CN105851285B - A kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect - Google Patents

A kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect Download PDF

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Publication number
CN105851285B
CN105851285B CN201610362443.4A CN201610362443A CN105851285B CN 105851285 B CN105851285 B CN 105851285B CN 201610362443 A CN201610362443 A CN 201610362443A CN 105851285 B CN105851285 B CN 105851285B
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dark green
tea
green tea
leaf
leaves
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CN201610362443.4A
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CN105851285A (en
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朱旗
任春梅
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Hunan Agricultural University
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Hunan Agricultural University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation

Abstract

A kind of method that Dark Green Tea is processed using tealeaves enzymatic reaction and microorganism collective effect, this method are to pluck raw material by traditional Dark Green Tea processing request, are then withered, kneaded, fermented, finished, pile fermentation, rubbed again, drying process.The present invention by the withering of black tea processing, knead and be combined with zymotechnique with Dark Green Tea pile fermentation technique, by withering, kneading and fermentation procedure, appropriate oxidized portion Tea Polyphenols compound(Intracellular enzyme effect)Microorganism and its caused ectoenzyme during recycling dark tea piling further convert thick experienced point in tealeaves, so as to, component content is converted jointly using the microorganism in biological oxidation enzyme and Dark Green Tea the processing pile fermentation of fresh tea leaf itself and its ectoenzyme of secretion, improve the transformation efficiency of summer and autumn Dark Green Tea component content, thick old, the bitter flavour of Dark Green Tea is effectively reduced, improves the quality of Dark Green Tea;Reduce Dark Green Tea storage time, reduce business capital turnover, alleviate business burden.

Description

A kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect
Technical field
The present invention relates to black wool tea process, and in particular to a kind of enzymatic of bioactive enzyme using tea fresh leaves itself The collective effect of the ectoenzyme of microorganism and its secretion processes the method for Dark Green Tea in oxidation reaction and Dark Green Tea process.
Background technology
Dark Green Tea be using fresh leaves of tea plant as raw material, by finishing, just rubbing, pile fermentation, rub again, dry five processes processing and Into.Although the Dark Green Tea place of production is different, species is various, there is the characteristics of common, i.e. fresh leaf is relatively thick old, there is pile fermentation discoloration work Skill.The raw material of Dark Green Tea processing will have certain maturity, and general is mostly the young sprout for being formed bud, former because bud-leaf is relatively thick old The harvesting of material is taps, and as Hunan Dark Green Tea is processed, is typically tapped in 1 year twice, for the first time in mid or late May, exists for second Mid or late July, tap 1 bud 4,5 leaf young sprouts.Therefore, Dark Green Tea profile is thick, leaf is big obstructs length, and one-level is equivalent to the red gross tea of three-level. Its Dark Green Tea quality is:Profile leaf is opened, is roomy abundant, and color and luster is glossy black, and soup look is orange, strong and brisk in taste.Will to reach this quality Ask, Dark Green Tea processing must by foregoing fixing, knead, pile fermentation, the process such as drying.Wherein pile fermentation is the pass that black tea quality is formed Key process.
Dark Green Tea is processed mainly in the season of summer and autumn two, but because standard of plucking is relatively thick old, and the Dark Green Tea produced generally will be Gross tea warehouse storage 1-2, to promote the conversion of component content, component content conversion process could be regarded afterwards, apolegamy carries out essence Processing, the raw material processed after assorted as black tea sample tea.
In this way, existing Dark Green Tea processing has the disadvantage that:Only have the ectoenzyme of microorganism and its secretion internal during storage Being converted containing composition, transforming degree is limited, meanwhile, de-enzyming process is contained in processing technology, has been passivated the activity of enzyme in tealeaves; Due to active ingredient conversion deficiency in tealeaves, the Dark Green Tea of production need to carry out storing 1-2, so that component content converts, so as to, Circulating fund has been overstock, has added business burden.
The content of the invention
The technical problems to be solved by the invention are:For above-mentioned the deficiencies in the prior art, there is provided one kind utilizes tea enzyme Promote reaction and microorganism collective effect processing Dark Green Tea method, in Dark Green Tea process, using in fresh tea leaf itself Bioactive enzyme and Dark Green Tea process in the ectoenzyme of microorganism and its secretion collective effect, effectively solve Summer-autumn tea Leaf flavour is bitter and Dark Green Tea raw material the problem of slightly old flavour is rough, to improve Dark Green Tea quality flavour, reduces the storage time, adds Fast production process.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is:One kind using tealeaves enzymatic reaction and The method that microorganism collective effect processes Dark Green Tea, this method step are as follows:
A. raw material:The leaf of a bud four or five leaves, which are plucked, by traditional Dark Green Tea processing request just opens up tea fresh leaves;
B. wither:Tea fresh leaves are withered 8-12h, are 64%-66% to the leaf water content that withers;
Because Dark Green Tea processing is typically in the season of summer and autumn two, summer and autumn time temperature is higher, is typically not required to heating deterioration, can directly rouse Natural wind, withering time need 8-12h, using the leaf water content that withers using 64%-66% as appropriate standard;
C. knead:Withering leaf is placed in tea twisting machine and kneads 10min-15min, with the pressuring method of light-weight-light, To most of blade(65-70% blade)Enveloped, small part blade is presented(Remaining blade)Fishery or flat is presented Piece, leaf color switch to yellowish green, broken cell rate 25-30% by dark green;
D. ferment:Leaf will be kneaded and spread and fermented, it is 30-32 DEG C to control fermentated leaves temperture of leaves, relative humidity more than 90%, Fresh air ventilation is kept, since fermentation time count common 1-1.5h kneading, switch to yellowing or orange by yellow green to leaf color;
E. finish:Fermentated leaves weight 4-5% water is incorporated as in fermentated leaves, is finished using tea drum fixation machine, With kill it is even, kill as standard, that is, be passivated polyphenol oxidase activity;
F. pile fermentation:By water-removing leaves by traditional Dark Green Tea processing technology pile fermentation method carry out pile fermentation, i.e., room temperature 25 DEG C with On, relative humidity just rubs the tea base of lower machine 85% or so, directly carries out pile fermentation without deblocking, tealeaves heap is come, heap is high About 0.8-1m, the things such as wet cloth are capped above with heat and moisture preserving.Stirred in time when heap temperature is more than 45 DEG C, last 8-12h, when pile fermentation leaf Leaf color is brown for orange, is appropriateness when dispersing herbaceous taste.
G. rub again:The principle for take light pressure, rubbing in short-term, slowly is rubbed 8-12min again, is deblocked completely to pile fermentation leaf, bar rope It is even it is straight, without agglomerate;
H. dry:Leaf drying will be rubbed again.
The thickness that spreads that leaf is kneaded when being fermented in above-mentioned steps D is 10-25cm.
Drying in above-mentioned steps H refers to that nature dries or mechanical drying.Wherein, dry naturally is removed using sunshine Moisture, while using the physic-chemical changes of sunlight promotion tealeaves component content, be advisable when water content is 12-14%;Mechanical drying is It is dried using tealeaves automatic drier, is 8-12% to water content.
Depending on the classification Main Basiss processing technology of tealeaves and the degree of Tea Polyphenols in Tea, therefore, there is flavor different Six big teas products.Black tea is processed processing of the correlation technique rationally applied to Dark Green Tea by the application, in concept and technique It is brand-new way, has broken traditional concept and technique, Summer-autumn tea flavour bitterness is effectively reduced using respective process characteristic The problem of.
Specifically, the present invention withering black tea processing, knead and fermenting(Slightly)Technique and Dark Green Tea pile fermentation technique phase With reference to(Combine the process technology of black tea and black tea), by withering, kneading and the control of fermentation procedure(Should effectively it convert Bitter flavour, meet the wool fabric of Dark Green Tea again), rationally utilize the enzymatic catalysis appropriateness oxidation section of black tea processing endocellular enzyme Divide Tea Polyphenols compound(Intracellular enzyme effect), recycle dark tea piling during microorganism and its caused ectoenzyme it is further Thick experienced point in tealeaves is converted, so as to be processed using the biological oxidation enzyme and Dark Green Tea of fresh tea leaf itself micro- in pile fermentation Biology and its ectoenzyme of secretion convert to component content jointly, improve the transformation efficiency of summer and autumn Dark Green Tea component content, Thick old, the bitter flavour of Dark Green Tea is effectively reduced, solves the problems, such as that summer and autumn Dark Green Tea flavour is bitter, thick old, improves black The quality of gross tea;Reduce Dark Green Tea storage time, reduce business capital turnover, alleviate business burden.
Embodiment
The spring of embodiment 1 makes Dark Green Tea
Pluck the leaf of a bud two or three leaves and just open up tea fresh leaves, tea fresh leaves are withered 12h, to the leaf water content that withers for 64%;It will wither The leaf that withers, which is placed in tea twisting machine, kneads 10min, and with light-heavy-light pressuring method, enveloped, residue is presented in the blade to 65% Fishery is presented in blade or flat piece, leaf color switch to yellowish green, broken cell rate 25% by dark green;Leaf will be kneaded to spread(Thickness 10-25cm)Fermented in fermenting cellar, it is 30-32 DEG C to control fermentated leaves temperture of leaves, relative humidity more than 90%, keeps fresh air Since circulation, fermentation time count common 1.5h kneading, switch to yellowing or orange by yellow green to leaf color;It is incorporated as in fermentated leaves The water of fermentated leaves weight 4%, is finished using tea drum fixation machine, to kill it is even, kill;By water-removing leaves 25 DEG C of room temperature with On, relative humidity just rubs the tea base of lower machine 85% or so, directly carries out pile fermentation without deblocking, tealeaves heap is come, heap is high About 0.8-1m, the things such as wet cloth are capped above with heat and moisture preserving.Stirred in time when heap temperature is more than 45 DEG C, last 12h, to pile fermentation leaf leaf Color is that orange is brown, disperses herbaceous taste;Then the principle for take light pressure, rubbing in short-term, slowly is rubbed 8min again, is solved completely to pile fermentation leaf Block, bar rope it is even it is straight, without agglomerate;Leaf will be finally rubbed again to be dried using tealeaves automatic drier, is 10% to water content.
The summer of embodiment 2 makes Dark Green Tea
Pluck the leaf of a bud two or three leaves and just open up tea fresh leaves, tea fresh leaves are withered 8h, to the leaf water content that withers for 66%;It will wither The leaf that withers, which is placed in tea twisting machine, kneads 15min, and with light-heavy-light pressuring method, enveloped, remaining leaf is presented to 70% blade Fishery is presented in piece or flat piece, leaf color switch to yellowish green, broken cell rate 30% by dark green;Leaf will be kneaded to spread(Thickness 10- 25cm)Fermented in fermenting cellar, it is 30-32 DEG C to control fermentated leaves temperture of leaves, relative humidity more than 90%, keeps flow of fresh air Logical, since fermentation time count common 1.0h kneading, and switchs to yellowing or orange by yellow green to leaf color;It is incorporated as sending out in fermentated leaves The water of ferment leaf weight 5%, is finished using tea drum fixation machine, to kill it is even, kill;By water-removing leaves in more than 25 DEG C of room temperature, Relative humidity just rubs the tea base of lower machine 85% or so, directly carries out pile fermentation without deblocking, tealeaves heap is come, heap is high about 0.8-1m, the things such as wet cloth are capped above with heat and moisture preserving.Stirred in time when heap temperature is more than 45 DEG C, last 8h, to pile fermentation leaf leaf color For orange it is brown, disperse herbaceous taste;Then the principle for take light pressure, rubbing in short-term, slowly is rubbed 12min again, deblock completely to pile fermentation leaf, Bar rope it is even it is straight, without agglomerate;Leaf will be finally rubbed again is dried to that water content is 12% naturally under sunlight.
The autumn of embodiment 3 makes Dark Green Tea
Pluck the leaf of a bud two or three leaves and just open up tea fresh leaves, tea fresh leaves are withered 10h, to the leaf water content that withers for 65%;It will wither The leaf that withers, which is placed in tea twisting machine, kneads 12min, and with light-heavy-light pressuring method, enveloped, remainder is presented in the blade to 68% Fishery is presented in blade or flat piece, leaf color switch to yellowish green, broken cell rate 28% by dark green;Leaf will be kneaded to spread(Thickness 10-25cm)Fermented in fermenting cellar, it is 30-32 DEG C to control fermentated leaves temperture of leaves, relative humidity more than 90%, keeps fresh air Since circulation, fermentation time count common 1.2h kneading, switch to yellowing or orange by yellow green to leaf color;It is incorporated as in fermentated leaves The water of fermentated leaves weight 4.5%, is finished using tea drum fixation machine, to kill it is even, kill;By water-removing leaves in 25 DEG C of room temperature More than, relative humidity just rubs the tea base of lower machine 85% or so, directly carries out pile fermentation without deblocking, tealeaves heap is come, heap High about 0.8-1m, the things such as wet cloth are capped above with heat and moisture preserving.Stirred in time when heap temperature is more than 45 DEG C, last 10h, to pile fermentation leaf Leaf color is that orange is brown, disperses herbaceous taste;Then the principle for take light pressure, rubbing in short-term, slowly is rubbed 10min again, complete to pile fermentation leaf Deblock, bar rope is even directly, without agglomerate;Leaf will finally be rubbed again to be dried using tealeaves automatic drier, to water content 10%.

Claims (5)

  1. A kind of 1. method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect, it is characterised in that this method Step is as follows:
    A. raw material:The leaf of a bud four or five leaves, which are plucked, by traditional Dark Green Tea processing request just opens up tea fresh leaves;
    B. wither:Tea fresh leaves are withered 8-12h, are 64%-66% to the leaf water content that withers;
    C. knead:Withering leaf is placed in tea twisting machine and kneads 10min-15min, with light-heavy-light pressuring method, to 65- Enveloped is presented in 70% blade, fishery is presented in remaining blade or flat piece, leaf color switch to yellowish green, broken cell rate by dark green For 25-30%;
    D. ferment:Leaf will be kneaded to spread, in 30-32 DEG C of temperture of leaves, relative humidity more than 90%, keep carrying out under fresh air ventilation Since fermentation, fermentation time count common 1-1.5h kneading, switch to yellowing or orange by yellow green to leaf color;
    E. finish:Fermentated leaves weight 4-5% water is incorporated as in fermentated leaves, is finished using tea drum fixation machine, to kill It is even, to kill be standard;
    F. pile fermentation:Water-removing leaves is subjected to pile fermentation by the pile fermentation method of traditional Dark Green Tea processing technology;
    G. rub again:The principle for take light pressure, rubbing in short-term, slowly is rubbed 8-12min again, deblock completely to pile fermentation leaf, bar rope it is even it is straight, There is no agglomerate;
    H. dry:Leaf drying will be rubbed again.
  2. 2. a kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect as claimed in claim 1, Characterized in that, the thickness that spreads that leaf is kneaded when being fermented in the step D is 10-25cm.
  3. 3. a kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect as claimed in claim 1, Characterized in that, the drying of the step H refers to that nature dries or mechanical drying.
  4. 4. a kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect as claimed in claim 3, Characterized in that, described dry naturally is that to be shone using sunshine to water content be 12-14%.
  5. 5. a kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect as claimed in claim 3, Characterized in that, the mechanical drying is dried using tealeaves automatic drier, it is 8-12% to water content.
CN201610362443.4A 2016-05-30 2016-05-30 A kind of method for processing Dark Green Tea using tealeaves enzymatic reaction and microorganism collective effect Expired - Fee Related CN105851285B (en)

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CN109042975A (en) * 2018-08-28 2018-12-21 四川省农业科学院茶叶研究所 A kind of fermented tea and its preparation method

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