CN106070797B - Processing technology of Zijuan Pu' er cooked tea - Google Patents
Processing technology of Zijuan Pu' er cooked tea Download PDFInfo
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- CN106070797B CN106070797B CN201610450746.1A CN201610450746A CN106070797B CN 106070797 B CN106070797 B CN 106070797B CN 201610450746 A CN201610450746 A CN 201610450746A CN 106070797 B CN106070797 B CN 106070797B
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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
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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
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
The invention relates to a processing technology of a Zijuan Pu' er ripe tea, belonging to the technical field of tea processing; the processing technology of the Zijuan Pu-erh ripe tea comprises the following specific steps: 1) raw materials; 2) tidal water; 3) pile fermentation; 4) turning over; 5) dredging a ditch; 6) steaming tea, and pressing; 7) demolding; 8) drying; according to the invention, on the premise of the traditional Pu ' er ripe tea production process, grape skin slurry is sprayed according to the characteristics of Zijuan, so that the enzymatic reaction is accelerated, the contents of saccharides, water-soluble pectin and the like are increased, the formation of organic substances and aromatic substances is facilitated, the contents of thearubigin and theabrownin are increased, the gallic acid content is greatly increased by matching with the fermentation of aspergillus niger, the whole process steps are matched with each other, all process parameters are strictly controlled, the fragrance of the produced Zijuan Pu ' er ripe tea is more mellow, the contents of theabrownin and soluble sugar are increased, the loss amounts of theanine, anthocyanin, zinc and the like are less, the proportion is more reasonable, the fragrance is mellow, the tea soup is red and bright, and the Pu ' er healthy tea is high-quality Pu.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing technology of a fermented Zijuan Pu-erh tea.
Background
The Zijuan is a plant found in the large-leaf population of Yunnan in 1985, the bud, leaf and stem of the tender tip are purple, the color of the dried green tea is purple black, the color of the tea liquor is purple, and the Zijuan is cultivated by a single plant selection method for multiple generations from 1986 by using the Zijuan as a base material. The Zijuan plant is tall, small arbor, large leaf and medium bud. The tree has half developed tree posture, high branch position, medium branch density, green leaf color, leaf-shaped willow leaf shape, purple bud, leaf and stem of tender tips, fat and strong bud leaves, more fuzz, strong bud breeding force, medium germination density and the like, and the weight of one-bud three-leaf bud is 115 g; has strong tenderness. Compared with the similar variety of the Guanyin mountain black tea, the Zijuan has the specific expression that: the leaf shape of Zijuan is willow leaf shape, and the leaf shape of Guanyin mountain black tea is oval; the bud, leaf and stem of the jujuan are purple, and the bud, leaf and stem of the jujuan are purplish red; the leaves of Zijuan are inclined upward and the leaves of Guanyin mountain black tea are drooping; the green tea has special fragrance with traditional Chinese medicine taste (the fragrance is unknown in green tea), and the green tea has normal fragrance. The Zijuan is suitable for planting in the area suitable for planting Yunnan big leaf tea with elevation of 1000-2000m and average annual temperature of 15 ℃ and absolute lowest temperature of more than-5 ℃. Soil that prefers warm, humid climates and fertile, has a pH between 4.5 and 5.5.
The Zijuan tea is rich in anthocyanin, has obvious blood pressure lowering effect, is helpful for preventing various diseases related to free radicals, enhances the capability of an immune system, and occupies a certain position in health-care food. The processing technology of the Pu-Er ripe tea and the Pu-Er raw tea is mature at present, the raw tea is processed mainly by using Yunnan big-leaf tea as a raw material, the quality of finished tea is influenced by improper control of each process step, Zijuan is used as a raw material to produce the Pu-Er ripe tea, and each process step needs to be adjusted during the process step to prepare Zijuan Pu-Er tea with better quality.
Therefore, there is a need for a processing technology of a fermented Zijuan Pu-Er tea with high contents of theabrownin, soluble sugar, anthocyanin and other beneficial components.
Disclosure of Invention
In order to overcome the problems in the background art, the invention provides a processing technology of the fermented Zijuan Pu 'er tea, wherein grape skin slurry and Aspergillus niger bacterial liquid are added in the traditional technology for fermentation, so that the content of gallic acid is increased, the Zijuan Pu' er fermented tea produced by the technology has dark red and bright soup, old fragrance and high content of theabrownin and soluble sugar, and less loss of substances such as anthocyanin, zinc, caffeine and the like.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing technology of Zijuan Pu' er ripe tea comprises the following specific steps:
1) raw materials: adopting Zijuan sun-dried green raw tea as a raw material;
2) tide water: carrying out moisture treatment on the Zijuan sun-dried green raw tea, wherein the moisture amount is controlled to be 30-40% of the weight of the raw tea;
3) pile fermentation: spraying grape skin slurry on the wet crude tea, mixing uniformly, stacking ridges, covering the crude tea with cloth, pressing corners, and sealing;
4) turning: turning the piles for the first time in the next day after piling, and turning the piles for 4-8 times every 5-8 days;
5) dredging a ditch: finishing the turning process, starting to ditch when the raw tea is dark brown, dredging the ditch once every day when the water content of the raw tea is more than 20%, dredging the ditch once every 3-5 days when the water content of the raw tea is 14% -20%, and piling when the water content of the raw tea is less than 14%;
6) steaming tea and pressing: steaming the piled tea leaves for 10-15 seconds under water vapor at 100 ℃, and pressing after the steam emerges from the tea surface;
7) demolding: spreading the pressed tea blank in a tea mold for cooling, and demolding after spreading for cooling;
8) and (3) drying: naturally drying the demoulded tea blank, and drying in shade in a ventilated shade shed on sunny days to obtain the finished product of the Zijuan Pu-erh ripe tea.
Further, in the step 2), the air temperature is controlled to be 25 ℃ when the water is moistened, and the relative humidity is 85%.
Further, in the step 3), the addition amount of the grape skin slurry is 5% -8% of the mass of the wet raw tea.
Further, in the step 4), Aspergillus niger liquid is sprayed in the first pile turning process, and the adding amount of the Aspergillus niger liquid is 10% -20% of the weight of the wet raw tea.
Further, the aspergillus niger bacterial liquid is prepared by the following steps of: the water is prepared according to the mass ratio of 2-5: 100.
Further, in the step 7), spreading for cooling for 3-5 min.
Further, in the step 8), the water content of the finished product of the fermented Zijuan Pu-erh tea after drying is 8-10%.
The invention has the beneficial effects that: according to the invention, on the premise of the traditional Pu ' er ripe tea production process, grape skin slurry is sprayed according to the characteristics of Zijuan, so that the enzymatic reaction is accelerated, the contents of monosaccharide, water-soluble pectin, amino acid and other substances are increased, the formation of organic substances and aromatic substances is facilitated, the theaflavin content is increased, the content of gallic acid is greatly increased by matching with the fermentation of aspergillus niger, the whole process steps are matched with each other, all process parameters are strictly controlled, the produced Zijuan Pu ' er ripe tea has mellow fragrance, the contents of theabrownin and soluble sugar are increased, the loss amounts of theanine, anthocyanin, zinc and the like are less, the proportion is more reasonable, the fragrance is aged and fragrant, the tea soup is deep red and bright, and the Pu ' er healthy tea has better quality.
Detailed Description
Example 1
A processing technology of Zijuan Pu' er ripe tea comprises the following specific steps:
1) raw materials: adopting Zijuan sun-dried green raw tea as a raw material;
2) tide water: performing damp treatment on the Zijuan sun-dried green raw tea, wherein the damp amount is 40% of the weight of the raw tea, and the air temperature is controlled at 25 deg.C and the relative humidity is 85% during damp treatment;
3) pile fermentation: spraying grape skin slurry on the wet raw tea, uniformly mixing, piling up, covering the raw tea with cloth, compacting corners, and sealing, wherein the addition amount of the grape skin slurry is 5% of the mass of the wet raw tea;
4) turning: turning the piles for the first time in the second day after piling, and turning the piles for 8 times every 5 days;
5) dredging a ditch: finishing the turning process, starting to ditch when the raw tea is dark brown, dredging the ditch once every day when the water content of the raw tea is more than 20%, dredging the ditch once every 3-5 days when the water content of the raw tea is 14% -20%, and piling when the water content of the raw tea is less than 14%;
6) steaming tea and pressing: steaming the piled tea leaves for 15 seconds under the steam of 100 ℃, and pressing after the steam emerges from the tea surface;
7) demolding: spreading the pressed tea blank in a tea mold for 5min, and demolding;
8) and (3) drying: naturally drying the demoulded tea blank, and drying in shade in a ventilated shade shed on sunny days to obtain the final product of Zijuan Pu-Er ripe tea with water content of 10%.
Example 2
A processing technology of Zijuan Pu' er ripe tea comprises the following specific steps:
1) raw materials: adopting Zijuan sun-dried green raw tea as a raw material;
2) tide water: performing damp treatment on the Zijuan sun-dried green raw tea, wherein the damp amount is 30% of the weight of the raw tea, and the air temperature is controlled at 25 deg.C and the relative humidity is 85% during damp treatment;
3) pile fermentation: spraying grape skin slurry on the wet raw tea, uniformly mixing, piling up, covering the raw tea with cloth, compacting corners, and sealing, wherein the addition amount of the grape skin slurry is 6% of the mass of the wet raw tea;
4) turning: turning over piles for the first time the next day after piling, spraying Aspergillus niger liquid in the process of turning over piles for the first time, wherein the addition amount is 10% of the weight of the wet raw tea, turning over piles once every 6 days, and turning over for 4 times in total, wherein the Aspergillus niger liquid is according to Aspergillus niger strains: water is prepared according to the mass ratio of 5: 100;
5) dredging a ditch: finishing the turning process, starting to ditch when the raw tea is dark brown, dredging the ditch once every day when the water content of the raw tea is more than 20%, dredging the ditch once every 3-5 days when the water content of the raw tea is 14% -20%, and piling when the water content of the raw tea is less than 14%;
6) steaming tea and pressing: steaming the piled tea leaves for 12 seconds under the steam of 100 ℃, and pressing after the steam emerges from the tea surface;
7) demolding: spreading the pressed tea blank in a tea mold for 3min, and demolding;
8) and (3) drying: naturally drying the demoulded tea blank, and drying in shade in a ventilated shade shed on sunny days to obtain the final product of Zijuan Pu-Er ripe tea with water content of 9%.
Example 3
A processing technology of Zijuan Pu' er ripe tea comprises the following specific steps:
1) raw materials: adopting Zijuan sun-dried green raw tea as a raw material;
2) tide water: performing damp treatment on the raw Zijuan sun-dried green tea, wherein the damp amount is controlled to be 36% of the weight of the raw tea, the air temperature is controlled to be 25 ℃ during damp, and the relative humidity is 85%;
3) pile fermentation: spraying grape skin slurry on the wet raw tea, uniformly mixing, piling up, covering the raw tea with cloth, compacting corners, and sealing, wherein the addition amount of the grape skin slurry is 8% of the mass of the wet raw tea;
4) turning: turning over piles for the first time the next day after piling, spraying Aspergillus niger liquid in the process of turning over piles for the first time, wherein the addition amount is 13% of the weight of the wet raw tea, turning over piles once every 8 days later, and totally 7 times, wherein the Aspergillus niger liquid is according to Aspergillus niger strains: water is prepared according to the mass ratio of 4: 100;
5) dredging a ditch: finishing the turning process, starting to ditch when the raw tea is dark brown, dredging the ditch once every day when the water content of the raw tea is more than 20%, dredging the ditch once every 3-5 days when the water content of the raw tea is 14% -20%, and piling when the water content of the raw tea is less than 14%;
6) steaming tea and pressing: steaming the piled tea leaves for 15 seconds under the steam of 100 ℃, and pressing after the steam emerges from the tea surface;
7) demolding: spreading the pressed tea blank in a tea mold for 5min, and demolding;
8) and (3) drying: naturally drying the demoulded tea blank, and drying in shade in a ventilated shade shed on sunny days to obtain the final product of Zijuan Pu-Er ripe tea with water content of 8%.
Example 4
A processing technology of Zijuan Pu' er ripe tea comprises the following specific steps:
1) raw materials: adopting Zijuan sun-dried green raw tea as a raw material;
2) tide water: performing damp treatment on the raw Zijuan sun-dried green tea, wherein the damp amount is 38% of the weight of the raw tea, the air temperature is controlled at 25 deg.C, and the relative humidity is 85%;
3) pile fermentation: spraying grape skin slurry on the wet raw tea, uniformly mixing, piling up, covering the raw tea with cloth, compacting corners, and sealing, wherein the addition amount of the grape skin slurry is 8% of the mass of the wet raw tea;
4) turning: turning over piles for the first time the next day after piling, spraying Aspergillus niger liquid in the process of turning over piles for the first time, wherein the addition amount is 20% of the weight of the wet raw tea, turning over piles once every 8 days later, and totally 7 times, wherein the Aspergillus niger liquid is according to Aspergillus niger strains: the water is prepared according to the mass ratio of 2: 100;
5) dredging a ditch: finishing the turning process, starting to ditch when the raw tea is dark brown, dredging the ditch once every day when the water content of the raw tea is more than 20%, dredging the ditch once every 3-5 days when the water content of the raw tea is 14% -20%, and piling when the water content of the raw tea is less than 14%;
6) steaming tea and pressing: steaming the piled tea leaves for 10 seconds under the steam of 100 ℃, and pressing after the steam emerges from the tea surface;
7) demolding: spreading the pressed tea blank in a tea mold for 3min, and demolding;
8) and (3) drying: naturally drying the demoulded tea blank, and drying in shade in a ventilated shade shed on sunny days to obtain the final product of Zijuan Pu-Er ripe tea with water content of 10%.
Analysis of experiments
1. Zijuan Pu' er cooked tea sensory evaluation
(1) Experimental groups: the processed Zijuan Pu-Er ripe tea prepared by the processing technology of the embodiment 1-4;
(2) control group: the Zijuan Pu-Er ripe tea is prepared by the steps of moistening, steaming, pressing and the like by a traditional method;
(3) the evaluation results are shown in table 1:
TABLE 1 evaluation results of sensory quality of Zijuan Pu-Er ripe tea
As can be seen from table 1, compared with the fermented Zijuan Pu ' er tea prepared by the conventional process, the fermented Zijuan Pu ' er tea prepared by the processing process of the present application has higher average total component of sensory quality, especially has better liquor color, fragrance and taste than the fermented Zijuan Pu ' er tea prepared by the conventional process; in examples 1-4, the process parameters and steps were different between them, and their respective sensory qualities were also different, with the sensory quality of example 1 being relatively poor and the sensory quality of example 3 being optimal.
2. Determination of content of main ingredients in Zijuan Pu' er ripe tea
(1) Experimental groups: the processed tea of Zijuan Pu-erh prepared by the processing technology of the embodiment 1-4;
(2) control group: the Zijuan Pu-Er ripe tea is prepared by the steps of moistening, steaming, pressing and the like by a traditional method;
(3) the results are shown in Table 2:
TABLE 2 measurement results of contents (%) of main ingredients in the processed Zijuan Pu-Er ripe tea
As can be seen from table 2, compared with the fermented Zijuan Pu ' er tea prepared by the conventional process, the fermented Zijuan Pu ' er tea prepared by the processing process of the present application has higher contents of main ingredients (water extract, tea polyphenols, amino acids, caffeine, soluble sugar, anthocyanins and theabrownins), especially the soluble sugar and theabrownins are obviously superior to those of the fermented Zijuan Pu ' er tea prepared by the conventional process; in examples 1 to 4, the process parameters and steps were different therebetween, and the contents of the respective contents of the contents were different, each of the contents of example 3 was superior to those of; and the content proportion of each component is reasonable, so that the edible value and the sensory quality of the food are improved. The grape skin slurry is rich in anthocyanin, pectin, tannin, polyhydroxy phenolic compounds and the like, aspergillus niger can produce tannase, and the tannase decomposes the tannin, so that the content of gallic acid is increased.
According to the invention, on the premise of the traditional Pu ' er ripe tea production process, grape skin slurry is sprayed according to the characteristics of Zijuan, so that the enzymatic reaction is accelerated, the contents of monosaccharide, water-soluble pectin, amino acid and other substances are increased, the formation of organic substances and aromatic substances is facilitated, the theaflavin content is increased, the content of gallic acid is greatly increased by matching with the fermentation of aspergillus niger, the whole process steps are matched with each other, all process parameters are strictly controlled, the produced Zijuan Pu ' er ripe tea has mellow fragrance, the contents of theabrownin and soluble sugar are increased, the loss amounts of theanine, anthocyanin, zinc and the like are less, the proportion is more reasonable, the fragrance is aged and fragrant, the tea soup is deep red and bright, and the Pu ' er healthy tea has better quality.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (4)
1. A processing technology of Zijuan Pu-Er ripe tea is characterized in that: the processing technology of the Zijuan Pu-erh ripe tea comprises the following specific steps:
1) raw materials: adopting Zijuan sun-dried green raw tea as a raw material;
2) tide water: carrying out moisture treatment on the Zijuan sun-dried green raw tea, wherein the moisture amount is controlled to be 30-40% of the weight of the raw tea;
3) pile fermentation: spraying grape skin slurry on the wet raw tea, wherein the addition amount of the grape skin slurry is 5-8% of the mass of the wet raw tea, uniformly mixing, ridge stacking, covering the raw tea with cloth, pressing corners, and sealing;
4) turning: turning the piles for the first time in the next day after piling, spraying Aspergillus niger liquid in the first turning process, wherein the addition amount of the Aspergillus niger liquid is 10% -20% of the weight of the wet raw tea, the Aspergillus niger liquid is prepared according to the mass ratio of Aspergillus niger to water = 2-5: 100, and turning the piles once every 5-8 days for 4-8 times;
5) dredging a ditch: finishing the turning process, starting to ditch when the raw tea is reddish brown, dredging once every day when the water content of the raw tea is more than 20%, dredging once every 3-5 days when the water content of the raw tea is 14% -20%, and piling when the water content of the raw tea is less than 14%;
6) steaming tea and pressing: steaming the piled tea leaves for 10-15 seconds under water vapor at 100 ℃, and pressing after the steam emerges from the tea surface;
7) demolding: spreading the pressed tea blank in a tea mold for cooling, and demolding after spreading for cooling;
8) and (3) drying: naturally drying the demoulded tea blank, and drying in shade in a ventilated shade shed on sunny days to obtain the finished product of the Zijuan Pu-erh ripe tea.
2. The processing technology of the fermented Zijuan Pu-erh tea as claimed in claim 1, which is characterized in that: in the step 2), the air temperature is controlled to be 25 ℃ during the wetting, and the relative humidity is 85%.
3. The processing technology of the fermented Zijuan Pu-erh tea as claimed in claim 1, which is characterized in that: and 7), spreading for cooling for 3-5 min.
4. The processing technology of the fermented Zijuan Pu-erh tea as claimed in claim 1, which is characterized in that: in the step 8), the water content of the dried finished product of the fermented Zijuan Pu-erh tea is 8-10%.
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| CN106922876B (en) * | 2017-03-22 | 2020-07-28 | 谭清华 | Fermentation method of Pu 'er tea and Pu' er tea prepared by same |
| CN111011551A (en) * | 2020-01-08 | 2020-04-17 | 云南农业大学 | Pu' er tea cooked tea and preparation method thereof |
| CN111280267A (en) * | 2020-04-16 | 2020-06-16 | 广西南亚热带农业科学研究所 | Processing method of special black tea |
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| CN102265945A (en) * | 2011-08-25 | 2011-12-07 | 谭伟中 | Dark tea fermentation process |
| CN102492665A (en) * | 2011-12-14 | 2012-06-13 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
| CN103564074A (en) * | 2012-07-30 | 2014-02-12 | 罗强 | Novel technology for dark green tea fermentation |
| CN104206573A (en) * | 2014-10-11 | 2014-12-17 | 谢达国 | Production method for organic miraflor black compressed tea |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265945A (en) * | 2011-08-25 | 2011-12-07 | 谭伟中 | Dark tea fermentation process |
| CN102492665A (en) * | 2011-12-14 | 2012-06-13 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
| CN103564074A (en) * | 2012-07-30 | 2014-02-12 | 罗强 | Novel technology for dark green tea fermentation |
| CN104206573A (en) * | 2014-10-11 | 2014-12-17 | 谢达国 | Production method for organic miraflor black compressed tea |
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