CN1792202A - Method for pu'er tea fermented by biological enzyme - Google Patents
Method for pu'er tea fermented by biological enzyme Download PDFInfo
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- CN1792202A CN1792202A CN 200610010625 CN200610010625A CN1792202A CN 1792202 A CN1792202 A CN 1792202A CN 200610010625 CN200610010625 CN 200610010625 CN 200610010625 A CN200610010625 A CN 200610010625A CN 1792202 A CN1792202 A CN 1792202A
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Abstract
A method for fermenting Pu'er tea by biologic enzyme includes such steps as mixing raw tea, water and nutritive liquid containing biologic enzyme in mass ratio of 1: (0.4-0.6): (0.1-0.3), stacking on shelves layer by layer which controlling the layer height to be 40-70 cm, and fermenting at 40-65 deg.C for 20-25 days. Its advantages are short time, and high quality of tea.
Description
Technical field
The present invention relates to a kind of preparation method of Pu'er tea, relate in particular to a kind of method, belong to Tea Processing and manufacturing technology field with the fermented by biological enzyme Pu'er tea.
Background technology
Pu'er tea is a kind of historical famous tea of China, its soup look ruddy is bright, and taste returns sweet, the pure and strong Chen Xiang of smell, be not only the beverage that people are commonly used to quench one's thirst, also have generally acknowledged simultaneously: clearing heat and detoxicating, slake thirst and help produce saliva, warm stomach is good for the stomach, produce refreshing effect to the mind, lowering blood-fat and reducing weight, cancer-resisting, health-care efficacy such as delay senility.Therefore looked at and great kindness by domestic and international consumers in general's parent.The big writer Cao Xueqin of China has write Pu'er tea in the literary masterpiece Dream of the Red Mansion, and the great writer Tolstoy of Russia also has excellent description to drinking Pu'er tea in " War And Peace " book.Traditional Pu'er tea is to select the distinctive large leaf solar dried green tea in Yunnan for use, after reaching 50-60 days ground pile-fermentation, stacks through thorough cut, airing, pack and continues the storage ageing and get.And the storage digestion time is long more, and its quality is good more, and taste is got over Chen Xiang, so in all tealeaves, have only the tool reserve value of Pu'er tea.But existing Pu'er tea zymotechnique exists following deficiency: the one, and the ground pile-fermentation is quite unhygienic; The 2nd, the heap temperature is restive, causes the warm skewness of heap, not only influences the fermentation of tealeaves, and easily causes the tealeaves charing, for this reason, often need employ and manually carry out repeatedly turning in a large number, has both strengthened labor intensity of operating personnel, is unfavorable for again reducing production costs; The 3rd, in existing Pu'er tea sweat, Chang Yinre physical reactions and enzymic change reaction are lumpd tealeaves in a large number, all will use the machine of deblocking to deblock during each turning, second the waste that can make tealeaves can directly influence quality of tea leaves up to 30% first; The 4th, traditional Pu'er tea zymotechnique cycle is long, and productivity ratio is low, is seriously restricting the production of Pu'er tea.In view of the fermentation processing technology of traditional Pu'er tea exists the processing technology of many shortcomings and Pu'er tea still to belong to backward workshop-based processing, both there be not the technology control device, more difficult standardized production has restricted the development of Pu'er tea greatly.Therefore, be necessary fully to study, develop new Pu'er tea zymotechnique, to meet the need of market.
Summary of the invention
For overcoming unhygienic that existing Pu'er tea zymotechnique exists, take a lot of work, time-consuming, deficiencies such as difficult quality guarantee the invention provides a kind of method with the fermented by biological enzyme Pu'er tea.
The present invention realizes by following technical proposal: a kind of method with the fermented by biological enzyme Pu'er tea is characterized in that through following process steps:
A, gross tea, water and biology enzyme nutrient solution are mixed by following mass ratio;
1∶0.4～0.6∶0.1～0.3
B, mixed above-mentioned tealeaves is deposited on the stand of layering, controlling every layer of tealeaves height is 40-70cm;
C, be under the 40-65 ℃ of condition, fermented 20-25 days, promptly get Pu'er tea at the tea stack temperature.
Described biology enzyme nutrient solution is made up of following component by mass percent:
Hydrolysising protease or oxidoreducing enzyme 0.1～0.3%
Glucose 10～35%
Fruit drink 15～30%
Water surplus.
Described hydrolysising protease or oxidoreducing enzyme are one or more in bromelain, papain, the amylase.
The pH value of described biology enzyme nutrient solution is 4.5～6.5.
Described fruit drink is one or more the in season fruit syrup in pear juice, cider, peach juice, watermelon juice, pineapple juice, mango juice, grape juice, Passiflora juice, Cantaloupe juice, Chinese flowering quince juice, orange juice, the juice of my pomegranate.
The water yield that the control of humidity mainly adds by the A step in the described sweat adds the many of the water yield with few, is decided by the moisture of tealeaves in the water content of solar dried green tea self and the sweat again.
The stand of described layering is made of space framework and the horizontal platen that is arranged at intervals on the space framework, and wherein horizontal platen is made as stationary platen, and perhaps drawing and pulling type movable mold is so that take, put tealeaves.
Described space framework is set to rectangular frame or triangular framing or cylindrical frame or polygonal frame, at interval horizontal support member is set on the framework, places fixing or movable mold on the support member.
The horizontal support member in twos on the described framework or the spacing of horizontal platen are 70-85cm, both have been convenient to tealeaves and have put on the shelf, can prevent again that the tealeaves layer is overheated and lump.
The present invention compared with prior art has following advantage and effect: adopt such scheme, fundamentally solved prior art the ground fermentation bring unhygienic, fermentation time is long, lump because of the tealeaves fermentation is uneven, thereby bring the tealeaves waste to increase, labour intensity is big, and quality is difficult to deficiencies such as assurance, make Pu'er tea technology science more, rationally, perfect, the present invention adopts fermented by biological enzyme, and not only fermentation time is short, only is half of traditional handicraft, and fermentation evenly, again by the tealeaves layering is placed on the stand, not only easily to fermentation temperature, humidity is controlled, and helps tealeaves and keep good ventilated performance during the fermentation, fermented tea can not lumpd, need not manually to turn over tea, the tealeaves waste is little, the Pu'er tea that the present invention makes, its steady quality, the soup look ruddy, and mouthfeel is returned sweet, do not have musty, tart flavour, bitter taste, astringent taste and earthy, having only tempting aged aroma, is a desirable Pu'er tea new process for fermenting.
Description of drawings
The layering horse structure schematic diagram that Fig. 1 uses for the present invention;
Another layering horse structure schematic diagram that Fig. 2 uses for the present invention.
Among Fig. 1,1 is rectangular frame, is interval with horizontal braces 2 on it, and support bar 2 is provided with pulley 3, and the horizontal platen 4 of drawing and pulling type activity places on this support bar 2, so that pick and place tealeaves, the distance between platen is 75cm in twos.
Among Fig. 2, fixing circular platen 6 is installed on the framework 5, the distance between the platen is 85cm.
The specific embodiment
Embodiment 1
A, be that 6.5 biology enzyme nutrient solution fully mixes with 1 ton of solar dried green tea, 0.4 ton of water and 0.1 ton of pH value, wherein the biology enzyme nutrient solution is evenly mixed at normal temperatures by following component:
0.1 kilogram of bromelain
15 kilograms of glucose
30 kilograms of mango juices
54.9 kilograms in water
B, mixed above-mentioned tealeaves is deposited on the platen on the stand with the height of every layer of 40cm;
C, stand is placed in the fermenting cellar, the tea stack temperature is 40 ℃ on the console pallet plate, ferments 25 days, promptly gets Pu'er tea.
Embodiment 2
A, be that 4.5 biology enzyme nutrient solution fully mixes with 1 ton of solar dried green tea, 0.6 ton of water and 0.3 ton of pH value, wherein the biology enzyme nutrient solution is evenly mixed at normal temperatures by following component:
0.3 kilogram of papain
35 kilograms of glucose
10 kilograms of grape juices
15 kilograms of Passiflora juices
39.7 kilograms in water
B, mixed above-mentioned tealeaves is deposited on the platen on the stand with the height of every layer of 70cm;
C, stand is placed in the fermenting cellar, the tea stack temperature is 65 ℃ on the console pallet plate, ferments 20 days, promptly gets Pu'er tea.
Embodiment 3
A, be that 5.5 biology enzyme nutrient solution fully mixes with 1 ton of solar dried green tea, 0.5 ton of water and 0.2 ton of pH value, wherein the biology enzyme nutrient solution is evenly mixed at normal temperatures by following component:
0.1 kilogram of papain
Starch proteinase-10 .1 kilogram
25 kilograms of glucose
20 kilograms of watermelon juices
10 kilograms of pineapple juice
44.8 kilograms in water
B, mixed above-mentioned tealeaves is deposited on the platen on the stand with the height of every layer of 60cm;
C, stand is placed in the fermenting cellar, the tea stack temperature is 50 ℃ on the console pallet plate, ferments 22 days, promptly gets Pu'er tea.
Claims (8)
1, a kind of method with the fermented by biological enzyme Pu'er tea is characterized in that through following process steps:
A, gross tea, water and biology enzyme nutrient solution are mixed by following mass ratio;
1∶0.4～0.6∶0.1～0.3
B, mixed above-mentioned tealeaves is deposited on the stand of layering, controlling every layer of tealeaves height is 40-70cm;
C, be under the 40-65 ℃ of condition, fermented 20-25 days, promptly get Pu'er tea at the tea stack temperature.
2, method according to claim 1 is characterized in that described biology enzyme nutrient solution is made up of following component by mass percent:
Hydrolysising protease or oxidoreducing enzyme 0.1～0.3%
Glucose 10～35%
Fruit drink 15～30%
Water surplus.
3, method according to claim 2 is characterized in that described hydrolysising protease or oxidoreducing enzyme are one or more in bromelain, papain, the amylase.
4, method according to claim 2, the pH value that it is characterized in that described biology enzyme nutrient solution is 4.5～6.5.
5, method according to claim 2 is characterized in that described fruit drink is one or more the in season fruit syrup in pear juice, cider, peach juice, watermelon juice, pineapple juice, mango juice, grape juice, Passiflora juice, Cantaloupe juice, Chinese flowering quince juice, orange juice, the juice of my pomegranate.
6, method according to claim 1 is characterized in that the stand of described layering is made of space framework and the horizontal platen that is arranged at intervals on the space framework, and wherein horizontal platen is made as stationary platen, perhaps the drawing and pulling type movable mold.
7, method according to claim 6, it is characterized in that described space framework is set to rectangular frame or triangular framing or cylindrical frame or polygonal frame, at interval horizontal support member is set on the framework, places fixing or movable mold on the support member.
8, method according to claim 6 is characterized in that the horizontal support member in twos on the described framework or the spacing of horizontal platen are 70-85cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100106251A CN100364430C (en) | 2006-01-11 | 2006-01-11 | Method for pu'er tea fermented by biological enzyme |
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| CNB2006100106251A CN100364430C (en) | 2006-01-11 | 2006-01-11 | Method for pu'er tea fermented by biological enzyme |
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| CN1792202A true CN1792202A (en) | 2006-06-28 |
| CN100364430C CN100364430C (en) | 2008-01-30 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213998B (en) * | 2008-01-10 | 2011-03-16 | 王乐观 | Health care pu'er tea capable of resisting HIV virus and improving human body immunity |
| CN102488037A (en) * | 2011-12-23 | 2012-06-13 | 王乐观 | Yeast and method for fermenting Pu'er tea by utilizing yeast |
| CN102492665A (en) * | 2011-12-14 | 2012-06-13 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
| CN103125623A (en) * | 2013-03-11 | 2013-06-05 | 云南农业大学 | Method for processing Pu-Er ripe tea by exogenous enzyme |
| CN103404648A (en) * | 2013-09-03 | 2013-11-27 | 江西省蚕桑茶叶研究所 | Preparation method of apple black tea |
| CN106173025A (en) * | 2016-09-29 | 2016-12-07 | 宁波希诺亚海洋生物科技有限公司 | A kind of enzymatic fermented black tea beverage and preparation method thereof |
| CN106417760A (en) * | 2016-09-29 | 2017-02-22 | 宁波希诺亚海洋生物科技有限公司 | Fermented fruit-flavored tea beverage and preparation method thereof |
| CN108850288A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing gynostemma pentaphylla |
| CN112690347A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Pu' er tea by using ganoderma lucidum fungi |
| CN112690348A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Yunnan black tea by using ganoderma lucidum fungi |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000325019A (en) * | 1999-05-21 | 2000-11-28 | Masanori Shinozaki | Tea drink containing protease |
| CN1695470A (en) * | 2005-06-14 | 2005-11-16 | 王乐观 | Beverage vinegar made from Pu'er tea and preparation method |
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2006
- 2006-01-11 CN CNB2006100106251A patent/CN100364430C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213998B (en) * | 2008-01-10 | 2011-03-16 | 王乐观 | Health care pu'er tea capable of resisting HIV virus and improving human body immunity |
| CN102492665A (en) * | 2011-12-14 | 2012-06-13 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
| CN102492665B (en) * | 2011-12-14 | 2013-07-24 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
| CN102488037A (en) * | 2011-12-23 | 2012-06-13 | 王乐观 | Yeast and method for fermenting Pu'er tea by utilizing yeast |
| CN103125623A (en) * | 2013-03-11 | 2013-06-05 | 云南农业大学 | Method for processing Pu-Er ripe tea by exogenous enzyme |
| CN103404648A (en) * | 2013-09-03 | 2013-11-27 | 江西省蚕桑茶叶研究所 | Preparation method of apple black tea |
| CN103404648B (en) * | 2013-09-03 | 2014-08-27 | 江西省蚕桑茶叶研究所 | Preparation method of apple black tea |
| CN106173025A (en) * | 2016-09-29 | 2016-12-07 | 宁波希诺亚海洋生物科技有限公司 | A kind of enzymatic fermented black tea beverage and preparation method thereof |
| CN106417760A (en) * | 2016-09-29 | 2017-02-22 | 宁波希诺亚海洋生物科技有限公司 | Fermented fruit-flavored tea beverage and preparation method thereof |
| CN108850288A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing gynostemma pentaphylla |
| CN112690347A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Pu' er tea by using ganoderma lucidum fungi |
| CN112690348A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Yunnan black tea by using ganoderma lucidum fungi |
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| CN100364430C (en) | 2008-01-30 |
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Assignee: Tianfu tea trade limited liability company Assignor: Wang Leguan Contract record no.: 2011530000053 Denomination of invention: Method for pu'er tea fermented by biological enzyme Granted publication date: 20080130 License type: Exclusive License Open date: 20060628 Record date: 20110720 |
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Granted publication date: 20080130 Termination date: 20190111 |