CN112273481A - Processing method of gardenia black tea with high amino acid content - Google Patents
Processing method of gardenia black tea with high amino acid content Download PDFInfo
- Publication number
- CN112273481A CN112273481A CN202011366461.2A CN202011366461A CN112273481A CN 112273481 A CN112273481 A CN 112273481A CN 202011366461 A CN202011366461 A CN 202011366461A CN 112273481 A CN112273481 A CN 112273481A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- gardenia
- rolling
- drying
- 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
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 84
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 24
- 235000020279 black tea Nutrition 0.000 title claims abstract description 24
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000001972 Gardenia jasminoides Species 0.000 title abstract 4
- 235000013616 tea Nutrition 0.000 claims abstract description 63
- 238000005096 rolling process Methods 0.000 claims abstract description 31
- 239000003205 fragrance Substances 0.000 claims abstract description 21
- 108091000080 Phosphotransferase Proteins 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 102000020233 phosphotransferase Human genes 0.000 claims abstract description 14
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 6
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract 5
- 241000157835 Gardenia Species 0.000 claims description 51
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 238000009776 industrial production Methods 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical group [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- -1 iridoids Chemical class 0.000 description 3
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000020334 white tea Nutrition 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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a processing method of gardenia black tea with high amino acid content, which comprises the following steps: (1) pre-freezing gardenia at-50 ℃ for 4-6 hours in vacuum, and then carrying out temperature programming vacuum freeze drying; (2) tea withering: picking young shoots of tea trees, and withering the young shoots indoors under the conditions that the temperature is 25-30 ℃ and the humidity is 65-85% until the water content is 58-68% by weight; (3) rolling: rolling in a rolling machine, pressurizing according to light-heavy-light principle, kneading for 30min, pressurizing again, pressing again until the leaves are completely soft, kneading until the tea blank is held by hand, and the tea juice overflows, and the tea ball is not loose after the hand is loosened, and the tea blank turns red locally; (4) ultrahigh-pressure kinase: and (4) putting the twisted leaves obtained in the step (3) into an ultrahigh pressure cavity for treatment. The method disclosed by the invention is simple, the industrial production can be realized, and the prepared gardenia fragrant black tea has the advantages of high amino acid content, high fragrance freshness, strong durability, less labor consumption, reduced cost and great application potential and popularization value.
Description
Technical Field
The invention relates to a processing method of black tea, in particular to a processing method of gardenia black tea.
Background
Scented tea has a long drinking history, and green tea is generally used as a tea blank. In recent years, with the increase in consumption, scented tea has been produced using tea such as black tea and dark tea as a tea base. The gardenia is normally grown in 5 to 7 months in late ten days of Hubei, and has more than two months from the initial flowering phase to the full flowering phase, which is identical with the production season of congou black tea. Aiming at the characteristics of long flowering period, high yield and fresh and strong fragrance, the plant extract can be used as a raw material for scenting scented tea. Fructus Gardeniae contains chemical components such as flavonoids, iridoids, triterpenes, phenolic acids and organic acid esters, and has effects of clearing pathogenic fire, relieving restlessness, cooling blood, removing toxic substances, relieving inflammation, and promoting bile flow.
Amino acids are the basic components of the cells of organism tissues and play an important role in life activities. The tea quality has close relationship with amino acid. Amino acids are one of the research hotspots in the field of tea science in recent years,
chinese patent CN 102067923B discloses spraying protease/cellulase complex enzyme preparation on the surface of fresh tea leaves for enzymolysis. Chinese patent CN 104886283 a discloses that the content of high amino acids and soluble sugars in the tea leaves can be increased by enzymolysis with protein degrading enzymes and polysaccharidases before processing the fresh white tea leaves.
It can be seen from the above patents that, in the prior art, the problem of bitter taste of the finished tea is usually solved by adding exogenous enzyme and other enzymolysis treatment modes in the fermentation process, so as to improve the freshness of the finished tea, but the enzymolysis cost is extremely high.
Therefore, a preparation method of gardenia black tea with simple process, low cost, high amino acid content, high fragrance and high and durable concentration is urgently needed.
Disclosure of Invention
The invention aims to provide a processing method of gardenia black tea with high amino acid content, the method adopts the technology of rolling fresh tea leaves and vacuum freeze-dried gardenia simultaneously, the process is simple, and the industrial production is convenient;
the second purpose of the invention is to provide the gardenia black tea prepared by the method, and the prepared gardenia black tea has high amino acid content, sweet and mellow taste, high fresh degree of flower fragrance, strong concentration and durability.
A processing method of gardenia black tea with high amino acid content comprises the following steps:
(1) preparing gardenia: in the morning of sunny days, the gardenia is picked up after dew is completely scattered, only the petals are left, and after the gardenia is pre-frozen in vacuum for 4-6 hours at the temperature of-50 ℃, the gardenia is subjected to temperature programming and vacuum freeze drying.
(2) Tea withering: picking young shoots of tea trees, and withering the young shoots indoors under the conditions that the temperature is 25-30 ℃ and the humidity is 65-85% until the water content is 58-68% by weight;
(3) rolling: mixing the withered leaves obtained in the step (2) with the dried gardenia obtained in the step (1) according to the weight ratio of 50: 1, putting the mixture into a rolling machine for rolling, pressurizing the rolled mixture according to a light-heavy-light principle, pressurizing the mixture after air rolling for 30min, pressurizing the mixture again until the leaves are completely soft, properly pressurizing the mixture, rolling until the tea blank is held by a hand, allowing tea juice to overflow, and making the tea ball not loose after the hand is loosened and the tea blank glows locally;
(4) ultrahigh-pressure kinase: putting the twisted leaves obtained in the step (4) into an ultrahigh pressure cavity for processing, wherein the pressure of the ultrahigh pressure cavity is 100-400Mpa, and the processing time is 1-10min;
(5) fermentation: putting the twisted leaves subjected to ultrahigh pressure kinase into a fermentation box for fermentation at the temperature of 25-30 ℃ and the humidity of 90-94% for 1-2 h, wherein the leaves are red in color, the green smell disappears, and the fermentation is stopped after fresh, fresh and thick flower and fruit fragrance is emitted;
(6) and (3) drying: and (4) drying the fermented leaves obtained in the step (6) by adopting a traditional secondary drying process to obtain the gardenia fragrance black tea with high amino acid content.
Preferably, the gradient vacuum freeze drying in the step (1) is pre-freezing at-50 ℃ for 4-6 h and vacuum freeze drying at-50-0 ℃ for 6-18 h, vacuum freeze drying at 0-50 ℃ for 6-18 h, and vacuum drying at 50 ℃ for 10-18 h.
Preferably, the young shoots in the step (2) are single shoots, one shoot with one leaf and two leaves or one shoot with three leaves and four leaves.
Preferably, the ultrahigh pressure kinase in the step (4) is that the twisted leaves are put into an ultrahigh pressure cavity, and the proteolytic enzyme in the gardenia and the tea leaves is activated, wherein the pressure of the ultrahigh pressure cavity is preferably 100-200Mpa, and the treatment time is preferably 4-8 min.
In conclusion, the invention has the advantages that: (1) the technology of simultaneously rolling tea and fresh gardenia is adopted for the first time, so that the tea juice and the gardenia juice are fully blended, and the nutritional ingredients of the black tea and the gardenia are reserved; (2) the ultrahigh pressure kinase technology is adopted for activating the proteolytic enzymes in the tea and the gardenia for the first time, no exogenous enzyme is added, and the amino acid content is improved; (3) the flower and fruit fragrance and the gardenia fragrance generated by mixing the two materials during natural fermentation reach the composite flower fragrance, so that the fragrance is more layered; (4) the content and proportion of flower and fruit fragrant substances such as gardenia black tea, ester compounds and the like prepared by the method are obviously improved.
The method disclosed by the invention is simple, the industrial production can be realized, and the prepared gardenia fragrant black tea has the advantages of high amino acid content, high fragrance freshness, strong durability, less labor consumption, reduced cost and great application potential and popularization value.
Detailed Description
The preferred embodiments of the present invention will be described in detail below.
Example 1:
(1) preparing gardenia: in the morning of sunny days, the gardenia is picked up after dew is completely scattered, only the petals are left, and after the gardenia is pre-frozen in vacuum for 4-6 hours at the temperature of-50 ℃, the gardenia is subjected to temperature programming and vacuum freeze drying.
(2) Tea withering: picking young shoots of tea trees, and withering the young shoots indoors under the conditions that the temperature is 25-30 ℃ and the humidity is 65-85% until the water content is 58-68% by weight;
(3) rolling: mixing the withered leaves obtained in the step (2) with the dried gardenia obtained in the step (1) according to a ratio of 80: 1, putting the mixture into a rolling machine for rolling, pressurizing the rolled mixture according to a light-heavy-light principle, pressurizing the mixture after air rolling for 30min, pressurizing the mixture again until the leaves are completely soft, properly pressurizing the mixture again, rolling until the tea blank is held by a hand, allowing tea juice to overflow, and making the tea mass not loose after the hands are loosened, wherein the tea blank is copper red;
(4) ultrahigh-pressure kinase: and (4) putting the twisted leaves obtained in the step (3) into an ultrahigh pressure cavity for processing, wherein the pressure of the ultrahigh pressure cavity is 200Mpa, and the processing time is 2 min.
(5) Fermentation: putting the twisted leaves subjected to ultrahigh pressure kinase into a fermentation box for fermentation at the temperature of 25-30 ℃ and the humidity of 90-94% for 1.5h, and stopping fermentation after the leaves are red in color, the green smell disappears and fresh and strong flower and fruit fragrance is emitted;
(6) and (3) drying: and (5) drying the fermented leaves obtained in the step (5) by adopting a traditional secondary drying process to obtain the gardenia fragrance black tea with high amino acid content.
Example 2:
(1) preparing gardenia: in the morning of sunny days, the gardenia is picked up after dew is completely scattered, only the petals are left, and after the gardenia is pre-frozen in vacuum for 4-6 hours at the temperature of-50 ℃, the gardenia is subjected to temperature programming and vacuum freeze drying.
(2) Tea withering: picking young shoots of tea trees, and withering the young shoots indoors under the conditions that the temperature is 25-30 ℃ and the humidity is 65-85% until the water content is 58-68% by weight;
(3) rolling: mixing the withered leaves obtained in the step (2) with the dried gardenia obtained in the step (1) according to a ratio of 60: 1, putting the mixture into a rolling machine for rolling, pressurizing the rolled mixture according to a light-heavy-light principle, pressurizing the mixture after air rolling for 30min, pressurizing the mixture again until the leaves are completely soft, properly pressurizing the mixture again, rolling until the tea blank is held by a hand, allowing tea juice to overflow, and making the tea mass not loose after the hands are loosened, wherein the tea blank is copper red;
(4) ultrahigh-pressure kinase: and (4) putting the twisted leaves obtained in the step (3) into an ultrahigh pressure cavity for treatment, wherein the pressure of the ultrahigh pressure cavity is 100Mpa, and the treatment time is 4 min.
(5) Fermentation: putting the twisted leaves subjected to ultrahigh pressure kinase into a fermentation box for fermentation at the temperature of 25-30 ℃ and the humidity of 90-94% for 2h, and stopping fermentation after the leaves are red in color and the green smell disappears and fresh and strong flower and fruit fragrance is emitted;
(6) and (3) drying: and (5) drying the fermented leaves obtained in the step (5) by adopting a traditional secondary drying process to obtain the gardenia fragrance black tea with high amino acid content.
Example 3:
(1) preparing gardenia: in the morning of sunny days, the gardenia is picked up after dew is completely scattered, only the petals are left, and after the gardenia is pre-frozen in vacuum for 4-6 hours at the temperature of-50 ℃, the gardenia is subjected to temperature programming and vacuum freeze drying.
(2) Tea withering: picking young shoots of tea trees, and withering the young shoots indoors under the conditions that the temperature is 25-30 ℃ and the humidity is 65-85% until the water content is 58-68% by weight;
(3) rolling: mixing the withered leaves obtained in the step (2) with the dried gardenia obtained in the step (1) according to a ratio of 40: 1, putting the mixture into a rolling machine for rolling, pressurizing the rolled mixture according to a light-heavy-light principle, pressurizing the mixture after air rolling for 30min, pressurizing the mixture again until the leaves are completely soft, properly pressurizing the mixture again, rolling until the tea blank is held by a hand, allowing tea juice to overflow, and making the tea mass not loose after the hands are loosened, wherein the tea blank is copper red;
(4) ultrahigh-pressure kinase: and (4) putting the twisted leaves obtained in the step (3) into an ultrahigh pressure cavity for processing, wherein the pressure of the ultrahigh pressure cavity is 100Mpa, and the processing time is 2 min.
(5) Fermentation: putting the twisted leaves subjected to ultrahigh pressure kinase into a fermentation box for fermentation at the temperature of 25-30 ℃ and the humidity of 90-94% for 2h, and stopping fermentation after the leaves are red in color and the green smell disappears and fresh and strong flower and fruit fragrance is emitted;
(6) and (3) drying: and (5) drying the fermented leaves obtained in the step (5) by adopting a traditional secondary drying process to obtain the gardenia fragrance black tea with high amino acid content.
Comparative example 1:
the comparative example is the same as example 3 except that the gardenia petals are fresh petals and vacuum freeze-drying is not employed, and the withered leaves are simultaneously rolled with the fresh gardenia petals.
Comparative example 2:
congou black tea prepared from unified varieties is used as a tea blank, and a comparison sample is prepared by adopting a traditional three-scenting one-extracting scented tea processing technology. And (3) carrying out sensory evaluation on the sample by adopting a national standard GB/T23776-. Sensory evaluation was performed on the gardenia black tea obtained in examples 1 to 3 and comparative examples 1 to 2, and the results are shown in table 1;
the results show that the tea prepared by the method of the embodiment 1-3 has the advantages of compact and fine appearance, golden yellow color, red and bright soup color, fresh, cool, strong and lasting fragrance, obvious flower fragrance, sweet and mellow taste, golden and uniform and bright leaf bottom, and the content of amino acid is obviously higher than that of the traditional scented tea.
Most of the amino acid tastes of the tea have the characteristics of freshness, coolness and sweetness, if the amino acid content in the tea is higher, the taste of the tea is fresh, cool and sweet, and if the content of the tea polyphenol with the pungent taste is proper, the taste of the tea is mellow.
Meanwhile, the tea prepared by the methods of examples 1 to 3 is tighter in appearance than the tea prepared by the method of comparative example 1, because the fresh flower has high water content, and is not beneficial to rolling and twisting the tea into strips on the one hand, and on the other hand, the tea is not easy to roll and break, and the enzyme cannot contact with the polyphenol substrate of the tea, so that green strips exist at the bottom of the tea.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (5)
1. A processing method of gardenia black tea with high amino acid content comprises the following steps:
(1) preparing gardenia: picking gardenia in sunny morning after dew is completely scattered, only keeping petals, pre-freezing at-50 ℃ in vacuum for 4-6 hours, and then carrying out temperature programming and vacuum freeze drying;
(2) tea withering: picking young shoots of tea trees, and withering the young shoots indoors under the conditions that the temperature is 25-30 ℃ and the humidity is 65-85% until the water content is 58-68% by weight;
(3) rolling: uniformly stirring the withered leaves obtained in the step (2) and the dried gardenia obtained in the step (1) according to the ratio of 40-80: 1, putting the mixture into a rolling machine for rolling, pressing the rolled leaves according to the principle of light-heavy-light, pressing the rolled leaves after air rolling for 30min, pressing the pressed leaves again when the leaves are completely soft, pressing the pressed leaves again moderately, rolling until the tea blank is held by a hand, tea juice overflows, the tea ball is not loose after the hand is loosened, and the tea blank turns red locally;
(4) ultrahigh-pressure kinase: putting the twisted leaves obtained in the step (3) into an ultrahigh pressure cavity for processing, wherein the pressure of the ultrahigh pressure cavity is 100-400Mpa, and the processing time is 1-10min;
(5) fermentation: putting the twisted leaves subjected to ultrahigh pressure kinase into a fermentation box for fermentation at the temperature of 25-30 ℃ and the humidity of 90-94% for 1-2 h, wherein the leaves are red in color, the green smell disappears, and the fermentation is stopped after fresh, fresh and thick flower and fruit fragrance is emitted;
(6) and (3) drying: and (4) drying the fermented leaves obtained in the step (6) by adopting a traditional secondary drying process to obtain the gardenia fragrance black tea with high amino acid content.
2. The method according to claim 1, wherein the gradient vacuum freeze-drying in step (1) is pre-freezing at-50 ℃ for 4-6 h, vacuum freeze-drying at-50-0 ℃ for 6-18 h, vacuum freeze-drying at 0-50 ℃ for 6-18 h, and vacuum freeze-drying at 50 ℃ for 10-18 h.
3. The method of claim 1, wherein the young shoots of step (2) are single shoots, one shoot with one leaf and two leaves, or one shoot with three leaves and four leaves.
4. The method of claim 1, wherein the dried gardenia of step (3) is blended in a ratio of 50: 1.
5. The method as claimed in claim 1, wherein the ultrahigh pressure kinase in step (4) is prepared by placing the twisted leaves into an ultrahigh pressure chamber, activating the proteolytic enzyme in gardenia and tea leaves, wherein the pressure in the ultrahigh pressure chamber is preferably 100-200Mpa, and the treatment time is preferably 4-8 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011366461.2A CN112273481B (en) | 2020-11-29 | 2020-11-29 | Processing method of gardenia black tea with high amino acid content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011366461.2A CN112273481B (en) | 2020-11-29 | 2020-11-29 | Processing method of gardenia black tea with high amino acid content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112273481A true CN112273481A (en) | 2021-01-29 |
| CN112273481B CN112273481B (en) | 2024-05-14 |
Family
ID=74426737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011366461.2A Active CN112273481B (en) | 2020-11-29 | 2020-11-29 | Processing method of gardenia black tea with high amino acid content |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112273481B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233883A (en) * | 2007-02-02 | 2008-08-06 | 福建农林大学 | Method for preparing bead type gynostemma pentaphylla tea |
| CN101258886A (en) * | 2008-04-03 | 2008-09-10 | 中国农业科学院茶叶研究所 | Tea ultra-high pressure processing method |
| CN102396626A (en) * | 2011-11-17 | 2012-04-04 | 江元勋 | Peony black tea and processing method thereof |
| CN102429058A (en) * | 2011-11-18 | 2012-05-02 | 洛阳祥和牡丹科技有限公司 | Tree peony red tea and production method thereof |
| JP2012135265A (en) * | 2010-12-27 | 2012-07-19 | Kirin Beverage Corp | Method for efficiently producing black-tea leaf |
| CN104322743A (en) * | 2014-10-14 | 2015-02-04 | 杨永庆 | Peony yellow tea preparation technology |
| CN107549341A (en) * | 2017-05-11 | 2018-01-09 | 广西南亚热带农业科学研究所 | A kind of processing method of golden tawny daylily Tea Flower black tea |
| CN111184082A (en) * | 2020-01-20 | 2020-05-22 | 景德镇市金桂园农业开发有限公司 | Processing method of osmanthus fragrans black tea |
-
2020
- 2020-11-29 CN CN202011366461.2A patent/CN112273481B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233883A (en) * | 2007-02-02 | 2008-08-06 | 福建农林大学 | Method for preparing bead type gynostemma pentaphylla tea |
| CN101258886A (en) * | 2008-04-03 | 2008-09-10 | 中国农业科学院茶叶研究所 | Tea ultra-high pressure processing method |
| JP2012135265A (en) * | 2010-12-27 | 2012-07-19 | Kirin Beverage Corp | Method for efficiently producing black-tea leaf |
| CN102396626A (en) * | 2011-11-17 | 2012-04-04 | 江元勋 | Peony black tea and processing method thereof |
| CN102429058A (en) * | 2011-11-18 | 2012-05-02 | 洛阳祥和牡丹科技有限公司 | Tree peony red tea and production method thereof |
| CN104322743A (en) * | 2014-10-14 | 2015-02-04 | 杨永庆 | Peony yellow tea preparation technology |
| CN107549341A (en) * | 2017-05-11 | 2018-01-09 | 广西南亚热带农业科学研究所 | A kind of processing method of golden tawny daylily Tea Flower black tea |
| CN111184082A (en) * | 2020-01-20 | 2020-05-22 | 景德镇市金桂园农业开发有限公司 | Processing method of osmanthus fragrans black tea |
Non-Patent Citations (2)
| Title |
|---|
| 刘建学等: "《食品保藏原理》", vol. 1, 东南大学出版社, pages: 198 * |
| 顾谦等: "加压对茶叶加工中酶活力影响的研究", 《激光生物学报》, vol. 08, no. 02, 31 December 1999 (1999-12-31), pages 119 - 122 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112273481B (en) | 2024-05-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| TWI436737B (en) | Enhance the taste of the fermentation of tea and the use of the tea made of taste thick oolong tea drinks | |
| CN111493170B (en) | Processing method of sweet and mellow black tea | |
| CN109953154A (en) | A kind of Sweet-osmanthus black tea and preparation method thereof | |
| CN108552326B (en) | Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area | |
| CN110279020A (en) | A kind of gardenia tea and its processing method | |
| CN111418668A (en) | Kuding black tea and processing method thereof | |
| CN111743027A (en) | Tea fermented by wild Jinlumei and processing method | |
| CN112273481A (en) | Processing method of gardenia black tea with high amino acid content | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| CN114431311B (en) | Processing method of high-aroma oolong tea based on tree abiotic stress | |
| KR101211075B1 (en) | Preparing method for soybean paste using Salicornia herbacea powder by high pressure water extracting | |
| CN114504035A (en) | Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves | |
| KR100445365B1 (en) | Liquors based on chestnut flower and preparing method thereof | |
| CN112438335A (en) | Tea tree scented tea making method | |
| CN112841365A (en) | Preparation method of tea | |
| KR100903393B1 (en) | Manufacturing Method of Soybean Paste | |
| CN111543500A (en) | Making process of flower-fragrance black tea | |
| CN111937972A (en) | Processing method of black tea | |
| CN111616244A (en) | Method for preparing tea deep-processing product | |
| KR101756768B1 (en) | Manufactured method of fermented tea increased essential amino acid and gaba, including actinidia arguta and the fermented tea manufactured by the method | |
| CN114009541B (en) | Passion fruit tea and processing method thereof | |
| KR102471949B1 (en) | Manufacturing method of magnolia petals fermented tea | |
| CN114468076B (en) | Processing technology of flower and fruit fragrance type white tea | |
| KR20180070037A (en) | Fermented Coffee comprising natural materials of peanut sprout and a manufacturing method thereof |
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 |