CN112616957A - Preparation method of jasmine flower yellow tea - Google Patents
Preparation method of jasmine flower yellow tea Download PDFInfo
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- CN112616957A CN112616957A CN202110108160.8A CN202110108160A CN112616957A CN 112616957 A CN112616957 A CN 112616957A CN 202110108160 A CN202110108160 A CN 202110108160A CN 112616957 A CN112616957 A CN 112616957A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of jasmine tea preparation, and particularly discloses a preparation method of jasmine yellow tea, which comprises the steps of (1) material selection, (2) low-temperature enzyme deactivation, (3) circular rolling, (4) ultraviolet sterilization, (5) preparation of yellow-smoldering microbial inoculum, (6) yellow smoldering, (7) embryo preparation, (8) flower cultivation, (9) scenting, (10) flower formation, and (11) drying.
Description
Technical Field
The invention belongs to the field of jasmine tea preparation, and particularly discloses a preparation method of jasmine yellow tea.
Background
Yellow tea is a special product in China. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the size of the old tender bud of fresh leaves. The yellow bud tea mainly comprises Junshan Yinzhi, Mengding yellow bud, Huoshan yellow bud, and Yuanan yellow tea; for example, Wei SHANMAOJIAN, PINGYANGHUANG decoction, and YAAN HUANG CHA are small yellow tea. After water storage in the three gorges reservoir region, ziguo mountain region perennial fog cage cover forms ziguo yellow tea with unique characteristics, also belonging to yellow small tea.
Yellow tea belongs to light fermented tea, the processing technology is similar to that of green tea, and a 'stuffy yellow' technology is added before or after the drying process to promote partial oxidation of polyphenol chlorophyll and other substances. The processing method is similar to that of green tea, and the preparation process comprises the following steps: deactivating enzyme of fresh leaves, twisting, yellowing, and drying. The processes of green tea fixation, rolling, drying and the like are similar to those of a green tea preparation method, and the most important process is yellow-smoldering, so that tea blanks are promoted to be subjected to non-enzymatic automatic oxidation under the hydrothermal action to form yellow. Compared with green tea, the yellow tea has proper oxidative polymerization of tea polyphenol, hydrolysis of macromolecular substances, reduced bitter and astringent taste, and improved mellow taste.
How to combine yellow tea and jasmine, the advantages of the yellow tea and the jasmine are taken, and the faint scent of the jasmine is added on the basis of not robbing the yellow tea itself, so that the yellow tea is a research direction with huge economic value.
Disclosure of Invention
Based on the above, the invention provides a preparation method of jasmine flower yellow tea, which is improved on the traditional preparation method of jasmine tea, and the jasmine flower yellow tea prepared by the method has the advantages of both jasmine flowers and yellow tea.
The technical scheme of the invention is as follows:
a preparation method of jasmine flower yellow tea comprises the following steps:
(1) selecting materials: picking fresh tea leaves with the same tenderness as that of 1 bud and 1 leaf, washing the tea leaves thoroughly by ultrasonic water, and then putting the tea leaves in a ventilating shade;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 1-3 times at low temperature;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 3-5min, light pressure for 6-10min and heavy pressure for 1-2 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight;
(5) preparing a yellow smoldering bacterial agent: preparing a fulvic acid microbial inoculum, wherein the fulvic acid microbial inoculum contains aspergillus niger;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, stacking the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 75-85% and the temperature of 31-35 ℃, wherein the yellow smoldering time is 24-48 hours;
(7) preparing a blank: sending the tea strips after being subjected to yellow stewing into a vibration strip tidying machine at the temperature of 125-130 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 9-15%, and putting the tea strips into a dryer for drying until the water content of the tea strips is 5-7% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 95-98% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; cutting the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1: 4-1: 10, and stacking a layer of yellow tea embryos and a layer of fresh jasmine flowers into a tea pile, wherein the thickness of each layer of yellow tea embryos is 2-4 cm; the thickness of each layer of fresh jasmine is 1-2 cm; the height of each tea pile is 110-150 cm, the scenting temperature is 31-35 ℃, and the relative humidity is 80-90%;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a drying machine, and drying at the temperature of 120 ℃ and 140 ℃ until the water content is lower than 5-7% to obtain the jasmine yellow tea.
Further, the tea trees are planted between 200-1000 meters of waists in the yellow camellia area or the Dabie mountain tea area.
Further, in the step 2, the temperature in the fixation machine is 80-110 ℃, and the fixation time is 4-10min each time.
Further, in the step 4 of ultraviolet sterilization, the ultraviolet intensity is 70uW/cm2-100 uW/cm2。
Further, the xanthomonas sobria-up agent in the step 5 consists of eurotium cristatum, saccharomycetes and rhizopus.
Further, the bacterial count ratio of eurotium cristatum, saccharomycetes and rhizopus is 5:4: 3.
Further, in the step 6, after the xanthomonas sobria agent is sprayed on the tea strips, the content of bacteria in the tea strips is not lower than 1x107Per gram.
Further, in the step 9, a certain amount of low-alcohol brewed wine is sprayed on the tea pile while the tea pile is scented.
Furthermore, the adding amount of the low-alcohol brewed wine is 30-50 ml/L by the volume of the tea pile, and the low-alcohol brewed wine is red wine.
Further, the preparation method of the jasmine flower yellow tea specifically comprises the following steps:
(1) selecting materials: picking one bud and one leaf or two leaves of the same tender degree of the tea tree;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 2 times at low temperature;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 4min, light pressure for 8min and heavy pressure for 1.5 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight;
(5) preparing a yellow smoldering bacterial agent: preparing a xanthomonas sobria-up microbial inoculum which contains eurotium cristatum;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, piling the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 80% and the temperature of 33 ℃, wherein the yellow smoldering time is 36 hours;
(7) preparing a blank: sending the tea strips subjected to yellow stewing into a vibration strip tidying machine at the temperature of 127 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 12%, and drying the tea strips in a dryer until the water content of the tea strips is 6% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 96% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; crushing the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1:7, and stacking the small pieces into a tea pile in a manner of stacking one layer of yellow tea embryos on one layer of fresh jasmine flowers, wherein the thickness of each layer of yellow tea embryos is 3 cm; the thickness of each layer of fresh jasmine flower is 1.5 cm; the height of each tea pile is 130cm, the scenting temperature is 33 ℃, and the relative humidity is 85%;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a dryer, and drying at 130 ℃ until the water content is lower than 6% to obtain the jasmine yellow tea.
Compared with the prior art, the invention has the beneficial effects that:
the invention discloses a preparation method of yellow jasmine tea, which improves the traditional preparation method of jasmine tea, reduces the damage to various enzymes in tea by low-temperature enzyme deactivation, and retains health-care substances such as tea polyphenol in the tea; meanwhile, the yellow smoldering microbial inoculum containing various beneficial bacteria is added in the yellow smoldering process, so that a large amount of flavor substances are generated in the yellow smoldering process, and the taste and the health care effect of the yellow tea are improved; by ultraviolet sterilization, the harmful strains in the original tea are killed, and the components of the astringent tannin are destroyed; the jasmine flower yellow tea product produced by the invention has unique flavor and rich nutrition, has the advantages of jasmine flowers and yellow tea, is yellow and bright in liquor color, mellow in taste, aromatic in smell, capable of refreshing, restoring consciousness, eliminating fatigue, and relieving dyspepsia, and is more popular with consumers.
Detailed Description
A preparation method of jasmine flower yellow tea comprises the following steps:
(1) selecting materials: picking fresh tea plant leaves with the same tenderness with one bud and one leaf or two buds, preferably, planting the tea plants in a tea area with the altitude of more than 300 meters;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 1-3 times at low temperature; preferably, the temperature in the enzyme deactivating machine is 80-110 ℃, and the enzyme deactivating time is 4-10min each time;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 3-5min, light pressure for 6-10min and heavy pressure for 1-2 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight; preferably, the ultraviolet intensity is 70uW/cm2-100 uW/cm2；
(5) Preparing a yellow smoldering bacterial agent: preparing a fulvic acid microbial inoculum, wherein the fulvic acid microbial inoculum contains aspergillus niger; preferably, the xanthomonas sobria comprises eurotium cristatum, saccharomycetes and rhizopus; further preferably, the bacterial quantity ratio of eurotium cristatum, saccharomycetes and rhizopus is 5:4: 3;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, stacking the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 75-85% and the temperature of 31-35 ℃, wherein the yellow smoldering time is 24-48 hours; preferably, after the xanthomonas campestris is sprayed on the tea strips, the content of the bacteria in the tea strips is not lower than 1x107Per gram;
(7) preparing a blank: sending the tea strips after being subjected to yellow stewing into a vibration strip tidying machine at the temperature of 125-130 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 9-15%, and putting the tea strips into a dryer for drying until the water content of the tea strips is 5-7% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 95-98% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; crushing the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1: 4-1: 10, and stacking the yellow tea embryos one by one to form a tea pile, wherein the thickness of each layer of yellow tea embryo is 2-4 cm; the thickness of each layer of fresh jasmine is 1-2 cm; the height of each tea pile is 110-150 cm, the scenting temperature is 31-35 ℃, and the relative humidity is 80-90%; preferably, a certain amount of low-alcoholicity brewed wine is sprayed on the tea heap while the stacked scenting is carried out; preferably, the addition amount of the low-alcohol brewed wine is 30-50 ml/L by volume of the tea pile, and the low-alcohol brewed wine is red wine;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a drying machine, and drying at the temperature of 120 ℃ and 140 ℃ until the water content is lower than 5-7% to obtain the jasmine yellow tea.
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
A preparation method of jasmine flower yellow tea comprises the following steps:
(1) selecting materials: picking fresh tea leaves with the same tenderness as that of 1 bud and 1 leaf, washing the tea leaves thoroughly by ultrasonic water, and then putting the tea leaves in a ventilating shade; the tea trees are planted between 200-800 m waists of the Changsha tea area;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 1 time at low temperature; the temperature in the fixation machine is 80 ℃, and the fixation time is 4min each time;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 3min, light pressure for 6min and heavy pressure for 1 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight; the ultraviolet intensity is 70uW/cm2；
(5) Preparing a yellow smoldering bacterial agent: preparing a yellow-smoldering microbial inoculum, wherein the yellow-smoldering microbial inoculum consists of eurotium cristatum, saccharomycetes and rhizopus; the bacterial dose ratio of eurotium cristatum, saccharomycetes and rhizopus is 5:4: 3;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, piling the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 75% and the temperature of 31 ℃, wherein the yellow smoldering time is 24 hours; after the xanthomonas campestris is sprayed on the tea strips, the content of the bacteria in the tea strips is not lower than 1x107Per gram;
(7) preparing a blank: sending the tea strips subjected to yellowing in a vibration strip tidying machine at the temperature of 125 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 9%, and drying the tea strips in a dryer until the water content of the tea strips is reduced to 5% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 95% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; crushing the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1:4, and stacking the small pieces into a tea pile in a manner of stacking one layer of yellow tea embryos on one layer of fresh jasmine flowers, wherein the thickness of each layer of yellow tea embryos is 2 cm; the thickness of each layer of fresh jasmine flower is 1 cm; the height of each tea pile is 110cm, the scenting temperature is 31 ℃, and the relative humidity is 80%;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a dryer, and drying at 120 ℃ until the water content is lower than 5% to obtain the jasmine yellow tea.
Example 2
A preparation method of jasmine flower yellow tea comprises the following steps:
(1) selecting materials: picking one bud and one leaf or two buds of the tea tree with the same fresh tender degree; preferably, the tea trees are planted in a tea area of more than 500 meters in the Wuling mountain area;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 2 times at low temperature; preferably, the temperature in the enzyme deactivating machine is 95 ℃, and the enzyme deactivating time is 8min each time;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 4min, light pressure for 8min and heavy pressure for 1.5 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight; the ultraviolet intensity is 75uW/cm2；
(5) Preparing a yellow smoldering bacterial agent: preparing a yellow-smoldering microbial inoculum, wherein the yellow-smoldering microbial inoculum consists of eurotium cristatum, saccharomycetes and rhizopus; the bacterial dose ratio of eurotium cristatum, saccharomycetes and rhizopus is 5:4: 3;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, piling the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 80% and the temperature of 33 ℃, wherein the yellow smoldering time is 36 hours; after the xanthomonas campestris is sprayed on the tea strips, the content of the bacteria in the tea strips is not lower than 1x107Per gram;
(7) preparing a blank: sending the tea strips subjected to yellow stewing into a vibration strip tidying machine at the temperature of 127 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 12%, and drying the tea strips in a dryer until the water content of the tea strips is 6% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 96% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; crushing the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1:7, and stacking the small pieces into a tea pile in a manner of stacking one layer of yellow tea embryos on one layer of fresh jasmine flowers, wherein the thickness of each layer of yellow tea embryos is 3 cm; the thickness of each layer of fresh jasmine flower is 1.5 cm; the height of each tea pile is 130cm, the scenting temperature is 33 ℃, and the relative humidity is 85%; spraying a certain amount of low-alcoholicity brewed wine onto the tea pile while piling and scenting; the adding amount of the low-alcohol brewed wine is 40ml/L according to the volume of the tea pile, and the low-alcohol brewed wine is red wine;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a dryer, and drying at 130 ℃ until the water content is lower than 6% to obtain the jasmine yellow tea.
Example 3
The invention provides a preparation method of jasmine yellow tea, which comprises the following steps:
(1) selecting materials: picking fresh tea plant leaves with the same tenderness with one bud and one leaf or two buds; the tea trees are planted between 500-1000 m waists in the tea area of the Wuling mountain area;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 3 times at low temperature; the temperature in the fixation machine is 110 ℃, and the fixation time is 10min each time;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 5min, light pressure for 10min and heavy pressure for 2 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: placing the rolled tea strip in a ventilating placeSpreading in shade, and ultraviolet irradiating overnight; the ultraviolet intensity is 100 uW/cm2；
(5) Preparing a yellow smoldering bacterial agent: preparing a yellow-smoldering microbial inoculum, wherein the yellow-smoldering microbial inoculum consists of eurotium cristatum, saccharomycetes and rhizopus; further preferably, the bacterial quantity ratio of eurotium cristatum, saccharomycetes and rhizopus is 5:4: 3;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, piling the tea strips into a tea pile, and performing dark yellow smoldering at a relative humidity of 85% and a temperature of 35 ℃ for 48 hours; after the xanthomonas campestris is sprayed on the tea strips, the content of the bacteria in the tea strips is not lower than 1x107Per gram;
(7) preparing a blank: sending the tea strips subjected to yellowing into a vibration strip tidying machine at the temperature of 130 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 15%, and putting the tea strips into a dryer for drying until the water content of the tea strips is reduced to 7% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 98% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; cutting the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1:10, and stacking the small pieces into a tea pile in a manner of stacking one layer of yellow tea embryos on one layer of fresh jasmine flowers, wherein the thickness of each layer of yellow tea embryos is 4 cm; the thickness of each layer of fresh jasmine flower is 2 cm; the height of each tea pile is 150cm, the scenting temperature is 35 ℃, and the relative humidity is 90%; spraying a certain amount of low-alcoholicity brewed wine onto the tea pile while piling and scenting; the adding amount of the low-alcohol brewed wine is 50ml/L according to the volume of the tea pile, and the low-alcohol brewed wine is red wine;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a dryer, and drying at 140 ℃ until the water content is lower than 7% to obtain the jasmine yellow tea.
Test example
Three kinds of jasmine yellow tea prepared by the preparation methods of examples 1, 2 and 3 and common commercially available jasmine tea are placed in a tea shop, and then the blind products of customers are subjected to subjective scoring of fragrance, taste, liquor color (transparency, pleasant degree) and aftertaste, wherein the full score is 100, 300 parts of the yellow tea are collected and scored, and then the average is counted, and the final score is shown in table 1.
TABLE 1 subjective evaluation
| Example 1 | Example 2 | Example 3 | Comparative example | |
| Fragrance | 91 | 96 | 97 | 88 |
| Taste of the product | 87 | 92 | 93 | 86 |
| Color of soup | 92 | 96 | 98 | 85 |
| Aftertaste | 88 | 93 | 94 | 89 |
According to the results in table 1, the jasmine flower yellow tea prepared by the method has the advantages of jasmine flowers and yellow tea, is yellow and bright in liquor color, mellow in taste, fragrant in smell, refreshing, eliminating fatigue, and relieving dyspepsia, and is more popular with consumers.
The foregoing is only a preferred embodiment of the present invention. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of jasmine flower yellow tea is characterized by comprising the following steps:
(1) selecting materials: picking one bud and one leaf or two leaves of the fresh tea tree with the same tenderness;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 1-3 times at low temperature;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 3-5min, light pressure for 6-10min and heavy pressure for 1-2 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight;
(5) preparing a yellow smoldering bacterial agent: preparing a xanthomonas sobria-up microbial inoculum which contains eurotium cristatum;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, stacking the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 75-85% and the temperature of 31-35 ℃, wherein the yellow smoldering time is 24-48 hours;
(7) preparing a blank: sending the tea strips after being subjected to yellow stewing into a vibration strip tidying machine at the temperature of 125-130 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 9-15%, and putting the tea strips into a dryer for drying until the water content of the tea strips is 5-7% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 95-98% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; crushing the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to a weight ratio of 1: 4-1: 10, and stacking the yellow tea embryos one by one to form a tea pile, wherein the thickness of each layer of yellow tea embryo is 2-4 cm; the thickness of each layer of fresh jasmine is 1-2 cm; the height of each tea pile is 110-150 cm, the scenting temperature is 31-35 ℃, and the relative humidity is 80-90%;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a drying machine, and drying at the temperature of 120 ℃ and 140 ℃ until the water content is lower than 5-7% to obtain the jasmine yellow tea.
2. The preparation method of jasmine flower yellow tea according to claim 1, wherein the tea tree is planted in a tea area with an elevation of more than 100 meters in Hunan province.
3. The preparation method of jasmine flower yellow tea according to claim 1, wherein in the water-removing in the step 2, the temperature in a water-removing machine is 80-110 ℃, and the water-removing time is 4-10min each time.
4. The method for preparing jasmine flower yellow tea according to claim 1, wherein in the step 4 of ultraviolet sterilization, the ultraviolet intensity is 70uW/cm2-100 uW/cm2。
5. The method for preparing jasmine flower yellow tea according to claim 1, wherein the xanthomonas sobria-up agent in step 5 is composed of eurotium cristatum, yeast and rhizopus.
6. The preparation method of jasmine flower yellow tea according to claim 5, wherein the bacterial count ratio of eurotium cristatum, saccharomycetes and rhizopus is 5:4: 3.
7. The preparation method of jasmine flower yellow tea as claimed in claim 6, wherein in step 6, the xanthomonas campestris agent is sprayed on the tea strips to make the content of bacteria in the tea strips not less than 1x107Per gram.
8. The method of claim 1, wherein the stacking scenting is performed while spraying a certain amount of low-alcoholicity brewed wine on the tea stack.
9. The preparation method of jasmine flower yellow tea as claimed in claim 7, wherein the low-alcohol brewed wine is added in an amount of 30-50 ml/L measured by the volume of the tea pile, and the low-alcohol brewed wine is red wine.
10. A method of preparing jasmine yellow tea as claimed in any one of claims 1 to 9, comprising the steps of:
(1) selecting materials: picking one bud and one leaf or two leaves of the fresh tea tree with the same tenderness;
(2) and (3) low-temperature enzyme deactivation: putting the dried tea leaves into a fixation machine, and performing fixation for 2 times at low temperature;
(3) circulating rolling: putting into a rolling machine, and immediately circularly rolling by adopting a method of air pressure for 4min, light pressure for 8min and heavy pressure for 1.5 min; when the strip forming rate reaches 90% and the tea juice does not overflow, the rolling machine is put down;
(4) ultraviolet sterilization: spreading the rolled tea strips in a ventilated and cool place, and carrying out ultraviolet irradiation overnight;
(5) preparing a yellow smoldering bacterial agent: preparing a fulvic acid microbial inoculum, wherein the fulvic acid microbial inoculum contains aspergillus niger;
(6) and (3) stewing to yellow: spraying the yellow smoldering microbial inoculum on the tea strips in the step 4, piling the tea strips into a tea pile, and performing dark yellow smoldering indoors at the relative humidity of 80% and the temperature of 33 ℃, wherein the yellow smoldering time is 36 hours;
(7) preparing a blank: sending the tea strips subjected to yellow stewing into a vibration strip tidying machine at the temperature of 127 ℃ for drying and shaping, taking out the tea strips when the water content of the tea strips is reduced to 12%, and drying the tea strips in a dryer until the water content of the tea strips is 6% to obtain yellow tea embryos;
(8) growing flowers: picking up white and full jasmine flowers containing buds, selecting and removing impurities without green buds, and promoting 96% of flowers to bloom in a tiger claw shape for later use through repeated operations of piling up and spreading;
(9) scenting; cutting the fresh jasmine flowers obtained in the step 8 into small pieces, mixing the small pieces with the yellow tea embryos obtained in the step 7 according to the weight ratio of 1:7, and stacking the small pieces into a tea pile in a manner of stacking one layer of yellow tea embryos on one layer of fresh jasmine flowers, wherein the thickness of each layer of yellow tea embryos is 3 cm; the thickness of each layer of fresh jasmine flower is 1.5 cm; the height of each tea pile is 130cm, the scenting temperature is 33 ℃, and the relative humidity is 85%;
(10) and (3) flowering: separating yellow tea embryo and jasmine flower with a flower forming machine;
(11) drying: and (3) putting the yellow tea embryo into a dryer, and drying at 130 ℃ until the water content is lower than 6% to obtain the jasmine yellow tea.
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