Sealed preparation method of bamboo-fragrance-type Don acid tea based on anaerobic fermentation technology
By anaerobic fermentation of tea leaves and bamboo in the jar, the problem of urn caused by anaerobic fermentation of bamboo tubes is solved, and the bamboo fragrance is retained, achieving high-quality production of bamboo fragrance Deang acid tea, satisfying consumers' needs Bamboo fragrance demand.
Patent Information
- Application Number
- CN202411552348.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-01
- Publication Date
- 2025-01-10
AI Technical Summary
The anaerobic fermentation of existing bamboo tubes leads to the smell of urns. The anaerobic fermentation in the jar cannot retain the bamboo fragrance, which cannot satisfy consumers' pursuit and love for bamboo fragrance.
The closed preparation method of bamboo fragrance Deang acid tea based on anaerobic fermentation technology is adopted. By anaerobic fermentation of tea leaves and bamboo in a jar, the aroma of bamboo is fully absorbed to avoid excessive moisture and rot, and ensure the retention of bamboo fragrance. .
It effectively improves product quality, avoids the generation of urn smell, retains bamboo fragrance, meets consumers' love for bamboo fragrance, and has good food safety and economic benefits.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of Deang acid tea preparation, in particular to a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology. Background Art
[0002] The anaerobic fermentation of Deang sour tea refers to a series of reaction processes mainly driven by anaerobic bacteria that occur in the anaerobic environment of tea leaves after withering and rolling. Anaerobic fermentation is a key step in the processing of Deang sour tea, and is currently mainly done in bamboo tubes and jars.
[0003] The existing anaerobic fermentation using bamboo tubes has the problem of too high moisture content, rotting, and the longer the time, the more serious the rotting. Most of the tea rots and produces a jar smell, which covers up all the aroma. Only a small amount of anaerobic fermentation Deang sour tea without the jar smell has a bamboo aroma. The Deang sour tea processed by anaerobic fermentation in jars will not rot in the jar body and will not produce excessive moisture content except for occasional rot at the jar mouth. However, the tea anaerobically fermented in jars cannot retain the bamboo aroma, which is the aroma that consumers pursue and love.
[0004] Therefore, in order to solve the problem that the above-mentioned anaerobic fermentation of bamboo tube will produce the smell of urn and the anaerobic fermentation of jar cannot retain the bamboo fragrance, a preparation method can be designed that can retain the bamboo fragrance and will not produce the smell of urn. Summary of the invention
[0005] In order to overcome the problem that anaerobic fermentation in bamboo tubes will produce a urn smell and anaerobic fermentation in jars cannot retain the bamboo fragrance.
[0006] The technical solution of the present invention is: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0007] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they should be spread on bamboo plaques or green storage troughs in time. The thickness of the spread leaves should be controlled at 5-10cm. Rainwater leaves should be spread thinly or the surface water should be removed by a dehydrator before being spread thinly. A breeze should be allowed to accelerate the evaporation of water. After the leaves are spread appropriately, they can be transferred to the killing process.
[0008] Step 2: Finishing
[0009] The method can be one of the following: boiling green tea, steaming green tea or frying green tea; frying green tea includes pot-style frying green tea and drum-style frying green tea;
[0010] Boiling greens: Add leaves to boiling water, the amount should be enough for the leaves to be completely immersed in water, and the killing time is 0.5 to 2 minutes;
[0011] Steam killing: the steam from boiling water overflows and leaves are thrown in. The thickness of the leaf layer should be controlled within 3cm by the machine, and the killing time is about 1min. Use a steamer or a steamer to kill the green leaves. The number of leaves thrown in should be enough to naturally fill the steamer. The killing time is 0.1 to 0.5min after the steam overflows the steamer mouth.
[0012] Stir-frying and fixing: When the temperature of the inner wall of the middle section of the fixing drum or the bottom of the fixing pot reaches 280-320℃, add leaves for fixing. For continuous drum fixing machine, add leaves evenly and continuously. For intermittent drum fixing machine and pot fixing equipment, add leaves in such a quantity that leaves do not spill out of the fixing cavity. Fixing time is 10-20min. Fixing should be even and thorough, without red stems and leaves, or burnt or scorched leaves. Fixing is moderate when the leaves are dark green, soft, with broken stems and stems, and with a moisture content of 55%-62%.
[0013] Step 3: Drying
[0014] The withered leaves are quickly cooled to room temperature using a drying platform and bamboo mats;
[0015] Spread out the boiled and steamed green leaves to dry, spread the leaves thinly, use sunlight or flowing air to lose water, turn them over once every 2 hours, until the leaves are dark green, soft, the stems are broken, and the moisture content is (68±2)%; after the fried green leaves are cooled to room temperature, they are piled up to regain moisture, and the time is controlled within 60 to 180 minutes;
[0016] Step 4: kneading, using hand kneading or a kneading machine;
[0017] The amount of hand kneading should be enough to push and pull the tea ball to turn it over with both hands;
[0018] The amount of leaves put into the kneading machine depends on the machine model and the quality of the leaves. It is best to fill the kneading cylinder naturally. The pressure follows the principle of "light first, heavy later, gradually increase the pressure, and finally release the pressure". The kneading time is 25±10min, and the strip formation rate is more than 80%;
[0019] Step 5: anaerobic fermentation, the fermentation container is any one of a jar and a fermentation tank (room), and anaerobic fermentation is carried out in the form of bamboo tube-rolled leaves, bamboo slices-rolled leaves, or bamboo tube-bamboo slices-rolled leaves;
[0020] When the bamboo tube-rolled leaves are subjected to anaerobic fermentation, the rolled leaves are placed in the bamboo tube, the bamboo tube is sealed with bamboo leaves or bamboo shoot leaves, and then the sealed bamboo tube is placed in a fermentation container, and then the fermentation container is sealed, or the rolled leaves are placed in the bamboo tube, and then the bamboo tube with the rolled leaves is placed in the fermentation container without sealing the bamboo tube, and the bamboo tube is filled with rolled leaves around it, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 2 to 12 months to obtain Deang acid tea wet tea;
[0021] When the bamboo slices and rolled leaves are subjected to anaerobic fermentation, the rolled leaves and bamboo slices are laid flat in turn into a fermentation container, and then the fermentation container is sealed and anaerobically fermented at room temperature for 2 to 12 months to obtain Deang acid tea wet tea;
[0022] When the bamboo tube-bamboo slices-rolled leaves are subjected to anaerobic fermentation, the rolled leaves are placed in the bamboo tube, and then the bamboo tube with the rolled leaves is placed in a fermentation container, and bamboo slices and rolled leaves are laid flat in the empty space in the fermentation container in turn, and the fermentation container is filled with rolled leaves, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 2 to 12 months to obtain Deang acid tea wet tea;
[0023] Step six: Drying: Drying by airing or drying in a drying oven to obtain Deang sour tea loose tea. The drying method can be carried out in a drying machine or a baking room.
[0024] Preferably, the standard for moderate spreading of green leaves is that the leaf surface loses its luster, the leaf texture becomes soft, a slight fragrance is revealed, and the water content is 68% to 72%.
[0025] Preferably, the bamboo tube and bamboo slices in step 5 are scented bamboos, including but not limited to big bamboo, golden bamboo and fragrant bamboo.
[0026] Preferably, the tea leaves should be turned over during drying in step six, the drying temperature of the dryer should be 80-100°C, the drying temperature of the drying room should be (50±10)°C, and the moisture content of the Deang sour tea loose tea after drying should be ≤13%.
[0027] The beneficial effects of the present invention are as follows: bamboo and tea leaves are put into a container together and anaerobically fermented, so that the tea leaves can fully absorb the aroma of bamboo, and the tea leaves in the can will not rot and will not produce excessive moisture, thereby effectively improving product quality, and the can has good sealing performance, will not produce a jar smell, and has good food safety. Therefore, the finished Deang sour tea after anaerobic fermentation has a bamboo aroma, which is a fragrance sought after and loved by consumers. This method solves the problem of jar smell produced by anaerobic fermentation in bamboo tubes, and retains the bamboo aroma loved and pursued by consumers, and the economic benefits are immeasurable. DETAILED DESCRIPTION
[0028] The present invention will be further described below in conjunction with the embodiments.
[0029] Example 1
[0030] The present invention provides an embodiment: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0031] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;
[0032] Step 2: The method of killing green is to stir-fry and kill green;
[0033] The most widely used method is to heat and kill the green leaves;
[0034] The drum fixing machine is used for fixing. When the inner wall temperature of the middle section of the fixing drum reaches 300℃, the leaves are added for fixing. The continuous drum fixing machine is used to add leaves evenly and continuously. The fixing time is 15 minutes. The fixing is required to be even and thorough, without red stems and leaves, and without burnt edges and burnt leaves. The fixing is moderate when the leaves are dark green, soft, the stems and stalks are broken, and the moisture content is 60%.
[0035] Step 3: Drying
[0036] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;
[0037] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;
[0038] Step 5: Anaerobic fermentation: the fermentation container is a jar, and the anaerobic fermentation is carried out in the bamboo tube-twisting leaf method;
[0039] The bamboo tube is made of 2-3 year old bamboo, and the twisted leaves are put into the big bamboo, and the bamboo tube is sealed with bamboo leaves or bamboo shoot leaves, and then the sealed bamboo tube is put into the fermentation container, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 8 months to obtain Deang acid tea wet tea;
[0040] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.
[0041] Example 2
[0042] The present invention provides an embodiment: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0043] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;
[0044] Step 2: The method of killing green is to stir-fry and kill green;
[0045] The most widely used method is to heat and kill the green leaves;
[0046] The drum fixing machine is used for fixing. When the inner wall temperature of the middle section of the fixing drum reaches 300℃, the leaves are added for fixing. The continuous drum fixing machine is used to add leaves evenly and continuously. The fixing time is 15 minutes. The fixing is required to be even and thorough, without red stems and leaves, and without burnt edges and burnt leaves. The fixing is moderate when the leaves are dark green, soft, the stems and stalks are broken, and the moisture content is 60%.
[0047] Step 3: Drying
[0048] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;
[0049] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;
[0050] Step 5: Anaerobic fermentation: the fermentation container is a jar, and the anaerobic fermentation is carried out in the bamboo tube-twisting leaf method;
[0051] The bamboo tube is made of 2-3 year old bamboo, and the rolled leaves are put into the big bamboo. Then the big bamboo with rolled leaves is put into the fermentation container without sealing the bamboo tube mouth, and the rolled leaves are filled around the big bamboo. Then the fermentation container is sealed and anaerobically fermented at room temperature for 8 months to obtain Deang acid tea wet tea.
[0052] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.
[0053] Example 3
[0054] The present invention provides an embodiment: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0055] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;
[0056] Step 2: The method of killing green is to stir-fry and kill green;
[0057] The most widely used method is to heat and kill the green leaves;
[0058] The drum fixing machine is used for fixing. When the inner wall temperature of the middle section of the fixing drum reaches 300℃, the leaves are added for fixing. The continuous drum fixing machine is used to add leaves evenly and continuously. The fixing time is 15 minutes. The fixing is required to be even and thorough, without red stems and leaves, and without burnt edges and burnt leaves. The fixing is moderate when the leaves are dark green, soft, the stems and stalks are broken, and the moisture content is 60%.
[0059] Step 3: Drying
[0060] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;
[0061] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;
[0062] Step 5: Anaerobic fermentation: the fermentation container is a jar, and anaerobic fermentation is carried out in the method of bamboo slices and twisted leaves;
[0063] When the bamboo slices and rolled leaves are subjected to anaerobic fermentation, fresh bamboo is selected for the bamboo slices, and the rolled leaves and golden bamboo slices are laid flat in turn into a fermentation container, and then the fermentation container is sealed and anaerobically fermented at room temperature for 8 months to obtain Deang acid tea wet tea;
[0064] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.
[0065] Example 4
[0066] The present invention provides an embodiment: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0067] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;
[0068] Step 2: The method of killing green is to stir-fry and kill green;
[0069] The most widely used method is to heat and kill the green leaves;
[0070] The drum fixing machine is used for fixing. When the inner wall temperature of the middle section of the fixing drum reaches 300℃, the leaves are added for fixing. The continuous drum fixing machine is used to add leaves evenly and continuously. The fixing time is 15 minutes. The fixing is required to be even and thorough, without red stems and leaves, and without burnt edges and burnt leaves. The fixing is moderate when the leaves are dark green, soft, the stems and stalks are broken, and the moisture content is 60%.
[0071] Step 3: Drying
[0072] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;
[0073] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;
[0074] Step 5: Anaerobic fermentation: the fermentation container is a jar, and anaerobic fermentation is carried out in the method of bamboo slices and twisted leaves;
[0075] When the bamboo slices and rolled leaves are subjected to anaerobic fermentation, fresh bamboo is selected for the bamboo slices, and the rolled leaves and fragrant bamboo slices are laid flat in sequence into a fermentation container, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 8 months to obtain Deang acid tea wet tea;
[0076] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.
[0077] Example 5
[0078] The present invention provides an embodiment: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0079] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;
[0080] Step 2: The method of killing green is to stir-fry and kill green;
[0081] The most widely used method is to heat and kill the green leaves;
[0082] The drum fixing machine is used for fixing. When the inner wall temperature of the middle section of the fixing drum reaches 300℃, the leaves are added for fixing. The continuous drum fixing machine is used to add leaves evenly and continuously. The fixing time is 15 minutes. The fixing is required to be even and thorough, without red stems and leaves, and without burnt edges and burnt leaves. The fixing is moderate when the leaves are dark green, soft, the stems and stalks are broken, and the moisture content is 60%.
[0083] Step 3: Drying
[0084] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;
[0085] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;
[0086] Step 5: Anaerobic fermentation: the fermentation container is a jar, and the anaerobic fermentation is carried out in the form of bamboo tube-bamboo slice-rolled leaves;
[0087] When the bamboo tube-bamboo slices-rolled leaves are subjected to anaerobic fermentation, the bamboo tubes are selected from 2-3 year old bamboos, and the bamboo slices are selected from fresh bamboos. The rolled leaves are placed in the large bamboo tubes, and then the large bamboo tubes (without sealing the bamboo tube mouth) and the golden bamboo slices with the rolled leaves are placed in the fermentation container, and the large bamboo tubes and the golden bamboo slices are filled with rolled leaves, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 8 months to obtain Deang acid tea wet tea;
[0088] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.
[0089] Example 6
[0090] The present invention provides an embodiment: a closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology, comprising the following steps:
[0091] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;
[0092] Step 2: The method of killing green is to stir-fry and kill green;
[0093] The most widely used method is to heat and kill the green leaves;
[0094] The drum fixing machine is used for fixing. When the inner wall temperature of the middle section of the fixing drum reaches 300℃, the leaves are added for fixing. The continuous drum fixing machine is used to add leaves evenly and continuously. The fixing time is 15 minutes. The fixing is required to be even and thorough, without red stems and leaves, and without burnt edges and burnt leaves. The fixing is moderate when the leaves are dark green, soft, the stems and stalks are broken, and the moisture content is 60%.
[0095] Step 3: Drying
[0096] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;
[0097] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;
[0098] Step 5: Anaerobic fermentation: the fermentation container is a jar, and the anaerobic fermentation is carried out in the form of bamboo tube-bamboo slice-rolled leaves;
[0099] When the bamboo tube-bamboo slices-rolled leaves are subjected to anaerobic fermentation, the bamboo tubes are selected from 2-3 year old bamboos, and the bamboo slices are selected from fresh bamboos. The rolled leaves are placed in the large bamboo tubes, and then the large bamboo tubes (without sealing the bamboo tube mouth) and the fragrant bamboo slices with the rolled leaves are placed in the fermentation container, and the large bamboo tubes and the fragrant bamboo slices are filled with rolled leaves, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 8 months to obtain Deang acid tea wet tea;
[0100] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.
[0101] Comparative Example 1
[0102] When putting the withered and rolled tea leaves into the bamboo tube, they should be put in layer by layer and pressed tightly. Try not to use sharp objects to press the tea leaves tightly, so as not to turn the anaerobic fermented leaves into tea mud and fail to form complete tea strips. After putting the tea leaves in, seal the mouth with burnt leaves or bamboo shoots, and finally seal the mouth of the bamboo tube with plastic and tie it tightly. Then put the bamboo tube in the dug pit for anaerobic fermentation. The anaerobic fermentation pit can be dug into rectangle, square, circle, etc. according to your preference. The size is determined by the amount of anaerobic fermented tea leaves. The depth is generally about 1 meter. The height of the bamboo tube is generally about 60 cm. After putting it underground, fill it with soil. The height from the ground to the bamboo tube is about 50 cm. Sunlight can reach the surface, but the soil about 10 cm above the bamboo tube should be kept moist. This can ensure the moisture of the anaerobically fermented tea leaves inside the bamboo tube, and make the temperature of the fermented tea leaves not too high, which is conducive to the formation of good quality Deang sour tea. The anaerobic fermentation time is 8 months.
[0103] Comparative Example 2
[0104] When putting the withered and rolled tea leaves into the jar, they should be placed layer by layer and pressed tightly. Try not to use sharp objects to press the tea leaves tightly, so as not to turn the anaerobic fermentation leaves into tea mud and fail to form complete tea leaves. After putting the tea leaves in, seal the mouth of the jar with burnt leaves or bamboo leaves, and finally seal the mouth of the jar with plastic and tie it tightly. Then place the jar at room temperature for anaerobic fermentation. The anaerobic fermentation time is 8 months.
[0105] Table 1 is a comparison table of anaerobic fermentation conditions of Deang acid tea in Example 1, Example 2, Example 3, Example 4, Example 5, Example 6, Comparative Example 1 and Comparative Example 2.
[0106] Table 2 is an analysis table of the sensory quality characteristics of Deang acid tea wet tea and dry tea of Example 1, Example 2, Example 3, Example 4, Example 5, Example 6, Comparative Example 1 and Comparative Example 2.
[0107]
[0108]
[0109] Table 1
[0110]
[0111] Table 2
[0112] The embodiments of the present invention are described in detail above, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.
Claims
1. A closed preparation method for bamboo-scented Deang acid tea based on anaerobic fermentation technology, characterized in that: The steps include: Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they should be spread on bamboo plaques or green storage troughs in time. The thickness of the spread leaves should be controlled at 5-10cm. Rainwater leaves should be spread thinly or the surface water should be removed by a dehydrator before being spread thinly. A breeze should be allowed to accelerate the evaporation of water. After the leaves are spread appropriately, they can be transferred to the killing process. Step 2: Finishing The method can be one of the following: boiling green tea, steaming green tea or frying green tea; frying green tea includes pot-style frying green tea and drum-style frying green tea; Boiling greens: Add leaves to boiling water, the amount should be enough for the leaves to be completely immersed in water, and the killing time is 0.5 to 2 minutes; Steam killing: the steam from boiling water overflows and leaves are thrown in. The thickness of the leaf layer should be controlled within 3cm by the machine, and the killing time is about 1min. Use a steamer or a steamer to kill the green leaves. The number of leaves thrown in should be enough to naturally fill the steamer. The killing time is 0.1 to 0.5min after the steam overflows the steamer mouth. Stir-frying and fixing: When the temperature of the inner wall of the middle section of the fixing drum or the bottom of the fixing pot reaches 280-320℃, add leaves for fixing. For continuous drum fixing machine, add leaves evenly and continuously. For intermittent drum fixing machine and pot fixing equipment, add leaves in such a quantity that leaves do not spill out of the fixing cavity. Fixing time is 10-20min. Fixing should be even and thorough, without red stems and leaves, or burnt or scorched leaves. Fixing is moderate when the leaves are dark green, soft, with broken stems and stems, and with a moisture content of 55%-62%. Step 3: Drying The withered leaves are quickly cooled to room temperature using a drying platform and bamboo mats; Spread out the boiled and steamed green leaves to dry, spread the leaves thinly, use sunlight or flowing air to lose water, turn them over once every 2 hours, until the leaves are dark green, soft, the stems are broken, and the moisture content is (68±2)%; after the fried green leaves are cooled to room temperature, they are piled up to regain moisture, and the time is controlled within 60 to 180 minutes; Step 4: kneading, using hand kneading or a kneading machine; The amount of hand kneading should be enough to push and pull the tea ball to turn it over with both hands; The amount of leaves put into the kneading machine depends on the machine model and the quality of the leaves. It is best to fill the kneading cylinder naturally. The pressure follows the principle of "light first, heavy later, gradually increase the pressure, and finally release the pressure". The kneading time is 25±10min, and the strip formation rate is more than 80%; Step 5: anaerobic fermentation, the fermentation container is any one of a jar and a fermentation tank (room), and anaerobic fermentation is carried out in the form of bamboo tube-rolled leaves, bamboo slices-rolled leaves, or bamboo tube-bamboo slices-rolled leaves; When the bamboo tube-rolled leaves are subjected to anaerobic fermentation, the rolled leaves are placed in the bamboo tube, the bamboo tube is sealed with bamboo leaves or bamboo shoot leaves, and then the sealed bamboo tube is placed in a fermentation container, and then the fermentation container is sealed, or the rolled leaves are placed in the bamboo tube, and then the bamboo tube with the rolled leaves is placed in the fermentation container without sealing the bamboo tube, and the bamboo tube is filled with rolled leaves around it, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 2 to 12 months to obtain Deang acid tea wet tea; When the bamboo slices and rolled leaves are subjected to anaerobic fermentation, the rolled leaves and bamboo slices are laid flat in turn into a fermentation container, and then the fermentation container is sealed and anaerobically fermented at room temperature for 2 to 12 months to obtain Deang acid tea wet tea; When the bamboo tube-bamboo slices-rolled leaves are subjected to anaerobic fermentation, the rolled leaves are placed in the bamboo tube, and then the bamboo tube with the rolled leaves is placed in a fermentation container, and bamboo slices and rolled leaves are laid flat in the empty space in the fermentation container in turn, and the fermentation container is filled with rolled leaves, and then the fermentation container is sealed, and anaerobically fermented at room temperature for 2 to 12 months to obtain Deang acid tea wet tea; Step six: Drying: Drying by airing or drying in a drying oven to obtain Deang sour tea loose tea. The drying method can be carried out in a drying machine or a baking room.
2. The closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology according to claim 1, characterized in that: The standard for moderate spreading of green leaves is that the leaf surface loses its luster, the leaves are soft, there is a slight fragrance, and the water content is 68% to 72%.
3. The closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology according to claim 1 is characterized in that: The bamboo tubes and bamboo pieces in step 5 are scented bamboos, including but not limited to big bamboo, golden bamboo and fragrant bamboo.
4. The closed preparation method of bamboo-scented Deang acid tea based on anaerobic fermentation technology according to claim 1, characterized in that: The tea leaves should be turned over during drying in step 6. The drying temperature of the dryer should be between 80 and 100°C, and the drying temperature of the drying room should be (50±10)°C. The moisture content of the Deang sour tea loose tea after drying should be ≤13%.