CN108576296A - A kind of black tea fast fermentation method - Google Patents
A kind of black tea fast fermentation method Download PDFInfo
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- CN108576296A CN108576296A CN201810166320.2A CN201810166320A CN108576296A CN 108576296 A CN108576296 A CN 108576296A CN 201810166320 A CN201810166320 A CN 201810166320A CN 108576296 A CN108576296 A CN 108576296A
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to tea processing technical field, specifically a kind of black tea fast fermentation method.Composite bacteria agent ferments to black tea made of present invention use is compounded with lactobacillus plantarum with lactobacillus acidophilus, and control suitable fermentation condition, so as to shorten the time needed for black tea fermentation, entire fermentation period is foreshortened to 22 25 days, 15 days or so, and the tealeaves to ferment through the invention are shortened than traditional pile-fermentation technique, tea polyphenols degradation amount is more, the content of amino acid and theabrownin in tealeaves is set to be increased, obtained tea aroma protrudes, and flavour is mellow.
Description
Technical field
The present invention relates to tea processing technical field, specifically a kind of black tea fast fermentation method.
Background technology
Black tea possesses long history in China, and pile-fermentation process is to form the key link of black tea quality, and pass
Technique of uniting is more rough, and the pile-fermentation time is longer, generally requires one month or more, and is also easy to produce and vomits during pile-fermentation
Taste, tealeaves content are unstable.Increase recently as people to black tea product demand, quickly alcoholization are ground as black tea technique
The hot spot studied carefully, but due to being variation that a variety of enzyme reactions and microbiology turbidity cause tea leaf quality in pile-fermentation, at present
Mechanism is still under study for action.CN102823693A describes a kind of tealeaves method for alcoholizing, and step includes：1) after fresh tea leaves being packed
Suction is to 0.08~0.09MPa；2) tealeaves after packaging is transferred in cold equal Static pressures processor, with temperature for 15~25
DEG C pure water be cooling and transmission medium, be that 250~350MPa/min boosts with the rate of rise, boost to 300~
It is kept for 5~30 minutes under hydrostatic pressure condition after 1000MPa, then rapid pressure release；3) packaging is taken out and unlocked after pressure release, it will
Tealeaves refines 0.5~10 hour at 18~35 DEG C, and it is 2~25cm to spread thickness；4) after refining, tealeaves is handled to containing
Water rate 10% is hereinafter, obtain finished product.The method of the present invention uses the processing modes such as Static pressure to make the shapes such as enzymatic activity, protein denaturation
The biochemical reaction condition of Cheng Xin and make tealeaves refine rapidly.CN102599280A describes a kind of alcoholization of tealeaves and Titian is set
It is standby, including both ends be respectively equipped with tealeaves import, tea export tunnel sandwich type element, be set in tunnel sandwich type element can be by tealeaves from tea
Leaf import is transported to the conveyer belt of tea export, and the tunnel sandwich type element is equipped with air inlet and exhaust blower, the tunnel sandwich type element
At least provided with one kind in magnetron, electric hot plate.The invention additionally provides a kind of alcoholization of tealeaves and method for increasing aroma, by tealeaves
Microwave alcoholization is first carried out, then carries out infrared ray Titian, or first carries out infrared ray Titian, then carries out microwave alcoholization, or simultaneously
Carry out microwave alcoholization and infrared ray Titian.CN1484495A describes the manufacturing method of green tea, powder green tea, oolong tea, black tea,
By using the tea raw material of astringent taste weight, adjust the astringent taste in the raw material, increase sugariness ingredient and delicious ingredient, make it have with
The same market value of one batch of tea, as the means of the astringent taste in adjustment tea raw material, progress tannic acid point can be added by being to provide
It solves, polysaccharide decomposes, the catabolic enzyme of breaks down proteins, finally reduction astringent taste, the manufacturing method of increase sugariness and deliciousness, and use
By the drinking water for the tea product that this method obtains.CN102747050A discloses a kind of biological complex enzyme preparation and compound using this
Enzyme preparation improves the black tea tea-manufacturing technology of tea leaf quality, contains pectin hydrolase, 1,4 beta-glucanase, β-grape in complex enzyme formulation
Glycosidase and xylobiase etc. are applied in black tea tea-manufacturing technology.CN102940062A describes a kind of microorganism hair
The processing technology of ferment tea, the processing technology are：Raw material → water-removing → raw material loads → puts into flora → Temperature and Humidity Control → fermentation
Extent control → selected → inspection → weighing → loading amount → decatize → precompressed → compacting → sizing → brick output → baking → cooling →
Inspection → packaging → storage.The percentage composition of microorganism species is during tea leaf fermentation：Black-koji mould 5%, Penicillium notatum
5%, rhizopus 5%, active yeast 35%, Candida tropicalis J-93135%, cellulase 8%, other 7%.
CN102273527A describes a kind of black tea production technology, including finishes, rubs, pile fermentation, drying 1, decatize, compacting, fermentation, doing
Dry 2 process carries out once grouting processing before water-removing to tea raw material, the mass ratio of water and tealeaves in filling process
For 6%-9%；Artificial infection strain is added between decatize and fermentation procedure, artificial infection bacterial strain is coronoid process dissipate capsule bacterium, false silk
The one or more of saccharomycete, black-koji mould.
With the promotion of living standard, the black tea produced by the production technology of existing black tea, needed for fermentation
It is not ideal enough in terms of time and finished tea quality, therefore how to shorten the fermentation required time of black tea and improve the product of black tea
Matter has become urgent problem.
Invention content
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of black tea fast fermentation method,
Include the following steps：
(1) it is raw material to select solar dried green tea；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 104-106The composite bacteria solution of a/ml；
(3) in the ratio of 2-4ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 21-25%；
(4) tealeaves after humidification is piled up according to 35-40kg/ in fermenting house and is stacked, is not compacted；
(5) 32-40 DEG C of temperature in fermenting house is adjusted, humidity 85-88% is primary every 1-2d turnings, and ferment 22-25d, i.e.,
.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 4:1.It ferments under this ratio
Speed, tea polyphenols degradation speed are also very fast.,
Area≤50m of the fermenting house2.Fermenting house is excessive to easily lead to humidity and temperature distribution is non-uniform, makes each heap tea
Leaf fermenting speed is inconsistent.
The step (4), the height of tealeaves heap is in 50-70cm.Tealeaves heap is excessively high, too low can all cause and air contact surfaces
Product is larger, and aerobic fermentation ratio increases, and influences fermenting speed.
The step (4), the distance between tealeaves heap is in 30-80cm.Hypotelorism can cause turning to be grasped between tealeaves heap
It is inconvenient to make, and can lead to space waste too far.
Preferably, water content of tea is controlled in fermentation process in 23-25%.
Preferably, in fermentation process, earlier fermentation 10d control water content of tea is after 24-25%, the 10d that ferments until hair
Ferment is completed, and control water content of tea is in 23-24%.Moderate water content of tea can accelerate tea leaf fermentation speed.And earlier fermentation
The water content of tea slight difference fermented with the optimum in later stage.
Preferably, in fermentation process, every 8-12h, the ventilation of full fermentation room is primary, to provide suitable oxygen, makes
Aerobic and anaerobic fermentation ratio is moderate.
Currently, some black tea fast fermentation methods, achieve the purpose that Rapid Fermentation using microbial inoculant amount is increased, but
It is to increase microbial inoculant amount fermenting speed can be caused to be difficult to control, excessive fermentation often occurs, make water extraction content significantly
It reduces, and free aminoacid content reduces, and since a large amount of microorganism will produce more harmful substance during the fermentation,
And can not discharge and cause to accumulate, influence the quality of finally obtained black tea.
It selects suitable microorganism to ferment black tea, can effectively promote fermenting speed, promote black tea quality, and
And it avoids because increasing a series of problems caused by microbial inoculant amount.
Compared with prior art, the technique effect of the invention is embodied in：
Composite bacteria agent ferments to black tea made of present invention use is compounded with lactobacillus plantarum with lactobacillus acidophilus, and
The suitable fermentation condition of control foreshortens to entire fermentation period 22-25 days so as to shorten the time needed for black tea fermentation, than
Traditional pile-fermentation technique shortens 15 days or so, and the tealeaves to ferment through the invention, tea polyphenols degradation amount compared with
It is more, so that the content of amino acid and theabrownin in tealeaves is increased, obtained tea aroma protrudes, and flavour is mellow.
Specific implementation mode
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range describes made by being not only limited to.
Embodiment 1
(1) it is raw material to weigh solar dried green tea 375kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 105The composite bacteria solution of a/ml；
(3) in the ratio of 3ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 23%；
(4) tealeaves after humidification is piled up according to 37.5kg/ in fermenting house and is stacked, is not compacted；
(5) adjust fermenting house in 36 DEG C of temperature, humidity 87.5% is primary every 1.5d turnings, fermentation 23.5d to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 4:1.
The area of the fermenting house is 50m2。
The step (4), the height 60cm of tealeaves heap；The distance between tealeaves heap 55cm.
Embodiment 2
(1) it is raw material to weigh solar dried green tea 350kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 104The composite bacteria solution of a/ml；
(3) in the ratio of 2ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 21%；
(4) tealeaves after humidification is piled up according to 35kg/ in fermenting house and is stacked, is not compacted；
(5) adjust fermenting house in 32 DEG C of temperature, humidity 85% is primary every 1d turnings, fermentation 22d to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 8:1.
The area of the fermenting house is 25m2。
The step (4), the height 50cm of tealeaves heap；The distance between tealeaves heap 30cm.
Embodiment 3
(1) it is raw material to weigh solar dried green tea 400kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 106The composite bacteria solution of a/ml；
(3) in the ratio of 4ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 25%；
(4) tealeaves after humidification is piled up according to 40kg/ in fermenting house and is stacked, is not compacted；
(5) adjust fermenting house in 40 DEG C of temperature, humidity 88% is primary every 2d turnings, fermentation 25d to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 1:1.
The area of the fermenting house is 100m2。
The step (4), the height 70cm of tealeaves heap；The distance between tealeaves heap 80cm.
Embodiment 4
(1) it is raw material to weigh solar dried green tea 375kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 105The composite bacteria solution of a/ml；
(3) in the ratio of 3ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 23%；
(4) tealeaves after humidification is piled up according to 37.5kg/ in fermenting house and is stacked, is not compacted；
36 DEG C of temperature in fermenting house is adjusted, humidity 87.5% is primary every 1.5d turnings, and ferment 23.5d, in fermentation process
Control water content of tea 24% to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 4:1.
The area of the fermenting house is 50m2。
The step (4), the height 60cm of tealeaves heap；The distance between tealeaves heap 55cm.
Embodiment 5
(1) it is raw material to weigh solar dried green tea 375kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 105The composite bacteria solution of a/ml；
(3) in the ratio of 3ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 23%；
(4) tealeaves after humidification is piled up according to 37.5kg/ in fermenting house and is stacked, is not compacted；
(5) 36 DEG C of temperature in fermenting house is adjusted, humidity 87.5% is primary every 1.5d turnings, and ferment 23.5d, fermented
Cheng Zhong, earlier fermentation 10d control water content of tea is after 24-25%, the 10d that ferments until fermentation completion, controls water content of tea
23-24% to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 4:1.
The area of the fermenting house is 50m2。
The step (4), the height 60cm of tealeaves heap；The distance between tealeaves heap 55cm.
Embodiment 6
(1) it is raw material to weigh solar dried green tea 375kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 105The composite bacteria solution of a/ml；
(3) in the ratio of 3ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 23%；
(4) tealeaves after humidification is piled up according to 37.5kg/ in fermenting house and is stacked, is not compacted；
(5) 36 DEG C of temperature in fermenting house is adjusted, humidity 87.5% is primary every 1.5d turnings, and ferment 23.5d, fermented
Cheng Zhong, every 10h, the ventilation of full fermentation room once to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 4:1.
The area of the fermenting house is 50m2。
The step (4), the height 60cm of tealeaves heap；The distance between tealeaves heap 55cm.
Embodiment 7
(1) it is raw material to weigh solar dried green tea 375kg；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 105The composite bacteria solution of a/ml；
(3) in the ratio of 3ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then tealeaves is increased
Wet, adjustment water content of tea is stirred evenly to 23%；
(4) tealeaves after humidification is piled up according to 37.5kg/ in fermenting house and is stacked, is not compacted；
(5) 36 DEG C of temperature in fermenting house is adjusted, humidity 87.5% is primary every 1.5d turnings, and ferment 23.5d, before fermentation
Phase 10d control water content of tea is completed after 24-25%, the 10d that ferments until fermenting, and controls water content of tea in 23-24%, and
Every 10h, the ventilation of full fermentation room once to get.
The composite bacteria solution, wherein the viable bacteria ratio of lactobacillus plantarum and lactobacillus acidophilus are 4:1.
The area of the fermenting house is 50m2。
The step (4), the height 60cm of tealeaves heap；The distance between tealeaves heap 55cm.
Black tea obtained by embodiment 1-7 is compared with commercially available black tea：
| Polyphenol content | Free aminoacid content | Dark brown cellulose content | Ferment number of days | |
| 1 group of embodiment | 24.31% | 3.52% | 1.25% | 23.5 |
| 2 groups of embodiment | 25.27% | 3.22% | 1.16% | 22 |
| 3 groups of embodiment | 25.45% | 3.36% | 1.09% | 25 |
| 4 groups of embodiment | 22.82% | 3.81% | 1.23% | 23.5 |
| 5 groups of embodiment | 21.67% | 4.08% | 1.37% | 23.5 |
| 6 groups of embodiment | 23.66% | 3.73% | 1.26% | 23.5 |
| 7 groups of embodiment | 20.74% | 4.29% | 1.53% | 23.5 |
| Commercially available black tea group | 29.63% | 3.07% | 1.07% | / |
Comparison it is found that using the present invention method ferment to black tea, can make tea polyphenols degradation amount increase, effectively carry
High free aminoacid content and dark brown cellulose content.
Currently, traditional black tea production method, at 35-45 days or so, method of the invention fermentation was taken fermentation number of days
Between at 22-25 days, reduce 10-23 days, can greatly promote economic benefit.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (8)
1. a kind of black tea fast fermentation method, which is characterized in that include the following steps：
(1) it is raw material to select solar dried green tea；
(2) lactobacillus plantarum and lactobacillus acidophilus are configured to viable bacteria number 104-106The composite bacteria solution of a/ml；
(3) in the ratio of 2-4ml/kg, composite bacteria solution is uniformly sprayed onto on solar dried green tea, then is humidified to tealeaves,
Water content of tea is adjusted to 21-25%, is stirred evenly；
(4) tealeaves after humidification is piled up according to 35-40kg/ in fermenting house and is stacked, is not compacted；
(5) adjust fermenting house in 32-40 DEG C of temperature, humidity 85-88% is primary every 1-2d turnings, fermentation 22-25d to get.
2. black tea fast fermentation method according to claim 1, which is characterized in that the composite bacteria solution, wherein planting
The viable bacteria of object lactobacillus and lactobacillus acidophilus ratio is 4:1.
3. black tea fast fermentation method according to claim 1, which is characterized in that area≤50m of the fermenting house2。
4. black tea fast fermentation method according to claim 1, which is characterized in that the step (4), the height of tealeaves heap
In 50-70cm.
5. black tea fast fermentation method according to claim 1, which is characterized in that the step (4), between tealeaves heap
Distance is in 30-80cm.
6. black tea fast fermentation method according to claim 1, which is characterized in that control water content of tea in fermentation process
In 23-25%.
7. black tea fast fermentation method according to claim 1, which is characterized in that in fermentation process, earlier fermentation 10d controls
Tea making leaf water content is until fermentation is completed after 24-25%, the 10d that ferments, and control water content of tea is in 23-24%.
8. black tea fast fermentation method according to claim 1, which is characterized in that in fermentation process, every 8-12h, entirely
Fermenting house ventilation is primary.
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| 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 |
| CN117625591A (en) * | 2024-01-24 | 2024-03-01 | 四川省农业科学院茶叶研究所 | Biological compound enzyme for black tea and tea making process thereof |
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Application publication date: 20180928 |