CN106106891A - A kind of novel LIUPUCHA process for refining - Google Patents

A kind of novel LIUPUCHA process for refining Download PDF

Info

Publication number
CN106106891A
CN106106891A CN201610569484.0A CN201610569484A CN106106891A CN 106106891 A CN106106891 A CN 106106891A CN 201610569484 A CN201610569484 A CN 201610569484A CN 106106891 A CN106106891 A CN 106106891A
Authority
CN
China
Prior art keywords
liupucha
bacteria suspension
refining
leaf
nut kernel
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.)
Pending
Application number
CN201610569484.0A
Other languages
Chinese (zh)
Inventor
韩再满
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Chisheng Agricultural Technology Co Ltd
Original Assignee
Guangxi Chisheng Agricultural Technology Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangxi Chisheng Agricultural Technology Co Ltd filed Critical Guangxi Chisheng Agricultural Technology Co Ltd
Priority to CN201610569484.0A priority Critical patent/CN106106891A/en
Publication of CN106106891A publication Critical patent/CN106106891A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23F3/10Fermentation with addition of microorganisms or enzymes
    • 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
    • A23F3/14Tea preparations, e.g. using additives
    • 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
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea

Abstract

The present invention relates to food engineering and processing field of tea leaves, particularly to a kind of novel LIUPUCHA process for refining, it is characterized in that: comprise the following steps: (1) screens, (2) just steam, (3) the wet heap of nitrogen charging, (4) multiple steam pressure large bamboo hat with a conical crown and broad brim, (5) are aged.The present invention, by using the nut kernel that addition processed and the method being filled with nitrogen in nitrogen charging wet heap step, shortens the time of wet heap;In multiple steam pressure large bamboo hat with a conical crown and broad brim step, use the amylase of addition and the method for yeast, the speed of ageing can be greatly improved;Thus solve the tradition problem that the long-standing Refining times of LIUPUCHA process for refining is long, yield is the highest and quality is unstable;And the LIUPUCHA prepared has stay in grade, bitterness degree is low, color bright ruddy and that mouthfeel alcohol is sliding feature.

Description

A kind of novel LIUPUCHA process for refining
[technical field]
The present invention relates to food engineering and processing field of tea leaves, particularly to a kind of novel LIUPUCHA process for refining.
[background technology]
Wuzhou LIUPUCHA and yunnan puer tea are all Chinese famous tea in thousand, concentrate in the quality of " red, dense, old, alcohol ".Six Fort tea, belongs to black tea, originate in, main product in Guangxi China Wuzhou Liu Baozhen, enjoy great prestige at home and abroad, have red dense, the old alcohol of fragrance of soup color, Unique Semen Arecae taste and the mellow dry and comfortable feature of flavour, more Chen Yuejia.LIUPUCHA has the fabrication processing of its uniqueness, and it makes work Skill, for plucking bud two SANYE, is made through just system and process for refining, dtex level and one to six grade.Traditional LIUPUCHA process for refining Predominantly raw tea, screening, assorted, just steam wet heap, multiple steam pressure large bamboo hat with a conical crown and broad brim, hang ageing.The most traditional LIUPUCHA process for refining exists The problems such as the processing technology time is long, and yield is the highest, and high-quality LIUPUCHA is few.
Chinese patent: denomination of invention: a kind of production method improving quality of Liupu tea, application number: 200810073779.4, Summary: the present invention relates to Eurotium cristatum application in LIUPUCHA produces, belong to food engineering and production technology crossing domain. The present invention is to be improved by biotechnology on the basis of existing LIUPUCHA production procedure, after i.e. just steaming, dissipates capsule with containing coronoid process Spore hangs bacterium solution and sprays inoculation;After multiple steaming, inoculate foam pulverizes in Folium Camelliae sinensis army.Making LIUPUCHA is that coronoid process dissipates macerating heap fermentation Capsule bacterium can promptly rise to dominant bacteria, suppresses the growth of other miscellaneous bacteria;" JINHUA is sent out " luxuriant, universal during ageing.Thus improve The quality of LIUPUCHA, solves the quality that existing technique runs into unstable, and digestion time is long, and " sending out JINHUA " is wayward, easily The problem such as contaminated.Propose simultaneously and obtain the method simple with amplification culture Eurotium cristatum strain.Shortcoming: selection Strain is the most single, and not meeting LIUPUCHA is the result that multiple strain interacts during the fermentation, causes six prepared forts Tea mouthfeel is general.
[summary of the invention]
Tradition LIUPUCHA process for refining long-standing process for refining overlong time, yield is the highest and unstable the asking of quality Topic.
For solving the problems referred to above, the technical solution adopted in the present invention is: a kind of novel LIUPUCHA process for refining, including Following steps:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 20-60min, and the softest to raw tea leaf, hands is pinched agglomerating, Not dissipating after loosing one's grip, water content is 12-20%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, the nut that addition processed Kernel, stirs, and puts in the fermentation tank of 500L, compacting, is filled with nitrogen, seals, is 40-50 DEG C in temperature, and humidity is 40- Wet heap 15-25 days under conditions of 75%, obtain the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: the nut kernel processed by selecting crude drugs with winnower removing by the raw tea leaf after wet heap, then to raw tea leaf Spraying bacteria suspension, steam 2-10min again putting into steaming tea machine, control moisture is 15-18%, and taking-up is spread out and cooled, and treats Ye Wen When dropping to 75 DEG C, add amylase and yeast, mix homogeneously, put into bamboo hat compacting, add a cover sealing after having pressed three layers, obtain six forts Tea inferior tea;
(5) ageing: earth storehouse LIUPUCHA inferior tea being put into shady and cool ventilation ventilative is deposited more than 4 months, obtains six forts Tea finished tea.
In the present invention, as further illustrating, the nut kernel processed described in step (3) is Semen Armeniacae Amarum, Semen Juglandis Any one or more in core, hazelnut kernel, almond Renhe Semen arachidis hypogaeae;The processing method of the described nut kernel processed is: Nut kernel is put in vacuum drying oven, rises to 50-65 DEG C with the heating rate of 5 DEG C/min, dry under conditions of 2-5MPa Dry 12-24 hour, the moisture content controlling nut kernel was 20-30%, takes out nut kernel, puts in sterilizer at 120-140 The sterilizing 2-5 second at DEG C, after natural cooling, obtain the nut kernel processed.
In the present invention, as further illustrating, the nut kernel described in step (3) with the weight ratio of raw tea leaf is 0.01-0.05:1.
In the present invention, as further illustrating, the nitrogen described in step (3) with the volume ratio of fermentation tank is 0.15-0.3:1.
In the present invention, as further illustrating, the addition of the bacteria suspension described in step (4) is every 100Kg raw tea Leaf adds 500-1000mL;Described bacteria suspension be Eurotium cristatum bacteria suspension, HUANGQING mycete bacteria suspension, Aspergillus niger bacterium hang Liquid, Aspergillus flavus bacteria suspension, aspergillus glaucus bacteria suspension, rhizopus niger bacteria suspension, Rhizopus oryzae bacteria suspension, China rhizopus bacterium Any one or more in suspension and mucormycosis bacteria suspension.
In the present invention, as further illustrating, the concentration of the bacteria suspension described in step (4) is 10-100cfu/mL.
In the present invention, as further illustrating, the amylase described in step (4), yeast and the weight ratio of raw tea leaf For 0.001-0.002:0.002-0.004:1.
In the present invention, as further illustrating, the temperature of the earth storehouse described in step (5) is 25-35 DEG C, humidity For 65-85%.
Effect of part material is described below:
Semen Armeniacae Amarum rich in proteins, fat, saccharide, carotene, vitamin B group, vitamin C, Citrin and calcium, phosphorus, The nutritional labelings such as ferrum.Wherein the content of carotene is only second to Fructus Mangifera Indicae in fruit, and Semen Armeniacae Amarum is referred to as anticancer fruit by people.Semen Armeniacae Amarum Containing abundant fatty oil, having the effect reducing cholesterol, therefore, Semen Armeniacae Amarum has good work to preventing and treating cardiovascular system diseases With;
Semen Juglandis is also known as Semen Juglandis, and Qiang's Fructus Persicae, for juglandaceae plant.Semen Juglandis contains abundant nutrient, and every hectogram contains protein 15-20 gram, fat is more, carbohydrate 10 grams;And containing various trace elements and mineral such as the calcium of needed by human, phosphorus, ferrum Matter, and the multivitamin such as carotene, riboflavin.Useful to human body, can strong brain.It it is the heavily fortified point deeply liked by common people One of fruit food.
Semen coryli heterophyllae contains 8 kinds of aminoacid of needed by human and various trace elements and mineral.Its content is other nuts Several times to tens times, wherein phosphorus and calcium are conducive to the growth of skeleton and tooth, and manganese element is to skeleton, skin, tendon, tough The tissue such as band all has the strong effect of tonification.Semen coryli heterophyllae contains the unsaturated lipid that abundant fat, mainly human body can not self synthesize Fat acid, on the one hand can promote the metabolism of cholesterol, on the other hand with vessel softening, can maintain the health of blood capillary, thus Prevention and the treatment cardiovascular disease such as hypertension, arteriosclerosis.Semen coryli heterophyllae also has digestion promoting, appetite stimulator, raising memory, prevents Old and feeble effect.
Almond core nutritive value is the highest, and its nutrition is higher than the beef of same weight six times.According to chemical examination, core includes vegetable oil 55-61%, protein 28%, starch, sugar 10-11%, and containing a small amount of carotene, vitamin B1, B2 and digestive enzyme, Semen Armeniacae Amarum Element enzyme, calcium, magnesium, sodium, potassium, contain 18 kinds of trace element such as ferrum, cobalt simultaneously.Amygdalus communis Lamarck core is the body-building nourishing that Uygur is traditional Product.
Semen arachidis hypogaeae contains protein, fat, saccharide, vitamin A, vitamin B6, vitamin E, vitamin K, and mineral The nutritional labelings such as calcium, phosphorus, ferrum, the aminoacid containing 8 kinds of needed by human body and unsaturated fatty acid, containing lecithin, choline, Radix Dauci Sativae The materials such as element, crude fibre.Fat content is 44%-45%, and protein content is 24-36%, and sugar content is about 20%.Contain Abundant vitamin B2, PP, A, D, E, calcium and ferrum etc..And containing multivitamins such as thiamine, riboflavin, nicotinic acids.There is rush Enter the brain cell development of people, the effect of hypermnesis.
Eurotium cristatum, belongs to a kind of fungus of Eurotiale Trichocomaceae Eurotium, belongs to probiotic bacteria, is that postfermented tea is specific Under temperature and humidity conditions, the most prebiotic thalline grown up to by " growing dim " technique, it is commonly called as " JINHUA "." JINHUA " is to after fermentation tea quality The most not affecting, " JINHUA " can secrete the amylase in Folium Camelliae sinensis and oxidase on the contrary, can be catalyzed the Starch Conversion in Folium Camelliae sinensis and be Monosaccharide, catalysis polyphenol compound matter oxidation, make Folium Camelliae sinensis soup complexion changed reddish brown, eliminate thick blue or green taste.More alcohol and tasty and refreshing on taste, Sweet slide back to sweet.It has the effects such as stronger digestion promoting, blood fat reducing, dissolved fat, regulation carbohydate metabolism.The size meeting of its granule Change along with factor changes such as humidity, like " Milan " when of luxuriant, can diminish during atrophy, even become the little of white Speckle.
Penicillium chrysogenum Pseudomonas many cells, vegetative mycelium is colourless, light color or tool vivid color.Mycelia has tabula, conidium Stalk also has tabula, smooth or coarse.Base portion amacrine, top is formed without the top capsule expanded, and its conidiophore is through repeatedly Branch, produces several stigma taken turns symmetrically or non-symmetrically, shape such as broom, referred to as broom shape body.Conidium is spherical, oval or short column Shape, smooth or coarse, it is aeruginous during major part growth.Have minority kind produce cleistothecium, interior formation ascus and ascospore, also Minority strain is had to produce sclerotium.
Aspergillus niger, Hyphomycetes, hyphomycetales, Moniliaceae, a Common Species in aspergillus fungi.It is distributed widely in generation In the grain of various places, boundary, plant product and soil.In fermentation industry mainly for the production of amylase, acid protease, fiber Element enzyme, pectase, glucoseoxidase, citric acid, gluconic acid and gallic acid etc..
Mucormycosis cries again black mould, long Mucor.Mucormycosis is in Zygomycotina Zygomycetes Mucoales Mucoraceae fungus One big genus.Breed with sporangiospore and zygosperm.Mucor exists in the environment such as soil, feces, dogstail and air.At height Well-grown under conditions of temperature, high humility and improper ventilation.
Aspergillus flavus is also called yellow aspergillosis, Aspergillus flavus, Aspergillus flavus and Aspergillus flavus etc., is a kind of fungus.In natural environment, It is a kind of common mycete, in the problem that the apoplexy due to endogenous wind stored can cause storage.It is also the cause of disease of a kind of mankind, can cause The aspergillosis of lung, the most also can cause the infection of cornea, ear and nose eye frame.Many strains can produce enough Aspergillus flavus poison Element, this is a kind of compound having carcinogenecity and having acute toxicity.The spore of Aspergillus flavus is a kind of anaphylactogen (Allergen). Aspergillus flavus sometimes will also result in the infringement of silkworm hatchery.
Aspergillus glaucus is a kind of deuteromycetes, the mould mesh of shell, Bei Mei section fungus.
Rhizopus niger is the one of fungus, belongs to the Rhizopus of Eumycota Zygomycotina, mycelia without every, widely distributed, Often colonizing on bread and daily bread, or mix in culture medium, gourd, fruit and vegetable etc. is transporting and rotting and sweet in storage The soft corruption of potato is the most associated, and mycelium secrets out of pectase, decomposes the cell wall of host, and infection site quickly can rot to be formed Black speck.Bread mold is the microorganism fungus kind often used in current fermentation industry.The optimum growth temperature of bread mold is about 28 DEG C, super Cross 32 DEG C of not regrowths.
Rhizopus oryzae is one of important mycete in middle traditional Chinese medicines and distillers yeast.On soil, air and other materials the most common. Bacterium colony is loose or dense, becomes ash brown to pitchy after initial white, and stolon is creeped, colourless.Rhizoid is flourishing, finger-like or root shape Branch.Apophysis wedge shape, mycelia forms chlamydospore, and zygosperm has no.Developmental temperature 30-35 DEG C, optimum temperature 37 DEG C, 41 DEG C Also can grow.Energy starch saccharification, conversion sucrose, produce lactic acid, fumaric acid and trace ethanol.Produce L (+) lactic acid ability is strong, Reach about 70%.
China's rhizopus bacterium colony presents light brown or light gray, has simple rhizoid, and the sporangiophore on stolon can be grown To 500 (-700) x10 (-12) μm, slowly widening near bump pad, rarely have bifurcated near top end, usual 1-3 leans against one Rising, spore strips black, diameter can reach 75 (-80) μm.
Mucormycosis cries again black mould, long Mucor.Mucormycosis is in Zygomycotina Zygomycetes Mucoales Mucoraceae fungus One big genus.Breed with sporangiospore and zygosperm.Mucor exists in the environment such as soil, feces, dogstail and air.At height Well-grown under conditions of temperature, high humility and improper ventilation.
The method have the advantages that
1. the present invention is additionally added nut kernel in nitrogen charging wet heap step in addition to traditional handicraft, containing rich in nut kernel Rich trace element and vitamin, can promote the mycelial growth of dominant bacteria in LIUPUCHA leaf;Meanwhile, make at nitrogen Under situation for nitrogen source, the abundant aminoacid contained in nut kernel and nitrogen source interact, and also can greatly promote six The growth of dominant bacteria in the tea of fort, thus promote the pile-fermentation reaction of LIUPUCHA, improve response speed.
2. present invention adds ectogenic bacteria suspension, Eurotium cristatum dominant bacteria in LIUPUCHA can have been consolidated Status, under the assistant strip of the strains such as other ectogenic Aspergillus niger, mucormycosis, rhizopus niger and Rhizopus oryzae so that excellent Gesture strain draws more available state substrate from Folium Camelliae sinensis, a large amount of surging breedings, and by its internal substance metabolism and secretion The effect of exoenzyme, speed up to the conversion of color quality component, substantially reduce digestion time, and form six forts Tea stay in grade, has distinctive quality and flavor.
3. the present invention adds amylase and yeast not only can accelerate the decomposition of starch in Folium Camelliae sinensis so that it is be decomposed into list Sugar, forms water-soluble sugar;Can also degrade the pained material of Polyphenols in Folium Camelliae sinensis, make monosaccharide and aminoacid interact, produce Volatile material, improves the fragrance of Folium Camelliae sinensis.
[detailed description of the invention]
Embodiment 1:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 50 DEG C with the heating rate of 5 DEG C/min, under conditions of 2MPa Being dried 12 hours, the moisture content recording nut kernel is 20%, takes out nut kernel, puts into sterilizing 2 at 120 DEG C in sterilizer Second, obtain the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 20min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 12%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, adds the Fructus Pruni that 1Kg processed Core, stirs, and puts in the fermentation tank of 500L, compacting, is filled with 75L nitrogen, seals, is 40 DEG C in temperature, and humidity is 40% Under conditions of wet heap 25 days, obtain the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after the nut kernel that removal processed, sprays 500mL concentration For the Eurotium cristatum bacteria suspension of 10cfu/mL, steaming 2min again putting into steaming tea machine, controlling moisture is 15%, and taking-up is spread out Cool, when leaf temperature drop to 75 DEG C, add 0.1Kg amylase and 0.2Kg yeast, mix homogeneously, put into bamboo hat compacting, pressed three Add a cover sealing after Ceng, obtain LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 25 DEG C, and humidity is the earth storehouse of 65% Deposit more than 4 months, obtain LIUPUCHA finished product.
Embodiment 2:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 55 DEG C with the heating rate of 5 DEG C/min, in the condition of 2.5MPa Under be dried 14 hours, the moisture content recording nut kernel is 25%, take out nut kernel, put in sterilizer and go out at 125 DEG C Bacterium 3 seconds, obtains the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 25min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 13%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, adds the Fructus Pruni that 1Kg processed Semen Juglandis that core, 1Kg processed and the Semen arachidis hypogaeae that 1Kg processed, stir, put in the fermentation tank of 500L, and compacting is filled with 85L nitrogen, seals, is 42 DEG C in temperature, and humidity is wet heap 23 days under conditions of 45%, obtains the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after removing nut kernel, spraying 500mL concentration is 20cfu/ The Eurotium cristatum bacteria suspension of mL, 100mL concentration are the HUANGQING mycete bacteria suspension of 10cfu/mL and 100mL concentration is 30cfu/mL Aspergillus niger bacteria suspension, steam 3min again putting into steaming tea machine, controlling moisture is 15%, takes out to spread out and cools, and treats Ye Wen When dropping to 75 DEG C, add 0.12Kg amylase and 0.21Kg yeast, mix homogeneously, put into bamboo hat compacting, add a cover after having pressed three layers Sealing, obtains LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 26 DEG C, and humidity is the earth storehouse of 68% Deposit more than 4 months, obtain LIUPUCHA finished product.
Embodiment 3:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 60 DEG C with the heating rate of 5 DEG C/min, under conditions of 5MPa Being dried 20 hours, the moisture content controlling nut kernel is 28%, takes out nut kernel, puts into sterilizing 5 at 135 DEG C in sterilizer Second, obtain the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 30min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 14%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, adds what 0.5Kg processed Hazelnut kernel that almond core that Semen Juglandis, 1Kg processed, 0.5Kg processed and the Semen arachidis hypogaeae that 0.5Kg processed, stir, put Enter in the fermentation tank of 500L, compacting, it is filled with 90L nitrogen, seals, be 44 DEG C in temperature, humidity is wet heap 22 under conditions of 50% My god, obtain the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after removing nut kernel, spraying 200mL concentration is 10cfu/ The Eurotium cristatum bacteria suspension of mL, 100mL concentration be the rhizopus niger bacteria suspension of 50cfu/mL, 100mL concentration be 40cfu/mL Mucormycosis bacteria suspension, 200mL concentration is the Aspergillus flavus bacteria suspension of 80cfu/mL and 100mL concentration is the grayish green of 10cfu/mL Aspergillosis bacteria suspension, steams 4min again putting into steaming tea machine, and controlling moisture is 16%, and taking-up is spread out and cooled, and treats that leaf temperature drop arrives When 75 DEG C, add 0.14Kg amylase and 0.23Kg yeast, mix homogeneously, put into bamboo hat compacting, after having pressed three layers, add a cover sealing, Obtain LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 27 DEG C, and humidity is the earth storehouse of 70% Deposit more than 4 months, obtain LIUPUCHA finished product.
Embodiment 4:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 65 DEG C with the heating rate of 5 DEG C/min, under conditions of 5MPa Being dried 24 hours, the moisture content controlling nut kernel is 22%, takes out nut kernel, puts into sterilizing 5 at 140 DEG C in sterilizer Second, obtain the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 35min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 16%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, adds what 1.5Kg processed Semen Juglandis that Semen Armeniacae Amarum, 0.5Kg processed and the hazelnut kernel that 2Kg processed, stir, put in the fermentation tank of 500L, compacting, Being filled with 75L nitrogen, seal, be 45 DEG C in temperature, humidity is wet heap 20 days under conditions of 60%, obtains the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after removing nut kernel, spraying 150mL concentration is 70cfu/ The Eurotium cristatum bacteria suspension of mL, 100mL concentration be the Rhizopus oryzae bacteria suspension of 20cfu/mL, 150mL concentration be 50cfu/mL Chinese rhizopus bacteria suspension and mucormycosis bacteria suspension that 200mL concentration is 40cfu/mL, steam 5min again putting into steaming tea machine, control Moisture processed is 15%, and taking-up is spread out and cooled, and when leaf temperature drop to 75 DEG C, adds 0.15Kg amylase and 0.3Kg yeast, mixed Close uniformly, put into bamboo hat compacting, add a cover sealing after having pressed three layers, obtain LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 30 DEG C, and humidity is the earth storehouse of 70% Deposit more than 4 months, obtain LIUPUCHA finished product.
Embodiment 5:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 58 DEG C with the heating rate of 5 DEG C/min, under conditions of 4MPa Being dried 18 hours, the moisture content controlling nut kernel is 30%, takes out nut kernel, puts into sterilizing 4 at 125 DEG C in sterilizer Second, obtain the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 60min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 20%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, adds the core that 1Kg processed Hazelnut kernel that almond core that Semen Persicae, 0.5Kg processed, 1.5Kg processed and the Semen arachidis hypogaeae that 2Kg processed, stir, put into In the fermentation tank of 500L, compacting, it is filled with 150L nitrogen, seals, be 50 DEG C in temperature, humidity is wet heap 15 under conditions of 75% My god, obtain the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after removing nut kernel, spraying 400mL concentration is The Eurotium cristatum bacteria suspension of 100cfu/mL, 100mL concentration are that the HUANGQING mycete bacteria suspension of 50cfu/mL, 100mL concentration are The Aspergillus niger bacteria suspension of 60cfu/mL, 100mL concentration be the mucormycosis bacteria suspension of 30cfu/mL, 50mL concentration be 60cfu/mL Aspergillus flavus bacteria suspension, 100mL concentration be the aspergillus glaucus bacteria suspension of 20cfu/mL, 100mL concentration be 80cfu/mL's Rhizopus niger bacteria suspension and the Rhizopus oryzae bacteria suspension that 50mL concentration is 10cfu/mL, steam 10min again putting into steaming tea machine, control Moisture is 18%, and taking-up is spread out and cooled, and when leaf temperature drop to 75 DEG C, adds 0.2Kg amylase and 0.4Kg yeast, mixing Uniformly, put into bamboo hat compacting, add a cover sealing after having pressed three layers, obtain LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 35 DEG C, and humidity is the earth storehouse of 85% Deposit more than 4 months, obtain LIUPUCHA finished product.
Embodiment 6:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 60 DEG C with the heating rate of 5 DEG C/min, in the condition of 4.5MPa Under be dried 22 hours, control nut kernel moisture content be 26%, take out nut kernel, put in sterilizer and go out at 135 DEG C Bacterium 5 seconds, obtains the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 40min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 18%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, and when leaf temperature drop to 75 DEG C, stirs, adds 3Kg The almond core that the Semen Armeniacae Amarum processed and 3Kg processed, puts in the fermentation tank of 500L, compacting, is filled with 100L nitrogen, seals, Temperature is 45 DEG C, and humidity is wet heap 20 days under conditions of 70%, obtains the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after removing nut kernel, spraying 400mL concentration is 90cfu/ The Eurotium cristatum bacteria suspension of mL, 100mL concentration be the Chinese rhizopus bacteria suspension of 10cfu/mL, 150mL concentration be 60cfu/ The mucormycosis bacteria suspension of mL, 200mL concentration be the Rhizopus oryzae bacteria suspension of 70cfu/mL, 100mL concentration be the black of 50cfu/mL Aspergillosis bacteria suspension, steams 8min again putting into steaming tea machine, and controlling moisture is 18%, and taking-up is spread out and cooled, and treats that leaf temperature drop arrives When 75 DEG C, add 0.18Kg amylase and 0.33Kg yeast, mix homogeneously, put into bamboo hat compacting, after having pressed three layers, add a cover sealing, Obtain LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 28 DEG C, and humidity is the earth storehouse of 80% Deposit more than 4 months, obtain LIUPUCHA finished product.
Embodiment 7:
1. the process of nut kernel
Nut kernel is put in vacuum drying oven, rises to 65 DEG C with the heating rate of 5 DEG C/min, under conditions of 5MPa Being dried 24 hours, the moisture content controlling nut kernel is 20%, takes out nut kernel, puts into sterilizing 5 at 120 DEG C in sterilizer Second, obtain the nut kernel processed after natural cooling.
The making step of the most novel LIUPUCHA process for refining:
(1) screening: by after the first tea making leaf of LIUPUCHA primary making process sequentially passes through and trembles sieve, selecting crude drugs with winnower and tight door sieve, must To raw tea leaf;
(2) just steaming: 100Kg raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 52min, and the softest to raw tea leaf, hands is pinched into Group, does not dissipates after loosing one's grip, and water content is 19%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, adds the Fructus Pruni that 2Kg processed The Semen arachidis hypogaeae that Renhe 1Kg processed, stirs, and puts in the fermentation tank of 500L, compacting, is filled with 90L nitrogen, seals, in temperature Degree is 48 DEG C, and humidity is wet heap 21 days under conditions of 75%, obtains the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: sieved by the raw tea leaf after wet heap, after removing nut kernel, spraying 200mL concentration is 50cfu/ The Eurotium cristatum bacteria suspension of mL, 200mL concentration be the HUANGQING mycete bacteria suspension of 40cfu/mL, 100mL concentration be 50cfu/mL Mucormycosis bacteria suspension, 150mL concentration be the Aspergillus flavus bacteria suspension of 70cfu/mL and rice root that 100mL concentration is 40cfu/mL Mycete bacteria suspension, steams 8min again putting into steaming tea machine, and controlling moisture is 17%, and taking-up is spread out and cooled, and treats that leaf temperature drop is to 75 DEG C time, add 0.15Kg amylase and 0.28Kg yeast, mix homogeneously, put into bamboo hat compacting, after having pressed three layers, add a cover sealing, To LIUPUCHA inferior tea;
(5) ageing: LIUPUCHA inferior tea being put into shady and cool ventilation and breathes freely, temperature is 32 DEG C, and humidity is the earth storehouse of 75% Deposit more than 4 months, obtain LIUPUCHA finished product.
Take the ageing LIUPUCHA of 4 months that tradition LIUPUCHA process for refining makes, process step same as in Example 7, no It is to be not added with the ageing LIUPUCHA of 4 months of nut kernel that processed as a comparison case 1 and implement processing in step with point Ageing prepared by the example 1-7 LIUPUCHA of 4 months, detects their water extraction, tea polyphenols, soluble sugar, tea flavone and congo red The content of element, the results are shown in Table 1.
Table 1:
Water extraction Tea polyphenols Soluble sugar Tea flavone Thearubigins
Tradition LIUPUCHA 31% 20% 9.2% 2.1% 6.3%
Comparative example 1 33% 18% 9.2% 2.7% 6.5%
Embodiment 1 41% 15% 12% 3.9% 7.5%
Embodiment 2 43% 16% 10% 4.9% 8.7%
Embodiment 3 48# 16% 11% 4.6% 7.9%
Embodiment 4 38% 14% 10% 5.5% 8.2%
Embodiment 5 42% 18% 9% 5.1% 8.5%
Embodiment 6 50% 12% 13% 5.8% 9.1%
Embodiment 7 41% 14% 12% 4.3% 7.6%
Table 1 result shows: in Folium Camelliae sinensis, the content of water extraction is the highest, illustrates that the quality of Folium Camelliae sinensis is the highest;Containing of water extraction Amount is arranged as from high to low: embodiment 6 > embodiment 3 > embodiment 2 > embodiment 5 > embodiment 1=embodiment 7 > embodiment 4 > right Ratio 1 > tradition LIUPUCHA;
The content of Tea Polyphenols in Tea is the highest, illustrates that the mouthfeel degree of the bitterness of tea is the highest;The content of tea polyphenols from height to Low be arranged as: tradition LIUPUCHA comparative example 1 > embodiment 5 > embodiment 3=embodiment 2 > embodiment 1 > embodiment 7=embodiment 4 > embodiment 6;
In Folium Camelliae sinensis, the content of soluble sugar is the highest, illustrates that the sweet ingredient in Folium Camelliae sinensis is the most, and tea flavour is the most sweet;Soluble sugar Content be arranged as from high to low: embodiment 6 > embodiment 1=embodiment 7 > embodiment 3 > embodiment 2=embodiment 4 > tradition six Fort tea=comparative example 1 > embodiment 5;
Tea flavone can remove free radical, antioxidation, enhancing immunity and biological activity, the content of the tea flavone in Folium Camelliae sinensis The highest, illustrate that the color and luster of tea and active component are more preferable;The content of tea flavone is arranged as from high to low: embodiment 6 > embodiment 4 > real Execute example 5 > embodiment 2 > embodiment 3 > embodiment 7 > embodiment 1 > comparative example 1 > tradition LIUPUCHA;
Thearubigins is the strongest a kind of antioxidant, and the thearubigins in Folium Camelliae sinensis is the highest, illustrates that the color and luster of tea is the reddest, resisting of tea Oxidisability is higher;The content of thearubigins is arranged as from high to low: embodiment 6 > embodiment 2 > embodiment 5 > embodiment 4 > embodiment 3 > embodiment 7 > embodiment 1 > comparative example 1 > tradition LIUPUCHA.Comparative example 1
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to In the contained the scope of the claims of the present invention.

Claims (8)

1. a novel LIUPUCHA process for refining, it is characterised in that: comprise the following steps:
(1) screening: tremble after sieve, selecting crude drugs with winnower and tight door sieve by sequentially passing through through the first tea making leaf of LIUPUCHA primary making process, obtain hair Folium Camelliae sinensis;
(2) just steaming: raw tea leaf is put into steaming tea machine, big fire is cooked a meal and is steamed 20-60min, and the softest to raw tea leaf, hands is pinched agglomerating, looses one's grip After do not dissipate, water content is 12-20%, obtains the raw tea leaf after just steaming;
(3) the wet heap of nitrogen charging: the raw tea leaf after just steaming is spread out and cooled, when leaf temperature drop to 75 DEG C, the nut kernel that addition processed, Stir, put in the fermentation tank of 500L, compacting, it is filled with nitrogen, seals, be 40-50 DEG C in temperature, humidity is 40-75% Under conditions of wet heap 15-25 days, obtain the raw tea leaf after wet heap;
(4) multiple steam pressure large bamboo hat with a conical crown and broad brim: the nut kernel processed by selecting crude drugs with winnower removing by the raw tea leaf after wet heap, is then spilt to raw tea foliar spray Bacteria suspension, steams 2-10min again putting into steaming tea machine, and control moisture is 15-18%, and taking-up is spread out and cooled, and treats that leaf temperature drop arrives When 75 DEG C, add amylase and yeast, mix homogeneously, put into bamboo hat compacting, add a cover sealing after having pressed three layers, obtain LIUPUCHA thick Tea;
(5) ageing: earth storehouse LIUPUCHA inferior tea being put into shady and cool ventilation ventilative is deposited more than 4 months, obtains LIUPUCHA Sample tea leaf.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: described in step (3) The nut kernel processed is any one or more in Semen Armeniacae Amarum, Semen Juglandis, hazelnut kernel, almond Renhe Semen arachidis hypogaeae;Described place The processing method of the nut kernel managed is: puts in vacuum drying oven by nut kernel, rises to the heating rate of 5 DEG C/min 50-65 DEG C, being dried 12-24 hour under conditions of 2-5MPa, the moisture content controlling nut kernel is 20-30%, takes out nut Kernel, puts in sterilizer the sterilizing 2-5 second at 120-140 DEG C, obtains the nut kernel processed after natural cooling.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: described in step (3) Nut kernel is 0.01-0.05:1 with the weight ratio of raw tea leaf.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: described in step (3) Nitrogen is 0.15-0.3:1 with the volume ratio of fermentation tank.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: described in step (4) The addition of bacteria suspension is that every 100Kg raw tea leaf adds 500-1000mL;Described bacteria suspension is Eurotium cristatum bacteria suspension, Huang Penicillium bacteria suspension, Aspergillus niger bacteria suspension, Aspergillus flavus bacteria suspension, aspergillus glaucus bacteria suspension, rhizopus niger bacteria suspension, rice Any one or more in rhizopus bacteria suspension, China's rhizopus bacteria suspension and mucormycosis bacteria suspension.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: the bacterium described in step (4) The concentration of suspension is 10-100cfu/mL.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: described in step (4) The weight ratio of amylase, yeast and raw tea leaf is 0.001-0.002:0.002-0.004:1.
A kind of novel LIUPUCHA process for refining the most according to claim 1, it is characterised in that: described in step (5) The temperature of earth storehouse is 25-35 DEG C, and humidity is 65-85%.
CN201610569484.0A 2016-07-19 2016-07-19 A kind of novel LIUPUCHA process for refining Pending CN106106891A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610569484.0A CN106106891A (en) 2016-07-19 2016-07-19 A kind of novel LIUPUCHA process for refining

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610569484.0A CN106106891A (en) 2016-07-19 2016-07-19 A kind of novel LIUPUCHA process for refining

Publications (1)

Publication Number Publication Date
CN106106891A true CN106106891A (en) 2016-11-16

Family

ID=57289814

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610569484.0A Pending CN106106891A (en) 2016-07-19 2016-07-19 A kind of novel LIUPUCHA process for refining

Country Status (1)

Country Link
CN (1) CN106106891A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712173A (en) * 2017-11-28 2018-02-23 申国庆 It is a kind of that the method for preparing instant dark tea is combined with artificial infection and liquid state fermentation
CN107771997A (en) * 2017-11-28 2018-03-09 申国庆 A kind of method that instant dark tea is prepared using microorganism fluid fermentation

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669559A (en) * 2008-09-12 2010-03-17 广西民族大学 Production method for improving quality of Liupu tea
CN103300176A (en) * 2013-06-20 2013-09-18 华南理工大学 Puer tea and fermenting method
CN103392850A (en) * 2013-06-25 2013-11-20 安徽翠兰投资发展有限公司 Fig fermented tea drink and its preparation method
CN104041604A (en) * 2013-09-05 2014-09-17 广西凌云浪伏茶业有限公司 Method for processing brick tea from Lingyun Baihao tea

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669559A (en) * 2008-09-12 2010-03-17 广西民族大学 Production method for improving quality of Liupu tea
CN103300176A (en) * 2013-06-20 2013-09-18 华南理工大学 Puer tea and fermenting method
CN103392850A (en) * 2013-06-25 2013-11-20 安徽翠兰投资发展有限公司 Fig fermented tea drink and its preparation method
CN104041604A (en) * 2013-09-05 2014-09-17 广西凌云浪伏茶业有限公司 Method for processing brick tea from Lingyun Baihao tea

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
廖庆梅: "谈谈六堡茶的加工技术及工艺", 《茶业通报》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712173A (en) * 2017-11-28 2018-02-23 申国庆 It is a kind of that the method for preparing instant dark tea is combined with artificial infection and liquid state fermentation
CN107771997A (en) * 2017-11-28 2018-03-09 申国庆 A kind of method that instant dark tea is prepared using microorganism fluid fermentation

Similar Documents

Publication Publication Date Title
CN103005107A (en) Method for processing stevia rebaudiana dark green tea
CN104195051A (en) Preparation method and product of functional red pitaya yeast
CN105851888A (en) Red koji broad bean paste mixed with lentinus edodes and making method of paste
CN106106891A (en) A kind of novel LIUPUCHA process for refining
KR101820709B1 (en) Schizandra sap vinegar, and manufacturing method thereof
CN106900880A (en) A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof
CN102578270B (en) Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof
CN102578528B (en) Health care fermented black beans containing Chinese herbal medicine and production process thereof
KR100815198B1 (en) The manufacturing method of raw wine containing turnip
KR20030091546A (en) Unpolished rice sprouting method using a natural substance
KR100771706B1 (en) Method for preparing fermented alcoholic drink using arrowroot starch
CN103859351A (en) Preparation method of needle mushroom solid fermented soy sauce
KR100815195B1 (en) The manufacturing method of raw wine containing wormwood
KR100671905B1 (en) Method for making squash rice wine
KR102157271B1 (en) method of making soybean snack and soybean snack using the same
KR20100040715A (en) Method for preparing fermented alcoholic drink using paprika
KR100475827B1 (en) Drink with fermented soybeans mixing lactic-acid ferments and manufacturing method of that
CN102578487B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
CN102578536B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
KR100476302B1 (en) Preventive Yogurt against Adult Diseases and Method for Producing the same
KR101754812B1 (en) Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof
KR101142051B1 (en) A method of manufacturing fermented alcohol and distilled alcohol, in use of phellinus linteus extracted liquid
KR20110127807A (en) Manufacturing method of the rice wine comprising acer tegmentosum and ginseng steamed
KR100907037B1 (en) A cultivation method of Ganoderma lucidum or Lentinus edodes containing green tea and food produced thereby
CN105475527A (en) Yaan black tea and preparing method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20161116