CN111990483A - Dynamic combined drying process for dark tea - Google Patents
Dynamic combined drying process for dark tea Download PDFInfo
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- CN111990483A CN111990483A CN202010863441.XA CN202010863441A CN111990483A CN 111990483 A CN111990483 A CN 111990483A CN 202010863441 A CN202010863441 A CN 202010863441A CN 111990483 A CN111990483 A CN 111990483A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention discloses a dynamic combined drying process for black tea, which adopts a primary drying-gross fire-full fire-dynamic variable temperature baking-dynamic combined aroma raising process to ensure that the dehydration of each procedure is proper, fully develops the content of various aroma components in the tea, removes the acid mould odor of the black tea, greatly improves the aroma concentration and the persistence of the finished tea, forms the pleasant and elegant flower and fruit aroma, and further enhances the conversion of various substance components to ensure that the black tea has more mellow and long-lasting taste.
Description
Technical Field
The invention relates to a tea processing technology, in particular to a dynamic combined drying process for dark tea.
Background
The dark tea is a special tea in China, and is popular with consumers because of the effects of quenching thirst, preventing and resisting cancers, helping digestion, losing weight, delaying senescence and the like. However, the black tea, especially the black tea produced in the current year, has turbid liquor color, bitter taste, even sour and moldy taste, influences sensory pleasure, and also becomes an obstacle in popularization of the black tea. In addition, due to the special climate and soil in the southwest region, most of the traditional black tea produced by processing fresh leaves in the southwest region has dark color, turbid soup, low fragrance, sour and moldy taste, and thick, loose and broken appearance, so that summer and autumn tea is more serious, the added value of the black tea is low, and the economic benefit is poor. The sour and musty taste of the dark tea is mainly caused by the fact that the proportion of water loss in different procedures is not emphasized in the traditional dark tea making process, particularly the research of drying process technology is not emphasized, and the processed dark tea has high water content and presents sour and musty smell and sour and astringent taste. The control of the drying process is beneficial to the conversion of the components in the tea, and has good effects of improving the aroma of the tea and the liquor color and the taste.
Disclosure of Invention
The invention aims to solve the problem of sour and musty taste of black tea in the prior art, and provides a dynamic combination drying process for black tea, which changes the sour and musty taste and the sour and astringent taste of the traditional black tea through the research on the drying degrees of different procedures, so that various substances in the tea are converted, the sour and musty taste and the sour and astringent taste are removed, and the fragrance and the taste of the black tea are improved.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the dynamic combined drying process of the dark tea is characterized by comprising the following steps of:
s1, pretreatment of tea fermentation;
s2, quickly primarily drying the tea after the first pile fermentation, wherein the temperature is 112-115 ℃, and the time is 3-4 minutes;
s3, after primary drying of the tea leaves, performing secondary pile fermentation, and then drying the tea leaves on a gross fire at the temperature of 120-123 ℃ for 5-6 minutes;
s4, drying the tea leaves with gross fire, cooling, and drying with full fire at 78-80 ℃ for 10 minutes, wherein the water content of the tea leaves after being dried with full fire is less than or equal to 8.5%;
s5, drying the tea leaves with full fire, cooling for 12 hours, and then carrying out dynamic temperature-changing baking, wherein the dynamic temperature-changing baking comprises 5 baking stages, and the temperature change range is 60-90 ℃; the baking time is 240 minutes in total, and the water content of the tea leaves after dynamic variable temperature baking is less than or equal to 5.5 percent;
s6, dynamically baking the tea at variable temperature, cooling and storing for 10 days, and then carrying out combination aroma raising, wherein the water content of the tea after combination aroma raising is less than or equal to 4.0%.
Preferably, in the step S5, the 5 baking stages of the dynamic temperature-varying baking are 90 ℃ baking for 20 minutes, 80 ℃ baking for 40 minutes, 60 ℃ baking for 120 minutes, 80 ℃ baking for 40 minutes, and 90 ℃ baking for 20 minutes, respectively.
Preferably, in the step S6, the combined aroma raising of the tea leaves adopts a combined aroma raising machine of baking, frying and far infrared, and the leaf feeding amount is 110-115 kg/hour.
Preferably, in step S6, the step of aroma enhancement by combination of tea leaves comprises: drying at 78-80 deg.C for 12 min; parching at 82-85 deg.C for 5 min; far infrared aroma raising is carried out for 4 minutes at the temperature of 96 ℃.
Preferably, the pre-fermentation treatment of tea leaves in the step S1 includes dynamic combination of withering, de-enzyming and rolling of fresh leaves.
In the dynamic combined drying process, the hexanal, the butanol, the linalool, the methyl salicylate, the geraniol, the nerolidol, the indole and the like in the tea are obviously increased, the total amount of the essential oil is increased rapidly, the formation of the floral and fruity fragrance of the black tea is facilitated, and the acid mildew smell of the black tea is fundamentally removed. On the basis, the combination of baking, frying and far infrared aroma raising further stimulates the content of various aroma components in the tea, further enhances the conversion of various substance components, and ensures that the black tea has lasting and strong aroma.
In the dynamic combined drying process, polyphenols, especially ester catechin in fresh leaves are partially hydrolyzed into non-ester catechin and gallic acid with weak bitterness and astringency, so that the conversion of contents is promoted, the contents of soluble sugar, soluble pectin and amino acid in tea leaves are remarkably increased, the phenol-ammonia ratio is reduced on the whole, and the bitterness and astringency are reduced; under the action of damp heat, the enzyme activity is passivated, and partial water is quickly emitted, so that the effect of alcoholizing the taste is achieved; the residual enzyme activity in the tea leaves is thoroughly destroyed by dynamic variable-temperature baking and aroma extraction, so that the tea leaves are fully dried, the conversion of the content is further promoted, the mellow taste of the tea soup is enhanced, and the sour and astringent taste of the tea soup is thoroughly removed.
In conclusion, the invention creatively utilizes a scientific dynamic combination drying treatment mode and adopts the processes of primary drying, gross fire, full fire, dynamic variable temperature baking and dynamic combination aroma raising, thereby changing the bad quality of sour and musty smell and sour and astringent taste of the traditional black tea in the southwest area.
The invention has the following beneficial effects:
firstly), the primary drying process is adopted after the primary pile fermentation, so that certain moisture is lost in the tea, the sour and astringent taste of the tea is reduced, the secondary fermentation is facilitated, and a good foundation is provided for the subsequent conversion of various materials in the dark tea; the dynamic 'high temperature-medium temperature-low temperature-medium temperature-high temperature' variable temperature baking process is adopted, various substances in the tea are converted by the variable temperature baking process, the sour and astringent tastes are completely removed, and pleasant fragrance is generated, and the process is a key basis for promoting the fragrance and mellow taste of the black tea; on the basis, the contents of various aroma components in the tea are further excited by the combination of baking, frying and far infrared aroma raising, the conversion of various material components is further enhanced, and the aroma of the black tea is lasting and strong; the invention organically combines the important drying procedures into a whole, ensures that the water loss of each procedure is proper, fully develops the content of various aroma components in the tea, removes the acid and mildew smell of the black tea, greatly improves the aroma concentration and the persistence of the finished tea, forms the pleasant and elegant flower and fruit aroma, further enhances the conversion of various substance components, and ensures that the black tea has mellow and long taste.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
The tea leaves are dynamically combined with withering, enzyme deactivation and rolling treatment before fermentation.
Tea is subjected to primary pile fermentation; then, the rapid primary baking is carried out at the temperature of 112 ℃ for 4 minutes.
After primary drying of the tea, performing secondary pile fermentation, and then drying the tea on a gross fire at the temperature of 120 ℃ for 5 minutes.
Drying tea leaves with gross fire, cooling, and drying with full fire at 80 deg.C for 10 min until the water content of the tea leaves is less than or equal to 8.5%.
The tea leaves are dried by full fire and then cooled for 12 hours, and then dynamic temperature-changing baking is carried out, wherein the dynamic temperature-changing baking comprises 5 baking stages, namely baking at 90 ℃ for 20 minutes, baking at 80 ℃ for 40 minutes, baking at 60 ℃ for 120 minutes, baking at 80 ℃ for 40 minutes and baking at 90 ℃ for 20 minutes; the baking time is 240 minutes in total, and the water content of the tea leaves after dynamic temperature-changing baking is less than or equal to 5.5 percent.
The tea leaves are cooled and stored for 10 days after being dynamically baked at variable temperature, and then the combined aroma raising is carried out by adopting a combined aroma raising machine of baking, frying and far infrared, wherein the leaf feeding amount is 110 kg/h; drying at 78 deg.C for 12 min, parching at 82 deg.C for 5 min, and far infrared flavoring at 96 deg.C for 4 min; the water content of the tea after the combination and aroma raising is less than or equal to 4.0 percent.
Example 2
The tea leaves are dynamically combined with withering, enzyme deactivation and rolling treatment before fermentation.
Tea is subjected to primary pile fermentation; then, the rapid primary baking is carried out at the temperature of 115 ℃ for 3 minutes.
After primary drying of the tea, performing secondary pile fermentation, and then drying the tea on a gross fire at the temperature of 123 ℃ for 6 minutes.
Drying tea leaves with gross fire, cooling, and drying with full fire at 80 deg.C for 10 min until the water content of the tea leaves is less than or equal to 8.5%.
The tea leaves are dried by full fire and then cooled for 12 hours, and then dynamic temperature-changing baking is carried out, wherein the dynamic temperature-changing baking comprises 5 baking stages, namely baking at 90 ℃ for 20 minutes, baking at 80 ℃ for 40 minutes, baking at 60 ℃ for 120 minutes, baking at 80 ℃ for 40 minutes and baking at 90 ℃ for 20 minutes; the baking time is 240 minutes in total, and the water content of the tea leaves after dynamic temperature-changing baking is less than or equal to 5.5 percent.
The tea leaves are cooled and stored for 10 days after being dynamically baked at variable temperature, and then the combined aroma raising is carried out by adopting a combined aroma raising machine of baking, frying and far infrared, wherein the leaf feeding amount is 115 kg/h; drying at 80 deg.C for 12 min, parching at 85 deg.C for 5 min, and far infrared flavoring at 96 deg.C for 4 min; the water content of the tea after the combination and aroma raising is less than or equal to 4.0 percent.
Example 3
The tea leaves are dynamically combined with withering, enzyme deactivation and rolling treatment before fermentation.
Tea is subjected to primary pile fermentation; then, the rapid primary baking is carried out at the temperature of 113 ℃ for 4 minutes.
After primary drying of the tea, performing secondary pile fermentation, and then drying the tea on a gross fire at the temperature of 121 ℃ for 5 minutes.
Drying tea leaves with gross fire, cooling, and drying with full fire at 79 ℃ for 10 minutes until the water content of the tea leaves is less than or equal to 8.5 percent.
The tea leaves are dried by full fire and then cooled for 12 hours, and then dynamic temperature-changing baking is carried out, wherein the dynamic temperature-changing baking comprises 5 baking stages, namely baking at 90 ℃ for 20 minutes, baking at 80 ℃ for 40 minutes, baking at 60 ℃ for 120 minutes, baking at 80 ℃ for 40 minutes and baking at 90 ℃ for 20 minutes; the baking time is 240 minutes in total, and the water content of the tea leaves after dynamic temperature-changing baking is less than or equal to 5.5 percent.
The tea leaves are cooled and stored for 10 days after being dynamically baked at variable temperature, and then the combined aroma raising is carried out by adopting a combined aroma raising machine of baking, frying and far infrared, wherein the leaf feeding amount is 113 kg/h; drying at 79 deg.C for 12 min, parching at 83 deg.C for 5 min, and far infrared flavoring at 96 deg.C for 4 min; the water content of the tea after the combination and aroma raising is less than or equal to 4.0 percent.
Example 4 Black tea sensory quality evaluation test
The test method comprises the following steps: the test comprises a control group and a test group. The control group is traditional black tea prepared by two different processing technologies purchased from the market, comprising a and b; wherein a is the dark tea prepared by the traditional drying process; b is the black tea prepared by the traditional stir-frying drying process. The test group includes c and d, and c is the dark tea prepared in example 1 of the present invention; d is the dark tea prepared in example 2 of the present invention. The test results are detailed in tables 1 and 2.
In order to reduce errors as much as possible, the parameter measurement, the parameter recording and the equipment operation are carried out by special personnel, and the color, the appearance, the aroma, the liquor color, the taste and the leaf bottom of the product respectively account for 20 minutes, 10 minutes, 25 minutes and 10 minutes, and the total is 100 minutes. The treatment for each test was repeated 5 times and the average value was taken.
TABLE 1 comparison of sensory scores of the finished dark tea by the conventional drying process and the present invention
TABLE 2 comparison of the content of main aroma components in the finished dark tea by the conventional drying process and the present invention
The data in table 1 show that the sensory evaluation score of the dark tea prepared by the test group is obviously higher than that of the control group, and especially the difference between the aroma and the taste is most obvious; the data in table 2 further illustrate that the difference is mainly reflected in the content of the main aroma components of the black tea, and the content of the main aroma components of the black tea in the test group is obviously higher than that of the control group. The test results show that the dynamic combined drying process can fully excite various aroma components in the tea leaves and improve the content of the various aroma components, thereby greatly improving the aroma concentration and the durability of the finished tea, simultaneously strengthening the conversion of various substance components and leading the black tea to have mellow and long taste.
The present description is to be considered as illustrative and not restrictive, and it is within the scope of the present invention that certain changes and modifications may be made in the details of the invention without departing from the spirit and scope of the invention.
Claims (5)
1. The dynamic combined drying process of the dark tea is characterized by comprising the following steps of:
s1, pretreatment of tea fermentation;
s2, quickly primarily drying the tea after the first pile fermentation, wherein the temperature is 112-115 ℃, and the time is 3-4 minutes;
s3, after primary drying of the tea leaves, performing secondary pile fermentation, and then drying the tea leaves on a gross fire at the temperature of 120-123 ℃ for 5-6 minutes;
s4, drying the tea leaves with gross fire, cooling, and drying with full fire at 78-80 ℃ for 10 minutes, wherein the water content of the tea leaves after being dried with full fire is less than or equal to 8.5%;
s5, drying the tea leaves with full fire, cooling for 12 hours, and then carrying out dynamic temperature-changing baking, wherein the dynamic temperature-changing baking comprises 5 baking stages, and the temperature change range is 60-90 ℃; the baking time is 240 minutes in total, and the water content of the tea leaves after dynamic variable temperature baking is less than or equal to 5.5 percent;
s6, dynamically baking the tea at variable temperature, cooling and storing for 10 days, and then carrying out combination aroma raising, wherein the water content of the tea after combination aroma raising is less than or equal to 4.0%.
2. The dynamic combination drying process of dark green tea according to claim 1, wherein in the step S5, the 5 baking stages of the dynamic temperature-changing baking are 90 ℃ baking for 20 minutes, 80 ℃ baking for 40 minutes, 60 ℃ baking for 120 minutes, 80 ℃ baking for 40 minutes and 90 ℃ baking for 20 minutes respectively.
3. The dynamic combined drying process for dark green tea as claimed in claim 1, wherein in step S6, the combined aroma raising of tea leaves adopts a combined aroma raising machine of baking, frying and far infrared, and the leaf feeding amount is 110-115 kg/hour.
4. The dynamic combined drying process of dark tea as claimed in claim 3, wherein in the step S6, the step of aroma enhancement of combination of tea leaves comprises: drying at 78-80 deg.C for 12 min; parching at 82-85 deg.C for 5 min; far infrared aroma raising is carried out for 4 minutes at the temperature of 96 ℃.
5. The dynamic combination drying process of black tea as claimed in claim 1, wherein the pre-fermentation treatment of tea leaves in step S1 comprises dynamic combination withering, de-enzyming and rolling of fresh tea leaves.
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| CN202010863441.XA CN111990483A (en) | 2020-08-25 | 2020-08-25 | Dynamic combined drying process for dark tea |
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| CN202010863441.XA CN111990483A (en) | 2020-08-25 | 2020-08-25 | Dynamic combined drying process for dark tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103053726A (en) * | 2013-02-19 | 2013-04-24 | 四川省叙府茶业有限公司 | Dynamic black tea fermentation process |
| JP5198679B1 (en) * | 2012-09-13 | 2013-05-15 | 宏之 山梨 | Semi-fermented tea and method for producing the same |
| CN106070803A (en) * | 2016-06-24 | 2016-11-09 | 桂东县玲珑王茶叶开发有限公司 | A kind of processing method of six directions tea |
| CN106900889A (en) * | 2017-01-05 | 2017-06-30 | 湖南农业大学 | A kind of method that utilization Summer-autumn tea prepares sweet odor type congou tea |
| CN109497190A (en) * | 2018-12-28 | 2019-03-22 | 峨眉山市古来茗心茶业有限公司 | A kind of production method of the tealeaves with compound fragrant |
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2020
- 2020-08-25 CN CN202010863441.XA patent/CN111990483A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5198679B1 (en) * | 2012-09-13 | 2013-05-15 | 宏之 山梨 | Semi-fermented tea and method for producing the same |
| CN103053726A (en) * | 2013-02-19 | 2013-04-24 | 四川省叙府茶业有限公司 | Dynamic black tea fermentation process |
| CN106070803A (en) * | 2016-06-24 | 2016-11-09 | 桂东县玲珑王茶叶开发有限公司 | A kind of processing method of six directions tea |
| CN106900889A (en) * | 2017-01-05 | 2017-06-30 | 湖南农业大学 | A kind of method that utilization Summer-autumn tea prepares sweet odor type congou tea |
| CN109497190A (en) * | 2018-12-28 | 2019-03-22 | 峨眉山市古来茗心茶业有限公司 | A kind of production method of the tealeaves with compound fragrant |
Non-Patent Citations (1)
| Title |
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| 孙君;朱留刚;林志坤;张文锦;: "烘焙工艺对丹桂乌龙茶感官品质及生化成分的影响" * |
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