CN107232326B - Tea and tea beverage making method by utilizing tea endogenous enzyme secondary fermentation - Google Patents
Tea and tea beverage making method by utilizing tea endogenous enzyme secondary fermentation Download PDFInfo
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- CN107232326B CN107232326B CN201710550937.XA CN201710550937A CN107232326B CN 107232326 B CN107232326 B CN 107232326B CN 201710550937 A CN201710550937 A CN 201710550937A CN 107232326 B CN107232326 B CN 107232326B
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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
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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
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Abstract
The invention discloses a method for preparing tea and tea beverage by utilizing tea endogenous enzyme secondary fermentation, which comprises the steps of picking fresh tea leaves, putting the fresh tea leaves into a refrigeration house for freezing treatment to prepare frozen tea leaves, picking the fresh tea leaves, spreading the fresh tea leaves at normal temperature, carrying out sunlight withering and rolling until the water content is 50-70%, and obtaining withered tea leaves; finally, deactivating enzymes of the withered tea leaves, and completing primary fermentation to obtain the withered tea leaves; adding 5-40% of frozen tea leaves based on the weight of fresh tea leaves picked before the primary fermentation of the withered tea leaves, uniformly stirring and rolling to obtain secondary fermented tea by using tea leaf endogenous enzymes, and preparing tea drinks from the secondary fermented tea. According to the preparation method of the tea and the tea beverage by utilizing the secondary fermentation of the tea endogenous enzyme, the tea and the tea beverage enzymatic reaction is enhanced by the tea endogenous enzyme, so that a new type of beverage raw material tea with lasting aroma, fresh and cool mouthfeel, mellowness and sweet aftertaste and more original ecology can be provided, and the drinking requirement of people is met.
Description
Technical Field
The invention relates to the technical field of tea and tea beverages, in particular to a method for preparing tea and tea beverages through secondary fermentation of tea endogenous enzymes.
Background
Tea, coffee and cocoa are known as three most popular beverages in the world, wherein tea is a traditional beverage in China and has a long history and inheritance, under the large trend of consumption upgrading, consumers pursue a natural, healthy and original ecological direction, tea and tea beverages are the best load-bearing beverages, but opportunities and risks coexist, single tea and tea beverages cannot meet the requirements of the consumer market, the change and innovation of new tea beverages are imperative, and the development direction of the new tea beverage is more original in raw materials, more unique in taste, fresh and cool and more prominent in aroma.
The commercial tea is classified into unfermented tea, semi-fermented tea and fully fermented tea according to different fermentation degrees. The tea-making process is used for regulating and controlling the enzymatic reactions of tannase, cellulase, pectinase, polyphenol oxidase, various glycosidases and the like in the fresh leaves to form the fermentation of the tea. The factors restricting the fermentation process are complex and various, so that the tea quality is uneven, and the batch-to-batch difference is large. The existing tea beverage processing raw materials mainly come from commercial tea, the processing quality is unstable, the aroma types are rich, the taste is bitter and astringent, the tea flavor is thin, and the development process of the tea beverage industry is seriously hindered under the consumption trend.
Disclosure of Invention
In order to overcome the defects, the invention provides a method for preparing tea and tea beverage by secondary fermentation of tea endogenous enzyme, which has lasting fragrance, fresh and cool mouthfeel and mellow and sweet aftertaste.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a method for preparing tea by secondary fermentation of tea endogenous enzyme comprises the following steps:
firstly, preparing frozen tea: picking fresh tea leaves according to the standard of one bud with one leaf to five leaves, putting the tea leaves into a refrigeration house for freezing treatment, controlling the freezing treatment temperature to be between-2 ℃ and-10 ℃, forming ice crystals from tea cell sap after 4 to 12 hours, grinding the tea leaves at a low temperature to 10 to 60 meshes to form frozen tea leaves, and storing the frozen tea leaves in the refrigeration house below-20 ℃ for later use;
② secondary fermentation of tea:
picking fresh tea leaves according to the standard of one-bud one-leaf to one-bud five-leaf, firstly spreading the tea leaves for 1-4 hours at normal temperature, and spreading the tea leaves with the thickness of 3-10 cm; then, carrying out sunlight withering, keeping the temperature at 20-30 ℃ and the humidity at 70-80%, simultaneously rolling the tea leaves until the green air of the tea leaves is dissipated, the leaves lose color and luster, the leaves are turned from green to yellow green, the leaf margins are turned from green to red, and the leaf veins are transparent and bright, so that thick flower and fruit fragrance appears, and the water content is 50-70%, thereby obtaining the withered tea leaves; finally, de-enzyming the withered tea leaves, controlling the de-enzyming temperature to be 180-260 ℃, and completing primary fermentation to obtain the withered tea leaves;
adding 5-40% of frozen tea leaves by weight of fresh tea leaves picked before the primary fermentation of the withered tea leaves, uniformly stirring, rolling at the temperature of 20-50 ℃ for 30-90 minutes, and drying the rolled tea leaves at the temperature of 120-180 ℃ to obtain the secondary fermentation tea utilizing the endogenous enzymes in the tea leaves.
As a further improvement of the invention, the freezing treatment temperature of the picked fresh leaves in the refrigeration house is controlled between-5 ℃ and-8 ℃ for 6-10 hours.
As a further improvement of the invention, the withered tea leaves are stored at a temperature of from-20 ℃ to-40 ℃.
The invention also provides a secondary fermentation tea utilizing the tea endogenous enzyme, which is obtained by the preparation method.
The invention also provides a method for secondarily fermenting the tea beverage, which comprises the following steps:
selecting finished tea according to a tea water ratio of 1: 20-1: adding RO water 60, controlling the water temperature at 30-90 ℃, extracting, after extraction, carrying out solid-liquid separation, centrifuging and filtering to obtain tea juice, then adding frozen tea leaves, controlling the temperature of the tea juice at 10-60 ℃ for 2-6 hours, and finally carrying out tea-water separation to obtain secondary fermented tea soup, wherein the weight of the tea leaves is 0.1-10% of the extraction cost;
secondly, blending: extracting the secondary fermented tea soup, adding the rest deionized water, adding 0.2-0.8% of food additive based on the total amount of the prepared tea beverage, adjusting the pH value of the tea soup to be 5.0-7.0, and adjusting the Brix (Brix) of the tea beverage to be 0.15-0.45% to obtain a secondary fermented tea beverage preparation liquid;
packaging: and (3) sterilizing the prepared secondary fermented tea beverage at high temperature, and filling the sterilized secondary fermented tea beverage into a PET bottle to obtain a secondary fermented tea beverage finished product.
As a further improvement of the invention, in the step (i), the temperature is controlled between 20 ℃ and 50 ℃ after the frozen tea leaves are added.
In the second step, the food additives are antioxidant and acidity regulator.
As a further improvement of the invention, sugar is also added into the secondary fermented tea beverage to form a flavored tea beverage, or fruit juice is added to form a fruit juice tea beverage, or milk is added to form a milk tea beverage.
The invention has the beneficial effects that: according to the preparation method of the tea and the tea beverage by utilizing the secondary fermentation of the tea endogenous enzyme, the tea and the tea beverage enzymatic reaction is enhanced by the tea endogenous enzyme, so that a new type of beverage raw material tea with lasting aroma, fresh and cool mouthfeel, mellowness and sweet aftertaste and more original ecology can be provided, and the drinking requirement of people is met.
Detailed Description
The present invention is described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and all simple equivalent changes and modifications made by the claims and the contents of the specification of the present invention are included in the scope of the present invention.
1. Processing frozen tea and secondary fermentation:
the frozen tea leaves were obtained by processing according to the conditions described in the examples of Table 1:
table 1: examples 1-9 are tables of processing conditions for iced tea
Picking fresh leaves, using fresh tea leaves with one bud and one leaf to five leaves, respectively controlling the varieties of the tea leaves, putting the tea leaves into a cold storage after picking, controlling the processing temperature of the fresh leaves at-2 ℃ to-10 ℃ and 4 hours to 12 hours, forming ice crystals in tea cell sap in the fresh tea leaves along with the extension of the freezing time, expanding the volume of the ice crystals to destroy the cell structure of the tea leaves, releasing endogenous enzymes of the cells, and simultaneously delaying the enzymatic reaction rate in the tea leaves under the low temperature condition and keeping the activity of the endogenous enzymes in the tea leaves. Grinding fresh leaves at low temperature to 10-60 meshes to obtain frozen tea leaves, grinding to break the tissue structure of the tea leaves, allowing the endogenous enzymes of the tea leaves to seep out of the surface of the tea leaves, facilitating the contact between the endogenous enzymes of the tea leaves and the tea leaves or tea juice, grinding, and storing in a refrigerator at-20 deg.C for later use.
Adding frozen tea 3g into green tea soup (BRIX: 0.4%) 1L, water bath temperature 40 deg.C, standing for 1 hr, filtering tea juice, evaluating by expert, screening endogenous enzyme activity of frozen tea, and adding no frozen tea in blank sample.
Table 2: examples 1-9 are evaluation charts of flavor of frozen tea leaves
Second fermentation tea leaves, the tea leaves were subjected to second fermentation using the frozen tea leaves of example 4, and the tea leaves were processed under the conditions described in the examples of Table 3, respectively, to obtain second fermentation tea leaves using the endogenous enzymes in the tea leaves.
And (3) after the fresh leaves are picked, spreading the fresh leaves for 1-4 hours at normal temperature, wherein the thickness of the spread leaves is 3-10 cm, so that the fragrance of the geraniol with low boiling point in the tea leaves is lost. The primary fermentation adopts sunlight withering, the temperature is 20-30 ℃, the humidity is 70-80%, and under the action of rolling, the leaf margin is rubbed to destroy cells, so that each part of the stem and the leaf can uniformly dehydrate, lose part of water, activate the activity of enzyme and promote the oxidation of substances contained in the stem and the leaf; the green smell of the tea leaves is lost, the color of the leaf surfaces is lost, the green is changed into yellow green, and the leaf edges are changed into red from green; the leaf vein is transparent, the thick flower and fruit fragrance appears, the water content is 50-70%, and the withered tea is obtained. The withered tea leaves are subjected to enzyme deactivation, the enzyme deactivation temperature is controlled to be 180-260 ℃, the enzyme activity is rapidly passivated through high temperature, the content is prevented from being continuously oxidized, green gas with low boiling point is further emitted, flower and fruit fragrance with high boiling point is exposed, new aromatic components are formed under the action of heat, and a proper amount of water is emitted. And a rolling process, namely adding frozen tea leaves according to the weight ratio of 5-40% based on the weight of fresh tea leaves picked before the primary fermentation of the withered tea leaves, uniformly stirring to ensure that the frozen tea leaves are fully de-enzymed and fused, carrying out secondary fermentation on the frozen tea leaves with enzymes and the de-enzymed tea leaves to give off strong fragrance, controlling the rolling temperature to be 20-50 ℃, rolling for 30-90 minutes, and drying the rolled tea leaves at 120-180 ℃ until the rolled tea leaves are fully dried to obtain the secondary fermented tea by utilizing the endogenous enzymes in the tea leaves.
Table 3: examples 10-20 are tables of processing conditions for secondary fermentation of tea using tea endogenous enzymes
Mixing 3g of tea leaves and 1: 50, controlling the water temperature at 100 ℃ for 5 minutes, respectively evaluating the integral flavor of the tea fermented secondarily by using the tea endogenous enzyme, wherein the evaluation results of experts are shown in a table 4.
Table 4: examples 10 to 20 are evaluation charts of the flavor of tea secondarily fermented by using tea endogenous enzymes
The results show that the aroma type of the tea is improved by adding the endogenous enzyme of the frozen tea to perform secondary fermentation, and the aroma richness and the taste richness are obviously improved from the overall flavor. The conditions of the withering and spreading processes are improperly controlled, so that the flavor of tea fermented secondarily by using endogenous enzymes of the tea is too low as in the embodiment 10, the bitter taste of the finished product is aggravated due to insufficient primary fermentation, and in the embodiment 15, the withering temperature is higher, and the aroma fermentation taste is prominent; example 11 the spreading time is short, the grass smell in the fresh tea leaves is not released, and the aroma grass is heavier.
Secondary fermentation tea beverage
Using the frozen tea leaves processed and prepared in example 4 as an example, a secondary fermented tea beverage was prepared, and the secondary fermented tea beverages were prepared under the conditions of examples 21 to 26 shown in Table 5, respectively.
Selecting finished tea, and mixing the raw materials according to the weight ratio of tea water 1: 20-1: 60, performing extraction by RO water with the water temperature controlled between 30 and 90 ℃, after the extraction is finished, performing solid-liquid separation, centrifuging and filtering to obtain tea juice, adding frozen tea leaves after the extraction, adding the frozen tea leaves according to 0.1 to 10 percent of the weight of the extracted tea leaves, controlling the temperature of the tea juice to between 10 and 60 ℃ and controlling the time to between 2 and 6 hours. The enzyme in the frozen tea carries out enzymatic reaction with the tea juice content, the hydrolase in the endogenous enzyme hydrolyzes macromolecular substances in the tea extract to form a substance with rich taste and lower bitterness, and the glycosidase decomposes glycoside substances in the tea extract to form aglycon and aroma substances, so that more unique tea aroma and aftertaste are increased. And (5) completing tea-water separation in the middle of the tea leaves to obtain the secondary fermented tea soup.
Secondly, blending: according to the tea beverage BRIX, the flavored tea beverage Brix is 0.15-0.45%, secondary fermented tea soup is extracted, then the rest deionized water is added to prepare 0.2-0.8% of the total amount of the tea beverage food additive, and the pH of the tea soup is adjusted to be 5.0-7.0, so that secondary fermented tea beverage preparation liquid is obtained.
Packaging: and (3) sterilizing the prepared secondary fermented tea beverage at high temperature, and filling the sterilized secondary fermented tea beverage into a PET bottle to obtain a secondary fermented tea beverage finished product.
The samples of examples 21 to 26 of the secondary fermented tea beverage were evaluated, and the acceptability of the flavor was judged in accordance with the 7-point beverage, and the flavor was good and acceptable when the beverage was divided by 5.5 points or more. The evaluation results of the experts are shown in Table 6
Table 5: table of the processing operation conditions of the secondary fermented tea beverage.
Table 6: secondary fermentation tea beverage expert evaluation result table
As can be seen from the results of the flavor examination by the expert group in Table 6, the concentration and the intensity of the aroma part are obviously improved, and the freshness and the richness of the flavor part are practically enhanced by performing secondary fermentation on the frozen tea leaves to obtain the secondary fermented tea beverage.
Claims (8)
1. A method for preparing tea by secondary fermentation of tea endogenous enzyme is characterized by comprising the following steps:
firstly, preparing frozen tea: picking fresh tea leaves according to the standard of one bud with one leaf to five leaves, putting the tea leaves into a refrigeration house for freezing treatment, controlling the freezing treatment temperature to be between-2 ℃ and-10 ℃, forming ice crystals from tea cell sap after 4 to 12 hours, grinding the tea leaves at a low temperature to 10 to 60 meshes to form frozen tea leaves, and storing the frozen tea leaves in the refrigeration house below-20 ℃ for later use;
② secondary fermentation of tea:
picking fresh tea leaves according to the standard of one-bud one-leaf to one-bud five-leaf, firstly spreading the tea leaves for 1-4 hours at normal temperature, and spreading the tea leaves with the thickness of 3-10 cm; then, carrying out sunlight withering, keeping the temperature at 20-30 ℃ and the humidity at 70-80%, simultaneously rolling the tea leaves until the green air of the tea leaves is dissipated, the leaves lose color and luster, the leaves are turned from green to yellow green, the leaf margins are turned from green to red, and the leaf veins are transparent and bright, so that thick flower and fruit fragrance appears, and the water content is 50-70%, thereby obtaining the withered tea leaves; finally, de-enzyming the withered tea leaves, controlling the de-enzyming temperature to be 180-260 ℃, and completing primary fermentation to obtain the withered tea leaves;
adding 5-40% of frozen tea leaves by weight of fresh tea leaves picked before the primary fermentation of the withered tea leaves, uniformly stirring, rolling at the temperature of 20-50 ℃ for 30-90 minutes, and drying the rolled tea leaves at the temperature of 120-180 ℃ to obtain the secondary fermentation tea utilizing the endogenous enzymes in the tea leaves.
2. The method for producing a secondary fermented tea using an endogenous enzyme of tea as claimed in claim 1, wherein: the method comprises the following steps that firstly, the freezing treatment temperature of the picked fresh leaves in the refrigeration house is controlled to be-5 ℃ to-8 ℃ and the time is 6-10 hours.
3. The method for producing a secondary fermented tea using an endogenous enzyme of tea as claimed in claim 1, wherein: and (3) storing the withered tea leaves obtained after the primary fermentation at the temperature of between 20 ℃ below zero and 40 ℃ below zero.
4. A secondary fermented tea using an endogenous enzyme of tea leaves, obtained by the production method according to any one of claims 1 to 3.
5. The preparation method of the secondary fermented tea beverage is characterized by comprising the following steps:
selecting finished tea according to a tea water ratio of 1: 20-1: adding RO water 60, controlling the water temperature at 30-90 ℃, extracting, after extraction, carrying out solid-liquid separation, centrifuging and filtering to obtain tea juice, then adding the frozen tea leaves according to claim 1, adding the frozen tea leaves in an amount which is 0.1-10% of the weight of the extracted finished tea leaves, controlling the temperature of the tea juice at 10-60 ℃ for 2-6 hours, and finally carrying out tea-water separation to obtain secondary fermented tea soup;
secondly, blending: extracting the secondary fermented tea soup, adding deionized water, adding 0.2-0.8% of food additive based on the total amount of the prepared tea beverage, adjusting the pH value of the tea soup to be 5.0-7.0, and adjusting the brix of the tea beverage to be 0.15-0.45% to obtain a secondary fermented tea beverage preparation liquid;
packaging: and (3) sterilizing the prepared secondary fermented tea beverage at high temperature, and filling the sterilized secondary fermented tea beverage into a PET bottle to obtain a secondary fermented tea beverage finished product.
6. The method for producing a secondary fermented tea beverage according to claim 5, wherein: in the step I, the frozen tea leaves are added, and the temperature is controlled between 20 ℃ and 50 ℃.
7. The method for producing a secondary fermented tea beverage according to claim 5, wherein: in the second step, the food additives are antioxidant and acidity regulator.
8. The method for producing a secondary fermented tea beverage according to claim 5, wherein: sugar is also added into the secondary fermented tea beverage to form a flavored tea beverage, or fruit juice is added to form a fruit juice tea beverage, or milk is added to form a milk tea beverage.
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| CN112574161A (en) * | 2021-01-19 | 2021-03-30 | 江苏德和生物科技有限公司 | Preparation method of EGC-rich non-ester tea polyphenol |
| CN113142357B (en) * | 2021-02-10 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma tea, preparation method thereof and tea extract liquid prepared from high-aroma tea |
| CN113875849A (en) * | 2021-10-28 | 2022-01-04 | 广东科贸职业学院 | Preparation method of south Africa leaf co-fermented tea |
| CN115380963A (en) * | 2022-08-11 | 2022-11-25 | 杭州八皇茶业有限公司 | Tea wall breaking method |
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| JP2004113090A (en) * | 2002-09-25 | 2004-04-15 | Japan Tobacco Inc | Fermented tea-leaf extract and method for producing fermented tea beverage |
| CN103211057A (en) * | 2013-04-05 | 2013-07-24 | 湖南省怡清源茶业有限公司 | Fast alcoholized dark green tea and preparation method thereof |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN106857895A (en) * | 2017-01-13 | 2017-06-20 | 信阳农林学院 | Black tea processing technology |
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| JP2004113090A (en) * | 2002-09-25 | 2004-04-15 | Japan Tobacco Inc | Fermented tea-leaf extract and method for producing fermented tea beverage |
| CN103211057A (en) * | 2013-04-05 | 2013-07-24 | 湖南省怡清源茶业有限公司 | Fast alcoholized dark green tea and preparation method thereof |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN106857895A (en) * | 2017-01-13 | 2017-06-20 | 信阳农林学院 | Black tea processing technology |
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