CN113455562A - Phyllanthus emblica tea and preparation method thereof - Google Patents
Phyllanthus emblica tea and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of tea and preparation thereof, in particular to phyllanthus emblica tea and a preparation method thereof. The phyllanthus emblica tea is prepared by the steps of pretreating olives, removing kernels and digging flesh, protecting color, primarily drying and shaping, withering and rolling picked fresh tea leaves, filling the prepared tea leaves into olives, drying for the second time and the like. The preparation process of the phyllanthus emblica tea is optimized by using a BoxBehnken test design principle, the optimal preparation process conditions of the phyllanthus emblica tea are finally obtained, namely the color protection time is 12 hours, the secondary drying temperature is 65 ℃, and the withering time is 5 hours, and under the optimized conditions, the sensory evaluation score of the phyllanthus emblica tea is 92 and is close to the theoretical prediction value. The prepared phyllanthus emblica tea combines the phyllanthus emblica and the Pu' er tea into a whole, ensures that the delicate fragrance of the tea is compatible with the acerbity, sweetness and sweetness of the olive, and has excellent taste. Meanwhile, the tea beverage is rich in tea polyphenol, vitamins, mineral substances, fatty acid and the like, and has the effects of clearing heat, relieving sore throat, moistening lung, reducing phlegm, promoting the production of body fluid, quenching thirst, reducing fat, protecting liver, maintaining beauty, keeping young, resisting oxidation and the like.
Description
Technical Field
The invention relates to the technical field of tea and preparation thereof, in particular to phyllanthus emblica tea and a preparation method thereof.
Background
Tea leaves are rich in chemical components, including various components such as proteins, amino acids, tea polyphenols, alkaloids, vitamins, minerals and the like, and tea drinks also have important effects on human health, such as: supplementing water, increasing nutrition, and promoting health; the tea polyphenol contained in the tea can reduce blood pressure, blood sugar and blood fat, resist oxidation, aging, bacteria, cancer and the like. Yunnan is an important production area of tea and has rich tea resources.
The phyllanthus emblica is also called Yunnan emblic leafflower fruit, is a characteristic resource of Yunnan, belongs to a plant of phyllanthus of euphorbiaceae, grows in subtropical regions, is a health-care food material with extremely high nutritional value, has extremely high vitamin C content, is called as 'wild vitamin king', contains other rich nutritional ingredients, and is proved by latest research to contain a certain amount of SOD and organic selenium; because the fruits are rich in a large amount of tannin, the unique flavor of the fruits is determined, and the fruits have the mouthfeel of sweet and promoting the secretion of saliva or body fluid after being sour and astringent. Meanwhile, the fructus phyllanthi belongs to one of the varieties with homology of medicine and food, and pharmacological books with reference value have the pharmacological action of collecting the fructus phyllanthi, which is simply summarized as follows: diminishing inflammation and delaying senility; can also enhance the immune function of the organism and improve the disease resistance of the human body; can also be used for treating toothache, laryngitis, cough, and preventing common cold and vitamin C deficiency. Common olive products in the market comprise pickled olives, olive preserves, olive vinegar, olive juice, olive flavoring tea, olive lozenge candies and the like. Because of the high nutritive value and pharmacological action of the phyllanthus emblica, dried phyllanthus emblica appears in the market and is usually soaked in water for drinking, but the acceptance is not high because of the sour and astringent taste of the phyllanthus emblica.
Disclosure of Invention
Aiming at the problems, the invention provides the phyllanthus emblica tea and the preparation method thereof, an optimal preparation process is obtained through a response surface optimization test, the characteristic resources of Yunnan are fully utilized, a new product with the characteristics of Yunnan is innovatively developed, Pu' er tea and the phyllanthus emblica are skillfully combined, the special flavor of the Yunnan tea is blended into the sour-astringent sweet taste of the phyllanthus emblica, the bitter taste of the tea is reduced, the faint fragrance of the tea and the sour-astringent sweet taste of the olive are mutually complemented, the unique and rich mouthfeel is generated, the nutritional ingredients of the tea and the phyllanthus emblica are fully reserved, and the phyllanthus emblica tea contains rich tea polyphenol, vitamins, mineral substances, fatty acid and the like, has the effects of clearing heat and relieving sore throat, moistening lung and eliminating phlegm, promoting the production of body fluid to quench thirst, reducing fat and protecting liver, beautifying and resisting oxidation and the like, and has the flavor and nutrition.
The technical scheme adopted by the invention is as follows:
the invention discloses a preparation method of phyllanthus emblica tea, which specifically comprises the following steps:
s1, pretreatment of the phyllanthus emblica: selecting complete and medium-sized fructus phyllanthi without mildew and rot, and cleaning;
s2, removing kernels and digging meat: opening a small circular cover at the periphery of the Yunnan olive fruit pedicel of S1, digging out the kernel and keeping the bottom intact, and then gently scraping off the excessive pulp to obtain the Yunnan olive shell, wherein the thickness of the olive shell is kept at 0.1-0.5 cm;
s3, color protection, namely soaking the Yunnan olive shell and the small cover of the S2 in a color fixative with the mass ratio of 0.10-0.50% for color protection treatment for 6-14 h;
s4, primary drying and shaping: filling oat grains into the Yunnan olive shells of S3, putting the oat grains and the small cover of S3 into an electric heating constant temperature air blast drying box for primary drying and shaping, and pouring out the oat grains;
s5, secondary drying: filling the primarily dried and shaped olive shells with fresh tea, covering the olive shells with a small cover of S4, and placing the olive shells into an electric heating constant-temperature air blast drying box for secondary drying;
s6, finished product: and packaging the tea fruit of the S5 with tissue paper, and sticking adhesive sticker on the top of the tea fruit to obtain the finished product of the phyllanthus emblica tea.
Further, the diameter of the small cap is 1/2-1/4 times of the maximum diameter of the fructus phyllanthi.
Further, the color fixative is at least one of sodium bisulfite, potassium metabisulfite and sodium chloride.
Further, the temperature of the primary drying and shaping is 70-90 ℃, and the time is 4-12 h.
Further, the fresh tea leaves are obtained by picking tea buds and leaves according to a three-leaf bud standard, and then carrying out indoor withering and rolling by a rolling machine, wherein the tea is spring Pu' er tea.
Further, the withering time is controlled to be 3-11 h.
Further, the rolling time of the rolling machine is 55-95 min.
Further, the temperature of the second drying is 55-75 ℃, and the time is 1-6 h.
Further, the diameter of the small cover is 1/3 times of the maximum diameter of the Yunnan olive, the thickness of the Yunnan olive shell is 0.2cm, the color fixative is sodium bisulfite, the concentration of the color fixative is 0.2%, the color fixative time is 12h, the primary drying temperature is 80 ℃, the primary drying time is 8h, the secondary drying temperature is 65 ℃, the secondary drying time is 5h, the withering time is 5h, and the rolling time is 85 min.
The invention also discloses a phyllanthus emblica tea which is prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the phyllanthus emblica fruit shell and the small cover are subjected to sulfur treatment, so that vitamins in the phyllanthus emblica fruit shell and the small cover can be better protected, the evaporation of water in food in the drying process is accelerated, the drying time is shortened, and microorganisms on the surface can be inhibited or killed, so that the olives cannot be damaged due to the infection of the microorganisms in the drying process.
2. In the primary drying and shaping process, oat grains are filled in the Yunnan olive shells with good color protection, so that the Yunnan olive shells keep the original shape, and the appearance of the finished products is better.
3. The invention prepares a new mixed tea by using the phyllanthus emblica, improves the utilization rate of the phyllanthus emblica and opens up a new way for the development of tea drinks. Meanwhile, the olive tea can be better developed in response to the concept of 'homology of medicine and food, healthy China' in China.
4. According to the invention, Pu' er tea is filled in the fructus phyllanthi shells, and the prepared finished product is convenient to carry and novel in appearance; at the same time, more choices are provided, and the filled tea and the Yunnan olive shells can be selectively brewed according to the individual taste.
5. The invention combines the phyllanthus emblica and the Pu' er tea into a whole, and the prepared phyllanthus emblica tea ensures that the delicate fragrance of the tea is compatible with the acerbity, sweetness and sweetness of the olive and has excellent taste. Meanwhile, the tea beverage is rich in tea polyphenol, vitamins, mineral substances, fatty acid and the like, and has the effects of clearing heat, relieving sore throat, moistening lung, reducing phlegm, promoting the production of body fluid, quenching thirst, reducing fat, protecting liver, maintaining beauty, keeping young, resisting oxidation and the like.
6. On the basis of a single-factor test, three factors of color protection time, secondary drying temperature and withering time are determined as variables, sensory evaluation is taken as a response value, a BoxBehnken test design principle and response surface analysis are utilized to optimize the preparation process of the phyllanthus emblica tea, the optimal preparation process conditions of the phyllanthus emblica tea are that the color protection time is 12 hours, the secondary drying temperature is 65 ℃, and the withering time is 5 hours, and under the optimized conditions, the sensory evaluation score of the phyllanthus emblica tea is 92 and is close to a theoretical prediction value.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a flow chart of a process for processing phyllanthus emblica tea;
FIG. 2 is the effect of fructus Phyllanthi shell thickness on the sensory score of fructus Phyllanthi tea;
FIG. 3 is the effect of color fixative concentration on Phyllanthus emblica sensory score;
FIG. 4 is the effect of color protection time on the sensory score of Phyllanthus emblica tea;
FIG. 5 shows the effect of primary drying temperature on sensory evaluation of Phyllanthus emblica tea;
FIG. 6 shows the effect of primary drying time on sensory evaluation of Phyllanthus emblica tea;
FIG. 7 shows the effect of the second drying temperature on the sensory evaluation of Dian olive tea;
FIG. 8 shows the effect of the second drying time on the sensory evaluation of Dian olive tea;
FIG. 9 is a graph showing the effect of withering time on sensory scores of Phyllanthus emblica tea;
FIG. 10 is a graph showing the effect of rolling time on sensory score of Phyllanthus emblica tea;
FIG. 11 is a response surface diagram and a contour diagram of the influence of color protection time and secondary drying temperature on Yunnan olive tea;
FIG. 12 is a response surface graph and a contour plot showing the effects of color-protecting time and withering time on Phyllanthus emblica tea;
FIG. 13 is a response curve and a contour plot showing the effects of the second drying temperature, withering time on Phyllanthus emblica tea.
Detailed Description
In order to clearly understand the technical means of the present invention and to implement the technical means according to the content of the specification, the following embodiments are further described in detail in the following, which are used for illustrating the present invention and are not used to limit the scope of the present invention.
The raw materials used in the following specific examples are conventional products and are commercially available.
The preparation process of the phyllanthus emblica tea comprises the following steps:
selecting fresh Yunnan olive with medium size and without mildew and rot, and cleaning; opening a small circular cover at the periphery of the Yunnan olive pedicel, digging out a pit and keeping the bottom complete, and then slightly scraping redundant pulp to obtain the Yunnan olive shell; soaking the Yunnan olive shell and the small cover in a color fixative for color protection treatment; filling oat grains into the Yunnan olive shells with good color protection, placing the Yunnan olive shells into an electric heating constant-temperature air-blowing drying box for primary drying and shaping, and pouring out the oat grains after shaping; picking fresh Pu' er tea leaves in spring, and carrying out indoor withering and rolling to obtain fresh tea; filling the primarily dried and shaped olive shells with fresh tea, covering with a small cover, and placing in an electric heating constant temperature blast drying oven for secondary drying; and performing sensory evaluation on the dried tea fruits.
Selecting 10 professional evaluation personnel to form a tea evaluation group, and carrying out sensory evaluation on the phyllanthus emblica tea. According to the relevant method of DBS45/006-2013 'substitute tea and flavoring tea', the sensory evaluation of the olive tea is carried out by percentage from 4 aspects of appearance (25 points), smell (25 points), taste (25 points) and liquor color (25 points), and the final score is the average value of the scores of all panelists, and the sensory score standard of the olive tea is shown in the table 1.
TABLE 1 Olive tea sensory evaluation criteria
One, one factor test
1. Influence of fructus Phyllanthi shell thickness on fructus Phyllanthi tea quality
The method comprises the steps of fixing the amount of phyllanthus emblica fruits to be 100g, enabling the diameter of a small cover to be 1/3 times of the maximum diameter of the phyllanthus emblica, enabling a color fixative to be sodium bisulfite, enabling the concentration of the color fixative to be 0.2%, enabling the color fixative to be 12h, enabling the primary drying temperature to be 80 ℃, enabling the primary drying time to be 8h, enabling the secondary drying temperature to be 65 ℃, enabling the secondary drying time to be 5h, enabling the withering time to be 5h and the rolling time to be 85min, and examining the influence of the thicknesses of the shells of the phyllanthus emblica on the quality of the phyllanthus emblica tea, wherein the thicknesses of the shells of the phyllanthus emblica are 0.1cm, 0.2cm, 0.3cm, 0.4cm and 0.5cm respectively. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the optimal thickness of the phyllanthus emblica shells is screened out by carrying out sensory evaluation on the finished product. The results are shown in Table 2 and FIG. 2.
TABLE 2 Effect of Yunnan Olive Shell thickness on Yunnan Olive tea sensory score
The olive shell has too large thickness, so that shrinkage obviously affects the appearance, and the olive shell is too soft and frothy due to the drying temperature; the olive shell is thin and can be damaged in the drying process; as can be seen from FIG. 2, the optimum thickness of fructus Phyllanthi is 0.2 cm.
2. Influence of the diameter of the small cap on the quality of Phyllanthus emblica tea
The method comprises the steps of fixing the amount of Yunnan olive fruits to be 100g, enabling the thickness of Yunnan olive shells to be 0.2cm, enabling the concentration of a color fixative to be 0.2% and sodium bisulfite, enabling the color fixative to be 12h, the primary drying temperature to be 80 ℃, the primary drying time to be 8h, the secondary drying temperature to be 65 ℃, the secondary drying time to be 5h, the withering time to be 5h, and the rolling time to be 85min, and examining the influence on the quality of the Yunnan olive tea when the diameters of small covers are 1/2, 1/3 and 1/4 of the maximum diameter of the Yunnan olive respectively. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the optimal diameter of the small cap is screened out by carrying out sensory evaluation on the finished product. The results are shown in Table 3.
TABLE 3 Effect of the diameter of the caplets on the sensory score of Phyllanthus emblica tea
As can be seen from table 3, the sensory score was highest when the diameter of the cap was 1/3 times the maximum diameter of the phyllanthus emblica, and thus the ratio of the diameter of the cap to the maximum diameter of the phyllanthus emblica was 1/3.
3. Influence of color fixative on quality of Phyllanthus emblica tea
The amount of fixed phyllanthus emblica fruits is 100g, the diameter of a small cover is 1/3 times of the maximum diameter of the phyllanthus emblica, the thickness of the phyllanthus emblica shell is 0.2cm, the concentration of a color fixative is 0.2%, the color protection time is 12h, the primary drying temperature is 80 ℃, the primary drying time is 8h, the secondary drying temperature is 65 ℃, the secondary drying time is 5h, the withering time is 5h, the rolling time is 85min, and the influence of different color fixatives (sodium bisulfite, potassium metabisulfite and sodium chloride) on the quality of the phyllanthus emblica tea is examined. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the optimal color fixative is screened out by carrying out sensory evaluation on the finished product. The results are shown in Table 4.
TABLE 4 Effect of color fixative on Phyllanthus emblica sensory score
The purpose of sulfur treatment of food is to prevent browning of raw materials during processing and during storage of processed products; the preservation rate of nutrient substances is improved, particularly, vitamin C is easy to oxidize and destroy, the vitamin content of the phyllanthus emblica is extremely high, and the phyllanthus emblica is called as wild vitamin king, so that the vitamin in the phyllanthus emblica can be better protected; after sulfur treatment, the evaporation of water in the food can be accelerated in the drying process, and the drying time is shortened; the sulfur treatment can also inhibit or kill microorganisms on the vegetable surface, so that the olive can not be spoiled by the infection of microorganisms in the drying process. From table 4, it can be seen that the sensory score is highest after the treatment with sodium bisulfite, and the surface of the phyllanthus emblica treated by the sulfur immersion method is better kept during the drying process, and the glossiness is better, so the olive fruits are best treated by the sodium bisulfite.
4. Influence of color fixative concentration on quality of Phyllanthus emblica tea
The amount of 100g of fructus phyllanthi is fixed, the diameter of a small cover is 1/3 times of the maximum diameter of the fructus phyllanthi, the thickness of the fructus phyllanthi shell is 0.2cm, the color fixative is sodium bisulfite, the color protection time is 12h, the primary drying temperature is 80 ℃, the primary drying time is 8h, the secondary drying temperature is 65 ℃, the secondary drying time is 5h, the withering time is 5h, the rolling time is 85min, experiments are carried out by inspecting different concentrations (0.10%, 0.20%, 0.30%, 0.40% and 0.50%) of the sodium bisulfite, and the influence on the quality of the fructus phyllanthi tea is researched. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the optimal color fixative concentration is screened out through sensory evaluation. The results are shown in FIG. 3.
As can be seen from fig. 3, the sensory score of phyllanthus emblica tea was the highest at 0.2% sodium bisulfite, and the concentration at this time sufficiently suppressed the browning of olive shells while reducing the residual amount of sulfur dioxide, so the optimum sodium bisulfite concentration was 0.2%.
5. Influence of color protection time on quality of phyllanthus emblica tea
The amount of fixed Yunnan olive fruits is 100g, the diameter of a small cover is 1/3 times of the maximum diameter of the Yunnan olive, the thickness of the Yunnan olive shell is 0.2cm, the color fixative is sodium bisulfite, the concentration of the color fixative is 0.2%, the primary drying temperature is 80 ℃, the primary drying time is 8h, the secondary drying temperature is 65 ℃, the secondary drying time is 5h, the withering time is 5h, the rolling time is 85min, experiments are carried out by inspecting different color protection times (6h, 8h, 10h, 12h and 14h), and the influence on the quality of the Yunnan olive tea is researched. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the optimal color protection time is screened out through sensory evaluation. The results are shown in FIG. 4.
The color protection time is one of important factors influencing the quality of the phyllanthus emblica tea, the color protection time can directly influence the appearance of olive fruits, the color protection time is too short, the original appearance of the olive fruits cannot be maintained, and the epidermis is easy to wrinkle and protrude; on the other hand, if the color-protecting time is too long, it is bleached, resulting in lack of glossiness in appearance. The color protection time needs to be moderate. From fig. 4, it is known that the color protection time is 12 hours, the sensory score of the phyllanthus emblica tea is the highest, the prepared phyllanthus emblica tea is amber in appearance, the form is well maintained, and the glossiness is good, so the color protection time is the optimal color protection time when the color protection time is 12 hours.
6. Influence of primary drying temperature on quality of phyllanthus emblica tea
The amount of fixed Yunnan olive fruits is 100g, the diameter of a small cover is 1/3 times of the maximum diameter of the Yunnan olive, the thickness of the Yunnan olive shell is 0.2cm, the color fixative is sodium bisulfite, the concentration of the color fixative is 0.2%, the color fixative time is 12h, the primary drying time is 8h, the secondary drying temperature is 65 ℃, the secondary drying time is 5h, the withering time is 5h, and the rolling time is 85min, and the influence of the primary drying temperature (90 ℃, 85 ℃, 80 ℃, 75 ℃ and 70 ℃) on the sensory score of the quality of the Yunnan olive tea is examined. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and proper drying temperature is screened out, and the result is shown in figure 5.
As can be seen from FIG. 5, when the primary drying temperature is 80 deg.C, the fructus Canarii albi tea has the highest sensory score, and the fructus Canarii albi made by drying at this temperature will not be too soft and rotten, and has good shape of skin and less tendency to wrinkle and bulge. Therefore, the drying temperature of 80 ℃ is the optimum primary drying temperature for preparing the phyllanthus emblica tea.
7. Influence of primary drying time on quality of phyllanthus emblica tea
The method comprises the steps of fixing the quantity of phyllanthus emblica fruits to be 100g, enabling the diameter of a small cover to be 1/3 times of the maximum diameter of the phyllanthus emblica, enabling the thickness of the phyllanthus emblica shell to be 0.2cm, enabling a color protecting agent to be sodium bisulfite, enabling the concentration of the color protecting agent to be 0.2%, enabling the color protecting time to be 12h, enabling the primary drying temperature to be 80 ℃, the secondary drying temperature to be 65 ℃, the secondary drying time to be 5h, enabling the withering time to be 5h, enabling the rolling time to be 85min, carrying out tests, and researching the influence of different primary drying times (12h, 10h, 8h, 6h and 4h) on the quality sensory score of phyllanthus emblica tea. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the optimal primary drying time is screened out. The results are shown in FIG. 6.
The primary drying time directly influences the quality of the phyllanthus emblica tea, and the subsequent drying time is easily prolonged due to too short time; the olive fruits are easy to be in an insufficient drying state, and the bottoms of the olive fruits are cracked in the drying process after tea filling; on the contrary, the olive fruit is too dry for a long time, which causes difficulty in tea filling. Therefore, the primary drying time needs to be properly controlled. From fig. 6, it can be known that the sensory score of the phyllanthus emblica tea is the highest when the primary drying time is 8 hours, and the quality of the prepared phyllanthus emblica tea is the best, so that the primary drying time is 8 hours and is the best drying time.
8. Influence of secondary drying temperature on quality of phyllanthus emblica tea
The amount of fixed Yunnan olive fruits is 100g, the diameter of a small cover is 1/3 times of the maximum diameter of the Yunnan olive, the thickness of the Yunnan olive shell is 0.2cm, the color fixative is sodium bisulfite, the concentration of the color fixative is 0.2%, the color fixative time is 12h, the primary drying temperature is 80 ℃, the primary drying time is 8h, the secondary drying time is 5h, the withering time is 5h, the rolling time is 85min, and the influence of the secondary drying temperature (75 ℃, 70 ℃, 65 ℃, 60 ℃ and 55 ℃) on the sensory score of the quality of the Yunnan olive tea is examined. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and the proper secondary drying temperature is screened out. The results are shown in FIG. 7.
The secondary drying temperature is an important factor for the production of the phyllanthus emblica tea. Because the Yunnan olive has high water content and thin epidermis, the primary drying is for shaping, the secondary drying is for completely drying, but the surface of the Yunnan olive is zoomed due to overhigh temperature; too low a temperature will prolong the drying time and increase the production cost. As can be seen from FIG. 7, when the drying temperature is 65 deg.C, the Phyllanthus emblica tea has a strong flavor, a small moisture content, and a short drying time. Therefore, the optimum secondary drying temperature is 65 ℃.
9. Influence of secondary drying time on quality of phyllanthus emblica tea
The method comprises the steps of fixing the quantity of phyllanthus emblica fruits to be 100g, enabling the diameter of a small cover to be 1/3 times of the maximum diameter of the phyllanthus emblica, enabling the thickness of the phyllanthus emblica shell to be 0.2cm, enabling a color protecting agent to be sodium bisulfite, enabling the concentration of the color protecting agent to be 0.2%, enabling the color protecting time to be 12h, enabling the primary drying temperature to be 80 ℃, enabling the primary drying time to be 8h, enabling the secondary drying temperature to be 65 ℃, enabling the secondary drying time to be 5h, enabling the withering time to be 5h, enabling the rolling time to be 85min, conducting tests, and observing the influence of the secondary drying time (1h, 2h, 3h, 4h, 5h and 6h) on the quality sensory score of the phyllanthus emblica tea. The finished product is prepared by adopting the preparation process of the phyllanthus emblica tea, and proper secondary drying time is screened out. The results are shown in FIG. 8.
The second drying completely dries the surface of the substrate, the surface of the substrate is zoomed due to too long time, the production cost is increased, the time is too short, the drying is incomplete, and the optimal second drying time is 5h as can be seen from fig. 8.
10. Influence of withering time on quality of Phyllanthus emblica tea
The method comprises the steps of fixing the amount of 100g of phyllanthus emblica fruits, enabling the diameter of a small cover to be 1/3 times of the maximum diameter of the phyllanthus emblica, enabling the thickness of the phyllanthus emblica shells to be 0.2cm, enabling a color protecting agent to be sodium bisulfite, enabling the concentration of the color protecting agent to be 0.2%, enabling the color protecting time to be 12h, enabling the primary drying temperature to be 80 ℃, the primary drying time to be 8h, enabling the secondary drying temperature to be 65 ℃, enabling the secondary drying time to be 5h, enabling the rolling time to be 85min, carrying out tests, examining influences of different withering times (3h, 5h, 7h, 9h and 11h) of tea leaves on the quality of the phyllanthus emblica tea, and screening out the optimal withering time through sensory scoring. The results are shown in FIG. 9.
The withering time of tea leaves is an important factor for the production of phyllanthus emblica tea. The withering is to evaporate part of water in the tea leaves to soften the tea leaves, reduce the volume and facilitate rolling; in addition, the substances contained in the tea leaves are chemically changed to form the unique color, fragrance and taste of the tea leaves. The withering time is too short, so that the tea leaves are still crisp and are easy to break, and the subsequent rolling is influenced; the withering time is too long, so that the tea is oxidized too fast, and the color, the aroma and the like of the tea are affected. It can be seen from fig. 9 that the sensory score of phyllanthus emblica tea was the highest when the withering time was 5 hours, and the quality of the produced phyllanthus emblica tea was the best, and thus, the withering time was 5 hours, which was the best.
11. Influence of rolling time on quality of Phyllanthus emblica tea
The method comprises the steps of fixing the amount of phyllanthus emblica fruits to be 100g, enabling the diameter of a small cover to be 1/3 times of the maximum diameter of the phyllanthus emblica, enabling the thickness of the phyllanthus emblica shell to be 0.2cm, enabling a color protecting agent to be sodium bisulfite, enabling the concentration of the color protecting agent to be 0.2%, enabling the color protecting time to be 12h, enabling the primary drying temperature to be 80 ℃, the primary drying time to be 8h, enabling the secondary drying temperature to be 65 ℃, enabling the secondary drying time to be 5h and enabling the withering time to be 5h, examining influences of different rolling times (55min, 65min, 75min, 85min and 95min) on the quality of phyllanthus emblica tea, and screening out the optimal withering time through sensory scoring. The results are shown in FIG. 10.
During rolling, tea juice flows out and adheres to the surface of the tea leaves and is directly contacted with oxygen in the air, so that various substances such as tea tannin and the like are well converted under the action of enzyme, and the tea flavor is released; the rolling time is too short, the tea has light color, aroma and taste: too long rolling time can result in too much juice and more broken tea. As can be seen from FIG. 10, the optimum kneading time was 85 min.
Second, factor level selection and response surface method design
On the basis of a single-factor test, a three-factor three-level response surface test is designed according to a central combination (BoxBehnken) test design principle, the color protection time, the secondary drying temperature and the withering time are respectively used as three factors, and the sensory score of the olive tea is used as a response value. The experimental factors and level settings are shown in table 5.
TABLE 5 Box-Behnken factor level Table
On the basis of the above, analysis was performed using Design expert8.0.6 software for creating a response surface to determine the color-retaining time (X)1) Second drying temperature (X)2) Tea withering time (X)3) Setting the fruit amount of fructus Phyllanthi 100g, the diameter of small cap 1/3 times of the maximum diameter of fructus Phyllanthi, the shell thickness of fructus Phyllanthi 0.2cm, color fixative sodium bisulfite, color fixative concentration 0.2%, primary drying temperature 80 deg.C, secondary drying time 5h, and rolling for 85min, and selecting fructus Phyllanthi as response valueThe processing technology of the olive tea is further optimized. The experimental design and results obtained are shown in Table 6.
TABLE 6 response surface analysis protocol and results
| Test No | X1 | X2 | X3 | Y |
| Sensory Scoring (score) | ||||
| 1 | 12 | 65 | 5 | 91.02 |
| 2 | 12 | 70 | 7 | 81.9 |
| 3 | 10 | 65 | 3 | 84.81 |
| 4 | 14 | 65 | 3 | 82.91 |
| 5 | 10 | 70 | 5 | 80.8 |
| 6 | 12 | 65 | 5 | 92.02 |
| 7 | 14 | 65 | 7 | 88 |
| 8 | 12 | 70 | 3 | 86.9 |
| 9 | 14 | 70 | 5 | 82.91 |
| 10 | 10 | 60 | 5 | 84.21 |
| 11 | 12 | 65 | 5 | 92.02 |
| 12 | 12 | 60 | 7 | 88.98 |
| 13 | 12 | 65 | 5 | 90.94 |
| 14 | 12 | 65 | 5 | 92.02 |
| 15 | 14 | 60 | 5 | 84.81 |
| 16 | 10 | 65 | 7 | 80.9 |
| 17 | 12 | 60 | 3 | 81.99 |
Performing multiple regression fitting on the table 4 by using Design-Expert8.0.6 software to obtain the sensory evaluation value (Y) and the color protection time (X) of the olive tea1) Second drying temperature (X)2) Withering time (X)3) The quadratic equation model of (1) is: y ═ 91.60+0.99X1-0.90X2+0.40X3+0.30X1X2+2.25X1X3-3.00X2X3-4.60X1 2-3.82X2 2-2.84X3 2The results of the analysis of variance of the regression model are shown in Table 7.
TABLE 7 regression model ANOVA
Note: *. has obvious difference, P is less than 0.05; differences were very significant, P < 0.01.
Analysis of variance from table 7 shows: the significance test P of the sensory scoring regression model is less than 0.01, which shows that the quadratic multivariate regression model is extremely significant, and the uncertainty test P of the sensory scoring regression model is 0.2378>0.05, showing that the sensory score secondary regression model of the olive tea has no significant mismatching item with an actual test, and showing that the model can be used for test fitting. Regression diagnosis shows that when determining the coefficient R2＝0.9880>0.9, signal-to-noise ratio 20.088,the fitting degree and the reliability of the model are high, and the method can be used for the sensory evaluation of the olive tea. The sensory score fitted CV value was 0.581%, and CV represents the coefficient of dispersion defined as the standard deviation of the sample divided by the mean of the sample, and the ratio is the coefficient of dispersion which represents the accuracy of the experiment itself, with lower CV values indicating lower deviation from the mean and higher reliability of the experiment. In conclusion, the regression model has good fitting degree and small test error, can accurately analyze and predict the sensory score of the olive tea, and has certain practical guiding significance for the test.
The response surface and contour lines reflect the interaction between the two variables and the degree of influence on the response value. The response surface results are shown in fig. 11, 12 and 13. As can be seen from the figure, the color-protecting time (X)1) And tea withering time (X)3) Significant interaction, secondary drying temperature (X) of olive tea2) And tea withering time (X)3) The interaction is obvious, and the optimal process formula is obtained after the optimal action point of each interaction factor is optimized: color retention time (12.31h), secondary drying temperature (64.95 ℃), withering time (5.48h), and the sensory score is 91.8284. Considering the actual operation condition and the equipment parameter condition, the optimal process formula of the olive tea obtained after 3 times of repeated verification tests is as follows: color protection time (12h), secondary drying temperature (65 ℃) and withering time (5 h). Under this process condition, the olive tea had an organoleptic score of 92, close to the theoretical predictive value.
And (4) conclusion: the optimized phyllanthus emblica tea is prepared by the preparation processes of pretreating phyllanthus emblica, removing kernels, digging meat, protecting color (sodium bisulfite, 12 hours), primarily drying and shaping (80 ℃, 8 hours), then preparing fresh tea by tea picking, withering (5 hours) and rolling, filling the prepared tea into olives, and drying for the second time (65 ℃, 5 hours) and the like. The prepared olive tea has unique and novel taste, and good appearance and tissue state without abnormality; the fragrance of Pu' er tea and Yunnan olive are fused with each other. The phyllanthus emblica tea integrates the nutrition and health care functions of the phyllanthus emblica and the tea, and is a novel seasoning tea.
Example 1
S1, selecting 100g fresh Yunnan olive with medium size, uniform size and no mildew and rot, and cleaning;
s2, opening a small round cover at the periphery of the fruit base of the Yunnan olive S1, wherein the diameter of the small cover is 1/3 times of the maximum diameter of the Yunnan olive, digging out the kernel and keeping the bottom complete, and then slightly scraping the redundant pulp to obtain a Yunnan olive shell with the thickness of 0.2 cm;
s3, soaking the fructus Phyllanthi in S2 and the small cover in 0.2% sodium bisulfite solution for 12h to protect color;
s4, filling oat grains with the Yunnan olive shells of S3, putting the oat grains and the small covers of S3 into an electric heating constant temperature air blast drying oven at 80 ℃ for primary drying and shaping for 8 hours, and pouring out the oat grains after shaping;
s5, filling the primarily dried and shaped olive shells with fresh tea, covering the olive shells with a small cover of S4, and placing the olive shells into an electric heating constant-temperature blast drying oven at 65 ℃ for secondary drying for 5 hours;
s6, packaging the tea fruit of S5 with tissue paper, and sticking adhesive sticker on the top of the tea fruit to obtain the finished product of the phyllanthus emblica tea.
The fresh tea is prepared from fresh Pu her tea leaves in spring by indoor withering for 5 hr and rolling for 85 min.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the disclosed invention. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It will be understood that the invention is not limited to the precise arrangements described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (10)
1. The preparation method of the phyllanthus emblica tea is characterized by comprising the following steps:
s1, pretreatment of the phyllanthus emblica: selecting complete and medium-sized fructus phyllanthi without mildew and rot, and cleaning;
s2, removing kernels and digging meat: opening a small circular cover at the periphery of the Yunnan olive fruit pedicel of S1, digging out the kernel and keeping the bottom intact, and then gently scraping off the excessive pulp to obtain the Yunnan olive shell, wherein the thickness of the olive shell is kept at 0.1-0.5 cm;
s3, color protection, namely soaking the Yunnan olive shell and the small cover of the S2 in a color fixative with the mass ratio of 0.10-0.50% for color protection treatment for 6-14 h;
s4, primary drying and shaping: filling oat grains into the Yunnan olive shells of S3, putting the oat grains and the small cover of S3 into an electric heating constant temperature air blast drying box for primary drying and shaping, and pouring out the oat grains;
s5, secondary drying: filling the primarily dried and shaped olive shells with fresh tea, covering the olive shells with a small cover of S4, and placing the olive shells into an electric heating constant-temperature air blast drying box for secondary drying;
s6, finished product: and packaging the tea fruit of the S5 with tissue paper, and sticking adhesive sticker on the top of the tea fruit to obtain the finished product of the phyllanthus emblica tea.
2. The method of preparing Yunnan olive tea as claimed in claim 1, wherein the diameter of the small cap is 1/2-1/4 times of the maximum diameter of the Yunnan olive.
3. The method for preparing phyllanthus emblica tea as claimed in claim 1, wherein the color fixative is at least one of sodium bisulfite, potassium metabisulfite and sodium chloride.
4. The method for preparing phyllanthus emblica tea according to claim 1, wherein the temperature for primary drying and shaping is 70-90 ℃ and the time is 4-12 h.
5. The method for preparing phyllanthus emblica tea as claimed in claim 1, wherein the fresh tea leaves are leaves of tea leaves picked up according to a three-leaf bud standard and then subjected to indoor withering and rolling by a rolling machine, and the tea leaves are spring Pu' er tea.
6. The method for preparing phyllanthus emblica tea as claimed in claim 5, wherein the withering time is controlled to 3-11 h.
7. The method for preparing phyllanthus emblica tea according to claim 5, wherein the rolling time of the rolling machine is 55min to 95 min.
8. The method for preparing phyllanthus emblica tea according to claim 1, wherein the temperature of the second drying is 55-75 ℃ and the time is 1-6 h.
9. The method of claim 5, wherein the diameter of the small cap is 1/3 times of the maximum diameter of the Yunnan olive, the thickness of the Yunnan olive shell is 0.2cm, the color fixative is sodium bisulfite, the concentration of the color fixative is 0.2%, the color fixative is 12h, the temperature of the primary drying is 80 ℃, the time of the primary drying is 8h, the temperature of the secondary drying is 65 ℃, the time of the secondary drying is 5h, the time of the withering is 5h, and the time of the rolling is 85 min.
10. A phyllanthus emblica tea characterized by being produced by the production method according to any one of claims 1 to 9.
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