CN105145921B - A kind of richness γ-aminobutyric acid folium mori black tea and preparation method thereof - Google Patents
A kind of richness γ-aminobutyric acid folium mori black tea and preparation method thereof Download PDFInfo
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- CN105145921B CN105145921B CN201510525782.5A CN201510525782A CN105145921B CN 105145921 B CN105145921 B CN 105145921B CN 201510525782 A CN201510525782 A CN 201510525782A CN 105145921 B CN105145921 B CN 105145921B
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Abstract
The invention discloses a kind of rich γ-aminobutyric acid folium mori black teas and preparation method thereof, by low temperature, mechanical damage and Anaerobic Treatment integrated application into the processing of folium mori black tea, develop a kind of excellent rich gamma-aminobutyric acid black tea of organoleptic quality, the processing technology specifically include fresh leaf processing, fine manipulation of green tea leaves and anaerobism be enriched with, rub, fermenting, drying and other steps.The tea finished product bar rope Wu Run of this method preparation, dry tea have baking fragrant, brew that rear soup look is orange red bright, and fragrance has the distinctive fragrance of mulberry leaf, and fragrant with rice-pudding leaf, and flavour is mellow tasty and refreshing；And alpha-aminobutyric acid content can be more than 3mg/g, good health care effect.
Description
Technical field
The present invention relates to a kind of rich γ-aminobutyric acid folium mori black teas and preparation method thereof, belong to tea substitute processing technology
Field.
Background technique
The functional components beneficial to human body there are many containing in mulberry leaf, there is the title of " mulberry leaf " in Shennong's Herbal,
There is the effect of nourishing yin and supplementing blood, wind-dispelling heat-dissipating, beneficial liver ventilation, antihypertensive diuretic.Also indicate that mulberry leaf contain in " concise Chinese medicine dictionary "
The health-care components such as rutin, Quercetin have dispelling wind and heat, clear liver and improve vision.It is widely applied in Chinese medicine prescription through frosted mulberry leaf.
γ-aminobutyric acid (GABA) is a kind of important inhibiting nerve transmitting substance, has extremely strong blood pressure lowering, town
The physiological activity such as quiet, anticonvulsion.Studies have shown that GABA content can averagely reach 2mg/g or so in common mulberry leaf, at enrichment
After reason, content is up to 5.02mg/g, considerably beyond the content standard (>=1.5mg/ of GABA tea made of enrichment processing
G), therefore Mulberry-leaf Tea is of interest by people again.China's silkworm and mulberry after sericulture, have a large amount of mulberry leaf to be discarded every year；And
The bud-leaf of fruit mulberry is even more all to slattern, therefore make full use of high-quality mulberry leaf resource exploitation at novel mulberry tea, has considerable warp
Benefit of helping and environmental benefit.
Neutralization Japan is more to the report of Mulberry-leaf Tea developmental research, and common mulberry tea is generally handled by the way of tea processing
Mulberry leaf.But specific sentimental taste and green odour are difficult to dispel in mulberry leaf green tea, by detesting for a long time when enriching gamma-aminobutyric
It is worse that oxygen handles organoleptic quality；Common folium mori black tea sentimental taste after everfermentation is effectively relieved, but rich γ-aminobutyric acid is red
The sour taste of tea acid after Anaerobic Treatment is obvious, there is no matured product to sell in the market.
Summary of the invention
Research has shown that the principle of the γ-aminobutyric acid in enrichment mulberry leaf, is activated in mulberry leaf by adverse environmental factors such as anaerobism
Glutamate decarboxylase, catalysis glutamic acid be converted to γ-aminobutyric acid.And adverse environmental factor there are also temperature, is penetrated other than anaerobism
Line and mechanical damage etc..The present invention be by low temperature, mechanical damage and Anaerobic Treatment integrated application into the processing of folium mori black tea,
Develop a kind of excellent rich gamma-aminobutyric acid black tea of organoleptic quality.
To achieve the above object, the present invention proposes following technical scheme, specifically includes:
The processing of step (1) fresh leaf: airing is no more than in 4-10 DEG C of refrigeration house storage, airing thickness after new fresh mulberry leaf picking
10cm, airing time 8-12h；
Step (2) fine manipulation of green tea leaves and anaerobism are enriched with: the mulberry leaf of cold storage are packed into hermetic bag vacuumizing, or are fitted into other containers
It vacuumizes, first time Anaerobic Treatment keeps 1-2h；Airing to the bored taste of water disappears after mulberry leaf are taken out, with vibration machine leaf rotation until going out
Now obvious green odour；After leaf rotation by mulberry leaf airing to bamboo sieve or withering trough on, thickness 5-10cm, time 1h or so, until
After green odour fades away, then second of Anaerobic Treatment 1-2h carries out second of leaf rotation operation, second of airing；
Step (3) rubs, ferments: mulberry leaf being rubbed using rolling machine, time of kneading 1.5-2h, first sky is rubbed, then light pressure, most
Weight is no longer depressurized until terminating afterwards；It rubbing leaf and is placed in 25-35 DEG C of temperature, ferment 3-5h under the conditions of humidity 80-100%, until
The red change of mulberry leaf petiole, the mulberry leaf of 70-80% become yellowish red color, and green gas disappears；
Step (4) is dry: fermentated leaves air drier feather plucking fire, 110-120 DEG C of temperature, time 10-15min is dried to
It is most probably dry；It is dry that with 80-90 DEG C of fragrance extracting machine foot is dried to after airing to room temperature, then with 120 DEG C of Titian 5-10min, after lower machine airing
Obtain finished product richness γ-aminobutyric acid mulberry black tea.
Preparation method of the present invention, in step (2) after first time Anaerobic Treatment, mulberry leaf take out airing with a thickness of 5-
10cm, preferably 5cm.
Preparation method of the present invention, second of airing is until moisture content 55-65%, preferably 60% in step (2).
Preparation method of the present invention, step (3) is hollow to rub 20-30min, 30-50min, weight 20-40min are gently pressed,
It is preferred that sky rubs 30min, 40min, weight 30min are gently pressed.
The present invention also provides using the above method preparation rich γ-aminobutyric acid folium mori black tea, the black tea bar rope Wu Run,
Fragrance has the distinctive fragrance of mulberry leaf, and alpha-aminobutyric acid content can be more than 3mg/g, good health care effect.
The beneficial effects of the present invention are:
(1) it is stimulated using adverse circumstances such as the mechanical damages of the low temperature of cold storage and leaf rotation, substantially reduces traditional anaerobism enrichment institute
The time needed alleviates the sour bad smells such as taste and the bored taste of water of acid, improves mulberry tea organoleptic quality；
(2) shaking treating has distributed a large amount of green odours, while also stimulating some Aroma precursor substances by mechanical damage
It generates, conducive to the raising of Mulberry-leaf Tea final quality；
(3) this product finished product bar rope Wu Run, dry tea have baking fragrant, brew that rear soup look is orange red bright, and fragrance has mulberry leaf special
Some fragrance, and it is fragrant with rice-pudding leaf, and flavour is mellow tasty and refreshing；And alpha-aminobutyric acid content can be more than 3mg/g, good health care effect.
Specific embodiment
Technical solution of the present invention is described further below by embodiment, but should not be understood as to limit of the invention
System.
Embodiment 1
(1) airing is stored in Cool Room 4 DEG C after new fresh mulberry leaf picking, and airing thickness is no more than 10cm, airing time 8h；
(2) fine manipulation of green tea leaves and anaerobism are enriched with: the mulberry leaf of cold storage are packed into hermetic bag vacuumizing, and first time Anaerobic Treatment is kept
1.5h；With by mulberry leaf airing to withering trough after mulberry leaf are taken out, the bored taste of water disappears after about 30min, and mulberry leaf are packed into vibration machine
First time leaf rotation is carried out, occurs terminating leaf rotation when apparent green odour after about 10min.By mulberry leaf airing to bamboo sieve or withering trough
On, thickness 5-10cm, time 1h or so, after green grass gas fades away, then second of Anaerobic Treatment 1.5h carries out second
Secondary leaf rotation operation, second of airing, soft until holding mulberry leaf, blade tip slightly has needle-holding hand sense, moisture content 60% or so；
(3) rub, ferment: mulberry leaf are rubbed using rolling machine, time of kneading 2h, first sky rub 30min wait for mulberry leaf substantially at
Item gently presses 50min, weight 40min no longer to depressurize until terminating；It rubs leaf and is placed in 30 DEG C of temperature, ferment under the conditions of humidity 90%
4h, until the red change of mulberry leaf petiole, the mulberry leaf of 70-80% become yellowish red color, and green gas disappears.
(4) dry: fermentated leaves air drier feather plucking fire, 120 DEG C of temperature, it is dry to be dried to eighty per cant by time 10min；Airing
Foot is dried to 85 DEG C of fragrance extracting machine after to room temperature to do, and then with 120 DEG C of Titian 5min, finished product richness γ-ammonia is obtained after lower machine airing
Base butyric acid mulberry black tea.
Obtained black tea brews that rear soup look is orange red bright, and fragrance has the distinctive fragrance of mulberry leaf, and fragrant with rice-pudding leaf, grows
Taste is mellow tasty and refreshing, alpha-aminobutyric acid content 3.61mg/g.
Embodiment 2
(1) airing is in 10 DEG C of refrigeration house storages after new fresh mulberry leaf picking, and airing thickness is no more than 10cm, airing time 12h；
(2) fine manipulation of green tea leaves and anaerobism are enriched with: the mulberry leaf of cold storage are packed into hermetic bag vacuumizing, and first time Anaerobic Treatment keeps 1h；
With by mulberry leaf airing to withering trough after mulberry leaf are taken out, the bored taste of water disappears after about 30min, and mulberry leaf are packed into vibration machine and carry out the
Leaf rotation occurs terminating leaf rotation when apparent green odour after about 10min.By mulberry leaf airing to bamboo sieve or withering trough on, thickness
5cm, time 1h or so, after green grass gas fades away, then second of Anaerobic Treatment 1h carries out second of leaf rotation operation,
Second of airing, soft until holding mulberry leaf, blade tip slightly has needle-holding hand sense, moisture content 60%；
(3) it rubs, ferment: mulberry leaf are rubbed using rolling machine, time of kneading 1h40min, first sky rubs 30min and waits for mulberry leaf base
This gently presses 40min, weight 30min no longer to depressurize until terminating at item；It rubs leaf and is placed in 25 DEG C of temperature, under the conditions of humidity 80%
Ferment 3h, and until the red change of mulberry leaf petiole, the mulberry leaf of 70-80% become yellowish red color, and green gas disappears.
(4) dry: fermentated leaves air drier feather plucking fire, 110 DEG C of temperature, it is dry to be dried to eighty per cant by time 15min；Airing
Foot is dried to 90 DEG C of fragrance extracting machine after to room temperature to do, and then with 120 DEG C of Titian 10min, finished product richness γ-ammonia is obtained after lower machine airing
Base butyric acid mulberry black tea.
Obtained black tea brews that rear soup look is orange red bright, and fragrance has the distinctive fragrance of mulberry leaf, and fragrant with rice-pudding leaf, grows
Taste is mellow tasty and refreshing, alpha-aminobutyric acid content 4.12mg/g.
Embodiment 3
(1) airing is in 5 DEG C of refrigeration house storages after new fresh mulberry leaf picking, and airing thickness is no more than 10cm, airing time 10h；
(2) fine manipulation of green tea leaves and anaerobism are enriched with: the mulberry leaf of cold storage are packed into hermetic bag vacuumizing, and first time Anaerobic Treatment is kept
1.5h；With by mulberry leaf airing to withering trough after mulberry leaf are taken out, the bored taste of water disappears after about 30min, and mulberry leaf are packed into vibration machine
First time leaf rotation is carried out, occurs terminating leaf rotation when apparent green odour after about 10min.By mulberry leaf airing to bamboo sieve or withering trough
On, thickness 8cm, time 1h or so, after green grass gas fades away, then second of Anaerobic Treatment 1h is shaken for the second time
Green operation, second of airing, soft until holding mulberry leaf, blade tip slightly has needle-holding hand sense, moisture content 65%；
(3) it rubs, ferment: mulberry leaf are rubbed using rolling machine, time of kneading 1.5h, first sky rubs 20min and waits for that mulberry leaf are basic
At item, 30min, weight 40min is gently pressed no longer to depressurize until terminating；It rubs leaf and is placed in 35 DEG C of temperature, 100% condition of humidity issues
Ferment 5h, until the red change of mulberry leaf petiole, the mulberry leaf of 70-80% become yellowish red color, and green gas disappears.
(4) dry: fermentated leaves air drier feather plucking fire, 115 DEG C of temperature, it is dry to be dried to eighty per cant by time 12min；Airing
Foot is dried to 80 DEG C of fragrance extracting machine after to room temperature to do, and then with 120 DEG C of Titian 8min, finished product richness γ-ammonia is obtained after lower machine airing
Base butyric acid mulberry black tea.
Obtained black tea brews that rear soup look is orange red bright, and fragrance has the distinctive fragrance of mulberry leaf, and fragrant with rice-pudding leaf, grows
Taste is mellow tasty and refreshing, alpha-aminobutyric acid content 3.95mg/g.
Claims (9)
1. a kind of preparation method rich in γ-aminobutyric acid folium mori black tea, which is characterized in that method includes the following steps:
The processing of step (1) fresh leaf: in 4-10 DEG C of refrigeration house storage, airing thickness is no more than 10cm, booth for airing after new fresh mulberry leaf picking
Dry in the air time 8-12h；
Step (2) fine manipulation of green tea leaves and anaerobism are enriched with: the mulberry leaf of cold storage are packed into hermetic bag vacuumizing, or are fitted into other containers and take out very
Sky, first time Anaerobic Treatment keep 1-2h；Airing to the bored taste of water disappears after mulberry leaf are taken out, bright until occurring with vibration machine leaf rotation
Aobvious green odour；After leaf rotation by mulberry leaf airing to bamboo sieve or withering trough on, thickness 5-10cm, time 1h, until green odour by
Fade after mistake, then second of Anaerobic Treatment 1-2h carries out second of leaf rotation operation, second of airing；
Step (3) rubs, ferments: mulberry leaf being rubbed using rolling machine, time of kneading 1.5-2h, first sky is rubbed, then light pressure, is finally weighed
Straightening is no longer depressurized to end；It rubs leaf and is placed in 25-35 DEG C of temperature, ferment 3-5h under the conditions of humidity 80-100%, until mulberry leaf
The red change of petiole, the mulberry leaf of 70-80% become yellowish red color, and green gas disappears；
Step (4) is dry: fermentated leaves air drier feather plucking fire, 110-120 DEG C of temperature, time 10-15min is dried to eighty per cant
It is dry；It is dry with 80-90 DEG C of fragrance extracting machine to be dried to foot after airing to room temperature, then with 120 DEG C of Titian 5-10min, after lower machine airing to obtain the final product
γ-aminobutyric acid mulberry black tea is rich in finished product.
2. preparation method according to claim 1, which is characterized in that in step (2) after first time Anaerobic Treatment, mulberry
Leaf takes out airing with a thickness of 5-10cm.
3. preparation method according to claim 1, which is characterized in that in step (2) after first time Anaerobic Treatment, mulberry
Leaf takes out airing with a thickness of 5cm.
4. preparation method according to claim 1, which is characterized in that second of airing is until moisture content 55- in step (2)
65%。
5. preparation method according to claim 1, which is characterized in that second of airing is until moisture content in step (2)
60%。
6. preparation method according to claim 1, which is characterized in that step (3) is hollow to rub 20-30min, gently presses 30-
50min, weight 20-40min.
7. preparation method according to claim 1, which is characterized in that step (3) is hollow to rub 30min, gently presses 40min, weight
Press 30min.
8. the folium mori black tea that the described in any item methods of claim 1-7 are prepared.
9. folium mori black tea according to claim 8, which is characterized in that alpha-aminobutyric acid content is more than in the black tea
3mg/g。
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Families Citing this family (6)
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| CN106615478A (en) * | 2017-01-23 | 2017-05-10 | 四川省阆中蚕种场 | Production method of winter mulberry leaf tea |
| CN107509839B (en) * | 2017-08-01 | 2020-05-15 | 六安玫瑰红茶品有限公司 | Processing method for improving nutrient content of mulberry leaf tea |
| CN107647046A (en) * | 2017-09-27 | 2018-02-02 | 中华全国供销合作总社杭州茶叶研究所 | A kind of mulberry tea preparation method |
| CN107432358A (en) * | 2017-09-28 | 2017-12-05 | 广西宜州市宜源桑杆菌业有限公司 | A kind of manufacture craft of Mulberry-leaf Tea |
| CN111557361A (en) * | 2020-04-29 | 2020-08-21 | 四川省阆中蚕种场 | Preparation process of semi-fermented mulberry tea |
| CN111418685A (en) * | 2020-05-27 | 2020-07-17 | 倪国帮 | Process for producing mulberry leaf tea through anaerobic fermentation |
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Effective date of registration: 20200116 Address after: 212402 No. 118, Longshan Village, Xingxiang Town, Jurong City, Zhenjiang City, Jiangsu Province Patentee after: Longshan tea plantation in Jurong city (general partner) Address before: 212444, No. 31 Industrial Park, Hou Bai Town, Zhenjiang, Jiangsu, Jurong Co-patentee before: Zhenjiang Institute of Agricultural Sciences, Jiangsu Hilly Region Patentee before: Zhenjiang Lv Jian agricultural science and technology development corporation, Ltd. |