CN112493337A - Method for preparing cooked Pu' er tea - Google Patents
Method for preparing cooked Pu' er tea Download PDFInfo
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- CN112493337A CN112493337A CN202011486951.6A CN202011486951A CN112493337A CN 112493337 A CN112493337 A CN 112493337A CN 202011486951 A CN202011486951 A CN 202011486951A CN 112493337 A CN112493337 A CN 112493337A
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- 235000020339 pu-erh tea Nutrition 0.000 title description 11
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 138
- 230000004151 fermentation Effects 0.000 claims abstract description 138
- 239000000052 vinegar Substances 0.000 claims abstract description 93
- 235000021419 vinegar Nutrition 0.000 claims abstract description 93
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 73
- 238000001035 drying Methods 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000004898 kneading Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 241001122767 Theaceae Species 0.000 claims abstract 21
- 241000675108 Citrus tangerina Species 0.000 claims abstract 2
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- 241000207199 Citrus Species 0.000 claims description 45
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 15
- 238000005507 spraying Methods 0.000 claims description 15
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 14
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 239000012466 permeate Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 abstract description 12
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 172
- 235000013616 tea Nutrition 0.000 description 170
- 239000003205 fragrance Substances 0.000 description 34
- 230000000694 effects Effects 0.000 description 30
- 235000015097 nutrients Nutrition 0.000 description 17
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 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
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for preparing Pu-Er ripe tea, which is characterized by comprising the following steps: step 1): picking; step 2): de-enzyming; step 3): cooling; step 4): twisting and kneading; step 5): performing primary fermentation; step 6): performing secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea; the technical scheme adopted by the invention solves the problem of poor quality of the cooked puer tea caused by the fact that the slag breaking rate can not be reduced and the fruit aroma and the nutrient content in the green tangerine can not be effectively reserved in the existing cooked puer tea making method.
Description
Technical Field
The invention belongs to the technical field of tea preparation, and particularly relates to a preparation method of Pu-Er ripe tea.
Background
The Pu-Er ripe tea can reduce blood fat and weight, lower blood pressure, resist arteriosclerosis, prevent and resist cancer, strengthen and protect teeth, diminish inflammation and sterilize, protect stomach and nourish stomach and resist aging after being drunk frequently, and has great health value for human body. The Pu-Er ripe tea has fragrant and sweet taste, is suitable for a large number of consumers in China, and improves the quality of life of people. Consumers increasingly pay attention to the quality, taste and health care effect of the Pu-Er ripe tea.
In the modern society where higher and higher living quality is pursued, the citrus Pucha becomes a new trend, because the citrus Pucha combines the fruit flavor of citrus peels and the old flavor of tea, the citrus Pucha has unique flavor and has the effects of both citrus peels and tea. The ponkan is a fruit rich in vitamin C, and the following problems exist in the production process of the general ponkan Pu' er ripe tea: in the existing tea leaf baking and frying process, the water of the tea leaf needs to be baked and dried, so that the tea leaf becomes dry and fragile, a large amount of tea leaf fragments are often carried in bottling, and the quality of the tea leaf is greatly influenced; the tea aroma loss is more and the tea quality is reduced due to higher temperature in the baking and frying process; the green orange has less aroma and less vitamin C retention.
In order to improve the rich taste and the health-care effect of the fermented tea, in the existing fermentation process of some black tea, fruit wine can be sprayed on the surface of the tea before pile fermentation, and nutrient components such as vitamins in the fermented fruit wine can be added into the fermented tea; however, when the tea leaves are dried after the fermentation is finished, the problem of more broken slag in the tea leaves cannot be avoided.
At present, most of methods for controlling the broken slag rate of green tea start from processed tea leaves, broken slag in finished tea leaves is filtered out through simple screening, so that high-quality tea leaves and poor-quality tea leaves are distinguished, but the broken slag of the tea leaves is not controlled in the production process of the tea leaves, and the broken slag rate of the tea leaves is not improved from the source; there is therefore a need for a tea leaf manufacturing process that can control the rate of tea leaf shattering from the processing process.
Disclosure of Invention
The invention aims to provide a method for preparing cooked puerh tea, which solves the problem that the cooked puerh tea has poor quality because the slag breaking rate cannot be reduced and the fruit aroma and the nutrient content in green oranges cannot be effectively reserved in the conventional method for preparing cooked puerh tea.
In order to solve the technical problems, the invention adopts the following technical scheme: a preparation method of Pu-Er ripe tea is characterized by comprising the following steps: step 1): picking; step 2): de-enzyming; step 3): cooling; step 4): twisting and kneading; step 5): performing primary fermentation; step 6): performing secondary fermentation; step 7): drying; step 8): packaging and sterilizing;
wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea;
preferably, the fermented fruit vinegar is ponkan fruit vinegar;
preferably, the preparation steps of the small green orange fruit vinegar are as follows:
step 1: taking 20-80 parts of green tangerine and 15-25 parts of momordica grosvenori, 20-30 parts of white granulated sugar, adding 400 parts of water of 200 and 400 parts of the white granulated sugar, decocting, cooling and filtering to obtain an extracting solution;
step 2: transferring the extract into a fermentation container, inoculating saccharomycetes, and performing liquid alcohol fermentation after uniformly stirring;
and step 3: adding acetic acid bacteria, stirring, and fermenting with liquid acetic acid;
and 4, step 4: filtering after fermentation, and sterilizing and storing the obtained feed liquid for later use;
preferably, the primary fermentation in step 5) comprises the following steps:
step S1: the tea leaves obtained after twisting and kneading are subjected to sun-drying;
step S2: spraying clear water on the surface of the tea subjected to sun drying;
step S3: performing pile fermentation on the wet tea leaves at the fermentation temperature of 50-60 ℃ for 2-3 weeks, and turning the piles once every other day;
preferably, the secondary fermentation in step 6) comprises the following steps:
step A1: spreading the tea leaves subjected to primary fermentation, and spraying the small green citrus vinegar on the surfaces of the tea leaves;
step A2: performing secondary pile fermentation on the tea sprayed with the green orange vinegar at 55-75 ℃ for 3-6 weeks, and turning over the tea every other day;
step A3: taking out of the pile and deblocking;
preferably, the amount of the clear water sprayed in the step S2 is 35-40% of the mass of the tea leaves;
the further technical scheme is that the amount of the sprayed small green orange vinegar in the step A2 is 15-25% of the weight of the tea, and the small green orange vinegar permeates in the sense.
Compared with the prior art, the invention has the beneficial effects of at least one of the following:
1. the vinegar rich in nutrient components such as vitamins and fruit fragrance is sprayed on the surface of the tea leaves for pile fermentation, so that the nutrient substances and fragrance in the fruits can be kept, and the health-care function and taste fragrance of the Pu-erh ripe tea can be improved;
2. the fermentation of different degrees is carried out twice, so that the control of the fermentation effect is facilitated, the gradual curing of the tea is facilitated, and the improvement of the fermentation effect is facilitated;
3. before the second fermentation process, fruit vinegar is sprayed on the surface of the tea leaves, which is beneficial to hydrolyzing macromolecular fiber groups into long chains, increasing the flexibility of fibers, reducing the breakage of the tea leaves, improving the appearance of the Pu-Er ripe tea, and reducing the broken residue rate in the tea leaves.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1: a preparation method of Pu-Er ripe tea is characterized by comprising the following steps: step 1): picking; step 2): de-enzyming; step 3): cooling; step 4): twisting and kneading; step 5): performing primary fermentation; step 6): performing secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea.
The vinegar rich in nutrient components such as vitamins and fruit fragrance is sprayed on the surface of the tea leaves for pile fermentation, so that the nutrient substances and fragrance in the fruits can be kept, and the health-care function and taste fragrance of the Pu-erh ripe tea can be improved; the fermentation of different degrees is carried out twice, so that the control of the fermentation effect is facilitated, the gradual curing of the tea is facilitated, and the improvement of the fermentation effect is facilitated; before the second fermentation process, fruit vinegar is sprayed on the surface of the tea leaves, which is beneficial to hydrolyzing macromolecular fiber groups into long chains, increasing the flexibility of fibers, reducing the breakage of the tea leaves, improving the appearance of the Pu-Er ripe tea, and reducing the broken residue rate in the tea leaves.
The fermented fruit vinegar is small green orange fruit vinegar. The small green oranges are made into fruit vinegar, so that the nutritional ingredients and the fruit fragrance of the small green oranges are kept, and the health-care effect of the Pu-erh ripe tea is improved.
The preparation steps of the small green orange fruit vinegar are as follows: step 1: taking 20-80 parts of green tangerine and 15-25 parts of momordica grosvenori, 20-30 parts of white granulated sugar, adding 400 parts of water of 200 and 400 parts of the white granulated sugar, decocting, cooling and filtering to obtain an extracting solution; step 2: transferring the extract into a fermentation container, inoculating saccharomycetes, and performing liquid alcohol fermentation after uniformly stirring; and step 3: adding acetic acid bacteria, stirring, and fermenting with liquid acetic acid; and 4, step 4: and (4) filtering after fermentation, and sterilizing and storing the obtained feed liquid for later use.
The momordica grosvenori is sweet in nature and cool in taste, and has the effects of clearing heat, moistening lung, relieving sore throat, easing up voice, and relaxing bowel; it is suitable for dry cough due to lung heat, pharyngalgia, aphonia, and constipation due to intestinal dryness. During the fermentation process of the small green citrus vinegar, the momordica grosvenori is used, so that the medicinal value of the small green citrus vinegar is favorably improved, and the taste of the small green citrus vinegar is favorably enriched.
In the fermentation process, the raw materials are fermented into fruit wine, and then the fruit wine is fermented into vinegar by inoculating acetic acid bacteria in the fruit wine, so that more fruit fragrance and nutrient substances are released, the acidity of the citrus minor green vinegar is improved, the fermentation effect and the fiber defibering effect are further improved after the citrus minor green vinegar is sprayed on the surfaces of tea leaves, the breakage of the tea leaves in the subsequent drying process is reduced, and the filtration of broken tea leaves is reduced.
The primary fermentation of the step 5) comprises the following steps: step S1: the tea leaves obtained after twisting and kneading are subjected to sun-drying; step S2: spraying clear water on the surface of the tea subjected to sun drying; step S3: performing pile fermentation on the wet tea leaves at the fermentation temperature of 50-60 ℃ for 2-3 weeks, and turning the piles once every other day.
The secondary fermentation of the step 6) comprises the following steps: step A1: spreading the tea leaves subjected to primary fermentation, and spraying the small green citrus vinegar on the surfaces of the tea leaves; step A2: performing secondary pile fermentation on the tea sprayed with the green orange fruit vinegar at 55-75 ℃ for 3-6 weeks, and turning over every other day during the period. Step A3: and (4) piling and deblocking. The small green citrus vinegar is sprayed on the surface of the tea in the secondary fermentation process, so that cellulose is favorably defibered into long chains in the subsequent fermentation process, the flexibility of the tea is favorably improved, and the breakage is favorably reduced; meanwhile, in the secondary fermentation process, nutrient substances and fruit fragrance in the small green citrus vinegar can gradually permeate, so that the health care effect of the Pu-Er ripe tea can be improved, and the Pu-Er ripe tea can be provided with rich fruit fragrance.
In the step S2, the amount of the sprayed clear water is 35-40% of the mass of the tea; the amount of the sprayed small green citrus vinegar in the step A2 is 15-25% of the mass of the tea, and the small green citrus vinegar permeates in the sense.
Example 2: a preparation method of Pu-Er ripe tea is characterized by comprising the following steps: step 1): picking; step 2): de-enzyming; step 3): cooling; step 4): twisting and kneading; step 5): performing primary fermentation; step 6): performing secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea.
The vinegar rich in nutrient components such as vitamins and fruit fragrance is sprayed on the surface of the tea leaves for pile fermentation, so that the nutrient substances and fragrance in the fruits can be kept, and the health-care function and taste fragrance of the Pu-erh ripe tea can be improved; the fermentation of different degrees is carried out twice, so that the control of the fermentation effect is facilitated, the gradual curing of the tea is facilitated, and the improvement of the fermentation effect is facilitated; before the second fermentation process, fruit vinegar is sprayed on the surface of the tea leaves, which is beneficial to hydrolyzing macromolecular fiber groups into long chains, increasing the flexibility of fibers, reducing the breakage of the tea leaves, improving the appearance of the Pu-Er ripe tea, and reducing the broken residue rate in the tea leaves.
The fermented fruit vinegar is small green orange fruit vinegar. The small green oranges are made into fruit vinegar, so that the nutritional ingredients and the fruit fragrance of the small green oranges are kept, and the health-care effect of the Pu-erh ripe tea is improved.
The preparation steps of the small green orange fruit vinegar are as follows: step 1: taking 20 parts of green tangerine and 20 parts of momordica grosvenori, 15 parts of white granulated sugar, adding 200 parts of water, decocting, cooling and filtering to obtain an extracting solution; step 2: transferring the extract into a fermentation container, inoculating saccharomycetes, and performing liquid alcohol fermentation after uniformly stirring; and step 3: adding acetic acid bacteria, stirring, and fermenting with liquid acetic acid; and 4, step 4: and (4) filtering after fermentation, and sterilizing and storing the obtained feed liquid for later use.
The momordica grosvenori is sweet in nature and cool in taste, and has the effects of clearing heat, moistening lung, relieving sore throat, easing up voice, and relaxing bowel; it is suitable for dry cough due to lung heat, pharyngalgia, aphonia, and constipation due to intestinal dryness. During the fermentation process of the small green citrus vinegar, the momordica grosvenori is used, so that the medicinal value of the small green citrus vinegar is favorably improved, and the taste of the small green citrus vinegar is favorably enriched.
In the fermentation process, the raw materials are fermented into fruit wine, and then the fruit wine is fermented into vinegar by inoculating acetic acid bacteria in the fruit wine, so that more fruit fragrance and nutrient substances are released, the acidity of the citrus minor green vinegar is improved, the fermentation effect and the fiber defibering effect are further improved after the citrus minor green vinegar is sprayed on the surfaces of tea leaves, the breakage of the tea leaves in the subsequent drying process is reduced, and the filtration of broken tea leaves is reduced.
The primary fermentation of the step 5) comprises the following steps: step S1: the tea leaves obtained after twisting and kneading are subjected to sun-drying; step S2: spraying clear water on the surface of the tea subjected to sun drying; step S3: and (3) piling and fermenting the wet tea leaves at 50 ℃ for 2 weeks, wherein the piles are turned every other day.
The secondary fermentation of the step 6) comprises the following steps: step A1: spreading the tea leaves subjected to primary fermentation, and spraying the small green citrus vinegar on the surfaces of the tea leaves; step A2: and (3) performing secondary pile fermentation on the tea sprayed with the green orange fruit vinegar at 55 ℃ for 3 weeks, and turning the piles once every other day. Step A3: and (4) piling and deblocking. The small green citrus vinegar is sprayed on the surface of the tea in the secondary fermentation process, so that cellulose is favorably defibered into long chains in the subsequent fermentation process, the flexibility of the tea is favorably improved, and the breakage is favorably reduced; meanwhile, in the secondary fermentation process, nutrient substances and fruit fragrance in the small green citrus vinegar can gradually permeate, so that the health care effect of the Pu-Er ripe tea can be improved, and the Pu-Er ripe tea can be provided with rich fruit fragrance.
In the step S2, the amount of the sprayed clear water is 35 percent of the mass of the tea; the amount of the sprayed small green citrus vinegar in the step A2 is 15% of the mass of the tea, and the small green citrus vinegar permeates in the sense.
Example 3: a preparation method of Pu-Er ripe tea is characterized by comprising the following steps: step 1): picking; step 2): de-enzyming; step 3): cooling; step 4): twisting and kneading; step 5): performing primary fermentation; step 6): performing secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea.
The vinegar rich in nutrient components such as vitamins and fruit fragrance is sprayed on the surface of the tea leaves for pile fermentation, so that the nutrient substances and fragrance in the fruits can be kept, and the health-care function and taste fragrance of the Pu-erh ripe tea can be improved; the fermentation of different degrees is carried out twice, so that the control of the fermentation effect is facilitated, the gradual curing of the tea is facilitated, and the improvement of the fermentation effect is facilitated; before the second fermentation process, fruit vinegar is sprayed on the surface of the tea leaves, which is beneficial to hydrolyzing macromolecular fiber groups into long chains, increasing the flexibility of fibers, reducing the breakage of the tea leaves, improving the appearance of the Pu-Er ripe tea, and reducing the broken residue rate in the tea leaves.
The fermented fruit vinegar is small green orange fruit vinegar. The small green oranges are made into fruit vinegar, so that the nutritional ingredients and the fruit fragrance of the small green oranges are kept, and the health-care effect of the Pu-erh ripe tea is improved.
The preparation steps of the small green orange fruit vinegar are as follows: step 1: taking 80 parts of green tangerine and 25 parts of momordica grosvenori and 30 parts of white granulated sugar, adding 400 parts of water, decocting, cooling and filtering to obtain an extracting solution; step 2: transferring the extract into a fermentation container, inoculating saccharomycetes, and performing liquid alcohol fermentation after uniformly stirring; and step 3: adding acetic acid bacteria, stirring, and fermenting with liquid acetic acid; and 4, step 4: and (4) filtering after fermentation, and sterilizing and storing the obtained feed liquid for later use.
The momordica grosvenori is sweet in nature and cool in taste, and has the effects of clearing heat, moistening lung, relieving sore throat, easing up voice, and relaxing bowel; it is suitable for dry cough due to lung heat, pharyngalgia, aphonia, and constipation due to intestinal dryness. During the fermentation process of the small green citrus vinegar, the momordica grosvenori is used, so that the medicinal value of the small green citrus vinegar is favorably improved, and the taste of the small green citrus vinegar is favorably enriched.
The primary fermentation of the step 5) comprises the following steps: step S1: the tea leaves obtained after twisting and kneading are subjected to sun-drying; step S2: spraying clear water on the surface of the tea subjected to sun drying; step S3: and (3) piling and fermenting the wet tea leaves at the fermentation temperature of 60 ℃ for 3 weeks, and turning the piles once every other day.
The secondary fermentation of the step 6) comprises the following steps: step A1: spreading the tea leaves subjected to primary fermentation, and spraying the small green citrus vinegar on the surfaces of the tea leaves; step A2: and (3) performing secondary pile fermentation on the tea sprayed with the green orange fruit vinegar at the fermentation temperature of 75 ℃ for 6 weeks, and turning the piles once every other day. Step A3: and (4) piling and deblocking. The small green citrus vinegar is sprayed on the surface of the tea in the secondary fermentation process, so that cellulose is favorably defibered into long chains in the subsequent fermentation process, the flexibility of the tea is favorably improved, and the breakage is favorably reduced; meanwhile, in the secondary fermentation process, nutrient substances and fruit fragrance in the small green citrus vinegar can gradually permeate, so that the health care effect of the Pu-Er ripe tea can be improved, and the Pu-Er ripe tea can be provided with rich fruit fragrance.
In the step S2, the spraying clear water amount is 40% of the tea mass; the amount of the sprayed small green citrus vinegar in the step A2 is 25% of the mass of the tea, and the small green citrus vinegar permeates in the sense.
Example 4: a preparation method of Pu-Er ripe tea is characterized by comprising the following steps: step 1): picking; step 2): de-enzyming; step 3): cooling; step 4): twisting and kneading; step 5): performing primary fermentation; step 6): performing secondary fermentation; step 7): drying; step 8): packaging and sterilizing; wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea.
The vinegar rich in nutrient components such as vitamins and fruit fragrance is sprayed on the surface of the tea leaves for pile fermentation, so that the nutrient substances and fragrance in the fruits can be kept, and the health-care function and taste fragrance of the Pu-erh ripe tea can be improved; the fermentation of different degrees is carried out twice, so that the control of the fermentation effect is facilitated, the gradual curing of the tea is facilitated, and the improvement of the fermentation effect is facilitated; before the second fermentation process, fruit vinegar is sprayed on the surface of the tea leaves, which is beneficial to hydrolyzing macromolecular fiber groups into long chains, increasing the flexibility of fibers, reducing the breakage of the tea leaves, improving the appearance of the Pu-Er ripe tea, and reducing the broken residue rate in the tea leaves.
The fermented fruit vinegar is small green orange fruit vinegar. The small green oranges are made into fruit vinegar, so that the nutritional ingredients and the fruit fragrance of the small green oranges are kept, and the health-care effect of the Pu-erh ripe tea is improved.
The preparation steps of the small green orange fruit vinegar are as follows: step 1: taking 75 parts of green tangerine and 21 parts of momordica grosvenori, adding 26 parts of white granulated sugar into 300 parts of water, decocting, cooling and filtering to obtain an extracting solution; step 2: transferring the extract into a fermentation container, inoculating saccharomycetes, and performing liquid alcohol fermentation after uniformly stirring; and step 3: adding acetic acid bacteria, stirring, and fermenting with liquid acetic acid; and 4, step 4: and (4) filtering after fermentation, and sterilizing and storing the obtained feed liquid for later use.
The momordica grosvenori is sweet in nature and cool in taste, and has the effects of clearing heat, moistening lung, relieving sore throat, easing up voice, and relaxing bowel; it is suitable for dry cough due to lung heat, pharyngalgia, aphonia, and constipation due to intestinal dryness. During the fermentation process of the small green citrus vinegar, the momordica grosvenori is used, so that the medicinal value of the small green citrus vinegar is favorably improved, and the taste of the small green citrus vinegar is favorably enriched.
The primary fermentation of the step 5) comprises the following steps: step S1: the tea leaves obtained after twisting and kneading are subjected to sun-drying; step S2: spraying clear water on the surface of the tea subjected to sun drying; step S3: and (3) piling and fermenting the wet tea leaves at 55 ℃ for 3 weeks, wherein the piles are turned every other day.
The secondary fermentation of the step 6) comprises the following steps: step A1: spreading the tea leaves subjected to primary fermentation, and spraying the small green citrus vinegar on the surfaces of the tea leaves; step A2: and (3) performing secondary pile fermentation on the tea sprayed with the green orange fruit vinegar at the fermentation temperature of 65 ℃ for 5 weeks, and turning the piles once every other day. Step A3: and (4) piling and deblocking. The small green citrus vinegar is sprayed on the surface of the tea in the secondary fermentation process, so that cellulose is favorably defibered into long chains in the subsequent fermentation process, the flexibility of the tea is favorably improved, and the breakage is favorably reduced; meanwhile, in the secondary fermentation process, nutrient substances and fruit fragrance in the small green citrus vinegar can gradually permeate, so that the health care effect of the Pu-Er ripe tea can be improved, and the Pu-Er ripe tea can be provided with rich fruit fragrance.
In the step S2, the spraying clear water amount is 38 percent of the mass of the tea; the amount of the sprayed small green citrus vinegar in the step A2 is 16% of the mass of the tea, and the small green citrus vinegar permeates in the sense.
Example 5: control experiment 1 influence of sprinkling of Citrus reticulata fruit wine and Citrus reticulata fruit vinegar on the broken residue rate of Pu-Er ripe tea and the quality of tea in the secondary fermentation step
Experimental groups: preparing cooked puerh tea by taking 100g of fresh tea leaves and adopting the method of the embodiment 4;
control group: taking 100g of fresh tea leaves, and carrying out the steps of enzyme deactivation, cooling, kneading, primary fermentation, secondary fermentation and drying under the conditions of example 4 and the like, wherein the minor green citrus fruit wine obtained in the step 2 in the example 4 is sprayed on the surfaces of the tea leaves before the secondary fermentation;
blank group: 100g of fresh tea leaves are taken, and the steps of enzyme deactivation, cooling, kneading, primary fermentation, secondary fermentation and drying are carried out under the conditions of example 4 and the like, but clear water is sprayed on the surfaces of the tea leaves before the primary fermentation and the secondary fermentation.
The slag breaking rate and sensory evaluation of the Pu-Er ripe tea obtained from the experimental group, the control group and the blank group are shown in Table 1.
TABLE 1 results of the effects of sprinkling of Citrus reticulata fruit wine and Citrus reticulata fruit vinegar on the broken residue rate and tea quality of Pu-Er ripe tea in the secondary fermentation step
| Group of | Experimental group | Control group | Blank group |
| Slag breaking rate (%) | 11.2 | 25.6 | 35.4 |
| Fruit incense | Strong fragrance | Has light fruit fragrance | Without fruit fragrance |
| Color of soup | Clear and bright red | Red bright with precipitate | Deep red in color and luster |
Therefore, the fruit vinegar is sprayed to the tea in the fermentation process, so that the slag breaking rate of the tea is reduced, and the quality and the health-care function of the Pu-Er ripe tea are improved.
Example 6: control experiment 2 influence of different fermentation processes on broken residue rate and tea quality of Pu-Er ripe tea
Experimental groups: preparing cooked puerh tea by taking 100g of fresh tea leaves and adopting the method of the embodiment 4;
control group: taking 100g of fresh tea leaves, carrying out the steps of de-enzyming, cooling and twisting under the same conditions as those in the embodiment 4, spraying the Xiaoqing orange vinegar on the surfaces of the tea leaves, carrying out fermentation only once, wherein the fermentation period is 5-9 weeks, the fermentation temperature is 55-75 ℃, turning the tea leaves once every other day during the fermentation period, then taking out the tea leaves, deblocking, and carrying out the drying step under the same conditions as those in the embodiment 4.
The slag breaking rate and sensory evaluation of the Pu-Er ripe tea obtained from the experimental group and the control group are shown in Table 2.
TABLE 2 influence of different fermentation processes on the broken residue rate and tea quality of Pu-Er ripe tea
| Group of | Experimental group | Control group |
| Rate of slag breaking | 11.2 | 23.8 |
| Fruit incense | Strong fragrance | Has light fruit fragrance |
| Color of soup | Clear and bright red | Light red |
Therefore, different fermentation processes have great influence on the rate of broken residues in the tea, and the adoption of fractional fermentation is more favorable for reducing the filtration of the broken residues of the tea and improving the quality and the health care function of the tea.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (7)
1. A preparation method of Pu-Er ripe tea is characterized by comprising the following steps:
step 1): picking;
step 2): de-enzyming;
step 3): cooling;
step 4): twisting and kneading;
step 5): performing primary fermentation;
step 6): performing secondary fermentation;
step 7): drying;
step 8): packaging and sterilizing;
wherein, before the secondary fermentation process, the fermented fruit vinegar is sprayed into the tea.
2. The cooked puerh tea preparation method according to claim 1, which is characterized in that: the fermented fruit vinegar is small green orange fruit vinegar.
3. The cooked puerh tea manufacturing method according to claim 2, characterized in that: the preparation steps of the small green orange fruit vinegar are as follows:
step 1: taking 20-80 parts of green tangerine and 15-25 parts of momordica grosvenori, 20-30 parts of white granulated sugar, adding 400 parts of water of 200 and 400 parts of the white granulated sugar, decocting, cooling and filtering to obtain an extracting solution;
step 2: transferring the extract into a fermentation container, inoculating saccharomycetes, and performing liquid alcohol fermentation after uniformly stirring;
and step 3: adding acetic acid bacteria, stirring, and fermenting with liquid acetic acid;
and 4, step 4: and (4) filtering after fermentation, and sterilizing and storing the obtained feed liquid for later use.
4. The cooked puer tea preparation method according to claim 3, wherein the primary fermentation of step 5) comprises the following steps:
step S1: the tea leaves obtained after twisting and kneading are subjected to sun-drying;
step S2: spraying clear water on the surface of the tea subjected to sun drying;
step S3: performing pile fermentation on the wet tea leaves at the fermentation temperature of 50-60 ℃ for 2-3 weeks, and turning the piles once every other day.
5. The cooked puer tea preparation method according to claim 4, wherein the secondary fermentation of step 6) comprises the following steps:
step A1: spreading the tea leaves subjected to primary fermentation, and spraying the small green citrus vinegar on the surfaces of the tea leaves;
step A2: performing secondary pile fermentation on the tea sprayed with the green orange vinegar at 55-75 ℃ for 3-6 weeks, and turning over the tea every other day;
step A3: and (4) piling and deblocking.
6. The cooked puerh tea preparation method according to claim 4, which is characterized in that: in the step S2, the amount of the sprayed clear water is 35-40% of the mass of the tea.
7. The cooked puerh tea preparation method according to claim 5, which is characterized in that: the amount of the sprayed small green citrus vinegar in the step A2 is 15-25% of the mass of the tea, and the small green citrus vinegar permeates in the sense.
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| CN113995027A (en) * | 2021-11-24 | 2022-02-01 | 昊展快乐茶文化（珠海横琴）有限公司 | Health-care Pu' er tea and preparation process thereof |
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Application publication date: 20210316 |