CN113261598A - Honeysuckle flower black tea preparation method - Google Patents
Honeysuckle flower black tea preparation method Download PDFInfo
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- CN113261598A CN113261598A CN202110500264.3A CN202110500264A CN113261598A CN 113261598 A CN113261598 A CN 113261598A CN 202110500264 A CN202110500264 A CN 202110500264A CN 113261598 A CN113261598 A CN 113261598A
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- honeysuckle
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention relates to the field of deep processing of honeysuckle and discloses a honeysuckle black tea preparation method, which comprises the following steps: de-enzyming: deactivating enzyme of honeysuckle at 110 ℃ for 5-7 min; fermentation: uniformly spraying the bacillus subtilis liquid to the water-removed honeysuckle, and transferring the honeysuckle into a fermentation box to ferment in the dark for 5-8 days; rolling: kneading the fermented honeysuckle until no water is discharged; drying: drying the twisted honeysuckle at 50-60 ℃ for 8-10 h; and (3) fragrance extraction: and (3) putting the dried honeysuckle into an aroma raising furnace for aroma raising for 1-2 hours at 110 ℃ to obtain the honeysuckle tea. According to the invention, honeysuckle is fermented by using bacillus subtilis, so that the honeysuckle black tea which is excellent in taste and color, small in irritation and suitable for daily drinking is produced.
Description
Technical Field
The invention belongs to the field of deep processing of honeysuckle, and particularly relates to a preparation method of honeysuckle black tea.
Background
Honeysuckle is named from compendium of materia Medica, and is obtained because honeysuckle flowers turn white at first and then turn yellow. Modern researches prove that the honeysuckle contains pharmacological active ingredients such as chlorogenic acid and luteolin glycoside, is one of traditional Chinese medicinal materials, is a raw material for both medicine and food, and has the effects of clearing heat and removing toxicity, cooling and dispelling wind heat, protecting liver and benefiting gallbladder. The honeysuckle tea is a traditional tea substitute beverage, has the effects of diminishing inflammation and relieving inflammation and internal heat, can inhibit and kill pathogenic bacteria of throat, has the effect of resisting infection, and is beneficial to treating and recovering wind-fire red eyes, sore throat, obesity, liver heat and liver heat type hypertension after being frequently taken. However, the honeysuckle flower is cold in nature, and should be taken with cautions for patients with deficiency-cold spleen and stomach and sores and ulcers belonging to yin, and ordinary people cannot drink the honeysuckle flower every day. Honeysuckle tea is planted in various regions of the south and the north of China, the honeysuckle tea is well-known, but most honeysuckle tea is brewed just like tea after being dried, so that the honeysuckle tea floats in a tea set, does not sink, tastes bitter and astringent, is only suitable for drinking when symptoms such as heat toxicity appear, and is very easy to cause diarrhea and damage to the spleen and stomach when being drunk by normal people.
Disclosure of Invention
In order to overcome the technical problems, the invention provides the preparation method of the honeysuckle flower black tea for reducing the cold problem of honeysuckle flowers through fermentation, and the honeysuckle flower black tea is suitable for common people to drink daily.
In order to achieve the above object, the present invention is achieved by the following means.
A preparation method of honeysuckle flower black tea comprises the following steps:
1) de-enzyming: deactivating enzyme of honeysuckle at 110 ℃ for 5-7 min;
2) fermentation: uniformly spraying the bacillus subtilis liquid to the water-removed honeysuckle, and transferring the honeysuckle into a fermentation box to ferment in the dark for 5-8 days;
3) rolling: kneading the fermented honeysuckle until no water is discharged;
4) drying: drying the twisted honeysuckle at 50-60 ℃ for 8-10 h;
5) and (3) fragrance extraction: putting the dried honeysuckle into an aroma raising furnace for aroma raising for 1-2 h at 110 ℃;
6) and (3) secondary fermentation: moistening the flavored flos Lonicerae, pressing into blocks when the flos Lonicerae is softened, and fermenting in shade and ventilated place for more than 6 months.
The honeysuckle can volatilize green air after being deactivated, reduce the bitter taste of the finished product after being brewed, and simultaneously can kill microorganisms to prevent other microorganisms from competing with inoculated bacillus subtilis. Screening shows that the cold nature of the honeysuckle after the bacillus subtilis is fermented is reduced, and the irritation to a human body is weakened, and the reason may be that the bacillus subtilis has good stability, can resist oxidation, extrusion and high temperature, can still keep certain activity even if the finished honeysuckle tea is prepared, and can continuously carry out secondary fermentation on the honeysuckle for more than 6 months. The main active ingredients of the honeysuckle flower comprise chlorogenic acid, saponin, flavone and the like, the chlorogenic acid can improve the immunity of a human body and has various effects of broad-spectrum bacteriostasis, antivirus, cholagogic hemostasis and the like, so the quality of the honeysuckle flower is generally measured by the content of the chlorogenic acid; the flavonoids have obvious antioxidant effect in the honeysuckle; the saponin has strong anti-inflammatory and antipyretic functions in honeysuckle. Therefore, the reduction of the content of the saponin can weaken the symptoms such as diarrhea caused by the saponin, and the detection proves that the content of the total saponins of the honeysuckle after fermentation is obviously reduced, while the content of chlorogenic acid and flavone is not obviously reduced.
Further, before the water removing in the step 1), the honeysuckle needs to be dried, firstly dried for 2 hours at 30-35 ℃, then heated to 40 ℃ for drying for 5-10 hours, then heated to 45-50 ℃ for drying for 10 hours, and finally heated to 55-60 ℃ for drying for 1-2 hours. Honeysuckle is picked up the back for preventing to macerate flower and go mouldy rotten, should dry immediately, traditional sunning is dry seriously by weather effect, mixes sand and soil easily moreover and reduces the quality, and the enterprise of conditional all adopts hot-blast stoving at present, but mostly adopts fixed temperature to last dry, and the inside moisture content of honeysuckle after the drying is high like this, and outside moisture content is low, leads to the crust to become fragile easy damaged after drying, causes the looks to descend, and the stoving energy consumption is great moreover. The honeysuckle flower is dried at variable temperature, so that the internal and external water contents are consistent, the dried honeysuckle flower has elastic outer skin, and the finished product looks good.
Further, the bacillus subtilis liquid in the step 2) comprises the following components: 10-20% of culture solution, 1-2% of yeast extract, 0.1-0.2% of potassium bisulfate, 0.1-1% of ammonium citrate, 0.01-0.05% of magnesium sulfate, 5% of strain and the balance of purified water; the culture solution is prepared from 2 parts of liquorice, 1 part of ginger, 0.1-0.5 part of 60-type liquid isomaltooligosaccharide and 8-10 parts of purified water by heating for 2-3 h at 80 ℃, cooling and filtering. The bacillus subtilis needs to be subjected to propagation culture, the number of bacterial colonies is increased, the activity of the strains is improved, the honeysuckle can be completely fermented, and the using amount of the bacterial liquid after propagation culture is 3-5% of the weight of the honeysuckle.
Further, the bacillus subtilis liquid is cultured for 80-100 h under the environment that the temperature is 35 ℃, the stirring speed is 20-30 r/min, and the pH value is 6.5.
Further, the fermentation temperature in the step 2) is controlled to be 25-28 ℃.
Further, in the step 5), the aroma raising furnace is used for heating coconut shells, peanut shells and litchi shells which are used as raw materials by using charcoal fire, wherein the weight ratio of the coconut shells to the peanut shells to the litchi is 10:3: 1. The prior incense burner is mostly heated by electricity, has the advantages of convenient operation and has the defects that the aroma of the product after aroma extraction is not strong, the product is heated by only using charcoal, the aroma is strong but lacks layering, the charcoal fire using coconut shells, peanut shells and lychee shells as raw materials is used for aroma extraction, the operation is complex, but the aroma of the honeysuckle tea is lasting, and the honeysuckle tea is refreshing.
Further, in the step 6), the pressed honeysuckle tea is packaged by white cotton paper and placed in a shady and cool ventilated place to be fermented for the second time in an environment with the temperature less than 20 ℃ and the humidity less than 20%.
Has the advantages that: compared with the prior art, the invention has the advantages that:
1) the honeysuckle is fermented by using the bacillus subtilis, so that the cold property of the honeysuckle is reduced, and the honeysuckle is suitable for daily drinking;
2) the bacillus subtilis has good stability, can be continuously fermented and mellow after being prepared into finished tea, has mellow mouthfeel after being brewed for longer storage time, and can regulate intestinal flora imbalance after entering a human body and reduce the risk of diarrhea;
3) the coconut shell, the peanut shell and the lychee shell are used as raw materials to enhance the fragrance by using charcoal fire, so that the finished product has strong and special fragrance.
Detailed Description
The present invention will be described in further detail with reference to examples. The production areas of the honeysuckle used by the invention are all Henan Puyang.
Example 1
A preparation method of honeysuckle flower black tea comprises the following steps:
drying: primarily drying picked fresh honeysuckle for 2h at 30 ℃, then heating to 40 ℃ for drying for 10h, then raising the temperature to 45 ℃ for drying for 10h, and finally heating to 55 ℃ for drying for 2 h. The baking is not suitable for turning over randomly or stopping baking when the drying is not dry;
de-enzyming: putting the dried honeysuckle into a de-enzyming machine at 110 ℃, rotating speed of 50 r/min and de-enzyming for 5 min;
fermentation: culturing 10% of culture solution, 2% of yeast extract, 0.2% of potassium bisulfate, 1% of ammonium citrate, 0.05% of magnesium sulfate, 5% of bacillus subtilis strain and the balance of purified water at the temperature of 35 ℃, the stirring speed of 20 r/min and the pH value of 6.5 for 100h to obtain the bacillus subtilis liquid. The culture solution is prepared from 2 parts of licorice, 1 part of ginger, 0.5 part of 60-type liquid isomaltooligosaccharide and 10 parts of purified water by heating at 80 ℃ for 2h, cooling and filtering. Uniformly spraying bacillus subtilis solution accounting for 3% of the weight of the honeysuckle into the deactivated honeysuckle, transferring into a fermentation box, and fermenting at 25 ℃ in a dark place for 8 days;
rolling: kneading fermented flos Lonicerae with a kneading machine or manually until no water is discharged, and shaping into strips;
drying: drying the twisted honeysuckle at 50 ℃ for 10 h;
and (3) fragrance extraction: and (4) putting the dried honeysuckle into an aroma raising furnace for aroma raising for 1h at the temperature of 110 ℃. Heating the coconut shells, the peanut shells and the litchi shells in a fragrance extracting furnace by using charcoal fire with the weight ratio of the coconut shells to the peanut shells to the litchi shells being 10:3: 1;
and (3) secondary fermentation: cooling the flavored flos Lonicerae, spraying with sterile pure water for humidifying, pressing into small blocks of 10cm × 10cm × 5 cm when the flos Lonicerae is softened until the water content reaches about 20%, packaging with white cotton paper, and fermenting in shade and ventilation at temperature less than 20 deg.C and humidity less than 20% for more than 6 months to obtain the final product.
Example 2
A preparation method of honeysuckle flower black tea comprises the following steps:
drying: primarily drying picked fresh honeysuckle for 2h at 35 ℃, then heating to 40 ℃ for 5h, then raising the temperature to 45 ℃ for 10h, and finally heating to 60 ℃ for 1 h. The baking is not suitable for turning over randomly or stopping baking when the drying is not dry;
de-enzyming: putting the dried honeysuckle into a de-enzyming machine at 110 ℃, rotating speed of 50 r/min and de-enzyming for 7 min;
fermentation: culturing the culture solution 20%, yeast extract 1%, potassium bisulfate 0.1%, ammonium citrate 0.1%, magnesium sulfate 0.01%, Bacillus subtilis strain 5% and purified water in balance at 35 deg.C, stirring speed of 20-30 r/min and pH of 6.5 for 80h to obtain Bacillus subtilis liquid. The culture solution is prepared from 2 parts of licorice, 1 part of ginger, 0.1 part of 60-type liquid isomaltooligosaccharide and 8 parts of purified water by heating at 80 ℃ for 3h, cooling and filtering. Uniformly spraying bacillus subtilis liquid accounting for 5% of the weight of the honeysuckle into the deactivated honeysuckle, transferring into a fermentation box, and fermenting at 28 ℃ in a dark place for 5 days;
rolling: kneading fermented flos Lonicerae with a kneading machine or manually until no water is discharged, and shaping into strips;
drying: drying the twisted honeysuckle at 60 ℃ for 8 h;
and (3) fragrance extraction: and (3) putting the dried honeysuckle into an aroma raising furnace for raising aroma for 2 hours at the temperature of 110 ℃. Heating the coconut shells, the peanut shells and the litchi shells in a fragrance extracting furnace by using charcoal fire with the weight ratio of the coconut shells to the peanut shells to the litchi shells being 10:3: 1;
and (3) secondary fermentation: cooling the flavored flos Lonicerae, spraying with sterile pure water for humidifying, pressing into small blocks of 10cm × 10cm × 5 cm when the flos Lonicerae is softened until the water content reaches about 20%, packaging with white cotton paper, and fermenting in shade and ventilation at temperature less than 20 deg.C and humidity less than 20% for more than 6 months to obtain the final product.
Example 3
A preparation method of honeysuckle flower black tea comprises the following steps:
drying: primarily drying picked fresh honeysuckle for 2h at 33 ℃, then heating to 40 ℃, drying for 8h, then raising the temperature to 48 ℃, drying for 10h, and finally heating to 55 ℃, and drying for 1.5 h. The baking is not suitable for turning over randomly or stopping baking when the drying is not dry;
de-enzyming: putting the dried honeysuckle into a de-enzyming machine at 110 ℃, rotating speed of 50 r/min and de-enzyming for 6 min;
fermentation: culturing the culture solution 15%, yeast extract 1.5%, potassium bisulfate 0.1%, ammonium citrate 0.5%, magnesium sulfate 0.05%, Bacillus subtilis strain 5% and purified water in balance at 35 deg.C, stirring speed of 30 r/min and pH of 6.5 for 100h to obtain Bacillus subtilis liquid. The culture solution is prepared from 2 parts of liquorice, 1 part of ginger, 0.3 part of 60-type liquid isomaltooligosaccharide and 9 parts of purified water by heating at 80 ℃ for 2h, cooling and filtering. Uniformly spraying bacillus subtilis liquid accounting for 4% of the weight of the honeysuckle into the deactivated honeysuckle, transferring into a fermentation box, and fermenting at 26 ℃ in a dark place for 7 days;
rolling: kneading fermented flos Lonicerae with a kneading machine or manually until no water is discharged, and shaping into strips;
drying: drying the twisted honeysuckle at 55 ℃ for 8 h;
and (3) fragrance extraction: and (4) putting the dried honeysuckle into an aroma raising furnace for aroma raising for 1h at the temperature of 110 ℃. Heating the coconut shells, the peanut shells and the litchi shells in a fragrance extracting furnace by using charcoal fire with the weight ratio of the coconut shells to the peanut shells to the litchi shells being 10:3: 1;
and (3) secondary fermentation: cooling the flavored flos Lonicerae, spraying with sterile pure water for humidifying, pressing into small blocks of 10cm × 10cm × 5 cm when the flos Lonicerae is softened until the water content reaches about 20%, packaging with white cotton paper, and fermenting in shade and ventilation at temperature less than 20 deg.C and humidity less than 20% for more than 6 months to obtain the final product.
Comparative example
The traditional honeysuckle black tea preparation method comprises the following steps:
drying: drying the picked fresh honeysuckle in the sun in sunny weather until the honeysuckle is dry;
de-enzyming: putting the dried honeysuckle into a de-enzyming machine at 110 ℃, rotating speed of 50 r/min and de-enzyming for 6 min;
rolling: kneading fermented flos Lonicerae with a kneading machine or manually until no water is discharged, and shaping into strips;
drying: drying the twisted honeysuckle at 55 ℃ for 8 h;
and (3) fragrance extraction: and (4) putting the dried honeysuckle into an aroma raising furnace for aroma raising for 1h at the temperature of 110 ℃. Heating the coconut shells, the peanut shells and the litchi shells in the aroma raising furnace by using charcoal fire with the weight ratio of the coconut shells to the peanut shells to the litchi shells being 10:3:1 to obtain a finished product.
The red yeast tartary buckwheat prepared in the examples 1, 2 and 3 and the comparative example is detected, and the detection result is shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example | Raw material honeysuckle (in terms of dry product) | |
| Chlorogenic acid% | 2.62 | 2.68 | 2.63 | 1.72 | 2.75 |
| Total saponins% | 0.163 | 0.247 | 0.194 | 2.12 | 2.21 |
| Total flavone content% | 2.07 | 1.96 | 2.19 | 1.64 | 2.24 |
The table shows that the chlorogenic acid in the traditional honeysuckle flower black tea is lost more, the content of the total saponin is not reduced remarkably, the diarrhea is easy to cause and the spleen and the stomach are damaged, the content of the total saponin in the fermented honeysuckle flower black tea is reduced remarkably, and the chlorogenic acid and the total flavone are not reduced remarkably.
The present invention has been described in terms of the above embodiments, and it should be understood that the above embodiments are not intended to limit the present invention in any way, and all technical solutions obtained by using equivalents or equivalent changes fall within the protection scope of the present invention.
Claims (7)
1. The preparation method of the honeysuckle flower black tea is characterized by comprising the following steps:
1) de-enzyming: deactivating enzyme of honeysuckle at 110 ℃ for 5-7 min;
2) fermentation: uniformly spraying the bacillus subtilis liquid to the water-removed honeysuckle, and transferring the honeysuckle into a fermentation box to ferment in the dark for 5-8 days;
3) rolling: kneading the fermented honeysuckle until no water is discharged;
4) drying: drying the twisted honeysuckle at 50-60 ℃ for 8-10 h;
5) and (3) fragrance extraction: putting the dried honeysuckle into an aroma raising furnace for aroma raising for 1-2 h at 110 ℃;
6) and (3) secondary fermentation: moistening the flavored flos Lonicerae, pressing into blocks when the flos Lonicerae is softened, and fermenting in shade and ventilated place for more than 6 months.
2. A preparation method of honeysuckle flower black tea as claimed in claim 1, wherein the honeysuckle flower is dried before de-enzyming in the step 1), firstly dried for 2 hours at 30-35 ℃, then dried for 5-10 hours at 40 ℃, then dried for 10 hours at 45-50 ℃ and finally heated to 55-60 ℃ for 1-2 hours.
3. The method for preparing honeysuckle flower black tea according to claim 1, wherein the composition of the bacillus subtilis liquid in the step 2) is as follows: 10-20% of culture solution, 1-2% of yeast extract, 0.1-0.2% of potassium bisulfate, 0.1-1% of ammonium citrate, 0.01-0.05% of magnesium sulfate, 5% of strain and the balance of purified water; the culture solution is prepared from 2 parts of liquorice, 1 part of ginger, 0.1-0.5 part of 60-type liquid isomaltooligosaccharide and 8-10 parts of purified water by heating for 2-3 h at 80 ℃, cooling and filtering.
4. The preparation method of honeysuckle flower black tea as claimed in claim 3, wherein the Bacillus subtilis liquid is cultured for 80-100 h at 35 ℃, stirring speed of 20-30 r/min and pH of 6.5.
5. A honeysuckle flower black tea preparation method according to claim 1, wherein the fermentation temperature in the step 2) is controlled to be 25-28 ℃.
6. The preparation method of honeysuckle flower black tea as claimed in claim 1, wherein the aroma raising furnace in the step 5) is used for heating coconut shells, peanut shells and litchi shells by using charcoal fire, and the weight ratio of the coconut shells to the peanut shells to the litchi is 10:3: 1.
7. A preparation method of honeysuckle flower black tea as claimed in claim 1, wherein the pressed honeysuckle flower tea in the step 6) is packaged by white cotton paper and is placed in a shady and ventilated place for secondary fermentation at the temperature of less than 20 ℃ and the humidity of less than 20%.
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