WO2017045184A1 - 半发酵杜仲茶及其生产工艺 - Google Patents

半发酵杜仲茶及其生产工艺 Download PDF

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WO2017045184A1
WO2017045184A1 PCT/CN2015/089853 CN2015089853W WO2017045184A1 WO 2017045184 A1 WO2017045184 A1 WO 2017045184A1 CN 2015089853 W CN2015089853 W CN 2015089853W WO 2017045184 A1 WO2017045184 A1 WO 2017045184A1
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eucommia
leaves
drying
tea
green
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PCT/CN2015/089853
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English (en)
French (fr)
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张永
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杭州清心茶业有限公司
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Priority to PCT/CN2015/089853 priority Critical patent/WO2017045184A1/zh
Publication of WO2017045184A1 publication Critical patent/WO2017045184A1/zh

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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
    • 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

Definitions

  • the present invention relates to a tea production process, and more particularly to a semi-fermented Eucommia tea and a production process thereof.
  • Eucommia ulmoides is a traditional Chinese medicine of traditional Chinese medicine.
  • the famous Chinese medical scientist Li Shizhen wrote “Compendium of Materia Medica” containing “Duzhong, can enter the liver and tonify the kidney, supplement the essence of Qi, strengthen the bones, strengthen the mind, cure kidney deficiency, low back pain, long service, light Resist the old.”
  • Li Shizhen ⁇ Du Zhong “long-wearing light and old-fashioned", indicating the effect of Eucommia disease treatment, disease-free health care.
  • the leaves of Eucommia ulmoides contain eucommia gum, rosinol diglucoside, kaempferol, eucommia bark, sclerotium, thundering sputum, hapa succinate, galactitol, and threonine, methionine, isoleucine 17 kinds of free amino acids such as acid and lysine, and 15 kinds of trace elements such as zinc, copper, potassium, iron, calcium, phosphorus and manganese.
  • Eucommia ulmoides tea is made from the leaves of Eucommia ulmoides plant Eucommia: Eucommia ulmoides leaves are harvested when it grows most vigorously, or when the flower buds are open, or when the flowers are in full bloom and the fruit seeds are not yet mature.
  • the healthy drinks made by the traditional tea production process often have liver and kidney, strong bones and muscles, detoxification and beauty, strengthen the metabolism of human body cells, prevent aging of muscles and bones, balance blood pressure, decompose cholesterol in the body, reduce body fat and restore Vascular elasticity, diuretic heat, broad-spectrum antibacterial, excitatory central nervous system, increase the number of white blood cells, enhance human immunity and other significant effects, and Eucommia tea does not contain caffeine and theophylline, is not addictive, poisoning, suitable for long-term drinking.
  • the fresh leaves of Eucommia ulmoides are green, and the leaves are placed for several hours after being simmered.
  • the color will gradually change from green to pig liver color, indicating that Eucommia leaves contain a large amount of phenolic substances, and black tea will form black tea color, which proves that Eucommia leaves contain Polyphenol oxidase.
  • the production method of Eucommia tea is divided into two types: “green tea type” and “black tea type”.
  • the “green tea type” processed into Eucommia tea is often accepted by the consumers because of its scent and its bitter taste. Therefore, most of the current use of "black tea type” to make Eucommia tea, through the fermentation process to improve the aroma and taste of Eucommia tea.
  • Chinese patent No. CN201210086370.2 discloses a Eucommia ulmoides tea and a production method thereof, which is characterized in that the fresh green Eucommia ulmoides leaves are removed and cut into strips of 5-8 mm in width, after being killed and after being killed.
  • the fresh tea leaves are mixed with the ingredients in a ratio of 7-4:3-6 by weight, then fermented by stacking, and finally dried.
  • the Eucommia tea is prepared according to the method described.
  • the invention has improved the taste and the sensory effect of the product through the fermentation process, and the product has a lustrous color and a similar shape to the green tea.
  • the tea taste is enhanced by the green tea refreshing and the black tea by mixing with the fresh tea leaves (ie green tea). Dry alcohol, long aftertaste, and easy to drink, easy to be accepted by consumers.
  • Eucommia tea its effects on kidney and kidney, Buzhongyijingqi, Jianjiu bone, Qiangzhi, kidney deficiency and low back pain, long-wearing light body and old age all depend on the natural ingredients contained in Eucommia leaves.
  • the Eucommia tea produced by the “black tea type” method needs to pass the whole fermentation process, which will definitely cause great loss to some beneficial ingredients contained in the leaves of Eucommia ulmoides, and even cause some of the health care ingredients to completely disappear and disappear, and the health care effect of the finished products is reduced. And some of the health effects disappeared; while the Eucommia tea produced by the "green tea type” method can completely retain its health care effect, but because of its poor taste, it is not popular and is not easy to promote.
  • the inventor discovered a new production method of Eucommia tea, which is to produce Eucommia tea through semi-fermentation production process, which is between “green tea type” and “black tea type” Eucommia tea. Ensure that the health-care ingredients in the finished product do not disappear, and at the same time improve the color and aroma of Eucommia tea, and facilitate the promotion.
  • the present invention aims to provide a semi-fermented Eucommia tea which can retain all the health effects of Eucommia ulmoides leaves and is rich and mellow, and a production process thereof.
  • the present invention provides the following technical scheme: a production process of semi-fermented Eucommia tea, comprising Eucommia ulmoides leaves, comprising the following steps:
  • the present invention is further configured to use outdoor sunlight during the drying step, and to perform the sun drying in a sunny weather, and the time is selected from 3 to 6 pm.
  • the invention is further arranged such that the step of making the greening is carried out in a shaker, wherein the amount of Eucommia leaves in the shaker accounts for about two-thirds of the volume of the shaker.
  • the invention is further configured to: the step of killing is performed in a smashing machine, and the smashing machine selects a 110 type drum squeezing machine, wherein the amount of leaf throwing in the 110 type drum blasting machine is about 20 kg, and the blasting temperature is 180-200 ° C.
  • the present invention adopts sun drying to achieve a suitable degree of fermentation, and in the greening process, the leaves collide with each other by shaking, and the leaf edge cells are scratched to promote enzymatic oxidation. After shaking, the leaves are softened and hardened; After standing for a while, the oxidation is relatively slow, so that the water in the petioles slowly spreads to the leaves. At this time, the fresh leaves gradually expand, returning to elasticity, and the leaves become soft. After such a regular familiarity with the process of movement and static, a series of biochemical changes have taken place in the tea.
  • the fermentation site is mainly at the edge of the blade, and the fermentation is less in the middle part of the blade, and the The original nutrients in the area, so it retains all the health benefits of Eucommia leaves themselves. Because there is no caffeine and theophylline in the leaves of Eucommia ulmoides, there is no adverse effect on polydipsia and long-term drinking. Therefore, the eucommia tea produced by the present invention will be relatively weak in some health effects, but it is relatively weaker than the previous ones.
  • Eucommia tea due to its bitterness, people do not want to drink more, and the amount of Eucommia tea used in each tea is not much, so the health effect is not obvious, and the Eucommia tea produced by the invention improves the taste, can pass Increase the number of drinks and the amount of Eucommia tea used each time to increase the final health benefits.
  • the tea leaves will cause some health care ingredients to change and lose health care during the fermentation process, it will also produce some new beneficial effects. Therefore, the eucommia tea produced by the semi-fermentation method gathers “green tea type” and “ All the health-care ingredients of black tea type "Duzhong tea” are more than the health care ingredients of single "green tea type” or "black tea type” eucommia tea.
  • the tea produced by semi-fermentation is particularly remarkable in decomposing fat, slimming bodybuilding, etc., and the effect of Eucommia ulmoides leaves itself on reducing body fat, so that the Eucommia tea produced by the process of the present invention is more prominent in the weight loss effect.
  • This process is mainly to promote the rejuvenation of the sun-dried leaves; the third and fourth pulsator rotations are controlled at 20 rpm and 40 rpm respectively, and the process accelerates the blades to collide with each other.
  • Infected leaf margin cells mainly promote leaf margin and leaf vein reddening; the fifth, sixth and seventh thundering machine revolutions are controlled at 100 rpm, 140 rpm and 200 rpm, respectively, mainly to promote leaf redness and aroma.
  • the formation of the Eucommia leaves forms a green leaf red rim and emits a special aroma, which is shaken during the greening process. And the rotational speed of the machine sequentially increases;
  • the tea will produce green taste, bitterness, astringency, odor, etc., so the leaves of Eucommia leaves dried and dried to normal temperature are placed in the roaster. Bake in 3-8h to eliminate these adverse effects, the baking temperature is 70-80 ° C, when the water content of Eucommia leaves is less than 5% (at this time, the Eucommia leaves are shredded under the thumb and index finger).
  • the green step is carried out in the shake machine, in the shake machine to account for the volume of the shake machine
  • the total number of Eucommia leaves was 6 times, and the time of each shaking was 18 minutes. After each shaking, it was allowed to stand for 50 minutes. The previous two times of shaking was slower. The number is controlled at 5 rpm and 10 rpm respectively.
  • This process is mainly to promote the rejuvenation of the sun-dried leaves; the third and fourth pulsator rotations are controlled at 20 rpm and 40 rpm respectively, and the process accelerates the blades to collide with each other.
  • Infected leaf margin cells mainly promote leaf margin and leaf vein reddening; the fifth and sixth shaker rotation speeds are controlled at 150 rpm and 220 rpm, mainly to promote the formation of leaf redness and aroma, so that Eucommia leaves form green leaves.
  • the red trim is distributed with a special aroma, and the speed and number of revolutions of the shaker are in turn during the greening process. Plus;
  • the tea will produce green taste, bitterness, astringency, odor, etc., so the leaves of Eucommia leaves dried and dried to normal temperature are placed in the roaster. Bake in 3-8h to eliminate these adverse effects, the baking temperature is 70-80 ° C, when the water content of Eucommia leaves is less than 5% (at this time, the Eucommia leaves are shredded under the thumb and index finger).
  • Be green, before the greening first send the eucommia leaves after sun drying to the static and closed fresh room to cool down for 1-2h, and keep the room temperature at 25 °C and relative humidity 82% to promote fermentation.
  • the setting process can also be carried out in the green room.
  • the greening step is carried out in the greening machine, and the Eucommia leaf, which accounts for about two-thirds of the volume of the greening machine, is put into the greening machine, and a total of 5 times in the greening process. Shaking, each time the shaking time is 20min, each time after shaking, it needs to be allowed to stand for 60min.
  • the first two times of shaking speed is slower, the number of revolutions is controlled at 10 and 20 respectively, this process is mainly to promote sun drying Leaf rejuvenation; the third and fourth rotation machines are controlled at 40 rpm and 60 rpm respectively.
  • This process accelerates the collision of the blades, scratching the leaf margin cells, mainly promoting leaf margin and vein redness;
  • the rotation speed of the shake machine is controlled at 250 rpm, which mainly promotes the formation of redness and aroma of the leaves, so that the leaves of Eucommia ulmoides form a green leaf red rim and emit a special aroma.
  • the rotation speed and number of rotations of the machine are increased. ;
  • the tea will produce green taste, bitterness, astringency, odor, etc., so the leaves of Eucommia leaves dried and dried to normal temperature are placed in the roaster. Bake in 3-8h to eliminate these adverse effects, the baking temperature is 70-80 ° C, when the water content of Eucommia leaves is less than 5% (at this time, the Eucommia leaves are shredded under the thumb and index finger).

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Abstract

一种发酵杜仲茶及其生产方法，以杜仲叶为原料，依次经过晒青、做青、杀青、揉捻、堆放、烘干和烘焙处理，通过半发酵制备杜仲茶。

Description

半发酵杜仲茶及其生产工艺 技术领域
本发明涉及一种茶的生产工艺，更具体地说，它涉及一种半发酵杜仲茶及其生产工艺。
背景技术
杜仲是中医传统中药材，中国古代著名的医药学家李时珍所著《本草纲目》载“杜仲，能入肝补肾，补中益精气，坚筋骨，强志，治肾虚腰痛，久服，轻身耐老。”李时珍曰杜仲“久服轻身耐老”，说明杜仲有病治病，无病保健的功效。杜仲树叶中含有杜仲胶、松脂醇二葡萄糖甙、山奈酚、杜仲甙、筋骨草甙、雷扑妥甙、哈帕甙乙酸脂、半乳糖醇，另外还有苏氨酸、蛋氨酸、异亮氨酸、赖氨酸等17种游离氨基酸，以及锌、铜、钾、铁、钙、磷、锰等15种微量元素。
杜仲叶茶以杜仲植物杜仲的叶为原料：杜仲叶在它生长最旺盛时，或在花蕾将开放时，或在花盛开而果实种子尚未成熟时采收，以做杜仲茶。经传统的茶叶生产工艺制作而成的健康饮品，常饮具有补肝肾，强筋骨，排毒养颜，加强人体细胞物质代谢，防止肌肉骨骼老化，平衡人体血压，分解体内胆固醇，降低体内脂肪，恢复血管弹性，利尿清热，广谱抗菌，兴奋中枢神经，提高白血球数量，增强人体免疫力等显著功效，且杜仲茶中不含咖啡因和茶碱，不会上瘾、中毒，适合长期饮用。
杜仲鲜叶呈绿色，叶子经揉捻后放置数小时，色泽会由绿色逐渐变成猪肝色，说明杜仲叶中含有大量的酚类物质，而按红茶做法会形成红茶色泽，证明杜仲叶内含有多酚氧化酶。目前杜仲茶的制作方法分为“绿茶型”和“红茶型”两种，“绿茶型”加工成的杜仲茶由于香味往往带青涩，以及饮用时其口感苦涩的原因不被广大消费者接受，故目前大都采用“红茶型”制作杜仲茶，通过发酵过程来改善杜仲茶的香味和口味。
如专利号为CN201210086370.2的中国专利公开了一种杜仲茶及其生产法，该方法是将采摘的鲜绿色杜仲树叶去除叶柄后切成宽5-8mm条状，经过杀青后与杀青后的茶鲜叶按重量份数比7-4∶3-6配料混合揉捻，再经过堆放发酵，最后经过干燥即可。所述杜仲茶是按所述方法制得。该发明杜仲茶通过发酵工序改善产品的口感和感观效果，使产品色泽乌润，外形与绿茶相似，通过与杀青后茶鲜叶(即绿茶)混合使茶汤的口感具有绿茶的清爽和红茶的干醇，回味悠长，而且饮用方便，易被广大消费者接受。
总所周知，茶叶的发酵过程是通过将茶叶中的茶多酚、氨基酸、儿茶素、糖类、嘌 呤碱等主体的滋味物质以及其他一些物质发生氧化、聚合、降解、分解、转化等过程，通过这些变化使得茶叶中鲜、香、甜、苦、涩等滋味物质综合协调成红茶的醇厚回甘。而由于发酵过程中发生氧化、聚合、降解、分解、转化等反应会导致茶叶中的部分天然物质比如叶绿素、维生素、氨基酸等照成一定损失；当然，在发酵过程中比如会产生一些新的有益物质，故绿茶和红茶各有特色和优点。
而对于杜仲茶而言，其入肝补肾，补中益精气，坚筋骨，强志，治肾虚腰痛，久服轻身耐老等效果都取决于杜仲叶中所含的天然成分，而采用“红茶型”方法生产的杜仲茶需要通过全发酵工序，必定会对杜仲叶中所含的一些有益成分照成极大的损失甚至导致其中部分保健成分完全转变消失，照成成品的保健效果降低以及部分保健效果消失；而采用“绿茶型”方法生产的杜仲茶虽然能够完全保留其保健效果，但因其口味不佳，不为人们所喜爱，不易推广。
经过发明人长期研究和实验后发现了一种杜仲茶的新型生产方法，即通过半发酵型生产工艺生产杜仲茶，使其介于“绿茶型”和“红茶型”杜仲茶之间，既能保证成品中保健成分不消失，同时又可以改善杜仲茶的色香味，便于推广。
发明内容
针对现有技术存在的不足，本发明的目的在于提供一种可以保留杜仲叶的所有保健效果并香醇浓厚好喝的半发酵杜仲茶及其生产工艺。
为实现上述目的，本发明提供了如下技术方案：一种半发酵杜仲茶的生产工艺，包括杜仲叶，其特征在于包括以下步骤：
1)晒青，将去掉表面水的杜仲叶进行晒青处理，要求杜仲叶间不重叠或稍重叠，中间翻动2-3次，晒青温度为20-30℃，晒青时间为2-4h，杜仲叶减重8-15％；
2)做青，先将晒青后的杜仲叶静置降温1-2h，然后送入密闭清爽的做青室进行做青处理，保持室温25-28℃、相对湿度75-90％来促进发酵，在做青过程中经过5-10次摇青，每次摇青时间为10-20min，每次摇青后均需静置30-60min，且摇青转速和转数根据摇青次数依次增大，在此过程中促进酶促氧化作用，使杜仲叶形成绿叶红镶边并散发特殊的香气；
3)杀青，使用手工或杀青机对做青后的杜仲叶进行杀青处理，杀青温度为150-200℃，杀青时间为8-15min，杀青失水率为20-30％；
4)揉捻，杀青后杜仲叶散热至30℃左右投入到揉捻机中揉捻10-25min；
5)堆放，将经过揉捻后的杜仲叶堆放发酵，发酵室温控制在25-28℃，相对湿度75-90％，发酵时间为30-60min，使杜仲叶上的红镶边面积更大，并去除青气；
6)烘干，将堆放后的杜仲叶放入烘干机内烘干15-25min后取出晾至常温，烘干温度100-120℃；
7)烘焙，烘干并晾至常温后的杜仲叶放入烘焙机中烘焙3-8h，烘焙温度为70-80℃，当杜仲叶中含水量小于5％时下烘摊晾。
本发明进一步设置为：所述晒青步骤中使用室外日光照射，晒青在有阳光的天气下进行，时间选择在下午3点到6点。
本发明进一步设置为：所述做青步骤在摇青机中进行，所述摇青机中杜仲叶量占摇青机容积的三分之二左右。
本发明进一步设置为：所述杀青步骤在杀青机中进行，所述杀青机选择110型滚筒杀青机，所述110型滚筒杀青机中投叶量为20kg左右，杀青温度180-200℃。
综上所述，本发明的有益效果是：
第一方面，本发明采用晒青达到适宜的发酵程度，并在做青工艺中通过摇青使叶片互相碰撞，擦伤叶缘细胞，促进酶促氧化作用，摇动后，叶片由软变硬；再静置一段时间，氧化作用相对减缓，使叶柄叶脉中的水分慢慢扩散至叶片，此时鲜叶又逐渐膨胀，恢复弹性，叶子变软。经过如此有规律的熟悉动与静的过程，茶叶发生了一系列生物化学变化，在此过程中叶缘细胞的破坏，发生轻度氧化，叶片边缘呈现红色，促进叶片香气形成，并减少成品杜仲茶的苦涩，使杜仲茶更加醇厚，从而改善口感，易于推广。
第二方面，由于在晒青、做青工艺中的发酵方法属于半发酵，与现有的全发酵杜仲茶相比，其发酵部位主要在叶片边缘，在叶片中间部位发酵较少，保留了该部位中的原始营养成分，故其保留了杜仲叶本身的所有保健效果。有因为杜仲叶中没用咖啡因和茶碱，多饮以及长期饮用不会有任何不良效果，故通过本发明生产出的杜仲茶虽然在某些保健效果上会相对减弱，但相对于以往的杜仲茶，由于其苦涩的原因人们不愿多饮以及每次泡茶中杜仲茶的使用量也不多而使其保健效果不明显，而通过本发明生产出的杜仲茶改善了口味，可以通过增加饮用次数以及每次泡茶使杜仲茶的使用量来提高最终的保健效果。
第三方面，茶叶在发酵过程中虽然会导致部分保健成分发生转变失去保健作用，但也会产生一些新的有益效果，故采用半发酵的方法生产出的杜仲茶集合了“绿茶型”和“红茶型”杜仲茶的所有保健成分，比单一的“绿茶型”或“红茶型”杜仲茶保健成分更多。同时，通过半发酵生产出的茶叶在分解脂肪、减肥健美等方面尤为显著，再加之杜仲叶本身具有的降低体内脂肪作用，使通过本发明工艺生产出的杜仲茶在减肥效果上更加突出。
具体实施方式
结合下列实施例对本发明半发酵杜仲茶及其生产工艺做进一步说明。
实施例一
一种半发酵杜仲茶的生产工艺，包括杜仲叶，其特征在于包括以下步骤：
1)晒青，在对杜仲叶进行晒青处理前需先确认叶片表面是否有水珠，如有水珠要先摊晾去掉表面水，晒青步骤通过室外日光照射完成，要求在有阳光的天气下进行，时间选择在下午3点到6点，晒青温度为20-30℃，把鲜叶置于竹筛或竹篾中，离地50厘米左右晒青，不可直接接触地面，要求杜仲叶间不重叠或稍重叠，中间需翻动2-3次，晒青时间为2h，晒青后杜仲叶减重8-15％；
2)做青，在做青之前先将晒青后的杜仲叶静置降温1-2h，静置环境温度为22℃，相对湿度为75％，然后送入密闭清爽的做青室进行做青处理，保持室温25℃、相对湿度75％来促进发酵，其中静置过程也可以在做青室中进行，做青步骤在摇青机中进行，在摇青机中投入占摇青机容积三分之二左右的杜仲叶，在做青过程中总共经过7次摇青，每次摇青时间为15min，每次摇青后均需静置30min，前两次次摇青转速较慢，转数分别控制在5转和10转，此过程主要为了促进晒青叶返活；第三次和第四次摇青机转数分别控制在20转和40转，此过程加速叶片互相碰撞，擦伤叶缘细胞，主要促进叶缘和叶脉红变；第五次、第六次以及第七次摇青机转数分别控制在100转、140转和200转，主要是促进叶片红度和香气的形成，使杜仲叶形成绿叶红镶边并散发特殊的香气，在做青过程中摇青机的转速和转数依次增加；
3)杀青，将做青后的杜仲叶投入到杀青机中进行，杀青机型号选择110型滚筒杀青机，投叶量控制在20kg左右，杀青温度控制在200℃，杀青时间为15min；
4)揉捻，杀青后杜仲叶散热至30℃左右投入到揉捻机中揉捻10min；
5)堆放，将经过揉捻后的杜仲叶堆放发酵，发酵室温控制在25℃，相对湿度75％，发酵时间为60min，使杜仲叶上的红镶边面积更大，并去除青气；
6)烘干，将堆放后的杜仲叶放入烘干机内烘干25min后取出晾至常温，烘干温度100℃；
7)烘焙，由于在茶叶生产过程中由于加工不当以及疏忽不可避免的会导致茶叶产生青味、苦味、涩味、闷味等，故将烘干并晾至常温后的杜仲叶放入烘焙机中烘焙3-8h来消除这些不利影响，烘焙温度为70-80℃，当杜仲叶中含水量小于5％时(此时，杜仲叶在拇指与食指轻捏下即碎)下烘摊晾。
实施例二
一种半发酵杜仲茶的生产工艺，包括杜仲叶，其特征在于包括以下步骤：
1)晒青，在对杜仲叶进行晒青处理前需先确认叶片表面是否有水珠，如有水珠要先摊晾去掉表面水，晒青步骤通过室外日光照射完成，要求在有阳光的天气下进行，时间选择在下午3点到6点，晒青温度为20-30℃，把鲜叶置于竹筛或竹篾中，离地50厘米左右晒青，不可直接接触地面，要求杜仲叶间不重叠或稍重叠，中间需翻动2-3次，晒青时间为3h，晒青后杜仲叶减重8-15％；
2)做青，在做青之前先将晒青后的杜仲叶静置降温1-2h，静置环境温度为27℃，相对湿度为90％，然后送入密闭清爽的做青室进行做青处理，保持室温28℃、相对湿度90％来促进发酵，其中静置过程也可以在做青室中进行，做青步骤在摇青机中进行，在摇青机中投入占摇青机容积三分之二左右的杜仲叶，在做青过程中总共经过6次摇青，每次摇青时间为18min，每次摇青后均需静置50min，前两次次摇青转速较慢，转数分别控制在5转和10转，此过程主要为了促进晒青叶返活；第三次和第四次摇青机转数分别控制在20转和40转，此过程加速叶片互相碰撞，擦伤叶缘细胞，主要促进叶缘和叶脉红变；第五次和第六次摇青机转数控制在150转和220转，主要是促进叶片红度和香气的形成，使杜仲叶形成绿叶红镶边并散发特殊的香气，在做青过程中摇青机的转速和转数依次增加；
3)杀青，将做青后的杜仲叶投入到杀青机中进行，杀青机型号选择110型滚筒杀青机，投叶量控制在20kg左右，杀青温度控制在150℃，杀青时间为12min；
4)揉捻，杀青后杜仲叶散热至30℃左右投入到揉捻机中揉捻25min；
5)堆放，将经过揉捻后的杜仲叶堆放发酵，发酵室温控制在27℃，相对湿度80％，发酵时间为45min，使杜仲叶上的红镶边面积更大，并去除青气；
6)烘干，将堆放后的杜仲叶放入烘干机内烘干15min后取出晾至常温，烘干温度120℃；
7)烘焙，由于在茶叶生产过程中由于加工不当以及疏忽不可避免的会导致茶叶产生青味、苦味、涩味、闷味等，故将烘干并晾至常温后的杜仲叶放入烘焙机中烘焙3-8h来消除这些不利影响，烘焙温度为70-80℃，当杜仲叶中含水量小于5％时(此时，杜仲叶在拇指与食指轻捏下即碎)下烘摊晾。
实施例三
一种半发酵杜仲茶的生产工艺，包括杜仲叶，其特征在于包括以下步骤：
1)晒青，在对杜仲叶进行晒青处理前需先确认叶片表面是否有水珠，如有水珠要先摊晾去掉表面水，晒青步骤通过室外日光照射完成，要求在有阳光的天气下进行，时间选择在下 午3点到6点，晒青温度为20-30℃，把鲜叶置于竹筛或竹篾中，离地50厘米左右晒青，不可直接接触地面，要求杜仲叶间不重叠或稍重叠，中间需翻动2-3次，晒青时间为4h，晒青后杜仲叶减重8-15％；
2)做青，在做青之前先将晒青后的杜仲叶送入静置密闭清爽的做青室降温1-2h，做青室保持室温25℃、相对湿度82％来促进发酵，其中静置过程也可以在做青室中进行，做青步骤在摇青机中进行，在摇青机中投入占摇青机容积三分之二左右的杜仲叶，在做青过程中总共经过5次摇青，每次摇青时间为20min，每次摇青后均需静置60min，前两次次摇青转速较慢，转数分别控制在10转和20转，此过程主要为了促进晒青叶返活；第三次和第四次摇青机转数分别控制在40转和60转，此过程加速叶片互相碰撞，擦伤叶缘细胞，主要促进叶缘和叶脉红变；第五次摇青机转数控制在250转，主要是促进叶片红度和香气的形成，使杜仲叶形成绿叶红镶边并散发特殊的香气，在做青过程中摇青机的转速和转数依次增加；
3)杀青，将做青后的杜仲叶投入到杀青机中进行，杀青机型号选择110型滚筒杀青机，投叶量控制在20kg左右，杀青温度控制在180℃，杀青时间为12min；
4)揉捻，杀青后杜仲叶散热至30℃左右投入到揉捻机中揉捻18min；
5)堆放，将经过揉捻后的杜仲叶堆放发酵，发酵室温控制在28℃，相对湿度90％，发酵时间为60min，使杜仲叶上的红镶边面积更大，并去除青气；
6)烘干，将堆放后的杜仲叶放入烘干机内烘干20min后取出晾至常温，烘干温度110℃；
7)烘焙，由于在茶叶生产过程中由于加工不当以及疏忽不可避免的会导致茶叶产生青味、苦味、涩味、闷味等，故将烘干并晾至常温后的杜仲叶放入烘焙机中烘焙3-8h来消除这些不利影响，烘焙温度为70-80℃，当杜仲叶中含水量小于5％时(此时，杜仲叶在拇指与食指轻捏下即碎)下烘摊晾。
以上所述仅是本发明的优选实施方式，本发明的保护范围并不仅局限于上述实施例，凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理前提下的若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。

Claims (5)

  1. 一种半发酵杜仲茶的生产工艺，包括杜仲叶，其特征在于包括以下步骤：
    (1)晒青，将去掉表面水的杜仲叶进行晒青处理，要求杜仲叶间不重叠或稍重叠，中间翻动2-3次，晒青温度为20-30℃，晒青时间为2-4h，杜仲叶减重8-15％；
    (2)做青，先将晒青后的杜仲叶静置降温1-2h，然后送入密闭清爽的做青室进行做青处理，保持室温25-28℃、相对湿度75-90％来促进发酵，在做青过程中经过5-10次摇青，每次摇青时间为10-20min，每次摇青后均需静置30-60min，且摇青转速和转数根据摇青次数依次增大，在此过程中促进酶促氧化作用，使杜仲叶形成绿叶红镶边并散发特殊的香气；
    (3)杀青，使用手工或杀青机对做青后的杜仲叶进行杀青处理，杀青温度为150-200℃，杀青时间为8-15min，杀青失水率为20-30％；
    (4)揉捻，杀青后杜仲叶散热至30℃左右投入到揉捻机中揉捻10-25min；
    (5)堆放，将经过揉捻后的杜仲叶堆放发酵，发酵室温控制在25-28℃，相对湿度75-90％，发酵时间为30-60min；
    (6)烘干，将堆放后的杜仲叶放入烘干机内烘干15-25min后取出晾至常温，烘干温度100-120℃：
    (7)烘焙，烘干并晾至常温后的杜仲叶放入烘焙机中烘焙3-8h，烘焙温度为70-80℃，当杜仲叶中含水量小于5％时下烘摊晾。
  2. 根据权利要求1所述的半发酵杜仲茶的生产工艺，其特征是：所述晒青步骤中使用室外日光照射，晒青在有阳光的天气下进行，时间选择在下午3点到6点。
  3. 根据权利要求1所述的半发酵杜仲茶的生产工艺，其特征是：所述做青步骤在摇青机中进行，所述摇青机中杜仲叶量占摇青机容积的三分之二左右。
  4. 根据权利要求1所述的半发酵杜仲茶的生产工艺，其特征是：所述杀青步骤在杀青机中进行，所述杀青机选择110型滚筒杀青机，所述110型滚筒杀青机中投叶量为20kg左右，杀青温度180-200℃。
  5. 一种半发酵杜仲茶，其特征是按照权利要求1所述的方法制成。
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CN111345372A (zh) * 2020-05-16 2020-06-30 阳信鼎致集团有限公司 一种梨花八宝茶及其制备工艺
CN112825936A (zh) * 2021-01-12 2021-05-25 福建省友定白茶有限公司 一种养颜白茶的制作方法
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CN115191502A (zh) * 2022-07-28 2022-10-18 略阳县锦绣农业发展有限公司 一种杜仲复合型功能红茶的制备方法

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CN107897451A (zh) * 2017-12-29 2018-04-13 山东乡村之光农业科技发展有限公司 一种杜仲雄花茶的加工工艺
CN111345372A (zh) * 2020-05-16 2020-06-30 阳信鼎致集团有限公司 一种梨花八宝茶及其制备工艺
CN112825936A (zh) * 2021-01-12 2021-05-25 福建省友定白茶有限公司 一种养颜白茶的制作方法
CN113796427A (zh) * 2021-09-14 2021-12-17 梅州市英帅茶业有限公司 一种散发天然兰花香的茶叶加工制作工艺
CN114376017A (zh) * 2022-01-27 2022-04-22 福建农林大学 一种利用静磁场辅助加工乌龙茶的方法
CN114376017B (zh) * 2022-01-27 2023-11-21 福建农林大学 一种利用静磁场辅助加工乌龙茶的方法
CN115191502A (zh) * 2022-07-28 2022-10-18 略阳县锦绣农业发展有限公司 一种杜仲复合型功能红茶的制备方法

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