CN103315079A

CN103315079A - Puer tea added with saccharides for promoting fermentation and pile fermentation method thereof

Info

Publication number: CN103315079A
Application number: CN2013102649017A
Authority: CN
Inventors: 刘通讯; 高力
Original assignee: South China University of Technology SCUT
Current assignee: South China University of Technology SCUT
Priority date: 2013-06-27
Filing date: 2013-06-27
Publication date: 2013-09-25
Anticipated expiration: 2033-06-27
Also published as: CN103315079B

Abstract

The invention discloses puer tea added with saccharides for promoting fermentation and a pile fermentation method of the puer tea. The method comprises the following steps of: (1) taking Yunnan big-leaf sunned raw tea as a raw material, putting the raw tea in a fermentation box into a pile by a height ranging from 25cm to 35cm, wetting the raw tea by using moisturizing water until the moisture content of the raw tea ranges from 45% to 47%, wherein exogenous saccharide materials accounting for 0.2% to 0.6% of the weight of the raw tea are dissolved in the moisturizing water; and then closing the cover of the box for natural pile fermentation; (2) turning the pile every 5-7 d in the fermentation process and separating agglomerated puer; (3) after turning the pile three times, opening the cover of the box and continuing fermenting for 2-7 d; and (4) naturally drying the fermented tea sample in a shady, cool and dry place. According to the invention, fructose and pectin are selected as exogenous additives and added along with the moisturizing water to promote fermentation; and the puer tea under the technological conditions is short in fermentation period and good in taste.

Description

A kind ofly add Pu'er tea and the wet heaping method that carbohydrate inspires ferment

Technical field

The present invention is a kind of optimization method of tea leaf fermentation technology, is a kind of fast fermentation method that exogenous sugar inspires ferment that adds specifically.

Background technology

Pu'er tea is the special teas made from Yunnan characteristic daye tea kind.Its minute make a living tea, ripe tea.Pu'er raw tea is the solar dried green tea of not producing by fermentation, and Pu'er cooked tea is to be obtained through microbial action after fermentation process by Pu'er raw tea, its color and luster Wu Run or brown red, and mellow time of flavour is sweet, and has unique Chen Xiang.Pu'er tea is with physiological functions such as its significant lowering blood-fat and reducing weight, anti peroxidation of lipid, anti-ageing, anti-cancers in recent years, is subject to more and more consumers' approval and likes.Yet there is fermentation period long (50-60d) in traditional Pu'er tea (ripe tea) processing technology, quality unstable (the different places of production, Various Seasonal have different), the large shortcomings such as (proportion of goods damageds 20%-30%) of tealeaves loss can not satisfy the consumer to the demand of high-quality Pu'er tea.Though has in recent years by Vaccination Extraneous Source Microorganism or add exogenous enzymes and improve the microorganism quality, but its complicated operation is restive and cost is higher.And at present research on a small scale wet heap quick fermentation technology all is to be set under the condition of constant temperature and humidity, and the natural pile-fermentation of small-scale be yet there are no report.

Summary of the invention

The quick fermentation technology that the purpose of this invention is to provide a kind of Pu'er tea sample, the course of fermentation of both having accelerated Pu'er has also improved the Pu'er tea quality.

The present invention realizes by following technical method:

A kind ofly add the wet heaping method of Pu'er tea that carbohydrate inspires ferment, comprise the steps:

1) take the Yunnan large-leaf seed solar dried green tea as raw material, be placed in the fermenting case, the heap height is 25cm-35cm, tidewater to water content is 45%～47%, is dissolved with the external source glucide of gross tea quality 0.2%-0.6% in the described tidewater, covers case lid nature pile-fermentation;

2) in the sweat every 5-7d days turning once, the Pu'er of will luming disassembles;

3) after three turnings, open case lid, continue fermentation 2d-7d;

4) the tea sample that ferments is dried at shady and cool dry place nature get final product.

Preferably, the consumption of described Yunnan large-leaf seed solar dried green tea is 4kg～10kg.

Preferably, described external source glucide is one or both the mixing in fructose and the pectin.

Preferably, when the pile-fermentation second day, be subjected to the wet turning that evenly also increases for guaranteeing it.

Preferably, the fresh solar dried green tea in 1 year, tidewater to the solar dried green tea tidewater of water content more than 45%, 1 year to water content 47%.

Preferably, described heap is high is 25～30cm.

The present invention utilizes the laboratory simulation pile-fermentation, by fermentation tidewater amount, fermentation period, turning number of times and allogene are selected to study and each stage environment condition of the wet heap operation of Pu'er tea is observed, probe into situation of change and the Changing Pattern thereof of each main physical and chemical composition of stage, obtain a kind of fermentation period short, the high-quality Pu'er tea that tea leaf quality is high.

Compared with prior art, the present invention has the following advantages:

(1) fructose, pectin are as additives cheap and easy to get, and it is convenient to add, and respond well, fermentation period only is 20-24d, and its fermentation period has shortened more than one times than industrial production.

(2) Pu'er tea after the fermentation of interpolation allogene all is better than not adding the Pu'er tea of allogene on millet paste color and luster, flavour, smell.Wherein, add that fructose millet paste is more clarified, flavour returns sweetly, has delicate fragrance; The millet paste that adds pectin is strong, and flavour is mellow, and fragrance is strong, and the Pu'er tea millet paste that adds two kinds of complex treatments is red dense thoroughly clear, the flavour glycol.

The specific embodiment

For a better understanding of the present invention, below in conjunction with example the present invention is done further description.

Embodiment 1

1) gets the fresh Yunnan large-leaf seed solar dried green tea of 4kg and be female heap, place the fermenting case of 50 * 37 * 31cm size, wet stack height is about 25cm, take by weighing fructose 16g(0.4%), be dissolved in humidification water, be loaded in the watering can, evenly spray in gross tea with watering can, tidewater to water content is 45%, covers case lid, natural pile-fermentation.

2) second day behind the tidewater turns over the tea sample for several times back and forth, guarantees that the tea sample is subjected to evenly wet.

3) count water day from adding, turning in per 6 days once, each turning need to disassemble caking, repeatedly turns over several times back and forth after disassembling again, and guarantees that the tea sample is subjected to evenly wet, then continues pile-fermentation.

4) after tealeaves 3 turns over and is 18d, open case lid, monitor organoleptic indicator's (at the bottom of Appearance color, millet paste color and luster, flavour, fragrance, leaf) every day and refer to that in conjunction with the gentle physics and chemistry of heap the mark such as (Tea Polyphenols, Tea Pigment, catechin, polyphenol oxidase live) judges that the Best Times that ferments is 22d.

5) tealeaves that ferments is dried at shady and cool Indoor Natural.Dry and avoid direct sunlight and wet environment, disperse tiling to dry, get final product behind the 3d.

Through Pu'er finished product that this method obtains, millet paste reddish brown bright, flavour is sweet.For details see attached table 1.

Embodiment 2

The difference of the present embodiment and embodiment 1 is:

In the step 1), take by weighing 10kg Yunnan large-leaf seed solar dried green tea and be female heap, place the case of 74cm * 56cm * 50cm size, wet stack height is about 30cm, takes by weighing fructose 40g, be dissolved in humidification water, be loaded in the watering can, evenly spray in gross tea with watering can, tidewater to water content is 45%, cover case lid, natural pile-fermentation.

In the step 4), judge that by described index best fermentation period is 25d.

Through Pu'er finished product that this method obtains, the millet paste clarification is good, and the flavour glycol has back sweet, has delicate fragrance.For details see attached table 1.

Embodiment 3

The difference of the present embodiment and embodiment 1 is:

Get 4kg and display Yunnan large-leaf seed solar dried green tea more than 1 year, tidewater to water content is 47%.Cover case lid, place experiment Indoor Natural pile-fermentation.

In the step 4), judge that by described index best fermentation period is 22d.

The Pu'er that obtains through this method becomes to sample tea, and the millet paste glow is slightly saturating, and fragrance is pure and mild.For details see attached table 1.

Embodiment 4

The difference of the present embodiment and embodiment 1 is:

In the step 1), take by weighing 16g pectin, after dissolving fully with hot water, leave standstill and be cooled to room temperature, be loaded on watering can, evenly spray in gross tea again.

In the step 4), judge that by described index best fermentation time is 23d.

Through Pu'er finished product millet paste of this method fermentation gained reddish brown dense, flavour is mellow.For details see attached table 1.

Embodiment 5

The present embodiment difference from Example 1 is:

In the step 1), take by weighing respectively 8g pectin and 8g fructose, mixing is left standstill and is cooled to room temperature after dissolving fully with hot water afterwards, and dress and watering can evenly spray in gross tea again.

In the step 4), judge that by described index best fermentation time is 22d.

The brown clarification of Pu'er finished product congo red of this method fermentation gained, flavour is mellow strong, and fragrant aroma is lasting.For details see attached table 1.

Embodiment 6

In the step 1), taking by weighing the 32g(addition is 0.8%) fructose, mixing is left standstill and is cooled to room temperature after dissolving fully with hot water afterwards, is loaded on watering can, evenly sprays in gross tea again.

In the step 4), judge that by described index best fermentation time is 18d.

This method fermentation of pu'er tea, its fermentation is rapid, and quality changes too fast, and fermentation termination is difficult to control, very easily yeast-bitten.Millet paste or reddish brown bright gives off a strong fragrance when 18d, and the millet paste color is to pale yellow transformation during 20d, and fragrance also weakens.Therefore select the external source carbohydrate addition of 0.2%-0.6% better.For details see attached table 1.

The scoring of employing hundred-mark system, with one-level Pu'er tea on the market as 100 minutes standards, five aspects scorings at the bottom of color and luster, soup look, fragrance, flavour, the leaf, each several part accounted for respectively 15,20,20,35,10 minutes, comment tea Shi Jinhang password sensory review marking by specialty, and giving corresponding comment according to quality characteristic, understand is with reference to DB53/T103-2006.Each embodiment reaches the sensory evaluation of not adding the exogenous sugar fermented tea, and is as shown in table 1.

The sensory evaluation of each tealeaves of table 1

Claims

1. one kind is added the wet heaping method of Pu'er tea that carbohydrate inspires ferment, it is characterized in that, comprises the steps:

3) after three turnings, open case lid, continue fermentation 2d-7d;

2. method according to claim 1 is characterized in that, described external source glucide is one or both the mixing in fructose and the pectin.

3. method according to claim 1 is characterized in that, the consumption of described Yunnan large-leaf seed solar dried green tea is 4kg～10kg.

4. according to claim 1 and 2 or 3 described methods, it is characterized in that, when the pile-fermentation second day, be subjected to the wet turning that evenly also increases for guaranteeing it.

5. according to claim 1 and 2 or 3 described methods, it is characterized in that, the fresh solar dried green tea tidewater in 1 year to the solar dried green tea tidewater of water content more than 45%, 1 year to water content 47%.

6. according to claim 1 and 2 or 3 described methods, it is characterized in that, described heap is high to be 25～30cm.

7. the Pu'er tea of claim 1～6 any one method preparation.