CN114931182A - Preparation method of ampelopsis grossedentata black tea and product thereof - Google Patents
Preparation method of ampelopsis grossedentata black tea and product thereof Download PDFInfo
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- CN114931182A CN114931182A CN202210703236.6A CN202210703236A CN114931182A CN 114931182 A CN114931182 A CN 114931182A CN 202210703236 A CN202210703236 A CN 202210703236A CN 114931182 A CN114931182 A CN 114931182A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- 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 provides a preparation method of black tea containing Ampelopsis grossedentata and a product thereof, which are prepared by adopting full-spread green leaves grown from the plants of the Ampelopsis grossedentata through the processes of spreading, deactivating enzyme, rolling, shaping, granulating, quickly drying, aging, re-drying, baking and the like. The invention carries out technical innovation by utilizing the basic principle of Maillard reaction and caramelization reaction, changes the typical appearance characteristics of 'white like snow' or 'white spots' covered with the product and the like peculiar to the existing ampelopsis grossedentata substitutional tea product, and develops a black tea product with appearance characteristics and taste different from the existing ampelopsis grossedentata substitutional tea.
Description
Technical Field
The invention belongs to the field of deep processing and application of substitutional tea, and particularly relates to a preparation method of black tea containing Ampelopsis grossedentata and a black tea product containing Ampelopsis grossedentata prepared according to the method.
Background
Ampelopsis grossedentata (rubus parvifolius) is a plant of ampelosis grossedentata, also called ampelosis grossedentata (hand. -Mazz.) w.t.wangsvar. microphylla y.s.zhang) (zhangyousheng, liujun, wang wen, zhanjiajie berry tea, hunan scientific and technical press, first edition 2020.06). A series of researches in recent years prove that Zhang Jia Jie Mei tea substitute products processed from stems and leaves of Zhang Jia Jie tea substitute products have multiple peculiar effects of removing free radicals, resisting oxidation, resisting thrombus, diminishing inflammation, resisting tumors and the like, and have important effects on preventing and treating functional diseases of human, such as respiratory system, digestive system, cardiovascular system, nervous system, immune system, endocrine system and the like. The Zhang Jiajie berry tea Association sets out a group standard of Zhang Jiajie berry tea, according to the regulation of the group standard, the existing Zhang Jiajie berry tea products comprise three categories of 'Zhang Jiajie berry tea, Prussian berry tea and granule berry tea', and the main production process comprises the steps of taking young and tender shoot tips of plants, tender green leaves growing and shaping in the middle or mature green leaves growing and shaping in the middle of the plants as raw materials, and carrying out tedding, enzyme deactivation, rolling, crystallization, drying, sorting, pre-packaging and the like. In the three major products, the typical appearance characteristics of the bud tip berry tea are white like snow; the typical appearance characteristic of the prunus mume tea is that white spots are distributed on the product; while the granular strawberry tea product is light cyan in appearance or has a few white spots displayed on the product. The existing strawberry tea standard and the existing products on the market are comprehensively observed, firstly, healthy and mature green leaves in the strawberry tea resource are not fully utilized, secondly, the product types are few (only three types), and thirdly, the three types of products have basically consistent taste although the shape and the appearance have obvious difference. The preparation method and the application of the black tea of the Ampelopsis grossedentata (strawberry tea) are not researched and reported at present.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention mainly aims to provide a preparation method of black tea products of Ampelopsis grossedentata. It is another object of the present invention to provide a black tea product of Ampelopsis grossedentata prepared according to this process.
The preparation method of the black tea containing Ampelopsis grossedentata provided by the invention comprises the following steps:
(1) picking raw materials: in the normal production period of the ampelopsis grossedentata plant, the full-spread green leaves with shaped growth of the plant are picked, and diseased leaves and impurities in the green leaves are removed.
(2) Removing impurities: and (3) washing silt mixed in the green leaves with clear water, removing diseased leaves and impurities in the green leaves, and draining water.
(3) Spreading green: and uniformly spreading the clean green leaves in a withering trough or a mesh sieve tray to prevent direct irradiation of sunlight, wherein the water content of the fresh leaves after being spread for green is preferably 62-68%.
(4) De-enzyming: and (3) carrying out enzyme deactivation on the green leaves subjected to the spread enzyme deactivation by using a roller enzyme deactivation or microwave enzyme deactivation mode, wherein the water content of the green leaves subjected to the enzyme deactivation is preferably controlled to be 24-28%.
(5) Rolling: spreading the blanched leaves to a low temperature, and then putting the blanched leaves into a rolling machine to be rolled so that the blanched leaves are basically suitable for being made into strips.
(6) Shaping and granulating: putting the twisted leaves into a hydraulic forming machine, paving, pressurizing for multiple times, wherein the pressurizing time is shortened and then lengthened, and the pressurizing time is gradually increased; taking out the extruded and rolled leaves for deblocking, placing the extruded and rolled leaves in a bale breaker for bale breaking, naturally deblocking the rolled leaves for the last time, and fluffing the rolled leaves into granules.
(7) And (3) quick drying: and (3) deblocking and fluffing the twisted leaves into granular tea leaves, uniformly spreading the tea leaves on a tea tray with the thickness of 1.5-2 cm, putting the tea leaves into an oven, and quickly drying the tea leaves at the temperature of 70-90 ℃ until the water content is 12-15%. After the drying is finished, the appearance of the strawberry tea is slightly greenish, and is obviously different from the appearance characteristics of the series of strawberry tea products which are produced at present and are white like snow or the products are full of white dots.
(8) Aging: placing the rapidly dried granular tea in an aging container or a special aging room, adjusting the temperature in the container to be 20-30 ℃, naturally placing for at least more than 1 month, and keeping the longest placing time unlimited. During the aging process of the strawberry tea, under the action of enzyme and microorganism, the strawberry tea body undergoes autoxidation reaction, chlorophyll contained in the strawberry tea is completely destroyed, and the original slightly green appearance is gradually changed into brown.
(9) Re-baking: after the formation is finished, the mixture is placed in an oven, the temperature of the oven is adjusted to 150-170 ℃, and the mixture is baked until the moisture content is below 5 percent. At the moment, under the action of higher temperature, compounds in the raspberry tea body undergo a carbonyl ammonia reaction (Maillard reaction), amino compounds and carbonyl compounds contained in the raspberry tea undergo condensation and polymerization to generate melanin substances and series of coloring and aroma-improving compounds such as reducing ketone, aldehyde and heterocyclic compounds, so that the appearance and color of the raspberry tea are changed, and the flavor and the soluble compounds of the raspberry tea are increased.
(10) Baking: and after the secondary drying is finished, adjusting the temperature of the drying oven to 170-200 ℃, and drying for 5-10min to ensure that the color becomes dark red (black) brown and the strong baking aroma is emitted, thus obtaining the ampelopsis grossedentata black tea. In the process, the saccharide compounds in the raspberry tea are subjected to caramelization reaction at the same time, the saccharide in the raspberry tea is degraded under the action of high temperature, and the degraded substances are polymerized and condensed to generate a series of substances with baking fragrance.
In the step (3), the green leaves are uniformly spread in the withering trough with the thickness of 10-20 cm and in the mesh sieve tray with the thickness of 3-4 cm
As an optimized implementation mode, in the step (3), the spreading time in spring is 12-24 hours; the spreading time in summer and autumn is 8-12 hours.
In the preferred embodiment, in the step (6), the extrusion molding is repeated 8-12 times with each pressurization for 3-8 seconds and a pressure of 4.0-14.0 MPa.
As an optimized implementation mode, in the step (8), the natural aging standing time is 1-3 years.
The invention also provides a black tea product of Ampelopsis grossedentata prepared by the method.
The principle of the invention is as follows: compared with the prior production process of the ampelopsis grossedentata substitutional tea (raspberry tea), the invention firstly removes the key process of crystallization and secondly improves the original drying into rapid drying; thirdly, 3 key processes of aging, re-baking and baking are added.
(1) The invention removes 'crystallization' and improves the original 'drying' into 'quick drying', namely, white crystals such as rich dihydromyricetin and other active substances contained in the raspberry tea leaves are prevented from being formed on the surface of the product in the slow drying process, so that the typical appearance characteristics of 'white color like snow' or 'white spots' of the product covered with the product and the like of the ampelopsis grossedentata substitute tea product are changed.
(2) The moisture content of the product after the 'quick drying' is 12-15%, while the traditional product is 'fully dry', and the moisture content is generally below 7.5%. The aim of improving the water content in the dried product is that the relatively high aquatic product content is beneficial to the rapid autoxidation reaction in the strawberry tea body under the action of enzymes and microorganisms in the aging process, so that chlorophyll contained in the strawberry tea is completely destroyed, and the slightly turquoise appearance color originally produced by mature leaves is gradually changed into brown.
(3) In the process of the're-drying' procedure, firstly, the berry tea is dried to be fully dry, so that the moisture content is reduced to be below 7.5 percent, and the product is convenient to store for a long time; secondly, under the action of higher temperature, compounds in the raspberry tea body undergo a carbonyl-ammonia reaction (Maillard reaction), amino compounds contained in the raspberry tea and carbonyl compounds undergo a condensation and polymerization reaction to generate melanin substances (named as melanoidins) and series of chromogenic and aroma-enhancing compounds such as reduction ketone, aldehyde and heterocyclic compounds, and in the process, the dark brown of the raspberry tea is gradually changed into dark brown, and soluble substances during brewing are greatly increased.
(4) In the process of the 'baking' procedure, saccharide compounds in the raspberry tea body are subjected to caramelization reaction, the saccharide in the raspberry tea body is degraded under the action of high temperature, and the degraded substances are polymerized and condensed to generate a series of substances with baking aroma, so that the color and the flavor of the raspberry tea are increased.
Compared with the prior art, the invention has the following advantages and effects:
compared with the prior art, the invention firstly makes full use of the lower healthy mature leaves in the ampelopsis grossedentata resource, secondly develops a new product with appearance characteristics and taste different from the prior berry tea, and enriches the connotation of the berry tea product; thirdly, the basic principles of Maillard reaction and caramelization reaction are fully utilized, and technical innovation and practice are carried out in the production of the ampelopsis grossedentata substitute tea product.
Detailed description of the preferred embodiment
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1:
(1) picking raw materials: in 5 months of sunny weather, shaped mature healthy green leaves growing in the middle and lower parts of plants are picked in an artificial cultivation mature strawberry tea (ampelopsis grossedentata) garden in an artificial picking mode.
(2) Removing impurities: and (3) washing silt mixed in the green leaves with clear water, removing diseased leaves and impurities in the green leaves, and draining water.
(3) Spreading: uniformly spreading the picked green leaves in a special withering trough (the thickness is kept at 10-20 cm); spreading for 5 hours under the condition of avoiding direct sunshine. The water content of the fresh leaves after being spread is 65 percent.
(4) Deactivating enzyme: and (5) utilizing a tunnel type microwave dryer group to perform water removing on the blades. The microwave frequency is 2450Hz, the water-removing temperature is 70 ℃, the water-removing time is 3min, and the water content of the fresh leaves after water-removing is 27%.
(5) Rolling: spreading the enzyme-removed leaves at a low temperature, and twisting in a twisting machine for 5 min.
(6) Shaping and granulating: putting the twisted leaves into a hydraulic forming machine, and paving for 3-8 seconds each time; the pressure is 4.0-14.0 MPa, and is gradually increased; taking out the extruded and twisted leaves, deblocking, and placing in a bale breaker for bale breaking; repeatedly carrying out extrusion forming for 8-12 times, naturally deblocking the rolled leaves in the last time, and fluffing into granules.
(7) And (3) quick drying: and (3) deblocking the rolled leaves, making the rolled leaves into granules, uniformly spreading the granules on a tea tray with the thickness of 1.5-2 cm, putting the tea tray into an oven, adjusting the temperature to 85 ℃, and drying for 5 hours, wherein the water content of the dried strawberry tea leaves is 13.5%.
(8) Aging: placing the rapidly dried granular strawberry tea in a special room for aging strawberry tea, adjusting the room temperature to 25-28 deg.C, and naturally standing for 2 years. During the standing process, the temperature in the special aging room is observed to be kept at 25-28 ℃.
(9) Baking: taking out the raspberry tea naturally placed for 2 years, placing the raspberry tea in an oven, adjusting the temperature of the oven to 165 ℃, and baking for 1-2 hours, wherein the water content of the raspberry tea is less than or equal to 5%. The appearance of the strawberry tea has changed into dark brown, and the product emits light burnt fragrance.
(10) Baking: the temperature of the oven is increased to 180 ℃, the strawberry leaves are baked for 10min, the color of the strawberry leaves is changed into oil and black brown, and the product emits strong baking fragrance. Spreading for cooling, and packaging by conventional method to obtain Ampelopsis grossedentata black tea.
Example 2:
(1) picking raw materials: in 9 months of sunny weather, shaped mature healthy green leaves growing in the middle and lower parts of plants are picked in an artificial cultivation mature strawberry tea (ampelopsis grossedentata) garden in an artificial picking mode.
(2) Removing impurities: and (3) washing silt mixed in the green leaves with clear water, removing diseased leaves and impurities in the green leaves, and draining water.
(3) Spreading green: the picked green leaves are uniformly spread on a special mesh-shaped sieve tray (the thickness is kept at 3-4 cm), and the green leaves are spread for 3 hours under the condition of avoiding direct sunshine. The water content of the fresh leaves after being spread is 62 percent.
(4) De-enzyming: and (5) utilizing a tunnel type microwave dryer group to perform water removing on the blades. Microwave frequency of 2450Hz, enzyme deactivating temperature of 70 deg.C, enzyme deactivating time of 3min, and water content of fresh leaves after enzyme deactivating is 25%.
(5) Rolling: spreading the enzyme-removed leaves to a low temperature, and rolling in a rolling machine for 5 min.
(6) Shaping and granulating: putting the twisted leaves into a hydraulic forming machine, and paving for 3-8 seconds each time; the pressure is 4.0-14.0 MPa, and is gradually increased; taking out the extruded and twisted leaves, deblocking, and placing in a bale opener for bale breaking; repeatedly carrying out extrusion forming for 8-12 times, naturally deblocking the rolled leaves in the last time, and fluffing into granules.
(7) And (3) quick drying: and (3) deblocking the twisted leaves, tidying the twisted leaves into granules, uniformly paving the granules on a tea tray with the thickness of 1.5-2 cm, putting the tea tray into an oven, adjusting the temperature to 85 ℃, and drying for 5 hours, wherein the water content of the dried strawberry tea is 13.5%.
(8) Aging: placing the rapidly dried granular strawberry tea in a special room for aging strawberry tea, adjusting the room temperature to 25-28 deg.C, and naturally standing for 3 years. During the standing process, the temperature in the special aging room is observed to be kept at 25-28 ℃.
(9) Re-baking: taking out the raspberry tea naturally standing for 3 years, placing the raspberry tea in an oven, adjusting the temperature of the oven to 160 ℃, and baking for 4.5 hours, wherein the water content of the raspberry tea is less than 5%. The appearance of the strawberry tea is changed into dark brown, and the product emits light burnt fragrance.
(10) Baking: the temperature of the oven is increased to 180 ℃, the strawberry tea color is changed into dark red (black) brown after being baked for 10min, and the product emits rich baking fragrance. Packaging by conventional method to obtain the black tea.
Example 3:
4g of the black tea of Ampelopsis grossedentata produced by the invention is put into a 200ml glass bottle, 150ml of boiling drinking water is added, the tea is brewed for 3-5min, the color and smell of the soup in the cup are observed, the taste of the tea is observed after the tea is cooled, and then the tea water is poured out to observe the leaf bottom. In terms of aroma, the ampelopsis grossedentata black tea has strong baking flavor and no fresh aroma of the existing product; from the aspect of liquor color, the ampelopsis grossedentata black tea has bright and bright tea liquor color and does not have turbidity of the existing product; from the taste, the ampelopsis grossedentata black tea is mellow and slightly sweet, is carried with cooked fruit fragrance, longan fragrance and baking fragrance, and has less sweet taste of the existing products; seen from the leaf bottom, the leaves of the ampelopsis grossedentata black tea are black in color after being spread, the leaves are small, and the green-yellow color characteristic of the existing product is avoided.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and they are included in the scope of the present invention.
Claims (6)
1. A preparation method of black tea containing Ampelopsis grossedentata is characterized by comprising the following steps:
(1) picking raw materials: picking shaped mature healthy green leaves growing in the middle and lower parts of the plants in the normal production period of the ampelopsis grossedentata plants, and removing diseased leaves and impurities in the green leaves;
(2) removing impurities: cleaning silt mixed in the green leaves with clear water, removing diseased leaves and impurities in the green leaves, and simultaneously draining water;
(3) spreading green: uniformly spreading clean green leaves in a withering trough or a mesh sieve tray, preventing direct irradiation of sunlight, and keeping the water content of fresh leaves after spreading to be green at 62-68%;
(4) de-enzyming: carrying out enzyme deactivation on the green leaves subjected to the spread enzyme deactivation by using a roller enzyme deactivation or microwave enzyme deactivation mode, wherein the water content of the fresh leaves subjected to enzyme deactivation is controlled to be 24-28%;
(5) rolling: spreading the enzyme-removed leaves to a low temperature, and then putting the leaves into a rolling machine for rolling to form strips basically;
(6) shaping and granulating: putting the twisted leaves into a hydraulic forming machine, paving, pressurizing for multiple times, wherein the pressurizing time is shortened and then lengthened, and the pressurizing time is gradually increased; taking out the extruded and rolled leaves for deblocking, placing the extruded and rolled leaves in a bale opener for bale breaking, naturally deblocking the rolled leaves for the last time, and fluffing the rolled leaves into particles;
(7) and (3) quick drying: loosening and fluffing the rolled leaves into granular tea leaves, uniformly spreading the tea leaves on a tea tray with the thickness of 1.5-2 cm, putting the tea leaves into an oven, and quickly drying the tea leaves at the temperature of 70-90 ℃ until the water content is 12-15%;
(8) aging: placing the rapidly dried granular tea in an aging container or a special aging room, adjusting the temperature in the container to be 20-30 ℃, and naturally standing for at least more than 1 month;
(9) re-baking: after the formation is finished, placing the mixture in a drying oven, adjusting the temperature of the drying oven to 150-;
(10) baking: and after the secondary drying is finished, adjusting the temperature of the drying oven to 170-200 ℃, and drying for 5-10min to obtain the ampelopsis grossedentata black tea.
2. The method for preparing black tea from Ampelopsis grossedentata as claimed in claim 1, wherein in step (3), the green leaves are uniformly spread in a withering trough with a thickness of 10-20 cm and in a mesh sieve tray with a thickness of 3-4 cm.
3. The preparation method of black tea containing Ampelopsis grossedentata as claimed in claim 1, wherein in the step (3), the spreading time in spring is 4-6 hours; the spreading time in summer and autumn is 2-4 hours.
4. The method for preparing black tea from Ampelopsis grossedentata as claimed in claim 1, wherein in step (6), the press molding is repeated 8 to 12 times at 4.0 to 14.0 MPa for 3 to 8 seconds per press molding.
5. A process for the preparation of black tea from Ampelopsis grossedentata as claimed in claim 1, wherein in step (8), the natural aging period is from 1 to 3 years.
6. A black tea product of Ampelopsis grossedentata prepared by the process of any of claims 1 to 5.
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| CN114287491A (en) * | 2021-12-18 | 2022-04-08 | 杨平清 | Processing method of strawberry tea and product |
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2022
- 2022-06-21 CN CN202210703236.6A patent/CN114931182A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| CN102389011A (en) * | 2011-11-07 | 2012-03-28 | 周翔 | Production method of vine tea |
| CN106165739A (en) * | 2016-06-07 | 2016-11-30 | 梧州市中茗茶业有限公司 | The manufacture method of the LIUPUCHA of dental caries can be prevented and treated |
| CN109527155A (en) * | 2018-12-27 | 2019-03-29 | 湖南乾坤生物科技有限公司 | A kind of production method of cogongrass cliff berry alternative tea |
| CN114287491A (en) * | 2021-12-18 | 2022-04-08 | 杨平清 | Processing method of strawberry tea and product |
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| Title |
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