CN101637203B - Quick aging method for Liubao tea - Google Patents

Quick aging method for Liubao tea Download PDF

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CN101637203B
CN101637203B CN 200910114362 CN200910114362A CN101637203B CN 101637203 B CN101637203 B CN 101637203B CN 200910114362 CN200910114362 CN 200910114362 CN 200910114362 A CN200910114362 A CN 200910114362A CN 101637203 B CN101637203 B CN 101637203B
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tea
liubao
oxygen
ageing
fort
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CN101637203A (en
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何英姿
吕鸣群
朱家安
吴菁箐
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Guangxi Teachers College
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Guangxi Teachers College
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Abstract

The present invention discloses a quick aging method for Liubao tea, comprising the following steps: arranging Liubao tea to be aired and aged in a closed container; charging proper oxygen (the concentration is from 30% to 100%) after vacuuming; and radiating (the dosage is from 4kGy to 20kGy) by <60>Co-gamma ray under the condition of normal temperature and normal pressure. The method has the advantages that the oxygen is charged for quickening the oxidation of polyphenol compounds in tea; the tea is aged evenly and has stable quality; the aging time is largely shortened; moreover, the sanitary condition of the tea is ensured; and the <60>Co-gamma ray can effectively kill pollution microbes so that the content of the pollution microbes in the tea is lower than commodity inspection standards, thereby effectively solving the problem of influencing the output of Liubao tea due to super-standard microbes and ensuring product quality and yield raise. After the Liubao tea is treated by the new quick aging technology, the saline degree can be reduced instantly, in addition, red teat water and smooth and sweet taste can be achieved.

Description

Quick aging method for Liubao tea
Technical field
The present invention relates to a kind of preparation method of tealeaves, specifically is quick aging method for Liubao tea.
Background technology
Six fort tea are Guangxi special products, are historical famous tea, usually firmly get liking of the masses of countrymen residing abroad, are that a kind of traditional emigrant sells tea, classify one of national well-known tea as at 13 years six fort tea of the Kangxu of the Qing Dynasty.Six fort Camellias are in warm nature tea, except having the common health-care effect of other teas, have more the clearing damp of relieving summer heat, make eye bright clear away heart-fire, digestive effect.That both can drink on a full stomach is aid digestion, the gut purge stomach that can also drink on an empty stomach.Six fort tea are except that the several amino acids that contains needed by human, vitamin and trace element, contained lipase is higher than other teas, so six fort tea sets have the effect that stronger decomposition is greasy, reduce human body class fatty compound, cholesterol, triglyceride, long-term drinking can be good for the stomach repose, body-building and weight-reducing.Therefore, along with the raising of people's living standard, six fort tea more and more are subjected to liking of consumer.
Six fort Camellia black teas are a kind of after fermentation tea.Its profile color and luster of finished product six fort tea is black to be taken off glossyly, and the soup look red is dense bright, and flavour is pure and mild tasty and refreshing, slightly feels sweet cunning, and fragrance alcohol is old, and betel nut fragrance is arranged, copper brown at the bottom of the leaf.The six fort tea that press, bud-leaf is bonded to piece, and " golden flower " is arranged, and quality is better, and a kind of fragrance of mannerism is arranged.And durable storage, the time is longer, quality is Chen Yuehao more then, so to cut off and be celebrated in " red, dense, pure, old " four, in Guangdong and Guangxi Provinces and Hongkong and Macro and various places, Southeast Asia enjoy high reputation.The formation of six fort tea special traits is to be determined by its unique process technology and technology.The primary making process of six fort tea is: the heap that completes~knead~macerate~rub again~drying.The duplication process of six fort tea is: the shaping~stalk-sorting that sieves choose sheet~assembly heap~cool fermentation~oven dry~on steam~step on basket~hang ageing.
Quality of Liupu tea is old, hangs ageing, is the important step in the manufacturing process, and is indispensable.With the bamboo hat splendid attire preserve in clean, ventilate, in the shady and cool warehouse, allow its ageing of drying in the shade naturally, the transportation and sales of waiting for the coming year.Therefore, the multiple finished product six fort tea that steam after processing must reduce Ye Wenhou through distributing moisture, step on basket and be deposited in shady and cool moistening place and carry out ageing, through about half a year, it is redder dense that the soup look becomes, flavour has the cool mouthfeel, and produces old flavor, forms six fort congo red, dense, pure, old quality characteristic.
But existing six fort tea tea product aging periods are oversize, are unfavorable for improving output, and collection condition and environment are comparatively special, except that keeping steady temperature and humidity, also require to possess good ventilation condition, and free from extraneous odour.Six fort tea are the same with Pu'er tea, and quilt heat is held in both hands " antique " for drinking, and a lot of people's identifications are deposited more costly and more costly.Illegal businessman seize the opportunity utilize various means with newly picked and processed tea leaves ageing tea the high price.The expert introduces, and exaggerative time, wet storehouse make musty, add chemicals is the most frequently usedly on the market to do old gimmick.In addition, also have, the old tea of non-brand is pretended to be the mode of faking of the old tea of brand by repacking." wet storehouse " is that some tea merchants are for six fresh fort tea can be drunk ahead of time, see profit at once, the tea product are left in ground such as ventilation is smooth, humidity is higher ground kiln, bomb shelter, abode house, because of relative air humidity improves, cause multiplying of tealeaves mould easily, promoting ageing, this mould oxidation are called wet storehouse after fermentation.Therefore, be necessary fully to study, develop six new fort tea accelerated ageing technologies, to meet the need of market
Six fort tea are Wuzhou, China Guangxi special product, and current production rate is not high, does not have correlative study abroad.The pertinent literature report and the patent of domestic research after fermentation tea ageing process are also few: the patent of invention China Patent No. right as the Deng Ya of Yunnan Province: 200610011074, " a kind of ageing processing method of Pu'er tea " disclosed, through the heating in vacuum moisture regain, inoculated aspergillus niger bacterium, Penicillium notatum, rhizopus and saccharomycete, behind aerating fermentation under 40~65 ℃ of temperature conditions, after screening, compacting, drying, sterilization, get the Pu'er tea product.The Zhou Shuhong of Zhejiang University etc. has studied the variation of finished product Pu'er tea its main quality composition under different storage requirements, inquired into the influence of irradiation simultaneously to its quality ageing, the result shows, the ageing quality with the water content after storing in 135 days under 37 ℃ be 12%, dosage is that 3.5KGy irradiation sample is particularly outstanding.The Luo Xuemei of south China agricultural university etc. kill in the snail Research on effect at Pu'er tea irradiation and find: dosage is when 0.5-1.okGy, irradiation has no adverse effects to the main physical and chemical composition of tealeaves, but handle through 1.okGy and 2.okGy, the total amino acid content of tealeaves has increase trend, remarkable with contrast difference, obviously reduce 2.0kGy handle the tealeaves caffeine content, extremely remarkable with contrast difference.Guangxi large leaf cake tea (after fermentation tea) process technology has been studied by the land-reclaimable Tea Industry Group Co.,Ltd in Guangxi and Guangxi Vocational ﹠ Technical College, and content has comprised in the ageing stage and adopts radiation, photo-thermal to one-tenth the sample tea contribution that quality forms, the research of action condition.These researchs are all carried out at Pu'er, Yunnan (large leaf) basically, and process is also different with the present invention.
Ageing process about six fort tea (after fermentation tea) only has a small amount of report in the internet, but all is traditional natural ageing method, and the promptly multiple finished product six fort tea that steam after the processing through distributing moisture, reduce Ye Wenhou, steps on basket and is deposited in shady and cool moistening place and carries out ageing.
The present invention relates to six fort tea accelerated ageing technologies, the six fort tea that preparation hung ageing are contained in the closed container, charge into an amount of oxygen (concentration is 30%~99%), at normal temperatures and pressures, use 60(dosage is 4kGy~20kGy) to Co-gamma-radiation irradiation, and the oxidation of the inner polyphenol compound of tealeaves is quickened, and shortens digestion time.Do not see the domestic open source literature report of studying its oxygenation irradiation method accelerated ageing technology at six fort tea (after fermentation tea) that has.
Summary of the invention
The objective of the invention is to, provide a kind of can shorten digestion time, tealeaves ageing evenly, can improve tea yield, guarantee the quick aging method for Liubao tea of product quality.
The technical scheme that the present invention solves the problems of the technologies described above is:
A kind of quick aging method for Liubao tea is to realize by following process steps:
1) the six fort tea of preparing to hang ageing is contained in the closed container, charges into oxygen after vacuumizing;
2) completing steps 1) after, under normal temperature and pressure conditions, use 60The Co-gamma-ray irradiation.
The above-mentioned oxygen that charges into, the concentration expressed in percentage by volume of oxygen are 30%-100% concentration.
Above-mentioned usefulness 60Co-gamma-ray irradiation, irradiation dose are 4kGy~20kGy.
Through optimization test, best oxygenation capacity and best irradiation dose are: the concentration expressed in percentage by volume of oxygen is 100%; 60Co-gamma-ray irradiation dosage is 12kGy.
Advantage of the present invention is:
Charge into oxygen the oxidation of the inner polyphenol compound of tealeaves is quickened, the tealeaves ageing is even, and stay in grade shortens digestion time greatly, but also guarantees the sanitary condition of tealeaves; Utilize 60The Co-gamma-rays can be killed the contaminating microorganisms in the six fort tea effectively, makes the contaminating microorganisms content in the tea product be lower than the commodity inspection standard, can effectively solve six fort tea influence outlet because of microorganism exceeds standard problem, guarantees the raising of product quality and output.The tea product are handled through this accelerated ageing new technology, and its advantage is immediately pained degree to be reduced, the soup look changes red, sliding mouth and is with sweet.
The specific embodiment
The tealeaves ageing is tealeaves is subjected to external condition such as moisture, temperature, oxygen, illumination etc. in storage process influence, reactions such as inclusion generation oxidation, polymerization, and tea leaf quality is changed.Tea Polyphenols is one of more composition of content in the tealeaves, and under certain conditions, Tea Polyphenols is oxidation polymerization very easily, forms brown oxide, and the millet paste color and luster is changed.The non-enzymatic autoxidation of polyphenolic substance under wet heat condition in the tea, produce multiple compounds such as theaflavin, congo red element, and make at the bottom of the leaf and the soup look yellow from green commentaries on classics, from Huang Zhuanhong, and water-fast polysaccharide component is decomposed into soluble disaccharide, monose in the tea under the effect of microorganism moisture enzyme, and the ester type flavonoids of the strong bitter taste of tool carries out variations such as oxidative condensation, isomerization in the tea under the acting in conjunction of microorganism and hygrothermal environment, its content is reduced, make millet paste from original bitterness to the mellow sweet change of trackslipping.Hang the ageing stage and then be the tealeaves nature eremacausis that allows after the fermentation.
Therefore, the present invention proposes oxygenation irradiation method accelerated ageing new technology on the basis of six fort tea ageing mechanism, and its technology path is:
The wet heap tea of six fort tea (semi-finished product)---→ oxygenation (concentration is 30%-100% volume of air percentage)---→ 60The Co-gamma-ray irradiation (dosage is 4kGy~20kGy)---→ finished tea
Irradiation is to utilize certain ionized radiation source (gamma ray, x ray or electron ray) ray that sends shines food, thereby cause a series of chemistry or biochemical reaction in the food, reach to restrain and germinate, postpone after-ripening, prolong storage period, kill pests, reduce microorganism and pathogeny microorganism, summing up over more than 30 year the wholesomeness result of study from the joint specialist committee of FAO/WHO/IAEA in 1980 reaches a conclusion: (1kGy: the dosage that the energy that per 1 kilogram of object has absorbed ray absorbs when reaching erg-ten) there is not any harm in the food of following irradiation through mean dose 10kGy, no longer need to carry out toxicological experiment, U.S. afterwards, Japan, Britain and many American-European countries are again to 25-50KGy even adopt the high dosage irradiation animal feed of 58KGy, to dog, greatly, the final conclusion that irradiated food has no adverse effects is reconfirmed in the toxicology degree test of animals such as small white mouse.After this irradiation has obtained at aspects such as food fresh keeping, sterilizations widely using, and irradiation not only can sterilization fresh-keeping, and can also suitably improve some flavours in food products quality.Therefore, the accelerated ageing that carries out six fort tea with the oxygenation irradiation method among the present invention meets energy-saving and environmental protection, safety.
Below in conjunction with embodiment the present invention is further described.
The semi-finished product loose tea that six fort tea pile-fermentations of present embodiment finish is provided by Wuzhou tea processing factory, adopt this accelerated ageing new technology to carry out ageing, do orthogonal test with different irradiation doses and oxygenation capacity, irradiation dose is established 6 levels such as 0kGy, 4kGy, 8kGy, 12kGy, 16kGy, 20kGy, oxygenation capacity is established 5 levels such as 21%, 30%, 60%, 90%, 100%, and the finished tea that ageing obtains is measured moisture by GB GB/T 8304-2002; Measure water extraction by GB GB/T 8305-2002; Method of operating by GB GB/T 8310-2002 is measured crude fiber content; By GB GB/T 8313-2002 method of operating 7.3.2, adopt ferrous tartrate spectrophotometry polyphenol content.
Embodiment 1
The ageing process condition is oxygenation 30%, 60Co-gamma-ray irradiation dosage is 4kGy, and it is 5.02% that gained finished product six fort tea divide content, water extraction 36.1%, crude fibre 14.35%, Tea Polyphenols 14.41%.Every index meets " DB45/T581-2009 six fort tea " Guangxi provincial standard.
Embodiment 2
The ageing process condition is oxygenation 100%, 60Co-gamma-ray irradiation dosage is 20kGy, and it is 5.93% that gained finished product six fort tea divide content, water extraction 41.2%, crude fibre 10.14%, Tea Polyphenols 9.1%.Every index meets " DB45/T581-2009 six fort tea " Guangxi provincial standard.
Embodiment 3
The ageing process condition is oxygenation 60%, 60Co-gamma-ray irradiation dosage is 12kGy, and it is 6.32% that gained finished product six fort tea divide content, water extraction 42.34%, crude fibre 12.31%, Tea Polyphenols 10.26%.Every index meets " DB45/T581-2009 six fort tea " Guangxi provincial standard.
Embodiment 4
It is oxygenation 100% that test obtains optimum process condition, 60Co-gamma-ray irradiation dosage is 12kGy, and it is 6.52% that gained finished product six fort tea divide content, water extraction 42.6%, crude fibre 10.24%, Tea Polyphenols 9.25%.Every index meets " DB45/T581-2009 six fort tea " Guangxi provincial standard.

Claims (2)

1. a quick aging method for Liubao tea is characterized in that, this method realizes by following process steps:
1) the six fort tea of preparing to hang ageing are contained in the closed container, charge into oxygen after vacuumizing, the concentration expressed in percentage by volume of oxygen is a 30%-100% concentration;
2) completing steps 1) after, under normal temperature and pressure conditions, use 60Co-gamma-ray irradiation, irradiation dose are 4kGy~20kGy.
2. a kind of quick aging method for Liubao tea according to claim 1 is characterized in that, charges into oxygen after step 1) vacuumizes, and the concentration expressed in percentage by volume of oxygen is 100%; Step 2) under normal temperature and pressure conditions, uses 60Co-gamma-ray irradiation, irradiation dose are 12kGy.
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Families Citing this family (15)

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Publication number Priority date Publication date Assignee Title
CN102940055A (en) * 2012-11-21 2013-02-27 广西壮族自治区梧州茶厂 Liupao tea manufacturing process
CN103583728B (en) * 2013-11-15 2016-08-17 刘学良 The aging method of fermented tea
CN104186727A (en) * 2014-08-26 2014-12-10 李丽芬 Liupu tea aging technology
CN105875882A (en) * 2014-12-25 2016-08-24 李海生 Accelerated aging method of sealed Pu'er tea
CN104824244A (en) * 2015-05-13 2015-08-12 梧州市天誉茶业有限公司 Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen
CN104782853A (en) * 2015-05-13 2015-07-22 梧州市天誉茶业有限公司 Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen
CN104824243A (en) * 2015-05-13 2015-08-12 梧州市天誉茶业有限公司 Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue
CN105941676A (en) * 2016-06-07 2016-09-21 梧州市中茗茶业有限公司 Rapid aging method of Liupao tea
CN106035802A (en) * 2016-06-08 2016-10-26 梧州市中茗茶业有限公司 Method for increasing dissolution rate of effective components of Liu Pao tea
CN105941677A (en) * 2016-06-08 2016-09-21 梧州市中茗茶业有限公司 Method for shortening ageing time of Liupu tea
CN106035766A (en) * 2016-06-29 2016-10-26 梧州市中茗茶业有限公司 Improved method for Liu Pao tea ageing process
CN106070750A (en) * 2016-06-30 2016-11-09 梧州市中茗茶业有限公司 The aging method of LIUPUCHA
CN107183235B (en) * 2017-07-21 2021-04-27 朱向东 Method for preparing novel Pu' er tea
CN113142332A (en) * 2021-04-27 2021-07-23 南宁师范大学 Processing method of original ecological black tea
CN114847372B (en) * 2022-04-19 2024-01-26 湖南省农产品加工研究所 Method for improving ageing quality of citrus fruit tea

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