CN102669312B - Processing method for increasing flavor richness of albino tea - Google Patents
Processing method for increasing flavor richness of albino tea Download PDFInfo
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- CN102669312B CN102669312B CN2012101662170A CN201210166217A CN102669312B CN 102669312 B CN102669312 B CN 102669312B CN 2012101662170 A CN2012101662170 A CN 2012101662170A CN 201210166217 A CN201210166217 A CN 201210166217A CN 102669312 B CN102669312 B CN 102669312B
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Abstract
The invention relates to a processing method for increasing flavor richness of albino tea, and belongs to the field of tea processing. Albino tea water extract made by the method is increased evidently, and flavor richness is improved evidently. The processing method includes: firstly, picking fresh leaves on tea trees for withering; secondly, when water loss rate of the withered leaves reaches 25-65%, evenly spraying 0.5-1.5% of cellulase liquid according to a liquid/leaf mass ratio of 1:12-1:4, and continuing withering after spraying; and thirdly, when the water loss rate of the withered leaves reaches 90-95%, performing drying. Other procedures are the same as those in the conventional albino tea processing method. Spraying of the cellulase liquid in the albino tea withering process is simple to operate. Water extract of finished albino tea made by the processing method is increased by 1.51-7.65% as compared with that of the finished albino tea made by adding no enzymic liquid. Flavor richness of tea soup of the obtained albino tea is evidently increased, and the market requirement of consumers for albino tea quality is met.
Description
Technical field
The present invention relates to a kind of processing method that improves white tea flavour concentration, belong to processing field of tea leaves.
Background technology
White tea is one of world's Special tea, originates from Fujian China, belongs to little fermented tea, is a bright jewel in the large teas of China six, and its manufacturing process is unique, is divided into and withers and dry two large divisions.The densely covered white-colored hairs in dried tea surface, the formation of this quality, the one, pluck the delicate bud-leafs of many millis and make; The 2nd, take not fry the airing stoving process of not rubbing on method for making.
The white tea profile of finished product is completely draped over one's shoulders pekoe, Se Bai such as silver, and endoplasm soup look light, the bright alcohol of flavour, fresh and sweet, milli is fragrant aobvious, deeply is subjected to liking of the countries and regions people such as Europe, Southeast Asia, America.In recent years,, along with the research of dialogue tea health-care efficacy, people from all walks of life's the enhancing with consumer healthcare's consciousness actively promoted, present by " cold in the outer heat " trend to " outside process in gradually heat ", both production and marketing thrive for white tea.
In Tea Processing, the more exogenous enzymes of application has tannase, polyphenol oxidase, cellulase, pectase and protease etc. now.Cellulase is the biocatalyst of a class formation complexity and tool greater activity, the mechanism of action in Tea Processing is mainly to make the partial hydrolysis of tealeaves cell wall substance, improve millet paste water extraction content, total sugar content and theaflavin content, tea leaf quality is improved significantly.
Cellulase is applied in the tealeaves deep-processing process in processing field of tea leaves the research that improves recovery rate, improves the deep processed product quality more at present, the particularly preliminary working of white tea in tealeaves preliminary working process, the research of the white tea extract of application cellulase raising, the white tea quality of raising is rare report also.
Summary of the invention
The invention reside in a kind of processing method that improves white tea flavour concentration is provided, the white tea extract that makes by the method obviously improves, and flavour alcohol thickness obviously improves.
The technical scheme that the present invention takes is as follows:
1, plucking fresh leaves of tea plant withers;
2, when the withering leaf percentage of water loss reaches 25-65%, evenly spray the cellulase solution that mass concentration is 0.5-1.5%, liquid/leaf quality is than being 1:12-1:4; Proceed to wither after spraying end;
3, the withering leaf percentage of water loss reaches 90%～95% post-drying, and other techniques are identical with conventional method for processing white tea.
More preferably, when the withering leaf percentage of water loss reached 55-65%, spraying the cellulase solution mass concentration was 1.5%, and liquid/leaf quality is than being 1:4.
The invention has the advantages that:
In withering technique, white tea sprays the processing of cellulase solution, simple to operate, the white tea millet paste of prepared finished product water extraction with do not add enzyme liquid phase ratio and improved 1.51-7.65%, millet paste flavour alcohol thickness obviously improves, and meets the requirement of consumer's dialogue tea quality on market.
The specific embodiment
Embodiment 1 selects the fresh leaves of tea plant of large milli one bud two or three leaves in Fuding as tea raw material, and the making white peony is example
In large milli one bud two or three leaves in Fuding are made the process of white peony, when the percentage of water loss of withering reaches 25-65%, spray the processing of cellulase solution, optimum temperature and the optimum pH that must regulate various enzymes during the preparation enzyme solutions, the optimum temperature of cellulase: 50-55 ℃, optimum pH: 4.5-5.5; Spray the cellulase solution that mass concentration is 0.5-1.5%, liquid/leaf quality is than being 1:12,1:8,1:4, and three processed group are respectively: 1. when the withering leaf percentage of water loss reached 25-35%, spraying the cellulase solution mass concentration was 0.5%, and liquid/leaf quality is than being 1:12; 2. when the withering leaf percentage of water loss reached 25-35%, spraying the cellulase solution mass concentration was 1.5%, and liquid/leaf quality is than being 1:8; 3. when the withering leaf percentage of water loss reached 55-65%, spraying the cellulase solution mass concentration was 1.5%, and liquid/leaf quality is than being 1:4; Spray after enzyme liquid the accent that continues to wither, the dehydration to ninety percent of withering is carried out drying after doing, and just drying by the fire temperature is 70-80 ℃ of left and right, lasts 15-20min.Other techniques are identical with conventional method for processing white tea.
Spray the processing of cellulase solution in the technique of withering of large milli one bud two or the three leaves making white peonys in Fuding, simple to operate, the white tea millet paste of prepared finished product water extraction (does not namely add any enzyme liquid than contrast, the white peony of processing traditionally) improved 1.51-7.65%, wherein the appreciation rate of each processed group is respectively 5.81%, 1.51%, 7.65%; Amino acid content both had been improved also reduction, and wherein the appreciation rate of each processed group is respectively-0.26%, 1.81%, 1.03%; The total Soluble Sugar content appreciation rate of each processed group is respectively-4.86%, 0.93%, 18.26%; To process best results 3., millet paste flavour alcohol thickness obviously improves, and meets the requirement of consumer's dialogue tea quality on market.
The mensuration of above biochemical component is with reference to GB, and the total quantitative determination of water extraction is with reference to GB GB/T8305-2002; The total quantitative determination of Tea Polyphenols is with reference to GB GB/T8313-2008; Total amino acid content is measured with reference to GB GB/T8314-2002; Total Soluble Sugar is measured with reference to the anthrone colorimetric method.
Claims (2)
1. processing method that improves white tea flavour concentration, it is characterized in that: (1) is plucked fresh leaves of tea plant and is withered; (2) when the withering leaf percentage of water loss reaches 25-65%, evenly spray the cellulase solution that mass concentration is 0.5-1.5%, liquid/leaf quality is than being 1:12-1:4; Proceed to wither after spraying end; (3) the withering leaf percentage of water loss reaches 90%～95% post-drying, and other techniques are identical with conventional method for processing white tea.
2. the processing method of the white tea flavour of raising according to claim 1 concentration is characterized in that: when the withering leaf percentage of water loss reaches 55-65%, spray mass concentration and be 1.5% cellulase solution, liquid/leaf quality is than being 1:4.
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| CN102669312B true CN102669312B (en) | 2013-11-13 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535461A (en) * | 2013-10-11 | 2014-01-29 | 集美大学 | Method for enzymatic secondary processing on tea |
| CN104886283A (en) * | 2015-04-30 | 2015-09-09 | 安徽省上行山茶叶有限公司 | White tea processing technology |
| CN105941675A (en) * | 2016-05-31 | 2016-09-21 | 隆林三冲茶叶有限公司 | Processing method of Lingyun Baekho white tea |
| CN106962509A (en) * | 2017-03-27 | 2017-07-21 | 荔波县佳茗农业科技开发有限公司 | A kind of manufacture craft of white leaf tea |
| CN107372889A (en) * | 2017-08-25 | 2017-11-24 | 福建座右茗生物科技有限公司 | A kind of Ramulus et Folium Mussaendae Pubescentis extract manufacture craft with high inhibition MMPs vigor |
| CN108419851A (en) * | 2018-03-05 | 2018-08-21 | 广州广福心道茶业有限公司 | A kind of white tea withering technology |
| CN111345368A (en) * | 2020-04-13 | 2020-06-30 | 朱文伟 | Aged health-care white tea and processing method thereof |
| CN115669749B (en) * | 2022-11-17 | 2024-08-30 | 福建省裕荣香茶业有限公司 | Processing technology of milk-flavored white tea |
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| CN101317614A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing white tea |
| CN102125115A (en) * | 2010-12-09 | 2011-07-20 | 毛惠康 | Method for preparing high-quality white tea |
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| CN101317614A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing white tea |
| CN102125115A (en) * | 2010-12-09 | 2011-07-20 | 毛惠康 | Method for preparing high-quality white tea |
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Effective date of registration: 20211009 Address after: 355200 No. B-6, industrial concentration area, nodding Town, Fuding City, Ningde City, Fujian Province Patentee after: LIUMIAO WHITE TEA Co.,Ltd. Address before: 350002, Jinshan District, Jinshan Town, Cangshan District, Fuzhou, Fujian Patentee before: FUJIAN AGRICULTURE AND FORESTRY University |