CN103976051B - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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- CN103976051B CN103976051B CN201410184745.8A CN201410184745A CN103976051B CN 103976051 B CN103976051 B CN 103976051B CN 201410184745 A CN201410184745 A CN 201410184745A CN 103976051 B CN103976051 B CN 103976051B
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Abstract
The invention discloses a kind of processing method of black tea, is in tea rolling process, add cellulase knead; First add papain during the fermentation and carry out one time fermentation, add pectase again and carry out secondary fermentation, other techniques conveniently black tea processing method are carried out, and the composition in tealeaves cell can be made to be easy to stripping, increase the content of millet paste extract, theanine, tea polysaccharide, reduce polyphenol content, significantly improve tea leaf quality, obtained black tea gives off a strong fragrance, mouthfeel is fresh and sweet, soup coloured gold Huang is bright, and operation is simple, be beneficial to the economic benefit improving tealeaves.
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, with suitable new tea bud-leaf for raw material, through withering, kneading, ferment, dry etc. technical process is refining forms, and includes inorganic elements and several amino acids such as enriching carrotene, vitamin A, calcium, phosphorus, and has 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 have also been obtained great welcome in the international market.But, along with the raising of people's living standard, also more and more higher to the requirement of tea leaf quality and mouthfeel, therefore, change conventional black processing technology, develop the processing method of a kind of effective raising black tea quality and mouthfeel, the expansion in black tea market, the lifting of economic benefit are all had great importance.
Summary of the invention
The object of the present invention is to provide a kind of processing method of black tea, obtained black tea nutrient composition content is high, gives off a strong fragrance, mouthfeel is fresh and sweet, and soup coloured gold Huang is bright, effectively can improve tea leaf quality.
For achieving the above object, the present invention adopts following technical scheme:
A processing method for black tea in tea rolling process, adds cellulase knead; First add papain during the fermentation and carry out one time fermentation, then add pectase and carry out secondary fermentation.
Specifically comprise the steps:
1) black tea processing method is traditionally carried out the collection of raw material and withers;
2) tealeaves after withering evenly sprays the cellulase solution that mass fraction is 0.8%, knead 60min; Knead after end tealeaves is taken out, mixing, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, thickness spread out and put on by tealeaves is 5cm, indoor temperature 30 DEG C, and humidity is 80%, and space oxygen-supplying amount is every square metre of 1L/min, cool blue or green time 2h;
3) taken out by the tealeaves after cool green grass or young crops, evenly spray the papain liquid that mass fraction is 0.6%, and be positioned in fermenting cellar and carry out one time fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h; Taken out by tealeaves after one time fermentation, evenly spray the pectase liquid that mass fraction is 1.0%, be again positioned in fermenting cellar and carry out secondary fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h;
4) tealeaves after fermentation traditionally black tea manufacturing procedure carries out completing and drying, obtained a kind of high-quality black tea.
The cellulase solution added and the mass ratio of tealeaves are 1:7-1:8.
The papain liquid added and the mass ratio of tealeaves are 1:5-1:6; The pectase liquid added 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, cellulase solution is added kneading in process of black tea, substep adds papain and pectase carries out fermenting twice during the fermentation, the composition in tealeaves cell can be made to be easy to stripping, increase the content of millet paste extract, theanine, tea polysaccharide, reduce polyphenol content, significantly improve tea leaf quality, it is obtained that black tea gives off a strong fragrance, mouthfeel is fresh and sweet, soup coloured gold Huang is bright, and operation is simple, be beneficial to the economic benefit improving tealeaves.
Detailed description of the invention
embodiment 1
A processing method for black tea in tea rolling process, adds cellulase knead; First add papain during the fermentation and carry out one time fermentation, then add pectase and carry out secondary fermentation.
Specifically comprise the steps:
1) red for the 1kg of harvesting tea fresh leaves black tea processing method is traditionally withered;
2) tealeaves after withering evenly sprays 7kg, mass fraction is the cellulase solution of 0.8%, knead 60min; Knead after end tealeaves is taken out, mixing, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, thickness spread out and put on by tealeaves is 5cm, indoor temperature 30 DEG C, and humidity is 80%, and space oxygen-supplying amount is every square metre of 1L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, evenly sprays 5kg, mass fraction be 0.6% papain liquid, and be positioned in fermenting cellar and carry out one time fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h; Taken out by tealeaves after one time fermentation, evenly spray 5kg, mass fraction is the pectase liquid of 1.0%, be again positioned in fermenting cellar and carry out secondary fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h;
4) tealeaves after fermentation traditionally black tea manufacturing procedure carries out completing and drying, obtained a kind of high-quality black tea.
Compared with the black tea obtained traditionally with same raw material, the black tea that in the black tea that the present invention makes, the content of water extraction, theanine, tea polysaccharide makes than traditional handicraft respectively exceeds 14.8%, 11.9%, 18.2%, polyphenol content reduces 10.3%, and tea aroma is strong, mouthfeel is fresh and sweet, soup coloured gold Huang is bright.
embodiment 2
A processing method for black tea in tea rolling process, adds cellulase knead; First add papain during the fermentation and carry out one time fermentation, then add pectase and carry out secondary fermentation.
Specifically comprise the steps:
1) red for the 1kg of harvesting tea fresh leaves black tea processing method is traditionally withered;
2) tealeaves after withering evenly sprays 8kg, mass fraction is the cellulase solution of 0.8%, knead 60min; Knead after end tealeaves is taken out, mixing, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, thickness spread out and put on by tealeaves is 5cm, indoor temperature 30 DEG C, and humidity is 80%, and space oxygen-supplying amount is every square metre of 1L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, evenly sprays 6kg, mass fraction be 0.6% papain liquid, and be positioned in fermenting cellar and carry out one time fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h; Taken out by tealeaves after one time fermentation, evenly spray 6kg, mass fraction is the pectase liquid of 1.0%, be again positioned in fermenting cellar and carry out secondary fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h;
4) tealeaves after fermentation traditionally black tea manufacturing procedure carries out completing and drying, obtained a kind of high-quality black tea.
Compared with the black tea obtained traditionally with same raw material, the black tea that in the black tea that the present invention makes, the content of water extraction, theanine, tea polysaccharide makes than traditional handicraft respectively exceeds 15.5%, 13%, 21%, polyphenol content reduces 11.3%, and tea aroma is strong, mouthfeel is fresh and sweet, soup coloured gold Huang is bright.
embodiment 3
A processing method for black tea in tea rolling process, adds cellulase knead; First add papain during the fermentation and carry out one time fermentation, then add pectase and carry out secondary fermentation.
Specifically comprise the steps:
1) red for the 1kg of harvesting tea fresh leaves black tea processing method is traditionally withered;
2) tealeaves after withering evenly sprays 7kg, mass fraction is the cellulase solution of 0.8%, knead 60min; Knead after end tealeaves is taken out, mixing, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, thickness spread out and put on by tealeaves is 5cm, indoor temperature 30 DEG C, and humidity is 80%, and space oxygen-supplying amount is every square metre of 1L/min, cool blue or green time 2h;
3) tealeaves after cool green grass or young crops is taken out, evenly sprays 5kg, mass fraction be 0.6% papain liquid, and be positioned in fermenting cellar and carry out one time fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h; Taken out by tealeaves after one time fermentation, evenly spray 5kg, mass fraction is the pectase liquid of 1.0%, be again positioned in fermenting cellar and carry out secondary fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every square metre of 1L/min, and fermentation time is 3h;
4) tealeaves after fermentation traditionally black tea manufacturing procedure carries out completing and drying, obtained a kind of high-quality black tea.
Compared with the black tea obtained traditionally with same raw material, the black tea that in the black tea that the present invention makes, the content of water extraction, theanine, tea polysaccharide makes than traditional handicraft respectively exceeds 15.2%, 12.4%, 20.6%, polyphenol content reduces 10.8%, and tea aroma is strong, mouthfeel is fresh and sweet, soup coloured gold Huang is bright.
The foregoing is only preferred embodiment of the present invention, all equalizations done 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 (4)
1. a processing method for black tea, is characterized in that: in tea rolling process, add cellulase knead; First add papain during the fermentation and carry out one time fermentation, then add pectase and carry out secondary fermentation;
Be specially: knead in process and add the cellulase solution that mass fraction is 0.8%, knead 60min; Knead after end tealeaves is taken out, mixing, and be evenly laid in bamboo plaque and be placed in indoor cool green grass or young crops, thickness spread out and put on by tealeaves is 5cm, indoor temperature 30 DEG C, and humidity is 80%, and space oxygen-supplying amount is every cubic metre of 1L/min, cool blue or green time 2h;
Tealeaves after cool green grass or young crops is evenly sprayed the papain liquid that mass fraction is 0.6%, be positioned in fermenting cellar and carry out one time fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every cubic metre of 1L/min, and fermentation time is 3h; Taken out by tealeaves after one time fermentation, evenly spray the pectase liquid that mass fraction is 1.0%, be again positioned in fermenting cellar and carry out secondary fermentation, fermentation temperature 37 DEG C, humidity is 85%, and space oxygen-supplying amount is every cubic metre of 1L/min, and fermentation time is 3h.
2. the processing method of black tea according to claim 1, is characterized in that: the cellulase solution added and the mass ratio of tealeaves are 1:7-1:8.
3. the processing method of black tea according to claim 1, is characterized in that: the papain liquid added and the mass ratio of tealeaves are 1:5-1:6; The pectase liquid added and the mass ratio of tealeaves are 1:5-1:6.
4. the black tea obtained by processing method described in claim 1.
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| JPS60164435A (en) * | 1984-02-06 | 1985-08-27 | Kosumosu Shokuhin:Kk | Preparation of powdered black tea |
| CN102028055B (en) * | 2010-11-27 | 2013-06-19 | 福建农林大学 | Processing method for reducing astringent taste of red tea |
| CN102492665B (en) * | 2011-12-14 | 2013-07-24 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
| CN102747050B (en) * | 2012-07-06 | 2014-02-12 | 山东东兴生物科技股份有限公司 | Biological compound enzyme preparation and dark green tea making process using same for improvement of tea quality |
| CN102972536A (en) * | 2012-11-15 | 2013-03-20 | 安徽国润茶业有限公司 | Manufacturing technique of keemun black tea |
| CN103404627B (en) * | 2013-08-07 | 2014-06-25 | 福建清雅工贸有限公司 | Preparation method of sweet and fragrant particle black tea |
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Address after: Xiamen City, Fujian province 361000 Torch Road No. 321 Huayuan Building two floor Patentee after: Xiamen elegant source Polytron Technologies Inc Address before: Xiamen City, Fujian province 361000 Torch Road No. 321 Huayuan Building two floor Patentee before: Chanyou (Fujian) Trade Co., Ltd. |
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