CN101796986A - Pickled sour tea processing method - Google Patents
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Abstract
The invention belongs to the technical field of tea processing, in particular to a sour tea manufacture method, which comprises the following steps: (1) taking fresh leaves of tea trees, washing the fresh leaves by tap water, and drying moisture on the surfaces of the fresh leaves; (2) placing the fresh leaves of the tea trees in boiling water of 100 DEG C for fixation for 1 to 3 min, draining water of fixation leaves so that the moisture content of the fixation leaves is between 60 and 70 percent, and obtaining fixation leaves; (3) adding 0 to 10 percent of common salt into the fixation leaves according to mass percent, uniformly mixing the common salt and the fixation leaves, filling the leaves into a sealed clean glass bottle container, tightly pressing the leaves during filling until the container is fully filled with the leaves, placing the leaves in the sealing environment between 15 and 30 DEG C for pickling and fermentation for 30 d, and obtaining semi-finished sour tea products; and (4) taking a small number of semi-finished sour tea products for detecting the nitrite content in the semi-finished sour tea products, and obtaining finished sour tea products. The invention is applicable for production of different scales, obvious shortens the production time, widens the utilization of tea in summer/autumn, has the advantages of simple and convenient technology, rich production nutrition, pure flavor and prominent tea fragrance and pickled vegetable fragrance, and has wide application prospects.
Description
Technical field
The invention belongs to the tealeaves manufacture technology field, particularly relate to the preparation method of the sour tea of a kind of instant, unique flavor.
Background technology
China is the country that finds and utilize tea tree in the world the earliest, and beginning is to utilize tea free to make Chinese medicine, after become the daily beverage that people generally like gradually." legendary god of farming's book on Chinese herbal medicine " record " shennong went into the mountains collecting, tasting and testing different kinds of herbs to be used as medicine, met 72 poison on the 1st, the bitter edible plant and separate it ", " Book of Songs " medium cloud: " whose meaning bitter edible plant hardship, it is sweet as shepherd's purse " shows that all tea set has special health care.Long term studies confirms to contain rich nutrient substances such as soluble protein, amino acid, carbohydrate and mineral matter etc. in the tealeaves both at home and abroad, also contain a large amount of functional active components such as Tea Polyphenols, Tea Pigment, tea polysaccharide, alkaloid, vitamin etc., to human body have the permeability of regulating blood vessel, bring high blood pressure down, many functional health effects such as bactericidal antiphlogistic, anticancer, anti-ageing, radiation proof.Except that as the daily beverage, tealeaves can also directly still keep the tradition of eating tea in a lot of areas so far at present, as the oil tea of arena tea, Miao ethnic group and the Dong nationality of the cold and dressed with sauce tea of the sour tea of the Blang, the Jino nationality, or the jinos, the Hakkas etc.
Acid tea is the edible tea product of ethnic group's tradition that Yunnan Province of China is economized ground such as Dehong state.Do not have sour tea product to sell at present on the market, also only be in the family making of ethnic group, only limit to self-produced reversal or as ceremony present among the people.Ethnic group is making the acid tea time, exists following outstanding drawback: the cycle of 1) pickling long (some months and even several years); 2) family pickling, sour tea quality instability; 3) do not detect through health, edible safety is poor.All these are unfavorable for sour tea large-scale production, can't satisfy people's eating requirements.Method of production (the application number 200810063252.3 of the bright leaf of one one kinds of tea of the national inventing patent that the Zhao Jiyuan that is examining recently declares, publication number CN101554218) then be to utilize fresh leaves of tea plant after completing, interpolation is undertaken pickled fermented by the sauce liquid of onion, soy sauce, vinegar and sugar configuration, make a kind of sauce tea, but the method for making of this sauce tea and flavor quality and sour tea is different fully with pickles taste flavor.The domestic patent report that does not have other any sour tea also lacks the correlation technique research of sour tea at present.
The main body of China's Tea Production is to utilize the spring fresh leaves of tea plant to produce famous-brand and high-quality tea, lacks utilization and account for bright leaf summer and autumn that the annual bright leaf-making quantity of tea tree reaches 60% or more, has that to utilize the also mostly of bright leaf of autumn in summer are the low and middle-grade tea products of production.Summer and autumn, bright leaf had bitter taste because of it, caused autumn in summer fresh leaves of tea plant resource utilization extremely low, was badly in need of new technology and developed and utilized, to promote the sound development of China's tea industry.Our ancestors just come preservation and processing raw vegetable with the salt marsh method before more than 3000 years, Pickle is general, the most popular raw vegetable processing method of China, in China's people's lives, occupy critical role, by its unique flavor, nutritious, can improve a poor appetite, promote digestion, good for health, so be subjected to liking of numerous people deeply.If can use for reference the method for vegetable-pickling, utilize autumn in summer fresh leaves of tea plant Development and Production pickled sour tea, can be developed into undoubtedly that a kind of directly edible and existing tealeaves local flavor has the sour tea product of salted vegetables class unique mouthfeel again for people, can open up the new way of autumn in the summer fresh leaves of tea plant utilization of resources again, promote China's tea industry to develop in a healthy way.
Summary of the invention
The object of the present invention is to provide a kind of pickled sour tea processing method.The present invention after completing, adds fresh leaves of tea plant (particularly autumn in summer fresh leaves of tea plant) salt and pickles into a kind of sour tea by spontaneous fermentation.The present invention can obviously shorten the sour tea production cycle, guarantees the quality of sour tea finished product, can also promote the development and use of autumn in summer fresh leaves of tea plant resource simultaneously, and the sour tea of can accomplishing scale production has broad application prospects.
It is as follows to solve technical scheme of the present invention:
(1) plucks fresh leaves of tea plant, clean up, dry the moisture of bright leaf surface with running water;
(2) the bright leaf with step (1) places 100 ℃ hot water blanching to complete, and fixation time is 1-3min, and water-removing leaves is drained the water, and making the water content of water-removing leaves is 60-70%, obtains water-removing leaves;
(3) in the water-removing leaves of step (2), add the salt (being preferably 6%) of 0-10% by mass percentage, in the container with the airtight cleaning of packing into behind water-removing leaves and the salt mixing, the limit rim compresses, fill and seal pickled fermented 30d under the environment that is placed on 15-30 ℃ (preferred temperature is 20-25 ℃), obtain sour tea semi-finished product;
(4) the take a morsel sour tea semi-finished product of step (3) carry out the detection of nitrite, obtain sour tea finished product.
Raw material of the present invention can obtain in spring, summer, three season of autumn tea place.Particularly to the spring tea Lao Ye after Clear and Bright or summer and autumn tea tree tealeaves have the outstanding effect of value added by manufacture.
The inventive method can be prepared into fresh leaves of tea plant the fermented tea product, its unique flavor, and mouthfeel is good, and the health care of existing tealeaves has the peat-reek of salted vegetables again, can directly eat also to dry back bubble drink, has broad application prospects.
The specific embodiment
Embodiment 1
Get the bright leaf (picking up from Wuhan City, Hubei Province Hua Zhong Agriculture University test tea place) of No. one, 100 kilograms of Hubei Province tea, clean up with running water, treat bright leaf surface do not have to carry out behind the moisture water hasty and careless (promptly with hot water with bright leaf blanching, down with) complete that (temperature that completes is 100 ℃, fixation time is 1-3min), make it drain part moisture at the thin stand of water-removing leaves then.When water content is 60-70%, add 10 kilograms of salt, in the cleaning glass bottle of packing into airtight after water-removing leaves and salt are mixed, the limit rim compresses, and fills the environment bottom fermentation 30 days that is placed on 15-30 ℃ after the sealing.Fresh leaves of tea plant and blanching leaf are taken a sample respectively, the sour tea semi-finished product that fermentation finishes are sampling respectively also, carrying out nitrite detects, the detection reference of nitrite index " State Standard of the People's Republic of China. the catsup and pickled vegetables sanitary standard " (standard is numbered GB 2714-2003, China Standard Press published on May 1st, 2004), obtain about 60 kilograms of sour tea finished products.
Embodiment 2
Get the bright leaf (picking up from Wuhan City, Hubei Province Hua Zhong Agriculture University test tea place) of 100 kilograms of Fuding white teas, clean up with running water, do not have to carry out behind the moisture that water is hasty and careless completes that (temperature that completes is 100 ℃ etc. bright leaf surface, fixation time is 1-3min), make it drain part moisture at the thin stand of water-removing leaves then.When water content is 60-70%, add 8 kilograms of salt, in the cleaning glass bottle of packing into airtight after water-removing leaves and salt are mixed, the limit rim compresses, and fills the environment bottom fermentation 30 days that is placed on 15-30 ℃ after the sealing.Fresh leaves of tea plant and blanching leaf are taken a sample respectively, the sour tea semi-finished product that fermentation finishes are sampling respectively also, carrying out nitrite detects, the detection reference of nitrite index " State Standard of the People's Republic of China. the catsup and pickled vegetables sanitary standard " (standard is numbered GB 2714-2003, China Standard Press published on May 1st, 2004), obtain about 60 kilograms of sour tea finished products.
Embodiment 3
Get 100 kilograms of black oxen bright leaf one bud two or three leaves (picking up from Wuhan City, Hubei Province Hua Zhong Agriculture University test tea place) early, clean up with running water, do not have to carry out behind the moisture that water is hasty and careless completes that (temperature that completes is 100 ℃ etc. bright leaf surface, fixation time is 1-3min), make it drain part moisture at the thin stand of water-removing leaves then.When water content is 60-70%, add 6 kilograms of salt, in the cleaning glass bottle of packing into airtight after water-removing leaves and salt are mixed, the limit rim compresses, and fills the environment bottom fermentation 30 days that is placed on 15-30 ℃ after the sealing.Fresh leaves of tea plant and blanching leaf are taken a sample respectively, the sour tea semi-finished product that fermentation finishes are sampling respectively also, carrying out nitrite detects, the detection reference of nitrite index " State Standard of the People's Republic of China. the catsup and pickled vegetables sanitary standard " (standard is numbered GB 2714-2003, China Standard Press published on May 1st, 2004), obtain about 60 kilograms of sour tea finished products.
Embodiment 4
Get the bright leaf (picking up from Wuhan City, Hubei Province Hua Zhong Agriculture University test tea place) of No. one, 100 kilograms of Hubei Province tea, clean up with running water, treat bright leaf surface do not have to carry out behind the moisture water hasty and careless (promptly with hot water with bright leaf blanching, down with) complete that (temperature that completes is 100 ℃, fixation time is 1-3min), make it drain part moisture at the thin stand of water-removing leaves then.When water content is 60-70%, add 0 kilogram of salt, in the cleaning glass bottle of packing into airtight after water-removing leaves and salt are mixed, the limit rim compresses, and fills the environment bottom fermentation 30 days that is placed on 15-30 ℃ after the sealing.Fresh leaves of tea plant and blanching leaf are taken a sample respectively, the sour tea semi-finished product that fermentation finishes are sampling respectively also, carrying out nitrite detects, the detection reference of nitrite index " State Standard of the People's Republic of China. the catsup and pickled vegetables sanitary standard " (standard is numbered GB 2714-2003, China Standard Press published on May 1st, 2004), obtain about 60 kilograms of sour tea finished products.
Embodiment 5
Get 100 kilograms on the bright leaf (picking up from Wuhan City, Hubei Province Hua Zhong Agriculture University test tea place) of No. one one bud four or five leaves of Hubei Province tea, the hasty and careless mode of completing of water completes then, and (temperature that completes is 100 ℃, fixation time is 1-3min), drain away the water to water content be 65%, 4 brine concentrations are set: 4%, 6%, 8%, 10%, add 4 kilograms of salt respectively, 6 kilograms of salt, 8 kilograms of salt, 10 kilograms of salt, in the cleaning glass bottle of packing into airtight after water-removing leaves and salt mixed, the limit rim compresses, be placed on 15-30 ℃ environment bottom fermentation 30 days after the sealing, each is pickled concentration and establishes 3 repetitions.Fresh leaves of tea plant and blanching leaf are taken a sample respectively, the sour tea semi-finished product that fermentation finishes are sampling respectively also, all samples is dried processing (making below its water content to 6%), sample is kept in-10 ℃ the refrigerator, concentrate then carry out the sensory review, physico-chemical analysis detects and the detection of nitrite.The detection reference of nitrite index " State Standard of the People's Republic of China. the catsup and pickled vegetables sanitary standard " (standard is numbered GB2714-2003, China Standard Press published on May 1st, 2004), the data that obtain are analyzed, drawn and pickle the optimal brine concentration of sour tea.Testing result sees Table 1, table 2, table 3
Sour tea (natural hygrometric state) the sensory review result that table 1 the present invention makes
Sour tea (dry state) the sensory review result that table 2 the present invention makes
Illustrate: the hasty and careless processing of blanching and water is not taken a sample before being fermentation.
Sour tea main quality composition (component content) analysis result (%) that table 3 the present invention makes
Illustrate: the hasty and careless processing of blanching and water is not taken a sample before being fermentation.
Embodiment 6
Get 100 kilograms on the bright leaf (picking up from Wuhan City, Hubei Province Hua Zhong Agriculture University test tea place) of No. one one bud four or five leaves of Hubei Province tea, the hasty and careless mode of completing of water completes then, and (temperature that completes is 100 ℃, fixation time is 1-3min), drain away the water to water content be 65%, 4 fermentation temperatures are set: 25 ℃, natural room temperature, 28 ℃, 37 ℃, add 6 kilograms of salt, in the cleaning glass bottle of packing into airtight after water-removing leaves and salt mixed, the limit rim compresses, fill the environment bottom fermentation 30 days that is placed on 15-30 ℃ after the sealing, each is pickled concentration and establishes 3 repetitions.Fresh leaves of tea plant and blanching leaf are taken a sample respectively, the sour tea semi-finished product that fermentation finishes are sampling respectively also, all samples is dried processing (making below its water content to 6%), sample is kept in-10 ℃ the refrigerator, concentrate then carry out the sensory review, physico-chemical analysis detects and the detection of nitrite.The detection reference of nitrite index " State Standard of the People's Republic of China. the catsup and pickled vegetables sanitary standard " (standard is numbered GB 2714-2003, China Standard Press published on May 1st, 2004), the data that obtain are analyzed, drawn and pickle the optimal brine concentration of sour tea.Testing result sees Table 4, table 5, table 6.
Sour tea (hygrometric state) the sensory review result that table 4 the present invention makes
Illustrate: the hasty and careless processing of blanching and water is not taken a sample before being fermentation.
Sour tea (dry state) the sensory review result that table 5 the present invention makes
Illustrate: the hasty and careless processing of blanching and water is not taken a sample before being fermentation.
Sour tea main quality composition (component content) analysis result (%) that table 6 the present invention makes
Illustrate: the hasty and careless processing of blanching and water is not taken a sample before being fermentation.
Claims (3)
1. the preparation method of a sour tea, its step is as follows:
(1) gets fresh leaves of tea plant, clean up, dry bright leaf surface moisture with running water;
(2) the bright leaf of step (1) is placed 100 ℃ the hot water 1-3min that completes, drain, make its water content, obtain water-removing leaves to 60-70%, standby;
(3) add the salt of 0-10% by mass percentage in the water-removing leaves of step (2), in the container with the airtight cleaning of packing into behind water-removing leaves and the salt mixing, the limit rim compresses to be filled; Place pickled fermented 30d under 15-30 ℃ the sealed environment, obtain sour tea semi-finished product;
(4) the sour tea semi-finished product that take a morsel carry out the detection of nitrite, obtain sour tea finished product.
2. the method for claim 1, wherein the described salt of step (3) is 6%.
3. the method for claim 1, wherein the described temperature of step (3) is 20-25 ℃.
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| CN 201010140063 CN101796986B (en) | 2010-03-31 | 2010-03-31 | Pickled sour tea processing method |
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| CN 201010140063 CN101796986B (en) | 2010-03-31 | 2010-03-31 | Pickled sour tea processing method |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028169A (en) * | 2010-12-08 | 2011-04-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN104996630A (en) * | 2015-07-14 | 2015-10-28 | 岑其华 | Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage |
| CN105145952A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Beauty-nourishing sour tea and preparing method thereof |
| CN105145954A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Honeysuckle sour tea and making method thereof |
| CN105145953A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Maca and chrysanthemum sour tea and making method thereof |
| CN105379884A (en) * | 2015-11-05 | 2016-03-09 | 安徽亿源生物工程有限公司 | Toxin expelling and weight losing acid tea and making method thereof |
| CN106172946A (en) * | 2016-09-18 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of direct putting type bacteria fermentation produces the method for acid tea |
| CN108567000A (en) * | 2017-03-14 | 2018-09-25 | 双江布朗酸茶开发有限公司 | A kind of sour tea and its tea beverage rich in vitamin C health-care efficacy |
| CN109007178A (en) * | 2018-08-20 | 2018-12-18 | 重庆秘要农业开发有限公司 | One plants vegetables with jute pickles tea and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028169A (en) * | 2010-12-08 | 2011-04-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102028169B (en) * | 2010-12-08 | 2013-03-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN104996630A (en) * | 2015-07-14 | 2015-10-28 | 岑其华 | Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage |
| CN105145952A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Beauty-nourishing sour tea and preparing method thereof |
| CN105145954A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Honeysuckle sour tea and making method thereof |
| CN105145953A (en) * | 2015-09-23 | 2015-12-16 | 安徽阳光药业有限公司 | Maca and chrysanthemum sour tea and making method thereof |
| CN105379884A (en) * | 2015-11-05 | 2016-03-09 | 安徽亿源生物工程有限公司 | Toxin expelling and weight losing acid tea and making method thereof |
| CN106172946A (en) * | 2016-09-18 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of direct putting type bacteria fermentation produces the method for acid tea |
| CN108567000A (en) * | 2017-03-14 | 2018-09-25 | 双江布朗酸茶开发有限公司 | A kind of sour tea and its tea beverage rich in vitamin C health-care efficacy |
| CN109007178A (en) * | 2018-08-20 | 2018-12-18 | 重庆秘要农业开发有限公司 | One plants vegetables with jute pickles tea and preparation method thereof |
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