CN105341230A - Fruit-flavor black tea - Google Patents
Fruit-flavor black tea Download PDFInfo
- Publication number
- CN105341230A CN105341230A CN201510879279.XA CN201510879279A CN105341230A CN 105341230 A CN105341230 A CN 105341230A CN 201510879279 A CN201510879279 A CN 201510879279A CN 105341230 A CN105341230 A CN 105341230A
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- tea
- tealeaves
- cider
- black tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses fruit-flavor black tea. The black tea is prepared by the steps of conducting withering, twisting, soaking, fermenting, roasting and drying, wherein, in the soaking operation, twisted tea leaves are required to be poured into a soaking pool filled with apple juice for soaking, and the pH value of the soaking pool is controlled to be between 4.0 and 4.2; and in the roasting step, apple vapor is required to be introduced. The black tea has the taste and fragrance of apples and enables the health-care function of black tea to be reserved at the same time.
Description
Technical field
The present invention relates to a kind of black tea, be specifically related to a kind of fruity black tea.
Background technology
Tea is a kind of drink made by tea tree leaves of plants or bud originating from China.Also general reference can be used for the leaf of the evergreen shrubs tea tree of making tea, and with the brewed beverage of these leaves, be extended to afterwards the brewed herbal tea of useful plant flowers, leaf, seed, root, as " chrysanthemum tea " etc.Tealeaves is as a kind of famous health beverages, and it is the contribution of ancient china south people's centering state cooking culture, is also the contributions of Chinese people to world's cooking culture.Along with people constantly improve tealeaves demand, fruity tea becomes young man and compares a kind of drink doted on, fruity tea belongs to reprocessing teas, now fruity tea majority is commercially not containing the fruity tea of tea, refer to fruit juice and be primary raw material and wherein do not contain the beverage of tea component titled with " tea " title, as present white gourd tea etc. on the market.But fruity tea is all directly join in the finished tea soaked with fruit juice at present, and not only technique does not increase significantly, although taste meets public demand, does not possess health care.
Summary of the invention
The invention is intended to provide a kind of fruity black tea, while remaining with health care, also there is the taste of natural apple.
Fruity black tea in this programme, described fruity black tea is tealeaves and apple is raw material, prepares according to following processing step:
A, preparation fresh tea passes and fresh apple, extract mountain cider with juice extractor, the cider squeezed poured in fermentation vat;
B, to wither: just tealeaves is placed in and withers on device, carries out process of withering, and treats that tealeaves major part tarnishes, when percentage of water loss reaches 10% ~ 15%, end of withering;
C, to knead: put into by the tealeaves after process of withering and knead bucket, carry out kneading process, treat that cell-damaging rate reaches more than 90%, leaf juice is fully excessive, adheres to leaf surface, holds with hand-tight, and juice overflows and do not become during drip to terminate to knead;
D, immersion: poured in the fermentation vat filling cider by the tealeaves after kneading and soak, soak and take out tealeaves after 6 hours and filtered by cider;
E, fermentation: get the tealeaves immigration fermenting cellar filtering cider and carry out fermentation process, fermenting cellar temperature controls at 24 DEG C ~ 25 DEG C, relative humidity 95%, leaf-spreading thickness 8 ~ 12cm, the obtained tea base when blade becomes red green;
F, to roast: tea base is sent into green-keeping machine and roasts, when base water content of receiving guest with tea is down to 75%, roasted, the temperature roasted is 110 DEG C ~ 120 DEG C;
G, oven dry: the tea base after roasting is carried out drying and processing, the temperature of oven dry is 75 DEG C ~ 85 DEG C, when the water content of base of receiving guest with tea is down to 6%, terminates to dry, and obtains fruity black tea finished product.
Adopt technical scheme of the present invention, there is following technique effect: adopt the method for soaking, to to wither and tealeaves after kneading carries out cider immersion, owing to all can destroy tealeaves cell kneading and kneading, after kneading, the damage ratio of tealeaves cell more than 90%, can be conducive to described cider and enters in eucaryotic cell structure, realize tasty effect like this; Tealeaves after steeping ferments immediately, active ingredient in cider is combined with tea component rapidly, the operation such as avoiding drying, ted causes cider active ingredient to volatilize, the finished product essence of final generation is that tealeaves but can maintain fruity, while remaining with health care, also there is the taste of natural apple.
Further, in described step F, when roasting, need the heat steam produced when passing into boiling cider in green-keeping machine.
By the heat steam produced during boiling cider, perfume is carried out to tealeaves when roasting, make tealeaves also can leave fruity in sense of smell.
Further, before step G, needing the tea base to having roasted to carry out shaping, namely again moving into and kneading in bucket, carrying out secondary and knead shaping, gently rubbing and terminate shaping in 2 minutes.
The object of shaping promotes tea-leaf forming and improves soup juice concentration, and infusion rate.
Further, the pH value of the cider in described fermentation vat, is adjusted between 4.0 ~ 4.2 by dripping malic acid.
Because fruit adopts apple, contain in fermentation vat and have plenty of cider, and mate (without neutralization reaction) with cider and edible acid-base accommodation product are preferably malic acid; Can be demonstrate,proved by experiment, under the environment of pH4.0 and pH7.2, the oxidasic activity of Tea Polyphenols is more weak, but the cider in whole pond (itself is acid in chemistry) will be adjusted to pH7.2, difficulty is comparatively large, and probably will use not edible or affect the alkaline matter of mouthfeel.
So select the cider pH value in malic acid adjustment fermentation vat, and control between 4.0 ~ 4.2, belong to the optimum choice after experimental demonstration.
Accompanying drawing explanation
Fig. 1 is about Tea Polyphenols oxidase active and the Environmental comparison chart of pH.
Fig. 2 is about the comparison chart of Tea Polyphenols oxidase active and environment temperature.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment one
The present embodiment fruity black tea, comprises the steps:
A, preparation fresh tea passes and fresh apple, extract mountain cider with juice extractor, the cider squeezed poured in fermentation vat;
B, to wither: just tealeaves is placed in paddy seat or cloth pad etc. and withers on device, what require fresh tea passes spreads thickness at 2 ~ 3cm, then passes into hot blast and withers, maintain the temperature at about 27 DEG C, require that fresh tea passes spreads 7 hours in such circumstances, percentage of water loss is now substantially about 12%;
C, to knead: the tealeaves after process of withering is put into kneading machine bucket, carry out kneading process, the rotating speed of kneading machine bucket is 51-59 rev/min, the time of kneading is 30 minutes, the destructive rate of the tealeaves cell after having kneaded reaches more than 92%, and now leaf juice is fully excessive, adheres to leaf surface, hold with hand-tight, juice overflows and does not become during drip to terminate to knead;
E, immersion: poured in the fermentation vat filling cider by the tealeaves after kneading and soak, soak and take out tealeaves after 6 hours, be put into band filtrate online, thus cider filtered by tealeaves; Cider pH in described fermentation vat is 4.0, is regulated obtain by malic acid.
F, fermentation: take out the tealeaves that filters cider and to put into room temperature be 24 DEG C, relative humidity be 68% fermenting cellar in fermentation, can be used as tea base when blade becomes red green;
G, drying: tea base is put in baking vessel's (adopt electric network to burn room humidification to drying, and be provided with ventilating fan, control fired temperature by the power controlling electric network and ventilating fan) and carry out successively just drying, drying again and airing process; The baking temperature of first baking 80 DEG C, spreading for cooling 30 minutes (namely stand puts aside and treats its heat radiation, cooling) after tea base is toasted 20 minutes.Needed to pass into heat steam in baking vessel in 20 minutes of baking, and the humid control of whole baking vessel is between 6% ~ 9%, described heat steam is that the cider in fermentation vat is carried out boiling gained.
Then carry out multiple baking, the multiple baking temperature that dries and time with first dry consistent; After multiple baking, then tea base is placed on open space (must guard against overcast and rainy) airing 12 hours, then packs.
Embodiment two
Tea Polyphenols oxidizing ferment (catechol oxidoreducing enzyme, PPO, E.C.1.10.3.1) is a kind of important enzyme in tea tree body, can promote that Tea Polyphenols is oxidized.
The concrete introduction to experiment as follows:
Prepare Tea Polyphenols oxidizing ferment crude enzyme liquid: get 50g fresh tea passes sweet oak leaf and join in the cider of 300mL together, and to add in tissue pulverizer homogenate 2 times, each 2min.Homogenate is collected in large triangular flask, in 4 DEG C of refrigerators, leaves standstill 12h, vibrates 2 times therebetween.By the enzyme liquid after lixiviate after filtered through gauze, in refrigerated centrifuge with 4 DEG C centrifugal 2 times, each 20min, rotating speed is respectively 4000 and 9000r/min, discard precipitation, in supernatant, add solid ammonium sulfate salt fractionation while stirring, get 30% ~ 80% salt precipitation thing and dialyse through the malate-phosphate disodium hydrogen buffer solution of pH5.6, namely obtain Tea Polyphenols oxidizing ferment crude enzyme liquid.
Detect the method for Tea Polyphenols oxidase active: detect with UV-2550 spectrophotometer within the unit interval under 460nm wavelength, the change of unit volume enzyme liquid absorption value, change 0.001 is defined as a Ge Meihuo unit.Preparation 0.1mol/L malic acid phosphate buffer, adjusts pH by malic acid or NaOH and is respectively 4.0,4.5,5.0,5.5,6.0,6.5,7.0, the solution of 7.5,8.0 is the activity that substrate measures polyphenol oxidase with 10mmol/L (unit be mM often liter) catechol.The malic acid phosphate buffer of preparation 0.1mol/LpH5.6, respectively 25,30,35,40,45,50,55,60,65,70,75, under 80 DEG C of conditions, with 10mmol/L catechol for substrate, measure the activity of polyphenol oxidase.
As shown in Figure 1, 2, under the sour environment of pH 4.0 time, Tea Polyphenols oxidase active is minimum, and in order to preserve the Tea Polyphenols in tealeaves as far as possible, employing pH4.0 is optimal pH.
80 DEG C and above temperature Tea Polyphenols oxidase active minimum.In order to suppress Tea Polyphenols oxidase active, in order to preserve the Tea Polyphenols in tealeaves as far as possible, also in order to economize energy (temperature is higher, and energy waste is larger), baking temperature is preferably 80 DEG C.
Should be understood that; for a person skilled in the art; under the prerequisite not departing from structure of the present invention; some distortion and improvement can also being made, as when operating, the tealeaves fermented being kneaded again; carry out shaping; and then dry, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.
Claims (4)
1. fruity black tea, is characterized in that, described fruity black tea is tealeaves and apple is raw material, prepares according to following processing step: A, preparation fresh tea passes and fresh apple, extracts mountain cider, the cider squeezed is poured in fermentation vat with juice extractor; B, to wither: just tealeaves is placed in and withers on device, carries out process of withering, and treats that tealeaves major part tarnishes, when percentage of water loss reaches 10% ~ 15%, end of withering; C, to knead: put into by the tealeaves after process of withering and knead bucket, carry out kneading process, treat that cell-damaging rate reaches more than 90%, leaf juice is fully excessive, adheres to leaf surface, holds with hand-tight, and juice overflows and do not become during drip to terminate to knead; D, immersion: poured in the fermentation vat filling cider by the tealeaves after kneading and soak, soak and take out tealeaves after 6 hours and filtered by cider; E, fermentation: get the tealeaves immigration fermenting cellar filtering cider and carry out fermentation process, fermenting cellar temperature controls at 24 DEG C ~ 25 DEG C, relative humidity 95%, leaf-spreading thickness 8 ~ 12cm, the obtained tea base when blade becomes red green; F, to roast: tea base is sent into green-keeping machine and roasts, when base water content of receiving guest with tea is down to 75%, roasted, the temperature roasted is 110 DEG C ~ 120 DEG C; G, oven dry: the tea base after roasting is carried out drying and processing, the temperature of oven dry is 75 DEG C ~ 85 DEG C, when the water content of base of receiving guest with tea is down to 6%, terminates to dry, and obtains fruity black tea finished product.
2. fruity black tea according to claim 1, is characterized in that: in described step F, when roasting, and needs the heat steam produced when passing into boiling cider in green-keeping machine.
3. fruity black tea according to claim 1, is characterized in that: before step G, need the tea base to having roasted to carry out shaping, namely again moves into and kneads in bucket, carry out secondary and knead shaping, gently rub and terminate shaping in 2 minutes.
4. fruity black tea according to claim 1, is characterized in that: the pH value of the cider in described fermentation vat, is adjusted between 4.0 ~ 4.2 by dripping malic acid.
Priority Applications (1)
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| CN201510879279.XA CN105341230A (en) | 2015-12-05 | 2015-12-05 | Fruit-flavor black tea |
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| CN201510879279.XA CN105341230A (en) | 2015-12-05 | 2015-12-05 | Fruit-flavor black tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260151A (en) * | 2016-10-22 | 2017-01-04 | 陈东阳 | A kind of fruity Folium Camelliae sinensis preparation method |
| CN106900946A (en) * | 2017-03-04 | 2017-06-30 | 曹丽梅 | A kind of preparation method of capsule of weeping forsythia compressed tea |
| CN107136272A (en) * | 2017-06-23 | 2017-09-08 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of preparation method with flowers and fruits fragrance black tea |
| CN107319080A (en) * | 2017-07-26 | 2017-11-07 | 宁德市白马山茶叶有限公司 | The processing technology of fruit odor red tea |
| CN107624890A (en) * | 2017-09-29 | 2018-01-26 | 贵州省凤冈县翠巅香生态茶业有限公司 | A kind of processing method of black tea |
| CN108271886A (en) * | 2018-04-02 | 2018-07-13 | 晴隆县兴鑫茶业有限公司 | A kind of processing method of fruity black tea |
| CN108419849A (en) * | 2017-11-21 | 2018-08-21 | 曹富鲜 | A kind of preparation method of apple black tea |
| CN108576263A (en) * | 2018-03-22 | 2018-09-28 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of fruity black tea |
| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
| CN109329526A (en) * | 2018-12-18 | 2019-02-15 | 李家文 | A kind of sweet potato leaf tea and preparation method |
| CN116458559A (en) * | 2023-04-25 | 2023-07-21 | 湖北团黄贡茶有限公司 | Tea manufacturing process |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260151A (en) * | 2016-10-22 | 2017-01-04 | 陈东阳 | A kind of fruity Folium Camelliae sinensis preparation method |
| CN106900946A (en) * | 2017-03-04 | 2017-06-30 | 曹丽梅 | A kind of preparation method of capsule of weeping forsythia compressed tea |
| CN107136272A (en) * | 2017-06-23 | 2017-09-08 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of preparation method with flowers and fruits fragrance black tea |
| CN107319080A (en) * | 2017-07-26 | 2017-11-07 | 宁德市白马山茶叶有限公司 | The processing technology of fruit odor red tea |
| CN107319080B (en) * | 2017-07-26 | 2019-08-23 | 宁德市白马山茶叶有限公司 | The processing technology of fruit odor red tea |
| CN107624890A (en) * | 2017-09-29 | 2018-01-26 | 贵州省凤冈县翠巅香生态茶业有限公司 | A kind of processing method of black tea |
| CN108419849A (en) * | 2017-11-21 | 2018-08-21 | 曹富鲜 | A kind of preparation method of apple black tea |
| CN108576263A (en) * | 2018-03-22 | 2018-09-28 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of fruity black tea |
| CN108271886A (en) * | 2018-04-02 | 2018-07-13 | 晴隆县兴鑫茶业有限公司 | A kind of processing method of fruity black tea |
| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
| CN109329526A (en) * | 2018-12-18 | 2019-02-15 | 李家文 | A kind of sweet potato leaf tea and preparation method |
| CN116458559A (en) * | 2023-04-25 | 2023-07-21 | 湖北团黄贡茶有限公司 | Tea manufacturing process |
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