CN113598244A - Treatment method for improving theaflavin in black tea - Google Patents
Treatment method for improving theaflavin in black tea Download PDFInfo
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- CN113598244A CN113598244A CN202110933859.8A CN202110933859A CN113598244A CN 113598244 A CN113598244 A CN 113598244A CN 202110933859 A CN202110933859 A CN 202110933859A CN 113598244 A CN113598244 A CN 113598244A
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- leaves
- tea
- temperature
- fermentation
- black tea
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 54
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 27
- 235000020279 black tea Nutrition 0.000 title claims abstract description 27
- 235000014620 theaflavin Nutrition 0.000 title claims abstract description 25
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 title claims abstract description 22
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 title claims abstract description 22
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 title claims abstract description 22
- 229940026509 theaflavin Drugs 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims description 11
- 238000003672 processing method Methods 0.000 claims abstract 3
- 235000013616 tea Nutrition 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 11
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 10
- 240000003553 Leptospermum scoparium Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 241000218231 Moraceae Species 0.000 claims description 4
- 235000008708 Morus alba Nutrition 0.000 claims description 4
- 235000019225 fermented tea Nutrition 0.000 claims description 4
- 238000006213 oxygenation reaction Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Abstract
The invention relates to the technical field of black tea processing, in particular to a processing method for improving theaflavin in black tea.
Description
Technical Field
The invention relates to the technical field of black tea processing, in particular to a treatment method for improving theaflavin in black tea.
Background
Black tea belongs to fully fermented tea and is prepared by using two or three leaves of a bud as a raw material and carrying out four procedures of withering, rolling oxidation, fermentation and drying. The black tea is reddish brown in appearance, strong in fragrance, sweet and mellow in taste, has various drug effects and health-care functions, and is popular with consumers in various countries in the world. At present, the total amount of theaflavins in black tea is 1.3% -1.8%, which is at a low level. Because the theaflavin in the black tea is a substance generated by the enzymatic autoxidation of catechin compounds in the processing process of the black tea, the content of the theaflavin depends on the content of polyphenol substances in the fresh leaves of the processed black tea, the activity of biological enzyme and the processing technology.
Disclosure of Invention
The invention aims to provide a treatment method for improving theaflavin in black tea, which has the characteristic of gradually and effectively improving the theaflavin content in black tea.
In order to solve the technical problems, the invention provides a treatment method for improving theaflavin in black tea, which comprises the following steps:
(1) selecting materials: selecting middle-small leaf tea trees, picking two or three leaves of one tea tree in summer and autumn, cleaning and airing fresh leaves for later use;
(2) freezing and withering: firstly, spreading fresh leaves, putting the fresh leaves into a closed space, irradiating the fresh leaves by adopting red light, withering the fresh leaves by alternately matching hot air and cold air with the red light, turning off the red light when the hot air is used, and turning on the red light when the cold air is used;
(3) shaking green: slightly shaking the frozen withered tea leaves by a shaking machine to enable the tea leaves to be wrinkled and slightly retain water;
(4) fermentation: uniformly spreading the tea leaves after being green, uniformly dropping mulberries on the surfaces of the tea leaves, controlling the temperature at 50-60 ℃, fermenting for 3 hours, controlling the temperature at normal temperature, turning over, and simultaneously carrying out oxygenation and water spraying in the fermentation machine for variable-temperature fermentation;
(5) and (3) drying: putting the fermented tea leaves into an oven, drying for 3-4 hours at the temperature of 75-80 ℃, and then increasing the temperature to 100-105 ℃ for drying for 3-5 minutes to obtain the black tea.
Preferably, in the step (2), during the freezing withering, the thickness of the spread leaves is 15-20cm, the temperature of hot air is controlled at 40-50 ℃, the temperature of cold air is controlled at 5-10 ℃, and the water content of the tea leaves subjected to the freezing withering is 75-80%.
More preferably, the tea leaves after shaking green are folded at the leaf apex and have the water content of 10-15%.
Preferably, in the step (4), the thickness of the spread leaves is 5-8cm, the fermentation temperature is reduced to 25 ℃ after the spread leaves are at the air normal temperature, the fermentation time is 0.5 hour, the leaves are turned over every 1 hour during the fermentation process, and the humidity is controlled to be 95-98% by spraying water.
The invention has the beneficial effects that: the method selects medium-small leaf tea trees, picks two or three leaves of the medium-small leaf tea trees in summer and autumn, uses fresh leaves of medium-small leaf tea trees as raw materials, has high theaflavin content, withers the fresh leaves by alternately matching hot air and cold air with red light, can effectively improve the theaflavin content of black tea, slightly shakes the tea leaves to synthesize the theaflavin, increases oxygen and sprays water into a fermentation machine while fermenting at variable temperature, is beneficial to accumulation of the theaflavin, and finally dries in an oven firstly and then extracts fragrance, and then improves the theaflavin, thereby achieving the purpose of gradually and effectively improving the theaflavin content of the black tea.
Detailed Description
The present invention will be described in further detail with reference to examples.
A treatment method for improving theaflavin in black tea comprises the following steps:
(1) selecting materials: selecting middle and small leaf tea trees, picking two or three leaves of the first leaf tea tree in summer and autumn, cleaning and drying fresh leaves for later use, wherein the fresh leaf tea of the middle and small leaf tea trees picked in summer and autumn has high flavin content;
(2) freezing and withering: firstly, spreading fresh leaves, putting the fresh leaves into a closed space, irradiating the fresh leaves by adopting red light, withering the fresh leaves by alternately matching hot air and cold air with the red light, turning off the red light when the hot air is used, and turning on the red light when the cold air is used; the thickness of the spread tea is 15-20cm, the temperature of hot air is controlled to be 40-50 ℃, the temperature of cold air is controlled to be 5-10 ℃, the water content of the tea subjected to freeze withering is 75-80%, red light is used as a light source to be matched with the alternation of hot air and cold air to wither the black tea, so that the fragrance and the enzyme activity of the withered tea can be promoted in the early stage of withering, and the theaflavin content of the black tea can be effectively increased;
(3) shaking green: slightly shaking the frozen withered tea leaves by a shaking machine to enable the tea leaves to be wrinkled and slightly retain water, and allowing the leaf tips of the tea leaves to be wrinkled after the tea leaves are shaken to have the water content of 10-15%, wherein the marginal cells can be mechanically damaged to a certain degree by the shaking machine, so that the tea polyphenol oxidase of part of the tea leaves is promoted to be combined with a polyphenol oxidation reaction substrate to generate an oxidative polymerization reaction, and thus, theaflavin is synthesized;
(4) fermentation: uniformly spreading the tea leaves after green rocking in a fermentation machine, uniformly dropping mulberries on the surfaces of the tea leaves, controlling the temperature at 50-60 ℃, fermenting for 3 hours, controlling the normal temperature, turning over, simultaneously carrying out oxygenation and water spraying in the fermentation machine, carrying out variable temperature fermentation, wherein the thickness of spread leaves is 5-8cm, reducing the fermentation temperature to 25 ℃ after the tea leaves are empty and at the normal temperature, the fermentation time is 0.5 hour, turning over the leaves every 1 hour in the fermentation process, controlling the humidity at 95-98% through water spraying, carrying out oxygenation and water spraying in the fermentation machine while carrying out variable temperature fermentation, facilitating accumulation of theaflavin, and in addition, uniformly dropping fresh mulberries on the surfaces of the tea leaves, adding black tea in the fermentation process, increasing the activity of polyphenol oxidase, thereby realizing the improvement of the theaflavin content;
(5) and (3) drying: putting the fermented tea leaves into an oven, drying for 3-4 hours at the temperature of 75-80 ℃, then raising the temperature to 100-105 ℃, drying and extracting aroma for 3-5 minutes to obtain black tea, wherein the aroma extraction treatment is also beneficial to the improvement of the theaflavin content.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (4)
1. A treatment method for improving theaflavin in black tea is characterized by comprising the following steps:
(1) selecting materials: selecting middle-small leaf tea trees, picking two or three leaves of one tea tree in summer and autumn, cleaning and airing fresh leaves for later use;
(2) freezing and withering: firstly, spreading fresh leaves, putting the fresh leaves into a closed space, irradiating the fresh leaves by adopting red light, withering the fresh leaves by alternately matching hot air and cold air with the red light, turning off the red light when the hot air is used, and turning on the red light when the cold air is used;
(3) shaking green: slightly shaking the frozen withered tea leaves by a shaking machine to enable the tea leaves to be wrinkled and slightly retain water;
(4) fermentation: uniformly spreading the tea leaves after being green, uniformly dropping mulberries on the surfaces of the tea leaves, controlling the temperature at 50-60 ℃, fermenting for 3 hours, controlling the temperature at normal temperature, turning over, and simultaneously carrying out oxygenation and water spraying in the fermentation machine for variable-temperature fermentation;
(5) and (3) drying: putting the fermented tea leaves into an oven, drying for 3-4 hours at the temperature of 75-80 ℃, and then increasing the temperature to 100-105 ℃ for drying for 3-5 minutes to obtain the black tea.
2. The processing method for increasing the content of theaflavins in black tea as claimed in claim 1, wherein in the step (2), during the freezing withering, the thickness of the spread leaves is 15-20cm, the temperature of the hot air is controlled to be 40-50 ℃, the temperature of the cold air is controlled to be 5-10 ℃, and the moisture content of the tea leaves after the freezing withering is 75-80%.
3. A process according to claim 1, wherein in step (3), the tea leaves after shaking out are wrinkled and have a moisture content of 10-15%.
4. The processing method for increasing theaflavins in black tea according to claim 1, wherein in said step (4), the thickness of spread leaves is 5-8cm, after the room temperature, the fermentation temperature is reduced to 25 ℃, the fermentation time is 0.5 hours, during the fermentation process, the leaves are turned over every 1 hour, and the humidity is controlled to 95-98% by spraying water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110933859.8A CN113598244A (en) | 2021-08-16 | 2021-08-16 | Treatment method for improving theaflavin in black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110933859.8A CN113598244A (en) | 2021-08-16 | 2021-08-16 | Treatment method for improving theaflavin in black tea |
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| Publication Number | Publication Date |
|---|---|
| CN113598244A true CN113598244A (en) | 2021-11-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110933859.8A Pending CN113598244A (en) | 2021-08-16 | 2021-08-16 | Treatment method for improving theaflavin in black tea |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000228951A (en) * | 1999-02-05 | 2000-08-22 | Unilever Nv | Production of black tea |
| CN101243817A (en) * | 2007-02-13 | 2008-08-20 | 林清矫 | Tea leaf withering process plant |
| CN104206564A (en) * | 2014-08-22 | 2014-12-17 | 日照春茗机械制造有限公司 | Black tea withering-fermenting all-in-one machine and black tea preparation method |
| CN106343059A (en) * | 2016-11-16 | 2017-01-25 | 贵州湄潭盛兴茶业有限公司 | Processing technology of summer and autumn black tea |
| CN111493169A (en) * | 2020-05-28 | 2020-08-07 | 中国农业科学院茶叶研究所 | Processing method of high-brightness black tea |
-
2021
- 2021-08-16 CN CN202110933859.8A patent/CN113598244A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000228951A (en) * | 1999-02-05 | 2000-08-22 | Unilever Nv | Production of black tea |
| CN101243817A (en) * | 2007-02-13 | 2008-08-20 | 林清矫 | Tea leaf withering process plant |
| CN104206564A (en) * | 2014-08-22 | 2014-12-17 | 日照春茗机械制造有限公司 | Black tea withering-fermenting all-in-one machine and black tea preparation method |
| CN106343059A (en) * | 2016-11-16 | 2017-01-25 | 贵州湄潭盛兴茶业有限公司 | Processing technology of summer and autumn black tea |
| CN111493169A (en) * | 2020-05-28 | 2020-08-07 | 中国农业科学院茶叶研究所 | Processing method of high-brightness black tea |
Non-Patent Citations (1)
| Title |
|---|
| 宫连瑾等: "提高中小叶种红茶茶黄素含量研究进展", 《茶叶通讯》, vol. 47, no. 3, pages 375 - 381 * |
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Application publication date: 20211105 |
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