CN110892929A

CN110892929A - Preparation method of orange black tea

Info

Publication number: CN110892929A
Application number: CN201911216749.9A
Authority: CN
Inventors: 吴川平
Original assignee: Guizhou Liping Cicada Sound Agricultural Development Co Ltd
Current assignee: Guizhou Liping Cicada Sound Agricultural Development Co Ltd
Priority date: 2019-12-02
Filing date: 2019-12-02
Publication date: 2020-03-20

Abstract

The invention belongs to the field of tea processing, and particularly relates to a preparation method of orange black tea; the orange black tea comprises the following components in parts by weight: 3-8 parts of mandarin orange and 10-17 parts of black tea; the invention carries out succession, improvement and innovation on the preparation process of the black tea, and effectively solves the problems of low efficiency and large quality fluctuation of the black tea in the production process; the prepared orange black tea has the advantages of compact and thin appearance, bright red and yellow color, mellow taste, strong orange sugar fragrance and bright red leaf bottom, and shows a peaked seedling, and a good foundation is laid for developing orange black tea markets.

Description

Preparation method of orange black tea

Technical Field

The invention belongs to the field of tea processing, and particularly relates to a preparation method of orange black tea.

Background

The orange is mature fruit of Rutaceae plant such as Fortunella margarita (lour.) Swingle or Fortunella margarita (lour.) Swingle. Contains various vitamins, minerals, cellulose and carotene, has good nutritive value and is popular with people. Carotene is converted to vitamin A in the liver. In addition, the composition contains more than 170 plant compounds and more than 60 flavonoid compounds, and most of the substances are natural antioxidants. The rich nutrient components in the orange have the functions of reducing blood fat, resisting atherosclerosis and the like, and are beneficial to preventing cardiovascular diseases. In addition, one orange can be eaten every day to play a role in preventing cancers. The orange juice contains a substance named as Nomlein, and has effects of inhibiting and killing cancer cells, and preventing and treating gastric cancer.

Black tea is a new tea of six major tea types, but is the tea with the widest audience in the consumer market at present, and is popular in the market by virtue of unique taste, flavor, aroma and health-preserving efficacy. Has the effects of clearing away heat and toxic materials, refreshing mind and relieving fatigue, and has good antibacterial effect. Medical practice proves that caffeine in black tea can promote fat metabolism during exercise. The black tea is mild in nature and mellow in taste, and if the black tea is frequently drunk with sugar or milk, the black tea can warm the stomach, diminish inflammation, protect gastric mucosa and have a certain effect on treating ulcer.

The orange tea is a tea drink and a Chinese patent medicine, has sweet and refreshing taste and excellent effect of treating cough, also has the effects of promoting the production of body fluid to quench thirst, refreshing and waking up the trouble, strengthening the spleen and stimulating the appetite, losing weight and beautifying, clearing heat and removing toxicity and the like, and can prevent double hypertension (hypertension and hyperlipidemia), coronary heart disease and angiosclerosis after being drunk for a long time. Reference "CN 201910180447.4" discloses an orange black tea and a preparation method thereof, the method comprises: (1) cleaning fresh small orange, air drying, cutting an orange peel cover at the upper part of the orange, emptying pulp, and air drying to obtain orange fruit bag; (2) filling the whole orange fruit bag with the mixed black tea and the compound microbial inoculum, and then covering the cut orange peel cover to obtain the orange filled with the tea; the composite fermentation microbial inoculum comprises acetobacter, clostridium butyricum, lactobacillus casei and saccharomycetes; (3) placing the obtained tea-filled oranges in a constant-temperature incubator for fermentation to obtain orange black tea; (4) and (3) drying the obtained orange black tea in a tea baking oven until the water content in the Yichang orange black tea is less than or equal to 8%. The orange black tea is prepared by filling the whole orange fruit bag with the mixed black tea and the compound microbial inoculum, covering an orange peel cover, fermenting and baking tea, and has multi-level fragrance, strong flower fragrance, fruit fragrance and sweet fragrance, slight vinous fragrance and sweet and mellow taste. However, the preparation method inevitably causes the bitter glycosides substances in the black tea, which can cause the orange peel, to cover the mellow fragrance of the black tea, so that how to prepare the orange black tea without the bitter glycosides is a problem to be solved at present.

Disclosure of Invention

The invention provides a method for making orange black tea to solve the technical problems.

The method is realized by the following technical scheme:

a preparation method of orange black tea comprises the following components by weight: 3-8 parts of mandarin orange and 10-17 parts of black tea.

The orange black tea is prepared by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(2) picking common fresh tea leaves with one bud and one second leaf without limitation on varieties;

(3) tea withering: withering with cold air at 20-25 deg.C for 1.5-2 hr, and withering with hot air at 30-35 deg.C until water content is 50-60%;

(4) soaking folium Camelliae sinensis in the mandarin orange filtrate, boiling for 5-10min, and spreading for cooling;

(5) rolling;

(6) fermenting;

(7) and (3) drying: the mandarin orange filter residue is arranged at the lower layer of the drying oven, and the tea is arranged at the upper layer.

The soaking time is 3-5 h.

The rolling is carried out at the temperature of 15-20 ℃ and the air humidity of more than 95% after spreading and cooling, 5-10KG is applied to carry out initial rolling for 40-50min, the mixture is spread to be 5-10cm thick, the mixture is turned and shaken and is then blocked, the mixture is spread for 10-15min and then placed in a rolling machine to carry out repeated rolling for 40-50min with 20-25 KG.

During the rolling, withering the leaves until the top of the rolling barrel is 4-5cm away from the top cover.

The fermentation is carried out by controlling the fermentation temperature at 20-25 deg.C and air humidity at 85-95%, spreading twisted leaves with thickness of 8-12cm, and fermenting for 4-5 h.

The drying is that the rough fire is firstly fired at the temperature of 110 ℃ and 120 ℃, and the tea is dried until the moisture is reduced to 15-20 percent; then, the tea leaves are baked with sufficient fire at 80-100 ℃ until the water content is reduced to 7-9%; and finally, raising the fragrance at a low temperature of 60-80 ℃ until the tea leaves have strong orange sugar sweet fragrance.

Has the advantages that:

the invention selects a bud with two leaves when selecting raw materials, the tender property of the fresh leaves is strong, the inner quality is rich, and the contents of amino acid, complex catechin, tea polyphenol and various aromatic hydrocarbons are high; and the tea leaves are soft in quality at this time and are suitable for shaping during rolling. Therefore, the prepared finished tea has the advantages of compact and thin appearance, bright and oily color, red and yellow liquor color, mellow taste, strong orange sugar fragrance and red and bright leaf bottom.

Secondly, the invention has the outstanding characteristics that the fresh leaves are withered by using cold air when entering a factory, and the method has the advantages that the moisture such as rainwater, dew and the like on the surface layer of the tea leaves is dried by using the cold air, so that the phenomenon of burning the fresh leaves is prevented; secondly, under the action of cold wind, the relaxation of the stomata of the epidermis of the fresh tea leaves is accelerated, so that the purpose of increasing the transpiration is achieved, the water of the tea leaves is slowly lost, the activity of various oxidases in the fresh tea leaves is increased, and the substances contained in the tea leaves are converted towards the direction beneficial to the finished tea; with the decrease of water content, the activity of Lipoxygenase (LOX) in tea leaves is remarkably increased, and unsaturated fatty acids such as linoleic acid, linolenic acid, arachidonic acid, glyceride and the like form various C6 compounds with special fragrance under the action of lipoxygenase.

Thirdly, the hot air withering method has the advantages that: traditional sunlight withers "eating by the sun", formulates the production plan according to the weather condition, nevertheless because the uncertain factor of weather, can be because the production rhythm is disorderly to the change of weather at any time, temperature descends when overcast and rainy, the production degree of difficulty grow, cause rainwater leaf even, the phenomenon such as the degree of withering is not enough causes the finished tea quality of making to descend, if meet continuous several days rainwater weather in addition, still can cause the situation such as bright leaf red change, rot, cause huge economic loss. And because during sunlight withering, the manual intervention effect is small, the withering process and the withering degree can not be actively controlled, so that the quality fluctuation of the prepared finished tea is large, and the maintenance and expansion of the consumer market are not facilitated. Compared with the traditional congou black tea processing technology in which a sunlight withering mode is adopted, the invention adopts hot air withering, and the cost is greatly reduced and the production efficiency is accelerated by a reasonable fresh leaf spreading mode, a withering trough design and a hot air blowing mode in the withering process. And different from sunlight withering, the whole hot air withering process can be actively controlled, the whole process is kept, and the quality of the finished tea prepared in each batch can be kept consistent.

In the withering process, the fresh leaves are uniformly spread, hot wind in the withering trough is used for heating and dissipating water, and the withered leaves are turned and shaken once every 30-40min, so that the water is dissipated uniformly and rapidly, and the quality of the prepared finished tea can be kept consistent fully. In addition, in the hot air withering process, with further water loss, the activity of various enzymes continues to increase, and a large amount of glycoside substances such as monoterpene alcohol, aromatic alcohol and the like in the fresh leaves are hydrolyzed into cis-3-hexenol, linalool, methyl salicylate, geraniol, benzyl alcohol, 2-phenylethyl alcohol and other volatile ligands under the action of endogenous glycosidase, so that a good substance basis is formed for the aroma in the later tea production process.

And fifthly, after withering, soaking the tea leaves by using the juice extracted from the mandarin oranges, so that the tea leaves have the fragrance and the taste of the mandarin oranges, in addition, the mandarin orange juice contains various nutrient substances such as vitamins and β -carotene, and the β -carotene has an anti-oxidation effect, can help to retain the catechin substances gathered by the tea leaves, and retains the savoury and mellow taste.

The invention adopts the original rolling technology with low temperature and high humidity in the rolling process, and the rolling is carried out in a special low-temperature high-humidity workshop, the temperature is about 15-20 ℃, and the air humidity is more than 95%. Because fermentation is always carried out in the traditional black tea manufacturing engineering, after rolling begins, various enzymes are fully contacted with substances in cells due to cell breakage, the fermentation speed begins to be high, however, as the rolling barrel belongs to a relatively closed space, the oxygen supply is insufficient, the tea is subjected to anaerobic fermentation, more acid substances are generated, the tea has water stuffiness, and the taste and the quality of the tea are poor. In the invention, the low-temperature and high-humidity rolling environment is adopted, so that the activity of various enzymes in the tea is reduced, the fermentation effect during rolling is reduced, and the quality of finished tea is improved. In addition, the process of the invention adopts the processes of initial kneading, spreading and repeated kneading, and the prepared tea strips are tight and thin.

Sixth, the invention adopts original low-temperature high-humidity fermentation in the fermentation process, the fermentation temperature is 20-25 ℃, and the air humidity is about 90%. After rolling, the cell breakage rate reaches the maximum, the contact area between various enzymes and cell contents also reaches the maximum at the moment, various alcohols and lipids in the tea are further converted into aldehydes, ketones, quinones and the like under the catalytic action of various glycosidases to form high-quality aroma component polyphenols which are unique to black tea, quinones are formed under the action of PPO and POD, and then theaflavin, thearubigin and theabrownin are formed through a series of complex changes; anthocyanidins such as carotenoids, anthocyanidins, etc. can be partially converted to ionones, terpene aldehydes and terpenoids, which can further generate more complex aroma components as the fermentation proceeds. In the traditional fermentation process of congou black tea, indoor natural fermentation is generally adopted, but due to the suitability of black tea, the production period of the black tea is mostly in summer and autumn, the temperature of a black tea production area in summer and autumn is generally higher, and the average temperature is about 35 ℃. The temperature is high during the fermentation of the black tea, the fermentation is too rapid, and the theaflavin and the thearubigin are rapidly oxidized into theabrownin during the fermentation process, so that the tea soup and the tea leaf bottom become dark, and the tea is easy to ferment excessively, so that the sour and astringent taste is caused. The invention controls the temperature to slowly and orderly ferment, which is beneficial to improving the quality of the black tea.

Seventhly, in the drying process, the essence part in the traditional congou black tea processing process is used for reference and continued use, the appearance of the black tea is more compact under the action of temperature, the filter residue of the tangerine is placed on the lower layer of the oven, and in the drying process, the volatile components of the tangerine peel rise along with hot air, so that the tea has sweet fragrance of the tangerine sugar.

The invention effectively solves the problems of low efficiency and large quality fluctuation of the black tea in the production process by carrying out succession, improvement and innovation on the preparation process of the black tea; the prepared orange black tea has the advantages of compact and thin appearance, bright red and yellow color, mellow taste, strong orange sugar fragrance and bright red leaf bottom, and shows a peaked seedling, and a good foundation is laid for developing orange black tea markets.

Detailed Description

The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.

Example 1

A preparation method of orange black tea comprises the following components by weight: 3 parts of mandarin orange and 10 parts of black tea.

The orange black tea is prepared by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(3) tea withering: withering with cold air at 20 deg.C for 1.5 hr, and withering with hot air at 30 deg.C until water content is 50%;

(4) soaking folium Camelliae sinensis in the mandarin orange filtrate, boiling for 5min, and spreading for cooling;

(5) rolling;

(6) fermenting;

The soaking time is 3 hours.

And the rolling is carried out at the temperature of 15 ℃ and the air humidity of more than 95% after spreading and cooling, 5KG is applied to slightly press for primary rolling for 40min, the mixture is spread to be 5cm thick, the block is shaken and turned over, and the spread mixture is placed in a rolling machine for 10min and then 20KG is applied to repeatedly press and roll for 40 min.

During the rolling, withered leaves are placed at the position 4cm away from the top cover of the rolling barrel.

The fermentation is carried out for 4 hours, wherein the fermentation temperature is controlled at 20 ℃, the air humidity is 85%, and the rolled leaves are spread to be 8cm in thickness.

The drying is to firstly make the tea leaves be baked with gross fire at the temperature of 110 ℃ until the moisture content is reduced to 15 percent; then, the tea leaves are baked with sufficient fire at 80 ℃ until the moisture content is reduced to 7 percent; and finally, carrying out low-temperature aroma raising at the temperature of 60 ℃ until the tea leaves have strong orange sugar sweet aroma.

Example 2

A preparation method of orange black tea comprises the following components by weight: 8 parts of mandarin orange and 17 parts of black tea.

The orange black tea is prepared by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(3) tea withering: withering with cold air at 25 deg.C for 2 hr, and withering with hot air at 35 deg.C until water content is 60%;

(4) soaking folium Camelliae sinensis in the mandarin orange filtrate, boiling for 10min, and spreading for cooling;

(5) rolling;

(6) fermenting;

The soaking time is 5 h.

And the rolling is carried out at the temperature of 20 ℃ and the air humidity of more than 95% after spreading and cooling, 10KG is applied to slightly press and primarily roll for 0min, the mixture is spread to be 10cm thick, the mixture is turned and shaken, and the mixture is spread for 15min and then placed in a rolling machine to be pressed and repeatedly rolled for 50min under the pressure of 25 KG.

During the rolling, withered leaves are placed at the position, 5cm away from the top cover, of the top of the rolling barrel.

The fermentation is carried out for 5 hours, wherein the fermentation temperature is controlled at 25 ℃, the air humidity is 95%, the rolled leaves are spread to be 12cm in thickness.

The drying is to firstly make the tea by rough fire at 120 ℃ and dry the tea until the water content is reduced to 20%; then, the tea leaves are baked with sufficient fire at 100 ℃ until the moisture content is reduced to 9 percent; and finally, carrying out low-temperature aroma raising at the temperature of 80 ℃ until the tea leaves have strong orange sugar sweet aroma.

Example 3

A preparation method of orange black tea comprises the following components by weight: 3-8 parts of mandarin orange and 11 parts of black tea.

The orange black tea is prepared by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(3) tea withering: withering with 21 deg.C cold air for 1.6 hr, and withering with 31 deg.C hot air until water content is 52%;

(4) soaking folium Camelliae sinensis in the mandarin orange filtrate, boiling for 6min, and spreading for cooling;

(5) rolling;

(6) fermenting;

The soaking time is 4 h.

And the rolling is carried out at the temperature of 16 ℃ and the air humidity of more than 95% after spreading and cooling, 6KG is applied to slightly press the mixture for initial rolling for 42min, the mixture is spread to be 7cm thick, the mixture is shaken and deblocked, and the spread mixture is placed in a rolling machine for 12min and then 22KG is applied to repeatedly press and knead the mixture for 42 min.

During the rolling, withered leaves are placed at the position 4.5cm away from the top cover of the rolling barrel.

The fermentation is carried out for 4.5h by controlling the fermentation temperature at 21 ℃, controlling the air humidity at 86%, spreading the twisted leaves to a thickness of 9 cm.

The drying is to firstly make the tea leaves be baked with gross fire at the temperature of 112 ℃ until the water content is reduced to 16 percent; then, the tea leaves are baked with sufficient fire at 85 ℃ until the moisture content is reduced to 8 percent; and finally, carrying out low-temperature aroma improvement at the temperature of 65 ℃ until the tea leaves have strong orange sugar sweet aroma.

Example 4

A preparation method of orange black tea comprises the following components by weight: 3-8 parts of mandarin orange and 14 parts of black tea.

The orange black tea is prepared by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(3) tea withering: withering with 22 deg.C cold air for 1.8 hr, and withering with 32 deg.C hot air to water content of 55%;

(4) soaking folium Camelliae sinensis in the mandarin orange filtrate, boiling for 8min, and spreading for cooling;

(5) rolling;

(6) fermenting;

The soaking time is 3.5 h.

And the rolling is carried out at the temperature of 17 ℃ and the air humidity of more than 95% after spreading and cooling, 7KG is applied to slightly press for first rolling for 43min, the mixture is spread to be 7cm thick, the block is shaken and turned over, and the mixture is spread for 13min and then placed in a rolling machine to be pressed and rolled again for 42min by 23 KG.

The fermentation is carried out for 4.5h, wherein the fermentation temperature is controlled at 23 ℃, the air humidity is 90%, and the rolled leaves are spread to be 10cm in thickness.

The drying is to firstly make the tea leaves be baked with gross fire at the temperature of 113 ℃ until the water content is reduced to 18 percent; then, firing the tea leaves with sufficient fire, and drying the tea leaves at 90 ℃ until the moisture content is reduced to 8%; and finally, carrying out low-temperature aroma improvement at the temperature of 70 ℃ until the tea leaves have strong orange sugar sweet aroma.

Example 5

A preparation method of orange black tea comprises the following components by weight: 3-8 parts of mandarin orange and 16 parts of black tea.

The orange black tea is prepared by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(3) tea withering: withering with cold air at 24 deg.C for 1.9 hr, and withering with hot air at 34 deg.C until the water content is 59%;

(4) soaking folium Camelliae sinensis in the mandarin orange filtrate, boiling for 9min, and spreading for cooling;

(5) rolling;

(6) fermenting;

The soaking time is 4.5 h.

And the rolling is carried out at the temperature of 19 ℃ and the air humidity of more than 95% after spreading and cooling, 9KG is applied to slightly press the mixture for primary rolling for 49min, the mixture is spread to be 9cm thick, the mixture is shaken and deblocked, and the spread mixture is placed in a rolling machine for 14min and then 24KG is applied to repeatedly press and knead for 49 min.

The fermentation is carried out by controlling the fermentation temperature at 24 ℃, controlling the air humidity at 94%, spreading the twisted leaves with the thickness of 11cm and fermenting for 4.8 h.

The drying is to firstly make the tea by rough fire at 119 ℃, and dry the tea until the water content is reduced to 19%; then, the tea leaves are baked with sufficient fire at 98 ℃ until the moisture content is reduced to 8 percent; and finally, carrying out low-temperature aroma improvement at the temperature of 78 ℃ until the tea leaves have strong orange sugar sweet aroma.

Comparative example 1

The results of evaluation of the aroma and the taste of the orange tea prepared in examples 1 to 5 and comparative example 1 are shown in the following table. The aroma evaluation was divided into 4 grades: the flower, fruit and sweet flavors are rich; the flower, fruit and sweet flavors are rich; the flower fragrance, the fruit fragrance and the sweet fragrance are light; the flower, fruit and sweet fragrance is light. The mouthfeel assessment was divided into 4 grades: sweet and mellow; sweet and mellow in taste; slightly astringent; astringent and heavy.

As can be seen from the results in the table above, the citrus red tea prepared in comparative example 1 and examples 1 to 5 according to the present invention has rich fragrance, fruit and sweet, but the citrus red tea prepared in comparative example 1 has a slightly astringent taste compared to the citrus red tea prepared in examples 1 to 5 according to the present invention.

Claims

1. The preparation method of the orange black tea is characterized in that the orange black tea comprises the following components in parts by weight: 3-8 parts of mandarin orange and 10-17 parts of black tea.

2. The manufacturing method of orange black tea as claimed in claim 1, wherein the orange black tea is manufactured by the following steps:

(1) squeezing mandarin orange, filtering, and collecting filtrate and residue;

(5) rolling;

(6) fermenting;

3. The method of making orange tea according to claim 2, wherein the soaking time is 3-5 hours.

4. The method for preparing orange tea according to claim 2, wherein the rolling is carried out at 15-20 ℃ and at an air humidity of 95% or more after the spreading for cooling, the rolling is carried out, 5-10KG of soft pressure is applied for preliminary rolling for 40-50min, the tea is spread to a thickness of 5-10cm and is shaken and separated, and the tea is spread for 10-15min and then placed in a rolling machine for repeated rolling for 40-50min with 20-25KG of pressure.

5. The method of making orange tea according to claims 2 and 4, wherein during said rolling, the withered leaves are placed at a distance of 4-5cm from the top of the rolling barrel.

6. The method of claim 2, wherein the fermentation is carried out at a temperature of 20-25 ℃ and an air humidity of 85-95%, and the twisted leaves are spread to a thickness of 8-12cm and fermented for 4-5 hours.

7. The method of claim 2, wherein the drying step comprises baking the tea leaves at 110-120 ℃ until the water content is reduced to 15-20%; then, the tea leaves are baked with sufficient fire at 80-100 ℃ until the water content is reduced to 7-9%; and finally, raising the fragrance at a low temperature of 60-80 ℃ until the tea leaves have strong orange sugar sweet fragrance.