CN107873916A - A kind of processing method of fermented type paper mulberry leaf tea - Google Patents
A kind of processing method of fermented type paper mulberry leaf tea Download PDFInfo
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- CN107873916A CN107873916A CN201711225270.2A CN201711225270A CN107873916A CN 107873916 A CN107873916 A CN 107873916A CN 201711225270 A CN201711225270 A CN 201711225270A CN 107873916 A CN107873916 A CN 107873916A
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- Prior art keywords
- leaf
- paper mulberry
- tea
- processing
- rub
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
A kind of processing method of fermented type paper mulberry leaf tea, belongs to tea processing technical field.It is comprised the following steps that：The tender or ripe paper mulberry fresh leaf of harvesting children, is divided and slights in ventilative on pad or screen cloth, and moisture is evaporated under natural conditions to moisture content 63% ~ 65%；Tender fresh leaves of tea plant is plucked, is withered naturally to moisture content 59% ~ 60%；Fresh leaves of tea plant is added in paper mulberry fresh leaf；Leaf input filament cutter is mixed, is cut into filament shape；Thread mixing leaf, which rub, cuts processing；Rolling-cutting leaves carries out fermentation process；Fermentated leaves carries out enzymatic inactivation processing；Titian processing is dried in fermentated leaves.The processing method of above-mentioned fermented type paper mulberry leaf tea a kind of using rub cut, ferment, the process such as microwave de-enzyming, high temperature Titian, completely solve the shortcomings that blue or green highly seasoned, mouthfeel is sweet and pure, fragrant and sweet obvious.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of processing method of fermented type paper mulberry leaf tea.
Background technology
Paper mulberry is a kind of moraceae plants, and feed with paper-mulberry leaf protein content is up to 20%~30%, amino acid, vitamin, carbon aquation
The nutritional ingredient such as compound and trace element also very abundant, can be used as high-quality feed and food additives, and with certain clear
The medical values such as heat, cool blood, dampness removing, desinsection.It is try to for feed with paper-mulberry leaf to be processed into the tealeaves that can steep drink in recent years, but typically
Processing method processing the dark brownish green taste of feed with paper-mulberry leaf it is heavier, drinking experience is bad.
Such as Publication No. CN106982964A patent of invention, a kind of preparation method of structure tea tealeaves is disclosed, including with
Lower step：S1. harvesting paper mulberry master branch terminal bud is chosen as tealeaves, and stays 1 ~ 3 tender leaf；S2. tealeaves is carried out spreading out blue or green processing
To water content 65 ~ 75%, tealeaves 10 ~ 30cm of ulking thickness is controlled, spreads out blue or green 1 ~ 4h of time；S3. and then by tealeaves input steamer carry out
Fixing is handled, and is specially：Throw leaf after boiling water 5min in steamer, it be 2 ~ 5cm to control and throw the thickness of leaf, it is then stewing kill 2 ~
3min, then 1 ~ 2min of fixing is opened wide, take out tealeaves and cool；S4. it is 50 ~ 60% tealeaves to be baked into water content, cools, kneads into
Bar；S5. by tealeaves at 65 ~ 85 DEG C just dry 10 ~ 15min, then dried enough at 40 ~ 65 DEG C 60 ~ 90min to tealeaves hand twist with the fingers i.e.
It is broken, obtain finished product.
Publication No. CN106982964A patent of invention, it is azymic tea, tender shoots leaf, made tealeaves green grass or young crops can only be used
Taste clearly, and steams the moisture content of rear fresh leaf using atmospheric steam and can rolled up, and man-hour can be significantly increased during drying
And energy consumption, it can more cause dry tea color and luster blackening dimmed, reduce organoleptic quality；And the present invention is full fermentation type tea, and add appropriate
Tea fresh leaves, bake and bank up with earth, not only save, and completely eliminate structure through everfermentation and the thorough enzyme deactivation of microwave, then with accurately high temperature
The green gas of leaf, make the bright in fragrant and sweet type, flavour alcohol, soup look gold of dry tea, greatly improve the value of commodity.
The content of the invention
The problem of existing for prior art, it is an object of the invention to design to provide a kind of adding for fermented type paper mulberry leaf tea
The technical scheme of work method.
The processing method of described a kind of fermented type paper mulberry leaf tea, it is characterised in that comprise the following steps that：
1）The tender or ripe paper mulberry fresh leaf of harvesting children, divide and slight in ventilative on pad or screen cloth, evaporate moisture extremely under natural conditions
Moisture content 63% ~ 65%；
2）Tender fresh leaves of tea plant is plucked, is withered naturally to moisture content 59% ~ 60%；
3）Take step 2）Handle obtained fresh leaves of tea plant and add step 1）Handle in obtained paper mulberry fresh leaf；
4）By step 3）Obtained mixing leaf input filament cutter is handled, is cut into filament shape；
5）By step 4）The thread mixing leaf that processing obtains, which rub, cuts processing；
6）By step 5）Obtained rolling-cutting leaves carries out fermentation process；
7）By step 6）Obtained fermentated leaves carries out enzymatic inactivation processing；
8）By step 7）Titian processing is dried in obtained fermentated leaves.
A kind of processing method of described fermented type paper mulberry leaf tea, it is characterised in that described step 3）In in paper mulberry fresh leaf
Addition accounts for the fresh leaves of tea plant of paper mulberry fresh leaf weight 17% ~ 18%.
A kind of processing method of described fermented type paper mulberry leaf tea, it is characterised in that described step 5）It is middle to carry out secondary rub
Cut processing, rub for the first time cut processing use discharge opening rub cutting for 5mm kneading and cutting machine, rub for the second time cut handle use discharge opening
Rub cutting for 2.5mm kneading and cutting machine.
A kind of processing method of described fermented type paper mulberry leaf tea, it is characterised in that described step 6）Middle fermentation condition：
Ferment 4 ~ 4.5h under conditions of 35 ~ 36 DEG C of temperature, relative humidity 90 ~ 95%.
A kind of processing method of described fermented type paper mulberry leaf tea, it is characterised in that described step 7）Middle enzymatic inactivation processing
Condition：With 30KW microwave de-enzyming machines, leaf 30 ~ 35kg/h of amount is thrown, passes through 100 ~ 120s.
A kind of processing method of described fermented type paper mulberry leaf tea, it is characterised in that described step 8）At middle drying aroma-improving
Manage bar part is：Titian, 120 DEG C of temperature, time 35min is dried with box fragrance extracting machine.
The processing method of above-mentioned fermented type paper mulberry leaf tea a kind of using rub cut, ferment, the work such as microwave de-enzyming, high temperature Titian
Sequence, completely solves the shortcomings that blue or green highly seasoned, and mouthfeel is sweet and pure, fragrant and sweet obvious.
Embodiment
Further illustrate the present invention with reference to embodiments.
Embodiment 1：A kind of processing method of fermented type paper mulberry leaf tea
1）The tender or ripe paper mulberry fresh leaf of harvesting children, divide and slight in ventilative on pad or screen cloth, evaporate moisture extremely under natural conditions
Moisture content 63%；
2）Tender fresh leaves of tea plant is plucked, is withered naturally to moisture content 59%；
3）Take step 1）Handle obtained paper mulberry fresh leaf and add the step 2 for accounting for paper mulberry fresh leaf weight 17%）It is fresh to handle obtained tea tree
Leaf, to increase the content of polyphenol oxidase, be advantageous to the oxidation of broussonetia papyrifera leaf flavonoids class, improve flavour；
4）By step 3）Obtained mixing leaf input filament cutter is handled, is cut into filament shape；
5）By step 4）Handle obtained thread mixing leaf and carry out secondary rub and cut processing, rub for the first time cut handle use discharge opening for
5mm kneading and cutting machine rub cutting, rub for the second time cut processing use discharge opening rub cutting for 2.5mm kneading and cutting machine, make fresh leaf group
Knit destroy it is more thorough, it is easier to ferment, be granulated more it is small evenly, be easy to packaging machine of tea bag to pack automatically；
6）By step 5）Obtained rolling-cutting leaves carries out fermentation process, fermentation condition：Under conditions of 35 DEG C of temperature, relative humidity 90%
Ferment 4.5h；
7）By step 6）Obtained fermentated leaves is passivated processing with the activity of inactive enzyme, terminates oxidizing process, Passivation Treatment bar
Part：With 30KW microwave de-enzyming machines, leaf amount 30kg/h is thrown, passes through 110s；
8）By step 7）Titian processing is dried in obtained fermentated leaves, and drying aroma-improving treatment conditions are：Entered with box fragrance extracting machine
Row drying aroma-improving, 120 DEG C of temperature, time 35min.
Obtain that full fermentation feed with paper-mulberry leaf finished product tea granule is uniform, flavour is mellow, fragrant and sweet strong, soup look is yellow red bright.
Embodiment 2：A kind of processing method of fermented type paper mulberry leaf tea
1）The tender or ripe paper mulberry fresh leaf of harvesting children, divide and slight in ventilative on pad or screen cloth, evaporate moisture extremely under natural conditions
Moisture content 64%；
2）Tender fresh leaves of tea plant is plucked, is withered naturally to moisture content 60%；
3）Take step 1）Handle obtained paper mulberry fresh leaf and add the step 2 for accounting for paper mulberry fresh leaf weight 18%）It is fresh to handle obtained tea tree
Leaf；
4）By step 3）Obtained mixing leaf input filament cutter is handled, is cut into filament shape；
5）By step 4）Handle obtained thread mixing leaf and carry out secondary rub and cut processing, rub for the first time cut handle use discharge opening for
5mm kneading and cutting machine rub cutting, rub for the second time cut processing use discharge opening rub cutting for 2.5mm kneading and cutting machine, make fresh leaf group
Knit destroy it is more thorough, it is easier to ferment, be granulated more it is small evenly, be easy to packaging machine of tea bag to pack automatically；
6）By step 5）Obtained rolling-cutting leaves carries out fermentation process, fermentation condition：Under conditions of 36 DEG C of temperature, relative humidity 95%
Ferment 4h；
7）By step 6）Obtained fermentated leaves is passivated processing, Passivation Treatment condition：With 30KW microwave de-enzyming machines, leaf amount is thrown
30kg/h, pass through 120s；
8）By step 7）Titian processing is dried in obtained fermentated leaves, and drying aroma-improving treatment conditions are：Entered with box fragrance extracting machine
Row drying aroma-improving, 120 DEG C of temperature, time 35min.
Obtain full fermentation feed with paper-mulberry leaf finished product tea granule uniformly, flavour alcohol and, it is fragrant and sweet persistently, soup look Huang it is bright.
Embodiment 3：A kind of processing method of fermented type paper mulberry leaf tea
1）The tender or ripe paper mulberry fresh leaf of harvesting children, divide and slight in ventilative on pad or screen cloth, evaporate moisture extremely under natural conditions
Moisture content 65%；
2）Tender fresh leaves of tea plant is plucked, is withered naturally to moisture content 60%；
3）Take step 1）Handle obtained paper mulberry fresh leaf and add the step 2 for accounting for paper mulberry fresh leaf weight 18%）It is fresh to handle obtained tea tree
Leaf；
4）By step 3）Obtained mixing leaf input filament cutter is handled, is cut into filament shape；
5）By step 4）Handle obtained thread mixing leaf and carry out secondary rub and cut processing, rub for the first time cut handle use discharge opening for
5mm kneading and cutting machine rub cutting, rub for the second time cut processing use discharge opening rub cutting for 2.5mm kneading and cutting machine, make fresh leaf group
Knit destroy it is more thorough, it is easier to ferment, be granulated more it is small evenly, be easy to packaging machine of tea bag to pack automatically；
6）By step 5）Obtained rolling-cutting leaves carries out fermentation process, fermentation condition：Under conditions of 36 DEG C of temperature, relative humidity 92%
Ferment 4h；
7）By step 6）Obtained fermentated leaves is passivated processing, Passivation Treatment condition：With 30KW microwave de-enzyming machines, leaf amount is thrown
35kg/h, pass through 100s；
8）By step 7）Titian processing is dried in obtained fermentated leaves, and drying aroma-improving treatment conditions are：Entered with box fragrance extracting machine
Row drying aroma-improving, 120 DEG C of temperature, time 35min.
Obtain that full fermentation feed with paper-mulberry leaf finished product tea granule is uniform, flavour is sweet and pure, fragrant and sweet, soup look is golden yellow bright.
Claims (6)
1. a kind of processing method of fermented type paper mulberry leaf tea, it is characterised in that comprise the following steps that：
1）The tender or ripe paper mulberry fresh leaf of harvesting children, divide and slight in ventilative on pad or screen cloth, evaporate moisture extremely under natural conditions
Moisture content 63% ~ 65%；
2）Tender fresh leaves of tea plant is plucked, is withered naturally to moisture content 59% ~ 60%；
3）Take step 2）Handle obtained fresh leaves of tea plant and add step 1）Handle in obtained paper mulberry fresh leaf；
4）By step 3）Obtained mixing leaf input filament cutter is handled, is cut into filament shape；
5）By step 4）The thread mixing leaf that processing obtains, which rub, cuts processing；
6）By step 5）Obtained rolling-cutting leaves carries out fermentation process；
7）By step 6）Obtained fermentated leaves carries out enzymatic inactivation processing；
8）By step 7）Titian processing is dried in obtained fermentated leaves.
A kind of 2. processing method of fermented type paper mulberry leaf tea as claimed in claim 1, it is characterised in that described step 3）In
The fresh leaves of tea plant for accounting for paper mulberry fresh leaf weight 17% ~ 18% is added in paper mulberry fresh leaf.
A kind of 3. processing method of fermented type paper mulberry leaf tea as claimed in claim 1, it is characterised in that described step 5）In
Carry out secondary rub and cut processing, rub for the first time cut processing use discharge opening rub cutting for 5mm kneading and cutting machine, rub cut processing for the second time
Discharge opening is used rub cutting for 2.5mm kneading and cutting machine.
A kind of 4. processing method of fermented type paper mulberry leaf tea as claimed in claim 1, it is characterised in that described step 6）In
Fermentation condition：Ferment 4 ~ 4.5h under conditions of 35 ~ 36 DEG C of temperature, relative humidity 90 ~ 95%.
A kind of 5. processing method of fermented type paper mulberry leaf tea as claimed in claim 1, it is characterised in that described step 7）In
Enzymatic inactivation treatment conditions：With 30KW microwave de-enzyming machines, leaf 30 ~ 35kg/h of amount is thrown, passes through 100 ~ 120s.
A kind of 6. processing method of fermented type paper mulberry leaf tea as claimed in claim 1, it is characterised in that described step 8）In
Drying aroma-improving treatment conditions are：Titian, 120 DEG C of temperature, time 35min is dried with box fragrance extracting machine.
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| CN201711225270.2A CN107873916A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of fermented type paper mulberry leaf tea |
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| CN201711225270.2A CN107873916A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of fermented type paper mulberry leaf tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783219A (en) * | 2018-05-28 | 2018-11-13 | 赵鹏 | A kind of food containing feed with paper-mulberry leaf |
| CN111149897A (en) * | 2020-01-13 | 2020-05-15 | 广西大学 | Method for preparing tea substitute from paper mulberry and application of tea substitute |
| CN112075515A (en) * | 2020-10-21 | 2020-12-15 | 中商构能生态科技(天津)有限公司 | Preparation method of paper mulberry tea |
| CN113016908A (en) * | 2021-03-12 | 2021-06-25 | 山东润韵科技发展有限公司 | Preparation method of selenium-rich broussonetia papyrifera tea |
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| CN107372972A (en) * | 2017-08-31 | 2017-11-24 | 王子成 | A kind of processing technology of paper mulberry tealeaves |
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| KR100492628B1 (en) * | 2005-03-30 | 2005-06-03 | (주)엔돌핀에프앤비 | Funtional corn silk tea and method for preparing the same |
| CN101305758A (en) * | 2007-05-14 | 2008-11-19 | 刘尚文 | Broussonetia papyrifera leaves tea and its preparation method |
| CN101791029A (en) * | 2010-01-27 | 2010-08-04 | 华中农业大学 | Method for producing fragrant and fruity persimmon leaf tea |
| CN102599275A (en) * | 2012-03-08 | 2012-07-25 | 中国农业科学院茶叶研究所 | Making method of raw tea for flavored tea beverages |
| CN102845542A (en) * | 2012-09-28 | 2013-01-02 | 普安县宏鑫茶业开发有限公司 | New process for producing broken black tea |
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| CN106063510A (en) * | 2016-06-08 | 2016-11-02 | 彭常安 | The manufacture method of Fructus Lycii head Fructus Ligustri Lucidi fermented tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783219A (en) * | 2018-05-28 | 2018-11-13 | 赵鹏 | A kind of food containing feed with paper-mulberry leaf |
| CN111149897A (en) * | 2020-01-13 | 2020-05-15 | 广西大学 | Method for preparing tea substitute from paper mulberry and application of tea substitute |
| CN112075515A (en) * | 2020-10-21 | 2020-12-15 | 中商构能生态科技(天津)有限公司 | Preparation method of paper mulberry tea |
| CN113016908A (en) * | 2021-03-12 | 2021-06-25 | 山东润韵科技发展有限公司 | Preparation method of selenium-rich broussonetia papyrifera tea |
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