CN107980945A - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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- CN107980945A CN107980945A CN201610969158.9A CN201610969158A CN107980945A CN 107980945 A CN107980945 A CN 107980945A CN 201610969158 A CN201610969158 A CN 201610969158A CN 107980945 A CN107980945 A CN 107980945A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
The invention discloses the preparation method of a kind of processing method of black tea, specifically red yeast rice black tea, it includes the following steps：(1) black tea is taken, adds the monascus ruber nutrient solution of 0.8~1.5 times of volume (v/w), is mixed, sterilizing；(2) monascus ruber bacterium solution is added, monascus ruber bacterium solution dosage is 0.05~0.15 times (v/w) of Dark Green Tea, is cultivated under the conditions of 23 DEG C 33.5 DEG C, dry, you can.The red yeast rice black tea of the present invention, color is red-black, mellow in taste, and micro- glutinous, Hui Tian, soup look is loud and clear, has mellowness and rice fragrance, the content of active ingredient Lovastatin, monascorubin and water-soluble extractives is high, and application prospect is excellent.
Description
Technical field
The invention belongs to a kind of red yeast rice black tea and preparation method thereof.
Background technology
Black tea (dark tea), because the appearance of sample tea is in black, therefore gains the name.Black tea belongs to one of six big teas, after category
Fermented tea, main producing region are the ground such as Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui.The Dark Green Tea raw material that traditional black tea uses is ripe
Degree is higher, is the primary raw material of pressing compressed tea.Dark Green Tea tea-manufacturing technology generally comprises water-removing, kneads, pile fermentation and dry four
Process.Black tea is geographically distributed, and classification is Hunan black tea (day point, tribute point, raw sharp, black brick, ornamental slab for paving the floor, Fu bricks etc.), Hubei
It is green brick tea, four Sichuan-Tibet tea (South Road border-sale tea, West Road border-sale tea), Gu Yi County, Anhui black tea (peace tea), Yunnan black tea (Pu'er tea), wide
Western six fort tea and Shaanxi black tea (Fu-brick tea).
The making of traditional black tea mainly utilizes the wild microorganism in environment, and nature is carried out in the state of tealeaves pile fermentation
Fermentation, it is many to participate in the microbe species of fermentation, the important ginseng such as the temperature of fermentation, moisture, humidity larger by surrounding environment influence
Several control is more rough.Existing following problem：First, microbe species are uncontrollable, and temperature can not be controlled strictly, product matter
Measure unstable；Second, the major function active ingredient generation ratio of black tea is relatively low, and healthcare function is indefinite.
The content of the invention
It is an object of the invention to provide a kind of red yeast rice black tea and preparation method thereof.
The preparation method of red yeast rice black tea of the present invention, it includes the following steps：
(1) black tea is taken, adds the monascus ruber nutrient solution of 0.8~1.5 times of volume (v/w), is mixed, sterilizing；
(2) add monascus ruber bacterium solution, monascus ruber bacterium solution dosage be Dark Green Tea 0.05~0.15 times (v/w), 23 DEG C-
Cultivated under the conditions of 33.5 DEG C, it is dry, you can.
v/w：kg/L.
In step (1), the black tea is Dark Green Tea or finished product black tea.
The Dark Green Tea is prepared as follows：Fresh leaves of tea plant is taken, fresh leaf is piled into 2cm thickness, when airing 2-6 is small
Afterwards, the clear water of leaf weight 5-25% is uniformly sprayed, after clear water basic absorption, fresh leaf is subjected to water-removing processing, fixing temperature
Control is at 280-320 DEG C, fixation time 3-6 minute, 70-110 DEG C of hot-air seasoning is used after water-removing to water content 8-15%, i.e.,
Obtain black tea gross tea；The finished product black tea is Pu'er tea, Tibetan tea, Anhua black tea, Hubei blue or green tea, Guangxi Liu Bao tea always.
In step (1), contain following component per 1000ml:Analysis for soybean powder 0.3-0.7g, corn flour 0.3-0.7g, soybean protein
Peptone 0.3-0.7g, glucose 0.3-0.7g, sulfuric acid 0.05-0.45g, remaining is water；Preferably, contain per 1000ml such as the following group
Point:Analysis for soybean powder 0.5g, corn flour 0.5g, soy peptone 0.5g, glucose 0.5g, magnesium sulfate 0.25g, remaining is water.
In step (1), the dosage of the monascus ruber nutrient solution is 1.2 times of black tea weight.
In step (1), the sterilizing is the 20min that sterilizes under the conditions of 121 DEG C, 0.12Mpa.
In step (2), the monascus bacterium solution is monascus parpureus Went bacterium solution；The addition of the monascus bacterium solution is black tea
0.1 times of weight.
In step (2), the bacterial concentration of the monascus parpureus Went bacterium solution is 1 × 107cfu/ml。
In step (2), the condition of the fermentation is：After adding monascus bacterium solution, the temperature for controlling fermentation is 33.5 DEG C；The
The temperature for controlling fermentation for 4 days is 31 DEG C；The to control within 5-8 days the temperature of fermentation be 28 DEG C；The controls the temperature of fermentation to be for 8-17 days
23℃。
Present invention also offers the red yeast rice black tea that preceding method is prepared.
Some researches show that the microorganism participated in black tea fermentation process is mainly：Candidiasis, black-koji mould,
Penicillium notatum, bud branch mould, coronoid process dissipate capsule bacterium and without gemma class bacterium etc..And the present invention using monascus parpureus Went to Dark Green Tea into
Ferment after row, black tea best in quality has been prepared, and product quality is stablized, and achieves unexpected technique effect.
The red yeast rice black tea of the present invention, color is red-black, mellow in taste, and micro- glutinous, Hui Tian, soup look is loud and clear, there is mellowness and rice fragrance,
The content of active ingredient Lovastatin, monascorubin and water-soluble extractives is high, and health-care efficacy is clear and definite, and product quality is stablized,
Application prospect is excellent.
Obviously, the above according to the present invention, according to the ordinary technical knowledge and customary means of this area, is not departing from
Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
Below by way of the embodiment of embodiment form, the above of the present invention is remake further in detail
Explanation.But the scope that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following example.It is all above-mentioned interior based on the present invention
Hold realized technology and belong to the scope of the present invention.
Embodiment
Experiment material and instrument used in the present invention is as follows：
Monascus parpureus Went bacterium：Purchased from Sichuan institute of Antibiotics, preserving number M.P-G3-20160311-01；
Sterilizing cabinet：Binjiang medical treatment, purchased from Binjiang Medical Devices (Beijing) Co., Ltd；
Shaking table, purchased from Shandong Biobase Biodustry Co., Ltd..
The preparation of the red yeast rice black tea of the present invention of embodiment 1
1st, preparation method
Raw material：
Monascus parpureus Went bacterial nutrient solution 1000ml contains following component:Analysis for soybean powder 0.5g corn flour 0.5g soy peptones
0.5g glucose 0.5g magnesium sulfate 0.25g, remaining is water.
Black tea gross tea, can buy to be prepared as follows：8-11 month fresh leaves of tea plant is won, by fresh leaf heap
Into 2cm thickness, when airing 2-6 is small after, the clear water of leaf weight 5-25% is uniformly sprayed, after clear water basic absorption, by fresh leaf
It is put into water-removing roller and carries out water-removing processing, at 280-320 DEG C, fixation time 3-6 minutes, has finished for water-removing bowl temperature control
With 70-110 DEG C of hot-air seasoning to water content 8-15% after finishing, up to black tea gross tea.
Technique：
Take black tea gross tea 1kg, monascus parpureus Went bacterial nutrient solution 1.2L, mixing placed after mixing thoroughly 1 it is small when, sterilizing, sterilizing ginseng
Number is 121 DEG C, 0.12Mpa, 15min, and the black tea gross tea after the completion of sterilizing is put into sterile fermenting cellar, it is red to add 100ml purples
(concentration of seed liquor is 1 × 10 to Aspergillus work seed liquor7Cfu/ml), mixing, adjustment fermenting cellar temperature parameter is 33.5 DEG C,
4th day adjustment fermenting cellar temperature is 31 DEG C, and the 5-8 days adjustment fermenting cellar temperatures are 28 DEG C, the 8-17 days adjustment fermenting cellar temperatures
To complete fermentation process after 23 DEG C, the 17th day, heated-air drying, obtains red yeast rice black tea finished product.
2nd, effect and mouthfeel detection
Traditional black tea preparation method：Win 8-11 month fresh leaves of tea plant, by fresh leaf pile 2cm thickness airings 2-6 it is small when,
The clear water of even spray leaf weight 5-25%, after clear water basic absorption, fresh leaf is put into water-removing roller and carries out water-removing processing,
The bowl temperature that finishes control is at 80-320 DEG C, fixation time 3-6 minutes；Kneaded after water-removing with rolling machine, knead power
Degree control is light-weight-light, is kneaded yellowish green for degree in streak, tea juice exudation, leaf color to tealeaves；The control of pile fermentation condition is environment
25-32 DEG C of temperature, tealeaves, is stacked the square/rectangle heap for being high 0.5-1.5m by relative humidity 70-90% in pile fermentation groove,
Surface covers wet cloth, and pays attention to moisturizing at any time, and tea heap is elastic appropriate, periodic monitoring core temperature, when temperature is more than 45 DEG C
Timely Xie Dui is answered to radiate；After pile fermentation 10-20 days, tealeaves brown color, thick green gas disappears, and can stop when giving out fragrance
Pile fermentation；Using hot-air seasoning, tealeaves is dried controlled at 80-120 DEG C, water content can be completed to dry for 8-12%
It is dry, obtain finished product black tea.
Take boiling water to brew black tea gross tea, traditional black tea and red yeast rice black tea of the present invention respectively, progress sensory evaluation and effectively into
Sorting is surveyed, contrast such as table 1 below：
1 comparing result of table
The experiment results show that the red yeast rice black tea of the present invention, color is red-black, mellow in taste, and micro- glutinous, Hui Tian, soup look is loud and clear, has
Mellowness and rice fragrance, the content of its active ingredient Lovastatin, monascorubin and water-soluble extractives, hence it is evident that black higher than tradition
Tea and untreated black tea gross tea.
The preparation of the red yeast rice black tea of the present invention of embodiment 2
1st, preparation method
Raw material：
Monascus parpureus Went bacterial nutrient solution 1000ml contains following component:Analysis for soybean powder 0.3g corn flour 0.7g soy peptones
0.3g glucose 0.7g magnesium sulfate 0.05g, remaining is water.
Black tea gross tea, can buy to be prepared as follows：8-11 month fresh leaves of tea plant is won, by fresh leaf heap
Into 2cm thickness, when airing 2-6 is small after, the clear water of leaf weight 5-25% is uniformly sprayed, after clear water basic absorption, by fresh leaf
It is put into water-removing roller and carries out water-removing processing, at 280-320 DEG C, fixation time 3-6 minutes, has finished for water-removing bowl temperature control
With 70-110 DEG C of hot-air seasoning to water content 8-15% after finishing, up to black tea gross tea.
Take black tea gross tea 1kg, monascus parpureus Went bacterial nutrient solution 0.8L, mixing placed after mixing thoroughly 1.2 it is small when, sterilizing parameter is
121 DEG C, 0.12Mpa, 15min, sterile fermenting cellar is put into by the black tea gross tea after the completion of sterilizing, number is 121 DEG C, 0.12Mpa,
15min, sterile fermenting cellar is put into by the black tea gross tea after the completion of sterilizing, adds 50ml monascus parpureus Wents bacterium work seed liquor (kind
The concentration of sub- liquid is 8 × 106Cfu/ml), mix, adjustment fermenting cellar temperature parameter is 33.5 DEG C, is fermented, and is adjusted within the 4th day
Fermenting cellar temperature is 31 DEG C, and the 5-8 days adjustment fermenting cellar temperatures are 28 DEG C, and adjustment fermenting cellar temperature is 23 DEG C within the 8-17 days, the
Fermentation process is completed after 17 days and by heated-air drying, obtain red yeast rice black tea finished product.
2nd, effect and mouthfeel detection
Traditional black tea：Embodiment 1 at the same time.
Take boiling water to brew black tea gross tea, traditional black tea and red yeast rice black tea of the present invention respectively, progress sensory evaluation and effectively into
Sorting is surveyed, contrast such as table 2 below：
2 comparing result of table
The experiment results show that the red yeast rice black tea of the present invention, color is red-black, mellow in taste, and micro- glutinous, Hui Tian, soup look is loud and clear, has
Mellowness and rice fragrance, the content of its active ingredient Lovastatin, monascorubin and water-soluble extractives, hence it is evident that black higher than tradition
Tea and untreated black tea gross tea.
The preparation of the red yeast rice black tea of the present invention of embodiment 3
1st, preparation method
Raw material：
Monascus parpureus Went bacterial nutrient solution 1000ml contains following component:Analysis for soybean powder 0.7g corn flour 0.3g soy peptones
0.7g glucose 0.3g magnesium sulfate 0.45g, remaining is water.
Black tea gross tea, can buy to be prepared as follows：8-11 month fresh leaves of tea plant is won, by fresh leaf heap
Into 2cm thickness, when airing 2-6 is small after, the clear water of leaf weight 5-25% is uniformly sprayed, after clear water basic absorption, by fresh leaf
It is put into water-removing roller and carries out water-removing processing, at 280-320 DEG C, fixation time 3-6 minutes, has finished for water-removing bowl temperature control
With 70-110 DEG C of hot-air seasoning to water content 8-15% after finishing, up to black tea gross tea.
Take black tea gross tea 1kg, monascus parpureus Went bacterial nutrient solution 1.5L, mixing placed after mixing thoroughly 2 it is small when, sterilizing parameter is
121 DEG C, 0.12Mpa, 15min, are put into sterile fermenting cellar by the black tea gross tea after the completion of sterilizing, add 150ml monascus parpureus Wents
(concentration of seed liquor is 1.2 × 10 to bacterium work seed liquor7Cfu/ml), mixing, adjustment fermenting cellar temperature parameter is 33.5 DEG C, into
Row fermentation, the 4th day adjustment fermenting cellar temperature are 31 DEG C, and the 5-8 days adjustment fermenting cellar temperatures are 28 DEG C, the 8-17 days adjustment hairs
Ferment room temperature completes fermentation process and by heated-air drying after being 23 DEG C, the 17th day, obtain red yeast rice black tea finished product.
2nd, effect and mouthfeel detection
Traditional black tea：With embodiment 1.
Take boiling water to brew black tea gross tea, traditional black tea and red yeast rice black tea of the present invention respectively, progress sensory evaluation and effectively into
Sorting is surveyed, contrast such as table 3 below：
3 comparing result of table
The experiment results show that the red yeast rice black tea of the present invention, color is red-black, mellow in taste, and micro- glutinous, Hui Tian, soup look is loud and clear, has
Mellowness and rice fragrance, the content of its active ingredient Lovastatin, monascorubin and water-soluble extractives, hence it is evident that black higher than tradition
Tea and untreated black tea gross tea.
To sum up, red yeast rice black tea of the invention, color is red-black, mellow in taste, and micro- glutinous, Hui Tian, soup look is loud and clear, there is mellowness and rice
Fragrance, the content of active ingredient Lovastatin, monascorubin and water-soluble extractives is high, and application prospect is excellent.
Claims (10)
- A kind of 1. preparation method of red yeast rice black tea, it is characterised in that：It includes the following steps：(1) black tea is taken, adds the monascus ruber nutrient solution of 0.8~1.5 times of volume (v/w), is mixed, sterilizing；(2) add monascus ruber bacterium solution, monascus ruber bacterium solution dosage be Dark Green Tea 0.05~0.15 times (v/w), 23 DEG C -33.5 Cultivated under the conditions of DEG C, it is dry, you can.
- 2. preparation method according to claim 1, it is characterised in that：In step (1), the black tea be Dark Green Tea or into Product black tea.
- 3. preparation method according to claim 2, it is characterised in that：The Dark Green Tea is prepared as follows：Take tea Set fresh leaf, fresh leaf piled into 2cm thickness, when airing 2-6 is small after, uniformly spray the clear water of leaf weight 5-25%, treat clear water base After this absorption, fresh leaf is subjected to water-removing processing, fixing temperature is controlled at 280-320 DEG C, and fixation time 3-6 minutes, water-removing finishes Afterwards with 70-110 DEG C of hot-air seasoning to water content 8-15%, up to black tea gross tea；The finished product black tea is Pu'er tea, hides tea, peace Change black tea, Hubei blue or green tea, Guangxi Liu Bao tea always.
- 4. preparation method according to claim 1, it is characterised in that：In step (1), the monascus ruber nutrient solution is battalion Nutrient solution contains following component per 1000ml:Analysis for soybean powder 0.3-0.7g, corn flour 0.3-0.7g, soy peptone 0.3-0.7g, Portugal Grape sugar 0.3-0.7g, sulfuric acid 0.05-0.45g, remaining is water；Preferably, following component is contained per 1000ml:Analysis for soybean powder 0.5g, corn flour 0.5g, soy peptone 0.5g, glucose 0.5g, magnesium sulfate 0.25g, remaining is water.
- 5. preparation method according to claim 1, it is characterised in that：In step (1), the use of the monascus ruber nutrient solution Amount is 1.2 times (v/w) of black tea weight.
- 6. preparation method according to claim 1, it is characterised in that：In step (1), it is described sterilizing be 121 DEG C, Sterilize 20min under the conditions of 0.12Mpa.
- 7. preparation method according to claim 1, it is characterised in that：In step (2), the monascus ruber bacterium solution is purple Monascus ruber bacterium solution；The addition of the monascus ruber bacterium solution is 0.1 times (v/w) of black tea weight.
- 8. the preparation method according to claim 1 or 7, it is characterised in that：In step (2), the monascus parpureus Went bacterium bacterium The concentration of liquid is 8 × 106Cfu/ml~1.2 × 107Cfu/ml, is preferably 1 × 107cfu/ml。
- 9. preparation method according to claim 1, it is characterised in that：In step (2), the condition of the fermentation is：Add After monascus ruber bacterium solution, the temperature for controlling fermentation is 33.5 DEG C；The temperature for controlling fermentation on the 4th day is 31 DEG C；The 5-8 days control hairs The temperature of ferment is 28 DEG C；The to control within 8-17 days the temperature of fermentation be 23 DEG C.
- 10. the red yeast rice black tea that claim 1~9 any one the method is prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112825935A (en) * | 2021-02-08 | 2021-05-25 | 华南农业大学 | Method for preparing black tea with high gallic acid content by using monascus purpureus |
| CN112956559A (en) * | 2021-04-13 | 2021-06-15 | 华南农业大学 | Method for preparing dark green tea by using pholiota fulva |
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| CN102613330A (en) * | 2012-04-27 | 2012-08-01 | 西藏月王生物技术有限公司 | Fermented red yeast tea and extract, extract composition and preparation method thereof |
| CN103349099A (en) * | 2012-10-12 | 2013-10-16 | 谢春生 | Simvastatin-containing Pu'er tea, and fermenting method and application thereof |
| CN104585394A (en) * | 2015-01-01 | 2015-05-06 | 湖南省天下武陵农业发展有限公司 | Dark tea and red rice based composition as well as preparation method and application thereof |
| CN105919110A (en) * | 2016-06-15 | 2016-09-07 | 江西蓓蕾食品有限公司 | Compound dark tea enzyme and preparation method thereof |
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2016
- 2016-11-03 CN CN201610969158.9A patent/CN107980945B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613330A (en) * | 2012-04-27 | 2012-08-01 | 西藏月王生物技术有限公司 | Fermented red yeast tea and extract, extract composition and preparation method thereof |
| CN103349099A (en) * | 2012-10-12 | 2013-10-16 | 谢春生 | Simvastatin-containing Pu'er tea, and fermenting method and application thereof |
| CN104585394A (en) * | 2015-01-01 | 2015-05-06 | 湖南省天下武陵农业发展有限公司 | Dark tea and red rice based composition as well as preparation method and application thereof |
| CN105919110A (en) * | 2016-06-15 | 2016-09-07 | 江西蓓蕾食品有限公司 | Compound dark tea enzyme and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112825935A (en) * | 2021-02-08 | 2021-05-25 | 华南农业大学 | Method for preparing black tea with high gallic acid content by using monascus purpureus |
| CN112956559A (en) * | 2021-04-13 | 2021-06-15 | 华南农业大学 | Method for preparing dark green tea by using pholiota fulva |
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