CN117581922A - Processing method for prolonging retention period of hair tips - Google Patents
Processing method for prolonging retention period of hair tips Download PDFInfo
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- CN117581922A CN117581922A CN202311797319.7A CN202311797319A CN117581922A CN 117581922 A CN117581922 A CN 117581922A CN 202311797319 A CN202311797319 A CN 202311797319A CN 117581922 A CN117581922 A CN 117581922A
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- 230000007480 spreading Effects 0.000 claims abstract description 22
- 238000003892 spreading Methods 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- 241000186612 Lactobacillus sakei Species 0.000 claims abstract description 21
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 20
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 13
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 4
- 229960001948 caffeine Drugs 0.000 description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 4
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Classifications
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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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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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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- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention provides a processing method for prolonging the shelf life of hair tips, and belongs to the technical field of tea processing. The processing method for prolonging the retention period of the hair tips comprises the following steps: (1) picking tea leaves with one bud and one leaf, and spreading the tea leaves; (2) Mixing the tea leaves subjected to the spreading with fermentation bacteria liquid, and fermenting under blue light; (2) deactivating enzymes of the fermented tea leaves; (3) twisting and shaping the tea leaves after fixation; the fermentation broth comprises Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger. The invention utilizes the fermentation technology under blue light to regulate and control the fermentation process of microorganisms, so that fermentation products of the microorganisms are combined with active substances in tea, the intrinsic characteristics of the tea are changed, the intrinsic reaction speed of the tea in the storage period is slowed down on the basis of not changing the quality of the tea, and the storage period is prolonged.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method for prolonging the shelf life of hair tips.
Background
The hair tip belongs to a sub-product of green tea or yellow tea, and is named after the tea leaves with one bud and two buds are roasted. The tea soup brewed by the hair tip has dark green color, the tea leaves are relaxed and slowly sunk into the cup bottom, and the tea leaves are uniform, tender, fresh, green and smooth. The hair tip has unique and individual color, fragrance, taste and shape, has fresh and clean color, does not contain impurities, has elegant and fresh fragrance, fresh and cool taste, is mellow and sweet, and is favored by consumers.
The conventional processing method of the hair tips comprises the following steps: fresh leaves grading, spreading, raw pot, cooking pot, primary drying, spreading and cooling, secondary drying, raw tea finishing and secondary drying. The prepared Maojian tea strip rope is thin, round, tight and straight, the sharp seedling is bright, the color is emerald green and smooth, the pekoe is exposed, the soup color is light green and bright, the aroma is high and long, the taste is fresh and mellow, the leaf bottom bud is strong, and the light green is even. However, the retention period of the Maojian tea at normal temperature is usually 3-6 months, and when the retention period exceeds the retention period, the phenomena of discoloration and gas leakage occur, and the color of the tea obtained by soaking is too red or yellow, so that the Maojian tea has extremely severe requirements on the storage environment, which is very inconvenient for consumers.
In the prior art, the method for processing the Maojian tea leaves through the processes of piling and the like is also available, but the aroma and the tea color of the Maojian tea leaves after piling are changed, the original fresh aroma becomes mellow, the efficacy is also changed greatly, and the method can prolong the storage life to a certain extent, but the taste and the aroma cannot be accepted. Therefore, providing a method capable of effectively preserving the delicate fragrance and efficacy of Maojian green tea and prolonging the shelf life is a problem to be solved by those skilled in the art.
Disclosure of Invention
The invention aims to provide a processing method for prolonging the retention period of a hair tip. The invention utilizes the fermentation technology under blue light to regulate and control the fermentation process of microorganisms, so that fermentation products of the microorganisms are combined with active substances in tea, the intrinsic characteristics of the tea are changed, the intrinsic reaction speed of the tea in the storage period is slowed down on the basis of not changing the quality of the tea, and the storage period is prolonged.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a processing method for prolonging the retention period of a hair tip, which comprises the following steps:
(1) Picking tea leaves with one bud and one leaf, and spreading the tea leaves;
(2) Mixing the tea leaves subjected to the spreading with fermentation bacteria liquid, and fermenting under blue light;
(2) Deactivating enzymes of the fermented tea leaves;
(3) Rolling and shaping the tea leaves after fixation;
the fermentation broth comprises Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger.
Preferably, the method for spreading out the green tea leaves comprises the steps of spreading out the tea leaves until the thickness is 3-5 cm and the water content of the tea leaves is 60-75%.
Preferably, the mass ratio of the tea to the zymophyte liquid is 10: (2-5).
Preferably, the viable count of Pediococcus pentosaceus in the fermentation broth is (1-5) x 10 7 And each mL.
Preferably, the viable count of the lactobacillus sake in the fermentation broth is (6-8) multiplied by 10 9 And each mL.
Preferably, the viable count of Aspergillus niger in the fermentation broth is (2-8) x 10 4 And each mL.
Preferably, the fermentation temperature is 30-40 ℃ and the fermentation time is 12-36 h; the illumination intensity of the blue light is 1000-2000 Lx.
Preferably, the enzyme deactivation method is to shake the tea leaves at 220-280 ℃ for 0.5-2 min, shake the tea leaves at 120-150 ℃ for 2-5 min, and shake the tea leaves at 220-280 ℃ for 0.5-2 min.
Preferably, the rolling method is to roll and overturn fermented tea leaves in a frying pan along the wall of the frying pan, and the overturning directions are consistent; the temperature of rolling is 35-45 ℃ and the time is 15-30 min.
Preferably, the shaping method is to knead the knead tea leaves along one direction by hands, knead the tea leaves for 4-5 times, shake off, repeat this step until the tea leaves are hard, dry the hard tea leaves until the water content is 5-8%, get the hair tip finished product.
The invention provides a processing method for prolonging the retention period of a hair tip. The invention utilizes the combination of byproducts generated by fermentation of Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger with effective active substances in tea, changes the inherent physicochemical properties of the tea, reduces the inherent reaction speed of the tea, and reduces the change of the tea during storage. Wherein Pediococcus pentosaceus and lactobacillus sake can also effectively prevent oxidation of lipid and other substances in tea, reduce odor generation during storage of tea, and ensure aroma and taste of tea during storage. Meanwhile, the fermentation time is short, the aroma and tea soup of the tea subjected to the microbial treatment are not affected, the original fragrance and the efficacy of the Maojian tea are effectively ensured, the storage period of the Maojian tea is remarkably prolonged, and the market development of the Maojian tea is promoted.
Detailed Description
The invention provides a processing method for prolonging the retention period of a hair tip, which comprises the following steps:
(1) Picking tea leaves with one bud and one leaf, and spreading the tea leaves;
(2) Mixing the tea leaves subjected to the spreading with fermentation bacteria liquid, and fermenting under blue light;
(2) Deactivating enzymes of the fermented tea leaves;
(3) Rolling and shaping the tea leaves after fixation;
the fermentation broth comprises Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger.
The tea leaves with one bud and one leaf are picked and spread for green.
In the invention, the tea leaf spreading method is preferably to spread tea leaves until the thickness is 3-5 cm and the water content of the tea leaves is 60-75%; it is further preferable to spread the tea leaves to a thickness of 4cm until the water content of the tea leaves is 65%.
The tea leaves after the tea leaves are spread are mixed with zymophyte liquid and fermented under blue light.
In the invention, the mass ratio of the tea to the zymophyte liquid is preferably 10: (2-5), more preferably 10:4.
In the present invention, the number of viable bacteria of Pediococcus pentosaceus in the fermentation broth is preferably (1 to 5). Times.10 7 Each mL, more preferably 3X 10 7 And each mL.
In the present invention, the viable count of lactobacillus sake in the fermentation broth is preferably (6 to 8). Times.10 9 Each mL, more preferably 7X 10 9 And each mL.
In the present invention, the number of viable bacteria of Aspergillus niger in the fermentation broth is preferably (2-8). Times.10 4 Each mL, more preferably 6X 10 4 And each mL.
In the present invention, the temperature of the fermentation is preferably 30 to 40 ℃, and more preferably 35 ℃.
In the present invention, the fermentation time is preferably 12 to 36 hours, more preferably 24 hours.
In the present invention, the illumination intensity of the blue light is preferably 1000 to 2000Lx, and more preferably 1500Lx.
The invention completes the tea after fermentation.
In the invention, the enzyme deactivation method is preferably that the tea leaves are subjected to shaking at 220-280 ℃ for 0.5-2 min, then subjected to shaking at 120-150 ℃ for 2-5 min, and then subjected to shaking at 220-280 ℃ for 0.5-2 min; it is further preferable that the tea leaves are shaken at 260℃for 1min, at 140℃for 3min, and at 260℃for 0.5min.
The tea leaves after fixation are rolled and shaped.
In the invention, the rolling method is preferably to roll and turn the fermented tea leaves in a frying pan along the wall of the pan, and the turning directions are consistent.
In the present invention, the temperature of the kneading is preferably 35 to 45 ℃, and more preferably 40 ℃.
In the present invention, the time for rolling is preferably 15 to 30 minutes, more preferably 20 minutes.
In the invention, the shaping method is preferably to knead the kneaded tea leaves by hands along one direction, knead each group of tea leaves for 4-5 times, shake off, repeat this step until the tea leaves are hardened, dry the hardened tea leaves until the water content is 5-8%, obtain the hair tip finished product; further preferably, the twisted tea leaves are kneaded by hands along one direction, after each group of tea leaves are kneaded for 4 times, the tea leaves are shaken off, the step is repeated until the tea leaves are hardened, and the hardened tea leaves are dried until the water content is 6%, so that a hair tip finished product is obtained.
In the present invention, the temperature of the drying is preferably 110 to 130 ℃, and more preferably 120 ℃.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a processing method for prolonging the retention period of a hair tip, which comprises the following specific processes:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 4cm until the water content of the fresh tea leaves is 65%.
(2) Activating Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger, collecting thallus, and re-suspending with sterile PBS until the active bacteria of Pediococcus pentosaceus are 3×10 7 The viable count of the lactobacillus sake is 7 multiplied by 10 per mL 9 The viable count of Aspergillus niger is 6×10 per mL 4 And (3) obtaining fermentation bacteria liquid per mL.
And uniformly spraying the fermentation broth on the tea after the tea is spread according to the mass ratio of the tea after the tea is spread to the fermentation broth of 10:4, and stirring to uniformly mix the tea and the fermentation broth to obtain a tea mixture. The tea mixture is placed under blue light with light intensity of 1500Lx for fermentation, the temperature is controlled to be 35 ℃, and the fermentation is carried out for 24 hours.
(3) And (3) putting the fermented tea leaves into a de-enzyming pot at 260 ℃ to be subjected to shaking for 1min, cooling the de-enzyming pot to 140 ℃, shaking for 3min, heating the de-enzyming pot to 260 ℃ and shaking again for 0.5min, thus completing de-enzyming.
(4) Placing the tea leaves after fixation in a frying pan at 40 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned over along the wall of the pot for 20min, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Example 2
The embodiment provides a processing method for prolonging the retention period of a hair tip, which comprises the following specific processes:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 5cm until the water content of the fresh tea leaves is 75%.
(2) Activating Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger, collecting thallus, and re-suspending with sterile water until the active bacteria of Pediococcus pentosaceus are 1×10 7 The viable count of the lactobacillus sake is 8 multiplied by 10 per mL 9 The viable count of Aspergillus niger is 8×10 per mL 4 And (3) obtaining fermentation bacteria liquid per mL.
And uniformly spraying the fermentation bacteria liquid on the tea after the tea is spread according to the mass ratio of the tea after the tea is spread to the fermentation bacteria liquid of 10:2, and stirring the tea to uniformly mix the tea and the fermentation bacteria liquid to obtain a tea mixture. The tea mixture is placed under blue light with the light intensity of 2000Lx for fermentation, the temperature is controlled to be 40 ℃, and the fermentation is carried out for 36 hours.
(3) And (3) putting the fermented tea leaves into a water-removing pot at 220 ℃ to be turned and shaken for 2min, cooling the water-removing pot to 150 ℃, turning and shaking the tea leaves for 2min, heating the water-removing pot to 260 ℃, and turning and shaking the tea leaves again for 0.5min to finish water-removing.
(4) Placing the tea leaves after fixation in a frying pan at 45 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned for 15min along the wall of the pot, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Example 3
The embodiment provides a processing method for prolonging the retention period of a hair tip, which comprises the following specific processes:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 3cm until the water content of the fresh tea leaves is 60%.
(2) Activating Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger, collecting thallus, and re-suspending with sterile water until the active bacteria of Pediococcus pentosaceus are 5×10 7 The viable count of the lactobacillus sake is 6 multiplied by 10 per mL 9 The viable count of Aspergillus niger is 2X 10 per mL 4 And (3) obtaining fermentation bacteria liquid per mL.
And uniformly spraying the fermentation broth on the tea after the tea is spread according to the mass ratio of the tea after the tea is spread to the fermentation broth of 10:5, and stirring to uniformly mix the tea and the fermentation broth to obtain a tea mixture. The tea mixture is placed under blue light with the light intensity of 1000Lx for fermentation, the temperature is controlled to be 30 ℃, and the fermentation is carried out for 12 hours.
(3) And (3) putting the fermented tea leaves into a water-removing pot at 280 ℃ to be turned over and shaken for 0.5min, cooling the water-removing pot to 120 ℃, turning over and shaking for 3min, heating the water-removing pot to 220 ℃, and turning over and shaking again for 2min to complete water-removing.
(4) Placing the tea leaves after fixation in a frying pan at 35 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned over for 30min along the wall of the pot, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Comparative example 1
The comparative example differs from example 1 only in that the use of fermentation broth and fermentation process was omitted. The specific process is as follows:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 4cm until the water content of the fresh tea leaves is 65%.
(2) And (3) placing the tea leaves subjected to the spreading under blue light with the light intensity of 1500Lx for 24 hours, and controlling the temperature to be 40 ℃.
(3) And (3) putting the tea leaves in the step (2) into a water-removing pot at 260 ℃ to be turned and shaken for 1min, cooling the water-removing pot to 140 ℃, turning and shaking for 3min, heating the water-removing pot to 260 ℃ and then turning and shaking again for 0.5min, thus completing water-removing.
(4) Placing the tea leaves after fixation in a frying pan at 40 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned over along the wall of the pot for 20min, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Comparative example 2
The present comparative example differs from example 1 only in that blue light is omitted. The specific process is as follows:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 4cm until the water content of the fresh tea leaves is 65%.
(2) Activating Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger, collecting thallus, and re-suspending with sterile water until the active bacteria of Pediococcus pentosaceus are 3×10 7 The viable count of the lactobacillus sake is 5 multiplied by 10 per mL 9 The viable count of Aspergillus niger is 6×10 per mL 4 And (3) obtaining fermentation bacteria liquid per mL.
And uniformly spraying the fermentation broth on the tea after the tea is spread according to the mass ratio of the tea after the tea is spread to the fermentation broth of 10:4, and stirring to uniformly mix the tea and the fermentation broth to obtain a tea mixture. The tea mixture was fermented at 40℃for 24h.
(3) And (3) putting the fermented tea leaves into a de-enzyming pot at 260 ℃ to be subjected to shaking for 1min, cooling the de-enzyming pot to 140 ℃, shaking for 3min, heating the de-enzyming pot to 260 ℃ and shaking again for 0.5min, thus completing de-enzyming.
(4) Placing the tea leaves after fixation in a frying pan at 40 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned over along the wall of the pot for 20min, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Comparative example 3
The comparative example differs from example 1 only in the composition of the fermentation broth. The specific process is as follows:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 4cm until the water content of the fresh tea leaves is 65%.
(2) Activating Lactobacillus plantarum, lactobacillus sake and Aspergillus niger, collecting thallus, and re-suspending with sterile waterThe active bacteria of Lactobacillus plantarum is 3×10 7 The viable count of the lactobacillus sake is 5 multiplied by 10 per mL 9 The viable count of Aspergillus niger is 6×10 per mL 4 And (3) obtaining fermentation bacteria liquid per mL.
And uniformly spraying the fermentation broth on the tea after the tea is spread according to the mass ratio of the tea after the tea is spread to the fermentation broth of 10:4, and stirring to uniformly mix the tea and the fermentation broth to obtain a tea mixture. The tea mixture is placed under blue light with light intensity of 1500Lx for fermentation, the temperature is controlled to be 40 ℃, and the fermentation is carried out for 24 hours.
(3) And (3) putting the fermented tea leaves into a de-enzyming pot at 260 ℃ to be subjected to shaking for 1min, cooling the de-enzyming pot to 140 ℃, shaking for 3min, heating the de-enzyming pot to 260 ℃ and shaking again for 0.5min, thus completing de-enzyming.
(4) Placing the tea leaves after fixation in a frying pan at 40 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned over along the wall of the pot for 20min, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Comparative example 4
The comparative example differs from example 1 only in that the fixation method was adjusted. The specific process is as follows:
(1) Picking fresh tea leaves with one bud and one leaf, uniformly spreading the tea leaves with the thickness of 4cm until the water content of the fresh tea leaves is 65%.
(2) Activating Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger, collecting thallus, and re-suspending with sterile water until the active bacteria of Pediococcus pentosaceus are 3×10 7 The viable count of the lactobacillus sake is 5 multiplied by 10 per mL 9 The viable count of Aspergillus niger is 6×10 per mL 4 And (3) obtaining fermentation bacteria liquid per mL.
And uniformly spraying the fermentation broth on the tea after the tea is spread according to the mass ratio of the tea after the tea is spread to the fermentation broth of 10:4, and stirring to uniformly mix the tea and the fermentation broth to obtain a tea mixture. The tea mixture is placed under blue light with light intensity of 1500Lx for fermentation, the temperature is controlled to be 40 ℃, and the fermentation is carried out for 24 hours.
(3) And (5) putting the fermented tea leaves into a de-enzyming pot at 260 ℃ for 4min, and completing de-enzyming.
(4) Placing the tea leaves after fixation in a frying pan at 40 ℃ for rolling, wherein the specific method comprises the following steps: the pot is rolled and turned over along the wall of the pot for 20min, and the turning direction is consistent all the time.
(5) The rolled tea leaves are made manually, and the specific method is as follows: rubbing tea leaves by hands along one direction, rubbing each group of tea leaves for 4 times, shaking up, repeating the steps until the tea leaves are pointed to harden, and drying the hardened tea leaves at 120 ℃ until the water content is 6%, thus obtaining the hair tip finished product.
Test example 1
In this test example, the quality of the hair tip products of examples 1 to 3 and comparative examples 1 to 4 was examined with reference to a commercially available hair tip (Xinyang hair tip). The process is as follows:
1. sensory evaluation
5 tea leaf evaluation persons are selected to form an evaluation group, and the evaluation group is referred to a tea leaf sensory evaluation method: GB/T23776-2018 sensory evaluations were performed on hair tip end products of examples 1 to 3, comparative examples 1 to 4 and on the market, respectively. The evaluation results are shown in Table 1.
Table 1 sensory evaluation results of Maojian tea leaves of each group
As can be seen from Table 1, there is no significant difference in sensory evaluation between the finished hair tips of examples 1-3 and the commercial hair tip products, indicating that the process of the present invention does not have a significant impact on the sensory quality of the hair tip tea leaves. In contrast, the sensory scores of the hair tip products of comparative examples 1-3 were lower, with comparative examples 2 and 3 being the lowest, indicating that the sensory scores of the hair tips were affected by the use of the fermentation broth alone, but that the effect could be reduced by the use of blue light in combination with the fermentation broth, and the species composition of the fermentation broth was also important; the sensory scores of comparative example 4 are also lower, indicating that the enzyme deactivation method affects the sensory scores of the tea leaves.
2. Tea active substance detection
Reference "tea extract assay: GB/T8305-2013 detects the water extract of the hair tip finished product; detecting the content of tea polyphenol and caffeine in the finished product of the hair tip by referring to GB/T8313-2018; detecting the content of soluble sugar by adopting an anthrone method; and detecting the free amino acid content of the hair tip finished product by adopting an ninhydrin colorimetric method. The test results are shown in Table 2.
TABLE 2 detection results of tea active substances in groups
As can be seen from Table 2, the tea polyphenol content in the hair tip products of examples 1 to 3 is slightly lower than that of the commercial hair tip products, and the caffeine content is slightly higher than that of the commercial hair tip products, but the difference of the active substance contents is not significant, which indicates that the processing method of the invention has less influence on the quality of the hair tip tea leaves. In contrast, the active content of the finished hair tip product of comparative example 1 also did not differ significantly from the commercial product, indicating that blue light alone did not have a significant negative effect on the hair tip tea leaves; the tea polyphenols, free amino acids and caffeine in comparative examples 2 and 3 are low in content, and the content of caffeine and soluble sugar is high, and the sensory evaluation and the content of active substances approach to white tea or black tea, which shows that the single use of fermentation broth and the composition of the strain can obviously influence the quality of Maojian tea, and the influence can be reduced by matching with blue light; the lower levels of water extract, tea polyphenols and soluble sugars in comparative example 4 compared to the commercial products and the finished hair tips of examples 1-3 indicate that the de-enzyming process also has some effect on the quality of the hair tip tea.
Test example 2
The shelf life of the hair tip products of examples 1 to 3 and comparative examples 1 to 4 was measured in this test example, and the procedure was as follows:
the hair tip products of examples 1 to 3 and comparative examples 1 to 4, and the commercially available hair tip products (purchased from commercial sources) were sub-packaged into 10 parts, placed at 25℃and stored under light-shielding and sealing conditions. 1 part of the sample was collected and tested at 3, 6, 12 and 24 months of storage, and tested according to the method of test example 1. The results of the detection are shown in tables 3 to 10.
TABLE 3 sensory evaluation results for month 3
TABLE 4 detection results of tea active substances at month 3
Table 5 sensory evaluation results at month 6
TABLE 6 detection results of tea active substances at month 6
TABLE 7 sensory evaluation results at month 12
TABLE 8 detection results of tea active substance at month 12
Table 9 sensory evaluation results at 24 th month
Table 10 results of 24 th month tea active substance detection
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As can be seen from tables 3 to 10, the hair tip products of examples 1 to 3, whether sensory quality or content of the active substance contained, were less changed when stored at normal temperature for 24 months, as compared with the commercially available hair tip products. In contrast, comparative example 1 used blue light treatment alone, the change during storage was large, especially the aroma of tea was large; comparative examples 2 and 3 used fermentation broths alone and adjusted fermentation broths, with less variation during storage; comparative example 4 only changed the fixation method, and the change was also small during storage.
Taken together, the above experiments demonstrate that when the use of fermentation broths is beneficial for extending the shelf life of Maojian tea leaves, but has a quality impact on them, this negative impact can be mitigated when combined with blue light treatment.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. A processing method for prolonging the shelf life of a hair tip, which is characterized by comprising the following steps:
(1) Picking tea leaves with one bud and one leaf, and spreading the tea leaves;
(2) Mixing the tea leaves subjected to the spreading with fermentation bacteria liquid, and fermenting under blue light;
(2) Deactivating enzymes of the fermented tea leaves;
(3) Rolling and shaping the tea leaves after fixation;
the fermentation broth comprises Pediococcus pentosaceus, lactobacillus sake and Aspergillus niger.
2. The process of claim 1 wherein the method of spreading the leaves is to spread the leaves to a thickness of 3-5 cm to a moisture content of 60-75%.
3. The processing method according to claim 2, wherein the mass ratio of the tea leaves to the zymophyte liquid is 10: (2-5).
4. The process according to claim 3, wherein the viable count of Pediococcus pentosaceus in the fermentation broth is (1-5). Times.10 7 And each mL.
5. The process according to claim 4, wherein the viable count of lactobacillus sake in the fermentation broth is (6-8). Times.10 9 And each mL.
6. The process according to claim 5, wherein the viable count of Aspergillus niger in the fermentation broth is (2-8). Times.10 4 And each mL.
7. The process of claim 6, wherein the fermentation is carried out at a temperature of 30-40 ℃ for a period of 12-36 hours; the illumination intensity of the blue light is 1000-2000 Lx.
8. The process of claim 7 wherein the de-enzyming is performed by shaking the leaves at 220-280 ℃ for 0.5-2 min, shaking at 120-150 ℃ for 2-5 min, and shaking at 220-280 ℃ for 0.5-2 min.
9. The processing method according to claim 8, wherein the rolling method is to roll and turn the fermented tea leaves in a frying pan along the wall of the frying pan, and the turning directions are consistent; the temperature of rolling is 35-45 ℃ and the time is 15-30 min.
10. The process of claim 9 wherein the shaping is carried out by rubbing the twisted leaves in one direction by hand, rubbing each group of leaves 4-5 times, shaking off, repeating the steps until the tea tips harden, and drying the hardened leaves until the water content is 5-8%, to obtain the hair tip finished product.
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