CN110115303A - A kind of preparation method of black tea - Google Patents
A kind of preparation method of black tea Download PDFInfo
- Publication number
- CN110115303A CN110115303A CN201910417093.0A CN201910417093A CN110115303A CN 110115303 A CN110115303 A CN 110115303A CN 201910417093 A CN201910417093 A CN 201910417093A CN 110115303 A CN110115303 A CN 110115303A
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- China
- Prior art keywords
- black tea
- tea
- preparation
- cranberry
- rambutan
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to tea processing field, and in particular to a kind of preparation method of black tea.A kind of preparation method of black tea, the step that the method includes being withered using tea tree bud-leaf as tea raw material, rub, ferment, dry；Wherein the withering temperature is 35~38 DEG C, and withering time is 8~12 hours；The fermentation temperature is 24~30 DEG C, and fermentation time is 3~5 hours, and relative air humidity is 90% or more in fermentation process.Without obvious bitter taste, flavour is pure and mild, meets the needs of public group is to black tea for the reddish brown aobvious profit of black tea color made from the resulting black tea of the present invention, the yellow red bright, millet paste of soup look.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of preparation method of black tea.
Background technique
Black tea is the teas of world's Tea Consumption flow control one, and flavour is dense pure and mild, and tea is warm-natured and compatibility is strong, and
The feature of red Tang Hongye, fragrant and sweet taste alcohol, are liked by people extensively.In recent years, with the further expansion in China black tea market,
Black tea product is also more and more diversified in the market, requires dense strong fresh black tea consumption taste different from western countries, China's black tea
The black tea that consumer likes flavour pure and mild.
Rich in various nutrient elements such as carrotene, vitamin, calcium, potassium, amino acid in black tea.Black tea is during the fermentation
The chemical reaction of polyphenols keeps the chemical composition change in fresh leaf larger, can generate the ingredients such as theaflavin, thearubigin, fragrant
Gas is obviously increased than fresh leaf, forms the distinctive color of black tea.In addition anthocyanidin, caffeine, the tea also contained in black tea is more
The reason of substances such as phenol, these substances are astringent taste of red tea roads, is not able to satisfy the drink demand of more crowds couple.
Summary of the invention
It is an object of that present invention to provide a kind of processing method of black tea, the black tea color as made from this method is reddish brown aobvious
Yellow red bright, the millet paste bitter taste of profit, soup look is substantially reduced, and flavour is pure and mild.
The purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of black tea, the method includes being withered, rubbed using tea tree bud-leaf as tea raw material, sent out
Ferment, drying step；
Wherein the withering temperature is 35~38 DEG C, and withering time is 8~12 hours；
The fermentation temperature is 24~30 DEG C, and fermentation time is 3~5 hours, and relative air humidity is in fermentation process
90% or more；
When the drying temperature is 85~120 DEG C, drying time is 10~20 minutes.
It preferably, further include the step for adding rambutan enzymatic hydrolyzed extract and Cranberry enzymatic hydrolyzed extract before the fermentation
Suddenly, the rambutan enzymatic hydrolyzed extract is rambutan pulp by biological enzyme enzymatic hydrolysis products therefrom, the Cranberry enzymolysis and extraction
Object is Cranberry pulp by biological enzyme enzymatic hydrolysis products therefrom, and the biological enzyme is cellulase and pectase.
Preferably, the tea raw material and rambutan enzymatic hydrolyzed extract weight ratio are 1 ︰ 0.1~0.2.
Preferably, the tea raw material and Cranberry enzymatic hydrolyzed extract weight ratio are 1 ︰ 0.05~0.15.
Preferably, the rambutan pulp and biological enzyme weight ratio are 1 ︰ 0.03~0.05.
Preferably, the Cranberry pulp and biological enzyme weight ratio are 1 ︰ 0.03~0.05.
Withering temperature and time of the present invention by control tea tree bud-leaf, evaporate bud-leaf partial moisture, it is thin to reduce tealeaves
The tension of born of the same parents keeps leaf stalk soft by embrittlement, increases the toughness of bud-leaf, it is pure and mild to make into tea flavour.Leaf cell disorganization can be made by rubbing,
Tea juice is excessive, sticks at thick table, soluble easily in water when brewing, and increases millet paste concentration；It rubs blade and is rolled into shape, mould beautiful shape.
Green grass gas disappears in fermentation process, a kind of fresh, pure and fresh flowers and fruits perfume occurs, and leaf color reddens, the rapid inactive enzyme of high temperature drying
Activity, prevent enzymatic oxidation；Evaporation water, tightens tea item, and fixed profile keeps foot dry.
The biological enzyme enzymatic hydrolyzed extract of rambutan and Cranberry mixing pulp is added in the present invention before fermentation, utilizes fiber
Plain enzyme and pectase destroy the structure of rambutan and Cranberry cell wall, make rambutan and the intracellular carbohydrate of Cranberry, fragrance
Substance abundant separate out from rambutan and Cranberry, while polyphenol enzyme contained in rambutan and Cranberry is free out
Come, the polyphenol enzyme of separate out can convert theaflavin and thearubigin for Tea Polyphenols in Tea, can further decrease tealeaves
Middle polyphenol content improves the bitter taste of produced black tea.Due to rambutan and Cranberry glucose rich in,
The glucides such as sucrose, fructose, the two sugar content is higher, and it is more that these glucides can shield anthocyanidin in tealeaves, caffeine, tea
The bitter taste that phenol is formed, can further improve the taste of tealeaves.In addition, by rambutan and Cranberry enzymatic hydrolyzed extract and tealeaves
Co-fermentation, so that produced black tea has special fruit flavor.Furthermore the middle anthocyanin of Cranberry can make the color of produced black tea
Pool is more ruddy full, and the battalion contained by rambutan and Cranberry can be further supplemented while supplementing tealeaves nutriment
Feeding substance.
Specific embodiment
Combined with specific embodiments below, further details of elaboration is made to the present invention, but embodiments of the present invention are not
It is confined to the range of embodiment expression.These embodiments are merely to illustrate the present invention, range and is not intended to limit the present invention.This
Outside, after reading the contents of the present invention, those skilled in the art can various modifications may be made to the present invention, these equivalent variations are same
Sample falls within the appended claims limited range of the present invention.
Embodiment 1
10 kilograms of fresh leaves of tea plant are put into withering trough and are withered, hot wind is blasted into withering trough, controls withering trough
Temperature at 35 DEG C, wither by completion in 12 hours.In tealeaves investment rolling machine after withering, rub after mixing into strips,
The tealeaves that completion is rubbed takes out from rolling machine, is then placed in thin bamboo strips used for weaving, spreads with a thickness of 8cm, upper cover wet cloth is placed on fermentation
24 DEG C of indoor holding temperature, air humidity 92%, fermentation 5 hours.After the completion of tea leaf fermentation, using tea drier to tealeaves into
Row drying, 20 minutes dry at a temperature of 85 DEG C, dry gained tealeaves has sweet and pure tea perfume, packaging.
Embodiment 2
10 kilograms of fresh leaves of tea plant are put into withering trough and are withered, hot wind is blasted into withering trough, controls withering trough
Temperature at 35 DEG C, wither by completion in 12 hours.In tealeaves investment rolling machine after withering, rub after mixing into strips,
The tealeaves that completion is rubbed takes out from rolling machine, and 1 kilogram of rambutan enzymatic hydrolyzed extract and the enzyme for 0.5 kilogram of Cranberry is added
Extract is solved, the rambutan enzymatic hydrolyzed extract is rambutan pulp by biological enzyme enzymatic hydrolysis products therefrom, the Cranberry enzyme
Solving extract is Cranberry pulp by biological enzyme enzymatic hydrolysis products therefrom, the specific preparation method of rambutan enzymatic hydrolyzed extract
Are as follows: take 1 kilogram of rambutan pulp that 1 times of weight water is added to be made pulp, be added cellulase, pectase totally two kinds of enzymes, it is above-mentioned this two
Total dosage of kind of enzyme is 0.03 kilogram, digested at a temperature of 60 DEG C 3 hours to get；The Cranberry enzymatic hydrolyzed extract is specifically made
Preparation Method are as follows: it takes 1 kilogram of Cranberry pulp to add 1 times of weight water that pulp is made, cellulase, pectase totally two kinds of enzymes is added, on
State both enzymes total dosage be 0.03 kilogram, digested at a temperature of 60 DEG C 3 hours to get.By rambutan enzymatic hydrolyzed extract, climing
It more certain kind of berries enzymatic hydrolyzed extract and rubs leaf and is sufficiently mixed uniformly, be then placed in thin bamboo strips used for weaving, spread with a thickness of 8cm, upper cover wet cloth is put
24 DEG C of temperature, air humidity 92%, fermentation 5 hours are kept in fermenting cellar.After the completion of tea leaf fermentation, using tea drier pair
Tealeaves is dried, 20 minutes dry at a temperature of 85 DEG C, and dry gained tealeaves is with sweet and pure tea perfume and flowers and fruits faint scent, packaging
It can.
Embodiment 3
10 kilograms of fresh leaves of tea plant are put into withering trough and are withered, hot wind is blasted into withering trough, controls withering trough
Temperature at 36 DEG C, wither by completion in 10 hours.In tealeaves investment rolling machine after withering, rub after mixing into strips,
The tealeaves that completion is rubbed takes out from rolling machine, and 1.5 kilograms of rambutan enzymatic hydrolyzed extracts and the enzyme for 1 kilogram of Cranberry are added
Extract is solved, the rambutan enzymatic hydrolyzed extract is rambutan pulp by biological enzyme enzymatic hydrolysis products therefrom, the Cranberry enzyme
Solving extract is Cranberry pulp by biological enzyme enzymatic hydrolysis products therefrom, the specific preparation method of rambutan enzymatic hydrolyzed extract
Are as follows: take 1 kilogram of rambutan pulp that 1 times of weight water is added to be made pulp, be added cellulase, pectase totally two kinds of enzymes, it is above-mentioned this two
Total dosage of kind of enzyme is 0.04 kilogram, digested at a temperature of 60 DEG C 3 hours to get；The Cranberry enzymatic hydrolyzed extract is specifically made
Preparation Method are as follows: it takes 1 kilogram of Cranberry pulp to add 1 times of weight water that pulp is made, cellulase, pectase totally two kinds of enzymes is added, on
State both enzymes total dosage be 0.04 kilogram, digested at a temperature of 60 DEG C 3 hours to get.By rambutan enzymatic hydrolyzed extract, climing
It more certain kind of berries enzymatic hydrolyzed extract and rubs leaf and is sufficiently mixed uniformly, be then placed in thin bamboo strips used for weaving, spread with a thickness of 9cm, upper cover wet cloth is put
28 DEG C of temperature, air humidity 95%, fermentation 4 hours are kept in fermenting cellar.After the completion of tea leaf fermentation, using tea drier pair
Tealeaves is dried, 15 minutes dry at a temperature of 100 DEG C, and dry gained tealeaves has sweet and pure tea perfume and flowers and fruits faint scent, packaging
?.
Embodiment 4
10 kilograms of fresh leaves of tea plant are put into withering trough and are withered, hot wind is blasted into withering trough, controls withering trough
Temperature at 38 DEG C, wither by completion in 8 hours.After withering tealeaves investment rolling machine in, rub after mixing into strips,
The tealeaves for completing to rub takes out from rolling machine, and 2 kilograms of rambutan enzymatic hydrolyzed extracts and the enzymatic hydrolysis for 1.5 kilograms of Cranberries are added
Extract, the rambutan enzymatic hydrolyzed extract are rambutan pulp by biological enzyme enzymatic hydrolysis products therefrom, the Cranberry enzymatic hydrolysis
Extract, which is Cranberry pulp, digests products therefrom by biological enzyme, the rambutan enzymatic hydrolyzed extract it is specific the preparation method comprises the following steps:
It takes 1 kilogram of rambutan pulp to add 1 times of weight water that pulp is made, cellulase, pectase totally two kinds of enzymes, both above-mentioned enzymes is added
Total dosage be 0.05 kilogram, digested at a temperature of 60 DEG C 3 hours to get；The specific side of preparation of the Cranberry enzymatic hydrolyzed extract
Method are as follows: take 1 kilogram of Cranberry pulp that 1 times of weight water is added to be made pulp, be added cellulase, pectase totally two kinds of enzymes, it is above-mentioned this
Total dosage of two kinds of enzymes be 0.05 kilogram, digested at a temperature of 60 DEG C 3 hours to get.By rambutan enzymatic hydrolyzed extract, Cranberry
It enzymatic hydrolyzed extract and rubs leaf and is sufficiently mixed uniformly, be then placed in thin bamboo strips used for weaving, spread with a thickness of 8-10cm, upper cover wet cloth is placed on
It is 3 hours that 30 DEG C of temperature, air humidity 93%, fermentation time are kept in fermenting cellar.After the completion of tea leaf fermentation, using drying tea leaves
Tealeaves is dried in machine, 10 minutes dry at a temperature of 120 DEG C, and dry gained tealeaves has sweet and pure tea perfume and flowers and fruits faint scent,
Packaging.
It tests below and organoleptic analysis is carried out to gained black tea
The present embodiment 1-4 be made black tea as sample 1, sample 2, sample 3, sample 4, respectively to appearance, soup look, fragrance,
5 indexs of tea residue and integrated taste are evaluated, and sensory evaluation is scored using ten point system, and highest score is 10 points.Gained sense organ
Correlation data is as shown in following 1:
1 sensory evaluation of table
The reddish brown aobvious profit of black tea color made from the resulting black tea of the present invention, the yellow red bright, millet paste of soup look are grown without obvious bitter taste
Taste is pure and mild, meets the needs of public group is to black tea.
Claims (6)
1. a kind of preparation method of black tea, which is characterized in that the method includes withering using tea tree bud-leaf as tea raw material
The step wither, rub, ferment, dried；
Wherein the withering temperature is 35~38 DEG C, and withering time is 8~12 hours；
The fermentation temperature be 24~30 DEG C, fermentation time be 3~5 hours, in fermentation process relative air humidity be 90% with
On；
When the drying temperature is 85~120 DEG C, drying time is 10~20 minutes.
2. the preparation method of black tea according to claim 1, which is characterized in that further include adding red hair before the fermentation
The step of red enzymatic hydrolyzed extract and Cranberry enzymatic hydrolyzed extract, the rambutan enzymatic hydrolyzed extract are rambutan pulp by biology
Enzyme digests products therefrom, and the Cranberry enzymatic hydrolyzed extract is Cranberry pulp by biological enzyme enzymatic hydrolysis products therefrom, the life
Object enzyme is cellulase and pectase.
3. the preparation method of black tea according to claim 2, which is characterized in that the tea raw material and rambutan enzymatic hydrolysis mention
Taking object weight ratio is 1 ︰ 0.1~0.2.
4. the preparation method of black tea according to claim 2, which is characterized in that the tea raw material and Cranberry enzymatic hydrolysis mention
Taking object weight ratio is 1 ︰ 0.05~0.15.
5. the preparation method of black tea according to claim 2, which is characterized in that the rambutan pulp and biological enzyme weight
Than for 1 ︰ 0.03~0.05.
6. the preparation method of black tea according to claim 2, which is characterized in that the Cranberry pulp and biological enzyme weight
Than for 1 ︰ 0.03~0.05.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417093.0A CN110115303A (en) | 2019-05-20 | 2019-05-20 | A kind of preparation method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417093.0A CN110115303A (en) | 2019-05-20 | 2019-05-20 | A kind of preparation method of black tea |
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| Publication Number | Publication Date |
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| CN110115303A true CN110115303A (en) | 2019-08-13 |
Family
ID=67522828
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910417093.0A Pending CN110115303A (en) | 2019-05-20 | 2019-05-20 | A kind of preparation method of black tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707315A (en) * | 2016-02-18 | 2016-06-29 | 福建桂堂东茶业发展有限公司 | Preparation technology of health-care black tea with lemon fragrance |
| CN106982952A (en) * | 2017-05-22 | 2017-07-28 | 普洱市普真茶业有限责任公司 | A kind of red tea producing process |
| CN107960490A (en) * | 2017-11-24 | 2018-04-27 | 中国农业科学院茶叶研究所 | A kind of natural fruity black tea processing method |
| CN108925719A (en) * | 2018-06-22 | 2018-12-04 | 吉首大学 | Long impeller clock tsaoko reality health drink of Cortex Eucommiae and preparation method thereof |
| CN109548906A (en) * | 2018-12-20 | 2019-04-02 | 神农架炎帝奇峰茶业集团有限公司 | Encomia black tea and preparation method thereof |
-
2019
- 2019-05-20 CN CN201910417093.0A patent/CN110115303A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707315A (en) * | 2016-02-18 | 2016-06-29 | 福建桂堂东茶业发展有限公司 | Preparation technology of health-care black tea with lemon fragrance |
| CN106982952A (en) * | 2017-05-22 | 2017-07-28 | 普洱市普真茶业有限责任公司 | A kind of red tea producing process |
| CN107960490A (en) * | 2017-11-24 | 2018-04-27 | 中国农业科学院茶叶研究所 | A kind of natural fruity black tea processing method |
| CN108925719A (en) * | 2018-06-22 | 2018-12-04 | 吉首大学 | Long impeller clock tsaoko reality health drink of Cortex Eucommiae and preparation method thereof |
| CN109548906A (en) * | 2018-12-20 | 2019-04-02 | 神农架炎帝奇峰茶业集团有限公司 | Encomia black tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 叶飞等: "砂梨多酚氧化酶处理对夏秋红茶品质的影响砂梨多酚氧化酶处理对夏秋红茶品质的影响", 《食品科学》 * |
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Application publication date: 20190813 |