CN101564065A

CN101564065A - Method for rapidly producing Pu-Er ripe tea

Info

Publication number: CN101564065A
Application number: CNA2009100945202A
Authority: CN
Inventors: 邵宛芳; 袁唯; 王文光; 袁力丰; 曹冠华
Original assignee: Yunnan Agricultural University
Current assignee: Yunnan Agricultural University
Priority date: 2009-05-26
Filing date: 2009-05-26
Publication date: 2009-10-28
Anticipated expiration: 2029-05-26
Also published as: CN101564065B

Abstract

The invention relates to a method for rapidly producing Pu-Er ripe tea, which belongs to the technical field of Pu-Er tea processing. Based on the traditional Pu-Er tea processing method, the method comprises the following improved steps: fermented mother culture, fermented native tea, glucose or sucrose is selected as a fermentation substrate and activated; activation liquid is evenly inoculated to sun-withered primary tea; the fermentation substrate after being activated is diluted to 10 times and blanched, and water which is in accordance with national food water sanitary standards or drinking water sanitary standards is selected as blanched water; the water content in the tea is finally ensured to be 40-45 percent; the fermented piling time is 30-35 days, and the piling temperature is controlled to be below 60 DEG C; piling tea is spread and naturally withered or mechanically dried after the requirements are achieved, and the drying temperature is less than 60 DEG C. Compared with the traditional method, the invention has the advantages that the quality of the Pu-Er ripe tea is more stable, the processing time is shortened by 10-20 percent, the production cost is reduced, the efficiency is improved, the process is standard, and the operation is simple, and can be widely used for large-scale and standardized production of the Pu-Er ripe tea.

Description

A kind of method of quick production Pu'er cooked tea

Technical field:

The present invention relates to a kind of method of quick production Pu'er cooked tea, belong to the Pu'er cooked tea processing technique field.

Background technology:

Pu'er tea is one of important pillar of the economy of Yunnan agricultural, accounts for the over half of Yunnan tealeaves total output.According to GB/T 22111-2008 regulation, Pu'er tea is meant that shining blue or green tea with the big-leaf species in yunnan in the geographical sign protection scope is raw material, and adopts specific processing technology to make in the geographical sign protection scope, has the tealeaves of unique qualitative characteristics.By its processing technology and qualitative characteristics, Pu'er tea is divided into Pu'er raw tea and Pu'er cooked tea two types.

In the process of Pu'er cooked tea, after fermentation is the critical process that forms the Pu'er cooked tea qualitative characteristics.At present, in this operation, exist a series of problems, be embodied in: Pu'er tea after fermentation technology is affected by environment big, production process is consuming time longer, take a large amount of material resources, financial resources are big, unstable product quality, the problem of these several aspects is one of key issues that restrict now Pu'er cooked tea production.

If can improve the production technology of Pu'er tea after fermentation, shorten fermentation period, enhance productivity, stabilized product quality, not only can reduce production costs,, establish yunnan puer tea quality image promoting the Pu'er tea process technology, improve the Pu'er tea competitiveness of product in market, promote Yunnan tea tealeaves sound development and all can produce positive role.

Summary of the invention:

The objective of the invention is to overcome in the after fermentation technology that has the ripe tea processing of Pu'er tea now affected by environment big, production process consuming time long, take that resource is many, the deficiency of unstable product quality, the production that is difficult to realize to recover to standardize, provide a kind of and shorten the after fermentation time, enhance productivity, the standard processing technology, reduce production costs, guarantee and promote the production method of the Pu'er cooked tea of product quality.

The present invention improves on the basis of traditional Pu'er cooked tea processing method and forms.Specific as follows:

The ripe production method for tea of Pu'er tea of the present invention comprises fermentation kind of bent preparation, fermentation kind of tea selection, the activation of fermentation substrate, tidewater, after fermentation, turning, thorough cut and the drying process of fermented tea sample, wherein:

A. fermentation kind of a bent preparation: press 2008102333700.X " method prepare;

B. the selection of fermentation kind of tea: fermentation kind of tea should select to have good fragrance and flavour, and quality meets the ripe loose tea in Pu'er of relevant criterion, and is milled to 60～80 orders;

C. zymotic fluid activation: kind bent, fermentation kind of the tea of will ferment, glucose or sucrose is as the fermentation substrate of activating solution, and its requirement decide according to total amount that will fermented tea, and concrete computational methods are: the ratio of fermentation kind of song and fermented tea is 1: 10000; The ratio of glucose or sucrose and tea sample is 1: 500; Fermentation kind of tea: the tea sample is 1: 500.Fermentation substrate is put into clean container, add the water that meets state food water sanitary standard or drinking water sanitary standard by 10% of tidewater amount, begin activation after stirring, soak time stirred once every 2 hours in the activation process more than 12 hours;

D. tidewater: at first will shine blue or green tea booth and open to thickness about 30 centimetres, the activating solution that obtains is inoculated in solar dried green tea uniformly with the mode of spraying, and selects the food water consumption to solar dried green tea tidewater simultaneously, finally makes the tealeaves water content 40% ~ 45%; Note mixing thoroughly while sprinkle water, will treat after waiting to mix thoroughly fermented tea build high 1 meter for piling～1.2 meters, insert thermometer as requested, the burlap of cleaning is covered on the whole heap tealeaves, it is closely contacted with tealeaves, begin after fermentation;

E. after fermentation: the time is 30-35 days, in the wet heap process according to the central temperature rising situation of wet heap tea sample, turning 3-5 time, each turning is about to the tea sample and spreads heat radiation out, it is 16-20 centimetre that the tealeaves height is opened on the beach, the turning process meets and cleans production requirement, and the central temperature of tea sample is controlled at below 60 ℃ during wet heap;

F. thorough cut and drying: after the attenuation degree of tealeaves reaches the Pu'er tea quality requirements, tealeaves is made thinner, waviness, 10 centimetres～12 centimetres of trough thickness, thick 30 centimetres～40 centimetres of crest turned over every several days, made its natural air drying to water content be lower than 13%, as adopt plant equipment drying, bake out temperature to be lower than 60 ℃;

Method of the present invention is compared with conventional method; have shorten the Pu'er cooked tea product quality is more stable, product has selected fermentation kind tea feature, process time 10%～20%, production cost reduces; efficient improves; processing technology standard, advantage simple to operate, the scale and the standardization that can be widely used in Pu'er cooked tea are produced.

The specific embodiment:

The used capital equipment fermentation substrate activation of this method tube, turning machinery, drying equipment etc.These equipment all according to routine technology and method preparation.

Production environment of this method and operating process require to set according to the food hygiene regulation.

The same prior art of the operation of this method, that is: fermentation substrate selection, fermentation substrate activation, tidewater, wet heap, drying, screening, check, assorted operation.Difference is:

A. the pu'er tea fermentation mother culture that utilizes in the after fermentation process, this pu'er tea fermentation mother culture prepares by the method for " a kind of preparation method of pu'er tea fermentation mother culture; application number: 2008102333700.X " of inventor's patent applied for, and prepares activating solution as fermentation substrate;

C. fermentation substrate activation: kind bent, fermentation kind of the tea of will ferment, and glucose or sucrose fermentation substrate according to: fermentation kind of a ratio bent and fermented tea is 1: 10000; The ratio of glucose or sucrose and tea sample is 1: 500; Fermentation kind of tea: the tea sample is that 1: 500 ratio is put into clean container, add the water that meets state food water sanitary standard or drinking water sanitary standard by 10% of tidewater amount, begin activation after stirring, soak time stirred once every 2 hours in the activation process more than 12 hours;

F. thorough cut and drying: after the attenuation degree of tealeaves reaches the Pu'er tea quality requirements, tealeaves is made thinner, waviness, 10 centimetres～12 centimetres of trough thickness, thick 30 centimetres～40 centimetres of crest turned over once every 3 days, made its natural air drying to water content be lower than 13%, as adopt plant equipment drying, bake out temperature to be lower than 60 ℃;

Method practical application of the present invention shows: the shortening of after fermentation time, production efficiency raising, processing technology standard, production cost reduce, the quality of Pu'er cooked tea has tangible guarantee and raising.

Claims

1, the ripe tea method of a kind of quick production Pu'er tea comprises fermentation kind of bent preparation, ferments and plant selection, fermentation substrate activation, the tidewater of fermented tea, after fermentation, turning, the drying process of tea, it is characterized in that this method concrete steps are as follows:

A. fermentation kind of a bent preparation: press 2008102333700.X " method prepare:

C. zymotic fluid activation: kind bent, fermentation kind of the tea of will ferment, glucose or sucrose is as the fermentation substrate of activating solution, and its requirement decide according to total amount that will fermented tea, and be specially: the ratio of fermentation kind of song and fermented tea is 1: 10000; The ratio of glucose or sucrose and tea sample is 1: 500; Fermentation kind of tea: the tea sample is 1: 500; Fermentation substrate is put into clean container, add the water that meets state food water sanitary standard or drinking water sanitary standard by 10% of tidewater amount, begin activation after stirring, soak time stirred once every 2 hours in the activation process more than 12 hours;

D. tidewater: the fermentation substrate after will activating directly carries out tidewater after 10 times of the dilutions, mixes the water that tidewater requirement selection meets state food water sanitary standard or drinking water sanitary standard thoroughly while sprinkle water, finally makes the tealeaves water content 40%～45%.To treat after waiting to mix thoroughly fermented tea build high 1 meter for piling～1.2 meters, the burlap with cleaning is covered on the whole heap tealeaves again, and it is closely contacted with tealeaves, begins after fermentation;

E. after fermentation: the time is 30-35 days, and wet heap process central temperature is controlled at below 60 ℃; Turning is 3-5 time in the wet pile-after-fermentation process, and each turning is about to the tea sample and spreads heat radiation out, and it is 16-20 centimetre that the tealeaves height is opened on the beach;

F. thorough cut and drying: after the attenuation degree of tealeaves reaches the Pu'er tea quality requirements, tealeaves is made thinner, waviness, 10 centimetres～12 centimetres of trough thickness, thick 30 centimetres～40 centimetres of crest turned over once every 2-3 days, made its natural air drying to water content be lower than 13%, as adopt plant equipment drying, bake out temperature to be lower than under 60 ℃ the condition to dry.