CN104286241B - A kind of processing method of large leaf " post-fermented tea " black tea - Google Patents
A kind of processing method of large leaf " post-fermented tea " black tea Download PDFInfo
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Abstract
A kind of processing method of large leaf " post-fermented tea " black tea of the present invention, it is characterised in that this method step is as follows：Large leaf leaf picking → fixing → kneads → dries → and solar dried green tea → classification bunch → sterilizing → inoculation → pile fermentation → turning cools → air-dries alcoholization → steam pressure → and hangs → be aged → finished product black tea；The inoculation refers to the accession to bulk bacteria, described bulk bacteria are black-koji mould (Aspergillus niger), rhizopus (Rhizopus delemar), Penicillium notatum (Penicillium sp.), aspergillus glaucus (Aspergillus glaucus), the mixing thalline of yeast (Brettanomyces intermedius), the mixing thalline is that each strain is distinguished after Liquid Culture, the hyphal body for making it be dispersed into 0.2~0.4 ㎝ or so, is then suspended into 107~1083 are pressed after individual hyphal body or somatic cells/milliliter:1:1:8:3 volume ratio is well mixed to be made.
Description
Technical field
The present invention relates to foods processing technique, particularly a kind of processing method of large leaf " post-fermented tea " black tea.
Background technology
Guangxi last century the fifties start plant tea.Middle and later periods in sixties large area plant tea is developed into, so far growing surface
Product is more than 1,000,000 mu (wherein 300,000 mu or so on large leaf).Large leaf fresh leaves of tea plant phenol/ammonia is higher, main in the past to use
To produce common black tea and green tea, the processing of " post-fermented tea " black tea is rarely used for, economic benefit is relatively low.And " post-fermented tea " is black
The formation of tea quality, mainly passes through the hyther of pile fermentation, enzymatic catalysis and the comprehensive result of three kinds of effects of microbial action.
Cause the complicated chemical change of solable matter in leaf, and form the unique color, smell and taste of " post-fermented tea " black tea.Large leaf tea tree
There is more rich inclusion, and can be under microbial action, enzymatic catalysis and hyther, oxidation, the condensation, albumen of Tea Polyphenols
The decomposition of matter and amino acid, degraded, the consumption of carbohydrate decompose and each product between polymerize, be condensed etc. it is a series of
Reaction so that color and luster is yellowish green, the pure band of flavour is puckery, the clear fresh pure solar dried green tea of fragrance is changed into reddish brown color and luster, flavour alcohol and
Return the post-fermented tea of the old alcohol of sweet, fragrance.
Recently as the adjustment of tea market breed structure, Guangxi Some Enterprises start production post-fermented tea, six fort tea
Etc. post-fermented tea, its production technology majority imitates Yunnan post-fermented tea technique and produced, in terms of the current condition of production, due to
Immature, the following some problems of generally existing in production of production and processing technology：Yield poorly；From producing to consuming durations
It is long；Quality is uneven etc..Accordingly, it would be desirable to study post-fermented tea process technology, and post-fermented tea process technology improvement is carried out, ground
Study carefully and complete, ripe post-fermented tea process technology.
The patent inventors of Liao Xuhui etc. 3 study and《Chinese tea is processed》On delivered " Guangxi great Ye tea cakes process skill
Art research ", 2008, (3)；28-30, it is disclosed that a kind of improved post-fermented tea process technology, technology relative to it is complete, into
It is ripe, substantially overcome yield poorly, the production cycle it is long, the technical problem such as quality is uneven, but mouthfeel, aspect in tea cake also have
Amendatory space.
The content of the invention
The present invention for above-mentioned field demand there is provided a kind of large leaf " post-fermented tea " black tea processing method, not only
With short production cycle, stay in grade, yield is big, and tea mouthfeel improves obvious, and beneficial inclusion content is significantly improved.
Technical scheme is as follows：
A kind of processing method of large leaf post-fermented tea black tea, it is characterised in that：This method step is as follows：Large leaf fresh leaf
Harvesting → fixing → is kneaded → dried → solar dried green tea → classification bunch → sterilizing → inoculation → pile fermentation → turning cooling → and air-dries
Alcoholization → steam pressure → hangs → is aged → finished product black tea；The inoculation refers to the accession to bulk bacteria, and described bulk bacteria are black-koji mould
(Aspergillus niger), rhizopus (Rhizopus delemar), Penicillium notatum (Penicillium sp.), Aspergillus glaucus
Bacterium (Aspergillus glaucus), the mixing thalline of yeast (Brettanomyces intermedius), the Mixed Microbes
Body is that each strain is distinguished after Liquid Culture, and then the hyphal body for making it be dispersed into 0.2~0.4 ㎝ or so is suspended into 107~108It is individual
3 are pressed after hyphal body or somatic cells/milliliter:1:1:8:3 volume ratio is well mixed to be made.
The large leaf leaf picking refers to the fresh large leaf tealeaves of the harvesting leaf of one bud 3~4.
The spreading for cooling refers to airing to water content and drops to 60% or so.
The fixing, which refers to, uses hot air water-removing machine, 170~180 DEG C of temperature in the cylinder of the green-keeping machine, and fixing 1.5~
2.0min。
The finger of kneading uses the type rolling machines of 6CR-55- II, using light pressure, and → middle pressure → gently presses method, knead 40~
45min；
The solar drying, which refers to, will knead leaf and is placed on the cement plate of cleaning, dries in the sun to water content of tea and is
10~12%；
The classification bunch, which refers to, is classified gross tea, and using 1.5cm sieve aperture rotary strainer sieving out head, sieving out head is dried cuts again, and identity tea leads to
Cross 0.2cm sieve aperture flat round sieve dust.
The tidewater pile fermentation refers to dry tea amount of water between 25~30%, and tea profit heap is turned over when adding water, is stood to tea bar
Moisten water soft, then turn over tea, bulk bacteria are uniformly sprayed onto on tealeaves, the amount of access bulk bacteria contains 3 for per kilogram fresh leaf
~7.5 × 104 hyphal bodies or somatic cells, thalline access way stir uniformly to spray bacterium solution to tealeaves heap；So
After build heap fermentation, build high 50~80 cm of heap, it is wide 1.5~2 meters, heap pushing tow put down, heap side is slightly compacted, and is finally capped wet cloth,
Moisture-heat preservation, pile fermentation room wants shading to seal, and control humidity is 80~90%, and timing ventilation is breathed freely.
The turning cooling：Refer to by 10~15 days pile fermentations, temperature is more than 50 DEG C, and tea sends vinasse fragrant and sweet without sentimental taste
During taste, carry out turning and deblock cooling, will be in the middle of the tea brick tea push-in of top, middle tea is put in side and pushed up, and pile fermentation, occurs above-mentioned again again
When temperature, smell, turning is deblocked, and thin stand air-dry alcoholization, natural air drying 2~3 days, to moisture 10~20% obtain half into
Product.
The steam pressure refers to according to determining water content of tea, it is determined that claim tea number, soft 15 are steamed in 100~102 DEG C of high steams~
20 seconds, entering mould, pressing and fixiform obtained compressed tea while hot.
The drying, which refers to, is placed in the compressed tea on the shelf in drying shed, and drying temperature is controlled at 40~45 DEG C,
It is 9% to dry to water content.
The storage ageing refers to be carried out in constant-humidity constant-temperature regulation and control aging workshop, and temperature is 25~30 DEG C, ventilation is 10
~20m3/ h, relative humidity 80%, the time is the ageing of 5~10 days.
The present invention utilizes modern biotechnology and Fermentation Engineering skill in the research theoretical foundation that relevant post-fermented tea is produced
Art investigated large leaf (post-fermented tea) black tea production technology of a new standardization, on the one hand can utilize existing Guangxi
Large leaf, optimizes tea breed structure, increases economic benefit；On the other hand the finished product post-fermented tea produced using the technology is not only protected
Demonstrate,prove the post-fermented tea local flavor of traditional handicraft and suitable drink crowd, moreover it is possible to improve the quality of finished product post-fermented tea, shorten post-fermented tea
Overstocking for the time of arrival shelf, reduction tealeaves inventory time and fund, accelerates the turnover of tealeaves fund.Ensure that simultaneously after
It is safe and healthy that fermented tea is drunk；On the other hand using the technique only need to traditional handicraft equipment and workshop it is slightly modified
It can just implement completely with improving, and economic benefit can improve 25~27%, with larger popularization and application potentiality.In this respect
Have not been reported.
Pile fermentation contrast test of the invention by carrying out multiple contents, record pile fermentation temperature change, water content, appearance luster
Change, change of microorganism etc., are evaluated, adjusting process in time, and carry out product inclusion chemical examination, during pile fermentation
Access " microbial bacteria ", phage populations are few during solving pile fermentation, thalline fermentation is unbalanced, the problems such as tea leaf quality is uneven is excellent
Change the method pile fermentation technical parameter that large leaf tea processes " post-fermented tea " black tea, obtained " post-fermented tea " black tea soup look is red dense bright
Bright, fragrance camphor tree is fragrant, flavour alcohol and sweet cunning, with traditional black tea soup look it is dark red in addition it is brown it is red compared with, it is more joyous by consumers in general
Meet.
To realize that effect of the present invention proposes following technical scheme.
A kind of processing method of large leaf " post-fermented tea " black tea, this method step be large leaf leaf picking → the cool green grass or young crops →
Finish → knead → solar drying → solar dried green tea → classification bunch → tidewater → inoculation → pile fermentation → turning cools → air-dries alcohol
Change → screening, which is picked, picks assorted → steam pressure → drying → compressed tea → storage ageing (after-ripening) → after fermentation finished product black tea, is classified laggard
Enter artificial access bulk bacteria before pile fermentation step, described bulk bacteria are black-koji mould, rhizopus, Penicillium notatum, aspergillus glaucus, ferment
Any of microbial bacterias such as mother or their Mixed Microbes.
As a further improvement on the present invention, bulk bacteria will be handled well uniformly spray before entering pile fermentation step after the classification
Onto tealeaves, the amount of access bulk bacteria contains 3~7.5 × 10 for per kilogram fresh leaf4Individual bulk bacteria spore, thalline access side
Formula is that bacterium solution sprays tealeaves heap, and is stirred.
As a further improvement on the present invention, described pile fermentation is to be by the solar dried green tea after tidewater to the complete soft water content of leaf
20~25%, tea profit heap is turned over when adding water, stands and causes tea bar profit water soft, then tea is turned over, the fermentation sort of quyi is uniformly sprayed onto tealeaves
On, heap fermentation is then built, it is high 60~80 centimetres to build heap, wide 1.5~2 meters, heap pushing tow is put down, and heap side is slightly compacted, and is finally capped wet cloth,
Moisture-heat preservation, pile fermentation room wants shading to seal, and control humidity is 85% or so.The turning radiating of heap temperature >=50 DEG C, then will top tea side
In the middle of tea push-in, middle tea is put in side top, again pile fermentation, and the pile fermentation duration is 10~15 days.
As a further improvement on the present invention, described storage ageing (after-ripening)：With special, constant-humidity constant-temperature regulation and control ageing car
Between carry out, the temperature of ageing is 25~30 DEG C, ventilation is 10~20m3/ h, relative humidity 80%, the time is 5~10 days.So
Warehouse entry is deposited in the place of shady and cool humidity afterwards, is aged by the later stage or so half a year.Soup look becomes redder dense, and produces old taste, shape
Red, dense, the alcohol, the characteristics of old into large leaf (post-fermented tea) black tea.
Embodiment
Preparation method of the present invention is described with reference to embodiments, these descriptions are not to make further to present invention
Limit.
The experimental design of embodiment 1 and quality analysis of components method
1. material：
1.1 for examination tea sample：3 grades of solar dried green tea (the land-reclaimable state-owned Long Bei farms tea processing factory in Guangxi).
1.2 for examination strain：Aspergillus niger (accc30176), head mold (accc32342), mould (accc 30106), grayish green song
Mould (accc 30903), yeast (accc 20233) are purchased from Chinese agriculture Microbiological Culture Collection administrative center (referred to as：ACCC),
The center provides the fluid enlargement culture base of each strain in the lump.
(2) experimental strain liquid：Microorganism fungus kind pre-processes：After each microorganism fungus kind difference Liquid Culture, it is dispersed into it
0.2~0.4 ㎝ or so hyphal body, is then suspended into 107~108Individual hyphal body or somatic cells/milliliter simultaneously press aspergillus niger：Root
It is mould：Mould：Aspergillus glaucus：Yeast=3:1:1:8:3 volume ratio mixing for standby use.
(3) bacterium solution is compareed：Mould (Penicllium), aspergillus (Aspergillium), Mucor (Mucor) cladosprium
(Cladosprium), Alternaria (Alternaria), fusarum (Fusarum), yeast (yeast), culture are dispersed into it
0.2~0.4 ㎝ or so hyphal body, is then suspended into 107~108Individual hyphal body or somatic cells/milliliter mix standby in equal volume
With.These strains are documented in the processing of " Guangxi large leaf tea cake process technology research " Chinese tea, 2008, (3):In 28-30.
2. key instrument equipment：
AE serial analysis balances --- plum Teller-support benefit experimental instruments and equipment limited
MPC acidometers --- plum Teller-support benefit experimental instruments and equipment limited
721 spectrophotometers --- Shanghai the scientific instrumental equipment factory
Ultraviolet specrophotometer (UV-751) --- Shanghai scientific instrument factory
3. experimental design and quality analysis of components method
3.1 production trial process：
Large leaf leaf picking → the cool green grass or young crops → finishes → kneaded → solar drying → solar dried green tea → classification bunch → tidewater
→ inoculation → pile fermentation → turning cools →, which air-dries alcoholization → screening and picked, picks the ageing of assorted → steam pressure → drying → compressed tea → storage
(after-ripening) → after fermentation finished product black tea
Key operation technology
(1) large leaf leaf picking：Pluck the fresh large leaf tealeaves of the leaf of a bud 3~4, airing, airing after fresh leaf is checked and accepted
60% or so fixing in time is dropped to water content.
(2) finish：Finished using hot air water-removing machine, fixing feature is about 170~180 DEG C of temperature in low temperature fixing, cylinder, fixing
It is 200~250kg/h, fixation time about 1.5~2.0min to throw leaf amount.
(3) knead：Knead based on shaping, supplemented by clasmatosis, bar rope tight knot should be reached, again resistance to bubble；Using
The type rolling machines of 6CR-55- II, once throw leaf amount in 20~25kg.
Pressurization is grasped：Light pressure → middle pressure → light pressure, centre is deblocked.75~90r/min of rotating speed, time of kneading is whole
40~45min, leaf cell percentage of damage is rested within 80%, it then follows light-heavy-light kneads principle, should not rub again too long.
(4) solar drying：Solar drying is exactly that will knead leaf to be placed on the cement plate of cleaning, is dried in the sun to tea
Leaf water content is 10~12%.
(5) it is classified bunch：Classification is exactly to use 1.5cm sieve aperture rotary strainer sieving out head, and sieving out head is dried cuts again.Identity tea passes through 0.2cm
Sieve aperture flat round sieve dust.The economic value that purpose is mainly raw material is not fully exerted, and reduces the caking in fermentation, gross tea warp
Positive tea after classification is fermented.
(6) tidewater pile fermentation：Dry tea amount of water turns over tea profit heap when adding water between 20-30%, stands and causes tea bar profit water soft
It is soft, then turn over tea, bulk bacteria are uniformly sprayed onto on tealeaves, the amounts of access bulk bacteria contains 3~7.5 for per kilogram fresh leaf ×
104 bulk bacteria spores, thalline access way is that bacterium solution sprays tealeaves heap, and is stirred.Then heap fermentation is built, heap is built high by 50
~80 cms, wide 1.5~2 meters, heap pushing tow is put down, and heap side is slightly compacted, and is finally capped wet cloth, and moisture-heat preservation, pile fermentation room will hide
Light is sealed, and control humidity is 85% or so, and timing ventilation is breathed freely.
(7) turning cools：When by 10~15 days pile fermentations, temperature was more than 50 DEG C, and tea sends vinasse sweet fragrance without sentimental taste
When, carry out turning and deblock cooling, will be in the middle of the tea brick tea push-in of top, middle tea is put in side and pushed up, and above-mentioned temperature, occurs again in pile fermentation again
When degree, smell, turning is deblocked, and thin stand carries out air-drying alcoholization, natural air drying 2~3 days, to moisture 15% or so.
(8) screening, which is picked, picks assorted：The semi-finished product that pile fermentation is refined pick and remove thick stalk, old piece, sub-sieve is assorted, point heap
Afterwards,
(9) steam pressure：According to water content of tea is determined, it is determined that claiming tea number, soft 15~20 are steamed in 100~102 DEG C of high steams
Second, enter mould pressing and fixiform while hot.
(10) dry：The compressed tea suppressed is placed on the shelf in drying shed, temperature control is at 35~40 DEG C.
(11) storage ageing (after-ripening)：Carried out with special, constant-humidity constant-temperature regulation and control aging workshop, the temperature of ageing is 25~30
DEG C, ventilation be 10~20m3/h, relative humidity 80%, the time be 5~10 days.Then warehouse entry is deposited in the ground of shady and cool humidity
Side, is aged by the later stage or so half a year.Soup look becomes redder dense, and produces old taste, formed large leaf (post-fermented tea) black tea it is red,
It is dense, alcohol, the characteristics of old.
3.2 in tea making analysis of components method
Water content --- 1 hour rapid test method
Water extraction --- full flow method
Tea Polyphenols --- tartaric acid iron colorimetric method GB8313-87
Soluble sugar --- anthrone colorimetry
Theaflavin, theabrownin, thearubigin --- system analysis method
3.3 organoleptic evaluation method
By the expert for being engaged in tealeaves work and the tea judgement person for testing tea processing factory using tealeaves organoleptic evaluation method (SB/
T10157-1992) evaluated, according to the particularity of post-fermented tea, same sample, which is continuously brewed, to be evaluated three times.Evaluate point dry
Comment and commented with wet, based on soup look, fragrance, flavour, tea residue.
4. interpretation of result
Influence of the 4.1 pile fermentation stage different disposals to post-fermented tea quality
Great Ye tea cakes (post-fermented tea) attributional analysis result after the production trial-production of table 1
Note：Control experiment only with bacterium solution it is different from the present invention.
Several major microorganisms during the preferred pile fermentation of this research, using modern fermentation engineering have carried out rear hair
The simulated test research of ferment tea pile fermentation, by the chemical composition analysis to test process and password sensory review, as a result such as table 1.
From table 1 it follows that the tea product that the present invention is obtained are compared with the control, water extraction, soluble sugar have difference
The increase of degree；The content reduction of Tea Polyphenols is more, and corresponding TF, TR and TB increase rate is higher.It is reflected in organoleptic quality
On show soup look red dense bright, fragrance Chen Xiang, flavour alcohol and return the product that the brown soft typical post-fermented tea of sweet, tea residue goes out heap
Matter feature, its sensory evaluation scores have reached 94 points, and 8 points are improved than control.Therefore, specific microorganism species are introduced and combines the modern times
The pile fermentation that zymotechnique carries out post-fermented tea is not only feasible, and its quality characteristic also increases than traditional handicraft.
Claims (9)
1. a kind of processing method of large leaf " post-fermented tea " black tea, it is characterised in that：This method step is as follows：Large leaf fresh leaf
Harvesting → the cool green grass or young crops → finishes → kneaded → solar drying → solar dried green tea → classification bunch → tidewater → inoculation → pile fermentation → turning
Cooling → air-dried alcoholization → screening picks and picks assorted → steam pressure → drying → compressed tea → storage ageing → finished product black tea；The inoculation
Bulk bacteria are referred to the accession to, described bulk bacteria are black-koji mould (Aspergillus niger), rhizopus (Rhizopus
Delemar), Penicillium notatum (Penicillium sp.), aspergillus glaucus (Aspergillus glaucus), yeast
The mixing thalline of (Brettanomyces intermedius), the mixing thalline is that each strain is distinguished after Liquid Culture, makes it
0.2~0.4 ㎝ or so hyphal body is dispersed into, 10 are then suspended into7~1083 are pressed after individual hyphal body or somatic cells/milliliter:1:
1:8:3 volume ratio is well mixed to be made；
The storage ageing refers to be carried out in constant-humidity constant-temperature regulation and control aging workshop, and temperature is 37 DEG C, ventilation is 10~20m3/ h,
Relative humidity 80%, the time is the ageing of 5~10 days.
2. processing method according to claim 1, it is characterised in that the large leaf leaf picking refers to one bud 3~4 of harvesting
The fresh large leaf tealeaves of leaf.
3. processing method according to claim 1, the cool green grass or young crops refer to airing to water content and drop to 60% or so.
4. processing method according to claim 1, the fixing, which refers to, uses hot air water-removing machine, warm in the cylinder of the green-keeping machine
170~180 DEG C of degree, finish 1.5~2.0min.
5. processing method according to claim 1, the finger of kneading uses the type rolling machines of 6CR-55- II, using light pressure →
Middle pressure → gently press method, kneads 40~45min；
The solar drying, which refers to, will knead leaf and is placed on the cement plate of cleaning, dry in the sun to water content of tea be 10~
12%；
The classification bunch, which refers to, is classified gross tea, and using 1.5cm sieve aperture rotary strainer sieving out head, sieving out head is dried cuts again, and identity tea passes through
0.2cm sieve aperture flat round sieve dust.
6. processing method according to claim 1, tidewater, inoculation, pile fermentation refer to dry tea amount of water between 20-30%,
Tea profit heap is turned over when adding water, is stood to tea bar profit water softness, then turns over tea, bulk bacteria are uniformly sprayed onto on tealeaves, access dissipates capsule
The amount of bacterium is that per kilogram fresh leaf contains 3~7.5 × 104Individual hyphal body or somatic cells, thalline access way are to tealeaves
Heap uniformly sprays bacterium solution, and stirs；Then heap fermentation is built, high 50~80 cm of heap, wide 1.5~2 meters, heap pushing tow is built
Flat, heap side is slightly compacted, and is finally capped wet cloth, moisture-heat preservation, and pile fermentation room wants shading to seal, and control humidity is in 80~90%, timing
It is ventilated.
7. processing method according to claim 1, the turning cooling refers to by 10~15 days pile fermentations, temperature is more than 50
DEG C, tea is without sentimental taste, when sending vinasse sweet fragrance, carries out turning and deblocks cooling, will top tea brick tea push-in centre, middle tea is put in
Side is pushed up, again pile fermentation, and when occurring said temperature, smell again, turning is deblocked, and thin stand carries out air-drying alcoholization, natural air drying 2~3
My god, obtain semi-finished product 10~20% to moisture.
8. processing method according to claim 1, the steam pressure refers to according to measure water content of tea, it is determined that claim tea number,
100-102 DEG C of high steam steams soft 15~20 seconds, and entering mould, pressing and fixiform obtains compressed tea while hot.
9. processing method according to claim 1, the drying refers to the shelf being placed in the compressed tea in drying shed
On, drying temperature is controlled at 40~45 DEG C, and it is 9% to dry to water content.
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| CN101485369B (en) * | 2009-02-12 | 2012-02-15 | 云南农业大学 | Production method of Pu'er ripe tea |
| CN104041604A (en) * | 2013-09-05 | 2014-09-17 | 广西凌云浪伏茶业有限公司 | Method for processing brick tea from Lingyun Baihao tea |
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| CN104286241A (en) | 2015-01-21 |
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