CN110771699A - Processing method of moringa oleifera tea fossil - Google Patents
Processing method of moringa oleifera tea fossil Download PDFInfo
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- CN110771699A CN110771699A CN201911003876.0A CN201911003876A CN110771699A CN 110771699 A CN110771699 A CN 110771699A CN 201911003876 A CN201911003876 A CN 201911003876A CN 110771699 A CN110771699 A CN 110771699A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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
Abstract
The invention relates to the technical field of tea processing, in particular to a processing method of moringa oleifera tea fossil. According to the invention, the moringa oleifera fruit clamp is selected for refining processing, so that the moringa oleifera fruit clamp is flexible and soft in peel, the tea leaves after slight fermentation are contained in the refined moringa oleifera fruit clamp for ceramic pot fermentation and deep fermentation, and the moringa oleifera fruit clamp wraps the tea leaves, so that the tea leaves are effectively prevented from scattering in the fermentation process, and the tea leaves are further ensured to be tightly condensed into blocks after being fermented for multiple times, and thus, complete tea fossil is prepared; in addition, the moringa oleifera fruit clamp is wrapped and the fresh moringa oleifera leaves are fermented in a pottery jar, so that various beneficial components in the moringa oleifera fruit clamp and the fresh leaves permeate into the tea, the content of trace elements and the content of nutrient elements in the finished product tea fossil are finally increased, the health care effect of the finished product tea fossil is improved, and the quality of the tea fossil is increased.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of moringa oleifera tea fossil.
Background
The tea fossil is a high-end Pu 'er ripe tea, and Pu' er river and lake introduction: "No tea fossil has been made, so we dare to understand Pu' er tea in a light way", and the quality is fully determined. The tea stone has mild nature, is very good for stomach, and can nourish stomach if being taken for a long time. The health-care food has the effects of reducing fat and losing weight, invigorating stomach and nourishing stomach, reducing high blood pressure, high blood fat, high blood sugar, high blood fat, high.
In addition, the fermented Pu-Er ripe tea also contains abundant probiotics and has high nutritive value. The probiotics group of the Pu' er tea is mostly formed in the fermentation process of the ripe tea, and through fermentation, chemical substances such as aroma components, tea polyphenol and the like in the tea are subjected to structural transformation under the action of microorganisms, so that tea quality and health preserving effect with unique lasting appeal can be presented.
Pu-Er ripe tea is fermented by manually spraying water and piling, during the fermentation process, the temperature of the middle of a pile of tea rises, and then the tea is fermented by enzyme contained in the tea to slowly become ripe tea. And after a period of time, the tea pile is turned over manually to prevent the tea from being burnt due to too high temperature inside the tea pile. During the fermentation process, the tea leaves can secrete pectin through manual turning, and because the pectin is relatively viscous, some tea leaves are stuck together to form lumps. The tea capable of forming tea blocks must be full of colloid and sugar, the tender and strong part of the tea contains the most sugar and colloid, and the cooked tea blocks are finely processed to form the tea fossil.
The tea fossil is irregular solid block, and multiple tea fossil products are packaged in packaging bags. At present, the production process of tea fossil is rarely reported. And the tea fossil products on the existing world are single in variety, and the tea fossil is easy to disperse and wear in the production and processing process, so that the finished product rate of the tea fossil is low.
Disclosure of Invention
In order to overcome the defects of the prior art, improve the health care function and energy supply effect of the tea fossil and improve the yield and the reproduction rate of the tea fossil, the invention provides a processing method of the moringa oleifera tea fossil.
The invention is realized by the following technical scheme:
a processing method of moringa oleifera tea fossil comprises the following steps:
a. picking fresh leaves and deactivating enzymes: picking fresh Pu' er tea leaves with one bud and one leaf manually before clearing, placing the picked fresh leaves in a shady and cool ventilated place for spreading and airing, withering for 8-12 h, draining water on the surface layer of the tea leaves, and then sending the tea leaves into an earthen pot for stir-frying and enzyme deactivation, wherein the stir-frying temperature is 65-70 ℃;
b. rolling and green shining: after the fixation is finished, shaking the tea leaves into a dustpan, spreading the tea leaves to cool the tea leaves in a shady and cool ventilation place again until the leaf surfaces are naturally cooled to room temperature, feeding the tea leaves into a rolling machine, wherein the input amount is 3/5 of the volume of a rolling barrel, carrying out air pressure rolling for 8-12 min, carrying out light pressure rolling for 5-7 min, carrying out heavy pressure rolling for 3-5 min, and finally carrying out light pressure rolling for 10-12 min, shaking the tea leaves into groups after the rolling is finished, putting the tea leaves into a tea strip tidying machine for tidying the tea leaves, spreading the tea leaves in the dustpan, and lighting the tea leaves for 1-1.5 h;
c. primary selection: selecting the non-tea impurities after the green illumination is finished, and selecting tea leaves with overlarge leaves and uneven colors to obtain high-quality Pu' er raw tea with uniform colors and uniform sizes;
d. mild fermentation: stacking the high-quality Pu' er raw tea on a fermentation platform, wherein the stacking height is 40-42 cm, the edge of the stacked raw tea is trapezoidal, uniformly spraying fermentation liquor on the tea pile, covering a wet cotton cloth on the surface of the tea pile, performing pile fermentation, turning over the tea pile once every 5 days, and stopping fermentation when the tea pile is fermented to the third-half-cooked state;
e. refining the moringa oleifera fruit clamp: taking the completely ripe and non-yellowing moringa oleifera fruit clamp in the fermentation process, cleaning, cutting the moringa oleifera fruit clamp into two sections from the middle part, extruding moringa oleifera seeds, and ensuring that the fruit clamp has no other damage except for the cut; soaking the prepared fruit clamp stem sections in rice milk for 10-15 min, fishing out and draining until the rice milk does not flow, transferring the rice milk to a steamer at 65-70 ℃ for steaming for 20-25 min until the fruit clamps are soft, taking out and spreading for cooling in a cool and ventilated place, and winding fine threads on the surfaces of the fruit clamps in the spreading process to obtain refined fruit clamps;
f. and (3) mixing of fillers: filling the slightly fermented tea leaves into the refined fruit clamp until the fruit clamp is completely filled with the tea leaves, and tightly filling until the fruit clamp is not filled with the tea leaves, thereby preparing the mixed tea;
g. and (3) fermentation in a pottery jar: putting the mixed tea in a pottery jar, putting a layer of mixed tea horizontally, spraying wet fermentation liquor, covering a layer of fresh moringa leaves, circulating the steps until the pottery jar is filled with 4/5 volume, and controlling the uppermost layer to be the fresh moringa leaves; sealing the pottery pot, and fermenting for 70-80 days under the conditions that the temperature is 50-55 ℃ and the humidity is 55-60%;
f. deep fermentation: removing fine threads on the mixed tea after the fermentation in the pottery jar is finished, spraying fermentation liquor, extruding and molding again, transferring to a bamboo basket, and fermenting at the normal temperature in a shady and cool ventilation place for 100-120 days; in the fermentation process, gauze is selected to completely wrap the outer surface of the bamboo basket filled with the mixed tea, and fermentation liquor is sprayed to the gauze once every 5 days until the gauze is wet but does not drip;
g. and (3) refining the mixed tea: taking the mixed tea after the deep fermentation, removing rotten or mildewed parts, placing the mixed tea in the sun for 3-5 days, cutting the mixed tea into tea blocks with the length of 1cm, placing the tea blocks in a fan at the temperature of 100-105 ℃ for dedusting for 3-5 min, transferring the tea blocks to a hot air type dryer at the temperature of 65-70 ℃ for drying until the water content is less than or equal to 9%, and obtaining the finished product of the moringa oleifera fossa fossil, and carrying out vacuum canning, drying and storage.
Preferably, the lamp illumination green method comprises the following steps:
placing 200W yellow light bulbs above the tea leaves, keeping the distance between the yellow light bulbs and the tea leaves in the spread state for 2-2.5 m, controlling the surface temperature of the tea leaves to be 32-35 ℃, and controlling the illumination intensity to be 13500-14000 lx.
Preferably, the rice milk is glutinous rice mixed milk with the consistency of 1.6-1.8, and is prepared by mixing pure glutinous rice milk and aloe gel according to the weight ratio of 100: 3-6;
the aloe gel is white viscous substance in fresh aloe body.
Preferably, the fermentation liquor is prepared by the following method:
cleaning fresh tea leaves, mashing the tea leaves, adding deep well water with the mass being 2-3 times that of the fresh tea leaves, continuously stirring and freezing the tea leaves until the tea leaves are completely frozen, maintaining the ice blocks to be formed for 2-3 days, transferring the ice blocks onto a filter screen, laying 2-3 layers of clean gauze above the filter screen, controlling the ice blocks to naturally melt in a clean environment, and collecting the filtrate to obtain fermentation liquor;
the fresh tea leaves and the Pu' er fresh leaves are taken from the same tea tree, and the deep well water is deep well water with the depth of below 15 m.
Preferably, in the fermentation process of the pottery jar, the mixed tea in the pottery jar is taken out once every 15 days, spread for cooling for 1-2 min, extruded and molded, horizontally placed in the fermentation jar again, replaced by fresh moringa oleifera leaves, and continuously fermented; the process is repeated until the fermentation in the pottery jar is finished.
Preferably, the fermentation platform is a 325 mesh screen.
Preferably, the extrusion molding method is to send the mixed tea into the extruder, and the volume of the mixed tea is reduced 1/10 in each extrusion.
The invention has the beneficial effects that:
compared with the prior art, the moringa oleifera fruit clamp is selected for refining and processing, so that the moringa oleifera fruit clamp is flexible and soft in peel, the slightly fermented tea is contained in the refined moringa oleifera fruit clamp for ceramic can fermentation and deep fermentation, the moringa oleifera fruit clamp wraps the tea, the tea is effectively prevented from scattering in the fermentation process, and the tea is further ensured to be tightly condensed into blocks after being fermented for multiple times, so that complete fossilized tea is prepared; in addition, the moringa oleifera fruit clamp is wrapped and the fresh moringa oleifera leaves are fermented in a pottery jar, so that various beneficial components in the moringa oleifera fruit clamp and the fresh leaves permeate into the tea, the content of trace elements and the content of nutrient elements in the finished product tea fossil are finally increased, the health care effect of the finished product tea fossil is improved, and the quality of the tea fossil is increased.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but the technical solutions provided by the present invention include not only the contents shown in the examples.
Example 1
The embodiment provides a processing method of moringa oleifera tea fossil, which comprises the following specific processes:
a. picking fresh leaves and deactivating enzymes: picking fresh Pu' er tea leaves with one bud and one leaf, spreading and airing the picked fresh leaves in a shady and cool ventilated place, withering for 12h, draining water on the surface layer of the tea leaves, and then sending the tea leaves into an earthen pot to be stir-fried and de-enzymed, wherein the stir-frying temperature is 65 ℃;
b. rolling and green shining: after the fixation is finished, shaking the tea leaves into a dustpan, spreading the tea leaves to cool the tea leaves in a shady and cool ventilation place again until the leaf surfaces are naturally cooled to room temperature, feeding the tea leaves into a rolling machine, wherein the input amount is 3/5 of the volume of a rolling barrel, carrying out air pressure rolling for 8min, carrying out light pressure rolling for 7min, carrying out heavy pressure rolling for 3min, and finally carrying out light pressure rolling for 12min, shaking the tea leaves into lumps after the rolling is finished, putting the tea leaves into a strip tidying machine, tidying the tea leaves, and spreading the tea leaves in the dustpan;
placing 200W yellow light bulb above tea in a dustpan, keeping a distance of 2.5m from the spread tea, controlling the surface temperature of the tea to be 35 ℃, and controlling the illumination intensity to be 14000lx for light illumination for 1 h;
c. primary selection: selecting the non-tea impurities after the green illumination is finished, and selecting tea leaves with overlarge leaves and uneven colors to obtain high-quality Pu' er raw tea with uniform colors and uniform sizes;
d. mild fermentation: piling the obtained high-quality Pu ' er raw tea on a fermentation platform made of a 325-mesh screen, wherein the stacking height is 40cm, the edge of the piled raw tea is trapezoidal, uniformly spraying fermentation liquor on the tea pile, covering the surface with wet cotton cloth without dripping water, carrying out pile fermentation, wherein the mass ratio of the Pu ' er raw tea to the fermentation liquor is 10:3, turning over once every 5 days, and interrupting the fermentation when the Pu ' er raw tea is fermented to the third-half-cooked state;
e. refining the moringa oleifera fruit clamp: taking the completely ripe and non-yellowing moringa oleifera fruit clamp in the fermentation process, cleaning, cutting the moringa oleifera fruit clamp into two sections from the middle part, extruding moringa oleifera seeds, and ensuring that the fruit clamp has no other damage except for the cut; soaking the prepared fruit clamp stem sections in rice milk for 10min, taking out, draining until the rice milk does not flow, steaming in a steamer at 70 ℃ for 20min until the fruit clamps are soft, taking out, spreading to cool in a cool and ventilated place, and winding fine threads on the surfaces of the fruit clamps in the spreading cooling process to obtain refined fruit clamps; the rice milk is glutinous rice mixed milk with the consistency of 1.8, and is prepared by mixing pure glutinous rice milk and aloe gel according to the weight ratio of 100: 3; the aloe gel is white viscous substance in fresh aloe body;
f. and (3) mixing of fillers: filling the slightly fermented tea leaves into the refined fruit clamp until the fruit clamp is completely filled with the tea leaves, and tightly filling until the fruit clamp is not filled with the tea leaves, thereby preparing the mixed tea;
g. and (3) fermentation in a pottery jar: putting the mixed tea in a pottery jar, putting a layer of mixed tea horizontally, spraying wet fermentation liquor, covering a layer of fresh moringa leaves, circulating the steps until the pottery jar is filled with 4/5 volume, and controlling the uppermost layer to be the fresh moringa leaves; sealing the pottery jar, and fermenting for 80d at 55 deg.C and 55% humidity; taking out the mixed tea once every 15 days in the fermentation process, spreading for cooling for 2min, delivering into a machine extruder, extruding until the volume is reduced 1/10, placing in a fermentation tank, replacing fresh leaves of Moringa oleifera, and continuously fermenting; the process is repeated from this to this until the fermentation in the pottery jar is finished;
f. deep fermentation: removing fine threads on the mixed tea after the fermentation in the pottery jar is finished, spraying fermentation liquor, extruding and molding again, transferring to a bamboo basket, and fermenting at the normal temperature in a shady and cool ventilation place for 100 days; in the fermentation process, gauze is selected to completely wrap the outer surface of the bamboo basket filled with the mixed tea, and fermentation liquor is sprayed to the gauze once every 5 days until the gauze is wet but does not drip;
g. and (3) refining the mixed tea: taking the mixed tea after the deep fermentation, removing rotten or mildewed parts, placing in the sun for 3 days, cutting into tea blocks with the length of 1cm, placing in a fan at 105 ℃ for dedusting for 3min, transferring to a hot air type dryer at 70 ℃ for drying until the water content is 9%, and obtaining the finished product of the moringa oleifera fossa linn fossilizid, vacuum canning, drying and storing.
In this example, the fermentation broth was prepared by the following method:
cleaning fresh tea leaves, mashing, adding deep well water with the mass of 3 times, continuously stirring, freezing until the tea leaves are completely frozen, maintaining the formation of ice blocks for 2d, transferring the ice blocks onto a filter screen, laying 3 layers of clean gauze above the filter screen, controlling the ice blocks to naturally melt in a clean environment, and collecting filtrate to obtain fermentation liquor;
the fresh tea leaves and the Pu' er fresh leaves are taken from the same tea tree, and the deep well water is deep well water with the depth of below 15 m.
Example 2
The embodiment provides a processing method of moringa oleifera tea fossil, which comprises the following specific processes:
a. picking fresh leaves and deactivating enzymes: picking fresh Pu' er tea leaves with one bud and one leaf, spreading and airing the picked fresh leaves in a shady and cool ventilated place, withering for 8h, draining water on the surface layer of the tea leaves, and then sending the tea leaves into an earthen pot for stir-frying and enzyme deactivation, wherein the stir-frying temperature is 70 ℃;
b. rolling and green shining: after the fixation is finished, shaking the tea leaves into a dustpan, spreading the tea leaves to cool the tea leaves in a shady and cool ventilation place again until the leaf surfaces are naturally cooled to room temperature, feeding the tea leaves into a rolling machine, wherein the input amount is 3/5 of the volume of a rolling barrel, carrying out air pressure rolling for 12min, carrying out light pressure rolling for 5min, carrying out heavy pressure rolling for 5min, and finally carrying out light pressure rolling for 10min, shaking the tea leaves into lumps after the rolling is finished, putting the tea leaves into a strip tidying machine for tidying the tea leaves, and spreading the tea leaves into the dustpan;
placing 200W yellow light bulb above tea in a dustpan, keeping a distance of 2m from the spread tea, controlling the surface temperature of the tea to be 32 ℃, and controlling the illumination intensity to be 13500lx for green illumination for 1.5 h;
c. primary selection: selecting the non-tea impurities after the green illumination is finished, and selecting tea leaves with overlarge leaves and uneven colors to obtain high-quality Pu' er raw tea with uniform colors and uniform sizes;
d. mild fermentation: stacking the high-quality Pu ' er raw tea on a fermentation platform, wherein the stacking height is 42cm, the edge of the stacked raw tea is trapezoidal, uniformly spraying fermentation liquor on the tea pile, covering the surface with wet cotton cloth without dripping, performing pile fermentation, wherein the mass ratio of the Pu ' er raw tea to the fermentation liquor is 10:3, turning over once every 5 days, and stopping fermentation when the Pu ' er raw tea is fermented to the third-half-cooked state;
e. refining the moringa oleifera fruit clamp: taking the completely ripe and non-yellowing moringa oleifera fruit clamp in the fermentation process, cleaning, cutting the moringa oleifera fruit clamp into two sections from the middle part, extruding moringa oleifera seeds, and ensuring that the fruit clamp has no other damage except for the cut; soaking the prepared fruit clamp stem sections in rice milk for 15min, taking out, draining until the rice milk does not flow, steaming in a steamer at 65 ℃ for 25min until the fruit clamps are soft, taking out, spreading to cool in a cool and ventilated place, and winding fine threads on the surfaces of the fruit clamps in the spreading cooling process to obtain refined fruit clamps; the rice milk is glutinous rice mixed milk with the consistency of 1.6, and is prepared by mixing pure glutinous rice milk and aloe gel according to the weight ratio of 100: 6; the aloe gel is white viscous substance in fresh aloe body;
f. and (3) mixing of fillers: filling the slightly fermented tea leaves into the refined fruit clamp until the fruit clamp is completely filled with the tea leaves, and tightly filling until the fruit clamp is not filled with the tea leaves, thereby preparing the mixed tea;
g. and (3) fermentation in a pottery jar: putting the mixed tea in a pottery jar, putting a layer of mixed tea horizontally, spraying wet fermentation liquor, covering a layer of fresh moringa leaves, circulating the steps until the pottery jar is filled with 4/5 volume, and controlling the uppermost layer to be the fresh moringa leaves; sealing the pottery jar, and fermenting at 50 deg.C and 60% humidity for 70 d; taking out the mixed tea once every 15 days in the fermentation process, spreading for cooling for 1min, delivering into a machine extruder, extruding until the volume is reduced 1/10, placing in a fermentation tank, replacing fresh leaves of Moringa oleifera, and continuously fermenting; the process is repeated from this to this until the fermentation in the pottery jar is finished;
f. deep fermentation: removing fine threads on the mixed tea after the fermentation in the pottery jar is finished, spraying fermentation liquor, extruding and molding again, transferring to a bamboo basket, and fermenting at the normal temperature in a shady and cool ventilation place for 120 d; in the fermentation process, gauze is selected to completely wrap the outer surface of the bamboo basket filled with the mixed tea, and fermentation liquor is sprayed to the gauze once every 5 days until the gauze is wet but does not drip;
g. and (3) refining the mixed tea: taking the mixed tea after the deep fermentation, removing rotten or mildewed parts, placing the mixed tea under the sun for 5 days, cutting the mixed tea into tea blocks with the length of 1cm, placing the tea blocks under a fan at the temperature of 100 ℃ for dedusting for 5min, transferring the tea blocks to a hot air type dryer at the temperature of 65 ℃ for drying until the water content is 7 percent, and obtaining the finished moringa oleifera fossa linn tea fossil, vacuum canning, drying and storing.
In this example, the fermentation broth was prepared by the following method:
cleaning fresh tea leaves, mashing, adding deep well water with the mass of 2 times, continuously stirring, freezing until the tea leaves are completely frozen, maintaining the formation of ice blocks for 3d, transferring the ice blocks onto a filter screen, laying 2 layers of clean gauze above the filter screen, controlling the ice blocks to naturally melt in a clean environment, and collecting filtrate to obtain fermentation liquor;
the fresh tea leaves and the Pu' er fresh leaves are taken from the same tea tree, and the deep well water is deep well water with the depth of below 15 m.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any modifications, equivalent variations and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (5)
1. The processing method of the moringa oleifera tea fossil is characterized by comprising the following steps:
a. picking fresh leaves and deactivating enzymes: picking fresh Pu' er tea leaves with one bud and one leaf manually before clearing, placing the picked fresh leaves in a shady and cool ventilated place for spreading and airing, withering for 8-12 h, draining water on the surface layer of the tea leaves, and then sending the tea leaves into an earthen pot for stir-frying and enzyme deactivation, wherein the stir-frying temperature is 65-70 ℃;
b. rolling and green shining: after the fixation is finished, shaking the tea leaves into a dustpan, spreading the tea leaves to cool the tea leaves in a shady and cool ventilation place again until the leaf surfaces are naturally cooled to room temperature, feeding the tea leaves into a rolling machine, wherein the input amount is 3/5 of the volume of a rolling barrel, carrying out air pressure rolling for 8-12 min, carrying out light pressure rolling for 5-7 min, carrying out heavy pressure rolling for 3-5 min, and finally carrying out light pressure rolling for 10-12 min, shaking the tea leaves into groups after the rolling is finished, putting the tea leaves into a tea strip tidying machine for tidying the tea leaves, spreading the tea leaves in the dustpan, and lighting the tea leaves for 1-1.5 h;
c. primary selection: selecting the non-tea impurities after the green illumination is finished, and selecting tea leaves with overlarge leaves and uneven colors to obtain high-quality Pu' er raw tea with uniform colors and uniform sizes;
d. mild fermentation: stacking the high-quality Pu' er raw tea on a fermentation platform, wherein the stacking height is 40-42 cm, the edge of the stacked raw tea is trapezoidal, uniformly spraying fermentation liquor on the tea pile, covering a wet cotton cloth on the surface of the tea pile, performing pile fermentation, turning over the tea pile once every 5 days, and stopping fermentation when the tea pile is fermented to the third-half-cooked state;
e. refining the moringa oleifera fruit clamp: taking the completely ripe and non-yellowing moringa oleifera fruit clamp in the fermentation process, cleaning, cutting the moringa oleifera fruit clamp into two sections from the middle part, extruding moringa oleifera seeds, and ensuring that the fruit clamp has no other damage except for the cut; soaking the prepared fruit clamp stem sections in rice milk for 10-15 min, fishing out and draining until the rice milk does not flow, transferring the rice milk to a steamer at 65-70 ℃ for steaming for 20-25 min until the fruit clamps are soft, taking out and spreading for cooling in a cool and ventilated place, and winding fine threads on the surfaces of the fruit clamps in the spreading process to obtain refined fruit clamps;
f. and (3) mixing of fillers: filling the slightly fermented tea leaves into the refined fruit clamp until the fruit clamp is completely filled with the tea leaves, and tightly filling until the fruit clamp is not filled with the tea leaves, thereby preparing the mixed tea;
g. and (3) fermentation in a pottery jar: putting the mixed tea in a pottery jar, putting a layer of mixed tea horizontally, spraying wet fermentation liquor, covering a layer of fresh moringa leaves, circulating the steps until the pottery jar is filled with 4/5 volume, and controlling the uppermost layer to be the fresh moringa leaves; sealing the pottery pot, and fermenting for 70-80 days under the conditions that the temperature is 50-55 ℃ and the humidity is 55-60%;
f. deep fermentation: removing fine threads on the mixed tea after the fermentation in the pottery jar is finished, spraying fermentation liquor, extruding and molding again, transferring to a bamboo basket, and fermenting at the normal temperature in a shady and cool ventilation place for 100-120 days; in the fermentation process, gauze is selected to completely wrap the outer surface of the bamboo basket filled with the mixed tea, and fermentation liquor is sprayed to the gauze once every 5 days until the gauze is wet but does not drip;
g. and (3) refining the mixed tea: taking the mixed tea after the deep fermentation, removing rotten or mildewed parts, placing the mixed tea in the sun for 3-5 days, cutting the mixed tea into tea blocks with the length of 1cm, placing the tea blocks in a fan at the temperature of 100-105 ℃ for dedusting for 3-5 min, transferring the tea blocks to a hot air type dryer at the temperature of 65-70 ℃ for drying until the water content is less than or equal to 9%, and obtaining the finished product of the moringa oleifera fossa fossil, and carrying out vacuum canning, drying and storage.
2. The processing method of the moringa oleifera tea fossil according to claim 1, wherein the lamp illumination green method comprises the following steps:
placing 200W yellow light bulbs above the tea leaves, keeping the distance between the yellow light bulbs and the tea leaves in the spread state for 2-2.5 m, controlling the surface temperature of the tea leaves to be 32-35 ℃, and controlling the illumination intensity to be 13500-14000 lx.
3. The processing method of moringa oleifera tea fossil as claimed in claim 1, wherein the rice pulp is glutinous rice mixed pulp with the consistency of 1.6-1.8, and is prepared by mixing pure glutinous rice pulp and aloe vera gel according to the weight ratio of 100: 3-6;
the aloe gel is white viscous substance in fresh aloe body.
4. The processing method of moringa oleifera fossilized according to claim 1, wherein the fermentation broth is prepared by the following method:
cleaning fresh tea leaves, mashing the tea leaves, adding deep well water with the mass being 2-3 times that of the fresh tea leaves, continuously stirring and freezing the tea leaves until the tea leaves are completely frozen, maintaining the ice blocks to be formed for 2-3 days, transferring the ice blocks onto a filter screen, laying 2-3 layers of clean gauze above the filter screen, controlling the ice blocks to naturally melt in a clean environment, and collecting the filtrate to obtain fermentation liquor;
the fresh tea leaves and the Pu' er fresh leaves are taken from the same tea tree, and the deep well water is deep well water with the depth of below 15 m.
5. The processing method of the moringa oleifera tea fossil according to claim 1, wherein in the process of the pottery jar fermentation, the mixed tea in the pottery jar is taken out once every 15 days, spread for cooling for 1-2 min, extruded and molded, placed in a fermentation tank again, replaced with fresh moringa oleifera leaves, and continuously fermented; the process is repeated until the fermentation in the pottery jar is finished.
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| CN113678902A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Artificial post-fermentation method for Pu' er tea imitating natural aging |
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