CN108200974A - A kind of processing method of apple black tea - Google Patents
A kind of processing method of apple black tea Download PDFInfo
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- CN108200974A CN108200974A CN201611173874.2A CN201611173874A CN108200974A CN 108200974 A CN108200974 A CN 108200974A CN 201611173874 A CN201611173874 A CN 201611173874A CN 108200974 A CN108200974 A CN 108200974A
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- Prior art keywords
- cooling
- spreading
- apple
- fermentation
- water content
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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
-
- 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
Abstract
The invention discloses a kind of processing methods of apple black tea, belong to tea processing technical field.By 1) withering, 2) spreading for cooling, 3) rub, 4) fermentation, 5) drying, 6) secondary spreading for cooling this 6 steps realize the processing method of apple black tea.The present invention, which is sprinkled into L malic acid powder when withering, contributes to fresh leaf premature oxidation, it first carries out a spreading for cooling to be rubbed again, the water content of tealeaves can be effectively ensured in reduction trend, finally carry out secondary spreading for cooling, so that the water content of tealeaves is preferably minimized, tealeaves city drying regime.The processing method of apple black tea prepared by the present invention, moisture is low, and broken tea rate is low, and prepared tealeaves is neat and well spaced, pure tasty with the fragrance of a flower and apple perfume (or spice) composite flavor, fragrance.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of processing method of apple black tea.
Background technology
Black tea category full fermentation tea is using suitable tea tree Xin Yaye as raw material, through withering, rubbing, fermenting, a system such as drying
The tea that row technical process refines.Wither be black tea just make important process, black tea just it is processed when be known as " black tea ".Black tea because
Its dry tea brew after millet paste and tea residue color take on a red color and gain the name.Black tea is had occurred in process with tea polyphenols enzymatic oxidation
Centered on chemical reaction, the chemical composition change in fresh leaf is larger, and tea polyphenols reduce more than 90%, produce theaflavin, tea
The new components such as red pigment.Aroma substance increase more apparent than fresh leaf.
Apple belongs to the rose family, deciduous tree, and elliptic leaf shape has sawtooth;Fruit is spherical, sweet, rich in abundant nutrition,
It is the hat of four big fruit of the world (apple, grape, citrus and banana).Apple containing abundant carbohydrate, mainly sucrose, reduced sugar with
And the substances such as protein, fat, phosphorus, iron, potassium;Also containing malic acid, quininic acid, citric acid, tartaric acid, tannic acid, pectin, fibre
Tie up element, B family vitamin, vitamin C and micro- edible portion 76%.With reducing cholesterol, reduce blood pressure, give protection against cancer in advance
Disease, eliminates livid ring around eye, contributes to weight-reducing and other effects anti-oxidant, treatment insomnia;Using apple as tea products made of raw material, by
The welcome of consumers in general has been arrived, has not added additivated pure natural apple tea product especially, has even more catered to modern healthy
The propensity to consume of beverage.
Through the literature search discovery to the prior art, Chinese Patent Application No. 201310393773.6,2013 applyings date
The production method that the patent application of 03 day 09 month discloses apple black tea, this method include first process processed and refining step.Just system
Process is:Leaf picking, wither, rub, fermenting, excessively red pot, drying;Refining step is carried including screening, selection by winnowing, stalk-sorting, multiple fire
Fragrant, even heap process.Even neat although its shape bar rope is delicate tight straight, color and luster Wu Run, fragrant aroma, soup look is red gorgeous to have gold ring, flavour
Alcohol and and return sweet, tea residue is fresh and alive, but to merely illustrate apple aroma apparent for the patent document, there is no by apple aroma with it is red
Tea flavour is combined, and without the effect of composite flavor, is not also drunk effect to it and is not made and specifically describe.
Invention content
The purpose of the present invention is to provide a kind of processing methods of apple black tea, single to solve prior art black tea flavor
The problem of.
In order to achieve the above object, the present invention is achieved by the following scheme.
A kind of processing method of apple black tea, includes the following steps:
1) it withers:The fresh leaf that tenderness is high, evenness is good is placed in progress hot wind in withering trough to wither, spreads thickness as 8-
10cm controlled at 32-35 DEG C, after withering time is 7-8h, is sent into progress anaerobic in oxygen-free environment and withers, control temperature of withering
It is 36 DEG C, 40 DEG C or 42 DEG C, 1.2~1.5h of withering time, while be equably sprinkled into L MALIC ACID powder to spend, and continues to wither, often
It is turned over once every 20~30min, until apparent softness occurs in fresh leaf, water content is 82%~85%;
2) spreading for cooling:Dark brownish green by processing of withering is homogeneously disposed on spreading for cooling frame, 26~28 DEG C of setting spreading for cooling temperature, spreading for cooling
10~12h of time, 3~4cm of spreading for cooling thickness, the spreading for cooling are placed in the dry environment of air humidity 40%~45%, booth
Dark brownish green water content is 65%~75% after cool;
3) it rubs:Preprepared apple leaf is carried out dehydrating, water content makes itself and spreading for cooling 65%~75%
The water content of tealeaves is consistent afterwards, and tealeaves and apple leaf then are pressed 1.3~1.5:0.8~1.0 mass ratio is uniformly mixed,
Obtain mixture A;Mixture A is sent into CR16 type rolling machines and is rubbed, 55~60r/min of rotating speed is rubbed in control, is rubbed
It is not pressurized, continues to rub after standing 15~25min, described to rub rotating speed 65r/min, middle kneadding is twisted with the fingers, control indoor temperature 26~
It 28 DEG C, obtains rubbing raw material B, rubs the required time twice as 60~80min;
4) it ferments:Cider is added in raw material B to rubbing, the raw material B and the weight ratio of cider of rubbing is 1:0.01
~0.02, it is thoroughly mixed uniformly, obtains mixture C, then mixture C is divided and carries out aerobic fermentation in the disk that ferments;
The oxygen-supplying amount is 1.1~1.3L/min/m3, 32~35 DEG C of fermentation temperature, fermentation time 4-6 hours, tealeaves gives out flowers and fruits
Stop fermentation when fragrant, obtain fermentation material D;
5) it dries:Fermentation material D is put into dryer and carries out 20~25min of drying, 118~120 DEG C of drying temperature is stood
15~18min, which is placed in micro-wave oven, is dried 20min, and taking-up obtains drying material E, and the moisture of the drying material E exists
18%~23%;
6) secondary spreading for cooling:By drying material E carry out spreading for cooling, airing 1~2cm of thickness, 24~26 DEG C of temperature, the time 60~
80min, the moisture 4%~6% of tealeaves after spreading for cooling.
Further, first time 20~25min of time of kneading in the step 3), second of 25~30min of time of kneading,
The water content of raw material B is rubbed after rubbing between 40%~50%.
Further, in the step 4) water content of fermentation material D between 30%~35%.
Further, in the step 5) micro-wave temperature between 60~70 DEG C.
Compared with prior art, advantageous effects of the invention:The present invention, which is sprinkled into L MALIC ACID powder when withering, to be had
Helping fresh leaf premature oxidation, first carry out a spreading for cooling and rubbed again, the water content that tealeaves can be effectively ensured is in reduction trend,
Finally carry out secondary spreading for cooling so that the water content of tealeaves is preferably minimized, tealeaves city drying regime.Apple black tea prepared by the present invention
Processing method, moisture is low, and broken tea rate is low, and prepared tealeaves is neat and well spaced, have the fragrance of a flower and apple perfume (or spice) composite flavor,
Fragrance is pure tasty.
Specific embodiment
Below by specific embodiment, technical scheme of the present invention is further illustrated.It should be appreciated that this hair
Bright embodiment is not limited to the following examples, and accommodation and/or change in any form made for the present invention all will
Fall into protection scope of the present invention.
Embodiment 1
A kind of processing method of apple black tea, includes the following steps:
1) it withers:The red fuji apple fresh leaf that tenderness is high, evenness is good is placed in progress hot wind in withering trough to wither, spreads thickness
It spends for 8cm, controlled at 32 DEG C, after withering time is 7h, is sent into oxygen-free environment and carries out anaerobic and wither, control withering temperature
It is 36 DEG C, withering time 1.2h, while is equably sprinkled into L MALIC ACID powder, continue to wither, is turned over once every 20min, until
There is apparent soft, water content 82% in fresh leaf;
2) spreading for cooling:Dark brownish green by processing of withering is homogeneously disposed on spreading for cooling frame, 26 DEG C of setting spreading for cooling temperature, the spreading for cooling time
10h, spreading for cooling thickness 3cm, the spreading for cooling are placed in the dry environment of air humidity 40%, and dark brownish green water content is after spreading for cooling
65%;
3) it rubs:Preprepared apple leaf is carried out dehydrating, water content 65%, makes itself and tealeaves after spreading for cooling
Water content is consistent, and tealeaves and apple leaf then are pressed 1.3:0.8 mass ratio is uniformly mixed, and obtains mixture A;It will mixing
Material A, which is sent into CR16 type rolling machines, to be rubbed, and rotating speed 55r/min is rubbed in control, is rubbed and is not pressurized, and time of kneading 20min is quiet
Continue to rub after putting 15min, time of kneading 25min, described to rub rotating speed 65r/min, middle kneadding is twisted with the fingers, and controls indoor temperature 26
DEG C, it obtains rubbing raw material B, the water content that raw material B is rubbed after rubbing is 40%, and it is 60 to rub the required time twice;
4) it ferments:Cider is added in raw material B to rubbing, the raw material B and the weight ratio of cider of rubbing is 1:0.01,
It is thoroughly mixed uniformly, obtains mixture C, then mixture C is divided and carries out aerobic fermentation in the disk that ferments;The oxygen supply
It measures as 1.1L/min/m3, 32 DEG C of fermentation temperature, fermentation time 4 hours, stopping fermentation, is sent out when tealeaves gives out flowers and fruits perfume (or spice)
The water content of ferment material D, the fermentation material D are 30%;
5) it dries:Fermentation material D is put into dryer and carries out drying 20min, 118 DEG C of drying temperature stands 15min postpositions
20min is dried in micro-wave oven, for control micro-wave temperature between 60 DEG C, taking-up obtains drying material E, the drying material E
Moisture be 18%;
6) secondary spreading for cooling:Drying material E is subjected to spreading for cooling, airing thickness 1cm, 24 DEG C, time 60min of temperature, tea after spreading for cooling
The moisture 4% of leaf.
Embodiment 2
A kind of processing method of apple black tea, includes the following steps:
1) it withers:Red general's apple fresh leaf that tenderness is high, evenness is good is placed in progress hot wind in withering trough to wither, spreads thickness
It spends for 9cm, controlled at 33 DEG C, after withering time is 7.5h, is sent into oxygen-free environment and carries out anaerobic and wither, control is withered temperature
It is 40 DEG C, withering time 1.3h, while be equably sprinkled into L MALIC ACID powder to spend, and continues to wither, be turned over once, directly every 25min
There is apparent softness to fresh leaf, water content is 84%;
2) spreading for cooling:Dark brownish green by processing of withering is homogeneously disposed on spreading for cooling frame, 27 DEG C of setting spreading for cooling temperature, the spreading for cooling time
11h, spreading for cooling thickness 3cm, the spreading for cooling are placed in the dry environment of air humidity 43%, and dark brownish green water content is after spreading for cooling
70%;
3) it rubs:Preprepared apple leaf is carried out dehydrating, water content makes itself and tealeaves after spreading for cooling 70%
Water content be consistent, tealeaves and apple leaf are then pressed 1.4:0.9 mass ratio is uniformly mixed, and obtains mixture A;It will be mixed
It closing and is rubbed in material A feeding CR16 type rolling machines, rotating speed 56r/min is rubbed in control, is rubbed and is not pressurized, time of kneading 23min,
Continue to rub after standing 20min, time of kneading 27min, described to rub rotating speed 65r/min, middle kneadding is twisted with the fingers, and controls indoor temperature 27
DEG C, it obtains rubbing raw material B, be rubbed after rubbing between the water content of raw material B is 45%, rubbing the required time twice is
70min;
4) it ferments:Cider is added in raw material B to rubbing, the raw material B and the weight ratio of cider of rubbing is 1:0.02,
It is thoroughly mixed uniformly, obtains mixture C, then mixture C is divided and carries out aerobic fermentation in the disk that ferments;The oxygen supply
It measures as 1.2L/min/m3, 34 DEG C of fermentation temperature, fermentation time 5 hours, stopping fermentation, is sent out when tealeaves gives out flowers and fruits perfume (or spice)
The water content of ferment material D, the fermentation material D are 35%;
5) it dries:Fermentation material D is put into dryer and carries out drying 24min, 119 DEG C of drying temperature stands 16min postpositions
20min is dried in micro-wave oven, between control micro-wave temperature is 65 DEG C, taking-up obtains drying material E, the drying material E
Moisture 21%;
6) secondary spreading for cooling:Drying material E is subjected to spreading for cooling, airing thickness 2cm, 25 DEG C, time 70min of temperature, tea after spreading for cooling
The moisture 5% of leaf.
Embodiment 3
A kind of processing method of apple black tea, includes the following steps:
1) it withers:The Gold Delicious apple fresh leaf that tenderness is high, evenness is good is placed in progress hot wind in withering trough to wither, spreads thickness
For 10cm, controlled at 35 DEG C, after withering time is 8h, it is sent into progress anaerobic in oxygen-free environment and withers, control withering temperature
It is 42 DEG C, withering time 1.5h, while is equably sprinkled into L MALIC ACID powder, continue to wither, is turned over once every 30min, until
There is apparent softness in fresh leaf, and water content is 85%;
2) spreading for cooling:Dark brownish green by processing of withering is homogeneously disposed on spreading for cooling frame, 28 DEG C of setting spreading for cooling temperature, the spreading for cooling time
12h, spreading for cooling thickness 4cm, the spreading for cooling are placed in the dry environment of air humidity 45%, and dark brownish green water content is after spreading for cooling
75%;
3) it rubs:Preprepared apple leaf is carried out dehydrating, water content 75% makes itself and tealeaves after spreading for cooling
Water content be consistent, tealeaves and apple leaf are then pressed 1.5:1.0 mass ratio is uniformly mixed, and obtains mixture A;It will be mixed
It closing and is rubbed in material A feeding CR16 type rolling machines, rotating speed 60r/min is rubbed in control, is rubbed and is not pressurized, time of kneading 25min,
Continue to rub after standing 25min, time of kneading 30min, described to rub rotating speed 65r/min, middle kneadding is twisted with the fingers, and controls indoor temperature 28
DEG C, it obtains rubbing raw material B, the water content of raw material B is rubbed after rubbing between 50%, rubbing the required time twice is
80min;
4) it ferments:Cider is added in raw material B to rubbing, the raw material B and the weight ratio of cider of rubbing is 1:0.02,
It is thoroughly mixed uniformly, obtains mixture C, then mixture C is divided and carries out aerobic fermentation in the disk that ferments;The oxygen supply
It measures as 1.3L/min/m3, 35 DEG C of fermentation temperature, fermentation time 6 hours, stopping fermentation, is sent out when tealeaves gives out flowers and fruits perfume (or spice)
The water content of ferment material D, the fermentation material D are 35%;
5) it dries:Fermentation material D is put into dryer and carries out drying 25min, 120 DEG C of drying temperature stands 18min postpositions
20min is dried in micro-wave oven, control micro-wave temperature is 70 DEG C, and taking-up obtains drying material E, the water of the drying material E
Divide content 23%;
6) secondary spreading for cooling:Drying material E is subjected to spreading for cooling, airing thickness 2cm, 26 DEG C, time 80min of temperature, tea after spreading for cooling
The moisture 6% of leaf.
Experimental example
In June, 2016, technical staff evaluated apple black tea manufactured in the present embodiment with Keemun black tea and broken black tea,
It is as shown in the table:
As seen from the above table, the processing method of apple black tea that prepared by the present invention, moisture is low, and broken tea rate is low, made
It is neat and well spaced for the tealeaves gone out, it is pure tasty with the fragrance of a flower and apple perfume (or spice) composite flavor, fragrance.
Embodiment described above is a kind of preferable scheme of the present invention, and not the present invention is made in any form
Limitation.Under the premise of without departing from the technical solution recorded in claim, also other variants and remodeling.
Claims (4)
1. a kind of processing method of apple black tea, through withering, a spreading for cooling, rub, ferment, drying, secondary spreading for cooling is made described
Apple black tea, it is characterised in that:
It is described to wither:The apple fresh leaf that tenderness is high, evenness is good is placed in progress hot wind in withering trough to wither, spreads thickness as 8-
10cm controlled at 32-35 DEG C, after withering time is 7-8h, is sent into progress anaerobic in oxygen-free environment and withers, control temperature of withering
It is 36 DEG C, 40 DEG C or 42 DEG C, 1.2~1.5h of withering time, while be equably sprinkled into L MALIC ACID powder to spend, and continues to wither, often
It is turned over once every 20~30min, until apparent softness occurs in fresh leaf, water content is 82%~85%;
Spreading for cooling:Dark brownish green by processing of withering is homogeneously disposed on spreading for cooling frame, 26~28 DEG C of setting spreading for cooling temperature, during spreading for cooling
Between 10~12h, 3~4cm of spreading for cooling thickness, the spreading for cooling is placed in the dry environment of air humidity 40%~45%, spreading for cooling
Dark brownish green water content is 65%~75% afterwards;
It is described to rub:Preprepared apple leaf is carried out dehydrating, water content 65%~75%, make its with after spreading for cooling
The water content of tealeaves is consistent, and tealeaves and apple leaf then are pressed 1.3~1.5:0.8~1.0 mass ratio is uniformly mixed, and is obtained
To mixture A;Mixture A is sent into CR16 type rolling machines and is rubbed, 55~60r/min of rotating speed is rubbed in control, is rubbed not
Pressurization continues to rub after standing 15~25min, described to rub rotating speed 65r/min, and middle kneadding is twisted with the fingers, and controls indoor temperature 26~28
DEG C, it obtains rubbing raw material B, rubs the required time twice as 60~80min;
The fermentation:Cider is added in raw material B to rubbing, the raw material B and the weight ratio of cider of rubbing is 1:0.01~
0.02, it is thoroughly mixed uniformly, obtains mixture C, then mixture C is divided and carries out aerobic fermentation in the disk that ferments;Institute
Oxygen-supplying amount is stated as 1.1~1.3L/min/m3, 32~35 DEG C of fermentation temperature, fermentation time 4-6 hours, it is fragrant that tealeaves gives out flowers and fruits
When stop fermentation, obtain fermentation material D;
The drying:Fermentation material D is put into dryer and carries out 20~25min of drying, 118~120 DEG C of drying temperature stands 15
~18min, which is placed in micro-wave oven, is dried 20min, and taking-up obtains drying material E, and the moisture of the drying material E exists
18%~23%;
The secondary spreading for cooling:By drying material E carry out spreading for cooling, airing 1~2cm of thickness, 24~26 DEG C, 60~80min of time of temperature,
The moisture 4%~6% of tealeaves after spreading for cooling.
2. the processing method of a kind of apple black tea according to claim 1, it is characterised in that described to rub first in step
Secondary 20~25min of time of kneading, second of 25~30min of time of kneading, rubbed after rubbing the water content of raw material B 40%~
Between 50%.
3. the processing method of a kind of apple black tea according to claim 1, it is characterised in that ferment in the fermentation step
Expect the water content of D between 30%~35%.
A kind of 4. processing method of apple black tea according to claim 1, it is characterised in that microwave in the baking step
Furnace temperature is between 60~70 DEG C.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108967566A (en) * | 2018-06-28 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of preparation method rich in minerals white tea |
CN109480015A (en) * | 2019-01-16 | 2019-03-19 | 王宏 | A kind of flavor tea and its application |
-
2016
- 2016-12-19 CN CN201611173874.2A patent/CN108200974A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108967566A (en) * | 2018-06-28 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of preparation method rich in minerals white tea |
CN109480015A (en) * | 2019-01-16 | 2019-03-19 | 王宏 | A kind of flavor tea and its application |
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