CN103404649A - Ampelopsis grossedentatac tea beverage making technology - Google Patents
Ampelopsis grossedentatac tea beverage making technology Download PDFInfo
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- CN103404649A CN103404649A CN2013103021626A CN201310302162A CN103404649A CN 103404649 A CN103404649 A CN 103404649A CN 2013103021626 A CN2013103021626 A CN 2013103021626A CN 201310302162 A CN201310302162 A CN 201310302162A CN 103404649 A CN103404649 A CN 103404649A
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Abstract
The invention relates to a tea beverage making technology, and concretely relates to an Ampelopsis grossedentatac tea beverage extracting method. The method comprises the following steps: carrying out enzyme deactivation of a fresh Ampelopsis grossedentatac raw material, carrying out pile fermentation, steaming, sprinkling Eurotium cristatum spore powder, sealing tea leaves, sterilizing, fermenting the tea leaves, fermenting the tea leaves, extracting, filtering, and mixing. The adoption of a large amount of the Eurotium cristatum spore powder in the method to carry out rapid fermentation reduces the infectious microbe growth, does not cause the moldy problem of the tea leaves, and avoids the influences of the culture medium in a Eurotium cristatum liquid to the original flavor of the tea leaves. The addition of Ampelopsis grossedentatac leaves can substantially inhibit the growth of harmful bacteria, and the common fermentation of the Ampelopsis grossedentatac and a raw dark green tea can effectively improve the flavonoid substances in the tea leaves and is in favor of improving the mouthfeel of the Ampelopsis grossedentatac tea. A large amount of dihydromyricetin in the Ampelopsis grossedentatac is converted into soluble fragrant substances, and the flavonoid substances in the Ampelopsis grossedentatac tea are greatly utilized to increase the healthcare functions of the Ampelopsis grossedentatac tea.
Description
Affiliated technical field:
The invention belongs to the biofermentation field, related to a kind of tea beverage manufacture craft, more particularly related to a kind of extracting method of Maoyanmei tea beverage.
Background technology
The Mao Yan certain kind of berries has another name called Tujia's sweet dew, the god of Tujia tea, Premna microphylla Turez etc.Its active ingredient is mainly dibydro myricetrin, flavones, contain simultaneously 14 kinds of trace elements such as 17 seed amino acids of the needed by human such as leucine, isoleucine, methionine and potassium, calcium, iron, zinc, selenium, wherein flavones highest detection content is 9.31%, be that in all plants of finding at present, flavones content is the highest, claimed " king of flavones " in plant.Mao Yan certain kind of berries main wild is in district rich in seleniums such as Zhangjiajies, and selenium content in Mao Yan certain kind of berries leaf is higher.The generation of selenium and diabetes, development close relation.Studies have found that, in diabetic's body, generally lack selenium.Selenium has the effect similar to the insulin as hormone, and the direct sugar part in balance the body is conducive to the catabolism of sugar in diabetic's body part.
Flavones extensively is present in plant, is many medium-height grass the effective elements of the medicines, has sterilization anti-inflammatory, clearing heat and detoxicating, analgesia detumescence, blood fat-reducing blood pressure-decreasing, the cough-relieving that wets one's whistle, improves the function such as body immunity.Staphylococcus aureus, first, beta streptococcus, Diplococcus pneumopniae, Bacillus influenzae etc. are had to the very strong ability of killing, can discharge harmful sour phthalein and the ketoboidies of human body, eliminate the blood dirt in blood, regulate blood fat, blood pressure, softening blood vessel, adjusting renal function, strengthen the heavily absorption of renal tubule; Particularly treat the infection of the upper respiratory tract, acute/chronic pharyngitis, bronchitis successful.Flavones is fast the human body metabolism, do not accumulate, and human body self can not synthesize, so we need often to supplement.
Maoyanmei tea adopts this pure natural wild plant Mao Yan certain kind of berries exactly, adopt Tujia's tradition method for preparing tea to process in conjunction with the modern science tea-manufacturing technology is refining, in the Maoyanmei tea process, because unique processing method makes a large amount of dibydro myricetrin strippings in Mao Yan certain kind of berries blade, dibydro myricetrin crystallization under drying condition, white dot appears, shape is as mouldy, therefore also cry that mould tea, dibydro myricetrin make to have anti-inflammation and sterilization, reducing blood lipid, softening blood vessel, inhibition platelet aggregation, antithrombotic, antitumor, adjusting stomach, to the nervous system disease successful.
Selenium is referred to as " the anticancer king " in body trace element by scientist, scientific circles' research discovery, and the height of blood selenium level is closely bound up with the generation of cancer.A large amount of survey data explanations, the height of regional food and Selenium in Soils content has direct relation with the incidence of disease of cancer, for example: food and the Se content in soil that this is regional are high, the M & M of cancer is just low, otherwise, the cancer morbidity that this is regional and the death rate are just high, the generation close relation of statement of facts selenium and cancer.Scientific circles also recognize that selenium is " anticancer king " in body trace element simultaneously.Strengthen immunity, prevent diabetes, prevent cataract, prevent cardiovascular and cerebrovascular disease, prevent Keshan disease, Kaschin-Beck disease, arthritis, removing toxic substances, toxin expelling, prevent and treat hepatopathy, protection liver.Say selenium to people's impact or quite large.
Golden flower is grown in being commonly called as of coronoid process loose capsule bacterium (Eurotium Cristatum) in traditional Fu brick tea.This bacterium has the conversion that can promote various organic substances in tealeaves, greatly improves quality and the nutrition of fermented tea, makes tealeaves soup look reddish brown, and fragrance is pure, the characteristics that flavour is mellow.Modern study also shows that it has the effect that improves the blood of human body biochemical indicator and obviously deoil greasy, sharp digestion, lowering blood-fat and reducing weight.Thereby more and more cause people's attention.In order to promote growing dim of various tealeaves, many Tea Scientific Research personnel have carried out a large amount of research, for example: " Fu brick tea grow dim technical research " is on the books in 1996 " tealeaves communication ", the Fu brick tea optimum moisture content high-temperature high humidity season that grows dim is 20%-22%, dry season is 22%-25%, while being greater than 30%, tealeaves goes mouldy, optimum thickness is 4-5cm, it is 30% that the best of brick contains the stalk amount, be difficult to grow dim lower than 5% the time, under the drying room temperature of growing dim conducting self-heating, with not higher than 25 ℃, with 30 ℃, be advisable under natural conditions.The progress of dominant bacteria in process " the Fu brick tea grow dim " is also on the books in " the tea science technology " of 2005: the optimal temperature that the Fu brick tea grows dim is 28-30 ℃, the initial stage of growing dim is controlled at 25 ℃ of left and right, can bring up to 28-32 ℃ mid-term, and the pH value is 5, and humidity is below 70%.While growing dim in addition the initial stage, golden flower is white dot, and while growing dim the later stage, golden flower is faint yellow spot.But can these researchs all rest on the Fu brick tea and grow dim.At publication number, being CN102217688A, Chinese patent describes in detail by the low temperature slowly fermenting and reduces tealeaves density and carry out large-scale production, with grow dim effect and improving the quality of products of change, can prevent from again simultaneously to tealeaves is burnt core and goes mouldy.But have limitation: a tea making mainly be take spring and summer season as main, and temperature is higher, and the various and easy growth of microbe species, adopt the low temperature slowly fermenting wayward, also not energy-conservation.Though artificial, reduce tealeaves density and can not cause tealeaves burning core, how easy residual microorganism is more goes mouldy.Two present methods adopt the loose capsule bacterium liquid of the coronoid process of artificial culture or add tea juice, though strengthened the index of some aspect, can affect the original local flavor of whole fermented tea.At the publication number Chinese patent that is CN102524442A, describe in detail and adopt hot and humid method, manually increase the loose capsule bacterium spore of coronoid process, and, by the fixing method of golden flower of high temperature, extend its holding time.The Chinese patent that is CN1656912 at publication number describes a kind of selenium-enriched vine tea and preparation method thereof in detail, air-dry surface water → sodium selenite solution that completes → knead → deblock → spray after the ampelopsis grossdentata rattan tender leaf of harvesting is cleaned → stir → dry → add Herb tea (Gynostemma pentaphyllum) and Radix Glycyrrhizae mixing → finished product organic selenium-rich vine tea.The method, mainly artificially in vine tea manufacturing process, to add inorganic selenium, makes selenium element content in product very high, and exist with inorganic selenium, but in fact inorganic selenium is not utilized by human body, only has the Organic Selenium utilization that just can be absorbed by the body.And we take full advantage of the local tea making existence conditions in Zhangjiajie, in the endemic plant blade, contain a large amount of selenium elements, when humidity and temperature is all higher, take full advantage of dibydro myricetrin to the inhibitory action of harmful bacteria in case go mouldy, increase the mouthfeel that adopts the loose capsule bacterium fermentation of coronoid process to solve Maoyanmei tea, utilize the loose capsule bacterium of coronoid process to transform and form Flavonoid substances soluble in water dibydro myricetrin, also can utilize microorganism that inorganic selenium is converted into to Organic Selenium, large-scale production goes out to have the rich selenium tea product of local characteristic.
Summary of the invention
The object of the invention is to disclose and a kind ofly can solve the Maoyanmei tea mouthfeel and color is poor, its active ingredient dissolution rate is crossed the problem that waits slowly, guarantee tealeaves grow dim homogeneity good and also be convenient to drink, can keep the original quality of traditional zymotic tea, be rich in again the tea beverage processing method of Organic Selenium and Flavonoid substances.
Solution of the present invention is: a kind of preparation method of Maoyanmei tea beverage, comprise drying, quality inspection, packing and warehouse-in, its special character is before drying process, carrying out successively following procedure of processing: sterilization → tea leaf fermentation → lixiviate after the loose capsule bacterium conidia powder → tea sealing of fresh Mao Yan certain kind of berries raw material → complete → wet heap → steaming tea → sprinkling coronoid process → filtration allotment.
Procedure of processing in the technology of the present invention solution is as follows:
(1) complete: adopt tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf;
(2) wet heap: by dry Dark Green Tea raw material atomizers spray 30% Tea Polyphenols solution, make its moisture be controlled at 16-18%, add by a certain percentage the Mao Yan certain kind of berries leaf completed, after stirring and evenly mixing, temperature is controlled to 74-80 ℃, relative air humidity is at 80%-85%, wet heap 8-12 hour;
(3) steam tea: with the steamed 5-10 second of 100-106 ℃;
(4) spray the loose capsule bacterium conidia powder of coronoid process: the loose capsule bacterium conidia powder of a certain amount of coronoid process is sprayed on the mixture after steam treatment, and wherein institute's coronoid process that uses falls apart the amount (kg) of capsule bacterium conidia powder and the tealeaves volume (L) after wet heap than being 1-20:100;
(5) tea sealing sterilization: with rectangular tank with cover, hold the mixture of processing gained through step (4), Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam;
(6) tea leaf fermentation: after wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover;
(7) high temperature adds flooding: its tealeaves grown dim is added to a certain amount of water, water temperature is controlled to 90 ℃ of left and right, extraction time is controlled at 15-40 minute, stirs extraction;
(8) filter allotment: after extraction, adopt horizontal screw centrifuge to carry out centrifugal, then it is centrifugal to adopt the butterfly centrifugal machine to carry out, centrifugal gained clear liquid adds certain sugar, through filling, pasteurized process, obtains the certain density beverage that contains Flavonoid substances.
In one embodiment, in step 2, Dark Green Tea (kg) is 40-45:60 with the amount ratio of the Mao Yan certain kind of berries (kg).
In one embodiment, the tealeaves volume (L) after the amount (kg) of using the loose capsule bacterium conidia powder of coronoid process in step 3 and wet heap is than being 5-10:100.
In one embodiment, in step 6, the tea leaf fermentation time is 4-6 days.
In one embodiment, in step 7, add the volume (L) of water and tealeaves volume (L) ratio to be 3-6:1.
In another embodiment, in step 8, add the weight (kg) of certain sugar and centrifugal gained clear liquid volume (L) ratio to be 0.1-0.15%:1.
Technique effect:
1, adopt the loose capsule bacterium conidia powder of a large amount of coronoid process to carry out Rapid Fermentation, reduced the growth of miscellaneous bacteria, can not cause the tealeaves problem of going mouldy, avoided in the loose capsule bacterium liquid of coronoid process culture medium on the former zestful impact of tealeaves.
2, by adding Mao Yan certain kind of berries leaf, can greatly suppress the growth of harmful bacteria, jointly ferment by the Mao Yan certain kind of berries and Dark Green Tea, can effectively improve Flavonoid substances in its tealeaves, also be conducive to improve the mouthfeel of Maoyanmei tea itself.
3, can make a large amount of dibydro myricetrins in the Mao Yan certain kind of berries be converted into the aroma substances such as solubility, utilize greatly Flavonoid substances in Maoyanmei tea, increase its health care.
The specific embodiment
Below with embodiment of the present invention, further illustrate essentiality content of the present invention, but with this, do not limit the present invention.
Embodiment 1:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; By 30% Tea Polyphenols solution (the 30% Tea Polyphenols solution preparation method: the Tea Polyphenols powder of market purchase 60% of the Dark Green Tea raw material of 100Kg drying with atomizers spray 10-12kg, the water preparation that the weight such as adds), make its moisture be controlled at 16-18%, add again and killed blue or green 150Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is the 45cm left and right, covers wet cotton, and temperature is controlled at 74-80 ℃, relative air humidity is controlled at 80%-85%, wet heap 8-12 hour; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 10kg is sprayed on the mixture after steam treatment; And it is held with rectangular tank with cover, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 4 days, can see a large amount of golden flower growths; The water that its tealeaves is added to 3 times of volumes, be controlled at 90 ℃ of left and right by water temperature, and extraction time is controlled at 15-40 minute, stirs extraction; After extraction, adopt common horizontal screw centrifuge to carry out centrifugal, then it is centrifugal to adopt common butterfly centrifugal machine to carry out, centrifugal gained clear liquid adds 0.1% sucrose, through filling, pasteurized process, obtains the certain density beverage that contains Flavonoid substances.
Embodiment 2:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; By the 30% Tea Polyphenols solution of the Dark Green Tea raw material of 200Kg drying with atomizers spray 25kg, make its moisture be controlled at 16-18%, add again and killed blue or green 350Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is the 45cm left and right, cover wet cotton, temperature is controlled at 74-80 ℃, and relative air humidity is at 80%-85%, wet heap 8-12 hour; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 25kg is sprayed on the mixture after steam treatment; And it is held with rectangular tank with cover, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 4 days, can see a large amount of golden flower growths; The water that its tealeaves is added to 4 times of volumes, be controlled at 90 ℃ of left and right by water temperature, and extraction time is controlled at 40 minutes, stirs extraction; After extraction, adopt common horizontal screw centrifuge to carry out centrifugal, then it is centrifugal to adopt common butterfly centrifugal machine to carry out, centrifugal gained clear liquid adds 0.12% sucrose, through filling, pasteurized process, obtains the certain density beverage that contains Flavonoid substances.
Embodiment 3:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; By the 30% Tea Polyphenols solution of the Dark Green Tea raw material of 300Kg drying with atomizers spray 40kg, make its moisture be controlled at 16-18%, add again and killed blue or green 150Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is the 45cm left and right, cover wet cotton, temperature is controlled at 74-80 ℃, and relative air humidity is at 80%-85%, wet heap 8-12 hour; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 35kg is sprayed on the mixture after steam treatment; And it is held with rectangular tank with cover, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 4 days, can see a large amount of golden flower growths; The water that its tealeaves is added to 5 times of volumes, be controlled at 90 ℃ of left and right by water temperature, and extraction time is controlled at 35 minutes, stirs extraction; After extraction, adopt common horizontal screw centrifuge to carry out centrifugal, then it is centrifugal to adopt common butterfly centrifugal machine to carry out, centrifugal gained clear liquid adds 0.15% sucrose, through filling, pasteurized process, obtains the certain density beverage that contains Flavonoid substances.
Claims (4)
1. the preparation method of Maoyanmei tea beverage, concrete steps are as follows:
(1) complete: adopt tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf;
(2) wet heap: by dry Dark Green Tea raw material atomizers spray 30% Tea Polyphenols solution, make its moisture be controlled at 16-18%, add by a certain percentage the Mao Yan certain kind of berries leaf completed, after stirring and evenly mixing, temperature is controlled to 74-80 ℃, relative air humidity is at 80%-85%, wet heap 8-12 hour;
(3) steam tea: with the steamed 5-10 second of 100-106 ℃;
(4) spray the loose capsule bacterium conidia powder of coronoid process: the loose capsule bacterium conidia powder of a certain amount of coronoid process is sprayed on the mixture after steam treatment, and wherein institute's coronoid process that uses falls apart the amount (kg) of capsule bacterium conidia powder and the tealeaves volume (L) after wet heap than being 1-20:100;
(5) tea sealing sterilization: with rectangular tank with cover, hold the mixture of processing gained through step (4), Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam;
(6) tea leaf fermentation: after wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover;
(7) high temperature adds flooding: its tealeaves grown dim is added to a certain amount of water, water temperature is controlled to 90 ℃ of left and right, extraction time is controlled at 15-40 minute, stirs extraction;
(8) filter allotment: after extraction, adopt horizontal screw centrifuge to carry out centrifugal, then it is centrifugal to adopt the butterfly centrifugal machine to carry out, centrifugal gained clear liquid adds certain sugar, through filling, pasteurized process, obtains the certain density beverage that contains Flavonoid substances.
In one embodiment, in step 2, Dark Green Tea (kg) is 40-45:60 with the amount ratio of the Mao Yan certain kind of berries (kg).
In one embodiment, the tealeaves volume (L) after the amount (kg) of using the loose capsule bacterium conidia powder of coronoid process in step 3 and wet heap is than being 5-10:100.
2. according to the method for claim 1, in step 6, the tea leaf fermentation time is 4-6 days.
3. according to the method for claim 1, in step 7, add the volume (L) of water and tealeaves volume (L) ratio to be 3-6:1.
4. according to the method for claim 1, in step 8, add the weight (kg) of certain sugar and centrifugal gained clear liquid volume (L) ratio to be 0.1-0.15%:1.
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| CN105594939A (en) * | 2016-02-19 | 2016-05-25 | 湖南农业大学 | Functionality cyclocarya paliurus composite tea |
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| CN103833715B (en) * | 2014-03-04 | 2015-10-21 | 河南科技大学 | A kind of method of dibydro myricetrin in fermented extracted Maoyanmei tea |
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| CN105594939A (en) * | 2016-02-19 | 2016-05-25 | 湖南农业大学 | Functionality cyclocarya paliurus composite tea |
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| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
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