CN106212827B - The preparation method for Mulberry-leaf Tea of fermenting - Google Patents
The preparation method for Mulberry-leaf Tea of fermenting Download PDFInfo
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- CN106212827B CN106212827B CN201610762303.6A CN201610762303A CN106212827B CN 106212827 B CN106212827 B CN 106212827B CN 201610762303 A CN201610762303 A CN 201610762303A CN 106212827 B CN106212827 B CN 106212827B
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- mulberry
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a kind of preparation methods of Mulberry-leaf Tea of fermenting, comprising the following steps: A. pretreatment: picking mulberry leaf when Yu Shangwu 5-8 and is soaked in water and 15-18min and clean, be placed in steamer and steam blueness 25-30s, then spreads and be cooled to room temperature；B. it rubs: will be rubbed by pretreated mulberry leaf；C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 5-6h；D. it dries: product after fermentation obtained by step C is dried.Mulberry leaf tea granule tight knot of the invention, weight is real, uniform, color moistens, fragrant high, soup look glow, the tender even glow of tea residue, and bacterial content is low inside Mulberry-leaf Tea after fermentation.
Description
Technical field
The present invention relates to tea processing field, and in particular to a kind of preparation method for Mulberry-leaf Tea of fermenting.
Background technique
Mulberry leaf are the dried leafs of moraceae plants mulberry, are the conventional food also known as mulberry, thorn mulberry, mulberry fruit tree, yellow wood leaf of silkworm
Deng.Its is cold in nature, sweet in flavor, bitter, there is the effect of dispelling wind and heat from the body, clearing away the lungheat and moisturizing, clear liver and improve vision, and can treat anemopyretic cold, lung-heat type cough,
Dizziness headache, the diseases such as red eyes and dim-sighted.
As the improvement of people's living standards, people are to tea-drinking, more stringent requirements are proposed.Therefore Mulberry-leaf Tea has wide
Market prospects.However, the pure dark brownish green taste of mulberry leaf is dense, cannot be received by the people of frequent drinks green tea.In a manner of spontaneous fermentation
The mulberry leaf fermentation liquor color of production blacks, and beany flavor weight, organoleptic quality is bad, contains inside Mulberry-leaf Tea after fermentation thin
Bacterium is more.
Summary of the invention
In view of this, it is an object of the present invention to provide a kind of preparation methods of Mulberry-leaf Tea of fermenting.Mulberry-leaf Tea made from this method
Organoleptic quality is good, and bacterial content is low inside Mulberry-leaf Tea after fermentation.
To achieve the goals above, technical scheme is as follows:
The preparation method for Mulberry-leaf Tea of fermenting, comprising the following steps:
A. it pre-processes: picking mulberry leaf when Yu Shangwu 5-8 and be soaked in water and 15-18min and clean, be placed in steamer and steam blueness 25-
Then 30s spreads and is cooled to room temperature；
B. it rubs: will be rubbed by pretreated mulberry leaf；
C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 5-6h；
D. it dries: product after fermentation obtained by step C is dried.
Further, with a thickness of 1.5-1.8cm during being spread described in step A.
Further, the degree rubbed described in step B is rolled twig rate >=85%, cell-damaging rate 48%-55%.
Further, fermentation process microorganism used therefor described in step C is mixed by the raw material of following mass parts: acetobacter
4-7 parts, 4-8 parts of cellulase, aspergillus flavus 3-5 and 2-4 parts of trichoderma.
Further, fermentation process microorganism used therefor described in step C is mixed by the raw material of following mass parts: acetobacter
5.4 parts, 6.3 parts of cellulase, 4.5 parts of aspergillus flavus and 2.8 parts of trichoderma.
Further, the dosage of fermentation process microorganism described in step C is the 0.15%- of the Quality of Mulberry Leaves by rubbing
0.18%.
Further, basal fermentation liquid temperature is 35-36 DEG C in fermentation process described in step C, controls 28 DEG C of fermenting cellar temperature-
30 DEG C, relative humidity 72%-78%, ferment pressure inside the tank 0.018-0.023MPa, is passed through amount of oxygen 780-800m3/h.It is described
Basal fermentation liquid is to be uniformly mixed the mixture not yet to ferment.
Further, the degree of drying described in step D is water content 4.5%-5.1%.
The beneficial effects of the present invention are:
Mulberry leaf tea granule tight knot of the invention, weight is real, uniform, color moistens, fragrant high, soup look glow, the tender even glow of tea residue, fermentation
Bacterial content is low inside Mulberry-leaf Tea after the completion.
Specific embodiment
Embodiment 1
The preparation method for Mulberry-leaf Tea of fermenting, comprising the following steps:
A. it pre-processes: picking mulberry leaf when Yu Shangwu 5 and be soaked in water and 15min and clean, be placed in steamer and steam blueness 30s, then
It spreads and is cooled to room temperature (with a thickness of 1.5cm)；
B. it rubs: will rub by pretreated mulberry leaf to rolled twig rate >=85%, cell-damaging rate 48%；
C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 6h；Fermentation process
Microorganism used therefor is mixed by acetobacter, cellulase, aspergillus flavus and trichoderma according to following mass ratio: 4:8:3:2；Micro- life
The dosage of object is 0.15% of the Quality of Mulberry Leaves by rubbing；36 DEG C of basal fermentation liquid temperature in fermentation process controls fermenting cellar
28 DEG C of temperature, relative humidity 78%, ferment pressure inside the tank 0.018MPa, is passed through amount of oxygen 780m3/h。
D. it dries: product after fermentation obtained by step C is dried to water content 5.1%.
Embodiment 2
The preparation method for Mulberry-leaf Tea of fermenting, comprising the following steps:
A. it pre-processes: picking mulberry leaf when Yu Shangwu 8 and be soaked in water and 18min and clean, be placed in steamer and steam blueness 25s, then
It spreads and is cooled to room temperature (with a thickness of 1.8cm)；
B. it rubs: will rub by pretreated mulberry leaf to rolled twig rate >=85%, cell-damaging rate 55%；
C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 5h；Fermentation process
Microorganism used therefor is mixed by acetobacter, cellulase, aspergillus flavus and trichoderma according to following mass ratio: 7:4:5:4；Micro- life
The dosage of object is 0.18% of the Quality of Mulberry Leaves by rubbing；35 DEG C of basal fermentation liquid temperature in fermentation process controls fermenting cellar
30 DEG C of temperature, relative humidity 72%, ferment pressure inside the tank 0.023MPa, is passed through amount of oxygen 800m3/h。
D. it dries: product after fermentation obtained by step C is dried to water content 4.5%.
Embodiment 3
The preparation method for Mulberry-leaf Tea of fermenting, comprising the following steps:
A. it pre-processes: picking mulberry leaf when Yu Shangwu 6 and be soaked in water and 16min and clean, be placed in steamer and steam blueness 28s, then
It spreads and is cooled to room temperature (with a thickness of 1.6cm)；
B. it rubs: will rub by pretreated mulberry leaf to rolled twig rate >=85%, cell-damaging rate 51%；
C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 5.5h；It fermented
Journey microorganism used therefor is mixed by acetobacter, cellulase, aspergillus flavus and trichoderma according to following mass ratio: 5.4:6.3 parts:
4.5:2.8；The dosage of microorganism is 0.17% of the Quality of Mulberry Leaves by rubbing；Basal fermentation liquid temperature 35.5 in fermentation process
DEG C, 29 DEG C of fermenting cellar temperature are controlled, relative humidity 75%, ferment pressure inside the tank 0.021MPa, is passed through amount of oxygen 790m3/h。
D. it dries: product after fermentation obtained by step C is dried to water content 4.8%.
Comparative example 1.
The preparation method for Mulberry-leaf Tea of fermenting, comprising the following steps:
A. it pre-processes: picking mulberry leaf when Yu Shangwu 7 and be soaked in water and 15-18min and clean, then spread (with a thickness of
1.6cm) it is cooled to room temperature；
B. it rubs: will rub by pretreated mulberry leaf to rolled twig rate >=85%, cell-damaging rate 49%；
C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 6h；Fermentation process
Microorganism used therefor is mixed by acetobacter, cellulase, aspergillus flavus and trichoderma according to following mass ratio: 6:7:4:3；Fermentation
Basal fermentation liquid temperature is 36 DEG C in the process, 28 DEG C of fermenting cellar temperature of control, relative humidity 76%, pressure inside the tank of fermenting
0.022MPa is passed through amount of oxygen 780m3/h。
D. it dries: product after fermentation obtained by step C is dried to water content 4.9%.
Comparative example 2
The preparation of Mulberry-leaf Tea is carried out with 1 the method for application for a patent for invention embodiment of Publication No. CN104824190A,
Specifically includes the following steps:
(1) it cleans, chooses Mulberry-leaf Tea original tea, after carrying out 120 DEG C of high-temperature fixations in baking oven, mass ratio 200% is added
Warm water is impregnated, and 35 DEG C of warm water water temperature, soaking time 2.5h after the completion of immersion, is stirred using the waddy after disinfection, is stirred
Time 15min is mixed, after the completion of stirring, filters out moisture, then the Mulberry-leaf Tea original tea that filtering is completed is placed in fermenting cellar and is sent out
Ferment；
(2) it ferments, adds saccharomycete in fermenting cellar, the mass ratio of Mulberry-leaf Tea original tea and saccharomycete is 100:0.1, control
33 DEG C of fermenting cellar temperature, 88 DEG C of air humidity, 26 DEG C of temperature of Mulberry-leaf Tea original tea, fermentation time 10h, check that air is wet every 1h
Degree keeps 88 DEG C of air humidity during fermentation；
(3) tea is turned over, the Mulberry-leaf Tea original tea in fermentation process is carried out turning over tea, first is carried out when fermenting 2h and turns over tea, is being sent out
Second is carried out when ferment 2h-3h and turns over tea, and third time is carried out when fermenting 5h and turns over tea, the 4th time is carried out when fermenting 10h and turns over tea, turning over
During tea, keep Mulberry-leaf Tea original tea stacking uniform, saccharomycete, each saccharomycete is added in stacking height 5cm during turning over tea
Additive amount be 0.2mg, with guarantee fermentation efficiency, saccharomycete addition when, first saccharomycete is watered, is then uniformly dispersed in original
The surface of tea；
(4) stacking takes out Mulberry-leaf Tea original tea after fermentation, is placed on progress nature stacking, stacking in the space of sealing
When air appropriateness≤30%, 28 DEG C of air themperature, the stacking time 7 days；
(5) it spontaneously drying, the Mulberry-leaf Tea original tea completed to stacking spontaneously dries, and drying time 5 days；
(6) refine, to the Mulberry-leaf Tea original tea tea after the completion of drying by rotary strainer, shaking screen, float sieve, distinguish size, length, slightly
Carefully, weight, decaptitating foot tea reject impurity, are classified bunch, packaging, must ferment the Mulberry-leaf Tea finished product completed.
The evaluation of tealeaves tea organoleptic quality
According to " SB/T 10157-1993 tealeaves sensory method ", embodiment 1-3 and comparative example 1-2 are prepared
Mulberry-leaf Tea carry out subjective appreciation, as a result as shown in the table:
Mulberry-leaf Tea physical and chemical index and sanitary index test
It is the moisture of Mulberry-leaf Tea made from testing example 1-3 and comparative example 1-2, total ash, powder, water extraction, water-soluble
Property ash content, water-soluble ass basicity, acid-insoluble ash, crude fibre, meanwhile, detect embodiment 1-3 and comparative example 1-2 made from
Total plate count, coliform, salmonella, Shigella, staphylococcus aureus and the hemolytic streptococcus content of Mulberry-leaf Tea,
As a result as shown in the table:
Remarks: moisture is tested according to " determination of moisture of GB/T 8304-2013 tea "；Total ash is according to " GB/T 8306-
The measurement of 2013 tea total ashes " it is tested；Powder is surveyed according to " GB/T 8311-2013 tea powder and fannings assay "
Examination；Water extraction is tested according to " determination of extractives of GB/T 8305-2013 tea "；Water-soluble ass is according to " GB/T
8307-2013 tea water-soluble ass and water-insoluble ash determination " it is tested；Water-soluble ass basicity is according to " GB/T8309-
The measurement of 2013 tea dissolubility ash alkalinities " it is tested；Acid-insoluble ash is according to " the insoluble ash of GB/T 8308-2002 boheic acid
Divide measurement " it is tested；Crude fibre is tested according to " measurement of GB/T 8310-2002 tea crude fibre ".Total plate count according to
" measurement of GB/T 4789.2-1010 food microbiological examination total plate count " is tested, and coliform is according to " GB/T
4789.3-1010 food microbiological examination enumeration of coliforms " tested, pathogenic bacteria include salmonella, Shigella,
Staphylococcus aureus and hemolytic streptococcus；Wherein, salmonella is according to " GB/T 4789.3-1010 Food Microbiology is examined
Test salmonella inspection " it is tested, Shigella is according to " GB/T 4789.3-1010 food microbiological examination Shigella
Examine " it is tested, staphylococcus aureus is according to " GB/T 4789.10-1010 food microbiological examination golden yellow grape
Coccus is examined " it is tested, hemolytic streptococcus is according to " GB/T 4789.11-1010 food microbiological examination hemolytic chain
Coccus is examined " it is tested.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (2)
1. the preparation method for Mulberry-leaf Tea of fermenting, which comprises the following steps:
A. it pre-processes: picking mulberry leaf when Yu Shangwu 5-8 and be soaked in water and 15-18min and clean, be placed in steamer and steam blueness 25-30s,
Then it spreads and is cooled to room temperature；With a thickness of 1.5-1.8cm during spreading；
B. it rubs: will rub by pretreated mulberry leaf to rolled twig rate >=85%, cell-damaging rate 48%-55%；
C. it ferments: carrying out aerobic fermentation for being placed in fermenting cellar by the mulberry leaf rubbed, fermentation time 5-6h；It is described to ferment
Journey microorganism used therefor is mixed by the raw material of following mass parts: 4-7 parts of acetobacter, 4-8 parts of cellulase, aspergillus flavus 3-5
With 2-4 parts of trichoderma；The dosage of microorganism is the 0.15%-0.18% of the Quality of Mulberry Leaves by rubbing in fermentation process；The hair
Basal fermentation liquid temperature is 35-36 DEG C during ferment, controls 28 DEG C -30 DEG C of fermenting cellar temperature, relative humidity 72%-78%, hair
Ferment pressure inside the tank 0.018-0.023MPa, is passed through amount of oxygen 780-800m3/h；
D. it dries: product after fermentation obtained by step C is dried to water content 4.5%-5.1%.
2. the preparation method of fermentation Mulberry-leaf Tea according to claim 1, which is characterized in that the institute of fermentation process described in step C
Mixed with microorganism by the raw material of following mass parts: 5.4 parts of acetobacter, 6.3 parts of cellulase, 4.5 parts of aspergillus flavus and
2.8 parts of trichoderma.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610762303.6A CN106212827B (en) | 2016-08-30 | 2016-08-30 | The preparation method for Mulberry-leaf Tea of fermenting |
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| CN201610762303.6A CN106212827B (en) | 2016-08-30 | 2016-08-30 | The preparation method for Mulberry-leaf Tea of fermenting |
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| CN106212827B true CN106212827B (en) | 2019-10-29 |
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| CN106900942A (en) * | 2017-01-20 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN108142608A (en) * | 2018-03-01 | 2018-06-12 | 葫芦庐（天津）文化传播有限公司 | A kind of formula of cucurbit health protection tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparing method |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN104824190A (en) * | 2015-05-25 | 2015-08-12 | 江苏耐雀生物工程技术有限公司 | Production method of fermented mulberry leaf tea |
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- 2016-08-30 CN CN201610762303.6A patent/CN106212827B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparing method |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN104824190A (en) * | 2015-05-25 | 2015-08-12 | 江苏耐雀生物工程技术有限公司 | Production method of fermented mulberry leaf tea |
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