Sealed type Don acid tea anaerobic fermentation process with wet Don acid tea and preparation method of Don acid tea

Abstract

The invention relates to the field of a fermentation process and a preparation method of Don acid tea, in particular to a closed type preparation method of Don acid tea added with wet Don acid tea. S1, spreading fresh leaves; s2, performing fixation; s3, spreading and airing; s4, rolling; s5, anaerobic fermentation; according to the closed type Don acid tea anaerobic fermentation process with the wet Don acid tea and the preparation method thereof, the anaerobic fermentation time is shortened on the premise that the quality of the dried Don acid tea finished product is improved and maintained, anaerobic fermentation of the Don acid tea is accelerated, and the anaerobic fermentation time can be shortened by 12.5%-25% compared with normal anaerobic fermentation of the Don acid tea; the method lays a foundation for increasing the yield of the Don acid tea, expanding the scale and solving the standardization, standardization and controllability of Don acid tea processing, and economic benefits and social benefits are immeasurable.

Description

Technical Field

[0001] The invention relates to the field of Deang sour tea fermentation technology and a preparation method thereof, and in particular to a closed Deang sour tea anaerobic fermentation technology and a preparation method thereof by adding Deang sour tea wet tea. Background Art

[0002] Anaerobic fermentation is a key process in the processing of Deang sour tea. Fermentation can be carried out in bamboo tubes, food-grade plastic containers, jars and special fermentation tanks (rooms). At present, special fermentation tanks (rooms) are rarely used, and food-grade plastic containers are not recommended because they may produce plasticizers. Now bamboo tubes and jars are mainly used for anaerobic fermentation.

[0003] The De'ang sour tea wet tea processed by the existing technology of anaerobic fermentation in bamboo tubes has too much moisture and rots, and the longer the time, the more serious the rot is. The finished De'ang sour tea dry tea cannot be formed into strips; the anaerobic fermentation processing in bamboo tubes starts from the mouth of the bamboo tube, and most of the tea rots and produces a jar smell. The jar smell gradually spreads from the mouth of the bamboo tube to the middle and bottom of the bamboo tube. The De'ang sour tea with a jar smell cannot be guaranteed to be safe, and has a small audience and cannot be widely promoted.

[0004] Anaerobic fermentation of Deang sour tea in jars is a traditional improved anaerobic fermentation method in Deang sour tea processing. Except for rot at the mouth of the jar, the tea leaves in the jar will not rot and will not produce excessive moisture. Anaerobic fermentation in jars can extend the anaerobic fermentation time and improve product quality. The finished product of Deang sour tea dry tea can ensure complete tea leaves. The jar has better sealing than bamboo tubes and will not produce jar smell. It has good food safety and product quality and can be widely promoted.

[0005] The biggest disadvantage of the above anaerobic fermentation methods is that the anaerobic fermentation time is long. The anaerobic fermentation time in Deang acid tea processing is 2 to 12 months, but the anaerobic fermentation time of Deang acid tea with good processing quality is generally about 8 months. It usually takes one and a half to two years from processing to the finished product entering the market. How to reduce the anaerobic fermentation time, accelerate the anaerobic fermentation of Deang acid tea, improve the quality of Deang acid tea products, increase production, and expand the scale while improving and maintaining the quality of Deang acid tea dry tea products has always been one of the themes of experiments and research by scientific researchers. Summary of the invention

[0006] In order to overcome the problem of reducing anaerobic fermentation time, accelerating the anaerobic fermentation of Deang acid tea, improving the quality of Deang acid tea products, increasing output and expanding scale.

[0007] The technical solution of the present invention is: a closed type Deang acid tea anaerobic fermentation process with Deang acid tea wet tea added, comprising the following steps:

[0008] S1: When putting the withered and rolled tea leaves into the jar, add the anaerobically fermented Deang acid tea wet tea, and pack them in 3-4 layers in the jar. They should be placed layer by layer and compacted. Try not to use sharp objects to compact the tea leaves, so as not to turn the anaerobic fermented leaves into tea mud and fail to form complete tea leaves;

[0009] S2: After putting the tea leaves in, seal the jar with bamboo leaves or bamboo shoots, and finally seal the jar tightly with plastic.

[0010] S3: Then add one or two layers of plastic bags to seal the entire sealed jar. The plastic bags must be kept intact and airtight. After the plastic bags are sealed, they form a closed body for the jar. Then the jar is placed at room temperature for anaerobic fermentation for 2 to 12 months to become Deang sour tea wet tea, which is then dried to become Deang sour tea dry tea.

[0011] Preferably, the Deang sour tea wet tea in S1 needs to be added with Deang sour tea wet tea that has been anaerobically fermented for 4 to 8 months for anaerobic fermentation.

[0012] Preferably, the amount of Deang acid tea wet tea added in S3 is 1.5% to 6% of the total weight.

[0013] Preferably, the S3 jars are stored at room temperature.

[0014] A method for preparing a sealed Deang acid tea with wet tea added, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea added, and the steps are as follows:

[0015] S1 Spreading of fresh leaves: After acceptance, fresh leaves should be spread on bamboo plaques, green storage troughs and other special equipment in a timely manner. They should not be spread directly on the ground. The thickness of the spread leaf layer should be controlled between 5 and 10 cm. Rainwater leaves should be spread thinly (processing plants with conditions should first use a dehydrator to remove surface water and then spread thinly), and breeze should be allowed to accelerate water evaporation. When the leaf surface loses its luster, the leaf texture is soft, slightly fragrant, and the water content is 68% to 72%, it is considered to be spread appropriately and transferred to the killing process;

[0016] S2: one of the three methods can be selected: boiling water, steam or frying;

[0017] 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;

[0018] 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. 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.

[0019] 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. It is required to fix evenly and thoroughly, without red stems and leaves, without burnt edges and burnt leaves, until the leaves are dark green, soft, with broken stems and stems, and with a moisture content of 55%-62%.

[0020] S3 Spreading and airing: The blanched green leaves should be quickly cooled to room temperature on a spreading and airing platform; the blanched green leaves that have been boiled or steamed should be spread thinly and dehydrated by sunlight or flowing air. The leaves should be turned over once every 2 hours until the leaves are dark green, soft, with broken stems and stalks, and a moisture content of (68±2)%. After the blanched green leaves are cooled to room temperature, they should be piled up to rehydrate for 60 to 180 minutes;

[0021] S4 kneading: kneading can be done by hand or by kneading machine;

[0022] The amount of hand kneading should be enough to push and pull the tea ball to turn it over with both hands;

[0023] The amount of leaves put into the rolling machine depends on the machine model and the tenderness of the leaves. It is best to fill the rolling cylinder naturally. The pressure follows the principle of "light first, heavy later, gradually increase the pressure, and finally release the pressure". The rolling time is 25±10min, and the strip formation rate is more than 80%;

[0024] S5 anaerobic fermentation: Put the rolled tea leaves into a special container for anaerobic fermentation;

[0025] S6 Dry:

[0026] The De'ang sour tea is dried by airing or baking. The tea should be turned over during the airing period. The drying temperature of the dryer should be 80-100°C, and the drying temperature of the drying room should be (50±10)°C. The moisture content of the dried De'ang sour tea loose tea is ≤13%.

[0027] Beneficial effects of the present invention:

[0028] The invention adopts a closed type Deang acid tea anaerobic fermentation process and a preparation method thereof, wherein the tea leaves after withering and rolling are placed in a jar layer by layer and pressed tightly, 1.5% to 6% of Deang acid tea wet tea which has been anaerobically fermented for 4 to 8 months is added, and the jar is filled with 3 to 4 layers of tea, and after the jar mouth is filled, a layer of banana leaves or bamboo shoot leaves is covered and the jar is sealed with plastic, and then one or two layers of plastic bags are added to the entire sealed jar to seal it, and the plastic bags must be kept intact and airtight, and the jar is sealed to form a closed body, and then Then place it at room temperature for anaerobic fermentation; in this way, the closed Deang sour tea anaerobic fermentation process and preparation method of Deang sour tea wet tea are added, which reduces the anaerobic fermentation time and accelerates the anaerobic fermentation of Deang sour tea under the premise of improving and maintaining the quality of Deang sour tea dry tea products, and can shorten the anaerobic fermentation time by 12.5% ​​to 25% compared with normal anaerobic fermentation of Deang sour tea; this method lays the foundation for increasing the output of Deang sour tea, expanding the scale, and solving the standardization, standardization and controllability of Deang sour tea processing, and the economic and social benefits are immeasurable. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 Shown is a flow chart of the present invention. DETAILED DESCRIPTION

[0030] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0031] Example 1

[0032] See also Figure 1 The present invention provides an embodiment: a closed type Deang acid tea anaerobic fermentation process with Deang acid tea wet tea, comprising the following steps:

[0033] S1: When putting the withered and rolled tea leaves into the jar, add the anaerobically fermented Deang acid tea wet tea, and put them in 3 layers in the jar. They should be placed layer by layer and compacted. Try not to use sharp objects to compact the tea leaves, so as not to turn the anaerobic fermented leaves into tea mud and fail to form complete tea leaves;

[0034] S2: After putting the tea leaves in, seal the jar with charred leaves, and finally seal the jar tightly with plastic;

[0035] S3: Then seal the entire sealed jar with two layers of plastic bags. The plastic bags must be kept intact and airtight. After the plastic bags are sealed, they form a closed body for the jar. Then the jar is placed at room temperature for anaerobic fermentation for 6 months to become Deang sour tea wet tea, which is then dried to become Deang sour tea dry tea.

[0036] Preferably, the Deang sour tea wet tea in S1 is added with Deang sour tea wet tea that has been anaerobically fermented for 5 months for anaerobic fermentation.

[0037] Preferably, the amount of Deang acid tea wet tea added in S3 is 1.5% of the total weight.

[0038] Preferably, the S3 jar is placed at room temperature. After measurement, the actual temperature is 21.2°C to 24.2°C and the humidity is 67.5 to 75.3%.

[0039] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0040] S1 Spreading of fresh leaves: After acceptance, fresh leaves should be spread on bamboo plaques, green storage troughs and other special equipment in a timely manner. The thickness of the spread leaves should be controlled at 6cm. Rainwater leaves should be spread thinly (if conditions permit, processing plants should first use a dehydrator to remove surface water before spreading thinly), and breeze should be allowed to accelerate water evaporation. When the leaf surface loses its luster, the leaf texture becomes soft, slightly fragrant, and the water content is 68%, it is considered to be spread appropriately and then transferred to the killing process;

[0041] S2 Finishing:

[0042] Choose the one with large output, and the most commonly used method is hot-frying and killing.

[0043] 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%.

[0044] S3 Spreading and airing: The withered leaves should be quickly cooled to room temperature on a spreading and airing platform; after the fried withered leaves are cooled to room temperature, they need to be piled up to rehydrate, and the time is controlled within 120 minutes;

[0045] S4 Kneading:

[0046] Mechanical kneading is adopted; when using a kneading machine, the equipment should be cleaned in advance. The amount of tea leaves to be put in depends on the machine type and the tenderness of the leaves. It is best to fill the kneading cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increasing pressure, and finally releasing pressure". The kneading time is 35 minutes, and the strip formation rate is above 80%;

[0047] S5 anaerobic fermentation: Put the rolled tea leaves into a special container for anaerobic fermentation;

[0048] S6 Dry:

[0049] You can choose to dry it by drying, and turn it over during the drying process. The drying temperature of Deang sour tea loose tea is 80℃;

[0050] After drying, the moisture content of Deang sour tea loose tea is 11%.

[0051] Example 2

[0052] The same process as in Example 1 is used, comprising the following steps:

[0053] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0054] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0055] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 6 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0056] Preferably, the amount of Deang acid tea wet tea added in S3 is 3% of the total weight.

[0057] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0058] S1 fresh leaves spread;

[0059] S2 finished;

[0060] S3 spread out to dry;

[0061] S4 rolling and twisting;

[0062] S5 anaerobic fermentation;

[0063] S6 Dry.

[0064] Example 3

[0065] The same process as in Example 1 is used, comprising the following steps:

[0066] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0067] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0068] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 6 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0069] Preferably, the amount of Deang acid tea wet tea added in S3 is 4.5% of the total weight.

[0070] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0071] S1 fresh leaves spread;

[0072] S2 finished;

[0073] S3 spread out to dry;

[0074] S4 rolling and twisting;

[0075] S5 anaerobic fermentation;

[0076] S6 Dry.

[0077] Example 4

[0078] The same process as in Example 1 is used, comprising the following steps:

[0079] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0080] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0081] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 6 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0082] Preferably, the amount of Deang acid tea wet tea added in S3 is 6% of the total weight.

[0083] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0084] S1 fresh leaves spread;

[0085] S2 finished;

[0086] S3 spread out to dry;

[0087] S4 rolling and twisting;

[0088] S5 anaerobic fermentation;

[0089] S6 Dry.

[0090] Example 5

[0091] The same process as in Example 1 is used, comprising the following steps:

[0092] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0093] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0094] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 7 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0095] Preferably, the amount of Deang acid tea wet tea added in S3 is 1.5% of the total weight.

[0096] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0097] S1 fresh leaves spread;

[0098] S2 finished;

[0099] S3 spread out to dry;

[0100] S4 rolling and twisting;

[0101] S5 anaerobic fermentation;

[0102] S6 Dry.

[0103] Example 6

[0104] The same process as in Example 1 is used, comprising the following steps:

[0105] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0106] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0107] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 7 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0108] Preferably, the amount of Deang acid tea wet tea added in S3 is 3% of the total weight.

[0109] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0110] S1 fresh leaves spread;

[0111] S2 finished;

[0112] S3 spread out to dry;

[0113] S4 rolling and twisting;

[0114] S5 anaerobic fermentation;

[0115] S6 Dry.

[0116] Example 7

[0117] The same process as in Example 1 is used, comprising the following steps:

[0118] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0119] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0120] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 7 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0121] Preferably, the amount of Deang acid tea wet tea added in S3 is 4.5% of the total weight.

[0122] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0123] S1 fresh leaves spread;

[0124] S2 finished;

[0125] S3 spread out to dry;

[0126] S4 rolling and twisting;

[0127] S5 anaerobic fermentation;

[0128] S6 Dry.

[0129] Example 8

[0130] The same process as in Example 1 is used, comprising the following steps:

[0131] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0132] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0133] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 7 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0134] Preferably, the amount of Deang acid tea wet tea added in S3 is 6% of the total weight.

[0135] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0136] S1 fresh leaves spread;

[0137] S2 finished;

[0138] S3 spread out to dry;

[0139] S4 rolling and twisting;

[0140] S5 anaerobic fermentation;

[0141] S6 Dry.

[0142] Example 9

[0143] The same process as in Example 1 is used, comprising the following steps:

[0144] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0145] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0146] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 8 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0147] Preferably, the amount of Deang acid tea wet tea added in S3 is 1.5% of the total weight.

[0148] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0149] S1 fresh leaves spread;

[0150] S2 finished;

[0151] S3 spread out to dry;

[0152] S4 rolling and twisting;

[0153] S5 anaerobic fermentation;

[0154] S6 Dry.

[0155] Example 10

[0156] The same process as in Example 1 is used, comprising the following steps:

[0157] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0158] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0159] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 8 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0160] Preferably, the amount of Deang acid tea wet tea added in S3 is 3% of the total weight.

[0161] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0162] S1 fresh leaves spread;

[0163] S2 finished;

[0164] S3 spread out to dry;

[0165] S4 rolling and twisting;

[0166] S5 anaerobic fermentation;

[0167] S6 Dry.

[0168] Embodiment 11

[0169] The same process as in Example 1 is used, comprising the following steps:

[0170] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0171] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0172] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 8 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0173] Preferably, the amount of Deang acid tea wet tea added in S3 is 4.5% of the total weight.

[0174] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0175] S1 fresh leaves spread;

[0176] S2 finished;

[0177] S3 spread out to dry;

[0178] S4 rolling and twisting;

[0179] S5 anaerobic fermentation;

[0180] S6 Dry.

[0181] Example 12

[0182] The same process as in Example 1 is used, comprising the following steps:

[0183] S1: When the withered and rolled tea leaves are put into the jar, add the anaerobically fermented Deang acid tea wet tea;

[0184] S2: Seal the jar with bamboo leaves, and finally seal the jar tightly with plastic;

[0185] S3: Then seal the entire sealed jar with two layers of plastic bags, and then place the jar at room temperature for anaerobic fermentation for 8 months to become Deang sour tea wet tea, and then dry it to make Deang sour tea dry tea.

[0186] Preferably, the amount of Deang acid tea wet tea added in S3 is 6% of the total weight.

[0187] A method for preparing a sealed Deang acid tea with wet tea containing Deang acid tea, comprising the above-mentioned sealed Deang acid tea anaerobic fermentation process with wet tea containing Deang acid tea, and the steps are as follows:

[0188] S1 fresh leaves spread;

[0189] S2 finished;

[0190] S3 spread out to dry;

[0191] S4 rolling and twisting;

[0192] S5 anaerobic fermentation;

[0193] S6 Dry.

[0194] Comparative Example 1

[0195] The preparation method of Deang acid tea comprises the following steps:

[0196] S1 Spreading of fresh leaves: After acceptance, fresh leaves should be spread on bamboo plaques, green storage troughs and other special equipment in a timely manner. They should not be spread directly on the ground. The thickness of the spread leaves should be controlled at 6cm. Rainwater leaves should be spread thinly (processing plants with conditions should use a dehydrator to remove surface water before spreading thinly), and breeze should be allowed to accelerate water evaporation. When the leaf surface loses its luster, the leaf texture becomes soft, a slight fragrance is revealed, and the water content is 68%, the spreading is appropriate and the process of killing green leaves begins;

[0197] S2 Finishing:

[0198] Choose the one with large output, and the most commonly used method is hot-frying and killing.

[0199] 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%.

[0200] S3 Spreading and airing: The withered leaves should be quickly cooled to room temperature on a spreading and airing platform; after the fried withered leaves are cooled to room temperature, they need to be piled up to rehydrate, and the time is controlled within 120 minutes;

[0201] S4 Kneading:

[0202] Mechanical kneading is adopted; when using a kneading machine, the equipment should be cleaned in advance. The amount of tea leaves to be put in depends on the machine type and the tenderness of the leaves. It is best to fill the kneading cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increasing pressure, and finally releasing pressure". The kneading time is 35 minutes, and the strip formation rate is above 80%;

[0203] S5 anaerobic fermentation: Put the rolled tea leaves into a jar for anaerobic fermentation;

[0204] S5.1 When putting the withered and rolled tea leaves into the can, they should be placed layer by layer and compacted. Try not to use sharp objects to compact the tea leaves.

[0205] S5.2 After putting the tea leaves in, seal the jar with charred leaves, and finally seal the jar tightly with plastic;

[0206] S5.3 Then seal the entire sealed jar with two layers of plastic bags. The plastic bags must be kept intact and airtight. After the plastic bags are sealed, they form a closed body for the jar. Then the jar is placed at room temperature for anaerobic fermentation. After measurement, the actual temperature is 21.2℃~24.2℃, and the humidity is 67.5~75.3%. After 7 months of anaerobic fermentation, it becomes Deang sour tea wet tea.

[0207] S6 Dry:

[0208] You can choose to dry it by drying, and turn it over during the drying process. The drying temperature of Deang sour tea loose tea is 80℃;

[0209] After drying, the moisture content of Deang sour tea loose tea is 11%.

[0210] Comparative Example 2

[0211] The same process as in Comparative Example 1 was adopted, and the anaerobic fermentation time was 8 months.

[0212] Experimental example

[0213] (1) The appearance of the wet tea of ​​Deang acid tea of ​​the embodiment and the comparative example is compared as follows:

[0214]

[0215]

[0216] (2) The internal quality of the wet tea of ​​Deang acid tea of ​​the embodiment and the comparative example is compared as follows:

[0217]

[0218]

[0219] (3) The appearance of the loose tea of ​​Deang acid tea of ​​the embodiment and the comparative example is compared as follows:

[0220]

[0221] (4) The internal quality of the loose tea of ​​Deang acid tea of ​​the embodiment and the comparative example is compared as follows:

[0222]

[0223]

[0224] (5) The total number of bacterial colonies, coliform bacteria, molds and yeasts, Salmonella, Staphylococcus aureus and other items in the wet tea of ​​Deang acid tea of ​​the embodiment and the comparative example were tested, and the results were as follows:

[0225]

[0226]

[0227] Through the above experiments, we can know that:

[0228] By adopting the processes and preparation methods of Examples 3, 4, 5, 6, 7, and 8, the anaerobic fermentation time is reduced while improving and maintaining the quality of the finished product of Deang acid tea dry tea, thereby accelerating the anaerobic fermentation of Deang acid tea.

[0229] The prepared fermented Deang acid tea wet tea and Deang acid tea loose tea have high quality in terms of appearance and internal quality.

[0230] In terms of appearance, Deang sour tea wet tea:

[0231] Strips: fat and firm;

[0232] Color: Bright yellow-green, with visible buds;

[0233] Whole and broken: even;

[0234] Clarity: uniform;

[0235] From the internal quality, Deang sour tea wet tea:

[0236] Aroma: floral, fruity, sour, and fungal;

[0237] Taste: slightly sour, slightly bitter, sweet and refreshing;

[0238] In terms of appearance, Deang sour tea loose tea:

[0239] Strips: plump, tender and tight;

[0240] Color: yellow-brown with visible buds;

[0241] Whole and broken: even;

[0242] Clarity: uniform;

[0243] In terms of internal quality, Deang sour tea loose tea:

[0244] Aroma: Strong sour aroma;

[0245] Taste: Rich, sweet and refreshing;

[0246] Soup color: bright orange-yellow;

[0247] Leaf bottom: tender and bright.

[0248] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, 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 type anaerobic fermentation process of Deang acid tea with wet tea of ​​Deang acid tea, characterized in that: The following steps are involved: S1: When putting the withered and rolled tea leaves into the jar, add the anaerobically fermented Deang acid tea wet tea, and pack them in 3-4 layers in the jar. They should be placed layer by layer and compacted. Try not to use sharp objects to compact the tea leaves, so as not to turn the anaerobic fermented leaves into tea mud and fail to form complete tea leaves; S2: After putting the tea leaves in, seal the jar with bamboo leaves or bamboo shoots, and finally seal the jar tightly with plastic. S3: Then add one or two layers of plastic bags to seal the entire sealed jar. The plastic bags must be kept intact and airtight. After the plastic bags are sealed, they form a closed body for the jar. Then the jar is placed at room temperature for anaerobic fermentation for 2 to 12 months to become Deang sour tea wet tea, which is then dried to become Deang sour tea dry tea.

2. The closed type anaerobic fermentation process of Deang acid tea with wet tea of ​​Deang acid tea added according to claim 1, characterized in that: The Deang acid tea wet tea in S1 needs to be added with Deang acid tea wet tea that has been anaerobically fermented for 4 to 8 months for anaerobic fermentation.

3. The closed type anaerobic fermentation process of Deang acid tea with wet tea of ​​Deang acid tea added according to claim 1, characterized in that: The amount of Deang acid tea wet tea added in S3 is 1.5% to 6% of the total weight.

4. The closed type anaerobic fermentation process of Deang acid tea with wet tea of ​​Deang acid tea added according to claim 1, characterized in that: Store S3 jars at room temperature.

5. A method for preparing a sealed Deang acid tea by adding Deang acid tea wet tea, characterized in that It comprises a closed type Deang sour tea anaerobic fermentation process according to any one of claims 1 to 4, wherein the process comprises the following steps: S1 Spreading of fresh leaves: After acceptance, fresh leaves should be spread on bamboo plaques, green storage troughs and other special equipment in a timely manner. They should not be spread directly on the ground. The thickness of the spread leaf layer should be controlled between 5 and 10 cm. Rainwater leaves should be spread thinly (processing plants with conditions should first use a dehydrator to remove surface water and then spread thinly), and breeze should be allowed to accelerate water evaporation. When the leaf surface loses its luster, the leaf texture is soft, slightly fragrant, and the water content is 68% to 72%, it is considered to be spread appropriately and transferred to the killing process; S2: one of the three methods can be selected: boiling water, steam or frying; 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. 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. It is required to fix evenly and thoroughly, without red stems and leaves, without burnt edges and burnt leaves, until the leaves are dark green, soft, with broken stems and stems, and with a moisture content of 55%-62%. S3 Spreading and airing: The blanched green leaves should be quickly cooled to room temperature on a spreading and airing platform; the blanched green leaves that have been boiled or steamed should be spread thinly and dehydrated by sunlight or flowing air. The leaves should be turned over once every 2 hours until the leaves are dark green, soft, with broken stems and stalks, and a moisture content of (68±2)%. After the blanched green leaves are cooled to room temperature, they should be piled up to rehydrate for 60 to 180 minutes; S4 kneading: You can knead by hand or by 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 rolling machine depends on the machine model and the tenderness of the leaves. It is best to fill the rolling cylinder naturally. The pressure follows the principle of "light first, heavy later, gradually increase the pressure, and finally release the pressure". The rolling time is 25±10min, and the strip formation rate is more than 80%; S5 anaerobic fermentation: Put the rolled tea leaves into a special container for anaerobic fermentation; S6 Dry: The De'ang sour tea is dried by airing or baking. The tea should be turned over during the airing period. The drying temperature of the dryer should be 80-100°C, and the drying temperature of the drying room should be (50±10)°C. The moisture content of the dried De'ang sour tea loose tea is ≤13%.

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