CN105475547A - Preparation system of fruity black tea - Google Patents
Preparation system of fruity black tea Download PDFInfo
- Publication number
- CN105475547A CN105475547A CN201510879309.7A CN201510879309A CN105475547A CN 105475547 A CN105475547 A CN 105475547A CN 201510879309 A CN201510879309 A CN 201510879309A CN 105475547 A CN105475547 A CN 105475547A
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- China
- Prior art keywords
- tea
- black tea
- cider
- preparation system
- green
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Classifications
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a preparation system of fruity black tea. The fruity black tea is prepared through the steps of withering, rolling, immersing, fermenting, roasting and drying, wherein rolled tea leaves are poured into an immersion pool provided with an apple juice, and is immersed in the immersion pool, and the pH value of the immersion pool is controlled to be 4.0-4.2; and apple steam is introduced in the roasting process. The fruity black tea made in the invention has the taste and the smell of apple, and also reserves the health functions of black tea.
Description
Technical field
The present invention relates to the preparation system of black tea, be specifically related to the preparation system 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 the preparation system that a kind of fruity black tea is provided, while the fruity black tea made by it remains with health care, also there is the taste of natural apple.
The preparation system of the fruity black tea in this programme, comprise set gradually the device that withers, knead bucket, fermentation vat, green-keeping machine, fermenting cellar and drying chamber, be provided with between each device and transmit the conveyer belt of tealeaves; Wherein fermenting cellar temperature controls at 24 DEG C ~ 25 DEG C, relative humidity 95%; The temperature that roasts in green-keeping machine is 110 DEG C ~ 120 DEG C; Bake out temperature in drying chamber is 75 DEG C ~ 85 DEG C: be loaded with cider in described fermentation vat, and by dripping malic acid, the PH of described cider is between 4.0 ~ 4.2.
For explaining effect of the present invention, now following introduction is done to the operating principle of whole preparation system:
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, carries out withering process, treats that tealeaves major part tarnishes, when percentage of water loss reaches 10% ~ 15%, end of withering;
D, 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;
E, 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;
F, 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 dirty-green;
G, 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;
H, 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 the preparation system finished product of fruity black tea.
In summary, 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, can destroy tealeaves cell owing to kneading, after kneading, the damage ratio of tealeaves cell can more than 90%, being conducive to described cider like this enters in eucaryotic cell structure, realizes tasty effect; Tealeaves after steeping ferments immediately, and the active ingredient in cider is combined with tea component rapidly, the operation such as avoids drying, ted and causes cider active ingredient to volatilize, cause the tealeaves finally made to remain with fruity.
Further, the heat steam produced when passing into boiling cider in described 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, described conveyer belt respectively carries the engine providing and transmit power.
The service time of each equipment is inconsistent, if allow each conveyer belt operate always, wastes energy, and therefore needs to configure an engine to each conveyer belt, allows operation element optionally start respectively.
Further, by green-keeping machine to kneading between bucket, knead between bucket to drying chamber and be also respectively equipped with independent conveyor, described green-keeping machine is provided with drying chamber place the starting switch starting corresponding independent conveyor respectively.
Before step H, shaping can carried out to the tea base roasted like this, namely again move into and knead in bucket, carry out secondary and knead shaping, gently rub and terminate shaping in 2 minutes.The object of shaping promotes tea-leaf forming and improves soup juice concentration, and infusion rate.Drying chamber is sent into by conveyer belt again after shaping.In improving, adopt independent conveyor (being controlled by different starting switches) herein, the selective operation of concrete condition can be looked, not necessarily want whole tealeaves all to carry out secondary and knead shaping.
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.
Fig. 3 is the module frame chart of the preparation system of fruity black tea of the present invention.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment one
As Fig. 3, the preparation system of the present embodiment fruity black tea comprise set gradually the device that withers, knead bucket, fermentation vat, green-keeping machine, fermenting cellar and drying chamber, be provided with between each device and transmit the conveyer belt of tealeaves; Wherein fermenting cellar temperature controls at 24 DEG C ~ 25 DEG C, relative humidity 95%; The temperature that roasts in green-keeping machine is 110 DEG C ~ 120 DEG C; Bake out temperature in drying chamber is 75 DEG C ~ 85 DEG C: be loaded with cider in described fermentation vat, and by dripping malic acid, the PH of described cider is between 4.0 ~ 4.2.The heat steam produced when passing into boiling cider in described green-keeping machine.Described conveyer belt respectively carries the engine providing and transmit power.By green-keeping machine to kneading between bucket, knead between bucket to drying chamber and be also respectively equipped with independent conveyor, described green-keeping machine is provided with drying chamber place the starting switch starting corresponding independent conveyor respectively.
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. the preparation system of fruity black tea, is characterized in that, comprise set gradually the device that withers, knead bucket, fermentation vat, green-keeping machine, fermenting cellar and drying chamber, be provided with between each device and transmit the conveyer belt of tealeaves; Wherein fermenting cellar temperature controls at 24 DEG C ~ 25 DEG C, relative humidity 95%; The temperature that roasts in green-keeping machine is 110 DEG C ~ 120 DEG C; Bake out temperature in drying chamber is 75 DEG C ~ 85 DEG C: be loaded with cider in described fermentation vat, and by dripping malic acid, the PH of described cider is between 4.0 ~ 4.2.
2. the preparation system of fruity black tea according to claim 1, is characterized in that: the heat steam produced when passing into boiling cider in described green-keeping machine.
3. the preparation system of fruity black tea according to claim 1, is characterized in that: described conveyer belt respectively carries the engine providing and transmit power.
4. the preparation system of fruity black tea according to claim 1, it is characterized in that: by green-keeping machine to kneading between bucket, knead between bucket to drying chamber and be also respectively equipped with independent conveyor, described green-keeping machine is provided with drying chamber place the starting switch starting corresponding independent conveyor respectively.
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| CN201510879309.7A CN105475547A (en) | 2015-12-05 | 2015-12-05 | Preparation system of fruity black tea |
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| CN201510879309.7A CN105475547A (en) | 2015-12-05 | 2015-12-05 | Preparation system of fruity black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767380A (en) * | 2016-04-26 | 2016-07-20 | 杨在侠 | Preparation method of folium ginkgo fruit-flavored tea |
| CN105831297A (en) * | 2016-04-26 | 2016-08-10 | 杨在侠 | Method for preparing poria cocos tea |
| CN105901224A (en) * | 2016-04-26 | 2016-08-31 | 杨在侠 | Drooping willow leaf fruit-flavored tea preparation method |
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| CN103636827A (en) * | 2013-12-13 | 2014-03-19 | 四川省峨眉红茶业有限公司 | Processing method of black tea with rose scent and fruity taste |
| CN203575545U (en) * | 2013-12-04 | 2014-05-07 | 景德镇市西湖珍芝天然食品有限公司 | Black tea production equipment |
| CN103766514A (en) * | 2014-01-21 | 2014-05-07 | 西乡县胡师傅茶业有限责任公司 | Method for making fruity black tea |
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| CN104171133A (en) * | 2014-08-06 | 2014-12-03 | 镇江市丹徒区茗缘茶叶专业合作社 | Method for preparing apple-flavored low-coffeine black tea |
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2015
- 2015-12-05 CN CN201510879309.7A patent/CN105475547A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404648A (en) * | 2013-09-03 | 2013-11-27 | 江西省蚕桑茶叶研究所 | Preparation method of apple black tea |
| CN203575545U (en) * | 2013-12-04 | 2014-05-07 | 景德镇市西湖珍芝天然食品有限公司 | Black tea production equipment |
| CN103636827A (en) * | 2013-12-13 | 2014-03-19 | 四川省峨眉红茶业有限公司 | Processing method of black tea with rose scent and fruity taste |
| CN103766514A (en) * | 2014-01-21 | 2014-05-07 | 西乡县胡师傅茶业有限责任公司 | Method for making fruity black tea |
| CN104054868A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Method for preparing red tea with hawthorn taste |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767380A (en) * | 2016-04-26 | 2016-07-20 | 杨在侠 | Preparation method of folium ginkgo fruit-flavored tea |
| CN105831297A (en) * | 2016-04-26 | 2016-08-10 | 杨在侠 | Method for preparing poria cocos tea |
| CN105901224A (en) * | 2016-04-26 | 2016-08-31 | 杨在侠 | Drooping willow leaf fruit-flavored tea preparation method |
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Application publication date: 20160413 |
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