CN105248681A - Processing process for black tea - Google Patents
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- CN105248681A CN105248681A CN201510657004.1A CN201510657004A CN105248681A CN 105248681 A CN105248681 A CN 105248681A CN 201510657004 A CN201510657004 A CN 201510657004A CN 105248681 A CN105248681 A CN 105248681A
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Abstract
The invention relates to a processing process for black tea, and belongs to the technical field of tea leaf processing. The processing process mainly includes the steps of selecting fresh leaves and conducting withering, rolling, fermenting and drying, wherein enzymic preparations are added in the withering process, fragrance rocking is conducted after withering, and enzyme killing is conducted after fermentation. In the processing process for black tea, enzymes are added in the withering process, and therefore the content of fresh leaf tea polyphenol, amino acid, lutein, water extract and the like is increased; fragrance rocking is added after withering is conducted, enzyme killing is added after fermentation, and therefore white-leaf black tea can form the quality characteristics such as the unique fragrance, the unique taste and the like.
Description
Technical field
The present invention relates to a kind of processing technology of black tea, belong to Tea Processing technical field.
Background technology
China is the native place of tea, it is the country finding tea tree, cultivate agrocybe in the world the earliest and utilize tealeaves, the suzerainty state of China's Ye Shi world tea ceremony, by the impact of Chinese tea culture, any country all can not deny that China is the suzerain status of tea ceremony, otherwise run counter to the civilization substantially of tea ceremony.The origin history of at least existing 60000 or seven ten thousand years of tea tree.Tea is found by the mankind and utilizes, the history of nearly 4000 or five thousand years.Along with the transition in epoch, the progress of science and technology, even to this day, drinks tea and becomes popular life preference, and drinking tea is a kind of enjoyment, and one cup of scented tea is at hand, and multifarious worry is all stopped.The large teas of China traditional six is respectively: green tea, black tea, oolong tea, white tea, yellow tea, black tea.
Wherein, black tea is maximum, the most salable a kind of teas of current production rate.It is a kind of tealeaves made by fermentation, the chemical reaction of polyphenols makes the chemical composition change in fresh leaf larger during the fermentation, the composition such as theaflavin, thearubigin can be produced, its fragrance obviously increases than fresh leaf, and a this composition part is water-soluble, a part is water insoluble, and is accumulated in blade, thus forms the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.Black tea moral character is gentle, taste is mellow, containing multiple water-soluble vitamin, be rich in trace elements K, can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function, in black tea, " flavone compound be rich in can eliminate free radical, has scavenging activity, reduces the incidence of disease of miocardial infarction.Often drink black tea also to benefit to bone is strong.
And in the processing of black tea, black tea belongs to full fermented tea, it is with suitable new tea tooth leaf for raw material, through the tea that the series of process process such as wither, knead (cutting), fermentation, drying is refined.As Chinese invention patent (publication number: CN104489144A) discloses a kind of processing method of black tea, the method comprises: fresh leaf chooses and pretreatment, process of withering, the process that completes, knead process, fermentation process and dry process.Although this patent solves in loaded down with trivial details, consuming time longer, the process of the procedure of processing complexity existed in numerous black tea process technology and kneads and the unmanageable problem of attenuation degree.But be do not need to carry out the process that completes in black tea manufacturing process, this is also the main distinction of black tea and green tea; And, be difficult to have breakthrough again in the quality such as fragrance, flavour by means of only the black tea withering, knead, ferment, dry general technology processes.Therefore, in prior art, people introduce enzyme preparation again in the process of black tea, to improve tea leaf quality.But, the enzyme preparation introduced in prior art is generally being kneaded or is being used in sweat, as Chinese invention patent (publication number: CN103976051A) discloses a kind of processing method of black tea, and the processing method specifically disclosing this black tea in tea rolling process, adds cellulase knead; First add papain during the fermentation and carry out one time fermentation, then add pectase and carry out secondary fermentation.
Summary of the invention
The object of the invention is for the above-mentioned problems in the prior art, propose a kind of soup look red gorgeous, fragrance is sweet and pure, the processing technology of the black tea of flavour glycol.
Object of the present invention realizes by following technical proposal: a kind of processing technology of black tea, mainly comprises fresh leaf and chooses, withers, kneads, ferments and drying; Wherein, when withering, add enzyme preparation, carry out after withering shaking fragrant process, carry out after fermentation killing ferment treatment.
In the machining process of black tea of the present invention, in the process of withering, just add enzyme preparation, and added after withering and shake fragrant process, added after fermentation and kill ferment treatment, thus make black tea form unique quality characteristic such as fragrance, flavour.
In the processing technology of above-mentioned a kind of black tea, the enzyme preparation added when withering is one or more in cellulase preparation, pectase preparation, protease preparation, xylitol enzyme preparation.
In the processing technology of above-mentioned a kind of black tea, in enzyme preparation, the concentration of enzyme is 200-300u/mL.
In the processing technology of above-mentioned a kind of black tea, the volume ratio of the enzyme preparation added when withering and fresh leaf is 1:(5-15).
In the processing technology of above-mentioned a kind of black tea, the temperature of withering is 20-30 DEG C, and humidity is 50-70%, spreads thickness < 1cm when withering.Humidity of the present invention is environment temperature.Withering to fresh leaf is shrivelled state, and hand rubs that fresh leaf is agglomerating, namely not tea delivery juice carry out next step.
Withering is step important in black tea processing technology, and main purpose of withering is the water content reducing fresh leaf, makes fresh leaf obtain soft by crisp cirrhosis, is convenient to knead slivering; The increased activity of contained enzyme material in fresh leaf can also be promoted, impel the fresh leaf compositions such as starch, protein, insoluble protopectin to decompose, transform, generate the active principle that glucose, amino acid, soluble pectin etc. are conducive to into tea quality; The green grass gas of fresh leaf can also be made to disappear and produce delicate fragrance, and have the fragrant or fragrance of a flower of fruit, become tea flavour alcohol and not pained.It is very wide that the effect that process of withering produces involves scope, has definitely relevant to tea aroma, flavour, soup look.Therefore, the present invention not only strictly controls the condition such as temperature, humidity processed of withering, make the water content of fresh leaf be down to about 60%, in the process of withering, also spray the enzyme preparation of finite concentration and ratio, to increase the content of fresh leaf tea polyphenol, amino acid, theaflavin, water extraction etc.
The mechanism worked when withering due to enzyme is different, and due to enzyme preparation of the present invention be spray when withering, act on the cellulase of cell membrane the effect that rises best, the partial hydrolysis of tealeaves cell wall substance can not only be made, cellulose conversion is impelled to become glucose, and, the activity of polyphenol oxidase can also be strengthened to a certain extent, impel the formation volume of theaflavin and thearubigin to increase.Therefore, the mechanism of action in conjunction with different enzyme preparation is different, one or more mixing enzyme preparations formed in the further preferred cellulose enzyme preparation of the present invention and pectase preparation, protease preparation, xylitol enzyme preparation, the content of mixing enzyme preparation cellulase preparation is 50-70%.When one or more in preferred cellulose enzyme preparation of the present invention and pectase preparation, protease preparation, xylitol enzyme preparation form mixing enzyme preparation, the quality such as soup look, fragrance, flavour of the black tea obtained is especially good.
In the processing technology of above-mentioned a kind of black tea, shaking the fragrant time is 3-10min.Shaking fragrant process can make the fragrance component of tealeaves be changed in shake process, forms the quality characteristic of floral type.Can carry out shaking in cage when the present invention shakes fragrant process, also can adopt and carry out shaking perfume (or spice) in bamboo basket by hand; In process, preferred tealeaves accounts for the 75-85% shaking cage or bamboo basket, and can fully shake fragrant to tea aroma is revealed, efficiency is high.
In the processing technology of above-mentioned a kind of black tea, the temperature of killing ferment treatment is 200-300 DEG C, and the time is 60-150s.Tealeaves after fermentation is entered high temperature and kills ferment treatment fast by the present invention, tealeaves is at high temperature lost activity fast, conventional black is avoided to continue fermentation because of bake out temperature not high (generally at 100-120 DEG C) first, thearubigin is made to be transformed into theabrownin, there is the generation of the fermentation transients such as flavour is sour, color and luster is dark, make tea leaf quality more stable, color and luster is Wu Run more.In order to better control tea leaf quality, color and luster, it is 250-280 DEG C that the present invention preferably kills enzyme temperature further, and the time is 90-100s.
In the processing technology of above-mentioned a kind of black tea, the tenderness of the fresh leaf chosen is 1 bud 1-3 leaf.Preferably tenderness is the Bai Yecha of 1 bud 1-3 leaf further, because Bai Yecha refers to because hereditary variation causes blade albefaction, spring tea color and luster under certain cryogenic conditions is the tea tree of white, it is compared with conventional variety, fresh leaf changes to green in white, and the component content optimization of white fresh leaf, especially amino acid content exceeds more than one times.Therefore, the amino acid content of obtained black tea obviously can higher than the amino acid content of common black tea.And choosing at fresh leaf, controls the tenderness of fresh leaf and the double standards of Whitened degree further, especially adopts the fresh leaf of white that Whitened degree is good, ensure that the quality of the white leaf black tea of final finished, have soup look, fragrance and flavour etc. less than conventional black.
As preferably, the fresh leaf chosen also will carry out pretreatment, and pretreatment is spreading for cooling process, and spreading for cooling spreads 15-100min under fresh leaf is placed in shady and cool ventilation condition, and fresh leaf spreads thickness < 3cm.The fresh leaf chosen first in the spreading for cooling of shady and cool ventilation place, making the green grass gas of fresh leaf scatter and disappear and being distributed on blade face of uniform moisture, being fallen by moisture solution so that follow-up when withering process by the present invention.
As preferably, knead comprise light kneadding sth. made by twisting, weight is kneaded and middle kneadding is twisted with the fingers, it is 10-30min that the time is twisted with the fingers in described light kneadding, and the weight time of kneading is 45-80min, and it is 20-50min that the time is twisted with the fingers in middle kneadding.Light kneadding is twisted with the fingers, middle kneadding sth. made by twisting and weight knead the height that presses down with kneading machine for index, it is standard that following spinning fresh leaf, kneading machine presses down highly for 1-3cm is that light kneadding is twisted with the fingers, press down and highly twist with the fingers for middle kneadding for 3-6cm (not comprising 3cm), press down highly for 6-10cm (not comprising 6cm) attach most importance to kneadding twist with the fingers.Kneading is plastotype operation in black tea manufacturing process, by the fresh leaf withered, forms the bending profile of tight knot with artificial or machine by kneading, roll tightly tea bar, reduced volume, for fried dry slivering is laid a solid foundation, endoplasm is suitably improved simultaneously, suitable destruction leaf texture, its permeability is increased, polyphenols fully contacts with oxidizing ferment, is oxidized, tealeaves is reddened, extrude tea juice, promote fermentation, increase millet paste concentration simultaneously.In the process of kneading, need to keep under strict control and kneads pressure, because in initial, tealeaves is also more fragile, and tea juice did not also break, and was not kneaded out, so gently press, when centre, out, tealeaves is more moistening for tea juice, so can weight, last tealeaves is shaped substantially, prevents from rubbing fringe shape, presses in should adopting.
In the processing technology of above-mentioned a kind of black tea, fermentation temperature is 30-40 DEG C, and humidity is more than 90%, and the time is 3-6h.Fermentation is the key determining final black tea color quality, the object of fermentation mainly makes the polyphenols in tealeaves, under the facilitation of enzyme, oxidation occur, first produce theaflavin, produce thearubigin again, make tealeaves red stain, form red soup, deepen millet paste concentration, distribute green grass gas, reduce not mature taste, make flavour glycol and good to eat.In sweat, the condition such as temperature, humidity is all the key factor promoting fermentation, and the fermentation temperature that the present invention controls and time are all meet preference temperature, the humidity needed for the oxidasic oxidative polymerization of Tea Polyphenols, effectively can promote the carrying out of fermenting.
In the processing technology of above-mentioned a kind of black tea, baking temperature is 50-80 DEG C, and the time is 2-5h, and after dry, the moisture content of tealeaves is 5-7%.Carry out drying by through killing the tealeaves after ferment treatment, the moisture further in evaporation tealeaves, the moisture content controlling tealeaves is 5-7%, and fixed profile, makes the tealeaves food value of leaf hardening.Meanwhile, lower boiling green grass gas can also be distributed, retain high boiling aromatic substance, further develop fragrance.Because the present invention is through high temperature kill enzymes, so suitably temperature can be reduced in dry run.
As preferably, also carry out Titian after drying, described Titian dries Titian for sufficient, and it is 90-150 DEG C that described foot dries Titian temperature, and the time is 8-20min.Dried tealeaves being placed on (as in wooden, bamboo plaque) in original ecological material carries out drying again, tea dry to tealeaves foot is fragrant finish aobvious.
Compared with prior art, the present invention has following advantage:
1. in black tea processing technology of the present invention, in the process of withering, add enzyme, to increase the content of fresh leaf tea polyphenol, amino acid, theaflavin, water extraction etc.
2. in the processing technology of black tea of the present invention, add after withering and shake fragrant process, add after fermentation and kill ferment treatment, thus make white leaf black tea form unique quality characteristic such as fragrance, flavour.
3. of the present inventionly shake fragrant process the fragrance component of tealeaves can be made to be changed in shake process, form the quality characteristic of floral type.
4. the tealeaves after fermentation is entered high temperature and kills ferment treatment fast by the present invention, tealeaves is at high temperature lost activity fast, conventional black is avoided to continue fermentation because of bake out temperature not high (generally at 100-120 DEG C) first, there is the generation of the fermentation transients such as flavour is sour, color and luster is dark, make tea leaf quality more stable, color and luster is Wu Run more.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is further described, but the present invention is not limited to these embodiments.
The fresh leaf of following examples is white leaf tea fresh leaves.
Embodiment 1:
Choose fresh leaf in white, tenderness is the white leaf tea fresh leaves of 1 bud 1-3 leaf, spreads 15min under being placed in shady and cool ventilation condition, thickness < 3cm when fresh leaf spreads.Be 20 DEG C by the tealeaves after spreading for cooling in temperature afterwards, humidity is carry out process of withering under the condition of 50%, thickness < 1cm is spread when withering, and be that to spray the concentration mixed by cellulase preparation and pectase preparation be the mixing enzyme preparation of 250u/mL to 1:10 by liquid leaf volume ratio, wherein cellulase preparation content accounts for 65%, withering to tealeaves is shrivelled state, and hand rubs the agglomerating but not tea delivery juice of tealeaves.Tealeaves can be placed on afterwards shakes in cage, and tealeaves accounts for and shakes 75% of cage, carries out shaking fragrant 3min.Pour into rub in cylinder knead shaking the tealeaves after perfume (or spice) afterwards, 10min is twisted with the fingers in first light kneadding, weight kneads 45min again, in last, 20min is twisted with the fingers in kneadding, to the curling slivering of tealeaves, it is highly 2cm that the kneading machine that light kneadding is twisted with the fingers presses down, and it is highly 5cm that the kneading machine that middle kneadding is twisted with the fingers presses down, and it is highly 8cm that the kneading machine that weight is kneaded presses down.Afterwards the tealeaves of curling slivering is sent into fermenting cellar, controlling the fermentation temperature of fermenting cellar is 30 DEG C, and humidity, more than 90%, by the tea deblocking after kneading, piles the thickness of more than 10cm, through the fermentation of 6h.Carried out killing ferment treatment by tealeaves after fermentation at temperature is 200 DEG C afterwards, the time is 150s.To kill the tealeaves after enzyme slightly after spreading for cooling afterwards, at temperature is 50 DEG C, carry out drying, the time is 5h, hardening to the tealeaves food value of leaf, and after dry, the moisture content of tealeaves is 5%.Finally the tealeaves of dried thickness < 5cm is placed in bamboo plaque, at temperature is 90 DEG C, dries 20min, dry to tealeaves foot, tea perfume finish aobvious till, obtain the white leaf black tea of final products.
Embodiment 2:
Choose fresh leaf in white, tenderness is the white leaf tea fresh leaves of 1 bud 1-3 leaf, spreads 50min under being placed in shady and cool ventilation condition, thickness < 2cm when fresh leaf spreads.Be 25 DEG C by the tealeaves after spreading for cooling in temperature afterwards, humidity is carry out process of withering under the condition of 60%, thickness < 1cm is spread when withering, and be that to spray the concentration mixed by cellulase preparation and pectase preparation be the mixing enzyme preparation of 250u/mL to 1:10 by liquid leaf volume ratio, wherein cellulase preparation content accounts for 65%, withering to tealeaves is shrivelled state, and hand rubs the agglomerating but not tea delivery juice of tealeaves.Tealeaves can be placed on afterwards shakes in cage, and tealeaves accounts for and shakes 80% of cage, carries out shaking fragrant 5min.Pour into rub in cylinder knead shaking the tealeaves after perfume (or spice) afterwards, 15min is twisted with the fingers in first light kneadding, weight kneads 60min again, in last, 30min is twisted with the fingers in kneadding, to the curling slivering of tealeaves, it is highly 2cm that the kneading machine that light kneadding is twisted with the fingers presses down, and it is highly 5cm that the kneading machine that middle kneadding is twisted with the fingers presses down, and it is highly 8cm that the kneading machine that weight is kneaded presses down.Afterwards the tealeaves of curling slivering is sent into fermenting cellar, controlling the fermentation temperature of fermenting cellar is 35 DEG C, and humidity, more than 90%, by the tea deblocking after kneading, piles the thickness of more than 10cm, through the fermentation of 5h.Carried out killing ferment treatment by tealeaves after fermentation at temperature is 260 DEG C afterwards, the time is 100s.To kill the tealeaves after enzyme slightly after spreading for cooling afterwards, at temperature is 65 DEG C, carry out drying, the time is 4h, hardening to the tealeaves food value of leaf, hand pinch blade frangible till, after dry, the moisture content of tealeaves is 5-7%.Finally the tealeaves of dried thickness < 5cm is placed in bamboo plaque, at temperature is 110 DEG C, dries 10min, dry to tealeaves foot, tea perfume finish aobvious till, obtain the white leaf black tea of final products.
Embodiment 3:
Choose fresh leaf in white, tenderness is the white leaf tea fresh leaves of 1 bud 1-3 leaf, spreads 100min under being placed in shady and cool ventilation condition, thickness < 3cm when fresh leaf spreads.Be 30 DEG C by the tealeaves after spreading for cooling in temperature afterwards, humidity is carry out process of withering under the condition of 70%, thickness < 1cm is spread when withering, and be that to spray the concentration mixed by cellulase preparation and pectase preparation be the mixing enzyme preparation of 250u/mL to 1:10 by liquid leaf volume ratio, wherein cellulase preparation content accounts for 65%, withering to tealeaves is shrivelled state, and hand rubs the agglomerating but not tea delivery juice of tealeaves.Tealeaves can be placed on afterwards shakes in cage, and tealeaves accounts for and shakes 85% of cage, carries out shaking fragrant 10min, to tea aroma is revealed.Pour into rub in cylinder knead shaking the tealeaves after perfume (or spice) afterwards, 30min is twisted with the fingers in first light kneadding, weight kneads 80min again, in last, 50min is twisted with the fingers in kneadding, to the curling slivering of tealeaves, it is highly 2cm that the kneading machine that light kneadding is twisted with the fingers presses down, and it is highly 5cm that the kneading machine that middle kneadding is twisted with the fingers presses down, and it is highly 8cm that the kneading machine that weight is kneaded presses down.Afterwards the tealeaves of curling slivering is sent into fermenting cellar, controlling the fermentation temperature of fermenting cellar is 40 DEG C, and humidity, more than 90%, by the tea deblocking after kneading, piles the thickness of more than 10cm, through the fermentation of 3h.Carried out killing ferment treatment by tealeaves after fermentation at temperature is 300 DEG C afterwards, the time is 60s.To kill the tealeaves after enzyme slightly after spreading for cooling afterwards, at temperature is 80 DEG C, carry out drying, the time is 2h, hardening to the tealeaves food value of leaf, hand pinch blade frangible till, after dry, the moisture content of tealeaves is 5-7%.Finally the tealeaves of dried thickness < 5cm is placed in bamboo plaque, at temperature is 150 DEG C, dries 8min, dry to tealeaves foot, tea perfume finish aobvious till, obtain the white leaf black tea of final products.
Embodiment 4 is only with the difference of embodiment 2, and the enzyme preparation of adding during the withering of embodiment 4 is cellulase preparation.
Embodiment 5 is only with the difference of embodiment 2, and the enzyme preparation of adding during the withering of embodiment 5 is pectase preparation.
Embodiment 6 is only with the difference of embodiment 2, and the enzyme preparation of adding during the withering of embodiment 6 is protease preparation.
Embodiment 7 is only with the difference of embodiment 2, and the enzyme preparation of adding during the withering of embodiment 7 is xylitol enzyme preparation.
Embodiment 8 is only with the difference of embodiment 2, and the enzyme preparation cellulase preparation added during the withering of embodiment 8 accounts for 40%.
Comparative example 1 is commercially available keemun.
Comparative example 2 is commercially available Yunnan black tea.
Comparative example 3:
Comparative example 3 is only with the difference of embodiment 2, withering for naturally withering of comparative example 3.
Comparative example 4:
Comparative example 4 is only with the difference of embodiment 2, and the enzyme preparation in the withering of comparative example 4 is replaced by the water of equivalent.
Comparative example 5:
Comparative example 5 is only with the difference of embodiment 2, and the concentration of the middle enzyme preparation of withering of comparative example 5 is 150u/mL.
Comparative example 6:
Comparative example 6 is only with the difference of embodiment 2, and the concentration of the middle enzyme preparation of withering of comparative example 6 is 400u/mL.
Comparative example 7:
Comparative example 7 is only with the difference of embodiment 2, and the volume ratio of wither middle enzyme preparation and the fresh leaf of comparative example 7 is 1:3.
Comparative example 8:
Comparative example 8 is only with the difference of embodiment 2, and the volume ratio of wither middle enzyme preparation and the fresh leaf of comparative example 8 is 1:20.
Embodiment of the present invention 1-3 white leaf black tea extremely and comparative example 1-3 black tea are compared, white leaf black tea color and luster of the present invention more Wu Run and slightly golden yellow after group's evaluation by experiment, after making tea after the evaluation of experiment group soup look more red gorgeous, more dense sweet and pure, the flavour more glycol of fragrance of white leaf black tea of the present invention, specifically in table 1.
Table 1
Above-mentioned is that 10 people judge group by score averages after 1 ~ 10 point of scoring, and 10 are divided into full marks.
The black tea of embodiment of the present invention 1-8 and comparative example 1-2 and comparative example 3-8 are processed the black tea obtained and carries out composition test, test result is as shown in table 2.
Table 2
As known from Table 2, the content of Catechin in Black Teas, amino acid, theaflavin, thearubigin, water extraction etc. that the application's processing technology obtains significantly increases.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, fresh leaf can also be common tea fresh leaves.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time that spreads under being placed in shady and cool ventilation condition during spreading for cooling process can also be 20min, 25min, 30min, 35min, 40min, 45min, 55min, 60min, 65min, 70min, 75min, 80min, 85min, 90min, 95min.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the temperature of process of withering can also be 21 DEG C, 22 DEG C, 23 DEG C, 24 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the humidity of process of withering can also be 53%, 55%, 58%, 62%, 65%, 67%, 68%.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time of process of withering can also be 17h, 17.5h, 18h, 18.5h, 19h, 20h, 21h, 22h, 23h.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the mixing enzyme preparation that the enzyme preparation added when withering can also form for cellulase preparation and protease preparation, the mixing enzyme preparation that cellulase preparation and xylitol enzyme preparation form, cellulase preparation and pectase preparation, the mixing enzyme preparation of protease preparation composition, cellulase preparation and pectase preparation, the mixing enzyme preparation of xylitol enzyme preparation composition, cellulase preparation and protease preparation, the mixing enzyme preparation of xylitol enzyme preparation composition, cellulase preparation and pectase preparation, protease preparation, the mixing enzyme preparation of xylitol enzyme preparation composition.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, when the enzyme preparation added when withering is the mixing enzyme preparation of cellulase preparation composition, the content of cellulase preparation can also be 50%, 52%, 55%, 56%, 58%, 60%, 61%, 62%, 63%, 64%, 66%, 67%, 68%, 69%, 70%.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, in enzyme preparation, the concentration of enzyme can also be 200u/mL, 205u/mL, 210u/mL, 215u/mL, 220u/mL, 225u/mL, 230u/mL, 235u/mL, 240u/mL, 2450u/mL, 255u/mL, 260u/mL, 265u/mL, 270u/mL, 275u/mL, 280u/mL, 285u/mL, 290u/mL, 295u/mL, 300u/mL.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the volume ratio of the enzyme preparation added when withering and fresh leaf is 1:5,1:6,1:7,1:8,1:9,1:11,1:12,1:13,1:14,1:15.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, shaking the fragrant time can also be 4min, 6min, 7min, 8min, 9min.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, it can also be highly 1cm, 1.5cm, 1.8cm, 1.9cm, 2.2cm, 2.5cm, 2.6cm, 2.8cm, 3cm that the kneading machine that light kneadding is twisted with the fingers presses down.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time that light kneadding is twisted with the fingers can also be 12min, 16min, 18min, 20min, 23min, 25min, 28min.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, it can also be highly 6.1cm, 6.5cm, 6.8cm, 7cm, 7.2cm, 7.5cm, 7.6cm, 7.8cm, 8.2cm, 8.5cm, 8.8cm, 9cm, 9.2cm, 9.5cm, 9.6cm, 9.8cm, 10cm that the kneading machine that weight is kneaded presses down.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time that weight is kneaded can also be 50min, 53min, 55min, 58min, 63min, 65min, 68min, 70min, 72min, 75min, 78min.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, it can also be highly 3.1cm, 3.5cm, 3.8cm, 4cm, 4.2cm, 4.5cm, 4.6cm, 4.8cm, 5.2cm, 5.5cm, 5.8cm, 6cm that the kneading machine that middle kneadding is twisted with the fingers presses down.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time that middle kneadding is twisted with the fingers can also be 25min, 28min, 33min, 35min, 38min, 40min, 42min, 45min, 46min, 48min.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, fermentation temperature can also be 32 DEG C, 33 DEG C, 34 DEG C, 36 DEG C, 37 DEG C, 38 DEG C, 39 DEG C.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, fermentation time can also be 3h, 3.5h, 4h, 4.5h, 5.5h.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the temperature of killing ferment treatment can also be 210 DEG C, 220 DEG C, 230 DEG C, 240 DEG C, 250 DEG C, 255 DEG C, 265 DEG C, 270 DEG C, 280 DEG C, 290 DEG C.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time of killing ferment treatment can also be 65s, 70s, 75s, 80s, 85s, 90s, 95s, 98s, 105s, 110s, 115s, 120s, 130s, 140s.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, baking temperature can also be 55 DEG C, 60 DEG C, 63 DEG C, 66 DEG C, 68 DEG C, 70 DEG C, 75 DEG C, 78 DEG C.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, drying time can also be 2.5h, 3h, 3.5h, 4.5h.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the temperature that foot dries Titian can also be 95 DEG C, 100 DEG C, 105 DEG C, 108 DEG C, 112 DEG C, 115 DEG C, 118 DEG C, 120 DEG C, 125 DEG C, 130 DEG C, 140 DEG C.
In the embodiment and alternative thereof of the processing technology of above-mentioned black tea, the time that foot dries Titian can also be 9min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min.
In view of processing technology embodiment of the present invention is numerous, each embodiment experimental data is huge numerous, be not suitable for particularize explanation herein, but the content of the required checking of each embodiment is all close with the final conclusion obtained, so do not illustrate one by one the checking content of each embodiment, only with embodiment 1-8, the excellent part of the present patent application is representatively described herein.
The non-limit part of technical scope midrange that this place embodiment is protected application claims, equally all in the scope of protection of present invention.
Specific embodiment described herein is only to the explanation for example of the present invention's spirit.Those skilled in the art can make various amendment or supplement or adopt similar mode to substitute to described specific embodiment, but can't depart from spirit of the present invention or surmount the scope that appended claims defines.
Although made a detailed description the present invention and quoted some specific embodiments as proof, to those skilled in the art, only otherwise it is obvious for leaving that the spirit and scope of the present invention can make various changes or revise.
Claims (10)
1. a processing technology for black tea, is characterized in that, described processing technology mainly comprises fresh leaf and chooses, withers, kneads, ferments and drying; Wherein, described in add enzyme preparation when withering, described in wither after carry out shaking fragrant process, carry out after described fermentation killing ferment treatment.
2. the processing technology of a kind of black tea according to claim 1, is characterized in that, described in the enzyme preparation that adds when withering be one or more in cellulase preparation, pectase preparation, protease preparation, xylitol enzyme preparation.
3. the processing technology of a kind of black tea according to claim 1 and 2, is characterized in that, in described enzyme preparation, the concentration of enzyme is 200-300u/mL.
4. the processing technology of a kind of black tea according to claim 1, is characterized in that, described in the volume ratio of the enzyme preparation that adds when withering and fresh leaf be 1:(5-15).
5. the processing technology of a kind of black tea according to claim 1, is characterized in that, described in the temperature of withering be 20-30 DEG C, humidity is 50-70%, spreads thickness < 1cm when withering.
6. the processing technology of a kind of black tea according to claim 1, is characterized in that, described in shake the fragrant time be 3-10min.
7. the processing technology of a kind of black tea according to claim 1, is characterized in that, described in kill ferment treatment temperature be 200-300 DEG C, the time is 60-150s.
8. the processing technology of a kind of black tea according to claim 1, is characterized in that, described in the tenderness of fresh leaf chosen be 1 bud 1-3 leaf.
9. the processing technology of a kind of black tea according to claim 1, is characterized in that, described fermentation temperature is 30-40 DEG C, and humidity is more than 90%, and the time is 3-6h.
10. the processing technology of a kind of black tea according to claim 1, is characterized in that, described baking temperature is 50-80 DEG C, and the time is 2-5h, and after described drying, the moisture content of tealeaves is 5-7%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070784A (en) * | 2016-07-31 | 2016-11-09 | 贵州省黎平雀舌茶业有限公司 | A kind of production method of black tea |
| CN106171743A (en) * | 2016-07-09 | 2016-12-07 | 陕西理工大学 | A kind of preparation method of high gamma aminobutyric acid purple bud black tea |
| CN107568362A (en) * | 2017-09-25 | 2018-01-12 | 广西金秀县圣昌生态种植专业合作社 | A kind of preparation method of wild black tea |
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
| CN110463787A (en) * | 2019-09-12 | 2019-11-19 | 杭州市农业科学研究院 | Black tea processing method that is a kind of while improving theaflavin and congo red cellulose content |
| CN111066929A (en) * | 2019-12-20 | 2020-04-28 | 银川凤仪堂生物工程有限公司 | Processing method of medlar black tea |
| CN111990480A (en) * | 2020-08-14 | 2020-11-27 | 五峰汲明茶业有限责任公司 | Method for increasing theaflavin content in black tea |
| CN115005485A (en) * | 2022-06-08 | 2022-09-06 | 云南谷岸春生物科技有限公司 | Preparation process and application of edible plant exogenous plant enzyme |
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- 2015-10-12 CN CN201510657004.1A patent/CN105248681A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106171743A (en) * | 2016-07-09 | 2016-12-07 | 陕西理工大学 | A kind of preparation method of high gamma aminobutyric acid purple bud black tea |
| CN106070784A (en) * | 2016-07-31 | 2016-11-09 | 贵州省黎平雀舌茶业有限公司 | A kind of production method of black tea |
| CN107568362A (en) * | 2017-09-25 | 2018-01-12 | 广西金秀县圣昌生态种植专业合作社 | A kind of preparation method of wild black tea |
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
| CN110463787A (en) * | 2019-09-12 | 2019-11-19 | 杭州市农业科学研究院 | Black tea processing method that is a kind of while improving theaflavin and congo red cellulose content |
| CN111066929A (en) * | 2019-12-20 | 2020-04-28 | 银川凤仪堂生物工程有限公司 | Processing method of medlar black tea |
| CN111990480A (en) * | 2020-08-14 | 2020-11-27 | 五峰汲明茶业有限责任公司 | Method for increasing theaflavin content in black tea |
| CN115005485A (en) * | 2022-06-08 | 2022-09-06 | 云南谷岸春生物科技有限公司 | Preparation process and application of edible plant exogenous plant enzyme |
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Application publication date: 20160120 |