Method for preparing flavored black tea

Abstract

The invention relates to a method for preparing flavored black tea. The method comprises the following steps: (1) selecting varieties of foreign aid enzymes and determining a compounding ratio; (2) sprinkling a mixed-enzyme solution during withering of tea leaves; (3) continuing to sprinkle the mixed-enzyme solution during rolling of the tea leaves; (4) fermenting the tea leaves; and (5) finally drying the fermented black tea leaves, thereby obtaining a finished product. According to the method disclosed by the invention, the black tea is produced by employing mixed fermentation of alkaline proteinase and papain, proteins in the tea leaves are hydrolyzed into micromolecular peptides and amino acids by these foreign aid enzymes at appropriate temperatures, and meanwhile, the condition thattea polyphenols are converted into thearubigin and theaflavin by polyphenol oxidase is not cut off, so that the content of nutrient amino acids in tea soup can be effectively increased, and the quality of the black tea is improved; and meanwhile, L-cysteine is added to prevent the tea leaves from excessive fermentation, so that the prepared black tea is better in mouth feel and good in soup color.

Description

technical field [0001] The invention relates to a preparation method of flavor black tea. Background technique [0002] In addition to a large amount of tea polyphenols, tea leaves also contain 20%-30% protein. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs, and the chemical components in fresh leaves change greatly. Tea polyphenols are reduced by more than 90%, and new components such as theaflavins and thearubigins are produced, so the aroma substances are significantly increased compared with fresh leaves, and have the characteristics of black tea, red soup, red leaves, and sweet and mellow. However, the protein in tea leaves is seldom soluble in tea soup, so black tea basically has more sweetness and less umami. [0003] Black tea has the advantages of anti-oxidation, anti-aging, dilating blood vessels, nourishing the stomach and protecting the stomach. Black tea is obtained after fermentation, so t...

AI Technical Summary

Problems solved by technology

Although this patent can increase the content of theanine, its fermentation needs to be fermented twice, and the fermentation time for each time is 3 hours, and the two times require a total of 6 hours. The fermentation time is long. On the one hand, the processing efficiency is low. If the total time is long, it is easy to cause over-fermentation, which will affect the color and taste of black tea.

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