Making method of Maotai-flavor dark tea

During the production process of soy sauce-flavored black tea, the tea leaves are treated with specific temperatures and humidity, the sensor monitors the fermentation process and optimizes the conditions, and adjusts the seasoning with the spice ratio formula, the problems of inconsistent tea flavor and uneven fermentation in traditional methods are solved. , achieves flavor consistency and resource optimization, and improves product stability and market competitiveness.

CN119097031AInactive Publication Date: 2024-12-10WUCHUAN XINLONGYUAN TEA CO LTD
View PDF 0 Cites 0 Cited by

Patent Information

Application Number
CN202411189990.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-08-28
Publication Date
2024-12-10
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Technical Problem

The traditional sauce-flavored black tea production method lacks accurate parameter settings and real-time monitoring, resulting in inconsistent flavor of each batch of tea, affecting product stability, and inaccurate temperature and humidity control during fermentation, resulting in uneven fermentation of tea.

Method used

Use specific temperature and humidity to wither and finish the tea, use the ratio algorithm to spread the fermentation bacteria evenly, and monitor the fermentation process through sensors and control algorithms, optimize the fermentation conditions, and adjust the seasoning process with the spice ratio formula to ensure the consistent flavor of each batch of tea. and ferment evenly.

Benefits of technology

It improves production efficiency, ensures the consistency of the flavor of each batch of tea and the stability of product quality, meets the taste preferences of different consumers, optimizes the drying time and temperature, reduces resource waste, and improves the scientificity and market competitiveness of the products.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure BDA0005014823290000021
    Figure BDA0005014823290000021
  • Figure BDA0005014823290000022
    Figure BDA0005014823290000022
  • Figure BDA0005014823290000023
    Figure BDA0005014823290000023
Patent Text Reader

Abstract

The invention provides a making method of Maotai-flavor dark tea, and relates to the technical field of tea making. The making method of the Maotai-flavor dark tea comprises the following steps: S1, tea leaf preparation: withering picked tea leaves at specific temperature and humidity; s2, fixation: treating the tea leaves with high-temperature steam to lock fragrance; s3, performing fermentation pretreatment: performing primary drying on the tea leaves, and controlling the drying temperature to be 45-50 DEG C; and S4, strain inoculation: uniformly spreading fermentation strains on the dried tea leaves by using a proportioning algorithm. By optimizing the withering time, the fixation time, the fermentation conditions and the like, the production efficiency can be improved, unnecessary time and resource waste is reduced, parameter setting of each step is optimized by utilizing a formula and an algorithm, the flavor of each batch of tea leaves is ensured to be consistent, so that the stability of product quality is improved, and by controlling the temperature and humidity in the fermentation process, the quality of the tea leaves is improved. And a sensor and a control algorithm are used for real-time monitoring, so that the fermentation uniformity and the optimal flavor of the tea leaves can be ensured.
Need to check novelty before this filing date? Find Prior Art

Description

Technical Field

[0001] The invention relates to the technical field of tea making, in particular to a method for making sauce-flavored dark tea. Background Art

[0002] Maotai-flavor black tea is a type of black tea with a unique flavor, known for its unique Maotai flavor. The flavor characteristics of this tea are similar to the aroma of soy sauce, but more complex and rich. The main feature of Maotai-flavor black tea is the strong Maotai flavor, which is usually formed through a long fermentation process and the use of specific strains. This flavor gives the tea a unique mellow feeling.

[0003] However, the traditional dark tea production method lacks precise parameter settings and real-time monitoring, resulting in inconsistent flavors in each batch of tea, affecting product stability, and imprecise temperature and humidity control during the traditional fermentation process, which may cause uneven fermentation of the tea and affect the final flavor. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for producing sauce-flavored dark tea, which solves the problem that the lack of precise parameter setting and real-time monitoring leads to inconsistent flavor of each batch of tea and affects product stability.

[0005] To achieve the above object, the present invention is implemented by the following technical scheme: a method for making sauce-flavored dark tea, comprising the following steps:

[0006] S1. Tea preparation: withering the picked tea leaves at a specific temperature and humidity;

[0007] S2. Killing the tea leaves: Treating the tea leaves with high-temperature steam to lock in the aroma;

[0008] S3. Pre-fermentation treatment: preliminarily drying the tea leaves, controlling the drying temperature at 45-50°C;

[0009] S4. Inoculation of bacteria: Spread the fermentation bacteria evenly on the dry tea leaves using a ratio algorithm;

[0010] S5. Fermentation environment: Place the tea leaves in a fermentation box, maintain humidity at 70-80%, temperature at 28-32°C, and ferment for 7-10 days;

[0011] S6. Fermentation monitoring: Use sensors to monitor temperature and humidity data during the fermentation process, and use control algorithms to optimize fermentation conditions;

[0012] S7. Drying: After fermentation is completed, the tea leaves are dried in a dryer at 60°C for 4h;

[0013] S8. Seasoning treatment: Mix the dried tea leaves with natural spices and season them according to the amount of spices added, so that the final tea leaves are more in line with the flavor requirements of the sauce-flavored tea;

[0014] S9. Final drying: Dry the seasoned tea leaves to an appropriate humidity;

[0015] S10. Packaging and storage: Pack the processed tea leaves in sealed bags and store them in a cool and dry place away from direct sunlight.

[0016] Preferably, the formula can be used to optimize the time and conditions in S1:

[0017]

[0018] Preferably, in S2, the optimal fixing time can be calculated according to the temperature and humidity:

[0019]

[0020] Where T is the target temperature.

[0021] Preferably, the amount of bacteria in S4 can be calculated using the following formula:

[0022]

[0023] In the formula, B is the amount of bacteria required per kilogram of tea, T is the total amount of bacteria, F is the fermentation time coefficient, and N is the total amount of tea.

[0024] Preferably, the control algorithm in S6 is:

[0025]

[0026] Where u(t) is the control signal, e(t) is the deviation, and K p , K i and K d are the proportional, integral, and differential coefficients.

[0027] Preferably, the best spice ratio in S8 is:

[0028]

[0029] In the formula, is the spice weight, is the spice intensity rating.

[0030] Preferably, the drying time in S9 can be predicted by the following formula:

[0031]

[0032] Where H is the target humidity and T is the ambient temperature.

[0033] The present invention provides a method for making sauce-flavored dark tea, which has the following beneficial effects:

[0034] 1. The present invention can improve production efficiency and reduce unnecessary waste of time and resources by optimizing withering time, fixing time, fermentation conditions, etc., and utilizes formulas and algorithms to optimize parameter settings of each step to ensure the consistent flavor of each batch of tea, thereby improving the stability of product quality. By controlling the temperature and humidity during the fermentation process and using sensors and control algorithms for real-time monitoring, the uniformity of fermentation and the optimal flavor of the tea can be ensured. The spice ratio formula is used to adjust the seasoning process, so that the flavor of the sauce-flavored black tea is more in line with standardization requirements and meets the taste preferences of different consumers.

[0035] 2. The present invention can avoid over-drying or under-drying by optimizing the drying time and temperature settings, thereby reducing resource waste and improving the quality of tea. Therefore, standardized production processes and formula optimization can make the production process more controllable, thereby improving the stability and repeatability of the final product. These optimization measures not only improve the scientificity and accuracy of the production process, but also improve the quality and market competitiveness of the final product. DETAILED DESCRIPTION

[0036] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0037] Embodiment 1:

[0038] The embodiment of the present invention provides a method for making Maotai-flavor dark tea, comprising the following steps:

[0039] S1. Tea preparation: withering the picked tea leaves at a specific temperature and humidity;

[0040] S2. Killing the tea leaves: Treating the tea leaves with high-temperature steam to lock in the aroma;

[0041] S3. Pre-fermentation treatment: The tea leaves are initially dried at a temperature of 50°C;

[0042] S4. Inoculation of bacteria: Spread the fermentation bacteria evenly on the dry tea leaves using a ratio algorithm;

[0043] S5. Fermentation environment: Place the tea leaves in a fermentation box, maintain humidity at 80%, temperature at 32°C, and ferment for 10 days;

[0044] S6. Fermentation monitoring: Use sensors to monitor temperature and humidity data during the fermentation process, and use control algorithms to optimize fermentation conditions;

[0045] S7. Drying: After fermentation is completed, the tea leaves are dried in a dryer at 60°C for 4h;

[0046] S8. Seasoning treatment: Mix the dried tea leaves with natural spices and season them according to the amount of spices added, so that the final tea leaves are more in line with the flavor requirements of the sauce-flavored tea;

[0047] S9. Final drying: Dry the seasoned tea leaves to an appropriate humidity;

[0048] S10. Packaging and storage: Pack the processed tea leaves in sealed bags and store them in a cool and dry place away from direct sunlight.

[0049] In S1, the formula can be used to optimize time and conditions:

[0050]

[0051] In S2, the optimal killing time can be calculated based on temperature and humidity:

[0052]

[0053] Where T is the target temperature.

[0054] The amount of bacteria in S4 can be calculated using the following formula:

[0055]

[0056] In the formula, B is the amount of bacteria required per kilogram of tea, T is the total amount of bacteria, F is the fermentation time coefficient, and N is the total amount of tea.

[0057] The control algorithm in S6 is:

[0058]

[0059] Where u(t) is the control signal, e(t) is the deviation, and K p , K i and K d are the proportional, integral, and differential coefficients.

[0060] The best spice ratio in S8:

[0061]

[0062] In the formula, is the spice weight, is the spice intensity rating.

[0063] The drying time in S9 can be predicted by the following formula:

[0064]

[0065] Where H is the target humidity and T is the ambient temperature.

[0066] In summary, by optimizing the withering time, killing time, fermentation conditions, etc., production efficiency can be improved, unnecessary waste of time and resources can be reduced, and formulas and algorithms can be used to optimize the parameter settings of each step to ensure the consistency of the flavor of each batch of tea, thereby improving the stability of product quality. By controlling the temperature and humidity during the fermentation process and using sensors and control algorithms for real-time monitoring, the uniformity of fermentation and the optimal flavor of the tea can be ensured. The spice ratio formula is used to adjust the seasoning process so that the flavor of the sauce-flavored black tea is more in line with standardized requirements and meets the taste preferences of different consumers; optimizing the drying time and temperature settings can avoid over-drying or under-drying, thereby reducing resource waste and improving the quality of tea. Therefore, standardized production processes and formula optimization can make the production process more controllable, thereby improving the stability and repeatability of the final product. These optimization measures not only improve the scientificity and accuracy of the production process, but also improve the quality and market competitiveness of the final product.

[0067] The sauce-flavored dark tea obtained by the preparation method of the present invention can be brewed directly and is suitable for hot drinking. Its rich aroma and deep taste make it a favorite choice for tea lovers, and it can also be paired with food to increase the flavor level of food and beverage. It has the functions of helping digestion, regulating blood lipids and enhancing immunity, and the sauce-flavored dark tea also inherits these benefits.

[0068] Embodiment 2:

[0069] The embodiment of the present invention provides a method for making Maotai-flavor dark tea, comprising the following steps:

[0070] S1. Tea preparation: withering the picked tea leaves at a specific temperature and humidity;

[0071] S2. Killing the tea leaves: Treating the tea leaves with high-temperature steam to lock in the aroma;

[0072] S3. Pre-fermentation treatment: preliminarily drying the tea leaves at a temperature of 45°C;

[0073] S4. Inoculation of bacteria: Spread the fermentation bacteria evenly on the dry tea leaves using a ratio algorithm;

[0074] S5. Fermentation environment: Place the tea leaves in a fermentation box, maintain humidity at 70%, temperature at 28°C, and ferment for 7 days;

[0075] S6. Fermentation monitoring: Use sensors to monitor temperature and humidity data during the fermentation process, and use control algorithms to optimize fermentation conditions;

[0076] S7. Drying: After fermentation is completed, the tea leaves are dried in a dryer at 60°C for 4h;

[0077] S8. Seasoning treatment: Mix the dried tea leaves with natural spices and season them according to the amount of spices added, so that the final tea leaves are more in line with the flavor requirements of the sauce-flavored tea;

[0078] S9. Final drying: Dry the seasoned tea leaves to an appropriate humidity;

[0079] S10. Packaging and storage: Pack the processed tea leaves in sealed bags and store them in a cool and dry place away from direct sunlight.

[0080] In S1, the formula can be used to optimize time and conditions:

[0081]

[0082] In S2, the optimal killing time can be calculated based on temperature and humidity:

[0083]

[0084] Where T is the target temperature.

[0085] The amount of bacteria in S4 can be calculated using the following formula:

[0086]

[0087] In the formula, B is the amount of bacteria required per kilogram of tea, T is the total amount of bacteria, F is the fermentation time coefficient, and N is the total amount of tea.

[0088] The control algorithm in S6 is:

[0089]

[0090] Where u(t) is the control signal, e(t) is the deviation, and K p , K i and K d are the proportional, integral, and differential coefficients.

[0091] The best spice ratio in S8:

[0092]

[0093] In the formula, is the spice weight, is the spice intensity rating.

[0094] The drying time in S9 can be predicted by the following formula:

[0095]

[0096] Where H is the target humidity and T is the ambient temperature.

[0097] In summary, by optimizing the withering time, killing time, fermentation conditions, etc., production efficiency can be improved, unnecessary waste of time and resources can be reduced, and formulas and algorithms can be used to optimize the parameter settings of each step to ensure the consistency of the flavor of each batch of tea, thereby improving the stability of product quality. By controlling the temperature and humidity during the fermentation process and using sensors and control algorithms for real-time monitoring, the uniformity of fermentation and the optimal flavor of the tea can be ensured. The spice ratio formula is used to adjust the seasoning process so that the flavor of the sauce-flavored black tea is more in line with standardized requirements and meets the taste preferences of different consumers; optimizing the drying time and temperature settings can avoid over-drying or under-drying, thereby reducing resource waste and improving the quality of tea. Therefore, standardized production processes and formula optimization can make the production process more controllable, thereby improving the stability and repeatability of the final product. These optimization measures not only improve the scientificity and accuracy of the production process, but also improve the quality and market competitiveness of the final product.

[0098] The sauce-flavored dark tea obtained by the preparation method of the present invention can be brewed directly and is suitable for hot drinking. Its rich aroma and deep taste make it a favorite choice for tea lovers, and it can also be paired with food to increase the flavor level of food and beverage. It has the functions of helping digestion, regulating blood lipids and enhancing immunity, and the sauce-flavored dark tea also inherits these benefits.

[0099] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for making Maotai-flavor dark tea, characterized in that: The following steps are involved: S1. Tea preparation: withering the picked tea leaves at a specific temperature and humidity; S2. Killing the tea leaves: Treating the tea leaves with high-temperature steam to lock in the aroma; S3. Pre-fermentation treatment: preliminarily drying the tea leaves, controlling the drying temperature at 45-50°C; S4. Inoculation of bacteria: Spread the fermentation bacteria evenly on the dry tea leaves using a ratio algorithm; S5. Fermentation environment: Place the tea leaves in a fermentation box, maintain humidity at 70-80%, temperature at 28-32°C, and ferment for 7-10 days; S6. Fermentation monitoring: Use sensors to monitor temperature and humidity data during the fermentation process, and use control algorithms to optimize fermentation conditions; S7. Drying: After fermentation is completed, the tea leaves are dried in a dryer at 60°C for 4h; S8. Seasoning treatment: Mix the dried tea leaves with natural spices and season them according to the amount of spices added, so that the final tea leaves are more in line with the flavor requirements of the sauce-flavored tea; S9. Final drying: Dry the seasoned tea leaves to an appropriate humidity; S10. Packaging and storage: Pack the processed tea leaves in sealed bags and store them in a cool and dry place, away from direct sunlight.

2. The method for making a sauce-flavor dark tea according to claim 1, characterized in that: In S1, the formula can be used to optimize time and conditions:

3. The method for making a sauce-flavor dark tea according to claim 1, characterized in that: In S2, the optimal fixing time can be calculated according to the temperature and humidity: Where T is the target temperature.

4. The method for making a sauce-flavor dark tea according to claim 1, characterized in that: The amount of bacteria in S4 can be calculated using the following formula: In the formula, B is the amount of bacteria required per kilogram of tea, T is the total amount of bacteria, F is the fermentation time coefficient, and N is the total amount of tea.

5. The method for making a sauce-flavor dark tea according to claim 1, characterized in that: The control algorithm in S6 is: Where u(t) is the control signal, e(t) is the deviation, and K p , K i and K d are the proportional, integral, and differential coefficients.

6. The method for making a sauce-flavor dark tea according to claim 1, characterized in that: The best spice ratio in S8: In the formula, w i is the spice weight, x i is the spice intensity rating.

7. The method for making a sauce-flavor dark tea according to claim 1, characterized in that: The drying time in S9 can be predicted by the following formula: Where H is the target humidity and T is the ambient temperature.