CN110521803A - A kind of fast fermentation method of tealeaves - Google Patents
A kind of fast fermentation method of tealeaves Download PDFInfo
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- CN110521803A CN110521803A CN201910879380.3A CN201910879380A CN110521803A CN 110521803 A CN110521803 A CN 110521803A CN 201910879380 A CN201910879380 A CN 201910879380A CN 110521803 A CN110521803 A CN 110521803A
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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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to tea processing technical fields, and in particular to a kind of fast fermentation method of tealeaves.The fermentation process is the following steps are included: A) it withers: fresh tea leaves are uniformly spread on bamboo side's plaque with 3~4cm thickness, control 25 DEG C of temperature, humidity 80%, wither 2~3h, and wither 8~10h；B) rub: tealeaves surface that step A is obtained uniformly being sprayed to fermentation and promotes liquid, then is humidified to tealeaves, water content of tea is adjusted, then rubbing, rub tealeaves, time of kneading 3h is finally stirred evenly；C) just dry: the tealeaves after rubbing inhibits enzymatic oxidation using dryer, and tealeaves is dried by 100 DEG C of high-temperature hot-air；D) ferment: tealeaves be stacked in temperature is 27 DEG C, the fermenting house of relative humidity 92% ferments, ferment 8~10h to get.The present invention in view of the deficiencies of the prior art, can be improved the processing efficiency of black tea, reduce the bitter taste in tealeaves, improve millet paste mouthfeel.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to a kind of fast fermentation method of tealeaves.
Background technique
Tealeaves is using the tender shoots of the fresh tea tree of raw picking as raw material, by being process.Through analyzing, coffee is contained in tealeaves
Coffee alkali, tannin, tea polyphenols, protein, carbohydrate, free amino acid, chlorophyll, carrotene, aromatic oil, enzyme, dimension life
400 Multiple components such as plain A original, vitamin B, vitamin C, vitamin E, citrin and inorganic salts, microelement.So tea
Leaf effect is extensive, as can refresh oneself, spirit of waking up solve polydipsia, diuresis, digestion gathered food, removing toxic substances.
Black tea is one kind of tealeaves to belong to full fermentation tea, is using suitable tea tree Xin Yaye as raw material, withered, rubbed,
The refined tea of 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.The purpose of fermentation is to make the polyphenols in tealeaves under the facilitation of enzyme
Oxidation occurs, the tea base of green is made to generate red change.Fermentation is to form the key process of black tea color qualitative characteristics.
Carried out since the fermentation of conventional black generally relies on the included microorganism of tealeaves, in order to go on smoothly fermentation of black tea, before wither
Withering, rubbing process to spend the more time is that substance preparation is carried out in fermentation, so that the time that black tea processing expends is long, produces effect
Rate is low.Furthermore a large amount of catechins are contained using traditional fermentation process production black tea, and ester catechin therein have it is strong
Bitter taste and influence mouthfeel, the bitter taste characteristic of black tea has become the major obstacle that black tea market continues to widen.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of fast fermentation method of the tealeaves of reliable performance, Neng Gouti
The processing efficiency of high black tea reduces the bitter taste in tealeaves, improves millet paste mouthfeel.
The technical scheme of the present invention is realized as follows: a kind of fast fermentation method of tealeaves, it is characterised in that: including with
Lower step:
A), wither:
Fresh tea leaves are uniformly spread on bamboo side's plaque with 3~4cm thickness, 25~26 DEG C of temperature of control, humidity 70~
80%, wither 2~3h, then controls 34~35 DEG C of temperature, and humidity 40~45%, wither 8~10h；
B), rub:
Fermentation is uniformly sprayed on the tealeaves surface that step A is obtained and promotes liquid, then is humidified to tealeaves, adjustment tealeaves is aqueous
Amount to 21~25%, then rubbing, rub tealeaves, 1~3h of time of kneading is finally stirred evenly；
C), just dry:
Tealeaves after rubbing inhibits enzymatic oxidation using dryer, is carried out by 100~120 DEG C of high-temperature hot-airs to tealeaves
Dry 15~20min；
D), ferment:
Tealeaves is stacked in temperature according to 25~30kg/ to carry out for the fermenting house of 23~27 DEG C, relative humidity 85~92%
Fermentation, it is primary every 2~3h turning, ferment 8~10h to get.
Preferably, the fermentation in the step A promotes liquid, is prepared including following raw material in parts by weight: plant
3~5 parts of lactobacillus, 6~8 parts of saccharomycete, 1~2 part of tea extraction, 0.1~0.2 part of vegetal natural perfume, tannase 0.03
~0.05 part and 0.02~0.04 part of cellulase.
The tea extraction is tea polyphenols, caffeine and fragrant oil substances.
Preferably, in the step D, earlier fermentation 4h controls water content of tea after 22~25%, the 4h that ferments until hair
Ferment is completed, and controls water content of tea 20~22%.
Preferably, in the step D, every 3~4h, fermenting house ventilation is primary.
The invention solves the defect existing in the background technology, has the advantages that
It can be improved the processing efficiency of black tea, reduce the bitter taste in tealeaves, improve millet paste mouthfeel.The present invention, which passes through, to be configured
Fermentation promote liquid to be uniformly sprayed at tealeaves surface, and control suitable fermentation condition, wherein lactobacillus plantarum and saccharomycete energy
The inside for penetrating into blade accelerates the speed of fermentation, and so as to shorten fermentation period, compared to traditional handicraft, the period is reduced closely
90% or more, it greatly increases the production efficiency.Promote the tannase and cellulase in liquid by fermentation, can not only increase can
The content of soluble substance, and the ester catechin that can effectively degrade, so that the content of the ester catechin in tealeaves is reduced, from
And bitter taste is reduced, improve mouthfeel.By just drying process, a large amount of microorganism fungus kind is killed using high-temperature hot-air, in tealeaves
The lactobacillus plantarum and saccharomycete that surface is sprayed with form dominant bacteria, inhibit other harmful microorganism fungus kind growths, also into one
Step accelerates the speed of fermentation.Fermentation promotes the natural perfume material and tea extraction contained in liquid, has natural plants faint scent, can delay
Slowly it is absorbed by tealeaves, the tea polyphenols oxidizing ferment in tea extraction, can promote tea polyphenols substance that oxidative polymerization occurs, generation
Product can promote the flavour of tealeaves, and the tea flavour bubbled out is unique, have light sweet taste and tart flavour, greatly improve tea leaf quality.
Specific embodiment
Comparative examples
According to the tealeaves that traditional fermentation process produces, is only withered, rubbed and fermented, recorded used in its fermentation process
Time, as comparative examples.
Embodiment 1
1, a kind of fast fermentation method of tealeaves, it is characterised in that: the following steps are included:
A), wither: fresh tea leaves are uniformly spread on bamboo side's plaque with 3~4cm thickness, 25~26 DEG C of temperature of control is wet
Degree 70~80%, wither 2~3h, then controls 34~35 DEG C of temperature, and humidity 40~45%, wither 8~10h.Wherein fermentation promotes
Liquid is prepared including following raw material in parts by weight: 4 parts of lactobacillus plantarum, 1.5 parts of tea extraction, is planted at 7 parts of saccharomycete
0.12 part of physical property natural perfume material, 0.04 part of tannase and 0.03 part of cellulase.Wherein tea extraction be tea polyphenols, caffeine and
Fragrant oil substances.Vegetal natural perfume is Lignum cinnamomi camphorae extract, attar of rose, concrete of jasmine, white orchid face cream and narcissus essential oil etc..
B), rub: fermentation is uniformly sprayed on the tealeaves surface that step A is obtained and promotes liquid, then is humidified to tealeaves, is adjusted
Water content of tea to 21~25%, then rubbing, rub tealeaves, 1~3h of time of kneading is finally stirred evenly；
C), just dry: the tealeaves after rubbing inhibits enzymatic oxidation using dryer, passes through 100~120 DEG C of high-temperature hot-air pair
15~20min is dried in tealeaves；
D), ferment: tealeaves is stacked in the hair that temperature is 23~27 DEG C, relative humidity 85~92% according to 25~30kg/
Ferment room ferments, primary every 2~3h turning, ferment 8~10h to get.Earlier fermentation 4h control water content of tea 22~
Until fermentation is completed after 25%, the 4h that ferments, water content of tea is controlled 20~22%.In fermentation process, every 3~4h, fermentation
Room ventilation is primary.
Embodiment 2
Unlike the first embodiment, fermentation promotes liquid, including it is following in parts by weight: 3 parts of lactobacillus plantarum, ferment
6 parts of female bacterium, 1 part of tea extraction, 0.1 part of vegetal natural perfume, 0.03 part of tannase and 0.02 part of cellulase.
Embodiment 3
Unlike the first embodiment, fermentation promotes liquid, including following raw material in parts by weight: lactobacillus plantarum 5
Part, 8 parts of saccharomycete, 2 parts of tea extraction, 0.2 part of vegetal natural perfume, 0.05 part of tannase and 0.04 part of cellulase.
Table 1
| Processing group | Fermentation time (h) | Fragrance (divides) | Flavour (divides) | Soup look (is divided) | Bitter taste (divides) |
| Reference examples | 260 | 9.1 | 9.2 | 9.1 | 5.5 |
| Embodiment 1 | 22 | 8.9 | 9.3 | 9.0 | 9 |
| Embodiment 2 | 26 | 9.2 | 9.1 | 8.9 | 9.2 |
| Embodiment 3 | 20 | 9.1 | 8.9 | 9.2 | 9.1 |
Fragrance, flavour, soup look, bitterness sense are marking of several profession teacher of the sampling tea to processed rear tealeaves in 1 data of table, full
Divide 10 points, makes even respectively, score is higher, and it is better to represent quality.
Reference examples, the embodiment of the present invention 1, embodiment 2 and embodiment 3 are compared, can obviously be obtained, traditional adds
Work technique tea-processing, fermentation process is long, needs more than 10 days, the tealeaves and use traditional work that technique provided by the invention produces
Skill production tealeaves compare, although fragrance, flavour, in terms of be not much different, tealeaves can be reduced in fermentation procedure institute
Time spent, only with more than 20 a hours, the period reduces nearly 90% or more, greatly increases the production efficiency, and reduces tealeaves
Bitterness sense, it is in good taste.
The present invention passes through the fermentation configured and liquid is promoted uniformly to be sprayed at tealeaves surface, and controls suitable fermentation condition,
Middle lactobacillus plantarum and saccharomycete can penetrate into the inside of blade, accelerate the speed of fermentation, so as to shorten fermentation period.Pass through hair
Ferment promotes the tannase and cellulase in liquid, can not only increase the content of solable matter, but also the ester that can effectively degrade
Type catechin, so that the content of the ester catechin in tealeaves is reduced, to reduce bitter taste.By just drying process, height is utilized
It warms wind and kills a large amount of microorganism fungus kind, create beneficial conditions for fermentation.In lactobacillus plantarum that the surface of tealeaves is sprayed with and
Saccharomycete forms dominant bacteria, and using the exclusive principle for inhibiting other floras of dominant strain, culture propagation speed is very fast, inhibits
Other harmful microorganism fungus kind growths, avoid harmful microorganism from adversely affecting tea leaf quality, also further speed up
The speed of fermentation.It can be the quick numerous of lactobacillus plantarum and saccharomycete simultaneously in tealeaves there are substances such as maltose, glucose
Offer material conditions are provided.Fermentation promotes the natural perfume material and tea extraction that contain in liquid, has natural plants faint scent, will be slow by
Tealeaves absorbs, and the tea polyphenols oxidizing ferment in tea extraction can promote tea polyphenols substance that oxidative polymerization, the product of generation occurs
The flavour that tealeaves can be promoted, the tea flavour bubbled out is unique, has light sweet taste and tart flavour, natural taste is smooth, greatly improves tea
Leaf quality, and realize and deposit the industrialized preparing process that tea post-fermentation obtains old tea flavour.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of fast fermentation method of tealeaves, it is characterised in that: the following steps are included:
A), wither:
Fresh tea leaves are uniformly spread on bamboo side's plaque with 3~4cm thickness, control 25~26 DEG C of temperature, humidity 70~80% is withered
Wither 2~3h, then controls 34~35 DEG C of temperature, and humidity 40~45%, wither 8~10h；
B), rub:
Fermentation is uniformly sprayed on the tealeaves surface that step A is obtained and promotes liquid, then is humidified to tealeaves, adjustment water content of tea is extremely
21~25%, then rubbing, rub tealeaves, 1~3h of time of kneading is finally stirred evenly；
C), just dry:
Tealeaves after rubbing inhibits enzymatic oxidation using dryer, and tealeaves is dried by 100~120 DEG C of high-temperature hot-air
15~20min；
D), ferment:
Tealeaves is stacked in temperature according to 25~30kg/ to ferment for the fermenting house of 23~27 DEG C, relative humidity 85~92%,
It is primary every 2~3h turning, ferment 8~10h to get.
2. the fast fermentation method of tealeaves according to claim 1, which is characterized in that the fermentation in the step A promotes
Liquid is prepared including following raw material in parts by weight: 3~5 parts of lactobacillus plantarum, 6~8 parts of saccharomycete, tea extraction 1~
2 parts, 0.1~0.2 part of vegetal natural perfume, 0.03~0.05 part of tannase and 0.02~0.04 part of cellulase.
3. the fast fermentation method of tealeaves according to claim 2, which is characterized in that the tea extraction be tea polyphenols,
Caffeine and fragrant oil substances.
4. the fast fermentation method of tealeaves according to claim 1, which is characterized in that in the step D, earlier fermentation 4h
Water content of tea is controlled after 22~25%, the 4h that ferments until fermentation completion, controls water content of tea 20~22%.
5. the fast fermentation method of tealeaves according to claim 1, which is characterized in that in the step D, every 3~4h,
Fermenting house ventilation is primary.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910879380.3A CN110521803A (en) | 2019-09-18 | 2019-09-18 | A kind of fast fermentation method of tealeaves |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910879380.3A CN110521803A (en) | 2019-09-18 | 2019-09-18 | A kind of fast fermentation method of tealeaves |
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| Publication Number | Publication Date |
|---|---|
| CN110521803A true CN110521803A (en) | 2019-12-03 |
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Application publication date: 20191203 |