CN105533068B - 一种辣木固体发酵茶的加工方法 - Google Patents
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Abstract
本发明公开了一种辣木固体发酵茶的加工方法,通过将辣木鲜叶、辣木嫩梢、辣木花自然阴干;然后将阴干的辣木嫩梢按3:1‑4:1的比例加水打浆,添加1%的木瓜蛋白酶酶解后抽滤,取过滤清液添加红曲霉和植物乳杆菌混合菌种培养即得发酵母液;接着在阴干的辣木鲜叶、辣木嫩梢上喷洒制备的发酵母液,自然摊放24‑48h;最后取发酵后的辣木鲜叶70%-80%、辣木嫩梢15%-25%,以及阴干的辣木花5%混合均匀后使用模具填料压紧,并陈化即得辣木固体发酵茶。按本发明生产的辣木固体发酵茶的蛋白水解充分,各种营养素保留完整,营养丰富,具有浓郁的发酵风味且易于存放,产品工艺流程简单易控,对环境无污染。
Description
技术领域
本发明涉及一种利用辣木鲜叶、嫩枝和花为原料加工成固体茶的加工方法,尤其是涉及一种通过生物酶定向发酵提高辣木的营养素利用率和风味的辣木固体发酵茶加工方法。
背景技术
辣木又称鼓槌树,原产印度北部,1960年,我国引进了源于印度的Oleifera种和来自非洲的肯尼亚和埃塞俄比亚的 Moranga
tenopetala种,主要在云南西双版纳和楚雄进行种植。辣木属乔木,高3~12米,树皮软木质;枝有明显的皮孔及叶痕,小枝有短柔毛;根有辛辣味,是多年生热带落叶乔木。辣木的各个部位营养价值都很高,具有丰富的蛋白质、纤维素、维生素及微量元素。经检测干叶子中含有粗蛋白30.3%及19种氨基酸,辣木叶片粗蛋白质降解力为44.8%,蛋白质的消化率达50%。微量元素包括:钙(3.65%),磷(0.3%),硫酸镁(0.5%),钾(1.5%),钠(0.164%),硫(0.63%),锌(13.03 mg/kg),铜(8.25%),锰(86.8 mg/kg),铁(490 mg/kg)和硒(363mg/kg)。此外还包含17种脂肪酸,其中含棕榈酸6-12%,硬脂酸5-7%,油酸62-74%,亚油酸1.2-1.7%;α-亚麻酸0.4-2.7%。辣木的种子可榨油,含油30%左右,在抗氧化、降血糖、降血脂、抗真菌方面亦表现出良好活性。正是由于辣木丰富的营养价值,作为蔬菜和食品有增进营养,食疗保健的功能,2012年,辣木叶被批准为新资源食品使用。
辣木也广泛应用于医药、保健等方面,被誉为“生命之树”,“植物中的钻石” ,与中国灵芝、美国西洋参并称“世界三宝”。将辣木加入饮食中,对抗营养失调及预防疾病,有显著的效果。辣木根的乙醇提取物可以被用作抗溃疡药物,可显著提高胃溃疡的治愈率;辣木叶片、果实和根中含有降血压和胆固醇的功能成分,也有研究表明辣木叶片提取物具有抑制肺癌细胞增殖并诱导凋亡的作用。
目前,辣木在我国的应用主要集中在鲜食和初级加工上,市场上还没有高附加值和深度加工的产品。比如,香格里拉县圣宝食品进出口有限责任公司在2014年12月31日授权的专利《一种辣木茶天然植物饮料》所阐述的加工过程是将新鲜原料干燥后经水煮取其水提液制备而成;海南椰仙生物科技有限公司申请的专利《一种辣木茶的加工方法》,其特征在于将辣木鲜叶逐步干燥制备成型。
发明内容
本发明的目的在于提供一种经生物定向酶解的辣木茶,在保留辣木营养成分的同时提供一种新型口味的辣木茶加工方法,为辣木的综合加工利用提供新的模式。
为达上述目的,本发明采用的技术方案为:一种辣木固体发酵茶的加工方法,其包括下列步骤:
(1)辣木原料采摘:在辣木植株高达1 m,嫩梢长到30-40 cm时,分别采摘辣木鲜叶、辣木嫩梢、辣木花;
(2)辣木原料处理:将采摘的辣木鲜叶、辣木嫩梢、辣木花分别自然阴干12 h -24 h;
(3)发酵母液制备:取阴干的辣木嫩梢按3:1-4:1的质量比例加水打浆,并添加质量百分比为1%的木瓜蛋白酶酶解15-30 mins后抽滤,取过滤清液按质量百分比添加0.1-0.5%的红曲霉和植物乳杆菌混合菌种培养30 mins即成,其中红曲霉和植物乳杆菌的体积混合比例为2:1-3:1;
(4)发酵:按质量百分比1-5%的量在阴干的辣木鲜叶、辣木嫩梢上喷洒步骤(3)制备的发酵母液,在20-25℃下自然摊放24-48 h;
(5)紧压成型:按质量百分比取发酵后的辣木鲜叶70%-80%、辣木嫩梢15%-25%,以及阴干的辣木花5%后使用模具填料,压紧,即成辣木茶坯;
(6)陈化:将压紧后的辣木茶坯在20-30℃,湿度60-80%下的密闭空间内存放5-7天,产生明显发酵风味特征后转到高温房,在40-50℃,湿度40-50%下干燥7-10天,即得辣木固体发酵茶。
上述方案中,所述嫩梢采摘1/2到整个长度。
上述方案中,所述发酵母液制备后静置备用,制备的发酵母液需在12h内用完。
本发明通过木瓜蛋白酶的添加和红曲霉和植物乳杆菌混合菌种的引入将辣木原料的主要营养成分降解成小分子物质,从而得到高品质的辣木发酵茶。
本发明的优点是:辣木鲜叶、辣木嫩梢经发酵后,蛋白水解充分,各种营养素保留完整,营养丰富,产品陈香与辣木花的花香结合,具有浓郁的发酵风味且易于存放,产品工艺流程简单易控,对环境无污染。
具体实施方式
实施例1
(1)辣木原料采摘:每年的5-6月分别采摘辣木鲜叶、辣木嫩梢、辣木花,嫩梢在辣木嫩梢长到40 cm时采摘整个长度的嫩梢,由于此时是辣木叶的采摘季节,因而可采集较多的辣木鲜叶;
(2)辣木原料处理:将采摘的辣木鲜叶、辣木嫩梢、辣木花自然阴干24 h;
(3)发酵母液制备:取阴干的辣木嫩梢按3:1-4:1的质量比例加水打浆,添加质量百分比为1%的木瓜蛋白酶酶解15 mins后抽滤,取过滤清液按质量百分比0.3%的量添加红曲霉和植物乳杆菌混合菌种(红曲霉和植物乳杆菌的比例为2:1)培养30 mins即成,静置备用,制备的发酵母液需在12 h内用完;
(4)发酵:分别按质量百分比3%的量在阴干的辣木鲜叶、辣木嫩梢上喷洒步骤(3)制备的发酵母液,在20℃下自然摊放24 h;
(5)紧压成型:按质量百分比取发酵后的辣木鲜叶80%、辣木嫩梢15%,以及阴干的辣木花5%混合均匀后使用模具填料,适度压紧,即成辣木茶坯;
(6)陈化:将压紧后的辣木茶坯在20℃,湿度80%下的密闭空间内存放5-7天,产生明显发酵风味特征后转到高温房,在50℃,湿度50%下干燥7天,即得辣木固体发酵茶。
本实施例得到的辣木固体发酵茶冲泡后汤色黄绿,滋味醇和,花香淡雅,存放半月后有陈香。
实施例2
(1)辣木原料采摘:每年的8-9月采集辣木鲜叶、辣木嫩梢、辣木花,辣木嫩梢在长到30 cm时采摘约1/2长度,由于8-9月是辣木果实的采摘季节,因而此时得到的原料辣木鲜叶较少;
(2)辣木原料处理:将采摘的辣木鲜叶、辣木嫩梢、辣木花自然阴干12 h;
(3)发酵母液制备:取阴干的辣木嫩梢按3:1-4:1的质量比例加水打浆,并添加质量百分比为1%的木瓜蛋白酶酶解30 mins后抽滤,取过滤清液按质量百分比0.5%的量添加红曲霉和植物乳杆菌混合菌种(红曲霉和植物乳杆菌的比例为3:1)培养60 mins即成,静置备用,制备的发酵母液需在12 h内用完;
(4)发酵:分别按质量百分比5%的量在阴干的辣木鲜叶、辣木嫩梢上喷洒步骤(3)制备的发酵母液,在20℃下自然摊放48 h;
(5)紧压成型:按质量百分比取发酵后的辣木鲜叶70%、辣木嫩梢25%,以及5%的阴干的辣木花混合均匀后使用模具填料,适度压紧,即成辣木茶坯;
(6)陈化:将压紧后的辣木茶坯在20℃,湿度60%下的密闭空间内存放5-7天,产生明显发酵风味特征后转到高温房,在40℃,湿度40%下干燥7天,即得辣木固体发酵茶。
本实施例得到的辣木固体发酵茶冲泡后汤色偏黄,滋味醇和,花香纯正,存放半月后有陈香。
Claims (3)
1.一种辣木固体发酵茶的加工方法,其特征在于包括下列步骤:
(1)辣木原料采摘:在辣木植株高达1 m,嫩梢长到30-40 cm时,分别采摘辣木鲜叶、辣木嫩梢、辣木花;
(2)辣木原料处理:将采摘的辣木鲜叶、辣木嫩梢、辣木花分别自然阴干12 h -24 h;
(3)发酵母液制备:取阴干的辣木嫩梢按3:1-4:1的质量比例加水打浆,并添加质量百分比为1%的木瓜蛋白酶酶解15-30
mins后抽滤,取过滤清液按质量百分比添加0.1-0.5%的红曲霉和植物乳杆菌混合菌种培养30 mins即成,其中红曲霉和植物乳杆菌的体积混合比例为2:1-3:1;
(4)发酵:按质量百分比1-5%的量在阴干的辣木鲜叶、辣木嫩梢上喷洒步骤(3)制备的发酵母液,在20-25℃下自然摊放24-48 h;
(5)紧压成型:按质量百分比取发酵后的辣木鲜叶70%-80%、辣木嫩梢15%-25%,以及阴干的辣木花5%后使用模具填料,压紧,即成辣木茶坯;
(6)陈化:将压紧后的辣木茶坯在20-30℃,湿度60-80%下的密闭空间内存放5-7天,产生明显发酵风味特征后转到高温房,在40-50℃,湿度40-50%下干燥7-10天,即得辣木固体发酵茶。
2.根据权利要求1所述的一种辣木固体发酵茶的加工方法,其特征在于,所述嫩梢采摘1/2到整个长度。
3.根据权利要求1所述的一种辣木固体发酵茶的加工方法,其特征在于,所述发酵母液制备后静置备用,制备的发酵母液需在12 h内用完。
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