CN115812806B - Method for processing special flavor black tea - Google Patents
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- CN115812806B CN115812806B CN202211511537.5A CN202211511537A CN115812806B CN 115812806 B CN115812806 B CN 115812806B CN 202211511537 A CN202211511537 A CN 202211511537A CN 115812806 B CN115812806 B CN 115812806B
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- 235000020279 black tea Nutrition 0.000 title claims abstract description 91
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- 238000012545 processing Methods 0.000 title claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000005096 rolling process Methods 0.000 claims abstract description 48
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- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000013616 tea Nutrition 0.000 claims abstract description 25
- 230000007480 spreading Effects 0.000 claims abstract description 23
- 238000003892 spreading Methods 0.000 claims abstract description 23
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- 230000007613 environmental effect Effects 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 241001237431 Anomala Species 0.000 claims description 2
- 241000196881 Castanopsis Species 0.000 claims description 2
- 230000003044 adaptive effect Effects 0.000 claims description 2
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- 229940026509 theaflavin Drugs 0.000 description 2
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- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
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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
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Abstract
The invention discloses a method for processing special flavor black tea, which comprises the following steps: (1) Selecting a tea tree variety suitable for preparing middle-small leaf seeds of black tea as a raw material; (2) Picking fresh leaves of tea trees of middle and small leaf species of the above-mentioned suitable black tea in the period of 3 months to 5 months or 8 months to 9 months; (3) Placing the fresh leaves in a continuous withering system for withering treatment to obtain withered leaves; (4) performing variable-frequency short-time low-pressure cold rolling to obtain rolling leaves; (5) Carrying out low-temperature high-humidity short-time dynamic fermentation to obtain fermentation leaves; (6) Performing medium-temperature short-time fixation operation to obtain microwave fixation leaves; (7) performing primary drying operation in a thin and short time to obtain primary dried leaves; (8) Conveying the primary baked leaves treated in the step (7) to a spreading cooling room by using a conveying belt, and removing broken leaves and yellow sheets by using a winnowing machine to obtain spreading cooling leaves; (9) performing low-temperature middle-wet foot drying operation to obtain a tea sample; (10) And (3) carrying out temperature and humidity control far infrared aroma extraction treatment on the tea sample obtained in the step (9) to obtain the highlight black tea.
Description
The application relates to a method for processing highlight black tea, which is divided into application cases, and the application dates of the original application cases are 2020-05-28, the application number is 2020104693599 and the application name is the method for processing highlight black tea.
Technical Field
The invention belongs to the technical field of food processing, relates to tea processing technology, and particularly relates to a method for processing special flavor black tea.
Background
Black tea is the most consumed tea in the world, and the yield of the black tea accounts for more than 60% of the total yield of tea.
Black tea has unique appearance, soup color, taste, aroma and other internal matters, is rich in functional components such as theaflavin, thearubigin and the like, and is widely popular with consumers. In recent years, along with the recovery of traditional black tea in China and the rapid development of emerging black tea, the production area, planting area and yield of the black tea are rapidly increased, the flavor of the black tea is more and more diversified, and the research on the processing technology of black tea products is also greatly advanced.
The soup color is an important index for judging the quality and market price of the black tea, and judging the soup color attribute of the black tea in terms of color and brightness, wherein the excellent black tea soup color is orange red, orange yellow and the like, and the poor black tea soup color is yellow, brown and the like; the excellent black tea soup color brightness is represented by brightness, transparency, brightness and the like, and the poor black tea soup color is represented by mixed color, undershot color, darkness and the like. The formation of the black tea soup color is obviously related to the variety of fresh leaves, the quality of the fresh leaves and the matched processing technology, wherein the variety, tenderness, picking time and the like of the fresh leaves are the basis of the formation of the soup color attribute, and the matched processing technology is the condition of the formation of the soup color attribute.
Along with the rapid growth of black tea production areas in China, the black tea industry has problems, such as lack of a special raw material base suitable for black tea in part of black tea production areas, direct adoption of green tea varieties for black tea production, and the color of the prepared black tea soup is yellowish and dull, the taste is light and thin, and the like; in addition, the black tea in China has the problems of poor and unstable quality level, low standardized processing level, relatively lagging development of special new products and the like.
The traditional black tea processing is subjected to the procedures of withering, rolling, fermenting, drying and the like, and the withering, rolling and fermenting processes are heavy, so that the prepared black tea is easy to produce brown-turbid and dark-mixed soup color, and the temperature is often high and the time is long when the black tea is dried to promote the fragrance, so that the black tea soup color is deep, dark and the like. On the whole, the quality of the black tea product in China is unstable, the special black tea product is poor in development, the soup color is mixed, dark and the like, the brightness is poor, the quality and the drink of consumers are influenced, and the rapid development of the black tea industry in China and the improvement of economic benefits are further restricted to a certain extent.
At present, the black tea with the 'highlight' characteristic can be stably obtained in the market is less, and researches on how to obtain high-quality highlight black tea are studied and reported in aspects of variety selection, new technology application, objective evaluation and the like.
Disclosure of Invention
The invention aims to: the invention improves the problems existing in the prior art, namely, the invention discloses a method for processing special flavor black tea, which meets the modern tea consumption concept and consumption requirements. The invention selects fresh leaf raw materials with specific requirements, integrates the high and new technology into the black tea processing through improving the traditional black tea processing technology, provides a novel high-quality and high-brightness black tea product with bright orange color, red and even and bright appearance, fresh and mellow taste, fresh and sweet fragrance and long service life for consumers through the organic assembly, integration and perfection of the traditional technology and the high and new technology, and has high production efficiency, high serialization level and high stability.
The invention aims to stably obtain excellent high-brightness black tea, based on fresh leaf raw materials with specific requirements, and integrates a high and new technology into the overall processing flow by improving and optimizing the traditional process technology, so that the improvement of the internal flavor of the black tea is realized, the stability of the quality is improved, and further, a black tea processing method with red and bright appearance, orange and bright soup color, and simultaneously, fresh, mellow and refreshing taste and long fragrance is provided for consumers.
The technical scheme is as follows: a method of processing a distinctive flavored black tea comprising:
(1) Selecting a tea tree variety suitable for preparing middle-small leaf seeds of black tea as a raw material, wherein:
Tea tree varieties suitable for small and medium leaf seeds of black tea comprise Fuding white, dove pits, castanopsis anomala She Ji and Longjing 43;
(2) Collecting fresh leaves of the tea tree of the middle and small leaf species of the adaptive black tea in the period from 3 late month to 5 early month or from 8 late month to 9 late month, wherein the tenderness of the fresh leaves is 1 bud 1 leaf-1 bud 2 leaf primary expansion or 1 bud 2 leaf-1 bud 3 leaf primary expansion, the amino acid content of the fresh leaves is 3.0-5.0 wt%, and the tea polyphenol content of the fresh leaves is 25-30 wt%;
(3) Placing the fresh leaves collected in the step (2) in a continuous withering system for withering treatment to obtain withered leaves, wherein:
the environmental temperature of the withering treatment is controlled at 24-28 ℃, the relative humidity is controlled at 70-80%, the thickness of the leaves is 2-6 cm, and the hot air red light withering and the cold air white light withering are alternately carried out by adopting a duplex withering combination, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the leaves are withered until the water content of the leaves is 62-65%;
(4) Conveying the withered leaves treated in the step (3) to a rolling machine by using a conveying belt, and carrying out variable-frequency short-time low-pressure cold rolling to obtain rolled leaves, wherein:
the temperature of the rolling environment is controlled between 22 and 25 ℃, and the relative humidity is controlled between 75 and 85 percent;
(5) Conveying the rolled leaves treated in the step (4) to a rolling fermentation machine by using a conveying belt, and carrying out low-temperature high-humidity short-time dynamic fermentation to obtain fermentation leaves;
(6) Conveying the fermented leaves treated in the step (5) to a microwave dryer by using a conveying belt, and performing medium-temperature short-time fixation operation to obtain microwave fixation leaves;
(7) Conveying the microwave fixation leaves treated in the step (6) to an electromagnetic chain plate type hot air dryer by using a conveying belt, and performing thin spreading short-time primary drying operation to obtain primary drying leaves;
(8) Conveying the primary baked leaves treated in the step (7) to a spreading cooling room by using a conveying belt, removing broken leaves and yellow sheets by using a winnowing machine to obtain spreading cooled leaves, wherein:
The temperature of the spreading cooling room is controlled at 22-26 ℃, the relative humidity is controlled at 65-75%, the thickness of the spreading leaves is 1-2 cm, and the spreading cooling time is 0.5-1.0 h;
(9) Conveying the spread cooled leaves treated in the step (8) to a temperature-control humidity-control dryer by using a conveying belt, and performing low-temperature middle-humidity foot drying operation to obtain a tea sample;
(10) And (3) carrying out temperature and humidity control far infrared aroma extraction treatment on the tea sample obtained in the step (9) to obtain the highlight black tea.
Further, the condition that the combination of the hot air red light withering and the cold air white light withering in the step (3) is alternatively carried out is as follows:
hot air temperature of 26-28 ℃, ventilation air quantity of 6000-8000 m3/h, red light withering of 4000-6000 lux matched with light intensity for 2.0-3.0 h, and
The white light withering with the light intensity of 2000-4000 lux is carried out for 1.0-2.0 h alternately for 6-8 times under the conditions of the cold air temperature of 22-24 ℃ and the ventilation air quantity of 3000-4000 m 3/h.
Further, the rolling conditions in the step (4) are as follows: firstly, rolling for 25-35 min at the frequency of 36-40 r/min under low pressure, and then rolling at the frequency of 44-48 r/min under medium pressure until the color of the rolled leaves turns yellow and the forming rate is more than 80%.
Further, the dynamic fermentation conditions of step (5) are: the temperature is controlled at 24-27 ℃, the relative humidity is controlled at 90-95%, the rolling rotation speed is 4-6 r/min, and the fermentation time is 1.5-2.5 h.
Further, the conditions of the intermediate-temperature short-time fixation operation in the step (6) are as follows: the temperature is 100-110 ℃, the transmission rotating speed is 500-700 r/min, and the operation time is 1.0-2.0 min.
Further, the conditions of the primary drying operation in the step (7) are as follows: the temperature of the hot air is 100-110 ℃, the transmission rotating speed of a hot air fan is 1050-1150 r/min, the transmission rotating speed of a chain plate is 800-1000 r/min, the rough fire time is 8.0-10.0 min, and the moisture content of leaves is 20-25%.
Further, the conditions of the low-temperature middle-wet foot drying operation in the step (9) are as follows: the temperature is 85-95 ℃, the relative humidity is 25-35%, the leaf thickness is 2-4 cm, the rotating speed of a hot air blower is 800-1000 r/min, the foot fire is 25.0-30.0 min, until the leaf moisture content is lower than 6%, the leaf is spread to cool to room temperature, and the leaf is packaged, protected from light, shade, dried and stored for 15-20 days.
Further, the aroma raising conditions in the step (10) are as follows: the temperature is 90-100 ℃, the humidity is 30-40%, and leaves are removed after fragrance is extracted for 3-5 min.
Further, in step (3): the environmental temperature of the withering treatment is controlled at 26 ℃, the relative humidity is controlled at 75%, the thickness of the spread leaves is 4cm, and the double withering combination of hot air red withering and cold air white withering is adopted to alternately perform, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the leaves are withered to 63% of the water content of the leaves.
Further, the condition that the combination of the hot air red light withering and the cold air white light withering in the step (3) is alternatively carried out is as follows:
hot air temperature of 27 ℃, ventilation air quantity of 7000m 3/h, red light withering of 5000lux with matching light intensity for 2.5h, and
The cold air temperature of 23 ℃ and ventilation air quantity of 3500m 3/h are combined with white light with light intensity of 3000lux to wither for 1.5h, and the process is alternately carried out for 7 times.
Further, the rolling conditions in the step (4) are as follows: firstly, rolling for 30min at the frequency of 38r/min under low pressure, and then rolling at the frequency of 46r/min under medium pressure until the color of the rolled leaves turns yellow, wherein the strip forming rate is more than 80%.
Further, the dynamic fermentation conditions of step (5) are: the temperature is controlled at 25 ℃, the relative humidity is controlled at 92%, the rolling rotation speed is 5r/min, and the fermentation time is 2h.
The method for processing the special flavor black tea has the following beneficial effects:
1. The withering process innovatively sets alternating cold and hot air, and adds alternating red and white light, so that the activities of polysaccharide hydrolase and proteolytic enzyme in the leaves are promoted, the contents of soluble sugar and amino acid in the leaves are increased, a material foundation is laid for the formation of sweet alcohol and fresh taste, meanwhile, the alternating red and white light promotes the activity of glycosidase in the leaves, further, the conversion of volatile compounds in the leaves is accelerated, the rapid volatilization of aroma substances with grass taste in the leaves is promoted, the mass production of sweet flower aroma substances is promoted, the formation of excellent aroma is facilitated, and in addition, the proposed light withering arrangement is favorable for the formation of highlight shapes and soup colors, and the leaf colors and the soup colors caused by withering overweight are prevented from being dark;
2. The variable-frequency short-time low-pressure cold rolling is set, the integrity of leaves can be ensured through the low-pressure-after-high rolling frequency setting, the lower-pressure rolling pressure and the short-time low-temperature rolling time, meanwhile, the full progress of the biochemical reaction of enzymes and substrates in the leaves is achieved, the rapid generation of theaflavins and thearubigins serving as quality components is promoted, and the phenomena of excessive bud leaf breakage, deep and dark leaf color and soup color and the like caused by excessively long rolling treatment are prevented;
3. The rolling fermentation avoids uneven fermentation and different degrees caused by traditional static accumulation fermentation, dark leaf color and soup color caused by over high heap temperature, and generation of taste smoky sourness, and improves the uniformity of fermentation, the high-volume production of theaflavin and thearubigin in the leaf, delays and reduces the conversion of thearubigin, and further the appearance and the soup color of the prepared black tea are better;
4. The microwave fixation procedure is added, the reddish and bright color obtained by fermenting the leaves is fixed from the inside to the outside of the leaves, and the dark leaf color caused by the loss of the moisture of the leaves from the outside to the inside due to direct primary drying is avoided;
5. the electromagnetic chain plate type hot air primary drying operation in a short time is performed in a thin and spread manner, so that the uniform and rapid dispersion of the moisture inside and outside the leaves and the rapid rise of the leaf temperature are promoted, the generation of excellent aroma and taste is facilitated, meanwhile, the short time operation is performed, firstly, the production efficiency is improved, and secondly, the poor leaf color caused by the long-time primary drying operation is avoided; the low-temperature middle-humidity foot drying operation creatively adds the regulation and control on the relative humidity of the environment in foot drying, so that the appearance of the prepared black tea is ruddy and bright, the color of the tea is orange and bright, the leaf color is prevented from withering and gray due to the excessive drying of the foot fire environment, the color of the tea is prevented from darkening, the full conversion of She Nahuang ketoglycosides, polysaccharides and protein compounds and the mass production of soluble sugar and amino acids are ensured, and the prepared black tea is fresh, mellow, refreshing and sweet and long in fragrance; the temperature and humidity controlled far infrared aroma raising operation further improves and stabilizes the excellent quality of the black tea, and meanwhile improves the quality guarantee period of the black tea and stabilizes the quality of products.
Drawings
Fig. 1 is a flow chart of a method of processing a black tea with a distinctive flavor as disclosed in the present invention.
Detailed Description
Example 1
As shown in fig. 1, a method of processing a distinctive flavored black tea comprising:
(1) Selecting a tea tree variety suitable for preparing middle-small leaf seeds of black tea as a raw material, wherein:
The tea tree variety suitable for the middle and small leaf seeds of the black tea is Fuding Dabai;
(2) Collecting fresh leaves of the tea tree of the middle and small leaf species of the suitable black tea in the late 3 months (the day of 3 months 29), wherein the tenderness of the fresh leaves is 1 bud 1 leaf to 1 bud 2 leaf initial expansion, the amino acid content of the fresh leaves is 3.0 weight percent, and the tea polyphenol content of the fresh leaves is 25 weight percent;
(3) Placing the fresh leaves collected in the step (2) in a continuous withering system for withering treatment to obtain withered leaves, wherein:
The environmental temperature of the withering treatment is controlled at 24 ℃, the relative humidity is controlled at 80%, the thickness of the spread leaves is 2cm, and the double withering combination of hot air red withering and cold air white withering is adopted to alternately perform, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the water content of the leaves is increased to 62%. The specific conditions for the alternating combination of the multiple withering are as follows: the hot air temperature of 26 ℃ and the ventilation air quantity of 6000m3/h are matched with the red light wither for 3.0h with the light intensity of 6000lux, the cold air temperature of 22 ℃ and the ventilation air quantity of 30003/h are matched with the white light wither for 2.0h with the light intensity of 4000lux, and the process is carried out for 8 times alternately.
(4) Conveying the withered leaves treated in the step (3) to a rolling machine by using a conveying belt, and carrying out variable-frequency short-time low-pressure cold rolling to obtain rolled leaves, wherein:
The specific conditions of rolling are as follows: the temperature is 22 ℃ and the relative humidity is 85%; firstly, rolling for 25min at a frequency of 36r/min under low pressure, and then rolling at a frequency of 44r/min under medium pressure until the color of the rolled leaves turns yellow, wherein the strip forming rate is more than 80%.
(5) And (3) conveying the rolled leaves treated in the step (4) to a rolling fermentation machine, and performing low-temperature high-humidity short-time dynamic fermentation to obtain the fermented leaves. The dynamic fermentation conditions are as follows: the temperature is controlled at 24 ℃, the relative humidity is controlled at 95%, the rolling rotating speed is 4r/min, and the fermentation time is 1.5h.
(6) And (3) conveying the fermented leaves treated in the step (5) to a microwave dryer by using a conveying belt, and performing medium-temperature short-time fixation operation to obtain the microwave fixation leaves. The conditions of the fixation operation are as follows: the temperature is 100 ℃, the transmission rotating speed is 500r/min, and the operation time is 1.0min.
(7) And (3) conveying the microwave fixation leaves treated in the step (6) to an electromagnetic chain plate type hot air dryer by using a conveying belt, and performing thin spreading short-time primary drying operation to obtain primary drying leaves. The conditions of the primary baking operation are as follows: the hot air temperature is 100 ℃, the transmission rotating speed of a hot air fan is 1050r/min, the transmission rotating speed of a chain plate is 800r/min, the rough fire time is 8.0min, and the leaf moisture content is 20%.
(8) Conveying the primary baked leaves treated in the step (7) to a spreading cooling room by using a conveying belt, removing broken leaves and yellow sheets by using a winnowing machine to obtain spreading cooled leaves, wherein:
The temperature of the cooling room is controlled at 26 ℃, the relative humidity is controlled at 75%, the thickness of the leaves is 1cm, and the cooling time is 0.5h;
(9) And (3) conveying the spread cooled leaves treated in the step (8) to a temperature-control humidity-control dryer, and performing low-temperature middle-humidity foot drying operation to obtain a tea sample. The conditions for the foot drying operation are as follows: the temperature is 85 ℃, the relative humidity is 35%, the leaf thickness is 2cm, the rotating speed of a hot air blower is 800r/min, the foot fire is 25.0min, until the leaf moisture content is lower than 6%, the leaf is cooled to room temperature, and the leaf is packaged, protected from light, shade and dried and stored for 15 days.
(10) And (3) carrying out temperature and humidity control far infrared aroma extraction treatment on the tea sample obtained in the step (9) to obtain the highlight black tea. The aroma raising conditions are as follows: the temperature is 90 ℃, the humidity is 40 percent, and leaves are removed after 3 minutes of fragrance extraction.
Example 2
A method of processing a distinctive flavored black tea comprising:
(1) Selecting a tea tree variety suitable for preparing middle-small leaf seeds of black tea as a raw material, wherein:
The tea tree variety suitable for the middle and small leaf seeds of the black tea is a dovetail pit;
(2) Collecting fresh leaves of the tea tree suitable for the middle and small leaf species of the black tea in the last ten days of 5 months, wherein the tenderness of the fresh leaves is 1 bud 2 leaves-1 bud 3 leaves, the amino acid content of the fresh leaves is 5.0wt%, and the tea polyphenol content of the fresh leaves is 0wt%;
(3) Placing the fresh leaves collected in the step (2) in a continuous withering system for withering treatment to obtain withered leaves, wherein:
The environmental temperature of the withering treatment is controlled at 28 ℃, the relative humidity is controlled at 70%, the thickness of the spread leaves is 6cm, and the double withering combination of hot air red withering and cold air white withering is adopted to alternately perform, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the water content of the leaves is withered to 65%. The conditions for alternating the combination of multiple withering are: hot air temperature of 28 ℃ and 33 DEG C
8000M/h ventilation air volume, red light with light intensity of 4000lux withers for 2.0h, cold air temperature of 24 ℃ and 4000m/h ventilation air volume, white light with light intensity of 2000lux withers for 1.0h, and the steps are alternately performed for 6 times.
(4) Conveying the withered leaves treated in the step (3) to a rolling machine by using a conveying belt, and carrying out variable-frequency short-time low-pressure cold rolling to obtain rolled leaves, wherein:
The specific conditions of rolling are as follows: the temperature is controlled at 25 ℃, and the relative humidity is controlled at 75%; firstly, rolling for 35min at a frequency of 40r/min under low pressure, and then rolling at a frequency of 48r/min under medium pressure until the color of the rolled leaves turns yellow, wherein the strip forming rate is more than 80%.
(5) And (3) conveying the rolled leaves treated in the step (4) to a rolling fermentation machine, and performing low-temperature high-humidity short-time dynamic fermentation to obtain the fermented leaves. The specific conditions of dynamic fermentation are as follows: the temperature is controlled at 27 ℃, the relative humidity is controlled at 90%, the rolling rotating speed is 6r/min, and the fermentation time is 2.5h.
(6) And (3) conveying the fermented leaves treated in the step (5) to a microwave dryer by using a conveying belt, and performing medium-temperature short-time fixation operation to obtain the microwave fixation leaves. The conditions of the fixation operation are as follows: the temperature is 110 ℃, the transmission rotating speed is 700r/min, and the operation time is 2.0min.
(7) And (3) conveying the microwave fixation leaves treated in the step (6) to an electromagnetic chain plate type hot air dryer by using a conveying belt, and performing thin spreading short-time primary drying operation to obtain primary drying leaves. The conditions of the primary baking operation are as follows: the hot air temperature is 110 ℃, the transmission rotating speed of a hot air fan is 1150r/min, the transmission rotating speed of a chain plate is 1000r/min, the rough fire time is 10.0min, and the leaf moisture content is 25%.
(8) Conveying the primary baked leaves treated in the step (7) to a spreading cooling room by using a conveying belt, removing broken leaves and yellow sheets by using a winnowing machine to obtain spreading cooled leaves, wherein:
The temperature of the cooling room is controlled at 26 ℃, the relative humidity is controlled at 65%, the thickness of the leaves is 2cm, and the cooling time is 1.0h;
(9) And (3) conveying the spread cooled leaves treated in the step (8) to a temperature-control humidity-control dryer, and performing low-temperature middle-humidity foot drying operation to obtain a tea sample. The conditions for the foot drying operation are as follows: the temperature is 95 ℃, the relative humidity is 25%, the leaf thickness is 4cm, the rotating speed of a hot air blower is 1000r/min, the fire is sufficient for 30.0min, until the water content of the leaf is lower than 6%, the leaf is cooled to room temperature, and the leaf is packaged, protected from light, shade and dried and stored for 15 to 20 days.
(10) And (3) carrying out temperature and humidity control far infrared aroma extraction treatment on the tea sample obtained in the step (9) to obtain the highlight black tea. The aroma raising conditions are as follows: the temperature is 100 ℃, the humidity is 30 percent, and leaves are removed after 5 minutes of fragrance extraction.
Example 3
A method of processing a distinctive flavored black tea comprising:
(1) Selecting a tea tree variety suitable for preparing middle-small leaf seeds of black tea as a raw material, wherein:
the tea tree variety suitable for preparing the middle-small leaf seeds of the black tea is castanopsis sclerophylla She Ji;
(2) Collecting fresh leaves of the tea tree suitable for the middle and small leaf species of black tea in middle 4 months, wherein the tenderness of the fresh leaves is 1 bud 1 leaf-1 bud 2 leaf primary expansion or 1 bud 2 leaf-1 bud 3 leaf primary expansion, the amino acid content of the fresh leaves is 4wt%, and the tea polyphenol content of the fresh leaves is 27wt%;
(3) Placing the fresh leaves collected in the step (2) in a continuous withering system for withering treatment to obtain withered leaves, wherein:
The environmental temperature of the withering treatment is controlled at 26 ℃, the relative humidity is controlled at 75%, the thickness of the spread leaves is 4cm, and the double withering combination of hot air red withering and cold air white withering is adopted to alternately perform, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the leaves are withered to 63% of the water content of the leaves. The conditions for alternating the combination of multiple withering are: the hot air temperature of 27 ℃ and ventilation air quantity of 7000m3/h are matched with red light with light intensity of 5000lux to wither for 2.5h, the cold air temperature of 23 ℃ and ventilation air quantity of 3500m3/h are matched with white light with light intensity of 3000lux to wither for 1.5h, and the steps are performed for 7 times alternately.
(4) Conveying the withered leaves treated in the step (3) to a rolling machine by using a conveying belt, and carrying out variable-frequency short-time low-pressure cold rolling to obtain rolled leaves, wherein:
The specific conditions of rolling are as follows: the temperature is controlled at 23 ℃, and the relative humidity is controlled at 80%; firstly, rolling for 30min at the frequency of 38r/min under low pressure, and then rolling at the frequency of 46r/min under medium pressure until the color of the rolled leaves turns yellow, wherein the strip forming rate is more than 80%.
(5) And (3) conveying the rolled leaves treated in the step (4) to a rolling fermentation machine, and performing low-temperature high-humidity short-time dynamic fermentation to obtain the fermented leaves. The dynamic fermentation conditions are as follows: the temperature is controlled at 25 ℃, the relative humidity is controlled at 92%, the rolling rotation speed is 5r/min, and the fermentation time is 2h.
(6) And (3) conveying the fermented leaves treated in the step (5) to a microwave dryer by using a conveying belt, and performing medium-temperature short-time fixation operation to obtain the microwave fixation leaves. The conditions of the fixation operation are as follows: the temperature is 105 ℃, the transmission rotating speed is 600r/min, and the operation time is 1.5min.
(7) And (3) conveying the microwave fixation leaves treated in the step (6) to an electromagnetic chain plate type hot air dryer by using a conveying belt, and performing thin spreading short-time primary drying operation to obtain primary drying leaves. The conditions of the primary baking operation are as follows: the hot air temperature is 105 ℃, the transmission rotating speed of a hot air fan is 1100r/min, the transmission rotating speed of a chain plate is 900r/min, the rough fire time is 9min, and the leaf moisture content is 22%.
(8) Conveying the primary baked leaves treated in the step (7) to a spreading cooling room by using a conveying belt, removing broken leaves and yellow sheets by using a winnowing machine to obtain spreading cooled leaves, wherein:
the temperature of the cooling room is controlled at 24 ℃, the relative humidity is controlled at 70%, the thickness of the leaves is 1.5cm, and the cooling time is 0.75h;
(9) And (3) conveying the spread cooled leaves treated in the step (8) to a temperature-control humidity-control dryer, and performing low-temperature middle-humidity foot drying operation to obtain a tea sample. The conditions for the foot drying operation are as follows: the temperature is 90 ℃, the relative humidity is 30%, the leaf thickness is 3cm, the rotating speed of a hot air blower is 900r/min, the hot air blower is used for 27min, the leaf is cooled until the water content of the leaf is lower than 6%, the leaf is cooled to the room temperature, and the leaf is packaged, protected from light, shade and dried and stored for 18 days.
(10) And (3) carrying out temperature and humidity control far infrared aroma extraction treatment on the tea sample obtained in the step (9) to obtain the highlight black tea. The aroma raising conditions are as follows: the temperature is 95 ℃, the humidity is 35 percent, and leaves are removed after 4 minutes of fragrance extraction.
Comparative examples
The sensory evaluation was carried out using the tea product prepared by the conventional process as a control, together with the tea products processed by the above two processes, and the results are shown in table 1. From table 1, it can be seen that the black tea sample prepared by the whole set of technology has orange and bright soup color, red and even and bright appearance, fresh and mellow taste, fresh and sweet fragrance and long service life, and the flavor quality of the black tea sample is obviously better than that of the black tea sample prepared by the traditional technology.
Table 1 results of sensory evaluation of black tea samples processed by different processing techniques
Note that: 1. traditional black tea process 1: withering, namely naturally withering the indoor floor of a workshop, withering the leaves for 15 hours until the water content reaches 62%; twisting, naturally twisting indoors, twisting for 70min in a 'air-twisting 20min, light-twisting 20min, heavy-twisting 10min, light-twisting 15min and air-twisting 5 min' mode; fermenting, static stacking fermentation basket fermentation, covering wet cloth at 28deg.C, and leaf thickness of 10cm for 3.0 hr; drying, namely, carrying out primary drying at 110 ℃ by using a box-type aroma raising machine, wherein the leaf thickness is 2cm until the water content is 24%, and carrying out secondary drying at 95 ℃ until the leaf thickness is 3cm until the leaves are sufficiently dry; 2. traditional black tea process
2: Withering, withering in a withering tank, wherein the thickness of leaves is 5cm, the temperature is 28 ℃, and the leaves are blown for 2 hours and withered for 13 hours until the water content is 60%; twisting, naturally twisting indoors, twisting for 70min in a 'air-twisting 20min, light-twisting 20min, heavy-twisting 10min, light-twisting 15min and air-twisting 5 min' mode; fermenting, namely fermenting by static stacking fermentation basket, covering wet cloth at 28 ℃, and keeping the leaf thickness of 10cm for 4.0h; drying, namely, carrying out primary drying at 110 ℃ by using a box-type aroma raising machine, and enabling the leaf thickness to be 2cm until the water content is 21%, and re-drying at 95 ℃ until the leaf thickness is 3cm until the leaf is sufficiently dry; from the sensory evaluation result, the product processed by the novel process technology is better than the traditional process in appearance, taste, aroma, soup color and the like, and the novel process can obtain stable and obvious highlight appearance and soup color attributes.
The embodiments of the present invention have been described in detail. However, the present invention is not limited to the above-described embodiments, and various modifications may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (7)
1. A method of processing a distinctive flavored black tea comprising:
(1) Selecting a tea tree variety suitable for preparing middle-small leaf seeds of black tea as a raw material, wherein: tea tree varieties suitable for small and medium leaf seeds of black tea comprise Fuding white, dove pits, castanopsis anomala She Ji and Longjing 43;
(2) Collecting fresh leaves of the tea tree of the middle and small leaf species of the adaptive black tea in the period from 3 late month to 5 early month or from 8 late month to 9 late month, wherein the tenderness of the fresh leaves is 1 bud 1 leaf-1 bud 2 leaf primary expansion or 1 bud 2 leaf-1 bud 3 leaf primary expansion, the amino acid content of the fresh leaves is 3.0-5.0 wt%, and the tea polyphenol content of the fresh leaves is 25-30 wt%;
(3) Placing the fresh leaves collected in the step (2) in a continuous withering system for withering treatment to obtain withered leaves, wherein: the environmental temperature of the withering treatment is controlled at 24-28 ℃, the relative humidity is controlled at 70-80%, the thickness of the leaves is 2-6 cm, and the hot air red light withering and the cold air white light withering are alternately carried out by adopting a duplex withering combination, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the leaves are withered until the water content of the leaves is 62-65%;
(4) Conveying the withered leaves treated in the step (3) to a rolling machine by using a conveying belt, and carrying out variable-frequency short-time cold rolling to obtain rolled leaves, wherein: the temperature of the rolling environment is controlled between 22 and 25 ℃, and the relative humidity is controlled between 75 and 85 percent;
(5) Conveying the rolled leaves treated in the step (4) to a rolling fermentation machine by using a conveying belt, and carrying out low-temperature high-humidity short-time dynamic fermentation to obtain fermentation leaves;
(6) Conveying the fermented leaves treated in the step (5) to a microwave dryer by using a conveying belt, and performing medium-temperature short-time fixation operation to obtain microwave fixation leaves;
(7) Conveying the microwave fixation leaves treated in the step (6) to an electromagnetic chain plate type hot air dryer by using a conveying belt, and performing thin spreading short-time primary drying operation to obtain primary drying leaves;
(8) Conveying the primary baked leaves treated in the step (7) to a spreading cooling room by using a conveying belt, removing broken leaves and yellow sheets by using a winnowing machine to obtain spreading cooled leaves, wherein: the temperature of the spreading cooling room is controlled at 22-26 ℃, the relative humidity is controlled at 65-75%, the thickness of the spreading leaves is 1-2 cm, and the spreading cooling time is 0.5-1.0 h;
(9) Conveying the spread cooled leaves treated in the step (8) to a temperature-control humidity-control dryer by using a conveying belt, and performing low-temperature middle-humidity foot drying operation to obtain a tea sample;
(10) Performing temperature and humidity control far infrared aroma extraction treatment on the tea sample obtained in the step (9) to obtain high-brightness black tea;
the condition that the combination of the hot air red light withering and the cold air white light withering in the step (3) is alternatively carried out is as follows:
Hot air temperature of 26-28 ℃, ventilation air quantity of 6000-8000 m 3/h, red light withering of 4000-6000 lux with matched light intensity for 2.0-3.0 h, and
The temperature of cold air at 22-24 ℃ and the ventilation air quantity at 3000-4000 m 3/h are matched with white light with the light intensity of 2000-4000 lux to be withered for 1.0-2.0 h, and the process is alternately carried out for 6-8 times;
the rolling conditions in the step (4) are as follows: firstly, rolling for 25-35 min at the frequency of 36-40 r/min and at low pressure, and then rolling at the frequency of 44-48 r/min and at medium pressure until the color of the rolled leaves turns yellow and the strip forming rate is more than 80%;
The dynamic fermentation conditions in the step (5) are as follows: the temperature is controlled at 24-27 ℃, the relative humidity is controlled at 90-95%, the rolling rotation speed is 4-6 r/min, and the fermentation time is 1.5-2.5 h;
The conditions of the medium-temperature short-time fixation operation in the step (6) are as follows: the temperature is 100-110 ℃, the transmission rotating speed is 500-700 r/min, and the operation time is 1.0-2.0 min;
The conditions of the low-temperature middle-wet foot drying operation in the step (9) are as follows: the temperature is 85-95 ℃, the relative humidity is 25-35%, the leaf thickness is 2-4 cm, the rotating speed of a hot air blower is 800-1000 r/min, the foot fire is 25.0-30.0 min, until the leaf moisture content is lower than 6%, the leaf is spread to cool to room temperature, and the leaf is packaged, protected from light, shade, dried and stored for 15-20 days.
2. A method of processing a specialty flavor black tea as claimed in claim 1 wherein the conditions of the primary drying operation of step (7) are: the temperature of the hot air is 100-110 ℃, the transmission rotating speed of a hot air fan is 1050-1150 r/min, the transmission rotating speed of a chain plate is 800-1000 r/min, the rough fire time is 8.0-10.0 min, and the moisture content of leaves is 20-25%.
3. A method of processing a specialty flavor black tea as claimed in claim 1 wherein the aroma raising conditions of step (10) are: the temperature is 90-100 ℃, the humidity is 30-40%, and leaves are removed after fragrance is extracted for 3-5 min.
4. A method of processing a specialty flavour black tea as claimed in claim 1 wherein in step (3): the environmental temperature of the withering treatment is controlled at 26 ℃, the relative humidity is controlled at 75%, the thickness of the spread leaves is 4cm, and the double withering combination of hot air red withering and cold air white withering is adopted to alternately perform, so that the increase of the content of soluble sugar and amino acid in the leaves is fully promoted, and the leaves are withered to 63% of the water content of the leaves.
5. A method of processing a specialty flavor black tea as claimed in claim 4 wherein the combination of hot air red withering and cold air white withering of step (3) is alternately performed under the following conditions:
hot air temperature of 27 ℃, ventilation air quantity of 7000m 3/h, red light withering of 5000lux with matching light intensity for 2.5h, and
The cold air temperature of 23 ℃ and ventilation air quantity of 3500m 3/h are combined with white light with light intensity of 3000lux to wither for 1.5h, and the process is alternately carried out for 7 times.
6. A method of processing a specialty flavor black tea as claimed in claim 1 wherein the rolling conditions of step (4) are: firstly, rolling for 30min at the frequency of 38r/min under low pressure, and then rolling at the frequency of 46r/min under medium pressure until the color of the rolled leaves turns yellow, wherein the strip forming rate is more than 80%.
7. A method of processing a specialty flavor black tea as claimed in claim 1 wherein the dynamic fermentation conditions of step (5) are: the temperature is controlled at 25 ℃, the relative humidity is controlled at 92%, the rolling rotation speed is 5r/min, and the fermentation time is 2h.
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| CN104642574A (en) * | 2015-03-05 | 2015-05-27 | 福建农林大学 | Tea withering device based on light-emitting diode (LED) light source, and withering method of tea withering device |
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| CN104642574A (en) * | 2015-03-05 | 2015-05-27 | 福建农林大学 | Tea withering device based on light-emitting diode (LED) light source, and withering method of tea withering device |
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