CN107581291B - Preparation method of miniature compressed white tea - Google Patents
Preparation method of miniature compressed white tea Download PDFInfo
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- CN107581291B CN107581291B CN201711039263.3A CN201711039263A CN107581291B CN 107581291 B CN107581291 B CN 107581291B CN 201711039263 A CN201711039263 A CN 201711039263A CN 107581291 B CN107581291 B CN 107581291B
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Abstract
The invention discloses a preparation method of miniature compressed white tea, which comprises the following steps of pretreating, primarily pressing and shaping, and uniformly spraying white tea soup aged for 3-5 years to a tea cake before secondary pressing and shaping: polyphenol oxidase: mixing phosphoric acid buffer solution (3: 0.1: 0.01) to obtain soaking solution, placing in steaming room to extract fragrance, and drying. The compressed white tea prepared by the method disclosed by the invention is moderate in elasticity, flat in surface, free of delamination, grey in color, flat and obvious in color, so that broken tea is reduced to 0.01% when the tea is prized, the waste of the tea is effectively avoided, and the compressed white tea is convenient to store and carry.
Description
Technical field
The invention belongs to the technical field of tea processing, and particularly relates to a manufacturing method of miniature compressed white tea.
Background
The white tea has the quality characteristics of complete bud and hair appearance, full body, fresh and fragrant taste, yellow green and clear soup color, light and sweet taste, belongs to slightly fermented tea, and is a special treasure in Chinese tea. The finished tea is mostly bud heads, and is full of pekoe, so that the finished tea is named after the silver is like snow. The white tea is called 'one-year tea, three-year medicine and seven-year treasure', according to the research and development of health tea markets, the white tea contains other inherent nutritional ingredients of tea leaves and active enzymes necessary for human bodies, and medical research at home and abroad proves that long-term drinking of the white tea can obviously improve the activity of lipase (lipoproteinilipase) in vivo, promote lipoclasis, effectively control the secretion of insulin, delay the intestinal absorption of grape powder, decompose redundant sugar in blood in vivo and promote the balance of blood sugar. The white tea is rich in various amino acids, has cold and cool properties, and has the functions of clearing heat, dispelling summer heat and detoxifying.
However, the conventional compressed tea is frequently subjected to moisture and turning green, peculiar smell is absorbed, the requirement on storage conditions is strict, the compressed tea is easy to break and inconvenient to carry, the conventional compressed tea has more researches in the market at present, but the conventional compressed tea has higher elasticity, more broken tea is broken when the compressed tea is prized, the waste of tea is serious, and the conventional compressed tea is easy to generate dihydroxy polyphenol oxidase and trihydroxypolyphenol oxidase in the storage and ageing process, the oxidation activities of the dihydroxy polyphenol oxidase and the trihydroxypolyphenol oxidase are different, so that the ageing and fermentation effects are greatly influenced.
Disclosure of Invention
The invention aims to provide a preparation method of miniature compressed white tea, which adopts finished white tea as a raw material to prepare the compressed white tea, not only keeps the special flavor and quality of the white tea, but also avoids moisture absorption and green turning, absorbs peculiar smell, has longer quality guarantee period and is more convenient to store and carry.
In order to achieve the purpose, the following technical scheme is adopted
A manufacturing method of miniature compressed white tea specifically comprises the following steps:
s1, pretreatment: soaking the finished white tea in ice water to increase the weight of the raw materials by 10-15%, spreading and drying in the air for 1-2h to obtain softened white tea for later use;
s2, primary pressure shaping: placing the softened white tea prepared in step S1 in a tea mold blank, transferring under pressure of 5-8Mpa at 15-20 deg.C, maintaining the pressure for 3-5min, and demolding to obtain tea cake;
s3, fragrance extraction: uniformly spraying the soaking liquid on the surface of the tea cake prepared in the step S2, then placing the tea cake in a steaming room, setting the temperature at 60-75 ℃ and the humidity at 65-70%, and continuously heating for 2-2.5h to obtain a cured tea cake;
s4, carrying out re-pressing and shaping; and (5) carrying out vacuum centrifugal dehydration on the cured tea cake prepared in the step (S3), transferring the tea cake into a tea mold blank, conveying the tea cake under the pressure of 20-25Mpa at the temperature of 80-100 ℃, keeping the pressure for 15-25min, demolding and drying to obtain the miniature compressed white tea.
Further, the soaking solution of step S3 is aged white tea soup for 3-5 years, polyphenol oxidase, and phosphate buffer solution with pH of 5.0-5.2 and concentration of 0.02 mol/L.
Preferably, the white tea soaking solution is aged in the soaking solution: polyphenol oxidase: phosphate buffer ═ 3: 0.1:0.01.
The temperature of the spreading and drying process in the step S1 is 10-15 ℃.
In the step S3, the soaking liquid is uniformly sprayed on the surface of the tea cake and accounts for 5-10% of the weight of the tea cake.
The water content of the tea cake in the step S2 is 35-40%.
The water content of the cured tea cake of the step S3 is 45-50%.
The water content of the miniature compressed white tea prepared in the step S4 is 5% -8%.
The invention has the following beneficial effects:
1. according to the manufacturing method of the miniature compressed white tea, the shaping is carried out at the temperature of 15-20 ℃ in the step S2, so that the problems that the wet heat effect is caused by the shaping after the white tea is softened and the enzymatic oxidation fermentation is carried out in advance, the bitter taste of the white tea is aggravated, and the quality of the compressed tea is influenced are solved, in addition, the soaking liquid prepared by mixing the aged white tea soup, the polyphenol oxidase and the phosphoric acid buffer solution with the pH value of 5.0-5.2 and the concentration of 0.02mol/L is uniformly sprayed before the re-compression and shaping in the step S4, the activity of the polyphenol oxidase is further optimized, the polyphenol oxidation fermentation effect can be further strengthened, and the fragrance of the white tea is.
2. The compressed white tea prepared by the method is a tea cake prepared by primary compression molding and secondary compression molding, has moderate tightness, smooth surface without delamination, grey white color and obvious smoothness, ensures that broken tea is less when the tea is prized, avoids the problem of tea waste, and is convenient to store and carry.
3. The preparation method of the miniature compressed white tea has high degree of mechanization, greatly reduces the labor cost investment, and is easier to realize industrialization.
The specific implementation mode is as follows:
preparation method of miniature compressed white tea
To better explain the technical effect of the invention, which is obtained by preparing the finished white tea into the miniature compressed tea, the following specific examples are further provided:
example 1
A manufacturing method of miniature compressed white tea comprises the following steps:
s1, pretreatment: soaking the finished white tea in ice water to increase the weight of the raw materials by 10%, spreading and airing for 1h to obtain softened white tea for later use;
s2, primary pressure shaping: placing the softened white tea prepared in step S1 in a tea mold blank, transferring under pressure of 5-8Mpa at 15-20 deg.C, maintaining the pressure for 3-5min, and demolding to obtain tea cake;
s3, fragrance extraction: uniformly spraying 5 wt% of soaking liquid on the surface of the tea cake prepared in the step S2, then placing the tea cake in a steaming room, setting the temperature at 60-75 ℃ and the humidity at 65-70%, and continuously heating for 2h to obtain a cured tea cake;
s4, carrying out re-pressing and shaping; carrying out vacuum centrifugal dehydration on the cured tea cake prepared in the step S3, transferring the tea cake into a tea mold blank, conveying the tea cake to a pressure of 20-25Mpa at a temperature of 80-100 ℃, keeping the pressure for 15min, demolding, and drying to obtain the miniature compressed white tea;
aging white tea soup in the soaking solution: polyphenol oxidase: phosphate buffer ═ 3: 0.1:0.01.
Example 2
A manufacturing method of miniature compressed white tea comprises the following steps:
s1, pretreatment: soaking the finished white tea in ice water to increase the weight of the raw materials by 15%, spreading and airing for 1.5h to obtain softened white tea for later use;
s2, primary pressure shaping: placing the softened white tea prepared in step S1 in a tea mold blank, transferring pressure of 5-8Mpa at 15-20 deg.C, maintaining the pressure for 5min, and demolding to obtain tea cake;
s3, fragrance extraction: uniformly spraying a soaking solution with the weight of 10% of that of the tea cake on the surface of the tea cake prepared in the step S2, then placing the tea cake in a steaming room, setting the temperature to be 60-75 ℃ and the humidity to be 65-70%, and continuously heating for 2.5h to obtain a cured tea cake;
s4, carrying out re-pressing and shaping; carrying out vacuum centrifugal dehydration on the cured tea cake prepared in the step S3, transferring the tea cake into a tea mold blank, conveying the tea cake to a pressure of 20-25Mpa at a temperature of 80-100 ℃, keeping the pressure for 25min, demolding, and drying to obtain the miniature compressed white tea;
aging white tea soup in the soaking solution: polyphenol oxidase: phosphate buffer ═ 3: 0.1:0.01.
Example 3
A manufacturing method of miniature compressed white tea comprises the following steps:
s1, pretreatment: soaking the finished white tea in ice water to increase the weight of the raw materials by 12%, spreading and airing for 2h to obtain softened white tea for later use;
s2, primary pressure shaping: placing the softened white tea prepared in step S1 in a tea mold blank, transferring pressure of 5-8Mpa at 15-20 deg.C, maintaining the pressure for 3min, and demolding to obtain tea cake;
s3, fragrance extraction: uniformly spraying the soaking liquid with the weight of 7% of that of the tea cake on the surface of the tea cake prepared in the step S2, then placing the tea cake in a steaming room, setting the temperature to be 60-75 ℃ and the humidity to be 65-70%, and continuously heating for 2h to obtain a cured tea cake;
s4, carrying out re-pressing and shaping; carrying out vacuum centrifugal dehydration on the cured tea cake prepared in the step S3, transferring the tea cake into a tea mold blank, conveying the tea cake to a pressure of 20-25Mpa at a temperature of 80-100 ℃, keeping the pressure for 15min, demolding, and drying to obtain the miniature compressed white tea;
aging white tea soup in the soaking solution: polyphenol oxidase: phosphate buffer ═ 3: 0.1:0.01.
Example 4
A manufacturing method of miniature compressed white tea comprises the following steps:
s1, pretreatment: soaking the finished white tea in ice water to increase the weight of the raw materials by 10-15%, spreading and drying in the air for 1-2h to obtain softened white tea for later use;
s2, primary pressure shaping: placing the softened white tea prepared in step S1 in a tea mold blank, transferring pressure of 5-8Mpa at 15-20 deg.C, maintaining the pressure for 5min, and demolding to obtain tea cake;
s3, fragrance extraction: uniformly spraying the soaking liquid with the weight of 8% of that of the tea cake on the surface of the tea cake prepared in the step S2, then placing the tea cake in a steaming room, setting the temperature to be 60-75 ℃ and the humidity to be 65-70%, and continuously heating for 2h to obtain a cured tea cake;
s4, carrying out re-pressing and shaping; carrying out vacuum centrifugal dehydration on the cured tea cake prepared in the step S3, transferring the tea cake into a tea mold blank, conveying the tea cake to a pressure of 20-25Mpa at a temperature of 80-100 ℃, keeping the pressure for 20min, demolding, and drying to obtain the miniature compressed white tea;
aging white tea soup in the soaking solution: polyphenol oxidase: phosphate buffer ═ 6: 0.3:0.01.
Second, Effect test
The physicochemical indexes of the compressed white tea according to GB/T31751-2015 are as follows:
according to the physicochemical indexes, the lower the water content of the compressed white tea is, the more favorable the storage is, the less tea stems are detected, the better the compression and shaping effects are, and the higher the extract content is, the more remarkable the aging and fermentation effects are.
The quality of each group of samples was examined by using the finished product samples of examples 1 to 4 of the present invention as an observation group and the patent product samples of the present invention as a control group (patent No. ZL201310549330.1), and the results are shown in the following Table 1:
| physical and chemical indexes | Example 1 | Example 2 | Example 3 | Example 4 | Control group |
| Dry tea moisture (%) | 7 | 5 | 6 | 8 | 13 |
| Total ash (%) | 2 | 3 | 0.5 | 1.5 | 6 |
| Tea stalk (%) | Not detected out | Not detected out | Not detected out | Not detected out | 0.65 |
| Extract (%) (middle leaflet) | 45 | 38 | 41 | 39 | 25 |
| Broken tea (%) | 0.01 | 0.05 | 0.05 | 0.07 | 5 |
According to the detection data result, the micro compressed white tea is sprayed with the aged white tea soup before re-compression and shaping: polyphenol oxidase: phosphate buffer ═ 6: 0.3:0.01, drying to obtain dry tea with the water content less than or equal to 8, extracting to reach more than 38%, and the broken tea content is as low as 0.01% when prying the tea, which has obvious difference compared with a control group and accords with the national standard, and the preparation method of the compressed white tea sprays the aged white tea soup before re-compression and shaping: polyphenol oxidase: phosphate buffer ═ 6: the soaking liquid of 0.3:0.01 can optimize activities of dihydroxy polyphenol oxidase and trihydroxy polyphenol oxidase in the fermentation process, enhance the fermentation effect, increase extracts, further improve the aging aroma of the tea, has good shaping and moderate tightness, and can be more popular with consumers.
The above description should not be taken as limiting the invention to the embodiments, but rather, as will be apparent to those skilled in the art to which the invention pertains, numerous simplifications or substitutions may be made without departing from the spirit of the invention, which shall be deemed to fall within the scope of the invention as defined by the claims appended hereto.
Claims (8)
1. The preparation method of the miniature compressed white tea is characterized by comprising the following steps of:
s1, pretreatment: soaking the finished white tea in ice water to increase the weight of the raw materials by 10-15%, spreading and drying in the air for 1-2h to obtain softened white tea for later use;
s2, primary pressure shaping: placing the softened white tea prepared in step S1 in a tea mold blank, transferring under pressure of 5-8Mpa at 15-20 deg.C, maintaining the pressure for 3-5min, and demolding to obtain tea cake;
s3, fragrance extraction: uniformly spraying the soaking liquid on the surface of the tea cake prepared in the step S2, then placing the tea cake in a steaming room, and continuously heating for 2-2.5h to obtain a cured tea cake;
s4, carrying out re-pressing and shaping; carrying out vacuum centrifugal dehydration on the cured tea cake prepared in the step S3, transferring the cake into a tea mold blank, pressurizing and shaping, demolding and drying to obtain miniature compressed white tea;
the soaking solution in the step S3 is a mixed solution of 3-5 years old aged white tea soup, polyphenol oxidase and 0.02mol/L phosphate buffer solution with pH of 5.0-5.2;
in the step S3, the soaking liquid uniformly sprayed on the surface of the tea cake accounts for 5-10% of the weight of the tea cake.
2. The method for preparing miniature compressed white tea according to claim 1, wherein the step S3 of aging white tea soup in the soaking solution is as follows: polyphenol oxidase: phosphate buffer =3:0.1: 0.01.
3. The method for preparing miniature compressed white tea according to claim 1, wherein the temperature of the steaming room in the step S3 is 60-75 ℃ and the humidity is 65-70%.
4. The method for preparing miniature compressed white tea according to claim 1, wherein the temperature for pressure setting in step S4 is 80-100 ℃, the pressure is 20-25Mpa, and the duration is 15-25 min.
5. The method for preparing miniature compressed white tea according to claim 1, wherein the water content of the tea cake of step S2 is 35-40%.
6. The method for manufacturing a miniature compressed white tea according to claim 1, wherein the water content of the cured tea cake of step S3 is 45-50%.
7. The method of claim 1, wherein the micro compressed white tea produced in step S4 has a water content of 7%.
8. The method for preparing miniature compressed white tea according to claim 1, wherein the temperature of the spreading and drying process in the step S1 is 10-15 ℃.
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| CN105192147A (en) * | 2015-10-28 | 2015-12-30 | 广西乐业县昌伦茶叶有限责任公司 | Method for processing white tea cake tea by using lingyun pekoe tea |
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| CN105192147A (en) * | 2015-10-28 | 2015-12-30 | 广西乐业县昌伦茶叶有限责任公司 | Method for processing white tea cake tea by using lingyun pekoe tea |
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Effective date of registration: 20220921 Address after: Area 07, floor 7, huihuishi building, No. 17, Longquan Road, Wuhua District, Kunming, Yunnan 650000 Patentee after: Shanli Zhizao Yunnan Agricultural Science and Technology Development Co.,Ltd. Address before: 530000 1602 A unit 10, 20-1 Dong Ge Road, Qingxiu District, Nanning, the Guangxi Zhuang Autonomous Region Patentee before: GUANGXI NANNING CHENGYUAN TECHNOLOGY CO.,LTD. |
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Effective date of registration: 20230607 Address after: 666100 Liming Company Third Branch, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province Patentee after: Menghai Xingfa Tea Factory Address before: Area 07, floor 7, huihuishi building, No. 17, Longquan Road, Wuhua District, Kunming, Yunnan 650000 Patentee before: Shanli Zhizao Yunnan Agricultural Science and Technology Development Co.,Ltd. |
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