CN108244296B - Preparation method of fully fermented dandelion Fuzhuan tea - Google Patents

Abstract

The invention discloses a method for preparing fully fermented dandelion Fuzhuan tea, which comprises the following steps: (1) the method comprises the following steps of (1) harvesting dandelion, salt leaching, sorting treatment of dandelion leaves and roots, drying dandelion, and irradiation sterilization, (2) batching: mixing 20% of dandelion and 80% of Anhua dark green tea in percentage by mass, wherein the mass ratio of dandelion leaves to dandelion roots in dandelion is 10:1, (3) pile fermentation (4) steam shaping (5) flowering culture (6) drying, and packaging the dried dandelion Fuzhuan tea to obtain the dandelion Fuzhuan tea; the Fuzhuan tea prepared by the method has elegant and fragrant fragrance of dandelion, has soft and mellow taste of black tea, brings out the best in each other, has orange and bright soup color, has golden yellow and beautiful color of eurotium cristatum in a brick, is excellent in looking, flourishes in growth of eurotium cristatum, has full and uniform spores, and has the number of golden flowers reaching 6 multiplied by 10⁶Above, the method is greatly higher than the national standard.

Description

Preparation method of fully fermented dandelion Fuzhuan tea

Technical Field

The invention relates to a preparation process of Fuzhuan tea, in particular to a preparation method of fully fermented dandelion Fuzhuan tea.

Background

The Fuzhuan tea is a most distinctive product of black tea, and is a block-shaped black tea finished product produced by using raw dark green tea as a raw material through the working procedures of raw material treatment, pile fermentation, pressing and shaping, flowering and drying, finished product packaging and the like. The Fuzhuan tea has the effects of helping digestion, removing grease, smoothing intestines and stomach, reducing blood fat and blood sugar, losing weight, softening blood vessels of a human body, preventing cardiovascular diseases, sterilizing, diminishing inflammation, inducing diuresis and detoxifying. The Fuzhuan tea is subjected to unique 'pile fermentation' and 'bloom' procedures, and the tea soup is red and not turbid, fragrant and clear, thick and not astringent, strong in mouth feel and resistant to brewing. In particular, the brick is required to be flourishing in general, and the more the brick is, the better the brick is, the dry and fragrant smell is. Eurotium cristatum belongs to probiotics, is natural probiotic bacteria grown by a 'flowering' process of Fuzhuan tea under specific temperature and humidity conditions, and is commonly called 'golden flower'. In the national standard, the Fuzhuan tea is the only black tea variety requiring the index of Eurotium cristatum (national standard GB/T9833.3-2002 of the people's republic of China). Through scientific research, the golden flower can secrete amylase and oxidase in the tea, can catalyze the starch in the tea to be converted into monosaccharide, further form two polysaccharides of ECP-A1 and ECP-A1, and has the effect of reducing blood sugar. Meanwhile, the golden flower can catalyze the oxidation of polyphenol compounds, so that the tea liquor color becomes brownish red, and the coarse green taste is eliminated. Has more mellow and refreshing taste, and is sweet, smooth and sweet. Before the development, the Fuzhuan tea is sold at the edge, because of the special meat eating diet structure of the minority nationality area in the frontier, the Fuzhuan tea which is regarded as the drinking of the life by the frontier is rarely sold in other areas, and the three highs of the frontier eating meat for a long time are fresh because the frontier drinks the Fuzhuan tea for a long time. After the development, the fast-paced life increases the psychological pressure of people, increases the emotional stress stimulation, and increases the incidence of cardiovascular diseases, cerebrovascular diseases, diabetes, malignant tumors and other diseases due to various factors such as unreasonable dietary structure due to overnutrition, environmental pollution, smoking and drinking. At the moment, the unique effects of helping digestion, removing greasiness and losing weight of the Fuzhuan tea arouse wide attention of people, the Fuzhuan tea is sold at the beginning by the market, and the Fuzhuan tea has a huge potential market. Due to rapid expansion of the market and great increase of demand, most of the prior arts adopt workshop-type production, the same batch of soup has great difference in taste color and golden flower quantity, and even some of the soup is infected with mixed bacteria, thus causing potential threat to the health of drinking people. Therefore, the control of the temperature, humidity and time from the selection of raw materials in the production process, particularly the steps of 'pile fermentation' and 'flowering culture and drying' are directly related to the taste and the liquor color of the finished product and the number of 'golden flowers'. How to control the production conditions and optimize the production process parameters of the Fuzhuan tea, the traditional manual production is upgraded into the industrial production, and the Fuzhuan tea with stable quality and unified standard is provided for consumers and is a problem to be solved urgently in the industry. Meanwhile, with the deep research on the Fuzhuan tea, the development of market diversification and the multi-level requirements of consumers, various raw materials which are homologous to medicine and food of Ministry of health are added into the Fuzhuan tea, new functions are added on the basis of the existing Fuzhuan tea, the existing taste liquor color of the Fuzhuan tea is kept, the number of golden flowers in the Fuzhuan tea is increased, and the novel challenge to be faced on the technical level of the industry is achieved.

The dandelion is one of the varieties which are newly listed as both medicine and food by the national ministry of health. Herba Taraxaci, also called GUGUGUDING, herba Veronicae Didyma, HUANGMIAO, HUANGDIDING, and herba Saxifragae, which are perennial herb of Taraxacum of Compositae, and have dry and slightly bitter taste; the dandelion contains various nutrients such as dandelion polysaccharide, dandelion phenolic acid, dandelion flavone, dandelion sterol, caffeic acid, choline, inulin, glucose, vitamin C, vitamin D, carotene and the like, and simultaneously contains rich trace elements, wherein the most important of the nutrients are abundant mineral substances required by human bodies such as iron, calcium and the like. The dandelion has high edible value and medical value in ancient medical classics of China, high evaluation is given to the historical medical monographs such as the book of Thang materia Medica (Shennong Ben Cao Jing) (traditional Chinese medicine dictionary), the book of New materia Medica (New edition of materia Medica) cloud: dandelion, too cheap to have great effect, is unknown to the world. Dandelion can be used for treating heat toxin, carbuncle, sore and ulcer, internal abscess, conjunctival congestion, swelling and pain, damp-heat, jaundice, stranguria with urine, furuncle, acute mastitis, scrofula, toothache, conjunctival congestion, pharyngalgia, pulmonary abscess, intestinal abscess, jaundice due to damp-heat, and stranguria with astringency and pain. Has obvious effects on acute mastitis, lymphadenitis, scrofula, furunculosis, acute conjunctivitis, cold fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis, cholecystitis, urinary tract infection and the like. Modern medical research also shows that: the dandelion flavone and dandelion terpene alcohol in the dandelion have the functions of anti-inflammation, anti-tumor, anti-oxidation and anti-diabetes, and the chlorogenic acid in the dandelion has the functions of resisting bacteria, diminishing inflammation, detoxifying, benefiting gallbladder, reducing blood pressure, increasing white blood cells, obviously increasing gastrointestinal motility, promoting gastric secretion and the like. The dandelion roots, stems and leaves can be used, the price is low, the dandelion and the raw dark green tea can be obtained easily, if the dandelion and the raw dark green tea can be matched together to prepare a new Fuzhuan tea, and the important step of industrial control production is realized, a new Fuzhuan tea variety which is stable in quality and suitable for modern health care can be provided for vast consumers. Through retrieval, the prior dandelion tea has more documents, and most dandelion is prepared into various tea drinks by single dandelion or compatibility with other Chinese herbal medicines. No open literature is searched for when dandelion and dark tea are made into Fuzhuan tea together. The invention discloses a dandelion black tea and a production method thereof, wherein the dandelion black tea is prepared by uniformly mixing dandelion black tea and black tea according to a weight ratio of 1:0.25-0.85, placing the mixture in an electric heating baking oven, baking for 15min at a temperature of 105 ℃, taking out the mixture, cooling to room temperature, quantitatively subpackaging, vacuumizing and packaging. The dandelion black tea is prepared by making dandelion tender leaves into dandelion black tea, then uniformly mixing the dandelion black tea with commercially available black tea in a ratio, and baking the mixture for 15min at 105 ℃ to prepare a dandelion black tea product, wherein the tea soup of the dandelion black tea product is clear and transparent after the dandelion black tea product is brewed, and the smell is fragrant. The product prepared by the method has a slightly light soup color and taste, and for consumers who like to drink Fuzhuan tea and want to benefit from the special efficacy of dandelion, the tea product cannot meet the requirements of the consumers. The invention Chinese patent 201310440126.6 discloses a compound mulberry leaf Fuzhuan tea and a production method thereof, the method comprises the steps of deactivating enzymes of mulberry leaves at the temperature of 110-180 ℃, rolling, piling, baking and drying, crushing, picking and screening, then mixing with the raw dark green tea, piling, grouting by measuring water, steaming, piling, steaming for the second time, metering and building, and drying for 18-22 days to obtain the compound mulberry leaf Fuzhuan tea. The mulberry leaf raw material used in the process has different physical and chemical properties from dandelion, and especially the functional components such as polysaccharide, dandelion phenolic acid, dandelion flavone, dandelion sterol and the like contained in dandelion can be damaged and decomposed by adopting high-temperature enzyme deactivation at the temperature of 110-180 ℃. Therefore, the prior art is not suitable for preparing the dandelion Fuzhuan tea.

Disclosure of Invention

The invention aims to optimize and improve the prior Fuzhuan tea process aiming at the characteristics of the raw material dandelion, and provides a method which is suitable for industrial production, is easy to control and operate, has stable quality, can keep the color and taste of the Fuzhuan tea soup, and can ensure that the number of eurotium cristatum in a brick reaches 6 multiplied by 10⁶The preparation method of the fully fermented dandelion Fuzhuan tea can eliminate bitter and astringent taste of the dandelion, keep effective components of the dandelion from being lost and has unique function. The Fuzhuan tea prepared by the method has elegant and fragrant fragrance of dandelion, has soft and mellow taste of black tea, brings out the best in each other, has orange and bright soup color, is golden yellow and beautiful in the color of eurotium cristatum in a brick, is excellent in looking, flourishes in the growth of the eurotium cristatum, is full and uniform in spores, and has the number of golden flowers greatly higher than the national standard.

The invention relates to a preparation method of fully fermented dandelion Fuzhuan tea, which comprises the following steps:

(1) pretreatment of dandelion

Harvesting: collecting herba Taraxaci before or just after blossom in spring and summer, removing yellow leaves, flowers and flower stalks, and cleaning;

② salt leaching: soaking cleaned dandelion in 5-10% by mass of saline water for 1-2h, rinsing with clear water to remove salt, and spin-drying;

③ sorting treatment of dandelion root and leaves: the dried dandelion roots and leaves are separately placed, the dandelion leaves are cut into 5-8cm leaf strips by using a linear reciprocating medicine cutting machine, and the dandelion roots are cut into 2-3cm root sections;

drying the dandelion: drying dandelion leaves by hot air circulation dehumidification at 50-60 ℃, wherein the moisture requirement after drying is less than 14%;

drying dandelion root with 60-70 deg.C hot air circulation to remove dampness, wherein the water content after drying is less than 13%; the low-temperature drying is adopted to avoid the loss of effective components such as flavonoids, phenolic acids and the like in dandelion leaves and roots due to overhigh temperature;

irradiation sterilization: mixing dandelion leaves and dandelion roots in a mass ratio of 10:1, and performing irradiation sterilization by adopting a high-energy electron accelerator irradiation device with an electron beam dose of 4-10KGy to obtain a dandelion root and root mixture; after irradiation sterilization, the pollution of mixed bacteria can be avoided, the pile fermentation quality is ensured, and the taste and quality of the dandelion Fuzhuan tea are further ensured;

(2) ingredients

Selecting a mixture of Anhua raw dark green tea aged for 3 years and dandelion roots, putting the mixture into a fermentation cylinder in a fermentation room, uniformly stirring, adding a blending liquid to obtain a fermentation mixture, and controlling the water content in the mixture to be 30-34%; the size mixing liquid is prepared by adding 8-10 times of purified water into irradiated and sterilized dandelion leaves, decocting and filtering; the mass ratio of the Anhua dark green tea to the dandelion root and leaf mixture is 8: 2;

(3) pile fermentation

Introducing steam into the fermented mixture for 4-6min, controlling the steam pressure to be 0.05-0.08MPa, introducing the steam while stirring to uniformly distribute the water in the mixture, controlling the temperature of a fermentation room to be 28-35 ℃, controlling the relative humidity to be 70-90%, controlling the temperature of the mixture in a fermentation cylinder to be 30 +/-0.5 ℃, controlling the fermentation time to be 35h, and stirring twice during the fermentation to obtain a fermented material;

(4) steaming and shaping

Making the fermented material into brick tea, steaming at 0.05-0.10MPa for 2-3min, and molding;

(5) growing of flowers

Sealing and bundling the pressed brick tea with kraft paper, cooling, transferring into a culture room for flowering culture, wherein the flowering culture is divided into three stages, the first stage is cultured for 10-12 days, the temperature of the culture room is controlled to be 23-27 ℃, and the relative humidity is 85-95%; after the culture of the first stage, the eurotium cristatum begins to propagate in a large quantity and enters a logarithmic growth phase to generate a large amount of fermentation heat, the temperature in the brick tea is greatly higher than that in a room, the temperature reduction culture must be carried out in the period, the temperature in the brick tea is measured every day in the culture period, the temperature of the brick tea is controlled to be lower than 32 ℃, and if the temperature of the brick tea is higher than 32 ℃, the temperature in the culture period is timely reduced; culturing for 4-6 days in the second stage, controlling the temperature in the culture room to be 23-25 ℃ and the relative humidity to be 75-85%; culturing for 10-12 days in the third stage, controlling the temperature in the culture room to be 30-32 ℃ and the relative humidity to be 65-75%, and performing three-stage flowering culture to ensure that the Eurotium cristatum in the brick tea grows vigorously, has full granules and is uniformly distributed, and the Eurotium cristatum is filled in the whole brick tea;

(6) drying

Transferring the tea bricks after flowering culture into a drying room for drying, wherein the drying is divided into five stages: in the first stage for 2 days, controlling the temperature of the drying room to be 33 +/-0.5 ℃; in the second stage, 2 days, the temperature of the drying room is controlled to be 35 +/-0.5 ℃; in the third stage, the temperature of the drying room is controlled to be 37 +/-0.5 ℃ for 2 days; in the fourth stage for 2 days, controlling the temperature of the drying room to be 39 +/-0.5 ℃; in the fifth stage for 3 days, controlling the temperature of the drying room to be 41 +/-0.5 ℃; starting the dehumidification equipment regularly during the drying period, controlling the water content of the brick tea to be less than 14% after drying, and packaging to obtain the brick tea; the amount of Eurotium cristatum in the tea brick after flowering culture and drying is as high as 6.0 × 10⁶ cfu/g。

Preferably, the dandelion is the dandelion from alkali region in Shaanxi or the dandelion from white margin in Enshi, Huanggang and Yangxin areas of Hubei province.

Preferably, the fermentation room is provided with a temperature and humidity control system and a plurality of fermentation containers, a support is arranged at the bottom of each fermentation container, a fermentation cylinder is welded on each support, a steam inlet is formed in the bottom of each fermentation cylinder, a sieve plate facilitating steam to pass through is arranged at the upper part of each fermentation cylinder, a cover is further arranged at the top of each fermentation cylinder, and the bottom of each fermentation cylinder is of a conical structure.

Preferably, the cultivation room in the step of growing flowers is constructed by color steel plates, the cultivation room is provided with a temperature and humidity control system, a ventilation and exhaust system and a cultivation frame, the ground of the cultivation room is epoxy self-leveling, and the cultivation frame is made of stainless steel.

Preferably, the drying room in the drying step is constructed by color steel plates, the drying room is provided with a temperature and humidity control system, a ventilation and exhaust system and a drying frame, the ground of the drying room is epoxy self-leveling, and the drying frame is made of stainless steel.

According to the invention, the dandelion and the raw dark green tea are fermented together to prepare the Fuzhuan tea, and the following problems need to be solved: (1) not only removing the bitter taste brought by the dandelion, but also keeping the functional components of the dandelion from being damaged; (2) after the dandelion is added, the soup color and the taste similar to those of the existing high-quality black brick tea are kept, the requirements of people who like drinking the black brick tea are met, and the efficacy of the dandelion is benefited; (3) the number of eurotium cristatum (golden flower) in the brick tea is increased as much as possible; (4) the quality of the product is ensured to be stable, the product percent of pass is very high, and the soup color and the taste of each batch and the number of golden flowers are basically consistent.

Therefore, the invention strictly controls the sources, and the selected dandelion varieties are alkali dandelion in Shanxi (Taraxacum sinicum Kitag) and white dandelion in Hubei, the Latin name: taraxacum platypecidum is produced in wild land medicinal materials in sloping fields of Shanxi and Hubei mountainous areas, and the content of the anti-inflammatory component Taraxacum terpene alcohol is detected to be higher than that of Taraxacum varieties in other areas by more than 10 percent. The leaves and roots of the dandelion are mixed and proportioned according to the ratio of 10:1, because the contents of taraxacum terpene alcohols and taraxacum flavonoids in the roots of the dandelion are higher than those in the leaves, but if the tea bricks made of the roots of the dandelion are adopted, the tea bricks look good and have poor taste. The Anhua raw dark green tea aged for 3 years is selected as a raw material, has mellow mouthfeel, avoids green and astringent taste brought by new tea, and simultaneously also avoids the problems that the cost is higher after the aging period of the raw dark green tea is too long, the number of golden flowers is small in the process of making tea bricks and culturing the flowering, and the individuals are small.

In process control, firstly, pretreatment of the dandelion is combined with salt leaching, low-temperature drying and irradiation sterilization, and experiments show that the low-temperature treatment can avoid damage of the traditional high-temperature enzyme deactivation to the effective components of the dandelion; the results of the experiments are shown below. Secondly, mixing the dandelion and the Anhua raw dark green tea together for fermentation, determining optimal process parameters such as weight ratio of the dandelion and the Anhua raw dark green tea, aging life of the raw dark green tea, temperature of the mixture, piling time and the like through an orthogonal test, finally evaluating according to national standard tea evaluation standard GB/T23776-2009, combining sensory indexes such as color, aroma and the like, carrying out password evaluation according to the evaluation indexes and weights of the appearance (20%), the liquor color (15%), the aroma (25%), the taste (30%) and the leaf bottom (10%), evaluating the sensory evaluation standard according to the sensory score = the appearance + the liquor color + the aroma + the taste + the leaf bottom, and evaluating the comprehensive sensory score of the brick tea processed under the condition reaches 91.50 points and is the highest score in the sensory scores.

The test cases are recorded as follows:

1. influence of low-temperature drying and high-temperature enzyme deactivation process on functional component content of herba Taraxaci

TABLE 1 Total flavone content test results in Taraxacum officinale by low-temperature drying and high-temperature water-removing method

Numbering	Drying method of dandelion	Total Flavonoids (mg/g)
			1	Low temperature drying (< 70 ℃ C.)	48.34
2	High temperature deactivation of enzymes	26.35

TABLE 2 detection results of chlorogenic acid content in dandelion by low-temperature drying and high-temperature de-enzyming method

Numbering	Drying method of dandelion	Retention time (min)	Peak area	Concentration (μ g/mL)
					1	Low temperature air drying (< 70 deg.C)	17.96	1713579	54.87
2	High temperature deactivation of enzymes	17.87	211268	6.765

As can be seen from the data in Table 1, the total flavone content in the dandelion herb by adopting the low-temperature drying process is up to 48.34mg/g, which is 1.83 times higher than that by adopting high-temperature enzyme deactivation; as can be seen from the data in Table 2, the chlorogenic acid content in the dandelion herb is as high as 54.87. mu.g/mL by the low-temperature drying process, which is 8.11 times higher than that by the high-temperature enzyme deactivation. Therefore, the method adopts the low-temperature drying process below 70 ℃ for the dandelion raw material, and can effectively reduce the loss of the total flavone and the chlorogenic acid in the dandelion raw material.

2. Optimization of process parameters

The levels of the factors of the orthogonal test are shown in the following table 3, and the sensory evaluation results of the orthogonal test are shown in the following table 4.

According to the range analysis, the influence sequence of all factors on the quality of the dandelion Fuzhuan tea after pile fermentation is D & gt C & gt B & gt A, namely the pile fermentation time & gt the aging year of the crude tea & gt the dandelion amount & gt the temperature of the mixture. Thus, the optimal factor level combination is A₁B₂C₃D₂Namely, the temperature of the mixture is 30 ℃, 20 percent of dandelion is added, and the pile fermentation time is 35h after 3-year aging of the raw tea. The sensory comprehensive score of the dandelion raw dark green tea processed under the condition reaches 91.50 points, and is the highest score in the sensory scores.

Because the dandelion contains volatile oil, the main component is 2-furfural aldehyde, unpleasant green smell and pungent bitter almond taste can be generated, optimum process conditions are preferably selected through the orthogonal experiment, the green smell and the pungent bitter taste of the dandelion tea contained in the conventional preparation method are completely overcome, and after the dandelion is fermented together with the dark raw tea, the dandelion has the elegant and fragrant fragrance of the dandelion and the soft and mellow taste of the dark tea, the dandelion and the dark raw tea complement each other, and the tea with the soup color of orange yellow and bright and unique flavor is prepared. According to the evaluation of national tea tasters, the sensory comprehensive score of the Fuzhuan tea prepared by the invention reaches 91.5 points, and is the highest score in the sensory scores.

According to the invention, the dandelion raw material is sterilized by electron beam irradiation before pile fermentation, so that the mixed bacteria pollution caused by the dandelion raw material treatment process is avoided, and the pile fermentation quality of the dandelion Fuzhuan tea is ensured; meanwhile, a special fermentation room and a special fermentation container are adopted in the fermentation process, an independent temperature and humidity control system and a ventilation and exhaust system are established, a clean fermentation environment is guaranteed, the pollution of mixed bacteria is avoided, the situation that the aflatoxin is polluted in the processing process of the existing part of brick tea is also effectively avoided, and the demonstration is provided for the realization of the upgrading of the Fuzhuan tea from a manual workshop to the industrial production, so that the consistency of the taste and the quality of each batch of brick tea is guaranteed.

In the experimental process, the invention also unexpectedly discovers that under the same raw materials and production conditions, the quantity of eurotium cristatum (golden flower) in the Fuzhuan tea prepared from pure dark raw tea is not as large as the quantity of eurotium cristatum (golden flower) after the dandelion is added and fermented together, the specific mechanism is not clear, and the preliminary analysis possibly shows that the bacteriostasis of the dandelion and the dominant flora of the eurotium cristatum (golden flower) have synergistic effect, so that the eurotium cristatum (golden flower) can flourish. This point is yet to be further verified.

According to the method, the dandelion and the three-year-aged Anhua dark green tea raw materials are subjected to primary pile fermentation, three-stage flowering culture and five-stage drying process, wherein the pile fermentation is vital to reducing the green smell of the dandelion tea and improving the dry and slightly bitter taste of the dandelion tea; the steps of growing flower and drying are particularly critical to the quantity of eurotium cristatum (golden flower) in the brick. Because the tea brick is gradually heated and dried in five stages, the tea brick is beneficial to the growth of eurotium cristatum in the tea brick, and the grown eurotium cristatum has plump spores, golden and beautiful color and excellent appearance. The three-step floating process and the five-stage drying process are adopted, and the fine and special regulation and control of the environmental temperature, the humidity and the internal temperature of the brick tea are adopted, so that the core burning phenomenon of the brick tea can be avoided, the white edge phenomenon can be reduced, and the reject ratio of finished products can be reduced. The traditional process generally only controls the temperature of the environment in different stages, and does notThe temperature in the brick tea is controlled, particularly, the environmental temperature is only 25-28 ℃ in the logarithmic growth phase of eurotium cristatum, but the internal temperature of the brick tea can reach 38 ℃, if no measures are taken, the phenomenon of heartburn of about 5 percent of brick tea can occur, the product is unqualified, and the reason that the quality of each batch of brick tea manufactured by the existing manual method cannot be guaranteed is also. According to the invention, by monitoring the temperature of the tea material, the environmental temperature is immediately reduced when the temperature of the tea material is higher than 32 ℃, so that the phenomenon of tea brick heartburn is avoided. The combined flower growing and drying process can ensure that the color of the golden flower in the product is golden and beautiful, the appearance is excellent, the eurotium cristatum grows vigorously, the spores are full and uniform, and the number of the golden flowers is as high as 6.0 multiplied by 10⁶cfu/g which is greatly higher than the national standard; meanwhile, a special fermentation container is used in the fermentation process, a special culture room is used in the flowering culture process, the clean environment reduces the pollution possibility of other mixed bacteria, the pollution possibility of other mixed bacteria is reduced, and aflatoxin is not detected in the prepared dandelion Fuzhuan tea product. The method can greatly improve the qualification rate of the brick tea products, and the qualification rate reaches 100 percent after 5 batches of detection.

Compared with the prior art, the invention also has the following characteristics:

1. the health people can promote the excretion of garbage in vivo, clear heat and eliminate dampness, and has certain functions of regulating blood sugar and blood fat in vivo and lowering blood pressure. But cautious drinking is recommended for people with low blood pressure or infirm;

2. the trial result shows that the acne cream has better effect on acne on face and other parts of the body; can be used for scrubbing acne part in combination with tea water after drinking while drinking, and can achieve effects of removing acne and caring skin. The effect of dandelion can be related to the efficacy of dandelion in clearing heat, eliminating dampness and resisting inflammation, and the effect can be achieved by using dandelion for 1-3 days generally.

Drawings

FIG. 1 is a process flow diagram of the present invention;

FIG. 2 is a chromatogram of chlorogenic acid in Taraxacum officinale after a high temperature deactivation process;

FIG. 3 is a chromatogram of chlorogenic acid in Taraxacum officinale after a low temperature air drying process.

Detailed Description

Example 1

The making method of the fully fermented dandelion Fuzhuan tea of the embodiment is as shown in the flow chart of figure 1, and comprises the following steps:

(1) pretreatment of dandelion

Harvesting: selecting the dandelion from the alkaline region of Shaanxi, collecting the dandelion before or just after blooming in spring and summer, removing yellow leaves, flowers and flower stalks, and cleaning for later use;

② salt leaching: soaking cleaned dandelion in saline water with the mass fraction of 8% for 2h, rinsing with clear water to remove salt, and spin-drying;

③ sorting treatment of dandelion root and leaves: the dried dandelion roots and leaves are separately placed, the dandelion leaves are cut into 5-8cm leaf strips by using a linear reciprocating medicine cutting machine, and the dandelion roots are cut into 2-3cm root sections;

drying the dandelion: drying dandelion leaves by hot air circulation dehumidification at 55 ℃, wherein the moisture requirement after drying is less than 14%;

drying dandelion roots by adopting hot air circulation dehumidification at 70 ℃, wherein the moisture requirement after drying is less than 13%; the low-temperature drying is adopted to avoid the loss of effective components such as flavonoids, phenolic acids and the like in dandelion leaves and roots due to overhigh temperature;

irradiation sterilization: mixing dandelion leaves and dandelion roots in a mass ratio of 10:1, and performing irradiation sterilization by adopting a high-energy electron accelerator irradiation device with an electron beam dose of 8KGy to obtain a dandelion root mixture; after irradiation sterilization, the pollution of mixed bacteria is avoided, the pile fermentation quality is ensured, and the taste and quality of the dandelion Fuzhuan tea are further ensured;

(2) ingredients

Selecting a mixture of Anhua raw dark green tea aged for 3 years and dandelion roots, putting the mixture into a fermentation cylinder in a fermentation room, uniformly stirring, adding a blending liquid to obtain a fermentation mixture, and controlling the water content in the mixture to be 32%; the size mixing liquid is prepared by adding purified water which is 10 times of that of irradiated and sterilized dandelion leaves into the dandelion leaves, decocting and filtering; the mass ratio of the Anhua raw dark green tea to the dandelion root mixture is 8: 2;

(3) pile fermentation

Introducing steam into the fermented mixture for 5min, controlling the steam pressure to be 0.07MPa, introducing the steam while stirring to uniformly distribute the water in the mixture, controlling the temperature of a fermentation room to be 32 ℃ and the relative humidity to be 80%, controlling the temperature of the mixture in a fermentation cylinder to be 30 +/-0.5 ℃, and the fermentation time to be 35h, and stirring twice during the fermentation period to obtain a fermented material; the fermentation room is provided with a temperature and humidity control system and a plurality of fermentation containers, the bottoms of the fermentation containers are provided with supports, fermentation cylinders are welded on the supports, the bottoms of the fermentation cylinders are provided with steam inlets, the upper parts of the fermentation cylinders are provided with sieve plates convenient for steam to pass through, the tops of the fermentation cylinders are also provided with covers, and the bottoms of the fermentation cylinders are of conical structures;

(4) steaming and shaping

Making the fermented material into brick tea, steaming for 3min with 0.08MPa steam, and molding;

(5) growing of flowers

Sealing and bundling the pressed tea bricks by kraft paper, cooling, and transferring into a culture room for flowering culture, wherein the culture room is constructed by color steel plates, the culture room is provided with a temperature and humidity control system, a ventilation and exhaust system and a culture frame, the ground of the culture room is epoxy self-leveling, and the culture frame is made of stainless steel; the flowering culture is divided into three stages, the first stage is cultured for 10 days, the temperature of a culture room is controlled to be 25 ℃, and the relative humidity is 90%; after the culture of the first stage, the eurotium cristatum begins to propagate in a large quantity and enters a logarithmic growth phase to generate a large amount of fermentation heat, the temperature in the brick tea is greatly higher than that in a room, the temperature reduction culture must be carried out in the period, the temperature in the brick tea is measured every day in the culture period, the temperature of the brick tea is controlled to be lower than 32 ℃, and if the temperature of the brick tea is higher than 32 ℃, the temperature in the culture period is timely reduced; culturing for 6 days in the second stage, controlling the temperature in the culture room to be 24 ℃ and the relative humidity to be 80%; culturing for 11 days in the third stage, controlling the temperature in the culture room to be 31 ℃ and the relative humidity to be 70%, and performing three-stage flowering culture to ensure that the eurotium cristatum in the brick tea grows vigorously, the granules are full and uniformly distributed, and the whole brick tea is filled with the eurotium cristatum;

(6) drying

The tea brick immigration after the cultivation of flowering is dried in the baking house, the baking house is formed for the various steel sheet construction, the baking house is equipped with temperature and humidity control system, ventilation exhaust system and stoving frame, and the ground of baking house is epoxy self-leveling, the stoving frame is stainless steel matter, it divide into five stages to dry: in the first stage for 2 days, controlling the temperature of the drying room to be 33 +/-0.5 ℃; in the second stage, 2 days, the temperature of the drying room is controlled to be 35 +/-0.5 ℃; in the third stage, the temperature of the drying room is controlled to be 37 +/-0.5 ℃ for 2 days; in the fourth stage for 2 days, controlling the temperature of the drying room to be 39 +/-0.5 ℃; in the fifth stage for 3 days, controlling the temperature of the drying room to be 41 +/-0.5 ℃; starting the dehumidification equipment regularly during the drying period, controlling the water content of the brick tea to be less than 14% after drying, and packaging to obtain the brick tea; after the cultivation and drying, the number of Eurotium cristatum in the dandelion Fuzhuan tea prepared by the embodiment is up to 6.0 × 10 by detection⁶ cfu/g。

The dandelion Fuzhuan tea prepared in the embodiment is detected according to GB/T9833.3-2013, and the detection results are shown in the following Table 5.

As can be seen from table 5, in this example, the detection result of the prepared dandelion Fuzhuan tea is optimal by selecting Anhua dark green tea aged for 3 years, the optimal raw material ratio, the optimal pile fermentation time and the controlled mixture temperature, and adding the specific three-stage flowering culture and five-stage drying, and the accurate temperature and humidity control of the invention. Therefore, the present embodiment is the best embodiment.

Example 2

In order to verify the influence of the Anhua raw dark green tea used in different aging years on the taste of the dandelion Fuzhuan tea, in this example, Anhua raw dark green tea aged for 1 year was selected as the raw material, and the preparation method was the same as in example 1.

The dandelion Fuzhuan tea prepared in the embodiment is evaluated according to the evaluation standard GB/T23776-2009 of national standards for tea of the people's republic of China, and combined with sensory indexes such as color, aroma and the like, the dandelion Fuzhuan tea is subjected to password evaluation according to the evaluation indexes and weights of 20% of appearance, 15% of liquor color, 25% of aroma, 30% of taste and 10% of leaf bottom, the sensory evaluation standard is evaluated according to sensory score = appearance + liquor color + aroma + taste + leaf bottom, and the sensory comprehensive score of the brick tea processed under the conditions is 82.0. Therefore, the sensory score of the dandelion Fuzhuan tea prepared by the Anhua raw dark tea aged for 1 year is obviously poorer than that of the dandelion Fuzhuan tea prepared in the example 1.

Example 3

In order to further verify the influence of the flowering culture and drying on the number of golden flowers in the dandelion Fuzhuan tea, the steps of pretreatment, batching, pile fermentation, steam setting and the like of the dandelion are the same as those in the embodiment 1, and the method for manufacturing the fully fermented dandelion Fuzhuan tea is different in that the flowering culture and drying are performed under common conditions, the eurotium cristatum in the tea brick after the flowering culture and drying is not uniform in growth, a small amount of white edges occur, the number of golden flowers is small, and the color of the eurotium cristatum is not beautiful; the detection shows that the number of Eurotium cristatum inside the brick tea is 8.0 × 10⁵ cfu/g。

The dandelion Fuzhuan tea prepared in the embodiment is detected according to GB/T9833.3-2013, and the detection results are shown in the following table 6.

Therefore, the three-stage flowering culture and the five-stage drying process play a crucial role in the number of eurotium cristatum in the dandelion Fuzhuan tea, and the number of eurotium cristatum in the dandelion Fuzhuan tea prepared by the embodiment is 8.0 × 10⁵cfu/g, which is much lower than the amount of golden flower in example 1.

Example 4

In order to verify the influence of the fermented raw dark green tea and dandelion on the number of eurotium cristatum (golden flower) in the brick tea, the raw dark green tea which is simply aged for 3 years is adopted to prepare the Fuzhuan tea, and the preparation method is the same as that of the example 1After the blossoming culture and the drying, the detection shows that the number of the Eurotium cristatum inside the brick tea is 4.0 multiplied by 10⁵cfu/g. Therefore, the number of eurotium cristatum (golden flower) in the brick tea after the dark green tea and the dandelion are fermented together is far higher than that of the dark green tea which is only adopted. The reason is that the antibacterial effect of the dandelion and the synergistic effect of the dominant flora of the eurotium cristatum (golden flower) enable the eurotium cristatum (golden flower) to flourish, and the specific mechanism needs to be further verified.

Claims (5)

1. A method for preparing fully fermented dandelion Fuzhuan tea is characterized by comprising the following steps:

(1) pretreatment of dandelion

Harvesting: collecting herba Taraxaci before or just after blossom in spring and summer, removing yellow leaves, flowers and flower stalks, and cleaning;

② salt leaching: soaking cleaned dandelion in 5-10% by mass of saline water for 1-2h, rinsing with clear water to remove salt, and spin-drying;

③ sorting treatment of dandelion root and leaves: the dried dandelion roots and leaves are separately placed, the dandelion leaves are cut into 5-8cm leaf strips by using a linear reciprocating medicine cutting machine, and the dandelion roots are cut into 2-3cm root sections;

drying the dandelion: drying dandelion leaves by hot air circulation dehumidification at 50-60 ℃, wherein the moisture requirement after drying is less than 14%;

drying dandelion root with 60-70 deg.C hot air circulation to remove dampness, wherein the water content after drying is less than 13%;

irradiation sterilization: mixing dandelion leaves and dandelion roots in a mass ratio of 10:1, and performing irradiation sterilization by adopting a high-energy electron accelerator irradiation device with an electron beam dose of 4-10KGy to obtain a dandelion root and root mixture;

(2) ingredients

Selecting a mixture of Anhua raw dark green tea aged for 3 years and dandelion roots, putting the mixture into a fermentation cylinder in a fermentation room, uniformly stirring, adding a blending liquid to obtain a fermentation mixture, and controlling the water content in the mixture to be 30-34%; the size mixing liquid is prepared by adding 8-10 times of purified water into irradiated and sterilized dandelion leaves, decocting and filtering; the mass ratio of the Anhua dark green tea to the dandelion root and leaf mixture is 8: 2;

(3) pile fermentation

Introducing steam into the fermented mixture for 4-6min, controlling the steam pressure to be 0.05-0.08MPa, introducing the steam while stirring to uniformly distribute the water in the mixture, controlling the temperature of a fermentation room to be 28-35 ℃, controlling the relative humidity to be 70-90%, controlling the temperature of the mixture in a fermentation cylinder to be 30 +/-0.5 ℃, controlling the fermentation time to be 35h, and stirring twice during the fermentation to obtain a fermented material;

(4) steaming and shaping

Making the fermented material into brick tea, steaming at 0.05-0.10MPa for 2-3min, and molding;

(5) growing of flowers

Sealing and bundling the pressed brick tea with kraft paper, cooling, transferring into a culture room for flowering culture, wherein the flowering culture is divided into three stages, the first stage is cultured for 10-12 days, the temperature of the culture room is controlled to be 23-27 ℃, and the relative humidity is 85-95%; culturing for 4-6 days in the second stage, controlling the temperature in the culture room to be 23-25 ℃ and the relative humidity to be 75-85%; culturing for 10-12 days at the third stage, controlling the temperature in the culture room to be 30-32 deg.C and the relative humidity to be 65-75%;

(6) drying

Transferring the tea bricks after flowering culture into a drying room for drying, wherein the drying is divided into five stages: in the first stage for 2 days, controlling the temperature of the drying room to be 33 +/-0.5 ℃; in the second stage, 2 days, the temperature of the drying room is controlled to be 35 +/-0.5 ℃; in the third stage, the temperature of the drying room is controlled to be 37 +/-0.5 ℃ for 2 days; in the fourth stage for 2 days, controlling the temperature of the drying room to be 39 +/-0.5 ℃; in the fifth stage for 3 days, controlling the temperature of the drying room to be 41 +/-0.5 ℃; starting the dehumidification equipment regularly during the drying period, controlling the water content of the brick tea to be less than 14% after drying, and packaging to obtain the brick tea; the tea brick after flowering culture and drying has advantages of vigorous growth of Eurotium cristatum, golden color, full granules, uniform distribution, and the number of Eurotium cristatum is up to 6.0 × 10⁶ cfu/g。

2. The method for making the fully fermented dandelion Fuzhuan tea according to claim 1, which is characterized in that: the herba Taraxaci is produced in alkali region of Shaanxi or in Hebei Enshi, Huanggang, Yangxin region of Huni.

3. The method for making the fully fermented dandelion Fuzhuan tea according to claim 1, which is characterized in that: the fermentation room is equipped with temperature and humidity control system and a plurality of fermentation container, fermentation container's bottom is equipped with the support, and the welding has the fermentation jar on the support, and the bottom of fermentation jar is equipped with steam inlet, and the upper portion of fermentation jar is equipped with the sieve that the steam of being convenient for passes through, and the top of fermentation jar still is equipped with the lid, the bottom of fermentation jar is conical structure.

4. The method for making the fully fermented dandelion Fuzhuan tea according to claim 1, which is characterized in that: the cultivation room in the step of growing flowers is constructed by color steel plates, the cultivation room is provided with a temperature and humidity control system, a ventilation and exhaust system and a cultivation frame, the ground of the cultivation room is epoxy self-leveling, and the cultivation frame is made of stainless steel materials.

5. The method for making the fully fermented dandelion Fuzhuan tea according to claim 1, which is characterized in that: the drying room in the drying step is formed by constructing color steel plates, the drying room is provided with a temperature and humidity control system, a ventilation and exhaust system and a drying frame, the ground of the drying room is epoxy self-leveling, and the drying frame is made of stainless steel.

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