CN109287778A - A kind of selenium-rich black tea and preparation method thereof - Google Patents
A kind of selenium-rich black tea and preparation method thereof Download PDFInfo
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- CN109287778A CN109287778A CN201811212793.8A CN201811212793A CN109287778A CN 109287778 A CN109287778 A CN 109287778A CN 201811212793 A CN201811212793 A CN 201811212793A CN 109287778 A CN109287778 A CN 109287778A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention belongs to tea processing technical fields, disclose a kind of preparation method of selenium-rich black tea comprising following steps: step 1) picking, step 2 are withered, and step 3) is rubbed, and step 4) fermentation, step 5) is dry, step 6) purification.Black tea prepared by the present invention, shape bar rope tight knot are tiny such as eyebrow, Miao Xiuxian milli, color Wu Run；Tea aroma faint scent is lasting；Tealeaves soup look and tea residue color are red gorgeous bright, the intoxicated thickness of the fresh alcohol of mouthfeel, and tea leaf quality is high.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of selenium-rich black tea and preparation method thereof.
Background technique
Black tea, English are Black tea.The change centered on tea polyphenols enzymatic oxidation has occurred in black tea in process
Learn reaction, the chemical composition change in fresh leaf is larger, and tea polyphenols reduce 90% or more, produce theaflavin, thearubigin etc. newly at
Point.Aroma substance is obviously increased than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.
Black tea category full fermentation tea is using suitable tea tree Xin Yaye as raw material, withered, rub and (cut), fermented, is dry etc.
The refined tea of series of process process.Withering is the important process of system at the beginning of black tea, and black tea is known as " black tea " when just processed.It is red
Millet paste and tea residue color of the tea after its dry tea brews are gained the name due to taking on a red color.China black tea kind mainly has: sunshine black tea, keemun,
Zhaoping is red, Huo Hong, Yunnan black tea, redder, spring city is red, spring city is green, Su Hong, river are red, Ying Hong, Dong Jiang Chu Yun celestial being black tea etc..
Black tea is rich in carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, paddy
The various nutrient elements such as propylhomoserin, alanine, asparatate.The chemical reaction of black tea polyphenols during the fermentation makes fresh
Chemical composition change in leaf is larger, can generate the ingredients such as theaflavin, thearubigin, and fragrance is obviously increased than fresh leaf, is formed red
The distinctive color of tea.
Selenium is required microelement and nutrient in humans and animals body, have anti-oxidant, anti-aging, antitumor, anticancer,
Anti-radiation, prevention cardiovascular and cerebrovascular disease, prevention and treatment endemic disease (Keshan disease, Kaschin-Beck disease etc.), prevention diabetes and thyroid disease
Equal functions are known as " Promethean fire ", " anti-oxidant star ", " king of anticancer ", " natural heavy metal detoxification element ", " resist
The good reputations such as radiation expert " and " long-lived element ".There is nearly 70% area in China and nearly 900,000,000 people is in selenium deficiency or low selenium is horizontal, according to tune
It looks into the dietary structure of China city dweller, adult's daily intaking amount of selenium is seriously lower than China's nutrition in 20-30 μ g range
It is high to take in recommended amounts peak crowd's selenium day in sub-health state or illness with the 50 μ g of minimum of national Specification
Up to 400 μ g.Therefore, supply Se scientific is imperative.
Under the promotion of the food industry in powerful demand and increasingly to emerge, selenium-enriched food industry development is rapid, selenium-rich
Product is more and more abundant, and selenium-supply effect type product comes into being, such as selenium-rich rice, selenium-enriched tea leaf, selenium-enriched edible oil, selenium-rich drink
Product, selenium-rich tablet etc. provide wide selection space for the consumer of different demands.But it is on the one hand often eaten as day
Selenium-rich ordinary food, Se content is relatively low, and need to just be able to satisfy demand of the human body to selenium by edible sufficient amount；Separately
There is health peace in the chemically synthesized raw material of industry such as sodium selenite being on the one hand added in food Wei above-mentioned effect is reached etc.
Full hidden danger, this pays much attention to healthy and safe today in people, undoubtedly the original used to selenium-enriched functional food production, auxiliary material and
More stringent requirements are proposed for effect.
Summary of the invention
In order to overcome the drawbacks of the prior art, the present invention provides a kind of selenium-rich black tea and preparation method thereof.
What the present invention was mainly achieved through the following technical solutions:
A kind of preparation method of selenium-rich black tea comprising following steps: step 1) picking, step 2 are withered, and step 3) is rubbed, step
Rapid 4) to ferment, step 5) is dry, step 6) purification.
Further,
The step 1) picking, includes the following steps: the middle tea 108 for selecting selenium-rich soil plantation, with a bud, one leaf of a bud, one
Based on two leaf raw material of bud, multiple Liu Yecai, spring tea pick 3-4 batches in batches, and summer tea adopts 4-5 batches, and autumn tea is adopted less or do not adopted.
Further,
The step 2 is withered, and is included the following steps: under conditions of 25-28 DEG C of temperature, intensity of illumination 10000-20000Lux,
Tealeaves is tiled, until the water content in tealeaves is 68%；Tealeaves is tiled ventilating and cooling place again, until the water content in tealeaves is
62%.
Further,
The step 3) is rubbed, and is included the following steps:
It 20-25 DEG C of temperature, under conditions of relative humidity 90%, is rubbed using small-sized rolling machine, time of kneading 30min, leaf
Piece rolled twig rate is 90% or more.
Further,
The step 4) fermentation, includes the following steps: in fermentation process, due to oxidation heat liberation, improves temperture of leaves, temperture of leaves variation,
Temperture of leaves are maintained at 26 DEG C；When fermentation, maintaining the circulation of air, leaf-spreading thickness 8-12cm is turned over and is trembled 1-2 times during the fermentation, with
Benefit ventilation；Fermentation time starts to calculate to rub, and totally 5 hours.
Further,
The step 5) is dry, includes the following steps: to be placed in fermentated leaves at a temperature of 20 DEG C, air blast 3-5h, then using baking
Dry machine is dried.
Further,
The step 6) purification, includes the following steps: sub-sieve and picks to pick, to remove impurity.
Further,
Described to dry in two stages: (1) just doing temperature is 120 DEG C, until water content of tea 15-20%, tea spreading after just doing
Cool resurgence 1h or more；(2) the dry temperature of foot is 100 DEG C, and water content of tea controls below 5%.
Compared with prior art, the beneficial effect that the present invention obtains mainly includes but is not limited to the following aspects:
Black tea prepared by the present invention, shape bar rope tight knot are tiny such as eyebrow, Miao Xiuxian milli, color Wu Run；Tea aroma faint scent is held
Long；Tealeaves soup look and tea residue color are red gorgeous bright, the intoxicated thickness of the fresh alcohol of mouthfeel.
The present invention is superior to control group in the main indicators such as amino acid, soluble sugar, tea polyphenols and selenium, illustrates to ferment
Temperature and drying condition can influence the content of each active principle in tealeaves, and in black tea preparation, the parameters such as temperature are to tealeaves
Qualitative effects are more crucial；Each main content component loss is low in black tea prepared by the present invention, improves tea leaf quality.
Since black tea ingredient possesses multinomial pharmacological action, tasting black tea can make one to enjoy calm gracefulness,
Economical and practical and gratifying effect can be played in terms of health and beauty, more increase the glamour of black tea；It is found via medical experiment, this
Caffeine stimulation cerebral cortex in invention black tea carrys out excitor nerve maincenter, refreshes the mind.
Specific embodiment
In order to make those skilled in the art better understand the technical solution of the application, below in conjunction with real in detail below
Example is applied, more detailed description is carried out to the present invention, it is clear that described embodiment is only that the application a part is implemented
Example, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making creativeness
It is obtained so other embodiments, should fall within the scope of the present invention under the premise of labour.
Embodiment 1
A kind of preparation method of selenium-rich black tea comprising following steps:
Picking: selecting for the middle tea 108 of selenium-rich soil plantation, Hubei Province tea No. 1, No. 10 etc. can be selected, also with a bud, a bud one
Based on leaf, two leaves and a bud raw material, multiple Liu Yecai, spring tea pick 3-4 batches in batches, and summer tea adopts 4-5 batches, and autumn tea is adopted less or do not adopted.
It withers: under conditions of 25-28 DEG C of temperature, intensity of illumination 10000-20000Lux, tealeaves being tiled, until in tealeaves
Water content be 68%；Tealeaves is tiled ventilating and cooling place again, until the water content in tealeaves is 62%；
Rub: 20-25 DEG C of temperature, relative humidity is 90% or so, using small-sized rolling machine, during rubbing, and using weight,
And it to depressurize and turn in due course, make leaf gradually at item using pressurizeing by several times；Time of kneading is 30min, and blade rolled twig rate is
90% or more.Loosening pressure after pressurization is provided to reduce temperture of leaves using the method for small-sized rolling machine, to ensure that the change of inclusion is normal.
Leaf water content is rubbed depending on withering degree, the leaf water content that withers could favorably rub into item 60% or so, while after being conducive to
Material exchange in the supervention ferment process middle period, the progress of oxidation.
Fermentation: in fermentation process, due to oxidation heat liberation, improving temperture of leaves, temperture of leaves variation, and general temperture of leaves are 2-6 higher than temperature
DEG C, temperture of leaves, which are maintained at 26 DEG C, to be advisable.But temperature and temperture of leaves are excessively high, and temperture of leaves are more than 40 DEG C, and fermenting speed is greatly speeded up, and oxidation is excessive
Fierceness is fermented and is easy excessively, therefore keeps gross tea fragrance thin, and color is deeply dark, quality is seriously damaged, so taking in high temperature season summer
Cooling measure, appropriately thin booth, with benefit heat dissipation.How much is the leaf water content that ferments, and directly affects being normally carried out for fermentation.It, must when fermentation
It must maintain the circulation of air, while pay attention to leaf-spreading thickness, blocked up booth leaf method should not be used, in order to avoid influence the supply of oxygen.Booth
Leaf thickness is generally 8-12cm, thin booth, and leaf, which will shake up, when spreading to compress, and air inlet is good when keeping fermentation, is sending out
It during ferment, turns over and trembles first and second, with benefit ventilation.Fermentation time is generally determined by attenuation degree, starts to calculate to rub, totally 5
Hour is advisable.
Dry: at a temperature of fermentated leaves are placed in 20 DEG C, then air blast 3-5h is carried out using dryer.In two stages:
Just dry temperature is 120 DEG C, until water content of tea 15-20%；Tea spreading-and-cooling resurgence 1h or more after just dry；The dry temperature of foot is 100
DEG C, water content of tea controls below 5%.
Purification: sub-sieve and picking picks, to remove impurity.
Embodiment 2
The performance test of black tea product of the present invention:
Product of the present invention need to meet following organoleptic indicator and physicochemical property, be specifically shown in the following table 1-2:
1 organoleptic indicator of table
| Project | Index |
| Appearance | With corresponding teas product intrinsic color and form |
| Soup look | With the intrinsic soup look of corresponding teas product |
| Fragrance | With the corresponding intrinsic fragrance of teas product, no different odor |
| Flavour | With the corresponding intrinsic flavour of teas product, free from extraneous odour |
2 physical and chemical index of table
| Project | Index |
| Moisture (mass fraction)/(%)≤ | 5.0 |
| Total ash (mass fraction)/(%)≤ | 7.0 |
| Water extraction (mass fraction)/(%)≤ | 30.0 |
| Powder tea (mass fraction)/(%)≤ | 6.5 |
| Selenium (Se)/(mg/kg) | 0.15-4.0 |
| Organic selenium account for total selenium mass percent/(%) >= | 80 |
| Lead/(mg/kg)≤ | 4 |
| Six six six/(mg/kg)≤ | 0.2 |
| DDT/(mg/kg)≤ | 0.2 |
| Mycotoxin limitation | The requirement of GB 2761 should be met |
| Other pollutant limitations | The requirement of GB 2762 should be met |
| Other pesticide residue maximum limitations | The requirement of GB 2763 should be met |
Embodiment 3
Black tea Principle components analysis of the present invention:
Experimental group: embodiment 1；Control group 1: fermentation temperature is 30 DEG C, remaining is the same as embodiment 1；Control group 2: dryer uses one
Secondary drying technology, temperature are 120 DEG C；Remaining is the same as embodiment 1.Each group is all made of the test of six batches, is averaged.Specifically
The analysis of each main component the results are shown in Table 3:
Table 3
| Group | Amino acid % | Soluble sugar % | Tea polyphenols % | Selenium mg/kg |
| Experimental group | 3.21 | 4.65 | 8.79 | 3.12 |
| Control group 1 | 2.43 | 4.12 | 7.26 | 2.98 |
| Control group 2 | 3.07 | 4.45 | 7.79 | 3.10 |
Conclusion: the present invention is superior to control group 1 and control in the main indicators such as amino acid, soluble sugar, tea polyphenols and selenium
Group 2, illustrate that fermentation temperature and drying condition can influence the content of each active principle in tealeaves, black tea preparation in, fermentation with
And the parameters such as dry temperature are more crucial to the qualitative effects of tealeaves.
Method detailed of the invention that the present invention is explained by the above embodiments, but the invention is not limited to it is above-mentioned in detail
Method, that is, do not mean that the invention must rely on the above detailed methods to implement.Person of ordinary skill in the field should
It is illustrated, any improvement in the present invention or is deleted, had the addition of equivalence replacement and auxiliary element to each raw material of product of the present invention
The selection etc. of body mode, all of which fall within the scope of protection and disclosure of the present invention.
Claims (8)
1. a kind of preparation method of selenium-rich black tea comprising following steps: step 1) picking, step 2 are withered, and step 3) is rubbed,
Step 4) fermentation, step 5) is dry, step 6) purification.
2. preparation method according to claim 1, which is characterized in that the step 1) picking includes the following steps: to select
The middle tea 108 of selenium-rich soil plantation, based on a bud, one leaf of a bud, two leaves and a bud raw material, spring tea picks 3-4 batches, and summer tea adopts 4-
5 batches, autumn tea is adopted less or is not adopted.
3. preparation method according to claim 1, which is characterized in that the step 2 is withered, and is included the following steps: in temperature
Under conditions of intensity of illumination 10000-20000Lux, tealeaves is tiled for 25-28 DEG C of degree, until the water content in tealeaves is 68%；Again
Tealeaves is tiled ventilating and cooling place, until the water content in tealeaves is 62%.
4. preparation method according to claim 1, which is characterized in that the step 3) is rubbed, and is included the following steps:
It 20-25 DEG C of temperature, under conditions of relative humidity 90%, is rubbed using small-sized rolling machine, time of kneading 30min, leaf
Piece rolled twig rate is 90% or more.
5. preparation method according to claim 1, which is characterized in that the step 4) fermentation includes the following steps: to ferment
In the process, due to oxidation heat liberation, improve temperture of leaves, temperture of leaves variation, temperture of leaves should be maintained at 26 DEG C；When fermentation, maintain the circulation of air,
Leaf-spreading thickness is 8-12cm, during the fermentation, turns over and trembles 1-2 times, with benefit ventilation；Fermentation time starts to calculate to rub, and totally 5 is small
When.
6. preparation method according to claim 1, which is characterized in that the step 5) is dry, includes the following steps: to send out
Ferment leaf is placed at a temperature of 20 DEG C, air blast 3-5h, is then dried using dryer.
7. preparation method according to claim 1, which is characterized in that the step 6) purification includes the following steps: sub-sieve
It is picked with picking, to remove impurity.
8. preparation method according to claim 6, which is characterized in that described to dry in two stages: (1) just doing temperature is
120 DEG C, until water content of tea 15-20%, tea spreading-and-cooling resurgence 1h or more after just doing；(2) the dry temperature of foot is 100 DEG C, tealeaves
Water content controls below 5%.
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| CN201811212793.8A CN109287778A (en) | 2018-10-18 | 2018-10-18 | A kind of selenium-rich black tea and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111527965A (en) * | 2020-04-22 | 2020-08-14 | 紫金县天元茶业农民专业合作社 | Method for preparing selenium-enriched tea |
Citations (2)
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|---|---|---|---|---|
| CN102273523A (en) * | 2011-07-20 | 2011-12-14 | 句容市茅峰茶场 | Method for producing organic selenium black tea |
| CN106135501A (en) * | 2016-08-03 | 2016-11-23 | 青川县翠檬茶业有限公司 | A kind of processing method of selenium-rich black tea |
-
2018
- 2018-10-18 CN CN201811212793.8A patent/CN109287778A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273523A (en) * | 2011-07-20 | 2011-12-14 | 句容市茅峰茶场 | Method for producing organic selenium black tea |
| CN106135501A (en) * | 2016-08-03 | 2016-11-23 | 青川县翠檬茶业有限公司 | A kind of processing method of selenium-rich black tea |
Non-Patent Citations (1)
| Title |
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| 宋晓东等: ""发酵处理对宜红茶品质影响的研究"", 《中国茶叶加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111527965A (en) * | 2020-04-22 | 2020-08-14 | 紫金县天元茶业农民专业合作社 | Method for preparing selenium-enriched tea |
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Application publication date: 20190201 |