CN117958328A - High GABA acid tea and preparation method thereof - Google Patents
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Abstract
The invention provides high GABA acid tea and a preparation method thereof, and belongs to the technical field of tea production. The preparation method of the high GABA acid tea comprises the following steps: sequentially carrying out spreading, vacuum treatment, light wave de-enzyming, rolling, anaerobic fermentation and drying on the fresh tea leaves to obtain the high GABA acid tea; the vacuum treatment includes: and (3) placing the fresh tea leaves after the tea leaves are spread out into a vacuum sealing pocket, pumping out air in the pocket, and standing at room temperature for 5-10 h. The invention enriches GABA in fresh leaves under anaerobic condition by vacuum treatment, so that the GABA content in the produced sour tea reaches the standard of high GABA tea. And certain mechanical damage can be caused to fresh leaves in the vacuum process, so that the formation of the flower fragrance and the fruit fragrance of the tea leaves is promoted, and the conversion and accumulation of the fragrance of the finished tea leaves are facilitated. The sour tea prepared by the preparation method has the quality characteristics of sweet and smooth, mellow, sour and refreshing and faint scent.
Description
Technical Field
The invention belongs to the technical field of tea production, and particularly relates to high GABA acid tea and a preparation method thereof.
Background
Sour tea, also known as salted tea, is a tea product with slight sour taste, which is prepared by anaerobic fermentation of fresh tea leaves under the action of microorganisms. Although the acid tea in different areas has the differences of geographic environment, culture and processing technology, the processing cores are anaerobic fermentation.
At present, the sour tea is mainly processed by adopting a natural fermentation preparation mode of household manual or manual workshops, and the quality of the product is unstable due to the lack of corresponding quality standards. Gamma-aminobutyric acid (gamma-aminobutyric acid, GABA) has a molecular formula of C 4H9NO2 and a relative molecular weight of 103.2, is a four-carbon, non-protein amino acid, and is widely found in vertebrates, plants and microorganisms. GABA is an inhibitory neurotransmitter and has the physiological effects of tranquilizing, hypnotizing, anticonvulsant, lowering blood pressure, preventing arteriosclerosis, regulating arrhythmia, reducing blood lipid, and enhancing liver function. Although GABA has important physiological functions, GABA content in the human body is increasingly reduced with increasing stress and age. Therefore, the supplementation of GABA from foods is of great importance to human health. At present, research on GABA tea is mainly focused on traditional six-big tea, and research on sour tea is less.
Disclosure of Invention
Accordingly, the present invention is directed to a high GABA sour tea and a preparation method thereof, which can improve GABA content in sour tea and improve taste of sour tea.
In order to achieve the above object, the present invention provides the following technical solutions:
The invention provides a preparation method of high GABA acid tea, which comprises the following steps: sequentially carrying out spreading, vacuum treatment, light wave de-enzyming, rolling, anaerobic fermentation and drying on the fresh tea leaves to obtain the high GABA acid tea; the vacuum treatment includes: and (3) placing the fresh tea leaves after the tea leaves are spread out into a vacuum sealing pocket, pumping out air in the pocket, and standing at room temperature for 5-10 h.
Preferably, the time for spreading out the green is 7-8 hours.
Preferably, the light wave fixation adopts a GB-120 tea light wave fixation machine, the microwave power is 80kw, the infrared power is 24kw, the A phase temperature is 152.1 ℃, the B phase temperature is 152.0 ℃, and the C phase temperature is 161.4 ℃.
Preferably, the rolling time is 20-30min.
Preferably, the anaerobic fermentation comprises: packaging the rolled tea leaves into a container, sealing, and fermenting at 25-35deg.C for 20-25d.
More preferably, the container is a ceramic jar.
Preferably, the drying method is an infrared drying method.
The invention also provides the high GABA acid tea obtained by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
The invention provides a preparation method of high GABA acid tea, which comprises the following steps: sequentially carrying out spreading, vacuum treatment, light wave de-enzyming, rolling, anaerobic fermentation and drying on the fresh tea leaves to obtain the high GABA acid tea; the vacuum treatment includes: and (3) placing the fresh tea leaves after the tea leaves are spread out into a vacuum sealing pocket, pumping out air in the pocket, and standing at room temperature for 5-10 h. The invention enriches GABA in fresh leaves under anaerobic condition by vacuum treatment, so that the GABA content in the produced sour tea reaches the standard of GABA tea. And certain mechanical damage can be caused to fresh leaves in the vacuum process, so that the formation of the flower fragrance and the fruit fragrance of the tea leaves is promoted, and the conversion and accumulation of the fragrance of the finished tea leaves are facilitated.
The sour tea prepared by the preparation method has the quality characteristics of sweet and smooth, mellow, sour and refreshing and faint scent.
Drawings
FIG. 1 is a process flow diagram of the high GABA acid tea of the present invention.
Detailed Description
The invention provides a preparation method of high GABA acid tea, which comprises the following steps: sequentially carrying out spreading, vacuum treatment, light wave de-enzyming, rolling, anaerobic fermentation and drying on the fresh tea leaves to obtain the high GABA acid tea; the vacuum treatment includes: and (3) placing the fresh tea leaves after the tea leaves are spread out into a vacuum sealing pocket, pumping out air in the pocket, and standing at room temperature for 5-10 h.
The vacuum treatment according to the present invention more preferably comprises: the fresh leaves are put into a vacuum sealing bag made of plastic, the fresh leaves are not extruded, the air in the bag is pumped out by a vacuum sealing machine to form an anaerobic environment, and the vacuum sealing bag is placed for 5 to 10 hours, more preferably 8 hours at room temperature. According to the invention, through vacuum treatment of the fresh leaves, GABA in the fresh leaves is enriched under anaerobic conditions, so that the content of GABA in the produced sour tea reaches the standard of GABA tea. And certain mechanical damage can be caused to fresh leaves in the vacuum process, so that the formation of the flower fragrance and the fruit fragrance of the tea leaves is promoted, and the conversion and accumulation of the fragrance of the finished tea leaves are facilitated.
The GABA enrichment effect of the acid tea subjected to vacuum treatment is obviously superior to that of nitrogen treatment, the vacuum treatment is optimal, the asset investment of fixed equipment can be reduced, the production time cost is reduced, and the production efficiency is improved. Therefore, the GABA acid tea prepared by adopting the vacuum treatment can not only improve the conversion efficiency of GABA in the tea, but also save the production cost.
The invention preferably spreads the fresh tea leaves in the withering tank, opens the blower to blow off the field heat in the fresh tea leaves, spreads for 7-8h, and properly dissipates water. The spreading and losing fresh leaves of the invention generate and accumulate heat and water vapor due to respiration in the transportation process, and lose field heat and redundant moisture.
The light wave de-enzyming machine adopts a GB-120 tea light wave de-enzyming machine, the microwave power is 80kw, the infrared power is 24kw, the A phase temperature is 152.1 ℃, the B phase temperature is 152.0 ℃, and the C phase temperature is 161.4 ℃. The enzyme activity of the fresh leaves can be passivated by the enzyme deactivation, grass gas is dissipated, tea aroma is promoted, the activities of enzymes such as polyphenol oxidase and the like in the fresh leaves are killed, the leaves after enzyme deactivation are soft, and tender stems are folded continuously.
The time of the rolling according to the invention is preferably 20-30min, more preferably 25 ℃. The invention preferably uses a twisting machine, and the leaf throwing amount is 2/3 of the volume of the twisting barrel. According to the invention, the tea is extruded and molded by using external force, mesophyll cells are slightly destroyed, extrusion of tea juice and specification of the appearance of the tea are facilitated, and thus, the special flavor of the tea is promoted, and the tea is convenient to brew.
The anaerobic fermentation according to the invention preferably comprises: packaging the rolled tea leaves into a container, sealing, and fermenting at 25-35deg.C for 20-25d. The tea leaves are put into the jar to fill the space in the jar, the rolling leaves are compacted, and the redundant air in the jar is discharged as much as possible. According to the invention, macromolecular substances such as protein, cellulose and the like are decomposed and converted into small molecular substances such as amino acid, glucose, acetic acid, lactic acid and the like by utilizing the anaerobic respiration action of microorganisms, so that the formation of sweet, smooth and mellow quality characteristics of the sour tea is promoted, and the formation of unique quality of the sour tea is facilitated.
The container for anaerobic fermentation is not particularly limited, and the twisted tea leaves are placed in an anaerobic and light-proof place for fermentation, so that the container is conventional in the art. As an embodiment, the container of the present invention is a ceramic jar.
The drying method is an infrared drying method. The drying temperature is 85 ℃, the drying time is 3 hours, and the water content in the dried tea leaves is not higher than 5%. The drying step can volatilize part of pungent smell generated in the anaerobic fermentation process, is beneficial to the formation and emission of high-boiling aromatic substances, is beneficial to the generation of special aromatic substances, reduces the water content in the sour tea, and is beneficial to storage and preservation.
The invention also provides the high GABA acid tea obtained by the preparation method.
The technical solutions of the present invention will be clearly and completely described in the following in connection with the embodiments of the present invention. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the following examples, conventional methods are used unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
Example 1
Preparation of high GABA acid tea
1. Spreading fresh tea leaves: spreading fresh tea leaves in a withering tank, and opening a fan to blow off field heat in the fresh tea leaves to spread for 7.5 hours, wherein proper water loss is preferable;
2. vacuum treatment: placing the fresh leaves after the spreading into a vacuum sealing pocket of plastic, taking care of not squeezing the fresh leaves, pumping out air in the pocket by using a vacuum sealing machine to form an anaerobic environment, and standing for 8 hours at room temperature;
3. Light wave de-enzyming: adopting a GB-120 tea light wave enzyme deactivation machine, wherein the microwave power is 80kw, the infrared power is 24kw, the A phase temperature is set to 152.1 ℃, the B phase temperature is set to 152.0 ℃, and the C phase temperature is set to 161.4 ℃;
4. Twisting: putting the de-enzymed leaves into a rolling machine for rolling, wherein the leaf throwing amount is 2/3 of the volume of a rolling barrel, and rolling for 25min;
5. Anaerobic fermentation: cooling the rolling leaves to room temperature, putting the rolling leaves into a pre-cleaned and dried ceramic jar, filling the space in the jar with the tea leaves, compacting the rolling leaves, and exhausting redundant air in the jar as much as possible; sealing the mouth of the jar with a preservative film after placing tea leaves, covering the jar cover, filling clean water into the jar edge, placing the ceramic jar at a cool and dry place, and allowing the tea leaves in the jar to stand and ferment for 20d in an environment of 25-35 ℃;
6. And (5) infrared drying: taking out the fermented tea leaves, and drying by using an infrared dryer at 85 ℃ for 3 hours, wherein the water content in the dried tea leaves is not higher than 5%, so as to obtain the high GABA acid tea.
Example 2
Preparation of high GABA acid tea
1. Spreading fresh tea leaves: spreading fresh tea leaves in a withering tank, and opening a fan to blow off field heat in the fresh tea leaves to spread for 7 hours, wherein proper water loss is preferable;
2. Vacuum treatment: placing the fresh leaves after the spreading into a vacuum sealing pocket of plastic, taking care of not squeezing the fresh leaves, pumping out air in the pocket by using a vacuum sealing machine to form an anaerobic environment, and standing for 7 hours at room temperature;
3. Light wave de-enzyming: adopting a GB-120 tea light wave enzyme deactivation machine, wherein the microwave power is 80kw, the infrared power is 24kw, the A phase temperature is set to 152.1 ℃, the B phase temperature is set to 152.0 ℃, and the C phase temperature is set to 161.4 ℃;
4. Twisting: putting the de-enzymed leaves into a rolling machine for rolling, wherein the leaf throwing amount is 2/3 of the volume of a rolling barrel, and rolling for 20min;
5. anaerobic fermentation: cooling the rolling leaves to room temperature, putting the rolling leaves into a pre-cleaned and dried ceramic jar, filling the space in the jar with the tea leaves, compacting the rolling leaves, and exhausting redundant air in the jar as much as possible; sealing the mouth of the jar with a preservative film after placing tea leaves, covering the jar cover, filling clean water into the edge of the jar, placing the ceramic jar at a cool and dry place, and allowing the tea leaves in the jar to stand and ferment for 23d in an environment of 25-35 ℃;
6. And (5) infrared drying: taking out the fermented tea leaves, and drying by using an infrared dryer at 85 ℃ for 3 hours, wherein the water content in the dried tea leaves is not higher than 5%, so as to obtain the high GABA acid tea.
Example 3
Preparation of high GABA acid tea
1. Spreading fresh tea leaves: spreading fresh tea leaves in the withering tank, and opening a fan to blow off field heat in the fresh tea leaves to spread for 8 hours, wherein proper water loss is preferable;
2. vacuum treatment: placing the fresh leaves after the spreading into a vacuum sealing pocket of plastic, taking care of not squeezing the fresh leaves, pumping out air in the pocket by using a vacuum sealing machine to form an anaerobic environment, and standing for 8 hours at room temperature;
3. Light wave de-enzyming: adopting a GB-120 tea light wave enzyme deactivation machine, wherein the microwave power is 80kw, the infrared power is 24kw, the A phase temperature is set to 152.1 ℃, the B phase temperature is set to 152.0 ℃, and the C phase temperature is set to 161.4 ℃;
4. Twisting: putting the de-enzymed leaves into a rolling machine for rolling for 30min, wherein the leaf throwing amount is 2/3 of the volume of a rolling barrel;
5. Anaerobic fermentation: cooling the rolling leaves to room temperature, putting the rolling leaves into a pre-cleaned and dried ceramic jar, filling the space in the jar with the tea leaves, compacting the rolling leaves, and exhausting redundant air in the jar as much as possible; sealing the mouth of the jar with a preservative film after placing tea leaves, covering the jar cover, filling clean water into the edge of the jar, placing the ceramic jar at a cool and dry place, and allowing the tea leaves in the jar to stand and ferment for 25d in an environment of 25-35 ℃;
6. and (5) infrared drying: taking out the fermented tea leaves, drying by using an infrared dryer, setting the drying temperature to be 85 ℃, setting the drying time to be 3 hours, and obtaining the high GABA acid tea, wherein the water content in the dried tea leaves is not higher than 5%.
Comparative example 1
The embodiment is the same as in example 3, except that no vacuum treatment is performed.
Comparative example 2
The embodiment is the same as in example 3, except that the anaerobic fermentation time is 10d.
Comparative example 3
The specific embodiment is the same as in example 3, except that the vacuum treatment steps are as follows: and (3) treating the fresh leaves after the spreading under the vacuum nitrogen filling condition for 3 hours.
Comparative example 4
The specific embodiment is the same as in example 3, except that the vacuum treatment steps are as follows: and (3) carrying out vacuum nitrogen charging treatment on the fresh leaves after withering for 3 hours, then carrying out cooling and aerobic treatment at room temperature for 2 hours, and repeating the treatment for 3 times.
Test example 1
Determination of GABA content in sour tea
GABA content was measured in the acid tea of example 1, example 2, example 3, comparative example 1, comparative example 2, comparative example 3 and comparative example 4, respectively. The specific results are shown in Table 1.
TABLE 1 GABA content in acid tea of example 1, comparative example 1 and comparative example 2
As can be seen from table 1, examples 1,2 and 3 of the present invention significantly increased the GABA content of the sour tea compared to the sour tea not subjected to the vacuum treatment, and significantly increased the GABA content of the sour tea compared to the other vacuum treatments in the prior art.
Test example 2
Sensory evaluation of sour tea
Selecting 7 general guidelines meeting sensory analysis selection, training and management evaluation personnel, part 1: preferably, the person required by the evaluator (GB/T16291.1-2012) is used as a sensory evaluator of the sour tea, and sensory evaluation is performed according to an evaluation criterion table (Table 2).
Table 2 sensory evaluation criteria for sour tea
The acid tea of examples and comparative examples was scored according to the above sensory evaluation criteria, and the specific results are shown in table 3.
Table 3 examples and comparative examples acid tea sensory evaluation
Through verification of examples 1, 2 and 3, the technical scheme can better improve the sensory quality of the sour tea, especially in the aspect of the internal quality of the sour tea, can achieve the quality characteristics of strong fragrance, tasty and refreshing taste, light yellow and bright soup color, soft and bright leaf bottom, and the content of GABA can reach 1.5mg/g, and can reach 2.2485mg/g at the highest.
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 (8)
1. A method for preparing high GABA acid tea, comprising: sequentially carrying out spreading, vacuum treatment, light wave de-enzyming, rolling, anaerobic fermentation and drying on the fresh tea leaves to obtain the high GABA acid tea;
The vacuum treatment includes: and (3) placing the fresh tea leaves after the tea leaves are spread out into a vacuum sealing pocket, pumping out air in the pocket, and standing at room temperature for 5-10 h.
2. The method according to claim 1, wherein the time for spreading out the green is 7-8 hours.
3. The preparation method of claim 1, wherein the light wave fixation adopts a GB-120 tea light wave fixation machine, the microwave power is 80kw, the infrared power is 24kw, the A phase temperature is 152.1 ℃, the B phase temperature is 152.0 ℃, and the C phase temperature is 161.4 ℃.
4. The method according to claim 1, wherein the rolling time is 20 to 30 minutes.
5. The method of claim 1, wherein the anaerobic fermentation comprises: packaging the rolled tea leaves into a container, sealing, and fermenting at 25-35deg.C for 20-25d.
6. The method of claim 5, wherein the container is a ceramic jar.
7. The preparation method according to claim 1, wherein the drying method is an infrared drying method, the drying temperature is 85 ℃, the drying time is 3 hours, and the water content in the dried tea leaves is not higher than 5%.
8. A high GABA acid tea obtained by the process of any one of claims 1 to 7.
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