CN103156029B - 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 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 applicable to anyone and 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 fresh burdock drying sheet and extract to make tea powder, or with other food materials matrimony vines, date etc. with health care by proportioning cure, brewed, but so far not by the burdock tea that zymotechnique is made as oolong tea, Pu'er tea.

Summary of the invention

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

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

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

B, tidewater: manually to spray water, dry burdock is carried out to tidewater, controlling tidewater amount is 20-40%;

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

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

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

F, ageing: loose tea or the burdock tea that is pressed into brick tea are sent into ageing chamber, successively be placed on ageing frame, 1 meter high, the various flowers and plants that prepare pave under ageing frame, 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: fermentation burdock tea is to take burdock as raw material, through the teas of after fermentation process reprocessing.After fermentation process is artificial fast automatic oxidation and the coefficient ageing process of microorganism carrying out under wet storehouse and wet heap condition.Under wet heat condition, enzyme gradates saccharogenesis 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 burdock tea mouthfeel mellow smooth, have more characteristic, be convenient to custom drink the crowd of fermented tea and accept; Less to the injury of stomach compared with other azymous burdock teas, can also regulate blood fat, blood sugar, the digestion of acceleration human body of human body; Give full play to the health-care effect of burdock simultaneously, be beneficial to the general level of the health that generally improves people.

The specific embodiment

Below in conjunction with the specific embodiment, the invention will be further described.

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

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

B, tidewater: in the mode of manually spraying water, dry burdock is carried out to tidewater, make every effort to vaporific during water spray, must guard against large water droplet, affect quality, water spray should be got the clean cold water that can eat, layering is mixed thoroughly after spraying.General tidewater amount is 20-40%, and tidewater degree requires to hold without loud and clear, unclamps tea not agglomerating, throws away after tea, and 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 dry burdock is only between 2%-8%, and the water content that must increase dry burdock just can be fermented, 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 anaerobic bacteria amount reproduction, turns sour tealeaves and spoil and turn sour, soft rotten being clamminess of tealeaves; Tea heap permeability is stronger for hypohydration, and aerobic microbiological excessive multiplication tea is piled easy desiccation, does not reach the ferment effect (now can in second day moisturizing) of expection, and rather few business is many for tidewater amount in a word.

C, accumulation: in the production of batch production, generally adopt 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 heap is in heaps, covers four jiaos of wet gunnys and want compacting, can play like this effect of humidification insulation, be conducive to the carrying out of fermentation.

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 dry finger relative humidity < 20%, very dry finger relative humidity 20%-45%, in dry refer to that relative humidity 45%-55%, micro-dry 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, the long-time > 85% of relative humidity, Aspergillus glaucus, aspergillus flavus can grow, harmful; 3,28 ℃-38 ℃ of fermentation temperatures, the long-time > 75% of relative humidity, saccharomycete can be grown, tealeaves alcoholization; 4,42 ℃ of fermentation temperature >, the long-time > 85% of relative humidity, aspergillus niger can be grown, tealeaves slaking.Therefore need to be according to the humiture in actual conditions controlled fermentation storehouse during burdock tea fermentation, the heap that accumulation will be in layer, i.e. limit Xie Biandui limit reason, and to guarantee softly, and must not jam on, object is to guarantee its aeration.

D, turning: in fermenting cellar, require to install thermometer, hygrometer, tea heap surrounding will be assigned thermometer, is responsible for recording the variation of humiture by special messenger.Burdock tea during the fermentation, must be grasped fermentation temperature, heap temperature, keeps a close eye on the variation of environment, and turning in good time, requires burdock tea without agglomerate, and control tea stack temperature at 45-60 ℃ during turning.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.As first day adds water deficiency, palpus moisturizing during second day turning, and then mix thoroughly in heaps.In general, the 4th day burdock tea after tidewater started heap temperature, opens drop cloth and can find that going mouldy appears in tea heap surface, overwork bloom (white mould), stretch out one's hand and can feel that into heap burdock tealeaves is moistening, smell and have fermentation fragrant, and tea stack temperature is higher, 40 ℃ of left and right.Within the 5th day, can find that burdock tea heap height declines to some extent, the white mould that tea heap surface occurs increased compared with the 4th day, and black mould appears in tea heap part, by feel, felt that heap temperature realizes somewhat hotly, and tea stack temperature is 45 ℃ of left and right, and now burdock tealeaves color starts dimmed.

Fermentation proceeds to the 7th day, surveys heap temperature and is not less than 45 degree, opens drop cloth discovery tea and piles most of mould layer that occurs, now steeps product burdock tea, and its bitter taste is heavier and soup look dark yellow, then starts to deblock for the first time.Before deblocking, at Cha Duishang, spill a small amount of water, main purpose: one, press the mould layer on surface, reduce working strength; Two, mend the moisture content of top layer and corner.The process of deblocking is for the first time the same with when fermentation, needs Xie Biandui limit, limit reason, does not just need watering, piles high request 1 meter of left and right.The effect of deblocking is: one, by deblocking, tealeaves is fully mixed, make Cha Dui limit/top/end reach consistent with the middle degree of fermentation, avoid the phenomenon that occurs that fermentation is inhomogeneous; Two, by deblocking, make tealeaves loose, be convenient to oxidation; Three, by deblocking, make too high heap temperature drop low, avoid heartburn, can make to pile 15 ℃ of left and right of temperature decline the same day of deblocking, also can make the tea heap that starts cooling improve temperature, allow it continue intensification.Separate after block end, on Cha Dui top layer and corner, sprinkle water in right amount, drop cloth.Within after deblocking for the first time the 2nd day, surveying heap temperature goes mouldy in 40 ℃ of left and right and part, top layer; Basic identical after the variation of the following days tea heap and for the first time tidewater; Within the 5th day, survey 50 ℃ of left and right of heap temperature, while within 5 to 6 days, surveying afterwards heap temperature rise to 55 ℃ left and right, start to deblock for the second time.Within after deblocking for the second time the 2nd day, survey heap temperature and occur white mould in 40 ℃ of left and right and top layer; Within the 3rd day, survey heap temperature rise to 55 ℃ left and right.The 7th day after deblocking for the second time starts 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 tea stack temperature at 45-60 ℃, temperature is lower than 40 ℃, is difficult to the ferment effect that reaches desirable, and higher than 65 ℃, there will be heartburn tea, causes lightly seasonedly, and 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 at once, as having little time, to deblock, the ventilation of can first taking to window, takes the means such as drop cloth off and lowers the temperature rapidly, and second day must deblock at the latest, otherwise there will be tealeaves heartburn, causes tealeaves carbonization.

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

E, dry: after fermentation and turning operation finish, for avoiding burdock tea yeast-bitten, must be dried, indoor temperature must be controlled at 35-40 ℃, be dried and should carry out aeration-drying with indoor fermentation heap trench digging, as tea moisture 14-20%, every 3-5 days, open one time ditch, initial stage ditches in order, after order trench digging finishes, by intersecting trench digging in the other direction, so move in circles to tealeaves water content lower than 8%, can play heap and press tea, loose tea is directly sent into 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, the burdock tea of making various shapes, is then dried, and allows 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: the fermentation burdock tea that is pressed into brick tea or loose tea is sent into ageing indoor, in layer set; And 36 kinds of flowers and plants that prepare by a certain percentage, below ageing frame, pave 1 meter high, carry out the ageing of 3 months by a definite date.Must shelter from heat or light in ageing chamber, prevent that direct sunlight from causing the loss of nutriment, must have good ventilation and circulated air, and the taste that can make like this flowers and plants distribute is more evenly lasting.Can there is enzymatic reaction in fermentation burdock tea, enzymatic reaction has " optimum temperature " interval in ageing process, and its initial temperature is at 15 ℃, 10 ℃ of the every increases of temperature, its enzymatic reaction speed is accelerated, but over 50 ℃, zymoprotein there will be sex change, and its enzymatic reaction speed declines.Therefore, " optimum temperature " of fermentation burdock tea ageing process should be between 15 ℃ to 50 ℃, and ageing indoor temperature just arranges between 15-50 ℃.The ageing of fermentation burdock tea be unable to do without certain " humidity ", the dry procreation that is unfavorable for microorganism on ordinary meaning, and by a large amount of experimental studies, summing up fermentation burdock tea ageing process " optimum humidity " 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 according to actual production demand, choose again 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 → dry → ageing operation, makes, and concrete technology step is as follows:

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

B, tidewater: manually to spray water, dry burdock is carried out to tidewater, controlling tidewater amount is 20-40%;

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

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

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

F, ageing: loose tea or the burdock tea that is pressed into brick tea are sent into ageing chamber, successively be placed on ageing frame, 1 meter high, the various flowers and plants that prepare pave under ageing frame, 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.