CN111034815A - Preparation method of flavored dark tea - Google Patents
Preparation method of flavored dark tea Download PDFInfo
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- CN111034815A CN111034815A CN201911351732.4A CN201911351732A CN111034815A CN 111034815 A CN111034815 A CN 111034815A CN 201911351732 A CN201911351732 A CN 201911351732A CN 111034815 A CN111034815 A CN 111034815A
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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Abstract
The invention discloses a preparation method of flavored dark tea. The method is prepared by mixing the raw dark green tea and auxiliary materials in proportion, and comprises 8 steps in total. According to the method, pesticide residues are removed to the maximum extent by soaking the raw dark green tea, and meanwhile, by adding part of auxiliary materials, the raw materials are synergistic, and the optimal process parameters are regulated and controlled, so that the prepared seasoned dark green tea has the advantages of good drinking taste, obvious blood pressure reducing effect on hypertension patients, good comprehensive health care effect and long storage period.
Description
Technical Field
The invention relates to a preparation method of dark tea, in particular to a preparation method of seasoned dark tea.
Background
The Chinese tea has profound culture, can be called national drink, spreads the world and generally obtains praise of people. Dark tea (dark tea) is named because the finished tea is black in appearance. The black tea belongs to one of six major tea types, belongs to post-fermented tea, and has main production areas of Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shanxi, Anhui and the like. The tea polysaccharide rich in the dark tea has the effects of reducing blood fat and reducing the activity of peroxide in blood; the dark tea is rich in black tea extract (TR), yellow tea extract (TF), Theabrownin (TB), gallic acid, vitamin C and the like, and the substances play an important role in improving the functions of the immune system of a human body and have a great role in improving the immunity of the human body; the dark tea has the effects of regulating metabolism of a human body in many ways and balancing skills, contains rich beneficial bacteria, does not stimulate the stomach after entering the human body, can form an attached film on the surface layer of the stomach, and can nourish and protect the stomach after being drunk frequently, so the dark tea is healthy tea. The black tea is distributed according to regions and is mainly classified into Hunan black tea (Fuzhuan tea, Qianliang tea, black brick tea, Sanjian tea and the like), Hubei green brick tea, Sichuan Tibetan tea (Bian tea), Anhui ancient black tea (Ancha), Yunnan black tea (Pu' er ripe tea), Guangxi Liupao tea and Shaanxi black tea (Fuzhuan tea).
Along with the continuous improvement of the living standard of people, more and more people pay attention to health preservation, so the black tea also becomes the first choice of the health preservation beverage of people. Therefore, the demand of the black tea is getting larger and larger, and the vast tea growers may use excessive pesticides and fertilizers in order to increase the yield in a one-piece mode, so that the products with pesticide residues exceeding the standard are easily generated. In addition, the process for preparing the dark green tea generally comprises four working procedures of de-enzyming, rolling, pile fermentation and drying, wherein the pile fermentation and the fermentation links have a vital effect on the content of active ingredients of the product, and different temperatures and humidities can have an important influence on the content of beneficial ingredients in the dark green tea, such as tea polyphenol, tea polysaccharide, flavonoid, micromolecule active substances and the like, so that the process for preparing the dark green tea with the optimal comprehensive health care effect by regulating and controlling the process parameters also becomes the direction of the technical research of the dark green tea industry. However, the production equipment level of black tea production enterprises is low at present, the processing technology is generally laggard, and the pile fermentation and the fermentation are technical bottlenecks which restrict the development of the Anhua black tea industry.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a preparation method of flavored dark tea. According to the method, pesticide residues are removed to the maximum extent by soaking the raw dark green tea, and meanwhile, by adding part of auxiliary materials, the raw materials are synergistic, and the optimal process parameters are regulated and controlled, so that the prepared seasoned dark green tea has the advantages of good drinking taste, obvious blood pressure reducing effect on hypertension patients, good comprehensive health care effect and long storage period.
The invention adopts the following technical scheme:
a preparation method of flavored dark tea comprises the following steps:
(1) picking fresh raw dark green tea, removing insect-infected leaves, soaking the tea in the treatment solution for 20-30 minutes, fishing out the tea, washing the tea for 3-5 minutes by using running water, and drying by cold air to obtain dried tea for later use; the treatment fluid consists of isotridecanol phosphate, modified medical stone powder, alternaria tenuissima activator protein and water;
(2) deactivating the tea leaves obtained in the step (1) by adopting a roller deactivation machine, controlling the temperature of a cylinder body at 180 ℃ and 200 ℃ for 5-10 minutes;
(3) rolling the tea leaves after the water removing, wherein the rolling time is 30 minutes, and the rotating speed of a rolling machine is 40 r/min;
(4) performing pile fermentation on the rolled tea leaves, controlling the room temperature to be 23-25 ℃, the temperature in the pile to be 30-35 ℃, the water adding humidity to be 70-80% and the fermentation time to be 48 h; finally, drying the fermented tea leaves by using a dryer to prepare coarse raw dark green tea;
(5) drying the auxiliary material raw materials, cutting into pieces with the characteristics similar to the size and length of the finished tea, and uniformly mixing with the crude raw dark green tea obtained in the step (4);
(6) performing secondary pile fermentation on the mixture obtained in the step (5), controlling the humidity of the mixture to be 28-35%, the temperature in the pile to be 60-80 ℃, fermenting for 24 hours, then turning the pile, controlling the temperature to be 50-60 ℃, fermenting for 24 hours, completing secondary fermentation, opening to dissipate heat, and naturally cooling to room temperature;
(7) primarily baking the tea subjected to secondary fermentation for 3-5 minutes, then spraying tea juice boiled from tea stems and tea seed shells, wherein the spraying amount is 10-15% of the weight of the tea, and then continuously baking until the water content of the tea is 15-20%;
(8) spreading the primarily dried tea leaves, cooling in the air, continuously sending into an oven, baking until the water content is lower than 5% to obtain semi-finished tea, and then preparing into bulk or compact black seasoned tea finished products according to the actual needs of the products.
The treatment liquid in the step (1) is composed of 1.5-2.5 parts of isotridecanol phosphate, 3-5 parts of modified medical stone powder, 0.05-0.08 part of alternaria tenuis activator protein and 40-50 parts of water.
The modified medical stone powder is prepared by the following method: crushing medical stone, sieving with a 40-mesh sieve, adding the medical stone into a 5% hydrochloric acid solution according to a solid-liquid ratio of 1:5, carrying out oscillation reaction at 25 ℃ for 24 hours, filtering, drying, adding the medical stone treated by hydrochloric acid into a 5mol/L ferric nitrate solution according to a solid-liquid ratio of 3:1, uniformly mixing, taking out, drying at 105 ℃ for 24 hours, drying at 200 ℃ for 4 hours, cooling to room temperature, and washing with clear water to be neutral to obtain the medical stone.
The alternaria tenuissima activator protein is 3% wettable powder of the alternaria tenuissima activator protein, and the effective component is 3%.
The weight ratio of the crude raw dark green tea to the auxiliary materials in the step (5) is 8: 2-3.
The adjuvants are one or more of radix Arctii, rhizoma Dioscoreae, Coicis semen, fructus Gardeniae, Bulbus Lilii, rhizoma Polygonati Odorati, herba Portulacae, fructus Chaenomelis, radix Angelicae Dahuricae, fructus Hippophae, semen euryales, fructus Hordei Germinatus, thallus laminariae, rhizoma Polygonati, stigma Maydis, tea flower, flos Chrysanthemi, flos Osmanthi Fragrantis, flos Jasmini sambac, seville orange flower, and flos Lonicerae.
In the step (7), the weight ratio of the tea stems to the tea seed shells to be mixed and boiled is 2: 1.
And (5) when the bulk seasoning black tea is prepared in the step (8), directly packaging the semi-finished product tea.
When the compact seasoning black tea is prepared in the step (8), the semi-finished tea is pressed into tea bricks, and then the tea bricks are sent into a flowering drying chamber for flowering and drying, wherein the total time is 20-22 days.
The temperature of the flowering phase is kept at 26-28 ℃, the relative humidity is 75-85%, and the time is 12-15 days; and (3) after the blooming is finished, entering a drying period for 5-7 days, gradually heating up at the speed of 2-3 ℃/day in the drying period until the temperature is raised to 45 ℃, stopping humidifying when the moisture of the green brick is reduced to 14.5%, opening a window, cooling, drying, and packaging to obtain the finished product of the compact seasoned dark tea.
In the method, fresh tea leaves are soaked in the treatment solution, wherein isotridecanol phosphate can dissolve most of residual pesticides on the surfaces of the tea leaves; the modified medical stone powder contains various trace elements, and meanwhile, the special structure of the modified medical stone powder ensures that the modified medical stone powder has extremely strong adsorption capacity and can well adsorb harmful elements such as lead, mercury, arsenic, cadmium and the like; the alternaria tenuissima activator protein is a plant protein with biological activity, and a small amount of the alternaria tenuissima activator protein can excite the activity of partial enzymes in tea leaves, so that the partial enzymes can generate more enzyme active substances in pile fermentation, such as polyphenol oxidase, cellulase, pectinase, protease, glucoamylase and the like, the quality of the tea leaves is improved, the activity of various enzymes in the digestive tract of a human body can be promoted, and the effects of regulating intestines and stomach, promoting digestion and reducing blood pressure are achieved; the three substances have synergistic effect, so that pesticide residues and harmful substances in the tea leaves are effectively removed, the drinking taste of the tea leaves can be improved, and the comprehensive health-care effect of the seasoned dark tea is improved. The tea juice decocted by the tea stems and the tea seed shells added in the invention is rich in various antioxidant active substances, so that on one hand, the waste tea stems are utilized, and on the other hand, the quality guarantee period of the product is prolonged. The seasoned black tea can be prepared into pressure-tight seasoned black tea, bag-soaked seasoned black tea and bulk seasoned black tea according to the actual requirements of product types.
The invention has the beneficial effects that: (1) according to the invention, after the fresh tea leaves are soaked in the treatment solution, harmful substances such as pesticide residues and heavy metal residues are effectively removed, the safety of food is improved, and meanwhile, the quality guarantee period of the product is prolonged by utilizing the waste tea stems and tea seed shells. (2) The seasoned dark tea prepared by the method has good drinking taste, has various health-care effects of regulating intestines and stomach, promoting digestion and reducing blood pressure, and has good comprehensive health-care effect.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
A preparation method of flavored dark tea comprises the following steps:
(1) picking fresh raw dark green tea, removing insect-infected leaves, soaking the tea in the treatment solution for 20-30 minutes, fishing out the tea, washing the tea for 3-5 minutes by using running water, and drying by cold air to obtain dried tea for later use; the treatment fluid consists of 1.5 parts of isotridecanol phosphate, 3 parts of modified medical stone powder, 0.05 part of alternaria tenuissima activator protein and 40 parts of water.
The modified medical stone powder is prepared by the following method: crushing medical stone, sieving with a 40-mesh sieve, adding the medical stone into a 5% hydrochloric acid solution according to a solid-liquid ratio of 1:5, carrying out oscillation reaction at 25 ℃ for 24 hours, filtering, drying, adding the medical stone treated by hydrochloric acid into a 5mol/L ferric nitrate solution according to a solid-liquid ratio of 3:1, uniformly mixing, taking out, drying at 105 ℃ for 24 hours, drying at 200 ℃ for 4 hours, cooling to room temperature, and washing with clear water to be neutral to obtain the medical stone.
The Alternaria tenuissima activator protein used in the invention is 3% wettable powder of Alternaria tenuissima activator protein, and the effective component is 3%. Purchased from Huifenghua nong (Beijing) Biotech, Inc.
(2) Deactivating the tea leaves obtained in the step (1) by adopting a roller deactivation machine, controlling the temperature of a cylinder body at 180 ℃ and 200 ℃ for 5-10 minutes;
(3) rolling the tea leaves after the water removing, wherein the rolling time is 30 minutes, and the rotating speed of a rolling machine is 40 r/min;
(4) performing pile fermentation on the rolled tea leaves, controlling the room temperature to be 23-25 ℃, the temperature in the pile to be 30-35 ℃, the water adding humidity to be 70-80% and the fermentation time to be 48 h; finally, drying the fermented tea leaves by using a dryer to prepare coarse raw dark green tea;
(5) drying the auxiliary material raw materials, cutting into pieces with the characteristics similar to the size and length of the finished tea, and uniformly mixing the dried auxiliary material raw materials with the crude raw dark green tea obtained in the step (4) according to the weight ratio of 2: 8;
(6) performing secondary pile fermentation on the mixture obtained in the step (5), controlling the humidity of the mixture to be 28-35%, the temperature in the pile to be 60-80 ℃, fermenting for 24 hours, then turning the pile, controlling the temperature to be 50-60 ℃, fermenting for 24 hours, completing secondary fermentation, opening to dissipate heat, and naturally cooling to room temperature;
(7) primarily baking the tea subjected to secondary fermentation for 3-5 minutes, spraying tea juice which is prepared by mixing and decocting tea stems and tea seed shells according to the weight ratio of 2:1, wherein the spraying amount is 10-15% of the weight of the tea, and continuously baking until the water content of the tea is 15-20%;
(8) spreading the primarily dried tea leaves, cooling in the air, continuously sending into an oven, baking until the water content is lower than 5% to obtain semi-finished tea, and directly weighing and packaging according to the actual needs of the product to obtain the finished product of the bulk seasoning dark tea.
The auxiliary materials used in the invention are one or more of burdock root, Chinese yam, coix seed, gardenia, lily, fragrant solomonseal rhizome, purslane, pawpaw, angelica dahurica, sea backthern, gordon euryale seed, malt, kelp, rhizoma polygonati, corn stigma, tea flower, chrysanthemum, sweet osmanthus flower, jasmine flower, seville orange flower and honeysuckle.
Example 2
A preparation method of flavored dark tea comprises the following steps:
(1) picking fresh raw dark green tea, removing insect-infected leaves, soaking the tea in the treatment solution for 20-30 minutes, fishing out the tea, washing the tea for 3-5 minutes by using running water, and drying by cold air to obtain dried tea for later use; the treatment fluid consists of 2.5 parts of isotridecanol phosphate, 5 parts of modified medical stone powder, 0.08 part of alternaria tenuissima activator protein and 50 parts of water.
The modified medical stone powder is prepared by the following method: crushing medical stone, sieving with a 40-mesh sieve, adding the medical stone into a 5% hydrochloric acid solution according to a solid-liquid ratio of 1:5, carrying out oscillation reaction at 25 ℃ for 24 hours, filtering, drying, adding the medical stone treated by hydrochloric acid into a 5mol/L ferric nitrate solution according to a solid-liquid ratio of 3:1, uniformly mixing, taking out, drying at 105 ℃ for 24 hours, drying at 200 ℃ for 4 hours, cooling to room temperature, and washing with clear water to be neutral to obtain the medical stone.
The Alternaria tenuissima activator protein used in the invention is 3% wettable powder of Alternaria tenuissima activator protein, and the effective component is 3%. Purchased from Huifenghua nong (Beijing) Biotech, Inc.
(2) Deactivating the tea leaves obtained in the step (1) by adopting a roller deactivation machine, controlling the temperature of a cylinder body at 180 ℃ and 200 ℃ for 5-10 minutes;
(3) rolling the tea leaves after the water removing, wherein the rolling time is 30 minutes, and the rotating speed of a rolling machine is 40 r/min;
(4) performing pile fermentation on the rolled tea leaves, controlling the room temperature to be 23-25 ℃, the temperature in the pile to be 30-35 ℃, the water adding humidity to be 70-80% and the fermentation time to be 48 h; finally, drying the fermented tea leaves by using a dryer to prepare coarse raw dark green tea;
(5) drying the auxiliary material raw materials, cutting into pieces with the characteristics similar to the size and length of the finished tea, and uniformly mixing the dried auxiliary material raw materials with the crude raw dark green tea obtained in the step (4) according to the weight ratio of 3: 8;
(6) performing secondary pile fermentation on the mixture obtained in the step (5), controlling the humidity of the mixture to be 28-35%, the temperature in the pile to be 60-80 ℃, fermenting for 24 hours, then turning the pile, controlling the temperature to be 50-60 ℃, fermenting for 24 hours, completing secondary fermentation, opening to dissipate heat, and naturally cooling to room temperature;
(7) primarily baking the tea subjected to secondary fermentation for 3-5 minutes, spraying tea juice which is prepared by mixing and decocting tea stems and tea seed shells according to the weight ratio of 2:1, wherein the spraying amount is 10-15% of the weight of the tea, and continuously baking until the water content of the tea is 15-20%;
(8) spreading the primarily dried tea leaves, cooling in the air, continuously sending the tea leaves into an oven, baking until the water content is lower than 5% to obtain semi-finished tea, directly weighing the tea leaves according to the actual needs of the tea products, subpackaging the tea leaves into small bags, and packaging the small bags to obtain the finished bag-soaking type seasoning black tea.
The auxiliary materials used in the invention are one or more of burdock root, Chinese yam, coix seed, gardenia, lily, fragrant solomonseal rhizome, purslane, pawpaw, angelica dahurica, sea backthern, gordon euryale seed, malt, kelp, rhizoma polygonati, corn stigma, tea flower, chrysanthemum, sweet osmanthus flower, jasmine flower, seville orange flower and honeysuckle.
Example 3
A preparation method of flavored dark tea comprises the following steps:
(1) picking fresh raw dark green tea, removing insect-infected leaves, soaking the tea in the treatment solution for 20-30 minutes, fishing out the tea, washing the tea for 3-5 minutes by using running water, and drying by cold air to obtain dried tea for later use; the treatment liquid consists of 2 parts of isotridecanol phosphate, 4 parts of modified medical stone powder, 0.06 part of alternaria tenuissima activator protein and 45 parts of water.
The modified medical stone powder is prepared by the following method: crushing medical stone, sieving with a 40-mesh sieve, adding the medical stone into a 5% hydrochloric acid solution according to a solid-liquid ratio of 1:5, carrying out oscillation reaction at 25 ℃ for 24 hours, filtering, drying, adding the medical stone treated by hydrochloric acid into a 5mol/L ferric nitrate solution according to a solid-liquid ratio of 3:1, uniformly mixing, taking out, drying at 105 ℃ for 24 hours, drying at 200 ℃ for 4 hours, cooling to room temperature, and washing with clear water to be neutral to obtain the medical stone.
The Alternaria tenuissima activator protein used in the invention is 3% wettable powder of Alternaria tenuissima activator protein, and the effective component is 3%. Purchased from Huifenghua nong (Beijing) Biotech, Inc.
(2) Deactivating the tea leaves obtained in the step (1) by adopting a roller deactivation machine, controlling the temperature of a cylinder body at 180 ℃ and 200 ℃ for 5-10 minutes;
(3) rolling the tea leaves after the water removing, wherein the rolling time is 30 minutes, and the rotating speed of a rolling machine is 40 r/min;
(4) performing pile fermentation on the rolled tea leaves, controlling the room temperature to be 23-25 ℃, the temperature in the pile to be 30-35 ℃, the water adding humidity to be 70-80% and the fermentation time to be 48 h; finally, drying the fermented tea leaves by using a dryer to prepare coarse raw dark green tea;
(5) drying the auxiliary material raw materials, cutting into pieces with the characteristics similar to the size and length of the finished tea, and uniformly mixing the dried auxiliary material raw materials with the crude raw dark green tea obtained in the step (4) according to the weight ratio of 2: 8;
(6) performing secondary pile fermentation on the mixture obtained in the step (5), controlling the humidity of the mixture to be 28-35%, the temperature in the pile to be 60-80 ℃, fermenting for 24 hours, then turning the pile, controlling the temperature to be 50-60 ℃, fermenting for 24 hours, completing secondary fermentation, opening to dissipate heat, and naturally cooling to room temperature;
(7) primarily baking the tea subjected to secondary fermentation for 3-5 minutes, spraying tea juice which is prepared by mixing and decocting tea stems and tea seed shells according to the weight ratio of 2:1, wherein the spraying amount is 10-15% of the weight of the tea, and continuously baking until the water content of the tea is 15-20%;
(8) spreading the primarily dried tea leaves, cooling, continuously sending into an oven, baking until the water content is lower than 5% to obtain semi-finished tea, pressing the semi-finished tea into tea bricks, and sending into a flowering drying chamber for flowering and drying for 20-22 days.
The temperature of the flowering phase is kept at 26-28 ℃, the relative humidity is 75-85%, and the time is 12-15 days; and (3) after the blooming is finished, entering a drying period for 5-7 days, gradually heating up at the speed of 2-3 ℃/day in the drying period until the temperature is raised to 45 ℃, stopping humidifying when the moisture of the green brick is reduced to 14.5%, opening a window, cooling, drying, and packaging to obtain the finished product of the compact seasoned dark tea.
The auxiliary materials used in the invention are one or more of burdock root, Chinese yam, coix seed, gardenia, lily, fragrant solomonseal rhizome, purslane, pawpaw, angelica dahurica, sea backthern, gordon euryale seed, malt, kelp, rhizoma polygonati, corn stigma, tea flower, chrysanthemum, sweet osmanthus flower, jasmine flower, seville orange flower and honeysuckle.
Comparative example 1
A preparation method of the flavored dark tea is the same as that of example 3, and the only difference is that: in the step (1), fresh tea leaves are soaked in clear water.
Comparative example 2
A preparation method of the flavored dark tea is the same as that of example 3, and the only difference is that: in the step (1), medical stone powder is used for replacing modified medical stone powder in the treatment liquid.
Comparative example 3
A preparation method of the flavored dark tea is the same as that of example 3, and the only difference is that: the treatment liquid in the step (1) does not contain isotridecanol phosphate.
Comparative example 4
A preparation method of the flavored dark tea is the same as that of example 3, and the only difference is that: the treatment liquid in the step (1) does not contain modified medical stone powder.
Comparative example 5
A preparation method of the flavored dark tea is the same as that of example 3, and the only difference is that: the treatment solution in the step (1) does not contain alternaria tenuissima activator protein.
Effect testing example
1. The flavored dark tea prepared in the above examples 1 to 3 and comparative examples 1 to 5 was subjected to detection of the pesticide residue and the harmful element content by chromatography, and the specific results are shown in table 1.
TABLE 1 test results
| Pesticide residue | Harmful elements | |
| Example 1 | Not detected out | Not detected out |
| Example 2 | Not detected out | Not detected out |
| Example 3 | Not detected out | Not detected out |
| Comparative example 1 | Detect out | Detect out |
| Comparative example 2 | Detect out | Not detected out |
| Comparative example 3 | Detect out | Not detected out |
| Comparative example 4 | Not detected out | Detect out |
| Comparative example 5 | Not detected out | Detect out |
2. After the inventor tests the pressure-type seasoned dark tea prepared by the method in example 3 of the invention in 2019, 3 and 18 months, the indexes of the pressure-type seasoned dark tea are all in accordance with the relevant national standards through the national dark tea quality supervision and inspection center (Hunan) of the legal inspection department, namely: conforms to GB/T9833-2013 compressed tea part III: the quality requirement of Fu brick tea; meets the quality requirements of NY/T600-2002 selenium-enriched tea; the requirements of GB2762-2017 'maximum limit of residual quantity of pesticides in food safety international standard food' are met; meets the requirement of GB19965-2005 'fluorine content in brick tea'. The test results are shown in Table 2.
Table 2 inspection results of product quality
As can be seen from Table 2, the product of the invention, especially Eurotium cristatum, has the advantages of high content of 40x10000CFU/g and selenium content of 0.36mg/kg, and reaches the leading level in the tea making industry.
3. The flavored black teas prepared in examples 1 to 3 and comparative examples 1 to 5 were evaluated for appearance, aroma, taste, and leaf bottom by a sensory panel consisting of 30 panelists trained in advance, and the evaluation criteria were as follows:
appearance: the total score is 30; even color, black brown oil, tight cord: 25-30 min; in general: 15-24.9 min; uneven color and luster, grey color: 1-14.9 points.
Fragrance: the total score is 20 points; pure fragrance and long fragrance retention: 15-20 min; in general: 10-14.9 min; light fragrance and short fragrance retention time: 1-9.9 points.
The mouthfeel is as follows: the total score is 30; the tea taste is mellow, smooth and dry: 25-30 min; in general: 15-24.9 min; heavy bitter and astringent taste, light taste: 1-14.9 points.
Leaf bottom: the total score is 20 points: dark yellow brown and dark brown leaf bottom color: 15-20 min; in general: 10-14.9 min; the color of the leaf bottom is darker yellow: 1-9.9 points.
The specific evaluation results are shown in Table 3.
TABLE 3 sensory evaluation results
4. Clinical application effect
Test subjects: 800 patients with hypertension were randomly selected, and the average group was divided into 8 groups of 100 people, and the age of each group was relatively free from significant difference (p > 0.05). Western diagnostic criteria: the systolic pressure is more than or equal to 140mmHg, the diastolic pressure is more than or equal to 90mmHg, and the diagnosis can be confirmed by checking the systolic pressure and the diastolic pressure. The main symptoms of the dialectical standard of traditional Chinese medicine are as follows: dizziness, headache, palpitation, tinnitus, insomnia, irritability, soreness of the waist and legs, etc.
The test method comprises the following steps: each group of patients drunk the seasoned dark tea prepared in examples 1 to 3 and comparative examples 1 to 5 daily, and drunk after meals in the morning, at noon and evening, after boiled water is boiled, 5g each time, and the results were observed after drinking continuously for 90 days.
The therapeutic effect judgment standard is as follows:
and (3) curing: clinical symptoms disappear completely, the blood pressure is reduced to normal, and the disease does not relapse within one year.
The method has the following advantages: clinical symptoms all disappeared, blood pressure decreased but not decreased to normal.
And (4) invalidation: the clinical symptoms are not changed, and the blood pressure is not obviously changed before and after drinking the tea.
Evaluation results were as follows: see table 4 for details.
TABLE 4 results of clinical trials
| Group of | Number of cases | Healing examples | Working examples | Examples of invalidity | The total effective rate% |
| Example 1 | 100 | 78 | 19 | 3 | 97 |
| Example 2 | 100 | 82 | 13 | 5 | 95 |
| Example 3 | 100 | 75 | 23 | 2 | 98 |
| Comparative example 1 | 100 | 55 | 13 | 32 | 68 |
| Comparative example 2 | 100 | 33 | 42 | 25 | 75 |
| Comparative example 3 | 100 | 42 | 30 | 28 | 72 |
| Comparative example 4 | 100 | 29 | 41 | 30 | 70 |
| Comparative example 5 | 100 | 27 | 28 | 45 | 55 |
As can be seen from the data in Table 4, the seasoned dark tea prepared by the method of the present invention has a significant effect of lowering blood pressure of patients with hypertension. In addition, the seasoning dark tea also has various health-care effects of regulating intestines and stomach, promoting digestion, reducing blood sugar and blood fat, and has a good comprehensive health-care effect.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the embodiments, and any other changes, modifications, combinations, substitutions and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents and are included in the scope of the present invention.
Claims (10)
1. The preparation method of the flavored dark tea is characterized by comprising the following steps:
(1) picking fresh raw dark green tea, removing insect-infected leaves, soaking the tea in the treatment solution for 20-30 minutes, fishing out the tea, washing the tea for 3-5 minutes by using running water, and drying by cold air to obtain dried tea for later use; the treatment fluid consists of isotridecanol phosphate, modified medical stone powder, alternaria tenuissima activator protein and water;
(2) deactivating the tea leaves obtained in the step (1) by adopting a roller deactivation machine, controlling the temperature of a cylinder body at 180 ℃ and 200 ℃ for 5-10 minutes;
(3) rolling the tea leaves after the water removing, wherein the rolling time is 30 minutes, and the rotating speed of a rolling machine is 40 r/min;
(4) performing pile fermentation on the rolled tea leaves, controlling the room temperature to be 23-25 ℃, the temperature in the pile to be 30-35 ℃, the water adding humidity to be 70-80% and the fermentation time to be 48 h; finally, drying the fermented tea leaves by using a dryer to prepare coarse raw dark green tea;
(5) drying the auxiliary material raw materials, cutting into pieces with the characteristics similar to the size and length of the finished tea, and uniformly mixing with the crude raw dark green tea obtained in the step (4);
(6) performing secondary pile fermentation on the mixture obtained in the step (5), controlling the humidity of the mixture to be 28-35%, the temperature in the pile to be 60-80 ℃, fermenting for 24 hours, then turning the pile, controlling the temperature to be 50-60 ℃, fermenting for 24 hours, completing secondary fermentation, opening to dissipate heat, and naturally cooling to room temperature;
(7) primarily baking the tea subjected to secondary fermentation for 3-5 minutes, then spraying tea juice boiled from tea stems and tea seed shells, wherein the spraying amount is 10-15% of the weight of the tea, and then continuously baking until the water content of the tea is 15-20%;
(8) spreading the primarily dried tea leaves, cooling in the air, continuously sending into an oven, baking until the water content is lower than 5% to obtain semi-finished tea, and then preparing into bulk or compact black seasoned tea finished products according to the actual needs of the products.
2. The preparation method of the flavored dark tea of claim 1, wherein the treatment fluid in the step (1) consists of 1.5 to 2.5 parts of isotridecanol phosphate, 3 to 5 parts of modified medical stone powder, 0.05 to 0.08 part of alternaria tenuissima activator protein and 40 to 50 parts of water.
3. The preparation method of the flavored dark tea as claimed in claim 2, wherein the modified medical stone powder is prepared by the following method: crushing medical stone, sieving with a 40-mesh sieve, adding the medical stone into a 5% hydrochloric acid solution according to a solid-liquid ratio of 1:5, carrying out oscillation reaction at 25 ℃ for 24 hours, filtering, drying, adding the medical stone treated by hydrochloric acid into a 5mol/L ferric nitrate solution according to a solid-liquid ratio of 3:1, uniformly mixing, taking out, drying at 105 ℃ for 24 hours, drying at 200 ℃ for 4 hours, cooling to room temperature, and washing with clear water to be neutral to obtain the medical stone.
4. The preparation method of the flavored dark tea as claimed in claim 2, wherein the alternaria tenuissima activator protein is 3% wettable powder of the alternaria tenuissima activator protein, and the effective component is 3%.
5. The preparation method of the flavored dark green tea, which is characterized in that the weight ratio of the crude dark green tea to the auxiliary materials in the step (5) is 8: 2-3.
6. The preparation method of the flavored dark tea of claim 5, wherein the auxiliary materials are one or more of burdock root, Chinese yam, coix seed, gardenia, lily, fragrant solomonseal rhizome, purslane, pawpaw, angelica dahurica, sea buckthorn, gordon euryale seed, malt, kelp, sealwort, corn stigma, camellia, chrysanthemum, sweet osmanthus flower, jasmine, seville orange flower and honeysuckle.
7. The preparation method of the flavored dark tea, as claimed in claim 1, wherein the weight ratio of the tea stem to the tea seed shell in the step (7) is 2: 1.
8. The preparation method of the seasoned dark tea as claimed in claim 1, wherein the semi-finished tea is directly packaged when preparing the seasoned dark tea in bulk in the step (8).
9. The preparation method of the flavored dark tea as claimed in claim 1, wherein in the step (8) of preparing the pressure-type flavored dark tea, the semi-finished tea is pressed into tea brick, and then sent into a flowering drying chamber for flowering and drying for a total time of 20-22 days.
10. The preparation method of the flavored dark tea of claim 9, wherein the temperature during the flowering phase is maintained at 26-28 ℃, the relative humidity is 75-85%, and the time is 12-15 days; and (3) after the blooming is finished, entering a drying period for 5-7 days, gradually heating up at the speed of 2-3 ℃/day in the drying period until the temperature is raised to 45 ℃, stopping humidifying when the moisture of the green brick is reduced to 14.5%, opening a window, cooling, drying, and packaging to obtain the finished product of the compact seasoned dark tea.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113892528A (en) * | 2021-10-12 | 2022-01-07 | 四川农业大学 | Preparation method of lemon compound Tibetan tea |
| CN114304291A (en) * | 2021-10-19 | 2022-04-12 | 四川农业大学 | Preparation method of compound Tibetan tea containing red beans and coix seeds |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113892528A (en) * | 2021-10-12 | 2022-01-07 | 四川农业大学 | Preparation method of lemon compound Tibetan tea |
| CN114304291A (en) * | 2021-10-19 | 2022-04-12 | 四川农业大学 | Preparation method of compound Tibetan tea containing red beans and coix seeds |
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