CN112155100A - Agilawood black tea and making process thereof - Google Patents
Agilawood black tea and making process thereof Download PDFInfo
- Publication number
- CN112155100A CN112155100A CN202010954922.1A CN202010954922A CN112155100A CN 112155100 A CN112155100 A CN 112155100A CN 202010954922 A CN202010954922 A CN 202010954922A CN 112155100 A CN112155100 A CN 112155100A
- Authority
- CN
- China
- Prior art keywords
- tea
- agilawood
- leaves
- drying
- pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of black tea, and particularly relates to agilawood black tea and a making process thereof. The method comprises the following steps: sequentially withering, slitting, rolling, fermenting, primarily drying and primarily drying fresh leaves of agilawood; the relative humidity of the fermentation is more than or equal to 95 percent, and the temperature is 25-35 ℃. The preparation process is simple, the requirement on equipment parameters is relatively low, the agilawood leaves are easy to strip in the rolling process, simultaneously the bitter and astringent taste of the agilawood leaves can be eliminated, the special agilawood smell loss of the product is reduced, the taste is smooth and mellow, substances in the agilawood leaves can be further fermented along with the prolonging of the storage time, and the smooth and mellow taste can be obtained. In addition, the agilawood black tea prepared by the method can more effectively retain active substances in the agilawood leaves. Under the preferable condition, the invention adopts the cake pressing technology to prepare the agilawood tea into a small tea cake form, thereby not only improving the aesthetic degree, but also being convenient for storage.
Description
Technical Field
The invention relates to the field of black tea, and particularly relates to agilawood black tea and a making process thereof.
Background
Black tea belongs to the whole fermentation tea, and is prepared by using proper tea tree bud and leaf as raw material and through a series of technological processes of withering, rolling, fermentation, drying and the like.
CN107811062A discloses a black tea processing method, which comprises the following steps:
A. selecting materials: selecting fresh tea leaves with one bud and one leaf or slightly tender tea leaves
B. Withering: keeping the temperature of the withering room at 20-30 ℃, wherein the withering time is 8-20h, and the water content of the withered leaves is 60-66%.
C. Rolling: placing the withered tea leaves into a 50-type rolling machine, and rolling for 90-120min by a method of rolling light-weight-light-weight, stopping rolling when the cell breakage rate of the tea leaves is more than 85%, and completely loosening the rolled and rolled tea leaves which are rolled into a mass.
D. Fermentation: controlling the fermentation temperature at 22-28 deg.C and the relative humidity of the fermentation chamber at 90-95%.
E. Drying: feeding at the drying temperature of 130-.
Aquilaria sinensis (Aquilaria sinensis) is a plant of Aquilaria of Thymelaeaceae, and is distributed in Guangdong, Hainan, Guangxi and Fujian provinces of China. The agilawood leaves have various efficacies, and experimental studies show that the 95% ethanol extract of the agilawood leaves can obviously reduce the fasting blood glucose and the glycosylated hemoglobin level of db/db diabetic rats and improve insulin resistance. The linalool leaf ethyl acetate extract has obvious activity of inhibiting the growth of tumor cells, and has a certain effect of inhibiting the growth of tumors of mouse H22 liver cancer. The agilawood leaves have a certain constipation relieving effect, and experiments show that in a rat constipation model induced by low dietary fiber, the ethanol extract EEA (150mg/kg) of the agilawood leaves is taken once a day, and the water content of excrement can be obviously increased after the agilawood leaves are continuously taken for 14 days. Higher doses of EEA (300 and 600mg/kg) significantly increased the frequency, weight and water content of the stools of constipated rats, while accelerating their excretion of carmine pigments. There are many documents that the agilawood leaves have various health benefits for human beings, and if the agilawood leaves are made into tea leaves and the taste is improved, the agilawood leaves inevitably make greater contribution to the health of people. Because the caffeine-free health tea does not contain caffeine, the health tea is very suitable for people who are intolerant to caffeine to drink.
However, it is rare to use fresh leaves of linaloe tree as raw material to make black tea, and if the tea is made by the method, the leaves cannot be stripped, the finished product has heavy grass smell, bitter taste and poor acceptance.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides agilawood black tea and a preparation process thereof.
In order to achieve the above object, in one aspect, the present invention provides a method for preparing agilawood black tea, comprising: sequentially withering, slitting, rolling, fermenting, primarily drying and primarily drying fresh leaves of agilawood;
wherein the relative humidity of the fermentation is more than or equal to 95 percent, and the temperature is 25-35 ℃.
Preferably, the rolling comprises sequentially performing air pressure, light pressure, heavy pressure and loose pressure;
the pressure of the air pressure is 4-6MPa, and the time is 4-6 min;
the pressure of the light pressure is 17-23MPa, and the time is 15-20 min;
the pressure of the heavy pressure is 27-33MPa, and the time is 10-15 min;
the pressure of the pressure release is 8-12MPa, and the time is 5-8 min.
Preferably, the conditions of the primary baking include: the temperature is 110 ℃ and 150 ℃, and the time is 20-30 min.
Preferably, the method further comprises steaming, shaping into cake and secondary drying the raw tea in sequence.
Preferably, the conditions of the second drying are such that the water content of the tea cake is less than or equal to 7 wt%; the tea cake is dried for 2-3 hours at 60-70 ℃ and then dried at 45-55 ℃ until the water content of the tea cake is less than or equal to 7 weight percent.
The invention provides the agilawood black tea prepared by the method.
The preparation process is simple, the requirement on equipment parameters is relatively low, the agilawood leaves are easy to strip in the rolling process, simultaneously the bitter and astringent taste of the agilawood leaves can be eliminated, the special agilawood smell loss of the product is reduced, the taste is smooth and mellow, substances in the agilawood leaves can be further fermented along with the prolonging of the storage time, and the smooth and mellow taste can be obtained.
In addition, the agilawood black tea prepared by the method can more effectively retain active substances in the agilawood leaves, such as active substances for inhibiting alpha-glucosidase activity, active substances for resisting oxidation and active substances for inhibiting lipase.
At present, the eaglewood tea products on the market are single in form, mostly in the form of a strip rope or a ball, unattractive in appearance, difficult to store and low in collection value, and aiming at the problem, under the preferable condition, the invention adopts the cake pressing technology to prepare the eaglewood tea into a small tea cake form, so that the attractiveness is improved, and the storage is convenient.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In a first aspect, the invention provides a preparation method of agilawood black tea, which comprises the following steps: sequentially withering, slitting, rolling, fermenting, primarily drying and primarily drying fresh leaves of agilawood;
wherein the relative humidity of the fermentation is more than or equal to 95 percent, and the temperature is 25-35 ℃.
The inventor of the invention finds in research that the bitter taste of the aquilaria sinensis can be effectively eliminated by combining the procedures of withering, slitting, rolling, fermenting, primary drying and primary drying in the application, and controlling the fermentation condition to be at a humidity of more than or equal to 95% and a temperature of 25-35 ℃ under the condition that the aquilaria sinensis leaves can be smoothly rolled into strips.
According to the invention, the relative humidity of the fermentation may be 95%, 96%, 97%, 98%, 99%, 100%, preferably 96-100%.
According to the invention, the fermentation temperature can be 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃ and 35 ℃, preferably 25-28 ℃. It should be noted here that the fermentation temperature refers to the leaf temperature of the agilawood leaves during the fermentation process, and not to the ambient temperature.
According to the invention, the fermentation time can be selected within a wide range, and the degree of fermentation can reach the standard of obtaining black tea as the mark of proper fermentation, and usually 18-24h, such as 18h, 20h, 22h and 24h, is needed.
Wherein, the fermentation can be carried out in a special fermentation box or a fermentation frame (covered with wet gauze with good oxygen permeability) for the black tea.
According to the invention, the fresh leaves of agilawood can be obtained by picking the mature leaves of aquilaria sinensis trees. That is, preferably, the fresh leaves of lignum Aquilariae Resinatum are mature old leaves of lignum Aquilariae Resinatum.
Before withering the agilawood leaves, the impurities of the residual leaves, the diseased leaves and the non-agilawood leaves in the picked leaves are preferably removed, and the fresh leaves are shipped by adopting a clean, pollution-free and good-permeability container, so that the quality of the fresh leaves is not influenced.
According to the present invention the conditions for the withering may be selected within a wide range, but in order to further improve the quality of the black tea produced, it is preferred that the conditions for the withering are such that the fresh leaf has a moisture content of from 60 to 66% by weight, for example, 60%, 61%, 62%, 63%, 64%, 65%, 66% by weight.
According to the invention, in order to further improve the quality of the black tea produced, the withering is carried out under cool and ventilated conditions at a temperature of 25-35 ℃ (for example, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃), preferably 24-28 ℃, and a relative humidity of 65-75% (for example, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%). If the indoor temperature is higher than 35 ℃, preferably higher than 30 ℃, a blower can be used for assisting the hot air flow among the leaf layers to dissipate heat so as to reduce the temperature of the leaf surfaces.
According to the invention, for a more efficient withering, the thickness of the leaves during withering is between 2 and 3cm, for example 2cm, 2.5cm, 3 cm.
According to the invention, during the withering process, the composting treatment can be carried out according to the withering condition, for example, for 6-9 hours and the composting is carried out for 1 time, and the composting can be carried out for 1-2 times.
According to the invention, the withering time can be selected within a wide range, preferably with "light withering of old leaves and heavy withering of young leaves" as a sign of moderate withering. Generally, the overall withering process takes about 10-18 hours, for example, 10 hours, 12 hours, 14 hours, 16 hours, 18 hours, preferably 14-18 hours.
According to the invention, the withered leaves may be cut into strips of 1-2cm width, which may be done by a tooth cutter.
According to the invention, the rolling can adopt a rolling process which is conventional in the preparation process of the black tea, and according to a preferred embodiment of the invention, in order to further improve the quality of the prepared eaglewood leaf black tea, the rolling comprises sequentially carrying out air pressure, light pressure, heavy pressure and loose pressure. Preferably, the pressure of the air pressure is 4-6MPa (for example, 4MPa, 4.5MPa, 5MPa, 5.5MPa, 6MPa), and the time is 4-6min (for example, 4min, 4.5min, 5min, 5.5min, 6 min); the light pressure is 17-23MPa (17MPa, 18MPa, 19MPa, 20MPa, 21MPa, 22MPa, 23MPa), and the time is 15-20min (for example, 15min, 16min, 17min, 18min, 19min, 20 min); the pressure of the heavy pressure is 27-33MPa (27MPa, 28MPa, 29MPa, 30MPa, 31MPa, 32MPa, 33MPa), and the time is 10-15min (for example, 10min, 11min, 12min, 13min, 14min, 15 min); the pressure of the release pressure is 8-12MPa (8MPa, 9MPa, 10MPa, 11MPa, 12MPa), and the time is 5-8min (for example, 5min, 5.5min, 6min, 6.5min, 7min, 7.5min, 8 min).
Under the method of the invention, after the fermentation is finished, the primary drying and the first drying process with the temperature not exceeding 150 ℃ can be used for replacing the drying process which is required to be higher than 160 ℃ (for example, 210-.
According to the present invention, the initial baking is performed at a temperature of preferably less than 150 ℃, more preferably 110-.
The initial drying time can be selected in a wide range, and preferably, the initial drying time is 20-30min, for example, 20min, 22min, 24min, 26min, 28min, 30 min.
The enzyme in the agilawood leaves can be quickly stopped from being activated in the primary drying process, and the quality of the black tea is fixed.
According to the invention, the first drying can be conventional drying, for example, drying in the sun under the condition that the relative humidity is less than or equal to 75 percent, or drying at low temperature, for example, drying in a fragrance improving machine.
Preferably, the conditions of the first drying are such that the moisture content of the dried tea leaves is less than or equal to 9% by weight.
Preferably, the low-temperature drying conditions include: the temperature is 65-80 deg.C, preferably 65-75 deg.C, and the time is 18-24 hr.
According to the present invention, the first dried tea leaves can be directly sold or drunk as raw tea leaves, and in order to further improve the quality of the tea leaves, preferably, the method further comprises the step of subjecting the first dried tea leaves to impurity removal and refining to obtain the raw tea leaves.
Wherein the impurity removal refining may include: picking out the tea leaves after the first drying, and removing non-agilawood leaf impurities to obtain the agilawood raw tea. The raw tea can be packaged and stored in a warehouse, the requirement that the inner packaging material directly contacting the raw tea meets the relevant national regulations, and the packaging container is dry, clean, sanitary, safe and free from peculiar smell. The warehouse should be clean, ventilated, protected from light, dry, free of peculiar smell, and free of peculiar smell gas pollution around the warehouse. It is forbidden to be mixed with toxic, harmful, peculiar smell and easily-polluted articles for storage and mixing.
The inventor of the invention discovers in the research of the prior agilawood leaf black tea that the agilawood tea in the market is single in product form, mostly in a rope shape or a spherical shape, unattractive in appearance, difficult to store and low in collection value. Based on this, according to a preferred embodiment of the present invention, the method further comprises steaming, shaping into cake and secondary drying the raw tea in sequence. The cake-type agilawood black tea prepared by the method is relatively definite in weight, can be more conveniently drunk by consumers in daily life, and does not need to worry about the occurrence of excessive problems. And through the three-stage process of steaming, shaping into cakes and secondary drying, the invention not only is based on the existing equipment means of the tea processing factory at present, but also reduces the operation difficulty, and simultaneously can ensure the aromatic flavor of the agilawood tea. In addition, by adopting a shaping and cake forming technology, the agilawood leaf black tea is made into a small cake form, so that the attractiveness of the product can be improved, and the storage characteristic of the product can also be improved.
According to the present invention, the steaming conditions can be selected within a wide range, preferably, in order to further improve the quality of the black tea produced, the steaming temperature is above 90 ℃, preferably 90-95 ℃, for example, can be 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃; the steaming time is 1-5min, for example, 1min, 2min, 3min, 4min, 5 min.
Wherein the steaming may be performed in a tea steaming bucket.
Preferably, said steaming water complies with the GB5749 regulations.
According to a preferred embodiment of the present invention, in order to improve the quality of the prepared agilawood black tea, the method for shaping into cakes comprises the following steps: and pressing and shaping the steamed tea leaves for 3-5min (3min, 3.5min, 4min, 4.5min, 5min) under the pressure of 12-15 t (e.g. 12 t, 13 t, 14 t, 15 t) to obtain tea cake.
Preferably, the diameter of the tea cake is 4-5cm, and the thickness of the tea cake is 0.4-1 cm.
Specifically, the method for shaping into cakes comprises the following steps: evenly put into the mould with the tealeaves that has steamed, the mould specification is: diameter of 4cm and thickness of 0.4-1 cm. The upper edge of the die is required to be paved, and the scraping is paid attention to, so that excessive rough edges are avoided as much as possible. The mechanical pressing of 12-15 tons is adopted, and the pressure is controlled to be consistent in operation so as to avoid uneven thickness. The diameter of a pressing mould is 4cm, the pressed tea cake is a small tea cake (the mass is about 4.4-11g) with the diameter of 4-5cm and the thickness of 0.4-1cm, the pressed tea embryo needs to be cooled in the tea mould for more than 3-5min and then decompressed, and the decompressed tea cake needs to be properly spread for cooling so as to emit hot air and water. The mark that the tea cake does not fall apart after being spread for 6 to 8 hours is moderate in shaping.
According to the invention, the conditions of the second drying can be selected within wide limits, preferably such that the water content of the tea cake is less than or equal to 7% by weight.
Further preferably, in order to improve the quality of the black tea produced, the tea cake is first dried at 60 to 70 ℃ (for example, 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃, 70 ℃) for 2 to 3 hours (for example, 2 hours, 2.2 hours, 2.4 hours, 2.6 hours, 2.8 hours, 3 hours), and then dried at 45 to 55 ℃ (for example, 45 ℃, 47 ℃, 49 ℃, 51 ℃, 53 ℃, 55 ℃) until the water content of the tea cake is less than or equal to 7 wt%. In this preferred embodiment, the occurrence of cracks, peeling, dryness, dampness, stagnated heat, heartburn, and the like in the tea cake can be avoided.
Wherein the second drying may be done in a fragrance extractor.
According to the invention, in order to further improve the beauty of the obtained black tea cake, the method also comprises the step of trimming the appearance of the second dried tea cake to make the appearance of the product neat.
In a second aspect, the present invention provides an agilawood black tea prepared by the method described above.
The present invention will be described in detail below by way of examples.
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
(1) Picking and arranging fresh leaves
Picking up mature leaves of aloeswood, removing impurities of residual leaves, diseased leaves and non-aloeswood leaves, and shipping fresh leaves by adopting a clean, pollution-free and good-permeability container.
(2) Withering
In a withering trough with the temperature of 26 ℃ and the relative humidity of 70 percent, withering and spreading the leaves with the thickness of 2cm, stacking once every 5 hours, and withering for 16 hours, wherein the water content of the fresh leaves after withering is about 66 percent.
(3) Slitting
The withered leaves are cut into strips of about 1-2cm by a tooth cutter.
(4) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) into strips by adopting a tea rolling machine. Air pressure for 5min, light pressure for 18min, heavy pressure for 12min, and loose pressure for 5 min.
(5) Fermentation of
Fermenting for 18h under the conditions of relative humidity of 98% and leaf temperature of 27-28 deg.C by using special black tea fermenting case (covered with wet gauze with good oxygen permeability).
(6) Preliminary baking
Controlling the temperature at 115 deg.C for 30 min.
(7) Drying
Drying with a fragrance extractor at 65 deg.C for 24 hr until the water content of the tea strip is less than 9%.
(8) Refining of raw materials
Storing the tea leaves obtained in the step (7) in a clean and dry environment to prevent the tea leaves from being affected with moisture or deteriorating. The mould is 4cm in diameter and 0.5cm in thickness, raw materials for plant are further refined according to the size of the mould, the refined raw materials are required to be uniform and clean, and the diameter of the strip tea is not more than 20 mm.
(9) Steamed tea
Weighing tea leaves by a platform scale accurate to 1g, putting the tea leaves into a tea steaming barrel for steaming, keeping the temperature above 90 ℃, and steaming the tea leaves for 5 minutes
(10) Tea mold
Evenly put into the mould with the tealeaves that has steamed, the mould specification is: diameter of 4cm and thickness of about 0.5 cm; corresponding to a quantification of about 5.5 g/grid of eagle wood.
(11) Tea pressing and forming
The pressure of 12 tons is adopted, and the pressure is controlled to be consistent in operation so as to avoid uneven thickness. Cooling the pressed tea embryo in a tea mold for 5min, removing pressure, and spreading the tea cake to cool to give out hot gas and water.
(12) Drying
Primarily drying at the high temperature of 70 ℃ for 2 hours by adopting an indoor drying method; and then drying at the low temperature of 50 ℃ until the water content of the tea cake is not higher than 7%.
(13) Trimming finished product
And (4) trimming the dried finished product by manual edge grinding to enable the product to be neat in appearance, so as to obtain the agilawood black tea.
Example 2
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
(1) Picking and arranging fresh leaves
Picking up mature leaves of aloeswood, removing impurities of residual leaves, diseased leaves and non-aloeswood leaves, and shipping fresh leaves by adopting a clean, pollution-free and good-permeability container.
(2) Withering
In a withering trough with the temperature of 28 ℃ and the relative humidity of 65 percent, withering and spreading the leaves with the thickness of 2.5cm, stacking once every 4 hours, and withering for 14 hours, wherein the water content of the fresh leaves after withering is about 63 percent.
(3) Slitting
The withered leaves are cut into strips of about 1-2cm by a tooth cutter.
(4) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) into strips by adopting a tea rolling machine. Air pressure for 4min, light pressure for 15min, heavy pressure for 10min, and loose pressure for 8 min.
(5) Fermentation of
Fermenting for 24h under the conditions of relative humidity of 97% and leaf temperature of 25-26 deg.C by using special black tea fermenting case (covered with wet gauze with good oxygen permeability).
(6) Preliminary baking
Controlling the temperature at 135 deg.C for 25 min.
(7) Drying
Drying with a fragrance extractor at 75 deg.C for 18 hr until the water content of the tea strip is less than or equal to 9%.
(8) Refining of raw materials
Storing the tea leaves obtained in the step (7) in a clean and dry environment to prevent the tea leaves from being affected with moisture or deteriorating. The mould is 4cm in diameter and 0.5cm in thickness, raw materials for plant are further refined according to the size of the mould, the refined raw materials are required to be uniform and clean, and the diameter of the strip tea is not more than 20 mm.
(9) Steamed tea
Weighing tea leaves with a platform scale accurate to 1g, and steaming in a tea steaming barrel at a temperature of above 92 deg.C for 4min
(10) Tea mold
Evenly put into the mould with the tealeaves that has steamed, the mould specification is: diameter of 4cm and thickness of about 0.5 cm; corresponding to a quantification of about 5.5 g/grid of eagle wood.
(11) Tea pressing and forming
The pressure of 13.5 tons is adopted, and the pressure is controlled to be consistent in operation so as to avoid uneven thickness. Cooling the pressed tea embryo in a tea mold for a certain period of 4min, removing the pressure, and spreading the tea cake to cool to give out hot gas and water.
(12) Drying
An indoor drying method is adopted, and the high temperature is 65 ℃ for primary drying for 2.5 hours; and then drying at the low temperature of 45 ℃ until the water content of the tea cake is not higher than 7%.
(13) Trimming finished product
And (4) trimming the dried finished product by manual edge grinding to enable the product to be neat in appearance, so as to obtain the agilawood black tea.
Example 3
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
(1) Picking and arranging fresh leaves
Picking up mature leaves of aloeswood, removing impurities of residual leaves, diseased leaves and non-aloeswood leaves, and shipping fresh leaves by adopting a clean, pollution-free and good-permeability container.
(2) Withering
In a withering trough with the temperature of 24 ℃ and the relative humidity of 75%, withering and spreading the leaves with the thickness of 3cm, stacking once every 6 hours, and withering for 18 hours, wherein the water content of the fresh leaves after withering is about 60%.
(3) Slitting
The withered leaves are cut into strips of about 1-2cm by a tooth cutter.
(4) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) into strips by adopting a tea rolling machine. Air pressure for 6min, light pressure for 20min, heavy pressure for 11min, and loose pressure for 6.5 min.
(5) Fermentation of
Fermenting for 20h under the conditions of relative humidity of 99% and leaf temperature of 26-27 deg.C by using special black tea fermenting case (covered with wet gauze with good oxygen permeability).
(6) Preliminary baking
Controlling the temperature at 150 deg.C for 20 min.
(7) Drying
Drying with a fragrance extractor at 70 deg.C for 20 hr until the water content of the tea strip is less than or equal to 9%.
(8) Refining of raw materials
Storing the tea leaves obtained in the step (7) in a clean and dry environment to prevent the tea leaves from being affected with moisture or deteriorating. The mould is 4cm in diameter and 0.5cm in thickness, raw materials for plant are further refined according to the size of the mould, the refined raw materials are required to be uniform and clean, and the diameter of the strip tea is not more than 20 mm.
(9) Steamed tea
Weighing tea leaves by a platform scale accurate to 1g, putting the tea leaves into a tea steaming barrel for steaming, keeping the temperature above 95 ℃, and steaming the tea for 2 minutes
(10) Tea mold
Evenly put into the mould with the tealeaves that has steamed, the mould specification is: diameter of 4cm and thickness of about 0.5 cm; corresponding to a quantification of about 5.5 g/grid of eagle wood.
(11) Tea pressing and forming
The pressure of 15 tons is adopted, and the pressure is consistent in operation so as to avoid uneven thickness. Cooling the pressed tea embryo in a tea mold for 5min, removing pressure, and spreading the tea cake to cool to give out hot gas and water.
(12) Drying
Primarily drying at 60 ℃ for 3h by adopting an indoor drying method; and then drying at the low temperature of 55 ℃ until the water content of the tea cake is not higher than 7%.
(13) Trimming finished product
And (4) trimming the dried finished product by manual edge grinding to enable the product to be neat in appearance, so as to obtain the agilawood black tea.
Example 4
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
The preparation of eaglewood leaf black tea was carried out according to the method of example 2 except that, in the step (2), withering, the temperature was 32 ℃; and (4) rolling without air pressure.
Example 5
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
The preparation of eaglewood leaf black tea was carried out in the same manner as in example 2 except that, in the step (5), the leaf temperature was 35 ℃ and the relative humidity was 95% in the fermentation.
Example 6
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
The preparation of eaglewood black tea was carried out according to the method of example 2 except that the steps (8) to (13) were not included.
Example 7
This example illustrates the eaglewood leaf black tea and the preparation method thereof provided by the present invention
The preparation of eaglewood leaf black tea was carried out according to the method of example 2, except that, in step (12): drying at 60 deg.C until the water content is not higher than 7%.
Comparative example 1
Comparative example for illustrating reference eaglewood leaf black tea and preparation method thereof
The preparation of eaglewood leaf black tea was carried out according to the method of example 2 except that the fermentation of step (5) was carried out at a relative humidity of 90% and a temperature of 26-27 ℃.
Comparative example 2
Comparative example for illustrating reference eaglewood leaf black tea and preparation method thereof
(1) Picking and arranging fresh leaves
Picking up mature leaves of aloeswood, removing impurities of residual leaves, diseased leaves and non-aloeswood leaves, and shipping fresh leaves by adopting a clean, pollution-free and good-permeability container.
(2) Withering
In a withering trough with the temperature of 28 ℃ and the relative humidity of 65 percent, withering and spreading the leaves with the thickness of 2.5cm, stacking once every 4 hours, and withering for 14 hours, wherein the water content of the fresh leaves after withering is about 63 percent.
(3) Kneading and twisting
And (4) rolling the fresh leaves in the step (3) by adopting a tea rolling machine, slightly pressing for 15min, heavily pressing for 10min, and loosely pressing for 8min, wherein the leaves cannot be formed into strips.
(4) Fermentation of
Fermenting for 24h under the conditions of relative humidity of 92% and leaf temperature of 25-26 deg.C by using special black tea fermenting case (covered with wet gauze with good oxygen permeability).
(6) Preliminary baking
Feeding at the drying temperature of 130-.
Test example
The evaluation test method refers to a tea sensory evaluation method and a normative application document thereof (GB/T23776-.
TABLE 1
Test example 2
Evaluation of inhibition effect of cake-type agilawood black tea on alpha-glucosidase activity in vitro
The antioxidant activity of the cake-type black tea prepared in examples and comparative examples, which was used as an experimental group and the initial fresh leaf material was used as a control group, was evaluated by measuring the inhibitory effect on α -glucosidase in vitro, and the results are shown in table 2.
The experimental method comprises the following steps: precisely weighing 2g of tea sample, placing into a 100mL conical flask with a plug, adding 30mL of boiling water, leaching in boiling water bath for 45min, shaking up every 10min, cooling, centrifuging at 3000r/min for 10min, and collecting supernatant. Alpha-glucosidase is diluted to 125u/ml with 20mmol/L PB solution with pH6.8 and is ready for use. The test sample is set to have 4 concentrations, and the reaction system is as follows: the absorbance value of the sample to be tested is measured once every 1min under the conditions of 60 mu L + alpha-glucosidase 50 mu L + PNPG50 mu L, 37 ℃ and 405nm light emission for 20min, and the inhibition rate is [ (A1-A2 ]]/A1)]X 100%, where A1 and A2 are absorbance values at 405nm for the blank and different sample solutions, respectively. Using the sample concentration as abscissa and the inhibition rate as ordinate, drawing inhibition curve, and calculating IC50The value is obtained.
TABLE 2
| Sample name | IC50(mg/ml) |
| Example 1 | 2.879 |
| Examples2 | 2.734 |
| Example 3 | 2.832 |
| Example 4 | 3.132 |
| Example 5 | 2.864 |
| Example 6 | 2.912 |
| Example 7 | 2.882 |
| Comparative example 1 | 3.197 |
| Comparative example 2 | 3.287 |
| Raw materials | 2.037 |
The experimental results are as follows: the experimental results show that the agilawood black tea has a certain inhibition effect on alpha-glucosidase, and the oxidation resistance of the agilawood black tea prepared from the raw materials is reduced. Example 2 had the best activity against α -glucosidase.
Test example 3
Evaluation of in vitro ORAC antioxidant effect of cake-type agilawood black tea
The antioxidant activity in vitro of the cake type black tea prepared in examples and comparative examples was measured using the initial fresh leaf material as a control group, and the results are shown in table 3.
The experimental method comprises the following steps: precisely weighing 2g of tea sample, placing into a 100mL conical flask with a plug, adding 30mL of boiling water, leaching in boiling water bath for 45min, shaking up every 10min, cooling, centrifuging at 3000r/min for 10min, and collecting supernatant. 22mgFL was diluted to 50mL brown volumetric flask with 75mM PBS buffer (pH 7.5) and stored in a refrigerator in the dark. 167. mu.L of FL stock solution was taken before the experiment, and the solution was transferred to a 25mL brown volumetric flask using 75mM PBS buffer with pH 7.5 to prepare a 7.8. mu.m FL reaction solution. Before the experiment, 600mg of AAPH was taken and diluted to 10mL with 75mM PBS buffer (pH 7.5) to prepare 221mM AAPH reaction solution. Taking 25mg of Trolox, diluting the volume of the Trolox with an anhydrous methanol solution to a 50mL brown volumetric flask, and storing the volume in a refrigerator at-20 ℃ in the dark to prepare a 2mM Trolox stock solution. The experimental samples were diluted 100-fold. The reaction system is as follows: mu.L of 100-fold diluted sample + 100. mu.L of FL reaction solution (7.8. mu. mol/L) + 100. mu.L of 221mmol/L AAPH, reacted at 37 ℃ for 90min, and the fluorescence intensity (Ex: 485 nm; Em: 528nm) was measured every 1.5 min. And (4) drawing a fluorescence attenuation curve, and calculating the area under the curve to obtain an AUC sample, an AUC blank and an AUC control. ORAC values are expressed as Trolox equivalents (. mu.mol TE/mL).
TABLE 3
| Sample name | ORAC(μmol TE/g) |
| Example 1 | 152298.6 |
| Example 2 | 168420.3 |
| Example 3 | 156772.6 |
| Example 4 | 148322.9 |
| Example 5 | 158723.6 |
| Example 6 | 150769.7 |
| Example 7 | 146663.8 |
| Comparative example 1 | 134898.2 |
| Comparative example 2 | 138322.5 |
| Raw materials | 181058.3 |
The experimental results are as follows: the above experimental results show that the cake type agilawood black tea has a certain oxidation resistance in vitro, but the oxidation resistance is not as good as that of the raw materials, wherein the oxidation resistance of the example 2 is the best.
Test example 4
Inhibition effect of cake type agilawood black tea on lipase
The inhibition effect of the cake type agilawood black tea prepared in the examples and the comparative examples on lipase was measured by using the initial fresh leaf material as a control group, and the results are shown in table 4.
The experimental method comprises the following steps: precisely weighing 2g of tea sample, placing into a 100mL conical flask with a plug, adding 30mL of boiling water, leaching in boiling water bath for 45min, shaking up every 10min, cooling, centrifuging at 3000r/min for 10min, and collecting supernatant. Porcine pancreatic lipase was formulated to a concentration of 0.6mg using a 0.2mol/L PB solution at pH 7.4The solution is prepared at present. The reaction system is as follows: 20 mul of sample to be tested (positive control) is added with 20 mul of 4-MUO solution and 130 mul of enzyme solution, at 37 ℃, the light is excited at 327nm, the light is emitted at 449nm, the absorbance value is read every 5min, and the measurement is carried out for 30 min. The inhibition rate is (1-A/A '). times.100%, A is the absorbance value of the sample after background subtraction, A' is the absorbance value of the blank after background subtraction, and IC is calculated50The value is obtained.
TABLE 4
| Sample name | IC50(mg/ml) |
| Example 1 | 5.46 |
| Example 2 | 5.17 |
| Example 3 | 5.91 |
| Example 4 | 6.02 |
| Example 5 | 7.13 |
| Example 6 | 6.75 |
| Example 7 | 6.18 |
| Comparative example 1 | 7.18 |
| Comparative example 2 | 7.35 |
| Raw materials | 5.84 |
The experimental results are as follows: the experimental results show that the cake-type agilawood black tea has certain inhibition effect on lipase, and example 2 has the best inhibition effect on lipase in vitro.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. The preparation method of the agilawood black tea is characterized by comprising the following steps: sequentially withering, slitting, rolling, fermenting, primarily drying and primarily drying fresh leaves of agilawood;
wherein the relative humidity of the fermentation is more than or equal to 95 percent, and the temperature is 25-35 ℃.
2. The method of claim 1, wherein the withering conditions are such that the water content of the withered fresh leaves is from 60 to 66% by weight;
preferably, the withering conditions include: the temperature is 25-35 ℃, the relative humidity is 65-75%, and the time is 10-18 hours;
preferably, the thickness of the spread leaves in the withering process is 2-3 cm.
3. The method according to claim 1 or 2, wherein the rolling comprises sequentially performing air pressure, light pressure, heavy pressure and loose pressure;
the pressure of the air pressure is 4-6MPa, and the time is 4-6 min;
the pressure of the light pressure is 17-23MPa, and the time is 15-20 min;
the pressure of the heavy pressure is 27-33MPa, and the time is 10-15 min;
the pressure of the pressure release is 8-12MPa, and the time is 5-8 min.
4. The process according to any one of claims 1 to 3, wherein the fermentation time is 18 to 24 h.
5. The method of any one of claims 1-4, wherein the conditions of the initial baking comprise: the temperature is 110-; and/or
The first drying is low-temperature drying or sun drying under the condition that the relative humidity is less than or equal to 75 percent, and the drying condition ensures that the water content of the dried tea is less than or equal to 9 percent by weight;
the low-temperature drying conditions comprise: the temperature is 65-80 ℃ and the time is 18-24 hours.
6. The method according to any one of claims 1 to 5, wherein the method further comprises subjecting the first dried tea leaves to impurity removal refining to obtain raw tea.
7. The method of claim 6, further comprising steaming, shaping into cake and secondary drying the raw tea in sequence;
preferably, the steaming conditions include: the steam temperature is above 90 deg.C, and steaming time is 1-5 min.
8. The method of claim 7, wherein the method of sizing into a cake comprises: maintaining the steamed tea under 12-15 tons of pressure for 3-5min, and pressing to obtain tea cake;
preferably, the diameter of the tea cake is 4-5cm, and the thickness of the tea cake is 0.4-1 cm.
9. A process as claimed in claim 8, wherein the conditions of the second drying are such that the moisture content of the tea cake is less than or equal to 7% by weight;
preferably, the second drying method comprises: drying the tea cake at 60-70 ℃ for 2-3 hours, and then drying at 45-55 ℃ until the water content of the tea cake is less than or equal to 7 wt%;
preferably, the method further comprises subjecting the dried tea cake to appearance pruning.
10. Agilawood black tea prepared by the process of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010954922.1A CN112155100B (en) | 2020-09-11 | 2020-09-11 | Agilawood black tea and making process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010954922.1A CN112155100B (en) | 2020-09-11 | 2020-09-11 | Agilawood black tea and making process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112155100A true CN112155100A (en) | 2021-01-01 |
| CN112155100B CN112155100B (en) | 2022-04-08 |
Family
ID=73858050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010954922.1A Active CN112155100B (en) | 2020-09-11 | 2020-09-11 | Agilawood black tea and making process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112155100B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931655A (en) * | 2021-03-26 | 2021-06-11 | 海南林鹏茶业有限公司 | Agilawood tea cake slices and preparation method thereof |
| CN113287667A (en) * | 2021-05-27 | 2021-08-24 | 郑华能 | Agilawood sun-cured black tea |
| CN113475597A (en) * | 2021-06-28 | 2021-10-08 | 海南林鹏茶业有限公司 | Preparation method of agilawood black tea capable of reducing stress reaction of agilawood leaves |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011130998A1 (en) * | 2010-04-20 | 2011-10-27 | 福建省安溪茶厂有限公司 | Preparing method of tieguanyin black tea |
| CN103141604A (en) * | 2013-01-29 | 2013-06-12 | 爱谛国际集团（印尼）有限公司 | Agilawood-level tea and preparation method thereof |
| CN104365887A (en) * | 2014-11-26 | 2015-02-25 | 景东彝族自治县老仓福德茶厂 | Process for preparing agilawood black tea |
| CN105248711A (en) * | 2015-11-24 | 2016-01-20 | 融水苗族自治县元宝山茶业有限公司 | Black tea fermentation method and special black tea fermentation chamber |
| CN108719526A (en) * | 2018-06-19 | 2018-11-02 | 四川御楠香茗生物科技有限公司 | A kind of application of nanmu in tea fermentation technology |
| CN109275761A (en) * | 2018-11-13 | 2019-01-29 | 广东省农业科学院茶叶研究所 | The serious fragrant agalloch eaglewood granular tea of one kind and its processing method |
| CN109329509A (en) * | 2018-11-01 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of processing method of fried dry agalloch eaglewood yellow tea |
-
2020
- 2020-09-11 CN CN202010954922.1A patent/CN112155100B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011130998A1 (en) * | 2010-04-20 | 2011-10-27 | 福建省安溪茶厂有限公司 | Preparing method of tieguanyin black tea |
| CN103141604A (en) * | 2013-01-29 | 2013-06-12 | 爱谛国际集团（印尼）有限公司 | Agilawood-level tea and preparation method thereof |
| CN104365887A (en) * | 2014-11-26 | 2015-02-25 | 景东彝族自治县老仓福德茶厂 | Process for preparing agilawood black tea |
| CN105248711A (en) * | 2015-11-24 | 2016-01-20 | 融水苗族自治县元宝山茶业有限公司 | Black tea fermentation method and special black tea fermentation chamber |
| CN108719526A (en) * | 2018-06-19 | 2018-11-02 | 四川御楠香茗生物科技有限公司 | A kind of application of nanmu in tea fermentation technology |
| CN109329509A (en) * | 2018-11-01 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of processing method of fried dry agalloch eaglewood yellow tea |
| CN109275761A (en) * | 2018-11-13 | 2019-01-29 | 广东省农业科学院茶叶研究所 | The serious fragrant agalloch eaglewood granular tea of one kind and its processing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931655A (en) * | 2021-03-26 | 2021-06-11 | 海南林鹏茶业有限公司 | Agilawood tea cake slices and preparation method thereof |
| CN113287667A (en) * | 2021-05-27 | 2021-08-24 | 郑华能 | Agilawood sun-cured black tea |
| CN113475597A (en) * | 2021-06-28 | 2021-10-08 | 海南林鹏茶业有限公司 | Preparation method of agilawood black tea capable of reducing stress reaction of agilawood leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112155100B (en) | 2022-04-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112155100B (en) | Agilawood black tea and making process thereof | |
| CN102125131B (en) | Instant green tea powder and preparation method thereof | |
| CN103734362B (en) | Cold water soluble type green tea and preparation method thereof | |
| CN109122973A (en) | A kind of dried orange peel white tea brick tea and preparation method thereof | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN101129189A (en) | Method for processing tree plant flowers | |
| CN113142323A (en) | Mechanized continuous processing method of big yellow tea | |
| CN110800817B (en) | Preparation method of tender, sweet and fragrant granular black tea | |
| CN103783174B (en) | Cold water soluble type green tea and preparation method thereof | |
| CN108378157A (en) | A kind of processing method improving purplish red bud tea tree breed black tea quality | |
| CN116762920A (en) | Preparation method of cymbidium powder for color retention | |
| KR101937098B1 (en) | Methodd for making fermented tea by using rice straw | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN112155099B (en) | Aquilaria sinensis leaf oolong tea and preparation process thereof | |
| CN111109384A (en) | Processing technology of green tea | |
| CN110692758A (en) | Green tea processing and preparing technology | |
| JPH10117748A (en) | Storage of tea leaf of totyuu and production of totyuu tea | |
| CN115316464A (en) | High-deoxynojirimycin mulberry leaf green tea and preparation method thereof | |
| CN108077469A (en) | A kind of processing technology of fragrant black tea | |
| CN114504035A (en) | Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves | |
| KR102284919B1 (en) | Preparation method for fermentation ripening mugwort tea | |
| CN107258958B (en) | Tea green pretreatment method for black tea processing | |
| CN104920681A (en) | Processing technology of tea leaves rich in calcium | |
| CN113662058B (en) | White tea production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |