Processing technology of lemon black tea

Abstract

The invention relates to a processing technology of lemon black tea, and belongs to the technical field of tea processing. According to the method, fermentation is promoted by spraying natural plant extracts before tea fermentation, wherein liquorice and honeysuckle are rich in various natural active ingredients, and adverse microorganisms are inhibited, so that the growth and fermentation process of the microorganisms is facilitated; momordica grosvenori has natural sweetness and anti-oxidation characteristics, and increases sweetness and fragrance for the tea leaves. The thyme and the orange peel are rich in essential oil and organic acid, so that the microbial activity is facilitated, and the fermented aroma can be naturally enhanced; the extracts are uniformly sprayed on the tea leaves, so that the enzyme activity of the tea leaves can be effectively improved, the oxidation reaction of polyphenol substances is accelerated, and the color and aroma of tea soup are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing and relates to a processing technology of lemon black tea. Background Art

[0002] Black tea is a fully fermented tea known for its rich aroma and deep color. Black tea is popular around the world not only for its unique flavor, but also for its potential health benefits. Black tea is rich in polyphenols, which have antioxidant properties and help reduce the risk of cardiovascular disease. In addition, the moderate caffeine content in black tea can refresh the mind and improve concentration.

[0003] Perfume lemon leaves are a unique natural spice that is often used in food and beverages to add a refreshing citrus aroma. Combining lemon leaves with black tea can effectively enhance the flavor level of black tea. The natural aromatic oils in lemon leaves can not only mask the bitter taste that may exist in black tea, but also give the tea a refreshing aroma, making it more pleasant. In addition, lemon leaves are rich in vitamins and antioxidants, which can replenish some of the active ingredients lost in the fermentation process of black tea, thereby enhancing the health benefits of tea. The combination of lemon leaves and black tea not only complements each other in flavor, but also forms a synergistic effect in nutritional value, providing a healthier beverage choice.

[0004] Although lemon black tea has significantly improved in flavor and health benefits, its production process still has some shortcomings. First, the combination of lemon leaves and black tea requires precise proportion and fermentation process control to ensure the balance of aroma and taste, which puts higher requirements on the production process. Summary of the invention

[0005] The invention relates to a processing technology of lemon black tea, and belongs to the technical field of tea processing. The invention promotes fermentation by spraying natural plant extracts before tea fermentation: licorice and honeysuckle are rich in multiple natural active ingredients, inhibit bad microorganisms and help the growth and fermentation process of microorganisms; monk fruit has natural sweetness and antioxidant properties, and adds sweetness and aroma to tea; thyme and orange peel contain rich essential oils and organic acids, which are helpful for microbial activity and can naturally enhance the aroma of fermentation; these extracts are evenly sprayed on tea, which can effectively improve the enzyme activity of tea, accelerate the oxidation reaction of polyphenols, and improve the color and aroma of tea soup.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A processing technology for lemon black tea comprises the following steps:

[0008] (1) Mix fresh tea leaves and lemon leaves in a mass ratio of 1:0.15-0.25;

[0009] (2) Spread the mixed tea leaves and lemon leaves evenly on a withering trough or bamboo plaque with good air permeability, and wither them naturally at 25-30°C for 25-45 minutes. After withering, spread them indoors for secondary withering for 16-18 hours.

[0010] (3) Spread the withered leaves evenly on the rolling table, using 5-10kg / cm 2 Press the leaves lightly, knead them in a clockwise or counterclockwise motion for 5-10 minutes; increase the pressure to 15-20kg / cm 2 Roll and twist for 15-20 minutes to allow the tea juice to fully overflow;

[0011] (4) spreading the rolled leaves on a fermentation rack, spraying the leaves with natural plant extracts, placing the leaves in a fermentation room, controlling the temperature at 20-30° C., and the humidity at 85%-95%, and fermenting for 2-6 hours;

[0012] (5) Spread the fermented leaf material evenly on a drying tray with a thickness of 2-3 cm and perform primary drying at 90-110° C. for 10-20 minutes;

[0013] (6) The initially dried leaves are evenly spread on a drying tray with a thickness of 2-3 cm, and are electrically dried at 70-90° C. for 30-60 minutes to obtain fully dried leaves, i.e., lemon black tea.

[0014] As a preferred technical solution of the present invention, the fresh tea leaves in step (1) are one bud and two leaves, and are fresh tea leaves of the Yingde No. 9 variety picked in Yingde area; the lemon leaves are lemon leaves of perfume lemon, which are cut into long strips with a width of 0.3-0.5 cm.

[0015] As a preferred technical solution of the present invention, the spreading thickness in step (2) is 3-5 cm, and the cloth is turned over 2-3 times during the natural drying and withering.

[0016] As a preferred technical solution of the present invention, the kneading process in step (3) needs to be loosened, that is, the kneaded leaves are shaken off intermittently to avoid clumping and ensure uniform kneading.

[0017] As a preferred technical solution of the present invention, the leaf material in step (4) is spread to a thickness of 4-8 cm; the natural plant extract is a mixed extract of licorice, thyme, monk fruit, honeysuckle and orange peel; and the mass ratio of the rolled leaf material to the natural plant extract is 100:0.1-0.5.

[0018] As a preferred technical solution of the present invention, the water content of the leaf material after the initial drying in step (5) should reach 20%-30%.

[0019] As a preferred technical solution of the present invention, the moisture content of the leaf material after being dried sufficiently in step (6) should reach 3%-5%.

[0020] As a preferred technical solution of the present invention, the preparation method of the natural plant extract is as follows: licorice slices, monk fruit and honeysuckle are washed, dried and placed in a grinder for 2-5 minutes, the mixed powder is boiled with deionized water and boiled for 20-30 minutes, and then filtered and freeze-dried to obtain a powdered extract; fresh thyme and orange peel are placed in a distillation kettle, and one-third to two-thirds of the container is filled to ensure that steam can fully pass through the plant material, the distillation time is 1-3 hours, and the condensate is collected and the mixed essential oil is separated with a separatory funnel; the powdered extract is added to the mixed essential oil and mixed evenly to obtain the natural plant extract; the mass ratio of the powdered extract to the mixed essential oil is 1:0.8-1.5.

[0021] As a preferred technical solution of the present invention, the mass ratio of the licorice tablets, monk fruit and honeysuckle is 1:1.5-2.5:1-2; the mass ratio of the mixed powder and deionized water is 1:10-15; and the mass ratio of fresh thyme and orange peel is 1:2-3.

[0022] Beneficial effects of the present invention:

[0023] The present invention promotes fermentation by spraying natural plant extracts before tea fermentation. Licorice contains glycyrrhizic acid and glycyrrhetinic acid, which have antioxidant and antibacterial properties, can help stabilize free radicals generated during the fermentation process, prevent over-oxidation, thereby maintaining the color and flavor of tea leaves, and its natural sweetness components can alleviate the bitter taste generated during the fermentation process of tea leaves, and improve the taste of the final product. Honeysuckle is rich in polyphenolic compounds such as chlorogenic acid, has a strong antioxidant effect, can protect polyphenolic substances in tea leaves, and make them better converted into compounds with color and aroma during the fermentation process, and its antibacterial properties help control the activities of fermenting microorganisms and ensure the stability and consistency of the fermentation process. The sweet glycosides in Momordica grosvenori have natural sweetness, can improve the flavor of tea leaves during the fermentation process, and make the tea soup softer. Its antioxidant components also help protect the active substances in tea leaves and promote good fermentation effects. Thyme contains thymol and carvacrol, which have antibacterial and antioxidant properties, can inhibit the growth of adverse microorganisms, promote the activity of beneficial microorganisms, thereby optimizing the fermentation process, and the aromatic components can also enhance the aroma of tea leaves. Orange peel is rich in volatile oils and polyphenols, which have a flavor-enhancing effect. During the fermentation process, it can interact with substances in tea to enhance the aroma and flavor complexity of tea. The polyphenols in orange peel also help promote enzymatic reactions in tea and improve fermentation efficiency. Through the synergistic effect of these plant extracts, tea can better maintain and enhance its color, aroma and taste during the fermentation process. DETAILED DESCRIPTION

[0024] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0025] Example 1

[0026] A processing technology for lemon black tea comprises the following steps:

[0027] (1) Mix fresh tea leaves and lemon leaves in a mass ratio of 1:0.2;

[0028] (2) Spread the mixed tea leaves and lemon leaves evenly on a withering trough or bamboo plaque with good air permeability, and wither naturally at 28°C for 30 minutes. After withering, spread them indoors for secondary withering for 17 hours;

[0029] (3) Spread the withered leaves evenly on the rolling table and use 8kg / cm 2 Press the leaves lightly, knead them in a clockwise or counterclockwise motion for 8 minutes; increase the pressure to 18kg / cm 2 Knead for 18 minutes to allow the tea juice to fully overflow;

[0030] (4) spreading the rolled leaves on a fermentation rack, spraying the leaves with natural plant extracts, placing the leaves in a fermentation room, controlling the temperature at 25° C. and the humidity at 90%, and fermenting for 4 hours;

[0031] (5) Spread the fermented leaf material evenly on a drying tray with a thickness of 2 cm and perform primary drying at 100° C. for 15 minutes;

[0032] (6) The initially dried leaf material is evenly spread on a drying tray with a thickness of 2 cm, and is electrically dried at 80° C. for 40 minutes to obtain the fully dried leaf material, i.e., lemon black tea.

[0033] The fresh tea leaves in step (1) are one bud and two leaves, and are fresh tea leaves of the Yingde No. 9 variety picked in Yingde area; the lemon leaves are lemon leaves of perfume lemon, which are cut into long strips with a width of 0.4 cm.

[0034] The thickness of the spreading in step (2) is 4 cm, and the cloth is turned over three times during the natural drying and withering.

[0035] In step (3), the kneading process needs to be loosened, that is, the kneaded leaves are shaken loose intermittently to avoid agglomeration and ensure uniform kneading.

[0036] The leaf material in step (4) is spread to a thickness of 6 cm; the natural plant extract is a mixed extract of licorice, thyme, monk fruit, honeysuckle and orange peel; and the mass ratio of the rolled leaf material to the natural plant extract is 100:0.3.

[0037] The leaf material after the initial drying in step (5) should have a moisture content of 25%.

[0038] The leaf material after being fully dried in step (6) should have a moisture content of 4%.

[0039] The preparation method of the natural plant extract is as follows: washing and drying liquorice slices, monk fruit and honeysuckle, and crushing them in a grinder for 3 minutes; adding deionized water to the mixed powder, boiling it until it is boiled, and then filtering and freeze-drying it to obtain a powdered extract; putting fresh thyme and orange peel into a distillation kettle, filling one half of the container to ensure that steam can fully pass through the plant materials, the distillation time is 2 hours, and after collecting the condensate, using a separatory funnel to separate the mixed essential oil; adding the powdered extract to the mixed essential oil and mixing them evenly to obtain the natural plant extract; the mass ratio of the powdered extract to the mixed essential oil is 1:1.5.

[0040] The mass ratio of the liquorice tablets, monk fruit and honeysuckle is 1:2:1.5; the mass ratio of the mixed powder and deionized water is 1:10; and the mass ratio of fresh thyme and orange peel is 1:2.

[0041] Example 2

[0042] A processing technology for lemon black tea comprises the following steps:

[0043] (1) Mix fresh tea leaves and lemon leaves in a mass ratio of 1:0.15;

[0044] (2) Spread the mixed tea leaves and lemon leaves evenly on a withering trough or bamboo plaque with good air permeability, and wither them naturally at 30°C for 25 minutes. After withering, spread them indoors for secondary withering for 16 hours;

[0045] (3) Spread the withered leaves evenly on the rolling table and use 10kg / cm 2 Press the leaves lightly, knead them in a clockwise or counterclockwise motion for 5 minutes; increase the pressure to 20kg / cm 2 Knead for 15 minutes to allow the tea juice to fully overflow;

[0046] (4) spreading the rolled leaves on a fermentation rack, spraying the leaves with natural plant extracts, placing the leaves in a fermentation room, controlling the temperature at 20° C. and the humidity at 85% for 6 hours;

[0047] (5) Spread the fermented leaf material evenly on a drying tray with a thickness of 3 cm and perform primary drying at 90°C for 20 minutes;

[0048] (6) The initially dried leaves are evenly spread on a drying tray with a thickness of 3 cm, and are electrically dried at 70° C. for 50 minutes to obtain fully dried leaves, i.e., lemon black tea.

[0049] The fresh tea leaves in step (1) are one bud and two leaves, and are fresh tea leaves of the Yingde No. 9 variety picked in Yingde area; the lemon leaves are lemon leaves of perfume lemon, which are cut into long strips with a width of 0.3 cm.

[0050] The thickness of the spreading in step (2) is 3 cm, and the cloth is turned over twice during the natural drying and withering period.

[0051] In step (3), the kneading process needs to be loosened, that is, the kneaded leaves are shaken loose intermittently to avoid agglomeration and ensure uniform kneading.

[0052] The leaf material of step (4) is spread to a thickness of 8 cm; the natural plant extract is a mixed extract of licorice, thyme, monk fruit, honeysuckle and orange peel; wherein the mass ratio of the rolled leaf material to the natural plant extract is 100:0.1.

[0053] The leaf material after the initial drying in step (5) should have a moisture content of 30%.

[0054] The preparation method of the natural plant extract is as follows: washing and drying liquorice slices, monk fruit and honeysuckle, and crushing them in a grinder for 5 minutes; adding deionized water to the mixed powder, boiling it and continuing to boil it for 30 minutes, filtering and freeze-drying it to obtain a powdered extract; putting fresh thyme and orange peel into a distillation kettle, filling one half of the container to ensure that steam can fully pass through the plant materials, the distillation time is 2 hours, and after collecting the condensate, using a separatory funnel to separate the mixed essential oil; adding the powdered extract to the mixed essential oil and mixing them evenly to obtain the natural plant extract; the mass ratio of the powdered extract to the mixed essential oil is 1:1.

[0055] The mass ratio of the liquorice tablets, monk fruit and honeysuckle is 1:1.5:1; the mass ratio of the mixed powder and deionized water is 1:15; and the mass ratio of fresh thyme and orange peel is 1:3.

[0056] Comparative Example 1

[0057] On the basis of Example 1, no liquorice extract is added to the natural plant extract sprayed in the preparation step (4), the mass ratio of Momordica grosvenori to honeysuckle is 3:1.5, and the rest is consistent with Example 1.

[0058] Comparative Example 2

[0059] On the basis of Example 1, the natural plant extract sprayed in the preparation step (4) does not contain Momordica grosvenori extract, the mass ratio of licorice to honeysuckle is 1:3.5, and the rest is consistent with Example 1.

[0060] Comparative Example 3

[0061] On the basis of Example 1, in the natural plant extract sprayed in the preparation step (4), no honeysuckle extract is added, the mass ratio of licorice to monk fruit is 2.5:2, and the rest is consistent with Example 1.

[0062] Comparative Example 4

[0063] On the basis of Example 1, in the natural plant extract sprayed in the preparation step (4), thyme was not added, but an equal mass of orange peel was used instead, and the rest was the same as in Example 1.

[0064] Comparative Example 5

[0065] On the basis of Example 1, in the natural plant extract sprayed in the preparation step (4), orange peel is not added, and thyme of equal mass is used instead, and the rest is consistent with Example 1.

[0066] Comparative Example 6

[0067] On the basis of Example 1, the natural plant extract is not sprayed in the preparation step (4), and the rest is the same as Example 1.

[0068] Performance Test:

[0069] 20 workers with experience in tea sensory evaluation were randomly selected to conduct sensory evaluation on the lemon black tea prepared in Examples 1-2 and Comparative Examples 1-6, respectively, with reference to the tea sensory evaluation method of GB / T 23776-2018. The evaluation criteria and results are as follows:

[0070]

[0071]

[0072] Evaluation results:

[0073]

[0074] The evaluation results show that the present invention uses natural plant extracts to better maintain and improve the color, aroma and taste of lemon black tea during the fermentation process; and by coordinating licorice, monk fruit, honeysuckle, thyme and orange peel, the shape, soup color, aroma, taste and leaf bottom quality of the lemon black tea are significantly improved.

[0075] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any indirect modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A processing technology for lemon black tea, characterized by: The following steps are involved: (1) Mix fresh tea leaves and lemon leaves in a mass ratio of 1:0.15-0.25; (2) Spread the mixed tea leaves and lemon leaves evenly on a withering trough or bamboo plaque with good air permeability, and wither them naturally at 25-30°C for 25-45 minutes. After withering, spread them indoors for secondary withering for 16-18 hours. (3) Spread the withered leaves evenly on the rolling table, using 5-10kg / cm 2 Press the leaves lightly, knead them in a clockwise or counterclockwise motion for 5-10 minutes; increase the pressure to 15-20kg / cm 2 Roll and twist for 15-20 minutes to allow the tea juice to fully overflow; (4) spreading the rolled leaves on a fermentation rack, spraying the leaves with natural plant extracts, placing the leaves in a fermentation room, controlling the temperature at 20-30° C., and the humidity at 85%-95%, and fermenting for 2-6 hours; (5) Spread the fermented leaf material evenly on a drying tray with a thickness of 2-3 cm and perform primary drying at 90-110° C. for 10-20 minutes; (6) The initially dried leaves are evenly spread on a drying tray with a thickness of 2-3 cm, and are electrically dried at 70-90° C. for 30-60 minutes to obtain fully dried leaves, i.e., lemon black tea.

2. The processing technology of a lemon black tea according to claim 1, characterized in that: The fresh tea leaves in step (1) are one bud and two leaves, and are fresh tea leaves of the Yingde No. 9 variety picked in Yingde area; the lemon leaves are lemon leaves of perfume lemon, which are cut into long strips with a width of 0.3-0.5 cm.

3. The processing technology of a lemon black tea according to claim 1, characterized in that: The thickness of the spreading in step (2) is 3-5 cm, and the cloth is turned over 2-3 times during the natural drying and withering.

4. The processing technology of a lemon black tea according to claim 1, characterized in that: In step (3), the kneading process needs to be loosened, that is, the kneaded leaves are shaken loose intermittently to avoid agglomeration and ensure uniform kneading.

5. The processing technology of a lemon black tea according to claim 1, characterized in that: The leaf material of step (4) is spread to a thickness of 4-8 cm; the natural plant extract is a mixed extract of licorice, thyme, monk fruit, honeysuckle and orange peel; wherein the mass ratio of the rolled leaf material to the natural plant extract is 100:0.1-0.

5.

6. The processing technology of a lemon black tea according to claim 1, characterized in that: The leaf material after the initial drying in step (5) should have a moisture content of 20%-30%.

7. The processing technology of lemon black tea according to claim 1, characterized in that: The leaf material after being fully dried in step (6) should have a moisture content of 3%-5%.

8. The processing technology of lemon black tea according to claim 5, characterized in that: The preparation method of the natural plant extract comprises the following steps: washing and drying liquorice slices, monk fruit and honeysuckle, and crushing them in a grinder for 2-5 minutes; adding deionized water to the mixed powder, boiling it and continuing to boil it for 20-30 minutes, filtering and freeze-drying it to obtain a powdered extract; putting fresh thyme and orange peel into a distillation kettle, filling one third to two thirds of the container to ensure that steam can fully pass through the plant material, the distillation time is 1-3 hours, collecting condensate and separating the mixed essential oil with a separatory funnel; adding the powdered extract to the mixed essential oil and mixing them evenly to obtain the natural plant extract; the mass ratio of the powdered extract to the mixed essential oil is 1:0.8-1.

5.

9. The processing technology of lemon black tea according to claim 8, characterized in that: The mass ratio of the liquorice tablets, monk fruit and honeysuckle is 1:1.5-2.5:1-2; the mass ratio of the mixed powder and deionized water is 1:10-15; and the mass ratio of the fresh thyme and orange peel is 1:2-3.

Images