CN111642608A - tea making method - Google Patents
tea making method Download PDFInfo
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- CN111642608A CN111642608A CN202010639736.9A CN202010639736A CN111642608A CN 111642608 A CN111642608 A CN 111642608A CN 202010639736 A CN202010639736 A CN 202010639736A CN 111642608 A CN111642608 A CN 111642608A
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- fermentation
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a method for making tea, belongs to the technical field of tea making, solves the problem of utilization of bark, and adopts the technical scheme that the method comprises the following steps: step 1: collecting, namely collecting barks of raw materials according to a collection season; step 2: processing, removing rough skin of the collected raw materials, cleaning impurities, and standing in a shady and cool ventilated place for later use; and step 3: preparing materials, namely crushing, shredding and slitting the treated raw materials for later use; and 4, step 4: controlling the humidity, wherein the water content of the treated prepared material is controlled between 50 and 80 percent; and 5: the effect of improving the taste and the efficacy of the tea is achieved by fermentation.
Description
Technical Field
The invention relates to the field of fat-reducing and weight-losing tea, and particularly relates to a preparation method of tea.
Background
, a tree, eucommia ulmoides; its skin is folded and white threads are connected, which is called in Jiangnan. Its initial tender leaf is edible, so it is 27312, and its bud. Yi Cao gang mu (compendium of materia Medica).
Eucommia bark is a special tree species in China, is distributed in the middle and lower reaches of Yangtze river and southern provinces, is a traditional Chinese medicinal material, and has a remarkable health-care effect. According to records in Ben Cao gang mu, eucommia bark, through liver and kidney tonifying, strengthen the middle-jiao and vital essence, strengthen the muscles and bones, strengthen the mind, treat kidney deficiency and waist deficiency, take for a long time, lighten the body and endure the old; modern medical research proves that the effective components of chlorogenic acid, flavone, aucubin, geniposide and the like in the eucommia ulmoides leaves have the effects of reducing blood pressure, tonifying liver and kidney and the like, are the best quality natural blood pressure reducing medicines in the world, have the function of bidirectionally regulating blood pressure and can absorb redundant cholesterol, so that the health care product produced by utilizing the eucommia ulmoides leaves is produced, and the eucommia ulmoides tea is one of the eucommia ulmoides tea.
Common eucommia tea is generally produced by taking eucommia leaves as raw materials, but the utilization of eucommia bark is not common. The eucommia bark is woody and pungent in taste, is not easy to dissolve in water, has extremely poor taste when being directly brewed into tea, has various health-care efficacy functions, but does not have drinking value.
In addition, in the common process for preparing the eucommia tea, the prepared tea has the advantages of weak fragrance, heavy bitter taste and poor taste, and the tea has few tea leaves and more tea dust, so the market popularization of the eucommia tea is not facilitated.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, at least solves the technical problems in the related technology to a certain extent, and provides a tea making method to achieve the purposes of improving the production efficiency and improving the product quality.
In order to solve the technical problems, the technical scheme of the invention is as follows: step 1: collecting, namely collecting barks of raw materials according to a collection season;
step 2: processing, removing rough skin of the collected raw materials, cleaning impurities, and standing in a shady and cool ventilated place for later use;
and step 3: preparing materials, namely crushing, shredding and slitting the treated raw materials for later use;
and 4, step 4: controlling the humidity, wherein the water content of the treated prepared material is controlled between 50 and 80 percent;
and 5: fermenting, namely putting the prepared stock materials into a fermentation box or pile fermentation, controlling the temperature to be between 40 and 45 ℃, fermenting for more than 12 hours, and selecting and controlling the fermentation time according to the thickness degree of the stock materials, wherein the fermented product is subjected to reddish brown or blackish brown; fermenting at normal temperature or low temperature, and naturally fermenting and air drying the fermented semi-finished product material at 15-25 deg.C in a ventilated shade.
As specific embodiments of the present invention, the following may be preferred: step 1: collecting bark in 4-7 months and allowing the collected bark to grow vigorously for 15-20 years.
As specific embodiments of the present invention, the following may be preferred: and 4, step 4: controlling humidity, scattering the fermented material with the lumps, uniformly scattering, placing in a ventilating shade at 20-30 deg.C, standing for more than 12 hr, naturally fermenting, and drying in the shade.
As specific embodiments of the present invention, the following may be preferred: repeating the step 4 and the step 5 for a plurality of times.
As specific embodiments of the present invention, the following may be preferred: step 6: and (6) granulating and bagging a finished product.
As specific embodiments of the present invention, the following may be preferred: and 5, adding liquid nitrogen into the fermented and air-dried semi-finished product, quickly freezing, grinding into powder, recovering to normal temperature and keeping dry.
As specific embodiments of the present invention, the following may be preferred: stirring and fermenting eucommia bark powder, glutinous rice and rice wine yeast, wherein the addition amount of the rice wine yeast is 0.2%, the addition amount of the eucommia bark powder is 6%, the primary fermentation temperature is 25 ℃ for 5 days, the secondary fermentation temperature is 20 ℃ for 15 days, clarifying, filtering, sterilizing and bottling.
The technical effects of the invention are mainly reflected in the following aspects: by means of fermentation, beneficial ingredients in barks are extracted, barks are effectively utilized, economic benefits are improved, taste of the tea is improved, and effects of reducing fat and losing weight are improved.
Detailed Description
The following detailed description of the embodiments of the present invention is intended to be illustrative, but not limiting, of the invention so that the technical solutions of the invention may be more easily understood and appreciated.
Eucommia bark is a unique woody plant in China and is a rare Chinese medicinal material. The flavonoids are one of the main effective components of eucommia ulmoides, have various biological activities, and the content of the flavonoids in the eucommia ulmoides is an important index for judging related products of the eucommia ulmoides. Eucommia bark is traditionally used as a bark medicament, but the growth period of eucommia bark is long, the eucommia bark can be peeled generally for 10 to 20 years, and the tree is easy to die after peeling. Recent researches find that the compounds contain active ingredients such as phenylpropanoic acid of a phenylpropanoid compound, aucubin of a iridoid compound, pinoresinol diglucoside of a lignanoid compound, flavonoids, flavonols, polysaccharides and the like. Eucommia bark is used as a precious economic tree species in China and should be comprehensively utilized.
The eucommia bark contains 8 amino acids necessary for human body, 15 mineral elements, wherein the mineral elements comprise trace elements such as zinc, copper, iron and the like, and macroelements such as calcium, phosphorus, potassium, magnesium and the like, and has the effects of clearing rubbish in vivo, strengthening metabolism of cell substances of the human body, preventing muscular and skeletal aging, balancing blood pressure of the human body, decomposing cholesterol in vivo, reducing fat in vivo, recovering elasticity of blood vessels, promoting urination, clearing heat and resisting bacteria.
Example 1:
step 1: collecting, considering 15-20 years of age according to collecting season, collecting bark in 4-7 months of vigorous growth period, and collecting raw material, bark.
Step 2: processing, removing rough skin of the collected raw materials, cleaning impurities, and standing in a shady and cool ventilated place for later use;
and step 3: preparing materials, namely crushing, shredding and slitting the treated raw materials for later use;
and 4, step 4: controlling humidity, controlling the water content of the treated stock material to be 50-80%, scattering the fermented stock material with lumps, uniformly scattering the scattered stock material, placing the fermented stock material in a ventilated and cool place at the temperature of 20-30 ℃, standing for more than 12 hours, and naturally fermenting and drying in the shade.
And 5: fermenting, namely putting the prepared stock materials into a fermentation box or pile fermentation, controlling the temperature to be between 40 and 45 ℃, fermenting for more than 12 hours, and selecting and controlling the fermentation time according to the thickness degree of the stock materials, wherein the fermented product is subjected to reddish brown or blackish brown; fermenting at normal temperature or low temperature, and naturally fermenting and air drying the fermented semi-finished product material at 15-25 deg.C in a ventilated shade.
Repeating the step 4 and the step 5 for a plurality of times.
Step 6: and (6) granulating and bagging a finished product.
Example 2:
and 5, adding liquid nitrogen into the fermented and air-dried semi-finished product, quickly freezing, grinding into powder, recovering to normal temperature and keeping dry.
Stirring and fermenting eucommia bark powder, glutinous rice and rice wine yeast, wherein the addition amount of the rice wine yeast is 0.2%, the addition amount of the eucommia bark powder is 6%, the primary fermentation temperature is 25 ℃ for 5 days, the secondary fermentation temperature is 20 ℃ for 15 days, clarifying, filtering, sterilizing and bottling.
The set conditions of the test are as follows: the addition amount of distiller's yeast is 0.4%, the primary fermentation temperature is 25 deg.C, the fermentation period is 5 days, the secondary fermentation temperature is 20 deg.C, the addition amount of Eucommiae cortex powder is O%, 2%, 4%, 6% and 8%. And after the fermentation is finished, measuring the alcoholic strength and the content of reducing sugar, and analyzing the influence of different eucommia bark powder adding sites on the alcoholic strength and the content of the reducing sugar, so that when the adding amount is 2-6%, the reducing sugar is in an ascending trend, and the alcoholic strength is in a descending trend. The active ingredient chlorogenic acid contained in the eucommia bark has little influence on mould, the starch invert sugar has larger influence on yeast, and the fermentation is influenced under the condition that the yeast is consistent. When the addition amount is 6-8%, the reducing sugar is in a reduced situation, and the alcoholic strength is increased. Therefore, the addition amount of the eucommia ulmoides powder is increased, the chlorogenic acid has a larger inhibiting effect on the mixed bacteria than the effect on the yeast, and therefore the reducing sugar is reduced.
The experiments show that the addition amount of the eucommia ulmoides powder is more appropriate to be 8%.
The set conditions of the test are as follows: the addition amount of the eucommia ulmoides powder is 8% at most, the primary fermentation temperature is 25 ℃, the fermentation time is 5 days, the secondary fermentation temperature is 20 ℃, the fermentation time is 15 days, and the addition amount of the distiller's yeast is 0.2%, 0.3%, 0.4%, 0.5% and 0.6% respectively. And after the fermentation is finished, the spraying precision and the reduction enamel content in the fermentation are determined, and the influence of different spraying addition amounts on the alcoholic strength and the reduction enamel is analyzed. As a result: the addition amount of distiller's yeast is increased, reducing sugar is reduced, and alcoholic strength is increased. This is because the larger the addition of koji, the faster the fermentation speed, the more the sugar is degraded sufficiently and more alcohol is produced. When the addition amount is increased to a certain extent and then increased, the alcoholic strength is not greatly changed, so that the addition of 0.3% of the koji is more suitable.
The set conditions of the test are as follows: 8 percent of eucommia bark powder and 0.3 percent of distiller's yeast are added, and the primary fermentation temperature is respectively set to be 15-20 ℃, 20-25 ℃ and 25-30 ℃ and the fermentation is carried out for 5 days. As a result: the primary fermentation temperature is lower than 20 ℃, and the yeast fermentation is slow. At 25-30 deg.C, the product has low alcohol content and highest acidity, which indicates that the temperature is increased, the growth of mixed bacteria is faster, more sugar is consumed, and more acid is generated, so it is suitable at 20-25 deg.C.
The set conditions of the test are as follows: 8% of eucommia bark powder and 0.3% of distiller's yeast are added, the primary fermentation temperature is 20-25 ℃, the fermentation is carried out for 5 days, and the post-fermentation temperature is as follows: fermenting at 10-15 deg.C, 20-25 deg.C, 25-30 deg.C for 15 days. Measuring acidity and alcoholic strength. As a result: with the progress of after-fermentation, when the after-fermentation temperature is 10-15 ℃, the after-fermentation is slow, and after the fermentation period is long, the acidity is low. At 25-30 deg.C, with the temperature rising, the growth of mixed bacteria is faster, and more volatile acid is generated. Therefore, the temperature of the after-fermentation is controlled at 15-20 ℃.
Sensory evaluation
The method comprises the following steps: randomly selecting 10 persons with good health, normal sense of five sense organs, no anaphylaxis, no adverse hobby and 20-50 years old, dividing the tea bags prepared in the example 1 and the tea drinks prepared in the example 2 into 6 parts respectively, and carrying out sensory evaluation. Sensory scoring criteria are shown in table 1.
TABLE 1 sensory Scoring content and Scoring criteria
TABLE 2 sensory Scoring results
It can be seen that the solution of example 2 gives better results.
It can also be recognized and accepted for the scheme of embodiment 1.
The above are only typical examples of the present invention, and besides, the present invention may have other embodiments, and all the technical solutions formed by equivalent substitutions or equivalent changes are within the scope of the present invention as claimed.
Claims (7)
1. A manufacturing method of tea is characterized by comprising the following steps:
step 1: collecting, namely collecting barks of raw materials according to a collection season;
step 2: processing, removing rough skin of the collected raw materials, cleaning impurities, and standing in a shady and cool ventilated place for later use;
and step 3: preparing materials, namely crushing, shredding and slitting the treated raw materials for later use;
and 4, step 4: controlling the humidity, wherein the water content of the treated prepared material is controlled between 50 and 80 percent;
and 5: fermenting, namely putting the prepared stock materials into a fermentation box or pile fermentation, controlling the temperature to be between 40 and 45 ℃, fermenting for more than 12 hours, and selecting and controlling the fermentation time according to the thickness degree of the stock materials, wherein the fermented product is subjected to reddish brown or blackish brown; fermenting at normal temperature or low temperature, and naturally fermenting and air drying the fermented semi-finished product material at 15-25 deg.C in a ventilated shade.
2. A method of making tea as claimed in claim 1, wherein: step 1: collecting bark in 4-7 months and allowing the collected bark to grow vigorously for 15-20 years.
3. A method of making tea as claimed in claim 1, wherein: and 4, step 4: controlling humidity, scattering the fermented material with the lumps, uniformly scattering, placing in a ventilating shade at 20-30 deg.C, standing for more than 12 hr, naturally fermenting, and drying in the shade.
4. A process for making tea as claimed in claim 3, wherein: repeating the step 4 and the step 5 for a plurality of times.
5. A method of making tea as claimed in claim 1, wherein: step 6: and (6) granulating and bagging a finished product.
6. A method of making tea as claimed in claim 1, wherein: and 5, adding liquid nitrogen into the fermented and air-dried semi-finished product, quickly freezing, grinding into powder, recovering to normal temperature and keeping dry.
7. A process for making tea, according to claim 6, wherein: stirring and fermenting eucommia bark powder, glutinous rice and rice wine yeast, wherein the addition amount of the rice wine yeast is 0.2%, the addition amount of the eucommia bark powder is 6%, the primary fermentation temperature is 25 ℃ for 5 days, the secondary fermentation temperature is 20 ℃ for 15 days, clarifying, filtering, sterilizing and bottling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010639736.9A CN111642608A (en) | 2020-07-06 | 2020-07-06 | tea making method |
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| CN202010639736.9A CN111642608A (en) | 2020-07-06 | 2020-07-06 | tea making method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431137A (en) * | 2014-10-18 | 2015-03-25 | 全椒贡菊园茶厂 | Preparation method of eucommia tea |
| CN105851338A (en) * | 2016-05-19 | 2016-08-17 | 张家界茶坤缘生物科技开发有限公司 | Eucommia ulmoides black tea and preparation method thereof |
| CN108634071A (en) * | 2018-08-09 | 2018-10-12 | 胡文健 | Cortex Eucommiae eats tea and preparation method thereof |
| CN108721367A (en) * | 2018-08-03 | 2018-11-02 | 贵州松桃信仁苗药有限公司 | A kind of application of composite zymocyte in the preparation of Cortex Eucommiae medicine materical crude slice |
| CN109601671A (en) * | 2019-01-14 | 2019-04-12 | 略阳县嘉木杜仲产业有限公司 | A kind of processing method of eucommia bark leaf black tea |
-
2020
- 2020-07-06 CN CN202010639736.9A patent/CN111642608A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431137A (en) * | 2014-10-18 | 2015-03-25 | 全椒贡菊园茶厂 | Preparation method of eucommia tea |
| CN105851338A (en) * | 2016-05-19 | 2016-08-17 | 张家界茶坤缘生物科技开发有限公司 | Eucommia ulmoides black tea and preparation method thereof |
| CN108721367A (en) * | 2018-08-03 | 2018-11-02 | 贵州松桃信仁苗药有限公司 | A kind of application of composite zymocyte in the preparation of Cortex Eucommiae medicine materical crude slice |
| CN108634071A (en) * | 2018-08-09 | 2018-10-12 | 胡文健 | Cortex Eucommiae eats tea and preparation method thereof |
| CN109601671A (en) * | 2019-01-14 | 2019-04-12 | 略阳县嘉木杜仲产业有限公司 | A kind of processing method of eucommia bark leaf black tea |
Non-Patent Citations (2)
| Title |
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| 刘青梅等: "杜仲米酒发酵工艺优化研究", 《酿酒科技》 * |
| 沈培和: "杜仲茶的制法", 《农村新技术》 * |
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Application publication date: 20200911 |