CN112753797A - Preparation method of fragrant zinc-rich black tea - Google Patents
Preparation method of fragrant zinc-rich black tea Download PDFInfo
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- CN112753797A CN112753797A CN202110134066.XA CN202110134066A CN112753797A CN 112753797 A CN112753797 A CN 112753797A CN 202110134066 A CN202110134066 A CN 202110134066A CN 112753797 A CN112753797 A CN 112753797A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of fragrant zinc-rich black tea, which relates to the technical field of black tea processing and specifically comprises the following steps: firstly, withering; step two, rolling; step three, fermentation; step four, baking; step five, preparing a zinc-rich additive solution; step six, atomization and fusion; step seven, airing; and step eight, re-baking. According to the invention, by adopting an atomization fusion mode, after the zinc-rich additive solution is prepared, the zinc-rich additive solution is atomized by using atomization equipment and then mixed with the tea embryo, so that the zinc-rich additive solution can enter the tea embryo instead of being attached to the surface of the tea embryo, the fusion effect of zinc element and the tea embryo is increased, the condition that the zinc element is lost in the storage process of a black tea finished product can be effectively avoided, the efficacy of the black tea is ensured, and meanwhile, the unnecessary waste of the zinc element is also avoided.
Description
Technical Field
The invention relates to the technical field of black tea processing, and particularly relates to a preparation method of fragrant zinc-rich black tea.
Background
The zinc-rich black tea has the zinc element content far higher than that of other kinds of tea drinks, and zinc is one of trace elements necessary for human bodies, so that people are entitled as 'flowers of life' and 'sources of intelligence', and the zinc-rich black tea can promote the growth and development of human bodies, enhance the intelligence, synthesize various enzymes, maintain normal appetite, enhance the immunity of the human bodies, promote wound healing and vitamin A absorption, and simultaneously can protect the eyesight, beautify and protect the skin, thus the zinc-rich black tea belongs to a very healthy drink.
However, the zinc-rich black tea in the prior art still has a great disadvantage, and obviously, the content of zinc element in the zinc-rich black tea is often insufficient, so in the preparation process, technicians usually add a zinc-rich flavoring agent to make the finished tea contain more zinc element, but due to unreasonable processing technology, the zinc-rich flavoring agent cannot be effectively fused with the zinc-rich black tea, the zinc element gradually runs off from the surface of the black tea in the preservation process of the black tea, and the uncertainty of a user in brewing the black tea results in that the zinc element cannot be effectively taken by the user, thereby not only affecting the efficacy of the black tea, but also causing unnecessary waste of the zinc element.
Therefore, it is necessary to invent a preparation method of fragrant zinc-rich black tea to solve the problems.
Disclosure of Invention
The invention aims to provide a preparation method of fragrant zinc-rich black tea, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the fragrant zinc-rich black tea specifically comprises the following steps:
step one, withering: selecting tea seeds planted in zinc-rich soil, picking the tea seeds in a screening mode of one bud and one leaf and one bud and two leaves, and carrying out withering processing after picking;
step two, rolling: rolling the withered leaves by using tea rolling equipment, wherein the rolling time is set to be 10-15 minutes, standing for 20-25 minutes after rolling is finished, and then carrying out secondary rolling, wherein the secondary rolling time is set to be 20-25 minutes;
step three, fermentation: placing the tea embryo after the rolling processing into a fermentation tray, manually compacting the tea embryo, then covering a fermentation cloth on the surface of the tea embryo, finally moving the fermentation tray into a fermentation chamber for fermentation, wherein the temperature in the fermentation chamber is set to be 28-32 ℃, and the fermentation time is set to be 5-6 hours;
step four, baking: pouring the fermented tea embryo on a water sieve from a fermentation tray, then placing the water sieve on a hanging bracket, moving the hanging bracket into a baking chamber, and introducing smoke generated by wood combustion into the baking chamber to keep the temperature in the baking chamber at 80-90 ℃;
step five, preparing a zinc-rich additive solution: the weight portion of the material is 1: 100, mixing the organic zinc yeast powder with purified water, and fermenting to obtain the zinc-rich additive solution.
Step six, atomization and fusion: transferring the baked tea embryo into an atomization box, taking the zinc-rich additive solution as an atomization raw material, atomizing the zinc-rich additive solution by adopting atomization equipment, and introducing the smoke generated after atomization into the atomization box, wherein the atomization time is set to be 30-40 minutes;
step seven, airing: storing the tea embryo subjected to atomization and fusion treatment in an airing tray, setting the stacking thickness of the tea embryo to be 2-3 cm, airing for 20-25 minutes under an ultraviolet lamp, turning over the tea embryo, and airing for 20-25 minutes again;
step eight, re-baking: and (4) pouring the aired tea embryo on a water sieve again, repeating the baking operation in the fourth step, and maintaining the temperature in the baking chamber at 70-80 ℃ to obtain a finished product.
Preferably, the withering process in the first step is carried out by indoor heating withering, the indoor temperature is set to be 22-24 ℃, and the withering time is set to be 2-3 hours.
Preferably, in the fourth step, the weight of each sieve for placing tea embryos is set to be 2-2.5 kg, and the baking time is set to be 6-8 hours.
Preferably, the fermentation time in the fifth step is set to be 10-24 hours, and the fermentation temperature is set to be 50-60 ℃.
Preferably, in the sixth step, the weight ratio of the zinc-rich additive solution to the tea embryo to be processed is 1: 2000.
preferably, in the step eight, the weight of each sieve for placing tea embryos is set to be 3-4 kg, and the baking time is set to be 2-3 hours.
The invention has the technical effects and advantages that:
according to the invention, by adopting an atomization fusion mode, after the zinc-rich additive solution is prepared, the zinc-rich additive solution is atomized by using atomization equipment and then mixed with the tea embryo, so that the zinc-rich additive solution can enter the tea embryo instead of being attached to the surface of the tea embryo, the fusion effect of zinc element and the tea embryo is increased, the condition that the zinc element is lost in the storage process of a black tea finished product can be effectively avoided, the efficacy of the black tea is ensured, and meanwhile, the unnecessary waste of the zinc element is also avoided.
Drawings
FIG. 1 is a schematic view of the preparation process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the fragrant zinc-rich black tea specifically comprises the following steps:
step one, withering: selecting tea seeds planted in zinc-rich soil, picking the tea seeds in a screening mode of one bud and one leaf and two buds, and carrying out withering processing after picking, wherein the withering processing is carried out in a mode of heating and withering indoors, the indoor temperature is set to be 22 ℃, and the withering time is set to be 2 hours;
step two, rolling: rolling the withered leaves by using tea rolling equipment, wherein the rolling time is set to be 10 minutes, standing for 20 minutes after rolling is finished, and then carrying out secondary rolling, wherein the secondary rolling time is set to be 20 minutes;
step three, fermentation: placing the tea embryo after the rolling processing into a fermentation tray, manually compacting the tea embryo, then covering a fermentation cloth on the surface of the tea embryo, finally moving the fermentation tray into a fermentation chamber for fermentation, wherein the temperature in the fermentation chamber is set to be 28 ℃, and the fermentation time is set to be 5 hours;
step four, baking: pouring the tea embryos subjected to fermentation treatment onto a water sieve from a fermentation tray, setting the weight of each sieve for placing the tea embryos to be 2 kilograms, then placing the water sieve onto a hanging bracket, moving the hanging bracket into a baking chamber, introducing smoke generated by wood combustion into the baking chamber, keeping the temperature in the baking chamber at 80 ℃, and setting the baking time to be 6 hours;
step five, preparing a zinc-rich additive solution: the weight portion of the material is 1: 100, mixing the organic zinc yeast powder with purified water, setting the fermentation time to 10 hours and the fermentation temperature to 50 ℃, and preparing the zinc-rich additive solution after fermentation.
Step six, atomization and fusion: move the tea embryo after baking to the atomizer incasement to rich zinc additive solution is atomizing raw materials, adopts atomizing equipment to atomize rich zinc additive solution, and lets in the atomizer incasement with the smog that produces after the atomizing, and the atomizing time sets up to 30 minutes, and according to the part by weight, the weight ratio of rich zinc additive solution and pending tea embryo is 1: 2000;
step seven, airing: storing the tea embryo subjected to atomization and fusion treatment in an airing tray, setting the stacking thickness of the tea embryo to be 2 cm, airing for 20 minutes under an ultraviolet lamp, turning over the tea embryo, and airing for 20 minutes again;
step eight, re-baking: and (4) pouring the tea embryo subjected to airing treatment on a water sieve again, setting the weight of the tea embryo placed on each sieve to be 3 kilograms, repeating the baking operation in the fourth step, keeping the temperature in the baking chamber at 70 ℃, and setting the baking time to be 2 hours to obtain a finished product.
Example 2
The preparation method of the fragrant zinc-rich black tea specifically comprises the following steps:
step one, withering: selecting tea seeds planted in zinc-rich soil, picking the tea seeds in a screening mode of one bud and one leaf and two buds, and carrying out withering processing after picking, wherein the withering processing is carried out in a mode of heating and withering indoors, the indoor temperature is set to be 23 ℃, and the withering time is set to be 2.5 hours;
step two, rolling: rolling the withered leaves by using tea rolling equipment, wherein the rolling time is set to be 13 minutes, standing for 23 minutes after rolling is finished, and then performing secondary rolling, wherein the secondary rolling time is set to be 23 minutes;
step three, fermentation: placing the tea embryo after the rolling processing into a fermentation tray, manually compacting the tea embryo, then covering a fermentation cloth on the surface of the tea embryo, finally moving the fermentation tray into a fermentation chamber for fermentation, wherein the temperature in the fermentation chamber is set to be 30 ℃, and the fermentation time is set to be 5.5 hours;
step four, baking: pouring the tea embryos subjected to fermentation treatment onto a water sieve from a fermentation tray, setting the weight of each sieve for placing the tea embryos to be 2.3 kilograms, then placing the water sieve onto a hanging bracket, moving the hanging bracket into a baking chamber, and introducing smoke generated by wood combustion into the baking chamber to maintain the temperature in the baking chamber at 85 ℃, wherein the baking time is set to be 7 hours;
step five, preparing a zinc-rich additive solution: the weight portion of the material is 1: 100, mixing the organic zinc yeast powder with purified water, setting the fermentation time to be 17 hours and the fermentation temperature to be 55 ℃, and preparing the zinc-rich additive solution after fermentation.
Step six, atomization and fusion: move the tea embryo after baking to the atomizer incasement to rich zinc additive solution is atomizing raw materials, adopts atomizing equipment to atomize rich zinc additive solution, and lets in the atomizer incasement with the smog that produces after the atomizing, and the atomizing time sets up to 35 minutes, and according to the part by weight, the weight ratio of rich zinc additive solution and pending tea embryo is 1: 2000;
step seven, airing: storing the tea embryo subjected to atomization and fusion treatment in an airing tray, setting the stacking thickness of the tea embryo to be 2.5 cm, airing under an ultraviolet lamp for 23 minutes, turning over the tea embryo, and airing again for 23 minutes;
step eight, re-baking: and (4) pouring the aired tea embryos on a water sieve again, setting the weight of the tea embryos placed on each sieve to be 3.5 kilograms, repeating the baking operation in the fourth step, keeping the temperature in the baking chamber at 75 ℃, and setting the baking time to be 2.5 hours to obtain the finished product.
Example 3
The preparation method of the fragrant zinc-rich black tea specifically comprises the following steps:
step one, withering: selecting tea seeds planted in zinc-rich soil, picking the tea seeds in a screening mode of one bud and one leaf and two buds, and carrying out withering processing after picking, wherein the withering processing is carried out in a mode of heating and withering indoors, the indoor temperature is set to be 24 ℃, and the withering time is set to be 3 hours;
step two, rolling: rolling the withered leaves by using tea rolling equipment, wherein the rolling time is set to be 15 minutes, standing for 25 minutes after rolling is finished, and then carrying out secondary rolling, wherein the secondary rolling time is set to be 25 minutes;
step three, fermentation: placing the tea embryo after the rolling processing into a fermentation tray, manually compacting the tea embryo, then covering a fermentation cloth on the surface of the tea embryo, finally moving the fermentation tray into a fermentation chamber for fermentation, wherein the temperature in the fermentation chamber is set to be 32 ℃, and the fermentation time is set to be 6 hours;
step four, baking: pouring the tea embryos subjected to fermentation treatment onto a water sieve from a fermentation tray, setting the weight of each sieve for placing the tea embryos to be 2.5 kilograms, then placing the water sieve onto a hanging bracket, moving the hanging bracket into a baking chamber, and introducing smoke generated by wood combustion into the baking chamber to maintain the temperature in the baking chamber at 90 ℃, wherein the baking time is set to be 8 hours;
step five, preparing a zinc-rich additive solution: the weight portion of the material is 1: 100, mixing the organic zinc yeast powder with purified water, setting the fermentation time to be 24 hours and the fermentation temperature to be 60 ℃, and preparing the zinc-rich additive solution after fermentation.
Step six, atomization and fusion: move the tea embryo after baking to the atomizer incasement to rich zinc additive solution is atomizing raw materials, adopts atomizing equipment to atomize rich zinc additive solution, and lets in the atomizer incasement with the smog that produces after the atomizing, and the atomizing time sets up to 40 minutes, and according to the part by weight, the weight ratio of rich zinc additive solution and pending tea embryo is 1: 2000;
step seven, airing: storing the tea embryo subjected to atomization and fusion treatment in an airing tray, setting the stacking thickness of the tea embryo to be 3 cm, airing for 25 minutes under an ultraviolet lamp, turning over the tea embryo, and airing for 25 minutes again;
step eight, re-baking: and (4) pouring the tea embryo subjected to airing treatment on a water sieve again, setting the weight of the tea embryo placed on each sieve to be 4 kilograms, repeating the baking operation in the fourth step, keeping the temperature in the baking chamber at 80 ℃, and setting the baking time to be 3 hours to obtain a finished product.
Ten parts of the faint scent zinc-rich black tea finished products prepared in the three embodiments are selected, ten parts of the conventional zinc-rich black tea finished products are purchased from the market, the total of forty parts of the samples are brewed under the same condition, and the brewed tea soup is evaluated to obtain the following table:
| fragrance | Clear and bright tea soup | Content of zinc element | |
| Conventional finished product | Excellent 3 and good 7 | Excellent 5, good 5 | Excellent 2, good 5 and poor 3 |
| EXAMPLE 1 finished product | Excellent 8 and good 2 | Excellent 9 and good 1 | Excellent 8 and good 2 |
| EXAMPLE 2 finished product | Excellent 9 and good 1 | Excellent 9 and good 1 | You 10 |
| EXAMPLE 3 finished product | Excellent 8 and good 2 | Excellent 9 and good 1 | Excellent 9 and good 1 |
As can be seen from the above table, the fragrant zinc-rich black tea prepared by the data in example 2 has the best quality, has better fragrance and tea soup brightness, and has far higher zinc content than conventional finished products.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (6)
1. The preparation method of the fragrant zinc-rich black tea is characterized by comprising the following steps:
step one, withering: selecting tea seeds planted in zinc-rich soil, picking the tea seeds in a screening mode of one bud and one leaf and one bud and two leaves, and carrying out withering processing after picking;
step two, rolling: rolling the withered leaves by using tea rolling equipment, wherein the rolling time is set to be 10-15 minutes, standing for 20-25 minutes after rolling is finished, and then carrying out secondary rolling, wherein the secondary rolling time is set to be 20-25 minutes;
step three, fermentation: placing the tea embryo after the rolling processing into a fermentation tray, manually compacting the tea embryo, then covering a fermentation cloth on the surface of the tea embryo, finally moving the fermentation tray into a fermentation chamber for fermentation, wherein the temperature in the fermentation chamber is set to be 28-32 ℃, and the fermentation time is set to be 5-6 hours;
step four, baking: pouring the fermented tea embryo on a water sieve from a fermentation tray, then placing the water sieve on a hanging bracket, moving the hanging bracket into a baking chamber, and introducing smoke generated by wood combustion into the baking chamber to keep the temperature in the baking chamber at 80-90 ℃;
step five, preparing a zinc-rich additive solution: the weight portion of the material is 1: mixing organic zinc yeast powder and purified water according to the proportion of 100, and fermenting to prepare a zinc-rich additive solution;
step six, atomization and fusion: transferring the baked tea embryo into an atomization box, taking the zinc-rich additive solution as an atomization raw material, atomizing the zinc-rich additive solution by adopting atomization equipment, and introducing the smoke generated after atomization into the atomization box, wherein the atomization time is set to be 30-40 minutes;
step seven, airing: storing the tea embryo subjected to atomization and fusion treatment in an airing tray, setting the stacking thickness of the tea embryo to be 2-3 cm, airing for 20-25 minutes under an ultraviolet lamp, turning over the tea embryo, and airing for 20-25 minutes again;
step eight, re-baking: and (4) pouring the aired tea embryo on a water sieve again, repeating the baking operation in the fourth step, and maintaining the temperature in the baking chamber at 70-80 ℃ to obtain a finished product.
2. The preparation method of the fragrant zinc-rich black tea as claimed in claim 1, wherein the preparation method comprises the following steps: in the first step, the withering process is carried out in an indoor heating withering mode, the indoor temperature is set to be 22-24 ℃, and the withering time is set to be 2-3 hours.
3. The preparation method of the fragrant zinc-rich black tea as claimed in claim 1, wherein the preparation method comprises the following steps: in the fourth step, the weight of tea embryo placed in each sieve is set to be 2-2.5 kg, and the baking time is set to be 6-8 hours.
4. The preparation method of the fragrant zinc-rich black tea as claimed in claim 1, wherein the preparation method comprises the following steps: in the fifth step, the fermentation time is set to be 10-24 hours, and the fermentation temperature is set to be 50-60 ℃.
5. The preparation method of the fragrant zinc-rich black tea as claimed in claim 1, wherein the preparation method comprises the following steps: in the sixth step, the weight ratio of the zinc-rich additive solution to the tea embryo to be processed is 1: 2000.
6. the preparation method of the fragrant zinc-rich black tea as claimed in claim 1, wherein the preparation method comprises the following steps: in the step eight, the weight of tea embryos placed on each screen is set to be 3-4 kg, and the baking time is set to be 2-3 hours.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN103125626A (en) * | 2011-11-30 | 2013-06-05 | 马巍巍 | Medicinal tea and preparation technology thereof |
| CN104186770A (en) * | 2014-07-30 | 2014-12-10 | 神农架林区神农奇峰茶业有限公司 | Preparation method and product of compressed black tea |
| CN107173468A (en) * | 2017-05-22 | 2017-09-19 | 安徽霍山县茗翠生态农业有限公司 | A kind of preparation method of zinc-rich white tea |
| CN107927234A (en) * | 2017-11-27 | 2018-04-20 | 丹寨县黔丹硒业有限责任公司 | The processing method of selenium-rich black tea |
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- 2021-02-01 CN CN202110134066.XA patent/CN112753797B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125626A (en) * | 2011-11-30 | 2013-06-05 | 马巍巍 | Medicinal tea and preparation technology thereof |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN104186770A (en) * | 2014-07-30 | 2014-12-10 | 神农架林区神农奇峰茶业有限公司 | Preparation method and product of compressed black tea |
| CN107173468A (en) * | 2017-05-22 | 2017-09-19 | 安徽霍山县茗翠生态农业有限公司 | A kind of preparation method of zinc-rich white tea |
| CN107927234A (en) * | 2017-11-27 | 2018-04-20 | 丹寨县黔丹硒业有限责任公司 | The processing method of selenium-rich black tea |
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