CN117223773A - Low-flavonol glycoside black tea and preparation method thereof - Google Patents
Low-flavonol glycoside black tea and preparation method thereof Download PDFInfo
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 69
- 235000020279 black tea Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 235000013616 tea Nutrition 0.000 claims abstract description 136
- 238000001035 drying Methods 0.000 claims abstract description 48
- XUDNWQSXPROHLK-OACYRQNASA-N 2-phenyl-3-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC=CC=2)OC2=CC=CC=C2C1=O XUDNWQSXPROHLK-OACYRQNASA-N 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 15
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- 238000003825 pressing Methods 0.000 claims description 13
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- 125000004122 cyclic group Chemical group 0.000 claims description 2
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- 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 description 1
- 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 1
- 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 1
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- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- 235000014620 theaflavin Nutrition 0.000 description 1
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- 229940026509 theaflavin Drugs 0.000 description 1
Classifications
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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 relates to the field of tea processing, in particular to a low-flavonol glycoside black tea and a preparation method thereof. The invention provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps: withering, crushing at low temperature, fermenting and drying fresh tea leaves to obtain the low flavonol glycoside black tea; wherein the low-temperature crushing temperature is 15-20 ℃. The preparation method provided by the invention can be used for obtaining the black tea with low flavonol glycoside content, and the method can reduce the bitter taste of the black tea and improve the taste of the black tea.
Description
Technical Field
The invention relates to the field of tea processing, in particular to a low-flavonol glycoside black tea and a preparation method thereof.
Background
Black tea is the tea with the largest production and consumption in the world, and accounts for about 80 percent of the total production and consumption of the tea in the world, and is deeply favored by consumers due to the mellow and sweet taste characteristics. The tea taste and the content of functional components are important factors influencing the taste quality and the functional characteristics of the black tea. The flavonol glycosides have intense bitter and astringent taste, the bitter and astringent taste threshold value of which is far lower than that of catechin and theaflavin, and are considered as the material basis of bitter and astringent taste of black tea soup. In the prior art, under the condition of no exogenous enzyme, the content of flavonol glycoside is reduced by increasing the fermentation time, but the content of flavonol glycoside in the black tea is still higher, the bitter taste of the black tea is heavier and the taste is poorer.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that in the prior art, under the condition of no exogenous enzyme, the content of flavonol glycoside in black tea is still higher, the bitter taste of the black tea is heavier and the taste is poorer, thereby providing the low flavonol glycoside black tea and the preparation method thereof.
The invention provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps: withering, crushing at low temperature, fermenting and drying fresh tea leaves to obtain the low flavonol glycoside black tea;
wherein the low-temperature crushing temperature is 15-20 ℃.
In the present invention, fresh tea leaves refer to fresh tea leaves which have not been subjected to any treatment after picking.
Preferably, the low temperature crushing process is rolling at 15-20deg.C.
Preferably, the rolling process is to circularly roll the withered tea leaves under air pressure, light pressure, medium pressure and heavy pressure in sequence, and the rolling time under air pressure is 5-10min in the single rolling process of air pressure, light pressure, medium pressure and heavy pressure; the pressure of the light rolling is 10-12Pa, and the time is 5-10min; the pressure of the medium-pressure rolling is 80-120Pa, and the time is 5-10min; the pressure of the re-pressing and rolling is 200-280Pa, and the time is 5-10min.
Preferably, the number of the cyclic twisting times is 2-3.
Preferably, the breakage rate of the tea leaf cells after low-temperature breakage is more than or equal to 90%.
Preferably, the withering process is to wither fresh tea leaves at a leaf thickness of 1-2 cm; and/or the number of the groups of groups,
the water content of the withered tea leaves is 55-65wt%;
preferably, the withering temperature is 30-35 ℃.
Optionally, the withering time is 8-12 hours.
In the present invention, the process of withering is performed in a withering bath, and the withering temperature is controlled by blowing hot air to the withering bath.
In the invention, the withering temperature is the leaf surface temperature of the tea.
Preferably, the fermentation process is carried out in an atmosphere with a relative humidity of 90% or more at 30-35 ℃ for 2-4 hours.
Preferably, the oxygen volume concentration during the fermentation is 30-40%.
Alternatively, the fermentation process is carried out in a fermenter.
Preferably, the drying process comprises the steps of high-temperature drying, cooling and low-temperature drying;
wherein the high-temperature drying temperature is 130-140 ℃;
the cooling process comprises cooling the tea leaves dried at high temperature at 25-35deg.C for 40-70min;
the low temperature drying temperature is 80-100deg.C, and the low temperature drying time is 60-120min;
preferably, the high temperature drying process is to dry the fermented tea leaves at 130-140 ℃ with a spreading thickness of 0.5-2cm, and the water content of the tea leaves after high temperature drying is 15-20wt%.
Alternatively, the high temperature drying and the low temperature drying are performed in a dryer.
Optionally, after the drying process is completed, the method further comprises a step of cooling at room temperature.
The invention also provides the low flavonol glycoside black tea prepared by the preparation method.
Preferably, the content of total flavonol glycosides in the low flavonol glycoside black tea is less than or equal to 0.2wt%.
Preferably, the flavonol glycosides comprise quercetin rutin glycosides, and the low flavonol glycoside black tea has a quercetin rutin glycoside content of less than 0.05wt%.
The technical scheme of the invention has the following advantages:
1. the invention provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps: withering, crushing at low temperature, fermenting and drying fresh tea leaves to obtain the low flavonol glycoside black tea; wherein the low-temperature crushing temperature is 15-20 ℃.
In the preparation method of the low-flavonol glycoside black tea provided by the invention, the fresh tea leaves are withered to improve the activities of polyphenol oxidase and peroxidase; then crushing at a specific temperature (15-20 ℃) to fully release flavonol glycoside in the withered tea leaves, and reducing the damage of the flavonol glycoside to polyphenol oxidase and peroxidase structure to ensure the activities of the polyphenol oxidase and peroxidase in the subsequent fermentation process; fermenting after low-temperature crushing, wherein the polyphenol oxidase and peroxidase with activity in the fermentation process can fully decompose flavonol glycoside in the enzymatic oxidation reaction, so that the flavonol glycoside content in the tea is greatly reduced; finally drying to obtain the low flavonol glycoside black tea; in conclusion, the preparation method provided by the invention can be used for obtaining the black tea with low flavonol glycoside content, and the method can reduce the bitter taste of the black tea and improve the taste of the black tea.
2. According to the preparation method of the low-flavonol glycoside black tea, the withering temperature is 30-35 ℃, and the activities of polyphenol oxidase and peroxidase can be obviously improved by controlling the withering temperature to be 30-35 ℃, so that the content of flavonol glycoside in the fermentation process can be effectively reduced, the content of flavonol glycoside in the obtained black tea is reduced, the bitter taste of the black tea is reduced, and the taste of the black tea is improved.
3. According to the preparation method of the low-flavonol glycoside black tea, the volume concentration of oxygen in the fermentation process is 30-40%, flavonol glycosides can be fully decomposed in the enzymatic oxidation process, and oxidation of other beneficial substances is avoided, so that the content of flavonol glycosides in the obtained black tea is reduced, the bitter taste of the black tea is reduced, and the taste of the black tea is improved.
4. According to the preparation method of the low flavonol glycoside black tea, provided by the invention, the high-temperature drying temperature is 130-140 ℃, and at the high-temperature drying temperature, the flavonol glycoside remained in the fermented tea is further decomposed at high temperature, so that the flavonol glycoside content in the tea is further reduced, the bitter taste of the black tea is further reduced, and the taste of the black tea can be further improved.
Furthermore, the preparation method provided by the invention is simple to operate and has strong feasibility.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
The longjing 43 of one bud and two leaves in examples 1, 4, 5, 6 and comparative examples 1, 2, 3 of the present invention was obtained from Liwater, zhejiang;
the Fuding Dabaixian leaves of one bud three in example 2 and comparative example 4 of the present invention were obtained from Lishui City of Zhejiang province;
the three-leaf dovetails in inventive example 3 and comparative example 5 were obtained from Lishui, zhejiang.
Example 1
The embodiment provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to wither the tea leaves at 33 ℃ for 12 hours, and the water content of the withered tea leaves is 60.22wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at 15 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min; after rolling, the breakage rate of the tea leaf cells is 90%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours under the conditions of 35 ℃ and oxygen volume concentration of 35% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying (high-temperature degradation) at 130 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling the tea leaves at 25 ℃ for 60min, putting the tea leaves into a dryer, drying the tea leaves at 90 ℃ for 90min, and cooling the tea leaves at room temperature to obtain the low flavonol glycoside black tea.
Example 2
The embodiment provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps:
(1) 1kg of Fuding Dabai fresh tea leaves with one bud and three leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to wither the tea leaves for 10 hours at 35 ℃, and the water content of the withered tea leaves is 58.37wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 3 times at the temperature of 16 ℃, wherein the air compression rolling time is 8min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 11Pa, and the time is 8min; the pressure of the medium-pressure rolling is 100Pa, and the time is 8min; the pressure of the re-pressing and rolling is 240Pa, and the time is 8min; after the rolling is finished, the breakage rate of the tea leaf cells is 92%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 2.5 hours under the conditions of 32 ℃, the oxygen volume concentration of 35% and the relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying (high-temperature degradation) at 135 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling the tea leaves at room temperature for 60min, putting the tea leaves into a dryer, drying the tea leaves at 90 ℃ for 90min, and cooling the tea leaves at room temperature to obtain the low flavonol glycoside black tea.
Example 3
The embodiment provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps:
(1) 1kg of fresh dove-pit tea leaves with one bud and three leaves are placed in a withering tank at a leaf spreading thickness of 2cm, and the tea leaves are withered for 12 hours at 31 ℃ by blowing hot air into the withering tank, wherein the water content of the withered tea leaves is 62.59wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 3 times at 18 ℃, wherein the air compression rolling time is 10min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 12Pa, and the time is 10min; the pressure of the medium-pressure rolling is 120Pa, and the time is 10min; the pressure of the re-pressing and rolling is 280Pa, and the time is 10min; after rolling, the breakage rate of the tea leaf cells is 96%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 190min under the conditions of 32 ℃ and oxygen volume concentration of 30% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 1cm, and drying (high-temperature degradation) at 130 ℃, wherein the water content of the dried tea leaves is 17wt%; and taking out the tea leaves, cooling the tea leaves at room temperature for 60min, putting the tea leaves into a dryer, drying the tea leaves at 80 ℃ for 120min, and cooling the tea leaves at room temperature to obtain the low flavonol glycoside black tea.
Example 4
The embodiment provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to enable the tea leaves to be withered at 25 ℃, and the withering is finished after the water content is detected to be 60.22wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at 15 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min; after rolling, the breakage rate of the tea leaf cells is 90%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours under the conditions of 35 ℃ and oxygen volume concentration of 35% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying (high-temperature degradation) at 130 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling the tea leaves at room temperature for 60min, putting the tea leaves into a dryer, drying the tea leaves at 90 ℃ for 90min, and cooling the tea leaves at room temperature to obtain the low flavonol glycoside black tea.
Example 5
The embodiment provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to wither the tea leaves at 33 ℃ for 12 hours, and the water content of the withered tea leaves is 60.22wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at 15 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min; after rolling, the breakage rate of the tea leaf cells is 90%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours at 35 ℃ under the conditions that the oxygen volume concentration is 21% and the relative humidity is 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying (high-temperature degradation) at 130 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling the tea leaves at room temperature for 60min, putting the tea leaves into a dryer, drying the tea leaves at 90 ℃ for 90min, and cooling the tea leaves at room temperature to obtain the low flavonol glycoside black tea.
Example 6
The embodiment provides a preparation method of low-flavonol glycoside black tea, which comprises the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to wither the tea leaves at 33 ℃ for 12 hours, and the withering is finished after the water content is detected to be 60.22wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at 15 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min; after rolling, the breakage rate of the tea leaf cells is 90%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours under the conditions of 35 ℃ and oxygen volume concentration of 35% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying at 120 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling the tea leaves at room temperature for 60min, putting the tea leaves into a dryer, drying the tea leaves at 90 ℃ for 90min, and cooling the tea leaves at room temperature to obtain the low flavonol glycoside black tea.
Comparative example 1
The comparative example provides a preparation method of black tea, comprising the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to wither the tea leaves at 33 ℃ for 12 hours, and the water content of the withered tea leaves is 60.22wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at the temperature of 10 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min; after rolling, the breakage rate of the tea leaf cells is 90%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours under the conditions of 35 ℃ and oxygen volume concentration of 35% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying (high-temperature degradation) at 130 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling at 25 ℃ for 60min, putting the tea leaves into a dryer, drying at 90 ℃ for 90min, and cooling at room temperature to obtain the black tea.
Comparative example 2
The comparative example provides a preparation method of black tea, comprising the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, hot air is blown into the withering tank to wither the tea leaves at 33 ℃ for 12 hours, and the water content of the withered tea leaves is 60.22wt%;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at 25 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min; after rolling, the breakage rate of the tea leaf cells is 90%;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours under the conditions of 35 ℃ and oxygen volume concentration of 35% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying (high-temperature degradation) at 130 ℃, wherein the water content of the dried tea leaves is 18wt%; and taking out the tea leaves, cooling at 25 ℃ for 60min, putting the tea leaves into a dryer, drying at 90 ℃ for 90min, and cooling at room temperature to obtain the black tea.
Comparative example 3
The comparative example provides a preparation method of black tea, comprising the following steps:
(1) 1kg of Longjing 43 fresh tea leaves with one bud and two leaves are placed in a withering tank at a leaf spreading thickness of 1cm, and are withered for 12 hours by blowing air at 15 ℃ to the withering tank;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 2 times at 25 ℃, wherein the air compression rolling time is 5min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 10Pa, and the time is 5min; the pressure of the medium-pressure rolling is 80Pa, and the time is 5min; the pressure of the re-pressing and rolling is 200Pa, and the time is 5min;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 3 hours at 35 ℃ under the conditions that the oxygen volume concentration is 21% and the relative humidity is 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying at 120 ℃ for 30min; drying at 85deg.C for 90min, and cooling at room temperature to obtain the black tea.
Comparative example 4
The comparative example provides a preparation method of black tea, comprising the following steps:
(1) Placing 1kg of Fuding Dabai fresh tea leaves with a bud of three leaves in a withering tank at a leaf spreading thickness of 1cm, and withering for 10h by blowing air at 15 ℃ to the withering tank;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 3 times at the temperature of 32 ℃, wherein the air compression rolling time is 8min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 11Pa, and the time is 8min; the pressure of the medium-pressure rolling is 100Pa, and the time is 8min; the pressure of the re-pressing and rolling is 240Pa, and the time is 8min;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 2.5 hours under the conditions of 32 ℃ and oxygen volume concentration of 21% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a spreading thickness of 0.5cm, and drying at 120 ℃ for 30min; drying at 85deg.C for 90min, and cooling at room temperature to obtain the black tea.
Comparative example 5
The comparative example provides a preparation method of black tea, comprising the following steps:
(1) 1kg of fresh dove-pit tea leaves with one bud and three leaves are placed in a withering groove with a leaf spreading thickness of 2cm, and are withered for 12 hours by blowing air at 15 ℃ to the withering groove;
(2) Placing the tea leaves withered in the step (1) into a rolling machine, and sequentially carrying out air compression, light compression, medium compression and heavy compression for 3 times at 25 ℃, wherein the air compression rolling time is 10min in the single air compression, light compression, medium compression and heavy compression rolling processes; the pressure of the light rolling is 12Pa, and the time is 10min; the pressure of the medium-pressure rolling is 120Pa, and the time is 10min; the pressure of the re-pressing and rolling is 280Pa, and the time is 10min;
(3) Placing the tea leaves twisted and kneaded in the step (2) into a fermentation machine, and fermenting for 190min under the conditions of 32 ℃ and oxygen volume concentration of 30% and relative humidity of 90%;
(4) Placing the tea leaves fermented in the step (3) into a dryer at a leaf spreading thickness of 1cm, and drying at 120 ℃ for 30min; drying at 85deg.C for 90min, and cooling at room temperature to obtain the black tea.
Test case
Sensory evaluation was performed by using the standard GB/T23776-2018, 3g of black tea prepared in examples 1-6 and comparative examples 1-5 was added to 150ml of water at 100℃respectively, and after 5min of brewing, sensory evaluation was performed, and the specific results of the sensory evaluation are shown in Table 1:
TABLE 1
The flavonol glycoside contents (total flavonol glycoside contents and 7 flavonol glycoside contents having a high content) of the black tea obtained in examples 1 to 6 and comparative examples 1 to 5 were examined by metabonomics, and the specific contents are shown in Table 2.
TABLE 2
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (10)
1. The preparation method of the low-flavonol glycoside black tea is characterized by comprising the following steps of: withering, crushing at low temperature, fermenting and drying fresh tea leaves to obtain the low flavonol glycoside black tea;
wherein the low-temperature crushing temperature is 15-20 ℃.
2. The method according to claim 1, wherein the low-temperature crushing is performed by rolling at 15-20 ℃.
3. The preparation method according to claim 1 or 2, wherein the rolling process is to circularly roll the withered tea leaves under air pressure, light pressure, medium pressure and heavy pressure in sequence, and the rolling time under air pressure is 5-10min in the single rolling process under air pressure, light pressure, medium pressure and heavy pressure; the pressure of the light rolling is 10-12Pa, and the time is 5-10min; the pressure of the medium-pressure rolling is 80-120Pa, and the time is 5-10min; the pressure of the re-pressing and rolling is 200-280Pa, and the time is 5-10min.
4. A method of preparation according to any one of claims 1 to 3, wherein the number of cyclic kneads is 2 to 3.
5. The method of any one of claims 1 to 4, wherein the leaf cell disruption rate of the tea leaves after low temperature disruption is greater than or equal to 90%.
6. The preparation method according to any one of claims 1 to 5, wherein the withering is carried out by withering fresh tea leaves at a leaf thickness of 1 to 2 cm; and/or the number of the groups of groups,
the water content of the withered tea leaves is 55-65wt%;
preferably, the withering temperature is 30-35 ℃.
7. The method according to any one of claims 1 to 6, wherein the fermentation is carried out at 30 to 35 ℃ in an atmosphere having a relative humidity of 90% or more for 2 to 4 hours;
preferably, the oxygen volume concentration during the fermentation is 30-40%.
8. The method according to any one of claims 1 to 7, wherein the drying process comprises a high temperature drying, cooling, low temperature drying step;
wherein the high-temperature drying temperature is 130-140 ℃;
the cooling process comprises cooling the tea leaves dried at high temperature at 25-35deg.C for 40-70min;
the low temperature drying temperature is 80-100deg.C, and the low temperature drying time is 60-120min;
preferably, the high temperature drying process is to dry the fermented tea leaves at 130-140 ℃ with a spreading thickness of 0.5-2cm, and the water content of the tea leaves after high temperature drying is 15-20wt%.
9. A low flavonol glycoside black tea prepared by a process as claimed in any one of claims 1 to 8.
10. A low flavonol glycoside black tea according to claim 9, wherein the total flavonol glycoside content of the low flavonol glycoside black tea is less than or equal to 0.2wt%.
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