CN112237222A - Processing technology of flowering loose tea - Google Patents
Processing technology of flowering loose tea Download PDFInfo
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- CN112237222A CN112237222A CN201910642033.9A CN201910642033A CN112237222A CN 112237222 A CN112237222 A CN 112237222A CN 201910642033 A CN201910642033 A CN 201910642033A CN 112237222 A CN112237222 A CN 112237222A
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- tea
- processing technology
- flowering
- loose
- steaming
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- 241001122767 Theaceae Species 0.000 title claims abstract description 106
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 title claims abstract description 30
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 28
- 230000008569 process Effects 0.000 claims abstract description 22
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000004321 preservation Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 230000035699 permeability Effects 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims 1
- 238000009776 industrial production Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract description 2
- 230000009661 flower growth Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 4
- 230000004883 flower formation Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241001205401 Aspergillus cristatus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
Abstract
The invention relates to a processing technology of a floating tea, which comprises the following processing steps: mixing, steaming, pressing, keeping temperature, dissolving, packaging, sterilizing, allowing flowering, alcoholizing, and drying. The process has the advantages of low processing cost, easy industrial production and popularization, uniform flower growth of the produced loose tea, high golden flower fungus density, full granules, stable finished product quality, mellow taste and obvious aroma.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a processing technology of a floating loose tea.
Background
The flower growing process is a process of regulating and controlling environmental conditions such as temperature, humidity and air permeability of tea leaves to induce the tea leaves to grow probiotics, namely eurotium cristatum, and is a key process for manufacturing Fuzhuan tea originally, but the Fuzhuan tea is in a compressed form and is inconvenient to carry and drink, so the flower growing loose tea is developed after the research. At present, the technology of the flower-growing loose tea is mainly divided into two types, one type needs to inoculate and grow the flower on the strip-shaped tea, and the technology has high requirements on the cleanliness of production environment and the sanitation of operation, has high production cost and is not easy to popularize; the other method is to regulate and control the flowering conditions by introducing a flowering container and other means to enable the flowers to naturally bloom, the process is low in flowering uniformity and low in flowering density, the golden flower fungus is small in particle, the tea is poor in quality stability such as taste and aroma, and the newly-made loose tea needs to be stored for a certain time to remove green and astringent tastes; part of natural flowering processes are processes which ensure stable quality, are long in time consumption such as 'pile fermentation' and the like, poor in controllability and low in efficiency. In conclusion, the two-way loose tea process has certain disadvantages in the aspects of industrial application and popularization. For example, in the patent of 'a powder Fu tea and a preparation method thereof', the process adopts an inoculation and flower formation mode, the inoculation and culture link does not need to keep a sterile state, and the requirement on the sanitation condition of operators and workshops is high. Although the process is natural flowering, the process not only has a pile fermentation process for 10-14h, but also needs to be matched with a customized incubator fermentation prescription to achieve the effects of uniform flowering and stable quality, and has the advantages of low process efficiency and high cost. In the process of the patent 'a method for manually making loose Fu tea', tea leaves are naturally stacked in an envelope to bloom and then are deblocked, the blooming result is not easy to observe, external force is not applied to the tea leaves during packaging to suppress, the surface and the inside of the tea leaves are different in moisture dissipation condition and nutrient substances, so that the blooming uniformity is poor, in addition, the process needs tea leaves to be subjected to loose pile fermentation under the conditions of high temperature and high humidity to carry out alcoholization, the mixed bacteria pollution rate is high, the alcoholization uniformity is low, the process controllability is low, and the process is not suitable for industrial production.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a processing technology of the flower-growing loose tea, which has the advantages of low cost, easy industrial production, uniform flower growing, high golden flower fungus density, full grains, stable finished product quality, mellow taste and obvious fragrance.
The processing steps comprise: mixing and steaming tea, pressing and preserving heat, dissolving, packaging, sterilizing, flowering, alcoholizing and drying, wherein the specific processing procedures are as follows:
(1) mixing and steaming tea: adjusting the water content of the tea leaves to be 20-29%, heating the tea leaves by using high-temperature and high-pressure steam to enable the temperature of the tea leaves to reach 80-100 ℃, preferably 28% of water and 95 ℃;
(2) compacting and heat preservation: compacting the tea leaves until the density is 0.4-1.5 g/cm3Keeping the temperature of the compressed tea between 40 and 90 ℃ for 1 to 24 hours; preferably, the density is 1.0g/cm3Keeping the temperature at 45 ℃ for 1.5 h;
(3) dissolving: after the heat preservation is finished, the compressed tea is disintegrated into a rope shape, preferably, the compressed tea is disintegrated and sieved by a deblocking machine, and the broken powder is removed;
(4) packaging: filling the tea leaves after being disintegrated into fermentation bags with certain air permeability or other fermentation containers such as air permeable boxes and air permeable bottles, preferably subpackaging 50-500 g of tea leaves into sealed fermentation bags with air permeable films;
(5) and (3) sterilization: sterilizing the packaged tea leaves at high temperature, preferably at 104-125 ℃ for 3-30 min;
(6) and (3) flowering: allowing the sterilized packaged tea leaves to bloom at the temperature of 26-30 ℃;
(7) alcoholizing: after the flowering is finished, the temperature is increased in a gradient manner to 2 ℃ every day until the temperature reaches 40 ℃;
(8) drying and fragrance improvement: taking out the alcoholized tea from the fermentation container, drying to dry the tea, preferably drying the tea in a bag with good air permeability such as non-woven fabric to prevent contamination of mixed bacteria.
Compared with other making processes of the floating tea, the process has the following advantages:
1. the process belongs to natural flowering, is simple, has low requirements on processing environment and operation, has low production cost, and is suitable for industrial production and popularization.
2. The technology breaks through the forward thinking and the reverse thinking of a 'compressing' procedure in the conventional flower-forming and tea-scattering technology, the substances in the tea are leached out under the action of external force of the compressing procedure, water and other nutrient substances are fully distributed through standing and heat preservation, the uniformity of the raw material is high, so that the flower formation on the surface and each part of the scattered tea is more uniform, the golden flower granules are full and large, the flower formation density is higher, and the overall flower formation stability is improved.
3. The 'alcoholization' process in the process is to gradually increase the temperature in the fermentation container for alcoholization, which can effectively improve the tea color, fragrance and taste quality of the finished product and has low pollution rate, high uniformity and high product stability.
The specific implementation mode is as follows:
example 1
A processing technology of a flowering loose tea comprises the following specific steps:
(1) mixing and steaming tea: adjusting the water content of the tea leaves to be 28%, and heating the tea leaves by utilizing high-temperature high-pressure steam to enable the temperature of the tea leaves to reach 95 ℃;
(2) compacting and heat preservation: compacting the tea leaves to a density of 1g/cm3Keeping the temperature of the compressed tea at 85 ℃ for 1.5 h;
(3) dissolving: after the heat preservation is finished, the compressed tea is dispersed into a rope shape, and the rope shape is dispersed and sieved by a deblocking machine to remove the broken powder;
(4) packaging: packaging 100g of tea leaves into a sealed transparent fermentation bag with a breathable film;
(5) and (3) sterilization: sterilizing the packaged tea at high temperature at 104 deg.C for 3 min;
(6) and (3) flowering: allowing the sterilized tea to bloom for 7 days at 28 ℃;
(7) alcoholizing: after the flowering is finished, the temperature is increased in a gradient manner to 2 ℃ every day until the temperature reaches 40 ℃;
(8) and (3) drying: unsealing the alcoholized tea leaves, putting the tea leaves into a non-woven fabric bag, and drying until the water content is 10%.
Example 2
A processing technology of a flowering loose tea comprises the following specific steps:
(1) mixing and steaming tea: adjusting the water content of the tea leaves to be 20%, and heating the tea leaves by utilizing high-temperature high-pressure steam to enable the temperature of the tea leaves to reach 80 ℃;
(2) compacting and heat preservation: compacting the tea leaves to a density of 1.5g/cm3Keeping the temperature of the compressed tea at 40 ℃ for 24 h;
(3) dissolving: after the heat preservation is finished, the compressed tea is dispersed into a rope shape
(4) Packaging: packaging 200g of tea leaves into a sealed transparent fermentation bag with a breathable film;
(5) and (3) sterilization: sterilizing the packaged tea at 110 deg.C for 15min
(6) And (3) flowering: allowing the sterilized tea to bloom for 7 days at 30 ℃;
(7) alcoholizing: after the flowering is finished, the temperature is increased in a gradient manner to 2 ℃ every day until the temperature reaches 40 ℃;
(8) and (3) drying: unsealing and drying the alcoholized tea until the water content is 10%.
Example 3
A processing technology of a flowering loose tea comprises the following specific steps:
(1) mixing and steaming tea: adjusting the water content of the tea leaves to 24%, and heating the tea leaves by using high-temperature and high-pressure steam to enable the temperature of the tea leaves to reach 100 ℃;
(2) compacting and heat preservation: compacting the tea leaves to a density of 0.4g/cm3Keeping the temperature of the compressed tea at 90 ℃ for 1 h;
(3) dissolving: after the heat preservation is finished, the compressed tea is dispersed into a rope shape
(4) Packaging: packaging 500g of tea leaves into a sealed transparent fermentation bag with a breathable film;
(5) and (3) sterilization: sterilizing the packaged tea at 125 deg.C for 30min
(6) And (3) flowering: growing the sterilized tea at 26 ℃ for 7 days;
(7) alcoholizing: after the flowering is finished, the temperature is increased in a gradient manner to 2 ℃ every day until the temperature reaches 40 ℃;
(8) and (3) drying: unsealing and drying the alcoholized tea until the water content is 10%.
Comparative experiment:
1. experimental treatment
Control group (total 50 bags): steaming at high temperature of 28% water content, piling at 85 deg.C for 6 hr, spreading and airing until the water content of tea leaf is 28%, packaging 100g into a fermentation bag with air permeable membrane at 105 deg.C, sterilizing for 3min, allowing fermentation at 28 deg.C for 7 days, removing the bag, and heating to dry until the water content is 10%.
Experimental group 1 (total 50 bags): preparing loose tea according to the processing parameters of the example 1;
experimental group 2 (total 50 bags): preparing loose tea according to the processing parameters of the example 2;
experimental group 3 (total 50 bags): preparing loose tea according to the processing parameters of the embodiment 3;
in order to unify the conditions, the flower growing containers of the experimental groups are unified into a fermentation bag with a breathable film.
And the experimental result is as follows:
statistics of flowering and evaluation results
Claims (10)
1. A processing technology of the flower-growing loose tea comprises the following processing steps: mixing, steaming, packaging, sterilizing, fermenting, alcoholizing, and drying; the method is characterized in that after the tea mixing and steaming process, the pressing, the heat preservation and the disintegration are carried out before the packaging process.
2. The process for preparing a tea with floating flowers and loose leaves as claimed in claim 1, wherein the mixing and steaming of tea is carried out by adding water solution to adjust the water content of tea leaves and then steaming the tea leaves at high temperature and high pressure to soften the tea leaves.
3. The processing technology of the scented loose tea as claimed in claim 2, wherein the mixing and steaming of the tea is carried out by adjusting the water content of the tea to 20-29%, and the temperature of the tea after steaming reaches 80-100 ℃.
4. The processing technology of the flowering loose tea as claimed in claim 1, wherein the compacting and heat preservation is to compact the tea leaves to a density of 0.4-1.5 g/cm3And keeping the temperature of the compressed tea between 40 and 90 ℃ for 1 to 24 hours.
5. The processing technology of the loose tea with the flowering function as claimed in claim 1, wherein the pressing and heat preservation are carried out by pressing the tea leaves until the density is 1g/cm3And keeping the temperature at 45 ℃ for 1.5h after compacting.
6. The processing technology of claim 1, wherein the packaging is to separately pack the tea leaves after being dispersed into a sealed fermentation container with certain air permeability.
7. The processing technology of the scented loose tea as claimed in claim 7, wherein the sealed fermentation container is a sealed fermentation bag with a gas permeable membrane.
8. The processing technology of the scented loose tea as claimed in claim 1, wherein the sterilization is carried out on the packaged tea at a high temperature of 104-125 ℃ for 3-30 min.
9. The processing technology of the flowering loose tea according to claim 1, wherein the flowering condition is 26-30 ℃.
10. The processing technology of the flowering loose tea as claimed in claim 1, wherein the alcoholization is a daily gradient of temperature rise from 2 ℃ to 40 ℃ after the end of the flowering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910642033.9A CN112237222A (en) | 2019-07-16 | 2019-07-16 | Processing technology of flowering loose tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910642033.9A CN112237222A (en) | 2019-07-16 | 2019-07-16 | Processing technology of flowering loose tea |
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| Publication Number | Publication Date |
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| CN112237222A true CN112237222A (en) | 2021-01-19 |
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| CN201910642033.9A Pending CN112237222A (en) | 2019-07-16 | 2019-07-16 | Processing technology of flowering loose tea |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640814A (en) * | 2012-05-14 | 2012-08-22 | 咸阳泾渭茯茶有限公司 | Method for making golden flower loose tea without inoculation |
| CN102640815A (en) * | 2012-05-14 | 2012-08-22 | 咸阳泾渭茯茶有限公司 | Improved manufacture process of golden flower loose tea |
| CN105394232A (en) * | 2015-12-23 | 2016-03-16 | 咸阳泾渭茯茶有限公司 | Miniature compressed tea processing method |
-
2019
- 2019-07-16 CN CN201910642033.9A patent/CN112237222A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640814A (en) * | 2012-05-14 | 2012-08-22 | 咸阳泾渭茯茶有限公司 | Method for making golden flower loose tea without inoculation |
| CN102640815A (en) * | 2012-05-14 | 2012-08-22 | 咸阳泾渭茯茶有限公司 | Improved manufacture process of golden flower loose tea |
| CN105394232A (en) * | 2015-12-23 | 2016-03-16 | 咸阳泾渭茯茶有限公司 | Miniature compressed tea processing method |
Non-Patent Citations (2)
| Title |
|---|
| 朱旗: "《第一次品黑茶就上手 图解版》", 31 July 2017, 旅游教育出版社第1版 * |
| 李远华: "《普通高等教育"十三五"规划教材 茶学综合实验》", 30 June 2018, 中国轻工业出版社第1版 * |
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Application publication date: 20210119 |