CN107467208A - A kind of processing method for improving black tea aromatic substance content - Google Patents
A kind of processing method for improving black tea aromatic substance content Download PDFInfo
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- CN107467208A CN107467208A CN201710509662.5A CN201710509662A CN107467208A CN 107467208 A CN107467208 A CN 107467208A CN 201710509662 A CN201710509662 A CN 201710509662A CN 107467208 A CN107467208 A CN 107467208A
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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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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The present invention relates to tea processing technical field, discloses a kind of processing method for improving black tea aromatic substance content, comprises the following steps：（1）Black tea is handled first by pine, during stifling, black tea carries out selective absorbing for the volatile compound in pine, makes color and luster more preferably Wu Run, fragrance high length, soup look red dense, and improve the pest control and anticorrosion of black tea；（2）Leaf rotation process is divided into 3 steps, it is improved the activity of enzyme during withering, and then strong enzymatic oxidation effect occurs during the fermentation, make macromolecular substances in black tea that hydrolysis occur, catechin and polyphenol compound oxidation polymerization, form the coloring matters such as a large amount of volatile compounds and theaflavin, theabrownin and thearubigin；（3）Black tea is quickly kneaded, the loss of aromatic compounds can be reduced, and simplifies subsequent processing steps.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of processing side for improving black tea aromatic substance content
Method.
Background technology
Black tea, originating from China, earliest black tea is called Lapsang souchong, by Wuyi Mountain, fujian city star villages and small towns paulownia Kimura Jiang Shi
My late grandfather, in Ming Dynasty's middle and later periods（About 1568）, initiative forms.Wuyishan City paulownia Kimura Jiang Shi families are that production Lapsang souchong is red
, there has been the history of more than 400 years in the tealeaves family of tea so far.
Black tea belongs to full fermentation teas, is using the bud-leaf of tea tree as raw material, by withering, kneading（Cut）, fermentation, dry etc. typical case
Technical process is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony, therefore named black tea.Black tea species is more,
The place of production is wider, and Keemun black tea is enjoyed tremendous popularity in the world, and lasting, high-end black tea-Jin Junmei cause black tea everywhere for congou tea and souchong
Develop into the brand-new stage.In addition, from China introduce a fine variety the India to grow up, Sri Lanka place of production black tea it is also very famous.
China's black tea includes congou tea, broken black tea and souchong, and its preparation method is similar, has and withers, kneads, sending out
Ferment, dry four processes.The quality characteristic of various black tea is all red soup red autumnal leaves, and the formation of color, smell and taste has similar chemical change
Process, have differences in the condition simply changed, degree.
The marrow of black tea processing is refinement for aroma substance, and existing method work in-process due to the time and
The control of temperature is not in place, cause ferment drying process in aromatic substance scatter and disappear, easily there is herbaceous taste, fermented flavour, baked taste
Again, the problem of tea perfume flavour is light.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of processing side for improving black tea aromatic substance content
Method, work in-process are handled black tea using other plant components, it is reduced to time and the susceptibility of temperature, are carried
The high simplicity of processing.
The present invention is achieved by the following technical solutions：
A kind of processing method for improving black tea aromatic substance content, comprises the following steps：
（1）Black tea is plucked in two or three points in the afternoon, the black tea newly plucked is put into bamboo basket, the pine bag of warm is placed
On tealeaves, a bag is placed every 10-15 centimetres, bamboo basket topmost will place a bag, be 70-80%'s in relative air humidity
Shady place fumigates 5-6 hours, and pine bag is taken out, black tea is divided and is cooled to 20-25 DEG C；
（2）Black tea after cooling is put into vibration machine and carries out 3 leaf rotations, vibration machine revolution is fixed as 7-10 revs/min, and
Leaf rotation time is 3-5 minutes, after standing 1.5-2 hours, carries out secondary leaf rotation, and the time is 5-8 minutes, then to stand 2-3 small
Shi Hou, it is 8-10 minutes to carry out leaf rotation, time three times, stands to withering and terminates；
（3）The black tea after terminating that will wither, which is put into kneading machine, quickly to be kneaded, and speed setting is 40-50 revs/min, is rubbed
Minute time 3-5 is twisted with the fingers, it is 80-85% to knead percentage of damage, and the black tea after kneading is sent into fermenting cellar, is 85- in relative humidity
90%, temperature is to be fermented at 20-25 DEG C, and fermentation time be 5-6 hours, and in fermentation process, adjustment central temperature of fermenting does not surpass
25 DEG C are crossed, carrying out conventional drying process after fermentation again can sieve packaging.
As further improvement of these options, step（1）It is allocated during middle tea picking, makes mixing tealeaves
In, the content of bud accounts for 20-25%, the content of the 1st leaf accounts for 15-20%, the content of the 2nd leaf accounts for 30-35%, the content of the 3rd leaf accounts for 13-
15%th, remaining as the content of stalk.
As further improvement of these options, step（1）The preparation method of middle pine bag is that pine is cut into thickness
Spend for 1-2 centimetres, it is long and wide 3
Flake between -5 centimetres, tightened after being packed using breathable gauze bag, 2-3 hours are toasted at 80-90 DEG C, are cooled to
It can be put into black tea and use after 40-50 DEG C.
As further improvement of these options, step（2）In when being put into vibration machine, the water content of black tea is 70-
75%, leaf rotation environment temperature is 16-20 DEG C, relative air humidity 70-80%.
As further improvement of these options, step（3）In, fermentation process is cooled using fan.
The present invention has advantages below compared with prior art：In order to solve black tea work in-process, due to time and temperature
The control of degree is not in place, cause ferment drying process in aromatic substance scatter and disappear, easily occur herbaceous taste, fermented flavour, baking it is highly seasoned,
The problem of tea perfume flavour is light, the invention provides a kind of processing method for improving black tea aromatic substance content, comprise the following steps：
（1）Black tea is handled first by pine, during stifling, black tea selects for the volatile compound in pine
Property absorb, make color and luster more preferably Wu Run, fragrance high length, soup look red dense, and improve the pest control and anticorrosion of black tea；（2）By leaf rotation
Process is divided into 3 steps, is improved the activity of enzyme during withering, and then strong enzymatic oxygen occurs during the fermentation and is turned into
With making in black tea macromolecular substances that hydrolysis, catechin and polyphenol compound oxidation polymerization occur, formed a large amount of fragrant
Gasify the coloring matter such as compound and theaflavin, theabrownin and thearubigin；（3）Black tea is quickly kneaded, virtue can be reduced
The loss of fragrant class compound, and simplify subsequent processing steps.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of processing method for improving black tea aromatic substance content, comprises the following steps：
（1）Black tea is plucked in two or three points in the afternoon, the black tea newly plucked is put into bamboo basket, the pine bag of warm is placed
On tealeaves, a bag is placed every 10 centimetres, bamboo basket topmost will place a bag, in the shady place that relative air humidity is 70%
It is stifling 5 hours, pine bag is taken out, black tea is divided and is cooled to 20 DEG C；
（2）Black tea after cooling is put into vibration machine and carries out 3 leaf rotations, vibration machine revolution is fixed as 7 revs/min, and first
The secondary leaf rotation time is 3 minutes, after standing 1.5 hours, carries out secondary leaf rotation, and the time is 5 minutes, then after standing 2 hours, carries out three
Secondary leaf rotation, time are 8 minutes, stand to withering and terminate；
（3）The black tea after terminating that will wither, which is put into kneading machine, quickly to be kneaded, and speed setting is 40 revs/min, is kneaded
3 minutes time, it is 80% to knead percentage of damage, and the black tea after kneading is sent into fermenting cellar, is 85% in relative humidity, temperature 20
Fermented at DEG C, fermentation time is 5 hours, and in fermentation process, adjustment fermentation central temperature is no more than 25 DEG C, enters again after fermentation
The conventional drying process of row can sieve packaging.
As further improvement of these options, step（1）It is allocated during middle tea picking, makes mixing tealeaves
In, the content that the content of bud accounts for the 20%, the 1st leaf accounts for the content of the 15%, the 2nd leaf and accounts for the content of the 30%, the 3rd leaf and account for 13%, remaining as stem
The content of stalk.
As further improvement of these options, step（1）The preparation method of middle pine bag is that pine is cut into thickness
Spend for 1 centimetre, the long and wide flake between 3-5 centimetres, tightened after being packed using breathable gauze bag, 2 are toasted at 80 DEG C
Hour, it can be put into black tea and use after being cooled to 40 DEG C.
As further improvement of these options, step（2）In when being put into vibration machine, the water content of black tea is 70%,
Leaf rotation environment temperature is 16 DEG C, relative air humidity 70%.
As further improvement of these options, step（3）In, fermentation process is cooled using fan.
Embodiment 2
A kind of processing method for improving black tea aromatic substance content, comprises the following steps：
（1）Black tea is plucked in two or three points in the afternoon, the black tea newly plucked is put into bamboo basket, the pine bag of warm is placed
On tealeaves, a bag is placed every 12 centimetres, bamboo basket topmost will place a bag, in the shady place that relative air humidity is 75%
It is stifling 5.5 hours, pine bag is taken out, black tea is divided and is cooled to 23 DEG C；
（2）Black tea after cooling is put into vibration machine and carries out 3 leaf rotations, vibration machine revolution is fixed as 8 revs/min, and first
The secondary leaf rotation time is 4 minutes, after standing 1.8 hours, carries out secondary leaf rotation, and the time is 6 minutes, then after standing 2.5 hours, is carried out
Leaf rotation three times, time are 9 minutes, stand to withering and terminate；
（3）The black tea after terminating that will wither, which is put into kneading machine, quickly to be kneaded, and speed setting is 45 revs/min, is kneaded
4 minutes time, it is 82% to knead percentage of damage, and the black tea after kneading is sent into fermenting cellar, is 88% in relative humidity, temperature 22
Fermented at DEG C, fermentation time is 5.5 hours, and in fermentation process, adjustment fermentation central temperature is no more than 25 DEG C, after fermentation again
Carrying out conventional drying process can sieve packaging.
As further improvement of these options, step（1）It is allocated during middle tea picking, makes mixing tealeaves
In, the content that the content of bud accounts for the 23%, the 1st leaf accounts for the content of the 17%, the 2nd leaf and accounts for the content of the 33%, the 3rd leaf and account for 14%, remaining as stem
The content of stalk.
As further improvement of these options, step（1）The preparation method of middle pine bag is that pine is cut into thickness
Spend for 1.5 centimetres, the long and wide flake between 3-5 centimetres, tighten after being packed using breathable gauze bag, toasted at 85 DEG C
2.5 hours, it can be put into black tea and use after being cooled to 45 DEG C.
As further improvement of these options, step（2）In when being put into vibration machine, the water content of black tea is 73%,
Leaf rotation environment temperature is 18 DEG C, relative air humidity 75%.
As further improvement of these options, step（3）In, fermentation process is cooled using fan.
Embodiment 3
A kind of processing method for improving black tea aromatic substance content, comprises the following steps：
（1）Black tea is plucked in two or three points in the afternoon, the black tea newly plucked is put into bamboo basket, the pine bag of warm is placed
On tealeaves, a bag is placed every 15 centimetres, bamboo basket topmost will place a bag, in the shady place that relative air humidity is 80%
It is stifling 6 hours, pine bag is taken out, black tea is divided and is cooled to 25 DEG C；
（2）Black tea after cooling is put into vibration machine and carries out 3 leaf rotations, vibration machine revolution is fixed as 10 revs/min, and first
The secondary leaf rotation time is 5 minutes, after standing 2 hours, carries out secondary leaf rotation, and the time is 8 minutes, then after standing 3 hours, is carried out three times
Leaf rotation, time are 10 minutes, stand to withering and terminate；
（3）The black tea after terminating that will wither, which is put into kneading machine, quickly to be kneaded, and speed setting is 50 revs/min, is kneaded
5 minutes time, it is 85% to knead percentage of damage, and the black tea after kneading is sent into fermenting cellar, is 90% in relative humidity, temperature 25
Fermented at DEG C, fermentation time is 6 hours, and in fermentation process, adjustment fermentation central temperature is no more than 25 DEG C, enters again after fermentation
The conventional drying process of row can sieve packaging.
As further improvement of these options, step（1）It is allocated during middle tea picking, makes mixing tealeaves
In, the content that the content of bud accounts for the 25%, the 1st leaf accounts for the content of the 20%, the 2nd leaf and accounts for the content of the 35%, the 3rd leaf and account for 15%, remaining as stem
The content of stalk.
As further improvement of these options, step（1）The preparation method of middle pine bag is that pine is cut into thickness
Spend for 2 centimetres, the long and wide flake between 3-5 centimetres, tightened after being packed using breathable gauze bag, 3 are toasted at 90 DEG C
Hour, it can be put into black tea and use after being cooled to 50 DEG C.
As further improvement of these options, step（2）In when being put into vibration machine, the water content of black tea is 75%,
Leaf rotation environment temperature is 20 DEG C, relative air humidity 80%.
As further improvement of these options, step（3）In, fermentation process is cooled using fan.
Contrast test
Embodiment 1-3 method processing black tea leaf is used respectively, while with existing processing method as a control group, each group processing
Black tea be with a collection of harvesting tealeaves, by the main aromatic components content of black tea and drink marking situation record such as table 1, table
Shown in 2.
Main aromatic components content and marking situation record sheet is drunk in each group black tea of table 1
| Project | β-ocimenum（mg/100g） | Beta-myrcene（mg/100g） | Carypohyllene（mg/100g） | Cedrene（mg/100g） | Scoring（Point） |
| Embodiment 1 | 0.36 | 0.25 | 0.15 | 0.06 | 95 |
| Embodiment 2 | 0.38 | 0.28 | 0.16 | 0.08 | 96 |
| Embodiment 3 | 0.37 | 0.26 | 0.15 | 0.06 | 95 |
| Control group | 0.33 | 0.22 | 0.11 | 0.04 | 85 |
It can be seen from Table 1 that：Contrastingly, black tea processing method main aromatic components Content of the invention substantially carries
Height, tea aroma composition account for the 0.026-0.028% of dry biomass fraction, and the black tea prepared compared with common processing methods is higher by
0.006-0.008%。
Evaluation marking full marks are 100 points in table 1, and every group of trial test number is 20 people, and the average mark of all standard is tired out
Add, as shown in table 2.
The marking of table 2 performs standard scale
| Project | Color and luster point（Full marks 20 divide） | Smell point（Full marks 20 divide） | Flavour point（Full marks 30 divide） | Mouthfeel point（Full marks 30 divide） | Total score（Full marks 100 divide） |
| Embodiment 1 | 18 | 19 | 29 | 29 | 95 |
| Embodiment 2 | 19 | 19 | 29 | 29 | 96 |
| Embodiment 3 | 19 | 18 | 29 | 29 | 95 |
| Control group | 18 | 17 | 24 | 26 | 85 |
Claims (5)
1. a kind of processing method for improving black tea aromatic substance content, it is characterised in that comprise the following steps：
（1）Black tea is plucked in two or three points in the afternoon, the black tea newly plucked is put into bamboo basket, the pine bag of warm is placed
On tealeaves, a bag is placed every 10-15 centimetres, bamboo basket topmost will place a bag, be 70-80%'s in relative air humidity
Shady place fumigates 5-6 hours, and pine bag is taken out, black tea is divided and is cooled to 20-25 DEG C；
（2）Black tea after cooling is put into vibration machine and carries out 3 leaf rotations, vibration machine revolution is fixed as 7-10 revs/min, and
Leaf rotation time is 3-5 minutes, after standing 1.5-2 hours, carries out secondary leaf rotation, and the time is 5-8 minutes, then to stand 2-3 small
Shi Hou, it is 8-10 minutes to carry out leaf rotation, time three times, stands to withering and terminates；
（3）The black tea after terminating that will wither, which is put into kneading machine, quickly to be kneaded, and speed setting is 40-50 revs/min, is rubbed
Minute time 3-5 is twisted with the fingers, it is 80-85% to knead percentage of damage, and the black tea after kneading is sent into fermenting cellar, is 85- in relative humidity
90%, temperature is to be fermented at 20-25 DEG C, and fermentation time be 5-6 hours, and in fermentation process, adjustment central temperature of fermenting does not surpass
25 DEG C are crossed, carrying out conventional drying process after fermentation again can sieve packaging.
A kind of 2. processing method for improving black tea aromatic substance content as claimed in claim 1, it is characterised in that step（1）In
It is allocated, makes in mixing tealeaves during tea picking, the content of bud by weight accounts for 20-25%, the content of the 1st leaf accounts for 15-
20%th, the content of the 2nd leaf accounts for 30-35%, the content of the 3rd leaf accounts for 13-15%, the content remaining as stalk.
A kind of 3. processing method for improving black tea aromatic substance content as claimed in claim 1, it is characterised in that step（1）In
The preparation method of pine bag is that pine is cut into thickness for 1-2 centimetres, long and wide 3
Flake between -5 centimetres, tightened after being packed using breathable gauze bag, 2-3 hours are toasted at 80-90 DEG C, are cooled to
It can be put into black tea and use after 40-50 DEG C.
A kind of 4. processing method for improving black tea aromatic substance content as claimed in claim 1, it is characterised in that step（2）In
When being put into vibration machine, the water content of black tea is 70-75%, and leaf rotation environment temperature is 16-20 DEG C, relative air humidity 70-
80%。
A kind of 5. processing method for improving black tea aromatic substance content as claimed in claim 1, it is characterised in that step（3）In,
Fermentation process is cooled using fan.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972517A (en) * | 2020-09-19 | 2020-11-24 | 林华民 | Baking processing technology for Tieguanyin |
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2017
- 2017-06-28 CN CN201710509662.5A patent/CN107467208A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972517A (en) * | 2020-09-19 | 2020-11-24 | 林华民 | Baking processing technology for Tieguanyin |
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Application publication date: 20171215 |