en) * | 2020-06-23 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of microbial fermented black tea |
| CN112544741A (en) * | 2020-12-04 | 2021-03-26 | 王亭梦 | Food fermentation process |
| CN113768016A (en) * | 2021-10-25 | 2021-12-10 | 倪国帮 | Process for producing mulberry leaf dark tea by anaerobic fermentation |
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| CN107455501B (en) | 2020-08-11 |
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