CN107593941A - A kind of processing method of bacterium pekoe - Google Patents

A kind of processing method of bacterium pekoe Download PDF

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Publication number
CN107593941A
CN107593941A CN201710859941.4A CN201710859941A CN107593941A CN 107593941 A CN107593941 A CN 107593941A CN 201710859941 A CN201710859941 A CN 201710859941A CN 107593941 A CN107593941 A CN 107593941A
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tea
bacterium
leaf
tealeaves
fermentation
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CN107593941B (en
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肖文军
林玲
龚志华
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HUNAN WULING XIUFENG TEA Co.,Ltd.
Hunan Agricultural University
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Hunan Agricultural University
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Abstract

A kind of processing method of bacterium pekoe, it is to wither, knead, ferment, just do, on the multiple Process ba- sis such as dry what existing black tea made, the tea fresh leaves of black tea processed are fitted as raw material using summer or autumn, incorporate the technology that arohid flavour is formed, that is, include withering for the first time, it is secondary wither, it is cold rub, be oxygenated regulation and control fermentation, be just dry, it is multiple it is dry, gross tea is assorted, alternating temperature alcoholization, decatize, pile fermentation, is inoculated with coronoid process dissipate capsule bacterium, pressed sizing, the method for the technique such as dry of growing dim.This method for summer and autumn tea fresh leaves utilization rate is low, inferior quality, fragrance without present situations such as characteristics, made black tea is had that golden flower is dense, particle is uniform, color and luster is fresh and alive by innovative technology of the present invention and to brew rear bacterium aromatic strongly fragrant and with reddish brown bright, the superior quality feature such as the fresh alcohol of flavour is dense of the fragrance of a flower, soup look.This method can not only significantly improve organoleptic quality of traditional summer and autumn black tea in terms of color, shape, and effectively extenuate the problem of summer and autumn tea fresh leaves resource is wasted to a certain extent.

Description

A kind of processing method of bacterium pekoe
Technical field
It is more particularly to a kind of by improving conventional black processing technology the present invention relates to a kind of processing method of black tea, increase Add bacterium fragrant, summer and autumn black tea is presented that golden flower is dense, particle is uniform, color and luster is fresh and alive and to brew rear bacterium aromatic strongly fragrant and with the fragrance of a flower, soup The processing method of reddish brown bright, the dense qualitative characteristics of the fresh alcohol of flavour the bacterium pekoe of color.
Background technology
According to Growth of Tea Plants characteristic and gather and process season, spring tea, summer tea, the production ratio of autumn tea are about 4:3:3.Due to summer and autumn Season the high, reason such as sunshine is strong, pest and disease damage and weeds are more of temperature, tea tree bud-leaf slight of stature, the thin and Purple tea shoots of leaf, flowers and fruits compared with It is more, the tealeaves processed exist flavour is bitter, fresh refreshing degree is poor, return it is sweet spend low, tea residue and spend the quality defect such as miscellaneous, cause most tea grower Do not adopt or seldom adopt Summer-autumn tea, there are 30-40% summer and autumn tea resources to fail processing and utilization every year, seriously hinder tea industry scale with The upgrading of benefit.Therefore, how to be innovated by tea product process technology, significantly improve the flavouring essence quality and flavour of summer and autumn tea product Quality, it is one of important breakthrough mouth of China's tea industry upgrading synergy.
Practice have shown that black tea is the teas that yield is maximum, consumption number is most in the world, world's tea trade total amount is accounted for 80%.China is to produce the country with processing black tea earliest in the world, and before the 1990s, China black tea is in world's black tea It is dominant in terms of production and trade.But as the country such as India, Kenya and Sri Lanka is in the side such as tree plant cultivation, processing Face etc. tends to the perfect of ripe and process technology and process equipment, China's black tea not only flavouring essence quality not as Kenya, in this Lan Ka, India etc., and the contents level (being only 0.3-0.7%) of green tea composition theaflavin is also far below these countries (theaflavin content is higher than 1.5% mostly), this is main original of the occupation rate less than 5% of China's black tea at present in the international market Cause.Although in recent years under " Jin Junmei ", " Ying Hong nine " and the black tea such as " smooth foreign time ", " Xinyang is red " drive, China's black tea Production and marketing occurs recovering sign, and domestic market gradually increases, but also because of the factors such as kind, growing environment, processing technology, China's black tea Quality fails to be fundamentally improved, and yield and sales volume are not obtained compared with quantum jump.
Coronoid process dissipate capsule bacterium is in Fu-brick tea process, under the conditions of certain epidemic disaster, is grown by " growing dim " Dominant bacteria, its caused yellow cleistothecium, is commonly called as " golden flower ", include abundant bacterium perfume (or spice) composition it is trans -2,4- heptadienals, should Composition is the key substance basis that tea products form bacterium perfume (or spice) quality.Therefore, " golden flower " whether luxuriant and instead in tea product The height of formula -2,4- heptadienal content, it is the most important theories index for weighing tea product bacterium perfume (or spice) quality.Research shows that coronoid process dissipates Capsule bacterium has health care's function such as preferable lowering blood-fat and reducing weight, hypoglycemic, coordinating intestines and stomach, so that bacterium scented tea product is extensively by state Inside and outside consumer likes.The tea product with bacterium perfume (or spice) quality is mainly traditional black tea brick at present, but due to processing the original of Fu-brick tea Material is thick always, containing obstructing, reason, the market comsupton colonies such as more, inclusion owes abundant, green tea is poor are limited.According to domestic, state Outer Tea Consumption present situation and development trend, using the preferable summer and autumn tea fresh leaves of high-quality, tenderness as raw material, in its black tea manufacturing process Middle involvement bacterium perfume (or spice) quality responses technology, the black tea product for making to process both have preferable green tea, have bacterium fragrant again Flavouring essence quality, be the utilization of China Summer-autumn tea resource high-efficiency and to provide the consumer with diversification, high quality, fashion-orientation red The needs of tea product.
The content of the invention
The technical problems to be solved by the invention are:For above-mentioned conventional black fragrance it is low, without characteristic, it is flavour concentration, strong Degree and fresh refreshing degree are inadequate, and the problems such as summer and autumn tea resource serious waste, there is provided a kind of processing method of bacterium pekoe, it is with the summer The tea fresh leaves that season or the leaf of one bud of autumn three or the leaf of a bud four fit black tea processed are raw material, by using wither for the first time, it is secondary wither, it is cold Rub, be oxygenated the technologies such as regulation and control fermentation, increase black tea fragrance of a flower quality component furan type linalool oxide and green tea composition The content of theaflavin, improve the flavouring essence quality and green tea of conventional black;By using gross tea is assorted, alternating temperature alcoholization, decatize, Pile fermentation, inoculation coronoid process dissipate capsule bacterium, pressed sizing, the technology such as dry of growing dim, produce coronoid process dissipate capsule bacterium " golden flower " and bacterium is fragrant special Levy quality component it is trans -2,4- heptadienals, formed bacterium perfume (or spice) qualitative characteristics;And then the black tea product for making to process both has fresh alcohol Dense green tea, have that golden flower is dense, particle is uniform, color and luster is fresh and alive again and brew that rear bacterium is aromatic strongly fragrant and perfume (or spice) with the fragrance of a flower Gas quality.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is:A kind of processing method of bacterium pekoe, This method step is as follows:
(1) wither for the first time:Take summer or the leaf of one bud of autumn three or the leaf of a bud four to fit the tea fresh leaves of black tea processed, spread in withering Withered on groove, to water content be 62-66%, green grass gas disappear;
Sweet oak leaf that the above-mentioned tea fresh leaves referred to are selected from summer or autumn is neat, the fragrant leaves of a bud three early planted of Land of Peach Blossoms great Ye or green and The leaf of one bud four;
(2) it is secondary to wither:Tea fresh leaves after withering for the first time are put in ventilation, intensity of illumination is the 20000-40000lx sun Shone in the outdoor environment of light to blade face tarnishes, the food value of leaf is soft and has fragrant, then tea fresh leaves are moved into indoor shady and cool ventilation Locate cool 20-40min, then turned using vibration machine leaf rotation 60-100, stand 50-70min, be 58-60%, without red change to water content And to wither appropriateness when giving out foundation for heavy florals;Wherein, tealeaves preferably stirs 2 times when outdoor solarization;
(3) it is cold to rub:Tea fresh leaves after withering are placed in 4-12 DEG C of cold storage environment, using it is light, again, light pressurization it is former Then, kneaded with kneading machine, to rolled twig rate be 90-96%, broken cell rate more than 90% when take out, deblock;
(4) oxygenation regulation and control fermentation:By it is above-mentioned knead leaf by 10-12cm thickness layering be placed in be connected to oxygen supply pipeline black tea send out In ferment machine, 28-32 DEG C of built-in temperature of regulation fermentation, humidity 90-98%, it is passed through oxygen and carries out the aerobic fermentation (amount of oxygen herein Be not intended to limit, as long as aerobic fermentation process), to leaf color reddish yellow, green grass gas stop fermentation when disappearing, having flowers and fruits perfume (or spice);
(5) dry:It is divided into the two-stage, the first stage is just dry, is to dry fermentated leaves to water content in 100-110 DEG C to be 20-30%, hold tealeaves slightly needle-holding hand sense when spreading for cooling;Second stage is multiple dry, is to dry tealeaves to water content in 70-80 DEG C Less than 5%, hand pinch tealeaves powder, spreading for cooling to room temperature;
(6) it is assorted:By above-mentioned dried tealeaves and 2-3 level Dark Green Teas by weight 89-95%:5-11% is spelled Match somebody with somebody, mix;
(7) alternating temperature refines:Assorted good tealeaves is deposited in the temperature control room that humidity is 65-75%, by prior to 30-40 DEG C It is heat-treated 12h, the method then at 10-20 DEG C of cold treatment 12h replaces continuous processing 15-21 days;
(8) decatize:Tealeaves after alcoholization is handled is placed in and steamed in tea machine, with 98-102 DEG C of steamed 4-6min, is made It softens;
(9) pile fermentation:By the good tealeaves heap of decatize in pile fermentation room, to control in tealeaves heap temperature be 24-28 DEG C, humidity is 84-90%, to tea color is reddish brown, flavour alcohol and, without rough taste;
(10) it is inoculated with coronoid process dissipate capsule bacterium:The ratio of 1-3ml coronoid process dissipate capsule bacterium bacterium solutions is inoculated with the tealeaves after per kilogram pile fermentation, Coronoid process dissipate capsule bacterium bacterium solution is sprayed on tealeaves, mixes, obtains gross tea;
(11) pressed sizing:Gross tea is then placed in mould and pressed to water content 23-27% with 98-102 DEG C of steamed Formulation type 2-3h, takes out when being cooled to 45-55 DEG C, obtains brick tea;
(12) grow dim drying:The brick tea suppressed is placed in drying room, grown dim under the conditions of 26-30 DEG C, humidity 70-76% 8-12d, drying room temperature is then gradually risen to 42-45 DEG C, re-dry 7-10d, when moisture is less than 14%, you can.
The condition of withering of above-mentioned steps (1) is:It is 3-5cm that tealeaves, which spreads thickness, and temperature is 28-32 DEG C, and relative humidity is 65-75%, during which stir 2 times.
Using for being referred in above-mentioned steps (3) is light, pressurization principle again, light is the existing routine techniques hand kneaded in process Section, will not be repeated here.
The 2-3 levels Dark Green Tea referred in above-mentioned steps (6) is commercial products.
Tealeaves heap high 15-25cm during pile fermentation in above-mentioned steps (9).
The concentration of coronoid process dissipate capsule bacterium bacterium solution in above-mentioned steps (10) is 1.5 × 104-2.5×104cfu/ml.The coronoid process dissipates Capsule bacterium is commercial products;Also it can be obtained via separation, the purifying of routine, be specially:Chosen using aseptic inoculation pin from Fu-brick tea Extracting yellow cleistothecium is inoculated in czapek's medium, is cultivated under the conditions of 28-30 DEG C, treats that bacterium colony enters growth animated period, picking Well-grown yellow cleistothecium makees plate streaking separation, and this operation repeats 3-4 times and obtains the eurotium cristatum strain of purifying.
The finished product bacterium pekoe of this method processing and the black tea organoleptic quality contrast that traditional handicraft is processed are as shown in table 1 below, Key odorant quality component contrasts as shown in table 2 below with green tea component content.
1 product of the present invention of table contrasts with traditional handicraft product sensory quality
2 product of the present invention of table contrasts with traditional handicraft product key odorant quality component and green tea component content
From table 1, table 2, organoleptic quality, flavouring essence quality, green tea and the traditional handicraft black tea of product of the present invention produce Condition ratio, organoleptic quality and its flavouring essence quality composition, green tea composition content on, be significantly better than traditional handicraft black tea Product, product especially of the present invention have increased that bacterium is aromatic strongly fragrant and qualitative characteristics with the fragrance of a flower newly.
Compared with prior art, it is an advantage of the invention that:
1st, in terms of conventional black quality-improving, withered and secondary two ranks of withering for the first time first, withering technology is divided into Section, and by being shone in secondary withering technology, the cool, scientific disposal that shakes, stand, excite glycoside matter in fresh leaf more, Fragrance of a flower material is quickly converted into, makes black tea that there is fragrance of a flower quality;Second, rubbing technique using cold, polyphenol oxygen is reduced by low temperature Change the activity of enzyme, and then prevent the enzymatic oxidation of polyphenols, efficiently solve in conventional black processing room temperature when kneading because The combination of polyphenols and polyphenol oxidase and cause uneven problem of fermenting but ferment in advance;Third, adjusted using oxygenation Control zymotechnique, significantly improve current black tea fermentation machine can only temperature and humidity control and the technological deficiency that can not be oxygenated, greatly carry The enzymatic fermentation combined coefficient of high green tea composition theaflavin, thearubigin.
2nd, in terms of fermented tea perfume (or spice) quality responses, when it is assorted by using gross tea, spell into a small amount of Dark Green Tea, increase millet paste Glycol flavour and it is " rich " sense;Second, being refined using alternating temperature, tealeaves was realized the quick alcoholization of flavour in 15-21 days, have Effect solves the process difficulties that traditional room temperature alcoholization needs the 2-3 years;Third, by being inoculated with coronoid process dissipate capsule bacterium, avoid other Influence of the miscellaneous bacteria to quality of growing dim, while trans -2, the 4- heptadienals more with bacterium perfume (or spice) quality are formed, and then form golden flower It is dense, particle is uniform, color and luster is fresh and alive and brews that rear bacterium is aromatic strongly fragrant and flavouring essence quality with the fragrance of a flower.
3rd, the present invention is according to domestic, external Tea Consumption present situation and development trend, with the preferable summer and autumn tea of high-quality, tenderness Fresh leaf is raw material, withers, kneads, ferments, just does, on the multiple Process ba- sis such as dry what existing black tea made, processed in black tea Bacterium perfume (or spice) quality is incorporated in journey, the black tea product for making to process both has preferable green tea, has the fragrant flavouring essence quality of bacterium again, Organoleptic quality of traditional summer and autumn black tea in terms of color, shape can not only be significantly improved, and it is effectively slow to a certain extent The problem of summer and autumn tea fresh leaves resource is wasted is subtracted, has met China's Summer-autumn tea resource high-efficiency utilization and provide the consumer with Diversification, high quality, the developing direction of fashion-orientation black tea product.
Brief description of the drawings
Fig. 1 is that the made bacterium pekoe aroma component GC-MS of embodiment 1 analyzes collection of illustrative plates;
Fig. 2 is that the made bacterium pekoe theaflavin component HPLC of embodiment 1 analyzes collection of illustrative plates;
Fig. 3 is that made bacterium pekoe " golden flower " quality of embodiment 1 observes photo;
Wherein, A-mechanical compaction;B-craft compacting.
Embodiment
Embodiment 1
It is raw material to select the neat bud three-leaf tea fresh leaf of summer one of tea tree breed sweet oak leaf.
The neat bud three-leaf tea fresh leaf of summer one of tea tree breed sweet oak leaf is placed in withering trough, thickness 3-5cm, in temperature 28 DEG C, withered for the first time under the conditions of humidity 65%, during which stir 2 times, disappear to green grass gas, leaf water content 66%;Will be just It is secondary wither after fresh leaf be placed in well-ventilated, intensity of illumination for 2000-40000lx sunshines outdoor environment in shine 10min, phase Between stir 2 times, to when blade face tarnishes, the food value of leaf is soft and has fragrant, move it into cool 20min at indoor shady and cool ventilation, Again with vibration machine by 60 turns of its leaf rotation, 50min is stood, is 60%, without red change and gives out foundation for heavy florals to water content;It will wither Tea fresh leaves afterwards knead 40min in 4 DEG C of refrigerating chambers, by the light pressurization principle of weight with kneading machine, are 90%, carefully to rolled twig rate Take out during born of the same parents' breakage rate more than 90%, deblocked with deblocking machine;Above-mentioned leaf of kneading is placed in by the layering of 10-12cm thickness and is connected to oxygen supply In the black tea fermentation machine of pipeline, regulation fermentation built-in temperature is 28 DEG C, humidity 90%, is passed through oxygen and carries out aerobic fermentation, fermentation To leaf color reddish yellow, green grass gas stop fermentation when disappearing, having flowers and fruits perfume (or spice);Fermentated leaves is placed in tea-leaf withering machine with 110 DEG C of temperature Just do to water content 20%, spreading for cooling, then done again to water content below 5% with 70 DEG C of temperature, hand pinches tealeaves into powder, and spreading for cooling is extremely Room temperature.
By above-mentioned dried tealeaves and 2 grades of Dark Green Tea raw materials purchased in market by weight 89%:11% progress is assorted, fully mixed It is even;Assorted good tealeaves is deposited in the temperature control room that humidity is 65%, by 30 DEG C of heat treatment 12h, 10 DEG C of cold treatment 12h side Method, alternating continuous processing 15 days;Tealeaves after alcoholization is handled is put into and steamed in tea machine, using temperature as 98 DEG C of steamed 6min, make its softening;By the good tealeaves of decatize by the high 15cm heaps of heap in pile fermentation room, and in 24 DEG C of temperature, the environment of humidity 84% Under the conditions of pile fermentation to color and luster is reddish brown, flavour alcohol and, without rough taste;The tealeaves inoculation 1ml coronoid process after per kilogram pile fermentation is pressed again dissipates capsule The ratio of bacterium bacterium solution, it is 1.5 × 10 by concentration4Cfu/ml coronoid process dissipate capsule bacterium bacterium solution is sprayed on tealeaves, is mixed;Then with temperature It is 23% to spend for 98 DEG C of steamed to water content, puts it into brick tea compacting tool set and is suppressed, and is cooled to after the 2h that shapes Taken out at 45 DEG C;The brick tea suppressed is placed in drying room, after being grown dim 8 days under the conditions of 26 DEG C of temperature, humidity 70%, gradually risen High drying room temperature is to 42 DEG C, re-dry 7d, when moisture is down to below 14%, you can.
Through sensory review, obtained black tea product golden flower is dense, particle is uniform, color and luster is fresh and alive, brew rear bacterium it is aromatic strongly fragrant and The band fragrance of a flower is the fresh alcohol of flavour, dense, smooth;Analyzed through key odorant quality component and green tea composition detection, with reference to referring to figure 1st, Fig. 2, the black tea product green tea composition water extraction, amino acid, theaflavin, the content of thearubigin be followed successively by 37.24%, 4.66%th, 0.76%, 6.83%, flavouring essence quality composition is trans -2,4- heptadienals (bacterium is fragrant), linalool oxide (fragrance of a flower) Relative amount is respectively 7.29%, 13.52%, and the quantity of coronoid process dissipate capsule bacterium is 32 × 104CFU/g.Fig. 3 is shown using machinery Compacting and this product of compacting gained by hand, the black tea in figure shows " golden flower ", and existing black tea is not suppressed, It is no golden flower.
Embodiment 2
The leaf tea fresh leaf of one bud of autumn four for selecting tea tree breed Land of Peach Blossoms great Ye is raw material.
The tea tree breed Land of Peach Blossoms great Ye leaf tea fresh leaf of one bud of autumn four is placed in withering trough, thickness 3-5cm, in temperature 32 DEG C, withered for the first time under the conditions of humidity 75%, during which stir 2 times, disappear to green grass gas, leaf water content 62%;Will Shone in the outdoor environment that fresh leaf after withering for the first time is put in well-ventilated, intensity of illumination is 20000-40000lx sunshines 20min, during which stir 2 times, to when blade face tarnishes, the food value of leaf is soft and has fragrant, move it at indoor shady and cool ventilation Cool 40min, then with vibration machine by 100 turns of its leaf rotation, stand 70min, it is 58%, without red change and gives out strong flower to water content It is fragrant;Tea fresh leaves after withering are placed in 12 DEG C of refrigerating chambers, 60min is kneaded with kneading machine by the light pressurization principle of weight, into Bar rate is taken out when being 96%, broken cell rate more than 90%, is deblocked with deblocking machine;By above-mentioned leaf of kneading by 10-12cm thickness point It is placed in the black tea fermentation machine for being connected to oxygen supply pipeline, regulation fermentation built-in temperature is 32 DEG C, humidity 98%, is passed through oxygen progress Aerobic fermentation, ferment to leaf color reddish yellow, the disappearance of green grass gas, there are flowers and fruits fragrant;Fermentated leaves is placed in tea-leaf withering machine, with 100 DEG C Temperature is just done to water content 30%, spreading for cooling, then done again to water content below 5% with 80 DEG C of temperature, hand is pinched tealeaves into powder, and spread out It is cool to room temperature.
By above-mentioned dried tealeaves and 2 grades of Dark Green Tea raw materials purchased in market by weight 95%:5% row is assorted, fully mixes; Assorted good tealeaves is deposited in the temperature control room that humidity is 75%, by 40 DEG C of heat treatment 12h, 20 DEG C of cold treatment 12h method Alternately continuous processing 21 days;Tealeaves after alcoholization is handled is put into and steamed in tea machine, is 102 DEG C of steamed 4min with temperature, Make its softening;By the good tealeaves of decatize by the high 25cm heaps of heap in pile fermentation room, and under 28 DEG C of temperature, the environmental condition of humidity 90% Pile fermentation to color and luster is reddish brown, flavour alcohol and, without rough taste;The tealeaves inoculation 3ml coronoid process dissipate capsule bacterium bacterium solutions after per kilogram pile fermentation are pressed again Ratio, by concentration be 2.5 × 104Cfu/ml coronoid process dissipate capsule bacterium bacterium solution is sprayed on tealeaves, is mixed;Then it is with temperature It is 27% that 102 DEG C of steamed, which is steamed to water content, puts it into brick tea compacting tool set and is suppressed, and 55 are cooled to after the 3h that shapes DEG C when take out;The brick tea suppressed is placed in drying room, after being grown dim 12 days under the conditions of 30 DEG C of temperature, humidity 76%, gradually risen High drying room temperature is to 45 DEG C, re-dry 10d, when moisture is down to below 14%, you can.
Through sensory review, obtained black tea product golden flower is dense, particle is uniform, color and luster is fresh and alive, brew rear bacterium it is aromatic strongly fragrant and The band fragrance of a flower is the fresh alcohol of flavour, dense, smooth;Analyzed through key odorant quality component and green tea composition detection, the black tea product Green tea composition water extraction, amino acid, theaflavin, the content of thearubigin are followed successively by 36.0%, 4.31%, 0.82%, 7.14%, flavouring essence quality composition is trans-and 2,4- heptadienals (bacterium is fragrant), the relative amount of linalool oxide (fragrance of a flower) be respectively 7.38%th, 14.16%, the quantity of coronoid process dissipate capsule bacterium is 36 × 104CFU/g。
Embodiment 3
It is raw material to select the green fragrant early leaf of one bud of summer three of tea tree breed and the leaf tea fresh leaf of a bud four.
The green fragrant early leaf of one bud of summer three to the four leaf tea fresh leafs of tea tree breed are placed in withering trough, thickness 4cm, in temperature Withered, during which stirred 2 times for the first time under the conditions of 30 DEG C of degree, humidity 70%, to the disappearance of green grass gas, leaf water content 64%; By the fresh leaf after withering for the first time be put in well-ventilated, intensity of illumination for 20000-40000lx sunshines outdoor environment in shine 15min, during which stir 2 times, to when blade face tarnishes, the food value of leaf is soft and has fragrant, move it at indoor shady and cool ventilation Cool 30min, then with vibration machine by 80 turns of its leaf rotation, stand 60min, it is 59%, without red change and gives out strong flower to water content It is fragrant;Tea fresh leaves after withering are placed in 8 DEG C of refrigerating chambers, 50min is kneaded with kneading machine by the light pressurization principle of weight, extremely into bar Rate is taken out when being 93%, broken cell rate more than 90%, is deblocked with deblocking machine;Above-mentioned leaf of kneading is layered by 10-12cm thickness It is placed in the black tea fermentation machine for being connected to oxygen supply pipeline, regulation fermentation built-in temperature is 30 DEG C, humidity 94%, and being passed through oxygen is had Aerobe fermentation, ferment to leaf color reddish yellow, the disappearance of green grass gas, there are flowers and fruits fragrant;Fermentated leaves is placed in tea-leaf withering machine with 105 DEG C of temperature Just do to water content 25%, spreading for cooling, then done again to water content below 5% with 75 DEG C of temperature, hand pinches tealeaves into powder, and spreading for cooling is extremely Room temperature.
By above-mentioned dried tealeaves and 2 grades of Dark Green Tea raw materials purchased in market by weight 92%:8% progress is assorted, fully mixed It is even;Assorted good tealeaves is deposited in the temperature control room that humidity is 70%, by 35 DEG C of heat treatment 12h, 15 DEG C of cold treatment 12h side Method, alternating are carried out continuously 18 days;Tealeaves after alcoholization is handled is put into and steamed in tea machine, with the steamed that temperature is 100 DEG C 6min, make its softening;By the good tealeaves of decatize by the high 20cm heaps of heap in pile fermentation room, and in 26 DEG C of temperature, the environment of humidity 87% Under the conditions of pile fermentation to color and luster is reddish brown, flavour alcohol and, without rough taste;The tealeaves inoculation 2ml coronoid process after per kilogram pile fermentation is pressed again dissipates capsule The ratio of bacterium bacterium solution, it is 2.0 × 10 by concentration4Cfu/ml coronoid process dissipate capsule bacterium bacterium solution is sprayed on tealeaves, is mixed;Then with temperature It is 25% to spend for 100 DEG C of steamed to water content, places into brick tea compacting tool set and is suppressed, and is cooled to after the 2.5h that shapes Taken out at 50 DEG C;The brick tea suppressed is placed in drying room, after being grown dim 10 days under the conditions of 28 DEG C of temperature, humidity 73%, gradually Drying room temperature is raised to 44 DEG C, re-dry 8.5 days, when moisture is down to below 14%, you can.
Through sensory review, obtained black tea product golden flower is dense, particle is uniform, color and luster is fresh and alive, brew rear bacterium it is aromatic strongly fragrant and The band fragrance of a flower is the fresh alcohol of flavour, dense, smooth;Analyzed through key odorant quality component and green tea composition detection, the black tea product Green tea composition water extraction, amino acid, theaflavin, the content of thearubigin are followed successively by 36.71%, 4.27%, 0.77%, 6.58%, flavouring essence quality composition is trans-and 2,4- heptadienals (bacterium is fragrant), the relative amount of linalool oxide (fragrance of a flower) be respectively 7.29%th, 13.67%, the quantity of coronoid process dissipate capsule bacterium is 33 × 104CFU/g。
Traditional handicraft contrast experiment 1
It is raw material to select the neat bud three-leaf tea fresh leaf of summer one of tea tree breed sweet oak leaf.
The neat bud three-leaf tea fresh leaf of summer one of tea tree breed sweet oak leaf is placed in withering trough, thickness 3cm, in temperature 28 DEG C, wither 8 hours under the conditions of humidity 65%, during which stir 4 times, to the disappearance of green grass gas, leaf water content 60%, distribute Go out delicate fragrance;The appropriate tea fresh leaves that will wither knead 40min by the light pressurization principle of weight with kneading machine at room temperature, to rolled twig rate For 90%, broken cell rate more than 90% when, take out, deblocked with deblocking machine;Above-mentioned leaf of kneading is placed in by the layering of 10cm thickness In black tea fermentation machine, 28 DEG C of built-in temperature of regulation fermentation, humidity 90%, ferment 3h, to leaf color reddish yellow, the disappearance of green grass gas, has clearly It is fragrant;Fermentated leaves is just done to water content 20%, spreading for cooling in temperature is 110 DEG C of tea-leaf withering machine, then in temperature is 70 DEG C Done again in tea-leaf withering machine to water content below 5%, and spreading for cooling is to room temperature, you can.
Through sensory review, obtained black tea product bar rope tight knot is slightly bent, evener neat, and color and luster is brown still to be moistened, and brews rear soup Color is orange red bright, fragrant and sweet, and flavour is bitter, still thick, deficient dense;Analyzed through key odorant quality component and green tea composition detection, The black tea product green tea composition water extraction, amino acid, theaflavin, the content of thearubigin be followed successively by 30.26%, 2.86%th, 0.29%, 4.15%, the relative amount of flavouring essence quality composition linalool oxide (fragrance of a flower) is 3.02%, and coronoid process Bulk bacteria and trans -2,4- heptadienals (bacterium is fragrant) fail to detect.
Traditional handicraft contrast test 2
The leaf tea fresh leaf of one bud of autumn four for selecting tea tree breed Land of Peach Blossoms great Ye is raw material.
The tea tree breed Land of Peach Blossoms great Ye leaf tea fresh leaf of one bud of autumn four is placed in withering trough, thickness 5cm, in temperature 32 DEG C, wither 8 hours under the conditions of humidity 75%, during which stir 4 times, to the disappearance of green grass gas, leaf water content 62%, distribute Go out delicate fragrance;The appropriate tea fresh leaves that will wither knead 60min by the light pressurization principle of weight with kneading machine at room temperature, to rolled twig rate For 96%, broken cell rate more than 90% when, take out, deblocked with deblocking machine;Above-mentioned leaf of kneading is placed in by the layering of 12cm thickness In black tea fermentation machine, 32 DEG C of built-in temperature of regulation fermentation, humidity 98%, ferment 4h, to leaf color reddish yellow, the disappearance of green grass gas, has flower Fruity;Fermentated leaves is just done to water content 30%, spreading for cooling in temperature is 100 DEG C of tea-leaf withering machine, then in temperature is 80 DEG C Tea-leaf withering machine in do again to water content below 5%, and spreading for cooling is to room temperature, you can.
Through sensory review, obtained black tea product bar rope tight knot is slightly bent, evener neat, and color and luster is brown still to be moistened, and brews rear soup Color is orange red bright, fragrant and sweet, and flavour is bitter, still thick, deficient dense;Analyzed through key odorant quality component and green tea composition detection, The black tea product green tea composition water extraction, amino acid, theaflavin, the content of thearubigin be followed successively by 31.17%, 2.81%th, 0.32%, 4.23%, the relative amount of flavouring essence quality composition linalool oxide (fragrance of a flower) is 3.16%, and coronoid process Bulk bacteria and trans -2,4- heptadienals (bacterium is fragrant) fail to detect.
Traditional handicraft contrast test 3
It is raw material to select the green fragrant early leaf of one bud of summer three to the four leaf tea fresh leafs of tea tree breed.
The green fragrant early leaf of one bud of summer three of tea tree breed or four leaf tea fresh leafs are placed in withering trough, by the green perfume (or spice) of tea tree breed The early leaf of one bud of summer three to four leaf tea fresh leafs are placed in withering trough, thickness 4cm, under the conditions of 30 DEG C of temperature, humidity 70% The 8h that withers is carried out, is during which stirred 4 times, to the disappearance of green grass gas, leaf water content 59%, gives out delicate fragrance;It is appropriate by withering Tea fresh leaves knead 50min by the light pressurization principle of weight with kneading machine at room temperature, are 93%, broken cell rate to rolled twig rate When more than 90%, take out, deblocked with deblocking machine;Above-mentioned leaf of kneading is placed in black tea fermentation machine by the layering of 11cm thickness, adjusted 30 DEG C of built-in temperature of fermentation, humidity 94%, ferment 3.5h, to leaf color reddish yellow, the disappearance of green grass gas, has flowers and fruits fragrant;Fermentated leaves is existed Just done in the tea-leaf withering machine that temperature is 105 DEG C to water content 25%, spreading for cooling, then in the tea-leaf withering machine that temperature is 75 DEG C again Do to water content below 5%, and spreading for cooling is to room temperature, you can.
Through sensory review, obtained black tea product bar rope tight knot is slightly bent, evener neat, and color and luster is brown still to be moistened, and brews rear soup Color is orange red bright, fragrant and sweet, and flavour is bitter, still thick, deficient dense;Analyzed through key odorant quality component and green tea composition detection, The black tea product green tea composition water extraction, amino acid, theaflavin, the content of thearubigin be followed successively by 29.86%, 2.73%th, 0.28%, 4.05%, the relative amount of flavouring essence quality composition linalool oxide (fragrance of a flower) is 3.02%, and coronoid process Bulk bacteria and trans -2,4- heptadienals (bacterium is fragrant) fail to detect.

Claims (4)

  1. A kind of 1. processing method of bacterium pekoe, it is characterised in that:This method step is as follows:
    (1) wither for the first time:Take summer or the leaf of one bud of autumn three or the leaf of a bud four to fit the tea fresh leaves of black tea processed, spread on withering trough Withered, to water content be 62-66%, green grass gas disappear;
    Sweet oak leaf of the above-mentioned tea fresh leaves referred to selected from summer or autumn is neat, the fragrant leaves of a bud three and a bud early planted of Land of Peach Blossoms great Ye or green Four leaves;
    (2) it is secondary to wither:Tea fresh leaves after withering for the first time are put in ventilation, intensity of illumination is 20000-40000lx sunshines Shine to blade face tarnishes, the food value of leaf is soft and has fragrant, then tea fresh leaves are moved into cool at indoor shady and cool ventilation in outdoor environment 20-40min, then turned using vibration machine leaf rotation 60-100, stand 50-70min, to water content for 58-60%, without red change and dissipated Send foundation for heavy florals;
    (3) it is cold to rub:Tea fresh leaves after withering are placed in 4-12 DEG C of cold storage environment, using pressurization principle light, again, light, used Kneading machine is kneaded, to rolled twig rate be 90-96%, broken cell rate more than 90% when take out, deblock;
    (4) oxygenation regulation and control fermentation:By it is above-mentioned knead leaf and be placed in by the layering of 10-12cm thickness be connected to the black tea fermentation machine of oxygen supply pipeline It is interior, 28-32 DEG C of built-in temperature of regulation fermentation, humidity 90-98%, it is passed through oxygen and carries out aerobic fermentation, to leaf color reddish yellow, green grass gas Stop fermentation when disappearing, having flowers and fruits perfume (or spice);
    (5) dry:By fermentated leaves in 100-110 DEG C dry to water content be 20-30%, holding tealeaves slightly needle-holding hand sense when spread out It is cool;Dried then at 70-80 DEG C to water content less than 5%, hand pinch tealeaves powder, spreading for cooling to room temperature;
    (6) it is assorted:By above-mentioned dried tealeaves and 2-3 level Dark Green Teas by weight 89-95%:5-11% progress is assorted, mixes It is even;
    (7) alternating temperature refines:Assorted good tealeaves is deposited in the temperature control room that humidity is 65-75%, at prior to 30-40 DEG C heat Manage 12h, the method then at 10-20 DEG C of cold treatment 12h replaces continuous processing 15-21 days;
    (8) decatize:Tealeaves after alcoholization is handled is placed in and steamed in tea machine, with 98-102 DEG C of steamed 4-6min, makes its change It is soft;
    (9) pile fermentation:By the good tealeaves heap of decatize in pile fermentation room, to control in tealeaves heap temperature be 24-28 DEG C, humidity 84- 90%, to tea color is reddish brown, flavour alcohol and, without rough taste;
    (10) it is inoculated with coronoid process dissipate capsule bacterium:In the ratio of the tealeaves inoculation 1-3ml coronoid process dissipate capsule bacterium bacterium solutions after per kilogram pile fermentation, will be preced with Prominent bulk bacteria bacterium solution is sprayed on tealeaves, is mixed, is obtained gross tea;
    (11) pressed sizing:Gross tea is then placed in suppress in mould and determined with 98-102 DEG C of steamed to water content 23-27% Type 2-3h, taken out when being cooled to 45-55 DEG C, obtain brick tea;
    (12) grow dim drying:The brick tea suppressed is placed in drying room, grow dim 8- under the conditions of 26-30 DEG C, humidity 70-76% 12d, drying room temperature is then gradually risen to 42-45 DEG C, re-dry 7-10d, when moisture is less than 14%, you can.
  2. A kind of 2. processing method of bacterium pekoe as claimed in claim 1, it is characterised in that:The bar that withers of the step (1) Part:It is 3-5cm that tealeaves, which spreads thickness, and temperature is 28-32 DEG C, relative humidity 65-75%, is during which stirred 2 times.
  3. A kind of 3. processing method of bacterium pekoe as claimed in claim 1, it is characterised in that:In the step (9) during pile fermentation The high 15-25cm of tealeaves heap.
  4. A kind of 4. processing method of bacterium pekoe as claimed in claim 1, it is characterised in that:Coronoid process in the step (10) The concentration of bulk bacteria bacterium solution is 1.5 × 104-2.5×104cfu/ml。
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CN112460963A (en) * 2020-11-24 2021-03-09 湖南省千秋界茶业有限公司 Drying room for drying tea brick flowering and tea brick flowering drying method
CN112931652A (en) * 2021-02-04 2021-06-11 广东省农业科学院茶叶研究所 Making process of dried orange peel golden flower strip-shaped black tea with blood sugar reducing effect

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