CN107197974A - A kind of preparation method of lemon black tea - Google Patents
A kind of preparation method of lemon black tea Download PDFInfo
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- CN107197974A CN107197974A CN201710465097.7A CN201710465097A CN107197974A CN 107197974 A CN107197974 A CN 107197974A CN 201710465097 A CN201710465097 A CN 201710465097A CN 107197974 A CN107197974 A CN 107197974A
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- lemon
- tealeaves
- black tea
- lid
- container
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the invention discloses a kind of preparation method of lemon black tea, the lemon black tea includes lemon container and the tealeaves in container, and the lemon container is made by lemon peel, and the tealeaves is black tea.The lemon black tea of the present invention has the delicate fragrance of lemon peel and the mellow sweetness of black tea concurrently, and soup look is red dense, limpid, and mellow time of taste is sweet, and fragrance delicate fragrance is special long, completely eliminated the astringent taste of existing black tea.
Description
Technical field
The present invention relates to tea process technology field, and in particular to a kind of preparation method of lemon black tea.
Background technology
China is the native place of tea, is the original producton location of tea, and in China, tea is described as " national drink ".Tea has long in China
History, is contribution of the Chinese people to world's cooking culture, tea and cocoa, coffee and the three big alcohol-free drinks for claiming the world today
Material, is first of the big beverage in the world three.
Black tea belongs to full fermentation tea, is to fit the bud-leaf of black tea tea tree processed as raw material, by withering, kneading, ferment, dry
Technological process is refined to be formed, and because finished product and soup look are using red as homophony, therefore claims black tea；Polyphenols, the flavonoids contained in black tea
Material is after oxidative fermentation, and Tea Polyphenols and tannic acid are reduced, and produce the new composition such as theaflavin, thearubigin and alcohols, aldehydes,
The aromatic substances such as ketone, esters；Black tea has the tired, replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization, removing toxic substances, strong bone, anti-of disappearing of refreshing oneself
The effects such as aging, nourishing the stomach and protecting stomach, anticancer, vasodilator, can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema,
Strong heart；American heart association once showed that black tea was that " free radical can be eliminated by being rich in, the flavonoids with scavenging activity
One of beverage of compound, can make the incidence of disease of miocardial infarction reduces " conclusion.
Lemon is a kind of rich in ascorbic nutrition fruit, and common people regard it as beauty food.The durable easy guarantor of lemon
Deposit, containing abundant vitamin C, the red and swollen bleeding of gum can be prevented, blackspot, freckle odds can be also reduced, and have part beautiful
White effect.
Lemon black tea is the health preserving tea occurred in the last few years, and the taste tea juice mellow with black tea of the green grass or young crops acid with lemon is micro-
It is red, clarification, sweet tea and it is slightly sour, it is very tasty and refreshing.Delicate fragrance flavour with lemon, the whole intestines of stomach invigorating are helped digest, and are quite adapted to drink after the meal.
Additionally can Glycerin, stimulate circulation, authentic lemon black tea activating cell etc., thus be widely loved by the people, especially
It is the schoolgirl liked to be beautiful.
But traditional processing lemon black tea method falls behind, the product quality made is low, poor taste.
The content of the invention
In order to make up the defect of prior art, the present invention provides a kind of preparation method of lemon black tea.
The technical problems to be solved by the invention are achieved by the following technical programs：
A kind of preparation method of lemon black tea, comprises the following steps：
S1. lemon pre-processes：Lemon is cleaned, an opening is cut on lemon, lemon is divided into lemon lid and lemon
Main body two parts, then draw out the pulp in lemon lid and lemon main body, and it is saturating also to offer several on lemon container
Stomata, obtains lid and lemon container；
S2. the pretreatment of lid and lemon container：Lid and lemon cleaning container is clean；Lid is dried or dried to water
It is 6 ~ 10% to divide content, and it is 45 ~ 55% that lemon container, which is dried or dried to moisture,；
S3. assemble：Tealeaves is filled uniformly with lemon container, then lid is pressed into lemon container, and swivelling cover
Body, makes lid be stuck at opening；Wherein, the tealeaves is black tea；
S4. low temperature drying：The lid being completed integrally is dried with lemon container, until lid and lemon container are complete
Hardening.
Further, air-vent is circular, square or other shapes.
As a further improvement, the tealeaves is the black tea that with the addition of perilla leaf and dried peppermint leaf.The present invention is by perilla leaf, thin
Lotus leaf is mutually arranged in pairs or groups with tealeaves makes the effective ingredient of these raw materials influence each other, synergy, and residence medicine resides tea in medicine in tea,
Dissolving and the absorptivity of medicine greatly improved, so as to enhance health curative effect, good expelling cold and relieving exterior syndrome, invigorating the spleen can be played and disappeared
The effects such as food, replenishing body fluid and clearing away heat pathogen；Perilla leaf and dried peppermint leaf have natural efficiency of preservation and peat-reek simultaneously, and aromatic substance has very
Strong volatility, carries out enfleuraging for tealeaves using the cell spaces of tealeaves, tealeaves is had salubrious aroma, and extend tea
The storage period of leaf.
Further, the preparation method of the tealeaves is：
S1. fresh leaf is plucked：Pluck no disease and pests harm, without bad disease, the tender leaf of the leaf of a bud one or two leaves and a bud；
S2. pre-treatment：By tender leaf under the conditions of vacuum 0.05-0.08MPa, 5-35 DEG C of temperature 4-10 hour of application of vacuum；
S3. wither：First carry out withering for the first time under 65000~75000lux of light intensity daylight, first time withering time is 35
~45min, leaf-spreading thickness is 2~3cm, during which enters 2~3 times and gently turns over；Rubbed mutually between tealeaves after first time is withered
Wipe, crush its superficial cell, the time that crushes is 1 minute；Then airing is withered 16~18h in holding chamber.
S4. knead：Perilla leaf and dried peppermint leaf will be added in the tealeaves withered, and it is well mixed so as to obtain tealeaves mixing
The mass ratio of thing, wherein perilla leaf, dried peppermint leaf and tealeaves is：1-2：1-3： 15-20；Uniformly matter is sprayed on tealeaves mixture
The cellulase solution that fraction is 1% is measured, 50min is kneaded；Knead end after by tealeaves mixture take out, mix, and it is evenly laid out in
The cool green grass or young crops disposed within bamboo plaque, tealeaves mixture spreads out and puts on thickness for 5cm, 30 DEG C of indoor temperature, and humidity is 80%, space oxygen-supplying amount
For every square metre of 1L/min, the cool green grass or young crops time 2h；
S5. ferment：Tealeaves mixture to after kneading is placed in fermenting cellar after spraying zymotic fluid, mixing, is passed through into fermenting cellar
Oxygen, oxygen concentration control is in 320000ppm-380000pp, and fermentation indoor temperature is 25-30 DEG C, and humidity is 80-90%, hair
The ferment time is 3-6h, wherein the tealeaves mixture after kneading is 100 with zymotic fluid mass ratio:0.001-0.005；
S6. dry：Dried according to conventional black manufacturing procedure.
Further, the zymotic fluid is by 1-10 parts of 1-20 parts of pectase, the beta -glycosidase, the lactic acid 1- that calculate by weight
45-65 parts of 3 parts, 1-5 parts of potassium carbonate, 5-25 parts of lemon juice and water are mixed.
The present invention, withers, one is evaporation section moisture, reduces the tension force of tea cell, makes leaf stalk soft by embrittlement, increase
The toughness of bud-leaf；The second is causing a series of chemical changes of the internal substance in the tea tip due to scattering and disappearing for moisture, to be formed
The certain quality of black tea color, smell and taste lays the foundation.The present invention, which withers, takes daylight to wither in step, and using optimal light intensity with
The combination of withering time, can increase tea aroma, and by increasing epidermis crushing process in step of withering, make full use of fresh leaf
Glycoside material forms abundant aroma substance, while so that ester catechin and coffee alkaloid substance in tealeaves obtain different journeys
The degraded of degree, so as to reduce the bitter taste of tealeaves.
The present invention, is kneaded, one is destruction leaf cell tissue, rubs out tea juice, is easy in the presence of enzyme carry out necessity
Oxidation；The second is tea juice is overflowed, bar table is sticked at, promotes color, smell and taste concentration.Fermentation, also referred to as sweating makes in bud-leaf
Polyphenols, produces oxidation polymerization effect under enzymatic catalysis, and other chemical compositions also occur deep change, made accordingly
The tea base of green produces red change, forms the color, smell and taste quality of black tea.The present invention is carried out after mixing perilla leaf, dried peppermint leaf and tealeaves
Knead, ferment, cellulase solution is added during kneading, the hair for including pectase and beta -glycosidase etc. is added during the fermentation
Zymotic fluid is fermented, promote the aromatic substance such as tealeaves itself polyphenol substance, polysaccharose substance and ethers, alcohols occur conversion and
Release, so as to reduce the bitter taste of tealeaves, red gorgeous intoxicated thick, the fragrance delicate fragrance of bright, the fresh alcohol of flavour of soup look is special long.
The present invention is innovated on the basis of conventional black processing technology, passes through unique processing step, parameter etc.
Synergy, can make the composition in tea cell be easy to dissolution, increase millet paste extract, theanine, the content of tea polysaccharide, reduction
Polyphenol content, reduces the bitter taste of tealeaves, hence it is evident that improve tea leaf quality, and obtained black tea is given off a strong fragrance, mouthfeel is fresh and sweet, and alcohol is felt well,
Soup look is golden yellow bright.Compared with same raw material traditionally obtained black tea, water extraction in the black tea that makes of the present invention,
The black tea that theanine, the content of tea polysaccharide make than traditional handicraft respectively is higher by 18%, 15.6%, 22.4%, polyphenol content reduction
12%.
The present invention has the advantages that：
The lemon black tea of the present invention has the delicate fragrance of lemon peel and the mellow sweetness of black tea concurrently, and soup look is red dense, limpid, mellow time of taste
Sweet, fragrance delicate fragrance is special long, completely eliminated the astringent taste of existing black tea.
Embodiment
With reference to embodiment, the present invention will be described in detail, and embodiment is only the preferred embodiment of the present invention,
It is not limitation of the invention.
Embodiment 1
A kind of preparation method of lemon black tea, comprises the following steps：
S1. lemon pre-processes：Lemon is cleaned, an opening is cut on lemon, lemon is divided into lemon lid and lemon
Main body two parts, then draw out the pulp in lemon lid and lemon main body, and four circles are also offered on lemon container
Air-vent, obtains lid and lemon container；
S2. the pretreatment of lid and lemon container：Lid and lemon cleaning container is clean；Lid is dried or dried to moisture
Content is 6 ~ 10%, and it is 45 ~ 55% that lemon container, which is dried or dried to moisture,；
S3. assemble：Tealeaves is filled uniformly with lemon container, then lid is pressed into lemon container, and swivelling cover
Body, makes lid be stuck at opening；Wherein, the tealeaves is black tea；The black tea be by fresh leaf by withering, knead, ferment and
Drying and processing is prepared；
S4. low temperature drying：The lid being completed integrally is dried with lemon container, until lid and lemon container are complete
Hardening.
Embodiment 2
A kind of preparation method of lemon black tea, comprises the following steps：
S1. lemon pre-processes：Lemon is cleaned, an opening is cut on lemon, lemon is divided into lemon lid and lemon
Main body two parts, then draw out the pulp in lemon lid and lemon main body, also offered on lemon container three it is square
Air-vent, obtains lid and lemon container；
S2. the pretreatment of lid and lemon container：Lid and lemon cleaning container is clean；Lid is dried or dried to moisture
Content is 6 ~ 10%, and it is 45 ~ 55% that lemon container, which is dried or dried to moisture,；
S3. assemble：Tealeaves is filled uniformly with lemon container, then lid is pressed into lemon container, and swivelling cover
Body, makes lid be stuck at opening；
S4. low temperature drying：The lid being completed integrally is dried with lemon container, until lid and lemon container are complete
Hardening.
Wherein, the tealeaves in step S3 is the black tea that with the addition of perilla leaf and dried peppermint leaf；The preparation method of the tealeaves
Step is：
S1：Pluck fresh leaf：Pluck no disease and pests harm, without bad disease, the tender leaf of the leaf of a bud one or two leaves and a bud；
S2：Pre-treatment：By tender leaf under the conditions of vacuum 0.05-0.08MPa, 5-35 DEG C of temperature 4-10 hour of application of vacuum；
It is by carrying out vacuum Anaerobic Treatment to fresh leaves of tea plant, the glutamic acid in fresh leaves of tea plant is converted under glutamic acid decarboxylase enzyme effect
For γ-aminobutyric acid, and accumulate and reach certain concentration
S3：Wither：First carry out withering for the first time under 65000~75000lux of light intensity daylight, first time withering time is 35
~45min, leaf-spreading thickness is 2~3cm, during which enters 2~3 times and gently turns over；Rubbed mutually between tealeaves after first time is withered
Wipe, crush its superficial cell, the time that crushes is 1 minute；Then airing is withered 16~18h in holding chamber.
S4：Knead：Perilla leaf and dried peppermint leaf will be added in the tealeaves withered, and it is well mixed so as to obtain tealeaves mixing
The mass ratio of thing, wherein perilla leaf, dried peppermint leaf and tealeaves is：1-2：1-3： 15-20；Uniformly matter is sprayed on tealeaves mixture
The cellulase solution that fraction is 1% is measured, 50min is kneaded；Knead end after by tealeaves mixture take out, mix, and it is evenly laid out in
The cool green grass or young crops disposed within bamboo plaque, tealeaves mixture spreads out and puts on thickness for 5cm, 30 DEG C of indoor temperature, and humidity is 80%, space oxygen-supplying amount
For every square metre of 1L/min, the cool green grass or young crops time 2h；
S5：Fermentation：Tealeaves mixture to after kneading is placed in fermenting cellar after spraying zymotic fluid, mixing, is passed through into fermenting cellar
Oxygen, oxygen concentration control is in 320000ppm-380000pp, and fermentation indoor temperature is 25-30 DEG C, and humidity is 80-90%, hair
The ferment time is 3-6h, wherein the tealeaves mixture after kneading is 100 with zymotic fluid mass ratio:0.001-0.005；The zymotic fluid
By 1-5 parts of 1-3 parts of 1-10 parts of 1-20 parts of pectase, beta -glycosidase, lactic acid, potassium carbonate, the lemon juice 5-25 calculated by weight
45-65 parts of part and water are mixed.
S6：Drying：Dried according to conventional black manufacturing procedure.
Embodiment described above only expresses embodiments of the present invention, and it describes more specific and detailed, but can not
Therefore the limitation to the scope of the claims of the present invention is interpreted as, as long as the skill obtained using the form of equivalent substitution or equivalent transformation
Art scheme, all should fall within the scope and spirit of the invention.
Claims (6)
1. a kind of preparation method of lemon black tea, it is characterised in that it comprises the following steps：
S1. lemon pre-processes：Lemon is cleaned, an opening is cut on lemon, lemon is divided into lemon lid and lemon
Main body two parts, then draw out the pulp in lemon lid and lemon main body, and it is saturating also to offer several on lemon container
Stomata, obtains lid and lemon container；
S2. the pretreatment of lid and lemon container：Lid and lemon cleaning container is clean；Lid is dried or dried to moisture
Content is 6 ~ 10%, and it is 45 ~ 55% that lemon container, which is dried or dried to moisture,；
S3. assemble：Tealeaves is filled uniformly with lemon container, then lid is pressed into lemon container, and swivelling cover
Body, makes lid be stuck at opening；Wherein, the tealeaves is black tea；
S4. low temperature drying：The lid being completed integrally is dried with lemon container, until lid and lemon container are complete
Hardening.
2. the preparation method of lemon black tea as claimed in claim 1, it is characterised in that air-vent is circular, square or it
His shape.
3. the preparation method of lemon black tea as claimed in claim 1, it is characterised in that the tealeaves for the addition of perilla leaf and
The black tea of dried peppermint leaf.
4. the preparation method of lemon black tea as claimed in claim 3, it is characterised in that the preparation method of the tealeaves is：
S1. fresh leaf is plucked：Pluck no disease and pests harm, without bad disease, the tender leaf of the leaf of a bud one or two leaves and a bud；
S2. pre-treatment：By tender leaf under the conditions of vacuum 0.05-0.08MPa, 5-35 DEG C of temperature 4-10 hour of application of vacuum；
S3. wither：First carry out withering for the first time under 65000~75000lux of light intensity daylight, first time withering time is 35
~45min, leaf-spreading thickness is 2~3cm, during which enters 2~3 times and gently turns over；Rubbed mutually between tealeaves after first time is withered
Wipe, crush its superficial cell, the time that crushes is 1 minute；Then airing is withered 16~18h in holding chamber.
S4. knead：Perilla leaf and dried peppermint leaf will be added in the tealeaves withered, and it is well mixed so as to obtain tealeaves mixture；
It is uniform on tealeaves mixture to spray the cellulase solution that mass fraction is 1%, knead 50min；Tealeaves is mixed after kneading end
Thing takes out, mixed, and evenly laid out the cool green grass or young crops disposed within bamboo plaque, and tealeaves mixture spreads out and puts on thickness for 5cm, indoor temperature 30
DEG C, humidity is 80%, and space oxygen-supplying amount is every square metre of 1L/min, the cool green grass or young crops time 2h；
S5. ferment：Tealeaves mixture to after kneading is placed in fermenting cellar after spraying zymotic fluid, mixing, is passed through into fermenting cellar
Oxygen, oxygen concentration control is in 320000ppm-380000pp, and fermentation indoor temperature is 25-30 DEG C, and humidity is 80-90%, hair
The ferment time is 3-6h, wherein the tealeaves mixture after kneading is 100 with zymotic fluid mass ratio:0.001-0.005；
S6. dry：Dried according to conventional black manufacturing procedure.
5. the preparation method of lemon black tea as claimed in claim 4, it is characterised in that the zymotic fluid by calculating by weight
45-65 parts of 1-20 parts of pectase, 1-10 parts of beta -glycosidase, 1-3 parts of lactic acid, 1-5 parts of potassium carbonate, 5-25 parts of lemon juice and water mix
Conjunction is formed.
6. the preparation method of lemon black tea as claimed in claim 4, it is characterised in that in step S4 in tealeaves mixture, purple
The mass ratio of perilla leaf, dried peppermint leaf and tealeaves is：1-2：1-3： 15-20.
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| CN107712145A (en) * | 2017-10-23 | 2018-02-23 | 袁利军 | A kind of lemon peel Pu'er tea and preparation method thereof |
| CN109588513A (en) * | 2018-11-26 | 2019-04-09 | 福建农林大学 | A kind of processing method with the small green mandarin orange in filter membrane Pu'er |
| CN114651882A (en) * | 2022-03-11 | 2022-06-24 | 广西润捷食品有限公司 | Dendrobium caraganum tea and preparation method thereof |
| CN117243271A (en) * | 2023-09-11 | 2023-12-19 | 英德木朗山农业发展有限公司 | Black tea containing lemon leaves and production method thereof |
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| CN107668238A (en) * | 2017-11-11 | 2018-02-09 | 贵州贵天下茶业有限责任公司 | A kind of granular pattern black tea processing method |
| CN109588513A (en) * | 2018-11-26 | 2019-04-09 | 福建农林大学 | A kind of processing method with the small green mandarin orange in filter membrane Pu'er |
| CN109588513B (en) * | 2018-11-26 | 2021-06-01 | 福建农林大学 | A kind of processing method of Pu'er small green mandarin with filter membrane |
| CN114651882A (en) * | 2022-03-11 | 2022-06-24 | 广西润捷食品有限公司 | Dendrobium caraganum tea and preparation method thereof |
| CN117243271A (en) * | 2023-09-11 | 2023-12-19 | 英德木朗山农业发展有限公司 | Black tea containing lemon leaves and production method thereof |
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