CN107593953B - Golden flower white poria cocos and preparation method thereof - Google Patents
Golden flower white poria cocos and preparation method thereof Download PDFInfo
- Publication number
- CN107593953B CN107593953B CN201711020083.0A CN201711020083A CN107593953B CN 107593953 B CN107593953 B CN 107593953B CN 201711020083 A CN201711020083 A CN 201711020083A CN 107593953 B CN107593953 B CN 107593953B
- Authority
- CN
- China
- Prior art keywords
- tea
- tea cake
- white
- golden flower
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to the field of tea processing, in particular to golden flower white poria cocos and a preparation method thereof; the method comprises fermenting white tea at 25-30 deg.C and 60-70% of ambient humidity; the golden flower white poria cocos prepared by the method is higher in safety and better in quality.
Description
Technical Field
The invention relates to the field of tea processing, and in particular relates to golden flower white poria cocos and a preparation method thereof.
Background
The white tea belongs to micro-fermented tea, is a special treasure in Chinese tea and is also one of six Chinese teas. Has the quality characteristics of complete bud hair, full body, fresh and fragrant, yellow green and clear soup color, light taste and sweet taste. 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 main producing areas are Fujian, Fuding, Gonghe, Songxi, Jianyang, Yunnan Jing Guo, Jiangxi Jingan and the like. The basic process comprises the procedures of withering, baking (or drying in the shade), picking, annealing and the like.
Golden flower, i.e., Eurotium cristatum, is found in Fuzhuan tea. Scientific research shows that the eurotium cristatum can secrete amylase and oxidase, catalyze the conversion of tea starch into monosaccharide, catalyze the oxidation of polyphenol compounds and improve the health care effect of tea.
However, harmful microorganisms which are not beneficial to human health are easily generated in the existing white tea post-fermentation process, and the effect of the existing white tea post-fermentation is unstable, the quality of the tea is not good, and the economic benefit and the health care effect of the tea are not improved.
Disclosure of Invention
The invention aims to provide a preparation method of golden flower white poria, which can control harmful microorganisms in tea to breed when the golden flower white poria is prepared, so that the prepared golden flower white poria can not cause adverse effects on the body of a drinker; the preparation method can improve the quality of the golden flower white poria cocos, maintain the stability of the quality of the prepared golden flower white poria cocos, and further improve the economic benefit and the health-care effect of the prepared golden flower white poria cocos.
Another object of the present invention is to provide a golden flower white poria with sweet and refreshing taste and outstanding health care effect, wherein the golden flower white poria does not contain harmful microorganisms or can be controlled within a food safety range, and further does not adversely affect a user.
The invention is realized by adopting the following technical scheme.
The invention provides a preparation method of golden flower white poria cocos, which comprises the step of fermenting white tea after being placed under the conditions that the temperature is 25-30 ℃ and the environmental humidity is 60-70%.
The invention provides a golden flower white poria cocos, which is prepared by the preparation method of the golden flower white poria cocos.
The golden flower white poria cocos and the preparation method thereof have the beneficial effects that: when the golden flower white poria is prepared, harmful microorganisms in tea can be controlled to breed, so that the prepared golden flower white poria cannot cause adverse effects on the body of a drinker; the preparation method can improve the quality of the golden flower white poria cocos, maintain the stability of the quality of the prepared golden flower white poria cocos, and further improve the economic benefit and the health-care effect of the prepared golden flower white poria cocos. The golden flower white poria cocos is sweet and mellow in taste and tasty, has an outstanding health care effect, does not contain harmful microorganisms or can be controlled within a food safety range, and further cannot cause adverse effects on a user.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The golden flower white poria cocos and the preparation method thereof according to the embodiment of the invention are specifically described below.
The preparation method of the golden flower white poria cocos comprises the step of fermenting white tea after the white tea is placed under the conditions that the temperature is 25-30 ℃ and the environmental humidity is 60-70%.
In detail, the method can comprise preparing white tea into raw white tea cake, and performing after-fermentation on the raw white tea cake; the post-fermentation can comprise fermenting the raw white tea cake at 26-30 deg.C and 60-70% of ambient humidity for 3-5 days to obtain first tea cake; the fermentation of the original white tea cake is carried out at a proper temperature and humidity, so that eurotium cristatum can grow gradually and spontaneously under the condition that the eurotium cristatum strain is not added into the original white tea cake.
In detail, the white tea may be bulk white tea which is already prepared on the market, or may be fresh white tea which is prepared before preparing the raw white tea cake. The preparation method of the white tea can comprise the following steps: withering the fresh leaves, then airing the withered leaves, and drying the withered leaves after airing. The withering fresh leaves can be fresh leaves with one bud and one leaf, one bud and two leaves, one bud and three leaves and the like, the withering temperature can be controlled at 35-40 ℃, and the withering time can be 70-75 h; the temperature when the fresh leaves are withered is not suitable to be too high, the evaporation of water in the fresh leaves can be accelerated by the too high temperature, the slow conversion of various components in the fresh leaves is not facilitated, the quality formation of the white tea is further facilitated, even too much grass smell is kept in the tea, and the sensory quality of the white tea, such as the taste, the flavor and the like, is reduced; when the fresh leaves are withered, if the temperature is too low, the conversion of substances in the fresh leaves and the volatilization of grass gas are not facilitated, and the quality formation of the white tea is further not facilitated.
The airing can be carried out under the irradiation of sunlight, the intensity of the irradiation can be 60000-. The withered tea leaves are aired, so that on one hand, the conversion of substances contained in the tea leaves can be further promoted, the quality formation of white tea can be promoted, the bad smell of grass smell and the like in the tea leaves can be further removed, on the other hand, the water vapor in the tea leaves can be volatilized, and the process of a later-stage drying process is accelerated.
The drying can be carried out in a dryer, a baking machine and other equipment with the temperature of 70-75 ℃, the drying time can be 30-45min, on one hand, the moisture in the tea leaves is lost, on the other hand, the aroma of the tea leaves can be increased, the residual undesirable odor such as grass smell and the like can be further removed, and the quality of the white tea is improved.
The preparation of the raw white tea cake can comprise steaming at the steam temperature of 100-110 ℃, and the steaming time can be 2-5 min. The water content of the steamed white tea cake is 12-15%. The original white tea cake can also be various commercially available white tea cakes, and the first tea cake can be prepared by putting the commercially available white tea cakes into steam and returning the water to the water content of 12-15% or by fermentation.
Deblocking the first tea cake to obtain fermented loose tea; the fermented loose tea can be divided into two parts, wherein one part is directly used for subsequent processing, namely, preparing a second tea cake and further fermenting, and the other part is reserved for standby application, and the reserved part of the fermented loose tea can be placed in a fresh-keeping refrigerator with the temperature of-1-1 ℃.
Steaming and pressing the fermented loose tea directly used in the subsequent processing part to prepare a second tea cake, and fermenting the second tea cake for 5-20 days at the temperature of 28-30 ℃ and the ambient humidity of 65-70% to prepare a third tea cake. The fermentation temperature and the environmental humidity of the second tea cake are adjusted to be slightly higher, so that the second tea cake can be promoted to quickly bloom, namely, eurotium cristatum can quickly grow out. In the process of steaming and pressing the fermented loose tea into the second tea cake, the growth of harmful microorganisms in the tea can be killed and inhibited, so that the drinking safety of the prepared golden flower white poria is improved. The steaming and pressing conditions for preparing the second tea cake from the fermented loose tea can be as follows: the steam temperature is 100-110 deg.C, the steaming time is 2-5min, and the water content of the second tea cake obtained after steaming can be 12-15%.
Deblocking the third tea cake, mixing with fermented loose tea, pressing to obtain fourth tea cake, and fermenting at 25-28 deg.C and 60-65% of ambient humidity for 3-5 days. Adding the fermented loose tea after deblocking the third tea cake, wherein the part of the fermented loose tea reserved by cold storage after deblocking the first tea cake; the weight of the fermented loose tea added after the third tea cake is deblocked is 1/10-1/5 of the weight of the third tea cake; the fermented loose tea is added into the deblocked third tea cake, so that the flowering rate of the golden flower white poria can be further improved, the quality of the golden flower white poria is improved, and the breeding of harmful microorganisms in the golden flower white poria is reduced. The fermentation temperature and the environmental humidity of the fourth tea cake are slightly lower than those of the third tea cake, so that the rapid growth of eurotium cristatum can be ensured, the rapid conversion of substances contained in the tea can be promoted, and the breeding of harmful microorganisms in the tea can be further avoided.
The method for obtaining the fourth tea cake by compacting can comprise steaming and pressing for 2-5min under the steam condition of 100-105 ℃ to obtain the fourth tea cake with the water content of 12-15%.
After the fourth tea cake fermentation is completed, a drying process may be performed. The drying can be carried out at low temperature of 30-40 ℃, and the water content of the dried golden flower white poria is not higher than 3%.
The steam pressing in the present invention may be machine pressing, stone pressing, or a combination of machine pressing and stone pressing.
The preparation method of the golden flower white poria cocos can also be used for directly carrying out post-fermentation and flowering on the white tea loose tea which is not subjected to compaction.
In detail, the water content of the white tea can be controlled to be 10-15%, and then the white tea is stored for 60-90 days under the conditions that the temperature is 20-25 ℃ and the ambient humidity is 30-40%; then, the mixture is moved to the temperature of 25-30 ℃ and the environmental humidity is 60-70% for post fermentation for 10-25 d; after the post-fermentation is finished, the water content is not higher than 3% after the baking at the temperature of 30-40 ℃. The blossoming of the loose white tea can be carried out by reprocessing a commercial white tea, or by preparing a white tea according to the above-mentioned method for preparing a white tea and then fermenting and blossoming.
The golden flower white poria cocos and the preparation method thereof are further described in detail in the following with reference to the examples.
Example 1
Steaming commercially available white tea to prepare raw white tea cakes, wherein the steam temperature of steaming is 100 ℃, the steaming time is 5min, and the water content of the prepared raw white tea cakes is 12%.
Fermenting the original white tea cake at 30 deg.C and 70% humidity for 3d to obtain the first tea cake.
Deblocking the first tea cake to obtain fermented loose tea. Steaming and pressing a part of the fermented loose tea for 5min at the steam temperature of 100 ℃ to prepare a second tea cake, wherein the water content of the second tea cake is 12%. Fermenting the second tea cake at 28 deg.C and 70% humidity for 20 days to obtain third tea cake.
Deblocking the third tea cake, and mixing the deblocked third tea cake with another part of fermented loose tea which is not prepared into the second tea cake to prepare a fourth tea cake; the weight of the fermented loose tea is 1/10 of the weight of the third tea cake. Fermenting the fourth tea cake for 3d at 25 deg.C and 65% of ambient humidity; and drying at 40 ℃ until the water content of the golden flower white poria is 3%.
Example 2
And steaming the commercial white tea cake until the water content is 15% to obtain the original white tea cake.
Fermenting the original white tea cake at 26 deg.C and 60% of ambient humidity for 5 days to obtain the first tea cake.
Deblocking the first tea cake to obtain fermented loose tea. Steaming and pressing part of the fermented loose tea at 110 deg.C for 2min to obtain a second tea cake with water content of 15%. And fermenting the second tea cake for 5 days at the temperature of 30 ℃ and the ambient humidity of 65% to prepare a third tea cake.
Deblocking the third tea cake, and mixing the deblocked third tea cake with another part of fermented loose tea which is not prepared into the second tea cake to prepare a fourth tea cake; the weight of the fermented loose tea is 1/5 of the weight of the third tea cake. Fermenting the fourth tea cake at 28 deg.C and 60% of ambient humidity for 5 d; and then drying the mixture at the temperature of 40 ℃ until the water content of the golden flower white poria is 2.6%.
Example 3
Withering fresh leaves for 70h at 40 ℃, and airing under the illumination condition with the illumination intensity of 60000lx until the water content of the withered leaves is 12%; baking at 70 deg.C for 45min to obtain white tea.
Steaming and pressing white tea to obtain raw white tea cake, wherein the steam temperature of steaming and pressing is 110 ℃, the steaming and pressing time is 2min, and the water content of the prepared raw white tea cake is 15%.
Fermenting the original white tea cake at 28 deg.C and 65% humidity for 4 days to obtain the first tea cake.
Deblocking the first tea cake to obtain fermented loose tea. Steaming and pressing a part of the fermented loose tea for 5min at the steam temperature of 100 ℃ to prepare a second tea cake, wherein the water content of the second tea cake is 14%. And fermenting the second tea cake for 15 days at the temperature of 29 ℃ and the ambient humidity of 68% to prepare a third tea cake.
Deblocking the third tea cake, and mixing the deblocked third tea cake with another part of fermented loose tea which is not prepared into the second tea cake to prepare a fourth tea cake; the weight of the fermented loose tea is 1/8 of the weight of the third tea cake. Fermenting the fourth tea cake at 26 deg.C and 62% of ambient humidity for 4 days; and then drying the mixture at the temperature of 35 ℃ until the water content of the golden flower white poria is 2.4%.
Example 4
Withering fresh leaves at 35 deg.C for 75 hr, and air drying under the illumination of 80000lx until the water content of the withered leaves is 10%; baking at 75 deg.C for 30min to obtain white tea.
Steaming and pressing white tea to obtain raw white tea cake, wherein the steam temperature of steaming and pressing is 105 ℃, the steaming and pressing time is 3min, and the water content of the prepared raw white tea cake is 13%.
Fermenting the original white tea cake at 27 deg.C and 68% of ambient humidity for 3d to obtain the first tea cake.
Deblocking the first tea cake to obtain fermented loose tea. Steaming and pressing a part of the fermented loose tea for 3min at the steam temperature of 105 ℃ to prepare a second tea cake, wherein the water content of the second tea cake is 13%. And fermenting the second tea cake for 12 days at the temperature of 28 ℃ and the ambient humidity of 67% to prepare a third tea cake.
Deblocking the third tea cake, and mixing the deblocked third tea cake with another part of fermented loose tea which is not prepared into the second tea cake to prepare a fourth tea cake; the weight of the fermented loose tea is 1/6 of the weight of the third tea cake. Fermenting the fourth tea cake at 25.5 deg.C and 61% of ambient humidity for 4.5 days; and then drying the mixture at the temperature of 36 ℃ until the water content of the golden flower white poria is 2.8%.
Example 5
Withering fresh leaves for 72h at 38 ℃, and airing under the illumination condition with the illumination intensity of 70000lx until the water content of the withered leaves is 11%; baking at 72 deg.C for 32min to obtain white tea.
Steaming and pressing white tea to obtain raw white tea cake, wherein the steaming temperature is 102 ℃, the steaming time is 4.5min, and the water content of the prepared raw white tea cake is 14.5%.
Fermenting the original white tea cake at 28.5 deg.C and 63% of ambient humidity for 5 days to obtain the first tea cake.
Deblocking the first tea cake to obtain fermented loose tea. Steaming and pressing part of the fermented loose tea at 108 deg.C for 4min to obtain a second tea cake with water content of 15%. Fermenting the second tea cake at 28.5 deg.C and 66% humidity for 8 days to obtain third tea cake.
Deblocking the third tea cake, and mixing the deblocked third tea cake with another part of fermented loose tea which is not prepared into the second tea cake to prepare a fourth tea cake; the weight of the fermented loose tea is 1/7 of the weight of the third tea cake. Fermenting the fourth tea cake at 26.5 deg.C and 63% of ambient humidity for 4 days; and then drying the mixture at 38 ℃ until the water content of the golden flower white poria is 3%.
Example 6
Withering fresh leaves at 37.5 deg.C for 73 hr, and air drying under the illumination of 65000lx until the water content of the withered leaves is 11.5%; baking at 73 deg.C for 38min to obtain white tea.
Steaming white tea to obtain raw white tea cake, wherein steam temperature is 107 deg.C, steaming time is 5min, and water content of the obtained raw white tea cake is 13.5%.
Fermenting the original white tea cake at 26.5 deg.C and 69% of ambient humidity for 5 days to obtain the first tea cake.
Deblocking the first tea cake to obtain fermented loose tea. Steaming and pressing a part of the fermented loose tea for 3.5min at the steam temperature of 101 ℃ to prepare a second tea cake, wherein the water content of the second tea cake is 13.5%. And fermenting the second tea cake at 29.5 deg.C and 69% humidity for 17d to obtain third tea cake.
Deblocking the third tea cake, and mixing the deblocked third tea cake with another part of fermented loose tea which is not prepared into the second tea cake to prepare a fourth tea cake; the weight of the fermented loose tea is 1/9 of the weight of the third tea cake. Fermenting the fourth tea cake at 27.5 deg.C and 62% of ambient humidity for 4.5 days; and drying at 35 ℃ until the water content of the golden flower white poria is 3%.
Example 7
Controlling the water content of the loose white tea to be 10%, and then storing for 90 days under the conditions that the temperature is 20 ℃ and the environmental humidity is 40%; then the mixture is moved to the condition that the temperature is 25 ℃ and the environmental humidity is 70 percent for post fermentation for 10 days; after the post-fermentation is finished, the mixture is dried at 40 ℃ to have the water content of 3 percent.
Example 8
Controlling the water content of the loose white tea at 15%, and then storing for 60d under the conditions that the temperature is 25 ℃ and the environmental humidity is 30%; then the mixture is moved to the condition that the temperature is 30 ℃ and the environmental humidity is 60 percent for post fermentation for 25 days; after the post-fermentation is finished, the mixture is dried at the temperature of 30 ℃ to have the water content of 2.8 percent.
Example 9
Withering fresh leaves at 37.5 deg.C for 73 hr, and air drying under the illumination condition with illumination intensity of 65000lx until the water content of the withered leaves is 15%; baking at 73 deg.C for 38min to obtain white tea.
Controlling the water content of the loose white tea at 12%, and then storing for 72d under the conditions that the temperature is 22 ℃ and the environmental humidity is 35%; then the mixture is moved to the condition that the temperature is 38 ℃ and the environmental humidity is 65 percent for post fermentation for 18 d; after the post-fermentation is finished, the product is dried at 36 ℃ to have the water content of 2.5%.
Comparative example 1
Comparative example 1 is a commercial white tea (shoumei).
Comparative example 2
Comparative example 2 is a commercially available golden flower white poria.
Comparative example 3
The preparation method of the golden flower white poria in the comparative example 3 is similar to that in the example 3, except that the original white tea cake is directly fermented until the blooming is finished in the comparative example 3, and the processes of deblocking, steaming and pressing and blooming for many times are not carried out. In comparative example 3, the moisture content of the raw white tea cake was 15%, the fermentation temperature was 28 ℃, the ambient humidity was 65%, the fermentation time was 23d, and other process parameters were carried out with reference to example 3.
Comparative example 4
The preparation method of the golden flower white poria in the comparative example 4 is similar to that in the example 3, except that the golden flower white poria in the comparative example 4 is deblocked only once in the fermentation process, and the fermented loose tea obtained after the first fermentation is not added for the second fermentation. In detail, in the comparative example 4, the original white tea cake is fermented for 4d under the conditions that the temperature is 28 ℃ and the environmental humidity is 65%, so as to obtain a first tea cake; deblocking the first tea cake, steaming and pressing again to obtain a second tea cake, and fermenting the second tea cake for 20 days at the temperature of 29 ℃ and the ambient humidity of 68%; other process methods were carried out with reference to example 3.
Comparative example 5
The preparation method of the golden flower white poria in the comparative example 5 is similar to that in the example 3, except that the fermented loose tea obtained after the first fermentation deblocking is not added into the deblocked third tea cake when the fourth tea cake is prepared in the comparative example 5, and the rest of the processes are carried out according to the example 3.
Test example 1
The golden flower white poria of examples 1-9, the white tea of comparative example 1 and the golden flower white poria of comparative examples 2-5 were tested for the presence of aflatoxin and the content of aflatoxin. The detection method refers to the high performance liquid chromatography in SN/T3263-.
TABLE 1 Aflatoxin content (. mu.g/kg) in each group of tea samples
The carcinogenicity of aflatoxin causes that various foods specify strict limit standards for aflatoxin, and experimental example 1 shows that the preparation method of the golden flower white poria cocos can reduce the breeding of harmful microorganisms in tea and improve the safe drinking performance of the tea according to the content of aflatoxin.
The results in table 1 show that the aflatoxin content of the golden flower white poria is very low and is not much different from the aflatoxin content of the white tea sold in the market, which indicates that the golden flower white poria prepared by the method has high safe drinking performance. Compared with the commercially available golden flower white poria, the golden flower white poria has lower content of aflatoxin, and the method can prepare the safer golden flower white poria. The aflatoxin in the golden flower white poria in the embodiments 1-9 is obviously lower than that in the golden flower white poria in the comparative examples 3-5, which shows that the aflatoxin content in the prepared golden flower white poria can be obviously reduced by carrying out deblocking and fermentation for multiple times and adding fermented loose tea for primary fermentation for secondary fermentation in the method disclosed by the invention, and further shows that the golden flower white poria with higher safety can be prepared by the method disclosed by the invention.
Test example 2
The sensory evaluation of the tea leaves of examples 1 to 9 and comparative examples 1 to 5 was carried out according to the standard evaluation method for white tea (GB/T23776-. Table 2 shows 10 the average scores of the tea evaluators after scoring examples 1-9 and comparative examples 1-5, respectively, according to the following criteria: the taste is sweet and mellow, the taste is 90-100 minutes, the taste is slightly sweet, the taste is slightly astringent 80-89, the taste is not sweet, the taste is bitter, and the taste is astringent 70-79; clear soup color is 90-100 minutes, slightly turbid soup color is 80-89 minutes, and turbid soup color is 70-79 minutes; sweet and mellow fragrance, no peculiar smell, no green grass smell of 90-100 minutes, slightly mildewed odor of 80-89 minutes and slightly mildewed smell of 70-79 minutes.
TABLE 2 sensory evaluation results of the various groups of tea leaves
| Group number | Taste of the product | Color of soup | Fragrance |
| Example 1 | 92.1 | 90.6 | 91.6 |
| Example 2 | 93.9 | 89.6 | 90.2 |
| Example 3 | 93.6 | 92.6 | 93.6 |
| Example 4 | 94.6 | 91.8 | 94.6 |
| Example 5 | 94.1 | 94.6 | 95.1 |
| Example 6 | 92.8 | 93.8 | 93.6 |
| Example 7 | 90.1 | 90.3 | 91.6 |
| Example 8 | 90.5 | 92.6 | 90.0 |
| Example 9 | 91.3 | 91.4 | 91.5 |
| Comparative example 1 | 86.9 | 88.6 | 89.1 |
| Comparative example 2 | 85.3 | 85.3 | 84.6 |
| Comparative example 3 | 71.3 | 70.3 | 72.6 |
| Comparative example 4 | 74.6 | 73.6 | 73.9 |
| Comparative example 5 | 81.6 | 79.5 | 81.6 |
The results in table 2 show that the sensory quality of the golden flower white poria is slightly higher than that of the white tea sold in the market and higher than that of the golden flower white poria sold in the market, which indicates that the golden flower white poria prepared by the method disclosed by the invention has better quality. The sensory quality of the golden flower white poria in the examples 1 to 9 is obviously better than that of the comparative examples 3 to 5, which shows that the golden flower white poria with good quality can be prepared by the method disclosed by the invention.
In summary, the golden flower white poria cocos and the preparation method thereof provided by the embodiment of the invention have the beneficial effects that: when the golden flower white poria is prepared, harmful microorganisms in tea can be controlled to breed, so that the prepared golden flower white poria cannot cause adverse effects on the body of a drinker; the preparation method can improve the quality of the golden flower white poria cocos, maintain the stability of the quality of the prepared golden flower white poria cocos, and further improve the economic benefit and the health-care effect of the prepared golden flower white poria cocos. The golden flower white poria cocos is sweet and mellow in taste and tasty, has an outstanding health care effect, does not contain harmful microorganisms or can be controlled within a food safety range, and further cannot cause adverse effects on a user.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (7)
1. A preparation method of golden flower white poria is characterized by comprising the steps of preparing white tea into a raw white tea cake, and performing after-fermentation on the raw white tea cake; the preparation method of the raw white tea cake comprises the steps of carrying out steam pressing at the steam temperature of 100-110 ℃;
the post-fermentation comprises fermenting the raw white tea cake at 26-30 deg.C and 60-70% of ambient humidity for 3-5 days to obtain first tea cake;
deblocking the first tea cake to obtain fermented loose tea;
steaming and pressing a part of the fermented loose tea at the temperature of 100-110 ℃ to prepare a second tea cake, and fermenting the second tea cake for 5-20 days at the temperature of 28-30 ℃ and the ambient humidity of 65-70% to prepare a third tea cake;
deblocking the third tea cake, mixing with another part of the fermented loose tea which is not prepared into the second tea cake, deblocking the third tea cake, adding 1/10-1/5 of the weight of the fermented loose tea which is the weight of the third tea cake, compacting to obtain a fourth tea cake, and fermenting for 3-5 days at 25-28 ℃ and 60-65% of ambient humidity.
2. The preparation method of the golden flower white poria according to claim 1, wherein the autoclaving time is 2-5 min.
3. The preparation method of the golden flower white poria according to claim 1, wherein the preparation method of the white tea comprises the following steps: withering fresh tea leaves, airing after the withering, and drying after the airing, wherein the temperature of the withering is 35-40 ℃, and the time is 70-75 h.
4. The method for preparing Jinhua Baifu according to claim 3, wherein the water content of the tea leaves after air-drying is controlled to be 10-15%.
5. The method for preparing golden flower white poria according to claim 3, wherein the drying temperature is 70-75 ℃.
6. The method for preparing Jinhua baifu according to claim 1, further comprising drying, wherein the drying is performed after the post-fermentation is completed, wherein the drying temperature is 30-40 ℃.
7. The golden flower white poria cocos is characterized by being prepared by the preparation method of the golden flower white poria cocos according to any one of claims 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711020083.0A CN107593953B (en) | 2017-10-27 | 2017-10-27 | Golden flower white poria cocos and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711020083.0A CN107593953B (en) | 2017-10-27 | 2017-10-27 | Golden flower white poria cocos and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107593953A CN107593953A (en) | 2018-01-19 |
| CN107593953B true CN107593953B (en) | 2021-01-26 |
Family
ID=61080088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711020083.0A Active CN107593953B (en) | 2017-10-27 | 2017-10-27 | Golden flower white poria cocos and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107593953B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953143A (en) * | 2019-05-08 | 2019-07-02 | 西咸新区茯茶镇茶业有限公司 | A kind of Fu tea processing method of moonlight white tea |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012080812A (en) * | 2010-10-11 | 2012-04-26 | Riverson:Kk | Method for producing microorganism-fermented tea rich in flagrance of flower |
| CN102640815B (en) * | 2012-05-14 | 2013-05-08 | 咸阳泾渭茯茶有限公司 | Improved manufacture process of golden flower loose tea |
| CN103843919B (en) * | 2014-02-25 | 2015-01-07 | 湖南农业大学 | High-quality dark green tea and processing technique thereof |
| CN104621277A (en) * | 2015-02-01 | 2015-05-20 | 益阳仁和茶业有限公司 | Making method of compressed tea of eurotium cristatum white tea |
| CN105145959A (en) * | 2015-10-22 | 2015-12-16 | 吉林修正修元生物科技有限公司 | Ancient tree golden flower fungus compressed tea and preparation method thereof |
| CN106912632B (en) * | 2015-12-28 | 2021-01-01 | 陕西泾阳泾昌盛茯砖茶有限公司 | Double-sided flower growing process for Fuzhuan tea |
-
2017
- 2017-10-27 CN CN201711020083.0A patent/CN107593953B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107593953A (en) | 2018-01-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101791020B (en) | Method for processing fragrant black tea | |
| CN109938119B (en) | Large-leaf yellow tea and efficient preparation method thereof | |
| CN107593953B (en) | Golden flower white poria cocos and preparation method thereof | |
| CN107927214B (en) | Preparation method of high-aroma Qianliang tea and product thereof | |
| CN107616243B (en) | Preparation process of Tibetan tea | |
| CN111743020A (en) | Processing method for improving aroma and taste of white tea | |
| CN112352846A (en) | Preparation process of winter tea | |
| CN112273462A (en) | Processing method of diced black tea with sweet osmanthus | |
| WO2023179295A1 (en) | Method for processing and making black tea having strong floral and fruity aroma | |
| CN110692758A (en) | Green tea processing and preparing technology | |
| CN114431311B (en) | Processing method of high-aroma oolong tea based on tree abiotic stress | |
| CN113331274B (en) | Natural-flowering-based loose Fu tea and preparation method thereof | |
| CN109170033B (en) | Congou white tea and processing technology thereof | |
| CN103461560A (en) | Processing method for low-caffeine black tea catalyzed by natural exogenous enzyme | |
| CN113854371A (en) | Yellow tea and processing method thereof | |
| CN112155099A (en) | Aquilaria sinensis leaf oolong tea and preparation process thereof | |
| KR20130038778A (en) | A method of preparing chrysanthemum tea | |
| CN112042774A (en) | Processing method of scented strip-shaped Keemun black tea | |
| CN111280270A (en) | Processing method of special white tea | |
| RU2761659C1 (en) | Method for production of tea from the leaves of mountain ash | |
| Moreno‐Vigara et al. | Pedro Ximénez and Malaga | |
| KR102650542B1 (en) | Method for producing fermented Camellia tea using Camellia | |
| KR100729487B1 (en) | Method for preparing alcoholic liquors using steamed or boiled bamboo chips | |
| KR102453329B1 (en) | Coltsfoot leaf fermented tea and preparation method therof | |
| CN112998109A (en) | Processing method of cherry blossom black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |