CN108850305A - A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree - Google Patents
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree Download PDFInfo
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- CN108850305A CN108850305A CN201810979869.3A CN201810979869A CN108850305A CN 108850305 A CN108850305 A CN 108850305A CN 201810979869 A CN201810979869 A CN 201810979869A CN 108850305 A CN108850305 A CN 108850305A
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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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Abstract
The present invention relates to Pu'er tea processing technique fields, and in particular to a kind of Pu'er tea processing technology for reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：1) choosing moisture content is the high-quality solar dried green tea of 10-11%, and control pile fermentation temperature is 50-55 DEG C, pile-fermentation certain time, spare；2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP animal albumen powder be added, is uniformly mixed, it is spare；3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added, steam-hot air water-removing then is carried out to circular die and handles certain time；4) tea cake will be pressed into using hydraulic press by the tealeaves of steam-hot air water-removing processing, it is then that tea cake is dry, control moisture centainly to get；Processing technology disclosed by the invention effectively compensates for the height of bitterness degree existing for existing Pu'er tea processing technology products obtained therefrom, the defect of soup look muddy.
Description
Technical field
The present invention relates to Pu'er tea processing technique fields, and in particular to a kind of Pu'er tea processing for reducing Summer-autumn tea bitterness degree
Technique.
Background technique
Pu'er tea (scientific name：Camellia sinensis var.assamica), megaphanerophyte, up to 16 meters, spray has micro-
Hair, terminal bud have white pubescence.The thin keratin of leaf, ellipse, breen after doing above, slightly gloss, below light green color, have on middle rib soft
Hair, remaining is by pubescence, old leaf deglabration；It is 8-9 pairs of lateral vein, obvious above.Flower axillary, by pubescence.Bract 2, it is caducous.Sepal 5,
Subcircular, outside are hairless.Petal 6-7 piece, obovate are hairless.Stamen is 8-10 millimeters long, hairless from life.Ovary Room 3, it is fine and soft
Hair；Style is 8 millimeters long, and apex 3 is split.Capsule berrette file is spherical.The every room of seed 1, subcircular, 1 centimetre of diameter.(specimen information
From Chinese Plants will).
Chinese patent CN108056196A discloses a kind of health care tea and preparation method thereof at present.A kind of silkworm of the invention
Dung Pu'er tea is made of 1/3 silkworm dung and 2/3 Pu'er cooked tea in parts by weight, and the silkworm dung is clear with red sage root extract
2 age silkworm dung after washing, drying.Silkworm dung Pu'er tea of the invention can play clearing heat and detoxicating, sleeping Eradicates is fiery, it is anti-oxidant and prevention the heart
The multiple health-care effect such as vascular diseases.
The Pu'er Chinese patent CN105851301A tea vinegar drink fermentation processing technique, step are at present：A, pile-fermentation mentions
The initial bacterium of Pu'er cooked tea is taken, the Pu'er cooked tea of pile-fermentation, B, culture Pu'er cooked tea zymophyte is made, C, internal heat build-up are baked and banked up with earth,
It stands, is cooling, obtaining the Pu'er cooked tea for baking removal of impurities, D, soil pottery vatting, E, the Pu'er cooked tea after being refined boils tea filterer
Skill is added rock sugar, and is obtained containing sugared Pu'er tea juice, F, preparation Pu'er tea vinegar drink, together by acetic acid bacteria and Pu'er cooked tea zymophyte
It is added to containing in sugared Pu'er tea juice, is sealed by fermentation, filtering sterilizes to get Pu'er tea vinegar drink is arrived；With the prior art
It compares, the method for the present invention is simple to operate, input cost is low, fermentation stability, the objectionable impurities in Pu'er tea can be effectively removed,
Improve polyphenol content, be not necessarily to additive, that is, can guarantee tea product heavy flavour of vinegar fragrance, soup look it is golden yellow it is bright, sweet mouthfeel is palatable, tea flavour
It is full, drink nutrient safe, natural health.
There is also bitter degree height, the defects of soup look muddy for tea-drinking obtained by Pu'er tea processing technology in the prior art.
Summary of the invention
In order to overcome the shortcomings of the prior art, the general of Summer-autumn tea bitterness degree is reduced the object of the present invention is to provide a kind of
Pu'er tea tea processing technology effectively compensates for bitterness degree height, the defect of soup look muddy existing for the Pu'er tea of prior art processing.
In order to achieve the above purpose, it is achieved by the following technical programs：
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：
1) choosing moisture content is the high-quality solar dried green tea of 10-11%, and control pile fermentation temperature is 50-55 DEG C, pile-fermentation one
It fixes time, it is spare；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP be added
Animal albumen powder is uniformly mixed, spare；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added,
Steam-hot air water-removing then is carried out to circular die and handles certain time；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, then that tea cake is dry, control
Moisture processed centainly to get.
Preferably, pile-fermentation progress first time turning in second day in the step 1), it is then primary every turning in 3-4 days.
Preferably, the pile-fermentation time is 20-25 days in the step 1).
Preferably, the adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1 in the step 2):1:1,
The adding proportion of three and crude green tea is 1:3-5.
Preferably, steam-hot air water-removing processing time is 4-5min in the step 3).
Preferably, moisture is 7-8% after tea cake is dry in the step 4).
Using above-mentioned technical solution, beneficial effects of the present invention are as follows：
Tannase is added in Pu'er tea, can improve tea beverage with the ester bond and depside key in gallic acid by hydrolyzing tannin
Quality, partially remove the bitter taste of Summer-autumn tea.
Cycloheptaamylose is added in Pu'er tea, has been blocked the combination between Polyphenols and caffeine, protein, has been reduced shape
At the amount of the substance of precipitating, to improve the clarity of millet paste；OP animal albumen powder is added, the bitterness of Summer-autumn tea is alleviated
Taste improves green tea.
Using steam-hot air water-removing processing, the activity of protease can be destroyed quickly, is conducive to tea polyphenols substance and protein
Hydrolysis, polyphenol content reduce, amino acid content increase, be conducive to improve Summer-autumn tea quality.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
Art personnel every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1：
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：
1) choosing moisture content is 10% high-quality solar dried green tea, and control pile fermentation temperature is 55 DEG C, pile-fermentation 20 days, standby
With；
Wherein, pile-fermentation progress first time turning in second day, it is then primary every turning in 4 days；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP be added
Animal albumen powder is uniformly mixed, spare；
Wherein, the adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1:1:1, three and crude green tea
Adding proportion is 1:3；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added,
Steam-hot air water-removing then is carried out to circular die and handles 5min；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, then that tea cake is dry, control
Moisture processed be 7% to get.
Embodiment 2：
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：
1) choosing moisture content is 11% high-quality solar dried green tea, and control pile fermentation temperature is 50 DEG C, pile-fermentation 25 days, standby
With；
Wherein, pile-fermentation progress first time turning in second day, it is then primary every turning in 3 days；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP be added
Animal albumen powder is uniformly mixed, spare；
Wherein, the adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1:1:1, three and crude green tea
Adding proportion is 1:5；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added,
Steam-hot air water-removing then is carried out to circular die and handles 4min；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, then that tea cake is dry, control
Moisture processed be 8% to get.
Embodiment 3：
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：
1) choosing moisture content is 10% high-quality solar dried green tea, and control pile fermentation temperature is 50 DEG C, pile-fermentation 25 days, standby
With；
Wherein, pile-fermentation progress first time turning in second day, it is then primary every turning in 4 days；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP be added
Animal albumen powder is uniformly mixed, spare；
Wherein, the adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1:1:1, three and crude green tea
Adding proportion is 1:3；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added,
Steam-hot air water-removing then is carried out to circular die and handles 4min；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, then that tea cake is dry, control
Moisture processed be 8% to get.
Embodiment 4：
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：
1) choosing moisture content is 11% high-quality solar dried green tea, and control pile fermentation temperature is 55 DEG C, pile-fermentation 20 days, standby
With；
Wherein, pile-fermentation progress first time turning in second day, it is then primary every turning in 3 days；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP be added
Animal albumen powder is uniformly mixed, spare；
Wherein, the adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1:1:1, three and crude green tea
Adding proportion is 1:5；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added,
Steam-hot air water-removing then is carried out to circular die and handles 5min；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, then that tea cake is dry, control
Moisture processed be 7% to get.
Embodiment 5：
A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree, the processing technology comprise the following steps：
1) choosing moisture content is 10% high-quality solar dried green tea, and control pile fermentation temperature is 50 DEG C, pile-fermentation 20 days, standby
With；
Wherein, pile-fermentation progress first time turning in second day, it is then primary every turning in 4 days；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP be added
Animal albumen powder is uniformly mixed, spare；
Wherein, the adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1:1:1, three and crude green tea
Adding proportion is 1:4；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added,
Steam-hot air water-removing then is carried out to circular die and handles 4min；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, then that tea cake is dry, control
Moisture processed be 8% to get.
The Pu'er tea processing technology of reduction Summer-autumn tea bitterness degree in the embodiment of the present invention is compared with the prior art,
Test result is as follows：
| Bitter degree scores (100 points) | Light transmittance/% after millet paste stands 20 days | |
| Embodiment 1 | 89 | 95 |
| Embodiment 2 | 92 | 94 |
| Embodiment 3 | 88 | 93 |
| Embodiment 4 | 91 | 96 |
| Embodiment 5 | 90 | 95 |
| The prior art | 78 | 75 |
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that：It still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of Pu'er tea processing technology for reducing Summer-autumn tea bitterness degree, which is characterized in that the processing technology includes following several
Step：
1) choosing moisture content is the high-quality solar dried green tea of 10-11%, and control pile fermentation temperature is 50-55 DEG C, one timing of pile-fermentation
Between, it is spare；
2) it will be put into mixing equipment by the crude green tea of pile-fermentation processing, cycloheptaamylose, tannase and OP animal be added
Albumen powder is uniformly mixed, spare；
3) will through step 2), treated that product is placed in the circular die for being equipped with shield, the water of 0.1 times of amount is added, then
Steam-hot air water-removing is carried out to circular die and handles certain time；
4) tea cake will be pressed into using hydraulic press by steam-hot air water-removing processing tealeaves, it is then that tea cake is dry, control water
Point centainly to get.
2. the Pu'er tea processing technology according to claim 1 for reducing Summer-autumn tea bitterness degree, which is characterized in that the step
1) pile-fermentation progress first time turning in second day, then primary every turning in 3-4 days in.
3. the Pu'er tea processing technology according to claim 1 for reducing Summer-autumn tea bitterness degree, which is characterized in that the step
1) the pile-fermentation time is 20-25 days in.
4. the Pu'er tea processing technology according to claim 1 for reducing Summer-autumn tea bitterness degree, which is characterized in that the step
2) adding proportion of cycloheptaamylose, tannase and OP animal albumen powder is 1 in:1:1, the adding proportion of three and crude green tea is
1:3-5。
5. the Pu'er tea processing technology according to claim 1 for reducing Summer-autumn tea bitterness degree, which is characterized in that the step
3) steam-hot air water-removing processing time is 4-5min in.
6. the Pu'er tea processing technology according to claim 1 for reducing Summer-autumn tea bitterness degree, which is characterized in that the step
4) moisture is 7-8% after tea cake is dry in.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566798A (en) * | 2019-01-28 | 2019-04-05 | 华南农业大学 | A kind of preparation method of golden camellia tea solid beverage |
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Patent Citations (8)
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| CN102265953A (en) * | 2011-07-26 | 2011-12-07 | 中国农业科学院茶叶研究所 | Processing method of high catechin beverage with low biter taste |
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| CN109566798A (en) * | 2019-01-28 | 2019-04-05 | 华南农业大学 | A kind of preparation method of golden camellia tea solid beverage |
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