CN109198075A - A kind of technique preparing black tea using polyphenol oxidase in potato - Google Patents
A kind of technique preparing black tea using polyphenol oxidase in potato Download PDFInfo
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- CN109198075A CN109198075A CN201811396401.8A CN201811396401A CN109198075A CN 109198075 A CN109198075 A CN 109198075A CN 201811396401 A CN201811396401 A CN 201811396401A CN 109198075 A CN109198075 A CN 109198075A
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- polyphenol oxidase
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
The present invention provides a kind of techniques that black tea is prepared using polyphenol oxidase in potato, including following preparation step: (1) configuring leaching liquor；(2) extraction of polyphenol oxidase: pretreated potato of learning from else's experience is mixed with leaching liquor to be extracted, and polyphenol oxidase zyme extract is obtained；(3) it takes fresh tea leaf to be placed in withering trough and carries out the 8~12h that withers, every 1~1.5h stirs tealeaves and sprays polyphenol oxidase zyme extract obtained by a step (2)；(4) tealeaves is rubbed；(5) will rub leaf uniformly, loose casu in fermenting in round, the tealeaves fermented is sent into drying machine drying by (6), until water content of tea is 5% hereinafter, to obtain the final product.The black tea of high-quality is obtained using technique of the invention, theaflavin and congo red cellulose content greatly improve in black tea, also significantly shorten the fermentation time of black tea, improve production efficiency.
Description
Technical field
The present invention relates to a kind of preparation processes of black tea, and in particular to a kind of to prepare black tea using polyphenol oxidase in potato
Technique.
Background technique
Black tea is a kind of favorite teas drink of people, is the teas that yield is maximum, consumption number is most in the world, accounts for about
The 80% of world's tea trade total amount.China is the country produced earliest in the world with processing black tea, but since China tea tree is planted
Training, tea processing technology and process equipment etc. lag behind foreign countries, so that the flavouring essence quality of China's black tea is not so good as Kenya, Si Lilan
The countries such as card, India, and green tea ingredient is also far below these countries, leads to China's black tea occupying in the international market
Rate presently mainly occupies biggish selling market less than 5% at home.
To black tea studies have shown that black tea has the advantages that anti-oxidant, anti-aging, vasodilator, nourishing the stomach and protecting stomach, mainly
Because wherein containing a certain amount of thearubigin and theaflavin.The color, smell and taste and product of thearubigin and the two substances of theaflavin to black tea
Matter plays conclusive effect, but the two substances can contain in tealeaves again peroxidase under the action of further oxygen
Chemical conversion is theabrownin.
Many researchs are dedicated to how improving the content of thearubigin and theaflavin in tealeaves at present, for promoting tealeaves product
Matter, research find that a kind of polyphenol oxidase enzyme material can be used for aoxidizing tea polyphenols, promote thearubigin and theaflavin in tealeaves and contain
Amount improves tea leaf quality, but current research is still in the junior stage, and is only limitted to laboratory research, does not obtain breakthrough.
And the extraction of external source polyphenol oxidase is influenced by all many conditions, causes the extraction efficiency of polyphenol oxidase not high, is used to change
The method of kind tea leaf quality is not yet appeared in the newspapers completely.
Summary of the invention
The object of the invention is in order to solve the above-mentioned technical problem, and provides and a kind of utilize polyphenol oxidase system in potato
The technique of standby black tea.The technique that the present invention uses can very well extract polyphenol oxidase in potato, and extraction efficiency is high,
Time is short, the activity height of polyphenol oxidase, and will extract the preparation that gained polyphenol oxidase is used for subsequent black tea, obtains Gao Pin
The black tea of matter, theaflavin and congo red cellulose content greatly improve in black tea, also significantly shorten the fermentation time of black tea, improve life
Produce efficiency.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of technique preparing black tea using polyphenol oxidase in potato, including following preparation step:
(1) preparation of leaching liquor: the buffer and isopropanol, CTAB are mixed with by configuration citrate buffer solution
Leaching liquor out, the concentration of isopropanol is 3~6g/100mL in the leaching liquor, the concentration of CTAB is 50~100mmol/L；
(2) extraction of polyphenol oxidase: pretreated potato of learning from else's experience is mixed with leaching liquor obtained by step (1) to be mentioned
It takes, the mass ratio that potato is mixed with leaching liquor is 1:5~8, and Extracting temperature is 20~30 DEG C, and extraction time is 10~30min, is mentioned
It is filtered after the completion of taking, takes filtrate that supernatant is collected after centrifugation, obtain polyphenol oxidase zyme extract, it is spare；
(3) take fresh tealeaves, with clear water clean after be put into vacuum drier dry to water content of tea be 10~
15%, then tealeaves is uniformly spread out to a thickness of 2~3cm, be placed in withering trough and wither, maintaining air humidity is 42
~46%, wither 8~12h, and every 1~1.5h stirs tealeaves and sprays polyphenol oxidase zyme extract obtained by a step (2)；
(4) tealeaves is rubbed after sprinkling polyphenol oxidase zyme extract every time, rub 3 at 15~20 DEG C~
5min；
(5) will rub leaf uniformly, loose casu in fermenting in round, it is red to leaf color Huang, have pleasant fragrance
Appearance can stop fermenting；
(6) tealeaves fermented is sent into drying machine drying, until water content of tea is 5% hereinafter, to obtain the final product.
The present invention has chosen a kind of leaching liquor that can be effectively extracted to polyphenol oxidase in potato, which matches
Side can promote polyphenol oxidase in potato quickly and effectively to dissolve out, and extraction efficiency is high, it is only necessary to which 10~30min can be extracted greatly
The polyphenol oxidase of amount, and the activity for extracting gained polyphenol oxidase is high, is used for subsequent fermentation of black tea technique, it can
The significant time for shortening fermentation, improve production efficiency.
Further, the concentration of the citrate buffer solution is 0.5~1.2mol/L, pH is 5.2~7.8.
Further, in step (3) each fountain height of polyphenol oxidase zyme extract be tealeaves weight in wet base weight 0.1~
0.5%, it sprays 6~10 times altogether.
Further, in step (4), after last time is sprayed, continue to rub 30 at 15~20 DEG C~
40min。
Further, being stacked in step (5) with a thickness of 6~8cm, maintaining tealeaves humidity is 90~95%.
Further, in step (5) fermentation time be 2.5~8h, 10 DEG C~20 DEG C of fermentation temperature.
Further, turning tealeaves 2~3 times during fermentation, and pay attention to observation fermentation leaf temp, is controlled 20
DEG C or less.
Further, step (6) is dried using temperature programming, steps are as follows: first segment, and temperature rises to 70~80
DEG C being dried to water content of tea is 50% or less；Second segment, temperature rise to 90~98 DEG C be dried to water content of tea be 15% with
Under；Third section, it is 5% or less that temperature, which rises to 105 DEG C~110 DEG C and is dried to water content of tea,.
Further, the preprocessing process of the potato are as follows: potato slurry is made after smashing to pieces after taking fresh potato to clean, it will
Potato starched 100 mesh gauzes, obtained filtered fluid, and filtered fluid is mixed with leaching liquor.
Further, 200 mesh gauzes are crossed after extracting in step (2), then with the speed of 10000~15000 turns/min
Carry out centrifugation 5min.
Compared with prior art, beneficial effects of the present invention are as follows:
(1) extraction process of the invention is suitble to the extraction to polyphenol oxidase in potato, extracts content height, extraction efficiency
Height, the activity for extracting gained polyphenol oxidase are high；
(2) polyphenol oxidase is sufficiently applied in fermentation of black tea technique by black tea preparation process of the invention, is greatly shortened
The time required to fermentation, production efficiency is improved, and be obviously improved the quality of black tea.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments to the present invention
It is specifically described, it is necessary to, it is noted that following embodiment is used only for that the present invention is explained and illustrated, be not used to
Limit the present invention.Some nonessential modifications and adaptations that those skilled in the art are made according to foregoing invention content, still belong to
In protection scope of the present invention.
Embodiment 1
A kind of technique preparing black tea, including following preparation step:
(1) preparation of leaching liquor: configuration citrate buffer solution, the concentration of the citrate buffer solution are 0.5mol/L, pH
It is 5.2, the buffer and isopropanol, CTAB is mixed with out leaching liquor, the concentration of isopropanol is in the leaching liquor
The concentration of 3g/100mL, CTAB are 50mmol/L；
(2) extraction of polyphenol oxidase: potato slurry is made after smashing to pieces after taking fresh potato to clean, potato was starched into 100 mesh
Gauze obtains filtered fluid, and filtered fluid is mixed with leaching liquor obtained by step (1) and is extracted, potato filtered fluid is mixed with leaching liquor
Mass ratio be 1:5, Extracting temperature be 20 DEG C, extraction time 10min, extract after the completion of cross 200 mesh gauzes, then with
The speed of 10000 turns/min carries out centrifugation 5min, collects supernatant, obtains polyphenol oxidase zyme extract, spare；
(3) fresh tealeaves is taken, it is 10% that drying to water content of tea in vacuum drier is put into after being cleaned with clear water, so
Tealeaves is uniformly spread out afterwards to a thickness of 2cm, is placed in withering trough and withers, maintaining air humidity is 42%, and wither 8h,
Every 1h stirs tealeaves and sprays polyphenol oxidase zyme extract obtained by a step (2)；Each fountain height is tealeaves weight in wet base weight
0.1%, it sprays 7 times altogether, after last time is sprayed, continues to rub 30min at 15 DEG C；
(4) tealeaves is rubbed, rubs 3min at 15 DEG C after sprinkling polyphenol oxidase zyme extract every time；
(5) will rub leaf uniformly, loose casu in fermenting in round, stack with a thickness of 6cm, fermentation time is
2.5h, 10 DEG C of fermentation temperature, it is 90% that tealeaves humidity is maintained in fermentation process, during fermentation, is turned tealeaves 2 times, and pay attention to seeing
Fermentation leaf temp is examined, is controlled at 20 DEG C or less；Fragrance appearance that is red to leaf color Huang, having pleasure can stop fermenting；
(6) tealeaves fermented is sent into drying machine drying, is dried using temperature programming, steps are as follows: first segment,
It is 50% or less that temperature, which rises to 70 DEG C and is dried to water content of tea,；Second segment, temperature, which rises to 90 DEG C and is dried to water content of tea, is
15% or less；Third section, it is 5% hereinafter, that temperature, which rises to 105 DEG C and is dried to water content of tea, to obtain the final product.
Enzyme activity determination is carried out to obtained polyphenol oxidase is extracted in step (2), method is referring to " supersonic induced method is extracted
The technical study of polyphenol oxidase in potato ", bear great waves, measure enzyme activity be 1618U.The black tea warp that step (6) is mentioned
HPLC analysis detection, measuring theaflavin content in black tea is 5.1%, and congo red cellulose content is 12.3%.
Embodiment 2
A kind of technique preparing black tea, including following preparation step:
(1) preparation of leaching liquor: configuration citrate buffer solution, the concentration of the citrate buffer solution are 1.2mol/L, pH
It is 7.8, the buffer and isopropanol, CTAB is mixed with out leaching liquor, the concentration of isopropanol is in the leaching liquor
The concentration of 6g/100mL, CTAB are 100mmol/L；
(2) extraction of polyphenol oxidase: potato slurry is made after smashing to pieces after taking fresh potato to clean, potato was starched into 100 mesh
Gauze obtains filtered fluid, and filtered fluid is mixed with leaching liquor obtained by step (1) and is extracted, potato filtered fluid is mixed with leaching liquor
Mass ratio be 1:8, Extracting temperature be 30 DEG C, extraction time 30min, extract after the completion of cross 200 mesh gauzes, then with
The speed of 15000 turns/min carries out centrifugation 5min, collects supernatant, obtains polyphenol oxidase zyme extract, spare；
(3) fresh tealeaves is taken, it is 15% that drying to water content of tea in vacuum drier is put into after being cleaned with clear water, so
Tealeaves is uniformly spread out afterwards to a thickness of 3cm, be placed in withering trough and wither, maintaining air humidity is 46%, is withered
12h, every 1.5h stir tealeaves and spray polyphenol oxidase zyme extract obtained by a step (2)；Each fountain height is tealeaves weight in wet base
The 0.5% of weight sprays 8 times altogether, after last time is sprayed, continues to rub 40min at 20 DEG C；
(4) tealeaves is rubbed, rubs 5min at 20 DEG C after sprinkling polyphenol oxidase zyme extract every time；
(5) will rub leaf uniformly, loose casu in fermenting in round, stack with a thickness of 8cm, fermentation time is
8h, 20 DEG C of fermentation temperature, it is 95% that tealeaves humidity is maintained in fermentation process, during fermentation, is turned tealeaves 3 times, and pay attention to observing
Ferment leaf temp, is controlled at 20 DEG C or less；Fragrance appearance that is red to leaf color Huang, having pleasure can stop fermenting；
(6) tealeaves fermented is sent into drying machine drying, is dried using temperature programming, steps are as follows: first segment,
It is 50% or less that temperature, which rises to 80 DEG C and is dried to water content of tea,；Second segment, temperature, which rises to 98 DEG C and is dried to water content of tea, is
15% or less；Third section, it is 5% hereinafter, that temperature, which rises to 110 DEG C and is dried to water content of tea, to obtain the final product.
Enzyme activity determination is carried out to obtained polyphenol oxidase is extracted in step (2), method is referring to " supersonic induced method is extracted
The technical study of polyphenol oxidase in potato ", bear great waves, measure enzyme activity be 1534U.The black tea warp that step (6) is mentioned
HPLC analysis detection, measuring theaflavin content in black tea is 4.8%, and congo red cellulose content is 11.7%.
Embodiment 3
A kind of technique preparing black tea, including following preparation step:
(1) preparation of leaching liquor: configuration citrate buffer solution, the concentration of the citrate buffer solution are 0.8mol/L, pH
It is 6.5, the buffer and isopropanol, CTAB is mixed with out leaching liquor, the concentration of isopropanol is in the leaching liquor
The concentration of 5g/100mL, CTAB are 80mmol/L；
(2) extraction of polyphenol oxidase: potato slurry is made after smashing to pieces after taking fresh potato to clean, potato was starched into 100 mesh
Gauze obtains filtered fluid, and filtered fluid is mixed with leaching liquor obtained by step (1) and is extracted, potato filtered fluid is mixed with leaching liquor
Mass ratio be 1:6, Extracting temperature be 25 DEG C, extraction time 20min, extract after the completion of cross 200 mesh gauzes, then with
The speed of 12000 turns/min carries out centrifugation 5min, collects supernatant, obtains polyphenol oxidase zyme extract, spare；
(3) fresh tealeaves is taken, it is 13% that drying to water content of tea in vacuum drier is put into after being cleaned with clear water, so
Tealeaves is uniformly spread out afterwards to a thickness of cm, is placed in withering trough and withers, maintaining air humidity is 45%, and wither 10h,
Every 1h stirs tealeaves and sprays polyphenol oxidase zyme extract obtained by a step (2)；Each fountain height is tealeaves weight in wet base weight
0.2%, it sprays 10 times altogether, after last time is sprayed, continues to rub 32min at 18 DEG C；
(4) tealeaves is rubbed, rubs 4min at 18 DEG C after sprinkling polyphenol oxidase zyme extract every time；
(5) will rub leaf uniformly, loose casu in fermenting in round, stack with a thickness of 7cm, fermentation time is
4h, 15 DEG C of fermentation temperature, it is 92% that tealeaves humidity is maintained in fermentation process, during fermentation, is turned tealeaves 2 times, and pay attention to observing
Ferment leaf temp, is controlled at 20 DEG C or less；Fragrance appearance that is red to leaf color Huang, having pleasure can stop fermenting；
(6) tealeaves fermented is sent into drying machine drying, is dried using temperature programming, steps are as follows: first segment,
It is 50% or less that temperature, which rises to 75 DEG C and is dried to water content of tea,；Second segment, temperature, which rises to 94 DEG C and is dried to water content of tea, is
15% or less；Third section, it is 5% hereinafter, that temperature, which rises to 108 DEG C and is dried to water content of tea, to obtain the final product.
Enzyme activity determination is carried out to obtained polyphenol oxidase is extracted in step (2), method is referring to " supersonic induced method is extracted
The technical study of polyphenol oxidase in potato ", bear great waves, measure enzyme activity be 1633U.The black tea warp that step (6) is mentioned
HPLC analysis detection, measuring theaflavin content in black tea is 5.6%, and congo red cellulose content is 12.9%.
Claims (10)
1. a kind of technique for preparing black tea using polyphenol oxidase in potato, which is characterized in that including following preparation step:
(1) preparation of leaching liquor: the buffer is mixed with out with isopropanol, CTAB and is soaked by configuration citrate buffer solution
Extract, the concentration of isopropanol is 3~6g/100mL in the leaching liquor, the concentration of CTAB is 50~100mmol/L；
(2) extraction of polyphenol oxidase: pretreated potato of learning from else's experience is mixed with leaching liquor obtained by step (1) to be extracted, soil
The mass ratio that beans are mixed with leaching liquor is 1:5~8, and Extracting temperature is 20~30 DEG C, and extraction time is 10~30min, has been extracted
It at rear filtering, takes filtrate that supernatant is collected after centrifugation, obtains polyphenol oxidase zyme extract, it is spare；
(3) fresh tealeaves is taken, it is 10~15% that drying to water content of tea in vacuum drier is put into after being cleaned with clear water, so
Tealeaves is uniformly spread out afterwards to a thickness of 2~3cm, is placed in withering trough and withers, maintaining air humidity is 42~46%,
Wither 8~12h, and every 1~1.5h stirs tealeaves and sprays polyphenol oxidase zyme extract obtained by a step (2)；
(4) tealeaves is rubbed, rubs 3~5min at 15~20 DEG C after sprinkling polyphenol oxidase zyme extract every time；
(5) will rub leaf uniformly, loose casu in fermenting in round, it is red to leaf color Huang, there is pleasant fragrance to occur
It can stop fermenting；
(6) tealeaves fermented is sent into drying machine drying, until water content of tea is 5% hereinafter, to obtain the final product.
2. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that the lemon
The concentration of lemon acid buffer is 0.5~1.2mol/L, and pH is 5.2~7.8.
3. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that step
(3) each fountain height of polyphenol oxidase zyme extract is the 0.1~0.5% of tealeaves weight in wet base weight in, is sprayed 6~10 times altogether.
4. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that step
(4) in, after last time is sprayed, continue to rub 30~40min at 15~20 DEG C.
5. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that step
(5) it is stacked in a thickness of 6~8cm, maintaining tealeaves humidity is 90~95%.
6. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that step
(5) in fermentation time be 2.5~8h, 10 DEG C~20 DEG C of fermentation temperature.
7. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that the fermentation phase
Between, it turns tealeaves 2~3 times, and pay attention to observation fermentation leaf temp, is controlled at 20 DEG C or less.
8. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that step
(6) it is dried using temperature programming, steps are as follows: first segment, and temperature, which rises to 70~80 DEG C and is dried to water content of tea, is
50% or less；Second segment, it is 15% or less that temperature, which rises to 90~98 DEG C and is dried to water content of tea,；Third section, temperature rise to 105
DEG C~110 DEG C be dried to water content of tea be 5% or less.
9. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that the soil
The preprocessing process of beans are as follows: potato slurry is made after smashing to pieces after taking fresh potato to clean, potato was starched into 100 mesh gauzes, must be filtered
Liquid mixes filtered fluid with leaching liquor.
10. the technique according to claim 1 for preparing black tea using polyphenol oxidase in potato, which is characterized in that step
(2) 200 mesh gauzes are crossed after extracting in, and centrifugation 5min is then carried out with the speed of 10000~15000 turns/min.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692766A (en) * | 2019-10-22 | 2020-01-17 | 贵州晴隆五月茶业有限公司 | Processing method of fossil tea black tea |
| CN111772219A (en) * | 2020-08-13 | 2020-10-16 | 湖北中烟工业有限责任公司 | Low-temperature cigarette with black tea style and preparation method thereof |
| CN112155069A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing method of fossil tea black tea |
| CN112155067A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing technology of black tea |
| CN114468086A (en) * | 2022-03-03 | 2022-05-13 | 贵州大学 | Roxburgh rose black tea and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692766A (en) * | 2019-10-22 | 2020-01-17 | 贵州晴隆五月茶业有限公司 | Processing method of fossil tea black tea |
| CN111772219A (en) * | 2020-08-13 | 2020-10-16 | 湖北中烟工业有限责任公司 | Low-temperature cigarette with black tea style and preparation method thereof |
| CN112155069A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing method of fossil tea black tea |
| CN112155067A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing technology of black tea |
| CN114468086A (en) * | 2022-03-03 | 2022-05-13 | 贵州大学 | Roxburgh rose black tea and preparation method thereof |
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Application publication date: 20190115 |