Processing technology of acanthopanax senticosus substitute tea

Abstract

The application provides a processing technology of acanthopanax senticosus substitute tea, which selects small and medium open acanthopanax senticosus fresh leaf shoots as raw materials, and uses a "shaking green process". In the shaking green process, the shaking green is carried out according to the process of slow shaking for 3-5 min, fast shaking for 5-6 min, slow shaking for 3-5 min and standing for 30-40 min. Hot air with a temperature of 40-45 DEG C is blown into the shaking green barrel while shaking, high temperature is used to stimulate the enzyme activity in the fresh leaves, and the raw green taste is converted into flower and fruit aroma. When wilting, the wilting is carried out until the water content of the leaves is 75-80%, which is beneficial to evaporate more water in the shaking green process, and take away more green taste, medicinal taste and bitter taste substances. The temperature of the drying and baking steps is controlled to be not more than 100 DEG C, so as to avoid the generation of hair fire taste. The acanthopanax senticosus substitute tea with good taste flavor and beautiful appearance is finally prepared by eliminating the odor (green taste, medicinal taste and bitter taste) and increasing the aroma.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of processing of substitute tea, in particular to a processing technology of a substitute tea of acanthopanax. BACKGROUND

[0002] Acanthopanax tea refers to tea processed with acanthopanax leaves as the main raw material. It contains natural tea polyphenols and various glycoside components, has the characteristics of tea aroma overflowing, light brown soup color and thick texture, and has the nutritional and health care effects of nourishing qi, calming the mind, and tonifying essence and marrow. It is loved by consumers because of its rich processing types, such as scented tea, green tea, and black tea, and occupies a large share in the tea product consumer market. However, there are many types of acanthopanax tea on the market, and the quality is uneven. Generally, it is processed through airing, fixation, rolling, re-airing, and drying. The internal aromatic substances of the acanthopanax tea processed by this method cannot be effectively volatilized, which is not conducive to human body absorption, and the taste is bitter and the aroma is weak.

[0003] CN 109122996A discloses a method for making acanthopanax tea by cutting the acanthopanax leaves into segments, then wilting, dehydrating, rolling, fermenting, and baking four times to make acanthopanax tea. However, since the method cuts the acanthopanax leaves into segments, the integrity of the acanthopanax leaves cannot be maintained, and the high baking temperature results in a heavy hair fire taste of the final product, affecting the taste and quality.

[0004] CN 111820303A discloses a method for making acanthopanax tea by twice fermentation and twice drying. However, the method requires spraying white ginseng fungus liquid, composite enzyme, and composite fungus liquid formed by bacillus subtilis and lactobacillus plantarum onto the acanthopanax leaves for fermentation to improve the bitter taste of the product. However, the process is complex and difficult to control, and the cost of microbial raw materials is high. SUMMARY

[0005] The present application provides a processing technology of a substitute tea of acanthopanax.

[0006] The technical solution for achieving the present application is a processing technology of a substitute tea of acanthopanax, including two stages of primary processing and refining. The primary processing stage includes picking, wilting, shaking, rolling, fermentation, and drying. The refining process includes sorting and baking.

[0007] (1) Picking: picking small and medium-sized acanthopanax fresh leaf shoots as raw materials;

[0008] (2) Wilting: wilting the acanthopanax fresh leaves to a moisture content of 75-80%;

[0009] (3) Rollover: the wilting of the completed Acanthopanax leaves into the rolling barrel of the rolling machine, the speed controller controls the shaking of the rolling barrel for rolling, the rolling barrel follows the process of slow rolling 3-5 min → fast rolling 5-6 min → slow rolling 3-5 min → standing for 30-40 min, and the process is repeated several times until the standing emits a strong floral and fruity aroma, and the rolling is completed; the motor speed of the speed controller in the slow rolling step is 600-700 rpm, and the motor speed of the speed controller in the fast rolling step is 1100-1200 rpm. In the slow rolling and fast rolling steps, hot air is blown into the rolling barrel while rolling, and the temperature of the hot air is 40-45°C; in the standing step, the blowing of the hot air is stopped; the indoor humidity is kept at 70-80% during the whole rolling process;

[0010]

[0011] (4) Rubbing and twisting: the rolled leaves are put into the rubbing and twisting machine for rubbing and twisting, so that the leaf cell damage is ≥85%, and the tight knot rate is ≥95%;

[0012] (5) Fermentation: the fermentation chamber temperature is controlled at 25-28°C, the humidity is ≥95%, the oxygen content is controlled at ≥21%, and the fermentation is carried out for 6-8 hours;

[0013] (6) Drying: the fermented Acanthopanax leaves are dried, the drying temperature is 90-100°C, and the drying is carried out until the moisture content is 5-6%;

[0014] (7) Roasting: the dried Acanthopanax leaves are put into the drying machine for roasting, the roasting temperature is 80-90°C, the roasting time is 1-2h, and the Acanthopanax substitute tea is obtained.

[0015] ​The present application selects the fresh leaf of the medium and small open surface of Acanthopanax senticosus S. as raw material, which has relatively weak bitter taste, and also uses a "shaking green process". In the shaking green process, the process is repeated for several times according to slow shaking for 3-5 min, fast shaking for 5-6 min, slow shaking for 3-5 min and standing for 30-40 min. Slow shaking makes the fresh leaves uniform, fast shaking makes the fresh leaves rub against each other to destroy part of the cell walls of the fresh leaves, and standing makes the fresh leaves slightly ferment and oxidize under the residual heat of hot air. At the same time, hot air at 40-45°C is blown into the shaking barrel while shaking (the air inlet temperature of the shaking barrel is 40-45°C by using carbon fire heating), so as to stimulate the enzyme activity in the fresh leaves, convert the raw green taste into flower and fruit aroma, and better remove the peculiar smell and bitter taste. High temperature also makes the fresh leaves more flexible, which lays a good foundation for subsequent rolling. The fresh leaves are not easy to break during rolling, and the strips are more complete. In addition, the wilting is performed until the moisture content of the leaves is 75-80%, which is obviously higher than the moisture content of the wilting leaves of the existing Acanthopanax senticosus tea (40-60%). More water is evaporated during the shaking green process, and more green, medicinal and bitter substances are removed. After subsequent rolling, as much tea juice as possible is overflowed, which is beneficial to fermentation and aroma production, and the taste of the tea is thicker and the aroma is more rich. In addition, baking is performed after sorting, which further improves the aroma and taste of the tea. At the same time, the temperature of the drying and baking steps is not higher than 100°C, so as to avoid the generation of hair fire smell. The processing technology of the Acanthopanax senticosus substitute tea of the present application eliminates peculiar smell (green, medicinal and bitter smell) and increases aroma at the same time, and finally a Acanthopanax senticosus substitute tea with good taste and appearance is prepared. In addition, the process is simple and easy to operate, and fermentation does not need to add microbial liquid.

[0016] Further, the moisture content of the leaves is 60-70% when the shaking green step is completed, so as to avoid over-drying of the fresh leaves, and more tea juice is generated during rolling, which is beneficial to subsequent fermentation and aroma production. DETAILED DESCRIPTION

[0017] The preferred embodiment of the processing technology of the Acanthopanax senticosus substitute tea of the present application is described in detail below.

[0018] A processing technology of Acanthopanax senticosus substitute tea, comprising two stages of preliminary preparation and refinement. The preliminary preparation stage comprises picking, wilting, shaking green, rolling, fermentation and drying. The refinement process comprises sorting and baking.

[0019] (1) Picking: picking the fresh leaf of the medium and small open surface of Acanthopanax senticosus S. as raw material;

[0020] (2) Withering: using sunlight withering, evenly spreading the fresh leaves of acanthopanax senticosus obtained in step (1) on a water screen, 0.5-0.75 kg per square meter, thickness 2-3 cm, withering the whole process for 3-5 times, the length of time is determined according to the withering condition of fresh leaves of acanthopanax senticosus and the intensity of sunlight; or using mechanical withering, evenly spreading the fresh leaves in a withering groove, thickness about 5-10 cm, withering the whole process for 8-10 times, the length of time is determined according to the withering condition of fresh leaves; withering to the moisture content of 75-80% of fresh leaves of acanthopanax senticosus;

[0021] (3) Rolling: placing the withered leaves of acanthopanax senticosus into the rolling barrel of a rolling machine, controlling the rolling barrel to shake for rolling by a speed regulator, the rolling barrel is according to the process of slow rolling 3-5 min→ fast rolling 5-6 min→ slow rolling 3-5 min→ static 30-40 min, repeating for several times, until the static state releases a strong flower and fruit fragrance, and the rolling is completed; the motor rotating speed of the speed regulator in the slow rolling step is 600-700 rpm, the motor rotating speed of the speed regulator in the fast rolling step is 1100-1200 rpm; blowing hot air into the rolling barrel while rolling in the slow rolling and fast rolling steps, the temperature of the hot air is 40-45°C; stopping blowing hot air in the static step; the air humidity is kept at 70-80% during the whole rolling process;

[0022]

[0023] (4) Rubbing and twisting: putting the rolled leaves into a rubbing and twisting machine for rubbing and twisting, so that the cell damage is ≥85% and the tight knot rate is ≥95%;

[0024] (5) Fermentation: controlling the temperature of the fermentation room at 25-28°C, the humidity at ≥95%, and the oxygen content at ≥21%, and fermenting for 6-8 hours;

[0025] (6) Drying: drying the fermented leaves of acanthopanax senticosus, the drying temperature is 90-100°C (the drying time is about 2h), so that the moisture content is 5-6% after drying;

[0026] (7) Roasting: putting the dried leaves of acanthopanax senticosus into a drying machine for roasting, the roasting temperature is 80-90°C, and the roasting time is 1-2h, so that the acanthopanax senticosus substitute tea is obtained.

[0027] The present inventors intercept some experimental cases (Example 1, Example 2, and Comparative Examples 1-4) carried out in the early stage. The withering moisture content, rolling air temperature and humidity, drying temperature, and roasting temperature of each experimental case are shown in Table 1 below, and the remaining technical parameters are kept consistent.

[0028] Table 1

[0029]

[0030] ​The applicant of the present application brews the acanthopanax tea prepared from the examples 1-4 and the comparative examples 1-6. The tea-water ratio is 1:50 during the brewing, and the brewing time is 5 minutes. The applicant invites several experts to taste the tea.

[0031] The tasting results are shown in table 2.

[0032] Table 2

[0033]

[0034] The "lingyun" in table 2 refers to the ecological aroma, nutty aroma, and slight minty cool feeling.

[0035] It can be seen from the tasting results in table 2 that the processing technology of the acanthopanax substitute tea (i.e. the examples 1-4) of the present application can prepare the acanthopanax substitute tea with good taste and flavor and beautiful appearance.

[0036] When the shaking step is completed, the moisture content of the leaves is 60-70%, which can avoid the over-drying of the fresh leaves, and more tea juice can be obtained during the rolling, which is beneficial to the subsequent fermentation and aroma production.

[0037] The above is only an embodiment of the present application, and does not limit the patent scope of the present application, and any equivalent process transformation using the content of the present application specification, or direct or indirect application in other related technical fields, is also included in the patent protection scope of the present application.

Claims

1. A processing method for a substitute tea for Acanthopanax senticosus, characterized in that: It comprises two stages of primary processing and refining; the primary processing stage comprises picking, withering, shaking, rolling, fermentation and drying; the refining process comprises sorting and baking; (1) picking: picking small open-faced fresh leafy new shoots of Acanthopanax as raw materials; (2) withering: withering to 75-80% moisture content of fresh Acanthopanax leaves; (3) shaking: placing the withered Acanthopanax leaves into a shaking barrel of a shaking machine, and controlling the shaking barrel to shake by a speed regulator, and the shaking barrel is cycled for several times according to the process of slow shaking for 3-5 min, fast shaking for 5-6 min, slow shaking for 3-5 min and standing for 30-40 min, until the standing Acanthopanax leaves emit a strong floral and fruity aroma, and the shaking is completed; the motor rotating speed of the speed regulator is 600-700 rpm in the slow shaking step, and the motor rotating speed of the speed regulator is 1100-1200 rpm in the fast shaking step, and hot air is blown into the shaking barrel while shaking in the slow and fast shaking steps, and the temperature of the hot air is 40-45°C; the blowing of the hot air is stopped in the standing step; the indoor humidity is kept at 70-80% during the whole shaking process; (4) rolling: putting the shaken Acanthopanax leaves into a rolling machine to roll, so that the leaf cell damage is ≥85% and the tight knot rate is ≥95%; (5) fermentation: controlling the fermentation room temperature at 25-28°C, the humidity at ≥95%, and the oxygen content at ≥21%, and fermenting for 6-8 hours; (6) drying: drying the fermented Acanthopanax leaves, and the drying temperature is 90-100°C, and the Acanthopanax leaves are dried to a moisture content of 5-6%; (7) baking: putting the dried Acanthopanax leaves into a drying machine to bake, and the baking temperature is 80-90°C, and the baking time is 1-2 h, and Acanthopanax substitute tea is obtained; the moisture content of the leaves is 60-70% when the shaking step is completed.

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