Production process of a compounded moyeam tea

Abstract

The present invention provides a production process for compounded Ampelopsis grossedentata tea, which relates to the technical field of Ampelopsis grossedentata tea processing. The production process for the compounded Ampelopsis grossedentata tea mainly includes subjecting the young and tender stems and leaves of Ampelopsis grossedentata to microwave fixation treatment, and then kneading with a kneading machine to obtain the first kneaded leaves; subjecting the young and tender stems and leaves of Ampelopsis grossedentata to low-temperature freezing, thawing at an appropriate temperature, heat treatment for fixation, gently kneading and then fermenting, and pressurizing and standing to obtain fermented leaves; subjecting the first kneaded leaves and the fermented leaves to compounded ultraviolet treatment, baking and then performing variable-temperature flavor enhancement under nitrogen conditions. The present invention overcomes the deficiencies of the prior art, effectively guarantees the nutritional components of Ampelopsis grossedentata tea, improves the flavor and taste of Ampelopsis grossedentata tea at the same time, and comprehensively improves the market value of Ampelopsis grossedentata tea.

Description

Technical Field

[0001] The present invention relates to the technical field of processing of Ampelopsis grossedentata tea, and particularly relates to a production process of a compound Ampelopsis grossedentata tea. Background Art

[0002] Ampelopsis grossedentata tea, also known as rattan tea, sweet tea, and white tea, is a unique substitute tea in China that can be used both as medicine and food. It is processed from the young tender stems and leaves of Ampelopsis grossedentata, a plant of the genus Ampelopsis in the family Vitaceae. It is covered with white frost on the surface, slightly bitter when taken orally, and has an obvious sweet aftertaste. It is a commonly used drink among ethnic minorities such as the Tujia, Miao, and Yao ethnic groups.

[0003] Ampelopsis grossedentata tea has the effects of antibacterial and anti-inflammatory, clearing heat and relieving summer heat, lowering blood sugar, lowering blood lipids, regulating immunity, anti-tumor, improving memory, and improving sleep. It is a health-care tea with remarkable effects. However, due to the relatively strong overall flavor of Ampelopsis grossedentata tea, it is not as refreshing as green tea, nor as thick as black tea, and is also accompanied by a special green smell. The overall taste and texture are relatively peculiar, and the palatability is poor for most people, which limits its market growth.

[0004] In the prior art, in order to eliminate the special green smell of Ampelopsis grossedentata tea, it often undergoes multiple deep processing steps. However, after deep processing, the loss of nutrients in Ampelopsis grossedentata tea will also occur, and to a certain extent, the sweet aftertaste flavor of Ampelopsis grossedentata tea will be reduced. Therefore, on this basis, how to ensure the health-care function of Ampelopsis grossedentata tea while further improving the flavor and taste of Ampelopsis grossedentata tea is the main research direction of its processing technology. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention provides a production process of a compound Ampelopsis grossedentata tea, which effectively ensures the nutritional components of Ampelopsis grossedentata tea, while improving the flavor and texture of Ampelopsis grossedentata tea, and comprehensively improves the market value of Ampelopsis grossedentata tea.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions:

[0007] A production process of a compound Ampelopsis grossedentata tea, the production process comprising the following steps:

[0008] S1. Fixing: Pick the young tender stems and leaves of fresh Ampelopsis grossedentata, take out a part and place it in a microwave oven at 100 - 120 °C for 30 - 50 s, and then place it in a fixing machine for fixing until the leaves become soft to obtain the first fixed leaves for standby; take out another part and freeze it at a temperature of -15 °C to -18 °C for 1 - 2 h, and then take it out and process it at a temperature of 45 - 60 °C until the water content is 60% - 70% to obtain the second fixed leaves for standby;

[0009] S2. Rolling: Place the above-mentioned first fixed leaves in a rolling machine for rolling for 1 - 2 min, and then loosen the lumps and spread them out for airing to obtain the first rolled leaves for standby; the second fixed leaves are gently rolled in a rolling machine for 20 - 30 min, and then sealed and left standing for 3 - 5 h to obtain the second rolled leaves for standby;

[0010] S3. Fermentation: Place the second rolled leaves in a fermenter for fermentation treatment. After fermentation, fill with nitrogen to increase the pressure to 0.4 - 0.6 MPa, and let stand for 30 - 40 min to obtain fermented leaves for standby.

[0011] S4. Compound: Mix the above - mentioned fermented leaves and the first rolled leaves evenly according to a mass ratio of 1∶3 - 5, then spread them out flat and irradiate with ultraviolet light for 30 - 40 min to obtain compound leaves for standby.

[0012] S5. Baking: Place the above - mentioned compound leaves in an oven and bake at a temperature of 110 - 120 °C, then take them out to obtain baked leaves for standby.

[0013] S6. Aroma enhancement: Place the baked leaves in a sealed oven, displace the air in the oven with nitrogen, and then adjust the temperature to 40 - 50 °C, 70 - 80 °C, and 30 - 40 °C in sequence, each treatment for 30 - 40 min to obtain compound type Ampelopsis grossedentata tea.

[0014] Preferably, in step S1, the outlet temperature during the fixation treatment in the fixator is 150 - 160 °C, and the fixation time is 3 - 5 min.

[0015] Preferably, in step S2, the temperature for the rolling treatment of the first fixed leaves is 20 - 25 °C.

[0016] Preferably, in step S2, the temperature during the gentle rolling of the second fixed leaves is 30 - 40 °C, and the temperature for sealed standing is 30 - 40 °C.

[0017] Preferably, in step S3, the temperature for the fermentation treatment is 35 - 40 °C, the humidity is 85% - 90%, and the time is 16 - 20 h.

[0018] Preferably, in step S4, the wavelength of the ultraviolet irradiation is 200 - 300 nm, and the intensity is 80 - 90 μW / cm 2 .

[0019] Preferably, in step S5, pre - heat the oven to above 90 °C before putting the compound leaves in.

[0020] Preferably, the water content of the baked leaves obtained in step S5 is 10% - 12%.

[0021] Preferably, the water content of the compound type Ampelopsis grossedentata tea obtained in step S6 is ≤7%.

[0022] Preferably, the compound type Ampelopsis grossedentata tea obtained in step S6 needs to be sealed and stored in a dry environment.

[0023] The present invention provides a production process for compound type Ampelopsis grossedentata tea. Compared with the prior art, the advantages are as follows:

[0024] The present invention processes the picked young stems and leaves of Ampelopsis grossedentata in two ways, and then bakes and enhances the fragrance to obtain compounded moyeam tea. Among them, after microwave pretreatment, fixation is carried out and then short-time rolling is performed, and the overall flavor of the obtained stems and leaves is relatively fresh, and the nutritional components of moyeam tea can be retained to a large extent; the overall flavor of the stems and leaves obtained by cryogenic freezing, then thawing, fixation, gentle rolling, and sealed treatment with pressure fermentation is more mellow; the compound flavor of the two is more palatable, and at the same time, the loss of nutritional components of moyeam tea can be effectively prevented. The subsequent variable-temperature fragrance enhancement treatment under nitrogen protection can effectively remove the green smell of moyeam tea and comprehensively improve the taste and flavor of moyeam tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the brewing situation of the moyeam tea of Example 1 and Comparative Example 4 of the present invention, where the brewing of the moyeam tea of Comparative Example 4 is on the left and the brewing of the moyeam tea of Example 1 is on the right;

[0026] Figure 2 It is the morphology of the moyeam tea leaves of Example 1 and Comparative Example 4 of the present invention fished out after brewing for 5 minutes, where the moyeam tea leaves of Comparative Example 4 are on the left and the moyeam tea leaves of Example 1 are on the right;

[0027] Figure 3 It is a schematic diagram of the tea soup after brewing the moyeam tea of Example 1 and Comparative Example 4 of the present invention, where the tea soup of the moyeam tea of Comparative Example 4 is on the left and the tea soup of the moyeam tea of Example 1 is on the right. DETAILED DESCRIPTION OF THE INVENTION

[0028] To make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0029] Example 1:

[0030] Preparation of compounded moyeam tea:

[0031] (1) Pick the fresh young stems and leaves of Ampelopsis grossedentata, take out a part and place it in a microwave oven at 110 °C for 40 s, then place it in a fixation machine, set the air outlet temperature to 150 - 160 °C, and the fixation time to 4 min until the leaf shape becomes soft to obtain the first fixed leaf for standby; take another part and refrigerate it at a temperature of -16 °C for 2 h, then take it out and process it at a temperature of 50 °C until the water content is 60% - 70% to obtain the second fixed leaf for standby;

[0032] (2) Place the above-mentioned first de-enzymed leaves in a rolling machine and perform rolling treatment at a temperature of 20-25°C for 2 minutes, then loosen the lumps and spread them out to dry, obtaining the first rolled leaves for standby; the second de-enzymed leaves are gently rolled without pressure in a rolling machine at a temperature of 35±5°C for 25 minutes, and then sealed and left standing at a temperature of 35±5°C for 4 hours to obtain the second rolled leaves for standby;

[0033] (3) Place the second rolled leaves in a fermenter and perform fermentation treatment in an environment with a temperature of 35-40°C and a relative humidity of 85%-90% for 18 hours. After the fermentation ends, fill with nitrogen to increase the pressure to 0.5 MPa and leave standing for 35 minutes to obtain the fermented leaves for standby;

[0034] (4) Mix the above-mentioned fermented leaves and the first rolled leaves evenly according to a mass ratio of 1:4, then spread them out flat, and then use ultraviolet irradiation treatment with a wavelength of 254 nm and an intensity of 85 μW / cm 2 for 35 minutes to obtain the composite leaves for standby;

[0035] (5) Place the above-mentioned composite leaves in an oven preheated to 100°C, heat up to 115±5°C and bake until the water content is 10%-12%, then take them out to obtain the baked leaves for standby;

[0036] (6) Place the baked leaves in a sealed oven, replace the air in the oven with nitrogen, and then adjust the temperature to 45±5°C, 75±5°C, and 35±5°C in sequence, each treatment for 35 minutes, to obtain the composite type Ampelopsis grossedentata tea with a water content ≤7%, and store it in a sealed and dry manner.

[0037] Comparative Example 1:

[0038] Preparation of composite type Ampelopsis grossedentata tea:

[0039] (1) Pick the tender stems and leaves of fresh Ampelopsis grossedentata, take out a part and place it in a microwave oven at 110°C for 40 seconds, then place it in a de-enzyming machine, set the air outlet temperature to 150-160°C, and the de-enzyming time to 4 minutes until the leaf shape becomes soft to obtain the first de-enzymed leaves for standby; another part is placed at a temperature of 50°C and processed until the water content is 60%-70% to obtain the second de-enzymed leaves for standby;

[0040] Steps (2)-(6) are the same as those in Example 1.

[0041] Comparative Example 2:

[0042] Preparation of composite type Ampelopsis grossedentata tea:

[0043] Steps (1)-(2) are the same as those in Example 1;

[0044] (3) Place the second rolled leaves in a fermenter and perform fermentation treatment in an environment with a temperature of 35-40°C and a relative humidity of 85%-90% for 18 hours to obtain the fermented leaves for standby;

[0045] (4) Mix the above fermented leaves and the first rolled leaves evenly according to a mass ratio of 1:4, and spread them out for later use to obtain composite leaves;

[0046] (5) Place the above composite leaves in an oven preheated to 100 °C, raise the temperature to 115 ± 5 °C and bake until the water content is 12%, then take them out to obtain baked leaves for later use;

[0047] (6) Place the baked leaves in a sealed oven, displace the air in the oven with nitrogen, and then adjust the temperature to 45 ± 5 °C, 75 ± 5 °C, and 35 ± 5 °C for 35 minutes each to obtain compound ampelopsis grossedentata tea with a water content ≤ 7%, and store it in a sealed and dry manner.

[0048] Comparative Example 3:

[0049] Preparation of compound ampelopsis grossedentata tea:

[0050] Steps (1)-(5) are the same as those in Example 1;

[0051] (6) Place the baked leaves in an oven, and then adjust the temperature to 45 ± 5 °C, 75 ± 5 °C, and 35 ± 5 °C for 35 minutes each to obtain compound ampelopsis grossedentata tea with a water content ≤ 7%, and store it in a sealed and dry manner.

[0052] Comparative Example 4:

[0053] Preparation of ampelopsis grossedentata tea:

[0054] (1) Pick the young stems and leaves of fresh ampelopsis grossedentata, place them in a microwave oven at 110 °C for 40 s, and then place them in a de-enzyming machine. Set the air outlet temperature to 150-160 °C and the de-enzyming time to 4 minutes until the leaf shape becomes soft to obtain de-enzymed leaves for later use;

[0055] (2) Place the above de-enzymed leaves in a rolling machine and roll them at a temperature of 20-25 °C for 2 minutes, then loosen the lumps and spread them out to obtain rolled leaves for later use;

[0056] (3) Spread out the rolled leaves, and then use ultraviolet irradiation with a wavelength of 254 nm and an intensity of 85 μW / cm 2 for 35 minutes for later use;

[0057] (4) Place the rolled leaves after the above ultraviolet irradiation in an oven preheated to 100 °C, raise the temperature to 115 ± 5 °C and bake until the water content is 12%, then take them out to obtain baked leaves for later use;

[0058] (5) Place the baked leaves in a sealed oven, displace the air in the oven with nitrogen, and then adjust the temperature to 45 ± 5 °C, 75 ± 5 °C, and 35 ± 5 °C for 35 minutes each to obtain compound ampelopsis grossedentata tea with a water content ≤ 7%, and store it in a sealed and dry manner.

[0059] Comparative Example 5:

[0060] Preparation of Ampelopsis grossedentata tea:

[0061] (1) Pick the young stems and leaves of fresh Ampelopsis grossedentata, refrigerate them at -16°C for 2 hours, and then take them out and treat them at 50°C until the water content is 60%-70% to obtain the de-enzymed leaves for standby;

[0062] (2) Gently knead the above de-enzymed leaves in a kneading machine at 35±5°C without pressure for 25 minutes, and then seal and leave them standing at 35±5°C for 4 hours to obtain the kneaded leaves for standby;

[0063] (3) Place the kneaded leaves in a fermenter and ferment them in an environment with a temperature of 35-40°C and a relative humidity of 85%-90% for 18 hours. After the fermentation is completed, fill with nitrogen to boost the pressure to 0.5 MPa and leave it standing for 35 minutes to obtain the fermented leaves for standby;

[0064] (4) Spread out the above fermented leaves, and then use ultraviolet irradiation with a wavelength of 254 nm and an intensity of 85 μW / cm 2 for 35 minutes for standby;

[0065] (5) Place the fermented leaves after the above ultraviolet irradiation in an oven preheated to 100°C, raise the temperature to 115±5°C and bake until the water content is 10%, then take them out to obtain the baked leaves for standby;

[0066] (6) Place the baked leaves in a sealed oven, replace the air in the oven with nitrogen, and then adjust the temperature to 45±5°C, 75±5°C, and 35±5°C for 35 minutes each to obtain the composite Ampelopsis grossedentata tea with a water content ≤7%, and store it sealed and dry.

[0067] Detection:

[0068] 1. Detect the content of each component in the extracts of the Ampelopsis grossedentata tea prepared in the above Example 1 and Comparative Examples 1-5. The specific detection methods are as follows:

[0069] (1) The determination of water extract is carried out with reference to GB / T 8305-2013 "Determination of Tea Water Extract";

[0070] (2) Soluble sugar is detected by the anthrone-sulfuric acid colorimetric method;

[0071] (3) The content of free amino acids is detected with reference to the method of GB / T 8314-2013 "Determination of Total Free Amino Acids in Tea";

[0072] (4) Dihydromyricetin (DMY, the main functional substance of Ampelopsis grossedentata tea) is determined by HPLC analysis: Welchrom C 18Chromatographic column (250 mm×4.6 mm, 5 μm), flow rate 1 mL / min, column temperature 30 °C, injection volume 10 μL, detection wavelength 292 nm. Mobile phase A is methanol - acetonitrile solution (95∶5, V / V), mobile phase B is 0.2% phosphoric acid solution, gradient elution conditions: 0.01 min, 15% A, 85% B; 0.01 - 25 min, 60% A, 40% B; 25 - 27 min, 15% A, 85% B; 27 - 37 min, 15% A, 85% B.

[0073] The specific detection results are shown in Table 1 below:

[0074] Table 1

[0075]

[0076] It can be seen from the above table that the content of DMY in Example 1 and Comparative Example 4 is the highest, and the relative contents of substances such as water extract and soluble sugar are relatively excellent.

[0077] 2. Sensory evaluations were respectively carried out on the tengcha prepared in the above Example 1 and Comparative Examples 1 - 5. The specific sensory evaluation criteria are shown in Table 2 below:

[0078] Table 2

[0079]

[0080] Take 2 - 3 g of tengcha from each group, add it to 350 mL of boiling water and soak for 5 min to observe the tea leaves, then take out the tea leaves. Select 10 people to conduct sensory evaluation and score. The specific results are shown in Table 3 below:

[0081] Table 3

[0082]

[0083] It can be seen from Table 3 above that the compound tengcha prepared in Example 1 has a high sensory evaluation, among which the scores for taste and aroma are particularly prominent. In addition, the brewing conditions of the tengcha in Example 1 and Comparative Example 4 are as Figure 1 shown. Among them, the tea leaves of the tengcha in Example 1 are more unfolded during brewing ( Figure 1 right), while the tea leaves of the tengcha in Comparative Example 4 have poor expansibility during brewing ( Figure 1 left); specifically, take out the tea leaves after brewing the tengcha for 5 min, and the situation is as Figure 2 shown. Among them, the tea leaves of the tengcha in Example 1 are basically unfolded as a whole after brewing, and the edges are basically not curled ( Figure 2 right), while the tea leaves in Comparative Example 4 still have a high degree of curling after brewing; in addition, the tea soups of Example 1 and Comparative Example 4 are not much different ( Figure 3 ), and the precipitates at the bottom of the two are also relatively small.

[0084] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A production process of composite berry tea, characterized in that: The production process comprises the following steps: S1. Fixing: Pick fresh young stems and leaves of Agave sphenanthera, take out some of them and place them in a microwave oven at 100-120℃ for 30-50s, then place them in a fixing machine for fixing until the leaves become soft, and obtain the first fixed leaves for use; the other part is frozen at -15℃--18℃ for 1-2h, taken out and treated at 45-60℃ until the water content is 60%-70%, and obtain the second fixed leaves for use; S2, rolling: the first fixed green leaves are placed in a rolling machine for rolling for 1-2 minutes, then the blocks are unblocked and air-dried to obtain the first rolled leaves for use; the second fixed green leaves are gently rolled in a rolling machine for 20-30 minutes, then sealed and left to stand for 3-5 hours to obtain the second rolled leaves for use; S3, fermentation: the second rolled leaves are placed in a fermentation machine for fermentation treatment, the fermentation temperature is 35-40 ° C, the humidity is 85%-90%, the time is 16-20 hours, after the fermentation is completed, nitrogen is filled to increase the pressure to 0.4-0.6MPa, and the leaves are left to stand for 30-40 minutes to obtain the fermented leaves for use; S4. Compounding: the fermented leaves and the first rolled leaves are mixed evenly in a mass ratio of 1:3-5 and then spread evenly, and then subjected to ultraviolet irradiation for 30-40 minutes to obtain compound leaves for use, and the wavelength of ultraviolet irradiation is 200-300nm and the intensity is 80-90μW / cm 2 ; S5, baking: placing the composite leaves in an oven and baking at 110-120° C., then taking them out to obtain baked leaves for later use; S6. Flavor enhancement: Place the roasted leaves in a sealed oven, replace the air in the oven with nitrogen, then adjust the temperature at 40-50°C, 70-80°C, and 30-40°C in sequence for 30-40 minutes each to obtain a composite berry tea.

2. The production process of a composite berry tea according to claim 1, characterized in that: In the step S1, the air outlet temperature during the fixing process in the fixing machine is 150-160°C, and the fixing time is 3-5 minutes.

3. The production process of a composite berry tea according to claim 1, characterized in that: The temperature of the first withering leaf rolling treatment in step S2 is 20-25°C.

4. The production process of a composite berry tea according to claim 1, characterized in that: In the step S2, the temperature of the second withered leaves when gently kneading is 30-40°C, and the temperature of the sealed and stationary leaves is 30-40°C.

5. The production process of a composite berry tea according to claim 1, characterized in that: Before baking in step S5, the oven is preheated to above 90° C. and then the composite leaves are placed in the oven.

6. The production process of a composite berry tea according to claim 1, characterized in that: The moisture content of the roasted leaves obtained in step S5 is 10%-12%.

7. The production process of a composite berry tea according to claim 1, characterized in that: The water content of the composite berry tea in step S6 is ≤7%.

8. The production process of a composite berry tea according to claim 1, characterized in that: The composite berry tea obtained in step S6 needs to be sealed and stored in a dry environment.

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