CN106538725B - Quick broken black tea processing method - Google Patents
Quick broken black tea processing method Download PDFInfo
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- CN106538725B CN106538725B CN201610991307.1A CN201610991307A CN106538725B CN 106538725 B CN106538725 B CN 106538725B CN 201610991307 A CN201610991307 A CN 201610991307A CN 106538725 B CN106538725 B CN 106538725B
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- black tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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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- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention relates to the technical field of tea processing, in particular to a rapid broken black tea processing method, which comprises the following steps: s1: fresh leaves are treated; s2: kneading and cutting; s3: adding; s4: fermenting; s5: and (5) drying. According to the invention, the conventional withering link is cancelled, the green tea powder is added for multiple times in the rolling and cutting process, and the additive for inhibiting protein is added in the fermentation process, so that the phenomenon that part of water-soluble tea polyphenol and catechin are combined with protein to generate precipitates is avoided, the content of the tea polyphenol and catechin is increased, and the tea soup of the broken black tea has thick taste and bright color.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a rapid broken black tea processing method.
Background
Nowadays, broken black tea has a unique style. The tea has the advantages of strong bud and leaf, soft leaf bottom and good tenderness, and the contents of main contents such as water extract, polyphenols and catechin are high, so that the tea is a famous black tea variety in China. The broken black tea has the advantages of sharp and rich fragrance, red and bright soup color, strong and strong taste, ginger yellow color after milk is added, thick and cool taste and strong irritation. The quality is excellent, and the product has high reputation in the international market.
At present, the traditional process for producing broken black tea comprises the following steps: fresh leaves-withering-rolling-cutting-fermenting-drying. Wherein, the purpose of withering is to make fresh leaves lose water, the leaf quality is soft and convenient for processing, the enzyme activity is improved, and the transformation of biochemical components (such as partial protein, polysaccharide and the like) is promoted. However, during the withering process of the fresh leaves, part of water-soluble tea polyphenol and catechin are combined with protein to generate precipitates, and the longer the withering time is, the more the soluble tea polyphenol and catechin are lost, the tea soup of the prepared broken black tea has light taste and dark leaf bottom.
Disclosure of Invention
The invention aims to provide a rapid broken black tea processing method for keeping the content of tea polyphenol and catechin.
In order to achieve the purpose, the technical scheme of the invention is as follows: a quick broken black tea processing method comprises the following steps:
s1: fresh leaf treatment: picking fresh black tea leaves, and cleaning the black tea leaves for 3-5 min;
s2: kneading and cutting: kneading and cutting the cleaned black tea leaves for 1-3 min, adding the green tea powder for the first time, and stirring the black tea leaves and the green tea powder to form a first mixture; then, kneading and cutting the first mixture for 5-8 min, adding the green tea powder for the second time, and stirring the black tea leaves and the green tea powder to form a second mixture;
s3: adding: adding an additive for inhibiting protein into the second mixture, and stirring and mixing the second mixture and the additive for inhibiting protein to form a third mixture, wherein the stirring and mixing time is 5-8 min, and the stirring and mixing temperature is 15-17 ℃;
s4: fermentation: fermenting the third mixture for 50-60 min at 22-30 ℃;
s5: drying: and drying the fermented third mixture at the drying temperature of 100-110 ℃ for 8-10 min.
The invention has the beneficial effects that:
1. according to the invention, the conventional withering processing link is cancelled, and the green tea powder is added in the rolling and cutting process to neutralize the water in the black tea leaves, so that the water content in the black tea leaves is reduced, and the oxidase concentration is increased. The broken green tea powder can provide tea polyphenol, so that the content of the tea polyphenol in the rolling and cutting process is increased, the efficiency of the black tea is improved in the fermentation process, and the prepared black tea powder is rich in taste and less in nutrient loss.
2. According to the invention, a withering link is not required, the green tea powder is directly used for absorbing water for the black tea leaves, the effect of tea leaf dehydration in the withering link is achieved, the process is simplified, the efficiency is improved, and the processing time is shortened; meanwhile, the withering process is eliminated, so that less protein is generated in the black tea leaves, the probability of forming precipitates of tea polyphenol, catechin and protein can be reduced, and the content of the tea polyphenol and catechin in the prepared broken black tea is maintained.
3. In the kneading and cutting process, the green tea powder is added for two times, and the green tea powder is added for the first time and is mainly used for absorbing the moisture on the surface of the black tea leaves, so that the water content in the black tea leaves is reduced; the green tea powder is added for the second time, and in the kneading and cutting process, the green tea powder can be used as friction powder, so that the friction force between the black tea leaves and the kneading and cutting device is increased, the kneading and cutting and forming of the black tea leaves are accelerated, and the kneading and cutting times are reduced.
4. In the fermentation process, the second mixture is firstly cooled, so that the activity of a small amount of protein in the second mixture is reduced, and the protein inhibiting additive is added at the moment, so that the protein can be more effectively inhibited, and the inhibiting effect is better. The addition of the protein-inhibiting additive can inhibit the activity of the protein of the second mixture, so that the protein, tea polyphenol and catechin cannot form precipitates, the retention amount of the tea polyphenol and catechin in the prepared black tea is effectively increased, and the nutrition loss is small.
In the preferable scheme 1 obtained by improving the basic scheme, the green tea powder in the step S2 is a green tea byproduct, and the green tea byproduct, namely the green tea powder, can be utilized, so that waste is reduced, and waste is changed into valuable.
In a preferred mode 2 obtained by modifying the preferred mode 1, the mass ratio of the green tea powder added for the first time to the green tea powder added for the second time is 2:1, and the mass ratio of the total of the green tea powder added for the first time and the green tea powder added for the second time to the red tea leaves is 1: 8. When the mass ratio of the green tea powder added for the first time to the green tea powder added for the second time is less than 2:1, and the green tea powder added for the first time is less, the water in the black tea leaves is less absorbed, so that the dehydration effect is poor, and the taste of the broken black tea is influenced; when the mass ratio of the green tea powder added for the first time to the green tea powder added for the second time is more than 2:1, the friction kneading and cutting effect of the green tea powder is poor, the kneading and cutting of the leaves of the broken black tea are not uniform, and the kneading and cutting are required for multiple times, so that the processing time is prolonged. The mass ratio of the sum of the green tea powder added for the first time and the green tea powder added for the second time to the black tea leaves is 1:8, so that the green tea powder can be fully mixed with the water in the black tea leaves, and meanwhile, the taste of the whole black tea powder is not influenced.
In a preferred embodiment 3 obtained by improving the preferred embodiment 2, the protein inhibiting additive comprises the following components in parts by mass: 5 parts of trypsin, 5 parts of sodium citrate and 3 parts of papain. The protease inhibitor is a biological protein inhibitor, and does not bring secondary pollution to broken black tea.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
a method for processing quick broken black tea is described in detail below by taking example 1 as an example, and other examples and comparative examples are shown in Table 1, and the parts not shown are the same as those of example 1.
Example 1: a quick broken black tea processing method comprises the following steps:
s1: fresh leaf treatment: picking fresh black tea leaves, and cleaning the black tea leaves for 3 min;
s2: kneading and cutting: kneading and cutting the cleaned black tea leaves for 1min, adding the green tea powder for the first time, and stirring the black tea leaves and the green tea powder to form a first mixture; kneading and cutting the first mixture for 5min, adding the green tea powder for the second time, and stirring the black tea leaves and the green tea powder to form a second mixture; the mass ratio of the green tea powder added for the first time to the green tea powder added for the second time is 2:1, and the mass ratio of the sum of the green tea powder added for the first time and the green tea powder added for the second time to the black tea leaves is 1: 8;
s3: adding: adding the protein inhibiting additive into the second mixture, and stirring and mixing the second mixture and the protein inhibiting additive to form a third mixture, wherein the stirring and mixing time is 5min, and the stirring and mixing temperature is 15 ℃; then the fermentation temperature is adjusted to 22 ℃,
s4: fermentation: fermenting the third mixture for 50min at 22 deg.C; the main components and the mass of the protein inhibiting additive are respectively as follows: 50g of trypsin, 50g of sodium citrate and 30g of papain;
s5: drying: and drying the fermented third mixture at 100 ℃ for 8 min.
The specific data of example 2 and example 3 according to the method for processing broken black tea of example 1 are shown in table 1:
TABLE 1
The same 7 boxes of broken black tea were prepared according to the above preparation method, and the state of the prepared broken black tea was arranged as shown in table 2:
TABLE 2
As can be seen from the data in table 3, the broken black tea prepared in examples 1 to 3 had a rich taste of tea soup, uniform tea leaf size and a vivid color. In example 2, the fermentation time spent was the shortest and the broken black tea produced was the best.
Example 2 compared with comparative example 1, the broken black tea of comparative example 1 has a light taste of tea soup and a dark bottom, and the fermentation time is general, mainly because a withering step is provided, a large amount of protein is generated, and the protein reacts with tea polyphenol, catechin and the like to form precipitates, so that the tea soup has a light taste and a dark bottom, but in the process, the broken green tea is added, the concentrations of the tea polyphenol and the catechin are increased, and the fermentation time is general.
Example 2 compared with comparative example 2, the broken black tea prepared in comparative example 2 has larger tea leaves and different degrees of breakage, mainly because the broken black tea leaves are not kneaded and cut for many times, and the kneading and cutting effects are general.
Example 2 compared with comparative example 3, the broken black tea soup prepared in comparative example 3 has a thin taste, a long fermentation time and different degrees of breakage of tea leaves, mainly because no broken green tea powder is added, so that friction force of the broken black tea leaves is weakened during kneading and cutting, and the degrees of breakage of the tea leaves are not uniform; meanwhile, the green tea powder is not added, so that the moisture content in the black tea cannot be reduced in time, and the effect of improving the tea polyphenol is not good.
Example 2 compared to comparative example 4, the broken black tea soup prepared in comparative example 4 had a thin taste and a long fermentation time. During the fermentation process, a small amount of protein reacts with tea polyphenol and catechin to form precipitates, so that the tea polyphenol content of the broken black tea is reduced, and the fermentation time is prolonged.
The above description is only an example of the present invention and common general knowledge of known features in the schemes is not described herein. It should be noted that, for those skilled in the art, without departing from the concept of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the utility of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (2)
1. A rapid broken black tea processing method is characterized by comprising the following steps:
s1: fresh leaf treatment: picking fresh black tea leaves, and cleaning the black tea leaves for 3-5 min;
s2: kneading and cutting: kneading and cutting the cleaned black tea leaves for 1-3 min, adding the green tea powder for the first time, and stirring the black tea leaves and the green tea powder to form a first mixture; then, kneading and cutting the first mixture for 5-8 min, adding the green tea powder for the second time, and stirring the red tea leaves and the green tea powder to form a second mixture, wherein the mass ratio of the green tea powder added for the first time to the green tea powder added for the second time is 2:1, and the mass ratio of the total of the green tea powder added for the first time and the green tea powder added for the second time to the red tea leaves is 1: 8;
s3: adding: adding a protein inhibiting additive into the second mixture, wherein the protein inhibiting additive comprises the following components in parts by mass: 5 parts of trypsin, 5 parts of sodium citrate and 3 parts of papain, stirring and mixing the second mixture and the additive for inhibiting protein to form a third mixture, wherein the stirring and mixing time is 5-8 min, and the stirring and mixing temperature is 15-17 ℃;
s4: fermentation: fermenting the third mixture for 50-60 min at 22-30 ℃;
s5: drying: and drying the fermented third mixture at the drying temperature of 100-110 ℃ for 8-10 min.
2. The method for processing broken black tea rapidly according to claim 1, wherein the method comprises the following steps: the crushed green tea in the step S2 is a byproduct of green tea.
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| CN112075507A (en) * | 2020-09-29 | 2020-12-15 | 河南羚锐正山堂养生茶股份有限公司 | Preparation method of Xinyang broken black tea |
| CN112655786A (en) * | 2021-01-11 | 2021-04-16 | 湖南平嘉鑫茶业有限公司 | Method for preparing broken black tea by fermentation of eurotium cristatum |
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| US4639375A (en) * | 1983-08-12 | 1987-01-27 | The Procter & Gamble Company | Enzymatic treatment of black tea leaf |
| CN1010739B (en) * | 1989-01-23 | 1990-12-12 | 广西桂林茶叶科学研究所 | A kind of new method of producing red fannings |
| CN102318703B (en) * | 2011-09-27 | 2014-10-08 | 大闽食品（漳州）有限公司 | Preparation method of instant black tea powder rich in theaflavin |
| CN103349094B (en) * | 2013-06-28 | 2015-03-11 | 贵州省普定县黔龙茶业有限公司 | Processing method for broken black tea |
| CN103976051B (en) * | 2014-05-05 | 2016-03-30 | 福建清雅工贸有限公司 | A kind of processing method of black tea |
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Effective date of registration: 20200721 Address after: No. 300, dawangjiazhuang village, Chaoyang Street, Gaomi City, Weifang City, Shandong Province Applicant after: Li Qingmin Address before: 564100 Zunyi Green Food Industrial Park, Guizhou Applicant before: GUIZHOU QIANMING TEA SALES Co.,Ltd. |
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Effective date of registration: 20200813 Address after: 412400 geguchong, Yangtang village, Chaling County, Zhuzhou City, Hunan Province Applicant after: Hunan Longcan Ecological Agriculture Development Co., Ltd Address before: No. 300, dawangjiazhuang village, Chaoyang Street, Gaomi City, Weifang City, Shandong Province Applicant before: Li Qingmin |
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