Technology for preparing black tea by utilizing polyphenol oxidase in potato

Abstract

The invention provides a technology for preparing black tea by utilizing polyphenol oxidase in potato. The technology comprises the following steps that (1) leaching liquid is prepared; (2) polyphenoloxidase is extracted, in specific, the pre-treated potato is mixed with the leaching liquid and extracted, and polyphenol oxidase extract liquid is obtained; (3) fresh tea is taken and placed in a withering tank to be withered for 8-12 hours, the tea is turned over every 1-1.5 hours, and the polyphenol oxidase extract liquid obtained in the step (2) is sprayed on the tea at a time; (4) the tea isrolled; (5) the rolled tea is evenly and loosely stacked in a fermentation container to be fermented; and (6) the well fermented tea is sent into a drying machine to be dried, till the water contentof the tea is 5% or below, and the black tea is obtained. The high-quality black tea is obtained by adopting the technology, the contents of theaflavin and thearubigin in the black tea are greatly increased, the fermentation time of the black tea is obviously shortened, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a process for preparing black tea, in particular to a process for preparing black tea by utilizing polyphenol oxidase in potatoes. Background technique [0002] Black tea is a kind of tea drink that people love. It is the tea with the largest output and the largest number of consumers in the world, accounting for about 80% of the world's total tea trade. China is the first country in the world to produce and process black tea. However, because my country's tea tree cultivation, tea processing technology and processing equipment lag behind foreign countries, the aroma quality of black tea in my country is not as good as that of Kenya, Sri Lanka, India and other countries, and the taste and quality components are also far away. Lower than these countries, the share of my country's black tea in the international market is less than 5%. At present, it mainly occupies a larger sales market in China. [0003] Research on black tea sh...

AI Technical Summary

Problems solved by technology

[0004] At present, many studies are dedicated to how to increase the content of thearubigins and theaflavins in tea to improve the quality of tea. Studies have found that a polyphenol oxidase can be used to oxidize tea polyphenols and increase the content of thearubigins in tea. and theaflavin content to improve the quality of tea, but the current research is still in its infancy, limited to laboratory research, and no breakthroughs have been made

However, the extraction of exogenous polyphenol oxidase is affected by many conditions, resulting in low extraction efficiency of polyphenol oxidase, and its method for improving tea quality has not been fully reported.