Quick fermenting method of Liupu tea

A fermentation method and technology of Liubao tea, applied in the field of rapid fermentation of Liubao tea, can solve the problems that restrict the development and growth of Liubao tea industry, unstable tea quality, high labor intensity, etc., and achieve higher content, red and thick soup color, The effect of shortening the cycle of fermentation

Active Publication Date: 2018-04-06
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional Liubao tea stacking process is on a flat surface, first sprinkled with water and reproduced evenly, the production method of small batch processing is generally operated on thick bamboo mats, and the large amount of processing is usually on special, hygienic hardened floors It is carried out on the ground, usually watering the tea leaves while opening the pile, turning the pile every 4 to 5 days, and watering the tea leaves according to the situation when turning the pile. The fermentation time is about 1 to 2 months. Manual turning is used to control the temperature, humidity and ventilation of tea leaves. Therefore, the traditional stacking process is labor-intensive, takes a long time, and the quality of the tea produced is unstable, which seriously restricts the development of Liubao tea industry.

Method used

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  • Quick fermenting method of Liupu tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Weigh 100kg of dried green hair tea;

[0020] (2) Weigh 50g of the compound enzyme with an activity of 100,000 U / g and dissolve it in 10L of deionized water, spray the prepared aqueous solution on the sun-dried green hair tea, stir evenly to humidify the tea, and take a little deionized water. Adjust the moisture content of the tea leaves to 26% and stir evenly;

[0021] (3) Divide the humidified tea into 5 parts, each weighing 25kg, and put them into bamboo baskets without compaction;

[0022] (4) Put the tea leaves in the bamboo basket into the tea fermentation machine for fermentation. The conditions of the fermentation machine are set at a temperature of 30°C and a humidity of 90%. The pile is turned over every 3 days. During the fermentation process, the air is exchanged every 4 hours. , And control the moisture content of the tea at 20 to 26%, ferment for 20 days, and then get it.

[0023] The compound enzyme is compounded by cellulase and papain according to the act...

Embodiment 2

[0025] (1) Weigh 90 kg of dried green hair tea;

[0026] (2) Weigh 27g of the compound enzyme with an activity of 250,000 U / g and dissolve it in 9L of deionized water, spray the prepared aqueous solution on the sun-dried green hair tea, stir evenly, humidify the tea, and take a little deionized water. Adjust the moisture content of the tea leaves to 26% and stir evenly;

[0027] (3) Divide the humidified tea into 3 parts, each weighing 30kg, and put them in a bamboo basket without compaction;

[0028] (4) Put the tea leaves in the bamboo basket into the tea fermentation machine for fermentation. The conditions of the fermentation machine are set to temperature 35°C, humidity 95%, turning the pile every 4 days, and ventilating every 4 hours during the fermentation process , And control the water content of the tea at 20 to 26%, and ferment for 18 days to obtain.

[0029] The compound enzyme is compounded by cellulase and papain according to the activity (U) ratio of 2:1.

Embodiment 3

[0031] (1) Weigh 100kg of dried green hair tea;

[0032] (2) Weigh 50g of the compound enzyme with an activity of 100,000 U / g and dissolve it in 10L of deionized water, spray the prepared aqueous solution on the sun-dried green hair tea, stir evenly to humidify the tea, and take a little deionized water. Adjust the moisture content of the tea leaves to 26% and stir evenly;

[0033] (3) Divide the humidified tea into 5 parts, each weighing 25kg, and put them into bamboo baskets without compaction;

[0034] (4) Put the tea leaves in the bamboo basket into the tea fermentation machine for fermentation. The conditions of the fermentation machine are set at a temperature of 30°C and a humidity of 90%. The pile is turned over every 3 days. During the fermentation process, the air is exchanged every 4 hours. And control the moisture content of tea leaves at 25%~26% 5 days before the start of fermentation, control the moisture content of tea leaves at 22%~24% on the 6th to 15th days of ferm...

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PUM

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Abstract

The invention relates to the technical field of tealeaves processing, in particular to a quick fermenting method of Liupu tea. The method comprises the following steps: (1) fermenting pu-er crude teaas a raw material, using composite enzyme according to a ratio of 50 to 75 thousand U enzyme activity for each kilogram of tealeaves, dissolving the enzyme in humidifying water, spraying onto the pu-er crude tea, humidifying the tealeaves until the water content is 26 percent, and uniformly stirring; (2), loading the humidified tealeaves into a bamboo basket according to a ratio of 25 to 30 kg perpart, wherein the humidified tealeaves are not compacted; and (3) fermenting the tealeaves loaded in the bamboo basket in a tealeaf fermenting machine, turning once every 3 to 4 days, fermenting for18 to 20 days. By adopting the method, the decomposition speed of tea polyphenol in the tealeaves can be accelerated, the content of amino acids and theabrownin can be increased, and the prepared Liupu tea is thick and strong in taste, apparent in aging fragrance, red and rich in soup color and homogenously red in tealeaf residues.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for rapid fermentation of Liubao tea. Background technique [0002] Liubao tea belongs to a kind of dark tea. It is named after being produced in Liubao Town, Cangwu County, Guangxi. It has a unique betel nut fragrance and is one of the twenty-four teas in the country. [0003] Liubao tea is made by planting fresh leaves of tea trees locally in Guangxi and processed by a unique traditional technique. Among them, the wodui technique is the key technique for making Liubao tea. The black tea is made of heat generated by microbial activity and the combined action of various enzymes in the secretory cell to form the unique color and fragrance of black tea. The traditional Liubao tea stacking process is to sprinkle water evenly on a flat surface. The production method of small batch processing is generally operated on thick bamboo mats, while the processing volume is usually ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 张芬温立香彭静茹黄欣欣李建强黄寿辉檀业维
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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