CN112690348A - Method for fermenting Yunnan black tea by using ganoderma lucidum fungi - Google Patents
Method for fermenting Yunnan black tea by using ganoderma lucidum fungi Download PDFInfo
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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
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- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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
- A23F3/06—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
- 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
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Abstract
The invention provides a method for fermenting Yunnan black tea by using ganoderma lucidum fungi, which is characterized by comprising the following steps: A. picking, B, withering, C, rolling, D, mixing with the ganoderma lucidum fungus nutrient solution, E, feeding into a fermentation container, F, fermenting, G, and drying to obtain the Yunnan black tea. The Yunnan black tea has more outstanding efficacy, is sanitary and controllable in temperature and humidity, automatically finishes tea leaf turning and uniform temperature, improves the quality of the Yunnan black tea, shortens the fermentation time, saves labor, reduces labor cost, reduces tea leaf loss, ensures that tea leaf soup is ruddy, tastes sweet, has attractive fragrance, and provides reliable technical support for automatic and standardized production of the Yunnan black tea.
Description
Technical Field
The invention relates to a method for fermenting black tea, in particular to a method for fermenting black tea by using ganoderma lucidum fungi, and belongs to the technical field of tea processing.
Background
The black tea, especially the Yunnan black tea, is a special historical famous tea in Yunnan, has bright and ruddy liquor color, mellow and fragrant smell, is not only a beverage which is commonly used for quenching thirst for people, but also a recognized health-care tea beverage for quenching thirst, promoting the production of body fluid, strengthening spleen, warming stomach and refreshing brain. Has been deeply popular and loved by consumers at home and abroad for a long time.
The traditional Yunnan black tea is prepared by using sun-dried green raw tea as a raw material, performing ground pile fermentation for 16 hours, and then performing ditch opening, air drying and bagging.
However, the existing Yunnan black tea fermentation process has the following defects: firstly, ground pile fermentation is quite unsanitary; secondly, the pile temperature is difficult to control, and the pile temperature distribution is uneven, so that the fermentation of the tea is influenced, and the tea is carbonized due to high temperature, therefore, a large amount of manual work is needed to turn the pile for many times to reduce the temperature and homogenize the temperature, thereby increasing the labor intensity of personnel and being not beneficial to reducing the production cost; thirdly, in the fermentation process of the Yunnan black tea, a large amount of tea is caked due to thermal physical reaction and enzyme change chemical reaction, and deblocking is carried out by using a deblocking machine when turning piles every time, so that the loss of the tea is up to 30 percent, and the quality of the tea is directly influenced; fourthly, the fermentation process period of the Yunnan black tea is long, the production efficiency is low, and the production of the Yunnan black tea is restricted.
Disclosure of Invention
In order to overcome the defects and shortcomings of the existing Yunnan black tea processing, improve the pile fermentation mode of the Yunnan black tea with backward, unsanitary and unstable quality, realize standardized production and improve the quality of the Yunnan black tea, the invention provides a method for fermenting the Yunnan black tea by using ganoderma lucidum fungi.
The invention is realized by the following technical scheme: a method for fermenting Yunnan black tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. picking: picking spring tea from late 3 to middle 5 of the year, summer tea from late 6 to late 8 of the year, autumn tea from late 9 to late 10 of the year and clear weather;
B. withering: spreading the picked fresh leaves on a screen mesh with a thickness of 1.5-2cm, and withering at 24-28 deg.C for 4-6 hr to make the water content of tea leaf 60-65%;
C. rolling: b, conveying the tea leaves in the step B into a rolling machine, and rolling for 70-80 minutes in a mode of firstly slowing, then quickly loosening and then tightly tightening to enable the tea leaf strip forming rate to reach more than 95%;
D. mixing with the ganoderma lucidum fungus nutrient solution: mixing the tea leaves and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is ganoderma fungus nutrient solution which is 1: 0.1-0.3;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
E. feeding into a fermentation container: d, conveying the tea leaves mixed in the step D onto a multi-layer conveying mesh belt in a fermentation container, and controlling the thickness of the tea leaves on the conveying mesh belt to be 40-70 cm;
F. fermentation: sealing and fermenting for 6-8 hours under the conditions that the temperature in the fermentation container is 28-32 ℃ and the humidity is 50-65%, and automatically turning and homogenizing the tea at least once by controlling the movement of the conveying mesh belt to enable the tea to automatically fall onto the lower conveying mesh belt from the upper conveying mesh belt to obtain fermented tea;
G. and (3) drying: and F, drying and packaging the fermented tea in the step F to obtain the Yunnan black tea.
The Ganoderma fungus is crushed Ganoderma obtained by pulverizing fresh Ganoderma.
The protease is one or more of bromelain, papain and amylase, and the mixture ratio of the protease and the papain is arbitrary.
And E, the fermentation container comprises a shell with a feed inlet and a discharge outlet on the fermentation container and a cavity in the shell, wherein a plurality of conveying mesh belts which are distributed in an upper layer and a lower layer and have opposite conveying directions are arranged in the cavity of the shell, and the discharge end of the upper layer of conveying mesh belt is positioned above the feed end of the lower layer of conveying mesh belt so as to control the operation of the conveying mesh belts, so that the tea leaves on the upper layer of conveying mesh belt automatically fall onto the lower layer of conveying mesh belt, and simultaneously, the automatic turning and uniform temperature of the tea leaves are completed.
The shell is provided with a hot air port with a fan, and the hot air port is connected with a hot air pipe so as to provide hot air for heating for the cavity of the shell according to requirements.
The shell is provided with an air exhaust and moisture exhaust port with a fan so as to exhaust hot air for cooling and moisture reduction according to requirements.
The top of the shell is provided with a spray head so as to spray water to the tea leaves on the conveying net belt according to the requirement and supplement moisture.
The drying of the step G comprises the following steps:
g1, adding the fermented tea onto a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 1.5-2cm, and drying at 90-105 ℃ for 50-60min to make the water content of the fermented tea be 8-10% to obtain primary dried tea;
g2, piling the primary dried tea obtained in the step G1 in a clean wood board bin, controlling the pile height to be 18-25cm, piling the primary dried tea in the wood board bin at the temperature of 24-28 ℃ and the humidity of 30-40% for moisture regaining for 8-14 hours, and regaining the moisture content of the dried tea to 12-15% to obtain moisture regaining tea;
g3, adding the moisture regaining tea obtained in the step G2 onto a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 2-2.5cm, and drying at 90-100 ℃ for 70-90min to enable the water content of the tea to be 5-7% to obtain secondary dried tea;
g4, piling the secondary dried tea obtained in the step G3 in a clean wood board bin, controlling the pile height to be 50-60cm, piling the secondary dried tea in the wood board bin at the temperature of 28-35 ℃ and the humidity of 25-35% for 8-14 hours to enable the moisture content of the tea to be 8-10% and obtaining the dried tea.
The invention has the following advantages and effects: by adopting the technical scheme, the tea is directly fermented by utilizing the ganoderma lucidum fungi, so that the fermented Yunnan black tea contains ganoderma lucidum polysaccharide which can regulate immunity, reduce blood sugar, reduce blood fat, resist oxidation, resist aging and resist tumors, and the synergistic effect and the advantage complementation of the substances such as tea polysaccharide, tea polyphenol, caffeine, theanine and the like inherent in the Yunnan black tea play a role of adding one to more than two, so that the Yunnan black tea has more outstanding functions and effects and is greatly superior to the black tea produced by the traditional process. Meanwhile, the whole fermentation process is completed on a plurality of conveying mesh belts which are distributed at the upper layer and the lower layer and have opposite conveying directions, so that the device is sanitary, the temperature and the humidity are controllable, the tea leaves on the upper layer conveying mesh belt automatically fall onto the lower layer conveying mesh belt by controlling the operation of the conveying mesh belts, and meanwhile, the automatic turning and the uniform temperature of the tea leaves are completed, the problems of caking, carbonization and the like caused by uneven temperature are fundamentally solved, the fermentation quality is ensured, the quality of the Yunnan black tea is improved, the fermentation time is shortened, particularly, the whole fermentation process is completed fully automatically, the labor is greatly saved, the labor cost is reduced, the tea leaf loss is small, the quality of the obtained Yunnan black tea is stable, the liquor color is ruddy, the taste is sweet, the sour taste is not sour, the bitter taste and the astringent taste, only attractive fragrance is obtained, and reliable technical support is.
Drawings
FIG. 1 is a schematic view of the structure of the present invention.
Detailed Description
The present invention will be further described with reference to the following examples.
The fermentation container provided by the invention comprises a feeding port 3 and a discharging port 6 arranged on the upper belt, a shell 1 with a cavity in the shell, three conveying mesh belts 2, 7 and 8 which are distributed in an upper layer and a lower layer and have opposite conveying directions are arranged in the cavity of the shell 1, the discharging end of the upper conveying mesh belt is positioned above the feeding end of the lower conveying mesh belt, a hot air port 9 with a fan is arranged on the shell 1, and the hot air port 9 is connected with a hot air pipe 10 so as to provide hot air for heating for the cavity of the shell according to requirements; the shell 1 is provided with an air exhaust and moisture exhaust port 5 with a fan so as to exhaust hot air for cooling and moisture reduction according to requirements; the top of the shell 1 is provided with a spray head 4 so as to spray water to the tea leaves on the conveying net belt 2 according to the requirement and supplement moisture.
Example 1
A method for fermenting Yunnan black tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. picking: picking in the middle of 3 to 5 months in the current year in clear weather;
B. withering: spreading the picked fresh leaves on a screen with the thickness of 1.5cm, and withering at 24 ℃ for 6 hours to ensure that the water content of the tea leaves is 60%;
C. rolling: b, conveying the tea leaves in the step B into a rolling machine, and rolling for 70 minutes in a mode of firstly slowing and then quickly and firstly loosening and then tightening, so that the tea leaf strip forming rate is over 95 percent;
D. mixing with the ganoderma lucidum fungus nutrient solution: mixing the tea leaves and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is ganoderma fungus nutrient solution which is 1: 0.1;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
the Ganoderma fungus is crushed fungus obtained by pulverizing fresh Ganoderma;
E. feeding into a fermentation container: d, conveying the tea leaves mixed in the step D onto the upper-layer and middle-layer conveying mesh belts 2 and 7 in the fermentation container from the feeding hole 3, and controlling the thickness of the tea leaves on the conveying mesh belts 2 and 7 to be 65 cm;
F. fermentation: sealing and fermenting for 3 hours under the conditions that the temperature in a fermentation container is 28 ℃ and the humidity is 65 percent, controlling the movement of the conveying mesh belts 2 and 7 at the upper layer and the middle layer to enable the tea leaves to automatically fall onto the conveying mesh belt 8 at the lower layer and the conveying mesh belt 2 at the upper layer and the middle layer in sequence from the conveying mesh belt 7 at the middle layer to automatically finish primary tea leaf turning and uniform temperature, continuing to seal and ferment for 3 hours under the conditions that the temperature is 65 ℃ and the relative humidity is 60 percent, and then controlling the movement of the conveying mesh belts 7 and 8 at the middle layer and the lower layer to enable the fermented tea leaves to be discharged from a discharge port 6 to finish the fermentation of the tea leaves;
G. and (3) drying: and F, drying the fermented tea in the following steps:
g1, adding the fermented tea onto a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 1.5cm, and drying at 90 ℃ for 60min to make the water content of the fermented tea be 8% to obtain primary dried tea;
g2, piling the primary dried tea obtained in the step G1 in a clean wood board bin, controlling the pile height to be 18cm, and piling the primary dried tea in the wood board bin to be moisture regained for 8 hours under the conditions that the temperature is 24 ℃ and the humidity is 30% so as to enable the moisture content of the dried tea to be moisture regained to be 12% and obtain moisture regained tea;
g3, adding the moisture regained tea obtained in the step G2 on a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 2cm, and drying at 90 ℃ for 70min to ensure that the water content of the tea is 5% to obtain secondary dried tea;
g4, piling the secondary dried tea obtained in the step G3 in a clean wood board bin, controlling the pile height to be 50cm, piling the tea in the wood board bin at the temperature of 28 ℃ and the humidity of 35% for moisture regaining for 8 hours, regaining the moisture content of the tea to 10%, and packaging to obtain the Yunnan black tea.
The protease is one or more of bromelain, papain and amylase, and the mixture ratio of the protease and the papain is arbitrary.
The content of tea polyphenol of the conventional Yunnan black tea is 17.02%, the content of catechin is 8.52%, the content of theanine is 1.92% and the content of caffeine is 4.02%.
The Yunnan black tea of the embodiment 1 has the advantages of 26.31 percent of tea polyphenol, 14.86 percent of catechin, 2.56 percent of theanine and 5.28 percent of caffeine, has high antioxidant activity and better comprehensive performance than the prior Yunnan black tea.
Example 2
A method for fermenting Yunnan black tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. picking: picking in the middle of 9 months to the end of 10 months of the year in clear weather;
B. withering: spreading the picked fresh leaves on a screen with the thickness of 2cm, and withering at 28 ℃ for 6 hours to ensure that the water content of the tea leaves is 65%;
C. rolling: b, conveying the tea leaves in the step B into a rolling machine, and rolling for 80 minutes in a mode of firstly slowing and then quickly and firstly loosening and then tightening, so that the tea leaf strip forming rate is over 95 percent;
D. mixing with the ganoderma lucidum fungus nutrient solution: mixing the tea leaves and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is ganoderma fungus nutrient solution which is 1: 0.3;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
the Ganoderma fungus is crushed fungus obtained by pulverizing fresh Ganoderma;
E. feeding into a fermentation container: d, conveying the tea leaves mixed in the step D onto the upper-layer and middle-layer conveying mesh belts 2 and 7 in the fermentation container from the feeding hole 3, and controlling the thickness of the tea leaves on the conveying mesh belts 2 and 7 to be 65 cm;
F. fermentation: sealing and fermenting for 4 days under the conditions that the temperature in a fermentation container is 32 ℃ and the humidity is 65 percent, controlling the movement of the conveying mesh belts 2 and 7 at the upper layer and the middle layer to enable tea leaves to automatically fall onto the conveying mesh belt 8 at the lower layer and the conveying mesh belt 2 at the upper layer and the middle layer from the conveying mesh belt 7 at the middle layer in sequence to automatically finish primary tea leaf turning and uniform temperature, continuing to seal and ferment for 3 hours under the conditions that the temperature is 65 ℃ and the relative humidity is 60 percent, and then controlling the movement of the conveying mesh belts 7 and 8 at the middle layer and the lower layer to enable the fermented tea leaves to be discharged from a discharge port 6 to finish the fermentation of the tea leaves;
G. and (3) drying: and F, drying the fermented tea in the following steps:
g1, adding the fermented tea onto a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 2cm, and drying at 105 ℃ for 50min to make the water content of the fermented tea be 10% to obtain primary dried tea;
g2, piling the primary dried tea obtained in the step G1 in a clean wood board bin, controlling the pile height to be 25cm, and piling and dampening the primary dried tea in the wood board bin for 13 hours under the conditions that the temperature is 28 ℃ and the humidity is 30% to enable the moisture content of the dried tea to be dampened to 12% to obtain dampening tea;
g3, adding the moisture regained tea obtained in the step G2 on a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 2.5cm, and drying the fermented tea for 90min at the temperature of 100 ℃ to ensure that the water content of the tea is 7 percent to obtain secondary dried tea;
g4, piling the secondary dried tea obtained in the step G3 in a clean wood board bin, controlling the pile height to be 60cm, piling the tea in the wood board bin at 35 ℃ and 35% humidity for moisture regaining for 13 hours to enable the moisture content of the tea to be regained to 10%, and packaging to obtain the Yunnan black tea.
The protease is one or more of bromelain, papain and amylase, and the mixture ratio of the protease and the papain is arbitrary.
The content of tea polyphenol of the conventional Yunnan black tea is 16.93%, the content of catechin is 7.01%, the content of theanine is 1.78% and the content of caffeine is 4.66%.
The Yunnan black tea of the embodiment 2 has 25.62 percent of tea polyphenol, 16.05 percent of catechin, 3.28 percent of theanine and 5.76 percent of caffeine, has high antioxidant activity and better comprehensive performance than the prior Yunnan black tea.
And (3) measuring the content of tea polyphenol:
refer to GB/T8313-2002 (Hangzhou tea research institute of China general marketing Co., Ltd., 2002) and make modifications. Preparing a standard stock solution of tea polyphenol with the concentration of 500 mug/mL, adding 2mL of pure water into each 10mL volumetric flask, then adding 2.5mL of ferrous tartrate solution, then adding 0.0mL, 0.2mL, 0.4mL, 1mL, 2mL and 3mL of standard stock solution respectively, and fixing the volume to a scale line by using a phosphate buffer solution with the pH value of 7.5 respectively to prepare a series of standard working solutions with the concentrations of 0 mug/mL, 10 mug/mL, 20 mug/mL, 50 mug/mL, 100 mug/mL, 150 mug/mL and 600 mug/mL respectively, and finally measuring the absorbance of the series of standard working solutions at the wavelength of 540nm by using a spectrophotometer to draw a standard working curve.
Respectively weighing 1.0g of the ground Yunnan black tea sample of the example 1 and the example 2, putting the ground Yunnan black tea sample into a 500mL conical flask, adding 300mL of boiled pure water, leaching for 20min in a boiling water bath (shaking uniformly at intervals of 5 min), then filtering by using a vacuum filtration device, pouring all filtrate obtained by filtering into a 500mL volumetric flask, cooling the filtrate to room temperature, then carrying out constant volume by using the pure water, and then shaking uniformly to obtain the Zijuan tea sample test solution. 2mL of pure water was added to a 10mL volumetric flask, 2.5mL of ferrous tartrate solution was added, 1mL of the sample solution was accurately aspirated, the solution was poured into the volumetric flask through a 0.45 μm syringe filter, the volume was fixed by a phosphate buffer solution having a pH of 7.5, the solution was shaken, and finally the absorbance of the sample solution was measured at a wavelength of 540nm using a spectrophotometer.
Determination of caffeine, amino acid and catechin content:
preparing a test solution: respectively weighing 1.0g of the ground Yunnan black tea samples of the examples 1 and 2 in 500mL conical flasks, adding 300mL of boiling pure water, leaching in a water bath for 30min (shaking uniformly at intervals of 5 min), then performing suction filtration by using a vacuum suction filtration device, pouring all filtrate obtained by suction filtration into a 500mL volumetric flask, cooling the filtrate to room temperature, performing constant volume by using pure water, then shaking uniformly, finally injecting into a 1mL sampling flask by using a 0.22 mu m syringe type filter membrane, and waiting for detection on a machine.
Preparing a standard working solution: preparing a standard stock solution with the concentration of 1000 mug/mL, diluting the stock solution into a series of standard working solutions with the concentrations of 0 mug/mL, 10 mug/mL, 20 mug/mL, 50 mug/mL, 100 mug/mL, 200 mug/mL and 600 mug/mL, filtering the working solutions into a 1mL sample injection bottle by using a 0.22-mu-m syringe type filter membrane, and waiting for detection on a machine.
Reference is made to methods in GB/T8313-2018 (hougzhou tea institute, et al, 2018b, of china general venture co-joined), GB/T30483-2013 (hougzhou tea institute, national tea quality supervision and inspection center, 2013c, of china general venture co-joined), and literature (sundao li, et al, 2011b), with minor modifications. Catechin and gallic acid determination chromatographic conditions: agilent C18 column (particle size 5 μm, 250 mm. times.4.6 mm); mobile phase A: 9% acetonitrile-1.5% glacial acetic acid solution; mobile phase B: 80% acetonitrile-1.5% glacial acetic acid solution; flow rate of mobile phase: 1.0 mL/min; column temperature: 35 ℃; ultraviolet detection wavelength: 278 nm; sample introduction amount: 10 mu L of the solution; gradient conditions: gradient elution, procedure is shown in tables 2-3.
Tables 2 to 3: gradient program for HPLC detection of catechins and gallic acid
Reference is made to methods in GB/T23193-2017 (Hangzhou tea institute, Inc. of China, Inc., 2017) and the literature (Jingyongji, Wang pistil, 2018) with minor modifications. Theanine determination chromatographic conditions: agilent C18 column (particle size 5 μm, 250 mm. times.4.6 mm); the mobile phase A is 0.05% acetic acid water; mobile phase B: methanol; flow rate of mobile phase: 1.0 mL/min; column temperature: 35 ℃; ultraviolet detection wavelength: 274 nm; sample introduction amount: 10 μ L. Gradient conditions: gradient elution, procedure is shown in tables 2-4.
Tables 2 to 4: gradient program for HPLC detection of theanine
The method of the caffeine content determination reference (wang light path, et al, 2017), modified slightly. Chromatographic conditions for caffeine determination: agilent C18 column (particle size 5 μm, 250 mm. times.4.6 mm); mobile phase A: 0.5% acetic acid water; mobile phase B: methanol; flow rate of mobile phase: 1.0 mL/min; column temperature: 35 ℃; ultraviolet detection wavelength: 203 nm; sample introduction amount: 10 mu L of the solution; gradient conditions: gradient elution, procedure is shown in tables 2-5.
Tables 2 to 5: gradient procedure for HPLC detection of caffeine
Comparative drinking test:
90 tea-drinking volunteers, of which 60 were males and 30 were females, with the average age: when the age is 55 years, 90 persons are randomly divided into two groups of test groups and one group of comparison groups, wherein each group contains 30 persons, the two groups of test groups respectively drink the Yunnan black tea of the embodiment 1 and 2, the comparison group drinks the conventional Yunnan black tea, 1 liter of Yunnan black tea is drunk up every morning to afternoon, and all medicaments are stopped to be taken continuously for one month, and the result shows that:
in the two groups of test groups, 60 people urinate and defecate smoothly, are full in spirit, have no fatigue and enhanced memory, the weight average of 60 people is not increased, and beneficial bacteria in Yunnan black tea are added, so that people with stomachache and stomach cold do not feel stomach discomfort any more, particularly, the blood fat of 50 people in 60 people is reduced by 1/4, and the blood fat of 10 people is kept unchanged.
In 20 of 30 persons in the control group, the blood fat is reduced 1/5, and the blood fat of 10 persons is maintained unchanged without increasing the weight.
The Yunnan black tea can relax the bowels and induce diuresis, clear away heat and toxic materials, refresh and restore consciousness, enhance memory and eliminate fatigue, and has the effects of reducing blood fat and maintaining the blood fat unchanged.
Claims (8)
1. A method for fermenting Yunnan black tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. picking: picking spring tea from late 3 to middle 5 of the year, summer tea from late 6 to late 8 of the year, autumn tea from late 9 to late 10 of the year and clear weather;
B. withering: spreading the picked fresh leaves on a screen mesh with a thickness of 1.5-2cm, and withering at 24-28 deg.C for 4-6 hr to make the water content of tea leaf 60-65%;
C. rolling: b, conveying the tea leaves in the step B into a rolling machine, and rolling for 70-80 minutes in a mode of firstly slowing, then quickly loosening and then tightly tightening to enable the tea leaf strip forming rate to reach more than 95%;
D. mixing with the ganoderma lucidum fungus nutrient solution: mixing the tea leaves and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is ganoderma fungus nutrient solution = 1: 0.1-0.3;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
0.1 to 0.3 percent of protease
10-35% of glucose
15 to 30 percent of ganoderma lucidum fungus
The balance of water;
E. feeding into a fermentation container: d, conveying the tea leaves mixed in the step D onto a multi-layer conveying mesh belt in a fermentation container, and controlling the thickness of the tea leaves on the conveying mesh belt to be 40-70 cm;
F. fermentation: sealing and fermenting for 6-8 hours under the conditions that the temperature in the fermentation container is 28-32 ℃ and the humidity is 50-65%, and automatically turning and homogenizing the tea at least once by controlling the movement of the conveying mesh belt to enable the tea to automatically fall onto the lower conveying mesh belt from the upper conveying mesh belt to obtain fermented tea;
G. and (3) drying: and F, drying and packaging the fermented tea in the step F to obtain the Yunnan black tea.
2. The method for fermenting Yunnan black tea with Ganoderma lucidum according to claim 1, wherein the Ganoderma lucidum is crushed from fresh Ganoderma lucidum.
3. The method for fermenting Yunnan black tea with ganoderma lucidum fungi as claimed in claim 1, wherein the protease is one or more of bromelain, papain and amylase, and the mixture ratio of the protease is arbitrary.
4. The method according to claim 1, wherein the fermentation container of step E comprises a housing having an inlet and an outlet therein and a cavity therein, wherein the cavity of the housing comprises a plurality of mesh belts disposed in the upper and lower layers and having opposite conveying directions, and the outlet of the mesh belt of the upper layer is located above the inlet of the mesh belt of the lower layer.
5. The method for fermenting Yunnan black tea with ganoderma lucidum fungi as claimed in claim 4, wherein the shell is provided with a hot air port with a fan, and the hot air port is connected with a hot air pipe.
6. The method for fermenting Yunnan black tea with ganoderma lucidum fungi as claimed in claim 4, wherein the shell is provided with an air exhaust and moisture exhaust port with a fan.
7. The method for fermenting Yunnan black tea with ganoderma lucidum fungi as claimed in claim 4, wherein the top of the shell is provided with a spray header.
8. The method for fermenting Yunnan black tea with Ganoderma lucidum fungus according to claim 1, characterized in that the drying of the step G comprises the steps of:
g1, adding the fermented tea onto a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 1.5-2cm, and drying at 90-105 ℃ for 50-60min to make the water content of the fermented tea be 8-10% to obtain primary dried tea;
g2, piling the primary dried tea obtained in the step G1 in a clean wood board bin, controlling the pile height to be 18-25cm, piling the primary dried tea in the wood board bin at the temperature of 24-28 ℃ and the humidity of 30-40% for moisture regaining for 8-14 hours, and regaining the moisture content of the dried tea to 12-15% to obtain moisture regaining tea;
g3, adding the moisture regaining tea obtained in the step G2 onto a moving mesh belt of a dryer, controlling the thickness of the fermented tea on the moving mesh belt to be 2-2.5cm, and drying at 90-100 ℃ for 70-90min to enable the water content of the tea to be 5-7% to obtain secondary dried tea;
g4, piling the secondary dried tea obtained in the step G3 in a clean wood board bin, controlling the pile height to be 50-60cm, piling the secondary dried tea in the wood board bin at the temperature of 28-35 ℃ and the humidity of 25-35% for 8-14 hours to enable the moisture content of the tea to be 8-10% and obtaining the dried tea.
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