CN107980945B - Processing method of dark tea - Google Patents
Processing method of dark tea Download PDFInfo
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- CN107980945B CN107980945B CN201610969158.9A CN201610969158A CN107980945B CN 107980945 B CN107980945 B CN 107980945B CN 201610969158 A CN201610969158 A CN 201610969158A CN 107980945 B CN107980945 B CN 107980945B
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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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Abstract
The invention discloses a processing method of black tea, in particular to a preparation method of red yeast black tea, which comprises the following steps: (1) adding 0.8-1.5 times (v/w) of monascus nutrient solution into black tea, uniformly mixing, and sterilizing; (2) adding monascus bacterium liquid, wherein the usage amount of the monascus bacterium liquid is 0.05-0.15 times (v/w) of that of the raw dark green tea, culturing at 23-33.5 ℃, and drying to obtain the black dark green tea. The red rice black tea disclosed by the invention is red and black in color, mellow in taste, slightly sticky, sweet, bright in liquor color, mellow in fragrance and rice fragrance, high in content of effective components lovastatin, monascus pigment and water-soluble extract and excellent in application prospect.
Description
Technical Field
The invention belongs to red yeast black tea and a preparation method thereof.
Background
Dark tea (dark tea) is named because the finished tea is black in appearance. The black tea belongs to one of six major tea types, belongs to post-fermented tea, and has main production areas of Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and the like. The raw dark green tea adopted by the traditional dark green tea has higher maturity and is a main raw material for pressing compressed tea. The process for preparing the dark green tea generally comprises four procedures of de-enzyming, rolling, piling and drying. The black tea is distributed according to regions and is mainly classified into Hunan black tea (Tianjian, Gongjian, Shengjian, black brick, brick flower, brick Fu, etc.), Hubei green brick tea, Sichuan Tibetan tea (Nanlubian sold tea, West lubian sold tea), Anhui ancient black tea (Ancha), Yunnan black tea (Pu' er tea), Guangxi Liupao tea and Shaanxi black tea (brick Fu tea).
The traditional dark tea is mainly prepared by naturally fermenting in a tea pile fermentation state by utilizing wild microorganisms in the environment, the types of the microorganisms participating in fermentation are various, the influence of the surrounding environment is large, and the important parameters such as temperature, moisture, humidity and the like of fermentation are controlled more and more wild. There are the following problems: firstly, the microbial species are uncontrollable, the temperature cannot be strictly controlled, and the product quality is unstable; secondly, the production ratio of main functional active ingredients of the dark tea is low, and the health care function is unclear.
Disclosure of Invention
The invention aims to provide red yeast black tea and a preparation method thereof.
The preparation method of the red yeast black tea comprises the following steps:
(1) adding 0.8-1.5 times (v/w) of monascus nutrient solution into black tea, uniformly mixing, and sterilizing;
(2) adding monascus bacterium liquid, wherein the usage amount of the monascus bacterium liquid is 0.05-0.15 times (v/w) of that of the raw dark green tea, culturing at 23-33.5 ℃, and drying to obtain the black dark green tea.
v/w：kg/L。
In the step (1), the dark tea is dark green tea or finished dark tea.
The raw dark green tea is prepared by the following method: taking fresh tea leaves, piling the fresh tea leaves into 2cm thick leaves, spreading and airing for 2-6 hours, uniformly spraying clear water accounting for 5-25% of the weight of the leaves, carrying out enzyme deactivation treatment on the fresh tea leaves after the clear water is basically absorbed, controlling the enzyme deactivation temperature at 280-320 ℃, carrying out enzyme deactivation for 3-6 minutes, and drying the fresh tea leaves by using hot air at 70-110 ℃ until the water content is 8-15% after the enzyme deactivation is finished to obtain the crude black tea; the finished black tea is Pu' er tea, Tibetan tea, Anhua black tea, Hubei old green tea and Guangxi Liupao tea.
In the step (1), each 1000ml of the composition comprises 0.3-0.7g of soybean powder, 0.3-0.7g of corn flour, 0.3-0.7g of soybean peptone, 0.3-0.7g of glucose, 0.05-0.45g of sulfuric acid and the balance of water; preferably, each 1000ml of the soybean milk contains 0.5g of soybean powder, 0.5g of corn flour, 0.5g of soybean peptone, 0.5g of glucose, 0.25g of magnesium sulfate and the balance of water.
In the step (1), the amount of the monascus nutrient solution is 1.2 times of the weight of the dark tea.
In the step (1), the sterilization is performed for 20min at the temperature of 121 ℃ and under the pressure of 0.12 MPa.
In the step (2), the monascus purpureus liquid is monascus purpureus liquid; the addition amount of the monascus liquid is 0.1 time of the weight of the dark green tea.
In the step (2), the concentration of the bacterial liquid of the monascus purpureus is 1 × 107cfu/ml。
In the step (2), the fermentation conditions are as follows: after adding monascus liquid, controlling the fermentation temperature to be 33.5 ℃; controlling the fermentation temperature to be 31 ℃ on day 4; controlling the fermentation temperature to be 28 ℃ on 5-8 days; the fermentation temperature was controlled at 23 ℃ on days 8-17.
The invention also provides the red yeast black tea prepared by the method.
Research has shown that the microorganisms involved in the black tea fermentation process are mainly: candida, aspergillus niger, penicillium, amycolatopsis, eurotium cristatum, spore-free bacteria and the like. According to the invention, the black tea with excellent quality is prepared by performing after-fermentation on the black raw tea by using the monascus purpureus, the product quality is stable, and unexpected technical effects are obtained.
The red rice black tea disclosed by the invention is red and black in color, mellow in taste, slightly sticky, sweet, bright in liquor color, mellow in fragrance and rice fragrance, high in content of effective components lovastatin, monascus pigment and water-soluble extract, clear in health care effect, stable in product quality and excellent in application prospect.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following detailed description of exemplary embodiments. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Detailed Description
The experimental materials and instruments used in the invention are as follows:
purple monascus: purchased from Sichuan institute of antibiotics under accession number M.P-G3-20160311-01;
a sterilization cabinet: binjiang medical, available from Binjiang medical devices (Beijing) Ltd;
shaker, available from Boke Biochemical industries, Inc., Shandong.
Example 1 preparation of Red Rice Black tea of the present invention
1. Preparation method
Raw materials:
1000ml of monascus purpureus nutrient solution contains 0.5g of soybean meal, 0.5g of corn meal, 0.5g of soybean peptone, 0.5g of glucose, 0.25g of magnesium sulfate and the balance of water.
The raw dark tea can be purchased or prepared according to the following method: picking fresh leaves of tea trees of 8-11 months, piling the fresh leaves into 2cm thick leaves, spreading and airing for 2-6 hours, uniformly spraying clear water accounting for 5-25% of the weight of the leaves, putting the fresh leaves into a de-enzyming roller for de-enzyming treatment after the clear water is basically absorbed, controlling the temperature of the de-enzyming roller at 280-320 ℃, de-enzyming time at 3-6 minutes, and drying by using hot air at 70-110 ℃ until the water content is 8-15% after de-enzyming is finished to obtain the crude black tea.
The process comprises the following steps:
mixing raw black tea 1kg and Monascus purpureus nutrient solution 1.2L, standing for 1 hr, sterilizing at 121 deg.C under 0.12Mpa for 15min, placing the sterilized raw black tea in sterile fermentation chamber, and adding 100ml of working seed solution of Monascus purpureus (the concentration of the seed solution is 1 × 10)7cfu/ml), uniformly mixing, adjusting the temperature parameter of the fermentation chamber to be 33.5 ℃, adjusting the temperature of the fermentation chamber to be 31 ℃ on the fourth day, adjusting the temperature of the fermentation chamber to be 28 ℃ on the 5 th to 8 th day, adjusting the temperature of the fermentation chamber to be 23 ℃ on the 8 th to 17 th day, finishing the fermentation process after the 17 th day, and drying by hot air to obtain the finished product of the red rice black tea.
2. Efficacy and mouthfeel testing
The traditional preparation method of the dark tea comprises the following steps: picking fresh leaves of tea trees in 8-11 months, piling the fresh leaves into 2cm thick, spreading and drying for 2-6 hours, uniformly spraying clear water with the weight of 5-25% of the leaves, putting the fresh leaves into a de-enzyming roller for de-enzyming treatment after the clear water is basically absorbed, controlling the temperature of the de-enzyming roller at 80-320 ℃, and controlling the de-enzyming time for 3-6 minutes; kneading with a kneading machine after completing the enzyme deactivation, wherein the kneading force is controlled to be light-heavy-light, the tea is kneaded until the tea is in a strip shape, tea juice is exuded, and the color of the tea is yellow green; pile fermentation conditions are controlled to be that the ambient temperature is 25-32 ℃ and the relative humidity is 70-90%, tea leaves are stacked in a pile fermentation groove to form a square/rectangular pile with the height of 0.5-1.5m, wet cloth is covered on the surface of the pile fermentation groove, the tea pile is kept moist at any time, the tightness of the tea pile is moderate, the temperature of a reactor core is monitored periodically, and the pile fermentation and heat dissipation are carried out in time when the temperature exceeds 45 ℃; after 10-20 days of pile fermentation, the tea is dark brown, the crude green smell disappears, and the pile fermentation can be stopped when the aroma is emitted; drying the tea leaves by a hot air drying method at the temperature of 80-120 ℃ until the water content is 8-12% to obtain the finished product of the dark tea.
The raw dark tea, the traditional dark tea and the red yeast black tea are respectively brewed in boiling water, sensory evaluation and effective component detection are carried out, and the following table 1 is compared:
TABLE 1 comparative results
The experimental result shows that the red yeast black tea has red and black color, mellow and thick mouthfeel, slight stickiness, sweet aftertaste, bright soup color, mellow fragrance and rice fragrance, and the contents of the effective components lovastatin, monascus pigment and water-soluble extract are obviously higher than those of the traditional black tea and untreated raw black tea.
Example 2 preparation of Red Rice Black tea of the present invention
1. Preparation method
Raw materials:
1000ml of monascus purpureus nutrient solution contains 0.3g of soybean meal, 0.7g of corn meal, 0.3g of soybean peptone, 0.7g of glucose, 0.05g of magnesium sulfate and the balance of water.
The raw dark tea can be purchased or prepared according to the following method: picking fresh leaves of tea trees of 8-11 months, piling the fresh leaves into 2cm thick leaves, spreading and airing for 2-6 hours, uniformly spraying clear water accounting for 5-25% of the weight of the leaves, putting the fresh leaves into a de-enzyming roller for de-enzyming treatment after the clear water is basically absorbed, controlling the temperature of the de-enzyming roller at 280-320 ℃, de-enzyming time at 3-6 minutes, and drying by using hot air at 70-110 ℃ until the water content is 8-15% after de-enzyming is finished to obtain the crude black tea.
Mixing raw black tea 1kg and Monascus purpureus nutrient solution 0.8L, standing for 1.2 hr with sterilization parameters of 121 deg.C, 0.12Mpa, and 15min, placing sterilized raw black tea in sterile fermentation chamber, and adding 50ml Monascus purpureus working seed solution (concentration of seed solution)Is 8 x 106cfu/ml), uniformly mixing, adjusting the temperature parameter of a fermentation chamber to be 33.5 ℃, fermenting, adjusting the temperature of the fermentation chamber to be 31 ℃ on the fourth day, adjusting the temperature of the fermentation chamber to be 28 ℃ on the 5 th to 8 th day, adjusting the temperature of the fermentation chamber to be 23 ℃ on the 8 th to 17 th day, finishing the fermentation process after the 17 th day, and drying by hot air to obtain the finished product of the red rice black tea.
2. Efficacy and mouthfeel testing
Traditional black tea: along with example 1.
The raw dark tea, the traditional dark tea and the red yeast black tea are respectively brewed in boiling water, sensory evaluation and effective component detection are carried out, and the following table 2 is compared:
TABLE 2 comparative results
The experimental result shows that the red yeast black tea has red and black color, mellow and thick mouthfeel, slight stickiness, sweet aftertaste, bright soup color, mellow fragrance and rice fragrance, and the contents of the effective components lovastatin, monascus pigment and water-soluble extract are obviously higher than those of the traditional black tea and untreated raw black tea.
Example 3 preparation of Red Rice Black tea of the present invention
1. Preparation method
Raw materials:
1000ml of monascus purpureus nutrient solution contains 0.7g of soybean meal, 0.3g of corn meal, 0.7g of soybean peptone, 0.3g of glucose, 0.45g of magnesium sulfate and the balance of water.
The raw dark tea can be purchased or prepared according to the following method: picking fresh leaves of tea trees of 8-11 months, piling the fresh leaves into 2cm thick leaves, spreading and airing for 2-6 hours, uniformly spraying clear water accounting for 5-25% of the weight of the leaves, putting the fresh leaves into a de-enzyming roller for de-enzyming treatment after the clear water is basically absorbed, controlling the temperature of the de-enzyming roller at 280-320 ℃, de-enzyming time at 3-6 minutes, and drying by using hot air at 70-110 ℃ until the water content is 8-15% after de-enzyming is finished to obtain the crude black tea.
Mixing and stirring 1kg of raw dark green tea and 1.5L of Monascus purpureus nutrient solutionStanding for 2 hr after mixing, sterilizing at 121 deg.C under 0.12Mpa for 15min, placing the sterilized raw black tea in sterile fermentation chamber, adding 150ml working seed solution of Monascus purpureus (seed solution concentration is 1.2 × 10)7cfu/ml), uniformly mixing, adjusting the temperature parameter of a fermentation chamber to be 33.5 ℃, fermenting, adjusting the temperature of the fermentation chamber to be 31 ℃ on the fourth day, adjusting the temperature of the fermentation chamber to be 28 ℃ on the 5 th to 8 th day, adjusting the temperature of the fermentation chamber to be 23 ℃ on the 8 th to 17 th day, finishing the fermentation process after the 17 th day, and drying by hot air to obtain the finished product of the red rice black tea.
2. Efficacy and mouthfeel testing
Traditional black tea: the same as in example 1.
The raw dark tea, the traditional dark tea and the red yeast black tea are respectively brewed in boiling water, sensory evaluation and effective component detection are carried out, and the following table 3 is compared:
TABLE 3 comparative results
The experimental result shows that the red yeast black tea has red and black color, mellow and thick mouthfeel, slight stickiness, sweet aftertaste, bright soup color, mellow fragrance and rice fragrance, and the contents of the effective components lovastatin, monascus pigment and water-soluble extract are obviously higher than those of the traditional black tea and untreated raw black tea.
In conclusion, the red yeast black tea disclosed by the invention is red and black in color, mellow in taste, slightly sticky, sweet, bright in liquor color, mellow in fragrance and rice fragrance, high in content of active ingredients lovastatin, monascus pigment and water-soluble extract and excellent in application prospect.
Claims (8)
1. A preparation method of red yeast black tea is characterized by comprising the following steps: it comprises the following steps:
(1) adding 0.8-1.5 times volume (v/w) of Monascus purpureus nutrient solution into raw dark green tea, mixing, and sterilizing at 121 deg.C and 0.12Mpa for 20 min;
(2) adding purple monascus bacterium liquid, wherein the usage amount of the monascus bacterium liquid is 0.05-0.15 times (v/w) of that of the raw dark green tea, culturing at 23-33.5 ℃, and drying to obtain the black dark green tea;
the raw dark green tea is prepared by the following method: taking fresh tea leaves, piling the fresh tea leaves into 2cm thick leaves, spreading and airing for 2-6 hours, uniformly spraying clear water accounting for 5-25% of the weight of the leaves, carrying out enzyme deactivation treatment on the fresh tea leaves after the clear water is basically absorbed, controlling the enzyme deactivation temperature at 280-320 ℃, carrying out enzyme deactivation for 3-6 minutes, and drying the fresh tea leaves by using hot air at 70-110 ℃ until the water content is 8-15% after the enzyme deactivation is finished to obtain the crude black tea;
in the step (2), the fermentation conditions are as follows: after adding the purple monascus liquid, controlling the fermentation temperature to be 33.5 ℃; controlling the fermentation temperature to be 31 ℃ on day 4; controlling the fermentation temperature to be 28 ℃ on 5-8 days; the fermentation temperature was controlled at 23 ℃ on days 8-17.
2. The method of claim 1, wherein: in the step (1), the monascus purpureus nutrient solution is a nutrient solution, and each 1000ml of the nutrient solution comprises 0.3-0.7g of soybean meal, 0.3-0.7g of corn meal, 0.3-0.7g of soybean peptone, 0.3-0.7g of glucose, 0.05-0.45g of sulfuric acid and the balance of water.
3. The method of claim 2, wherein: in the step (1), each 1000ml of the monascus purpureus nutrient solution contains 0.5g of soybean meal, 0.5g of corn meal, 0.5g of soybean peptone, 0.5g of glucose, 0.25g of magnesium sulfate and the balance of water.
4. The method of claim 1, wherein: in the step (1), the using amount of the monascus purpureus nutrient solution is 1.2 times (v/w) of the weight of the black tea.
5. The method of claim 1, wherein: in the step (2), the addition amount of the purple monascus bacterium liquid is 0.1 time (v/w) of the weight of the black tea.
6. The production method according to claim 1 or 5, characterized in that: in the step (2),the concentration of the purple monascus bacterial liquid is 8 multiplied by 106cfu/ml～1.2×107cfu/ml。
7. The method of claim 6, wherein: in the step (2), the concentration of the purple monascus bacterium liquid is 1 × 107cfu/ml。
8. The red yeast black tea prepared by the method of any one of claims 1 to 7.
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| CN112825935A (en) * | 2021-02-08 | 2021-05-25 | 华南农业大学 | Method for preparing black tea with high gallic acid content by using monascus purpureus |
| CN112956559A (en) * | 2021-04-13 | 2021-06-15 | 华南农业大学 | Method for preparing dark green tea by using pholiota fulva |
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| CN102613330B (en) * | 2012-04-27 | 2013-04-17 | 西藏月王生物技术有限公司 | Fermented red yeast tea and extract, extract composition and preparation method thereof |
| CN103349099B (en) * | 2012-10-12 | 2014-06-25 | 谢春生 | Simvastatin-containing Pu'er tea, and fermenting method and application thereof |
| CN104585394A (en) * | 2015-01-01 | 2015-05-06 | 湖南省天下武陵农业发展有限公司 | Dark tea and red rice based composition as well as preparation method and application thereof |
| CN105919110B (en) * | 2016-06-15 | 2017-10-27 | 江西蓓蕾食品有限公司 | Black tea composite enzyme and preparation method thereof |
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