CN103535458A - Artificial and rapid aging method for dark tea - Google Patents
Artificial and rapid aging method for dark tea Download PDFInfo
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- CN103535458A CN103535458A CN201210240724.4A CN201210240724A CN103535458A CN 103535458 A CN103535458 A CN 103535458A CN 201210240724 A CN201210240724 A CN 201210240724A CN 103535458 A CN103535458 A CN 103535458A
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Abstract
The invention discloses an artificial and rapid aging method for dark tea. The artificial and rapid aging method comprises the following steps: stifling sunned raw tea for 5-30 minutes by steam to obtain moisture-regained tea with the water content of 8%-30%; aging at a constant temperature of 40-70 DEG C in constant-humidity condition for 4-9 days; and during an aging process, supplementing water to maintain the water content of the tea to 8%-30%. According to the method, the aging quality which can be obtained by naturally aging for 5-10 years is rapidly realized by utilizing a chemical reaction so as to effectively prevent the dark tea from being mildewed in the aging process and control the quality of the aged tea well.
Description
Technical field
The present invention relates to tea aging technique, particularly relate to a kind of aging method that comprises the black tea of Pu'er tea, belong to food technology field.
Background technology
Pu'er tea original producton location is mainly in Simao Diqu and Xishuangbanna in Yunnan.Along with expanding economy, the enhancing of people's health care consciousness, Pu'er tea causes concern and the attention of the whole society because of its flavour mellow time fine quality and its special health-care efficacy to human body sweet, that Chen Xiang is unique, product is subject to consumer's favor deeply.
Along with historical development, the production and processing of Pu'er tea and quality characteristic thereof be corresponding changing also.Pu'er tea is now one of principal item of black tea, be adopt the bright leaf of big-leaf species in yunnan through completing-knead-operation such as dry to be processed into Pu'er gross tea, after Pu'er gross tea is made, because the relation of its later stage treatment process can be divided into " raw tea " and " ripe tea ".Raw tea refers to without Pu'er hair of the vexed red order of changing a job of heap blue or green, directly display allow its naturally red change into ripe." raw tea " to turn ripe be to rely on natural environmental condition completely, variation is therebetween quite slow, completely steady raw tea after ripe still stays active lively charmly in its Chen Xiang, and overtime is more of a specified duration, its interior perfume (or spice) and vigor be more sane, appear." ripe tea " be Pu'er gross tea again through adding the operations such as water-Wo heap-turning-pack-output-dry, allow it rapidly become popular soon then become.After " ripe tea " maturation, still need through the depositing of a period of time, to treat that its taste matter is stable, because ripe tea heap is vexed, redly turn over journey comparatively rapidly, therefore the more raw tea of its flavor taste matter is flat.
Tea aging is the process of tealeaves spontaneous fermentation, and " ageing " is Pu'er tea development fragrance, consolidates and improve the important procedure of quality, and the distinctive quality of Pu'er tea and Chen Xiang change formation in ageing process.In ageing process, Pu'er tea includes the non-enzymatic autoxidation of chemical composition, the volatile ingredient 2 of generation, and 4-heptadienal etc. has old tea odor characteristics; The autoxidation of polyphenol compound, amino acid, carbohydrate, causes the formation of brown material and the change of fragrance.All the time, Pu'er tea has the more good saying of Chen Yue, and in the field of circulation, the older Pu'er tea market price is also higher, but also occurs many collectors, collection year Pu'er tea of a specified duration.The quality of Pu'er tea and ageing condition have close relationship.At present, the normally ageing under field conditions (factors) of the old tea in Pu'er, one comes aging period oversize, is unfavorable for improving output; Two come the natural environmental condition of ageing to be difficult to control, and entirely with artificial experience, operate, and easily cause to go mouldy rottenly, affect product quality.
Summary of the invention
The object of the invention is to overcome the deficiency of existing black tea ageing process cycle length, unstable product quality, provide a kind of black tea artificial method for rapidly aging, be mainly to utilize chemical reaction to realize active principle fast reaction in tea, reach at short notice the ageing quality of nature ageing 5-10.
Technical scheme of the present invention is as follows:
The artificial method for rapidly aging of a kind of black tea, solar dried green tea is fumigated to 5～30min through steam, obtaining water content is the moisture regain tealeaves of 8%～30% (quality percentage composition), then ageing 4～9 days under 40～70 ℃ of constant temperature and humidity conditions, between aging period, moisturizing maintains tealeaves water content 8%～30%.
In above-mentioned artificial method for rapidly aging, described black tea includes but not limited to Pu'er tea, the black tea in Hunan, old blue or green tea, Cha Heliu fort, limit, Sichuan loose tea.The old Camellia in Pu'er obtaining by the method ageing is in Pu'er raw tea.
In said method, fumigation time is preferably 10～15min, and tealeaves water content is preferably 10%～20%, after stifling, under the condition of constant temperature and humidity, carry out ageing, Aging Temperature is preferably 50～60 ℃, in whole aging period domestic demand, wants continuous moisturizing, and the water content of tealeaves is remained unchanged.
Compared with prior art, black tea ageing process of the present invention only utilizes chemical reaction can realize fast the ageing quality of nature ageing 5-10, and this technique can effectively prevent that black tea from going mouldy in ageing process, controls preferably the quality of ageing tea.
Accompanying drawing explanation
Fig. 1 is the process chart of the artificial method for rapidly aging of the present invention.
The specific embodiment
Below by embodiment, the present invention is described in further detail.
Test example 1
In natural ageing process, the content of tealeaves gallic acid (GA) constantly rises, and the content of ester catechin EGCG and ECG constantly declines.Ester catechin in ageing process (EGCG and ECG) transforms to catechin, and catechin is converted into theaflavin, and theaflavin is further converted to thearubigin, and thearubigin is further converted to theabrownin.In ageing process, the bitterness sense of tea reduces gradually, and aged aroma appears gradually.
By the GA of tealeaves, EGCG and ECG content are detected relatively, the present embodiment is more unprocessed allows the tea sample of its natural ageing and by tea sample stifling and accelerated ageing in climatic chamber, changes of contents to their GA, EGCG and ECG in ageing process, illustrates the effect of inventor's work method for rapidly aging.
GA, ECG and EGCG are all that concrete grammar is as follows by high effective liquid chromatography for measuring:
(1) high-efficient liquid phase chromatogram condition
Mobile phase: eluent A:0.2% acetic acid acetonitrile solution
Eluent B:0.2% acetic acid aqueous solution
Measure wavelength: 270nm
Column temperature: 35 ℃
Condition of gradient elution:
The percent by volume of 0-8min eluent A is 3%, and the percent by volume of eluent B is 97%;
The percent by volume of 8-14min eluent A at the uniform velocity rises to 8% from 3%, and the percent by volume of eluent B is at the uniform velocity down to 92% from 97%;
The percent by volume of 14-25min eluent A at the uniform velocity rises to 10% from 8%, and the percent by volume of eluent B is at the uniform velocity down to 90% from 92%;
The percent by volume of 25-30min eluent A at the uniform velocity rises to 15% from 10%, and the percent by volume of eluent B is at the uniform velocity down to 85% from 90%;
The percent by volume of 30-35min eluent A at the uniform velocity rises to 20% from 15%, and the percent by volume of eluent B is at the uniform velocity down to 80% from 85%;
The percent by volume of 35-40min eluent A at the uniform velocity rises to 30% from 20%, and the percent by volume of eluent B is at the uniform velocity down to 70% from 80%;
The percent by volume of 40-45min eluent A is 30%, and the percent by volume of eluent B is 70%;
The percent by volume of 45-50min eluent A is at the uniform velocity down to 3% from 30%, and the percent by volume of eluent B is at the uniform velocity to rise to 97% from 70;
The percent by volume of 50-55min eluent A is 3%, and the percent by volume of eluent B is 97%.
(2) preparation of need testing solution
Accurately take the even sample of pulverizing of 0.2g (being accurate to 0.0001) in 10ml centrifuge tube, be added in extract (70% methyl alcohol of preheating in 70 ℃, 29.7% water and 0.3% formic acid) 5ml, with glass bar, stir moistening, move into immediately in 70 ℃ of water-baths, lixiviate 10min (stirring once every 5min), be cooled to after room temperature, proceed to centrifuge centrifugal 10min under 3500r/min, supernatant is transferred to 10ml volumetric flask, residue extracts once with 5ml extract again, repeats above operation.Merge extract and be settled to 10ml, shake up, with 0.45 μ m membrane filtration, gained filtrate is as need testing solution.
(3) preparation of reference substance solution
Take respectively gallic acid (GA) 5.09mg, catechin (C) 5.10mg, epicatechin (EC) 5.05mg, epigallocatechin (EGC) 5.11mg, L-Epicatechin gallate (ECG) 5.05mg, Epigallo-catechin gallate (EGCG) (EGCG) 5.14mg is dissolved in the solution of 10ml 70% methyl alcohol, 29.3% water and 0.3% formic acid.
(4) drafting of calibration curve
Get gallic acid (0.509mg/ml), epigallocatechin (0.511mg/ml), catechin (0.510mg/ml), epicatechin (0.505mg/ml), Epigallo-catechin gallate (EGCG) (0.514mg/ml), L-Epicatechin gallate (0.493mg/ml) reference substance, press chromatographic condition and measure peak area, and with peak area (y) to different reference substance concentration (x, mg/ml) carry out linear regression, regression equation is:
Y＝a·X+b
In formula:
Y is the peak area of reference substance solution;
X is the concentration (mg/ml) of reference substance solution;
A, b is constant.
The result of the equation of linear regression of several test substances.
(5) measure need testing solution
The accurate 20 μ l need testing solutions of drawing according to chromatographic condition, are measured peak area under 270nm.
The composition of different retention times is carried out to cubage, and finally each composition sum is that each catechin monomers component content sum is total catechins content.
Fig. 1 is shown in the technological process of artificial accelerated ageing, concrete technology condition is: solar dried green tea is fumigated to 10min through steam, moisture reaches 20%, then tealeaves is put into climatic chamber, ageing 4-9 days under 60 ℃ of constant temperature and humidity conditions, between aging period, moisturizing maintains tealeaves water content in 20% left and right.
In the ageing process that this test example detects, the changes of contents of tealeaves gallic acid and ester catechin is as shown in table 1 below.
The untreated tea sample of table 1. from stifling tea sample at different ageing stage Substances variations
Note: GA: gallic acid, gallic acid;
ECG: L-Epicatechin gallate, Epicatechin gallate;
EGCG: Epigallo-catechin gallate (EGCG), Epigallocatechin gallate.
As can be seen from Table 1, at 0 o'clock, compare with the GA without stifling tea sample, the growth rate of stifling rear tea sample GA is 6.58%.To ageing the 9th day, stifling ageing tea sample was compared with unprocessed ageing tea sample, and the growth rate of GA is that 27.45%, EGCG content range of decrease rate reaches 33.57%.In mouthfeel, reach the old tea of nature ageing 5-6.
Test example 2
Impact below by test explanation ageing condition on tealeaves mouthfeel.
Table 2 is tea sample to be carried out to the stifling processing of different time, and then under condition of different temperatures, the result of sensory evaluation is carried out in ageing after four days.
Four days tea sample Analyses Methods for Sensory Evaluation Results of table 2. ageing
Note: average is according to the Orthogonal Experiment and Design of 3 factor 3 levels, certain factor of calculating under certain level, each index (result) and mean value.
Artificial aging tea sample approaches 5～6 years old tea most sensory evaluation in the 4th day, and after five days, mouthfeel is tending towards gentle, and scoring decreases.As can be seen from Table 2, the steam treatment time is main influence factor, so visible steam processing is most important for ageing process, and temperature and moisture effects degree are lower.Optimal conditions is: steam time 10min, moisture 10%, temperature 50 C.
Choosing Aging Temperature is 50 ℃, and steam treatment time, ageing moisture, ageing number of days are investigated, and result is as follows:
Table 3. ageing tea Analyses Methods for Sensory Evaluation Results
Note: average is according to the Orthogonal Experiment and Design of 3 factor 3 levels, certain factor of calculating under certain level, each index (result) and mean value.
As can be seen from Table 3, according to orthogonal experiments analysis, the optimal conditions of ageing is: steam time 15min, and moisture 20%, ageing number of days is 4 days.
According to experimental condition steam time 15min, moisture 20%, Aging Temperature is that 1～6 day tea sample of 50 ℃ of gained is evaluated by the Shi Rengong that samples tea, and comprehensively relatively determines that the sample organoleptic quality scoring in lower 5 days of this condition is higher.
Through repeatedly ageing checking, ripening optimum condition scope is: steam time 10～15min, and moisture is 10%～20%, 50～60 ℃ of temperature, best digestion time was at 4～9 days.
Embodiment 1
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 10min, obtain water content and be 10% moisture regain tealeaves.Then keep 50 ℃ of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 10%, carries out ageing.Ageing 4 days, through the Shi Jianding that samples tea, product has reached the nature ageing ageing quality of approximately 5 years.
Embodiment 2
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 5min, obtain water content and be 8% moisture regain tealeaves.Then keep 60 ℃ of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 8%, carries out ageing.Ageing 9 days, through the Shi Jianding that samples tea, product has reached the nature ageing ageing quality of approximately 6 years.
Embodiment 3
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 15min, obtain water content and be 20% moisture regain tealeaves.Then keep 50 ℃ of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 20%, carries out ageing.Ageing 5 days, through the Shi Jianding that samples tea, product has reached the ageing quality of the about 8-10 of nature ageing.
Embodiment 4
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 20min, obtain water content and be 10% moisture regain tealeaves.Then keep 70 ℃ of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 10%, carries out ageing.Ageing 5 days, through the Shi Jianding that samples tea, product has reached the ageing quality of the about 6-8 of nature ageing.
Embodiment 5
Big-leaf species in yunnan Puer tea sun fixation gross tea is placed in to closed container, passes into steam, after stifling 30min, obtain water content and be 30% moisture regain tealeaves.Then keep 50 ℃ of constant temperatures in container, and constantly moisturizing maintains tealeaves water content 30%, carries out ageing.After ageing 4 days, through the Shi Jianding that samples tea, product has reached the nature ageing ageing quality of approximately 10 years.
Claims (6)
1. the artificial method for rapidly aging of black tea, solar dried green tea is fumigated to 5～30min through steam, obtain water content and be 8%～30% moisture regain tealeaves, then ageing 4～9 days under 40～70 ℃ of constant temperature and humidity conditions, between aging period, moisturizing maintains tealeaves water content 8%～30%.
2. the artificial method for rapidly aging of black tea as claimed in claim 1, is characterized in that, described black tea is the black tea in Pu'er tea, Hunan, old blue or green tea, Cha Huoliu fort, limit, Sichuan loose tea.
3. the artificial method for rapidly aging of black tea as claimed in claim 1, is characterized in that, fumigation time is 10～15min.
4. the artificial method for rapidly aging of black tea as claimed in claim 1, is characterized in that, the water content of fumigating tealeaves between rear and aging period maintains 10%～20%.
5. the artificial method for rapidly aging of black tea as claimed in claim 1, is characterized in that, Aging Temperature is 50～60 ℃.
6. the artificial method for rapidly aging of black tea as claimed in claim 1, it is characterized in that, solar dried green tea, through the stifling 10min of steam, is obtained to water content and be 10% moisture regain tealeaves, then ageing 4-5 days under 50 ℃ of constant temperature and humidity conditions, between aging period, moisturizing maintains tealeaves water content 10%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105145943A (en) * | 2015-09-14 | 2015-12-16 | 张峰 | Tea and production method thereof |
| CN105475529A (en) * | 2016-01-05 | 2016-04-13 | 黄阿福 | Cooked and loose Pu'er tea manufacturing technology |
| CN105875882A (en) * | 2014-12-25 | 2016-08-24 | 李海生 | Accelerated aging method of sealed Pu'er tea |
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| CN1899059A (en) * | 2006-07-26 | 2007-01-24 | 邓雅然 | Ageing processing method for pu'er tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875882A (en) * | 2014-12-25 | 2016-08-24 | 李海生 | Accelerated aging method of sealed Pu'er tea |
| CN105145943A (en) * | 2015-09-14 | 2015-12-16 | 张峰 | Tea and production method thereof |
| CN105475529A (en) * | 2016-01-05 | 2016-04-13 | 黄阿福 | Cooked and loose Pu'er tea manufacturing technology |
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| CN103535458B (en) | 2016-05-18 |
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