Processing technique for mellowing raw dark green tea through mixed fermentation

A processing technology and mixed fermentation technology, applied in the direction of tea treatment before extraction, can solve the problems of insufficient product flavor, incomplete material transformation, and high cost of alcoholization, so as to shorten the time required for alcoholization, comprehensively transform materials, and improve nutrition. effect on health value

Active Publication Date: 2014-06-18
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, due to the relatively high cost of industrialized enzyme preparations from different sources, the cost of alcoholization treatment is relatively high, and only relying on enzyme preparations to alcoholize black hair tea, the material transformation is not comprehensive, and the product flavor is not full enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 Processing Technology of Alcoholic Black Hair Tea by Mixed Fermentation Method

[0022] Evenly mix 100kg of dried black mao tea raw materials with 1L alcoholization solution, control the water content of the tea leaves at 28%, pile them into a pile of tea, the height of the tea pile is about 35cm, and cover with a wet cotton cloth; the temperature in the early stage of aging (1-4 days) is controlled at 30°C, the temperature in the late stage of aging (5-12 days) is controlled at 40°C, and the ambient humidity is controlled at 70%; after 12 days of aging, the tea leaves are steamed at 121°C for 10-15s; the inactivated tea leaves are first dried at 80°C for 0.8 h, and then dried at 55 °C for 1.2 h.

[0023] Among them, the alcoholic solution is fresh tea leaf homogenate, Aspergillus niger suspension, Debaryomyces hansenii suspension, and Candida Albicans suspension according to the ratio of 14:3: 2:1 volume ratio mix made.

[0024] The homogenate of fresh tea ...

Embodiment 2

[0029] Example 2 Processing Technology of Alcoholic Black Hair Tea by Mixed Fermentation Method

[0030] Evenly mix 100kg of dried black mao tea raw materials with 10L alcoholization solution, control the water content of the tea leaves at 25%, pile them into a pile of tea, the height of the tea pile is about 35cm, and cover with a wet cotton cloth; the temperature in the early stage of aging (1-4 days) is controlled at 25°C, the temperature in the late stage of aging (5-12 days) is controlled at 35°C, and the ambient humidity is controlled at 60%; after 12 days of aging, the tea leaves are steamed at 121°C for 10-15s; the inactivated tea leaves are dried at 70°C for 1 hour , and then dried at 45 °C for 1 h.

[0031] Wherein, the alcoholized solution is prepared by mixing fresh tea leaf homogenate, Aspergillus niger suspension, Debaria hansenii suspension and Candida suspension in a volume ratio of 14:3:2:1.

[0032] The homogenate of fresh tea leaves is prepared by mixing an...

Embodiment 3

[0034] Example 3 Processing Technology of Alcoholic Black Hair Tea by Mixed Fermentation Method

[0035] Evenly mix 100kg of dried black mao tea raw materials with 5L alcoholization liquid, control the water content of the tea leaves at 30%, pile them into a pile of tea, the height of the tea pile is about 35cm, and cover with a wet cotton cloth; the temperature in the early stage of aging (1-4 days) is controlled at 35°C, the temperature in the late stage of aging (5-12 days) is controlled at 45°C, and the ambient humidity is controlled at 80%; after 12 days of aging, the tea leaves are steamed at 121°C for 10-15s; the inactivated tea leaves are first dried at 90°C for 0.5 h, and then dried at 65°C for 1 h.

[0036] Wherein, the alcoholized solution is prepared by mixing fresh tea leaf homogenate, Aspergillus niger suspension, Debaria hansenii suspension and Candida suspension in a volume ratio of 14:3:2:1.

[0037] The homogenate of fresh tea leaves is prepared by mixing an...

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PUM

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Abstract

The invention provides a processing technique for mellowing raw dark green tea through mixed fermentation. The processing technique comprises the following steps: with the raw dark green tea as a raw material, adding a mellowing solution, controlling the moisture content to be 25-30%, piling up for mellowing, and then carrying out steam sterilization and drying after the mellowing is over. According to the technique and in the mellowing process, the mellowing solution containing a high-enzyme-activity fresh tea leaf homogenization solution is added to the raw dark green tea, and the bioconversion of polyphenols and flavonoid substances can be promoted by utilizing enzyme in fresh leaves of natural tea trees, thus being safer and more convenient compared with a commercial enzyme preparation and greatly lowering the production cost. By adding candida and aspergillus niger mixed bacteria for fermentation, secretion of cellulose, starch enzyme, pectinase and the like by the aspergillus niger can be effectively promoted, insoluble macromolecular substances of cellulose, starch, pectin and the like can be promoted to be converted into soluble micromolecular substances, the taste mellowness of dark green tea can be increased; through added dabaryomyces hansenula, the content of vitamins and theophylline can be increased, the content of tannic acid and caffeine in tea can be reduced, and the nutrition and health values of the dark green tea can be effectively promoted.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing technology for alcoholizing black hair tea by a mixed fermentation method. Background technique [0002] Dark tea is one of the six major teas in my country, and it is also a major tea unique to my country. Because black tea has the effects of lowering blood fat, losing weight, lowering blood sugar, protecting the liver, and regulating the stomach, it is widely welcomed by consumers. Heimao tea is the raw material for processing finished dark tea (such as Fuzhuan tea, black brick tea, Huazhuan tea, etc.). However, before pressing and processing, Heimao tea needs to be "naturally aged" in the warehouse for 1 to 2 years before it can be put into production. Therefore, this natural alcoholization method results in a long dark tea production cycle, slow capital turnover, and high production costs. At present, the alcoholization and aroma enhancement of tea lea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 刘仲华黄建安李勤朱旗林海燕
Owner HUNAN AGRICULTURAL UNIV
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