CN111034822A - Preparation method of Pu' er Fu tea - Google Patents
Preparation method of Pu' er Fu tea Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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Abstract
The invention discloses a preparation method of Pu ' er Fu tea, which comprises the steps of taking Pu ' er tea as a raw material, and obtaining the Pu ' er Fu tea through pre-fermentation, primary drying, humidification, sterilization, fermentation, secondary drying and aging. The Pu ' er tea is used as a raw material, high-temperature steam is adopted to screen out single eurotium cristatum with higher purity, the purity of the strain is far higher than that of the common fermentation, and the Pu ' er Fu tea prepared by adopting the strain fermentation has the taste of the Pu ' er tea and the effect of the Fu tea.
Description
Technical Field
The invention belongs to the technical field of Pu 'er tea fermentation, and particularly relates to a preparation method of Pu' er Fu tea.
Background
Tea trees originate from China, which is the earliest country for processing and utilizing tea leaves in the world, and with the improvement of modern living standard, tea leaves rich in various nutrient substances are more and more favored by people, and the tea yield and sales are continuously increased at a high speed for decades. The tea contains bioactive components such as catechin (tea polyphenol), theaflavin, amino acid, theophylline, and polysaccharides; obviously improves the metabolism and the immune function of the human body, and has obvious effect on delaying senility and the like.
Pu' er tea (academic name: Camellia sinensis var. assamica), arbors, up to 16 m, micro-hair on the tender branch, and white and soft hair on the terminal bud. The leaves are thin and leather, oval, brown green after the upper surface is dry, slightly glossy, light green at the lower surface, soft hair on the middle ribs, short and soft hair on the other parts, and baldness of old leaves; 8-9 pairs of lateral veins are evident above. The axilla is growing and the quilt is hairy. Bud 2, early shedding. Sepals 5, approximately round, without hair on the outside. 6-7 petals, inverted egg shape, and no hair. The stamen is 8-10 mm long, and is free of hair. Ovary 3 room, fuzz; the length of the flower column is 8 mm, and the tip is 3 cracks. The capsule has a triangular oblate shape. The seeds were 1 per chamber, approximately circular, 1 cm in diameter.
Pu 'er tea is mainly produced in Xishuangbanna, Lincang, Pu' er and other areas in Yunnan province. The Pu' er tea is exquisite in brewing technique and drinking art, has rich drinking method, and can be drunk clearly or mixedly. The Pu' er tea has the advantages of orange and thick soup, high and durable aroma, unique aroma, strong and mellow taste and durable soaking.
The Fu tea belongs to black tea of six basic tea in China, originates from the period of northern Song, has a history of nearly thousand years, and is the only tea which is definitely specified in thousands of tea varieties in China and must contain beneficial bacteria of a human body; the strain on the Fuzhuan tea is commonly called 'golden flower', the school name is 'eurotium cristatum', the fungus belongs to, and meanwhile, the problem that golden flower fungus dark tea affects the efficacy of a human body is achieved, and the second-grade prize of national-grade technological progress is obtained in 2016.
In the process of tea fermentation, the golden flower fungus converts compounds in the tea (such as lipid, polysaccharide and the like) so that the eurotium cristatum biological spores secrete various biological enzymes in the growth process, and the poria cocos tea has unique effects and health-care components which are not possessed by other tea; meanwhile, the product has unique taste.
Fuzhuan tea is recorded to originate from Song dynasty (Gong Yuan 1068 years) at the earliest time, is mainly sold to nomadic areas in ancient times, is an important Fuzhuan tea gathering area in Shaanxi and is transferred to Hunan areas for production in the later 50 th century. The traditional Fuzhuan tea preparation must have the following conditions: 1. the traditional Fuzhuan tea is prepared from raw materials of Hunan dark raw tea. 2. The traditional Fu tea needs to adopt crude and old raw materials containing tea stalks. 3. Traditional Fu tea requires the climate of jing yang. 4. Traditional Fu tea requires Jingyang water. 5. The traditional Fu tea must be produced in hot days and can be produced in a compressed tea mode. The above conditions reveal the requirements of the traditional Fuzhuan tea on raw materials and manufacturing process conditions, but currently, Hunan aged dark green tea (the tea of the Hunan dark green tea is weak and acidic after being smoked and is suitable for growth of Eurotium cristatum), the water quality conditions of Jingyang and the climate conditions of Jingyang are also adopted for manufacturing the Fuzhuan tea. Therefore, the existing production process of the Fuzhuan tea cannot be directly transferred to other teas for use. Therefore, the prior art lacks a process for preparing the Fu tea by taking the Pu' er tea as the raw material.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a preparation method of Pu' er Fu tea.
The technical scheme adopted by the invention is as follows:
a preparation method of Pu ' er Fu tea comprises the steps of taking Pu ' er tea as a raw material, and obtaining the Pu ' er Fu tea through pre-fermentation, primary drying, humidification and sterilization, fermentation, secondary drying and aging.
Further, the steps include:
pre-fermentation: adding eurotium cristatum into wet Pu' er tea, stacking, covering with wet cloth, stacking and fermenting for 6-12h under the conditions of ventilation and 30-45 ℃, and obtaining pre-fermented mature tea when the pH value is 5.5-6.5;
primary drying: drying the pre-fermented mature tea at 70-100 ℃ to obtain dried fermented tea;
humidifying and sterilizing: treating the dried fermented tea with high-temperature water vapor to obtain fermented tea containing eurotium cristatum spores with the water content of 20-40%;
fermentation: fermenting the fermented tea containing eurotium cristatum spores in a closed manner for 7-28 days at the temperature of 30-45 ℃ and the humidity of 65-85% to obtain wet fermented tea;
secondary drying: drying the wet fermented tea to obtain dried Pu' er Fu tea;
aging: aging the dried Pu 'er Fu tea at 20-40 deg.C for 1-6 months to obtain the Pu' er Fu tea.
Furthermore, the moisture content of the wet Pu ' er tea is 20-40%, and the wet Pu ' er tea is prepared by drying Pu ' er tea at 1-3kg/cm2Steam humidification under steam.
Further, the time of stacking fermentation in the pre-fermentation step is 9h, and when the pH value is 6, pre-fermented mature tea is obtained.
Further, the drying temperature of the pre-fermented mature tea in the primary drying step is 85 ℃, and the water content of the dried fermented tea is below 8%.
Further, addThe dry fermented tea is dried by 1-3kg/cm in the step of wet sterilization2Humidifying with high temperature water vapor for 5-30 s to obtain fermented tea containing Eurotium cristatum spore with water content of 28%, wherein the temperature of the high temperature water vapor is 100 deg.C, and the treatment time is 5 min.
Further, the drying temperature of the wet fermented tea in the secondary drying step is 85 ℃, and the water content of the dried Pu' er Fu tea is below 8%.
Further, the aging temperature of the dried Pu' er Fu tea in the aging step is 25 ℃, and the aging time is 6 months.
Further, the fermentation temperature of the fermentation step is 32 ℃, and the humidity is 75%.
Further, the ventilation in the pre-fermentation step is to introduce clean air with the temperature of 30-45 ℃, and the air input of each ton of tea is 100m3/h。
The invention has the beneficial effects that: the preparation method of the Pu ' er Fu tea takes the Pu ' er tea as a raw material, under the conditions of proper temperature, humidity and oxygen supply, the Eurotium cristatum can grow, meanwhile, the growth of other mixed bacteria is inhibited, and finally the Pu ' er Fu tea with Eurotium cristatum spores is produced. High-purity single eurotium cristatum is screened out by adopting high-temperature steam, the purity of the strain is far higher than that of the common fermentation, and the Pu 'er Fu tea prepared by adopting the strain fermentation has the taste of the Pu' er tea and the effect of the Fu tea; the invention can adopt standard one-bud two-leaf fine Pu' er tea as raw material, can use loose tea to prepare, the finished product does not need to be pressed into brick tea shape, and is convenient to use; meanwhile, the method avoids the limitation of the prior Fu tea on the weather, the water quality and the tea variety to the manufacture of the Fu tea.
Detailed Description
The present invention is further illustrated below with reference to specific examples.
Example 1
A preparation method of Pu ' er Fu tea comprises the steps of taking Pu ' er tea as a raw material, and obtaining the Pu ' er Fu tea through pre-fermentation, primary drying, humidification and sterilization, fermentation, secondary drying and aging.
According to the embodiment, Pu ' er tea is adopted as a raw material, the Pu ' er tea can be selected from standard one-bud two-leaf fine Pu ' er tea, and through humidification treatment, such as after steam humidification treatment, the fine Pu ' er tea is changed into wet Pu ' er tea, so that a suitable environment is provided for eurotium cristatum propagation.
The pre-fermentation is carried out by controlling temperature, humidity and oxygen supply amount based on wet Pu' er tea, preferably adding filtered clean air at 31 deg.C at regular time, and optimally ventilating to obtain ventilation amount of 100m per ton tea3And h, so that mixed bacteria containing eurotium cristatum are propagated on the wet Pu' er tea, and preparation is provided for subsequent eurotium cristatum purification.
And (3) primary drying, namely drying the pre-fermented mature tea into dried fermented tea with lower water content by adopting drying treatment, preferably, the water content of the dried fermented tea is less than 8%, so as to prepare for the step of humidifying and sterilizing to obtain the dried fermented tea.
Humidifying and sterilizing: the high-temperature steam is used for killing the mixed bacteria of the dried fermented tea before the eurotium cristatum is fermented, so that the growth of other mixed bacteria can be effectively avoided. The eurotium cristatum can survive in a short time at a high temperature, and is not inactivated in boiling water at 100 ℃ for 5 minutes, preferably, the temperature of high-temperature steam is about 100 ℃ when the high-temperature steam is adopted to kill the mixed bacteria without influencing the survival of the eurotium cristatum, and the time is controlled to be less than 5 minutes; therefore, by adopting the mode, the purity of the eurotium cristatum used in the embodiment is higher, so that the single strain in the fermentation process is ensured, the quality of the finally obtained fu tea is further ensured, and the fermented tea containing eurotium cristatum spores is finally obtained in the humidifying and sterilizing step.
Fermentation: fermenting the fermented tea containing eurotium cristatum spores in a closed manner for 7-28 days at the temperature of 30-45 ℃ and the humidity of 65-85% to obtain wet fermented tea;
and (4) drying the wet fermented tea by secondary drying to ensure that the water content is below 8 percent, thus obtaining the dried Pu' er Fu tea.
And aging, namely aging the dried Pu 'er Fu tea to obtain a final product, namely the Pu' er Fu tea.
As a preferred embodiment, the preferred scheme of this example is as follows:
1. the embodiment can use loose tea leaves, so that finished products do not need to be pressed into brick tea shapes, and eurotium cristatum grows.
2. The raw materials of the embodiment do not need thick old tea stalks, and standard fine Pu' er tea with one bud and two leaves can be adopted as the raw materials.
3. In the embodiment, the traditional pile fermentation process is replaced by the ultrahigh-purity single eurotium cristatum fermentation technology, and the strain purity can reach more than 99.9%.
4. In the embodiment, the water content of the tea is 20-40%, preferably 28% during pre-fermentation.
5. In the embodiment, the temperature is 20-48 ℃ during pre-fermentation, and preferably 30-32 ℃.
6. The pre-fermentation time in this embodiment is 8 to 13 hours, preferably 9 hours.
7. The temperature of primary drying in the embodiment is 70-100 ℃, and preferably 85 ℃.
8. In this example, 2kg/cm was used for humidification and sterilization of dried fermented tea2Steam and steam are used for humidifying for 10-40 seconds, so that the water content in the tea leaves reaches 20-40%, preferably 28%.
9. In the fermentation step of the embodiment, the humidified fermented tea pressed cake containing eurotium cristatum spores or the fermented tea pressed cake containing eurotium cristatum spores in bulk is placed in a closed room, the indoor humidity is 65-85%, the indoor humidity is preferably 75%, the indoor temperature is 30-45 ℃, and the indoor temperature is preferably 32 ℃.
10. The fermentation time of the fermentation step of this example is 7 to 28 days, preferably 20 days.
11. The temperature of the secondary drying in this example is 70-100 deg.C, preferably 85 deg.C.
12. The dried Pu' er Fuzhuan tea of the embodiment is full of Eurotium cristatum spores inside and outside the tea body, and is continuously aged for 1-6 months, preferably for 6 months, wherein the aging temperature is 20-40 ℃, and preferably 25 ℃.
Example 2
A preparation method of Pu' er Fu tea comprises the following steps: pre-fermentation: adding Eurotium cristatum into wet Pu her tea, stacking, covering with wet cloth, and heatingClean air with the temperature of 30 ℃, and the air input of each ton of tea is 100m3Fermenting at 30 deg.C for 6 hr to obtain pre-fermented mature tea when pH is 5.5; primary drying: drying the pre-fermented mature tea at 70 ℃ to obtain dried fermented tea; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 20%; fermentation: hermetically fermenting the fermented tea containing eurotium cristatum spores for 7 days at the temperature of 30 ℃ and the humidity of 65% to obtain wet fermented tea; secondary drying: drying the wet fermented tea to obtain dried Pu' er Fu tea; aging: and aging the dried Pu 'er Fu tea at 20 ℃ for 1 month to obtain the Pu' er Fu tea.
Example 3
A preparation method of Pu' er Fu tea comprises the following steps: pre-fermentation: adding Eurotium cristatum into wet Pu her tea, stacking, covering with wet cloth, introducing clean air at 45 deg.C with air inflow of 100m per ton3Stacking and fermenting for 12h at 45 ℃, and obtaining pre-fermented mature tea when the pH value is 6.5; primary drying: drying the pre-fermented mature tea at 100 ℃ to obtain dried fermented tea; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 40%; fermentation: hermetically fermenting the fermented tea containing eurotium cristatum spores for 28 days at 45 ℃ and 85% humidity to obtain wet fermented tea; secondary drying: drying the wet fermented tea to obtain dried Pu' er Fu tea; aging: and aging the dried Pu 'er Fu tea at 40 ℃ for 6 months to obtain the Pu' er Fu tea.
Example 4
A preparation method of Pu' er Fu tea comprises the following steps: pre-fermentation: adding Eurotium cristatum into wet Pu her tea, stacking, covering with wet cloth, introducing clean air at 40 deg.C with air inflow of 100m per ton3Stacking and fermenting for 8h at 40 ℃, and obtaining pre-fermented mature tea when the pH value is 6; primary drying: drying the pre-fermented mature tea at 80 ℃ to obtain dried fermented tea; humidifying and sterilizing: treating the dried fermented tea with high temperature steamObtaining the fermented tea containing eurotium cristatum spores with the water content of 30 percent; fermentation: hermetically fermenting the fermented tea containing eurotium cristatum spores for 14 days at the temperature of 40 ℃ and the humidity of 75% to obtain wet fermented tea; secondary drying: drying the wet fermented tea to obtain dried Pu' er Fu tea; aging: and aging the dried Pu 'er Fu tea at 30 ℃ for 3 months to obtain the Pu' er Fu tea.
Example 5
A preparation method of Pu' er Fu tea comprises the following steps: pre-fermentation: adding Eurotium cristatum into wet Pu her tea, stacking, covering with wet cloth, introducing clean air at 31 deg.C, and introducing air at 100m per ton3Stacking and fermenting for 9h at 31 ℃, and obtaining pre-fermented mature tea when the pH value is 6; primary drying: drying the pre-fermented mature tea at 85 ℃ to obtain dried fermented tea with the water content of less than 8%; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 28%; fermentation: fermenting the fermented tea containing eurotium cristatum spores in a closed manner at 31 ℃ and 75% humidity for 20 days to obtain wet fermented tea; secondary drying: drying the wet fermented tea to obtain dried Pu' er Fu tea; aging: and aging the dried Pu 'er Fu tea at 25 ℃ for 6 months to obtain the Pu' er Fu tea.
Example 6
A preparation method of Pu' er Fu tea comprises the following steps: pre-fermentation: adding Eurotium cristatum into wet Pu her tea, stacking, covering with wet cloth, introducing clean air at 32 deg.C with air inflow of 100m per ton3Stacking and fermenting for 10h at 32 ℃, and obtaining pre-fermented mature tea when the pH value is 6; primary drying: drying the pre-fermented mature tea at 85 deg.C to obtain dried fermented tea with water content below 8%; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 26%; fermentation: hermetically fermenting the fermented tea containing eurotium cristatum spores for 18 days at the temperature of 32 ℃ and the humidity of 75% to obtain wet fermented tea; secondary drying: drying the wet fermented tea to obtain dried teaDrying the Pu' er Fu tea; aging: and aging the dried Pu 'er Fu tea at 32 ℃ for 2 months to obtain the Pu' er Fu tea.
Example 7
A preparation method of Pu' er Fu tea comprises the following steps: adopting dried Pu' er tea at 1kg/cm2Steam humidifying under steam to obtain wet Pu' er tea with water content of 20%; pre-fermentation: adding Eurotium cristatum into wet Pu' er tea, stacking, covering with wet cloth, stacking and fermenting at 33 deg.C under ventilation for 10 hr, and obtaining pre-fermented mature tea when pH is 6; primary drying: drying the pre-fermented mature tea at 85 ℃ to obtain dried fermented tea; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 28%; fermentation: fermenting the fermented tea containing eurotium cristatum spores for 21 days in a closed manner at the temperature of 32 ℃ and the humidity of 75% to obtain wet fermented tea; secondary drying: drying the wet fermented tea at the drying temperature of 85 ℃ to obtain dried Pu 'er Fu tea, wherein the water content of the dried Pu' er Fu tea is below 8%; aging: aging the dried Pu 'er Fu tea at 25 ℃ for 6 months to obtain the Pu' er Fu tea;
the dry fermented tea in the step of humidifying and sterilizing is passed through 2kg/cm2Humidifying with high-temperature steam for 20 s to obtain fermented tea containing eurotium cristatum spores with water content of 28%, wherein the temperature of the high-temperature steam is 100 ℃, and the treatment time is 5 minutes.
Example 8
A preparation method of Pu' er Fu tea comprises the following steps: dried Pu' er tea is adopted at 3kg/cm2Steam humidifying under steam to obtain wet Pu' er tea with water content of 40%; pre-fermentation: adding Eurotium cristatum into wet Pu' er tea, stacking, covering with wet cloth, stacking and fermenting at 33 deg.C under ventilation for 10 hr, and obtaining pre-fermented mature tea when pH is 6; primary drying: drying the pre-fermented mature tea at 85 ℃ to obtain dried fermented tea; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 28%; fermentation: fermenting tea containing Eurotium cristatum spore in the presence of teaFermenting at 32 deg.C and humidity of 75% under sealed condition for 21 days to obtain wet fermented tea; secondary drying: drying the wet fermented tea at the drying temperature of 85 ℃ to obtain dried Pu 'er Fu tea, wherein the water content of the dried Pu' er Fu tea is below 8%; aging: aging the dried Pu 'er Fu tea at 25 ℃ for 6 months to obtain the Pu' er Fu tea;
the dry fermented tea in the step of humidifying and sterilizing is passed through 3kg/cm2Humidifying with high-temperature water vapor for 5 seconds to obtain fermented tea containing eurotium cristatum spores with water content of 28%, wherein the temperature of the high-temperature water vapor is 100 ℃, and the treatment time is 5 minutes.
Example 9
A preparation method of Pu' er Fu tea comprises the following steps: adopting dried Pu' er tea at 1-3kg/cm2Steam humidifying under steam to obtain wet Pu' er tea with the water content of 20-40%; pre-fermentation: adding Eurotium cristatum into wet Pu' er tea, stacking, covering with wet cloth, stacking and fermenting at 33 deg.C under ventilation for 10 hr, and obtaining pre-fermented mature tea when pH is 6; primary drying: drying the pre-fermented mature tea at 85 ℃ to obtain dried fermented tea; humidifying and sterilizing: treating the dried fermented tea with high-temperature steam to obtain fermented tea containing eurotium cristatum spores with water content of 28%; drying the fermented tea to pass through 1kg/cm2Humidifying with high-temperature steam for 30 seconds to obtain fermented tea containing eurotium cristatum spores with the water content of 28%, wherein the temperature of the high-temperature steam is 100 ℃, and the treatment time is 5 minutes; fermentation: fermenting the fermented tea containing eurotium cristatum spores for 21 days in a closed manner at the temperature of 32 ℃ and the humidity of 75% to obtain wet fermented tea; secondary drying: drying the wet fermented tea at the drying temperature of 85 ℃ to obtain dried Pu 'er Fu tea, wherein the water content of the dried Pu' er Fu tea is below 8%; aging: and aging the dried Pu 'er Fu tea at 25 ℃ for 6 months to obtain the Pu' er Fu tea.
Example 10
The preparation method of the puer Fu tea provided by the embodiment is realized by the following steps:
1. pu' er tea raw material humidification
Taking loose Pu' er tea as a raw material, and processingAir-separating, sieving, adding Eurotium cristatum at 2kg/cm2Steam humidifying to make the water content of Pu' er tea be 28%.
2. Pu' er tea pre-fermentation
The humidified Pu her tea is piled in a container while the Pu her tea is hot, the container can be ventilated, the surface of the container is covered by wet cloth, the Pu her tea is kept to be fermented at 31 ℃, and if the temperature is higher than 45 ℃, the Pu her tea is turned to reduce the fermentation temperature.
3. Pre-fermentation time control
The change of the tea bottom and the liquor color is observed in the fermentation process of the tea raw material, the fermentation time is controlled, and the tea raw material can be basically regarded as mature fermentation within 9 hours.
4. Drying of the raw materials
And (3) putting the fermented raw materials into a drying oven for drying, and controlling the drying temperature to be 85 ℃ until the water content is below 8 percent, so as to obtain the qualified raw materials for later use.
5. Secondary humidification
Pre-fermented tea leaf is used at a concentration of 2kg/cm2Steam humidification is carried out for 10 seconds, the water content reaches 28%, meanwhile, the tea is subjected to steam sterilization, other mixed bacteria are difficult to survive, the eurotium cristatum can resist high temperature in a short time, and spores of the eurotium cristatum cannot be killed to become strains.
6. Fermentation (blossom)
The growth process of eurotium cristatum is commonly called 'blooming', and is the key of the fermentation process, tea with the water content of 28% is pressed into cakes or is placed in bulk in a room with the temperature of 32 ℃, the fermentation room is sealed, the indoor humidity is kept at 75%, so that eurotium cristatum starts to grow, eurotium cristatum spores grow about seven days, and the spores are completely mature in 15 days.
7. Placing the fermented tea in a drying room at 85 deg.C, slowly drying for about 12 days to obtain tea with water content below 8%.
8. The fermented tea can be packaged and delivered after being aged in an aging room at 2 ℃ for three months.
Example 11
The preparation method of the puer Fu tea provided by the embodiment is realized by the following steps:
1. raw material pre-fermentation
Mixing Pu her teaSorting and sieving raw materials, adding Eurotium cristatum at 2kg/cm2Steam humidification for 20 s to make the water content reach 28%, pre-fermenting in a container while it is hot, controlling the fermentation temperature at 31 deg.C for 7-9 hr, and adjusting the final pH value to 6.8.
2. Drying at one time
And (3) drying the pre-fermented tea leaves in a drying room at 85 ℃ until the water content is below 8%.
3. Secondary humidification
The tea leaves are used at a concentration of 2kg/cm2Steam humidification is carried out for 12 seconds, and the water content reaches 28 percent.
4. Fermenting and growing flowers
Pressing tea into cakes, placing the cakes in a fermentation chamber, controlling the humidity of the chamber to be 75 percent and the temperature to be 32 ℃, and fermenting for 15 days.
5. Drying
Placing the fermented tea in a drying room, drying at 85 deg.C for about 10 days, and measuring the water content in the tea to be below 8%.
6. Aging of the mixture
And (4) aging the dried tea leaves in an aging room at 25 ℃ for six months, and packaging and leaving the factory.
Study of health Effect
In order to research the antagonistic action of the Pu' er Fuzhuan tea on hyperlipidemia, the following animal models are designed. The experimental design refers to the health department of the people's republic of China "health food functional science evaluation program and test method norm", male mice are in SPF level, three weeks old, 40-45g, and after being adapted to be fed for 5d, the male mice are randomly divided into a normal control group, a model group, a Pu' er Fu tea low dose (50mg/kg bw), a Pu 'er Fu tea medium dose (100mg/kg bw), a Pu' er Fu tea high dose (200mg/kg bw) and a blood fat health positive control group (100mg/kg bw).
The normal control group is fed with basic feed every day, and the model group, the positive medicine group and the Pu' er Fuzhuan tea low, medium and high dose groups are fed with high-fat feed every day; the Pu 'er Fu tea test group and the positive drug group are respectively administrated with corresponding dose of Pu' er Fu tea and Xuezhikang by gastric lavage, the normal control group is administrated with equal volume of distilled water, after 30 days continuously, fasting is carried out for 2 hours after the last administration, and blood serum is separated by cutting off the head and then is used for measuring Total Cholesterol (TC), Triglyceride (TG), serum high density lipoprotein cholesterol (HDL-C) and low density lipoprotein cholesterol (LDL-C).
In the hyperlipidemic mouse, the Total Cholesterol (TC), Triglyceride (TG) content and low-density lipoprotein (LDL) increase and the high-density lipoprotein (HDL) decrease as the symptoms increase. Compared with the normal group, the contents of TC, TG and LDL of the hyperlipemia model mouse are obviously increased, wherein the difference of TC and LDL reaches a very significant level (p < 0.01). However, the content levels of TC, TG and LDL of mice fed with the Pu' er Fuzhuan tea aqueous extract for 4 weeks are generally lower than those of mice in a hyperlipidemia model group, and the difference reaches a significant level (p < 0.05). See table 1.
TABLE 1 influence of Pu' er Fuzhuan tea on serum biochemical index of hyperlipidemic mouse (n ═ 8)
| Treatment group | TG(mmol/l) | TC(mmol/l) | LDL(mmol/l) | HDL(mol/l) |
| Normal control group | 1.727±0.110 | 2.982±0.398 | 0.187±0.093 | 3.430±0.521 |
| Model control group | 2.253±0.405 | 5.765±0.743## | 0.426±0.089## | 2.533±0.085# |
| Positive drug group | 1.825±0.411 | 4.818±0.965##* | 0.366±0.096## | 3.468±0.481* |
| Low dose test group | 1.763±0.544 | 5.342±0.442## | 0.396±0.115## | 3.340±0.882* |
| Middle dose test group | 1.398±0.093* | 5.482±0.141## | 0.347±0.096*# | 3.602±0.059* |
| High dose test group | 1.180±0.363** | 5.044±0.593##* | 0.303±0.064#* | 3.600±0.344* |
Therefore, the Pu' er Fu tea can play a good health care role in hyperlipidemia.
The present invention is not limited to the above-described alternative embodiments, and various other forms of products can be obtained by anyone in light of the present invention. The above detailed description should not be taken as limiting the scope of the invention, which is defined in the claims, and which the description is intended to be interpreted accordingly.
Claims (10)
1. A preparation method of Pu' er Fu tea is characterized in that: comprises the steps of taking Pu 'er tea as a raw material, and obtaining the Pu' er Fu tea through pre-fermentation, primary drying, humidification and sterilization, fermentation, secondary drying and aging.
2. The method for preparing Pu' er Fuzhuan tea according to claim 1, which is characterized in that: the steps include:
pre-fermentation: adding eurotium cristatum into wet Pu' er tea, stacking, covering with wet cloth, stacking and fermenting for 6-12h under the conditions of ventilation and 30-45 ℃, and obtaining pre-fermented mature tea when the pH value is 5.5-6.5;
primary drying: drying the pre-fermented mature tea at 70-100 ℃ to obtain dried fermented tea;
humidifying and sterilizing: treating the dried fermented tea with high-temperature water vapor to obtain fermented tea containing eurotium cristatum spores with the water content of 20-40%;
fermentation: fermenting the fermented tea containing eurotium cristatum spores in a closed manner for 7-28 days at the temperature of 30-45 ℃ and the humidity of 65-85% to obtain wet fermented tea;
secondary drying: drying the wet fermented tea to obtain dried Pu' er Fu tea;
aging: aging the dried Pu 'er Fu tea at 20-40 deg.C for 1-6 months to obtain the Pu' er Fu tea.
3. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the water content of the wet Pu ' er tea is 20-40%, and the wet Pu ' er tea is prepared by drying Pu ' er tea at 1-3kg/cm2Steam humidification under steam.
4. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the time of stacking fermentation in the pre-fermentation step is 9h, and when the pH value is 6, pre-fermented mature tea is obtained.
5. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the drying temperature of the pre-fermented mature tea in the primary drying step is 85 ℃, and the water content of the dried fermented tea is below 8%.
6. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the dry fermented tea in the step of humidifying and sterilizing is passed through 1-3kg/cm2Humidifying with high temperature water vapor for 5-30 s to obtain fermented tea containing Eurotium cristatum spore with water content of 28%, wherein the temperature of the high temperature water vapor is 100 deg.C, and the treatment time is 5 min.
7. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the drying temperature of the wet fermented tea in the secondary drying step is 85 ℃, and the water content of the dried Pu' er Fu tea is below 8%.
8. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the aging temperature of the dried Pu' er Fu tea in the aging step is 25 ℃, and the aging time is 6 months.
9. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the fermentation temperature of the fermentation step is 32 ℃, and the humidity is 75%.
10. The method for preparing Pu' er Fu tea according to claim 2, which is characterized in that: the ventilation in the pre-fermentation step is to introduce clean air with the temperature of 30-45 ℃, and the air input of each ton of tea is 100m3/h。
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