CN105475532A - Method for promoting curing of fermented dark tea - Google Patents
Method for promoting curing of fermented dark tea Download PDFInfo
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- CN105475532A CN105475532A CN201510961864.4A CN201510961864A CN105475532A CN 105475532 A CN105475532 A CN 105475532A CN 201510961864 A CN201510961864 A CN 201510961864A CN 105475532 A CN105475532 A CN 105475532A
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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
- A23F3/08—Oxidation; Fermentation
Abstract
The invention relates to a method for promoting curing of fermented dark tea. Fresh tea leaves are sprinkled with water and subjected to pan-firing till the tea leaves become soft, sticky and dark green, have no gloss or green grass smell and emit fragrance, and rolling is conducted with a Mu rolling machine while the tea leaves are still hot till tender leaves become strips and thick and old leaves become wrinkled; tea bases obtained after first rolling are stacked in a dark place and sprinkled with soy sauce flavor type vinasse yellow water, lactic acid emulsion and potassium carbonate solution for pile fermentation; deblocking is conducted, repeat rolling is conducted by means of the Mu rolling machine, and then tea bases are taken down from the Mu rolling machine and deblocked, dried on a seven-star stove in time and subjected to bottom baking; press forming is conducted, tea bases are placed at a shady and cool place till water content becomes about 10% after 10-15 days, and then the fermented dark tea is obtained. By sprinkling soy sauce flavor type vinasse yellow water, lactic acid and potassium carbonate solution for pile fermentation of the dark tea, pile fermentation time is shortened greatly; rich ester in the yellow water enables the dark tea to have a unique sauce taste; vinasse is recycled sufficiently, and waste is avoided; the flavor and taste of the product are prominent, and color is attractive.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of method promoting the slaking of fermented black tea.
Background technology
Black tea (darktea), because the outward appearance becoming to sample tea is black, therefore gains the name.One of six large teas, after genus
send out ferment tea, main producing region is the ground such as Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui.The raw material that black tea adopts is comparatively thick old, is the primary raw material of pressing compressed tea.Tea-manufacturing technology generally comprises
complete,
knead,
wet heapwith dry four procedures.Containing more rich nutrition, most importantly vitamin and mineral matter in black tea, also have protein, amino acid, glucide etc. in addition.In black tea
caffeine, vitamin, amino acid, phosphatide etc. contributes to human consumption, regulate
fat metabolism, the spread effect of caffeine more can improve the secretory volume of gastric juice, thus improves a poor appetite, and helps digest.Black tea has good degraded fat, anticoagulant, short fibrinogenolysis and remarkable Antiaggregating activity on platelet, vascular wall can also be made to relax, increase blood vessel effective diameter, thus suppress the formation of sustainer and crown Wall of Artery AP.Reach step-down, softening blood vessel, the object of prevention and cure of cardiovascular disease.The main constituent of black liquor color be theaflavin and
thearubigin.Research shows,
theaflavinbe not only a kind of effective
free radical scavengerand antioxidant, also to meat poisoning bud bacillus, intestines bacteroid,
golden yellow grape coccus, bacillus capsulatus,
bacillus cereusthere is obvious antibacterial action.In addition, the invasion and attack of theaflavin infected by influenza and rotavirus and enteroviral infection have certain inhibitory action.
Yellow water, vinasse and wine tail are the accessory substances that solid state fermentation produces bent wine.Yellow water, not only containing abundant alcohol, aldehyde, acid and Ester, also contains the nutriment such as organic acid, starch, reduced sugar, yeast autolyzate enriched, and brewages microorganism and raw fragrant precursor substance containing a large amount of through what tame for a long time; Yellow water can be utilized to carry out fermenting, esterification, daqu fermentation string steaming etc. improve the quality of products.Therefore by spraying Maotai-flavor liquor vinasse yellow water, lactic acid and solution of potassium carbonate fermentation process obtain the fermented tea looked good, smell good and taste good, not only make full use of fen-flavor type white spirit further to brewage residue vinasse and avoid and waste and substantially reduce fermentation time, also fully give simultaneously and improve the tempting fragrance of black tea, very popular.
CN103493916A black tea providing secondary fermentation and preparation method and apparatus thereof, by the fresh tea leaf in its of plucking, impurities removing, pot temperature 220 DEG C ~ 280 DEG C completes, and then spreading for cooling, kneads with kneading machine, make it curling slivering, the incipient stage of kneading with gently rubbing, must be strengthened later gradually, knead total time 7-10 minute, after kneading end, deblock, drying makes tea moisture content at 88-90%, then wet heap, dismisses, sieve, stepping, makes the black tea of one time fermentation; The black tea tealeaves crossed by one time fermentation is placed on pallet and bracket, and bracket is placed in fermenting cellar, opens steam, steam is made to fill the air between tealeaves, temperature 50-65 DEG C, time 5-15 hour, then stop for steam, allow tealeaves ferment 3 ~ 7 days in the fermenting cellar closed, fermentation temperature 40 ~ 55 DEG C, after having fermented, ventilate, naturally cooling and drying, allows the temperature of tealeaves naturally cool and dry 3 ~ 6 days, obtains the black tea product of secondary fermentation.
Summary of the invention
The object of the invention is for above-mentioned present situation, aim to provide one and can utilize wine brewing vinasse, greatly can shorten black tea fermentation time, nutritious, the method for the promotion fermented black tea slaking of unique flavor.
The implementation of the object of the invention is, a kind of method that can promote the slaking of fermented black tea, and concrete steps are:
1) fresh tealeaves is pressed the ratio uniform watering of 10:1, adopt high temperature to fry soon and complete, pot temperature 280 ~ 320 DEG C, throw leaf amount 5 kilograms for every pot;
2) after fresh leaf is cooked, turn over fast stir-fry so that both hands are even immediately, fry tea fork and tremble to using instead when scalding one's hand and copy, when there is steam, to fry the vexed stir-fry of leaf tumbler, both hocket 1.8-2.2 minute, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, tarnish, green grass gas is eliminated, and fragrance shows, the thick stalk of folding is not easily broken, and till uniformity;
3) kneaded with Mu Shi kneading machine while hot by the tealeaves completed, kneading machine rotating speed 40-50 rev/min, kneads time 15-20 minute, and to tender leaf slivering, thick Lao Ye becomes wrinkle folded;
4) on back of the body window, clean ground, avoid direct sunlight, by the tea base after just rubbing, pile up immediately, heap height about 1 ± 0.2m, adds a cover fermentation cloth above; Pile-fermentation is carried out with Maotai-flavor vinasse yellow water, lactic acid emulsion and solution of potassium carbonate to tealeaves surface sprinkling;
Described Maotai-flavor vinasse yellow water fountain height is 2%-8%, and lactic acid fountain height is 2 ‰-5 ‰, and potash fountain height is 0.4 ‰-0.6 ‰, and room temperature controls at 28 DEG C, and relative humidity remains on 85%;
5) the black tea tea base of wet heap appropriateness deblocks, and Shang Mushi kneading machine is rubbed again, rotating speed 30-35 rev/min, time 6-8 minute;
6) under, machine deblocks, and dry in time, drying is carried out on seven-star stove, when temperature reaches more than 70 DEG C, start to sprinkle ground floor tea base, thickness 2 ~ 3cm, until ground floor tea base be dried to 6 seventy percent dry time, spread the second layer again, spread leaf thickness slightly thin, be added to 5 ~ 7 layers so layer by layer, total thickness is no more than the height of roasting frame, treat that each layer tea-drying of upper, middle and lower is to appropriateness, at once lower roasting;
7) after the tealeaves under after roasting is compressing, is placed in shady and cool ventilation part, 10-15 days time, makes moisture slowly dry, control water content and reach 10-12%, obtain fermented black tea.
The present invention take fresh tea leaf in its as raw material, traditional completing, knead, wet heap, cure the techniques such as dry, spray in wet heap process with Maotai-flavor vinasse yellow water, lactic acid and solution of potassium carbonate, provide alkaline environment and have the carrying out of urging in Maillard reaction and esterification, substantially reduce the time of pile-fermentation; Give the sauce fragrance of black tea uniqueness containing abundant Ester in yellow water; Fully recycle, produced in the process of bent wine at employing solid state fermentation a large amount of remaining vinasse produced, avoid waste; Products obtained therefrom local flavor and mouthfeel are given prominence to, attractive color.
Detailed description of the invention
Fresh tea leaf in its is sprinkled water by the present invention, fried green, and treat the soft silk floss of tealeaves and band viscosity, look turns dark green, matt, and green grass gas is eliminated, and fragrance shows, and kneads while hot with Mu Shi kneading machine, and to tender leaf slivering, thick Lao Ye becomes wrinkle folded; Tea base lucifuge after just rubbing is piled up, sprays and carry out pile-fermentation with Maotai-flavor vinasse yellow water, lactic acid emulsion and solution of potassium carbonate; Deblock, Shang Mushi kneading machine is rubbed again, and lower machine deblocks, dry on seven-star stove in time, lower roasting; Compressing, be placed in shady and cool ventilation part, 10-15 days time, to water content about 10%, obtained fermented black tea.
Described Maotai-flavor liquor vinasse yellow water, wherein said Maotai-flavor liquor is that Daqu sauce is fragrant as Maotai, and its sauce perfume is outstanding, and quiet and tastefully laid out careful, wine body is mellow, and long times of aftertaste is as clear as crystal, the micro-Huang of color and luster, and in yellow water, saccharomycete living bacteria count amount controls 2 × 10
8-8 × 10
11.
The upper added fermentation cloth of tea base heap is wet cloth or straw rain cape.
Below in conjunction with specific embodiment, the technical scheme in the present invention and technique effect are clearly and completely described.
Embodiment 1
1) fresh tealeaves is pressed the ratio uniform watering of 10:1, adopt high temperature to fry soon and complete, pot temperature 300 DEG C, throw leaf amount 5 kilograms for every pot;
2) after fresh leaf is cooked, turn over fast stir-fry so that both hands are even immediately, fry tea fork and tremble to using instead when scalding one's hand and copy, when there is steam, to fry the vexed stir-fry of leaf tumbler, both hocket 2 minutes, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, tarnish, green grass gas is eliminated, and fragrance shows, the thick stalk of folding is not easily broken, and till uniformity;
3) kneaded with Mu Shi kneading machine while hot by the tealeaves completed, kneading machine rotating speed 50 revs/min, knead 20 minutes time, to tender leaf slivering, thick Lao Ye becomes wrinkle folded;
4) on back of the body window, clean ground, avoid direct sunlight, by the tea base after just rubbing, pile up immediately, heap height about 0.8m, adds a cover the things such as wet cloth, straw rain cape above; Pile-fermentation is carried out with 8% Maotai-flavor vinasse yellow water, 2 ‰ lactic acid emulsions and 0.4 ‰ solution of potassium carbonate to tealeaves surface sprinkling; Room temperature controls at 28 DEG C, and relative humidity remains on 85%;
5) the black tea tea base of wet heap appropriateness deblocks, and Shang Mushi kneading machine is rubbed again, rotating speed 30 revs/min, 6 minutes time;
6) under, machine deblocks, and dry in time, drying is carried out on seven-star stove, when temperature reaches more than 70 DEG C, start to sprinkle ground floor tea base, thickness 2 ~ 3cm, until ground floor tea base be dried to 6 seventy percent dry time, spread the second layer again, spread leaf thickness slightly thin, be added to 5 ~ 7 layers so layer by layer, total thickness is no more than the height of roasting frame, treat that each layer tea-drying of upper, middle and lower is to appropriateness, at once lower roasting;
7) after the tealeaves under after roasting is compressing, is placed in shady and cool ventilation part, 15 day time, makes moisture slowly dry, control water content and reach 10%, obtain fermented black tea.
Embodiment 2, with embodiment 1, unlike,
1) fresh tealeaves is pressed the ratio uniform watering of 10:1, adopt high temperature to fry soon and complete, pot temperature 320 DEG C, throw leaf amount 5 kilograms for every pot;
2) after fresh leaf is cooked, turn over fast stir-fry immediately so that both hands are even, fry tea fork and tremble to using instead when scalding one's hand and copy, when there is steam, will fry the vexed stir-fry of leaf tumbler, both hocket 2.2 minutes;
3) tealeaves completed is kneaded with Mu Shi kneading machine while hot, kneading machine rotating speed 40 revs/min, knead 15 minutes time;
4) on back of the body window, clean ground, avoid direct sunlight, by the tea base after just rubbing, pile up immediately, heap height about 0.8m, adds a cover the things such as wet cloth, straw rain cape above; Pile-fermentation is carried out with 5% Maotai-flavor vinasse yellow water, 3 ‰ lactic acid emulsions and 0.5 ‰ solution of potassium carbonate to tealeaves surface sprinkling; Room temperature controls at 28 DEG C, and relative humidity remains on 85%;
5) the black tea tea base of wet heap appropriateness deblocks, and Shang Mushi kneading machine is rubbed again, rotating speed 35 revs/min, 8 minutes time;
7) after the tealeaves under after roasting is compressing, is placed in shady and cool ventilation part, 15 day time, makes moisture slowly dry, control water content and reach 12%, obtain fermented black tea.
Embodiment 3, with embodiment 1, unlike,
1) fresh tealeaves is pressed the ratio uniform watering of 10:1, adopt high temperature to fry soon and complete, pot temperature 280 DEG C, throw leaf amount 5 kilograms for every pot;
2) after fresh leaf is cooked, turn over fast stir-fry immediately so that both hands are even, fry tea fork and tremble to using instead when scalding one's hand and copy, when there is steam, will fry the vexed stir-fry of leaf tumbler, both hocket 1.8;
4) on back of the body window, clean ground, avoid direct sunlight, by the tea base after just rubbing, pile up immediately, heap height about 0.8m, adds a cover the things such as wet cloth, straw rain cape above; Pile-fermentation is carried out with 2% Maotai-flavor vinasse yellow water, 5 ‰ lactic acid emulsions and 0.6 ‰ solution of potassium carbonate to tealeaves surface sprinkling; Room temperature controls at 28 DEG C, and relative humidity remains on 85%;
Comparison example 1 does not spray Maotai-flavor vinasse yellow water
1) fresh tealeaves is pressed the ratio uniform watering of 10:1, adopt high temperature to fry soon and complete, pot temperature 300 DEG C, throw leaf amount 5 kilograms for every pot;
2) after fresh leaf is cooked, turn over fast stir-fry so that both hands are even immediately, fry tea fork and tremble to using instead when scalding one's hand and copy, when there is steam, to fry the vexed stir-fry of leaf tumbler, both hocket 2 minutes, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, tarnish, green grass gas is eliminated, and fragrance shows, the thick stalk of folding is not easily broken, and till uniformity;
3) kneaded with Mu Shi kneading machine while hot by the tealeaves completed, kneading machine rotating speed 50 revs/min, knead 20 minutes time, to tender leaf slivering, thick Lao Ye becomes wrinkle folded;
4) on back of the body window, clean ground, avoid direct sunlight, by the tea base after just rubbing, pile up immediately, pile high 1m, add a cover the things such as wet cloth, straw rain cape above; Do not spray with Maotai-flavor vinasse yellow water, lactic acid emulsion and solution of potassium carbonate;
5) the black tea tea base of wet heap appropriateness deblocks, and Shang Mushi kneading machine is rubbed again, rotating speed 30 revs/min, 6 minutes time;
6) under, machine deblocks, and dry in time, drying is carried out on seven-star stove, when temperature reaches more than 70 DEG C, start to sprinkle ground floor tea base, thickness 2 ~ 3cm, until ground floor tea base be dried to 6 seventy percent dry time, spread the second layer again, spread leaf thickness slightly thin, be added to 5 ~ 7 layers so layer by layer, total thickness is no more than the height of roasting frame, treat that each layer tea-drying of upper, middle and lower is to appropriateness, at once lower roasting;
7) after the tealeaves under after roasting is compressing, is placed in shady and cool ventilation part, 15 day time, makes moisture slowly dry, control water content and reach 9%, obtain fermented black tea.
Fermented black tea prepared by various embodiments of the present invention and comparative example, its attributional analysis is as following table:
Needed for each embodiment of table 1, fermentation time compares
Prepared by each embodiment of table 2, the nutritional labeling of sample compares
(Δ L+ represents partially white, and Δ L-represents that partially black Δ a+ represents partially red, and Δ a-represents that partially green Δ b+ represents partially yellow, and Δ b-represents partially blue)
The color and luster of table 3 product, flavour, fragrance standards of grading
Prepared by each embodiment of table 4, the organoleptic indicator of sample compares
From table 1,2,4, it is long that the black tea fermentation time not spraying fen-flavor type white spirit vinasse yellow water and solution of potassium carbonate comparatively sprays the black tea fermentation time processed, and the black tea local flavor spraying Maotai-flavor vinasse yellow water is unique, and color and luster is also more tempting.
Claims (3)
1. promote the method for fermented black tea slaking, it is characterized in that: concrete steps are:
1) fresh tealeaves is pressed the ratio uniform watering of 10:1, adopt high temperature to fry soon and complete, pot temperature 280 ~ 320 DEG C, throw leaf amount 5 kilograms for every pot;
2) after fresh leaf is cooked, turn over fast stir-fry so that both hands are even immediately, fry tea fork and tremble to using instead when scalding one's hand and copy, when there is steam, to fry the vexed stir-fry of leaf tumbler, both hocket 1.8-2.2 minute, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, tarnish, green grass gas is eliminated, and fragrance shows, the thick stalk of folding is not easily broken, and till uniformity;
3) kneaded with Mu Shi kneading machine while hot by the tealeaves completed, kneading machine rotating speed 40-50 rev/min, kneads time 15-20 minute, and to tender leaf slivering, thick Lao Ye becomes wrinkle folded;
4) on back of the body window, clean ground, avoid direct sunlight, by the tea base after just rubbing, pile up immediately, heap height about 1 ± 0.2m, adds a cover fermentation cloth above; Pile-fermentation is carried out with Maotai-flavor vinasse yellow water, lactic acid emulsion and solution of potassium carbonate to tealeaves surface sprinkling;
Described Maotai-flavor vinasse yellow water fountain height is 2%-8%, and lactic acid fountain height is 2 ‰-5 ‰, and potash fountain height is 0.4 ‰-0.6 ‰, and room temperature controls at 28 DEG C, and relative humidity remains on 85%
5) the black tea tea base of wet heap appropriateness deblocks, and Shang Mushi kneading machine is rubbed again, rotating speed 30-35 rev/min, time 6-8 minute;
6) under, machine deblocks, and dry in time, drying is carried out on seven-star stove, when temperature reaches more than 70 DEG C, start to sprinkle ground floor tea base, thickness 2 ~ 3cm, until ground floor tea base be dried to 6 seventy percent dry time, spread the second layer again, spread leaf thickness slightly thin, be added to 5 ~ 7 layers so layer by layer, total thickness is no more than the height of roasting frame, treat that each layer tea-drying of upper, middle and lower is to appropriateness, at once lower roasting;
7) after the tealeaves under after roasting is compressing, is placed in shady and cool ventilation part, 10-15 days time, makes moisture slowly dry, control water content and reach 10-12%, obtain fermented black tea.
2. the method for promotion fermented black tea according to claim 1 slaking, is characterized in that: described Maotai-flavor liquor is that Daqu sauce is fragrant.
3. the method for promotion fermented black tea according to claim 1 slaking, is characterized in that: step 4) tea base heap upper added fermentation cloth is wet cloth or straw rain cape.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135140A (en) * | 2016-07-08 | 2016-11-23 | 臧诗雨 | Fermented tea application in Holotrichia diomphalia Bates cultivates |
| CN108308298A (en) * | 2018-04-27 | 2018-07-24 | 尹圣文 | A kind of black tea processing method |
| CN109673766A (en) * | 2019-01-18 | 2019-04-26 | 湖南省茶叶研究所 | The processing method of the high-quality slender joss stick dark green tea of floral type |
| CN110731403A (en) * | 2019-12-03 | 2020-01-31 | 湖南省渠江薄片茶业有限公司 | health-preserving traditional Chinese medicine dark tea formula and preparation method thereof |
| CN110810547A (en) * | 2019-12-03 | 2020-02-21 | 湖南省渠江薄片茶业有限公司 | Processing method of dark tea |
| CN110946193A (en) * | 2019-11-25 | 2020-04-03 | 贵州省凤冈县茗都茶业有限公司 | Dark tea for conditioning phlegm dampness and preparation method thereof |
| CN115715560A (en) * | 2022-11-28 | 2023-02-28 | 湖南城市学院 | Microbiology-based black tea fermentation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135140A (en) * | 2016-07-08 | 2016-11-23 | 臧诗雨 | Fermented tea application in Holotrichia diomphalia Bates cultivates |
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| CN110946193A (en) * | 2019-11-25 | 2020-04-03 | 贵州省凤冈县茗都茶业有限公司 | Dark tea for conditioning phlegm dampness and preparation method thereof |
| CN110731403A (en) * | 2019-12-03 | 2020-01-31 | 湖南省渠江薄片茶业有限公司 | health-preserving traditional Chinese medicine dark tea formula and preparation method thereof |
| CN110810547A (en) * | 2019-12-03 | 2020-02-21 | 湖南省渠江薄片茶业有限公司 | Processing method of dark tea |
| CN115715560A (en) * | 2022-11-28 | 2023-02-28 | 湖南城市学院 | Microbiology-based black tea fermentation method |
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Application publication date: 20160413 |