Processing technology of radix acanthopanacis senticosi substitutional tea

Abstract

The invention provides a processing technology of acanthopanax substitute tea, which comprises the following steps: selecting small and medium open acanthopanax fresh leaf shoots as raw materials, applying a'rocking process', performing rocking according to the processes of slow rocking for 3-5 minutes, quick rocking for 5-6 minutes, slow rocking for 3-5 minutes and standing for 30-40 minutes in the rocking process, blowing hot air of 40-45 DEG C into a rocking barrel while rocking, exciting enzyme activity in fresh leaves by utilizing high temperature, and performing enzyme deactivation on the fresh leaves to obtain the acanthopanax substitute tea. The raw and green taste is converted into the flower and fruit flavor; moreover, during withering, the moisture content of the leaves is 75-80%, so that more moisture can be evaporated in the rocking process, and more green, medicinal and bitter substances can be taken away; the temperatures of the drying step and the baking step are controlled not to exceed 100 DEG C so as to avoid the generation of gross fire smell. The acanthopanax substitutional tea which is good in taste and flavor and attractive in appearance is finally prepared by eliminating offensive odor (green taste, medicinal taste and bitter taste) and increasing fragrance.

Description

Technical Field

[0001] The invention relates to the field of substitute tea processing, in particular to a processing technology of acanthopanax senticosus substitute tea. Background Art

[0002] Acanthopanax tea refers to tea made from Acanthopanax leaves as the main raw material. It contains natural tea polyphenols and various glycoside components. It has the characteristics of overflowing tea fragrance, light brown soup color and thick texture. It also has nutritional and health benefits such as nourishing qi, calming the mind and replenishing essence and marrow. Moreover, due to its rich processing types, it can be made into scented tea, green tea, black tea and other products, which are deeply loved by consumers and occupy a large share in the tea product consumer market. However, there are many types of Acanthopanax tea on the market, and the quality is uneven. They are generally made through processes such as drying - killing green - rolling - drying again - drying. The Acanthopanax tea made by this method has its inherent aromatic substances not effectively volatilized, which is not conducive to human absorption, and has a bitter taste and a bland aroma.

[0003] Chinese patent CN 109122996A discloses a method for making Acanthopanax senticosus tea, which involves cutting Acanthopanax senticosus leaves into segments, and then withering, dehydrating, rolling, fermenting, and baking for four times to make Acanthopanax senticosus tea. However, since this method cuts Acanthopanax senticosus leaves into segments, the integrity of the Acanthopanax senticosus leaves cannot be maintained, and the baking temperature is too high, resulting in a heavy raw smell in the final product, which affects the taste and quality.

[0004] Chinese patent CN 111820303A discloses a method for making Acanthopanax senticosus tea, which is made by two fermentation and two drying processes. However, the method for making Acanthopanax senticosus tea requires spraying a composite bacterial solution formed by white ginseng bacterial solution, composite enzyme, Bacillus subtilis and Lactobacillus plantarum on Acanthopanax senticosus leaves for fermentation to improve the bitter taste of the product, but the process operation is complicated, difficult to control, and the cost of microbial raw materials is high. Summary of the invention

[0005] The purpose of the present invention is to provide a processing technology for a substitute tea of ​​Acanthopanax senticosus.

[0006] The technical scheme for achieving the purpose of the present invention is: a processing technology of Acanthopanax senticosus substitute tea, including two stages of primary processing and refining; the primary processing stage includes picking, withering, shaking, rolling, fermentation, and drying; the refining process includes sorting and baking; (1) Picking: Pick the fresh leaves and shoots of Acanthopanax senticosus with small or medium openings as raw materials; (2) Withering: Wither until the moisture content of Acanthopanax senticosus fresh leaves reaches 75-80%; (3) Shaking: Place the withered Acanthopanax senticosus leaves into the shaking barrel of the shaking machine, and the speed regulator controls the shaking barrel to shake the leaves. The shaking barrel is shaken for 3 to 5 minutes → shaken quickly for 5 to 6 minutes → shaken slowly for 3 to 5 minutes → let stand for 30 to 40 minutes, and the process is repeated several times until a strong floral and fruity fragrance is emitted after standing. The shaking is completed. The motor speed of the speed regulator is 600 to 700 rpm during the slow shaking step, and the motor speed of the speed regulator is 1100 to 1200 rpm during the fast shaking step. During the steps, hot air is blown into the shaking barrel while shaking, and the hot air temperature is 40-45°C; during the static step, the hot air blowing is stopped; the indoor humidity is maintained at 70-80% during the entire shaking process; (4) Rolling: The green leaves that have been shaken are put into a rolling machine for rolling, so that the leaf cell damage is ≥85% and the rate of tight binding is ≥95%; (5) Fermentation: The temperature in the fermentation room is controlled at 25-28°C, the humidity is ≥95%, the oxygen content is controlled at ≥21%, and the fermentation is carried out for 6-8 hours; (6) Drying: Drying the fermented Acanthopanax senticosus leaves at a temperature of 90 to 100° C. until the moisture content is 5 to 6%; (7) Baking: Place the dried Acanthopanax senticosus leaves in a dryer for baking at a temperature of 80 to 90°C for 1 to 2 hours to obtain Acanthopanax senticosus substitute tea.

[0007] In order to solve the problem that "it is difficult to completely remove the original green taste, medicinal taste and bitter taste of Acanthopanax senticosus when using fresh Acanthopanax senticosus leaves as raw materials to make Acanthopanax senticosus substitute tea", the present invention selects Acanthopanax senticosus fresh leaves with relatively light bitterness as raw materials, and also uses a "shaking green process". In the shaking green process, the steps are as follows: slow shaking for 3 to 5 minutes → fast shaking for 5 to 6 minutes → slow shaking for 3 to 5 minutes → standing for 30 to 40 minutes The process is repeated several times. Slow shaking makes the fresh leaves even, fast shaking makes the fresh leaves rub against each other to destroy some of the fresh leaf cell walls, and the fresh leaves are left to stand for slight fermentation and enzymatic oxidation under the residual heat of the hot air. At the same time, because hot air at 40-45°C is blown into the shaking barrel while shaking (the charcoal fire is used to heat the shaking barrel to 40-45°C), the high temperature is used to stimulate the enzyme activity in the fresh leaves, and the raw green taste is transformed into floral and fruity aroma, which can better remove foreign smells and bitterness; high temperature can also make the fresh leaves more resilient, laying a good foundation for subsequent rolling. The fresh leaves are not easily damaged during rolling, and the strips are more complete. Moreover, during withering, the leaves are withered to a moisture content of 75-80%, which is significantly higher than the moisture content of the withered leaves of the existing Acanthopanax tea (40-60%). More water will evaporate during the shaking process, and more green taste, medicinal taste and bitter substances will be taken away; the subsequent rolling makes as much tea juice as possible overflow, which is conducive to fermentation and fragrance production, and the tea taste is heavier and more fragrant; in addition, baking is also carried out after sorting to further improve the aroma and taste of the tea; at the same time, the temperature of the drying and baking steps does not exceed 100°C to avoid the generation of raw fire taste. The processing technology of the Acanthopanax substitute tea of ​​the present invention eliminates impurities (green taste, medicinal taste and bitter taste) and increases aroma in parallel, and finally obtains Acanthopanax substitute tea with good taste and flavor and beautiful appearance, and the process is simple, easy to operate, and fermentation does not require the addition of microbial bacterial liquid.

[0008] Furthermore, when the shaking step is completed, the moisture content of the leaves is 60-70%, which prevents the fresh leaves from being too dry. There will be more tea juice when rolling, which is conducive to the subsequent fermentation and aroma production. DETAILED DESCRIPTION

[0009] The preferred embodiment of the processing technology of the Acanthopanax senticosus substitute tea of ​​the present invention is described in detail below.

[0010] A processing technology for a substitute tea of ​​Acanthopanax senticosus, comprising two stages: primary processing and refining; the primary processing stage comprises picking, withering, shaking, rolling, fermenting, and drying; the refining process comprises sorting and baking; (1) Picking: Pick the fresh leaves and shoots of Acanthopanax senticosus with small or medium openings as raw materials; (2) Withering: using sunlight withering, the Acanthopanax senticosus fresh leaves obtained in step (1) are evenly and thinly spread on a water sieve, with a spreading weight of 0.5-0.75 kg per square meter and a thickness of 2-3 cm. The leaves are turned over 3-5 times during the withering process, and the duration depends on the withering condition of the Acanthopanax senticosus fresh leaves and the intensity of sunlight; or using mechanical withering, the leaves are evenly spread in a withering trough, with a thickness of about 5-10 cm, and the leaves are turned over 8-10 times during the withering process, and the duration depends on the withering condition of the leaves; wither until the moisture content of the Acanthopanax senticosus fresh leaves is 75-80%; (3) Shaking: The withered Acanthopanax senticosus leaves are placed in a shaking barrel of a shaking machine, and the speed regulator controls the shaking barrel to shake the leaves. The shaking barrel is shaken for 3 to 5 minutes in a slow manner, shaken for 5 to 6 minutes in a fast manner, shaken for 3 to 5 minutes in a slow manner, and then left to stand for 30 to 40 minutes. The shaking is repeated several times until a strong floral and fruity aroma is emitted after standing. The motor speed of the speed regulator is 600 to 700 rpm during the slow shaking step, and 1100 to 1200 rpm during the fast shaking step. During the quick shaking step, hot air is blown into the shaking barrel while shaking, and the hot air temperature is 40-45°C; during the static step, the hot air blowing is stopped; the air humidity is maintained at 70-80% during the entire shaking process; (4) Rolling: The green leaves that have been shaken are put into a rolling machine for rolling, so that the leaf cell damage is ≥85% and the rate of tight binding is ≥95%; (5) Fermentation: The temperature in the fermentation room is controlled at 25-28°C, the humidity is ≥95%, the oxygen content is controlled at ≥21%, and the fermentation is carried out for 6-8 hours; (6) Drying: Drying the fermented Acanthopanax senticosus leaves at a temperature of 90 to 100° C. (drying time of about 2 h) until the moisture content is 5 to 6%; (7) Baking: Place the dried Acanthopanax senticosus leaves in a dryer for baking at a temperature of 80 to 90°C for 1 to 2 hours to obtain Acanthopanax senticosus substitute tea.

[0011] Some experimental cases (Example 1, Example 2, and Comparative Examples 1-4) conducted by the inventors in the early stage are intercepted. The withering moisture content, shaking wind temperature, drying temperature and baking temperature of each experimental case are shown in Table 1 below, and the other technical parameters remain the same.

[0012] Table 1

[0013] The applicant brewed the Acanthopanax senticosus tea prepared in Examples 1 to 4 and Comparative Examples 1 to 6 respectively. The ratio of tea to water was 1:50 and the brewing time was 5 minutes. The applicant hired several experts to taste the tea.

[0014] The tasting results are shown in Table 2: Table 2

[0015] The “Lingyun” in Table 2 refers to: ecological aroma, nutty fragrance, and a slightly minty cool feeling.

[0016] It can be seen from the tasting results in Table 2 that the processing technology of the Acanthopanax senticosus substitute tea of ​​the present invention (ie, Examples 1 to 4) can produce Acanthopanax senticosus substitute tea with good taste and flavor and beautiful appearance.

[0017] When the shaking step of the present invention is completed, the moisture content of the leaves is 60-70%, which can prevent the fresh leaves from being too dry. There will be more tea juice when rolling, which is beneficial to the subsequent fermentation and aroma production.

[0018] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent process changes made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A processing technology for Acanthopanax senticosus substitute tea, characterized in that: It includes two stages: primary processing and refining; the primary processing stage includes picking, withering, shaking, rolling, fermentation, and drying; the refining process includes sorting and baking; (1) Picking: Pick the fresh leaves and shoots of Acanthopanax senticosus with small or medium openings as raw materials; (2) Withering: Wither until the moisture content of Acanthopanax senticosus fresh leaves reaches 75-80%; (3) Shaking: Put the withered Acanthopanax senticosus leaves into the shaking barrel of the shaking machine, and the speed regulator controls the shaking barrel to shake the leaves. The shaking barrel is shaken slowly for 3 to 5 minutes → shake quickly for 5 to 6 minutes → shake slowly for 3 to 5 minutes → let stand for 30 to 40 minutes, and the process is repeated several times until a strong floral and fruity aroma is emitted after standing. The shaking is completed. The motor speed of the speed regulator is 600 to 700 rpm during the slow shaking step, and the motor speed of the speed regulator is 1100 to 1200 rpm during the fast shaking step. Hot air is blown into the shaking barrel while shaking in both the slow and fast shaking steps, and the hot air temperature is 40 to 45°C. The hot air is stopped during the standing step. The indoor humidity is maintained at 70 to 80% during the entire shaking process. (4) Rolling: The green leaves that have been shaken are put into a rolling machine for rolling, so that the leaf cell damage is ≥85% and the rate of tight binding is ≥95%; (5) Fermentation: The temperature of the fermentation room is controlled at 25-28°C, the humidity is ≥95%, the oxygen content is controlled at ≥21%, and the fermentation is carried out for 6-8 hours; (6) Drying: Drying the fermented Acanthopanax senticosus leaves at a temperature of 90 to 100° C. until the moisture content is 5 to 6%; (7) Baking: Place the dried Acanthopanax senticosus leaves in a dryer for baking at a temperature of 80 to 90°C for 1 to 2 hours to obtain Acanthopanax senticosus substitute tea.

2. The processing technology of Acanthopanax senticosus substitute tea according to claim 1, characterized in that: When the shaking step is completed, the moisture content of the leaves is between 60% and 70%.

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