CN114468086A - Roxburgh rose black tea and preparation method thereof - Google Patents
Roxburgh rose black tea and preparation method thereof Download PDFInfo
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- CN114468086A CN114468086A CN202210207477.1A CN202210207477A CN114468086A CN 114468086 A CN114468086 A CN 114468086A CN 202210207477 A CN202210207477 A CN 202210207477A CN 114468086 A CN114468086 A CN 114468086A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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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Abstract
The invention discloses roxburgh rose black tea and a preparation method thereof, and particularly relates to the technical field of biological fermentation. A fructus Rosae Normalis black tea comprises black tea and fructus Rosae Normalis residue extractive solution. The preparation method comprises the following steps: washing the roxburgh rose dregs by using 5% of acetic acid and 2% of phosphoric acid to obtain roxburgh rose dreg extracting solution; airing the picked fresh tea tree leaves to ensure that the fresh tea tree leaves lose 30 to 40 percent of water; rocking the withered fresh tea leaves for 8-10 minutes, and performing mild fermentation to gradually reduce the water content of the tea leaves, so that tea polyphenol is subjected to enzymatic oxidation to induce aroma; spraying a proper amount of roxburgh rose dreg extracting solution on the first fermented tea, shaking green, rolling for 5 minutes, and then carrying out secondary fermentation; and in the fermented tea drying process, spraying a proper amount of roxburgh rose residue extracting solution on the secondarily fermented tea, and then conveying the secondarily fermented tea into a freeze dryer for freeze drying to obtain the roxburgh rose black tea. By adopting the technical scheme of the invention, the problem of extraction of active substances of the roxburgh rose dregs is solved, and the comprehensive utilization of the roxburgh rose dregs can be realized.
Description
Technical Field
The invention relates to the technical field of biological fermentation, and particularly relates to roxburgh rose black tea and a preparation method thereof.
Background
The roxburgh rose has high medicinal value, and the flower, the leaf, the fruit and the seed of the roxburgh rose can be used as medicines, so that the roxburgh rose has the effects of invigorating stomach, helping digestion, nourishing and stopping diarrhea. Especially, the roxburgh rose is rich in superoxide dismutase (SOD for short), the SOD is an internationally recognized active substance with the functions of resisting senility and preventing cancer, also has the functions of resisting virus and radiation, and has wide application in the aspects of preventing and treating cardiovascular diseases, digestive systems and various tumor diseases.
The roxburgh rose dregs are solid wastes generated after juicing of roxburgh rose, fresh roxburgh rose fruits contain abundant vitamins, especially have high vitamin C content, and the juice of the roxburgh rose fruits is developed into various drinks and is subject to the green taste of people. At present, roxburgh rose dregs are mainly used for fermenting feed with roxburgh rose dregs, organic fertilizer is prepared from the roxburgh rose dregs and roxburgh rose fruit vinegar is produced by taking the roxburgh rose dregs as a main raw material, the roxburgh rose juice is produced in a concentrated mode in the roxburgh rose harvesting season, the roxburgh rose dregs have high water content and are easy to rot in the stacking process, and particularly active substances such as vitamin C, small molecular protein and the like in the roxburgh rose dregs are easy to oxidize and lose activity, so that the resource utilization value of the roxburgh rose dregs is reduced. Therefore, the rapid extraction and comprehensive utilization of the active substances of the roxburgh rose dregs are beneficial to the sustainable development of the roxburgh rose industry.
Disclosure of Invention
The invention aims to provide roxburgh rose black tea and a preparation method thereof, and solves the problem of extraction of active substances of roxburgh rose dregs.
In order to achieve the purpose, the technical scheme of the invention is as follows: a fructus Rosae Normalis black tea comprises black tea and fructus Rosae Normalis residue extractive solution.
According to another technical scheme, the preparation method of the roxburgh rose black tea comprises the steps of S1, conveying roxburgh rose dregs into a roller type high-pressure leaching bin through a conveying belt, and cleaning the roxburgh rose dregs by using 5% of acetic acid and 2% of phosphoric acid in the roller type high-pressure leaching bin to obtain roxburgh rose dreg extracting solution for later use;
s2, airing the picked fresh tea tree leaves to ensure that the fresh tea tree leaves lose 30-40% of water; rocking the withered fresh tea leaves for 8-10 minutes, and performing mild fermentation to gradually reduce the water content of the tea leaves, so that tea polyphenol is subjected to enzymatic oxidation to induce aroma;
s3, spraying a proper amount of the roxburgh rose dreg extracting solution obtained in the step S1 on the primarily fermented tea leaves, shaking green, rolling for 5 minutes, and then performing secondary fermentation;
s4, drying the fermented tea, namely spraying a proper amount of the roxburgh rose dreg extracting solution obtained in the step S1 on the secondarily fermented tea, and then conveying the secondarily fermented tea into a freeze dryer to freeze and dry the tea to obtain the roxburgh rose black tea.
The principle of the technical scheme is as follows: the tea fermentation process is an important factor influencing the quality and the fragrance of black tea, the main compound determining the color of the black tea is a tea polyphenol compound, and the concentrated alcohol of the black tea determines the proper proportion of the tea polyphenol and amino acid. Fresh fructus Rosae Normalis contains multiple vitamins, abundant vitamin C and superoxide dismutase (SOD), and contains 18 amino acids; the roxburgh rose fermentation liquor is added in the tea fermentation process, so that polyphenol oxidase can be converted from a bound state to a free state, the catalytic activity is enhanced, the chemical reaction is accelerated, and in the process of gradually reducing the moisture of the tea, all chemical components can be comprehensively and beneficially changed to form good black tea quality, and meanwhile, the active substances of roxburgh rose in the black tea are increased. The roxburgh rose extract contains more polyphenol oxidase, cellulase, catalase and protease, can reduce the astringent taste of the black tea in summer and autumn by adding the roxburgh rose extract and carrying out compound fermentation with the tea, and endows the black tea with sweet or fruity flavor, and the content of amino acid, tea polyphenol, theaflavin and the like is increased in different degrees. In addition, the rosa roxburghii tratt extract contains more superoxide dismutase (SOD), is active protease containing metal elements, and obviously improves the sensory quality of the black tea, so that the prepared black tea has the fragrance of rosa roxburghii tratt fruits, and has the quality characteristics of ruddy liquor color, mellow taste and various vitamins.
Further, in the fermentation process of step S2, the space temperature of the fermentation chamber is 35 ℃, the space humidity of the fermentation chamber is 85%, the space oxygen supply amount of the fermentation chamber is 1.6L/min per square meter, the fermentation time is 2-3h, and the fermentation degree is 50-60%.
Through the arrangement, under the condition of ensuring the temperature and the humidity, the ventilation of the fermentation chamber is kept, the oxygen supply is sufficient, and the environmental temperature in the fermentation process is controlled artificially and individually through constant-temperature fermentation at about 35 ℃, so that the aim of rapidly increasing the generation of substances such as theaflavin in the black tea is fulfilled. The quality of the black tea prepared under the environment of ensuring sufficient oxygen supply of ventilation fermentation is better than that of the black tea prepared under the environment of insufficient oxygen supply of sealed fermentation.
Further, in the fermentation process of step S3, the fermentation time is 2-3 hours, the space temperature of the fermentation chamber is 30-35 ℃, the space humidity of the fermentation chamber is 80-85%, the space oxygen supply amount of the fermentation chamber is 1.2L/min per square meter, the fermentation time is 2-3 hours, and the fermentation degree is more than 95%.
Through the arrangement, the added roxburgh rose extract and the tea are subjected to gradual temperature rise composite fermentation for 2-3h at the temperature of 30-35 ℃, so that polyphenol oxidase, cellulase, peroxidase and protease in the roxburgh rose extract are subjected to deep degradation and conversion on tea polyphenol and other substances in the tea, the content of theaflavin and thearubigin in the black tea is obviously improved, and the content of tea polyphenol, catechin, theabrownin, caffeine, caprylic acid and the like is reduced.
Compared with the prior art, the beneficial effect of this scheme:
1. according to the scheme, the active substances of the roxburgh rose dregs are quickly extracted, the extracting solution is utilized to ferment the black tea, the degradation rate of tea polyphenols in the fermentation process of the black tea can be obviously improved, the active substances of the roxburgh rose in the black tea are increased, and therefore the quality and the health-care effect of the black tea are improved.
2. The roxburgh rose extract can quickly degrade substances such as tea polyphenol and the like, so that the prepared black tea has the fragrance of roxburgh rose fruits, and has the quality characteristics of ruddy liquor color, mellow taste and various vitamins.
3. The black tea fermentation process and the method adopted by the scheme have the advantages of simple required equipment, low production cost and easy popularization.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
examples
A fructus Rosae Normalis black tea comprises black tea and fructus Rosae Normalis residue extractive solution. The preparation method comprises the following steps:
s1, conveying the roxburgh rose dregs into a drum-type high-pressure leaching bin through a conveyor belt, and cleaning the roxburgh rose dregs by using 5% acetic acid and 2% phosphoric acid in the drum-type high-pressure leaching bin to obtain roxburgh rose dreg extracting solution for later use;
s2, airing the picked fresh tea tree leaves to ensure that the fresh tea tree leaves lose 30-40% of water; rocking the withered fresh tea leaves for 8-10 minutes, and performing mild fermentation to gradually reduce the water content of the tea leaves, so that tea polyphenol is subjected to enzymatic oxidation to induce aroma; the space temperature of the fermentation chamber is 35 ℃, the space humidity of the fermentation chamber is 85%, the space oxygen supply amount of the fermentation chamber is 1.6L/min per square meter, the fermentation time is 2-3h, and the fermentation degree is 50-60%.
S3, spraying a proper amount of the Rosa roxburghii Tratt dreg extracting solution obtained in the step S1 on the first fermented tea leaves (the extracting solution is uniformly sprayed on the rolled leaves until the solution does not overflow), shaking green, rolling for 5 minutes, and then carrying out secondary fermentation; the fermentation time is 2-3 hours, the space temperature of the fermentation chamber is gradually increased from 30 ℃ to 35 ℃ (convenient for full fermentation), the space humidity of the fermentation chamber is gradually reduced from 85% to 80% (convenient for later drying), the space oxygen supply amount of the fermentation chamber is 1.2L/min per square meter, the fermentation time is 2-3 hours, and the fermentation degree is more than 95%.
S4, drying the fermented tea, namely spraying a proper amount of the roxburgh rose dreg extracting solution obtained in the step S1 on the secondarily fermented tea, and then conveying the secondarily fermented tea into a freeze dryer to freeze and dry the tea to obtain the roxburgh rose black tea. Active substances such as vitamin C, amino acid, superoxide dismutase (SOD) and the like in the roxburgh rose residue extracting solution can be well maintained by utilizing a freeze drying technology.
The roxburgh rose black tea prepared in different examples was subjected to ingredient analysis:
theaflavin is a key quality component in black tea and has important influence on the liquor color and taste of black tea, theaflavin is mainly formed by the polymerization of endogenous polyphenol oxidase, peroxidase and other enzymatic oxidation catechins in black tea processing, catechins and oxidation polymerization products thereof are main astringent substances in tea soup, and ester type catechins are strong in astringent feeling.
As can be seen from Table 1, the differences of the different examples are only the existence of the added roxburgh rose extract, the change of the fermentation temperature and the fermentation humidity, and the theaflavin content of the black tea processed by adding the roxburgh rose extract is improved by 9.9-19.7 percent compared with the black tea processed by not adding the roxburgh rose extract. Under the action of polyphenol oxidase, oxidation of catechin in tea can be promoted, and bitter taste of tea can be reduced.
Compared with the black tea treatment without the added roxburgh rose extract, the content of ester catechin in the black tea treatment with the added roxburgh rose extract is reduced to different degrees, and the reduction ratio is 32.0-36.8%, which is the reason for reducing the astringent taste of the tea soup. The amino acid content in the tea plays a leading role in the freshness of the tea soup; as can be seen from table 1, the amino acid content in the black tea treatment with the added roxburgh rose extract increased to different degrees, increasing the ratio by 21.3% to 38.1%, compared to the black tea treatment without the added roxburgh rose extract. The experimental result shows that the influence of the fermentation temperature on the quality of the black tea is larger than the influence of the fermentation humidity.
Table 1:
the foregoing are merely examples of the present invention and common general knowledge of known specific structures and/or features of the schemes has not been described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (4)
1. A roxburgh rose black tea is characterized in that: the material consists of the following components: 98 parts of black tea and 2 parts of roxburgh rose dreg extracting solution.
2. A preparation method of roxburgh rose black tea is characterized by comprising the following steps: the method comprises the following steps:
s1, conveying the roxburgh rose dregs into a drum-type high-pressure leaching bin through a conveyor belt, and cleaning the roxburgh rose dregs by using 5% acetic acid and 2% phosphoric acid in the drum-type high-pressure leaching bin to obtain roxburgh rose dreg extracting solution for later use;
s2, airing the picked fresh tea tree leaves to ensure that the fresh tea tree leaves lose 30-40% of water; rocking the withered fresh tea leaves for 8-10 minutes, and performing mild fermentation to gradually reduce the water content of the tea leaves, so that tea polyphenol is subjected to enzymatic oxidation to induce aroma;
s3, spraying a proper amount of the roxburgh rose dreg extracting solution obtained in the step S1 on the primarily fermented tea leaves, shaking green, rolling for 5 minutes, and then performing secondary fermentation;
s4, drying the fermented tea, namely spraying a proper amount of the roxburgh rose dreg extracting solution obtained in the step S1 on the secondarily fermented tea, and then conveying the secondarily fermented tea into a freeze dryer to freeze and dry the tea to obtain the roxburgh rose black tea.
3. A method of making roxburgh rose black tea according to claim 1, characterized in that: in the fermentation process of the step S2, the space temperature of the fermentation chamber is 35 ℃, the space humidity of the fermentation chamber is 85%, the space oxygen supply amount of the fermentation chamber is 1.6L/min per square meter, the fermentation time is 2-3h, and the fermentation degree is 50-60%.
4. A process of making a roxburgh rose black tea according to any of claims 1 or 2, characterized in that: in the fermentation process of the step S3, the fermentation time is 2-3 hours, the space temperature of the fermentation chamber is 30-35 ℃, the space humidity of the fermentation chamber is 80-85%, the space oxygen supply amount of the fermentation chamber is 1.2L/min per square meter, the fermentation time is 2-3 hours, and the fermentation degree is more than 95%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115868589A (en) * | 2022-12-28 | 2023-03-31 | 中志浩刺梨产业开发(贵州)有限公司 | Selenium-rich roxburgh rose beverage and preparation method thereof |
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