CN106106888A - The processing method of bulk postfermented tea - Google Patents
The processing method of bulk postfermented tea Download PDFInfo
- Publication number
- CN106106888A CN106106888A CN201610511430.9A CN201610511430A CN106106888A CN 106106888 A CN106106888 A CN 106106888A CN 201610511430 A CN201610511430 A CN 201610511430A CN 106106888 A CN106106888 A CN 106106888A
- Authority
- CN
- China
- Prior art keywords
- slow release
- mastic
- postfermented tea
- tea
- bulk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
Abstract
The present invention relates to processing of farm products field, particularly relate to the processing technique of a kind of bulk postfermented tea, preparation including slow release mastic, make the slow release mastic prepared after water temperature is soaked 34 hours in the hot water of 30 90 degrees Celsius, slow release paste layer dissolves completely, after soaking 8 10 hours in water temperature below 30 degrees Celsius, slow release paste layer dissolves completely.Parcel postfermented tea from level to level in slow release mastic again, so when brewing bulk postfermented tea, after reaching certain time, slow release paste layer is dissolved, it is wrapped in the postfermented tea within slow release paste layer to brew, the most repeatedly, constantly there is fresh postfermented tea to be brewed, thus ensure the mouthfeel sampled tea.
Description
Technical field
The present invention relates to processing of farm products field, the processing method particularly relating to a kind of bulk postfermented tea.
Background technology
Postfermented tea is one of six big teas, and postfermented tea is made through special process, is liked by people with its distinctive local flavor
Like.No matter when product drink postfermented tea bulk tea or compressed tea, in order to fully demonstrate the distinctive local flavor of postfermented tea, not only to brewing by the temperature of water
Spend and have strict demand, but also the good tea ratio of GPRS, and the time that Folium Camelliae sinensis brews in water.But either postfermented tea bulk tea
Or compressed tea people are still difficult to when product are drunk hold corresponding yardstick, before especially compressed tea brews, first needing ＂ to open tea ＂ certainly will
Cause cut, when brewing, often occur that initial stage millet paste concentration is excessive, the problem that later stage millet paste concentration is the lightest, the most not only
It is substantially reduced the number of times that brews of postfermented tea, and affects people and the product of postfermented tea are drunk.
Summary of the invention
The invention is intended to the processing method providing a kind of bulk postfermented tea, to solve existing Folium Camelliae sinensis when brewing, early stage is dense
Spend the problem that big later stage concentration is the lightest.
For reaching above-mentioned purpose, the base case of the present invention is as follows: the processing method of bulk postfermented tea, including following
Procedure of processing:
Step 1: slow release mastic makes, and gets the raw materials ready: prepare Colla Corii Asini, gelatin, glycerol, fish glue liquid；
Step 2: Colla Corii Asini is polished into the powder of 120-200 sieve mesh, and Colla Corii Asini powder is added yellow wine parch 30-40min
After donkey-hide gelatin mate standby；
Step 3: by standby for the water soaking at least 2 hours that adds 4 times in gelatin, the temperature of described water 15 DEG C-22 DEG C it
Between；
Step 4: when gelatin in step 3 is heated to 70 DEG C-80 DEG C, the donkey-hide gelatin mate in step 2 is joined the bright of thawing
In glue, and stir after 20-30min to obtain mastic A with the speed of 80r/min, and dried in the air to about 70 DEG C standby；
Step 5: fish glue liquid is poured in the mastic A in step 4, be uniformly mixing to obtain slow release mastic；
Step 6: the postfermented tea slow release mastic taking ampoule is sealed against parcel, then the outer layer placement one at slow release mastic
The postfermented tea of secondary consumption is also wrapped up with slow release mastic, so repeats to wrap up at least 3 layers of postfermented tea, the thickness of outermost slow release mastic
Degree for being stained with the postfermented tea of ampoule by edible glue on 1-2mm, and outermost slow release mastic.
Principle and the advantage of this programme are: the slow release mastic prepared by step 1-step 4 in this method is at water
After the temperature hot-water soak more than more than 30-90 degree Celsius 3-4 hour, thickness is that the slow release paste layer of 1-2mm dissolves completely, 30
After soaking 8-10 hour in water temperature below degree Celsius, thickness is that the slow release paste layer of 1-2mm dissolves completely.So, this programme
Middle by the postfermented tea slow release mastic of some ampoules wrapping up in layer, generally, postfermented tea brew number of times
Optimal for 2-3 mouthfeel, and in brewing process, all use brewed in hot water, after brewing 2-3 time at 3-4 hour, slow release paste layer
It is dissolved, is wrapped in the postfermented tea within slow release paste layer and brews, the most repeatedly, constantly have fresh postfermented tea to be brewed, from
And ensure the mouthfeel sampled tea.If on the other hand (as at night) in the case of people do not drink tea, it is Celsius that water temperature is constantly in 30
Room temperature state below Du, so slow release paste layer will not be dissolved at short notice.
Preferred version 1: based on the improvement of scheme, the thickness of every layer of slow release mastic from outside to inside is all stepped up,
Along with brewing increasing of number of times, the tea amount just discharged can get more and more plus the tea amount brewed before, tea concentration
Relatively can increase, so slow release paste layer is progressively thickened, progressively to extend the brewing time of postfermented tea.
Detailed description of the invention
One, below this preparation method is prepared with different parameters, concrete such as table 1.
Two, preparation method
It is prepared as a example by the parameter of embodiment 1 below.
Step 1: slow release mastic makes, and gets the raw materials ready: prepare Colla Corii Asini, gelatin, glycerol, fish glue liquid；
Step 2: Colla Corii Asini is polished into the powder of 120 sieve meshes, and obtains Colla Corii Asini after Colla Corii Asini powder addition yellow wine parch 30min
Cream is standby；
Step 3: the water soaking 2 hours that adds 4 times in gelatin is standby, and the temperature of described water is between 15 DEG C；
Step 4: when gelatin in step 3 is heated to 70 DEG C, joins in the gelatin of thawing by the donkey-hide gelatin mate in step 2,
And stir after 20min to obtain mastic A with the speed of 80r/min, and dried in the air to about 70 DEG C standby；
Step 5: fish glue liquid is poured in the mastic A in step 4, be uniformly mixing to obtain slow release mastic；
Step 6: the postfermented tea slow release mastic taking ampoule is sealed against parcel, then the outer layer placement one at slow release mastic
The postfermented tea of secondary consumption is also wrapped up with slow release mastic, so repeats to wrap up 3 layers of postfermented tea, obtains the bulk postfermented tea of 5 layers, outermost
The thickness of slow release mastic is 1mm, and is stained with the postfermented tea of ampoule on outermost slow release mastic by edible glue.
The preparation method of embodiment 2-embodiment 4 and comparative example A-comparative example E in addition to different from the parameter of embodiment 1, its
He is the most identical.
Experimental technique 1:
Taking the slow release mastic that one piece of thickness is 2mm to be placed in cup, the water temperature adding about 85 DEG C is soaked, little every one
Water of Shi Genghuan, each water temperature is all at about 85 DEG C, so that the water temperature in cup is constantly between 30-80 DEG C, observes slow
Release the thawing situation of mastic.
Effect situation (such as table 2):
Experimental technique 2:
Taking the slow release mastic that one piece of thickness is 2mm to be placed in cup, the water temperature adding less than 30 DEG C is soaked, and observes slow release
The thawing situation of mastic.
Effect situation (such as table 3):
| 2nd hour | 4th hour | 6th hour | 8th hour | 10th hour | |
| Embodiment 1 | Do not melt | Melt 1/3 | Melt 1/3 | Melt 2/3 | Melt completely |
| Embodiment 2 | Do not melt | Melt 1/4 | Melt 2/4 | Melt 3/4 | Melt completely |
| Embodiment 3 | Melt 1/5 | Melt 2/5 | Melt 3/5 | Melt 4/5 | Melt completely |
| Embodiment 4 | Do not melt | Melt 1/4 | Melt 3/4 | Melt completely | —— |
| Comparative example A | Do not melt | Do not melt | Melt 1/6 | Melt 2/6 | Melt 2/6 |
| Comparative example B | Do not melt | Melt 1/3 | Melt completely | —— | —— |
| Comparative example C | Do not melt | Melt 1/4 | Melt 2/4 | Melt 3/4 | Melt completely |
| Comparative example D | Do not melt | Do not melt | Do not melt | Do not melt | Do not melt |
| Comparative example E | Melt 2/3 | Melt completely | —— | —— | —— |
By table 2 it can be seen that slow release mastic is soaked by the way of using hot-water soak, use embodiment 1-4
Slow release mastic prepared by mode has all melted at 3-4 hour, and (technological parameter is at protection model to use comparative example A or comparative example B
Beyond enclosing) the solute effect of slow release mastic prepared of mode the soonest or the slowest, it is impossible to meet the time of release Folium Camelliae sinensis when making tea
Demand.The solute effect of slow release mastic prepared by the mode of employing comparative example D or comparative example E is the most up to standard.
By table 3 it can be seen that slow release mastic is soaked by the way of using cold water immersion, use embodiment 1-4
Slow release mastic prepared by mode has all melted at 8-10 hour, and (technological parameter is in protection to use comparative example A or comparative example B
Beyond scope) the solute effect of slow release mastic prepared of mode the soonest or the slowest, it is impossible to meet release Folium Camelliae sinensis when making tea time
Between demand.The solute effect of slow release mastic prepared by the mode of employing comparative example D or comparative example E is the most up to standard.
The thawing that employing comparative example C prepares slow release mastic is effective, but the tea slightly fishy smell after soaking, mouthfeel is the best.
Above-described is only embodiments of the invention, and in scheme, the known general knowledge such as concrete structure and/or characteristic is at this
Too much describe.It should be pointed out that, for a person skilled in the art, without departing from the inventive concept of the premise, also
May be made that some deformation and improvement, these also should be considered as protection scope of the present invention, and these are real all without affecting the present invention
The effect executed and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, description
In detailed description of the invention etc. record the content that may be used for explaining claim.
Claims (5)
1. the processing technique of bulk postfermented tea, it is characterised in that include following procedure of processing:
Step 1: slow release mastic makes, and gets the raw materials ready: prepare Colla Corii Asini, gelatin, glycerol, fish glue liquid；
Step 2: Colla Corii Asini is polished into the powder of 120-200 sieve mesh, and obtains after Colla Corii Asini powder addition yellow wine parch 30-40min
Donkey-hide gelatin mate is standby；
Step 3: the water soaking at least 2 hours that adds 4 times in gelatin is standby, and the temperature of described water is between 15 DEG C-22 DEG C；
Step 4: when gelatin in step 3 is heated to 70 DEG C-80 DEG C, joins in the gelatin of thawing by the donkey-hide gelatin mate in step 2,
And stir after 20-30min to obtain mastic A with the speed of 80r/min, and dried in the air to about 70 DEG C standby；
Step 5: fish glue liquid and glycerol are poured in the mastic A in step 4, be uniformly mixing to obtain slow release mastic；
Step 6: take the postfermented tea slow release mastic of ampoule and be sealed against parcel, then place at the outer layer of slow release mastic and once use
Amount postfermented tea and wrapped up with slow release mastic, so repeat to wrap up at least 3 layers of postfermented tea, the thickness of outermost slow release mastic is
It is stained with the postfermented tea of ampoule by edible glue on 1-2mm, and outermost slow release mastic.
The processing technique of bulk postfermented tea the most according to claim 1, it is characterised in that: in step 1, the weight of each component
Number is respectively as follows: Colla Corii Asini: 0.5 part-1 part, gelatin: 4 parts-12 parts, glycerol: 1 part-2 parts, fish glue liquid: 6 parts-15 parts.
The processing technique of bulk postfermented tea the most according to claim 1 and 2, it is characterised in that: in step 1, each component
Parts by weight are respectively as follows: Colla Corii Asini: 0.8 part, gelatin: 10 parts, glycerol: 1.5 parts, fish glue liquid: 8 parts.
The processing technique of bulk postfermented tea the most according to claim 1, it is characterised in that: every layer of slow release mastic from outside to inside
Thickness be all stepped up.
5. according to the processing technique of the bulk postfermented tea described in claim 1 or 4, it is characterised in that: in step 6, from outside to inside
The thickness of every layer of slow release mastic be all stepped up 0.2-0.3mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610511430.9A CN106106888A (en) | 2016-06-30 | 2016-06-30 | The processing method of bulk postfermented tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610511430.9A CN106106888A (en) | 2016-06-30 | 2016-06-30 | The processing method of bulk postfermented tea |
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| CN106106888A true CN106106888A (en) | 2016-11-16 |
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ID=57468009
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| CN201610511430.9A Pending CN106106888A (en) | 2016-06-30 | 2016-06-30 | The processing method of bulk postfermented tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410571A (en) * | 2017-08-16 | 2017-12-01 | 璧佃开 | A kind of particle donkey-hide gelatin black tea of benefiting qi and nourishing blood invigorating the spleen and stomach and preparation method thereof |
| CN110326689A (en) * | 2019-08-22 | 2019-10-15 | 陕西科技大学 | A kind of compound Fu-brick tea of donkey-hide gelatin and its preparation process |
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| CN103284161A (en) * | 2013-06-28 | 2013-09-11 | 安徽燕之坊食品有限公司 | Preparation method of paste product |
| CN103493910A (en) * | 2013-09-18 | 2014-01-08 | 林志宾 | Preparation method and product of tuan-shaped black tea (tuan is a Chinese character) |
| CN203692393U (en) * | 2013-09-20 | 2014-07-09 | 云时凤 | Multilayer closed tea block |
| CN103931823A (en) * | 2013-01-22 | 2014-07-23 | 青岛市市立医院 | Pomegranate leaf granular tea and preparation method thereof |
| CN104544459A (en) * | 2015-01-08 | 2015-04-29 | 天津科技大学 | Solid beverage controlled-release particle and preparation method thereof |
| CN104622891A (en) * | 2014-09-22 | 2015-05-20 | 青海大学 | Sustained-release pellets prepared from Tibetan medicine Zhaxun and sustained-release capsules |
| CN104996627A (en) * | 2015-06-30 | 2015-10-28 | 彭呈悦 | A granular pattern tea solid beverage and a preparation method |
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2016
- 2016-06-30 CN CN201610511430.9A patent/CN106106888A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125129A (en) * | 2007-08-31 | 2008-02-20 | 石家庄欧意药业有限公司 | Acemetacin sustained-release preparation and preparation method |
| CN103931823A (en) * | 2013-01-22 | 2014-07-23 | 青岛市市立医院 | Pomegranate leaf granular tea and preparation method thereof |
| CN103284161A (en) * | 2013-06-28 | 2013-09-11 | 安徽燕之坊食品有限公司 | Preparation method of paste product |
| CN103493910A (en) * | 2013-09-18 | 2014-01-08 | 林志宾 | Preparation method and product of tuan-shaped black tea (tuan is a Chinese character) |
| CN203692393U (en) * | 2013-09-20 | 2014-07-09 | 云时凤 | Multilayer closed tea block |
| CN104622891A (en) * | 2014-09-22 | 2015-05-20 | 青海大学 | Sustained-release pellets prepared from Tibetan medicine Zhaxun and sustained-release capsules |
| CN104544459A (en) * | 2015-01-08 | 2015-04-29 | 天津科技大学 | Solid beverage controlled-release particle and preparation method thereof |
| CN104996627A (en) * | 2015-06-30 | 2015-10-28 | 彭呈悦 | A granular pattern tea solid beverage and a preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410571A (en) * | 2017-08-16 | 2017-12-01 | 璧佃开 | A kind of particle donkey-hide gelatin black tea of benefiting qi and nourishing blood invigorating the spleen and stomach and preparation method thereof |
| CN110326689A (en) * | 2019-08-22 | 2019-10-15 | 陕西科技大学 | A kind of compound Fu-brick tea of donkey-hide gelatin and its preparation process |
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Application publication date: 20161116 |
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