CN107568362A - A kind of preparation method of wild black tea - Google Patents
A kind of preparation method of wild black tea Download PDFInfo
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- CN107568362A CN107568362A CN201710876666.7A CN201710876666A CN107568362A CN 107568362 A CN107568362 A CN 107568362A CN 201710876666 A CN201710876666 A CN 201710876666A CN 107568362 A CN107568362 A CN 107568362A
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Abstract
The invention discloses a kind of preparation method of wild black tea, it comprises the following steps：(1) wither：First outdoor, which is withered, to be then moved to interior and withers；(2) knead：Knead to tealeaves and start to crispatura, slightly pressurization is kneaded during shaping；(3) ferment：Tealeaves is placed in thicken in transparent pocket and fermented；(4) enzyme is killed：Kill that enzyme kills enzyme using naked light or steam kills enzyme；(5) training fire：Including just training and multiple training.The zymophyte that fermentation procedure of the present invention also adds after compound amino acid, camellia flower extract, complex enzyme and domestication is fermented；It is made that tea aroma is strong, tealeaves has fruit fragrant, tea leaf quality is good.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of preparation method of wild black tea.
Background technology
The preparation technology of black tea mainly includes withering, kneading, fermenting, drying；Withering main makes tealeaves uniform, appropriate
Moisture loss, make food value of leaf softness, toughness increase, be follow-up rolling shaping, the degree of injury for improving tea cell provides necessity
Condition：It is that black tea moulds profile and forms the important procedure of endoplasm to knead, and kneading makes clasmatosis, is provided for follow-up fermentation
Condition；Fermentation be black tea under enzymatic catalysis, using polyphenol compound, enzymatic oxygen compound as main body a series of chemical change mistakes
Journey, it is the critical process of black tea quality, fermentation makes polyphenol compound oxidation polymerization under enzymatic catalysis in tealeaves, other things
Matter is also changing, and tealeaves is reddened, and assigns the quality of color, smell and taste；Drying is to dry the tealeaves fermented using high temperature
Roasting, the rapid moisture that evaporates reaches mass dryness fraction of guaranteeing the quality, while using the activity of the rapid destructive enzyme of high temperature, stops fermentation, tealeaves of guaranteeing the quality
Quality is fixed up.
The fragrance of tealeaves is the hot issue of Tea Production in recent years, and each link that tealeaves makes is to tea aroma
All have a great impact, in tealeaves presentation of the species and content of aroma-producing substance to tea aroma play decisive role, such as tea
The content of the aromatic compound such as Ye Zhong, phenmethylol, benzyl carbinol is higher, then the fruity aroma of tealeaves protrudes.Therefore can be to black tea
Preparation technology is improved, and improves the fragrance of tealeaves
The content of the invention
Instant invention overcomes manufactured tea aroma deficiency, the not high technology of quality in existing black tea preparation technology to ask
Topic, there is provided can a kind of preparation method of wild black tea.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of preparation method of wild black tea its comprise the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 15~20% water
Point, then tealeaves is moved into interior and continues to wither, then remove in tealeaves 55~65% moisture；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, and time of kneading is 110~130min；
(3) ferment：Tealeaves after kneading is placed in transparent pocket after sealing to be placed in controllable temperature fermenting cellar and fermented, fermented
12~20h of time, ferment to tealeaves integral color orange red and uniform, no blue or green taste of grass, have the fragrance of a flower, you can carry out killing enzyme；The fermentation phase
Between, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature is 22~28 DEG C；Described is transparent
Air humidity in bag is 80~94%, 36~45 DEG C of temperature；The thickness of the transparent pocket is 0.1~0.15mm；
(4) enzyme is killed：Kill that enzyme kills enzyme using naked light or steam kills enzyme；The condition that the naked light kills enzyme is：Temperature 180~220
DEG C, 15~30min of time；The steam kills the steam of enzyme and is not less than 110 DEG C for low-pressure steam or without pressure steam, vapor (steam) temperature,
The time that the steam kills enzyme is 15~20min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into 2~5h of standing from fragrance extracting machine after training and carries out multiple training again；90~100 DEG C of the temperature of the just training, the time 1~
1.5h；It is described to train 85~90 DEG C of temperature, 5~6h of time again.
Wherein, step (2) are kneaded in process, and when pressurization is kneaded, the distance for kneading cover and tealeaves is 3~5cm,
Whole process of kneading is pressurizeed 3~5 times, and the pressure kneaded of pressurizeing is 5~10kPa, each 3~5s of pressurize；The tea rolling is extremely
Slight redden loses cyan and can fermented.
Wherein, described step (4) is killed in enzyme process, and described naked light kills enzyme and carried out in green-keeping machine.
Wherein, in described process of withering, outdoor, which is withered, removes 15~20% moisture in tealeaves, and required withering time is
0.5~1h；Interior is withered removes 55~65% moisture in tealeaves again, required 12~20h of withering time.
Wherein, described kneading machine is 45 type kneading machines or 50 type kneading machines or 55 type kneading machines.
Wherein, in the step (3), fermented again after also adding camellia flower extract to tealeaves；Described camellia extraction
The addition of thing is the 0.01~0.1% of tea quality；Camellia polyphenol content is less than in the camellia flower extract
12.13mg/100g, camellia polyoses content are not less than 85.28mg/100g, and lemon aldehyde is not less than 1.38mg/100g, fragrant
Leaf terpene content is not less than 0.53mg/100g.
Wherein, described camellia flower extract is extracted and obtained by the following method：Camellia crushed after being dried is crossed into 250 mesh
Sieve, supercritical CO is placed in by camellia powder2Camellia flower extract is obtained by extraction in extraction axe；Described extracting pressure be 30~
35kPa, extraction temperature are 60~80 DEG C, CO2Flow velocity is 20~25L/h.
Wherein, in the step (3), fermented again after also adding compound amino acid to tealeaves；The compound amino acid is by matter
The ratio between amount is 1:1~3:1~3 glutamic acid, aspartic acid, alanine composition；The addition of described compound amino acid is tea
The 0.01~0.1% of leaf quality.
Wherein, in the step (3), fermented again after also adding complex enzyme to tealeaves；Described complex enzyme is by polyphenol oxidase
Enzyme, beta-glucosidase, tannase, maltose, protease composition；The addition of described complex enzyme is tea quality
0.01~0.05%.
Wherein, in the step (3), composite zymocyte also is added to tealeaves, described composite zymocyte is by saccharomycete, vinegar
Sour bacterium composition；The addition of described composite zymocyte is the 0.01~0.05% of tea quality.
Wherein, described saccharomycete and acetic acid bacteria also do following acclimation：Saccharomycete and acetic acid bacteria are inoculated in one
Ferment 5d in level domestication culture medium at 25~30 DEG C；Saccharomycete is picked out from one-level domestication culture medium and acetic acid bacteria is inoculated in
Two level tames culture medium, and 5d is cultivated at 35~40 DEG C and produces saccharomycete and acetic acid bacteria used in the composite zymocyte；
Wherein, the formula of described one-level domestication culture medium is made up of basic components and sucrose, and the content of the sucrose is
The 15% of basic components gross mass；
Wherein, the formula of described two level domestication culture medium is made up of basic components and Tea Polyphenols；Described Tea Polyphenols contains
The 5% of gross mass is formulated based on amount；
Wherein, described basic components are：Peptone 20g, millet paste 10g, NaNO3 0.1g、K2HPO4 0.3g、KCl
0.2g、MgSO4·7H2O 0.3g、FeSO4 0.2g。
In the present invention, described tealeaves is preferably the wild tealeaves of two leaves and a bud or the leaf of a bud three.
Further, in described fermentation procedure, tealeaves is placed in in the transparent bag of thickening the moisture that can be kept in tealeaves,
Solve that when not using transparent bag, tea leaf fermentation non-uniform temperature, tealeaves easily lacks moisture, relatively drying, it is not easy to ferment etc. to ask
Topic；In fermentation procedure, tealeaves is taken out from transparent bag every 2h and stirs 10min, tea leaf fermentation and fully oxidized can be accelerated, made
Tealeaves oxidation is uniform；Described fermentation time is 12~20h, is fermented to tealeaves integral color orange red and uniform, no blue or green taste of grass, is had
The fragrance of a flower, you can enter and kill enzyme process.
The present invention has the advantages that compared with prior art：
(1) tea aroma that wild red tea preparation method of the present invention is prepared is strong, and tea leaf quality is good, and production technology is easy
Control.
(2) camellia flower extract is added in fermentation procedure of the invention, it is low that it contains camellia polyphenol content, and is rich in mountain
The materials such as camellia polysaccharide, citral, spiceleaf terpene, camellia flower polyphenol can also aoxidize in the presence of polyphenol oxidase, low content
Camellia flower polyphenol avoids competing with the Tea Polyphenols in tealeaves, improves the oxidation generation Tea Pigment of Tea Polyphenols；And camellia is more, camellia
Flower polysaccharide, citral, spiceleaf terpene are in fermentation procedure, in the presence of a variety of enzymes in the tealeaves such as polyphenol oxidase, amylase
Tool dulcet alcohol, aldehyde, ester and amino acid are changed into, improves the fragrance of black tea.
(3) fermentation procedure of the invention also adds the exogenous amino acid being made up of glutamic acid, aspartic acid, alanine, its
Butanedioic acid, fumaric acid, oxalyl ethamine and pyruvic acid can be generated in the presence of saccharomycete and acetic acid bacteria, improves the perfume (or spice) of black tea
Taste and delicate flavour, while amino acid further decarboxylation and deamination can generate alcohols and aldehydes aromatic substance, improve the fragrance of tealeaves, assign
Give the fresh perfume (or spice) of tealeaves fruit；Complexing generation quinone, aldehyde, acid, alcohol also occur with the glucide in tealeaves and polyphenols for amino acid
The fragrance of tealeaves is improved Deng aromatic compound.Glutamic acid, aspartic acid, alanine can also be deepened with theaflavin and thearubigin complexing
The color of tealeaves.
(4) polyphenol oxidase, beta-glucosidase, tannase, maltose, protease etc. are also added in this fermentation procedure
Complex enzyme, the conversion rate of material during fermentation of black tea can be improved, fermentation of black tea is abundant, improves fermenting speed, shortens fermentation
Time.
(5) saccharomycete and acetic acid bacteria fermented tea after the present invention also addition domestication, compared to no ferment by domestication
Female bacterium and acetic acid bacteria, saccharomycete and acetic acid bacteria after present invention domestication to the polysaccharide in tealeaves and the utilization rate of aldehydes matter and turn
Rate is high, the polyphenols in tealeaves effectively can be changed into Tea Pigment；Polysaccharose substance in tealeaves is changed into tool
Aromatic Ester and alcohol, aldehyde material, the fragrance and color and luster of tealeaves are improved, the saccharomycete and acetic acid bacteria after domestication improve
The quality of tealeaves.
Embodiment
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of preparation method of wild black tea comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 20% moisture, institute
The withering time needed is 0.5h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 65% moisture, and required withers
Time 12h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 130min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 3cm, and entirely the process of kneading adds
Pressure 5 times, the pressure kneaded of pressurizeing is 5kPa, each pressurize 5s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 45 type kneading machines；
(3) ferment：Tealeaves after kneading is placed in transparent pocket after sealing to be placed in controllable temperature fermenting cellar and fermented, fermented
Time 20h, ferment to tealeaves integral color orange red and uniform, no blue or green taste of grass, have the fragrance of a flower, you can carry out killing enzyme；During fermentation, often
Tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature is 22 DEG C；Air in described transparent bag
Humidity is 94%, 36 DEG C of temperature；The thickness of the transparent pocket is 0.15mm；
(4) enzyme is killed：Kill enzyme and enzyme is killed using naked light；The naked light kills enzyme and carried out in green-keeping machine, and the naked light kills the bar of enzyme
Part is：220 DEG C of temperature, time 15min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into standing 2h from fragrance extracting machine after training and carries out multiple training again；100 DEG C of the temperature of the just training, time 1h；The multiple training
90 DEG C of temperature, time 5h.
Embodiment 2
A kind of preparation method of wild black tea comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 15% moisture, institute
The withering time needed is 1h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 55% moisture, required when withering
Between 20h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 110min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 5cm, and entirely the process of kneading adds
Pressure 3 times, the pressure kneaded of pressurizeing is 10kPa, each pressurize 3s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 50 type kneading machines；
(3) ferment：To after kneading tealeaves addition camellia flower extract after, tealeaves is placed in transparent pocket seal it is rearmounted
Ferment, fermentation time 20h, ferment to tealeaves integral color orange red and uniform in controllable temperature fermenting cellar, no blue or green taste of grass, there is flower
It is fragrant, you can to carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature
For 22 DEG C；Air humidity in described transparent bag is 94%, 36 DEG C of temperature；The thickness of the transparent pocket is 0.15mm；Institute
The addition for the camellia flower extract stated is the 0.01% of tea quality；Camellia polyphenol content in the camellia flower extract
15.01mg/100g, camellia polyoses content 85.28mg/100g, lemon aldehyde 1.38mg/100g, spiceleaf terpene content
0.53mg/100g；Described camellia flower extract is extracted and obtained by the following method：Camellia crushed after being dried is crossed into 250 mesh sieves,
Camellia powder is placed in supercritical CO2Camellia flower extract is obtained by extraction in extraction axe；Described extracting pressure be 35kPa,
Extraction temperature is 60 DEG C, CO2Flow velocity is 25L/h；
(4) enzyme is killed：Kill enzyme and enzyme is killed using steam；The steam kill enzyme steam be without pressure steam, 150 DEG C of vapor (steam) temperature,
The time that the steam kills enzyme is 15min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into 2~5h of standing from fragrance extracting machine after training and carries out multiple training again；100 DEG C of the temperature of the just training, time 1h；It is described multiple
Train 90 DEG C of temperature, time 5h.
Embodiment 3
A kind of preparation method of wild black tea comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 17% moisture, institute
The withering time needed is 0.8h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 60% moisture, and required withers
Time 18h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 120min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 3cm, and entirely the process of kneading adds
Pressure 4 times, the pressure kneaded of pressurizeing is 8kPa, each pressurize 4s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；The described type kneading machine of kneading machine 55；
(3) ferment：To after the tealeaves addition compound amino acid after kneading, then tealeaves is placed in transparent pocket seal it is rearmounted
Ferment, fermentation time 16h, ferment to tealeaves integral color orange red and uniform in controllable temperature fermenting cellar, no blue or green taste of grass, there is flower
It is fragrant, you can to carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature
For 26 DEG C；Air humidity in described transparent bag is 90%, 40 DEG C of temperature；The thickness of the transparent pocket is 0.12mm；Institute
It is 1 that compound amino acid, which is stated, by mass ratio:3:3 glutamic acid, aspartic acid, alanine composition；Described compound amino acid
Addition is the 0.1% of tea quality；
(4) enzyme is killed：Kill enzyme and enzyme is killed using steam；The steam that the steam kills enzyme is low-pressure steam, 170 DEG C of vapor (steam) temperature,
The time that the steam kills enzyme is 19min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into standing 4h from fragrance extracting machine after training and carries out multiple training again；95 DEG C of the temperature of the just training, time 1.2h；The multiple training
90 DEG C of temperature, time 6h.
Embodiment 4
A kind of preparation method of wild black tea comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 18% moisture, institute
The withering time needed is 0.7h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 62% moisture, and required withers
Time 18；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 120min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 4cm, and entirely the process of kneading adds
Pressure 4 times, the pressure kneaded of pressurizeing is 60kPa, each pressurize 4s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 55 type kneading machines；
(3) ferment：To after kneading tealeaves addition complex enzyme after, by tealeaves be placed in transparent pocket seal after be placed in it is controllable
Ferment, fermentation time 18h, ferment to tealeaves integral color orange red and uniform in warm fermenting cellar, no blue or green taste of grass, there is the fragrance of a flower, you can
Carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature is 25 DEG C；
Air humidity in described transparent bag is 85%, 43 DEG C of temperature；The thickness of the transparent pocket is 0.14mm；Described is compound
Enzyme is made up of polyphenol oxidase, beta-glucosidase, tannase, maltose, protease；The addition of described complex enzyme is
The 0.05% of tea quality；
(4) enzyme is killed：Kill enzyme and enzyme is killed using naked light；Described naked light kills enzyme and carried out in green-keeping machine, and the naked light kills enzyme
Condition is：190 DEG C of temperature, time 20min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into standing 3h from fragrance extracting machine after training and carries out multiple training again；92 DEG C of the temperature of the just training, time 1.3h；The multiple training
86 DEG C of temperature, time 6h.
Embodiment 5
A kind of preparation method of wild black tea comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 16% moisture, institute
The withering time needed is 0.8h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 58% moisture, and required withers
Time 14h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 110min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 3cm, and entirely the process of kneading adds
Pressure 3 times, the pressure kneaded of pressurizeing is 10kPa, each pressurize 5s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 45 type kneading machines；
(3) ferment：To after the tealeaves addition composite zymocyte after kneading, tealeaves is placed in transparent pocket after sealing and be placed in
Ferment, fermentation time 17h, ferment to tealeaves integral color orange red and uniform in controllable temperature fermenting cellar, no blue or green taste of grass, there is the fragrance of a flower,
It can carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature is
25℃；Air humidity in described transparent bag is 90%, 41 DEG C of temperature；The thickness of the transparent pocket is 0.13mm；It is described
Composite zymocyte be made up of saccharomycete, acetic acid bacteria；The addition of described composite zymocyte is the 0.05% of tea quality；
(4) enzyme is killed：Kill enzyme and adopt steam and kill enzyme；The steam kills the steam of enzyme for low-pressure steam or without pressure steam, steam temperature
220 DEG C of degree, the time that the steam kills enzyme is 18min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into standing 3h from fragrance extracting machine after training and carries out multiple training again；93 DEG C of the temperature of the just training, time 1.3h；The multiple training
88 DEG C of temperature, time 5h.
Embodiment 6
A kind of preparation method of wild black tea comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 17% moisture, institute
The withering time needed is 0.5h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 65% moisture, and required withers
Time 19h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 110min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 5cm, and entirely the process of kneading adds
Pressure 5 times, the pressure kneaded of pressurizeing is 5kPa, each pressurize 5s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 45 type kneading machines；
(3) ferment：To after the tealeaves addition composite zymocyte after kneading, tealeaves is placed in transparent pocket after sealing and be placed in
Ferment, fermentation time 15h, ferment to tealeaves integral color orange red and uniform in controllable temperature fermenting cellar, no blue or green taste of grass, there is the fragrance of a flower,
It can carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature is
26℃；Air humidity in described transparent bag is 85%, temperature 45 C；The thickness of the transparent pocket is 0.11mm；It is described
Composite zymocyte be made up of saccharomycete, acetic acid bacteria；The addition of described composite zymocyte is the 0.01% of tea quality；
(4) enzyme is killed：Kill enzyme and enzyme is killed using steam；The steam kill enzyme steam be without pressure steam, 300 DEG C of vapor (steam) temperature,
The time that the steam kills enzyme is 15min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into standing 3h from fragrance extracting machine after training and carries out multiple training again；92 DEG C of the temperature of the just training, time 1.5h；The multiple training
90 DEG C of temperature, time 6h.
Wherein, described saccharomycete and acetic acid bacteria also do following acclimation：Saccharomycete and acetic acid bacteria are inoculated in one
Ferment 5d in level domestication culture medium at 30 DEG C；Saccharomycete is picked out from one-level domestication culture medium and acetic acid bacteria is inoculated in two level
Culture medium is tamed, 5d is cultivated at 40 DEG C and produces saccharomycete and acetic acid bacteria used in the composite zymocyte；
The formula of described one-level domestication culture medium is made up of basic components and sucrose, is matched somebody with somebody based on the content of the sucrose
The 15% of square gross mass；
The formula of described two level domestication culture medium is made up of basic components and Tea Polyphenols；Described polyphenol content is base
The 5% of plinth formula gross mass；
Described basic components are：Peptone 20g, millet paste 10g, NaNO3 0.1g、K2HPO4 0.3g、KCl 0.2g、
MgSO4·7H2O 0.3g、FeSO4 0.2g。
Embodiment 7
A kind of preparation method of wild black tea, it is characterised in that it comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 16% moisture, institute
The withering time needed is 0.9h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 61% moisture, and required withers
Time 18h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 120min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 4cm, and entirely the process of kneading adds
Pressure 4 times, the pressure kneaded of pressurizeing is 9kPa, each pressurize 4s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 50 type kneading machines；
(3) ferment：To after the tealeaves addition camellia flower extract after kneading, compound amino acid, complex enzyme, composite zymocyte
It is placed in transparent pocket after sealing to be placed in controllable temperature fermenting cellar and ferments, fermentation time 18h, ferments orange red to tealeaves integral color
And uniformly, no blue or green taste of grass, there is the fragrance of a flower, you can carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirred
10min；Described fermenting cellar temperature is 27 DEG C；Air humidity in described transparent bag is 83%, 38 DEG C of temperature；It is described transparent
The thickness of sack is 0.12mm；The addition of described camellia flower extract is the 0.05% of tea quality；The camellia carries
Take camellia polyphenol content 12.10mg/100g in thing, camellia polyoses content 90.28mg/100g, lemon aldehyde 2.30mg/
100g, spiceleaf terpene content 0.62mg/100g；The compound amino acid is 1 by mass ratio:1:1 glutamic acid, aspartic acid,
Alanine forms；The addition of described compound amino acid is the 0.05% of tea quality；Described complex enzyme is by polyphenol oxidase
Enzyme, beta-glucosidase, tannase, maltose, protease composition；The addition of described complex enzyme is tea quality
0.01%；Described composite zymocyte is made up of saccharomycete, acetic acid bacteria；The addition of described composite zymocyte is tea quality
0.05%,
(4) enzyme is killed：Kill enzyme steam and kill enzyme；The steam that the steam kills enzyme is described without pressure steam, 150 DEG C of vapor (steam) temperature
The time that steam kills enzyme is 19min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into 2~5h of standing from fragrance extracting machine after training and carries out multiple training again；96 DEG C of the temperature of the just training, time 1.5h；It is described
90 DEG C of temperature, time 5h are trained again.
Wherein, described camellia flower extract is extracted and obtained by the following method：Camellia crushed after being dried is crossed into 250 mesh
Sieve, supercritical CO is placed in by camellia powder2Camellia flower extract is obtained by extraction in extraction axe；Described extracting pressure is
35kPa, extraction temperature are 80 DEG C, CO2Flow velocity is 25L/h.
Wherein, described saccharomycete and acetic acid bacteria also do following acclimation：Saccharomycete and acetic acid bacteria are inoculated in one
Ferment 5d in level domestication culture medium at 25 DEG C；Saccharomycete is picked out from one-level domestication culture medium and acetic acid bacteria is inoculated in two level
Culture medium is tamed, 5d is cultivated at 35 DEG C and produces saccharomycete and acetic acid bacteria used in the composite zymocyte；
The formula of described one-level domestication culture medium is made up of basic components and sucrose, is matched somebody with somebody based on the content of the sucrose
The 15% of square gross mass；
The formula of described two level domestication culture medium is made up of basic components and Tea Polyphenols；Described polyphenol content is base
The 5% of plinth formula gross mass；
Described basic components are：Peptone 20g, millet paste 10g, NaNO3 0.1g、K2HPO4 0.3g、KCl 0.2g、
MgSO4·7H2O 0.3g、FeSO4 0.2g。
Embodiment 8
A kind of preparation method of wild black tea, it is characterised in that it comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 20% moisture, institute
The withering time needed is 0.5h, then tealeaves is moved into interior and continues to wither, then removes in tealeaves 65% moisture, and required withers
Time 12h；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, when being slightly molded
Pressurization is kneaded, time of kneading 130min；When pressurization is kneaded, the distance for kneading cover and tealeaves is 3cm, and entirely the process of kneading adds
Pressure 5 times, the pressure kneaded of pressurizeing is 5kPa, each pressurize 5s；The tea rolling to slight redden loses cyan and can carried out
Fermentation；Described kneading machine is 45 type kneading machines；
(3) ferment：It is placed in after to the tealeaves addition camellia flower extract and composite zymocyte after kneading close in transparent pocket
It is honored as a queen to be placed in controllable temperature fermenting cellar and ferments, fermentation time 18h, ferments to tealeaves integral color orange red and uniform, no blue or green taste of grass,
There is the fragrance of a flower, you can carry out killing enzyme；During fermentation, tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar
Temperature is 26 DEG C；Air humidity in described transparent bag is 90%, 44 DEG C of temperature；The thickness of the transparent pocket is 0.1mm；
The addition of described camellia flower extract is the 0.1% of tea quality；Camellia polyphenol content in the camellia flower extract
9.15mg/100g, camellia polyoses content 92.35mg/100g, lemon aldehyde 2.26mg/100g, spiceleaf terpene content
0.82mg/100g；Described composite zymocyte is made up of saccharomycete, acetic acid bacteria；The addition of described composite zymocyte is tea
The 0.03% of leaf quality,
(4) enzyme is killed：Kill enzyme and enzyme is killed using naked light；Described naked light kills enzyme and carried out in green-keeping machine, and the naked light kills enzyme
Condition is：Temperature 220 DEG C, time 30min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just
Tealeaves is taken out into standing 2h from fragrance extracting machine after training and carries out multiple training again；100 DEG C of the temperature of the just training, time 1h；The multiple training
90 DEG C of temperature, time 5h.
Wherein, described camellia flower extract is extracted and obtained by the following method：Camellia crushed after being dried is crossed into 250 mesh
Sieve, supercritical CO is placed in by camellia powder2Camellia flower extract is obtained by extraction in extraction axe；Described extracting pressure is
35kPa, extraction temperature are 60 DEG C, CO2Flow velocity is 25L/h.
Wherein, described saccharomycete and acetic acid bacteria also do following acclimation：Saccharomycete and acetic acid bacteria are inoculated in one
Ferment 5d in level domestication culture medium at 28 DEG C；Saccharomycete is picked out from one-level domestication culture medium and acetic acid bacteria is inoculated in two level
Culture medium is tamed, 5d is cultivated at 38 DEG C and produces saccharomycete and acetic acid bacteria used in the composite zymocyte；
The formula of described one-level domestication culture medium and the formula of described two level domestication culture medium are the same as embodiment 7.
In order to illustrate the technique effect of the present invention, sensory evaluation is carried out to the tealeaves of 1~embodiment of embodiment 8.Embodiment 1
The tealeaves of~embodiment 8 is maroon color, and soup is red gorgeous to have fresh and sweet and strong fragrance；Give off a strong fragrance degree：Implement
The ＜ embodiments 7 of 2 ＜ embodiments of example 1 ＜ embodiments, 4 ＜ embodiments, 5 ＜ embodiments, 6 ＜ embodiments, 3 ＜ embodiments 8；Wherein embodiment
2nd, embodiment 3, embodiment 7 and tealeaves made of embodiment 8 have strong fruity.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (10)
1. a kind of preparation method of wild black tea, it is characterised in that it comprises the following steps：
(1) wither：The tealeaves of fresh harvesting is placed on the frame that withers of outdoor in the removal tealeaves that withers 15~20% moisture, then
Tealeaves is moved into interior to continue to wither, then removes in tealeaves 55~65% moisture；
(2) knead：Tealeaves after withering is placed in kneading machine and kneaded, kneads to tealeaves and starts to crispatura, is slightly pressurizeed during shaping
Knead, time of kneading is 110~130min；
(3) ferment：Tealeaves after kneading is placed in transparent pocket after sealing to be placed in controllable temperature fermenting cellar and fermented, fermentation time
12~20h, ferment to tealeaves integral color orange red and uniform, no blue or green taste of grass, have the fragrance of a flower, you can carry out killing enzyme；During fermentation, often
Tealeaves is taken out from transparent bag every 2h and stirs 10min；Described fermenting cellar temperature is 22~28 DEG C；In described transparent bag
Air humidity is 80~94%, 36~45 DEG C of temperature；The thickness of the transparent pocket is 0.1~0.15mm；
(4) enzyme is killed：Kill that enzyme kills enzyme using naked light or steam kills enzyme；The condition that the naked light kills enzyme is：180~220 DEG C of temperature, when
Between 15~30min；The steam kills the steam of enzyme and is not less than 110 DEG C for low-pressure steam or without pressure steam, vapor (steam) temperature, the steaming
The time that vapour kills enzyme is 15~20min；
(5) training fire：The tealeaves after enzyme will be killed it is placed in fragrance extracting machine and carry out training fire, the training fire includes just training and multiple training, just after training
Tealeaves is taken out into 2~5h of standing from fragrance extracting machine and carries out multiple training again；90~100 DEG C of the temperature of the just training, 1~1.5h of time；
It is described to train 85~90 DEG C of temperature, 5~6h of time again.
2. the preparation method of a kind of wild black tea according to claim 1, it is characterised in that step (2) are kneaded
In process, when pressurization is kneaded, the distance for kneading cover and tealeaves is 3~5cm, entirely kneads process and pressurizes 3~5 times, pressurization is rubbed
The pressure of sth. made by twisting is 5~10kPa, each 3~5s of pressurize；The tea rolling to slight redden loses cyan and can fermented.
A kind of 3. preparation method of wild black tea according to claim 1, it is characterised in that in described process of withering,
Outdoor, which is withered, removes 15~20% moisture in tealeaves, and required withering time is 0.5~1h；Interior is withered to be removed 55 in tealeaves again
~65% moisture, required 12~20h of withering time.
4. the preparation method of a kind of wild black tea according to claim 1, it is characterised in that described kneading machine is 45 types
Kneading machine or 50 type kneading machines or 55 type kneading machines.
A kind of 5. preparation method of wild black tea according to claim 1, it is characterised in that in the step (3), also to
Fermented again after tealeaves addition camellia flower extract；The addition of described camellia flower extract for tea quality 0.01~
0.1%；Camellia polyphenol content is less than 12.13mg/100g in the camellia flower extract, and camellia polyoses content is not less than
85.28mg/100g, lemon aldehyde are not less than 1.38mg/100g, and spiceleaf terpene content is not less than 0.53mg/100g.
A kind of 6. preparation method of wild black tea according to claim 5, it is characterised in that described camellia flower extract
Extract and obtain by the following method：Camellia crushed after being dried is crossed into 250 mesh sieves, camellia powder is placed in supercritical CO2Extraction
Camellia flower extract is obtained by extraction in axe；Described extracting pressure is 30~35kPa, extraction temperature is 60~80 DEG C, CO2Flow velocity
For 20~25L/h.
A kind of 7. preparation method of wild black tea according to claim 1, it is characterised in that in the step (3), also to
Fermented again after tealeaves addition compound amino acid；The compound amino acid is 1 by mass ratio:1~3:1~3 glutamic acid, asparagus fern
Propylhomoserin, alanine composition；The addition of described compound amino acid is the 0.01~0.1% of tea quality.
A kind of 8. preparation method of wild black tea according to claim 1, it is characterised in that in the step (3), also to
Fermented again after tealeaves addition complex enzyme；Described complex enzyme by polyphenol oxidase, beta-glucosidase, tannase, maltose,
Protease forms；The addition of described complex enzyme is the 0.01~0.05% of tea quality.
A kind of 9. preparation method of wild black tea according to claim 1, it is characterised in that in the step (3), also to
Tealeaves adds composite zymocyte, and described composite zymocyte is made up of saccharomycete, acetic acid bacteria；The addition of described composite zymocyte
Measure as the 0.01~0.05% of tea quality.
A kind of 10. preparation method of wild black tea according to claim 9, it is characterised in that described saccharomycete and vinegar
Sour bacterium is also cooked following acclimation：Saccharomycete and acetic acid bacteria are inoculated in one-level domestication culture medium and fermented at 25~30 DEG C
5d；Saccharomycete is picked out from one-level domestication culture medium and acetic acid bacteria is inoculated in two level domestication culture medium, is trained at 35~40 DEG C
Foster 5d produces saccharomycete and acetic acid bacteria used in the composite zymocyte；
The formula of described one-level domestication culture medium is made up of basic components and sucrose, is formulated based on the content of the sucrose total
The 15% of quality；
The formula of described two level domestication culture medium is made up of basic components and Tea Polyphenols；Match somebody with somebody based on described polyphenol content
The 5% of square gross mass；
Described basic components are：Peptone 20g, millet paste 10g, NaNO3 0.1g、K2HPO4 0.3g、KCl 0.2g、MgSO4·
7H2O0.3g、FeSO4 0.2g。
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| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
| CN109122960A (en) * | 2018-08-18 | 2019-01-04 | 昆明弗格圣普科技有限公司 | A kind of tealeaves post-fermentation |
| CN112690348A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Yunnan black tea by using ganoderma lucidum fungi |
| CN112970873A (en) * | 2021-04-06 | 2021-06-18 | 湖南东山云雾茶业有限公司 | Preparation process of rhododendron black tea |
| CN113841765A (en) * | 2021-09-29 | 2021-12-28 | 济宁市食品药品检验检测中心 | Processing method of black tea containing sophora flower buds and mulberry leaves |
| CN114304328A (en) * | 2022-01-24 | 2022-04-12 | 中国农业科学院茶叶研究所 | Method for liquid state fermentation of black tea juice by using green old tea |
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