CN103005021A - Low-caffeine broken black tea - Google Patents
Low-caffeine broken black tea Download PDFInfo
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- CN103005021A CN103005021A CN2012105419173A CN201210541917A CN103005021A CN 103005021 A CN103005021 A CN 103005021A CN 2012105419173 A CN2012105419173 A CN 2012105419173A CN 201210541917 A CN201210541917 A CN 201210541917A CN 103005021 A CN103005021 A CN 103005021A
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Abstract
The invention discloses low-caffeine broken black tea, and belongs to the technical field of tea preparation. The method for preparing the low-caffeine broken black tea comprises the steps of performing caffeine removal, dehumidification, rolling and cutting, fermentation and drying on a fresh raw material, wherein the fresh raw material is fresh leaves of tea trees, and the step of caffeine removal is realized in a way that the fresh leaves of the tea tree are added into hot water at temperature of 80 to 95 DEG C and are retained for 30 to 300 seconds by adopting a hot water gradient cooling steeping rinsing method; the tea leaves are quickly immersed into warm water and are kept at the temperature of 50 to 75 DEG C for 3 to 30 minutes; and then the fresh leaves are taken out and cooled with cold water. During fermentation, the tea leaves subjected to caffeine removal and the fresh leaves are uniformly mixed according to a certain proportion, chopped and fermented. The caffeine of the broken black tea is lower than 1 percent; the retaining rate of other main functional components is over 90 percent; the low-caffeine broken black tea has fragrance and tastes soft and sweet and is suitable for light drinking; the tea water is red and bright; after being cooled, the tea water is not muddy and is suitable for being used as ice black tea; and the low-caffeine broken black tea is suitable for being drunk by people sensitive to caffeine and has a wide market prospect home and abroad.
Description
Technical field
The present invention relates to the black tea preparing technical field, be specifically related to the red fannings of a kind of low-caffeine.
Background technology
Drink tea have remove interior free yl, anti-oxidant, anticancer, anti-ageing, antifatigue, reducing blood lipid, hypotensive, improve the effect such as immunity, be described as the most healthy drink of 21 century.Tea is that raw material makes by bud-leaf and the tender stem of Theaceae Camellia sinensis plant, contains the several functions compositions such as caffeine, Tea Polyphenols, tea polysaccharide, theanine.Caffeine (having another name called caffeine) formal name used at school is 1,3,7-trimethyl-2, and the 6-dioxypurine has stimulating central nervous system, eliminates fatigue, the functions such as diuresis, relaxing smooth muscle, cardiac stimulant spasmolysis.Usually contain 2%-5% caffeine in the tealeaves, an amount of absorption caffeine is harmless to normal adults, but some old men, pregnant woman, children, cardiac dysfunction and neurastheniac, tend to produce some after drinking tea to health or the disadvantageous side effect of offspring, short time excessive use caffeine may cause some people's lather, insomnia, headache and palpitaition.In addition, have tea too much or drink strong tea at night, often impact sleep, particularly more obvious on neurastheniac, elderly and infirm's impact.Because caffeine has spread effect and can increase gastric secretion gastric mucosa, therefore can increase the weight of the pathology of gastric ulcer or Gastritis.Concerning children, women and some patient, the caffeine in the tealeaves has become them to hope tea give birth to the main cause of fear.Therefore, a kind of local flavor and Major Nutrient composition that had both kept tealeaves of the market demand, content of caffeine low tea products again.
Some Tea Production states and country of consumption set about developing low-caffeine or decaffeinated tea one after another in recent years, Zhongshan University and Guangdong Province's Theaceae wait to be attempted by breeding method seed selection low-caffeine tree plant from wild Cocoa, but because of many factors, operation so far fails.The domestic patent report that relevant low caffeinum green tea is arranged, its method are to raise to complete by water to remove caffeine.Japan adopts the transgenosis means to cultivate low-caffeine tealeaves kind, the caffeine that Britain, Germany, the U.S. etc. utilize supercritical extracting equipment to remove in the pinkish red broken tea makes the red fannings of low-caffeine, the content of caffeine of its Low caffeine tea reaches below 1%, its price exceeds 5-6 doubly than the red fannings price of conventional same level, and product is in very great demand.The processing method that a few countries such as American-European adopts is supercritical extraction, and the required process equipment of the method is very expensive, and skill is complicated, and processing cost is high.In removing the process of caffeine, also must add some organic solvents simultaneously, there is potential safety hazard in the food quality aspect.
Summary of the invention
The object of the invention is to provides a kind of low-caffeine red fannings for above-mentioned deficiency of the prior art.
The present invention is achieved through the following technical solutions above-mentioned purpose:
The red fannings of a kind of low-caffeine, preparation process is: the fresh feed decaffeination, dehumidify, rub and cut, ferment and dry; Wherein fresh feed is fresh leaves of tea plant; Decaffeination is to adopt hot water gradient cooling dipping fulling, fresh leaves of tea plant joined in the hot water keep 30 ~ 300 seconds (the tea mass ratio is preferably less than 1:10) at 80 ~ 95 ℃, then rapidly tealeaves is immersed warm water, 50 ~ 75 ℃ kept 3 ~ 30 minutes, and pulled bright leaf out again and have a shower with cold water.The rinsing of hot water gradient cooling dipping can farthest be deviate from caffeine (extrusion rate can improve 20%) on the one hand, can also in time reduce tealeaves leaf temperature simultaneously, keeps preferably the flavor quality of tealeaves, reduces the loss of functional component.
As a kind of preferred version, the red fannings of above-mentioned low-caffeine, wherein dehumidifying comprises dehydration dehumidifying and hot blast dehumidifying, the dehydration dehumidifying is vibration drainage and centrifugal dehydration, centrifugal rotational speed 1000 ~ 3000rpm, 3 ~ 5 minutes; Hot blast except wet temp be 65 ~ 70 ℃ 3 ~ 5 minutes, make water content be down to 65 ~ 75%.
As a kind of preferred version, in the red fannings of above-mentioned low-caffeine, fresh feed also comprises fresh leaves of tea plant, tea tree young fruit (tea fruit) and/or the tender stem of processing without decaffeination, the polyphenol oxidase content of tea fruit and tender stem is high, and content of caffeine is lower, adding fresh leaves of tea plant, tea fruit and/or tender stem can guarantee to ferment when normally carrying out, the quality that the raising low-caffeine is drunk tea is (after the decaffeination processing, do not add bright leaf and young fruit and/or tender stem and can not prepare and be fermented into black tea, can only make green tea).Rub and cut fresh leaves of tea plant and the fresh leaves of tea plant that step is decaffeination, add tea fruit and/or the even amalgamation of tender stem, rub and cut 2 ~ 3 times, wherein the fresh leaves of tea plant percentage by weight of decaffeination is 60 ~ 90%, and fresh fresh leaves of tea plant, tea fruit and/or tender stem account for 10 ~ 40%.
As a kind of preferred version, in the red fannings of above-mentioned low-caffeine, the condition of fermentation is: 25 ~ 35 ℃ of temperature, humidity 70 ~ 90%, aerobic fementation.
As a kind of preferred version, the red fannings of above-mentioned low-caffeine, dry at twice: the gross fire temperature is 110 ~ 115 ℃, the fiery temperature of foot is 90 ~ 95 ℃.
Compared with prior art, the present invention has following beneficial effect:
The red fannings of low-caffeine of the present invention is take common fresh leaves of tea plant as raw material, by changing the processing technology of conventional red fannings, directly make the red fannings product of low-caffeine, it is 2 ~ 5% that the red fannings caffeine of producing is lower than the general red fannings caffeine content of 1%(), other Main Ingredients and Appearance the guarantor lead about 90%, has the fragrance flavour soft sweet and pure, be suitable for drinking clearly, the soup look red is dense bright, the characteristics such as cold rear millet paste is not muddy, be suitable for doing icy bleak tea, can effectively solve the conventional red fannings dense strong, pained, need interpolation sugar and milk to drink, the problem that the energy intake of having tea is high, this product be suitable especially old man also, the pregnant woman, children, the caffeine such as cardiac dysfunction and neurastheniac sensitive group is drunk, and has wide domestic and abroad market prospect.
Description of drawings
Fig. 1 is processing process figure of the present invention.
The specific embodiment
Embodiment 1
(1) leaf picking: the bright leaf of plucking the suitable black tea tea tree breed processed of a bud three leaves is raw material; Pluck simultaneously and collect tea tree young fruit, tender stem.Adopt two kinds and process A, B(contrast), A enters step (2), and B directly enters step (5).
(2) bright leaf decaffeination is processed: adopt hot water gradient cooling dipping fulling decaffeination, be that fresh leaves of tea plant evenly mixes (tea-water proportion 1:15) by a certain percentage with hot water, in conjunction with heating, make and mix the posterior lobe coolant-temperature gage at 95 ℃, kept 30 seconds, then rapidly tealeaves is immersed 60 ℃ in loose an amount of warm water, kept 30 minutes, pull again bright leaf out and have a shower with cold water and finish the decaffeination step.
(3) dehydration dehumidifying: the bright leaf that decaffeination is processed removes the bud-leaf surface water by vibra shoot drainage and centrifuge dewatering, and centrifuge speed 3000 turns, dewatering time 3 minutes.
(4) hot blast dehumidifying: dehydration afterwards bud-leaf dehumidifies with air flow dryer, and condition is 70 ℃ to be descended 3 ~ 5 minutes, and moisture content is down to about 75%, was beneficial to rub and cut granulation and fermentation.
(5) the bright leaf young fruit of amalgamation: the bright leaf of tea and the even amalgamation of young tea fruit are rubbed and are cut, and (annotate: A sample decaffeination bud-leaf (80% weight) and the bright leaf (10% weight) of tea, evenly amalgamation of young tea fruit (10% weight); Rub fast and cut 2 ~ 3 times.The B sample is bright leaf 90%, young fruit 10%; )
(6) fermentation: rub the product that cuts the condition bottom fermentation of 35 ℃ of goods temperature controls, control wet 90% and appropriateness ventilation 4 hours.
(7) oven dry: minute secondary drying, wherein the gross fire temperature is 110 ℃; The fiery temperature of foot rests in 90 ℃, and baking is 6% to the moisture content that becomes to sample tea, the red fannings that makes.
Take by weighing above-mentioned red fannings and the control sample for preparing, detect wherein caffeine and other component contents, the detection method of caffeine and polyphenol content all is with traditional ultraviolet spectrophotometry; Free amino acid triketohydrindene hydrate colorimetric method, sense organ is opened soup and is evaluated.
Testing result such as following table:
Table 1
| Interventions Requested | Red fannings A | Control sample |
| Caffeine | 0.6% | 2.14% |
| Polyphenol content | 23.5% | 25% |
| Free amino acid | 1.8% | 2.0% |
| Organoleptic quality | The glow of soup look, flavour is pure and sweet, and fragrance is long clearly. | The glow of soup look, flavour are dense refreshing, and fragrance is pure |
Embodiment 2
(1) leaf picking: the bright leaf of plucking the suitable black tea tea tree breed processed of two leaves and a bud is raw material; Adopt two kinds and process C, D(contrast), C enters step (2), and D directly enters step (5).
(2) bright leaf decaffeination is processed: adopt hot water gradient cooling dipping fulling decaffeination, be that fresh leaves of tea plant evenly mixes with hot water in the 1:10 ratio, in conjunction with heating, make and mix the posterior lobe coolant-temperature gage at 85 ℃, kept 300 seconds, then rapidly tealeaves is immersed loose 50 ℃ of warm water, kept 15 minutes, pull bright leaf out and have a shower with cold water and finish the decaffeination step.
(3) dehydration dehumidifying: the bright leaf that decaffeination is processed removes the bud-leaf surface water by vibra shoot drainage and centrifuge dewatering, and centrifuge speed 1000 turns, dewatering time 5 minutes.
(4) hot blast dehumidifying: bud-leaf dehumidifies with air flow dryer after the dehydration, and temperature conditions is 65 ℃, dries by the fire approximately 5 minutes, and moisture content is down to about 65%, is beneficial to rub and cuts granulation and fermentation.
(5) the bright leaf young fruit of amalgamation: the even amalgamation of the bright leaf of tea is rubbed and is cut, and rubs fast and cuts 2 times.(annotating the C sample is decaffeination bud-leaf 70%, the bright leaf 30% even amalgamation of tea; The D sample is bright leaf.
(6) fermentation: rub the product that cuts the condition bottom fermentation of 25 ℃ of goods temperature controls, control wet 70% and appropriateness ventilation 3.5 hours.
(7) oven dry: minute secondary drying, wherein the gross fire temperature is 115 ℃; The fiery temperature of foot rests in 95 ℃, and baking to the moisture content that becomes to sample tea is 6%.
The red fannings that makes C, D carries out sensory review and biochemistry detection, result such as following table 2:
Table 2
| Interventions Requested | Red fannings A | Control sample |
| Caffeine | 0.95% | 2.14% |
| Polyphenol content | 23.2% | 25.4% |
| Free amino acid | 2.1% | 2.3% |
| Organoleptic quality | The glow of soup look, flavour alcohol, fragrance is long clearly. | Soup look red dense, flavour is dense refreshing, and fragrance is pure |
Claims (5)
1. red fannings of low-caffeine is characterized in that preparation process is: the fresh feed decaffeination, dehumidify, rub and cut, ferment and dry;
Wherein fresh feed is fresh leaves of tea plant; Decaffeination is to adopt hot water gradient cooling dipping fulling, fresh leaves of tea plant is joined in the hot water kept 30 ~ 300 seconds at 80 ~ 95 ℃, then rapidly tealeaves is immersed warm water, and 50 ~ 75 ℃ kept 3 ~ 30 minutes, and pulled bright leaf out again and have a shower with cold water.
2. the red fannings of described low-caffeine according to claim 1 is characterized in that dehumidifying comprises dehydration dehumidifying and hot blast dehumidifying, and wherein the dehydration dehumidifying is for vibrating drainage and centrifugal dehydration, centrifugal rotational speed 1000 ~ 3000rpm, 3 ~ 5 minutes; Hot blast except wet temp be 65 ~ 70 ℃ 3 ~ 5 minutes, make water content be down to 65 ~ 75%.
3. the red fannings of described low-caffeine according to claim 1 is characterized in that fresh feed also comprises tea tree young fruit and/or tender stem; Rub and cut fresh leaves of tea plant and fresh leaves of tea plant, tea fruit and the even amalgamation of tender stem that step is decaffeination, rub and cut 2 ~ 3 times, wherein the fresh leaves of tea plant percentage by weight of decaffeination is 60 ~ 90%, and fresh fresh leaves of tea plant, tea fruit and/or tender stem account for 10 ~ 40%.
4. the red fannings of described low-caffeine according to claim 1 is characterized in that the temperature of fermenting is 25 ~ 35 ℃, humidity 70 ~ 90%, aerobic fementation.
5. the red fannings of described low-caffeine according to claim 1, it is characterized in that oven dry at twice: the gross fire temperature is 110 ~ 115 ℃, the fiery temperature of foot is 90 ~ 95 ℃.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103349094A (en) * | 2013-06-28 | 2013-10-16 | 贵州省普定县黔龙茶业有限公司 | Processing method for broken black tea |
| CN103461560A (en) * | 2013-09-26 | 2013-12-25 | 江苏农林职业技术学院 | Processing method for low-caffeine black tea catalyzed by natural exogenous enzyme |
| CN103976048A (en) * | 2014-06-06 | 2014-08-13 | 吴定地 | Rinsed black tea processing method |
| CN104996687A (en) * | 2015-08-25 | 2015-10-28 | 江苏丘陵地区镇江农业科学研究所 | Processing technology of black tea with low caffein |
| CN105028712A (en) * | 2015-06-12 | 2015-11-11 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Leaf surface dehydrating technology for tea leaves |
| CN105594894A (en) * | 2015-12-31 | 2016-05-25 | 中国土产畜产进出口总公司 | Processing process for low-caffeine high-aroma acrid-taste-free tea leaves |
| CN105638947A (en) * | 2015-12-31 | 2016-06-08 | 中国土产畜产进出口总公司 | Processing technology for low-caffeine tea |
| CN105746786A (en) * | 2016-03-21 | 2016-07-13 | 信阳农林学院 | Preparation method of low-caffeine and high-solubility Eurya alata Kobuski sugar tea |
| CN106343051A (en) * | 2016-08-30 | 2017-01-25 | 普洱仟润茶业有限公司沧源生态茶厂 | Method for producing black tea |
| CN110679674A (en) * | 2019-10-31 | 2020-01-14 | 青川县绿勾坊茶业有限公司 | Preparation method of Qifo tribute tea cake |
| CN111758817A (en) * | 2020-06-30 | 2020-10-13 | 湖北采花茶业有限公司 | Instant tea leaf and tea soup extraction production line and use method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349094A (en) * | 2013-06-28 | 2013-10-16 | 贵州省普定县黔龙茶业有限公司 | Processing method for broken black tea |
| CN103349094B (en) * | 2013-06-28 | 2015-03-11 | 贵州省普定县黔龙茶业有限公司 | Processing method for broken black tea |
| CN103461560A (en) * | 2013-09-26 | 2013-12-25 | 江苏农林职业技术学院 | Processing method for low-caffeine black tea catalyzed by natural exogenous enzyme |
| CN103976048A (en) * | 2014-06-06 | 2014-08-13 | 吴定地 | Rinsed black tea processing method |
| CN105028712A (en) * | 2015-06-12 | 2015-11-11 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Leaf surface dehydrating technology for tea leaves |
| CN104996687A (en) * | 2015-08-25 | 2015-10-28 | 江苏丘陵地区镇江农业科学研究所 | Processing technology of black tea with low caffein |
| CN105638947B (en) * | 2015-12-31 | 2019-11-29 | 中国土产畜产进出口总公司 | A kind of processing technology of low-caffeine tealeaves |
| CN105638947A (en) * | 2015-12-31 | 2016-06-08 | 中国土产畜产进出口总公司 | Processing technology for low-caffeine tea |
| CN105594894B (en) * | 2015-12-31 | 2019-11-29 | 中国土产畜产进出口总公司 | A kind of processing technology of the high-quality slender joss stick no astringent taste tealeaves of low-caffeine |
| CN105594894A (en) * | 2015-12-31 | 2016-05-25 | 中国土产畜产进出口总公司 | Processing process for low-caffeine high-aroma acrid-taste-free tea leaves |
| CN105746786A (en) * | 2016-03-21 | 2016-07-13 | 信阳农林学院 | Preparation method of low-caffeine and high-solubility Eurya alata Kobuski sugar tea |
| CN105746786B (en) * | 2016-03-21 | 2019-08-06 | 信阳农林学院 | A kind of preparation method of low-caffeine, high dissolubility sugar wing Eurya plant tea |
| CN106343051A (en) * | 2016-08-30 | 2017-01-25 | 普洱仟润茶业有限公司沧源生态茶厂 | Method for producing black tea |
| CN110679674A (en) * | 2019-10-31 | 2020-01-14 | 青川县绿勾坊茶业有限公司 | Preparation method of Qifo tribute tea cake |
| CN111758817A (en) * | 2020-06-30 | 2020-10-13 | 湖北采花茶业有限公司 | Instant tea leaf and tea soup extraction production line and use method thereof |
| CN111758817B (en) * | 2020-06-30 | 2022-12-20 | 湖北采花茶业有限公司 | Instant tea leaf and tea soup extraction production line and use method thereof |
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