CN103156029A - Fermented burdock tea - Google Patents

Abstract

The invention discloses fermented burdock tea, belonging to the technical field of healthy tea. The fermented burdock tea uses burdock as raw material and is produced through processes of drying in the sun, adding water, piling up, turning, drying and ageing, namely, the fermented burdock tea is produced through manually rapid and automatic oxidation and coaction of microorganisms under the conditions of wet storage and pile fermentation. The fermented burdock tea has the beneficial effects that the fermented burdock tea has mellow and smooth mouthfeel, is special, has less harm to stomach compared with other nonfermented burdock teas, is capable of regulating blood fat and blood sugar of human body, accelerating digestion of human body, and can give full play to health-care function of burdock.

Description

A kind of fermentation burdock tea

Technical field

The present invention relates to a kind of fermentation burdock tea, belong to the health tea technique field.

Background technology

Burdock contains several mineral materials and is of value to other nutritional labelings of health, after making health food, mouthfeel is good, instant edible, nutritional labeling is easy to absorb, can quench one's thirst, diuresis, defaecation, aid digestion, detumescence pain, be fit to anyone use, be particularly useful for the elderly and improve the body and culature, promote longevity.At present, there is on the market multiple burdock tea-drinking, such as adopting bright burdock drying sheet and extract to make the tea powder, perhaps with other food materials matrimony vines, date etc. with health care by proportioning cure, infusion, but the burdock tea of not making by zymotechnique as oolong tea, Pu'er tea so far.

Summary of the invention

For above-mentioned existing technical problem, the invention provides a kind of fermentation burdock tea.

The present invention is achieved through the following technical solutions for achieving the above object: a kind of fermentation burdock tea, take burdock as raw material, through dry → tidewater → accumulation → turning → drying → ageing operation makes, the concrete technology step is as follows:

A, dry: the burdock section is dried, make water content at the dried burdock of 2%-8%;

B, tidewater: with artificial water spray, dried burdock is carried out tidewater, controlling the tidewater amount is 20-40%;

C, accumulation: adopt indoor raft fermentation, minute stacking in fermenting cellar of the burdock after tidewater is put, every heap weight is not less than 1000kg, piles high 1.0-1.5 rice, covers wet gunny, begins fermentation;

D, turning: at fermentation indoor location thermometer, hygrometer, assign thermometer in burdock tea heap surrounding, control the tea stack temperature at 45-60 ℃, the tea heap is turned evenly, left and right turning in every 7 days once, turning 8-9 time was fermented about 60 days;

E, drying: with burdock tea heap trench digging, carry out aeration-drying, control room temperature at 35-40 ℃, opened one time ditch every 3-5 days, the initial stage ditches in order, after the order trench digging finishes, by intersecting trench digging in the other direction, so move in circles to the burdock tea water content lower than 8%, can play heap and press tea, loose tea directly to send into the ageing chamber;

F, ageing: loose tea or the burdock tea that is pressed into brick tea are sent into the ageing chamber, successively be placed on the ageing frame, 1 meter high, the various flowers and plants that prepare pave under the ageing frame, the ageing indoor temperature is controlled at 15-50 ℃, burdock tea humidity is controlled at 55%-85%, digestion time is 3 months, finally obtains the burdock tea finished product that ferments.

The invention has the beneficial effects as follows: the fermentation burdock tea is take burdock as raw material, through the teas of after fermentation process reprocessing.The after fermentation process is artificial fast automatic oxidation and the coefficient ageing process of microorganism that carries out under wet storehouse and wet heap condition.Under wet heat condition, enzyme gradates saccharogenesis to the carbohydrate in tealeaves, and the saccharomycete that increases to of sugared content provides a large amount of nutrition, breeding rapidly, and decomposite a large number of nutrients; The multiple-microorganism that has in wet heap process plays a role it according to the difference adjustment of temperature humidity fermentation time, and wherein aspergillus niger, Penicillium, rhizopus, Aspergillus glaucus, saccharomyces play a leading role.With this ferment and the burdock tea mouthfeel mellow smooth, have more characteristic, the crowd of being convenient to be accustomed to drink fermented tea accepts; Less to the injury of stomach than other azymous burdock teas, blood fat that can also balance the body, blood sugar, the digestion of acceleration human body; Give full play to simultaneously the health-care effect of burdock, be beneficial to the general level of the health that generally improves people.

The specific embodiment

The invention will be further described below in conjunction with the specific embodiment.

The present invention is take burdock as raw material, through dry → tidewater → accumulation → turning → drying → ageing operation makes, the concrete technology step is as follows:

A, dry: this tealeaves, dries under sunshine the fresh high-quality burdock section that buying comes naturally take burdock as raw material, makes water content at the dried burdock of 2%-8%.

B, tidewater: the mode with artificial water spray is carried out tidewater to dried burdock, makes every effort to vaporific during water spray, must guard against large water droplet, affects quality, and water spray should be got the cleaning cold water that can eat, and layering is mixed thoroughly after spraying.General tidewater amount is 20-40%, and the tidewater degree requires to hold without loud and clear, unclamps tea not agglomerating, and after throwing away tea, the palm of the hand will have obvious water mark, but palm water all entirely more can not have water spot to drip.

Attention: the fermentation of burdock tea is a link that technology content is higher, processes badly, will have a strong impact on the quality of burdock tea.The general water content of dried burdock only between 2%-8%, just can ferment by the water content that must increase dried burdock, and the water content of burdock tea must be adjusted according to different situations such as tender, the temperature always of tea, air humidity, season, fermentation places in good time.Fermentation is the process that microorganism and plant enzyme slowly comprehensively ferment, and the interior gas permeability of burdock tea heap is poor for excess moisture, easily causes tea heap anoxic, and the anaerobic bacteria amount reproduction turns sour tealeaves and spoils and turn sour, soft rotten being clamminess of tealeaves; Tea heap permeability is stronger for hypohydration, and the easy dehydration of aerobic microbiological excessive multiplication tea heap is dry, does not reach the ferment effect (this moment can in the second day moisturizing) of expection, and rather few business is many for the tidewater amount in a word.

C, accumulation: in the production of batch production, generally adopt the raft fermentation, after tidewater, the heap height of burdock tea heap is 1.0-1.5 rice, and every heap weight is not less than 1000kg.After tidewater piles heap, cover four jiaos of wet gunnys and want compacting, can play like this effect of humidification insulation, be conducive to the carrying out of fermenting.

Attention: general fermentation cabin is divided three classes: 1, wet storehouse: heavily wet refer to relative humidity＞85%, in wet relative humidity 75%-85%, the light wet relative humidity 70%-75% that refers to of referring to; 2, Gan Cang: extremely dried finger relative humidity＜20%, very dried finger relative humidity 20%-45%, in do and refer to that relative humidity 45%-55%, little dried finger relative humidity 55%-60%, suitable finger relative humidity 60%-70%, optimum refer to relative humidity 68%; 3, natural storehouse: according to local climate, naturally belong to wet storehouse, Gan Cang.And fermentation humiture and growth of microorganism situation have close relationship: 1,16 ℃-38 ℃ of fermentation temperatures, relative humidity 45%-70%, Starch Hydrolysis saccharogenesis and acid, aseptic after fermentation; 2,16 ℃-32 ℃ of fermentation temperatures, relative humidity long-time＞85%, Aspergillus glaucus, aspergillus flavus can grow, and be harmful; 3,28 ℃-38 ℃ of fermentation temperatures, relative humidity long-time＞75%, saccharomycete can be grown, the tealeaves alcoholization; 4, fermentation temperature＞42 ℃, relative humidity long-time＞85%, aspergillus niger can be grown, the tealeaves slaking.Therefore need to be according to the humiture in actual conditions controlled fermentation storehouse during the burdock tea fermentation, the heap that accumulation will be in layer, namely Bian Dui limit reason is separated on the limit, and will guarantee softly, must not jam on, and purpose is to guarantee its aeration.

D, turning: require to install thermometer, hygrometer in fermenting cellar, tea heap surrounding will be assigned thermometer, is responsible for recording the variation of humiture by the special messenger.Burdock tea must be grasped fermentation temperature, heap temperature during the fermentation, keeps a close eye on environmental evolution, and turning in good time, requires burdock tea without agglomerate during turning, and controls the tea stack temperature at 45-60 ℃.After new fermentation piles, second day must carry out turning, is commonly called as " turning over water ", then piles fermentation heap, so that moisture distribution is even.Add the water deficiency as first day, palpus moisturizing during the second day turning, and then mix thoroughly in heaps.In general, the 4th day burdock tea after tidewater begun heap temperature, opens drop cloth and can find that going mouldy appears in tea heap surface, namely overwork bloom (white mould), stretch out one's hand and can feel that into heap burdock tealeaves is moistening, smelling has fermentation fragrant, and the tea stack temperature is higher, 40 ℃ of left and right.Can find on the 5th day that burdock tea heap height descended to some extent, the white mould that tea heap surface occurs increased than the 4th day, and black mould appears in tea heap part, felt with feel that the heap temperature is realized a bit and scalded one's hand, and the tea stack temperature is 45 ℃ of left and right, and this moment, burdock tealeaves color began dimmed.

Fermentation proceeds to the 7th day, and survey heap temperature is not less than 45 degree, opens drop cloth and finds that mould layer appears in tea heap major part, and steep the product burdock tea this moment, and its bitter taste is heavier and the soup look dark yellow, then begins to deblock for the first time.Spill a small amount of water at Cha Duishang, main purpose before deblocking: one, press the mould layer on surface, reduce working strength; Two, mend the moisture content of top layer and corner.The process of deblocking for the first time is the same with when fermentation, needs the limit to separate Bian Dui limit reason, does not just need watering, piles high request 1 meter left and right.The effect of deblocking is: one, make the abundant mixing of tealeaves by deblocking, make Cha Dui limit/top/end reach consistent with the middle degree of fermentation, avoid occurring the inhomogeneous phenomenon of fermenting; Two, make tealeaves loose by deblocking, be convenient to oxidation; Three, make too high heap temperature drop low by deblocking, avoid heartburn, can make the heap temperature 15 ℃ of left and right that descend the same day of deblocking, also can make the tea heap that begins to lower the temperature improve temperature, allow it continue to heat up.After separating block end, sprinkle water in right amount on Cha Dui top layer and corner, drop cloth.After deblocking for the first time, the 2nd day survey heap temperature gone mouldy in 40 ℃ of left and right and part, top layer; Basic identical after the variation of the following days tea heap and tidewater for the first time; Surveyed heap temperature 50 ℃ of left and right on the 5th day, when surveying afterwards heap temperature rise to 55 ℃ left and right in 5 to 6 days, beginning is deblocked for the second time.After deblocking for the second time, the 2nd day survey heap temperature white mould occurs in 40 ℃ of left and right and top layer; Surveyed heap temperature rise to 55 ℃ left and right on the 3rd day.The 7th day after deblocking for the second time begins to deblock for the third time, separate for the third time deblocking temperature at 50 ℃ of left and right moisture in 29% left and right.With respect to first for the second time burdock to make a good job of many.

Attention: control the tea stack temperature at 45-60 ℃, temperature is lower than 40 ℃, is difficult to the ferment effect that reaches desirable, and higher than 65 ℃, heartburn tea can occurs, causes lightly seasonedly, and the soup look dark, therefore grasps temperature, humidity is the key of producing burdock tea.If there is the too high or too low situation of heap temperature, the means of deblocking by turning can solve.If heap temperature just need be deblocked higher than degree, as has little time to deblock at once, the ventilation of can first taking to window is taken the means such as drop cloth off and is lowered the temperature rapidly, and second day must deblock at the latest, otherwise it is heartburn tealeaves to occur, causes the tealeaves carbonization.

To sum up, the burdock tea heap was turned evenly once in every about 7 days, complete fermentation and need turning 8-9 time, certainly can grasp flexibly according to water content, a fermentation heap temperature, humidity and the attenuation degree of tea and turn over the number of times that pushes away.After turning several times, to work as burdock tea about 60 days and manifest maroon, sliding mouthful of millet paste without strong bitter taste, during soup look red dense tool Chen Xiang, can be ditched and carry out spreading for cooling.

E, drying: fermentation and turning operation for avoiding the burdock tea yeast-bitten, must be carried out drying after finishing, indoor temperature must be controlled at 35-40 ℃, drying should be carried out aeration-drying with indoor fermentation heap trench digging, when tea divides content 14-20%, opens one time ditch every 3-5 days, initial stage ditches in order, after the order trench digging finishes, by intersecting trench digging in the other direction, so move in circles to the tealeaves water content lower than 8%, can play heap presses tea, loose tea directly to send into the ageing chamber.If be processed into compressed tea, also will be according to concrete requirement, will choose " loose tea " of picking through autoclave at high temperature, make the burdock tea of various shapes, then carry out drying, allow the moisture in burdock tea be controlled in a rational scope, prevent the change of tea matter, then the ageing of storing in a warehouse.

F, ageing: it is indoor that the fermentation burdock tea that will be pressed into brick tea or loose tea is sent into ageing, in layer sets; And 36 kinds of flowers and plants that prepare by a certain percentage, pave 1 meter high below the ageing frame, carry out the ageing of 3 months by a definite date.Must shelter from heat or light in the ageing chamber, prevent that direct sunlight from causing the loss of nutriment, and good ventilation and circulated air must be arranged, and the taste that like this flowers and plants are distributed is more even lasting.Enzymatic reaction can occur in the fermentation burdock tea in ageing process, enzymatic reaction has " optimum temperature " interval, and its initial temperature is at 15 ℃, 10 ℃ of the every increases of temperature, its enzymatic reaction speed is accelerated, but over 50 ℃, sex change can appear in zymoprotein, and its enzymatic reaction speed descends.Therefore, " optimum temperature " of fermentation burdock tea ageing process should be between 15 ℃ to 50 ℃, and the ageing indoor temperature just arranges between 15-50 ℃.The ageing of fermentation burdock tea be unable to do without certain " humidity ", and the drying on ordinary meaning is unfavorable for the procreation of microorganism, and summing up fermentation burdock tea ageing process " optimum humidity " by a large amount of experimental studies is between 55% to 85%.

To sum up, the finished product of the burdock tea that obtains fermenting can be loose tea or compressed tea, then choose again according to the actual production demand pick, pack, the work such as storing.

Claims (1)

1. a fermentation burdock tea, is characterized in that, take burdock as raw material, through dry → tidewater → accumulation → turning → drying → ageing operation makes, the concrete technology step is as follows:

A, dry: the burdock section is dried, make water content at the dried burdock of 2%-8%;

B, tidewater: with artificial water spray, dried burdock is carried out tidewater, controlling the tidewater amount is 20-40%;

C, accumulation: adopt indoor raft fermentation, minute stacking in fermenting cellar of the burdock after tidewater is put, every heap weight is not less than 1000kg, piles high 1.0-1.5 rice, covers wet gunny, begins fermentation;

D, turning: at fermentation indoor location thermometer, hygrometer, assign thermometer in burdock tea heap surrounding, control the tea stack temperature at 45-60 ℃, the tea heap is turned evenly, left and right turning in every 7 days once, turning 8-9 time was fermented about 60 days;

E, drying: with burdock tea heap trench digging, carry out aeration-drying, control room temperature at 35-40 ℃, opened one time ditch every 3-5 days, the initial stage ditches in order, after the order trench digging finishes, by intersecting trench digging in the other direction, so move in circles to the burdock tea water content lower than 8%, can play heap and press tea, loose tea directly to send into the ageing chamber;

F, ageing: loose tea or the burdock tea that is pressed into brick tea are sent into the ageing chamber, successively be placed on the ageing frame, 1 meter high, the various flowers and plants that prepare pave under the ageing frame, the ageing indoor temperature is controlled at 15-50 ℃, burdock tea humidity is controlled at 55%-85%, digestion time is 3 months, finally obtains the burdock tea finished product that ferments.