CN108208242A - A kind of production and processing method of jujube black tea - Google Patents
A kind of production and processing method of jujube black tea Download PDFInfo
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- CN108208242A CN108208242A CN201810196465.7A CN201810196465A CN108208242A CN 108208242 A CN108208242 A CN 108208242A CN 201810196465 A CN201810196465 A CN 201810196465A CN 108208242 A CN108208242 A CN 108208242A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a kind of production and processing methods of jujube black tea, belong to black tea preparing technical field, technical points include the following steps：(1) priming leaf；(2) it is 52~55% to wither to leaf water content；(3) withering leaf obtained is put into red jujube pulp in rolling machine and rubbed；(4) it deblocks；(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, sprays jujube water stage by stage, and fermentation time is 2.5~3.5h, obtains tea base；(6) it is dry：Tea base is dried twice, after dry for the first time, jujube meat particle is spread and is put into the drying box bottom together on sieve, then carries out second of scenting drying, obtains jujube black tea gross tea；The present invention is intended to provide a kind of preparation method science, taste sweetness are dense and are rich in the production and processing method of the jujube black tea of nutrition；For the preparation of jujube black tea.
Description
Technical field
The present invention relates to a kind of black tea preparation method, more specifically more particularly to a kind of production of jujube black tea
Processing method.
Background technology
Black tea belongs to full fermentation tea, because its dry tea color and luster and brews millet paste with red to gain the name during homophony.Black tea is rich in tea
The nutriments such as polyphenol, tea polysaccharide, theanine, theaflavin, thearubigin, have preventing decayed tooth, the whole intestines of stomach invigorating are aid digestion, delaying aging,
Hypoglycemic, lowering blood pressure and blood fat, anticancer, radioresistance and other effects；
Jujube is the famous-brand and high-quality specialty seeds of tradition for originating in China, according to being recorded in the traditional Chinese medical science, jujube warm-natured, returns spleen stomach sweet in flavor,
There are tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the function of mitigating pharmacological property；And modern pharmacology is then found, jujube contain protein, fat,
Carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium are a variety of, there is the good reputation of " natural complex ball ", have stronger suppression by, it is anti-
Allergy acts on.
The report nutritional ingredient of jujube being applied in black tea at present is still seldom, and red date tea in the market is adopted mostly
With being simply mixed for jujube and tealeaves, so, jujube steeped it is primary after it is often tasteless, again can not after repeatedly brewing
Experience the sweet fragrance of jujube.
In recent years, with pursuing going out for novel, diversification and irritating consumption idea on the younger generation consumer's diet
It is existing, unique flavor and have attractive teabag drink and pursued, jujube is merged with black tea, certainly will be by the joyous of correlated crowd
It meets, there is the color of Modern drinks, especially with health-care efficacy, thus market is huge at home.
Invention content
It is fresh and sweet it is an object of the invention in view of the above shortcomings of the prior art, provide a kind of preparation method science, taste
The production and processing method of jujube black tea dense and rich in nutrition.
The technical proposal of the invention is realized in this way：A kind of production and processing method of jujube black tea, under this method includes
State step：
(1) priming leaf：Choose that a bud three of in vitro fresh tea passes that the same day picks from tea tree, four leaves are as raw material；
(2) it withers：The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, wither is to leaf water content
52~55%, obtain withering leaf；
(3) it rubs：Withering leaf obtained is put into red jujube pulp in rolling machine and is rubbed, intermediary press stands one section
Time is divided into four times and rubs, and total used time a length of 46~65min must rub leaf；Every hundred jin of withering leafs add 8~10 jin of red jujube pulp；
(4) it deblocks：Leaf obtained of rubbing is broken up by deblocking machine；
(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, sprays jujube water, hair stage by stage
The ferment time is 2.5~3.5h, obtains tea base；Rub foliar spray 0.1~0.2L jujube water for every hundred jin every time；
(6) it is dry：Tea base is spread, drying box is sent on sieve, dried twice, after dry for the first time, by jujube
Meat particle spreads the bottom that drying box is put on sieve, then carries out second of drying, obtains jujube black tea gross tea.
In a kind of production and processing method of above-mentioned jujube black tea, step (2) is specially：The raw material of picking is uniformly spread
In on the Sheng leaf curtain of withering trough, every square metre is spread out 4~6kg of leaf, 18~20cm of leaf-spreading thickness, 25~30 DEG C of withering temperature, every 1.5
It turns within~2 hours once, it is 52~55% to wither to leaf water content.
In a kind of production and processing method of above-mentioned jujube black tea, step (3) is specially：Withering leaf obtained input is rubbed
It is rubbed in twister, is not pressurized rubs 10~15min for the first time, red jujube pulp is added in when rubbing for the second time, be not pressurized and rub 10
~15min, after 10~15min is rubbed in third time pressurization, pressurized state stopping is rubbed, and is stood 8~10min, is not pressurized for the 4th time
8~10min is rubbed, must finally rub leaf；Every hundred jin of withering leafs add 8~10 jin of red jujube pulp.
In a kind of production and processing method of above-mentioned jujube black tea, the preparation method of red jujube pulp described in step (3) is:
(a) after selecting the high-quality jujube clear water soaking and washing that nature dries in the shade, naturally dry；(b) jujube dried is dried；
(c) after dried jujube is enucleated, the red date powder of 80~100 mesh, while the Drying Dates after scenting are ground into grinder
Also red date powder can be prepared into；(d) by red date powder and clear water by weight 1:1~1.2 uniformly mixing, at the uniform velocity stirs 10~15min,
50~60r/min of rotating speed obtains slurries, and it is spare then to filter out 0.1~0.2L jujube water from slurries made of every liter of water, remains
Remaining is red jujube pulp.
In a kind of production and processing method of above-mentioned jujube black tea, step (3) (b) is described, and the jujube dried is dried
Specially：Coal gas motorized pulleys are preheated to 80~90 DEG C first, the jujube dried is put into the 15~20min that stir-fries in roller,
Drum rotation speed is 50~60r/min；Then roller is warming up to 110~120 DEG C, continues 10~15min of stir-frying, drum rotation speed is
70~80r/min obtains dry jujube.
In a kind of production and processing method of above-mentioned jujube black tea, step (5) is specially：Leaf of rubbing after deblocking is positioned over
Carry out stacking fermentation in fermenting cellar, leaf-spreading thickness during fermentation is 9~11cm, and booth leaf surface, middle part and bottom keep temperature
It it is 26~28 DEG C, more than 96% humidity stirred the jujube water for once, spraying atomization in three times, fermentation time 2 every 1 hour
~3h ferments and begins to change into yellowish red color to leaf color, and herbaceous taste disappears, and jujube fragrance is apparent, obtains tea base；Rub foliar spray for every hundred jin every time
0.1~0.2L jujube water.
It is described to spray the specific time three times and be in a kind of production and processing method of above-mentioned jujube black tea：It sprays for the first time
It is before the feeding fermenting house that deblocked is stacked to change jujube water, second and third time is when stirring tea base.
In a kind of production and processing method of above-mentioned jujube black tea, step (6) described drying is specially:Tea base is spread
Drying box is sent on sieve, is dried twice；Dry temperature is 80~90 DEG C for the first time, and leaf-spreading thickness is 2~3cm, is done
It is dry to water content of tea be 25~30%, stop heating；Jujube meat particle is spread and is put into the drying box bottom together on sieve,
Second of drying is then proceeded by, temperature is 70~80 DEG C, and leaf-spreading thickness is 2~3cm, and the time is 2~3h, obtains water content
Jujube black tea gross tea below 6%.
In a kind of production and processing method of above-mentioned jujube black tea, the water content of the jujube meat particle is 25~30%, mesh
It is 23~28 mesh to count, and the ratio of tea base total weight and jujube meat particle total weight is 10 in drying box：0.2~0.5, together with tea base
After second dry, it is used to prepare red date powder.
The present invention compared with prior art, has following advantageous effects using after the above method：
(1) black tea rub and fermentation stage just adds in red jujube pulp and jujube water so that red jujube pulp can with to rub leaf thin
Born of the same parents crush uniform mixing, and the micro-pore of tealeaves can more fully absorb the nutriment and flavour of jujube, mixed in fermentation
It closes, is conducive to the fresh and sweet glycol with black tea of the jujube made and is melted into a whole.
(2) in drying process, after the completion of dry for the first time, for tealeaves at water content 25~30%, adsorption capacity is stronger,
The sieve for putting jujube meat particle is added in the sieve lower floor for putting tea base, jujube perfume (or spice) is gradual by tealeaves tiny holes during redrying
It is adsorbed in tealeaves, is conducive to tea perfume and is coexisted with jujube perfume (or spice), after the completion of dry, jujube meat particle recycles, and is made available for milling
Red jujube pulp and jujube water.
(3) production method of the invention largely remains the nutriment of jujube and black tea, passes through three phases
It is separately added into red jujube pulp, jujube water, jujube meat particle so that the fragrant glycol with black tea of the fresh and sweet of jujube, jujube, tea perfume are melted into a whole,
It complements each other, in brewing process, nutritional ingredient can slowly incorporate millet paste, and flavour is gradually presented, and play the advantageous effect of sustained release,
And leaching rate is high, repeatedly brews and still retains black tea in itself and the taste and aroma of jujube.
(4) the jujube black tea produced of the present invention, millet paste color and luster orange is bright limpid, and fragrance sweetness is mellow, containing camerlsed,
Taste fresh feel well back sweet, vitamin, theaflavin, polysaccharide material equal size height, with high nutritive value, health-care efficacy.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail, but does not form to any of the present invention
Limitation.
A kind of production and processing method of jujube black tea of the present invention, this method include the following steps：
(1) priming leaf：Choose that a bud three of in vitro fresh tea passes that the same day picks from tea tree, four leaves are as raw material.
(2) it withers：The raw material of picking is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of booth 4~6kg of leaf is spread out
18~20cm of leaf thickness, 25~30 DEG C of withering temperature, turned every 1.5~2 hours it is primary, wither to leaf water content for 52~
55%.It is 52~55% that fresh leaf, which is withered to water content, is withered compared to traditional, water content is less, is conducive to rubbing in this way
In sth. made by twisting and fermentation procedure, entered in tealeaves by the micro-pore of tealeaves conducive to jujube juice and be adhered to tealeaves surface.
(3) it rubs：Withering leaf obtained is put into rolling machine and is rubbed, is not pressurized rubs 10~15min for the first time,
Red jujube pulp is added in when rubbing for the second time, is not pressurized and rubs 10~15min, after 10~15min is rubbed in third time pressurization, pressurized state
Stopping is rubbed, and stands 8~10min, is not pressurized for the 4th time and to be rubbed 8~10min, must finally rub leaf.Every hundred jin of withering leafs add 8~
10 jin of red jujube pulps.
Rubbing for the first time makes withering leaf clasmatosis, and tea juice is overflowed, and is not pressurized and rubs after second of addition red jujube pulp so that
Jujube juice uniformly mixes with tea juice, and third time pressurization is rubbed and pressurize standing, plays moulding effect, and makes more tea juice spilling,
It is come into full contact with jujube juice, the adsorbable jujube juice of tealeaves internal void, is not pressurized for the 4th time and to rub, loosened and rub leaf and cause tealeaves resorption
Tea juice jujube juice, makes that it is adsorbed in inside tealeaves and surface, this stage mainly complete chemisorbed, is uniformly mixed conducive to tea juice and jujube juice
It closes, mutually melting for flavour is dissolved in millet paste.
Wherein, the preparation method of red jujube pulp is:(a) after selecting the high-quality jujube clear water soaking and washing that nature dries in the shade, from
So dry；(b) coal gas motorized pulleys are preheated to 80~90 DEG C first, will the jujube that dried put into roller in stir-frying 15~
20min, drum rotation speed are 50~60r/min；Then roller is warming up to 110~120 DEG C, continues 10~15min of stir-frying, roller
Rotating speed is 70~80r/min, obtains dry jujube；(c) after dried jujube is enucleated, 80~100 are ground into grinder
Purpose red date powder, while the Drying Dates after scenting can also be prepared into red date powder；(d) by red date powder and clear water by weight 1:
0.8~1 uniformly mixing, at the uniform velocity stirs 10~15min, 50~60r/min of rotating speed, obtains slurries, while from made of every liter of water
It is spare that 0.1~0.2L jujube water is filtered out in slurries, residue is red jujube pulp.Slurries made of every liter of water that is to say every liter of water
Mixing formula amount red date powder and the slurries for stirring evenly rear gained.Reasonable concentration, the red jujube pulp of sugariness and jujube water are prepared, makes system
Standby final tealeaves out, the sugariness and taste of jujube will not cover the taste of black tea so that the two supplements and complements each other, and is obtained in mouthfeel
To improve while, with more the effect of better health care.
(4) it deblocks：Leaf obtained of rubbing is broken up by deblocking machine；
(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, and leaf-spreading thickness during fermentation is 9
~11cm, it is 26~28 DEG C that booth leaf surface, middle part and bottom, which keep temperature, and more than 96% humidity stirred one every 1 hour
It is secondary, spray the jujube water of atomization in three times, first time atomization jujube water has been sent into before fermenting house stacks having deblocked, second,
It is when stirring tea base three times, fermentation total time is 2~3h, ferments and begins to change into yellowish red color to leaf color, and herbaceous taste disappears, and jujube is fragrant
Taste is apparent, obtains tea base；Rub foliar spray 0.1~0.2L jujube water for every hundred jin every time.The jujube water of atomization is added in fermentation stage, no
Only be conducive to absorb jujube juice again during fermentation of black tea, and be conducive to improve the humidity of fermentation so that fermented quality is more
It is good.
(6) it is dry：Tea base is spread, drying box is sent on sieve, dried twice；Dry temperature is for the first time
80~90 DEG C, leaf-spreading thickness is 2~3cm, and drying to water content of tea is 25~30%, stops heating；Jujube meat particle is spread
It is put into the bottom of drying box together on sieve, then proceeds by second of drying, temperature is 70~80 DEG C, leaf-spreading thickness
For 2~3cm, the time is 2~3h, obtains jujube black tea gross tea of the water content below 6%.Preferably, the jujube meat particle
Water content is 25~30%, and mesh number is 23~28 mesh, and the ratio of tea base total weight and jujube meat particle total weight is 10 in drying box：
0.2~0.5, with after second is dry, being used to prepare red date powder together with tea base.
Selection when water content of tea is below 25~30% add in jujube meat particle, be because water content of tea 30% with
Under, it enfleurages good with the fragrant ability of guarantor, dry tea absorbs jujube with many tiny holes of the jujube meat particle inside dry process, tealeaves
Fragrant and camerlsed, is conducive to chemisorbed and physical absorption.The suitable jujube meat particle of water content, in the drying process, both can be with
Fragrance is fully volatilized, and is unlikely to generate larger steam so as to influence the drying of tealeaves.After the completion of drying, jujube meat particle can
Recycling is realized, for red jujube pulp processed and jujube water.
Embodiment 1
A kind of production and processing method of jujube black tea, this method include the following steps：
(1) priming leaf：Choose that a bud three of in vitro fresh tea passes that the same day picks from tea tree, four leaves are as raw material.
(2) it withers：The raw material of picking is uniformly spread on the Sheng leaf curtain of withering trough, it is thick to spread out leaf by every square metre of booth leaf 4kg
18~20cm is spent, 25~30 DEG C of withering temperature turned once every 1.5 hours, and it is 52~55% to wither to leaf water content.
(3) it rubs：Withering leaf obtained is put into rolling machine and is rubbed, is not pressurized rubs 10min for the first time, second
It is secondary to add in red jujube pulp when rubbing, it is not pressurized and rubs 10min, after 10min is rubbed in third time pressurization, pressurized state stopping is rubbed, quiet
It puts 10min, is not pressurized for the 4th time and to rub 8min, must finally rub leaf.Every hundred jin of withering leafs add 8 jin of red jujube pulps.
Wherein, the preparation method of red jujube pulp is:(a) after selecting the high-quality jujube clear water soaking and washing that nature dries in the shade, from
So dry；(b) coal gas motorized pulleys are preheated to 80 DEG C first, the jujube dried are put into roller the 20min that stir-fries, roller turns
Speed is 50r/min；Then roller is warming up to 110 DEG C, continues stir-fry 15min, drum rotation speed 70r/min, obtained dry red
Jujube；(c) after dried jujube is enucleated, the red date powder of 80 mesh, while the Drying Dates after scenting are ground into grinder
Red date powder can be prepared into；(d) by red date powder and clear water by weight 1:1.2 uniformly mixing, at the uniform velocity stir 10min, rotating speed 50r/
Min obtains slurries, while it is that jujube water is spare that every liter of water, which is made slurries to filter out 0.1L, and residue is red jujube pulp.
(4) it deblocks：Leaf obtained of rubbing is broken up by deblocking machine；
(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, and leaf-spreading thickness during fermentation is 9
~11cm, it is 26~28 DEG C that booth leaf surface, middle part and bottom, which keep temperature, and more than 96% humidity stirred one every 1 hour
It is secondary, spray the jujube water of atomization in three times, first time atomization jujube water has been sent into before fermenting house stacks having deblocked, second,
It is when stirring tea base three times, fermentation total time is 2h, ferments and begins to change into yellowish red color to leaf color, and herbaceous taste disappears, jujube fragrance
Significantly, tea base is obtained；Rub foliar spray 0.1L jujube water for every hundred jin every time.
(6) it is dry：Tea base is spread, drying box is sent on sieve, dried twice；Dry temperature is for the first time
80 DEG C, leaf-spreading thickness is 2~3cm, and drying to water content of tea is 25~30%, stops heating；Jujube meat particle is spread and is being sieved
The online bottom for being put into drying box together then proceeds by second of drying, and temperature is 70 DEG C, leaf-spreading thickness for 2~
3cm, time are 2~3h, obtain jujube black tea gross tea of the water content below 6%.Preferably, the water content of the jujube meat particle
It is 25~30%, mesh number is 23~28 mesh, and the ratio of tea base total weight and jujube meat particle total weight is 10 in drying box：0.2, with
Tea base after second dry, is used to prepare red date powder together.
Embodiment 2
A kind of production and processing method of jujube black tea, this method include the following steps：
(1) priming leaf：Choose that a bud three of in vitro fresh tea passes that the same day picks from tea tree, four leaves are as raw material.
(2) it withers：The raw material of picking is uniformly spread on the Sheng leaf curtain of withering trough, it is thick to spread out leaf by every square metre of booth leaf 6kg
18~20cm is spent, 25~30 DEG C of withering temperature turned once every 2 hours, and it is 52~55% to wither to leaf water content.
(3) it rubs：Withering leaf obtained is put into rolling machine and is rubbed, is not pressurized rubs 15min for the first time, second
It is secondary to add in red jujube pulp when rubbing, it is not pressurized and rubs 15min, after 15min is rubbed in third time pressurization, pressurized state stopping is rubbed, quiet
It puts 8min, is not pressurized for the 4th time and to rub 10min, must finally rub leaf.Every hundred jin of withering leafs add 10 jin of red jujube pulps.
Wherein, the preparation method of red jujube pulp is:(a) after selecting the high-quality jujube clear water soaking and washing that nature dries in the shade, from
So dry；(b) coal gas motorized pulleys are preheated to 90 DEG C first, the jujube dried are put into roller the 15min that stir-fries, roller turns
Speed is 60r/min；Then roller is warming up to 120 DEG C, continues stir-fry 10min, drum rotation speed 80r/min, obtained dry red
Jujube；(c) after dried jujube is enucleated, the red date powder of 100 mesh, while the Drying Dates after scenting are ground into grinder
Red date powder can be prepared into；(d) by red date powder and clear water by weight 1:1 uniformly mixing, at the uniform velocity stirs 15min, rotating speed 60r/
Min obtains slurries, while it is that jujube water is spare that every liter of water, which is made slurries to filter out 0.2L, and residue is red jujube pulp.
(4) it deblocks：Leaf obtained of rubbing is broken up by deblocking machine；
(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, and leaf-spreading thickness during fermentation is 9
~11cm, it is 26~28 DEG C that booth leaf surface, middle part and bottom, which keep temperature, and more than 96% humidity stirred one every 1 hour
It is secondary, spray the jujube water of atomization in three times, first time atomization jujube water has been sent into before fermenting house stacks having deblocked, second,
It is when stirring tea base three times, fermentation total time is 3h, ferments and begins to change into yellowish red color to leaf color, and herbaceous taste disappears, jujube fragrance
Significantly, tea base is obtained；Rub foliar spray 0.2L jujube water for every hundred jin every time.
(6) it is dry：Tea base is spread, drying box is sent on sieve, dried twice；Dry temperature is for the first time
80~90 DEG C, leaf-spreading thickness is 2~3cm, and drying to water content of tea is 25~30%, stops heating；Jujube meat particle is spread
It is put into the bottom of drying box together on sieve, then proceeds by second of drying, temperature is 80 DEG C, leaf-spreading thickness 2
~3cm, time are 2~3h, obtain jujube black tea gross tea of the water content below 6%.Preferably, the jujube meat particle is aqueous
It is 25~30% to measure, and mesh number is 23~28 mesh, and the ratio of tea base total weight and jujube meat particle total weight is 10 in drying box：0.5,
With after second dry, being used to prepare red date powder together with tea base.
Embodiment 3
A kind of production and processing method of jujube black tea, this method include the following steps：
(1) priming leaf：Choose that a bud three of in vitro fresh tea passes that the same day picks from tea tree, four leaves are as raw material.
(2) it withers：The raw material of picking is uniformly spread on the Sheng leaf curtain of withering trough, it is thick to spread out leaf by every square metre of booth leaf 5kg
18~20cm is spent, 25~30 DEG C of withering temperature turned once every 1.8 hours, and it is 52~55% to wither to leaf water content.
(3) it rubs：Withering leaf obtained is put into rolling machine and is rubbed, is not pressurized rubs 12min for the first time, second
It is secondary to add in red jujube pulp when rubbing, it is not pressurized and rubs 12min, after 12min is rubbed in third time pressurization, pressurized state stopping is rubbed, quiet
It puts 9min, is not pressurized for the 4th time and to rub 9min, must finally rub leaf.Every hundred jin of withering leafs add 9 jin of red jujube pulps.
Wherein, the preparation method of red jujube pulp is:(a) after selecting the high-quality jujube clear water soaking and washing that nature dries in the shade, from
So dry；(b) coal gas motorized pulleys are preheated to 85 DEG C first, the jujube dried are put into roller the 18min that stir-fries, roller turns
Speed is 55r/min；Then roller is warming up to 115 DEG C, continues stir-fry 12min, drum rotation speed 75r/min, obtained dry red
Jujube；(c) after dried jujube is enucleated, the red date powder of 90 mesh, while the Drying Dates after scenting are ground into grinder
Red date powder can be prepared into；(d) by red date powder and clear water by weight 1:1.1 uniformly mixing, at the uniform velocity stir 12min, rotating speed 55r/
Min obtains slurries, while it is that jujube water is spare that every liter of water, which is made slurries to filter out 0.15L, and residue is red jujube pulp.
(4) it deblocks：Leaf obtained of rubbing is broken up by deblocking machine；
(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, and leaf-spreading thickness during fermentation is 9
~11cm, it is 26~28 DEG C that booth leaf surface, middle part and bottom, which keep temperature, and more than 96% humidity stirred one every 1 hour
It is secondary, spray the jujube water of atomization in three times, first time atomization jujube water has been sent into before fermenting house stacks having deblocked, second,
It is when stirring tea base three times, fermentation total time is 2.5h, ferments and begins to change into yellowish red color to leaf color, and herbaceous taste disappears, and jujube is fragrant
Taste is apparent, obtains tea base；Rub foliar spray 0.15L jujube water for every hundred jin every time.
(6) it is dry：Tea base is spread, drying box is sent on sieve, dried twice；Dry temperature is for the first time
85 DEG C, leaf-spreading thickness is 2~3cm, and drying to water content of tea is 25~30%, stops heating；Jujube meat particle is spread and is being sieved
The online bottom for being put into drying box together then proceeds by second of drying, and temperature is 75 DEG C, leaf-spreading thickness for 2~
3cm, time are 2~3h, obtain jujube black tea gross tea of the water content below 6%.Preferably, the water content of the jujube meat particle
It is 25~30%, mesh number is 23~28 mesh, and the ratio of tea base total weight and jujube meat particle total weight is 10 in drying box：0.3, with
Tea base after second dry, is used to prepare red date powder together.
Experimental example
The jujube black tea of the present invention is denoted as A, and the jujube black tea that jujube, black tea are formed by directly mixing is denoted as B, and work in-process is red
Under the premise of the ratio of tea and jujube is consistent, 8g tea samples are respectively taken, after being brewed with 100 DEG C of water, measure extract content：
Extract content comparison after being brewed with 8g tea samples
It can be seen that from test card data analysis, the jujube black tea that makes of the present invention, extract content is with brewing number
Increase, nutriment leaches slower, and extract content is higher, and the jujube black tea that jujube, black tea are directly mixed,
Leaching rate is relatively low, and leaches unevenness, and extract is significantly higher in two or three bubble contents.
Better embodiment of the embodiment provided above for the present invention only is used for facilitating illustrating the present invention, not to this hair
The limitation of bright work in any form, any those of ordinary skill in the art, if putting forward skill not departing from the present invention
In the range of art feature, using the equivalent embodiment for locally changing or modifying made by disclosed technology contents, and
Without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (9)
1. a kind of production and processing method of jujube black tea, which is characterized in that this method includes the following steps：
(1) priming leaf：Choose that a bud three of in vitro fresh tea passes that the same day picks from tea tree, four leaves are as raw material；
(2) it withers：By the fresh leaf adopted back uniformly spread on the Sheng leaf curtain of withering trough, wither to leaf water content for 52~
55%, obtain withering leaf；
(3) it rubs：Withering leaf obtained is put into red jujube pulp in rolling machine and is rubbed, when intermediary press stands one section
Between, it is divided into four times and rubs, total used time a length of 46~65min must rubs leaf；Every hundred jin of withering leafs add 8~10 jin of red jujube pulp；
(4) it deblocks：Leaf obtained of rubbing is broken up by deblocking machine；
(5) it ferments：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, sprays the jujube water of atomization stage by stage,
Fermentation time is 2.5~3.5h, obtains tea base；Rub foliar spray 0.1~0.2L jujube water for every hundred jin every time；
(6) it is dry：Tea base is spread, drying box is sent on sieve, dried twice, after dry for the first time, by jujube meat particle
The bottom that drying box is put on sieve is spread, then carries out second of drying, obtains jujube black tea gross tea.
2. the production and processing method of a kind of jujube black tea according to claim 1, which is characterized in that step (2) is specially：
The raw material of picking is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of booth 4~6kg of leaf, 18~20cm of leaf-spreading thickness wither
25~30 DEG C of temperature of withering turned once every 1.5~2 hours, and it is 52~55% to wither to leaf water content.
3. the production and processing method of a kind of jujube black tea according to claim 1, which is characterized in that step (3) is specially：
Withering leaf obtained is put into rolling machine and is rubbed, is not pressurized rubs 10~15min for the first time, added in when rubbing for the second time
Red jujube pulp is not pressurized and rubs 10~15min, and after 10~15min is rubbed in third time pressurization, pressurized state stopping is rubbed, and standing 8~
10min is not pressurized for the 4th time and to rub 8~10min, must finally rub leaf；Every hundred jin of withering leafs add 8~10 jin of red jujube pulp.
A kind of 4. production and processing method of jujube black tea according to claim 1 or 3, which is characterized in that institute in step (3)
The preparation method for stating red jujube pulp is:(a) after selecting the high-quality jujube clear water soaking and washing that nature dries in the shade, naturally dry；(b) will
The jujube dried is dried；(c) after dried jujube is enucleated, the red date powder of 80~100 mesh is ground into grinder；
(d) by red date powder and clear water by weight 1:1~1.2 uniformly mixing, at the uniform velocity stirs 10~15min, 50~60r/min of rotating speed,
Slurries, it is spare then to filter out 0.1~0.2L jujube water from slurries made of every liter of water, and residue is red jujube pulp.
5. the production and processing method of a kind of jujube black tea according to claim 4, which is characterized in that step (3) (b) is described
The jujube dried is dried specially：Coal gas motorized pulleys are preheated to 80~90 DEG C first, the jujube dried is put into
Stir-fry 15~20min in roller, and drum rotation speed is 50~60r/min；Then roller is warming up to 110~120 DEG C, continues to stir-fry
10~15min, drum rotation speed are 70~80r/min, obtain dry jujube.
6. the production and processing method of a kind of jujube black tea according to claim 4, which is characterized in that step (5) is specially：
Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, and leaf-spreading thickness during fermentation is 9~11cm, booth leaf surface,
It is 26~28 DEG C that middle part and bottom, which keep temperature, more than 96% humidity, and primary, sprinkling atomization in three times was stirred every 1 hour
Jujube water, fermentation time is 2~3h, ferments and begins to change into yellowish red color to leaf color, and herbaceous taste disappears, and jujube fragrance is apparent, obtains tea
Base；Rub foliar spray 0.1~0.2L jujube water for every hundred jin every time.
A kind of 7. production and processing method of jujube black tea according to claim 6, which is characterized in that the sprinkling tool three times
The body time is：First time atomization jujube water is before the feeding fermenting house that deblocked is stacked, second and third time is to stir tea base
When.
8. the production and processing method of a kind of jujube black tea according to claim 1, which is characterized in that step (6) is described dry
It is dry to be specially:Tea base is spread, drying box is sent on sieve, dried twice；Dry temperature is 80~90 for the first time
DEG C, leaf-spreading thickness is 2~3cm, and drying to water content of tea is 25~30%, stops heating；Jujube meat particle is spread in sieve
On be put into the drying box bottom together, then proceed by second of drying, temperature is 70~80 DEG C, leaf-spreading thickness for 2~
3cm, time are 2~3h, obtain jujube black tea gross tea of the water content below 6%.
9. the production and processing method of a kind of jujube black tea according to claim 8, which is characterized in that the jujube meat particle
Water content is 25~30%, and mesh number is 23~28 mesh, and the ratio of tea base total weight and jujube meat particle total weight is 10 in drying box：
0.2~0.5, with after second is dry, being used to prepare red date powder together with tea base.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116616360A (en) * | 2023-07-05 | 2023-08-22 | 丽水市农林科学研究院 | Making method of jujube-flavored tea |
| CN118077788A (en) * | 2024-04-23 | 2024-05-28 | 勐海县东方红茶厂 | Pu' er ripe tea off-site fermentation process |
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| CN105104607A (en) * | 2015-08-26 | 2015-12-02 | 施如涛 | Preparation technology of black tea with Chinese date flavor |
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| CN106615302A (en) * | 2016-12-30 | 2017-05-10 | 罗来辉 | Method for preparing meizhan black tea |
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| CN105104607A (en) * | 2015-08-26 | 2015-12-02 | 施如涛 | Preparation technology of black tea with Chinese date flavor |
| CN106343074A (en) * | 2016-10-23 | 2017-01-25 | 陈延林 | Qi tonifying and reposing grape tea |
| CN106615302A (en) * | 2016-12-30 | 2017-05-10 | 罗来辉 | Method for preparing meizhan black tea |
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| CN116616360A (en) * | 2023-07-05 | 2023-08-22 | 丽水市农林科学研究院 | Making method of jujube-flavored tea |
| CN118077788A (en) * | 2024-04-23 | 2024-05-28 | 勐海县东方红茶厂 | Pu' er ripe tea off-site fermentation process |
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Application publication date: 20180629 |