Amadol rearrangement product enriched black tea and preparation method thereof
By using pulsed light withering, rolling, fermentation, and drying methods on high-amino acid tea leaves, proteases and amylases are activated, cell breakage rate is increased, and the enrichment of theanine and soluble sugars is promoted. This solves the problem of low content of Amadori rearrangement products in black tea and enhances the flavor and aroma of the tea.
Patent Information
- Application Number
- CN202511227100.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-29
- Publication Date
- 2025-11-28
AI Technical Summary
In existing technologies, the content of Amadori rearrangement products in black tea is low, which affects the quality and health of the tea.
The method of pulsed withering, rolling, fermentation and drying of high amino acid tea leaves is adopted. The alternating intermittent irradiation with blue and red light activates the activity of protease and amylase, increases the leaf cell breakage rate, promotes the enrichment of theanine and soluble sugar, and improves the material basis of Maillard reaction.
It significantly increased the content of Amadori rearrangement products in black tea, improved the taste and aroma quality of the tea, and reduced the formation of undesirable end products.
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Figure CN121014746A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of tea processing, in particular to a high Amadori rearrangement product black tea and a preparation method thereof. BACKGROUND
[0002] Black tea is the largest tea class in production and consumption in the world, accounting for about 80% of the total production and consumption of tea in the world, and is deeply loved by consumers because of its unique soup color, taste and aroma. Black tea processing includes withering, rolling, fermentation, drying and other processes. Drying is the key process for removing moisture and forming quality, and involves intense thermo-chemical reactions, among which the Maillard reaction is the dominant reaction, and its derivatives have a significant contribution to the color, taste and aroma of tea.
[0003] Maillard reaction derivatives, such as the initial Amadori rearrangement product, have umami characteristics, and substances such as pyrazine, pyrrole and furan produced in the middle stage participate in the formation of tea roasting aroma, but some end-stage products may have adverse effects on tea quality and even health. Therefore, it is crucial to regulate the Maillard reaction process (such as enriching Amadori rearrangement products) using appropriate processing techniques. However, in the prior art, the content of Amadori rearrangement products in black tea is low. SUMMARY
[0004] Therefore, the technical problem to be solved by the present application is to overcome the problem of low content of Amadori rearrangement products in black tea in the prior art, thereby providing a black tea enriched with Amadori rearrangement products and a preparation method thereof.
[0005] The present application provides a preparation method of a black tea enriched with Amadori rearrangement products, which comprises pulsed light supplementation withering, rolling, fermentation and drying of high-amino acid tea fresh leaves, thereby obtaining the black tea enriched with Amadori rearrangement products.
[0006] Preferably, the pulsed light supplementation is achieved by alternately and intermittently irradiating the tea fresh leaves with blue light and red light.
[0007] The high-amino acid tea fresh leaves are selected from at least one of white tea leaves and yellow tea leaves.
[0008] Preferably, the high-amino acid tea fresh leaves are selected from at least one of Baiye No. 1, Zhonghuang No. 1 and Huangjinba No. 1.
[0009] In the present application, high-amino acid tea fresh leaves are selected to provide sufficient material basis for the Maillard reaction in the subsequent drying process.
[0010] Preferably, the high-amino acid tea fresh leaves are harvested according to the standard of one bud and two leaves.
[0011] Preferably, the high-amino acid tea fresh leaves are harvested in spring.
[0012] Preferably, the process of the pulse light wilting is that the high-amino-acid tea fresh leaves are wilting with a leaf thickness of 1-2 cm by pulse light;
[0013] Preferably, the pulse light is that the high-amino-acid tea fresh leaves are irradiated by blue light and red light alternately and intermittently.
[0014] It can be understood that the wavelength of the blue light is 450-460 nm, and the wavelength of the red light is 630-640 nm.
[0015] Preferably, one pulse light cycle comprises blue light irradiation for T1 time, red light irradiation for T2 time, and intervals comprising a first interval and a second interval, the first interval time is T3, and the second interval time is T4.
[0016] T1 is 20-40 min;
[0017] T2 is 20-40 min;
[0018] T3 is 0.5-1.5 min;
[0019] T4 is 0.5-1.5 min;
[0020] Preferably, the process of the pulse light wilting comprises 7-14 pulse light cycles.
[0021] Preferably, the light intensity in the pulse light is 4000-6000 lux.
[0022] Preferably, the process of the pulse light wilting comprises air-blow wilting.
[0023] Preferably, the temperature of the air blowing is 30-35℃.
[0024] The wilting process is carried out in a conventional wilting tank.
[0025] The combination of air-blow wilting, suitable wilting temperature, and pulse light wilting can activate the activities of protease and amylase, increase the cell breakage rate of the leaves, and fully promote the enrichment of theanine and soluble sugar in the leaves, thereby providing sufficient precursor substances for the subsequent Maillard reaction.
[0026] Preferably, the water content of the tea leaves after wilting is 58-62 wt%.
[0027] Preferably, the rolling process comprises the sequence of air rolling, first light rolling, first heavy rolling, second light rolling, second heavy rolling, and third light rolling, until the strip rate of the rolled leaves reaches 90% or more.
[0028] Preferably, the temperature of the rolling process is 20-25℃.
[0029] Preferably, the empty kneading time is 16-24 min, the first light kneading time is 12-18 min, the first heavy kneading time is 8-12 min, the second light kneading time is 12-18 min, the second heavy kneading time is 8-12 min, and the third light kneading time is 4-6 min.
[0030] Preferably, the empty kneading time is 20 min, the light kneading time is 15 min, the heavy kneading time is 10 min, the light kneading time is 15 min, the heavy kneading time is 10 min, and the light kneading time is 5 min.
[0031] The rolling process can make the tea strip rate reach more than 90%;
[0032] Preferably, the fermentation process is carried out at 30-35℃ in an atmosphere with a relative humidity greater than or equal to 90%, and the fermentation time is 2-4h.
[0033] The fermentation at 30-35℃ promotes the complete enzymatic oxidation reaction of the tea product, further promotes the degradation of proteins and starches, and enriches amino acids and soluble sugars, thereby providing sufficient material basis for the Maillard reaction in the subsequent drying process.
[0034] Preferably, the oxygen volume concentration in the fermentation process is 30-40%.
[0035] Preferably, the drying temperature is 80-100℃.
[0036] Preferably, the leaf thickness during the drying process is 1-2cm.
[0037] Preferably, the drying time is 60-150min.
[0038] Preferably, the water content of the dried tea is less than 6%.
[0039] The application also provides a kind of enriched Amadori rearrangement product black tea, which is prepared by the above-mentioned preparation method.
[0040] Preferably, the enriched Amadori rearrangement product black tea contains N-1-deoxy-D-glucose-L-theanine, N-1-deoxy-L-arabinose-L-theanine, N-1-deoxy-L-rhamnose-L-theanine, and N-1-deoxy-D-galacturonic acid-L-theanine; the total content of N-1-deoxy-D-glucose-L-theanine, N-1-deoxy-L-arabinose-L-theanine, N-1-deoxy-L-rhamnose-L-theanine, and N-1-deoxy-D-galacturonic acid-L-theanine is greater than or equal to 0.15wt%.
[0041] The technical scheme of the application has the following advantages:
[0042] The application provides a preparation method of black tea rich in Amadori rearrangement product, and the black tea rich in Amadori rearrangement product is obtained by the following steps of pulse light supplementing, wilting, rolling, fermenting and drying of high-amino-acid tea fresh leaves; the pulse light supplementing in the wilting process activates the activities of protease and amylase, and increases the cell breakage rate of leaves, thereby sufficiently promoting the enrichment of theanine and soluble sugar in the leaves and providing sufficient precursor substances for the subsequent Maillard reaction, so that the Amadori rearrangement product in the finally obtained black tea is improved.
[0043] Further, the wilting temperature is 30-35 DEG C, the pulse light supplementing effectively promotes the activity of starch hydrolase, increases the cell breakage rate of leaves, and promotes the accumulation of theanine and soluble monosaccharide, thereby laying a sufficient material basis for the Maillard reaction in the subsequent drying stage.
[0044] Further, the oxygen volume concentration in the fermentation process is 30-40%, so that the starch is sufficiently decomposed into soluble sugar in the enzymatic oxidation process, and the content of the soluble sugar is further increased, thereby providing the substrate for the Maillard reaction.
[0045] Further, the drying temperature is 80-100 DEG C, at which the amino acid and the soluble sugar can generate and accumulate the Amadori rearrangement product through the Maillard reaction, and the degradation of the Amadori rearrangement product into middle and late end products is effectively reduced.
[0046] Further, the preparation method provided by the application is simple and feasible. BRIEF DESCRIPTION OF DRAWINGS
[0047] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the description of the embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can be obtained by those skilled in the art without any creative effort.
[0048] Figure 1 The primary mass spectrum and the secondary mass spectrum of N-1-deoxy-D-glucose-L-theanine prepared in the examples and the comparative examples of the present application;
[0049] Figure 2 The primary mass spectrum and the secondary mass spectrum of N-1-deoxy-L-arabinose-L-theanine prepared in the examples and the comparative examples of the present application;
[0050] Figure 3 The primary mass spectrum and the secondary mass spectrum of N-1-deoxy-L-rhamnose-L-theanine prepared in the examples and the comparative examples of the present application;
[0051] Figure 4These are the primary and secondary mass spectra of N-1-deoxy-D-galacturonic acid-L-theanine prepared in the embodiments and comparative examples of the present invention. Detailed Implementation
[0052] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.
[0053] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.
[0054] In the embodiments and comparative examples of this invention, the fresh leaves of Baiye No. 1 with one bud and two leaves were collected from Lishui City, Zhejiang Province.
[0055] In the embodiments and comparative examples of this invention, the fresh leaves of Zhonghuang No. 1 with one bud and two leaves were collected from Lishui City, Zhejiang Province.
[0056] In the embodiments and comparative examples of this invention, the fresh leaves of the Golden Bud No. 1 with one bud and two leaves were collected from Lishui City, Zhejiang Province.
[0057] The one-bud-two-leaf Longjing 43 fresh leaves in the comparative example of this invention were collected from Lishui City, Zhejiang Province.
[0058] The one-bud-two-leaf fresh leaves of Jiukeng in the comparative example of this invention were collected from Lishui City, Zhejiang Province.
[0059] Example 1
[0060] This embodiment provides a method for preparing black tea containing high-Amadoli rearrangement products, comprising the following steps:
[0061] (1) Place 1 kg of fresh Baiye No. 1 tea leaves with one bud and two leaves in a withering trough with a leaf thickness of 1 cm. Wither the tea leaves at 30°C by blowing hot air into the withering trough. Set the light quality of the pulse supplementary light to alternate between blue light and red light, and set the light intensity to 5000 lux. Repeat the process of blue light irradiation for 30 min - 10 min interval - red light irradiation for 30 min - 10 min interval for 8 times until the leaf moisture content is 61.34 wt%.
[0062] (2) Place the tea leaves after withering in step (1) into a rolling machine and knead them in sequence for 20 minutes of empty kneading, 15 minutes of light kneading, 10 minutes of heavy kneading, 15 minutes of light kneading, 10 minutes of heavy kneading, and 5 minutes of light kneading. After the kneading is completed, the tea leaves will be more than 90% of the way into strips.
[0063] (3) Place the tea leaves after kneading in step (2) into a fermentation machine and ferment for 3 hours at 32°C, oxygen volume concentration of 35% and relative humidity of 90%.
[0064] (4) The tea leaves after fermentation in step (3) are placed in a dryer with a leaf thickness of 1 cm and dried at 80°C for 120 min until the moisture content reaches 5.75%. After cooling, the enriched Amadori rearrangement product black tea is obtained.
[0065] Example 2
[0066] This embodiment provides a method for preparing black tea containing high-Amadoli rearrangement products, comprising the following steps:
[0067] (1) Place 1 kg of fresh Baiye No. 1 tea leaves with one bud and two leaves in a withering trough with a leaf thickness of 1 cm. Blow hot air into the withering trough to keep the tea leaves at 30°C. Set the light quality of the pulse supplementary light to alternate between blue light and red light, and set the light intensity to 5000 lux. Follow the process of blue light irradiation for 30 min - interval for 10 min - red light irradiation for 30 min - interval for 10 min, repeat 8 times. The moisture content of the tea leaves after withering is 62.01 wt%.
[0068] (2) Place the tea leaves after withering in step (1) into a rolling machine and knead them in sequence for 20 minutes of empty kneading, 15 minutes of light kneading, 10 minutes of heavy kneading, 15 minutes of light kneading, 10 minutes of heavy kneading, and 5 minutes of light kneading. After the kneading is completed, the tea leaves will be more than 90% of the way into strips.
[0069] (3) Place the tea leaves after kneading in step (2) into a fermentation machine and ferment for 3 hours at 32°C, oxygen volume concentration of 35% and relative humidity of 90%.
[0070] (4) The tea leaves after fermentation in step (3) are placed in a dryer with a leaf thickness of 1 cm and dried at 90°C for 100 min until the moisture content reaches 5.84%. After cooling, the enriched Amadori rearrangement product black tea is obtained.
[0071] Example 3
[0072] This embodiment provides a method for preparing black tea enriched with Amadori rearrangement products, comprising the following steps:
[0073] (1) 1kg of 1-bud 2-leaf Zhonghuang No. 1 tea fresh leaves were placed in a withering tank, and the leaf thickness was 1cm. The tea leaves were withered at 30℃ by blowing hot air into the withering tank. The light quality of the pulsed light supplement was set to alternate intermittent irradiation of blue light and red light, and the light intensity was set to 5000lux. The process was repeated 8 times, and the moisture content of the withered tea leaves was 60.52wt%.
[0074] (2) The withered tea leaves of step (1) were placed in a rolling machine to perform the following steps in sequence: empty rolling for 20min, light rolling for 15min, heavy rolling for 10min, light rolling for 15min, heavy rolling for 10min, light rolling for 5min. After rolling, the tea leaf strip rate was more than 90%;
[0075] (3) The rolled tea leaves of step (2) were placed in a fermentation machine and fermented for 3h under the conditions of 32℃, 35% oxygen volume concentration, and 90% relative humidity;
[0076] (4) The fermented tea leaves of step (3) were placed in a drying machine with a leaf thickness of 1cm, dried at 80℃ for 120min, and the moisture content was reduced to 5.69%. After cooling, the enriched Amadori rearrangement product black tea was obtained.
[0077] Example 4
[0078] The present embodiment provides a preparation method of an enriched Amadori rearrangement product black tea, comprising the following steps:
[0079] (1) 1kg of 1-bud 2-leaf Zhonghuang No. 1 tea fresh leaves were placed in a withering tank, and the leaf thickness was 1cm. The tea leaves were withered at 30℃ by blowing hot air into the withering tank. The light quality of the pulsed light supplement was set to alternate intermittent irradiation of blue light and red light, and the light intensity was set to 5000lux. The process was repeated 8 times, and the moisture content of the withered tea leaves was 63.52wt%;
[0080] (2) The withered tea leaves of step (1) were placed in a rolling machine to perform the following steps in sequence: empty rolling for 20min, light rolling for 15min, heavy rolling for 10min, light rolling for 15min, heavy rolling for 10min, light rolling for 5min. After rolling, the tea leaf strip rate was more than 90%;
[0081] (3) The rolled tea leaves of step (2) were placed in a fermentation machine and fermented for 3h under the conditions of 32℃, 35% oxygen volume concentration, and 90% relative humidity;
[0082] (4) The fermented tea leaves of step (3) are placed in a dryer at a leaf thickness of 1 cm, dried at a high temperature of 90℃ for 100 min, and the moisture content is reduced to 5.87%. After cooling, the Amadori rearrangement product-enriched black tea is obtained.
[0083] Example 5
[0084] The present example provides a method for preparing an Amadori rearrangement product-enriched black tea, comprising the following steps:
[0085] (1) 1 kg of fresh tea leaves of Huangjinba No. 1 is placed in a withering tank at a leaf thickness of 1 cm. The tea leaves are withered at 30℃ by blowing hot air into the withering tank. The light quality of the pulsed light supplement is set to alternate intermittent irradiation of blue light and red light, and the light intensity is set to 5000 lux. The process is repeated 8 times according to the following procedure: blue light irradiation for 30 min - intermittent irradiation for 10 min - red light irradiation for 30 min - intermittent irradiation for 10 min. The moisture content of the withered tea leaves is 60.53 wt%.
[0086] (2) The withered tea leaves of step (1) are placed in a rolling machine and subjected to the following steps in sequence: empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min. After rolling, the tea leaves have a strip rate of more than 90%.
[0087] (3) The rolled tea leaves of step (2) are placed in a fermentation machine and fermented at 32℃, an oxygen volume concentration of 35%, and a relative humidity of 90% for 3 h.
[0088] (4) The fermented tea leaves of step (3) are placed in a dryer at a leaf thickness of 1 cm, dried at 80℃ for 120 min, and the moisture content is reduced to 5.72%. After cooling, the Amadori rearrangement product-enriched black tea is obtained.
[0089] Example 6
[0090] The present example provides a method for preparing an Amadori rearrangement product-enriched black tea, comprising the following steps:
[0091] (1) 1 kg of fresh tea leaves of Huangjinba No. 1 is placed in a withering tank at a leaf thickness of 2 cm. The tea leaves are withered at 30℃ by blowing hot air into the withering tank. The light quality of the pulsed light supplement is set to alternate intermittent irradiation of blue light and red light, and the light intensity is set to 5000 lux. The process is repeated 8 times according to the following procedure: blue light irradiation for 30 min - intermittent irradiation for 10 min - red light irradiation for 30 min - intermittent irradiation for 10 min. The moisture content of the withered tea leaves is 61.78 wt%.
[0092] (2) The tea leaves after step (1) are placed in a rolling machine to sequentially perform the following steps: empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min. After rolling, the tea leaves have a strip rate of more than 90%;
[0093] (3) The tea leaves after step (2) are placed in a fermentation machine to be fermented for 3 h under the conditions of 32℃, an oxygen volume concentration of 30%, and a relative humidity of 90%;
[0094] (4) The tea leaves after step (3) are placed in a drying machine to be dried at 90℃ for 100 min, and the water content is reduced to 5.65%. After cooling, the enriched amadori rearrangement product black tea is obtained.
[0095] Comparative Example 1
[0096] The present comparative example provides a preparation method of a black tea, including the following steps:
[0097] (1) 1 kg of Baiye No. 1 tea fresh leaves with one bud and two leaves are placed in a withering tank at a leaf thickness of 1 cm. The tea leaves are withered at 30℃ for 640 min by blowing hot air into the withering tank. The water content of the withered tea leaves is 60.22 wt%;
[0098] (2) The tea leaves after step (1) are placed in a rolling machine to sequentially perform the following steps: empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min. After rolling, the tea leaves have a strip rate of more than 90%;
[0099] (3) The tea leaves after step (2) are placed in a fermentation machine to be fermented for 3 h under the conditions of 32℃, an oxygen volume concentration of 35%, and a relative humidity of 90%;
[0100] (4) The tea leaves after step (3) are placed in a drying machine to be dried at 80℃ for 120 min, and the water content is reduced to 5.70%. After cooling, the black tea is obtained.
[0101] Comparative Example 2
[0102] The present comparative example provides a preparation method of a black tea, including the following steps:
[0103] (1) 1kg of 1-bud 2-leaf Baiye No. 1 tea fresh leaves were placed in a withering tank at a leaf thickness of 1cm and withered at 30°C, and intermittent irradiation was performed using single blue light quality, the light intensity was set to 5000lux, and the process of blue light irradiation for 30min-interval for 10min-blue light irradiation for 30min-interval for 10min was repeated 8 times, and the tea leaves were withered to a leaf moisture content of 60.55wt%.
[0104] (2) The tea leaves withered in step (1) were placed in a rolling machine and sequentially subjected to empty rolling for 20min, light rolling for 15min, heavy rolling for 10min, light rolling for 15min, heavy rolling for 10min, and light rolling for 5min, and the tea leaf strip rate was more than 90% after rolling.
[0105] (3) The tea leaves rolled in step (2) were placed in a fermentation machine and fermented at 32°C, an oxygen volume concentration of 35%, and a relative humidity of 90% for 3h.
[0106] (4) The tea leaves fermented in step (3) were placed in a drying machine at a leaf thickness of 1cm and dried at 80°C for 120min, and the moisture content was reduced to 5.82%, and the red tea was obtained after cooling.
[0107] Comparative Example 3
[0108] The present comparative example provides a preparation method of a black tea, comprising the following steps:
[0109] (1) 1kg of 1-bud 2-leaf Baiye No. 1 tea fresh leaves were placed in a withering tank at a leaf thickness of 1cm and withered at 30°C, and intermittent irradiation was performed using single blue light quality, the light intensity was set to 5000lux, and the process of blue light irradiation for 30min-interval for 10min-blue light irradiation for 30min-interval for 10min was repeated 8 times, and the tea leaves were withered to a leaf moisture content of 60.55wt%.
[0110] (2) The tea leaves withered in step (1) were placed in a rolling machine and sequentially subjected to empty rolling for 20min, light rolling for 15min, heavy rolling for 10min, light rolling for 15min, heavy rolling for 10min, and light rolling for 5min, and the tea leaf strip rate was more than 90% after rolling.
[0111] (3) The tea leaves rolled in step (2) were placed in a fermentation machine and fermented at 32°C, an oxygen volume concentration of 35%, and a relative humidity of 90% for 3h.
[0112] (4) The tea leaves fermented in step (3) were placed in a drying machine at a leaf thickness of 1cm and dried at 80°C for 120min, and the moisture content was reduced to 5.82%, and the red tea was obtained after cooling.
[0113] Comparative Example 4
[0114] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0115] (1) 1 kg of Zhonghuang No. 1 tea fresh leaves with one bud and two leaves were placed in a withering tank at a leaf thickness of 1 cm, and withering was performed at 30℃ by blowing hot air to the withering tank, and the withering was performed for 640 min, and the moisture content of the withered tea leaves was 61.13 wt%;
[0116] (2) The withered tea leaves in step (1) were placed in a rolling machine, and the following steps were performed in sequence: empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min, and the tea leaf strip rate after rolling was more than 90%;
[0117] (3) The rolled tea leaves in step (2) were placed in a fermentation machine, and fermented at 32℃, an oxygen volume concentration of 35%, and a relative humidity of 90% for 3 h;
[0118] (4) The fermented tea leaves in step (3) were placed in a drying machine at a leaf thickness of 1 cm, and dried at 80℃ for 120 min, and the moisture content was reduced to 5.68%, and after cooling, the black tea was obtained.
[0119] Comparative Example 5
[0120] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0121] (1) 1 kg of Zhonghuang No. 1 tea fresh leaves with one bud and two leaves were placed in a withering tank at a leaf thickness of 1 cm, and withering was performed at 30℃ by blowing hot air to the withering tank, and the withering was performed for 640 min, and the moisture content of the withered tea leaves was 61.13 wt%;
[0122] (2) The withered tea leaves in step (1) were placed in a rolling machine, and the following steps were performed in sequence: empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min, and the tea leaf strip rate after rolling was more than 90%;
[0123] (3) The rolled tea leaves in step (2) were placed in a fermentation machine, and fermented at 32℃, an oxygen volume concentration of 35%, and a relative humidity of 90% for 3 h;
[0124] (4) The fermented tea leaves in step (3) were placed in a drying machine at a leaf thickness of 1 cm, and dried at 80℃ for 120 min, and the moisture content was reduced to 5.68%, and after cooling, the black tea was obtained.
[0125] Comparative Example 6
[0126] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0127] (1) 1 kg of fresh tea leaves of Yunnan Dachaye No. 1 was placed in a withering tank at a leaf thickness of 1 cm, and withered at 30°C, and intermittently irradiated with single red light, with a light intensity of 5000 lux, according to the procedure of 30 min of red light irradiation-10 min of interval-30 min of red light irradiation-10 min of interval, repeated for 8 times, until the moisture content of the leaves was 61.46 wt%.
[0128] (2) The withered tea leaves of step (1) were placed in a rolling machine, and sequentially subjected to 20 min of empty rolling, 15 min of light rolling, 10 min of heavy rolling, 15 min of light rolling, 10 min of heavy rolling, and 5 min of light rolling, and after the rolling, the tea leaves had a strip rate of more than 90%;
[0129] (3) The rolled tea leaves of step (2) were placed in a fermentation machine, and fermented at 32°C, with an oxygen volume concentration of 35% and a relative humidity of 90% for 3 h;
[0130] (4) The fermented tea leaves of step (3) were placed in a drying machine at a leaf thickness of 1 cm, and dried at 80°C for 120 min, until the moisture content was 5.76%, and after cooling, the black tea was obtained.
[0131] Comparative Example 7
[0132] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0133] (1) 1 kg of fresh tea leaves of Huangjinba No. 1 was placed in a withering tank at a leaf thickness of 1 cm, and withered at 30°C by blowing hot air into the withering tank, for 640 min, and the moisture content of the withered tea leaves was 62.01 wt%;
[0134] (2) The withered tea leaves of step (1) were placed in a rolling machine, and sequentially subjected to 20 min of empty rolling, 15 min of light rolling, 10 min of heavy rolling, 15 min of light rolling, 10 min of heavy rolling, and 5 min of light rolling, and after the rolling, the tea leaves had a strip rate of more than 90%;
[0135] (3) The rolled tea leaves of step (2) were placed in a fermentation machine, and fermented at 32°C, with an oxygen volume concentration of 35% and a relative humidity of 90% for 3 h;
[0136] (4) The fermented tea leaves of step (3) are placed in a dryer at a leaf thickness of 1 cm, dried at 80°C for 120 min, and the moisture content is 5.74%. After cooling, the black tea is obtained.
[0137] Comparative Example 8
[0138] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0139] (1) 1 kg of one-bud-two-leaf Huangjinba No. 1 tea fresh leaves are placed in a withering tank at a leaf thickness of 1 cm, withered at 30°C, and intermittently irradiated with single blue light quality. The light intensity is set to 5000 lux, and the process of blue light irradiation for 30 min-interval for 10 min-blue light irradiation for 30 min-interval for 10 min is repeated for 8 times. The withering is performed until the moisture content of the leaves is 59.12 wt%.
[0140] (2) The withered tea leaves of step (1) are placed in a rolling machine and sequentially subjected to empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min. After rolling, the tea strip rate is more than 90%.
[0141] (3) The rolled tea leaves of step (2) are placed in a fermentation machine and fermented at 32°C, an oxygen volume concentration of 35%, and a relative humidity of 90% for 3 h.
[0142] (4) The fermented tea leaves of step (3) are placed in a dryer at a leaf thickness of 1 cm, dried at 80°C for 120 min, and the moisture content is 5.67%. After cooling, the black tea is obtained.
[0143] Comparative Example 9
[0144] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0145] (1) 1 kg of one-bud-two-leaf Huangjinba No. 1 tea fresh leaves are placed in a withering tank at a leaf thickness of 1 cm, withered at 30°C, and intermittently irradiated with single red light quality. The light intensity is set to 5000 lux, and the process of red light irradiation for 30 min-interval for 10 min-red light irradiation for 30 min-interval for 10 min is repeated for 8 times. The withering is performed until the moisture content of the leaves is 60.37 wt%.
[0146] (2) The withered tea leaves of step (1) are placed in a rolling machine and sequentially subjected to empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min. After rolling, the tea strip rate is more than 90%.
[0147] (3) The tea leaves after rolling in step (2) are placed in a fermentation machine and fermented for 3 h under the conditions of 32℃, 35% oxygen volume concentration, and 90% relative humidity;
[0148] (4) The tea leaves after fermentation in step (3) are placed in a drying machine with a leaf thickness of 1 cm, dried at 80℃ for 120 min, and the water content is reduced to 5.66%. After cooling, the black tea is obtained.
[0149] Comparative Example 10
[0150] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0151] (1) 1 kg of Longjing 43 tea fresh leaves with one bud and two leaves are placed in a withering tank with a leaf thickness of 1 cm. The tea leaves are withered at 30℃ by blowing hot air into the withering tank. The light quality of pulsed light supplement is set to alternate intermittent irradiation of blue light and red light, and the light intensity is set to 5000 lux. The process is repeated 4 times according to the procedure of blue light irradiation for 30 min - intermittent 1 h - red light irradiation for 30 min - intermittent 1 h. The withering is carried out until the water content of the leaves is 61.51 wt%.
[0152] (2) The tea leaves after withering in step (1) are placed in a rolling machine and sequentially subjected to empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min. After rolling, the tea leaves have a strip rate of more than 90%.
[0153] (3) The tea leaves after rolling in step (2) are placed in a fermentation machine and fermented for 3 h under the conditions of 32℃, 35% oxygen volume concentration, and 90% relative humidity;
[0154] (4) The tea leaves after fermentation in step (3) are placed in a drying machine with a leaf thickness of 1 cm, dried at 80℃ for 120 min, and the water content is reduced to 5.66%. After cooling, the black tea is obtained.
[0155] Comparative Example 11
[0156] The present comparative example provides a preparation method of black tea, comprising the following steps:
[0157] (1) 1 kg of Longjing 43 tea fresh leaves with one bud and two leaves are placed in a withering tank with a leaf thickness of 1 cm. The tea leaves are withered at 30℃ by blowing hot air into the withering tank. The light quality of pulsed light supplement is set to alternate intermittent irradiation of blue light and red light, and the light intensity is set to 5000 lux. The process is repeated 4 times according to the procedure of blue light irradiation for 30 min - intermittent 1 h - red light irradiation for 30 min - intermittent 1 h. The withering is carried out until the water content of the leaves is 61.51 wt%.
[0158] (2) placing the tea leaves after the withering in step (1) into a rolling machine to sequentially perform empty rolling for 20 min, light rolling for 15 min, heavy rolling for 10 min, light rolling for 15 min, heavy rolling for 10 min, and light rolling for 5 min, and the tea leaves have a strip rate of 90% or more after the rolling;
[0159] (3) placing the tea leaves after the rolling in step (2) into a fermentation machine to ferment for 3 h under the conditions of 32℃, an oxygen volume concentration of 35%, and a relative humidity of 90%;
[0160] (4) placing the tea leaves after the fermentation in step (3) into a drying machine to dry at 80℃ with a leaf thickness of 1 cm for 120 min until the water content is 5.59%, and obtaining the black tea after cooling.
[0161] Test Example
[0162] The black tea prepared in the examples and the comparative examples is respectively added to 150 mL of water at 100℃, and sensory evaluation is performed after brewing for 5 min according to the standard of GB / T 23776-2018, and the specific results of the sensory evaluation are shown in Table 1.
[0163] Table 1 Sensory evaluation results of black tea samples processed by different treatments
[0164]
[0165]
[0166] UPLC-MS / MS is used to detect the Amadori rearrangement products (the contents of 4 kinds of Amadori rearrangement products with higher contents and the total content) in the black tea prepared in Examples 1-6 and Comparative Examples 1-11, and the results are shown in Table 2. Figures 1-4 The first-order and second-order mass spectra of the four kinds of Amadori rearrangement products are shown, wherein A is the first-order mass spectrum and B is the second-order mass spectrum.
[0167] Table 2
[0168]
[0169] From the sensory evaluation results in Table 1, it can be known that the examples have a more fresh and mellow taste; from Table 2, it can be known that the content of the Amadori rearrangement products in the examples is higher than that in the comparative examples, that is, the high-amino-acid tea fresh leaf variety, the pulse light withering, and the low-temperature slow drying method proposed in the application are beneficial to the formation and accumulation of the Amadori rearrangement products.
[0170] Obviously, the above embodiments are merely example for clearly illustrating but not limitation to the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, all the embodiments need not and can not be enumerated. The obvious changes or variations derived from the above description are still within the protection scope of the present application.
Claims
1. A method for preparing black tea enriched with Amadori rearrangement products, characterized in that, The high-amino acid tea leaves are withered, rolled, fermented, and dried under pulsed light to obtain the enriched Amadori rearrangement product black tea. Among them, pulsed supplemental lighting involves intermittently irradiating fresh tea leaves high in amino acids with alternating blue and red light.
2. The preparation method according to claim 1, characterized in that, The high-amino acid tea leaves are selected from at least one of albino tea leaves and yellowed tea leaves; Preferably, the high-amino acid tea leaves are selected from at least one of Baiye No. 1, Zhonghuang No. 1, and Huangjinya No. 1; Preferably, the high-amino acid tea leaves are harvested according to the standard of one bud and two leaves; Preferably, the high-amino acid tea leaves are harvested in spring.
3. The preparation method according to claim 1 or 2, characterized in that, The pulsed light withering process involves withering high-amino acid tea leaves with pulsed light at a leaf thickness of 1-2 cm. Preferably, a pulsed supplemental lighting cycle includes blue light irradiation time T1, red light irradiation time T2, and the intervals include a first interval and a second interval, with the first interval time being T3 and the second interval time being T4; T1 is 20-40 min; T2 is 20-40 min; T3 is 5-15 min; T4 is 5-15 min; Preferably, the pulsed supplemental lighting withering process includes 7-14 pulsed supplemental lighting cycles; Preferably, the light intensity in pulsed supplemental lighting is 4000-6000 lux.
4. The preparation method according to any one of claims 1-3, characterized in that, The pulsed supplemental lighting withering process includes forced-air withering; Preferably, the temperature of the blower air is 30-35°C.
5. The preparation method according to any one of claims 1-4, characterized in that, The moisture content of the withered tea leaves is 58-62 wt%.
6. The preparation method according to any one of claims 1-5, characterized in that, The kneading process includes kneading without kneading, first light kneading, first heavy kneading, second light kneading, second heavy kneading, and third light kneading in sequence, until the kneading leaf strip formation rate reaches more than 90%. Preferably, the temperature during the kneading process is 20-25℃; Preferably, the kneading time is 16-24 minutes, the first light kneading time is 12-18 minutes, the first heavy kneading time is 8-12 minutes, the second light kneading time is 12-18 minutes, the second heavy kneading time is 8-12 minutes, and the third light kneading time is 4-6 minutes.
7. The preparation method according to any one of claims 1-6, characterized in that, The fermentation process is carried out at 30-35℃ in an atmosphere with a relative humidity greater than or equal to 90%, and the fermentation time is 2-4 hours. Preferably, the oxygen volume concentration during the fermentation process is 30-40%.
8. The preparation method according to any one of claims 1-6, characterized in that, The drying temperature is 80-100℃; Preferably, the leaf thickness is 1-2 cm during the drying process; Preferably, the drying time is 60-150 min; Preferably, the moisture content of the dried tea leaves is less than 6%.
9. A black tea enriched with Amadori rearrangement products, characterized in that, It is prepared by the preparation method according to any one of claims 1-8.
10. The enriched Amadori rearrangement product black tea according to claim 9, characterized in that, The enriched Amadori rearrangement product black tea contains N-1-deoxy-D-glucose-L-theanine, N-1-deoxy-L-arabinose-L-theanine, N-1-deoxy-L-rhamnose-L-theanine, and N-1-deoxy-D-galacturonic acid-L-theanine; the total content of N-1-deoxy-D-glucose-L-theanine, N-1-deoxy-L-arabinose-L-theanine, N-1-deoxy-L-rhamnose-L-theanine, and N-1-deoxy-D-galacturonic acid-L-theanine is greater than or equal to 0.15 wt%.