CN103976051A - Processing method of black tea - Google Patents
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- CN103976051A CN103976051A CN201410184745.8A CN201410184745A CN103976051A CN 103976051 A CN103976051 A CN 103976051A CN 201410184745 A CN201410184745 A CN 201410184745A CN 103976051 A CN103976051 A CN 103976051A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 68
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 44
- 235000020279 black tea Nutrition 0.000 title claims abstract description 44
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 58
- 235000013616 tea Nutrition 0.000 claims abstract description 24
- 108010059892 Cellulase Proteins 0.000 claims abstract description 14
- 108090000526 Papain Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 229940106157 cellulase Drugs 0.000 claims abstract description 14
- 229940055729 papain Drugs 0.000 claims abstract description 14
- 235000019834 papain Nutrition 0.000 claims abstract description 14
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 14
- 239000007921 spray Substances 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 abstract description 10
- 235000014347 soups Nutrition 0.000 abstract description 6
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 229940026510 theanine Drugs 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 229910000960 colored gold Inorganic materials 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 enriching carrotene Chemical class 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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- Tea And Coffee (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a processing method of black tea. According to the processing method, cellulase is added during the tea rolling process for rolling; papain is firstly added during the fermentation process for primary fermentation; pectinase is then added for secondary fermentation; and other processes are carried out according to a conventional black tea processing method. by the processing method, components in cells of tea can be easily dissolved out; contents of extractum, theanine and tea polysaccharide in the tea soup are increased; content of tea polyphenol is reduced; and tea quality is raised obviously; the prepared black tea has rich aroma, has a fresh and sweet taste and is golden yellow and bright in color. In addition, the processing method is simple and feasible to operate and is used to help raise economic benefit of tea.
Description
Technical field
The invention belongs to processing field of tea leaves, be specifically related to a kind of processing method of black tea.
Background technology
Black tea is a kind of full fermented tea, the suitable new tea bud-leaf of take is raw material, through technical process such as withering, knead, ferment, be dried, refine and form, include inorganic elements and several amino acids such as enriching carrotene, vitamin A, calcium, phosphorus, and there is unique taste smell.Black tea not only quenches one's thirst and refreshes oneself, and also has good replenishing body fluid and clearing away heat pathogen, anti-inflammation and sterilization, strong bone and unfolds the effects such as blood vessel, makes it also obtain in the international market great welcome.Yet, raising along with people's living standard, requirement to tea leaf quality and mouthfeel is also more and more higher, therefore, change conventional black processing technology, develop the processing method of a kind of effective raising black tea quality and mouthfeel, for the expansion in black tea market, the lifting of economic benefit all have great importance.
Summary of the invention
The object of the present invention is to provide a kind of processing method of black tea, the black tea nutrient composition content making is high, gives off a strong fragrance, mouthfeel is fresh and sweet, and soup coloured gold is yellow bright, can effectively improve tea leaf quality.
For achieving the above object, the present invention adopts following technical scheme:
A processing method for black tea is to add cellulase to knead in tea rolling process; First add during the fermentation papain to carry out one time fermentation, then add pectase to carry out secondary fermentation.
Specifically comprise the steps:
1) according to traditional black tea processing method, carry out the collection of raw material and wither;
2) on the tealeaves after withering, evenly spraying mass fraction is 0.8% cellulase solution, kneads 60min; Knead after end tealeaves is taken out, mixed, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, it is 5cm that tealeaves is spread out and put on thickness, 30 ℃ of indoor temperatures, and humidity is 80%, space oxygen-supplying amount is every square metre of 1 L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, evenly spray mass fraction and be 0.6% papain liquid, and be positioned in fermenting cellar and carry out one time fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h; After one time fermentation, tealeaves is taken out, evenly spray mass fraction and be 1.0% pectase liquid, be again positioned in fermenting cellar and carry out secondary fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h;
4) tealeaves after fermentation completes and dries according to conventional black manufacturing procedure, makes a kind of high-quality black tea.
The cellulase solution adding and the mass ratio of tealeaves are 1:7-1:8.
The papain liquid adding and the mass ratio of tealeaves are 1:5-1:6; The pectase liquid adding and the mass ratio of tealeaves are 1:5-1:6.
remarkable advantage of the present invention is:
The present invention innovates on the basis of conventional black processing technology, black tea knead process in add cellulase solution, substep adds papain and pectase to carry out fermenting twice during the fermentation, can make the composition in tealeaves cell be easy to stripping, increase the content of millet paste extract, theanine, tea polysaccharide, reduce polyphenol content, obviously improve tea leaf quality, the black tea making gives off a strong fragrance, mouthfeel is fresh and sweet, soup coloured gold is yellow bright, and operation is simple, be beneficial to the economic benefit that improves tealeaves.
The specific embodiment
embodiment 1
A processing method for black tea is to add cellulase to knead in tea rolling process; First add during the fermentation papain to carry out one time fermentation, then add pectase to carry out secondary fermentation.
Specifically comprise the steps:
1) the fresh leaf of 1kg black tea of harvesting is withered according to traditional black tea processing method;
2) on the tealeaves after withering, evenly spray the cellulase solution that 7kg, mass fraction are 0.8%, knead 60min; Knead after end tealeaves is taken out, mixed, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, it is 5cm that tealeaves is spread out and put on thickness, 30 ℃ of indoor temperatures, and humidity is 80%, space oxygen-supplying amount is every square metre of 1 L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, the papain liquid that evenly to spray 5kg, mass fraction be 0.6%, and be positioned in fermenting cellar and carry out one time fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h; After one time fermentation, tealeaves is taken out, the pectase liquid that evenly to spray 5kg, mass fraction be 1.0%, is again positioned in fermenting cellar and carries out secondary fermentation, 37 ℃ of fermentation temperatures, and humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h;
4) tealeaves after fermentation completes and dries according to conventional black manufacturing procedure, makes a kind of high-quality black tea.
Compare with the black tea that same raw material makes traditionally, the black tea that in the black tea that the present invention makes, the content of water extraction, theanine, tea polysaccharide is made than traditional handicraft respectively exceeds 14.8%, 11.9%, 18.2%, polyphenol content has reduced by 10.3%, and tea aroma is strong, mouthfeel is fresh and sweet, soup coloured gold is yellow bright.
embodiment 2
A processing method for black tea is to add cellulase to knead in tea rolling process; First add during the fermentation papain to carry out one time fermentation, then add pectase to carry out secondary fermentation.
Specifically comprise the steps:
1) the fresh leaf of 1kg black tea of harvesting is withered according to traditional black tea processing method;
2) on the tealeaves after withering, evenly spray the cellulase solution that 8kg, mass fraction are 0.8%, knead 60min; Knead after end tealeaves is taken out, mixed, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, it is 5cm that tealeaves is spread out and put on thickness, 30 ℃ of indoor temperatures, and humidity is 80%, space oxygen-supplying amount is every square metre of 1 L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, the papain liquid that evenly to spray 6kg, mass fraction be 0.6%, and be positioned in fermenting cellar and carry out one time fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h; After one time fermentation, tealeaves is taken out, the pectase liquid that evenly to spray 6kg, mass fraction be 1.0%, is again positioned in fermenting cellar and carries out secondary fermentation, 37 ℃ of fermentation temperatures, and humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h;
4) tealeaves after fermentation completes and dries according to conventional black manufacturing procedure, makes a kind of high-quality black tea.
Compare with the black tea that same raw material makes traditionally, the black tea that in the black tea that the present invention makes, the content of water extraction, theanine, tea polysaccharide is made than traditional handicraft respectively exceeds 15.5%, 13%, 21%, polyphenol content has reduced by 11.3%, and tea aroma is strong, mouthfeel is fresh and sweet, soup coloured gold is yellow bright.
embodiment 3
A processing method for black tea is to add cellulase to knead in tea rolling process; First add during the fermentation papain to carry out one time fermentation, then add pectase to carry out secondary fermentation.
Specifically comprise the steps:
1) the fresh leaf of 1kg black tea of harvesting is withered according to traditional black tea processing method;
2) on the tealeaves after withering, evenly spray the cellulase solution that 7kg, mass fraction are 0.8%, knead 60min; Knead after end tealeaves is taken out, mixed, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, it is 5cm that tealeaves is spread out and put on thickness, 30 ℃ of indoor temperatures, and humidity is 80%, space oxygen-supplying amount is every square metre of 1 L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, the papain liquid that evenly to spray 5kg, mass fraction be 0.6%, and be positioned in fermenting cellar and carry out one time fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h; After one time fermentation, tealeaves is taken out, the pectase liquid that evenly to spray 5kg, mass fraction be 1.0%, is again positioned in fermenting cellar and carries out secondary fermentation, 37 ℃ of fermentation temperatures, and humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h;
4) tealeaves after fermentation completes and dries according to conventional black manufacturing procedure, makes a kind of high-quality black tea.
Compare with the black tea that same raw material makes traditionally, the black tea that in the black tea that the present invention makes, the content of water extraction, theanine, tea polysaccharide is made than traditional handicraft respectively exceeds 15.2%, 12.4%, 20.6%, polyphenol content has reduced by 10.8%, and tea aroma is strong, mouthfeel is fresh and sweet, soup coloured gold is yellow bright.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. a processing method for black tea, is characterized in that: in tea rolling process, add cellulase to knead; First add during the fermentation papain to carry out one time fermentation, then add pectase to carry out secondary fermentation.
2. the processing method of black tea according to claim 1, is characterized in that: knead that in process, to add mass fraction be 0.8% cellulase solution, knead 60min; Knead after end tealeaves is taken out, mixed, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, it is 5cm that tealeaves is spread out and put on thickness, 30 ℃ of indoor temperatures, and humidity is 80%, space oxygen-supplying amount is every square metre of 1 L/min, cool blue or green time 2h.
3. the processing method of black tea according to claim 1, it is characterized in that: it is 0.6% papain liquid that the tealeaves after cool green grass or young crops is evenly sprayed to mass fraction, be positioned over and in fermenting cellar, carry out one time fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h; After one time fermentation, tealeaves is taken out, evenly spray mass fraction and be 1.0% pectase liquid, be again positioned in fermenting cellar and carry out secondary fermentation, 37 ℃ of fermentation temperatures, humidity is 85%, and space oxygen-supplying amount is every square metre of 1 L/min, and fermentation time is 3h.
4. according to the processing method of black tea described in claim 1 or 2, it is characterized in that: the cellulase solution adding and the mass ratio of tealeaves are 1:7-1:8.
5. according to the processing method of black tea described in claim 1 or 3, it is characterized in that: the papain liquid adding and the mass ratio of tealeaves are 1:5-1:6; The pectase liquid adding and the mass ratio of tealeaves are 1:5-1:6.
6. the black tea making by processing method described in claim 1.
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| CN104247790A (en) * | 2014-09-12 | 2014-12-31 | 中国农业科学院茶叶研究所 | Processing method of red tea raw materials for drink |
| CN105166243A (en) * | 2015-10-23 | 2015-12-23 | 龙岩学院 | Anoectochilus roxburghii tea with high amino acid content and processing method of anoectochilus roxburghii tea |
| CN105166147A (en) * | 2015-09-15 | 2015-12-23 | 贵州省凤冈县永田露茶业有限公司 | Processing and production method of highland black tea |
| CN105166244A (en) * | 2015-10-23 | 2015-12-23 | 龙岩学院 | Processing method for dendrobii officmalis caulis tea |
| CN105166142A (en) * | 2015-10-23 | 2015-12-23 | 龙岩学院 | Processing method of high-quality green tea |
| CN106172959A (en) * | 2016-07-24 | 2016-12-07 | 普定县新民茶叶生产专业合作社 | A kind of processing method of black tea |
| CN106172922A (en) * | 2016-07-25 | 2016-12-07 | 贵州哚贝古茶开发有限公司 | A kind of processing method of ancient Camellia sinensis green tea |
| CN106171743A (en) * | 2016-07-09 | 2016-12-07 | 陕西理工大学 | A kind of preparation method of high gamma aminobutyric acid purple bud black tea |
| CN106538725A (en) * | 2016-11-10 | 2017-03-29 | 贵州黔茗茶业销售有限公司 | A kind of quick broken black tea processing method |
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| CN107197974A (en) * | 2017-06-19 | 2017-09-26 | 福建八马茶业有限公司 | A kind of preparation method of lemon black tea |
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| CN108041198A (en) * | 2017-11-30 | 2018-05-18 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of pile-fermentation agalloch eaglewood tea preparation method |
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