CN105961665A - Fermented tea and preparing process and application thereof - Google Patents
Fermented tea and preparing process and application thereof Download PDFInfo
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- CN105961665A CN105961665A CN201610414247.7A CN201610414247A CN105961665A CN 105961665 A CN105961665 A CN 105961665A CN 201610414247 A CN201610414247 A CN 201610414247A CN 105961665 A CN105961665 A CN 105961665A
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- leaf
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- fermented 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
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention provides a fermented tea preparing process. The process comprises the steps of fresh leaf picking; deterioration; rolling; fermentation, wherein rolled fresh leaves are placed in bamboo baskets, then on an airing frame and finally in a temperature control chamber to be fermented till over 90% leaves become red; first drying, wherein properly fermented leaves are taken out and then put into a dryer instantly till leaves are tightly shrunk and water loss ratio reaches 70%; drying, wherein leaves subjected to first drying are cooled and then placed in the temperature control chamber to be dried till water loss ratio reaches 85% or more; re-drying and cooling, wherein dried leaves are put into the dryer to be dried again till water loss ratio reaches 90% or more, and then taken out of the dryer and placed in the temperature control chamber to be spread so as to be cooled; bagging and storage, wherein raw tea cooled to room temperature is bagged and stored at a shady and cool position, preferably in a fresh-keeping storehouse with temperature set to be 0-5 DEG C. The process is wide in application range and low in cost, and all materials are environmentally friendly and recyclable. The number of adopted processing devices is small, and preparation and operation are easy.
Description
Technical field
The invention belongs to deep processing field of tea, particularly to a kind of fermented tea and preparation technology thereof and application.
Background technology
The making of existing Folium Camelliae sinensis, except green tea is azymic tea, black tea, Folium Camelliae sinensis and postfermented tea etc. are entirely because attenuation degree is different
Making different teas, complex manufacturing technology, difference because of manufacture skill and equipment, tea leaf quality is unstable.
Summary of the invention
Goal of the invention: first purpose of the present invention is to provide a kind of fermented tea.Second object of the present invention there is provided
The preparation method and applications of fermented tea.The present invention can be effectively improved the product diversification of tea comprehensive processing, effectively solves tea
The utilization of resources of leaf, improves the added value of tea product.
Technical scheme: the invention provides the preparation technology of a kind of fermented tea, comprise the following steps:
1) leaf picking: artificial harvesting is without the fresh and tender Folium Camelliae sinensis of pest and disease damage, and the clean bamboo basket of the fresh leaf under plucking is positioned over the moon
Cool ventilation；
2) withering: wither in fresh leaf is placed in temperature controlled compartment, soft with the food value of leaf, percentage of water loss reaches 30% for appropriateness；
3) knead: select the kneading machine of respective model according to tea fresh leaves batch, knead pressure and grasp the principle that weight is light,
Time controls, at 1h～1.5h, to roll tightly with bar shaped, is appropriateness without fringe flat bar；
4) fermentation: by knead the fresh leaf bamboo plaque that operation completes be put on clothes hanger be placed in temperature controlled compartment in ferment, red with the food value of leaf
Become and reach more than 90% into appropriateness；
5) dry gross fire: after being taken out by proper fermentation leaf, put in dehydrator immediately, roll tightly receipt, percentage of water loss with bar rope
Reach 70% for appropriateness；
6) being dried: after gross fire leaf spreading for cooling, then be dried in being put in temperature controlled compartment, percentage of water loss reaches more than 85% for appropriateness；
7) dry cooling again: multiple baking in dried leaves is put into again dehydrator, reach more than 90% for appropriateness, lower machine with percentage of water loss
Rear entrance temperature controlled compartment divides cooling；
8) pack storage: by spread the raw tea reaching room temperature carry out pack be placed at shady and cool ventilation preserve, be positioned over setting
The fresh-keeping warehouse that temperature is 0 DEG C-5 DEG C is advisable.
Wherein, above-mentioned steps 2) ambient temperature of withering at 10 DEG C～20 DEG C, ambient humidity is 20%～40%, when withering
Between at 12h～24h.
Wherein, above-mentioned steps 4) yeasting temperature 20 DEG C～30 DEG C, fermentation humidity is at 85%-95%, during fermentation
Between at 36h～48h.
Wherein, above-mentioned steps 5) machine temperature control at 110 DEG C～130 DEG C, the time controls at 20min～40min.
Wherein, above-mentioned steps 6) ambient temperature control at 30～40 DEG C, humidity is below 15%, and drying time is at 60h
-72h.
Wherein, above-mentioned steps 7) machine temperature control is at 130 DEG C～150 DEG C, and the time controls at 10min～20min.
The fermented tea that described preparation technology prepares.
The application drinking, in terms of health care of the above-mentioned fermented tea.
Beneficial effect: the present invention is applied widely, low cost, all material has the feature of environmental protection and recycling property；The present invention
Use process equipment is few, makes simple, easily operates.The present invention effectively solves fermented tea complex procedures problem；Effectively solve
Tea prepn equipment is various, labor intensity big problem, dart transfer.
Detailed description of the invention
According to following embodiment, the present invention be may be better understood.But, as it will be easily appreciated by one skilled in the art that reality
Execute concrete material proportion, process conditions and result thereof described by example and be merely to illustrate the present invention, and should also will not
Limit the present invention described in detail in claims.
Preparation technology flow process of the present invention is: leaf picking → wither → knead → ferment → be dried → dry cooling → pack storage again
Hide.
Material requested of the present invention, apparatus and equipment: tea raw material, bamboo plaque, bamboo basket, electronic scale, temperature controlled compartment, kneading machine,
Dehydrator, clothes hanger, timer, packaging bag etc.；
The preparation technology of the fermented tea of embodiment 1 present invention
The preparation technology of a kind of fermented tea, comprises the following steps:
1) leaf picking: artificial harvesting is without the fresh and tender Folium Camelliae sinensis of pest and disease damage, and the clean bamboo basket of the fresh leaf under plucking is positioned over the moon
Cool ventilation；
2) withering: wither in fresh leaf is placed in temperature controlled compartment, soft with the food value of leaf, percentage of water loss reaches 30% for appropriateness；Wither
Ambient temperature of withering is at 10 DEG C, and ambient humidity is 20%, and withering time is at 12h.
3) knead: select the kneading machine of respective model according to tea fresh leaves batch, knead pressure and grasp the principle that weight is light,
Time controls, at 1h, to roll tightly with bar shaped, is appropriateness without fringe flat bar；
4) fermentation: by knead the fresh leaf bamboo plaque that operation completes be put on clothes hanger be placed in temperature controlled compartment in ferment, red with the food value of leaf
Become and reach more than 90% into appropriateness；Yeasting temperature 20 DEG C, fermentation humidity is 85%, and fermentation time is at 48h.
5) dry gross fire: after being taken out by proper fermentation leaf, put in dehydrator immediately, roll tightly receipt, percentage of water loss with bar rope
Reach 70% for appropriateness；Machine temperature control is at 110 DEG C, and the time controls at 20min～40min.
6) being dried: after gross fire leaf spreading for cooling, then be dried in being put in temperature controlled compartment, percentage of water loss reaches more than 85% for appropriateness；
Ambient temperature controls at 30 DEG C, and humidity is below 15%, and drying time is at 72h.
7) dry cooling again: multiple baking in dried leaves is put into again dehydrator, reach more than 90% for appropriateness, lower machine with percentage of water loss
Rear entrance temperature controlled compartment divides cooling；Machine temperature control is at 130 DEG C, and the time controls at 20min.
8) pack storage: by spread the raw tea reaching room temperature carry out pack be placed at shady and cool ventilation preserve, be positioned over setting
The fresh-keeping warehouse that temperature is 0 DEG C-5 DEG C is advisable.
Embodiment 2
The preparation technology of a kind of fermented tea, comprises the following steps:
1) leaf picking: artificial harvesting is without the fresh and tender Folium Camelliae sinensis of pest and disease damage, and the clean bamboo basket of the fresh leaf under plucking is positioned over the moon
Cool ventilation；
2) withering: wither in fresh leaf is placed in temperature controlled compartment, soft with the food value of leaf, percentage of water loss reaches 30% for appropriateness；Wither
Ambient temperature of withering is at 20 DEG C, and ambient humidity is 40%, and withering time is at 12h.
3) knead: select the kneading machine of respective model according to tea fresh leaves batch, knead pressure and grasp the principle that weight is light,
Time controls, at 1.5h, to roll tightly with bar shaped, is appropriateness without fringe flat bar；
4) fermentation: by knead the fresh leaf bamboo plaque that operation completes be put on clothes hanger be placed in temperature controlled compartment in ferment, red with the food value of leaf
Become and reach more than 90% into appropriateness；Yeasting temperature 30 DEG C, fermentation humidity is 95%, and fermentation time is at 36h.
5) dry gross fire: after being taken out by proper fermentation leaf, put in dehydrator immediately, roll tightly receipt, percentage of water loss with bar rope
Reach 70% for appropriateness；Machine temperature control is at 130 DEG C, and the time controls at 20min.
6) being dried: after gross fire leaf spreading for cooling, then be dried in being put in temperature controlled compartment, percentage of water loss reaches more than 85% for appropriateness；
Ambient temperature controls at 40 DEG C, and humidity is below 15%, and drying time is at 60h.
7) dry cooling again: multiple baking in dried leaves is put into again dehydrator, reach more than 90% for appropriateness, lower machine with percentage of water loss
Rear entrance temperature controlled compartment divides cooling；Machine temperature control is at 150 DEG C, and the time controls at 10min.
8) pack storage: by spread the raw tea reaching room temperature carry out pack be placed at shady and cool ventilation preserve, be positioned over setting
The fresh-keeping warehouse that temperature is 0 DEG C-5 DEG C is advisable.
Embodiment 3
The preparation technology of a kind of fermented tea, comprises the following steps:
1) leaf picking: artificial harvesting is without the fresh and tender Folium Camelliae sinensis of pest and disease damage, and the clean bamboo basket of the fresh leaf under plucking is positioned over the moon
Cool ventilation；
2) withering: wither in fresh leaf is placed in temperature controlled compartment, soft with the food value of leaf, percentage of water loss reaches 30% for appropriateness；Wither
Ambient temperature of withering is at 15 DEG C, and ambient humidity is 30%, and withering time is at 18h.
3) knead: select the kneading machine of respective model according to tea fresh leaves batch, knead pressure and grasp the principle that weight is light,
Time controls, at 1.2h, to roll tightly with bar shaped, is appropriateness without fringe flat bar；
4) fermentation: by knead the fresh leaf bamboo plaque that operation completes be put on clothes hanger be placed in temperature controlled compartment in ferment, red with the food value of leaf
Become and reach more than 90% into appropriateness；Yeasting temperature 25 DEG C, fermentation humidity is 90%, and fermentation time is at 42h.
5) dry gross fire: after being taken out by proper fermentation leaf, put in dehydrator immediately, roll tightly receipt, percentage of water loss with bar rope
Reach 70% for appropriateness；Machine temperature control is at 120 DEG C, and the time controls at 30min.
6) being dried: after gross fire leaf spreading for cooling, then be dried in being put in temperature controlled compartment, percentage of water loss reaches more than 85% for appropriateness；
Ambient temperature controls at 35 DEG C, and humidity is below 15%, and drying time is at 66h.
7) dry cooling again: multiple baking in dried leaves is put into again dehydrator, reach more than 90% for appropriateness, lower machine with percentage of water loss
Rear entrance temperature controlled compartment divides cooling；Machine temperature control is at 140 DEG C, and the time controls at 15min.
8) pack storage: by spread the raw tea reaching room temperature carry out pack be placed at shady and cool ventilation preserve, be positioned over setting
The fresh-keeping warehouse that temperature is 0 DEG C-5 DEG C is advisable.
The fermented tea polyphenol content about 35% that the preparation method of the embodiment of the present invention 1～3 prepares, amino acid content 2%
Left and right, caffeine content about 4.5%, catechin total amount reaches 24% (wherein ester catechin ratio is up to 80%),
Water extraction reaches 46%.The above-mentioned composition that includes is above the fermented tea black tea that current technology is made, is suitable for crowd's scope wide,
Have warming the stomach nourishing the stomach, tired, replenishing body fluid and clearing away heat pathogen, the fat-reducing of diuresis reducing blood sugar and blood lipid, anti-inflammation and sterilization, the removing toxic substances lung moistening of disappearing is refreshed oneself in excitement
Deng effect, can promote as health tea.
Claims (8)
1. the preparation technology of a fermented tea, it is characterised in that comprise the following steps:
1) leaf picking: artificial harvesting is without the fresh and tender Folium Camelliae sinensis of pest and disease damage, and the clean bamboo basket of the fresh leaf under plucking is positioned at shady and cool ventilation；
2) withering: wither in fresh leaf is placed in temperature controlled compartment, soft with the food value of leaf, percentage of water loss reaches 30% for appropriateness；
3) kneading: select the kneading machine of respective model according to tea fresh leaves batch, knead pressure and grasp the principle that weight is light, the time controls, at 1h ~ 1.5h, to roll tightly with bar shaped, is appropriateness without fringe flat bar；
4) fermentation: by knead the fresh leaf bamboo plaque that operation completes be put on clothes hanger be placed in temperature controlled compartment in ferment, reach more than 90% for appropriate with the red change of the food value of leaf；
5) drying gross fire: after being taken out by proper fermentation leaf, put in dehydrator immediately, roll tightly receipt with bar rope, percentage of water loss reaches 70% for appropriateness；
6) being dried: after gross fire leaf spreading for cooling, then be dried in being put in temperature controlled compartment, percentage of water loss reaches more than 85% for appropriateness；
7) drying cooling again: dried leaves puts into multiple in dehydrator baking again, reach more than 90% for appropriateness with percentage of water loss, after lower machine, entrance temperature controlled compartment divides cooling；
8) pack storage: carry out pack be placed at shady and cool ventilation preserving by spreading the raw tea reaching room temperature, is positioned over and arranges the fresh-keeping warehouse of temperature 0 DEG C-5 DEG C and be advisable.
The preparation technology of a kind of fermented tea the most according to claim 1, it is characterised in that described step 2) ambient temperature of withering at 10 DEG C ~ 20 DEG C, ambient humidity is 20% ~ 40%, and withering time is at 12h ~ 24h.
The preparation technology of a kind of fermented tea the most according to claim 1, it is characterised in that the yeasting temperature of described step 4) 20 DEG C ~ 30 DEG C, fermentation humidity is at 85%-95%, and fermentation time is at 36h ~ 48h.
The preparation technology of a kind of fermented tea the most according to claim 1, it is characterised in that the machine temperature control of described step 5) is at 110 DEG C ~ 130 DEG C, and the time controls at 20min ~ 40min.
The preparation technology of a kind of fermented tea the most according to claim 1, it is characterised in that the ambient temperature of described step 6) controls at 30 ~ 40 DEG C, and humidity is below 15%, and drying time is at 60h-72h.
The preparation technology of a kind of fermented tea the most according to claim 1, it is characterised in that described step 7) machine temperature control is at 130 DEG C ~ 150 DEG C, and the time controls at 10min ~ 20min.
7. the fermented tea that the preparation technology described in any one of claim 1 ~ 6 prepares.
8. the application drinking, in terms of health care of the fermented tea described in claim 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414247.7A CN105961665A (en) | 2016-06-14 | 2016-06-14 | Fermented tea and preparing process and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414247.7A CN105961665A (en) | 2016-06-14 | 2016-06-14 | Fermented tea and preparing process and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961665A true CN105961665A (en) | 2016-09-28 |
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ID=57011631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610414247.7A Pending CN105961665A (en) | 2016-06-14 | 2016-06-14 | Fermented tea and preparing process and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615418A (en) * | 2016-11-03 | 2017-05-10 | 明光市大全甜叶菊专业合作社 | Method for preparing fermented stevia rebaudiana tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318695A (en) * | 2011-10-14 | 2012-01-18 | 成都市碧涛茶业有限公司 | Processing method of bar-shaped fermented tea and composition thereof |
| CN103461547A (en) * | 2013-08-22 | 2013-12-25 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN103828947A (en) * | 2013-11-21 | 2014-06-04 | 丽水市农业科学研究院 | Summer black tea production technology |
-
2016
- 2016-06-14 CN CN201610414247.7A patent/CN105961665A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318695A (en) * | 2011-10-14 | 2012-01-18 | 成都市碧涛茶业有限公司 | Processing method of bar-shaped fermented tea and composition thereof |
| CN103461547A (en) * | 2013-08-22 | 2013-12-25 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN103828947A (en) * | 2013-11-21 | 2014-06-04 | 丽水市农业科学研究院 | Summer black tea production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615418A (en) * | 2016-11-03 | 2017-05-10 | 明光市大全甜叶菊专业合作社 | Method for preparing fermented stevia rebaudiana tea |
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Application publication date: 20160928 |
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