CN106720663A - A kind of edibility salts down the preparation method of tea - Google Patents
A kind of edibility salts down the preparation method of tea Download PDFInfo
- Publication number
- CN106720663A CN106720663A CN201710029614.6A CN201710029614A CN106720663A CN 106720663 A CN106720663 A CN 106720663A CN 201710029614 A CN201710029614 A CN 201710029614A CN 106720663 A CN106720663 A CN 106720663A
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- CN
- China
- Prior art keywords
- tealeaves
- tea
- young crops
- green grass
- fermentation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
-
- 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
-
- 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
Salt down the preparation method of tea the invention discloses a kind of edibility, dark brownish green as raw material with Wuyi cliff tea, including leaf picking, shine green grass or young crops, shake green grass or young crops, fermentation, finish, knead, seasoning and pickling process.The present invention carries out the preliminary enzymatic activity shone in green grass or young crops, shake green grass or young crops, fermentation raising tealeaves by dark brownish green, passing through to knead simultaneously softens tealeaves epidermis, tealeaves is seasoned and is pickled again, made tealeaves is set not only to remain the original fragrance of tealeaves, the polyphenol content in tealeaves is reduced simultaneously, polysaccharide, theanine, caffeine content in tealeaves is improved, and the local flavor of the tea that salts down is effectively ensured, the comprehensive utilization ratio of tealeaves is improved, the economic benefit of tealeaves is improved.
Description
Technical field
The invention belongs to processing field of tea leaves, and in particular to a kind of edibility salts down the preparation method of tea.
Background technology
Fujian is one of main place of production of tealeaves, particularly oolong tea.Recently as the continuous expansion of Tea planting area
Greatly, the yield fast lifting of tealeaves.But influenceed by social environmental factor, good tea, high-end tea are always that consumer's heat is held in both hands
Object, and inferior tealeaves then goes out of use, and not only wastes tea resources, while causing the loss of tea economy benefit.Tea
Containing benefit materials such as a large amount of Tea Polyphenols, theanine, tea polysaccharide, caffeines in leaf, tea resources are fully developed, for carrying
The overall economic benefit of tealeaves is risen, the income of tea grower is improved, abundant tea products have great importance.Accordingly, the present invention builds
Found a kind of edibility to salt down the preparation method of tea, be on the one hand conducive to improving the comprehensive utilization ratio of tealeaves, be on the one hand conducive to carrying
The economic benefit of tealeaves high.
The content of the invention
Salt down the preparation method of tea it is an object of the invention to provide a kind of edibility, and the obtained tea that salts down is green, and tea perfume is bright
It is aobvious, containing substantial amounts of reduced sugar, caffeine, amino acid, Tea Polyphenols, the content of reducing sugar contained in tealeaves reach 130mg/g with
On, caffeine content reaches more than 28mg/g, and amino acid content reaches more than 16mg/g, polyphenol content reach 19mg/g with
On, in green, tea perfume substantially, is adapted to long-term preservation to the tea outward appearance that salts down.The invention effectively improves the comprehensive utilization ratio of tealeaves, improves
The economic benefit of tealeaves, creates tealeaves added value.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of edibility salts down the preparation method of tea, with dark brownish green as raw material, using shine green grass or young crops, shake green grass or young crops, fermentation, finish, knead, seasoning and
Pickling process, the detailed step of each technique is as follows：
（1）Leaf picking：The leaf of a bud four with Wuyi Mountain rock tea tree is as raw material；
（2）Shine blue or green：Blue or green 15~30min of the time is shone, period stirs tealeaves once every 5min, until dark brownish green leaf water is lost in,
50% is sagging, untill the aobvious bottle green of color；
（3）Shake green grass or young crops, fermentation：Shine the tealeaves after green grass or young crops to be placed in the shake green grass or young crops of vibration machine bucket, tealeaves volume is the 0.25 of shake green grass or young crops bucket volume
~0.5 times, a shake green grass or young crops rotating speed is 15 ~ 25r/min, 1~2min of time, takes out dark brownish green 30~45min of standing for fermentation, secondary to shake
Blue or green rotating speed is 15 ~ 25r/min, 2~3min of time, takes out tealeaves standing for fermentation 30~45min, three shake green grass or young crops rotating speeds are 15 ~
25r/min, 3~4min of time, take out 30~45min of tealeaves standing for fermentation, and four shake green grass or young crops rotating speeds are 15 ~ 25r/min, time 4
~5min, takes out 30~45min of tealeaves standing for fermentation, and five shake green grass or young crops rotating speeds are 15 ~ 25r/min, 5~6min of time, take out tea
Leaf standing for fermentation 30~45min, six shake green grass or young crops rotating speeds are 15 ~ 25r/min, 6~7min of time, take out tealeaves standing for fermentation 30~
45min；
（4）De-enzyme：Finished according to the dark brownish green fixing method of tradition；
（5）Knead, seasoning：Tealeaves after de-enzyme is taken out, 3~5min is manually kneaded, the salt of tea quality 4~6% is added,
It is artificial to knead 2~4min, the white sugar of tea quality 3~5% is added, 4~6min is manually kneaded, add the red of tea quality 1~2%
Grape wine, manually kneads 10~15min；
（6）Pickle：To knead, seasoned tealeaves is transferred in ceramic pot, tea amount is 0.75 times of ceramic tank volume, ceramic pot
Mouth uses cork closure, and the edge that cork is contacted with ceramic pot is sealed using paraffin, then ceramic pot is placed in into shady and cool drying
Cellar in, at 15~25 DEG C, humidity is in 70~80wt%, salting period 5~6 months for cellar temperature, you can be obtained a kind of edible
Property salts down tea.
The beneficial effects of the present invention are：The present invention, as raw material, preliminary solarization green grass or young crops, shake green grass or young crops, hair is carried out by dark brownish green with dark brownish green
Ferment improves the enzymatic activity in tealeaves, while softening tealeaves epidermis by kneading, then tealeaves is seasoned and pickled, and makes made
Into tealeaves not only remain the original fragrance of tealeaves, while reduce tealeaves in polyphenol content, improve tealeaves in polysaccharide, tea ammonia
Acid, caffeine content, the content of reducing sugar contained in tealeaves reach more than 130mg/g, and caffeine content reaches more than 28mg/g,
Amino acid content reaches more than 16mg/g, and polyphenol content reaches more than 19mg/g, and the tea outward appearance that salts down substantially, has in green, tea perfume
Effect ensures the local flavor of tea of salting down, improves the comprehensive utilization ratio of tealeaves, improves the economic benefit of tealeaves.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited only to these embodiments.
Embodiment 1
A kind of edibility salts down the preparation method of tea, with dark brownish green as raw material, using shine green grass or young crops, shake green grass or young crops, fermentation, finish, knead, seasoning and
Pickling process, the detailed step of each technique is as follows：
（1）Leaf picking：The leaf of a bud four with Wuyi Mountain rock tea clovershrub tea tree is as raw material；
（2）Shine blue or green：In 12 points of fine day noon, dark brownish green being placed under burning sun is shone blue or green, shine blue or green time 15min, period is every 5min
Tealeaves is stirred once, until dark brownish green leaf water is lost in, 50% is sagging, untill the aobvious bottle green of color；
（3）Shake green grass or young crops, fermentation：Shine the tealeaves after green grass or young crops to be placed in the shake green grass or young crops of vibration machine bucket, tealeaves volume is the 0.25 of shake green grass or young crops bucket volume
Times, a shake green grass or young crops rotating speed is 15r/min, time 2min, takes out dark brownish green standing for fermentation 30min, and secondary shake green grass or young crops rotating speed is 15r/
Min, time 3min, take out tealeaves standing for fermentation 30min, and three shake green grass or young crops rotating speeds are 15r/min, time 4min, take out tealeaves quiet
Fermentation 30min is put, four shake green grass or young crops rotating speeds are 15r/min, time 5min, take out tealeaves standing for fermentation 30min, five shake green grass or young crops rotating speeds
It is 15r/min, time 6min, takes out tealeaves standing for fermentation 30min, six shake green grass or young crops rotating speeds is 15r/min, time 7min, are taken out
Tealeaves standing for fermentation 30min；
（4）De-enzyme：Finished according to the dark brownish green fixing method of tradition；
（5）Knead, seasoning：Tealeaves after de-enzyme is taken out, 3min is manually kneaded, the salt of tea quality 4% is added, manually rubbed
2min is twisted with the fingers, the white sugar of tea quality 3% is added, 4min is manually kneaded, the red wine of tea quality 1% is added, manually kneaded
10min；
（6）Pickle：To knead, seasoned tealeaves is transferred in ceramic pot, tea amount is 0.75 times of ceramic tank volume, ceramic pot
Mouth uses cork closure, and the edge that cork is contacted with ceramic pot is sealed using paraffin, then ceramic pot is placed in into shady and cool drying
Cellar in, at 15 DEG C, humidity is in 70wt%, salting period 6 months for cellar temperature, you can a kind of edibility is obtained and salts down tea.
The clovershrub made using the present invention is salted down tea, and the content of reducing sugar contained in tealeaves reaches more than 130mg/g, coffee
Alkali content reaches more than 29mg/g, and amino acid content reaches more than 16mg/g, and polyphenol content reaches more than 19mg/g, salts down outside tea
See in green, tea perfume is obvious.
Embodiment 2
A kind of edibility salts down the preparation method of tea, with dark brownish green as raw material, using shine green grass or young crops, shake green grass or young crops, fermentation, finish, knead, seasoning and
Pickling process, the detailed step of each technique is as follows：
（1）Leaf picking：The leaf of a bud four with Wuyi Mountain rock tea celestial being tea tree is as raw material；
（2）Shine blue or green：In 14 points of fine day noon, dark brownish green being placed under burning sun is shone blue or green, shine blue or green time 30min, period is every 5min
Tealeaves is stirred once, until dark brownish green leaf water is lost in, 50% is sagging, untill the aobvious bottle green of color；
（3）Shake green grass or young crops, fermentation：Shine the tealeaves after green grass or young crops to be placed in the shake green grass or young crops of vibration machine bucket, tealeaves volume is the 0.5 of shake green grass or young crops bucket volume
Times, a shake green grass or young crops rotating speed is 25r/min, time 1min, takes out dark brownish green standing for fermentation 45min, and secondary shake green grass or young crops rotating speed is 25r/
Min, time 2min, take out tealeaves standing for fermentation 45min, and three shake green grass or young crops rotating speeds are 25r/min, time 3min, take out tealeaves quiet
Fermentation 45min is put, four shake green grass or young crops rotating speeds are 25r/min, time 4min, take out tealeaves standing for fermentation 45min, five shake green grass or young crops rotating speeds
It is 25r/min, time 5min, takes out tealeaves standing for fermentation 45min, six shake green grass or young crops rotating speeds is 25r/min, time 6min, are taken out
Tealeaves standing for fermentation 45min；
（4）De-enzyme：Finished according to the dark brownish green fixing method of tradition；
（5）Knead, seasoning：Tealeaves after de-enzyme is taken out, 5min is manually kneaded, the salt of tea quality 6% is added, manually rubbed
4min is twisted with the fingers, the white sugar of tea quality 5% is added, 6min is manually kneaded, the red wine of tea quality 2% is added, manually kneaded
15min；
（6）Pickle：To knead, seasoned tealeaves is transferred in ceramic pot, tea amount is 0.75 times of ceramic tank volume, ceramic pot
Mouth uses cork closure, and the edge that cork is contacted with ceramic pot is sealed using paraffin, then ceramic pot is placed in into shady and cool drying
Cellar in, at 25 DEG C, humidity is in 80wt%, salting period 6 months for cellar temperature, you can a kind of edibility is obtained and salts down tea.
The narcissus made using the present invention is salted down tea, and the content of reducing sugar contained in tealeaves reaches more than 125mg/g, caffeine
Content reaches more than 28mg/g, and amino acid content reaches more than 16mg/g, and polyphenol content reaches more than 18mg/g, and salt down tea outward appearance
In green, tea perfume is obvious.
Embodiment 3
A kind of edibility salts down the preparation method of tea, with dark brownish green as raw material, using shine green grass or young crops, shake green grass or young crops, fermentation, finish, knead, seasoning and
Pickling process, the detailed step of each technique is as follows：
（1）Leaf picking：The leaf of a bud four with Wuyi Mountain rock tea Chinese cassia tree tea tree is as raw material；
（2）Shine blue or green：In 13 points of fine day noon, dark brownish green being placed under burning sun is shone blue or green, shine blue or green time 20min, period is every 5min
Tealeaves is stirred once, until dark brownish green leaf water is lost in, 50% is sagging, untill the aobvious bottle green of color；
（3）Shake green grass or young crops, fermentation：Shine the tealeaves after green grass or young crops to be placed in the shake green grass or young crops of vibration machine bucket, tealeaves volume is the 0.3 of shake green grass or young crops bucket volume
Times, a shake green grass or young crops rotating speed is 20r/min, time 2min, takes out dark brownish green standing for fermentation 45min, and secondary shake green grass or young crops rotating speed is 25r/
Min, time 3min, take out tealeaves standing for fermentation 45min, and three shake green grass or young crops rotating speeds are 20r/min, time 3min, take out tealeaves quiet
Fermentation 35min is put, four shake green grass or young crops rotating speeds are 20r/min, time 5min, take out tealeaves standing for fermentation 45min, five shake green grass or young crops rotating speeds
It is 20r/min, time 6min, takes out tealeaves standing for fermentation 45min, six shake green grass or young crops rotating speeds is 25r/min, time 7min, are taken out
Tealeaves standing for fermentation 45min；
（4）De-enzyme：Finished according to the dark brownish green fixing method of tradition；
（5）Knead, seasoning：Tealeaves after de-enzyme is taken out, 5min is manually kneaded, the salt of tea quality 5% is added, manually rubbed
4min is twisted with the fingers, the white sugar of tea quality 4% is added, 6min is manually kneaded, the red wine of tea quality 2% is added, manually kneaded
15min；
（6）Pickle：To knead, seasoned tealeaves is transferred in ceramic pot, tea amount is 0.75 times of ceramic tank volume, ceramic pot
Mouth uses cork closure, and the edge that cork is contacted with ceramic pot is sealed using paraffin, then ceramic pot is placed in into shady and cool drying
Cellar in, at 20 DEG C, humidity is in 70%, salting period 6 months for cellar temperature, you can a kind of edibility is obtained and salts down tea.
The Chinese cassia tree made using the present invention is salted down tea, and the content of reducing sugar contained in tealeaves reaches more than 130mg/g, caffeine
Content reaches more than 28mg/g, and amino acid content reaches more than 16mg/g, and polyphenol content reaches more than 19mg/g, and salt down tea outward appearance
In green, tea perfume is obvious.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to covering scope of the invention.
Claims (4)
1. a kind of edibility salts down the preparation method of tea, it is characterised in that：Including leaf picking, green grass or young crops, shake green grass or young crops are shone, fermentation, finish, rub
Sth. made by twisting, seasoning and pickling process, the detailed step of each technique are as follows：
（1）Leaf picking：The leaf of a bud four with Wuyi Mountain rock tea tree is as raw material；
（2）Shine blue or green：Blue or green 15~30min of the time is shone, period stirs tealeaves once every 5min, until dark brownish green leaf water is lost in,
50% is sagging, untill the aobvious bottle green of color；
（3）Shake green grass or young crops, fermentation：Shine green grass or young crops after tealeaves be placed in the shake green grass or young crops of vibration machine bucket in, shake green grass or young crops with fermentation alternately 6 times：Once
Shake green grass or young crops rotating speed is 15 ~ 25r/min, 1~2min of time, takes out dark brownish green 30~45min of standing for fermentation, secondary shake green grass or young crops rotating speed is 15 ~
25r/min, 2~3min of time, take out 30~45min of tealeaves standing for fermentation, and three shake green grass or young crops rotating speeds are 15 ~ 25r/min, time 3
~4min, takes out 30~45min of tealeaves standing for fermentation, and four shake green grass or young crops rotating speeds are 15 ~ 25r/min, 4~5min of time, take out tea
Leaf standing for fermentation 30~45min, five shake green grass or young crops rotating speeds are 15 ~ 25r/min, 5~6min of time, take out tealeaves standing for fermentation 30~
45min, six shake green grass or young crops rotating speeds are 15 ~ 25r/min, 6~7min of time, take out 30~45min of tealeaves standing for fermentation；
（4）De-enzyme：Finished according to the dark brownish green fixing method of tradition；
（5）Knead, seasoning：Tealeaves after de-enzyme is taken out, 3~5min is manually kneaded, the salt of tea quality 4~6% is added,
It is artificial to knead 2~4min, the white sugar of tea quality 3~5% is added, 4~6min is manually kneaded, add the red of tea quality 1~2%
Grape wine, manually kneads 10~15min；
（6）Pickle：To knead, seasoned tealeaves is transferred in ceramic pot, seal, then ceramic pot is placed in shady and cool dry cellar
In, at 15~25 DEG C, in 70~80wt%, salting period 5~6 months is obtained a kind of edibility and salts down tea humidity cellar temperature.
2. edibility according to claim 1 salts down the preparation method of tea, it is characterised in that：Step（3）Middle tealeaves volume is
0.25~0.5 times of shake green grass or young crops bucket volume.
3. edibility according to claim 1 salts down the preparation method of tea, it is characterised in that：Step（6）In middle ceramic pot
Tea amount is 0.75 times of ceramic tank volume.
4. edibility according to claim 1 salts down the preparation method of tea, it is characterised in that：Step（6）Described in seal and adopt
Sealed with cork, and the edge contacted with ceramic pot in cork is sealed using paraffin.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710029614.6A CN106720663A (en) | 2017-01-17 | 2017-01-17 | A kind of edibility salts down the preparation method of tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710029614.6A CN106720663A (en) | 2017-01-17 | 2017-01-17 | A kind of edibility salts down the preparation method of tea |
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ID=58945747
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813518A (en) * | 2018-05-31 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | A kind of flavor tealeaves snack and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN105875891A (en) * | 2016-06-16 | 2016-08-24 | 武夷学院 | Making method of garlic scent type pickled tea |
-
2017
- 2017-01-17 CN CN201710029614.6A patent/CN106720663A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN105875891A (en) * | 2016-06-16 | 2016-08-24 | 武夷学院 | Making method of garlic scent type pickled tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813518A (en) * | 2018-05-31 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | A kind of flavor tealeaves snack and preparation method thereof |
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