CN108308296A - A kind of preparation method of high polysaccharide black tea - Google Patents
A kind of preparation method of high polysaccharide black tea Download PDFInfo
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- CN108308296A CN108308296A CN201810370691.2A CN201810370691A CN108308296A CN 108308296 A CN108308296 A CN 108308296A CN 201810370691 A CN201810370691 A CN 201810370691A CN 108308296 A CN108308296 A CN 108308296A
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- leaf
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- fermentation
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Classifications
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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
-
- 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
-
- 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
Abstract
The invention discloses a kind of preparation methods of high polysaccharide black tea, belong to black tea preparing technical field, technical points include the following steps：(1) priming leaf：A bud five, six leaves are chosen as raw material；(2) it withers：It is withered using damp and hot air-dried hot wind cold wind alternate cycles air blast；(3) it rubs and cuts：Withering leaf obtained is rubbed in three times, the used time is 50 75min, obtains rubbing leaf, then will rub leaf and be placed on pingqie machine and rub cutting, and obtains rolling-cutting leaves；(4) it deblocks；(5) it ferments：Rolling-cutting leaves after deblocking, which are positioned in fermenting cellar, carries out stacking fermentation, is passed through negative oxygen ion, and fermentation time is 2~3h；(6) dry：Tea base is carried out to primary drying for baking drying and final firing drying successively, obtains high polysaccharide black tea gross tea；The present invention is intended to provide a kind of craft science, can effectively solve the preparation method that tea polysaccharide in black tea processing technology loses the larger low high polysaccharide black tea of content；It is used to prepare high polysaccharide black tea.
Description
Technical field
The present invention relates to a kind of preparation methods of black tea, more specifically more particularly to a kind of preparation of high polysaccharide black tea
Method.
Background technology
Tea Polysaccharides compound is commonly referred to as tea polysaccharide, becomes lipopolysaccharides before this, is a kind of constituent complexity and changes
Larger mixture, the former Russian scholar BA Pehanorms were carried out in 1962 up to gram reporting the pharmacological research of tea polysaccharide earliest
Tea polysaccharide extraction and the research of radiation proof function.Further study showed that, tea polysaccharide was a kind of acidoglycoprotein, and was tied later
Conjunction has a large amount of mineral element, protein portion to be mainly made of 20 kinds of common amino acid of the moon, the main calcium-magnesium-containing of mineral element
The minimal amount of micro- such as rare earth element of ferrimanganic.By clinical as medicinal and vaccine tea polysaccharide, there is hypoglycemic, blood
Fat improves the health-carings such as immunity of organisms, anticoagulation, antithrombotic, resist oxygen lack uvioresistant.
Also with the different and variant of processing method, the fresh leaf of same tenderness adds the content of tea polysaccharide of different teas respectively
For work at black tea, green tea and black tea, content of tea polysaccharide is then most with black tea, and green tea takes second place, and black tea is minimum, currently, how to carry
In high black tea the problem of the content of tea polysaccharide on, tea industry specialists have carried out a large amount of research, experiment, not yet find raising black tea
The effective ways of polysaccharide.
Invention content
It is an object of the invention in view of the above shortcomings of the prior art, provide a kind of craft science, can effectively solve red
Tea polysaccharide loses the preparation method of the larger low high polysaccharide black tea of content in tea processing technology.
The technical proposal of the invention is realized in this way：A kind of preparation method of high polysaccharide black tea, this method includes following
Step：
(1) priming leaf：A bud five of in vitro fresh tea passes, six leaves that the same day picks from tea tree are chosen as raw material；
(2) it withers：The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, natural wind is first roused and withers 1-
1.5h, then withered using damp and hot wind-hot dry wind-cold wind alternate cycles air blast, until leaf water content is 75~85%, must wither
Leaf；
(3) it rubs and cuts：Withering leaf obtained is put into rolling machine and is rubbed, is divided into and rubbing three times, used time 50-
75min obtains rubbing leaf, then will rub leaf and be placed on pingqie machine and rub cutting, and obtains rolling-cutting leaves；
(4) it deblocks：Rolling-cutting leaves obtained are broken up by deblocking machine；
(5) it ferments：Rolling-cutting leaves after deblocking, which are positioned in fermenting cellar, carries out stacking fermentation, is passed through negative oxygen ion, small every 1
When, is stirred primary, and fermentation time is 2~3h, obtains tea base；
(6) dry：Tea base is sent into drying box, first uses high-temperature inactivation, then carries out primary drying for baking drying and final firing drying successively,
Spreading for cooling immediately after final firing drying, obtains high polysaccharide black tea gross tea.
In a kind of preparation method of above-mentioned high polysaccharide black tea, step (2) is specially：The fresh leaf adopted back is uniformly spread out
It is put on the Sheng leaf curtain of withering trough, every square metre of booth 4~6kg of leaf, 18~20cm of leaf-spreading thickness use oneself of 25-28 DEG C first
Right wind, which withers, adjusts 1-1.5h, is then sequentially recycled and is withered using damp and hot wind-hot dry wind-cold wind, last blowing-out stands 30in, entirely withers
Process of withering total duration is 6-8 hours, is turned every 1-1.5 hours once, and it is 75~80% to wither to leaf water content, is withered
Wither leaf；When being withered using damp and hot wind, temperature is 38-40 DEG C, humidity 80-85%, withering time 25-30min；Using xeothermic
When wind withers, temperature is 32-35 DEG C, humidity 35-40%, withering time 15-20min；When using cold wind to wither, temperature is
15-20 DEG C, withering time 10-15min.
In a kind of preparation method of above-mentioned high polysaccharide black tea, step (3) is described to rub specially three times：First it is not added with kneadding
It twists 17~20 minutes, rotating speed 45-50r/min, just covered bucket to rub lid and be advisable, then lid will be rubbed and press to bucket depth 1/2-
At 2/3, pressurization is rubbed 18~20 minutes, rotating speed 35-40r/min, is finally rubbed to cover and is risen at bucket depth 4/5-5/6, light kneadding
Twist 20-25min, rotating speed 45-50r/min.
A kind of preparation method of above-mentioned high polysaccharide black tea, in step (3), it is described rub to be cut to rub leaf and be cut into length be
The rolling-cutting leaves of 0.8-1.5cm.
A kind of preparation method of above-mentioned high polysaccharide black tea, step (5) fermentation are specially：Leaf of rubbing after deblocking is put
It is placed in fermenting cellar and carries out stacking fermentation, leaf-spreading thickness when fermentation is that 9~11cm was stirred using logical aerobe fermentation every 1 hour
Once, 30-35 DEG C of fermentation temperature, humidity 96-98% are passed through 3000-3500/cm of negative oxygen ion3, when fermentation a length of 2~3h,
Fermentation ends obtain tea base.
In a kind of preparation method of above-mentioned high polysaccharide black tea, step (6) described drying is specially：Tea base is sent into drying
Case, it is 130~150 DEG C first to use high-temperature inactivation, temperature, and leaf-spreading thickness is 2~3cm, dry 8~10min, then carries out hair successively
Fiery drying and final firing drying, spreading for cooling immediately after final firing drying obtain high polysaccharide black tea gross tea.
In a kind of preparation method of above-mentioned high polysaccharide black tea, the temperature of the primary drying for baking drying is 90~95 DEG C, and booth leaf is thick
Degree is 2~3cm, time 30min；The temperature of the final firing drying is 75~80 DEG C, and leaf-spreading thickness is 2~3cm, time 3
~4h.
After the present invention uses the above method, compared with prior art, there is following advantageous effects：
(1) fresh leaf is using a bud five, six leaves, because positioned at the older fresh leaf in lower part in growth course, synthesis is simultaneously
A large amount of polysaccharide is had accumulated, the polysaccharide of storage is mainly starch and complex polysaccharide, is provided for the high tea polysaccharide black tea of production good
Material base.
(2) appropriate during withering to shorten withering time, rate of withering is improved, in vitro fresh leaf is reduced as far as possible and is withering
In the process because respiration consumes excessive glucide, damp and hot wind-hot dry wind-cold wind to wither is alternately used for a long time, is formed
Prolonged moisture alternately under the action of, being conducive to that the starch in tealeaves hydrolyzes to form under the action of endogenous hydrolytic enzymes can
Dissolubility sugar, last standing for a period of time " return water ", in order to allow water replenishment to the more withered place of limb edge, make to wither more
It is even, be conducive to ferment.
(3) during rubbing, extend time of kneading, so that tealeaves tissue and clasmatosis, membrane permeability is increased, be conducive to tea
Chemical composition is fully reacted with enzyme in leaf, and if endogenous hydrolytic enzymes promote Starch Hydrolysis, polyphenol oxidase, peroxidase are conducive to
The oxidation of catechin.
(4) during the fermentation, it is passed through negative oxygen ion, improves fermentation temperature, fermentation efficiency is improved, promotes the hydrolysis of starch
Glucide is formed, the loss of fermentation process glucide is reduced.
(5) first 130 DEG C or more high-temperatures is used to inactivate when dry, compares 80-100 DEG C of traditional inactivation temperature, innovatively
Significantly improve inactivation temperature, it is ensured that the active rapid deactivation of enzyme can because under dry hot conditions in tealeaves in the short time
Dissolubility glucide is heated to be also easy to produce chemical reaction and is converted to fragrance component, then uses " low temperature dries slowly ", prevents tea polysaccharide substance
In the drying process because temperature crosses high de-agglomeration.
(6) black tea of technology production is high polysaccharide black tea, it is intended to improve content of tea polysaccharide in tealeaves, to its mouthfeel and its
He does not require nutrient composition content, and the black tea tea polysaccharide produced is about 1.3-1.5%, has drug action significantly excellent
Point.
Specific implementation mode
With reference to specific embodiment, the present invention is described in further detail, but does not constitute to any of the present invention
Limitation.
A kind of preparation method of high polysaccharide black tea of the present invention, this method include the following steps：
(1) priming leaf：A bud five of in vitro fresh tea passes, six leaves that the same day picks from tea tree are chosen as raw material.It is older
Synthesize and have accumulated a large amount of polysaccharide in blade, the polysaccharide of storage is mainly starch and complex polysaccharide, red to produce high tea polysaccharide
Tea provides good material base.
(2) it withers：The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of booth leaf 4~
6kg, 18~20cm of leaf-spreading thickness use 25-28 DEG C of natural wind to wither and adjust 1-1.5h, then use damp and hot wind-hot dry wind-first
Cold wind, which sequentially recycles, to wither, and last blowing-out stands 30in, and process of entirely withering total duration is 6-8 hours, is turned over every 1-1.5 hours
It mixes once, it is 75~80% to wither to leaf water content, obtains withering leaf；When being withered using damp and hot wind, temperature is 38-40 DEG C,
Humidity is 80-85%, withering time 25-30min；When being withered using hot dry wind, temperature is 32-35 DEG C, humidity 35-
40%, withering time 15-20min；When using cold wind to wither, temperature is 15-20 DEG C, withering time 10-15min.
(3) it rubs and cuts：Withering leaf obtained is put into rolling machine and is rubbed, is divided into and rubbing three times, is first not added with kneadding
It twists 17~20 minutes, rotating speed 45-50r/min, just covered bucket to rub lid and be advisable, then lid will be rubbed and press to bucket depth 1/2-
At 2/3, pressurization is rubbed 18~20 minutes, rotating speed 35-40r/min, is finally rubbed to cover and is risen at bucket depth 4/5-5/6, light kneadding
Twist 20-25min, rotating speed 45-50r/min, obtain rubbing leaf, then will rub leaf be placed on pingqie machine rub be cut into length be 0.8-
The rolling-cutting leaves of 1.5cm；
(4) it deblocks：Rolling-cutting leaves obtained are 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 when fermentation is 9
~11cm stirred primary, 30-35 DEG C of fermentation temperature every 1 hour using logical aerobe fermentation, humidity 96-98%, be passed through negative oxygen from
Sub- 3000-3500/cm3, when fermentation a length of 2~3h, fermentation ends obtain tea base.The optimum temperature of polyphenol oxidase is 35
Degree keeps higher activity when temperature 30-35 is spent, and promotes fermentation, shortens fermentation time to 2-3 hours, can reduce tealeaves is
The loss of glucide.
(6) dry：Tea base is sent into drying box, it is 130~150 DEG C first to use high-temperature inactivation, temperature, leaf-spreading thickness 2
~3cm, dry 8~10min, then primary drying for baking drying and final firing drying are carried out successively, the temperature of primary drying for baking drying is 90~95 DEG C, spreads out leaf
Thickness be 2~3cm, the time be 30min final firings drying temperature be 75~80 DEG C, leaf-spreading thickness be 2~3cm, the time be 3~
4h；Spreading for cooling immediately after final firing drying, obtains high polysaccharide black tea gross tea.
Experimental example
Using same batch fresh leaf, it is divided into equal two parts, is made black tea by spreading the leaves on withering racks to dry respectively using present invention process and traditional handicraft,
Water-soluble sugar processes the variation such as following table in each process in black tea：
Water-soluble sugar processes the variation (%) in each process in black tea
As seen from the above table, the tea stage is being withered, fermenting and be dried to technique using the present invention, reduced sugar and it is non-also
The content of raw sugar, is above traditional handicraft.This mainly considers its drug effect, does not examine also in that black tea prepared by the application
Consider mouthfeel and other nutrient composition contents.
Embodiment provided above is the better embodiment of the present invention, only is used for facilitating illustrating the present invention, not to this hair
It is bright to make any form of restriction, any those of ordinary skill in the art, if not departing from the put forward skill of 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 (7)
1. a kind of preparation method of high polysaccharide black tea, which is characterized in that this method includes the following steps：
(1) priming leaf：A bud five of in vitro fresh tea passes, six leaves that the same day picks from tea tree are chosen as raw material；
(2) it withers：The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, natural wind is first roused and withers 1-1.5h,
It is withered again using damp and hot wind-hot dry wind-cold wind alternate cycles air blast, until leaf water content is 75~85%, obtains withering leaf；
(3) it rubs and cuts：Withering leaf obtained is put into rolling machine and is rubbed, is divided into and rubbing three times, used time 50-75min,
It obtains rubbing leaf, then leaf will be rubbed be placed on pingqie machine and rub cutting, obtain rolling-cutting leaves；
(4) it deblocks：Rolling-cutting leaves obtained are broken up by deblocking machine；
(5) it ferments：Rolling-cutting leaves after deblocking, which are positioned in fermenting cellar, carries out stacking fermentation, is passed through negative oxygen ion, was turned over every 1 hour
Dynamic primary, fermentation time is 2~3h, obtains tea base；
(6) dry：Tea base is sent into drying box, first uses high-temperature inactivation, then carries out primary drying for baking drying and final firing drying, final firing successively
Spreading for cooling immediately after drying obtains high polysaccharide black tea gross tea.
2. a kind of preparation method of high polysaccharide black tea according to claim 1, which is characterized in that step (2) is specially：It will
The fresh leaf adopted back is uniformly spread on the Sheng leaf curtain of withering trough, and every square metre is spread out 4~6kg of leaf, 18~20cm of leaf-spreading thickness,
It uses 25-28 DEG C of natural wind to wither first and adjusts 1-1.5h, then sequentially recycled and withered using damp and hot wind-hot dry wind-cold wind, finally
Blowing-out stands 30in, and process of entirely withering total duration is 6-8 hours, turned once, withers aqueous to blade every 1-1.5 hours
Amount is 75~80%, obtains withering leaf；When being withered using damp and hot wind, temperature is 38-40 DEG C, humidity 80-85%, withering time
For 25-30min；When being withered using hot dry wind, temperature is 32-35 DEG C, humidity 35-40%, withering time 15-20min；It adopts
When with cold wind to wither, temperature is 15-20 DEG C, withering time 10-15min.
3. a kind of preparation method of high polysaccharide black tea according to claim 1, which is characterized in that step (3) is described three times
It rubs specially：It is first not pressurized and rubs 17~20 minutes, rotating speed 45-50r/min, just covered bucket to rub lid and be advisable, then
Lid will be rubbed to press at bucket depth 1/2-2/3, pressurization is rubbed 18~20 minutes, and rotating speed 35-40r/min is finally rubbed and covered liter
To bucket depth 4/5-5/6,20-25min, rotating speed 45-50r/min are twisted in light kneadding.
4. a kind of preparation method of high polysaccharide black tea according to claim 1, which is characterized in that described to rub in step (3)
Leaf will be rubbed by, which being cut to, is cut into the rolling-cutting leaves that length is 0.8-1.5cm.
5. a kind of preparation method of high polysaccharide black tea according to claim 1, which is characterized in that step (5) described fermentation
Specially：Leaf of rubbing after deblocking is positioned in fermenting cellar and carries out stacking fermentation, and leaf-spreading thickness when fermentation is 9~11cm, is adopted
With logical aerobe fermentation, stirred every 1 hour once, 30-35 DEG C of fermentation temperature, humidity 96-98% is passed through negative oxygen ion 3000-
3500/cm3, when fermentation a length of 2~3h, fermentation ends obtain tea base.
6. a kind of preparation method of high polysaccharide black tea according to claim 1, which is characterized in that step (6) described drying
Specially：Tea base is sent into drying box, it is 130~150 DEG C first to use high-temperature inactivation, temperature, and leaf-spreading thickness is 2~3cm, dry
8~10min, then primary drying for baking drying and final firing drying are carried out successively, spreading for cooling immediately after final firing drying obtains high polysaccharide black tea gross tea.
7. a kind of preparation method of high polysaccharide black tea according to claim 1 or 6, which is characterized in that the primary drying for baking drying
Temperature be 90~95 DEG C, leaf-spreading thickness be 2~3cm, time 30min；The temperature of the final firing drying is 75~80 DEG C, booth
Leaf thickness is 2~3cm, and the time is 3~4h.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214826A (en) * | 2019-06-25 | 2019-09-10 | 福建省蓝湖食品有限公司 | A kind of black tea process of multisection type gradient leaf rotation |
| CN113575708A (en) * | 2021-08-03 | 2021-11-02 | 蓝鲸鱼(杭州)文化旅游发展有限公司 | Cold-brewed congou black tea and processing technology thereof |
| CN116268138A (en) * | 2023-04-26 | 2023-06-23 | 四川轻化工大学 | Method for improving tea polysaccharide content in Tibetan tea |
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| CN103621697A (en) * | 2013-12-07 | 2014-03-12 | 湖北龙王垭茶业有限公司 | Black tea manufacturing method |
| CN106615302A (en) * | 2016-12-30 | 2017-05-10 | 罗来辉 | Method for preparing meizhan black tea |
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2018
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| SU1017262A1 (en) * | 1981-08-21 | 1983-05-15 | Всесоюзный Научно-Исследовательский Институт Чайной Промышленности | Method of jerking tea leaves |
| CN103621697A (en) * | 2013-12-07 | 2014-03-12 | 湖北龙王垭茶业有限公司 | Black tea manufacturing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214826A (en) * | 2019-06-25 | 2019-09-10 | 福建省蓝湖食品有限公司 | A kind of black tea process of multisection type gradient leaf rotation |
| CN113575708A (en) * | 2021-08-03 | 2021-11-02 | 蓝鲸鱼(杭州)文化旅游发展有限公司 | Cold-brewed congou black tea and processing technology thereof |
| CN116268138A (en) * | 2023-04-26 | 2023-06-23 | 四川轻化工大学 | Method for improving tea polysaccharide content in Tibetan tea |
| CN116268138B (en) * | 2023-04-26 | 2024-05-03 | 四川轻化工大学 | Method for improving tea polysaccharide content in Tibetan tea |
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