CN114586866A - Fermentation process of non-humid cooked tea - Google Patents
Fermentation process of non-humid cooked tea Download PDFInfo
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- CN114586866A CN114586866A CN202210259734.6A CN202210259734A CN114586866A CN 114586866 A CN114586866 A CN 114586866A CN 202210259734 A CN202210259734 A CN 202210259734A CN 114586866 A CN114586866 A CN 114586866A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 106
- 230000004151 fermentation Effects 0.000 title claims abstract description 103
- 241001122767 Theaceae Species 0.000 title abstract 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000005096 rolling process Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000020681 well water Nutrition 0.000 claims abstract description 5
- 239000002349 well water Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims description 88
- 235000013616 tea Nutrition 0.000 claims description 85
- 238000000034 method Methods 0.000 claims description 18
- 239000004744 fabric Substances 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- 230000002349 favourable effect Effects 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 240000008027 Akebia quinata Species 0.000 claims 1
- 235000007756 Akebia quinata Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000006185 dispersion Substances 0.000 abstract description 2
- 241000037488 Coccoloba pubescens Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 238000001816 cooling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 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
- A23F3/08—Oxidation; Fermentation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of ripe tea fermentation, in particular to a fermentation process of non-humid ripe tea, which comprises the following steps: s1, picking fresh leaves, S2, deactivating enzymes of the tea leaves, S3, rolling the tea leaves, S4, rolling and deblocking the tea leaves, S5, primary pile fermentation, S6, primary turning and deblocking, S7, secondary pile fermentation, S8, secondary turning and deblocking, S9, tertiary pile fermentation, S10, tertiary turning and deblocking, S11, quaternary pile fermentation, S12, quaternary turning and deblocking, S13 and drying the tea leaves, wherein the raw materials adopt Yunnan large-leaf tea, Yunnan small and medium-sized leaf tea, well water and purified spring water, and preferably water with the pH of 7 +/-0.2. The preparation process of the invention only needs 9 days to complete fermentation, and the production process of the cooked tea can be completed in 12 days, thereby greatly shortening the production time of the cooked tea, reducing the drying procedure and labor cost after the fresh leaves are de-enzymed and twisted, fully keeping the water content in the fresh leaves for pile fermentation, avoiding the trouble of secondary moisture or water dispersion caused by artificially adding moisture for fermentation or uneven moisture, and simultaneously ensuring the sanitation of the product.
Description
Technical Field
The invention relates to the technical field of ripe tea fermentation, in particular to a fermentation process of non-humid ripe tea.
Background
The conventional Pu' er tea ripe tea fermentation process adopts modes of wet humidification, piling, pile fermentation, pile turning, temperature control, spread cooling and drying of dry raw tea, and the fermentation process completely depends on the methods of wet humidification and water supplement for pile fermentation. The fermentation period of the cooked tea produced by the method is generally 45-60 days, the fermentation degree inside and outside the tea pile and the moisture and humidity are not uniform enough, the pile taste, the sour taste or other foreign flavor are heavy, and the soup color of the piled product is turbid, which affects the tea quality. In order to remove the taste and sourness and make the soup color become transparent, the treated fermented tea is usually required to be stored for 3-5 years, the production period of the processing method is long, the life style of rapid consumption cannot be met, and the product sale and the client expansion are seriously influenced.
The present invention has been made in view of this situation.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a fermentation process of non-humid ripe tea.
In order to achieve the purpose, the invention adopts the following technical scheme:
a fermentation process of the non-humid ripe tea comprises the following steps:
s1, picking fresh leaves;
s2, deactivating enzymes of the tea leaves;
s3, rolling the tea leaves;
s4, rolling and deblocking the tea leaves;
s5, primary pile fermentation;
s6, primary turning deblocking;
s7, secondary pile fermentation;
s8, secondary turning deblocking;
s9, triple pile fermentation;
s10, tertiary turning deblocking;
s11, fourth pile fermentation;
s12, four-time turning deblocking;
and S13, drying the tea leaves.
The raw materials include Yunnan big leaf tea, Yunnan middle and small leaf tea, well water, purified spring water, preferably water with pH of 7 + -0.2.
Furthermore, the fresh leaf raw materials are mainly picked fresh shoots with one bud and two leaves, and the medium-shaped tea cyanine with better tenderness can be picked fresh shoots with four leaves and five leaves;
and (3) mechanically de-enzyming, uniformly and thoroughly de-enzyming until the water is slightly sticky.
Further, the tea rolling is mechanical rolling, and fresh tea leaves are taken out of the pot, cooled and rolled again to achieve proper tightness;
the rolling deblocking is to shake the tea leaves apart after rolling is finished, so as to avoid the appearance of spherical and curly tea leaves.
Further, the primary pile fermentation is to deblock and shake the tea leaves and then convey the tea leaves into a wood board or floor fermentation bed, the height of the fermentation pile is controlled to be 40-50cm, the tea leaves are built into a square or rectangular prismoid shape, cover cloth is covered after the pile fermentation is finished, the fermentation temperature is controlled to be 45-55 ℃, the relative water content is controlled to be 60% -75%, and the process lasts for 3 days (72 hours);
and the primary pile-turning deblocking adopts a manual pile-turning mode, and is matched with a deblocking machine to deblock and turn the piles according to the machine mouth size proportion, and the pile-turning deblocking is performed for 1-2 times to perform secondary pile-fermentation.
Further, the secondary pile fermentation is characterized in that the pile height of the pile fermentation is controlled to be about 40-50cm, the temperature is controlled to be 55 ℃, the relative water content is controlled to be 50-60%, and the process lasts for 2 days (48 hours); over 2 days, the temperature is too high, and the tea pile is still easy to rot; otherwise, the temperature is not reached, which is not favorable for fermentation.
And the secondary pile-turning deblocking is performed for 1-2 times of pile-turning deblocking to perform tertiary pile fermentation.
Further, the height of the fermentation pile is controlled to be about 40-50cm, the temperature is controlled to be 55 ℃, the relative water content is controlled to be 40-50%, and the process lasts for 1 day (24 hours); and the third pile-turning deblocking is performed for 1-2 times, and four times of pile fermentation is performed.
Further, the height of the four-time pile fermentation is controlled to be about 40-50cm, the temperature is controlled to be 40 ℃, the relative water content is controlled to be 30-40%, and the process lasts for 3 days; the fourth turning block is turned for 1 to 3 times and is spread, cooled and dried;
and conveying the block to a natural environment for drying after the block is turned and deblocked for four times, wherein the drying mode is a sun drying and airing mode, and the drying time is 1-2 days.
Compared with the prior art, the invention provides a fermentation process of the non-humid ripe tea, which has the following beneficial effects:
according to the non-moist cooked tea fermentation process, the fermentation is completed in 9 days, the production process of the cooked tea (from fresh leaves-fixation-rolling-pile fermentation-drying) can be completed in 12 days, the production time of the cooked tea is greatly shortened, the drying process and labor cost after the fresh leaves are subjected to fixation and rolling are reduced, the pile fermentation of the moisture contained in the fresh leaves is fully reserved, the trouble of secondary moist water or water dispersion caused by artificial addition of moist water fermentation or uneven moist water is avoided, and the sanitation of the product is also ensured. The whole production process is completely controllable, the speed of removing the heaped flavor and the sour taste of the tea is high, the liquor color is transparent and bright, the appearance is red and bright, and the cooked tea product has high and stable quality, can be widely used for large-scale fermentation production of the cooked tea, and can ensure that the product can quickly enter the market.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the attached tables in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on those shown in the attached tables, which are merely for convenience of description and simplification of description, but do not indicate or imply that the device or element referred to must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
A fermentation process of non-humid ripe tea comprises the following steps:
s1, picking fresh leaves;
s2, deactivating enzymes of the tea leaves;
s3, rolling the tea leaves;
s4, rolling and deblocking the tea leaves;
s5, primary pile fermentation;
s6, primary turning deblocking;
s7, secondary pile fermentation;
s8, secondary turning deblocking;
s9, triple pile fermentation;
s10, tertiary turning deblocking;
s11, fourth pile fermentation;
s12, four-time turning deblocking;
and S13, drying the tea leaves.
The raw materials include Yunnan big leaf tea, Yunnan middle and small leaf tea, well water, purified spring water, preferably water with pH of 7 + -0.2.
The fresh leaf raw materials are mainly picked fresh shoots with one bud and two leaves, and the medium-shaped green tea with better tenderness can be picked fresh shoots with four leaves and five leaves;
and (3) mechanically deactivating enzyme, uniformly and thoroughly deactivating enzyme until the enzyme is slightly sticky.
The tea rolling is mechanical rolling, and fresh tea leaves are taken out of a pot, cooled and rolled again to achieve proper tightness;
the rolling deblocking is to shake the tea leaves apart after rolling is finished, so as to avoid the appearance of spherical and curly tea leaves.
The primary pile fermentation is to convey tea leaves into a wood board or floor fermentation bed after deblocking and shaking, the height of the fermentation pile is controlled to be 40-50cm, the tea leaves are built into a square or rectangular prismoid shape, cover cloth is covered after the pile fermentation is finished, the fermentation temperature is controlled to be 45-55 ℃, the relative water content is controlled to be 60-75%, and the process lasts for 3 days (72 hours);
and the primary pile-turning deblocking adopts a manual pile-turning mode, and is matched with a deblocking machine to deblock and turn the piles according to the machine mouth size proportion, and the pile-turning deblocking is performed for 1-2 times to perform secondary pile-fermentation.
The secondary pile fermentation is characterized in that the height of a fermentation pile is controlled to be about 40-50cm, the temperature is controlled to be 55 ℃, the relative water content is controlled to be 50-60%, and the process lasts for 2 days (48 hours); over 2 days, the temperature is too high, and the tea pile is still easy to rot; otherwise, the temperature is not reached, which is not favorable for fermentation.
And the secondary pile-turning deblocking is performed for 1-2 times of pile-turning deblocking to perform tertiary pile fermentation.
The height of the fermentation pile is controlled to be about 40-50cm, the temperature is controlled to be 55 ℃, the relative water content is controlled to be 40-50%, and the process lasts for 1 day (24 hours);
and the third pile-turning deblocking is performed for 1-2 times, and four times of pile fermentation is performed.
The fermentation process of the non-humid ripe tea of claim 1, wherein the fourth pile fermentation is performed for 3 days, wherein the height of the pile fermentation is controlled to be about 40-50cm, the temperature is controlled to be 40 ℃, the relative water content is controlled to be 30-40%;
the fourth turning block is turned for 1 to 3 times and is spread, cooled and dried;
and conveying the block to a natural environment for drying after the four-time turning deblocking, wherein the drying mode is a sun drying and airing mode, and the drying time is 1-2 days.
In the embodiment of the method, the first step,
a fermentation process of the non-humid ripe tea comprises the following steps:
s1, picking fresh leaves, wherein the fresh leaves are mainly picked fresh shoots with one bud and two leaves, and the medium-shaped green tea with better tenderness can be picked fresh shoots with four leaves and five leaves;
s2, tea fixation: mechanically de-enzyming, uniformly and thoroughly de-enzyming until the water is slightly sticky;
s3, rolling tea leaves, wherein the rolling tea leaves comprises the following steps: mechanically twisting, taking the fresh leaves out of the pot, cooling and twisting again to achieve proper tightness;
s4, rolling and deblocking tea leaves: after the rolling is finished, the tea leaves are shaken to be scattered, and the spherical and curly tea leaves are avoided;
s5, carrying out primary pile fermentation, deblocking and shaking, conveying the tea leaves into a wood board or floor fermentation bed, controlling the height of the fermentation pile to be 40-50cm, building the fermentation pile into a square or rectangular prismoid shape, covering the fermentation pile with a cover cloth after the building is finished, controlling the fermentation temperature to be 45-55 ℃, controlling the relative water content to be 60-75%, and continuing the process for 3 days (72 hours); over 3 days, the temperature is too high, and the tea pile is easy to rot; otherwise, the temperature can not be reached, which is not beneficial to fermentation;
s6, primary pile turning deblocking, namely deblocking and pile turning at a machine mouth size ratio by adopting a manual pile turning mode in cooperation with a deblocking machine, and turning over piles for deblocking for 1-2 times to perform secondary pile fermentation;
s7, secondary pile fermentation, wherein the height of a fermentation pile is controlled to be about 40-50cm, the temperature is controlled to be 55 ℃, the relative water content is controlled to be 50-60%, and the process lasts for 2 days (48 hours); over 2 days, the temperature is too high, and the tea pile is still easy to rot; on the contrary, the temperature can not be reached, and the fermentation is not facilitated;
s8, secondary turning deblocking, turning deblocking for 1-2 times, and performing tertiary pile fermentation;
s9, performing tertiary pile fermentation, controlling the height of a fermentation pile to be about 40-50cm, controlling the temperature to be 55 ℃, controlling the relative water content to be 40-50%, and continuing the process for 1 day (24 hours);
s10, third-time turning deblocking, wherein the turning deblocking is performed for 1-2 times, and fourth-time pile fermentation is performed;
s11, performing four-time pile fermentation, wherein the height of a fermentation pile is controlled to be about 40-50cm, the temperature is controlled to be 40 ℃, the relative water content is controlled to be 30-40%, and the process lasts for 3 days;
s12, turning and deblocking the pile for four times, turning and deblocking the pile for 1-3 times, and spreading, cooling and drying;
and S13, drying the tea leaves, and conveying the tea leaves to a natural environment for drying in a sun-drying and airing mode for 1-2 days.
The raw materials include Yunnan big leaf tea, Yunnan middle and small leaf tea, well water, purified spring water, preferably water with pH of 7 + -0.2.
The chemical components of the product obtained by the steps are detected as follows:
the whole production process is completely controllable, the speed of removing the heaped flavor and the sour taste of the tea is high, the liquor color is transparent and bright, the appearance is red and bright, and the cooked tea product has high and stable quality, can be widely used for large-scale fermentation production of the cooked tea, and can ensure that the product can quickly enter the market.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A fermentation process of the non-humid ripe tea comprises the following steps:
s1, picking fresh leaves;
s2, deactivating enzymes of the tea leaves;
s3, rolling the tea leaves;
s4, rolling and deblocking the tea leaves;
s5, primary pile fermentation;
s6, primary turning deblocking;
s7, secondary pile fermentation;
s8, secondary turning deblocking;
s9, triple pile fermentation;
s10, tertiary turning deblocking;
s11, fourth pile fermentation;
s12, four-time turning deblocking;
and S13, drying the tea leaves.
The tea is characterized in that the raw materials are Yunnan big-leaf tea, Yunnan middle-small-leaf tea, well water and purified spring water, and the water with the PH value of 7 +/-0.2 is preferred.
2. The fermentation process of the non-humid ripe tea as claimed in claim 1, wherein the fresh leaf raw material is mostly picked two-leaf and three-leaf young shoots, and the medium-shaped green tea with better tenderness can be four-leaf and five-leaf young shoots;
and (3) mechanically deactivating enzyme, uniformly and thoroughly deactivating enzyme until the enzyme is slightly sticky.
3. The fermentation process of the non-humid ripe tea of claim 1, wherein the tea rolling is mechanical rolling, and the fresh tea leaves are taken out of the pot, cooled and rolled again to achieve proper tightness;
the rolling deblocking is to shake the tea leaves apart after rolling is finished, so as to avoid the appearance of spherical and curly tea leaves.
4. The fermentation process of the non-humid ripe tea as claimed in claim 1, wherein the primary pile fermentation is to deblock and shake the tea leaves and then convey the tea leaves into a wood board or floor fermentation bed, the height of the fermentation pile is controlled to be 40-50cm, the tea leaves are laid into a square or rectangular frustum pyramid shape, after the pile fermentation is completed, a cover cloth is covered, the fermentation temperature is controlled to be 45-55 ℃, the relative water content is controlled to be 60-75%, and the process lasts for 3 days (72 hours);
and the primary pile-turning deblocking adopts a manual pile-turning mode, and is matched with a deblocking machine to deblock and turn the piles according to the machine mouth size proportion, and the pile-turning deblocking is performed for 1-2 times to perform secondary pile-fermentation.
5. The process of claim 1, wherein the secondary pile fermentation is performed at a pile height of 40-50cm, a temperature of 55 ℃, and a relative water content of 50-60%, and the process lasts for 2 days (48 hours); over 2 days, the temperature is too high, and the tea pile is still easy to rot; on the contrary, the temperature can not be reached, and the fermentation is not favorable.
And the secondary pile-turning deblocking is performed for 1-2 times of pile-turning deblocking to perform tertiary pile fermentation.
6. The fermentation process of the non-humid ripe tea of claim 1, wherein the height of the fermentation pile is controlled to about 40-50cm, the temperature is controlled to 55 ℃, the relative water content is controlled to 40% -50%, and the process lasts for 1 day (24 hours);
and the third pile-turning deblocking is performed for 1-2 times, and four times of pile fermentation is performed.
7. The fermentation process of the non-humid ripe tea of claim 1, wherein the fourth pile fermentation is performed for 3 days, wherein the height of the pile fermentation is controlled to be about 40-50cm, the temperature is controlled to be 40 ℃, the relative water content is controlled to be 30-40%;
the fourth turning block is turned for 1 to 3 times and is spread, cooled and dried;
and conveying the block to a natural environment for drying after the block is turned and deblocked for four times, wherein the drying mode is a sun drying and airing mode, and the drying time is 1-2 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210259734.6A CN114586866A (en) | 2022-03-16 | 2022-03-16 | Fermentation process of non-humid cooked tea |
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| CN202210259734.6A CN114586866A (en) | 2022-03-16 | 2022-03-16 | Fermentation process of non-humid cooked tea |
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| CN202210259734.6A Pending CN114586866A (en) | 2022-03-16 | 2022-03-16 | Fermentation process of non-humid cooked tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115736038A (en) * | 2022-12-06 | 2023-03-07 | 贵州沃丰茶业有限公司 | Processing technology of granular black tea and granular black tea |
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2022
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