CN111213745B - Congou black tea and processing method for improving sweet, mellow and fresh quality of congou black tea - Google Patents
Congou black tea and processing method for improving sweet, mellow and fresh quality of congou black tea Download PDFInfo
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Abstract
The invention discloses congou black tea and a processing method for improving the sweet, mellow and fresh quality of the congou black tea, which comprises the following steps: 1) Double temperature combination withering; 2) Water is removed; 3) Twisting; 4) Double-temperature combined fermentation; 5) Three-stage three-temperature alternate drying. The processing method provided by the invention fully and reasonably utilizes the internal connection between the quality biochemical components of the tea, the internal and external enzyme activity characteristics and the processing temperature, organically fuses multi-temperature alternate processing with each important process, and processes the multi-temperature alternate processing with more than 20 processing parameters of 11 processes, so that the prepared golden tea congou black tea has tight shape, black brown color, sweet and mellow taste, red and bright soup color, high sweet and long sweet, and obviously improves the quality compared with the traditional golden tea congou black tea, and is an important innovation in the congou black tea processing theory.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to congou black tea and a processing method for improving the sweet, mellow and fresh quality of congou black tea.
Background
The congou black tea is strip black tea, the integrity of bud leaves is basically not damaged in the manufacturing process, the strip black tea is formed after rolling, and the congou black tea is Chinese-specific black tea, and the quality characteristics are as follows: the appearance strip is tight and thin, the color is dark and moist, the soup color is red and bright, the fragrance is fragrant, fresh and cool, the taste is mellow and sweet, and the leaf bottom is tender, red and bright.
In actual production, each process in the congou black tea processing process under the traditional technology is usually treated at a specific single temperature, and the relationship between the temperature and the activity of main enzymes is not fully utilized. The traditional process has long withering time and slow progress at a single temperature, is unfavorable for the accumulation of the total content of free amino acids, and is easy to cause uneven withering, so that the bottom of the fermented leaves is green, and is not beneficial to the formation and accumulation of functional substances such as theaflavin; the traditional drying process mostly adopts high temperature and causes the finished product to generate high fire smell for a long time, and the conversion of unfavorable astringency substances is not combined with the moisture regaining treatment. The congou black tea prepared by the traditional process has the problems of slightly astringent taste, low sweetness and freshness, poor aroma and the like, and further has the problems of low selling price, difficult sales and the like, so that the quality of the congou black tea such as sweetness and freshness is enhanced, the astringent taste of the finished tea is reduced, and the congou black tea has important significance for further improving the quality and flavor of the congou black tea through innovation and optimization of the congou black tea processing process.
Disclosure of Invention
In view of the above, the main purpose of the invention is to provide a processing method for improving the sweet, mellow and fresh quality of congou black tea, so as to solve the problems of slightly astringent taste, low sweet, mellow and fresh taste, poor fragrance and the like of congou black tea prepared by the traditional process in the prior art.
In order to achieve the above purpose, the technical scheme of the invention is as follows:
a processing method for improving the sweet, mellow and fresh quality of congou black tea comprises the following steps:
1) Double temperature combined withering: carrying out 2 times of withering treatment on the picked fresh tea leaves to obtain withered tea blanks, wherein the temperature of primary withering is 32-38 ℃, the relative humidity is 75-80%, and the time is 3.5-4.5 hours; the temperature of secondary withering is 22-28 ℃, the relative humidity is 75-80%, and the time is 5.5-6.5 h;
2) And (3) water feeding: carrying out water-passing treatment on the tea blank obtained in the step 1);
3) Twisting: collecting tea blanks after water passing, placing the tea blanks in a rolling machine, adding cellulase and pectase at the same time, and rolling by air rolling, rolling by light pressure, rolling by medium pressure, rolling by heavy pressure, rolling by loose pressure, taking out tea leaves after rolling, and deblocking the tea blanks after rolling to obtain the rolled tea blanks; wherein, the light rolling means that the barrel cover of the rolling machine presses down tea leaves in the barrel for 1 cm to 2cm; the medium-pressure rolling is that the rolling is carried out by 5cm to 8cm; the re-pressing and rolling are performed by pressing downwards for 10cm to 12cm;
4) Double-temperature combined fermentation: placing the tea blank obtained in the step 3) into fermentation equipment, adding amylase and neutral protease, stirring uniformly, and performing 2 times of fermentation treatment to obtain a fermented tea blank; wherein the primary fermentation temperature is 38-42 ℃ and the fermentation time is 1-1.5 h; the secondary fermentation temperature is 28-32 ℃ and the fermentation time is 2.5-3 h; and the relative humidity of the primary fermentation and the secondary fermentation is kept between 90 and 95 percent;
5) Three-section type three-temperature alternating drying: the tea blank obtained in the step 4) is placed at a high temperature of 110-120 ℃ for primary drying for 6-8 min, and then is spread for cooling and conditioning; then placing the mixture at the medium temperature of 90-100 ℃ for re-drying for 10-15 min, and spreading for cooling and conditioning after re-drying; and finally, placing the mixture at a low temperature of 70-80 ℃ for foot drying for 45-60 min to obtain a finished product.
Preferably, in the step 1), the fresh tea leaves are one-bud one-leaf and two-leaf fresh golden tea leaves. Golden tea is a specific tea tree variety in the Hunan Xiangxi region of original production, which is remarkable in high amino acid content.
Preferably, in step 1), the temperature of the primary withering is 35 ℃ and the time is 4 hours; the temperature of the secondary withering was 25℃for 6 hours.
Preferably, in step 2), the water treatment is specifically: piling up the withered tea blank to a height of 20-25cm, and running water for 25-35 min.
Preferably, in step 3), the final concentration is added in a ratio of 0.5X10 3 ～0.7×10 3 U/g cellulase and final concentration of 0.12X10) 3 ～0.2×10 3 U/g pectase
Preferably, in the step 3), the time of air rolling, light rolling and medium rolling is 10-20 min, the time of heavy rolling is 15-25 min, and the time of loose rolling is 5-10 min.
Preferably, in step 4), the final concentration is added in a ratio of 0.5X10 2 ～0.7×10 2 U/g amylase and final concentration of 0.8X10 3 ～1.0×10 3 U/g neutral protease
Preferably, in the step 5), the time for spreading for cooling and conditioning after primary drying is 30-45 min; and after re-drying, spreading for cooling and conditioning for 90-120 min.
The invention also aims to provide congou black tea prepared by any one of the processing methods.
The beneficial effects of the invention are as follows:
based on the deep development of black tea manufacturing chemistry, the invention takes the dynamic change of main enzyme activity in the black tea manufacturing process as a main line, fully and reasonably utilizes the internal connection between the internal and external enzyme activity characteristics and the processing temperature, organically fuses the multi-temperature alternate processing with each important process, and processes the black tea through more than 20 processing parameters of 11 processes, thus the high-quality congou black tea has tight shape, dark brown color, sweet and mellow taste, red and bright soup color, high sweet and long sweet, and obviously improves the quality compared with the traditional congou black tea, and is an important innovation in the congou black tea processing theory.
Drawings
FIG. 1 is a basic process flow diagram of the present invention.
Fig. 2 is a finished product of conventional golden tea congou black tea.
Figure 3 is a finished product of the congou black tea of the golden tea prepared by the novel process.
FIG. 4 is a comparison of a conventional congou black tea and a new process golden congou black tea soup.
FIG. 5 is a comparison of catechin content of congou black tea of conventional process black tea and new process gold tea.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The invention may be embodied in many other forms than described herein and similarly modified by those skilled in the art without departing from the spirit or scope of the invention, which is therefore not limited to the specific embodiments disclosed below.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Example 1
Referring to fig. 1, a processing method for improving the sweet, mellow and fresh quality of congou black tea comprises the following steps:
taking fresh leaves of one-bud two-leaf golden tea as a processing raw material, and carrying out double-temperature combined withering (I): placing the mixture into a withering room with the temperature of 35 ℃ (1) and the relative humidity of 78% (2) for withering for 4h (3), and then transferring the mixture into a withering room with the temperature of 25 ℃ (4) and the relative humidity of 78% for withering for 6h (5); piling up the withered leaves to a height of 20-25cm after withering for 30min (6), collecting the withered leaves to a rolling machine, and adding cellulase (enzyme activity unit 1×10) at a certain ratio 5 U/g) and pectase (enzyme activity unit 0.3X10) 5 U/g) to a final concentration of 0.5X10, respectively 3 ～0.7×10 3 U/g cellulase and final concentration of 0.12X10) 3 ～0.2×10 3 U/g pectase (7), and kneading by air kneading (15 min), light kneading (15 min), medium kneading (15 min), heavy kneading (20 min), loose kneading (5 min) (8), taking out tea after kneading, deblocking (9), spreading fermenting disc 5-10cm to ferment machine, performing double temperature combination (II), adding double enzyme agent, fermenting (amylase activity unit 0.8X10) 5 U/g+protease enzyme activity unit 1.0X10 5 U/g): fermenting for 4 hr, maintaining relative humidity at 95%, and proportionally adding to final concentration of 0.5X10 2 ～0.7×10 2 U/g amylase and final concentration of 0.8X10 3 ～1.0×10 3 The neutral protease of U/g is evenly stirred and then fermented (10), wherein the first temperature is 40 ℃ (11) for 1h (12) and the second temperature is 30 ℃ (13) for 3h (14); and (3) after fermentation, carrying out three-stage three-temperature alternate drying (III): the method comprises the steps of firstly drying fermented tea blanks at a high temperature of 115 ℃ (15) for 7min (16), spreading for cooling and conditioning for 40min (17) after the primary drying, then spreading for re-drying at a medium temperature of 95 ℃ (18) for 12min (19), spreading for cooling and conditioning for 100min (20) after the re-drying, and finally spreading for drying at a low temperature of 75 ℃ (21) for 50min (22) to obtain sweet, mellow and fresh golden tea congou black tea products.
Example 2
Referring to fig. 1, fresh leaves of one-bud one-two-leaf golden tea are taken as processing raw materials, and double-temperature combined withering (I) is carried out: placing in a withering room with temperature of 32deg.C (1) and relative humidity of 75% (2) for withering for 4.5 hr (3), transferring to a withering room with temperature of 22deg.C (4) and relative humidity of 75% for withering for 6.5 hrh (5); piling up the withered leaves to a height of 20-25cm after withering for 25min (6), collecting the withered leaves to a rolling machine, and adding cellulase (enzyme activity unit 1×10) at a certain ratio 5 U/g) and pectase (enzyme activity unit 0.3X10) 5 U/g) to a final concentration of 0.5X10, respectively 3 ～0.7×10 3 U/g cellulase and final concentration of 0.12X10) 3 ～0.2×10 3 U/g pectase (7), and kneading with air kneading (20 min), light kneading (20 min), medium kneading (10 min), heavy kneading (25 min), loose kneading (10 min) (8), taking out tea after kneading, deblocking (9), spreading fermenting disc 5-10cm to ferment machine, performing double temperature combination (II), and adding double enzyme agent for fermentation (amylase activity unit 0.8X10) 5 U/g+protease enzyme activity unit 1.0X10 5 U/g): fermenting for 4 hr, maintaining relative humidity at 90%, and proportionally adding to final concentration of 0.5X10 2 ～0.7×10 2 U/g amylase and final concentration of 0.8X10 3 ～1.0×10 3 The neutral protease of U/g is evenly stirred and then fermented (10), wherein the first temperature is 38 ℃ (11) and the fermentation time is 1.5h (12), and the second temperature is 32 ℃ (13) and the fermentation time is 2.5h (14); and (3) after fermentation, carrying out three-stage three-temperature alternate drying (III): the method comprises the steps of firstly drying fermented tea blanks at a high temperature of 110 ℃ (15) for 8min (16), then spreading for cooling and conditioning for 30min (17), then placing at a medium temperature of 90 ℃ (18) for re-drying for 15min (19), spreading for cooling and conditioning for 90min (20), and finally placing at a low temperature of 70 ℃ (21) for 60min (22), thus obtaining sweet, mellow and fresh golden tea congou black tea products.
Example 3
Referring to fig. 1, fresh leaves of one-bud one-two-leaf golden tea are taken as processing raw materials, and double-temperature combined withering (I) is carried out: placing the mixture into a withering room with the temperature of 38 ℃ (1) and the relative humidity of 80% (2) for withering for 3.5h (3), and then transferring the mixture into a withering room with the temperature of 28 ℃ (4) and the relative humidity of 80% for withering for 5.5h (5); piling up the withered leaves to a height of 20-25cm after withering for 35min (6), collecting the withered leaves to a rolling machine, and adding cellulase (enzyme activity unit 1×10) at a certain ratio 5 U/g) and pectase (enzyme activity unit 0.3X10) 5 U/g) to a final concentration of 0.5X10, respectively 3 ～0.7×10 3 U/g cellulase and final concentration of 0.12X10) 3 ～0.2×10 3 U/g pectase (7), and kneading by air kneading (10 min), light kneading (10 min), medium kneading (20 min), heavy kneading (15 min), loose kneading (5 min) (8), taking out tea after kneading, deblocking (9), spreading fermenting disc 5-10cm to ferment machine, performing double temperature combination (II), adding double enzyme agent, fermenting (amylase activity unit 0.8X10) 5 U/g+protease enzyme activity unit 1.0X10 5 U/g): fermenting for 4 hr while maintaining relative humidity above 95%, and adding at a ratio of 0.5X10 to final concentration 2 ～0.7×10 2 U/g amylase and final concentration of 0.8X10 3 ～1.0×10 3 The neutral protease of U/g is evenly stirred and then fermented (10), wherein the first temperature is 42 ℃ (11) for 1h (12) and the second temperature is 28 ℃ (13) for 3h (14); and (3) after fermentation, carrying out three-stage three-temperature alternate drying (III): the method comprises the steps of firstly drying fermented tea blanks at a high temperature of 120 ℃ (15) for 6min (16), then spreading for cooling and conditioning for 45min (17), then placing at a medium temperature of 100 ℃ (18) for re-drying for 10min (19), spreading for cooling and conditioning for 120min (20), and finally placing at a low temperature of 80 ℃ (21) for sufficiently drying for 45min (22), so as to obtain a sweet, mellow and fresh golden tea congou black tea finished product.
The new process, i.e. the finished congou black tea of golden tea prepared in example 1, was compared with the congou black tea prepared in the conventional technology, and the comparison results are shown in tables 1 and 2 and figures 2 to 4 below.
The traditional technology adopts fresh leaves of the golden tea of one bud and one two leaves as processing raw materials, and sequentially carries out withering, water feeding, rolling, fermentation and drying to obtain the finished product of the congou black tea of the golden tea, wherein the processing is carried out at a specific single temperature during withering, fermentation and drying, and no exogenous enzyme is added during rolling and fermentation.
TABLE 1 comparison of biochemical components of quality of congou black tea with traditional and New Process gold tea
Table 2 table of examination and evaluation records of congou black tea samples of conventional and novel gold tea
From the above table 1 and table 2 and fig. 2 to fig. 4, it can be seen that the quality improvement of congou black tea according to the present invention is represented by the addition of double enzyme agents, the combination of double enzyme agent addition and double temperature combined fermentation and the three temperature alternation in the temperature-changing withering and rolling process, not only can properly shorten the processing period and improve the production efficiency, but also the quality biochemical component detection is carried out on the congou black tea samples of the conventional process and the novel process, the detection indexes are the total amount of tea polyphenols, catechin and components, soluble sugar and free amino acid and theaflavin, and the results indicate that the contents of the various quality biochemical components (free amino acids, soluble sugar and theaflavin) in the novel process congou black tea are increased to different degrees compared with the conventional congou black tea, wherein the main chemical components tea polyphenols and ester catechin which are bitter and astringent are reduced, and the change of the water extract content is relatively small, so that the congou black tea processed by the novel process has greatly improved freshness and sweetness, and reduced the soup astringency to a certain extent, and the sensory results are consistent.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (8)
1. The processing method for improving the sweet, mellow and fresh quality of congou black tea is characterized by comprising the following steps of:
1) Double temperature combined withering: carrying out 2 times of withering treatment on the picked fresh tea leaves to obtain withered tea blanks, wherein the temperature of primary withering is 32-38 ℃, the relative humidity is 75-80%, and the time is 3.5-4.5 hours; the temperature of secondary withering is 22-28 ℃, the relative humidity is 75-80%, and the time is 5.5-6.5 h;
2) And (3) water feeding: carrying out water-passing treatment on the tea blank obtained in the step 1);
3) Twisting: collecting tea blanks after water passing, placing the tea blanks in a rolling machine, adding cellulase and pectase at the same time, and rolling by air rolling, rolling by light pressure, rolling by medium pressure, rolling by heavy pressure, rolling by loose pressure, taking out tea leaves after rolling, and deblocking the tea blanks after rolling to obtain the rolled tea blanks;
4) Double-temperature combined fermentation: placing the tea blank obtained in the step 3) into fermentation equipment, adding amylase and neutral protease, stirring uniformly, and performing 2 times of fermentation treatment to obtain a fermented tea blank; wherein the primary fermentation temperature is 38-42 ℃ and the fermentation time is 1-1.5 h; the secondary fermentation temperature is 28-32 ℃ and the fermentation time is 2.5-3 h; and the relative humidity of the primary fermentation and the secondary fermentation is kept between 90 and 95 percent;
5) Three-section type three-temperature alternating drying: the tea blank obtained in the step 4) is placed at a high temperature of 110-120 ℃ for primary drying for 6-8 min, and then is spread for cooling and conditioning; then placing the mixture at the medium temperature of 90-100 ℃ for re-drying for 10-15 min, and spreading for cooling and conditioning after re-drying; and finally, placing the mixture at a low temperature of 70-80 ℃ for drying the mixture for 45-60 min to obtain a finished product;
in step 4), the final concentration was added in a ratio of 0.5X10 2 ～0.7×10 2 U/g amylase and final concentration of 0.8X10 3 ～1.0×10 3 U/g neutral protease.
2. A processing method for improving the sweet, mellow and fresh quality of congou black tea according to claim 1, wherein in the step 1), the fresh tea leaves are one-bud one-leaf and two-leaf golden tea leaves.
3. The processing method for improving the sweet, mellow and fresh quality of congou black tea according to claim 1, wherein in the step 1), the primary withering temperature is 35 ℃ and the time is 4 hours; the temperature of the secondary withering was 25℃for 6 hours.
4. The processing method for improving the sweet, mellow and fresh quality of congou black tea according to claim 1, wherein in the step 2), the water-running treatment is specifically as follows: piling up the withered tea blank to a height of 20-25cm, and running water for 25-35 min.
5. The process for improving the fresh and cool quality of congou black tea according to claim 1, wherein in step 3), the final concentration is 0.5 x 10 3 ～0.7×10 3 U/g cellulase and final concentration of 0.12X10) 3 ～0.2×10 3 U/g pectase.
6. The processing method for improving the fresh and cool quality of congou black tea sweet taste according to claim 1, wherein in the step 3), the time of air rolling, light rolling and medium rolling is 10-20 min, the time of heavy rolling is 15-25 min, and the time of loose rolling is 5-10 min.
7. The processing method for improving the sweet, mellow and fresh quality of congou black tea according to claim 1, wherein in the step 5), the time for spreading and cooling and conditioning after primary drying is 30-45 min; and after re-drying, spreading for cooling and conditioning for 90-120 min.
8. Congou black tea made by a process according to any one of claims 1 to 7.
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