A kind of fast mellowing dark tea and processing method thereof

A processing method and technology of black tea, which is applied in the field of black tea and processing, can solve the problem that the control of enzyme action conditions is not easy to control, and achieve the effect of ensuring quality and improving the speed of alcoholization

Active Publication Date: 2014-10-01
湖南省怡清源茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the enzymatic reaction triggered by the addition of enzymes is very different from the series of biochemical reactions caused by the release of enzymes and other related substances by the microorganism itself, and the condition control of the enzyme action is not easy to control

Method used

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  • A kind of fast mellowing dark tea and processing method thereof
  • A kind of fast mellowing dark tea and processing method thereof
  • A kind of fast mellowing dark tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0117] Black tea is prepared through the following steps:

[0118] (1) Preparation of tea juice: Soak black hair tea and water at a ratio of 2:100 for 0.5 hours, the water temperature is 60°C, and the filtrate obtained by filtering the obtained water soaking solution;

[0119] (2) Preparation of bacterial suspension: prepare 100cfu / mL Aspergillus niger bacterial suspension and 100cfu / mL Bacillus subtilis bacterial suspension respectively;

[0120] (3) Preparation of laccase enzyme solution: dissolve laccase in sterile water to prepare 0.1% laccase enzyme solution;

[0121] (4) Preparation of fermentation broth: Mix tea juice, Aspergillus niger suspension, Bacillus subtilis suspension and laccase enzyme solution according to the following parts by weight:

[0122] 90 servings of tea juice

[0123] 5 parts of 100cfu / mL Aspergillus niger suspension

[0124] 100cfu / mL Bacillus subtilis suspension 2 parts

[0125] 0.1% laccase enzyme solution 2 parts

[0126] (5) Fermentation:...

Embodiment 2

[0131] Black tea is prepared through the following steps:

[0132] (1) Preparation of tea juice: Soak crushed Hei Maocha tea and water at a ratio of 1:100 for 1 hour at a water temperature of 75°C, and filter the obtained water soaking solution to obtain the filtrate;

[0133] (2) Preparation of bacterial suspension: prepare 100cfu / mL Aspergillus niger bacterial suspension and 50cfu / mL Bacillus subtilis bacterial suspension respectively;

[0134] (3) Preparation of laccase enzyme solution: dissolve laccase in sterile water to prepare 0.15% laccase enzyme solution;

[0135] (4) Preparation of fermentation broth: Mix tea juice, Aspergillus niger suspension, Bacillus subtilis suspension and laccase enzyme solution according to the following parts by weight:

[0136] 100 servings of tea juice

[0137] 3 parts of 100cfu / mL Aspergillus niger suspension

[0138] 1 part of 50cfu / mL Bacillus subtilis suspension

[0139] 0.15% laccase enzyme solution 1 part

[0140] (5) Fermentatio...

Embodiment 3

[0145] Black tea is prepared through the following steps:

[0146] (1) Preparation of tea juice: Soak Hei Mao tea and water at a ratio of 1.5:100 for 2 hours, the water temperature is 55°C, and the filtrate obtained by filtering the obtained water soaking solution;

[0147] (2) Preparation of bacterial suspension: prepare 50cfu / mL Aspergillus niger bacterial suspension and 80cfu / mL Bacillus subtilis bacterial suspension respectively;

[0148] (3) Preparation of laccase enzyme solution: dissolve laccase in sterile water to prepare 0.12% laccase enzyme solution;

[0149] (4) Preparation of fermentation broth: Mix tea juice, Aspergillus niger suspension, Bacillus subtilis suspension and laccase enzyme solution according to the following parts by weight:

[0150] 95 servings of tea juice

[0151] 5 parts of 50cfu / mL Aspergillus niger suspension

[0152] 80cfu / mL Bacillus subtilis suspension 1 part

[0153] 0.12% laccase enzyme solution 2 parts

[0154] (5) Fermentation: Mix the...

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Abstract

The invention discloses a fast-melting dark tea and a processing method thereof. Under specific temperature and humidity conditions, microbes and enzyme liquid are added to black hair tea, supplemented by chemical action, and the bitter and astringent tea Tea elements are converted into theaflavins, thearubigins and theabrownins, cellulose is degraded into sweet glucose, insoluble pectin is converted into soluble pectin (increasing the thickness of tea soup), protein is degraded into amino acids with umami taste, and finally Neutralize some of the acidic ingredients with baking soda. It solves the technical problem of long fermenting time of dark tea and producing sour taste. After brewing, the dark tea processed by the invention has mellow taste, bright orange-red tea soup and strong aging aroma. The content of soluble sugar, theaflavin, thearubigin, amino acid, etc. in tea is relatively high, and it can take about 4 days to achieve the taste of more than 5-year-old tea.

Description

technical field [0001] The invention relates to a tea and a processing method thereof, in particular to a dark tea prepared by rapid aging and a processing method thereof. Background technique [0002] Dark tea has a long history in our country, and its fermenting process is the key link to form the quality of black tea. However, the traditional process is relatively rough, and the fermenting time of fermenting is relatively long, usually more than one month. Vomiting, unstable tea contents. In recent years, with the increase of people's demand for dark tea products, rapid alcoholization has become a hot spot in the research of dark tea technology. However, due to the change of tea quality caused by various enzyme reactions and microbial changes in the heap fermentation, the mechanism is still under study. . CN102823693A describes a tea alcoholization method, the steps of which include: 1) vacuumize the fresh tea leaves to 0.08-0.09MPa after packaging; 2) transfer the pack...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 蔡少华颜益龙张流梅李玉莲黄洁
Owner 湖南省怡清源茶业有限公司
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