CN101703122B - Method for quickly producing Pu-Er ripe tea - Google Patents
Method for quickly producing Pu-Er ripe tea Download PDFInfo
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- CN101703122B CN101703122B CN2009100951608A CN200910095160A CN101703122B CN 101703122 B CN101703122 B CN 101703122B CN 2009100951608 A CN2009100951608 A CN 2009100951608A CN 200910095160 A CN200910095160 A CN 200910095160A CN 101703122 B CN101703122 B CN 101703122B
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 54
- 235000013616 tea Nutrition 0.000 claims abstract description 46
- 238000007514 turning Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 235000009569 green tea Nutrition 0.000 claims abstract description 13
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 10
- 239000004744 fabric Substances 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 239000000428 dust Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 230000003020 moisturizing effect Effects 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 238000009736 wetting Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 25
- 238000012545 processing Methods 0.000 abstract description 4
- 238000007796 conventional method Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 10
- 235000020339 pu-erh tea Nutrition 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 241000037488 Coccoloba pubescens Species 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 3
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- IQFVPQOLBLOTPF-HKXUKFGYSA-L congo red Chemical compound [Na+].[Na+].C1=CC=CC2=C(N)C(/N=N/C3=CC=C(C=C3)C3=CC=C(C=C3)/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)N)=CC(S([O-])(=O)=O)=C21 IQFVPQOLBLOTPF-HKXUKFGYSA-L 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 3
- 229940026509 theaflavin Drugs 0.000 description 3
- 235000014620 theaflavin Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The invention discloses a method for quickly producing Pu-Er ripe tea, which comprises the following steps: moistening crude green tea with clear water, wrapping the moistened crude green tea with a cloth bag, placing the wrapped crude green tea in a basket and fermenting the crude green tea in the basket for 15 to 25 days at the temperature of 25 to 40 DEG C under the condition that relative humidity is 40 to 80 percent; turning a fermented tea pile for 4 to 6 times during the fermentation, starting replenishing water from the turning for the third time in a way that the water replenished for each time is 20 to 80 percent of the weight of the crude green tea and controlling the core temperature of the fermented tea pile to be below 59 DEG C; and after the fermentation, drying the fermented tea pile to obtain the Pu-Er ripe tea. Compared with the conventional method, the method has the characteristics of easily-controlled production process, clean production environment, no pollution of products, 40 to 60 percent-reduced processing time, stable tea quality, reduced production cost, relatively higher efficiency, normative production process and the like, and realizes the large-scale and normative production of the Pu-Er ripe tea.
Description
Technical field
The invention belongs to the Pu'er tea processing technique field, be specifically related to a kind of method of quick production Pu'er cooked tea.
Background technology
Qualification according to the Pu'er tea standard (GB/T22111-2008) of the up-to-date promulgation of country; Pu'er tea is the distinctive geographical sign property product in Yunnan; Be that to shine blue or green tea with the big-leaf species in yunnan that meets Pu'er tea home environment condition be raw material; By specific processing technology production, has the tealeaves of unique qualitative characteristics.Be divided into two types of Pu'er raw tea, Pu'er cooked teas by processing technology and qualitative characteristics; Be divided into Puer Bulk Tea and Pu'er compressed tea by mode of appearance.
Pu'er cooked tea belongs to after fermentation tea, and it is dense bright to have a soup look red, and flavour is sweet, gentle alcohol just, the characteristics of smell sweet-smelling.And have clearing heat and detoxicating, be good for the stomach, produce refreshing effect to the mind, lowering blood-fat and reducing weight, radiation proof, effect such as sober up, be widely current as health drink, looked at by domestic and international consumers in general's parent.But because particularity, the especially sweat of production technology form anaerobic fermentation, carbonization and rotten easily, difficult control of temperature, it is inhomogeneous to ferment.Fermentation condition by rule of thumb, each batch product is all not reproducible, product deficient in stability and homogeneity.And Pu'er tea after fermentation technology is affected by environment bigger; Sweat is consuming time longer, and process does not reach the requirement that cleans production, in case the tea heap pollutes with regard to loss very big; It is many to take resource; Unstable product quality is difficult to realize standardized production etc., serious restriction the formation of Pu'er cooked tea qualitative characteristics.
Along with food-safety problem more and more receives consumer's attention, the choice criteria of Pu'er tea also improves day by day, and market competition is constantly aggravated.How to improve the production technology of Pu'er cooked tea after fermentation, fermentation period is shortened in the influence of the factor that controls environment; Application cleans production technology, thereby enhances productivity, and reduces production costs; Establish Pu'er tea quality image, becoming Pu'er tea manufacturing enterprise needs the urgent problem that solves.
Summary of the invention
Deficiency in the objective of the invention is to produce to existing Pu'er cooked tea provides that a kind of process is controlled easily, production environment clean, product is pollution-free, the quick production method of the Pu'er cooked tea of stay in grade homogeneous.
The object of the invention is achieved through following technical scheme.
Except as otherwise noted, the percentage that the present invention adopted is percetage by weight.
A kind of method of quick production Pu'er cooked tea may further comprise the steps:
1, solar dried green tea is screened out dust, impurity, and control its water content 8～12%;
2, drinking water and the crude green tea with cleaning mixes, and the consumption of water is 50%～100% of a tealeaves weight;
3, wetting good gross tea is adorned basket with the cloth bag parcel that cleans, and the ulking thickness of every basket of gross tea is 20～40cm;
4, the temperature of setting fermenting house is 25～40 ℃, and relative humidity is 40%～80%, and the gross tea of adorning basket is placed in the fermenting house; Carried out the turning first time on the 1st～3 day; Carried out the turning second time on the 4th～6 day, whenever carried out a turning later on, and begin each 20%～80% moisturizing by tealeaves weight from turning for the third time at a distance from 2～5 days; Carry out 4～6 turnings between yeast phase altogether, and the central temperature of control fermented tea heap is below 59 ℃;
5, continuing fermentation is after 15～25 days, and the tealeaves nature of making thinner is dried or dries, and the control water content is 8～12%, promptly obtains qualified Pu'er cooked tea product.
Method of the present invention is compared with conventional method, and it is controlled fully to have a fermentation condition, has avoided the harmful effect of external environment.Simultaneously; Because yeasting has been carried out the control of science; Can not only regulate in the course of fermentation beneficial microorganism growth, can also suppress other assorted bacterium breeding and growth, accelerated the conversion rate of tealeaves internal substance, make the characteristic beneficiating ingredient of Pu'er cooked tea, like theaflavin; Plain and the hydrolysis Tea Polyphenols class material run-up of congo red has improved the interior quality of product and external color and luster greatly.Simultaneously; Because the sealing of production environment and keeping under strict control of fermentation condition; Make the production area to have realized safety, health and clean standard, product has been avoided the pollution of environment and human factor in the sweat, has shortened 40～60% process time; One-tenth after the fermentation stay in grade of sampling tea, and reached the standard of tea stable uniform on quality of different batches.The finished product that on mouthfeel, obviously is superior to produced in conventional processes.Utilize this method to produce Pu'er cooked tea, realized science control, low cost, high efficiency, safe and sanitary, the target that the modern food of stay in grade homogeneous is produced can be widely used for scale, the codes and standards production of Pu'er cooked tea.
The specific embodiment
Below in conjunction with embodiment the present invention is done to specify further, but be not qualification of the present invention.
Embodiment 1
Temperature with fermenting house before the fermentation beginning is set in 25～40 ℃, and relative humidity is set in 40～80%; Take by weighing standard compliant large leaf solar dried green tea 100kg, pure water 100kg adds water in the tealeaves, mixes thoroughly while sprinkling water it is fully absorbed.With tealeaves pack into the band cloth bag the basket in, the heap height of tealeaves is 20cm.Then put into fermenting house.Carried out the turning first time on the 2nd day, carried out the turning second time on the 4th day, whenever once, begin later on, press 80% of gross tea weight at every turn and add pure water, carry out 6 turnings between yeast phase altogether from turning for the third time at a distance from turning in 4 days.The central temperature of control fermented tea heap is at 56～59 ℃.Ferment after 20 days, the tealeaves nature of making thinner is dried to moisture content 8%, obtain the Pu'er cooked tea product.
Embodiment 2
Just the temperature of fermenting house is set in 25～40 ℃ before the fermentation beginning, relative humidity is set in 40%～80%; Take by weighing standard compliant large leaf solar dried green tea 100kg, pure water 50kg adds water in the tealeaves, mixes thoroughly while sprinkling water it is fully absorbed.With tealeaves pack into the band cloth bag the basket in, the heap height of tealeaves is 40cm.Then put into fermenting house.Carried out the turning first time on the 3rd day, carried out the turning second time on the 6th day, whenever once, begin later on, press 20% of gross tea weight at every turn and add pure water, carry out 6 times stirring between yeast phase altogether from turning for the third time at a distance from turning in 2 days.The central temperature of control fermented tea heap is at 53～58 ℃.Ferment after 15 days, tealeaves is made thinner dry, obtain the Pu'er cooked tea product to moisture content 8%.
Embodiment 3
Just the temperature of fermenting house is set in 25～40 ℃ before the fermentation beginning, relative humidity is set in 40%～80%; Take by weighing standard compliant large leaf solar dried green tea 100kg, pure water 60kg adds water in the tealeaves, mixes thoroughly while sprinkling water it is fully absorbed.With tealeaves pack into the band cloth bag the basket in, the heap height of tealeaves is 30cm.Then put into fermenting house.Carried out the turning first time on the 1st day, carried out the turning second time on the 4th day, whenever once, begin later on, press 50% of gross tea weight at every turn and add pure water, carry out 5 times stirring between yeast phase altogether from turning for the third time at a distance from turning in 5 days.The central temperature of control fermented tea heap is at 49～52 ℃.Ferment after 19 days, tealeaves is made thinner dry, obtain the Pu'er cooked tea product to moisture content 10%.
Embodiment 4
Just the temperature of fermenting house is set in 25～40 ℃ before the fermentation beginning, relative humidity is set in 40%～80%; Take by weighing standard compliant large leaf solar dried green tea 100kg, pure water 80kg adds water in the tealeaves, mixes thoroughly while sprinkling water it is fully absorbed.With tealeaves pack into the band cloth bag the basket in, the heap height of tealeaves is 40cm.Then put into fermenting house.Carried out the turning first time on the 2nd day, carried out the turning second time on the 5th day, whenever once, begin later on, press 70% of gross tea weight at every turn and add pure water, carry out 6 times stirring between yeast phase altogether from turning for the third time at a distance from turning in 5 days.The central temperature of control fermented tea heap is at 52～54 ℃.Ferment after 25 days, tealeaves is made thinner dry, obtain the Pu'er cooked tea product to moisture content 8%.
Embodiment 1～4 products obtained therefrom is detected:
The said goods is carried out sensory evaluation and measures Tea Polyphenols, coarse-fibred content according to GB/T2111-2008; Detect with GB/T 4789.21 pairs of coliforms, pathogenic bacteria according to GB/T 4789.3; And carry out tea polysaccharide, theabrownin, theaflavin and the plain assay of congo red.The result is following:
| Test item | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Sensory evaluation | The bar rope is even, and color and luster is reddish brown evenly, and the soup look red is dense bright, aromatic flavour, and flavour is dense, and root of Ford Metalleaf is brown. | The bar rope is even, and color and luster is even, and the soup look red is dense bright, aromatic flavour, and dense time of flavour is sweet, and root of Ford Metalleaf is brown, light is arranged | The bar rope is even, and color and luster is reddish brown evenly, and is whole broken even neat, and the soup look red is dense bright, and inlet is along sliding, and pure time of flavour is sweet, | The bar rope is even, and color and luster is even, and the soup look red is dense bright, smell Chen Xiang, and the soup look brown is red dense, and root of Ford Metalleaf is brown. |
| The pool. | Root of Ford Metalleaf is brown. | |||
| Tea Polyphenols % | 10.4 | 10.9 | 11.6 | 10.8 |
| Crude fibre % | 12.4 | 11.9 | 12.1 | 12.5 |
| Coliform MPN/100g | 40 | 50 | 40 | 30 |
| Pathogenic bacteria | Do not detect | Do not detect | Do not detect | Do not detect |
| Tea polysaccharide % | 2.2 | 2.1 | 2.3 | 2.1 |
| The plain % of congo red | 7.1 | 6.9 | 7.2 | 7.1 |
| Theaflavin % | 0.63 | 0.62 | 0.62 | 0.61 |
| Theabrownin % | 10.2 | 9.8 | 10.1 | 9.6 |
Practical application of the inventive method and mensuration result show: this production technology and production process are controlled fully, and its quality of the product of different batches, stability have reached consistent with homogeneity.The product safety health meets the requirement of standardized production.Whole manufacturing process has not only shortened fermentation period greatly; Also greatly improved the fermented tea article wholesomeness and security, have traditional zymotic tea produce incomparable advance with scientific, simultaneously; Product has also kept the Pu'er tea mouthfeel mellow lubricious; The characteristics that fragrance is pure, and at the bottom of color and luster, leaf and aspect the quality such as soup look, increase than traditional Pu'er tea.
Claims (1)
1. method of producing fast Pu'er cooked tea may further comprise the steps:
(1) the big-leaf species in yunnan solar dried green tea is screened out dust, impurity, control its water content 8～12%;
(2) drinking water and the gross tea with cleaning mixes, and the consumption of water is 50%～100% of a tealeaves weight;
(3) wetting good gross tea is with the cloth bag parcel that cleans, dress basket, the ulking thickness 20～40cm of every basket of gross tea;
(4) temperature of setting fermenting house is 25～40 ℃, and relative humidity is 40%～80%, and the gross tea of adorning basket is placed in the fermenting house; Carried out the turning first time on the 1st～3 day; Carried out the turning second time on the 4th～6 day, whenever carried out a turning later on, and begin each 20%～80% moisturizing by tealeaves weight from turning for the third time at a distance from 2～5 days; Carry out 4～6 turnings between yeast phase altogether, and the central temperature of control fermented tea heap is below 59 ℃;
(5) continuing fermentation is after 15～25 days, and the tealeaves nature of making thinner is dried or dries, and the control water content is 8～12%, promptly obtains qualified Pu'er cooked tea product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100951608A CN101703122B (en) | 2009-11-10 | 2009-11-10 | Method for quickly producing Pu-Er ripe tea |
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| CN2009100951608A CN101703122B (en) | 2009-11-10 | 2009-11-10 | Method for quickly producing Pu-Er ripe tea |
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| CN101703122B true CN101703122B (en) | 2012-03-28 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983573A (en) * | 2010-11-30 | 2011-03-09 | 云南大学 | Fermentation technology of Puer tea and device thereof |
| CN102177996B (en) * | 2011-03-13 | 2012-11-21 | 马伟光 | Semen cannabis laxative tea and preparation method thereof |
| CN103315079B (en) * | 2013-06-27 | 2014-10-08 | 华南理工大学 | Puer tea added with saccharides for promoting fermentation and pile fermentation method thereof |
| CN103355441B (en) * | 2013-07-05 | 2015-12-02 | 西双版纳勐海神益茶业有限公司 | Novel automation type Puer tea fermentation technology |
| CN105211352A (en) * | 2015-09-02 | 2016-01-06 | 陇川县金泰茶厂 | A kind of Pu-erh tea fermentation method |
| CN105230832A (en) * | 2015-11-23 | 2016-01-13 | 王春荣 | Cooked puerh fermentation technology |
| CN105767282A (en) * | 2016-03-22 | 2016-07-20 | 普洱茶树良种场 | Three-dimensional multi-layer frame-type numerical-control fermentation method for Pu-erh tea |
| CN106922876B (en) * | 2017-03-22 | 2020-07-28 | 谭清华 | Fermentation method of Pu 'er tea and Pu' er tea prepared by same |
| CN114698703B (en) * | 2022-04-19 | 2024-02-13 | 杨四润 | Small pile off-ground fermentation method for Pu' er ripe tea |
| CN116268132A (en) * | 2023-01-12 | 2023-06-23 | 云南农业大学 | Fermentation method of puer ripe tea |
| CN116602347A (en) * | 2023-04-21 | 2023-08-18 | 广西壮族自治区茶叶科学研究所 | Liupu tea precise control rapid fermentation method and Liupu tea obtained by same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101142949A (en) * | 2007-07-03 | 2008-03-19 | 冉文学 | Automatic production technology for pu'er ripe tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101142949A (en) * | 2007-07-03 | 2008-03-19 | 冉文学 | Automatic production technology for pu'er ripe tea |
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Address after: No. 401, Unit 1, Building 7, Zhongguancun Electronic City (Kunming) Life and Health Technology Industrial Park, No. 1668, Zhongning Road, Dianzhong New District, Kunming City, Yunnan Province, 650000 Patentee after: Yunnan Ben Tea Co.,Ltd. Address before: 650000 1 / F, complex building, No. 1, Xitao Road, economic development zone, Kunming, Yunnan Patentee before: Yunnan Ben Tea Co.,Ltd. |
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Address after: No. 401, Unit 1, Building 7, Zhongguancun Electronic City (Kunming) Life and Health Technology Industrial Park, No. 1668, Zhongning Road, Dianzhong New District, Kunming City, Yunnan Province, 650000 Patentee after: Yunnan Zhouyi Tea Industry Co.,Ltd. Country or region after: China Address before: No. 401, Unit 1, Building 7, Zhongguancun Electronic City (Kunming) Life and Health Technology Industrial Park, No. 1668, Zhongning Road, Dianzhong New District, Kunming City, Yunnan Province, 650000 Patentee before: Yunnan Ben Tea Co.,Ltd. Country or region before: China |
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