CN107258939A - A kind of preparation method of yellow tea - Google Patents
A kind of preparation method of yellow tea Download PDFInfo
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- CN107258939A CN107258939A CN201710511040.6A CN201710511040A CN107258939A CN 107258939 A CN107258939 A CN 107258939A CN 201710511040 A CN201710511040 A CN 201710511040A CN 107258939 A CN107258939 A CN 107258939A
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- tealeaves
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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
-
- 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
Abstract
The invention mainly relates to tea processing technical field, a kind of preparation method of yellow tea is disclosed, including：Harvesting, cleaning, once it is vexed it is yellow, finish, just rub, secondary vexed Huang, rub, dry again, packing；Method is simple, can carry out batch preparation, and whole process avoids high temperature frying, saves the energy, retains the nutritional ingredient of tealeaves, and obtained yellow tea, aromatic flavour, tealeaves and millet paste are apricot yellow, can repeatedly brew and drink, and improves the nutrient utilization of yellow tea；It is placed in intermountain running water and is rinsed after tea picking, increase the nutritional ingredient of tealeaves, removes the pollutant of tealeaves, it is to avoid brew the nutritional ingredient washed tea process, be sufficiently reserved yellow tea when drinking；Access Angel wine yeast bacterium solution is fermented, and a large amount of small molecule fragrance and nutritional ingredient of generation increase the mellow mouthfeel of yellow tea, the a small amount of alcohol produced being capable of dissolution chlorophyll, the activity of polyphenol oxidase and peroxidase is destroyed, makes tealeaves from green to yellow, it is soft by embrittlement.
Description
Technical field
The invention mainly relates to tea processing technical field, more particularly to a kind of preparation method of yellow tea.
Background technology
Yellow tea, is China's special product, and it is divided into yellow young tea leaves, Huang little Cha and Huang great Cha, yellow tea again by old tender, the bud-leaf size of fresh leaf
Quality characteristic be yellow stuff yellow leaf, it is nutritious, with preferable health-care effect, often drink can refresh the mind, dispelling fatigue, promote
Enter gastrointestinal function, relieving dyspepsia reduces fat, weight-reducing, bactericidal antiphlogistic, anticancer suppression cancer；But the preparation of yellow tea at present
Cheng Zhong, the standard being not specified by all is to be judged by artificial sense organ, obtained yellow tea quality differs, and production efficiency is relatively low, and
And vexed yellow process control is improper to make tealeaves putrid and deteriorated, substantial amounts of resources loss is caused, accordingly, it would be desirable to a kind of safe and efficient
Yellow tea preparation method.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of preparation method of yellow tea.
A kind of preparation method of yellow tea, comprises the following steps：
（1）Harvesting：Full, stout and strong, the complete leaf of a bud one of selection it is tender slightly, obtain fresh tea passes；
（2）Cleaning：Fresh tea passes are placed in basket basket, basket basket is placed in intermountain running water, rinsed 10 ~ 12 hours, increase tealeaves
Nutritional ingredient, remove tealeaves pollutant, make tealeaves clean hygiene, it is to avoid brew and wash tea process when drinking, be sufficiently reserved and
The nutritional ingredient for the yellow tea that make use of, takes out, and air-dries, obtains cleaning tealeaves；
（3）Once vexed Huang：The uniform access Angel wine yeast bacterium solution into cleaning tealeaves, access amount is cleaning tealeaves weight
12 ~ 14%, in 34 ~ 36 DEG C of ferment at constant temperature 5 ~ 7 hours, water content was high, thalline can be promoted to increase, and Angel wine yeast is produced
A large amount of small molecule fragrance and nutritional ingredient, increase the mellow mouthfeel of yellow tea, a small amount of alcohol of generation can dissolution chlorophyll, break
The activity of bad polyphenol oxidase and peroxidase, makes tealeaves from green to yellow, soft by embrittlement, obtains once vexed yellow tea leaf；
（4）Fixing：It vexed yellow tea leaf will once be placed in roller fixation machine, be finished 7 ~ 9 minutes in 90 ~ 95 DEG C, it is naturally cooling to 50 ~
55 DEG C, it is sufficiently destroyed the activity of polyphenol oxidase and peroxidase, it is to avoid vexed Huang is carried out after traditional green removing in high temperature, reduction is killed
Blue or green temperature, retains the Organic nutrient and mellow mouthfeel in tealeaves, obtains fixing tealeaves；
（5）Just rub：Fixing tealeaves is placed in kneading machine, is kneaded in 56 ~ 58 revs/min 3 ~ 4 minutes, tealeaves is preliminarily formed tightly
The profile of bending is tied, obtains and just rubs tealeaves；
（6）Secondary vexed Huang：Lactic acid bacteria is accessed in tealeaves to just rubbing, access amount is the 4 ~ 6% of cleaning tealeaves weight, in 37 ~ 39 DEG C of perseverances
Temperature fermentation 3 ~ 4 hours, reduces tealeaves pH, the macromolecular nutritional ingredient in tealeaves is further converted to small molecule by lactic acid bacteria, molten
The magnesium atom gone out in chlorophyll porphyrin ring, destruction chlorophyll activity, makes tea color apricot yellow, it is to avoid conventional high-temperature is vexed yellow caused
Vexed yellow overscale problems, it is to avoid tealeaves loses, save production cost, obtain secondary vexed yellow tea leaf；
（7）Rub again：Secondary vexed yellow tea leaf is placed in kneading machine, kneaded in 42 ~ 44 revs/min 4 ~ 5 minutes, the thin of tealeaves is destroyed
Born of the same parents' structure, overflows the fragrance of tealeaves, mellow strong, and tealeaves is rubbed again；
（8）Drying：It is placed in tealeaves is rubbed again in dryer, prior to 52 ~ 54 DEG C drying to water content are 11 ~ 13%, then reduce temperature
To 38 ~ 40 DEG C, drying to water content is 3 ~ 5%, it is to avoid traditional high temperature fried dry, reduction tealeaves percentage of damage, good appearance, simultaneously
The nutritional ingredient in high temperature tealeaves is avoided, the nutrition and health care value of yellow tea is improved, obtains drying tealeaves；
（9）Packaging：Vacuum packaging, radio sterilization is examined, and labelling obtains yellow tea.
The step（1）Air-dry, temperature is 2 ~ 4 DEG C, wind speed be 10 ~ 12m/s, time be 5 ~ 7 hours.
The step（2）Angel wine yeast bacterium solution, be by Angel wine yeast dry powder cut-in quality concentration be 4
In ~ 6% sucrose solution, the mass concentration for making Angel wine yeast dry powder is 2 ~ 4%, in 28 ~ 30 DEG C incubated 2 ~ 3 small
When, nutrient solution is accessed into 8 ~ 10 times of amounts of nutrient solution volume, mass concentration in 1.3 ~ 1.5% sucrose solution, to be well mixed, in
28 ~ 30 DEG C are cultivated 3 ~ 4 hours, obtain Angel wine yeast bacterium solution.
The step（6）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 17 ~ 19, Bifidobacterium 12
~ 14, Lactobacillus casei 10 ~ 12, lactobacillus acidophilus 6 ~ 8, each bacterial strain pass through re-activation, and viable count is 108~109CFU/ml。
The preparation method of the yellow tea, the yellow tea prepared.
The method for pouring of the yellow tea, first adds the boiling water of container volume 1/3, and water temperature is 85 ~ 95 DEG C, as needed
Amount, yellow tea is added in container, and after soaking 3 ~ 5 minutes, boiling water is continuously added into container to the 75 ~ 80% of container volume, can be anti-
Water is added with to brew 7 ~ 8 times.
It is an advantage of the invention that：The preparation method for the yellow tea that the present invention is provided, method is simple, can carry out batch preparation, whole
Individual process avoids high temperature frying, saves the energy, retains the nutritional ingredient of tealeaves, obtained yellow tea, aromatic flavour, tealeaves and millet paste
It is apricot yellow, it can repeatedly brew and drink, improve the nutrient utilization of yellow tea；It is placed in intermountain running water and is rinsed after tea picking, increases
Plus the nutritional ingredient of tealeaves, the pollutant of tealeaves is removed, makes tealeaves clean hygiene, it is to avoid brew and wash tea process when drinking, fill
The nutritional ingredient for the yellow tea that code insurance is stayed and make use of；Into cleaning tealeaves, access Angel wine yeast bacterium solution is fermented, and is contained
Water is high, thalline can be promoted to increase, a large amount of small molecule fragrance and nutritional ingredient that Angel wine yeast is produced, increases yellow tea
Mellow mouthfeel, a small amount of alcohol of generation can dissolution chlorophyll, the activity of destruction polyphenol oxidase and peroxidase makes tea
Leaf is from green to yellow, soft by embrittlement；Once roller fixation machine progress low temperature fixing will be placed in by vexed yellow tea leaf, and be sufficiently destroyed polyphenol oxidase
The activity of enzyme and peroxidase, it is to avoid vexed Huang is carried out after traditional green removing in high temperature, reduces fixing temperature, retains having in tealeaves
Machine nutritional ingredient and mellow mouthfeel；Fixing tealeaves is placed in kneading machine and just rub, tealeaves is preliminarily formed tight knot bending
Profile；Lactic acid bacteria is accessed in tealeaves to just rubbing, is fermented in short-term, tealeaves pH is reduced, lactic acid bacteria seeks the macromolecular in tealeaves
The magnesium atom point being further converted in small molecule, dissolution chlorophyll porphyrin ring is formed, destruction chlorophyll activity makes tea color
It is apricot yellow, it is to avoid the vexed yellow caused vexed yellow overscale problems of conventional high-temperature, it is to avoid tealeaves loses, and makes production cost save 9.7%；By two
Secondary vexed yellow tea leaf is placed in kneading machine to be rubbed again, is destroyed the eucaryotic cell structure of tealeaves, is overflowed the fragrance of tealeaves, mellow strong；
Tealeaves is subjected to low temperature drying, it is to avoid traditional high temperature fried dry, reduces tealeaves percentage of damage, tealeaves rolled twig rate is reached 90.8%, outside
Shape is attractive in appearance, while avoiding the nutritional ingredient in high temperature tealeaves, improves the nutrition and health care value of yellow tea.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of yellow tea, comprises the following steps：
（1）Harvesting：Full, stout and strong, the complete leaf of a bud one of selection it is tender slightly, obtain fresh tea passes；
（2）Cleaning：Fresh tea passes are placed in basket basket, basket basket is placed in intermountain running water, rinsed 10 hours, increases the nutrition of tealeaves
Composition, removes the pollutant of tealeaves, makes tealeaves clean hygiene, it is to avoid brew and wash tea process when drinking, be sufficiently reserved and utilize
Yellow tea nutritional ingredient, take out, air-dry, obtain cleaning tealeaves；
（3）Once vexed Huang：The uniform access Angel wine yeast bacterium solution into cleaning tealeaves, access amount is cleaning tealeaves weight
12%, in 34 DEG C of ferment at constant temperature 5 hours, water content was high, thalline can be promoted to increase, and it is a large amount of small that Angel wine yeast is produced
Molecule fragrance and nutritional ingredient, increase the mellow mouthfeel of yellow tea, a small amount of alcohol of generation being capable of dissolution chlorophyll, destruction polyphenol oxygen
Change the activity of enzyme and peroxidase, make tealeaves from green to yellow, it is soft by embrittlement, obtain once vexed yellow tea leaf；
（4）Fixing：It vexed yellow tea leaf will once be placed in roller fixation machine, and be finished 7 minutes in 90 DEG C, be naturally cooling to 50 ~ 55 DEG C,
It is sufficiently destroyed the activity of polyphenol oxidase and peroxidase, it is to avoid vexed Huang, reduction fixing temperature are carried out after traditional green removing in high temperature
Degree, retains the Organic nutrient and mellow mouthfeel in tealeaves, obtains fixing tealeaves；
（5）Just rub：Fixing tealeaves is placed in kneading machine, is kneaded in 56 revs/min 3 minutes, tealeaves is preliminarily formed tight knot curved
Bent profile, obtains and just rubs tealeaves；
（6）Secondary vexed Huang：Lactic acid bacteria is accessed in tealeaves to just rubbing, access amount is the 4% of cleaning tealeaves weight, in 37 DEG C of constant temperature hairs
Ferment 3 hours, reduces tealeaves pH, and the macromolecular nutritional ingredient in tealeaves is further converted to small molecule by lactic acid bacteria, and dissolution leaf is green
Magnesium atom in plain porphyrin ring, destruction chlorophyll activity, makes tea color apricot yellow, it is to avoid the vexed yellow caused vexed yellow mistake of conventional high-temperature
Degree problem, it is to avoid tealeaves loses, saves production cost, obtains secondary vexed yellow tea leaf；
（7）Rub again：Secondary vexed yellow tea leaf is placed in kneading machine, kneaded in 42 revs/min 4 minutes, the cell knot of tealeaves is destroyed
Structure, overflows the fragrance of tealeaves, mellow strong, and tealeaves is rubbed again；
（8）Drying：It is placed in tealeaves is rubbed again in dryer, prior to 52 DEG C drying to water content are 11 ~ 13%, then reduce temperature extremely
38 DEG C, drying to water content is 3 ~ 5%, it is to avoid traditional high temperature fried dry, reduces tealeaves percentage of damage, good appearance, while avoiding height
Nutritional ingredient in temperature destruction tealeaves, improves the nutrition and health care value of yellow tea, obtains drying tealeaves；
（9）Packaging：Vacuum packaging, radio sterilization is examined, and labelling obtains yellow tea.
The step（1）Air-dry, temperature is 2 DEG C, wind speed be 10m/s, time be 5 hours.
The step（2）Angel wine yeast bacterium solution, be to be by Angel wine yeast dry powder cut-in quality concentration
In 4% sucrose solution, the mass concentration for making Angel wine yeast dry powder is 2%, incubated 2 hours in 28 DEG C, will be cultivated
8 times of amounts of liquid access nutrient solution volume, mass concentration are cultivated 3 hours in 28 DEG C, obtained in 1.3% sucrose solution, to be well mixed
Angel wine yeast bacterium solution.
The step（6）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：It is Lactobacillus delbrueckii 17, Bifidobacterium 12, dry
Lactobacillus paracasei 10, lactobacillus acidophilus 6, each bacterial strain pass through re-activation, and viable count is 108~109CFU/ml。
The preparation method of the yellow tea, the yellow tea prepared.
The method for pouring of the yellow tea, first adds the boiling water of container volume 1/3, and water temperature is 85 ~ 95 DEG C, as needed
Amount, yellow tea is added in container, and after soaking 3 ~ 5 minutes, boiling water is continuously added into container to the 75 ~ 80% of container volume, can be anti-
Water is added with to brew 7 ~ 8 times.
Embodiment 2
A kind of preparation method of yellow tea, comprises the following steps：
（1）Harvesting：Full, stout and strong, the complete leaf of a bud one of selection it is tender slightly, obtain fresh tea passes；
（2）Cleaning：Fresh tea passes are placed in basket basket, basket basket is placed in intermountain running water, rinsed 11 hours, increases the nutrition of tealeaves
Composition, removes the pollutant of tealeaves, makes tealeaves clean hygiene, it is to avoid brew and wash tea process when drinking, be sufficiently reserved and utilize
Yellow tea nutritional ingredient, take out, air-dry, obtain cleaning tealeaves；
（3）Once vexed Huang：The uniform access Angel wine yeast bacterium solution into cleaning tealeaves, access amount is cleaning tealeaves weight
13%, in 35 DEG C of ferment at constant temperature 6 hours, water content was high, thalline can be promoted to increase, and it is a large amount of small that Angel wine yeast is produced
Molecule fragrance and nutritional ingredient, increase the mellow mouthfeel of yellow tea, a small amount of alcohol of generation being capable of dissolution chlorophyll, destruction polyphenol oxygen
Change the activity of enzyme and peroxidase, make tealeaves from green to yellow, it is soft by embrittlement, obtain once vexed yellow tea leaf；
（4）Fixing：It vexed yellow tea leaf will once be placed in roller fixation machine, and be finished 8 minutes in 93 DEG C, be naturally cooling to 50 ~ 55 DEG C,
It is sufficiently destroyed the activity of polyphenol oxidase and peroxidase, it is to avoid vexed Huang, reduction fixing temperature are carried out after traditional green removing in high temperature
Degree, retains the Organic nutrient and mellow mouthfeel in tealeaves, obtains fixing tealeaves；
（5）Just rub：Fixing tealeaves is placed in kneading machine, is kneaded in 57 revs/min 3 minutes, tealeaves is preliminarily formed tight knot curved
Bent profile, obtains and just rubs tealeaves；
（6）Secondary vexed Huang：Lactic acid bacteria is accessed in tealeaves to just rubbing, access amount is the 5% of cleaning tealeaves weight, in 38 DEG C of constant temperature hairs
Ferment 4 hours, reduces tealeaves pH, and the macromolecular nutritional ingredient in tealeaves is further converted to small molecule by lactic acid bacteria, and dissolution leaf is green
Magnesium atom in plain porphyrin ring, destruction chlorophyll activity, makes tea color apricot yellow, it is to avoid the vexed yellow caused vexed yellow mistake of conventional high-temperature
Degree problem, it is to avoid tealeaves loses, saves production cost, obtains secondary vexed yellow tea leaf；
（7）Rub again：Secondary vexed yellow tea leaf is placed in kneading machine, kneaded in 43 revs/min 5 minutes, the cell knot of tealeaves is destroyed
Structure, overflows the fragrance of tealeaves, mellow strong, and tealeaves is rubbed again；
（8）Drying：It is placed in tealeaves is rubbed again in dryer, prior to 53 DEG C drying to water content are 11 ~ 13%, then reduce temperature extremely
39 DEG C, drying to water content is 3 ~ 5%, it is to avoid traditional high temperature fried dry, reduces tealeaves percentage of damage, good appearance, while avoiding height
Nutritional ingredient in temperature destruction tealeaves, improves the nutrition and health care value of yellow tea, obtains drying tealeaves；
（9）Packaging：Vacuum packaging, radio sterilization is examined, and labelling obtains yellow tea.
The step（1）Air-dry, temperature is 3 DEG C, wind speed be 11m/s, time be 6 hours.
The step（2）Angel wine yeast bacterium solution, be to be by Angel wine yeast dry powder cut-in quality concentration
In 5% sucrose solution, the mass concentration for making Angel wine yeast dry powder is 3%, incubated 2 hours in 29 DEG C, will be cultivated
9 times of amounts of liquid access nutrient solution volume, mass concentration are cultivated 4 hours in 29 DEG C, obtained in 1.4% sucrose solution, to be well mixed
Angel wine yeast bacterium solution.
The step（6）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：It is Lactobacillus delbrueckii 18, Bifidobacterium 13, dry
Lactobacillus paracasei 11, lactobacillus acidophilus 7, each bacterial strain pass through re-activation, and viable count is 108~109CFU/ml。
The preparation method of the yellow tea, the yellow tea prepared.
The method for pouring of the yellow tea, first adds the boiling water of container volume 1/3, and water temperature is 85 ~ 95 DEG C, as needed
Amount, yellow tea is added in container, and after soaking 3 ~ 5 minutes, boiling water is continuously added into container to the 75 ~ 80% of container volume, can be anti-
Water is added with to brew 7 ~ 8 times.
Embodiment 3
A kind of preparation method of yellow tea, comprises the following steps：
（1）Harvesting：Full, stout and strong, the complete leaf of a bud one of selection it is tender slightly, obtain fresh tea passes；
（2）Cleaning：Fresh tea passes are placed in basket basket, basket basket is placed in intermountain running water, rinsed 12 hours, increases the nutrition of tealeaves
Composition, removes the pollutant of tealeaves, makes tealeaves clean hygiene, it is to avoid brew and wash tea process when drinking, be sufficiently reserved and utilize
Yellow tea nutritional ingredient, take out, air-dry, obtain cleaning tealeaves；
（3）Once vexed Huang：The uniform access Angel wine yeast bacterium solution into cleaning tealeaves, access amount is cleaning tealeaves weight
114%, in 36 DEG C of ferment at constant temperature 7 hours, water content was high, thalline can be promoted to increase, and it is a large amount of small that Angel wine yeast is produced
Molecule fragrance and nutritional ingredient, increase the mellow mouthfeel of yellow tea, a small amount of alcohol of generation being capable of dissolution chlorophyll, destruction polyphenol oxygen
Change the activity of enzyme and peroxidase, make tealeaves from green to yellow, it is soft by embrittlement, obtain once vexed yellow tea leaf；
（4）Fixing：It vexed yellow tea leaf will once be placed in roller fixation machine, and be finished 9 minutes in 95 DEG C, be naturally cooling to 50 ~ 55 DEG C,
It is sufficiently destroyed the activity of polyphenol oxidase and peroxidase, it is to avoid vexed Huang, reduction fixing temperature are carried out after traditional green removing in high temperature
Degree, retains the Organic nutrient and mellow mouthfeel in tealeaves, obtains fixing tealeaves；
（5）Just rub：Fixing tealeaves is placed in kneading machine, is kneaded in 58 revs/min 4 minutes, tealeaves is preliminarily formed tight knot curved
Bent profile, obtains and just rubs tealeaves；
（6）Secondary vexed Huang：Lactic acid bacteria is accessed in tealeaves to just rubbing, access amount is the 6% of cleaning tealeaves weight, in 39 DEG C of constant temperature hairs
Ferment 4 hours, reduces tealeaves pH, and the macromolecular nutritional ingredient in tealeaves is further converted to small molecule by lactic acid bacteria, and dissolution leaf is green
Magnesium atom in plain porphyrin ring, destruction chlorophyll activity, makes tea color apricot yellow, it is to avoid the vexed yellow caused vexed yellow mistake of conventional high-temperature
Degree problem, it is to avoid tealeaves loses, saves production cost, obtains secondary vexed yellow tea leaf；
（7）Rub again：Secondary vexed yellow tea leaf is placed in kneading machine, kneaded in 44 revs/min 5 minutes, the cell knot of tealeaves is destroyed
Structure, overflows the fragrance of tealeaves, mellow strong, and tealeaves is rubbed again；
（8）Drying：It is placed in tealeaves is rubbed again in dryer, prior to 54 DEG C drying to water content are 11 ~ 13%, then reduce temperature extremely
40 DEG C, drying to water content is 3 ~ 5%, it is to avoid traditional high temperature fried dry, reduces tealeaves percentage of damage, good appearance, while avoiding height
Nutritional ingredient in temperature destruction tealeaves, improves the nutrition and health care value of yellow tea, obtains drying tealeaves；
（9）Packaging：Vacuum packaging, radio sterilization is examined, and labelling obtains yellow tea.
The step（1）Air-dry, temperature is 4 DEG C, wind speed be 12m/s, time be 7 hours.
The step（2）Angel wine yeast bacterium solution, be to be by Angel wine yeast dry powder cut-in quality concentration
In 6% sucrose solution, the mass concentration for making Angel wine yeast dry powder is 4%, incubated 3 hours in 30 DEG C, will be cultivated
10 times of amounts of liquid access nutrient solution volume, mass concentration are cultivated 4 hours in 30 DEG C, obtained in 1.5% sucrose solution, to be well mixed
Angel wine yeast bacterium solution.
The step（6）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：It is Lactobacillus delbrueckii 19, Bifidobacterium 14, dry
Lactobacillus paracasei 12, lactobacillus acidophilus 8, each bacterial strain pass through re-activation, and viable count is 108~109CFU/ml。
The preparation method of the yellow tea, the yellow tea prepared.
The method for pouring of the yellow tea, first adds the boiling water of container volume 1/3, and water temperature is 85 ~ 95 DEG C, as needed
Amount, yellow tea is added in container, and after soaking 3 ~ 5 minutes, boiling water is continuously added into container to the 75 ~ 80% of container volume, can be anti-
Water is added with to brew 7 ~ 8 times.
Comparative example 1
Removal step（2）, remaining method, be the same as Example 1.
Comparative example 2
Removal step（3）In Angel wine yeast bacterium solution, remaining method, be the same as Example 1.
Comparative example 3
Step（4）In 90 DEG C be changed to 150 DEG C, remaining method, be the same as Example 1.
Comparative example 4
Removal step（6）, remaining method, be the same as Example 1.
Comparative example 5
Removal step（7）, remaining method, be the same as Example 1.
Comparative example 6
Step（8）In drying temperature directly be 70 DEG C, remaining method, be the same as Example 1.
Comparative example 7
The preparation method of existing traditional yellow tea.
The nutritional ingredient of embodiment and comparative example yellow tea：
Embodiment and comparative example prepare yellow tea by raw material of the yellow bud in Huoshan respectively, and the water content of each group yellow tea is 5%, random selection
Each 500g of yellow tea of embodiment and comparative example, according to the detection in " research of yellow tea process quality comparison, Zhou Jirong etc. "
Method, the nutritional ingredient to each group yellow tea detects that the nutritional ingredient of embodiment and comparative example yellow tea is shown in Table 1.
Table 1：The nutritional ingredient of embodiment and comparative example yellow tea
Show from the result of table 1, the yellow tea that the preparation method of the yellow tea of embodiment is obtained, amino acid, soluble sugar and solubility
Protein content is substantially high compared with comparative example, and polyphenol content is substantially few compared with comparative example, makes the color and luster mellow in taste of yellow tea, astringent taste is very
Gently, illustrate that the yellow tea that the preparation method of present invention offer yellow tea is obtained has higher nutrient content.
The sense organ of embodiment and comparative example yellow tea compares：
Embodiment and comparative example prepare yellow tea by raw material of the yellow bud in Huoshan respectively, and the water content of each group yellow tea is 5%, random selection
Each 20g of yellow tea of embodiment and comparative example, according to the detection side in " research of yellow tea process quality comparison, Zhou Jirong etc. "
Method, to each group yellow tea progress subjective appreciation, the sense organ of embodiment and comparative example yellow tea is relatively shown in Table 2.
Table 2：The sense organ of embodiment and comparative example yellow tea compares
| Project | Dry tea color and luster | Flavour | Soup look |
| Embodiment 1 | It is apricot yellow | It is mellow fragrant and sweet | It is pale yellow bright |
| Embodiment 2 | It is apricot yellow | It is mellow fragrant and sweet | It is pale yellow bright |
| Embodiment 3 | It is apricot yellow | It is mellow fragrant and sweet | It is pale yellow bright |
| Comparative example 1 | It is apricot yellow | Sweet taste is light | It is pale yellow bright |
| Comparative example 2 | It is pale yellow | Fragrance is light | It is yellowish green bright |
| Comparative example 3 | It is pale yellow | Fragrance is light | It is yellowish green bright |
| Comparative example 4 | It is pale yellow | Fragrance is light | It is yellowish green bright |
| Comparative example 5 | It is apricot yellow | It is mellow fragrant and sweet | It is pale yellow bright |
| Comparative example 6 | It is apricot yellow | Fragrance is light | It is pale yellow bright |
| Comparative example 7 | It is pale yellow | Fragrance is light | It is pale yellow dark |
Show from the result of table 2, the yellow tea that the preparation method of the yellow tea of embodiment is obtained, dry tea is apricot yellow, and flavour is mellow fragrant and sweet, puckery
Taste is very light, and soup look is pale yellow bright, illustrates that there is the yellow tea that the preparation method of present invention offer yellow tea is obtained higher sense organ to be worth.
Claims (6)
1. a kind of preparation method of yellow tea, it is characterised in that comprise the following steps：
（1）Harvesting：Full, stout and strong, the complete leaf of a bud one of selection it is tender slightly, obtain fresh tea passes；
（2）Cleaning：Fresh tea passes are placed in basket basket, basket basket is placed in intermountain running water, rinsed 10 ~ 12 hours, is taken out, is air-dried,
Tealeaves must be cleaned；
（3）Once vexed Huang：The uniform access Angel wine yeast bacterium solution into cleaning tealeaves, access amount is cleaning tealeaves weight
12 ~ 14%, in 34 ~ 36 DEG C of ferment at constant temperature 5 ~ 7 hours, obtain once vexed yellow tea leaf；
（4）Fixing：It vexed yellow tea leaf will once be placed in roller fixation machine, be finished 7 ~ 9 minutes in 90 ~ 95 DEG C, it is naturally cooling to 50 ~
55 DEG C, obtain fixing tealeaves；
（5）Just rub：Fixing tealeaves is placed in kneading machine, kneaded in 56 ~ 58 revs/min 3 ~ 4 minutes, obtains and just rubs tealeaves；
（6）Secondary vexed Huang：Lactic acid bacteria is accessed in tealeaves to just rubbing, access amount is the 4 ~ 6% of cleaning tealeaves weight, in 37 ~ 39 DEG C of perseverances
Temperature fermentation 3 ~ 4 hours, obtains secondary vexed yellow tea leaf；
（7）Rub again：Secondary vexed yellow tea leaf is placed in kneading machine, is kneaded in 42 ~ 44 revs/min 4 ~ 5 minutes, tealeaves is rubbed again；
（8）Drying：It is placed in tealeaves is rubbed again in dryer, prior to 52 ~ 54 DEG C drying to water content are 11 ~ 13%, then reduce temperature
To 38 ~ 40 DEG C, drying to water content is 3 ~ 5%, obtains drying tealeaves；
（9）Packaging：Vacuum packaging, radio sterilization is examined, and labelling obtains yellow tea.
2. the preparation method of yellow tea according to claim 1, it is characterised in that the step（1）Air-dry, temperature be 2 ~ 4
DEG C, wind speed be 10 ~ 12m/s, time be 5 ~ 7 hours.
3. the preparation method of yellow tea according to claim 1, it is characterised in that the step（2）Angel wine yeast
Bacterium solution, be by Angel wine yeast dry powder cut-in quality concentration for 4 ~ 6% sucrose solution in, make Angel wine yeast do
The mass concentration of powder is 2 ~ 4%, incubated 2 ~ 3 hours in 28 ~ 30 DEG C, and nutrient solution is accessed into nutrient solution volume 8 ~ 10 times of amounts, matter
Concentration is measured in 1.3 ~ 1.5% sucrose solution, to be well mixed, is cultivated 3 ~ 4 hours in 28 ~ 30 DEG C, obtains Angel wine yeast bacterium
Liquid.
4. the preparation method of yellow tea according to claim 1, it is characterised in that the step（6）Lactic acid bacteria, by following heavy
Measure the bacterial strain composition of part：Lactobacillus delbrueckii 17 ~ 19, Bifidobacterium 12 ~ 14, Lactobacillus casei 10 ~ 12, lactobacillus acidophilus 6 ~ 8, respectively
Bacterial strain passes through re-activation, and viable count is 108~109CFU/ml。
5. a kind of preparation method of any one of claim 1 ~ 4 yellow tea, the yellow tea prepared.
6. the method for pouring of yellow tea according to claim 5, it is characterised in that first add the boiling water of container volume 1/3, boiling water
Temperature is 85 ~ 95 DEG C, as needed amount, and yellow tea is added in container, and after soaking 3 ~ 5 minutes, boiling water is continuously added into container
To the 75 ~ 80% of container volume, it can repeatedly add water and brew 7 ~ 8 times.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691705A (en) * | 2017-11-03 | 2018-02-16 | 霍山汉唐清茗茶叶有限公司 | A kind of preparation method of lowering blood-fat and reducing weight semisolid Huang bud Pu'er tea paste |
| CN109221495A (en) * | 2018-11-27 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of yellow tea process for making |
| CN109924326A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of gold tea production technology |
| CN110786401A (en) * | 2019-10-28 | 2020-02-14 | 晴隆心间茶业农业有限公司 | Processing method of yellow tea |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
| CN112616957A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower yellow tea |
| CN113951353A (en) * | 2021-11-01 | 2022-01-21 | 中宁县吉鼎生物科技开发有限公司 | Preparation process of old wolfberry leaf fermented tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691705A (en) * | 2017-11-03 | 2018-02-16 | 霍山汉唐清茗茶叶有限公司 | A kind of preparation method of lowering blood-fat and reducing weight semisolid Huang bud Pu'er tea paste |
| CN109924326A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of gold tea production technology |
| CN109221495A (en) * | 2018-11-27 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of yellow tea process for making |
| CN110786401A (en) * | 2019-10-28 | 2020-02-14 | 晴隆心间茶业农业有限公司 | Processing method of yellow tea |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
| CN112616957A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower yellow tea |
| CN113951353A (en) * | 2021-11-01 | 2022-01-21 | 中宁县吉鼎生物科技开发有限公司 | Preparation process of old wolfberry leaf fermented tea |
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