CN111149889A - Production process of golden flower white tea - Google Patents
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- CN111149889A CN111149889A CN202010050813.7A CN202010050813A CN111149889A CN 111149889 A CN111149889 A CN 111149889A CN 202010050813 A CN202010050813 A CN 202010050813A CN 111149889 A CN111149889 A CN 111149889A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000013616 tea Nutrition 0.000 claims abstract description 52
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000005070 sampling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000012360 testing method Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 11
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000002655 kraft paper Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
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- 244000269722 Thea sinensis Species 0.000 abstract description 46
- 238000000034 method Methods 0.000 abstract description 8
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- 239000000126 substance Substances 0.000 abstract description 6
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 4
- 235000020279 black tea Nutrition 0.000 abstract description 4
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- 238000011161 development Methods 0.000 abstract description 2
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- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 4
- -1 polyphenol compounds Chemical class 0.000 description 4
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- 239000011449 brick Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
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- 229920002472 Starch Polymers 0.000 description 2
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- 238000006243 chemical reaction Methods 0.000 description 2
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- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
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- 239000001814 pectin Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 229940045997 vitamin a Drugs 0.000 description 2
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- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a production process of golden flower white tea, which comprises the following production steps: the instant high-temperature steam sterilization of the white tea raw material, the watering and the temperature increase, the curing of the pile fermentation, the softening by adopting high-temperature low-pressure steam, the modeling and the wrapping, the constant-temperature constant-humidity flowering, the flower fixing and drying, the sampling and testing, the detection and the test and the packaging of the white tea are carried out. The invention designs a white tea flowering process, which keeps the characteristics of white tea, improves sensory quality, enables the white tea to be compatible with the excellent quality part of black tea, increases health care function, enables drinks to be more functional, improves flowering probability, keeps stable flowering, and assists tea enterprises in increasing efficiency and tea farmers in increasing income; the healthy development of the tea industry in China and the extension and utilization of the tea-containing substances in the medical and medical fields are promoted. The invention effectively solves the problems of high cost of flowering and the like in the traditional technology.
Description
Technical Field
The invention relates to the field of processes, in particular to a production process of golden flower white tea.
Background
The white tea is micro-fermented tea and is prepared by the process flows of picking, withering, piling, drying, packaging and the like, and has the quality characteristics of complete bud, faint scent, fresh and yellow green and clear soup color and sweet aftertaste. The white tea is rich in amino acids, tea polyphenol, vitamin a, dihydromyricetin and other flavonoid natural substances and other nutrient substances, but has the characteristics of low sensory quality such as bitter taste, heavy grass smell, light taste and the like; the white tea is cold in nature and is not suitable for the elderly, pregnant women, children and children with poor intestinal tract function.
The golden flower, known as eurotium cristatum, is an enzyme bacterium beneficial to human beings. The golden flower can secrete amylase and oxidase, can catalyze the conversion of protein and starch in the tea into monosaccharide, catalyze the oxidation of polyphenol compounds, and convert the polyphenol compounds into substances beneficial to human bodies, so that the characteristics of the tea, such as taste and the like, are improved and optimized. Has the biological activities of improving the immunity of organisms, reducing blood fat, regulating intestinal flora and the like, and has good effects and medical scientific research values in the aspects of preventing tumors, losing weight and treating diarrhea.
The generation and survival of the golden flower need to be carried out in a special culture medium and a severe temperature and humidity growth environment, only some black brick Fu tea occasionally grows for thousands of years, and spores of the golden flower (eurotium cristatum) are attached by microorganisms which are long in storage time or occasionally encountered in the processes of preparing, spreading and drying the post-fermented tea, so that the golden flower is not easy to intervene and a large amount of survival in the post-fermented tea is easy to carry out. The initial micro-colonies must form within a short period of time before they can grow gradually during later storage.
In the production of the dark tea Fuzhuan brick, some craftsmen accumulate some 'flowering' experiences through long-term groping, and the probability of growing 'golden flowers' is improved. Because the black tea is post-fermented tea, the probability of survival and flowering of the eurotium cristatum is higher under the conditions that the tea product has more pectin content or the fresh leaves are thicker and old and have thick and thick nutrient medium exudation on the premise that the tea product is cold outside and hot inside and dry outside and wet inside. The current 'flowering process' of 'dark tea Fuzhuan' is a national second-level secret.
If the white tea grows to be golden flower under the condition that the white tea is rich in amino acid, tea polyphenol, vitamin a, dihydromyricetin, flavone and other nutrient substances, the bitter taste and the green smell of the white tea can be removed, the special amber, fungous flower fragrance and mellow and smooth mouthfeel of the Fuzhuan brick tea are endowed, the excellent quality parts of the white tea and the black tea are compatible in sensory indexes, and the high market economic benefit is achieved.
Meanwhile, the golden flower secretes amylase and oxidase to catalyze the conversion of protein and starch in the tea into monosaccharide, promote the oxidation of polyphenol compounds and convert the polyphenol compounds into substances beneficial to human bodies, improve the immune function of the human bodies, prevent tumors, reduce fat and weight, resist oxidation, inhibit bacteria and the like. Converts the thirst-quenching drink effect of the tea into the functional health effect, carries out scientific and technological extension, and enables the eurotium cristatum probiotic to play a great role in the fields of medicine and medicine, thereby being fully utilized and developed.
In the traditional technology, in the production of the golden flower Fuzhuan tea, if the golden flower fails to grow, harmful strains such as green mold, yellow mold and the like can grow on the tea, so that the whole batch of tea is scrapped, dozens of even millions of yuan is lost, and huge economic loss is caused.
Therefore, the production process of the golden flower white tea becomes a problem to be solved urgently in the whole society.
Disclosure of Invention
In view of the above, the invention provides a production process of golden flower white tea, which comprises the following production steps:
(1) performing instant high-temperature steam sterilization on the white tea raw material, wherein the high-temperature steam sterilization is performed on the white tea raw material at the temperature of 137-143 ℃ and the pressure of 0.04 mpa;
(2) spraying warm water at 30 ℃ for warming, preparing a culture medium, wherein the humidity increment after spraying is 17-23%, and the relative total humidity is controlled within the range of 67-73%;
(3) curing the pile fermentation;
(4) softening by adopting high-temperature low-pressure steam, wherein the temperature of the steam is 133-139 ℃;
(5) modeling and wrapping, wherein the modeling comprises round modeling and directional modeling, the square modeling is wrapped and fixed by food-grade kraft paper, and the round modeling is fixed by elastic buckling of a double-round cotton cloth pocket;
(6) the constant temperature and humidity bloom is carried out, a constant temperature and humidity bloom room is built, the temperature is 31-37 ℃, and the relative humidity is 75%;
(7) fixing the flowers and drying, and controlling the water content of the finished tea within the range of 8-11%;
(8) sampling and checking flowers, extracting one to 2 single products from the upper, lower, left, right, east, west, south and north directions of a flowering house respectively in the time, tearing to check whether milk white bacteria spots exist in the tea, if yes, growing golden flowers, and gradually growing the milk white bacteria spots into golden flowers along with the time, if the tea is torn, gray black brown bacteria spots exist, and if the tea is elongated, the mould is a green mould and the like, and the flowering fails, so that the tea is scrapped; if milk white bacterial plaque and gray black brown bacterial plaque do not exist, the golden flower does not grow and the tea product is not damaged, a high-temperature drying measure is started immediately, the quality of the white tea is kept, and the loss is reduced;
(9) detecting and testing;
(10) and (7) packaging and discharging.
Further, the pile fermentation height is within the range of 1-2 m, the pile fermentation time is 20-24 hours, and the temperature is controlled to be 29-35 ℃.
Further, the flowering time in the step (6) is 4-10 days after entering the constant-temperature constant-humidity flowering house.
Further, the fixed flowering time in the step (7) is 11-20 days when the tea enters the constant-temperature constant-humidity flowering house, and the tea drying time is 20-30 days when the tea enters the constant-temperature constant-humidity flowering house.
Further, the sampling and flower testing time in the step (9) is 5-10 days when the tea enters the constant-temperature constant-humidity flowering house.
Compared with the prior art, the invention has the advantages that: the invention designs a white tea flowering process, which keeps the characteristics of white tea, improves sensory quality, enables the white tea to be compatible with the excellent quality part of black tea, increases health care function, enables drinks to be more functional, improves flowering probability, keeps stable flowering, and assists tea enterprises in increasing efficiency and tea farmers in increasing income; the healthy development of the tea industry in China and the extension and utilization of the tea-containing substances in the medical and medical fields are promoted. The invention effectively solves the problems of high cost of flowering and the like in the traditional technology.
Detailed Description
The specific embodiment of the invention is as follows: the invention provides a production process of golden flower white tea, which comprises the following production steps:
(1) performing instant high-temperature steam sterilization on the white tea raw material, wherein the high-temperature steam sterilization is performed on the white tea raw material at the temperature of 137-143 ℃ and the pressure of 0.04 mpa;
(2) spraying warm water at 30 ℃ for warming, preparing a culture medium, wherein the humidity increment after spraying is 17-23%, and the relative total humidity is controlled within the range of 67-73%;
(3) curing the pile fermentation; the pile fermentation height is within the range of 1-2 m, the pile fermentation time is 20-24 hours, and the temperature is controlled to be 29-35 ℃.
(4) Softening by adopting high-temperature low-pressure steam, wherein the temperature of the steam is 133-139 ℃;
(5) modeling and wrapping, wherein the modeling comprises round modeling and directional modeling, the square modeling is wrapped and fixed by food-grade kraft paper, and the round modeling is fixed by elastic buckling of a double-round cotton cloth pocket;
(6) the constant temperature and humidity bloom is carried out, a constant temperature and humidity bloom room is built, the temperature is 31-37 ℃, the relative humidity is 75%, and the bloom time is 4-10 days after entering the constant temperature and humidity bloom room;
(7) fixing and drying the flowers, controlling the water content of the finished tea within the range of 8-11%, wherein the fixed flowering time is 11-20 days when the tea enters a constant-temperature constant-humidity flowering house, and the tea drying time is 20-30 days when the tea enters the constant-temperature constant-humidity flowering house;
(8) sampling and checking the flowers, wherein the sampling and checking time is 5-10 days after the tea product enters a constant-temperature constant-humidity flowering house, one to 2 single products are respectively extracted from the upper, lower, left, right, east, west, south and north directions of the flowering house in the time, whether milk white bacteria spots exist in the tea product is checked by tearing, if yes, the golden flower can grow, and as time goes on, the milk white bacteria spots gradually grow into golden flower, if the tea product is torn, the golden flower has blackish brown bacteria spots, namely, the green mold and the like, the flowering fails, and the tea product is scrapped; if milk white bacterial plaque and gray black brown bacterial plaque do not exist, the golden flower does not grow and the tea product is not damaged, a high-temperature drying measure is started immediately, the quality of the white tea is kept, and the loss is reduced;
(9) detecting and testing;
(10) and (7) packaging and discharging.
As further elaboration of the invention, harmful strains such as green mould fungus, yellow mould fungus and the like possibly existing in the white tea raw material are killed through special technical treatment, and a 'sterile' survival growth culture medium is created for 'golden flower' (eurotium cristatum).
As further elaboration of the invention, special equipment and process are utilized to properly stimulate the exudation amount of white tea pectin and ensure that the golden flower (eurotium cristatum) draws survival and growth nutrition.
As further elaboration of the invention, the flow process and time of 'natural flowering after long-term storage of tea products' are scientifically compressed, and the white tea category characteristics and excellent sensory indexes are ensured to be preserved or changed to the minimum extent.
As further elaboration of the invention, equipment is transformed to create a sterile, constant-temperature and constant-humidity survival and growth environment for golden flowers (eurotium cristatum), so that the huge loss of 'no flowers, namely mildew' is thoroughly changed.
Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (5)
1. The production process of the golden flower white tea is characterized by comprising the following production steps:
(1) performing instant high-temperature steam sterilization on the white tea raw material, wherein the high-temperature steam sterilization is performed on the white tea raw material at the temperature of 137-143 ℃ and the pressure of 0.04 mpa;
(2) spraying warm water at 30 ℃ for warming, preparing a culture medium, wherein the humidity increment after spraying is 17-23%, and the relative total humidity is controlled within the range of 67-73%;
(3) curing the pile fermentation;
(4) softening by adopting high-temperature low-pressure steam, wherein the temperature of the steam is 133-139 ℃;
(5) modeling and wrapping, wherein the modeling comprises round modeling and directional modeling, the square modeling is wrapped and fixed by food-grade kraft paper, and the round modeling is fixed by elastic buckling of a double-round cotton cloth pocket;
(6) the constant temperature and humidity bloom is carried out, a constant temperature and humidity bloom room is built, the temperature is 31-37 ℃, and the relative humidity is 75%;
(7) fixing the flowers and drying, and controlling the water content of the finished tea within the range of 8-11%;
(8) sampling and checking flowers, extracting one to 2 single products from the upper, lower, left, right, east, west, south and north directions of a flowering house respectively in the time, tearing to check whether milk white bacteria spots exist in the tea, if yes, growing golden flowers, and gradually growing the milk white bacteria spots into golden flowers along with the time, if the tea is torn, gray black brown bacteria spots exist, and if the tea is elongated, the mould is a green mould and the like, and the flowering fails, so that the tea is scrapped; if milk white bacterial plaque and gray black brown bacterial plaque do not exist, the golden flower does not grow and the tea product is not damaged, a high-temperature drying measure is started immediately, the quality of the white tea is kept, and the loss is reduced;
(9) detecting and testing;
(10) and (7) packaging and discharging.
2. The production process of the golden flower white tea as claimed in claim 1, wherein the production process comprises the following steps: the pile fermentation height is within the range of 1-2 m, the pile fermentation time is 20-24 hours, and the temperature is controlled to be 29-35 ℃.
3. The production process of the golden flower white tea as claimed in claim 1, wherein the production process comprises the following steps: the flowering time in the step (6) is 4-10 days after entering the constant-temperature constant-humidity flowering house.
4. The production process of the golden flower white tea as claimed in claim 1, wherein the production process comprises the following steps: the fixed flowering time in the step (7) is 11-20 days when the tea enters the constant-temperature constant-humidity flowering house, and the tea drying time is 20-30 days when the tea enters the constant-temperature constant-humidity flowering house.
5. The production process of the golden flower white tea as claimed in claim 1, wherein the production process comprises the following steps: and (4) sampling and flower testing in the step (9) are carried out for 5-10 days when the tea enters the constant-temperature constant-humidity flowering house.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010050813.7A CN111149889A (en) | 2020-01-17 | 2020-01-17 | Production process of golden flower white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010050813.7A CN111149889A (en) | 2020-01-17 | 2020-01-17 | Production process of golden flower white tea |
Publications (1)
| Publication Number | Publication Date |
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| CN111149889A true CN111149889A (en) | 2020-05-15 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010050813.7A Pending CN111149889A (en) | 2020-01-17 | 2020-01-17 | Production process of golden flower white tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN111149889A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680208A (en) * | 2022-04-14 | 2022-07-01 | 安吉金甘茶叶科技有限公司 | Fermented white tea and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640813A (en) * | 2012-05-14 | 2012-08-22 | 咸阳泾渭茯茶有限公司 | Manufacture method of miniature compressed Fu tea with golden flowers attached to surface |
| CN104621277A (en) * | 2015-02-01 | 2015-05-20 | 益阳仁和茶业有限公司 | Making method of compressed tea of eurotium cristatum white tea |
| CN205962654U (en) * | 2016-06-08 | 2017-02-22 | 杭州艺福堂茶业有限公司 | Automatic fermenting case of scattered bag fungus tea of coronoid process |
-
2020
- 2020-01-17 CN CN202010050813.7A patent/CN111149889A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640813A (en) * | 2012-05-14 | 2012-08-22 | 咸阳泾渭茯茶有限公司 | Manufacture method of miniature compressed Fu tea with golden flowers attached to surface |
| CN104621277A (en) * | 2015-02-01 | 2015-05-20 | 益阳仁和茶业有限公司 | Making method of compressed tea of eurotium cristatum white tea |
| CN205962654U (en) * | 2016-06-08 | 2017-02-22 | 杭州艺福堂茶业有限公司 | Automatic fermenting case of scattered bag fungus tea of coronoid process |
Non-Patent Citations (1)
| Title |
|---|
| 刘菲等: "人工接种冠突散囊菌对白茶主要呈味物质的影响", 《菌物学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680208A (en) * | 2022-04-14 | 2022-07-01 | 安吉金甘茶叶科技有限公司 | Fermented white tea and preparation process thereof |
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Application publication date: 20200515 |