CN107439736A - A kind of pine needle black tea based on steam spraying heating enzymatic fermentation - Google Patents
A kind of pine needle black tea based on steam spraying heating enzymatic fermentation Download PDFInfo
- Publication number
- CN107439736A CN107439736A CN201710728702.5A CN201710728702A CN107439736A CN 107439736 A CN107439736 A CN 107439736A CN 201710728702 A CN201710728702 A CN 201710728702A CN 107439736 A CN107439736 A CN 107439736A
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- black tea
- fermentation
- pine needle
- enzymatic
- steam spraying
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
Abstract
The present invention disclose a kind of pine needle black tea to be fermented based on steam spraying heating enzymatic, the black tea, in units of parts by weight, including following raw material：Dark brownish green 60 85 parts, 10 28 parts of pine needle, 25 parts of cellulase, the black tea is by withering, kneading, steam spraying heating enzymatic ferments, drying and other steps processing is made, the extract content of the black tea averagely can reach more than 38%, total ash is average up to 1.75%, powder quality fraction averagely as little as 0.25%, and millet paste bright color is penetrating, aroma of pure.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of pine needle based on steam spraying heating enzymatic fermentation
Black tea.
Background technology
Tea is that one of three big non-alcoholic drinks, its processing have had the history of more than 300 years in the world, and process is mainly
Based on the oxidation of Tea Polyphenols, that is, ferment, during fermentation of black tea, Tea Polyphenols and the polyphenol oxidase in mitochondria and chloroplaset
Enzyme contacts and theaflavin, thearubigin, theabrownin is oxidized in the presence of oxygen.Fermentation initial stage, theaflavin increase, and be converted into
Thearubigin, later stage theaflavin continue to increase, up to peak after begin to decline, if therefore fermentation inequality will result directly in black tea effectively
The content of active material is reduced, and influences black tea quality and mouthfeel.
The content of the invention
It is an object of the present invention to provide a kind of pine needle black tea based on steam spraying heating enzymatic fermentation, provided for fermentation of black tea
New approaches, to solve the problems such as fermentation is uneven or yeast-bitten causes black tea quality and destroyed mouthfeel, to solve above technology
The problem present invention uses following technical scheme：
A kind of pine needle black tea based on steam spraying heating enzymatic fermentation, including following raw material：Dark brownish green 60-85
Part, pine needle 10-28 parts, cellulase 2-5 parts, the black tea are dried, specifically included by withering, kneading, steaming enzymatic fermentation
Following steps：
S1：Dark brownish green pretreatment：It is intact to select bud-leaf, no small holes caused by worms are fresh dark brownish green, remove red autumnal leaves, standby；
S2：Wither, knead：Take step S1 pretreated dark brownish green, spread out, thickness 5-7cm, be placed in air-conditioned room and wither,
It is≤26 DEG C to set withering temperature, is stirred once every 3h dark brownish green；Withering time 12h, by inserting kneading machine；Pine needle is taken, is sprayed
Cellulase is spilt, kneading machine is then inserted and is kneaded with dark brownish green mix, has stickiness tea juice to tea bar surface, low temperature presses down at 16-20 DEG C
Enzyme, obtain tea rope；
S3：Fermentation：Tea rope obtained by step S2 is placed in sweathouse, the sweathouse by set up steam heater,
Circulating water cooling system, air exhausting device collectively constitute fermentation system, start the fermentation system during fermentation, preceding 2h carries out activating enzymes
Promote, it is lasting to steam heating after setting 25-30 DEG C of temperature, activation enzymatic to terminate, enzymatic fermentation is carried out, sweathouse temperature is per 1h liters
It is high 2-3 DEG C, after continuing 3-4h, close fermentation system；
S4：Dry：Tea rope after fermentation system immediately ferments step S3 after closing inserts dryer, sets primary drying for baking temperature
100-110 DEG C, stirred once per 3-5min, duration 8-10min, it is rear to set dryer temperature to raise 2 DEG C per 3min, continue
Time 18-30min, terminate drying, packaging, produce.
Further, the enzymatic activation process maximum temperature is 27 DEG C；
Further, sweathouse humidity ＞ 85% described in step S3；
Terminate the water content ＜ 8% of black tea after drying described in step S4；
Step S3 durations≤6h.
The fermentation process temperature is no more than 35 DEG C.
Enzymatic fermentation process described in step S3 carries out an air draft per 25min and leads to oxygen, duration 10-15min.
Enzymatic fermentation process described in step S3, one cycle water cooling, duration 15-20min are carried out every 2h.
The beneficial effect that the present invention obtains
1st, the pine needle black tea manufacturing process based on steam spraying heating enzymatic fermentation of the invention, is heated by steam spraying
Activation promotees enzyme fermentation, is acted on reference to circulating water cooling, and with exhaust system mutual cooperation, is capable of the temperature of Effective Regulation fermentation of black tea
Degree and humidity, guarantee are passed through sufficient oxygen, black tea polyphenols material is thoroughly fermented, while can be tight by pine needle effective active matter
It is close to be adsorbed in tea rope, brewing process is slowly discharged, aromatic resistance to bubble.
2nd, the pine needle black tea based on steam spraying heating enzymatic fermentation of the invention, adds pine needle and cellulase, can
Pine needle effective active matter is dissolved in pine needle surface, is easy to realize that black tea leaches by kneading adsorbed close in tea rope with dark brownish green
Thing content averagely reaches more than 38%, and total ash average 1.75%, powder quality fraction averagely as little as 0.25%, makes millet paste in addition
Bright color is penetrating, aroma of pure.
3rd, the pine needle black tea based on steam spraying heating enzymatic fermentation of the invention, process use mechanical automation,
It is low suitable for batch machining, cost of material, it is easy to accomplish industrialization.
Embodiment
First, a kind of pine needle black tea based on steam spraying heating enzymatic fermentation
Embodiment 1
A kind of pine needle black tea based on steam spraying heating enzymatic fermentation, the black tea include following raw material：
Dark brownish green 60kg, pine needle 10kg, cellulase 2kg；
The black tea processing method, specifically includes following steps：
S1：Dark brownish green pretreatment：It is intact to select bud-leaf, no small holes caused by worms are fresh dark brownish green, remove red autumnal leaves, standby；
S2：Wither, knead：Take step S1 pretreated dark brownish green, spread out, thickness 5-7cm, be placed in air-conditioned room and wither,
It is 22-26 DEG C to set withering temperature, is stirred once every 3h dark brownish green；Withering time 12h, dark brownish green insert after then withering are rubbed
Twister；Pine needle is taken, cellulase is sprayed, then inserts kneading machine and kneaded with dark brownish green mix, has stickiness tea juice to tea bar surface,
Low temperature presses down enzyme at 16-20 DEG C, obtains tea rope；
S3：Fermentation：Tea rope obtained by step S2 is placed in sweathouse, the sweathouse by set up steam heater,
Circulating water cooling system, air exhausting device collectively constitute fermentation system, start the fermentation system during fermentation, preceding 2h carries out activating enzymes
Promote, it is lasting to steam heating after setting 25-30 DEG C of temperature, activation enzymatic to terminate, enzymatic fermentation is carried out, sweathouse temperature is per 1h liters
It is high 3 DEG C, one cycle water cooling, duration 20min are carried out every 2h, while carry out an air draft per 25min and lead to oxygen, continue
Time 10min, enzymatic fermentation is carried out, after continuing 3h, close fermentation system, the sweathouse humidity is 86%；
S4：Dry：Tea rope after fermentation system immediately ferments step S3 after closing inserts dryer, sets primary drying for baking temperature
100-110 DEG C, stirred once per 3-5min, duration 8-10min, it is rear to set dryer temperature to raise 2 DEG C per 3min, continue
Time 18-30min, terminate drying, obtain the black tea finished product of water content 5%, packaging, produce.
Above black tea sample 20g dry teas are taken, it is 2% to measure total ash, content of powder 0.5%, leaching is measured after brewing
Thing content is 38%, and soup look bright color is penetrating, aroma of pure.
Embodiment 2
A kind of pine needle black tea based on steam spraying heating enzymatic fermentation, the black tea include following raw material：
Dark brownish green 85kg, pine needle 28kg, cellulase 5kg；
The black tea processing method, specifically includes following steps：
S1：Dark brownish green pretreatment：It is intact to select bud-leaf, no small holes caused by worms are fresh dark brownish green, remove red autumnal leaves, standby；
S2：Wither, knead：Take step S1 pretreated dark brownish green, spread out, thickness 5-7cm, be placed in air-conditioned room and wither,
It is 22-26 DEG C to set withering temperature, is stirred once every 3h dark brownish green；Withering time 12h, dark brownish green insert after then withering are rubbed
Twister；Pine needle is taken, cellulase is sprayed, then inserts kneading machine and kneaded with dark brownish green mix, has stickiness tea juice to tea bar surface,
Low temperature presses down enzyme at 16-20 DEG C, obtains tea rope；
S3：Fermentation：Tea rope obtained by step S2 is placed in sweathouse, the sweathouse by set up steam heater,
Circulating water cooling system, air exhausting device collectively constitute fermentation system, start the fermentation system during fermentation, preceding 2h carries out activating enzymes
Promote, it is lasting to steam heating after setting 25-30 DEG C of temperature, activation enzymatic to terminate, enzymatic fermentation is carried out, sweathouse temperature is per 1h liters
It is high 2-3 DEG C, one cycle water cooling, duration 15min are carried out every 2h, while carry out an air draft per 25min and lead to oxygen, hold
Continuous time 10min, enzymatic fermentation is carried out, after continuing 4h, close fermentation system, the sweathouse humidity is 92%；
S4：Dry：Tea rope after fermentation system immediately ferments step S3 after closing inserts dryer, sets primary drying for baking temperature
100-110 DEG C, stirred once per 3-5min, duration 8-10min, it is rear to set dryer temperature to raise 2 DEG C per 3min, continue
Time 18-30min, terminate drying, obtain the black tea finished product that water content is 6%, packaging, produce.
Above black tea sample 20g dry teas are taken, it is 3% to measure total ash, content of powder 0.6%, leaching is measured after brewing
Thing content is 36%, and soup look bright color is penetrating, aroma of pure.
Embodiment 3
A kind of pine needle black tea based on steam spraying heating enzymatic fermentation, the black tea include following raw material：
Dark brownish green 64kg, pine needle 16kg, cellulase 4kg；
The black tea processing method, specifically includes following steps：
S1：Dark brownish green pretreatment：It is intact to select bud-leaf, no small holes caused by worms are fresh dark brownish green, remove red autumnal leaves, standby；
S2：Wither, knead：Take step S1 pretreated dark brownish green, spread out, thickness 5-7cm, be placed in air-conditioned room and wither,
It is 22-26 DEG C to set withering temperature, is stirred once every 3h dark brownish green；Withering time 12h, dark brownish green insert after then withering are rubbed
Twister；Pine needle is taken, cellulase is sprayed, then inserts kneading machine and kneaded with dark brownish green mix, has stickiness tea juice to tea bar surface,
Low temperature presses down enzyme at 16-20 DEG C, obtains tea rope；
S3：Fermentation：Tea rope obtained by step S2 is placed in sweathouse, the sweathouse by set up steam heater,
Circulating water cooling system, air exhausting device collectively constitute fermentation system, start the fermentation system during fermentation, preceding 2h carries out activating enzymes
Promote, it is lasting to steam heating after setting 25-30 DEG C of temperature, activation enzymatic to terminate, enzymatic fermentation is carried out, sweathouse temperature is per 1h liters
It is high 2-3 DEG C, one cycle water cooling, duration 18min are carried out every 2h, while carry out an air draft per 25min and lead to oxygen, hold
Continuous time 12min, enzymatic fermentation is carried out, after continuing 3h, close fermentation system, the sweathouse humidity is 90%；
S4：Dry：Tea rope after fermentation system immediately ferments step S3 after closing inserts dryer, sets primary drying for baking temperature
100-110 DEG C, stirred once per 3-5min, duration 8-10min, it is rear to set dryer temperature to raise 2 DEG C per 3min, continue
Time 18-30min, terminate drying, obtain the black tea finished product of water content 4%, packaging, produce.
Above black tea sample 20g dry teas are taken, it is 0.5% to measure total ash, content of powder 0.34%, leaching is measured after brewing
Apparent extract is 41%, and soup look bright color is penetrating, aroma of pure.
Embodiment 4
A kind of pine needle black tea based on steam spraying heating enzymatic fermentation, the black tea include following raw material：
Dark brownish green 70kg, pine needle 25kg, cellulase 4kg；
The black tea processing method, specifically includes following steps：
S1：Dark brownish green pretreatment：It is intact to select bud-leaf, no small holes caused by worms are fresh dark brownish green, remove red autumnal leaves, standby；
S2：Wither, knead：Take step S1 pretreated dark brownish green, spread out, thickness 5-7cm, be placed in air-conditioned room and wither,
It is 22-26 DEG C to set withering temperature, is stirred once every 3h dark brownish green；Withering time 12h, dark brownish green insert after then withering are rubbed
Twister；Pine needle is taken, cellulase is sprayed, then inserts kneading machine and kneaded with dark brownish green mix, has stickiness tea juice to tea bar surface,
Low temperature presses down enzyme at 16-20 DEG C, obtains tea rope；
S3：Fermentation：Tea rope obtained by step S2 is placed in sweathouse, the sweathouse by set up steam heater,
Circulating water cooling system, air exhausting device collectively constitute fermentation system, start the fermentation system during fermentation, preceding 2h carries out activating enzymes
Promote, it is lasting to steam heating after setting 25-30 DEG C of temperature, activation enzymatic to terminate, enzymatic fermentation is carried out, sweathouse temperature is per 1h liters
It is high 2-3 DEG C, one cycle water cooling, duration 15min are carried out every 2h, while carry out an air draft per 25min and lead to oxygen, hold
Continuous time 14min, enzymatic fermentation is carried out, after continuing 4h, close fermentation system, the sweathouse humidity is 89%；
S4：Dry：Tea rope after fermentation system immediately ferments step S3 after closing inserts dryer, sets primary drying for baking temperature
100-110 DEG C, stirred once per 3-5min, duration 8-10min, it is rear to set dryer temperature to raise 2 DEG C per 3min, continue
Time 18-30min, terminate drying, obtain the black tea finished product of water content 6%, packaging, produce.
Above black tea sample 20g dry teas are taken, it is 1.5% to measure total ash, content of powder 0.25%, leaching is measured after brewing
Apparent extract is 39%, and soup look bright color is penetrating, aroma of pure.
According to GB/T 13738《Black tea》In, related physical and chemical index：
To above example 1-4 finished product samples, and a kind of (the preparation work of natural pine needle teas of CN200710107295.2
Skill) patent of invention product sample Quality Detection result such as subordinate list 1:
| Physical and chemical index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Control group |
| Dry tea moisture (%) | 6 | 5 | 6 | 4 | 8 |
| Total ash (%) | 2 | 3 | 0.5 | 1.5 | 6 |
| Powder (%) | 0.5 | 0.6 | 0.34 | 0.25 | 1.2 |
| Extract (%) (middle leaflet) | 38 | 36 | 41 | 39 | 31 |
Show the black tea to be fermented based on pine needle steam spraying enzymatic of the present invention according to detection data result, physical and chemical index is
Dry tea water content≤6%, total ash≤3%, powder≤0.6% etc., control group is superior to, and reaches national standard reference, can
See that the present invention is fermented using steam spraying enzymatic, the overall quality of black tea can be effectively improved, inclusion leaching effect relatively compares
Group is more excellent.
It should be noted that above-described is the preferred embodiment of the present invention, for one of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection domain.
Claims (10)
- A kind of 1. pine needle black tea based on steam spraying heating enzymatic fermentation, it is characterised in that in units of parts by weight, including with Lower raw material：Dark brownish green 60-85 parts, pine needle 10-28 parts, cellulase 2-5 parts.
- 2. a kind of processing method according to claim 1 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature It is, specifically includes following steps：S1：Dark brownish green pretreatment：It is intact to select bud-leaf, no small holes caused by worms are fresh dark brownish green, remove red autumnal leaves, standby；S2：Wither, knead：Take step S1 pretreated dark brownish green, spread out, thickness 5-7cm, be placed in air-conditioned room and wither, every 3h is stirred once, withering time 12h, and kneading machine is inserted in dark brownish green after then withering；Pine needle is taken, sprays cellulase, then Insert kneading machine to knead with dark brownish green mix, have stickiness tea juice to tea bar surface, low temperature suppression enzyme, obtain tea rope；S3：Fermentation：Tea rope obtained by step S2 is placed in sweathouse, the sweathouse steams heater, circulation by setting up Water cooling system, air exhausting device collectively constitute fermentation system, start fermentation system during fermentation, preceding 2h carries out activation enzymatic, sets 25-30 DEG C of temperature, it is lasting to steam heating after activation enzymatic terminates, enzymatic fermentation is carried out, sweathouse temperature raises 2-3 DEG C per 1h, After continuing 3-4h, fermentation system is closed；S4：Dry：Tea rope after fermentation system immediately ferments step S3 after closing inserts dryer, sets primary drying for baking temperature 100- 110 DEG C, stirred once per 3-5min, after continuing 8-10min, dryer temperature raises 2 DEG C per 3min, duration 18- 30min, terminate drying, packaging, produce.
- 3. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In step S3 durations are 5-6h.
- 4. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In the activation enzymatic processes maximum temperature is 27 DEG C.
- 5. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In enzymatic fermentation process described in step S3 carries out one cycle water cooling, duration 15-20min every 2h.
- 6. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In enzymatic fermentation process carries out the logical oxygen of an air draft, duration 10-15min per 25min in step S3.
- 7. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In the water content for terminating black tea after drying described in step S4 is ＜ 8%.
- 8. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In the temperature of low temperature suppression enzyme is 16-20 DEG C described in step S2.
- 9. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In air-conditioned room withering temperature described in step S2 is 22-26 DEG C.
- 10. the processing method according to claim 2 based on steam spraying heating enzymatic fermentation pine needle black tea, its feature exist In sweathouse humidity described in step S3 is ＞ 85%.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028055A (en) * | 2010-11-27 | 2011-04-27 | 福建农林大学 | Processing method for reducing astringent taste of red tea |
| CN103947781A (en) * | 2014-05-23 | 2014-07-30 | 华祥苑茶业股份有限公司 | Processing method of low-fermented black tea |
| CN204682414U (en) * | 2015-05-18 | 2015-10-07 | 龙卫东 | A kind of pine needle black tea fermentation equipment |
| CN105309678A (en) * | 2015-11-04 | 2016-02-10 | 广西昭平县凝香翠茶厂 | Technology for manufacturing black tea with pine needle fragrance |
| CN105660911A (en) * | 2016-01-14 | 2016-06-15 | 詹其国 | Pine needle black tea and preparation method thereof |
-
2017
- 2017-08-23 CN CN201710728702.5A patent/CN107439736A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028055A (en) * | 2010-11-27 | 2011-04-27 | 福建农林大学 | Processing method for reducing astringent taste of red tea |
| CN103947781A (en) * | 2014-05-23 | 2014-07-30 | 华祥苑茶业股份有限公司 | Processing method of low-fermented black tea |
| CN204682414U (en) * | 2015-05-18 | 2015-10-07 | 龙卫东 | A kind of pine needle black tea fermentation equipment |
| CN105309678A (en) * | 2015-11-04 | 2016-02-10 | 广西昭平县凝香翠茶厂 | Technology for manufacturing black tea with pine needle fragrance |
| CN105660911A (en) * | 2016-01-14 | 2016-06-15 | 詹其国 | Pine needle black tea and preparation method thereof |
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