CN103859080A - Processing technique for mellowing raw dark green tea through mixed fermentation - Google Patents
Processing technique for mellowing raw dark green tea through mixed fermentation Download PDFInfo
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- CN103859080A CN103859080A CN201410059699.9A CN201410059699A CN103859080A CN 103859080 A CN103859080 A CN 103859080A CN 201410059699 A CN201410059699 A CN 201410059699A CN 103859080 A CN103859080 A CN 103859080A
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Abstract
The invention provides a processing technique for mellowing raw dark green tea through mixed fermentation. The processing technique comprises the following steps: with the raw dark green tea as a raw material, adding a mellowing solution, controlling the moisture content to be 25-30%, piling up for mellowing, and then carrying out steam sterilization and drying after the mellowing is over. According to the technique and in the mellowing process, the mellowing solution containing a high-enzyme-activity fresh tea leaf homogenization solution is added to the raw dark green tea, and the bioconversion of polyphenols and flavonoid substances can be promoted by utilizing enzyme in fresh leaves of natural tea trees, thus being safer and more convenient compared with a commercial enzyme preparation and greatly lowering the production cost. By adding candida and aspergillus niger mixed bacteria for fermentation, secretion of cellulose, starch enzyme, pectinase and the like by the aspergillus niger can be effectively promoted, insoluble macromolecular substances of cellulose, starch, pectin and the like can be promoted to be converted into soluble micromolecular substances, the taste mellowness of dark green tea can be increased; through added dabaryomyces hansenula, the content of vitamins and theophylline can be increased, the content of tannic acid and caffeine in tea can be reduced, and the nutrition and health values of the dark green tea can be effectively promoted.
Description
Technical field
The invention belongs to processing field of tea leaves, specifically, relate to a kind of processing technology of composting fermentation alcoholization Dark Green Tea.
Background technology
One of Hei Chashi China six large teas, the large teas of Ye Shi China distinctive one.Due to black tea have reducing blood lipid, fat-reducing, hypoglycemic, protect the effect such as liver, coordinating intestines and stomach and extensively get consumer reception.Dark Green Tea is the raw material of the black tea of processed finished products (as Fu brick tea, black brick tea, ornamental slab for paving the floor tea etc.), and still, Dark Green Tea, before press process, need to " natural alcoholization " just can put into production in storehouse for 1～2 year.Therefore, this natural alcoholization method causes the black tea production cycle long, and capital turnover is slow, and production cost is higher.At present, by physical chemistry means, tealeaves is refined and Titian, or by methods such as commercialization enzyme preparation, microbial enzyme source Enzymatic transformation, to reach alcoholization effect.But, in actual production, because the industrialization enzyme preparation cost of separate sources is relatively high, making to refine processing cost higher, and only rely on enzyme preparation alcoholization Dark Green Tea, Substance Transformation is owed comprehensively, and product special flavour is full not.Therefore, how to realize quick, convenient, the low cost of Dark Green Tea alcoholization process, while General Promotion Dark Green Tea quality and flavor again, produces very important for black tea industrialization.
Summary of the invention
The object of this invention is to provide a kind of fast, the processing technology of composting fermentation alcoholization Dark Green Tea cheaply.
In order to realize the object of the invention, the processing technology of a kind of composting fermentation alcoholization Dark Green Tea of the present invention, comprises the following steps:
1) take the Dark Green Tea that is dried as raw material, add wherein solution of alcoholized to mix, Dark Green Tea mixes in the ratio of 100g:1-10mL with solution of alcoholized, and water content is controlled to 25-30%, piles tea heap (high 35cm left and right), covers wet cotton and refines; Alcoholization is 1-4 days in earlier stage, and temperature is controlled at 25-35 ℃, and the alcoholization later stage is 5-12 days, and temperature is controlled at 35-45 ℃; Ambient humidity is controlled at 60-80%;
2) after alcoholization finishes, with 110-121 ℃ of steam sterilizing 10-15s;
3) after sterilizing, in 45-90 ℃ of dry 1-2h.
Described solution of alcoholized is that tea leaf homogenates liquid, aspergillus niger (Aspergillus niger) bacteria suspension, the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii) bacteria suspension, Candida (Candida Albicans) bacteria suspension are mixed by the volume ratio of 14:3:2:1.
Described tea leaf homogenates liquid is that the fresh leaf of Land of Peach Blossoms daye tea 1 bud 2 leaf tea mixes homogenate in the ratio of 1g:10-20mL with deionized water and makes.
The OD of described black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese and Candida bacteria suspension
600value is 0.6-0.8.The preparation method of each bacteria suspension is described below:
The preparation method of black-koji mould suspension: adopt Czapek's medium to cultivate, black-koji mould is prepared into OD
600the bacteria suspension of value 0.6-0.8.
The preparation method of the inferior Dbaly yeast bacteria suspension of the Chinese: adopt yeast extract peptone glucose agar medium (YPD) to cultivate, inferior Chinese Dbaly yeast bacterium is prepared into OD
600the bacteria suspension of value 0.6-0.8.
The preparation method of Candida bacteria suspension: adopt PDA culture medium to cultivate, candidiasis is prepared into OD
600the bacteria suspension of value 0.6-0.8.
The present invention also provides the black tea that adopts above-mentioned processing technology to prepare.
The present invention has the following advantages:
(1) the fresh leaf of Land of Peach Blossoms daye tea that has higher polyphenol oxidase, peroxidase and activity of beta-glucosidase by screening early stage is prepared homogenate, utilize the enzyme in the fresh leaf of natural tea tree to carry out bio-transformation, compare and utilize commercial enzyme preparation safer, and greatly reduce production cost.
(2) effectively improved the activity of aspergillus niger eccrine fiber element enzyme, amylase and pectase etc. by Candida and aspergillus niger mixed culture fermentation; Meanwhile, add the inferior Dbaly yeast of the Chinese and increase vitamin and Determination of Theophylline Concentration, reduce tannic acid and the content of caffeine of tealeaves, the nutrition and the health that effectively promote the black tea of finished product are worth.
(3), by sectional temperature-controlled alcoholization, utilize the enzymatic reaction of natural Enzymes in tea leaf homogenates liquid to carry out bio-transformation early stage, promotes the growth of Cha Duinei beneficial microbe group simultaneously; The enzyme of a large amount of beneficial microbe of later-stage utilization group secretion carries out bio-transformation, has effectively shortened alcoholization required time and has improved production efficiency.
(4) method that adopts tea fresh leaf enzyme to mix alcoholization with multiple-microorganism population, makes Substance Transformation in Dark Green Tea more comprehensively, refines the fuller and coordination of the quality and flavor of product.
The specific embodiment
Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.If do not specialize, the conventional means that in embodiment, technological means used is well known to those skilled in the art, the raw materials used commercial goods that is.
The processing technology of embodiment 1 composting fermentation alcoholization Dark Green Tea
Dark Green Tea raw material dry 100kg is evenly mixed with 1L solution of alcoholized, and tealeaves water content is controlled at 28%, piles tea heap, and the high about 35cm of tea heap, covers wet cotton; Alcoholization (1-4 days) temperature in early stage is controlled at 30 ℃, and alcoholization later stage (5-12 days) temperature is controlled at 40 ℃, and ambient humidity is controlled at 70%; Refine after 12 days, tealeaves adopts 121 ℃ of steamed 10-15s; Tealeaves after deactivation is prior to 80 ℃ of dry 0.8h, then in 55 ℃ of dry 1.2h.
Wherein, solution of alcoholized is that tea leaf homogenates liquid, aspergillus niger (Aspergillus niger) bacteria suspension, the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii) bacteria suspension, Candida (Candida Albicans) bacteria suspension are mixed by the volume ratio of 14:3:2:1.
Described tea leaf homogenates liquid is that the fresh leaf of Land of Peach Blossoms daye tea 1 bud 2 leaf tea mixes homogenate in the ratio of 1g:15mL with deionized water and makes.
The OD of black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese and Candida bacteria suspension
600value is 0.8.The preparation method of each bacteria suspension is described below:
The preparation method of black-koji mould suspension: adopt Czapek's medium to cultivate, black-koji mould is prepared into OD
600the bacteria suspension of value 0.8.
The preparation method of the inferior Dbaly yeast bacteria suspension of the Chinese: adopt yeast extract peptone glucose agar medium (YPD) to cultivate, inferior Chinese Dbaly yeast bacterium is prepared into OD
600the bacteria suspension of value 0.8.
The preparation method of Candida bacteria suspension: adopt PDA culture medium to cultivate, candidiasis is prepared into OD
600the bacteria suspension of value 0.8.
The processing technology of embodiment 2 composting fermentation alcoholization Dark Green Teas
Dark Green Tea raw material dry 100kg is evenly mixed with 10L solution of alcoholized, and tealeaves water content is controlled at 25%, piles tea heap, and the high about 35cm of tea heap, covers wet cotton; Alcoholization (1-4 days) temperature in early stage is controlled at 25 ℃, and alcoholization later stage (5-12 days) temperature is controlled at 35 ℃, and ambient humidity is controlled at 60%; Refine after 12 days, tealeaves adopts 121 ℃ of steamed 10-15s; Tealeaves after deactivation is prior to 70 ℃ of dry 1h, then in 45 ℃ of dry 1h.
Wherein, solution of alcoholized is that tea leaf homogenates liquid, black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese, Candida bacteria suspension are mixed by the volume ratio of 14:3:2:1.
Described tea leaf homogenates liquid is that the fresh leaf of Land of Peach Blossoms daye tea 1 bud 2 leaf tea mixes homogenate in the ratio of 1g:10mL with deionized water and makes.
The OD of black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese and Candida bacteria suspension
600value is 0.8, and preparation method is with embodiment 1.
The processing technology of embodiment 3 composting fermentation alcoholization Dark Green Teas
Dark Green Tea raw material dry 100kg is evenly mixed with 5L solution of alcoholized, and tealeaves water content is controlled at 30%, piles tea heap, and the high about 35cm of tea heap, covers wet cotton; Alcoholization (1-4 days) temperature in early stage is controlled at 35 ℃, and alcoholization later stage (5-12 days) temperature is controlled at 45 ℃, and ambient humidity is controlled at 80%; Refine after 12 days, tealeaves adopts 121 ℃ of steamed 10-15s; Tealeaves after deactivation is prior to 90 ℃ of dry 0.5h, then in 65 ℃ of dry 1h.
Wherein, solution of alcoholized is that tea leaf homogenates liquid, black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese, Candida bacteria suspension are mixed by the volume ratio of 14:3:2:1.
Described tea leaf homogenates liquid is that the fresh leaf of Land of Peach Blossoms daye tea 1 bud 2 leaf tea mixes homogenate in the ratio of 1g:20mL with deionized water and makes.
The OD of black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese and Candida bacteria suspension
600value is 0.8, and preparation method is with embodiment 1.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (6)
1. a processing technology for composting fermentation alcoholization Dark Green Tea, is characterized in that, comprises the following steps:
1) take the Dark Green Tea that is dried as raw material, add wherein solution of alcoholized to mix, Dark Green Tea mixes in the ratio of 100g:1-10mL with solution of alcoholized, and water content is controlled to 25-30%, piles tea heap, covers wet cotton and refines; Alcoholization is 1-4 days in earlier stage, and temperature is controlled at 25-35 ℃, and the alcoholization later stage is 5-12 days, and temperature is controlled at 35-45 ℃; Ambient humidity is controlled at 60-80%;
2) after alcoholization finishes, with 110-121 ℃ of steam sterilizing 10-15s;
3) after sterilizing, in 45-90 ℃ of dry 1-2h.
2. processing technology according to claim 1, is characterized in that, in step 1), tea is piled high 35cm.
3. processing technology according to claim 1, it is characterized in that, described solution of alcoholized is that tea leaf homogenates liquid, aspergillus niger (Aspergillus niger) bacteria suspension, the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii) bacteria suspension, Candida (Candida Albicans) bacteria suspension are mixed by the volume ratio of 14:3:2:1.
4. processing technology according to claim 3, is characterized in that, described tea leaf homogenates liquid is that the fresh leaf of Land of Peach Blossoms daye tea 1 bud 2 leaf tea mixes homogenate in the ratio of 1g:10-20mL with deionized water and makes.
5. processing technology according to claim 3, is characterized in that, the OD of black-koji mould suspension, the inferior Dbaly yeast bacteria suspension of the Chinese and Candida bacteria suspension
600value is 0.6-0.8.
6. the black tea that described in employing claim 1-5 any one prepared by processing technology.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814178A (en) * | 2015-05-29 | 2015-08-05 | 湖南农业大学 | Fuzhuan tea alcoholizing method |
| CN104824186A (en) * | 2015-05-29 | 2015-08-12 | 湖南农业大学 | Hunan raw dark green tea aging method |
| CN106106910A (en) * | 2016-07-15 | 2016-11-16 | 恒枫食品科技有限公司 | A kind of preparation method of tea concentrated solution |
| CN111264646A (en) * | 2020-03-16 | 2020-06-12 | 杨永定 | Pu' er tea fermentation technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
-
2014
- 2014-02-21 CN CN201410059699.9A patent/CN103859080B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814178A (en) * | 2015-05-29 | 2015-08-05 | 湖南农业大学 | Fuzhuan tea alcoholizing method |
| CN104824186A (en) * | 2015-05-29 | 2015-08-12 | 湖南农业大学 | Hunan raw dark green tea aging method |
| CN104814178B (en) * | 2015-05-29 | 2016-02-10 | 湖南农业大学 | A kind of Fu-brick tea method for alcoholizing |
| CN106106910A (en) * | 2016-07-15 | 2016-11-16 | 恒枫食品科技有限公司 | A kind of preparation method of tea concentrated solution |
| CN106106910B (en) * | 2016-07-15 | 2020-04-10 | 恒枫食品科技有限公司 | Preparation method of tea concentrated solution |
| CN111264646A (en) * | 2020-03-16 | 2020-06-12 | 杨永定 | Pu' er tea fermentation technology |
| CN111264646B (en) * | 2020-03-16 | 2024-01-19 | 彭加林 | Pu' er tea fermentation technology |
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| CN103859080B (en) | 2015-03-25 |
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Application publication date: 20140618 Assignee: China Tea (Hu'nan) Co., Ltd. Assignor: Hunan Agricultural University Contract record no.: 2015430000122 Denomination of invention: Processing technique for mellowing raw dark green tea through mixed fermentation Granted publication date: 20150325 License type: Exclusive License Record date: 20150728 |
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