CN104186742A - Black tea preparation method capable of improving content of tea polyphenol - Google Patents
Black tea preparation method capable of improving content of tea polyphenol Download PDFInfo
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Abstract
The invention relates to the technical field of black tea preparation, and particularly relates to a black tea preparation method capable of improving the content of tea polyphenol. By the steps of classifying, processing, mixing and twisting the tea leaves, carrying out fixation, twisting again, unbinding, fermenting, reshaping, carrying out fixation, drying, sterilizing and the like, nutritional components in the tea leaves are subjected to great microcosmic change, the nutrition structures in the tea leaves are enriched and relative high nutritional substance leaching rate is achieved; technological parameters are controlled properly, so that the nutrient elements in green tea leaves are controlled effectively, and harmful substances in the tea leaves are discharged out in the preparation process; useful substances, namely tea polyphenol and the like are converted and retained, the content of tea polyphenol and similar substances (condensed polyphenols) in prepared black tea is relatively high, and the health function of tea leaves is enhanced; according to testing, the content of polyphenols in the black tea is improved by 17-19% compared with that in the traditional black tea.
Description
Technical field
The present invention relates to black tea preparing technical field, especially a kind of black tea preparation method who improves polyphenol content.
Background technology
Drink tea as people's one custom, no matter be in the Orient or in west, drink tea all to have become in people's life and receive lodgers and treat people, the indispensable drink when leisure.And, along with improving constantly of people's living standard, there is larger change in the quality to tea and the requirement of quality, people have turned to eye the effect that reaches health care when drinking tea from traditional drinking tea, turned to the preparation method of functional tea by common tea, the most special is prepared into a kind of slim tea, blood-sugar reducing tea by tea exactly.
At present, research for slim tea and the preparation technology of blood-sugar reducing tea and other functional tea and the product of this tea is all more, as the patent No. be CN201310062071.X " a kind of Weight-reducing health-care tea and preparation method thereof " be exactly for human body provides one can be compared with low-fat content and increment, and then reach the slim tea of effect of weight reducing object; For another example " a kind of Enteromorpha tea preparation method " that the patent No. is CN201310398332.5 is exactly for the disastrous sea grass that this Enteromorpha nature can be thought is as resource, prepares a kind of functional health tea that has low sugar contents and can reduce blood-sugar content; The patent No. is CN201310004795.9 in addition " processing method of the tea of reservation caffeine and the functional food of making of this tea " is by processing step, traditional green tea, the black tea of finished product are processed to processing, and by first low temperature (100 DEG C), the mode of processing by high temperature again, make the catechin in the conventional tea of green tea, black tea or other finished products transform into polymerized polyphenolic, also can not cause the lost technical scheme of caffeine simultaneously.
As can be seen here, in the prior art, preparation technology for functional tea is substantially ripe, and can draw for easily beautiful one section " Tea Polyphenols impact research on mouse Adipocyte Differentiation related gene " delivering according to Central South University, author, have for the material that plays function affect in tealeaves: the materials such as Tea Polyphenols (catechin), caffeine, according to research reports, Tea Polyphenols has inhibition Adipocyte Differentiation, reducing fat increases, lose weight, and then reach the effect of fat-reducing; Also have and suppress effect that blood-sugar content increases simultaneously; Therefore, retain in the process of preparing tealeaves for the Tea Polyphenols in tealeaves, and then to improve fat-reducing, the function of reducing blood sugar of tealeaves be to the mandatory standard of Tea Processing, also must to adhere to that such direction goes to study, can meet the Functional Requirement of modern people to tealeaves; At present, although the patent documentation of studying for the Tea Polyphenols in tealeaves or other journal article documents are innumerable, if the patent No. is CN201210124324.7, the document of " Centrifugical extraction separates the method for preparing high-purity tea polypenols " just extracts the Tea Polyphenols in tealeaves, make the Tea Polyphenols in tealeaves separately do his use, but for the polyphenol content that improves tealeaves in the process of preparing tealeaves, and raising Tea Polyphenols immersion leaching rate, improves the quality of drink tea and the technical literature of quality have not been reported.
Summary of the invention
In order to solve the above-mentioned technical problem existing in prior art, the invention provides a kind of black tea preparation method who improves poly-polyphenol content, have and the caffeine content in dark brownish green can be reduced, astringent taste Substance Transformation is become to aldehydes matter, improve the content of Tea Polyphenols in black tea, improve black tea quality, and by preparation process, raw material is wherein processed, trophic structure in feed change material, enrich the nutriment in black tea, improve quality and the quality of black tea, and then provide one can strengthen body immunity, taste good, the features such as the black tea that suitable popular colony drinks.
The technical scheme that realizes object of the present invention is specially:
A black tea preparation method who improves polyphenol content, comprises the following steps:
(1) Classification of Tea: will pluck the dark brownish green difference according to the light green degree of tealeaves of coming from mountain and be divided into green bud-leaf, green tender leaf and Lao Ye, and after to be sorted completing, all kinds of tealeaves be cleaned to impurity elimination stand-by;
(2) tealeaves processing:
A. by step 1) to be placed in temperature be that the aqueous alcohol of 30-40 DEG C is soaked 2-3h to ready Lao Ye, and pour in bruisher together with the old leaf tea of aqueous alcohol, old leaf tea is smashed to pieces with aqueous alcohol and is mixed into juice, and while smashing to pieces in bruisher, controlling the temperature of smashing to pieces is 30-33 DEG C; The juice of having smashed to pieces is placed in to reverse osmosis membrane assembly, and to carry out vacuum be vacuum filtration under 0.02-0.08MPa, and before carrying out vacuum filtration, to the calcium hydroxide aqueous solution that adds the 1-3% of juice weight in juice, and it is carried out to continuous several times vacuum filtration, until obtain filtrate and the Lao Ye disintegrating slag of clarification, and the filtrate of clarification is carried out to Centrifugical extraction twice, and obtain extract, stand-by;
B. by step 1) to be placed in temperature be the water of 70-90 DEG C to ready green bud-leaf, soaks after 2-3s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
C. by step 1) to be placed in temperature be the water of 95-105 DEG C to ready green tender leaf, soaks 10-20s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
(3) tealeaves mixes: by step 2) a, b, the ready tealeaves of c is according to Lao Ye disintegrating slag: green bud-leaf: green tender leaf is (0.5-1.7): (3-5): weight ratio (2-4) is mixed, and be uniformly mixed, obtain dark brownish green compound, stand-by;
(4) knead: by step 3) dark brownish green compound be placed in kneading machine, adopt and knead clockwise 5-6min, kneading pressure is 3.3-4.2kg/m3, in kneading, add wherein the clarification limewash of dark brownish green compound weight 1-3%, and to be warming up to temperature be 80-90 DEG C, after adjusting moisture and being 40-50%, stand-by;
(5) completing: by step 4) to be placed in temperature be that the steam inactivation machine of 80-90 DEG C completes and processes 4-6s for the dark brownish green compound that makes, after having completed, and adopted clarification limewash to spray, and the 0.5-1.3% that the clarification lime water yield of sprinkling is gross weight, stand-by;
(6) knead again the group of solution: by step 5) the dark brownish green compound after treatment that completes is placed in kneading machine again, adopt and counterclockwise knead, kneading pressure is 2.1-2.3kg/m3, the time of kneading is 10min, adopts sodium bicarbonate solution to spray, the 1.3-1.7% that sprinkling amount is gross weight when kneading, knead after end, be placed on the group of solution in Xie Tuanji and process, tealeaves is disperseed, stand-by;
(7) fermentation: by step 6) the dark brownish green compound handled well is placed in fermentation vat, and by step 2) extract of a and the amount that dark brownish green compound gross weight is 1-3% according to percentage by weight add wherein, and after being uniformly mixed, stacked fermentation, humidity when fermentation is controlled at 55-60%, temperature is 40-43 DEG C, after fermentation 5-7h, tea heap is turned over to throw and process 1 time, and in the time turning over throwing processing, and adopt step 2) extract and the clarification limewash proportioning that is 1:1.3 according to proportioning, the compound making, add according to the percentage that accounts for tea heap gross weight 0.7-0.9%, ferment continuously to turn over to throw and process after 5 times, will ferment for the last time, and temperature while adjusting last fermentation process is 60-70 DEG C, fermentation time is 1-2h,
(8) shaping: by step 7) tea that fermentation process is good, adopt trimmer to carry out the processing of shaping reason bar, and cross the processing of 40-60 mesh sieve, stand-by;
(9) complete again: be that the steam of 100-110 DEG C turns over to throw and processes 4-5s by be placed in temperature through the tea of Shape correction, stand-by;
(10) dry: by step 9) tea of processing that completes again adopts movable rung baker to carry out drying and processing, and to adjust inlet temperature be 30 DEG C, outlet temperature is 120 DEG C, the difference range of each step temperature is 3-6 DEG C, and tea mobile speed in movable rung baker is that the moisture while making tealeaves from baker middle outlet is 5-6%;
(11) sterilizing: the tealeaves in drying and processing step is placed in to far-infrared baking case and carries out sterilization treatment 2-3s, when the Measuring Moisture Content of Tea content that makes to take out from far-infrared baking case is 2-3%, packaging, can obtain the black tea of high polyphenol content.
Described aqueous alcohol is the food grade alcohol of moisture 30-40%.
Lao Ye tea when described employing aqueous alcohol is soaked and the solid-to-liquid ratio of aqueous alcohol are 1:(1.5-2).
Described smashing to pieces is to be divided into twice to smash to pieces, smashs to pieces for the first time to a tealeaves one-tenth section shape, smashs into pasty state (juice) for the second time to pieces.
Twice described Centrifugical extraction is that the rotating speed of employing centrifugal extractor is 2001-5999r/min.
The concentration of described sodium bicarbonate solution is 30-33%.
Described movable rung baker is tealeaves to be carried out in baker to movable type to dry.
In described sterilization steps, when packaging, be added with the mixed enzyme of 0.1-0.3%.
Described mixed enzyme is made up of protease, cellulase.
Ratio when described protease mixes with cellulase is 1:1.
Above technical scheme has just been done detailed deciphering and explanation to main technical scheme of the present invention, wherein part relates to prior art and common practise part is not explained in detail it, the aim of technical scheme of the present invention is exactly to provide a kind of raw material that tealeaves is made fully to change, reduce the cost of manufacture of tealeaves, be about to 1 year raw Lao Ye and be mixed with tealeaves as raw material in conjunction with fresh blade and green tender leaf bud-leaf, and various types of tealeaves is processed respectively and the extraction of benefit materials, and then make the polyphenol substance in tealeaves be saved from damage and do not run off, again by the material extracting being added in preparation process, improve its content, and according in this metabolism between man and nature process, the situation of physicochemical environment on its impact, and then enrich the nutriment in tealeaves, make the polyphenol substance content in tealeaves relatively high.
The present invention fundamentally solved because every year time of picking tea-leaves inadequate, cause the very fast aging and technical barrier that is difficult to be utilized of tealeaves, also the difficulty of picking tea-leaves is dwindled greatly simultaneously, while making to pick tea-leaves, do not sticking to fresh tender leaf tea, make to have picked tea-leaves blue or green expanded range, the raw-material scope that provides has been provided, and then reduced the cost that tealeaves is made.
The present invention is also to the physicochemical environment of carrying out in sweat and turn over the technical characterictic of technological means of throwing while processing and control, and then guaranteed the completeness of fermentation and turn over the material that adds in throwing process can be fully and aldehydes matter carry out microcosmic biochemical reaction, and then guarantee the content of aldehydes matter in tealeaves, the health nutrient that improves tealeaves is worth.
And by the use in conjunction with portable baker, make tealeaves in the time being dried, first scatter and disappear from surperficial moisture, it is thorough that other harmful substances of tealeaves inside are carried out biochemical reaction in different temperature environments simultaneously, and got rid of, make the benefit materials such as phenols aggregate into polymerization phenols, change it and have a form in tealeaves, and then improved quality and the quality of tealeaves, and then reach the object of health care.
And by sterilization packaging process, tealeaves is carried out to specially treated, and add enzyme simultaneously, make tealeaves in the time that immersion is drunk, its useful nutrition that can be absorbed by the body thoroughly, makes the leaching rate of nutrient higher.
Particularly the present invention kneads by multistage that multistage completes and the step such as fermentation hockets mutually, further make the trophic structure in tealeaves that directed larger change occurs, the content of guaranteeing Tea Polyphenols in tealeaves and analog thereof is relatively high, and then make tealeaves there is the growth of the fat of inhibition, reduce effect of blood-sugar content, and then reach fat-reducing, enhance metabolism, promote kidney function, the effect such as refresh oneself.
Compared with prior art, technique effect of the present invention is embodied in:
1. manufacturing process steps of the present invention is simple, and technological process is long but process cycle is not long; And reduce the source of picking tea-leaves difficulty and having enriched tea raw material in whole processing step, reduced Tea Processing cost of manufacture.
2. in processing step of the present invention, by repeatedly kneading, repeatedly complete, the mutual intersection of the step such as fermentation carries out, and makes the nutritional labeling in tealeaves that larger micro-variations occur, trophic structure in tealeaves and higher nutriment leaching rate have been enriched.
3. the technological parameter of this law is by appropriate control, nutrient in dark brownish green is controlled effectively, and then the harmful substance in tealeaves is discharged in preparation process, by benefit materials, be that the materials such as Tea Polyphenols transform and retain, and then it is relatively high to have improved Tea Polyphenols and similar substance (polymerized polyphenolic) content thereof in the black tea preparing, strengthen the health care of tealeaves; Improve 17-19% according to test black tea of the present invention compared with the polyphenol substance content in conventional black.
Detailed description of the invention
Below in conjunction with concrete embodiment, technical scheme of the present invention is done to further restriction, but claimed scope is not only confined to done description.
Embodiment 1
A black tea preparation method who improves polyphenol content, comprises the following steps:
(1) Classification of Tea: will pluck the dark brownish green difference according to the light green degree of tealeaves of coming from mountain and be divided into green bud-leaf, green tender leaf and Lao Ye, and after to be sorted completing, all kinds of tealeaves be cleaned to impurity elimination stand-by;
(2) tealeaves processing:
A. by step 1) to be placed in temperature be that the aqueous alcohol of 30 DEG C is soaked 2h to ready Lao Ye, and pour in bruisher together with the old leaf tea of aqueous alcohol, old leaf tea is smashed to pieces with aqueous alcohol and is mixed into juice, and while smashing to pieces in bruisher, controlling the temperature of smashing to pieces is 30 DEG C; The juice of having smashed to pieces is placed in to reverse osmosis membrane assembly, and to carry out vacuum be vacuum filtration under 0.02MPa, and before carrying out vacuum filtration, to 1% the calcium hydroxide aqueous solution that adds juice weight in juice, and it is carried out to continuous several times vacuum filtration, until obtain filtrate and the Lao Ye disintegrating slag of clarification, and the filtrate of clarification is carried out to Centrifugical extraction twice, and obtain extract, stand-by;
B. by step 1) to be placed in temperature be the water of 70 DEG C to ready green bud-leaf, soaks after 2s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
C. by step 1) to be placed in temperature be the water of 95 DEG C to ready green tender leaf, soaks 10s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
(3) tealeaves mixes: by step 2) a, b, the ready tealeaves of c is according to Lao Ye disintegrating slag: green bud-leaf: the weight ratio that green tender leaf is 0.5:5:2 is mixed, and is uniformly mixed, obtain dark brownish green compound, stand-by;
(4) knead: by step 3) dark brownish green compound be placed in kneading machine, adopt and knead clockwise 5min, kneading pressure is 3.3kg/m3, in kneading, add wherein the clarification limewash of dark brownish green compound weight 1%, and to be warming up to temperature be 80 DEG C, after adjusting moisture and being 40%, stand-by;
(5) completing: by step 4) to be placed in temperature be that the steam inactivation machine of 80 DEG C completes and processes 4s for the dark brownish green compound that makes, after having completed, and being adopted clarification limewash to spray, the clarification lime water yield of sprinkling is gross weight 0.5%, stand-by;
(6) knead again the group of solution: by step 5) the dark brownish green compound after treatment that completes is placed in kneading machine again, adopt and counterclockwise knead, kneading pressure is 2.1kg/m3, the time of kneading is 10min, adopts sodium bicarbonate solution to spray when kneading, and sprinkling amount is gross weight 1.3%, knead after end, be placed on the group of solution in Xie Tuanji and process, tealeaves is disperseed, stand-by;
(7) fermentation: by step 6) the dark brownish green compound handled well is placed in fermentation vat, and by step 2) extract of a and the amount that dark brownish green compound gross weight is 1% according to percentage by weight add wherein, and after being uniformly mixed, stacked fermentation, humidity when fermentation is controlled at 55%, temperature is 40 DEG C, after fermentation 5h, tea heap is turned over to throw and process 1 time, and in the time turning over throwing processing, and adopt step 2) extract and the clarification limewash proportioning that is 1:1.3 according to proportioning, the compound making, add according to the percentage that accounts for tea heap gross weight 0.7%, ferment continuously to turn over to throw and process after 5 times, will ferment for the last time, and temperature while adjusting last fermentation process is 60 DEG C, fermentation time is 1h,
(8) shaping: by step 7) tea that fermentation process is good, adopt trimmer to carry out the processing of shaping reason bar, and cross 40 mesh sieve processing, stand-by;
(9) complete again: be that the steam of 100 DEG C turns over to throw and processes 4s by be placed in temperature through the tea of Shape correction, stand-by;
(10) dry: by step 9) tea of processing that completes again adopts movable rung baker to carry out drying and processing, and to adjust inlet temperature be 30 DEG C, outlet temperature is 120 DEG C, the difference range of each step temperature is 3 DEG C, and tea mobile speed in movable rung baker is that the moisture while making tealeaves from baker middle outlet is 5%;
(11) sterilizing: the tealeaves in drying and processing step is placed in to far-infrared baking case and carries out sterilization treatment 2s, when the Measuring Moisture Content of Tea content that makes to take out from far-infrared baking case is 2%, packaging, can obtain the black tea of high polyphenol content.
Aqueous alcohol is moisture 30% food grade alcohol.
Lao Ye tea while adopting aqueous alcohol to soak and the solid-to-liquid ratio of aqueous alcohol are 1:1.5.
Smashing to pieces is to be divided into twice to smash to pieces, smashs to pieces for the first time to a tealeaves one-tenth section shape, smashs into pasty state (juice) for the second time to pieces.
Twice Centrifugical extraction is that to adopt the rotating speed of centrifugal extractor be 2001r/min.
The concentration of sodium bicarbonate solution is 30%.
Movable rung baker is tealeaves to be carried out in baker to movable type to dry.
In sterilization steps, when packaging, be added with 0.1% mixed enzyme.
Mixed enzyme is made up of protease, cellulase.
Ratio when protease mixes with cellulase is 1:1.
Embodiment 2
A black tea preparation method who improves polyphenol content, comprises the following steps:
(1) Classification of Tea: will pluck the dark brownish green difference according to the light green degree of tealeaves of coming from mountain and be divided into green bud-leaf, green tender leaf and Lao Ye, and after to be sorted completing, all kinds of tealeaves be cleaned to impurity elimination stand-by;
(2) tealeaves processing:
A. by step 1) to be placed in temperature be that the aqueous alcohol of 40 DEG C is soaked 3h to ready Lao Ye, and pour in bruisher together with the old leaf tea of aqueous alcohol, old leaf tea is smashed to pieces with aqueous alcohol and is mixed into juice, and while smashing to pieces in bruisher, controlling the temperature of smashing to pieces is 33 DEG C; The juice of having smashed to pieces is placed in to reverse osmosis membrane assembly, and to carry out vacuum be vacuum filtration under 0.08MPa, and before carrying out vacuum filtration, to 3% the calcium hydroxide aqueous solution that adds juice weight in juice, and it is carried out to continuous several times vacuum filtration, until obtain filtrate and the Lao Ye disintegrating slag of clarification, and the filtrate of clarification is carried out to Centrifugical extraction twice, and obtain extract, stand-by;
B. by step 1) to be placed in temperature be the water of 90 DEG C to ready green bud-leaf, soaks after 3s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
C. by step 1) to be placed in temperature be the water of 105 DEG C to ready green tender leaf, soaks 20s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
(3) tealeaves mixes: by step 2) a, b, the ready tealeaves of c is according to Lao Ye disintegrating slag: green bud-leaf: the weight ratio that green tender leaf is 1.7:3:4 is mixed, and is uniformly mixed, obtain dark brownish green compound, stand-by;
(4) knead: by step 3) dark brownish green compound be placed in kneading machine, adopt and knead clockwise 6min, kneading pressure is 4.2kg/m3, in kneading, add wherein the clarification limewash of dark brownish green compound weight 3%, and to be warming up to temperature be 90 DEG C, after adjusting moisture and being 50%, stand-by;
(5) completing: by step 4) to be placed in temperature be that the steam inactivation machine of 90 DEG C completes and processes 6s for the dark brownish green compound that makes, after having completed, and being adopted clarification limewash to spray, the clarification lime water yield of sprinkling is gross weight 1.3%, stand-by;
(6) knead again the group of solution: by step 5) the dark brownish green compound after treatment that completes is placed in kneading machine again, adopt and counterclockwise knead, kneading pressure is 2.3kg/m3, the time of kneading is 10min, adopts sodium bicarbonate solution to spray when kneading, and sprinkling amount is gross weight 1.7%, knead after end, be placed on the group of solution in Xie Tuanji and process, tealeaves is disperseed, stand-by;
(7) fermentation: by step 6) the dark brownish green compound handled well is placed in fermentation vat, and by step 2) extract of a and the amount that dark brownish green compound gross weight is 3% according to percentage by weight add wherein, and after being uniformly mixed, stacked fermentation, humidity when fermentation is controlled at 60%, temperature is 43 DEG C, after fermentation 7h, tea heap is turned over to throw and process 1 time, and in the time turning over throwing processing, and adopt step 2) extract and the clarification limewash proportioning that is 1:1.3 according to proportioning, the compound making, add according to the percentage that accounts for tea heap gross weight 0.9%, ferment continuously to turn over to throw and process after 5 times, will ferment for the last time, and temperature while adjusting last fermentation process is 70 DEG C, fermentation time is 2h,
(8) shaping: by step 7) tea that fermentation process is good, adopt trimmer to carry out the processing of shaping reason bar, and cross 60 mesh sieve processing, stand-by;
(9) complete again: be that the steam of 110 DEG C turns over to throw and processes 5s by be placed in temperature through the tea of Shape correction, stand-by;
(10) dry: by step 9) tea of processing that completes again adopts movable rung baker to carry out drying and processing, and to adjust inlet temperature be 30 DEG C, outlet temperature is 120 DEG C, the difference range of each step temperature is 6 DEG C, and tea mobile speed in movable rung baker is that the moisture while making tealeaves from baker middle outlet is 6%;
(11) sterilizing: the tealeaves in drying and processing step is placed in to far-infrared baking case and carries out sterilization treatment 3s, when the Measuring Moisture Content of Tea content that makes to take out from far-infrared baking case is 3%, packaging, can obtain the black tea of high polyphenol content.
Aqueous alcohol is moisture 40% food grade alcohol.
Lao Ye tea while adopting aqueous alcohol to soak and the solid-to-liquid ratio of aqueous alcohol are 1:2.
Smashing to pieces is to be divided into twice to smash to pieces, smashs to pieces for the first time to a tealeaves one-tenth section shape, smashs into pasty state (juice) for the second time to pieces.
Twice Centrifugical extraction is that to adopt the rotating speed of centrifugal extractor be 5999r/min.
The concentration of sodium bicarbonate solution is 33%.
Movable rung baker is tealeaves to be carried out in baker to movable type to dry.
In sterilization steps, when packaging, be added with 0.3% mixed enzyme.
Mixed enzyme is made up of protease, cellulase.
Ratio when protease mixes with cellulase is 1:1.
Embodiment 3
A black tea preparation method who improves polyphenol content, comprises the following steps:
(1) Classification of Tea: will pluck the dark brownish green difference according to the light green degree of tealeaves of coming from mountain and be divided into green bud-leaf, green tender leaf and Lao Ye, and after to be sorted completing, all kinds of tealeaves be cleaned to impurity elimination stand-by;
(2) tealeaves processing:
A. by step 1) to be placed in temperature be that the aqueous alcohol of 35 DEG C is soaked 2.5h to ready Lao Ye, and pour in bruisher together with the old leaf tea of aqueous alcohol, old leaf tea is smashed to pieces with aqueous alcohol and is mixed into juice, and while smashing to pieces in bruisher, controlling the temperature of smashing to pieces is 32 DEG C; The juice of having smashed to pieces is placed in to reverse osmosis membrane assembly, and to carry out vacuum be vacuum filtration under 0.05MPa, and before carrying out vacuum filtration, to 2% the calcium hydroxide aqueous solution that adds juice weight in juice, and it is carried out to continuous several times vacuum filtration, until obtain filtrate and the Lao Ye disintegrating slag of clarification, and the filtrate of clarification is carried out to Centrifugical extraction twice, and obtain extract, stand-by;
B. by step 1) to be placed in temperature be the water of 80 DEG C to ready green bud-leaf, soaks after 2.5s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
C. by step 1) to be placed in temperature be the water of 100 DEG C to ready green tender leaf, soaks 15s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
(3) tealeaves mixes: by step 2) a, b, the ready tealeaves of c is according to Lao Ye disintegrating slag: green bud-leaf: the weight ratio that green tender leaf is 1:4:3 is mixed, and is uniformly mixed, obtain dark brownish green compound, stand-by;
(4) knead: by step 3) dark brownish green compound be placed in kneading machine, adopt and knead clockwise 5.5min, kneading pressure is 3.7kg/m3, in kneading, add wherein the clarification limewash of dark brownish green compound weight 2%, and to be warming up to temperature be 85 DEG C, after adjusting moisture and being 45%, stand-by;
(5) completing: by step 4) to be placed in temperature be that the steam inactivation machine of 85 DEG C completes and processes 5s for the dark brownish green compound that makes, after having completed, and being adopted clarification limewash to spray, the clarification lime water yield of sprinkling is gross weight 0.9%, stand-by;
(6) knead again the group of solution: by step 5) the dark brownish green compound after treatment that completes is placed in kneading machine again, adopt and counterclockwise knead, kneading pressure is 2.2kg/m3, the time of kneading is 10min, adopts sodium bicarbonate solution to spray when kneading, and sprinkling amount is gross weight 1.5%, knead after end, be placed on the group of solution in Xie Tuanji and process, tealeaves is disperseed, stand-by;
(7) fermentation: by step 6) the dark brownish green compound handled well is placed in fermentation vat, and by step 2) extract of a and the amount that dark brownish green compound gross weight is 2% according to percentage by weight add wherein, and after being uniformly mixed, stacked fermentation, humidity when fermentation is controlled at 58%, temperature is 42 DEG C, after fermentation 6h, tea heap is turned over to throw and process 1 time, and in the time turning over throwing processing, and adopt step 2) extract and the clarification limewash proportioning that is 1:1.3 according to proportioning, the compound making, add according to the percentage that accounts for tea heap gross weight 0.8%, ferment continuously to turn over to throw and process after 5 times, will ferment for the last time, and temperature while adjusting last fermentation process is 65 DEG C, fermentation time is 1.5h,
(8) shaping: by step 7) tea that fermentation process is good, adopt trimmer to carry out the processing of shaping reason bar, and cross 50 mesh sieve processing, stand-by;
(9) complete again: be that the steam of 105 DEG C turns over to throw and processes 4.5s by be placed in temperature through the tea of Shape correction, stand-by;
(10) dry: by step 9) tea of processing that completes again adopts movable rung baker to carry out drying and processing, and to adjust inlet temperature be 30 DEG C, outlet temperature is 120 DEG C, the difference range of each step temperature is 4 DEG C, and tea mobile speed in movable rung baker is that the moisture while making tealeaves from baker middle outlet is 5.5%;
(11) sterilizing: the tealeaves in drying and processing step is placed in to far-infrared baking case and carries out sterilization treatment 3s, when the Measuring Moisture Content of Tea content that makes to take out from far-infrared baking case is 3%, packaging, can obtain the black tea of high polyphenol content.
Aqueous alcohol is moisture 35% food grade alcohol.
Lao Ye tea while adopting aqueous alcohol to soak and the solid-to-liquid ratio of aqueous alcohol are 1:1.8.
Smashing to pieces is to be divided into twice to smash to pieces, smashs to pieces for the first time to a tealeaves one-tenth section shape, smashs into pasty state (juice) for the second time to pieces.
Twice Centrifugical extraction is that to adopt the rotating speed of centrifugal extractor be 35000r/min.
The concentration of sodium bicarbonate solution is 31%.
Movable rung baker is tealeaves to be carried out in baker to movable type to dry.
In sterilization steps, when packaging, be added with 0.2% mixed enzyme.
Mixed enzyme is made up of protease, cellulase.
Ratio when protease mixes with cellulase is 1:1
Test example:
1, the outward appearance taste of millet paste and polyphenol substance experiment
Polyphenol substance in embodiment 1, embodiment 2, embodiment 3 in polyphenol substance in traditional black tea (tea that fermentation process is crossed) and the present invention is detected, simultaneously and detect conventional black (tea that fermentation process is crossed) and soaks polyphenol content color and the taste of the millet paste that in millet paste out and the present invention, the tea in embodiment 1, embodiment 2, embodiment 3 soaks out and contrast, its result is as shown in following table 1-table 2:
Embodiment 1 in polyphenol substance and the present invention in the traditional black tea (tea that fermentation process is crossed) of table 1,
Polyphenol substance in embodiment 2, embodiment 3 detects comparing result:
| ? | Traditional black tea | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Polyphenols (mg/100ml) | 143 | 163.3 | 159.1 | 171.13 |
| Gallic acid (mg/100ml) | 7.7 | 1.03 | 0.79 | 0.95 |
| Polymerized polyphenolic (mg/100ml) | 55.9 | 23.51 | 19.98 | 21.43 |
Table 2 conventional black (tea that fermentation process is crossed) is soaked embodiment in millet paste out and the present invention
Color and the taste comparing result of the millet paste that 1, the tea in embodiment 2, embodiment 3 soaks out:
Experimental result by upper table 1, table 2 can be found out, the black tea that the present invention is more traditional has preferably technique effect and preferably liquor color and millet paste taste, can cause vast tea-drinking user's hobby.
2, anti-fat experiment
Method: choose 40 of rats, and be divided into 5 groups, 8 every group, label is five groups of A, B, C, D, E; The feed that wherein A group is black tea+high lipid content of adopting embodiments of the invention 1 and making is fed, B group adopts that the feed of black tea+high lipid content that embodiments of the invention 2 make is fed, C group adopts that the feed of black tea+high lipid content that embodiments of the invention 3 make is fed, D group adopts normal feed+feed with the physiological saline of black tea equivalent, the feed of E group employing high lipid content+feed with the physiological saline of black tea equivalent; And detecting the forage volume of feeding each week and respectively organizing the changes of weight situation of mouse, feed after 1 month, get mouse fasting blood, adopt full-automatic biochemical instrument to detect total plasma cholesterol, triglycerides, lipoprotein.
Result: the result for the project detecting in said method is as shown in table 3 below:
Table 3
Conclusion: the data result demonstration from upper table, the tea that technical scheme of the present invention prepares can suppress the enhancing of Blood Cholesterol content, content of triglyceride, lipoprotein content, can avoid the generation of blood fat, has effect of obvious fat-reducing.
It is important to point out at this; the technique effect that above embodiment and test example only limit to reach technical scheme of the present invention is further elaborated and understands explanation; it is not the further restriction to technical scheme of the present invention; the improvement of the non-marked improvement that those skilled in the art make on this basis, still belongs to protection category of the present invention.
Claims (10)
1. a black tea preparation method who improves polyphenol content, is characterized in that, comprises the following steps:
(1) Classification of Tea: will pluck the dark brownish green difference according to the light green degree of tealeaves of coming from mountain and be divided into green bud-leaf, green tender leaf and Lao Ye, and after to be sorted completing, all kinds of tealeaves be cleaned to impurity elimination stand-by;
(2) tealeaves processing:
A. by step 1) to be placed in temperature be that the aqueous alcohol of 30-40 DEG C is soaked 2-3h to ready Lao Ye, and pour in bruisher together with the old leaf tea of aqueous alcohol, old leaf tea is smashed to pieces with aqueous alcohol and is mixed into juice, and while smashing to pieces in bruisher, controlling the temperature of smashing to pieces is 30-33 DEG C; The juice of having smashed to pieces is placed in to reverse osmosis membrane assembly, and to carry out vacuum be vacuum filtration under 0.02-0.08MPa, and before carrying out vacuum filtration, to the calcium hydroxide aqueous solution that adds the 1-3% of juice weight in juice, and it is carried out to continuous several times vacuum filtration, until obtain filtrate and the Lao Ye disintegrating slag of clarification, and the filtrate of clarification is carried out to Centrifugical extraction twice, and obtain extract, stand-by;
B. by step 1) to be placed in temperature be the water of 70-90 DEG C to ready green bud-leaf, soaks after 2-3s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
C. by step 1) to be placed in temperature be the water of 95-105 DEG C to ready green tender leaf, soaks 10-20s, and tealeaves is picked up and is placed in cooling processing under normal temperature environment, stand-by;
(3) tealeaves mixes: by step 2) a, b, the ready tealeaves of c is according to Lao Ye disintegrating slag: green bud-leaf: green tender leaf is (0.5-1.7): (3-5): weight ratio (2-4) is mixed, and be uniformly mixed, obtain dark brownish green compound, stand-by;
(4) knead: by step 3) dark brownish green compound be placed in kneading machine, adopt and knead clockwise 5-6min, kneading pressure is 3.3-4.2kg/m3, in kneading, add wherein the clarification limewash of dark brownish green compound weight 1-3%, and to be warming up to temperature be 80-90 DEG C, after adjusting moisture and being 40-50%, stand-by;
(5) completing: by step 4) to be placed in temperature be that the steam inactivation machine of 80-90 DEG C completes and processes 4-6s for the dark brownish green compound that makes, after having completed, and adopted clarification limewash to spray, and the 0.5-1.3% that the clarification lime water yield of sprinkling is gross weight, stand-by;
(6) knead again the group of solution: by step 5) the dark brownish green compound after treatment that completes is placed in kneading machine again, adopt and counterclockwise knead, kneading pressure is 2.1-2.3kg/m3, the time of kneading is 10min, adopts sodium bicarbonate solution to spray, the 1.3-1.7% that sprinkling amount is gross weight when kneading, knead after end, be placed on the group of solution in Xie Tuanji and process, tealeaves is disperseed, stand-by;
(7) fermentation: by step 6) the dark brownish green compound handled well is placed in fermentation vat, and by step 2) extract of a and the amount that dark brownish green compound gross weight is 1-3% according to percentage by weight add wherein, and after being uniformly mixed, stacked fermentation, humidity when fermentation is controlled at 55-60%, temperature is 40-43 DEG C, after fermentation 5-7h, tea heap is turned over to throw and process 1 time, and in the time turning over throwing processing, and adopt step 2) extract and the clarification limewash proportioning that is 1:1.3 according to proportioning, the compound making, add according to the percentage that accounts for tea heap gross weight 0.7-0.9%, ferment continuously to turn over to throw and process after 5 times, will ferment for the last time, and temperature while adjusting last fermentation process is 60-70 DEG C, fermentation time is 1-2h,
(8) shaping: by step 7) tea that fermentation process is good, adopt trimmer to carry out the processing of shaping reason bar, and cross the processing of 40-60 mesh sieve, stand-by;
(9) complete again: be that the steam of 100-110 DEG C turns over to throw and processes 4-5s by be placed in temperature through the tea of Shape correction, stand-by;
(10) dry: by step 9) tea of processing that completes again adopts movable rung baker to carry out drying and processing, and to adjust inlet temperature be 30 DEG C, outlet temperature is 120 DEG C, the difference range of each step temperature is 3-6 DEG C, and tea mobile speed in movable rung baker is that the moisture while making tealeaves from baker middle outlet is 5-6%;
(11) sterilizing: the tealeaves in drying and processing step is placed in to far-infrared baking case and carries out sterilization treatment 2-3s, when the Measuring Moisture Content of Tea content that makes to take out from far-infrared baking case is 2-3%, packaging, can obtain the black tea of high polyphenol content.
2. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, the food grade alcohol that described aqueous alcohol is moisture 30-40%.
3. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, Lao Ye tea when described employing aqueous alcohol is soaked and the solid-to-liquid ratio of aqueous alcohol are 1:(1.5-2).
4. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, described smashing to pieces is to be divided into twice to smash to pieces, smashs to pieces for the first time to a tealeaves one-tenth section shape, smashs into pasty state (juice) for the second time to pieces.
5. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, twice described Centrifugical extraction is that the rotating speed of employing centrifugal extractor is 2001-5999r/min.
6. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, the concentration of described sodium bicarbonate solution is 30-33%.
7. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, described movable rung baker is tealeaves to be carried out in baker to movable type to dry.
8. the black tea preparation method of raising polyphenol content as claimed in claim 1, is characterized in that, in described sterilization steps, when packaging, is added with the mixed enzyme of 0.1-0.3%.
9. the black tea preparation method of raising polyphenol content as claimed in claim 8, is characterized in that, described mixed enzyme is made up of protease, cellulase.
10. the black tea preparation method of raising polyphenol content claimed in claim 9, is characterized in that, ratio when described protease mixes with cellulase is 1:1.
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| CN105994763A (en) * | 2016-06-23 | 2016-10-12 | 凤冈县富祯茶业有限公司 | Green tea powder and processing method thereof |
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