CN114617173A - Processing method for improving polyester catechin A in black tea - Google Patents
Processing method for improving polyester catechin A in black tea Download PDFInfo
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- CN114617173A CN114617173A CN202210257711.1A CN202210257711A CN114617173A CN 114617173 A CN114617173 A CN 114617173A CN 202210257711 A CN202210257711 A CN 202210257711A CN 114617173 A CN114617173 A CN 114617173A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 48
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 235000005487 catechin Nutrition 0.000 title claims abstract description 48
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 title claims abstract description 46
- 229950001002 cianidanol Drugs 0.000 title claims abstract description 46
- 229920000728 polyester Polymers 0.000 title claims abstract description 37
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 28
- 235000020279 black tea Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 238000005096 rolling process Methods 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 14
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims abstract description 11
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013616 tea Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000007791 liquid phase Substances 0.000 description 10
- 230000001276 controlling effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 238000010587 phase diagram Methods 0.000 description 5
- 238000001228 spectrum Methods 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 235000014620 theaflavin Nutrition 0.000 description 4
- 150000001765 catechin Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 241000933832 Broussonetia Species 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 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 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 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 description 2
- 229940030275 epigallocatechin gallate Drugs 0.000 description 2
- 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 description 2
- 229940026509 theaflavin Drugs 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Images
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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing method for improving the content of polyester catechin A in black tea, which takes fresh leaves with EGCG content of more than 4.5%, EC content of less than 1%, ECG content of less than 2% and tenderness of single bud and single leaf as raw materials, and is processed by 5 procedures of two-section program-controlled withering, rolling, deblocking, two-section program-controlled fermentation and drying. According to the method, the substrate formed by the polyester catechin A is regulated and controlled through the raw materials, the catechin and the enzyme activity during withering are regulated and controlled through the change of the withering temperature and the humidity, the formation and the accumulation of the polyester catechin A during fermentation are regulated and controlled through the change of the fermentation temperature and the humidity, and finally the black tea with the polyester catechin A content higher than 0.55% is prepared.
Description
Technical Field
The invention belongs to the technical field of black tea processing, and particularly relates to a processing method for improving polyester catechin A in black tea.
Background
Polyester catechin is a novel catechin dimer found in tea in recent years, and has the same substrate as theaflavins and a similar polyester catechin content to theaflavins. The polyester catechin has the effects of resisting oxidation, tumors, inflammation, bacteria and viruses, reducing fat and losing weight, has many effects stronger than that of theaflavin, and has a positive correlation with the quality of black tea.
The polyester catechin in the black tea is mainly polyester catechin A which is polymerized by 2 epigallocatechin gallate molecules and is mainly formed in the rolling and fermentation processes of the black tea, and the change rule of the polyester catechin A in the processing process of the black tea is slightly similar to or not identical with the change rule of theaflavin content. The fermentation temperature and humidity have great influence on the formation and accumulation of the polyester catechin A, and the regulation of the withering process provides a basis for the activity of oxidase and the change of catechin, so how to control the withering and fermentation processes in the processing process has direct influence on the quality of the final black tea.
Disclosure of Invention
The invention aims to provide a processing method for improving the content of polyester catechin A in black tea, and provides a new processing idea for research and development of black tea products. The method is realized by the following technical scheme:
the processing method for improving the content of the polyester catechin A in the black tea comprises the following steps:
step one, the tender degrees of the fresh tea leaves are required to be single bud and single bud, the content of 3 kinds of catechins is limited, the EGCG content is more than 4.5%, the EC content is less than 1%, and the ECG content is less than 2%, and the tender degrees of the fresh tea leaves and the tender degrees of the bud leaves and the catechins provide material bases for processing the black tea with high polyester type catechin A content.
And step two, carrying out two-stage temperature and humidity control withering by adopting a phytotron, thinly spreading the fresh tea leaves on a withering frame, controlling the withering temperature to be 18-25 ℃ and the humidity to be 70-90%, withering for 5-10h, reducing the influence caused by mechanical damage and high temperature in the picking, storing and transporting processes, and slowly losing moisture. And then adjusting the withering temperature to be 28-35 ℃, the humidity to be 40-70%, and carrying out withering for 4-8h, so that the water content of the withered leaves is reduced to 62-65%, the water content is rapidly reduced to reach a rolling level, and a temperature basis is provided for enzymatic oxidation reaction of catechin in the rolling process.
And step three, rolling by adopting a rolling machine, wherein the rolling time is 60-90min, the pressurizing mode is a light-weight and light-weight mode, the light-weight pressing time is 10-20min, the heavy-weight pressing time is 50-70min, and finally the light-weight pressing time is 5-15 min.
And fourthly, deblocking the twisted leaves by using a deblocking machine, wherein the conventional deblocking process is not described in detail.
And fifthly, placing the deblocked tea leaves in a fermentation chamber or a fermentation machine for two-stage program-controlled fermentation, controlling the fermentation temperature to be 32-40 ℃ and the humidity to be more than 95%, fermenting for 0.5-2h to quickly increase the content of the polyester catechin, then regulating the fermentation temperature to be 15-22 ℃ and the humidity to be 50-70%, fermenting for 2-5h to slow down the continuous oxidation rate of the polyester catechin, and enabling the black tea to achieve the effect of proper fermentation.
And step six, drying the tea leaves after fermentation by adopting a drying method of two steps of crude fire and full fire, wherein the temperature of the crude fire is 110-.
The processing method of the black tea takes fresh leaves with EGCG content more than 4.5%, EC content less than 1%, ECG content less than 2% and single bud and single leaf tenderness as raw materials, and the black tea is processed by 5 procedures of two-stage program-controlled withering, rolling, deblocking, two-stage program-controlled fermentation and drying, wherein the two-stage program-controlled withering aims at early-stage low-temperature withering to reduce the influence caused by mechanical damage in the picking, storage and transportation processes and the rise of leaf temperature in stacking, and the later-stage high-temperature low-humidity condition leads the leaves to rapidly lose water, thereby providing a foundation for the subsequent rolling and fermentation processes. The kneading is carried out according to the principle of light weight and light weight for 60-90min to ensure that the cells are fully crushed and the epigallocatechin gallate is gradually oxidized to form the polyester catechin A. Two-stage program-controlled fermentation is carried out, wherein the content of polyester catechin A can be rapidly increased by high temperature and high humidity in the early stage, the low temperature and low humidity in the later stage are regulated and controlled from the aspects of temperature and bud leaf moisture content, the continuous oxidation rate of the polyester catechin A is slowed down, the black tea achieves the effect of moderate fermentation, the black tea with high polyester catechin A content is finally formed by two steps of gross fire and full fire, wherein the gross fire is the rapid formation stage of the polyester catechin A, the high-temperature drying is favorable for oxidizing the precursor of the polyester catechin A to form the polyester catechin A, and the low-temperature full fire enables the moisture of the tea to meet the requirements.
Drawings
FIG. 1 is a liquid phase diagram of catechin A obtained in example 1;
FIG. 2 is a liquid phase diagram of catechin A obtained in example 2;
FIG. 3 is a liquid phase diagram of catechin A prepared in comparative example 1;
FIG. 4 is a liquid phase diagram of catechin A prepared in comparative example 2;
fig. 5 is a liquid phase diagram of catechin a prepared in comparative example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention are described below in detail and completely with reference to specific embodiments.
Example 1
1) Picking fresh leaves: selecting a paper mulberry leaf-tea tree variety (the EGCG content is 5.28 percent, the EC content is 0.47 percent, and the ECG content is 1.19 percent), and picking a raw material with the tender degree of one bud and one leaf;
2) two-stage program-controlled withering: and (3) spreading the fresh tea leaves on a withering frame in a program-controlled withering mode, controlling the withering temperature to be 18-22 ℃ and the humidity to be 70-80% for 6-7h, and then adjusting the withering temperature to be 30-35 ℃ and the humidity to be 40-50% for 4-6 h. Reducing the water content of the withered leaves to 62-64%;
3) rolling: rolling with a rolling machine for 60-90min, and pressurizing in light-weight mode, wherein the light pressure time is 10-15min, the heavy pressure time is 50-70min, and the light pressure time is 8-12 min;
4) deblocking: deblocking the rolled leaves by a deblocking machine;
5) two-stage program-controlled fermentation: placing tea leaves in a fermentation chamber or a fermentation machine for fermentation, placing the rolled leaves in the fermentation chamber for fermentation by adopting a program-controlled fermentation mode, firstly controlling the fermentation temperature to be 32-40 ℃ and the humidity to be more than 95%, fermenting for 1-2h, then regulating the fermentation temperature to be 18-20 ℃ and the humidity to be 50-70%, and fermenting for 2-5 h;
6) and (3) drying: the drying method adopts a crude fire and full fire two-step drying method, wherein the temperature of the crude fire is 110-.
The content of the polyester catechin A of the black tea sample processed in the embodiment is 0.60-0.70%, and the liquid phase spectrum is shown in figure 1.
Example 2
1) Picking fresh leaves: selecting Yingshuang tea tree varieties (EGCG content 8.62%, EC content 0.78%, ECG content 1.85%), and picking up single bud materials with tender degree;
2) two-stage program-controlled withering: and (3) spreading the fresh tea leaves on a withering frame in a program-controlled withering mode, controlling the withering temperature to be 18-22 ℃ and the humidity to be 70-80% for 6-7h, and then adjusting the withering temperature to be 30-35 ℃ and the humidity to be 40-50% for 4-6 h. Reducing the water content of the withered leaves to 62-64%;
3) rolling: rolling with a rolling machine for 60-90min, and pressurizing in light-weight mode, wherein the light pressure time is 10-15min, the heavy pressure time is 50-70min, and the light pressure time is 8-12 min;
4) deblocking: deblocking the rolled leaves by a deblocking machine;
5) two-stage program-controlled fermentation: placing tea in a fermentation chamber or a fermentation machine for fermentation, placing the rolled tea in the fermentation chamber for fermentation by adopting a program-controlled fermentation mode, firstly controlling the fermentation temperature to be 32-40 ℃ and the humidity to be more than 95%, fermenting for 0.5-1h, then regulating the fermentation temperature to be 18-20 ℃ and the humidity to be 50-70%, and fermenting for 4-5 h;
6) and (3) drying: the drying method adopts a crude fire and full fire two-step drying method, wherein the temperature of the crude fire is 110-.
The content of the black tea-like polyester catechin A processed in the example is 0.65 to 0.75%. The liquid phase spectrum is shown in figure 2.
Comparative example 1
The steps are basically the same as the embodiment 1, and the difference is only that the step 2) adopts indoor natural withering, and the specific steps are as follows:
1) picking fresh leaves: selecting a paper mulberry leaf-tea tree variety (the EGCG content is 5.28 percent, the EC content is 0.47 percent, and the ECG content is 1.19 percent), and picking a raw material with the tender degree of one bud and one leaf;
2) naturally withering: adopting indoor natural withering, wherein the withering temperature is 20-30 ℃;
3) rolling: rolling with a rolling machine for 60-90min, and pressurizing in light-weight mode, wherein the light pressure time is 10-15min, the heavy pressure time is 50-70min, and the light pressure time is 8-12 min;
4) deblocking: deblocking the rolled leaves by a deblocking machine;
5) two-stage program-controlled fermentation: placing tea leaves in a fermentation chamber or a fermentation machine for fermentation, placing the rolled leaves in the fermentation chamber for fermentation by adopting a program-controlled fermentation mode, controlling the fermentation temperature to be 32-40 ℃ and the humidity to be more than 95% for 1-2h, and then regulating the fermentation temperature to be 18-20 ℃ and the humidity to be 50-70% for fermentation for 2-5 h;
6) and (3) drying: the drying method adopts a crude fire and full fire two-step drying method, wherein the temperature of the crude fire is 110-.
The content of the black tea-like polyester catechin A processed in this example was 0.40 to 0.50%. The liquid phase spectrum is shown in figure 3.
Comparative example 2
The steps are basically the same as the example 2, except that the step 5) adopts conventional fermentation, and the specific steps are as follows:
1) picking fresh leaves: selecting Yingshuang tea variety (EGCG content 8.62%, EC content 0.78%, ECG content 1.85%), picking the tender degree as single bud material;
2) two-stage program-controlled withering: the method comprises the steps of thinly spreading fresh tea leaves on a withering frame by adopting a program-controlled withering mode, controlling the withering temperature to be 18-22 ℃, the humidity to be 70-80% and withering for 6-7h, and then adjusting the withering temperature to be 30-35 ℃, the humidity to be 40-50% and withering for 4-6 h. Reducing the water content of the withered leaves to 62-64%;
3) rolling: rolling with a rolling machine for 60-90min, and pressurizing in light-weight mode, wherein the light pressure time is 10-15min, the heavy pressure time is 50-70min, and the light pressure time is 8-12 min;
4) deblocking: deblocking the rolled leaves by a deblocking machine;
5) and (3) fermentation: placing the tea leaves in a fermentation chamber or a fermentation machine for fermentation at the fermentation temperature of 20-26 ℃ for 2-4 hours;
6) and (3) drying: the method adopts a two-step drying method of gross fire and full fire, wherein the temperature of the gross fire is 110-130 ℃, the time is 8-15min, the temperature of the full fire is 60-80 ℃, and the time is 60-90min
The content of the black tea-like polyester catechin A processed in the embodiment is 0.35 to 0.45%. The liquid phase spectrum is shown in figure 4.
Comparative example 3
1) Picking fresh leaves: selecting a tea tree variety of Longjing 43 (the EGCG content is 4.0-6.0%, the EC content is 0.8-1.6%, and the ECG content is 1.5-3.0%), and picking a first-bud and a second-leaf raw material with tender degree;
2) withering: adopting indoor natural withering, wherein the withering temperature is set to be 24-27 ℃;
3) rolling: rolling with a rolling machine for 60-90min, wherein the pressurizing mode is 'non-pressurizing-lightly pressurizing-non-pressurizing' mode, the former non-pressurizing time is 10-15min, the former lightly pressurizing time is 20-30min, and the last non-pressurizing time is 60-80 min;
4) deblocking: deblocking the rolled leaves by a deblocking machine;
5) fermentation: after deblocking, placing the tea leaves in a fermentation chamber or a fermentation machine for fermentation in a light fermentation mode at the fermentation temperature of 26-32 ℃ for 4-6 h;
6) and (3) drying: the drying method adopts a crude fire and full fire two-step drying method, wherein the temperature of the crude fire is 110-.
The black tea processed in this example had a polyester catechin a content of 0.25 to 0.40%. The liquid phase spectrum is shown in figure 5.
Claims (6)
1. A processing method for improving the content of polyester catechin A in black tea is characterized by comprising the following steps:
1) picking fresh leaves: picking single buds and one bud and one leaf;
2) two-stage program-controlled withering: carrying out temperature and humidity control withering by adopting a phytotron;
3) rolling: rolling with a rolling machine for 60-90 min;
4) deblocking: deblocking the rolled leaves by a deblocking machine;
5) two-stage program-controlled fermentation: placing the tea leaves in a fermentation chamber or a fermentation machine for fermentation;
6) and (3) drying: drying by adopting a two-step drying method of gross fire and full fire.
2. The processing method for increasing the content of polyester catechin A in black tea as claimed in claim 1, wherein the fresh leaves picked in step 1) need to meet the requirements of three kinds of catechin content, namely, the EGCG content is more than 4.5%, the EC content is less than 1%, and the ECG content is less than 2%.
3. The processing method for improving the content of polyester catechin A in black tea as claimed in claim 1, wherein the two-stage programmed withering in step 2) comprises the following specific steps: the fresh tea leaves are thinly spread on a withering frame, the withering temperature is controlled to be 18-25 ℃, the humidity is controlled to be 70-90%, the withering is carried out for 5-10h, then the withering temperature is adjusted to be 28-35 ℃, the humidity is adjusted to be 40-70%, the withering is carried out for 4-8h, and the water content of the withered tea leaves is reduced to 62-65%.
4. The process for improving the content of polyester catechin A in black tea as claimed in claim 1, wherein the kneading pressure in step 3) is light-heavy-light, and the light pressure time is 10-20min, the heavy pressure time is 50-70min, and the light pressure time is 5-15 min.
5. The processing method for increasing the content of polyester catechin A in black tea as claimed in claim 1, wherein the specific manner of two-stage programmed fermentation in step 5) is as follows: placing the rolled leaves in a fermentation chamber for fermentation, controlling the fermentation temperature at 32-40 deg.C and humidity at above 95%, fermenting for 0.5-2h, adjusting the fermentation temperature at 15-22 deg.C and humidity at 50-70%, and fermenting for 2-5 h.
6. The process for improving the content of polyester catechin A in black tea as claimed in claim 1, wherein in step 6), the temperature of the gross fire is 110-.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319041A (en) * | 2017-07-20 | 2017-11-07 | 中国农业科学院茶叶研究所 | A kind of processing method of fragrant black tea |
| CN110583816A (en) * | 2019-09-27 | 2019-12-20 | 中国农业科学院茶叶研究所 | Congou black tea segmented accurate oxygen control fermentation method and device |
| CN114009523A (en) * | 2021-11-19 | 2022-02-08 | 中国农业科学院茶叶研究所 | Processing technology of black tea rich in polyester catechin |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319041A (en) * | 2017-07-20 | 2017-11-07 | 中国农业科学院茶叶研究所 | A kind of processing method of fragrant black tea |
| CN110583816A (en) * | 2019-09-27 | 2019-12-20 | 中国农业科学院茶叶研究所 | Congou black tea segmented accurate oxygen control fermentation method and device |
| CN114009523A (en) * | 2021-11-19 | 2022-02-08 | 中国农业科学院茶叶研究所 | Processing technology of black tea rich in polyester catechin |
Non-Patent Citations (2)
| Title |
|---|
| 仇方方等: "萎凋温度、湿度及风速对红茶品质的影响", 中国茶叶, pages 22 - 25 * |
| 吴学进等: "红茶加工过程萎凋和发酵工序 技术研究进展", 中国茶叶加工, pages 17 - 23 * |
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