CN101828611A - Manufacture method of fresh tea tree leaf liquid fermented beverage - Google Patents
Manufacture method of fresh tea tree leaf liquid fermented beverage Download PDFInfo
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- CN101828611A CN101828611A CN 201010140064 CN201010140064A CN101828611A CN 101828611 A CN101828611 A CN 101828611A CN 201010140064 CN201010140064 CN 201010140064 CN 201010140064 A CN201010140064 A CN 201010140064A CN 101828611 A CN101828611 A CN 101828611A
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Abstract
The invention belongs to the technical field of deep tea processing, in particular to a manufacture method of a fresh tea tree leaf liquid fermented beverage. The fresh tea tree leaf liquid fermented beverage is prepared by using fresh tea tree leaves, particularly low-price fresh tea tree leaves in summer and autumn as a raw material, blanching, removing water, drying, rolling, soaking in salt water, sealing, fermenting at a room temperature, filtering, and the like. The fresh tea tree leaf liquid fermented beverage can be directly drunk or drunk by proportioning sugar and juice, and fermented tea can be directly eaten or drunk after being dried and soaked. The invention obviously decreases the production cost by directly fermenting fresh tea tree leaves, provides an effective path for developing and utilizing fresh tea tree leaves in summer and autumn and has wide application prospects.
Description
Technical field
The invention belongs to field of deep tea processing technology, be specifically related to a kind of preparation method of fresh tea tree leaf liquid fermented beverage.
Background technology
Traditional health drink-fermented tea that China is among the people is after adding sugar with the tea that soaks, to form through natural microbe inoculation fermentation.Fermented tea is rich in the functional activity material, and these materials are mainly derived from the metabolite of microorganism, the active material of tealeaves itself and the derivative of tealeaves active material.Aspects such as the microbe species of relevant fermented tea, fermentation condition, bacterium liquid composition, the mechanism of action, Chinese scholars has been carried out a large amount of research.G ü nther W.Frank (1991) as Germany finds to contain in the fermented tea glucuronic acid, gluconic acid, acetic acid, lactic acid, amino acid, folic acid, lichenic acid, Vc and multiple B family vitamin isoreactivity material after deliberation; Biljana Bauer-Petrovska (1998) finds that also trace element zinc, copper, iron, the manganese equal size to the human body beneficial increases in the fermented tea, and harmful element is plumbous and the chromium equal size reduces.Drink fermented tea, human body is had plurality of health care functions, can regulate human physiological functions, enhance metabolism, improve immunocompetence, prevent artery sclerosis, anticancer etc.
Fermented tea is to need with the one-tenth tea lixiviate tea that processes, and then sugaring ferments and form, and is visible with becoming tea production fermented tea cost higher relatively.China's autumn in summer fresh leaves of tea plant accounts for 60% of annual fresh leaves of tea plant gross output, yet it is highly seasoned because of bitterness, become factors such as tea poor quality, selling price are low, cause autumn in the summer fresh leaves of tea plant resource overwhelming majority to be wasted, be badly in need of at present wanting effective means to develop autumn in summer fresh leaves of tea plant.
At present without any utilizing fresh leaves of tea plant direct fermentation to produce the bibliographical information and the patent of invention of tea liquid beverage, the present invention has started the method for directly utilizing fresh leaves of tea plant fermenting and producing tea liquid beverage, for the development and use of summer autumn tea provide effective way, have broad application prospects.
Summary of the invention
Technical scheme of the present invention is:
(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) water-removing leaves of step (2) is heavily kneaded with kneading machine, till rubbing tea delivery juice;
(4) take away water, add salt, after continuing to boil, cooling naturally must saline solution, makes salt final concentration in the saline solution to 2-8%;
(5) saline solution in the step (4) is added in the airtight container after cleaning up, draining, the leaf of kneading in the step (3) is packed into wherein, making feed liquid is 1: 30～50 by mass percentage, and the described leaf of kneading all is submerged in the liquid, seals then; Add by mass percentage or do not add Chinese prickly ash, garlic clove and ginger, wherein said Chinese prickly ash, garlic clove and ginger addition are respectively 0.1-1%, 0.1-2% and 0.1-2%.
(6) step (5) container is placed under the room temperature, spontaneous fermentation 7d filters, and obtains fresh tea tree leaf liquid fermented beverage.
The fresh leaves of tea plant raw material can be plucked by the tea place in spring, summer, Qiu Sanji and obtain among the present invention, and the kind of tea tree is not had special requirement.
The specific embodiment
Embodiment 1 different size tea tree is to the influence of bright tree leaf liquid fermented beverage quality
The fresh leaves of tea plant of 100 kilograms of different sizes adopting back (is picked up from Lion Rock area, Wuhan City, Hubei Province Hua Zhong Agriculture University Tea Science experiment base, different size has a bud one leaf, two leaves and a bud, a bud three leaves, a bud four, five leaves) clean up with running water respectively, dry the moisture of bright leaf surface.Blanching completes in 100 ℃ boiling water, and fixation time is 1.5min; Water-removing leaves is drained the water, and making the water content of water-removing leaves is 70%, obtains water-removing leaves.Water-removing leaves is heavily kneaded then, rubs till the tea delivery juice, puts into clean vial with kneading leaf.4 kilograms of salt are added in the boiling water, cool off after boiling saline solution, the ratio of water-removing leaves and saline solution is 1: 40 by mass percentage, requires all to knead leaf and all is submerged in the salt solution, seals sealing then.Place under the room temperature environment, spontaneous fermentation 7d filters, and obtains fresh tea tree leaf liquid fermented beverage, and the zymotic fluid component content of gained is detected, and the result is as shown in table 1.
The main component content (%) of table 1 different size fresh leaves of tea plant liquid state fermentation beverage
The quality of embodiment 2 different fermentations time fresh leaves of tea plant liquid state fermentation beverage
100 kilograms of fresh leaves of tea plant (picking up from Hua Zhong Agriculture University Tea Science experiment base) of adopting are back cleaned up with running water, dry the moisture of bright leaf surface.Blanching completes in 100 ℃ boiling water, and fixation time is 1.5min; Water-removing leaves is drained the water, and making the water content of water-removing leaves is 70%, obtains water-removing leaves.Then water-removing leaves is heavily kneaded with kneading machine, till rubbing tea delivery juice, put into clean vial kneading leaf.4 kilograms of salt are added in the boiling water, cool off after boiling saline solution, the ratio of water-removing leaves and saline solution is 1: 40 by mass percentage, requires all to knead leaf and all is submerged in the salt solution, seals sealing then.Place and carry out spontaneous fermentation under the room temperature environment, in fermentation sampling in the 1st, 3,5,7,9,11 day, filter respectively, promptly obtain fresh tea tree leaf liquid fermented beverage.Zymotic fluid component content to different fermentations time gained detects, and the result is as shown in table 2.
Table 2 different fermentations time fresh leaves of tea plant liquid state fermentation beverage main component content (%)
Embodiment 3 different auxiliary material additions are to the influence of brewed-type sour tea quality
100 kilograms of fresh leaves of tea plant (picking up from Lion Rock area, Wuhan City, Hubei Province Hua Zhong Agriculture University Tea Science experiment base) with adopting back clean up with running water respectively, dry the moisture of bright leaf surface.Blanching completes in 100 ℃ boiling water, and fixation time is 1.5min; Water-removing leaves is drained the water, and making the water content of water-removing leaves is 70%, obtains water-removing leaves.Then water-removing leaves is heavily kneaded with kneading machine, till rubbing tea delivery juice, put into clean vial kneading leaf.4 kilograms of salt are added in the boiling water, cool off after boiling saline solution, the ratio of water-removing leaves and saline solution is 1: 40 by mass percentage, add Chinese prickly ash, garlic clove and ginger by mass percentage, wherein said Chinese prickly ash, garlic clove and ginger respectively are 0.1-1%, 0.1-2%, 0.1-2% requires all to knead leaf and all is submerged in the salt solution, seals sealing then.Place under the room temperature environment, spontaneous fermentation 7d filters, and promptly prepares fresh tea tree leaf liquid fermented beverage.
Embodiment 4 different auxiliary material additions are to the influence of brewed-type sour tea quality
Concrete scheme 1
100 kilograms of fresh leaves of tea plant (picking up from Lion Rock area, Wuhan City, Hubei Province Hua Zhong Agriculture University Tea Science experiment base) with adopting back clean up with running water respectively, dry the moisture of bright leaf surface.Blanching completes in 100 ℃ boiling water, and fixation time is 1.5min; Water-removing leaves is drained the water, and making the water content of water-removing leaves is 70%, obtains water-removing leaves.Then water-removing leaves is heavily kneaded with kneading machine, till rubbing tea delivery juice, put into clean vial kneading leaf.4 kilograms of salt are added in the boiling water, cool off after boiling saline solution, the ratio of water-removing leaves and saline solution is 1: 40 by mass percentage, add Chinese prickly ash, garlic clove and ginger by mass percentage, wherein said Chinese prickly ash, garlic clove and ginger addition are followed successively by 0.1 kilogram, 0.1 kilogram and 0.1 kilogram, require all to knead leaf and all be submerged in the salt solution, seal sealing then.Place under the room temperature environment, spontaneous fermentation 7d filters, and promptly prepares fresh tea tree leaf liquid fermented beverage.
Concrete scheme 2
100 kilograms of fresh leaves of tea plant (picking up from Lion Rock area, Wuhan City, Hubei Province Hua Zhong Agriculture University Tea Science experiment base) with adopting back clean up with running water respectively, dry the moisture of bright leaf surface.Blanching completes in 100 ℃ boiling water, and fixation time is 1.5min; Water-removing leaves is drained the water, and making the water content of water-removing leaves is 70%, obtains water-removing leaves.Then water-removing leaves is heavily kneaded with kneading machine, till rubbing tea delivery juice, put into clean vial kneading leaf.4 kilograms of salt are added in the boiling water, cool off after boiling saline solution, the ratio of water-removing leaves and saline solution is 1: 40 by mass percentage, add Chinese prickly ash, garlic clove and ginger by mass percentage, wherein said Chinese prickly ash, garlic clove and ginger addition are followed successively by 0.5 kilogram, 0.5 kilogram and 0.1 kilogram, require all to knead leaf and all be submerged in the salt solution, seal sealing then.Place under the room temperature environment, spontaneous fermentation 7d filters, and promptly prepares fresh tea tree leaf liquid fermented beverage.
Concrete scheme 3
100 kilograms of fresh leaves of tea plant (picking up from Lion Rock area, Wuhan City, Hubei Province Hua Zhong Agriculture University Tea Science experiment base) with adopting back clean up with running water respectively, dry the moisture of bright leaf surface.Blanching completes in 100 ℃ boiling water, and fixation time is 1.5min; Water-removing leaves is drained the water, and making the water content of water-removing leaves is 70%, obtains water-removing leaves.Then water-removing leaves is heavily kneaded with kneading machine, till rubbing tea delivery juice, put into clean vial kneading leaf.4 kilograms of salt are added in the boiling water, cool off after boiling saline solution, the ratio of water-removing leaves and saline solution is 1: 40 by mass percentage, add Chinese prickly ash, garlic clove and ginger by mass percentage, wherein said Chinese prickly ash, garlic clove and ginger addition are followed successively by 1 kilogram, 2 kilograms and 2 kilograms, require all to knead leaf and all be submerged in the salt solution, seal sealing then.Place under the room temperature environment, spontaneous fermentation 7d filters, and promptly prepares fresh tea tree leaf liquid fermented beverage.
Claims (2)
1. the preparation method of a fresh tea tree leaf liquid fermented beverage, its step is as follows:
(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) water-removing leaves of step (2) is heavily kneaded with kneading machine, till rubbing tea delivery juice;
(4) take away water, add salt, after continuing to boil, cooling naturally must saline solution, makes salt final concentration in the saline solution to 2-8%;
(5) saline solution in the step (4) is added in the airtight container after cleaning up, draining, the leaf of kneading in the step (3) is packed into wherein, making feed liquid is 1: 30～50 by mass percentage, and the described leaf of kneading all is submerged in the liquid, seals then; Add Chinese prickly ash, garlic clove and ginger by mass percentage, its addition is respectively 0.1-1%, 0.1-2% and 0.1-2%;
(6) step (5) container is placed under the room temperature, spontaneous fermentation 7d filters, and obtains fresh tea tree leaf liquid fermented beverage.
2. method according to claim 1, the wherein described fresh leaves of tea plant of step (1) tea tree of picking up from spring, summer, Qiu Sanji.
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| CN2010101400643A CN101828611B (en) | 2010-03-31 | 2010-03-31 | Manufacture method of fresh tea tree leaf liquid fermented beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550762A (en) * | 2012-01-18 | 2012-07-11 | 内蒙古农业大学 | Method for preparing pubescent spiraea fermented tea |
| CN103444921A (en) * | 2013-07-26 | 2013-12-18 | 安徽省霍山县聚一科技有限公司 | Preparation method of congou black tea |
| CN104222341A (en) * | 2014-09-12 | 2014-12-24 | 周望 | Method and device for preparing green tea by adopting boiling fixation manner and green tea prepared by using method and device |
| CN107549371A (en) * | 2017-08-30 | 2018-01-09 | 河南森源本草天然产物股份有限公司 | A kind of rosemary tea preparation method |
| CN107668264A (en) * | 2017-11-23 | 2018-02-09 | 贵州玉屏展鸿茶叶有限公司 | A kind of health protection tea and preparation method thereof |
| CN110800853A (en) * | 2019-12-13 | 2020-02-18 | 汉源县昊业花椒产业研究院 | Tender pepper leaf tea and preparation method thereof |
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| GB968423A (en) * | 1961-07-26 | 1964-09-02 | Alexander Maurice Hugo Bake | Improvements in or relating to tea concentrates |
| CN1947533A (en) * | 2006-10-20 | 2007-04-18 | 海南群力药业有限公司 | Method for prepn. beverage contg. black tea |
| CN101385491A (en) * | 2008-10-30 | 2009-03-18 | 中国农业科学院茶叶研究所 | Production technique of fermented black tea beverage |
| WO2009059925A1 (en) * | 2007-11-05 | 2009-05-14 | Unilever Plc | Process for manufacturing tea products and products obtainable thereby |
| CN101554218A (en) * | 2008-07-31 | 2009-10-14 | 赵基元 | Pickling method of fresh tea leaves |
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2010
- 2010-03-31 CN CN2010101400643A patent/CN101828611B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB968423A (en) * | 1961-07-26 | 1964-09-02 | Alexander Maurice Hugo Bake | Improvements in or relating to tea concentrates |
| CN1947533A (en) * | 2006-10-20 | 2007-04-18 | 海南群力药业有限公司 | Method for prepn. beverage contg. black tea |
| WO2009059925A1 (en) * | 2007-11-05 | 2009-05-14 | Unilever Plc | Process for manufacturing tea products and products obtainable thereby |
| CN101554218A (en) * | 2008-07-31 | 2009-10-14 | 赵基元 | Pickling method of fresh tea leaves |
| CN101385491A (en) * | 2008-10-30 | 2009-03-18 | 中国农业科学院茶叶研究所 | Production technique of fermented black tea beverage |
Non-Patent Citations (2)
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| 《2001年中国国际农业科技年会论文集》 20010930 张家年 等 采用茶鲜叶制造速溶红茶工艺研究 , * |
| 《茶叶科学》 19991231 夏涛 等 茶鲜叶匀浆悬浮发酵工艺监测参数 第19卷, 第1期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550762A (en) * | 2012-01-18 | 2012-07-11 | 内蒙古农业大学 | Method for preparing pubescent spiraea fermented tea |
| CN103444921A (en) * | 2013-07-26 | 2013-12-18 | 安徽省霍山县聚一科技有限公司 | Preparation method of congou black tea |
| CN104222341A (en) * | 2014-09-12 | 2014-12-24 | 周望 | Method and device for preparing green tea by adopting boiling fixation manner and green tea prepared by using method and device |
| CN107549371A (en) * | 2017-08-30 | 2018-01-09 | 河南森源本草天然产物股份有限公司 | A kind of rosemary tea preparation method |
| CN107668264A (en) * | 2017-11-23 | 2018-02-09 | 贵州玉屏展鸿茶叶有限公司 | A kind of health protection tea and preparation method thereof |
| CN110800853A (en) * | 2019-12-13 | 2020-02-18 | 汉源县昊业花椒产业研究院 | Tender pepper leaf tea and preparation method thereof |
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| CN101828611B (en) | 2012-07-25 |
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