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A kind of processing method of black tea

A processing method and technology of black tea, applied in the field of tea beverages, can solve problems such as lack of improvement, black tea soup color, aroma, taste and nutritional value are difficult to meet the needs of consumers, etc., to achieve the goal of improving aroma, promoting biochemical reactions, and improving fermentation efficiency Effect

Inactive Publication Date: 2021-02-19
贵州省石阡正岩苔生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the processing technology of black tea is relatively traditional, and the beneficial components of black tea produced: such as free amino acids, carotene, vitamin A, caffeine, water-soluble total sugar, flavonoids, tea polyphenols, theaflavins, thearubigins, Theabrownin, catechin, etc. did not increase
Therefore black tea soup color, aroma, taste and nutritional value are difficult to meet the needs of consumers.

Method used

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  • A kind of processing method of black tea
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  • A kind of processing method of black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for black tea, comprising the following steps:

[0027] 1) Material selection: fresh leaves with one bud and one leaf or one bud and two leaves are taken as raw materials;

[0028] 2) Withering: After airing at 16:30-17:00, spread the tea leaves on the withering tank with a thickness of 10 cm, blow hot air at 28°C, and wither for 5 hours;

[0029] 3) freeze-drying: freeze-drying the tea leaves obtained in step 2);

[0030] 4) mixing: mixing the tea leaves obtained in step 3) with solution 1, the water content of the tea leaves is 67%;

[0031] 5) kneading: kneading temperature is 25 ℃, relative humidity is 85%%;

[0032] 6) fermentation: fermented liquid and tealeaves are mixed by mass ratio 1:50, carry out fermentation;

[0033] 7) Drying: bake at 115°C until the moisture content of the tea leaves is 30%, let cool at 30°C for 2 minutes, dry at 75°C until the moisture content of the tea leaves is 10%, and dry at 55°C until the moisture content of ...

Embodiment 2

[0044] A processing method for black tea, comprising the following steps:

[0045] 1) Material selection: fresh leaves with one bud and one leaf or one bud and two leaves are taken as raw materials;

[0046] 2) Withering: After airing at 16:30-17:00, spread the tea leaves on the withering tank with a thickness of 12cm, blow hot air at 30°C, and wither for 5.6 hours;

[0047] 3) freeze-drying: freeze-drying the tea leaves obtained in step 2);

[0048] 4) mixing: mixing the tea leaves obtained in step 3) with solution 1, the water content of the tea leaves is 70%;

[0049] 5) kneading: kneading temperature is 27 ℃, relative humidity is 90%;

[0050] 6) Fermentation: Fermentation liquid and tealeaves are mixed by mass ratio 1:60, carry out fermentation;

[0051] 7) Drying: bake at 117°C until the moisture content of the tea leaves is 35%, let cool at 31°C for 2.3 minutes, dry at 77°C until the moisture content of the tea leaves is 10%, and dry at 57°C until the moisture conten...

Embodiment 3

[0062] A processing method for black tea, comprising the following steps:

[0063] 1) Material selection: fresh leaves with one bud and one leaf or one bud and two leaves are taken as raw materials;

[0064] 2) Withering: After airing at 16:30-17:00, spread the tea leaves on the withering tank with a thickness of 13 cm, blow hot air at 33°C, and wither for 6 hours;

[0065] 3) freeze-drying: freeze-drying the tea leaves obtained in step 2);

[0066] 4) mixing: mixing the tea leaves obtained in step 3) with solution 1, the water content of the tea leaves is 73%;

[0067] 5) kneading: kneading temperature is 30 ℃, relative humidity is 95%;

[0068] 6) Fermentation: Fermentation liquid and tealeaves are mixed by mass ratio 1:70, carry out fermentation;

[0069] 7) Drying: bake at 120°C until the water content of the tea leaves is 40%, let cool at 33°C for 3 minutes, dry at 80°C until the water content of the tea leaves is 10%, and dry at 60°C until the water content of the tea...

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Abstract

The invention belongs to the technical field of tea beverages, and in particular relates to a processing method of black tea, comprising the following steps: material selection, withering, freeze-drying, mixing, rolling, fermentation, and drying; the beneficial effect of the invention lies in: the black tea prepared according to the invention , through a special processing technology, the tea mesophyll cells are broken in a relatively mild state, so that various enzymes in the cytoplasm can fully contact with the components in solution 1, promote various biochemical reactions in the leaf cells, and promote the synthesis of aroma substances. The aroma of the processed black tea is greatly improved, the aroma of flowers is strong, the tea soup is bright red, and the taste is sweet and mellow. The content of amino acids in the tea soup can reach up to 3.25%, theaflavins up to 0.30%, and water extracts up to 40.14%.

Description

technical field [0001] The invention belongs to the field of tea beverages, in particular to a method for making black tea. Background technique [0002] As the earliest country in the world to process and drink black tea, my country has recorded records on black tea processing as early as the early Ming Dynasty, such as "blue paste black tea" and "crispy sign black tea" and other records about black tea production are recorded in Liu Ji's " In the book "Multiple Energy and Despicable Things". In recent years, black tea can effectively balance the intestinal flora (Xu Jingyi, Cui Xiudan, Chen Changhui, etc. Research on the antibacterial effect of six major teas on some intestinal pathogenic bacteria[J]. Food Industry Science and Technology, 2013, 34(16): 140-142.), lipid-lowering, anti-oxidation, and anti-cancer effects are gradually becoming clear. With the enhancement of people's awareness of health care, black tea is favored by more and more consumers for its unique quali...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 张洪英李浩
Owner 贵州省石阡正岩苔生态农业有限公司
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