CN104824190A - Production method of fermented mulberry leaf tea - Google Patents

Production method of fermented mulberry leaf tea Download PDF

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Publication number
CN104824190A
CN104824190A CN201510271907.6A CN201510271907A CN104824190A CN 104824190 A CN104824190 A CN 104824190A CN 201510271907 A CN201510271907 A CN 201510271907A CN 104824190 A CN104824190 A CN 104824190A
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Prior art keywords
tea
mulberry
leaf tea
leaf
former
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CN201510271907.6A
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Chinese (zh)
Inventor
魏元刚
杨永安
钟慧
金显友
易铭
袁继文
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Jiangsu NANDA bird Biotechnology Co., Ltd.
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JIANGSU NAIQUE BIOLOGICAL ENGINEERING TECHNOLOGY Co Ltd
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Priority to CN201510271907.6A priority Critical patent/CN104824190A/en
Publication of CN104824190A publication Critical patent/CN104824190A/en
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  • Non-Alcoholic Beverages (AREA)
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Abstract

The invention discloses a production method of fermented mulberry leaf tea and belongs to the technical field of deep processing of tea leaves. The method includes the steps of 1, washing, 2, fermenting, 3, tea leaf turning, 4, stacking, 5, natural drying and 6, refining. Fermentation in a fermenting chamber is used with auxiliary fermentation of the yeast, cell membrane permeability of the mulberry leaf tea is improved, enzymatic oxidation of flavor substances is promoted, and the quality of the mulberry leaf tea is improved. The mulberry leaf tea is produced by the yeast fermentation technique, and astringent taste of the mulberry leaf tea can be evidently removed. The mulberry leaf tea produced by the method has fresh color, full shape, attractive appearance, high-permeable fragrance and rich nutrition; tea made of the mulberry leaf tea is of fresh scent and sweetness and deliciousness and has original nutrients.

Description

A kind of preparation method of Mulberry-leaf Tea of fermenting
Technical field
The present invention relates to a kind of preparation method of Mulberry-leaf Tea of fermenting, belong to field of deep tea processing technology.
Background technology
Mulberry leaf are the leaf of moraceae plants mulberry, and the traditional Chinese medical science has another name called " myriosorus maidenhair herb ", and mulberry leaf can in order to treat diabetes in the traditional medicine of China, and all having relevant record in medical book Compendium of Material Medica, Shennong's Herbal, is important medical medicine and healthy food material.Mulberry-leaf Tea is by the Novel tea product of mulberry leaf processing and fabricating, containing abundant Flavonoid substances in Mulberry-leaf Tea, has obvious effect for reducing blood fat.In addition, also containing other functional materials many in mulberry leaf, have anti-ageing, anticancer, improve gut function, the anti-effect such as to treat constipation.
Along with the raising of people's living standard, people propose higher health requirements to tea-drinking.Therefore Mulberry-leaf Tea has wide market prospects, but the dark brownish green taste of pure mulberry leaf is dense, can not be accepted by the people of frequent drinks green tea.Therefore people for this reason, sets about from processing technology, attempts product such as exploitation mulberry leaf oolong, black tea etc.Attempt to reduce or eliminate Mulberry-leaf Tea quality defect (as grass smell), process the product with peculiar flavour.The mulberry leaf fermentation liquor color blackout of producing in the mode of spontaneous fermentation, beany flavor weight, the problem that organoleptic quality is not good, main cause is in manufacturing process, fermentation is the important step determining Mulberry-leaf Tea mouthfeel and effect, naturally be stacked in fermenting cellar with routine and carry out spontaneous fermentation, fermentation efficiency is low, and the bacterium that the Mulberry-leaf Tea inside after having fermented is contained is more.
Based on the problems referred to above, need to provide a kind of new Mulberry-leaf Tea fermentation process, to improve mouthfeel and the effect of Mulberry-leaf Tea, ensure the health that tea is drunk simultaneously.
Summary of the invention
Goal of the invention: the preparation method that the object of this invention is to provide a kind of Mulberry-leaf Tea of fermenting, the method relatively economical, easy to operate, can industrializing implementation, the composition such as organic acid in Mulberry-leaf Tea can be solved and cause the problems such as unpleasant green odour and bitter taste, to improve mouthfeel and the effect of Mulberry-leaf Tea, ensure the health that tea is drunk simultaneously.
Technical scheme: in order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of preparation method of Mulberry-leaf Tea of fermenting, comprises the following steps:
1) clean, choose the former tea of Mulberry-leaf Tea, after carrying out green removing in high temperature, the warm water adding mass ratio 150 ~ 200% soaks, and after having soaked, adopts the waddy after sterilization to stir, mixing time 10 ~ 15min, after stirring completes, filter out moisture, then former for the Mulberry-leaf Tea of having filtered tea is placed in fermenting cellar and ferments;
2) ferment, in fermenting cellar, add saccharomycete, fermentation time 8 ~ 10h, check air humidity every 1h, during fermentation keep the air humidity of 85 DEG C ~ 88 DEG C;
3) tea is turned over, tea is turned over to the former tea of the Mulberry-leaf Tea in sweat, carry out first time at fermentation 1 ~ 2h and turn over tea, carry out second time at fermentation 2 ~ 3h and turn over tea, carry out third time at fermentation 3-5h and turn over tea, fermentation 5 ~ 10 time, carry out the 4th time turn over tea, turning in tea process, keeping the former tea stacking of Mulberry-leaf Tea even, stacking height 2cm ~ 5cm, add saccharomycete turning in tea process, each saccharomycetic addition is 0.1mg ~ 0.2mg, and to ensure the efficiency of fermenting, saccharomycete is when adding, first saccharomycete is watered, is then evenly dispersed in the surface of the former tea of Mulberry-leaf Tea;
4) stacking, after having fermented, takes out the former tea of Mulberry-leaf Tea, is placed in the space of sealing and carries out nature stacking;
5) natural drying, carries out natural drying to the former tea of Mulberry-leaf Tea that stacking completes, 3 ~ 5 days drying times;
6) refining, the former tea tea of the Mulberry-leaf Tea after drying is completed by rotary strainer, tremble sieve, waft sieve, distinguishes size, length, thickness, weight, pin tea of decaptitating, rejecting impurity, classification bunch, packs, the Mulberry-leaf Tea finished product that must ferment.
Carry out step 1) time, carry out green removing in high temperature to the former tea of Mulberry-leaf Tea, the temperature that completes is 100 DEG C ~ 150 DEG C.
Step 1) middle warm water water temperature 25 DEG C ~ 35 DEG C, soak time 1 ~ 2.5h.
Step 2) in the former tea of Mulberry-leaf Tea and saccharomycetic mass ratio be 100:0.1, control fermenting cellar temperature 26 DEG C ~ 33 DEG C, air humidity 85 DEG C ~ 88 DEG C, the former tea temperature of Mulberry-leaf Tea 22 DEG C ~ 26 DEG C.
Step 4) stacking time air appropriateness≤30%, air themperature 22 DEG C ~ 28 DEG C, 6 ~ 7 days stacking time.
Beneficial effect: relative to prior art, the present invention has the following advantages: have employed fermenting cellar fermentation in the present invention, coordinate saccharomycete assisted fermentation simultaneously, add the cell leakage of Mulberry-leaf Tea, facilitate the enzymatic oxidation of flavor substance, improve Mulberry-leaf Tea quality; The present invention adopts saccharomycetes to make fermentation technology production Mulberry-leaf Tea, obviously can remove the not mature taste of Mulberry-leaf Tea.The Mulberry-leaf Tea that the inventive method is produced is bright in colour, form is full, good looking appearance, fragrance height are saturating, nutritious, and the Mulberry-leaf Tea tea fragrant bubbled out is sweet, delicious taste, keeps original nutritional labeling.
Detailed description of the invention:
Embodiment 1: the preparation method of fermentation Mulberry-leaf Tea comprises the following steps:
1) clean, choose the former tea of Mulberry-leaf Tea, carry out 120 DEG C of green removing in high temperature in baking oven after, the warm water adding mass ratio 200% soaks, warm water water temperature 35 DEG C, soak time 2.5h, after having soaked, adopts the waddy after sterilization to stir, mixing time 15min, after stirring completes, filter out moisture, then former for the Mulberry-leaf Tea of having filtered tea is placed in fermenting cellar and ferments;
2) ferment, saccharomycete is added in fermenting cellar, the former tea of Mulberry-leaf Tea and saccharomycetic mass ratio are 100:0.1, control fermenting cellar temperature 33 DEG C, air humidity 88 DEG C, the former tea temperature of Mulberry-leaf Tea 26 DEG C, fermentation time 10h, check air humidity every 1h, during fermentation keep the air humidity of 88 DEG C;
3) tea is turned over, tea is turned over to the former tea of the Mulberry-leaf Tea in sweat, carry out first when fermenting 2h and turn over tea, carry out second when fermenting 2h-3h and turn over tea, carry out third time when fermenting 5h and turn over tea, carry out the 4th time when fermenting 10h and turn over tea, turning in tea process, keeping the former tea stacking of Mulberry-leaf Tea even, stacking height 5cm, add saccharomycete turning in tea process, each saccharomycetic addition is 0.2mg, and to ensure the efficiency of fermenting, saccharomycete is when adding, first saccharomycete is watered, is then evenly dispersed in the surface of former tea;
4) stacking, after having fermented, takes out the former tea of Mulberry-leaf Tea, is placed in the space of sealing and carries out nature stacking, air appropriateness≤30% during stacking, air themperature 28 DEG C, 7 days stacking time;
5) natural drying, carries out natural drying to the former tea of Mulberry-leaf Tea that stacking completes, 5 days drying times;
6) refining, the former tea tea of the Mulberry-leaf Tea after drying is completed by rotary strainer, tremble sieve, waft sieve, distinguishes size, length, thickness, weight, pin tea of decaptitating, rejecting impurity, classification bunch, packs, the Mulberry-leaf Tea finished product that must ferment.
Analyze after testing, the Mulberry-leaf Tea obtained is bright in colour, form is full, good looking appearance, fragrance height are saturating, nutritious, and the Mulberry-leaf Tea tea fragrant bubbled out is sweet, delicious taste, and keep original nutritional labeling, retention cycle extends 12 months.
Embodiment 2
The preparation method of fermentation Mulberry-leaf Tea comprises the following steps:
1) clean, choose the former tea of Mulberry-leaf Tea, carry out 130 DEG C of green removing in high temperature in baking oven after, the warm water adding mass ratio 150% soaks, warm water water temperature 25 DEG C, soak time 1h, after having soaked, adopts the waddy after sterilization to stir, mixing time 10min, after stirring completes, filter out moisture, then former for the Mulberry-leaf Tea of having filtered tea is placed in fermenting cellar and ferments;
2) ferment, in fermenting cellar, add saccharomycete, the former tea of Mulberry-leaf Tea and saccharomycetic mass ratio are 100:0.1, control fermenting cellar temperature 26 DEG C, air humidity 85 DEG C, the former tea temperature of Mulberry-leaf Tea 22 DEG C, fermentation time 8, checks air humidity every 1h, during fermentation keeps the air humidity of 85 DEG C;
3) tea is turned over, tea is turned over to the former tea of the Mulberry-leaf Tea in sweat, carry out first when fermenting 1h and turn over tea, carry out second at fermentation 2 ~ 3h and turn over tea, carry out third time when fermenting 3h and turn over tea, carry out the 4th time when fermenting 8h and turn over tea, turning in tea process, keeping the former tea stacking of Mulberry-leaf Tea even, stacking height 2cm, add saccharomycete turning in tea process, each saccharomycetic addition is 0.1mg, and to ensure the efficiency of fermenting, saccharomycete is when adding, first saccharomycete is watered, is then evenly dispersed in the surface of the former tea of Mulberry-leaf Tea;
4) stacking, after having fermented, takes out the former tea of Mulberry-leaf Tea, is placed in the space of sealing and carries out nature stacking, air appropriateness≤30% during stacking, air themperature 22 DEG C, 6 days stacking time;
5) natural drying, carries out natural drying to the former tea of Mulberry-leaf Tea that stacking completes, 3 days drying times;
6) refining, the former tea tea of the Mulberry-leaf Tea after drying is completed by rotary strainer, tremble sieve, waft sieve, distinguishes size, length, thickness, weight, pin tea of decaptitating, rejecting impurity, classification bunch, packs, the Mulberry-leaf Tea finished product that must ferment.
Analyze after testing, the Mulberry-leaf Tea obtained is bright in colour, form is full, good looking appearance, fragrance height are saturating, nutritious, and the Mulberry-leaf Tea tea fragrant bubbled out is sweet, delicious taste, and keep original nutritional labeling, retention cycle is long.
Embodiment 3
The preparation method of fermentation Mulberry-leaf Tea comprises the following steps:
1) clean, choose the former tea of Mulberry-leaf Tea, carry out 120 DEG C of green removing in high temperature in baking oven after, the warm water adding mass ratio 170% soaks, warm water water temperature 30 DEG C, soak time 2h, after having soaked, adopts the waddy after sterilization to stir, mixing time 13min, after stirring completes, filter out moisture, then former for the Mulberry-leaf Tea of having filtered tea is placed in fermenting cellar and ferments;
2) ferment, saccharomycete is added in fermenting cellar, the former tea of Mulberry-leaf Tea and saccharomycetic mass ratio are 100:0.1, control fermenting cellar temperature 30 DEG C, air humidity 86 DEG C, the former tea temperature of Mulberry-leaf Tea 24 DEG C, fermentation time 9h, check air humidity every 1h, during fermentation keep the air humidity of 86 DEG C;
3) tea is turned over, tea is turned over to the former tea of the Mulberry-leaf Tea in sweat, carry out first when fermenting 2h and turn over tea, carry out second when fermenting 2h-3h and turn over tea, carry out third time when fermenting 4h and turn over tea, carry out the 4th time when fermenting 7h and turn over tea, turning in tea process, keeping the former tea stacking of Mulberry-leaf Tea even, stacking height 3cm, add saccharomycete turning in tea process, each saccharomycetic addition is 0.2mg, and to ensure the efficiency of fermenting, saccharomycete is when adding, first saccharomycete is watered, is then evenly dispersed in the surface of former tea;
4) stacking, after having fermented, takes out the former tea of Mulberry-leaf Tea, is placed in the space of sealing and carries out nature stacking, air appropriateness≤30% during stacking, air themperature 25 DEG C, 7 days stacking time;
5) natural drying, carries out natural drying to the former tea of Mulberry-leaf Tea that stacking completes, 4 days drying times;
6) refining, the former tea tea of the Mulberry-leaf Tea after drying is completed by rotary strainer, tremble sieve, waft sieve, distinguishes size, length, thickness, weight, pin tea of decaptitating, rejecting impurity, classification bunch, packs, the Mulberry-leaf Tea finished product that must ferment.
Analyze after testing, the Mulberry-leaf Tea obtained is bright in colour, form is full, good looking appearance, fragrance height are saturating, nutritious, and the Mulberry-leaf Tea tea fragrant bubbled out is sweet, delicious taste, and keep original nutritional labeling, retention cycle is long.
The evaluation of the fermentation Mulberry-leaf Tea that experimental example 4 is prepared about the present invention
Tea judgement personnel differentiate the process of tealeaves with sense organ.Namely evaluate the resolving ability that personnel use normal vision, sense of smell, the sense of taste, sense of touch, the quality factor such as at the bottom of the profile of tea products, soup look, fragrance, flavour and leaf is evaluated, thus reaches the object of qualification tea leaf quality.We ask 10 professional reviewers to evaluate from above 5 aspects respectively, and the total score of each is 10 points, gets final mean value.And with commercially available product compares.
Table: difference completes the Mulberry-leaf Tea tea sensory review result of mode
The comparison shows that, this patent reaches high-quality, significantly better than Mulberry-leaf Tea product existing on market in being implemented as and sampling tea at the bottom of profile, soup look, fragrance, flavour and leaf etc.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (5)

1. a preparation method for Mulberry-leaf Tea of fermenting, is characterized in that, comprises the following steps:
1) clean, choose the former tea of Mulberry-leaf Tea, after carrying out green removing in high temperature, the warm water adding mass ratio 150 ~ 200% soaks, and after having soaked, adopts the waddy after sterilization to stir, mixing time 10 ~ 15min, after stirring completes, filter out moisture, then former for the Mulberry-leaf Tea of having filtered tea is placed in fermenting cellar and ferments;
2) ferment, in fermenting cellar, add saccharomycete, fermentation time 8 ~ 10h, check air humidity every 1h, during fermentation keep the air humidity of 85 DEG C ~ 88 DEG C;
3) tea is turned over, tea is turned over to the former tea of the Mulberry-leaf Tea in sweat, carry out first time when fermenting 1h ~ 2h and turn over tea, carry out second time at fermentation 2 ~ 3h and turn over tea, carry out third time when fermenting 3h ~ 5h and turn over tea, carry out the 4th time at fermentation 5 ~ 10h and turn over tea, turning in tea process, keeping the former tea stacking of Mulberry-leaf Tea even, stacking height 2cm ~ 5cm, add saccharomycete turning in tea process, each saccharomycetic addition is 0.1mg ~ 0.2mg, and to ensure the efficiency of fermenting, saccharomycete is when adding, first saccharomycete is watered, is then evenly dispersed in the surface of the former tea of Mulberry-leaf Tea;
4) stacking, after having fermented, takes out the former tea of Mulberry-leaf Tea, is placed in the space of sealing and carries out nature stacking;
5) natural drying, carries out natural drying to the former tea of Mulberry-leaf Tea that stacking completes, 3 ~ 5 days drying times;
6) refining, the former tea tea of the Mulberry-leaf Tea after drying is completed by rotary strainer, tremble sieve, waft sieve, distinguishes size, length, thickness, weight, pin tea of decaptitating, rejecting impurity, classification bunch, packs, the Mulberry-leaf Tea finished product that must ferment.
2. according to the preparation method of a kind of Mulberry-leaf Tea of fermenting described in claim 1, it is characterized in that: when carrying out step 1), carrying out green removing in high temperature to the former tea of Mulberry-leaf Tea, the temperature that completes is 100 DEG C ~ 150 DEG C.
3. according to the preparation method of a kind of Mulberry-leaf Tea of fermenting described in claim 1, it is characterized in that: warm water water temperature 25 DEG C ~ 35 DEG C in step 1), soak time 1 ~ 2.5h.
4. according to the preparation method of a kind of Mulberry-leaf Tea of fermenting described in claim 1, it is characterized in that: step 2) in the former tea of Mulberry-leaf Tea and saccharomycetic mass ratio be 100: 0.1, control fermenting cellar temperature 26 DEG C ~ 33 DEG C, air humidity 85 DEG C ~ 88 DEG C, the former tea temperature of Mulberry-leaf Tea 22 DEG C ~ 26 DEG C.
5. according to the preparation method of a kind of Mulberry-leaf Tea of fermenting described in claim 1, it is characterized in that: air appropriateness≤30% during step 4) stacking, air themperature 22 DEG C ~ 28 DEG C, 6 ~ 7 days stacking time.
CN201510271907.6A 2015-05-25 2015-05-25 Production method of fermented mulberry leaf tea Pending CN104824190A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831330A (en) * 2016-03-31 2016-08-10 大闽食品(漳州)有限公司 Preparation method of coffee leaf fermented tea
CN106212827A (en) * 2016-08-30 2016-12-14 重庆瑞桑农业开发有限公司 The preparation method of fermentation Folium Mori tea
CN107467302A (en) * 2017-09-05 2017-12-15 西南大学 One kind fermentation mulberry leaf bitter gourd sugar-reducing antilipemic tea in bags and preparation method
CN109527152A (en) * 2018-10-16 2019-03-29 澧县泰溥生态水果种植专业合作社 A kind of production method of multi-functional Mulberry-leaf Tea
CN110089597A (en) * 2018-01-30 2019-08-06 恩施硒海棠生物科技有限公司 A kind of preparation method of mulberry leaf Chinese flowering crabapple tea

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101690534A (en) * 2009-10-13 2010-04-07 江苏科技大学 Preparation method of mulberry black tea
CN104082456A (en) * 2014-06-10 2014-10-08 叶永开 Mulberry leaf tea and production method thereof
CN104304531A (en) * 2014-11-08 2015-01-28 云南滇泊洱生物科技有限公司 Pu'er tea yeast fermentation technology
CN104431131A (en) * 2013-11-25 2015-03-25 鹿寨县大乐岭茶业有限公司 Method for preparing mulberry-leaf tea

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101690534A (en) * 2009-10-13 2010-04-07 江苏科技大学 Preparation method of mulberry black tea
CN104431131A (en) * 2013-11-25 2015-03-25 鹿寨县大乐岭茶业有限公司 Method for preparing mulberry-leaf tea
CN104082456A (en) * 2014-06-10 2014-10-08 叶永开 Mulberry leaf tea and production method thereof
CN104304531A (en) * 2014-11-08 2015-01-28 云南滇泊洱生物科技有限公司 Pu'er tea yeast fermentation technology

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831330A (en) * 2016-03-31 2016-08-10 大闽食品(漳州)有限公司 Preparation method of coffee leaf fermented tea
CN106212827A (en) * 2016-08-30 2016-12-14 重庆瑞桑农业开发有限公司 The preparation method of fermentation Folium Mori tea
CN106212827B (en) * 2016-08-30 2019-10-29 重庆瑞桑农业开发有限公司 The preparation method for Mulberry-leaf Tea of fermenting
CN107467302A (en) * 2017-09-05 2017-12-15 西南大学 One kind fermentation mulberry leaf bitter gourd sugar-reducing antilipemic tea in bags and preparation method
CN110089597A (en) * 2018-01-30 2019-08-06 恩施硒海棠生物科技有限公司 A kind of preparation method of mulberry leaf Chinese flowering crabapple tea
CN109527152A (en) * 2018-10-16 2019-03-29 澧县泰溥生态水果种植专业合作社 A kind of production method of multi-functional Mulberry-leaf Tea

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Application publication date: 20150812