CN106538745A - A kind of ripe tea production technology of Pu'er tea and ginseng mixture - Google Patents
A kind of ripe tea production technology of Pu'er tea and ginseng mixture Download PDFInfo
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- CN106538745A CN106538745A CN201710049151.XA CN201710049151A CN106538745A CN 106538745 A CN106538745 A CN 106538745A CN 201710049151 A CN201710049151 A CN 201710049151A CN 106538745 A CN106538745 A CN 106538745A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention discloses the ripe tea production technology of a kind of Pu'er tea and ginseng mixture, tea embryo and ginseng through solar dried green tea is sufficiently mixed and forms original mixture, microorganism in original mixture is in hydro-thermal and panaxoside heating condition bottom fermentation, and the non-enzymatic oxidation of Tea Polyphenols is realized during fermentation, when theophylline and caffeine in original mixture reduce the preset value to initial content, final mixture is formed.In technical process, theophylline and caffeine in tealeaves and ginseng is reduced by fermentation, so that affecting the component content of central nervous system to reduce, so as to pass through the chemical change produced between Pu'er tea and ginseng, the caffeine content of mixture is reduced, while remaining tealeaves and the beneficiating ingredient in ginseng so that Pu'er tea is perfectly combined with ginseng, avoid user and bad excited reaction occur, realize double health effect of Pu'er tea and ginseng.
Description
Technical field
The present invention relates to tea-manufacturing technology technical field, more particularly to a kind of blue or green hair of large leaf solarization with the certain area of Yunnan
The ripe tea production technology of tea Pu'er tea and Changbai Mountain ginseng mixture.
Background technology
Pu'er tea has the effects such as lipid-loweringing, step-down, nourishing the stomach, and ginseng has nourishing effect of enriching blood, and both are extensively to be liked by people
The health food of love.Modern study shows that tealeaves contains the materials such as caffeine, these material energy stimulating central nervous system systems, and
Ginseng also has similar effect, and it can strengthen corticocerebral excited process.In prior art, for the mixing of Pu'er tea and ginseng
Be physical mixing, will Pu'er tea and ginseng without any technical finesse directly in conjunction with, will Pu'er raw tea add
After the ginseng blending of different producing area, steam pressure is directly added into ginseng tablet into cake, or by loose tea.This traditional physics blending mode
There is no any change in the mixture of formation, the caffeine in coffee alkali composition and ginseng in Pu'er tea, both can shape
It is superimposed into caffeine, double stimuli is caused to the nervous centralis of human body, easily makes one the pairs such as insomnia, agitation, alliteration, headache occur
Effect, it may happen that being caused the symptoms such as insomnia shock due to surexcitation when serious, is damaged healthy.
Therefore it provides the ripe tea production technology of a kind of Pu'er tea and ginseng mixture, in technical process, by general
The chemical change produced between Pu'er tea tea and ginseng, reduces the caffeine content of mixture so that solar dried green tea is obtained with ginseng
It is perfectly combined, it is to avoid bad excited reaction occurs in user, realizes double health effect of Pu'er tea and ginseng.
The content of the invention
It is an object of the invention to provide the large leaf solar dried green tea Pu'er tea in the certain area of Yunnan is mixed with Changbai Mountain ginseng
The ripe tea production technology of compound, to, in technical process, being become by the chemistry produced between solar dried green tea and Changbai Mountain ginseng
Change, reduce the caffeine content of mixture so that solar dried green tea Pu'er tea is perfectly combined with Changbai Mountain ginseng, it is to avoid made
There is bad excited reaction in user, realizes double health effect of Pu'er tea and ginseng.
To achieve these goals, the present invention provides the ripe tea production technology of a kind of Pu'er tea and ginseng mixture, by Jing
The tea embryo and ginseng for crossing solar dried green tea is sufficiently mixed and is formed original mixture, and the microorganism in original mixture is in hydro-thermal and people
Ginseng saponin heating condition bottom fermentation, and the non-enzymatic oxidation of Tea Polyphenols is realized during fermentation, when in original mixture
When theophylline and caffeine reduce the preset value to initial content, major part changes into polysaccharide compound, forms final mixture.
Further, the preset value is 30%.
Further, the fermentation of original mixture is realized by following steps：
1) pile fermentation, original mixture are piled into the tea heap of preset height, wherein, the quality point of the tea embryo in original mixture
Number is 8.8-9.2, and the mass fraction of ginseng is 1.2-0.8, and pile fermentation technological temperature is 23 DEG C -27 DEG C；
2) wet water, in step 1) in, the water content of primary mix is monitored, when the primary mix in pile fermentation
Water content is less than 60%, on tea heap sprays mountain spring water；
3) turning, in step 1) in, the temperature of primary mix is monitored, when tea heap surface temperature is more than or equal to
45 DEG C, the temperature of pile core at 60 DEG C -65 DEG C, by inside and outside tea heap, turning is at least one times across.
Further, in step 1) in, pile fermentation process duration is 30-40 days.
Further, in step 3) in, cycle of turning be every turning in 6-12 days once.
Further, in step 1) in, the mass fraction of the tea embryo in original mixture is 9, and the mass fraction of ginseng is
1, pile fermentation technological temperature is 25 DEG C.
Further, it is after final mixture is formed, further comprising the steps of：Add 10% ginseng so that tealeaves with
The ratio of ginseng is 8:2, final mixture is gone out into heap and is deblocked, and uniformly broken up.
Further, it is after final mixture is broken up, further comprising the steps of：By final mixture with the mat make of thin bamboo strips indoors
Spread out and dry, make the tealeaves after pile fermentation distribute moisture, natural air drying.
Further, final mixture air-dry to water content be 10% when, enter and support tea step：By final mixture heap
Sort after putting six days, take out debris.
Further, also include steam pressure forming step after supporting tea：Final mixture is placed three months, after waiting heap taste to disperse
Tea cake or brick tea are pressed into, then whole ginseng is pressed on cake face or brick face, by the tea cake being pressed into or brick tea natural wind
Dry, it is 7% to air-dry to the water content of tea cake or brick tea.
The large leaf solar dried green tea Pu'er tea in the certain area of Yunnan that the present invention is provided is sufficiently mixed with Changbai Mountain ginseng
The ripe tea production technology of thing, just solar dried green tea tea embryo and Changbai Mountain ginseng are sufficiently mixed and are formed original mixture, initial mixed
Microorganism in compound is in hydro-thermal and panaxoside heating condition bottom fermentation, and Tea Polyphenols and ginseng are realized during fermentation
The non-enzymatic oxidation of saponin, it is when theophylline and caffeine in original mixture reduce the preset value to initial content, most of
Polysaccharide compound is changed into, final mixture is formed.In technical process, the theophylline and caffeine in tealeaves and ginseng passes through
Fermentation is reduced, and major part changes into polysaccharide compound so that affect the component content of central nervous system to reduce, so as to
By solar dried green tea Pu'er tea and the chemical change of the generation of ginseng, the caffeine content of mixture is reduced, while remaining
Beneficiating ingredient in tealeaves and ginseng so that Pu'er tea is perfectly combined with ginseng, it is to avoid user's appearance bad excitement
Reaction, realizes double health effect of Pu'er tea and ginseng.
Description of the drawings
In order to be illustrated more clearly that the embodiment of the present application or technical scheme of the prior art, below will be to institute in embodiment
The accompanying drawing that needs are used is briefly described, it should be apparent that, drawings in the following description are only described in the present invention
A little embodiments, for those of ordinary skill in the art, can be with according to these other accompanying drawings of accompanying drawings acquisition.
Fig. 1 is a kind of flow chart of specific embodiment of the ripe tea production technology of ginseng provided by the present invention.
Specific embodiment
The core of the present invention is to provide the ripe tea production technology of a kind of Pu'er tea and ginseng mixture, in technical process
In, by the chemical change produced between Pu'er tea and ginseng, reduce the caffeine content of mixture so that Pu'er tea and people
Ginseng is perfectly combined, it is to avoid bad excited reaction occurs in user, realizes double health effect of Pu'er tea and ginseng.
In order that those skilled in the art more fully understands technical scheme, below in conjunction with accompanying drawing to this
It is bright to be further detailed.
Fig. 1 is refer to, Fig. 1 is a kind of flow process of specific embodiment of the ripe tea production technology of ginseng provided by the present invention
Figure.
In a kind of specific embodiment, Pu'er tea and the ripe tea production technology of ginseng mixture that the present invention is provided will
Original mixture is sufficiently mixed and is formed through the tea embryo and ginseng of solar dried green tea, the microorganism in original mixture in hydro-thermal and
Panaxoside heating condition bottom fermentation, and the non-enzymatic oxidation of Tea Polyphenols is realized during fermentation, when in original mixture
Theophylline and caffeine when reducing the preset value to initial content, form final mixture.In technical process, tealeaves and ginseng
In theophylline and caffeine by fermentation be reduced so that affect central nervous system component content reduce, so as to pass through
The chemical change produced between Pu'er tea and ginseng, reduces the caffeine content of mixture, while remaining tealeaves and ginseng
In beneficiating ingredient so that Pu'er tea is perfectly combined with ginseng, it is to avoid bad excited reaction occurs in user, realizes
Double health effect of Pu'er tea and ginseng.
It is pointed out that in this embodiment, large leaf solar dried green tea Pu'er tea of the Pu'er tea for Yunnan, described
Ginseng is Changbai Mountain ginseng, and the mountain spring water is the local mountain spring water in mixture producing region.
Specifically, as shown in figure 1, the production technology specifically includes following steps：
S1：Solar dried green tea tea embryo and Changbai Mountain ginseng are sufficiently mixed and form original mixture；
S2：Pile fermentation, original mixture are piled into the tea heap of preset height, wherein, the quality of the tea embryo in original mixture
Fraction is 8.8-9.2, and the mass fraction of ginseng is 1.2-0.8, and pile fermentation technological temperature is 23 DEG C -27 DEG C；
S3：Wet water, in step s 2, is monitored to the water content of primary mix, when the primary mix in pile fermentation
Water content be less than 60%, spray mountain spring water on tea heap；
S4：Turning, in step s 2, is monitored to the temperature of primary mix, when tea heap surface temperature is more than or waits
When 45 DEG C, the temperature of pile core are at 60 DEG C -65 DEG C, by inside and outside tea heap, turning is at least one times across；
S5：Final mixture is gone out heap to deblock, and is uniformly broken up.
S6：10% ginseng is added to spell heap together, ditching dry method can be by the final mixture mat make of thin bamboo strips indoors
Spread out and dry, effect is that the tealeaves after making pile fermentation distributes moisture, natural air drying.Specifically, it is close to after pile fermentation reaches appropriateness
When completing fermentation coda, spread out with the mat make of thin bamboo strips indoors and dried, make the tealeaves after pile fermentation distribute moisture, natural air drying.When tea heap temperature
Spending to drop to and trench digging being begun to for 35 DEG C or so, trench digging drying will be after constantly turning several times, the height of heap, continues to decline
Typically not greater than 40cm.Fermentation period 30 days or so., to open once every three days, intersect trench digging, so circulate, water content will
Add 10% ginseng to be stitched together during less than 14%, carry out allowing tealeaves to cool down and be dried.Forbid drying fried dry, dry, in order to avoid
Affect the quality of ginseng pu'er tea.
S7 supports tea step：Final mixture air-dry to water content be 10% when, after final mixture is banked up six days point
Choosing, takes out debris.
S8 steam pressure forming steps：Final mixture is placed three months, waits heap taste after dispersing, to be pressed into tea cake or brick tea, and
Afterwards whole ginseng is pressed on cake face or brick face, the tea cake being pressed into or brick tea natural air drying are air-dried to tea cake or brick tea
Water content be 7%.
Wherein, S2-S4 is the step of original mixture realizes fermentation, it should be pointed out that in the pile fermentation technique of step S2
When carrying out, pile fermentation factory will clean, free from extraneous odour, without periods of direct sunlight, room temperature is maintained at more than 25 DEG C, and relative humidity is left 85%
It is right.Heap is spelled in the Changbai Mountain ginseng mixing that crude green tea coordinates 10%.Total amount is that tea piles certain height from one ton to ten tons
Degree 70cM or so.During for pile fermentation, accomplish heat and moisture preserving, notice that should not building for heap is tight excessive, in case anoxic affects in heap
Pile fermentation quality.To reach preferable fermentation temperature, fermentation once must be completed.Fresh leaf through solar dried green tea, the activity of enzyme by
Destruction, but under water and Effect of Ginsenosides, the non-enzymatic oxidation of Tea Polyphenols is still carried out, so Tea Polyphenols and theophylline, coffee
Coffee alkali is gradually decreased, and Tea Polyphenols theophylline, caffeine can be reduced by pile fermentation only.It is green that Tea Polyphenols at most through pile fermentation contains leaf
The content of element only 14% or so, theophylline and caffeine is original 30% or so.
In the wet water step of step S3, water quality requirement is higher, and mountain spring water is micro- intentionally rich in various human bodies, is to send out
The first-selection of ferment tea, and the quality of water quality, to fermenting out, the qualitative effects of tea are very big.The water content of pile fermentation tea will be arrived 60%
65%.High is easy to be wet rotten, and low process is slow, and chemical change is insufficient.As fruit tea water content is low with 60%, can pour a small amount of clear
Water or warm water, spray six kilograms or so per 100 kilograms of tea embryos, and require that spray is thin, spray and even be beneficial to pile fermentation.In a word, wet water will be measured and be regarded
Season, depending on the quantity and the degree of fermentation of assorted tea heap.Subsequently burlap is covered, starts damp and hot effect fermentation.
In the turning step of step S4, as pile fermentation is that microorganism is slow under the conditions of hydro-thermal and panaxoside heating
Sweat, heap temperature can gradually rise, when uniform temperature is reached, it is necessary to carry out turning.Fresh leaf is through solar dried green tea, the work of enzyme
Property be destroyed but under water and panaxoside together heating functioin, the non-enzymatic oxidation of Tea Polyphenols is still carried out, so tea
Polyphenol and theophylline caffeine are gradually decreased.When heap temperature is at 45 DEG C, during 60 to 65 DEG C of pile core, turning one is wanted to twice.In order to avoid burn out tea
Embryo.So pile fermentation technology turns over a heap once to complete as principle typically between 50 to 60 DEG C when about 12 days.
Every time after turning, heap height is gradually reduced toward decline.Measured by thermometer slotting on heap, temperature has been controlled less than 65 degree.
A turning was carried out per six days so.To also deblock while turning, be that temperature humidity increases gas permeability, turning tea heap not in time
Heap can be burnt, is carbonized and is scrapped.Jing after five to eight turnings, make the fermentation that tealeaves is full and uniform, whole pile fermentation process take 36 days it is left
The right side, this is the higher link of technology content, and it is the key for producing ginseng pu'er tea to grasp temperature and humidity.Heap temperature, 30 DEG C are arrived
40 DEG C, it is advisable less than 45 DEG C.As attenuation degree has significantly change, when pile fermentation is carried out 16-18 hours, heap
Temperature rise to 36-38 DEG C.Rise 40 DEG C within 24 hours afterwards.Constantly rise, chemical change also acceleration when, the color of assorted tea heap is fragrant
Taste is also changed., at 36 to 38 DEG C, in dark yellow, vinasse smell and ginseng taste are strong, the quality of the ripe tea of ginseng for leaf color for temperature
Feature has tended to perfect.
In step s 2, pile fermentation process duration can be 30-40 days, preferably 36 days.
In step s 4, the cycle of turning be every turning in 6-12 days once.
In step s 2, the mass fraction of the tea embryo in preferred original mixture is 9, and the mass fraction of ginseng is 1, wet
Heap technological temperature is 25 DEG C.
Some one exemplary embodiments of the present invention are described above by way of explanation only, undoubtedly, for ability
The those of ordinary skill in domain, in the case of without departing from the spirit and scope of the present invention, can with a variety of modes to institute
The embodiment of description is modified.Therefore, above-mentioned accompanying drawing and description are inherently illustrative, should not be construed as to the present invention
The restriction of claims.
Claims (10)
1. the ripe tea production technology of a kind of Pu'er tea and ginseng mixture, it is characterised in that solar dried green tea tea embryo and ginseng are filled
Point mix and formed original mixture, the microorganism in original mixture in hydro-thermal and panaxoside heating condition bottom fermentation, and
The non-enzymatic oxidation of Tea Polyphenols is realized during fermentation, when the theophylline and caffeine in original mixture is reduced to initially containing
During the preset value of amount, final mixture is formed.
2. the ripe tea production technology of Pu'er tea according to claim 1 and ginseng mixture, it is characterised in that described default
It is worth for 30%.
3. the ripe tea production technology of Pu'er tea according to claim 1 and ginseng mixture, it is characterised in that initial mixing
The fermentation of thing is realized by following steps：
1) pile fermentation, original mixture are piled into the tea heap of preset height, wherein, the mass fraction of the tea embryo in original mixture is
8.8-9.2, the mass fraction of ginseng is 1.2-0.8, and pile fermentation technological temperature is 23 DEG C -27 DEG C；
2) wet water, in step 1) in, the water content of primary mix is monitored, it is aqueous when the primary mix in pile fermentation
Amount sprays mountain spring water less than 60% on tea heap；
3) turning, in step 1) in, the temperature of primary mix is monitored, when tea heap surface temperature is more than or equal to 45
DEG C, the temperature of pile core at 60 DEG C -65 DEG C, by inside and outside tea heap, turning is at least one times across.
4. the ripe tea production technology of Pu'er tea according to claim 3 and ginseng mixture, it is characterised in that in step 1)
In, pile fermentation process duration is 30-40 days；In step 3) in, cycle of turning be every turning in 6-12 days once.
5. the ripe tea production technology of Pu'er tea according to claim 3 and ginseng mixture, it is characterised in that in step 1)
In, the mass fraction of the tea embryo in original mixture is 9, and the mass fraction of ginseng is 1, and pile fermentation technological temperature is 25 DEG C.
6. the ripe tea production technology of Pu'er tea according to claim 5 and ginseng mixture, it is characterised in that formed most
It is after whole mixture, further comprising the steps of：Final mixture is gone out heap to deblock, and is uniformly broken up.
7. the ripe tea production technology of Pu'er tea according to claim 6 and ginseng mixture, it is characterised in that will be final
It is after mixture is broken up, further comprising the steps of：The final mixture mat make of thin bamboo strips is spread out indoors and is dried, dissipate the tealeaves after pile fermentation
Shampoo point, natural air drying.
8. the ripe tea production technology of Pu'er tea according to claim 7 and ginseng mixture, it is characterised in that finally mixing
Compound air-dry to water content be 14% when trench digging be dried and terminate after, enter and support tea step：10% ginseng is added, now tealeaves
Ratio with ginseng is 8：2, sort after final mixture is banked up six days, take out debris.
9. the ripe tea production technology of Pu'er tea according to claim 8 and ginseng mixture, it is characterised in that after supporting tea,
Steam pressure forming step is entered after standing three months：Final mixture is placed three months, waits heap taste tea cake to be pressed into after dispersing
Or brick tea, then whole ginseng is pressed on cake face or brick face, the tea cake being pressed into or brick tea natural air drying are air-dried to tea
The water content of cake or brick tea is 7%.
10. the ripe tea production technology of the Pu'er tea according to any one of claim 3-9 and ginseng mixture, its feature exist
In, large leaf solar dried green tea Pu'er tea of the Pu'er tea for Yunnan, the ginseng is Changbai Mountain ginseng, and the mountain spring water is mixed
The local mountain spring water in compound producing region.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801827A (en) * | 2017-12-28 | 2018-03-16 | 广东天安茶业有限公司 | Orange pu'er tea preparation method |
| CN108094598A (en) * | 2017-10-19 | 2018-06-01 | 广州抱朴茶业有限公司 | Ginseng pu'er tea |
| CN116458558A (en) * | 2023-04-24 | 2023-07-21 | 广东官栈营养健康科技有限公司 | Ginseng tea cake with cardiovascular system protecting effect and preparation method thereof |
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Application publication date: 20170329 |