CN111449153A - Novel tea beverage and preparation process thereof - Google Patents
Novel tea beverage and preparation process thereof Download PDFInfo
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- CN111449153A CN111449153A CN202010213277.8A CN202010213277A CN111449153A CN 111449153 A CN111449153 A CN 111449153A CN 202010213277 A CN202010213277 A CN 202010213277A CN 111449153 A CN111449153 A CN 111449153A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A novel tea drink and a preparation process thereof, wherein the preparation process comprises the following steps: (1) dehydrating at low temperature; (2) withering: mixing the eurotium cristatum suspension and the white tea, and then withering, wherein the withering process is mainly divided into a first withering stage for quickly growing flowers and oxidizing/decomposing tea polyphenol, a second withering stage for stably proliferating eurotium cristatum and improving the amino acid content, and a third withering stage for inhibiting the enzyme activity and the metabolic activity of the eurotium cristatum to obtain a eurotium cristatum white tea crude product; (3) and (3) carrying out pressure extraction on the golden flower white tea crude product, collecting an extracting solution, filtering, concentrating and sterilizing to obtain the novel tea beverage. According to the invention, the process in the white tea withering process is optimized to conform to the unfermented process of the golden flower fungus, so that the flavor of the prepared tea beverage is greatly improved on the basis of the original nature, and the process can greatly shorten the withering time and is beneficial to large-scale production.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a novel tea beverage and a preparation process thereof.
Background
The white tea belongs to micro-fermented tea, is the traditional famous tea created by Chinese tea growers, and is one of six Chinese teas; the tea is processed after being picked, without being de-enzymed or rolled and being dried only by sun or slow fire, and has the quality characteristics of complete bud, complete body, fragrant and fresh taste, yellow green and clear soup color, light taste and sweet taste. The white tea contains other inherent nutrients of tea and active enzyme essential for human body, and can raise the activity of lipase in body, promote fat decomposition and metabolism, control insulin secretion, decompose excessive sugar in body blood and promote blood sugar balance. The white tea is rich in various amino acids, has cold and cool properties, and has the functions of clearing heat, dispelling summer heat and detoxifying. However, the white tea prepared by the traditional process has low fragrance, light taste and few varieties, and cannot meet the diversified demands of consumers on the white tea; the application document of CN110613032A discloses a method for establishing a basidiomycete fermentation system of a novel aroma-enhanced tea beverage, which utilizes liquid fermentation of edible fungi to enhance aroma and improve aroma of the tea beverage; however, the method uses a large number of strains, is complex in culture method and is not beneficial to large-scale production, the method is out of the range that the white tea is micro-fermented tea, and the product obtained after fermentation loses the characteristics and the particularity of the white tea.
The tea is named as 'golden flower' in Fuzhuan tea, is the golden closed capsule shell of eurotium cristatum, is similar to aglaia odorata, is golden and gorgeous in color, can improve the appearance characteristics of the Fuzhuan tea through 'flowering', more importantly can secrete various beneficial physiological active substances such as polysaccharide, statins and the like, can regulate blood fat and intestines and stomach of a human body, has wide distribution in nature, can grow and reproduce as long as proper environmental conditions exist, and is proved by experiments by students that the eurotium cristatum has no special requirements on host nutritional conditions and harsh requirements on environmental temperature and humidity, and meanwhile, the students also obtain that the optimal temperature and humidity for the growth of the eurotium cristatum is 28-30 ℃ and 75-85% through culture experiments. At present, only black tea can be produced in large-scale batch production of golden flower tea products, and golden flower tea products of other tea products are difficult to achieve the large-scale production level. The white tea has various pharmacological effects, so that the development of a golden flower white tea product can combine the advantages of eurotium cristatum and white tea, and is one of the directions developed by white tea manufacturers in recent years, and a file with the application number of CN106306185A discloses a golden flower white tea and a preparation method thereof, wherein the method mainly comprises the following steps: withering and rolling tea trees, adding the tea trees into a fixed column for fermentation treatment, inoculating eurotium cristatum into the fixed column for flowering treatment, eluting the fixed column after flowering, performing centrifugal treatment, drying the centrifuged precipitate at low temperature to prepare golden flower powder, and finally preparing the finished white tea and the golden flower powder into small square cakes to obtain the golden flower white tea. However, the process is complex, has high requirements on equipment, is not beneficial to large-scale batch production, and simultaneously, the process only simply mixes the golden flower and the white tea, so that the flavor of the white tea is not obviously improved.
Disclosure of Invention
Aiming at the existing problems, the invention aims to provide a novel tea beverage and a preparation process thereof, the flavor of the prepared tea beverage is greatly improved on the basis of the original nature by optimizing the process in the white tea withering process according with the unfermented process of the eurotium cristatum, and the process can greatly shorten the withering time and is beneficial to large-scale production.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the preparation process of the novel tea beverage is characterized by comprising the following steps:
(1) and (3) low-temperature dehydration: dehydrating the white tea at low temperature until the water content is 70-90%;
(2) withering: mixing the eurotium cristatum suspension and the white tea, and then withering, wherein the withering process is mainly divided into a first withering stage for quickly growing flowers and oxidizing/decomposing tea polyphenol, a second withering stage for stably proliferating eurotium cristatum and improving the amino acid content, and a third withering stage for inhibiting the enzyme activity and the metabolic activity of the eurotium cristatum to obtain a eurotium cristatum white tea crude product; wherein the content of the first and second substances,
the water content of the white tea after the first stage of withering is 56-65%;
the water content of the white tea after the second stage of withering is 50-55%;
after the third stage of withering, the water content of the white tea is 40-48%;
(3) and (3) carrying out pressure extraction on the golden flower white tea crude product, collecting an extracting solution, filtering, concentrating and sterilizing to obtain the novel tea beverage.
As a preference of the invention, the conditions of the first stage of withering are: the temperature is 20-30 ℃, the relative humidity is 65-80%, and the illumination intensity is 5000-6000 lx; the conditions of the second stage of withering are: the temperature is 30-35 ℃, the relative humidity is 50-60%, and the illumination intensity is 6000-7000 lx; the conditions for the third stage of withering are: the temperature is 45-60 ℃, the relative humidity is 65-70%, and ultraviolet radiation is carried out.
In the traditional white tea withering process, because the alcohol and the aldehyde in the aroma components of the white tea account for a large proportion, the alcohol and the aldehyde can be gradually increased only by a long-time withering process, and the withering time usually needs to exceed 36h, in the design of the scheme, the white tea is firstly dehydrated at low temperature, and the aim is that the tea can be dehydrated under the condition of low temperature, namely extremely low enzyme activity, and the process can furthest keep the tea polyphenol, protein, polysaccharide and other substances in the tea not decomposed and oxidized and simultaneously primarily dehydrate the tea to reduce the time required for dehydration in the subsequent withering process; meanwhile, the low-temperature treatment can increase the permeability of the leaf cell membrane, increase the cell breakage rate of the fresh leaves, facilitate the oxidation of polyphenols in the withering process, improve the withering efficiency, reduce the time required for withering, simultaneously facilitate the improvement of the extraction rate of the tea leaves, and facilitate the improvement of the taste and flavor of the tea beverage; secondly, the tea leaves are subjected to withering treatment, which is the most critical step, and in order to improve the fragrance and taste of the final tea drink and keep the effect of the drink maximized and natural, the inventor divides the withering process into three stages: in the first stage, the withering conditions are adjusted, ester catechin can be hydrolyzed to generate simple catechin and gallic acid under the moist heat environment of the first stage, the bitter taste is reduced (ester catechin is heavy in bitter taste and strong in astringency, while simple catechin is bitter first and then sweet, weak in astringency and tasty and refreshing), meanwhile, in the process, the quality components such as amino acid, soluble sugar, flavone and the like which are positively correlated with the sensory quality are gradually generated, the sensory quality such as taste, liquor color, aroma and the like is favorably improved, in the stage, golden flower fungus is inoculated, researchers find that the golden flower fungus can secrete a plurality of extracellular enzymes (polyphenol oxidase, amylase, cellulase, pectinase, lipase and the like) to promote the conversion of substances, and the inventor adjusts the environment to be simultaneously favorable for white tea withering and moist heat condition for the golden flower fungus in the first stage of withering, the golden flower fungus quickly blooms, so that the white tea withers to generate less aromatic substances, the unique fungus flower fragrance is added on the basis of the light white tea fragrance, the quality of the prepared tea drink is improved, the popular favor is obtained, and in addition, the problem of mixed fungus generated in the process of blooming is generally solved because the tea leaves are firstly dehydrated at low temperature; in the second stage of withering, the golden flower fungus is stably and rapidly metabolized, at the moment, the metabolism of a plurality of enzyme activities reaches a peak, polyphenols and polysaccharides are rapidly converted, amino acid is stably and rapidly increased in the stage (the content of the amino acid is in positive correlation with the illumination intensity), the amino acid is a main component for endowing the beverage with freshness, at the moment, the environment in the second stage is adjusted to keep the enzyme activity and control the quantity of the golden flower fungus (the temperature is increased to a range with strong enzyme activity and weakened metabolism of the golden flower fungus, the humidity is the same), the loss of a large amount of converted components due to the excessive quantity of the golden flower fungus is avoided, and the freshness and taste of the tea beverage are improved as much as possible; in the two stages, most of substances in the tea leaves are converted, if the tea leaves are converted with high enzyme activity, the generated components such as theaflavin, thearubigin and the like are further converted into theabrownin, so that the beverage is turbid and dark, the quality of the beverage is influenced, and the taste of the white tea is reduced due to further oxidation of simple catechin, flavonoid and the like, so that in order to avoid the situation, the enzyme activity and the metabolism of golden camellia are inhibited by taking the environment as a main means in the third stage, and the withering degree of the tea leaves is controlled; in the withering process, the water content is an important index, and the water loss rate of withered tea leaves can be macroscopically reflected, so that a mark point is provided for the conversion of substances in the withering process, and the water content of about 60%, 55% and 45% is a turning point through the test of the inventor, and has obvious correlation with component conversion stages in three stages in the withering process respectively, so that the withering degree of the tea leaves is judged by adopting a mode of measuring the water content; and finally, the withered golden flower white tea is extracted through an extraction tank to prepare a novel tea drink mixed with the flavors of the two.
The condition parameters are obtained by research and practice of the inventor, and the condition parameters in each stage are in the range, so that the conversion effect of the components such as polyphenols, soluble sugar and the like is best, and the sensory quality such as liquor color, aroma, taste and the like of the obtained beverage is optimal; and the ultraviolet radiation adopted in the third stage is favorable for rapidly dehydrating the leaves to the required water content under the condition of not greatly increasing the temperature (the infrared radiation temperature is obviously increased), so that the time required by subsequent withering is reduced, the metabolic activity of the eurotium cristatum can be inhibited, and the requirements of the third stage are met.
Preferably, the addition amount of the eurotium cristatum suspension is as follows: white tea = 0.01-0.1 g/100 g.
Preferably, the oxygen concentration in the first stage of withering, the second stage of withering and the third stage of withering are reduced in sequence; further preferably, the oxygen concentration in the first stage of withering is 50-60%, the oxygen concentration in the second stage of withering is 30-40%, and the oxygen concentration in the third stage of withering is 10-20%.
In the design of the scheme, the ventilation volume is favorable for assisting in improving/inhibiting the enzyme activity/metabolism of the golden flower fungus when the oxygen content is O2When sufficient, the enzymatic oxidation speed of the polyphenol substances is high, the generated o-quinone quantity is large, the secondary oxidation reaction is carried out, and the special flavor is favorably formed; when O is present2In the absence of the enzyme, the enzymatic oxidation speed of the phenolic substances and the metabolism of the eurotium cristatum are inhibited, and the conversion efficiency is slowed or even stopped.
As a preference of the invention, the conditions of the first stage of withering are: the temperature is 20-25 ℃, the relative humidity is 69-73%, and the illumination intensity is 5800-6000 lx; the conditions of the second stage of withering are: the temperature is 30-32 ℃, the relative humidity is 56-60%, and the illumination intensity is 6500-6800 lx; the conditions for the third stage of withering are: the temperature is 45-55 ℃, the relative humidity is 68-70%, and ultraviolet radiation is carried out.
Preferably, the oxygen concentration in the first stage of withering is 55-59%, the oxygen concentration in the second stage of withering is 30-35%, and the oxygen concentration in the third stage of withering is 10-15%.
Preferably, the temperature in the low-temperature dehydration is-14 to-16 ℃, the loss of damaged substances of the leaves can be caused by the low temperature, and the quick dehydration effect can not be achieved by the high temperature.
Preferably, the water content of the white tea after the first stage of withering is 62-64%; the water content of the white tea after the second stage of withering is 52-55%; and after the third stage of withering, the water content of the white tea is 45-48%.
The invention has the following beneficial effects:
the method utilizes the low-temperature dehydration pretreatment to reduce the pollution of mixed bacteria, provide conditions for the subsequent inoculation of the golden flower bacteria, and can also carry out primary dehydration on the tea, thereby increasing the permeability of leaf cells, shortening the time required by the subsequent withering, having extremely low enzyme activity in the process and reducing the loss of flavor substances.
The invention refines the withering process into three stages, adjusts the substance conversion of the white tea in the withering process by adjusting the environment of each stage, furthest reserves the content of flavor substances, reduces the content of bitter substances and makes the prepared beverage have better flavor.
The golden flower fungus is inoculated in the withering process to provide 'fungus flower fragrance' for the white tea, so that the problem of light taste and fragrance of the white tea can be solved, meanwhile, the golden flower fungus can adjust the metabolic activity of the white tea by adjusting the environmental conditions, the characteristic that the drink is unbalanced or the white tea is lost is avoided, and the golden flower fungus white tea cake is obviously superior to a simple golden flower white tea cake or other golden flower white tea products in the prior art.
Compared with the traditional white tea preparation process, the method has the advantages that the water content of the white tea is higher, and the problem that the white tea is not beneficial to leaching and extraction due to too low water content is solved.
Drawings
FIG. 1 is a graph showing the content of components in the withering stages according to examples 1 to 3 of the present invention.
FIG. 2 is a graph showing the content of components in the withering stages of comparative example 1 and example 3 according to the present invention.
FIG. 3 is a graph showing the content of components in the withering stages of comparative examples 2 to 4 and example 3 according to the present invention.
Detailed Description
Example 1
A novel tea drink and a preparation process thereof comprise the following steps:
(1) preparing a golden flower bacterium suspension:referring to the method provided in the reference document CN106306185A, the yellow encysted shell of Fuzhuan tea is picked up by a sterile inoculating needle, inoculated in the czech culture medium, cultured at 30 ℃, and the strain is purified according to the method of sufeng and the like (2011) and prepared into 10-3Transferring the diluted spore suspension into an improved CZG culture medium with the pH of 6.3, carrying out constant-temperature shaking culture for 96h at the temperature of 30 ℃ and the speed of 150r/min, centrifuging the cultured bacterial liquid, removing the culture medium under the aseptic condition, washing the culture medium with sterile water for 3 times, and then fixing the volume to obtain bacterial suspension;
(2) picking white tea with single bud or one bud and one leaf or two leaves, placing the white tea in a low-temperature dryer for low-temperature dehydration, operating the low-temperature dryer at (-15 ℃) until the water content of the white tea is about 85%, and transferring the white tea to a withering shed for withering;
(3) withering: the white tea needs to wither in a bamboo plaque or a similar container more than 1m away from the ground, a white tea bottom layer of 3cm is paved, eurotium cristatum suspension is paved on the white tea bottom layer (the bacterial suspension is white tea =0.05g/100 g), then a white tea upper layer of 3cm is paved on the white tea bottom layer, and then the first stage withering is carried out: control condition parameter ranges: temperature of 23-25 deg.C, relative humidity (RH 78-80%), illumination intensity of 5800lx, and high oxygen condition (55% O)2) (ii) a Turning the white tea layer until the water content of the white tea leaves is within the range of 58-62% and golden flowers with the same quantity are emitted in the white tea layer, wherein the total thickness of the turned and piled tea leaves is about 10cm, and then withering in the second stage: control condition parameter ranges: temperature of 30-32 ℃, relative humidity (RH 58-60%), illumination intensity of 6500lx and oxygen condition (35% O)2) And turning the white tea layer until the water content of the white tea leaves is within the range of 52-55%, wherein the total thickness of the turned and piled tea leaves is about 5cm, and then carrying out third-stage withering: an ultraviolet lamp is used as a light source to carry out ultraviolet radiation, the temperature is controlled to be 52-55 ℃, the relative humidity is controlled to be 68-70 percent (RH), and the hypoxia condition is controlled to be 15 percent O2) Rapidly dehydrating the white tea leaves until the water content is 46-48%, spreading and cooling the white tea layer to prepare a golden flower white tea crude product; and tracking and recording the environmental temperature, humidity, time and the moisture content of the tea leaves in the whole withering process.
(4) Transferring the crude product of the golden flower white tea into an extraction tank, pressurizing to 100Mpa for extraction, collecting an extracting solution after extracting for 6h, filtering and sterilizing, concentrating (the aperture of a filter membrane is 0.22 mu m), and then carrying out low-temperature pasteurization and packaging to obtain the tea beverage.
Example 2
A novel tea drink and a preparation process thereof comprise the following steps:
(1) preparing a golden flower bacterium suspension: referring to the method provided in the reference document CN106306185A, the yellow encysted shell of Fuzhuan tea is picked up by a sterile inoculating needle, inoculated in the czech culture medium, cultured at 30 ℃, and the strain is purified according to the method of sufeng and the like (2011) and prepared into 10-3Transferring the diluted spore suspension into an improved CZG culture medium with the pH of 6.3, carrying out constant-temperature shaking culture for 96h at the temperature of 30 ℃ and the speed of 150r/min, centrifuging the cultured bacterial liquid, removing the culture medium under the aseptic condition, washing the culture medium with sterile water for 3 times, and then fixing the volume to obtain bacterial suspension;
(2) picking white tea with single bud or one bud and one leaf or two leaves, placing the white tea in a low-temperature dryer for low-temperature dehydration, operating the low-temperature dryer at (-14 ℃) until the water content of the white tea is about 80%, and transferring the white tea to a withering shed for withering;
(3) withering: the white tea needs to be withered in a bamboo plaque or a similar container more than 1m away from the ground, a 2cm white tea bottom layer is paved, a eurotium cristatum suspension (the bacterial suspension: white tea =0.08g/100 g) is paved on the white tea bottom layer, then a 4cm white tea upper layer is paved on the white tea bottom layer, and then the first stage withering is carried out: control condition parameter ranges: temperature of 20-22 ℃, relative humidity (RH 75-78%), illumination intensity of 5000lx and high oxygen condition (59% O)2) (ii) a Turning the white tea layer until the water content of the white tea leaves is within the range of 58-62% and golden flowers with the same quantity are emitted in the white tea layer, wherein the total thickness of the turned and piled tea leaves is about 8cm, and then withering in the second stage: control condition parameter ranges: temperature 33-35 deg.C, relative humidity (RH 50-54%), illumination intensity 6800lx, oxygen condition (30% O)2) Turning the white tea layer until the water content of the white tea leaves is within the range of 52-55%, wherein the total thickness of the turned tea leaves is about 5cm, and thenCarrying out third-stage withering: an ultraviolet lamp is used as a light source for ultraviolet radiation, the temperature is controlled to be 45-48 ℃, the relative humidity is controlled to be 68-70 percent (RH), and the hypoxia condition is controlled to be 10 percent O2) Rapidly dehydrating the white tea leaves until the water content is 45-48%, spreading and cooling the white tea layer to prepare a golden flower white tea crude product; and tracking and recording the environmental temperature, humidity, time and the moisture content of the tea leaves in the whole withering process.
(4) Transferring the crude product of the golden flower white tea into an extraction tank, pressurizing to 120Mpa for extraction, collecting an extracting solution after extracting for 4 hours, filtering and sterilizing, concentrating (the aperture of a filter membrane is 0.22 mu m), and then carrying out low-temperature pasteurization and packaging to obtain a tea beverage.
Example 3
A novel tea drink and a preparation process thereof comprise the following steps:
(1) preparing a golden flower bacterium suspension: referring to the method provided in the reference document CN106306185A, the yellow encysted shell of Fuzhuan tea is picked up by a sterile inoculating needle, inoculated in the czech culture medium, cultured at 30 ℃, and the strain is purified according to the method of sufeng and the like (2011) and prepared into 10-3Transferring the diluted spore suspension into an improved CZG culture medium with the pH of 6.3, carrying out constant-temperature shaking culture for 96h at the temperature of 30 ℃ and the speed of 150r/min, centrifuging the cultured bacterial liquid, removing the culture medium under the aseptic condition, washing the culture medium with sterile water for 3 times, and then fixing the volume to obtain bacterial suspension;
(2) picking white tea with single bud or one bud and one leaf or two leaves, placing the white tea in a low-temperature dryer for low-temperature dehydration, operating the low-temperature dryer at (-16 ℃) until the water content of the white tea is about 88%, and transferring the white tea to a withering shed for withering;
(3) withering: the white tea needs to wither in a bamboo plaque or a similar container more than 1m away from the ground, a white tea bottom layer of 6cm is paved, eurotium cristatum suspension is paved on the white tea bottom layer (the bacterial suspension is white tea =0.15g/100 g), then a white tea upper layer of 4cm is paved on the white tea bottom layer, and then the first stage withering is carried out: control condition parameter ranges: the temperature is 23-25 ℃, the relative humidity (RH 75-78%), the illumination intensity is 6000lx and the high oxygen condition (56% O)2) (ii) a Until the water content of the white tea leaves reaches 58-62 percentAfter golden flowers with the same quantity are sent out in the white tea layer, turning the white tea layer, wherein the total thickness of the turned and piled tea leaves is about 12cm, and then withering is carried out in the second stage: control condition parameter ranges: temperature 33-35 deg.C, relative humidity (RH 50-54%), illumination intensity 6800lx, oxygen condition (30% O)2) And turning the white tea layer until the water content of the white tea leaves is within the range of 52-55%, wherein the total thickness of the turned and piled tea leaves is about 4cm, and then carrying out third-stage withering: an ultraviolet lamp is used as a light source to carry out ultraviolet radiation, the temperature is controlled to be 45-48 ℃, the relative humidity is controlled to be 68-70 percent (RH), and the hypoxia condition is controlled to be 15 percent O2) Rapidly dehydrating the white tea leaves until the water content is 45-48%, spreading and cooling the white tea layer to prepare a golden flower white tea crude product; and tracking and recording the environmental temperature, humidity, time and the moisture content of the tea leaves in the whole withering process.
(4) Transferring the crude product of the golden flower white tea into an extraction tank, pressurizing to 100Mpa for extraction, collecting an extracting solution after 8 hours of extraction, filtering and sterilizing, concentrating (the aperture of a filter membrane is 0.22 mu m), and then carrying out low-temperature pasteurization and packaging to obtain the tea beverage.
Conventional physicochemical component detection was performed on withered leaves at three withering stages in examples 1-3, respectively: 1. and (3) detecting the content of tea polyphenol: referring to the detection method for the content of tea polyphenol and catechins in tea (GB/T8313-2008); 2. detection of total amount of free amino acids in tea: the determination of the total amount of free amino acids in tea was carried out according to GB/T8314-2013.
Practical environmental parameters for examples 1-3 were as follows:
wherein the moisture content is the moisture content of the withered leaves before the end of each stage.
The total withering time of the embodiments 1-3 is obviously shorter than 36 hours known by the technical personnel in the field, so that the withering time is shortened, and the large-scale production is facilitated.
The detection components of the embodiments 1-3 are shown in the attached figure 1: aa denotes the end of the first stage of withering in example 1, Ab denotes
End of the second stage of withering of example 1, end of the third stage of withering of Ac example 1; Ba-Bc and Ca-Cc are obtained in the same way, and 0 represents the content of the initial withering stage.
And (3) data analysis:
the change of the tea polyphenol content in the processing process is as follows: the total amount of tea polyphenol and catechin is in a descending trend in the processing process, because the enzyme activity is enhanced in the withering process, the tea polyphenol substances and catechin are oxidized under the catalysis of polyphenol enzyme by the metabolic activity of golden flower fungus, the content is reduced, and the reduction rate of the tea polyphenol and the catechin is that the example 3 is greater than the example 2 and the example 1 because the metabolic secretion is caused by different adding amount of the golden flower fungus, so that the concentration of the polyphenol enzyme is greater than that of the example 2 and the example 1; meanwhile, the reduction rate of tea polyphenol and catechin in the second stage is obviously higher than that in the first stage and the third stage, and the fact that the activity of polyphenol enzyme and the metabolism of golden flower fungus are the most vigorous and the metabolism efficiency is the highest in the second stage is proved.
Changes in amino acid content during processing: the total amount of amino acid is in an increasing trend in the processing process, which proves that the protein is gradually decomposed into amino acid, so that the content is gradually increased, and meanwhile, each example shows that the increasing rate of the amino acid in the second stage is obviously higher than that in the first stage and the third stage, which proves that the protease activity is strongest in the second stage, and the conversion rate is highest.
Comparative example 1
The comparative example differs from example 3 in that the aqueous suspension of eurotium cristatum is replaced by an equivalent amount of aqueous solution, and the other conditions are the same.
The detected components are shown in figure 2, the total amount of tea polyphenol and catechin shows a descending trend in the processing process, but the descending rate is slow, and in the same withering time, the decomposition rate of tea polyphenol and catechin is low, the amino acid conversion rate is low, the fermentation effect of golden flower bacterium is proved to be absent, the conversion efficiency is low, and the requirements of the invention cannot be met.
Comparative examples 2 to 4
Comparative example 2 differs from example 3 in that the conditional parameters of the first stage of withering are maintained throughout the wither; similarly, comparative example 3 maintained the condition parameters for the second stage of withering; comparative example 4 the condition parameters of the third stage of withering were maintained at all times.
The detection components of comparative examples 2 to 4 are shown in the attached FIG. 3: da represents the end of the first stage time of withering of comparative example 2, Db represents the end of the second stage time of withering of comparative example 2, and Dc represents the end of the third stage time of withering of comparative example 2; Ea-Ec and Fa-Fc are obtained in the same way, and 0 represents the content of the initial withering stage. The data show that, in comparative examples 2 and 4, because the ideal growth environment of various invertases and golden flower fungi is not provided, the conversion rate of tea polyphenol, catechin and amino acid is extremely low, the effect is poor, in comparative example 3, the conversion rate is always in the optimal growth condition, the conversion rate is not much different from that in example 3, but the content of amino acid shows the trend of increasing and then reducing, which shows that after withering in the third stage, the condition that the loss of amino acid is more occurs, which is not beneficial to the quality problem of the beverage.
The sensory evaluation results of the tea beverages prepared in comparative examples 1 to 3 and comparative examples 1 to 4 are as follows:
the table shows that the tea beverage prepared by the invention has obvious advantages in appearance and taste, and the tea beverage prepared by the inventor has obvious competitive advantages.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (9)
1. The preparation process of the novel tea beverage is characterized by comprising the following steps:
(1) and (3) low-temperature dehydration: dehydrating the white tea at low temperature until the water content is 70-90%;
(2) withering: mixing the eurotium cristatum suspension and the white tea, and then withering, wherein the withering process is mainly divided into a first withering stage for quickly growing flowers and oxidizing/decomposing tea polyphenol, a second withering stage for stably proliferating eurotium cristatum and improving the amino acid content, and a third withering stage for inhibiting the enzyme activity and the metabolic activity of the eurotium cristatum to obtain a eurotium cristatum white tea crude product; wherein the content of the first and second substances,
the water content of the white tea after the first stage of withering is 56-65%;
the water content of the white tea after the second stage of withering is 50-55%;
after the third stage of withering, the water content of the white tea is 40-48%;
(3) and (3) carrying out pressure extraction on the golden flower white tea crude product, collecting an extracting solution, filtering, concentrating and sterilizing to obtain the novel tea beverage.
2. The process for the preparation of a novel tea drink according to claim 1, characterized in that the conditions of the first stage of withering are: the temperature is 20-30 ℃, the relative humidity is 65-80%, and the illumination intensity is 5000-6000 lx; the conditions of the second stage of withering are as follows: the temperature is 30-35 ℃, the relative humidity is 50-60%, and the illumination intensity is 6000-7000 lx; the conditions of the third stage of withering are as follows: the temperature is 45-60 ℃, the relative humidity is 65-70%, and ultraviolet radiation is carried out.
3. The preparation process of the novel tea beverage according to claim 1, wherein the amount of the eurotium cristatum suspension added is that of the eurotium cristatum suspension: white tea = 0.01-0.1 g/100 g.
4. The process for preparing a novel tea beverage according to claim 2, wherein the oxygen concentration in the first stage of withering is 50-60%, the oxygen concentration in the second stage of withering is 30-40%, and the oxygen concentration in the third stage of withering is 10-20%.
5. The process for the preparation of a novel tea drink according to claim 2, characterized in that the conditions of the first stage of withering are: the temperature is 20-25 ℃, the relative humidity is 75-80%, and the illumination intensity is 5800-6000 lx; the conditions of the second stage of withering are as follows: the temperature is 30-32 ℃, the relative humidity is 56-60%, and the illumination intensity is 6500-6800 lx; the conditions of the third stage of withering are as follows: the temperature is 45-55 ℃, the relative humidity is 68-70%, and ultraviolet radiation is carried out.
6. The process according to claim 5, wherein the oxygen concentration in the first stage of withering is 55-59%, the oxygen concentration in the second stage of withering is 30-35%, and the oxygen concentration in the third stage of withering is 10-15%.
7. The preparation process of the novel tea beverage according to claim 1, wherein the temperature of the low-temperature dehydration is-14 to-16 ℃.
8. The process for preparing a novel tea beverage according to claim 1, wherein the water content of the white tea after the first stage of withering is 62-64%; the water content of the white tea after the second stage of withering is 52-55%; and after the third stage of withering, the water content of the white tea is 45-48%.
9. A novel tea beverage characterized by being prepared by the preparation process according to any one of claims 1 to 8.
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