Fermentation method for improving flavor and taste of agilawood leaf tea

Abstract

The invention discloses a fermentation method for improving flavor and taste of agilawood leaf tea, which comprises the following steps: picking agilawood leaves, and carrying out primary treatment on the agilawood leaves; mixing the primarily treated agilawood leaves with the fermentation liquid I, and carrying out primary pile fermentation; performing primary baking treatment on the agilawood leaves subjected to primary pile fermentation; mixing the agilawood leaves subjected to primary baking treatment with fermentation liquor II, and performing secondary pile fermentation; and rolling the agilawood leaves subjected to secondary pile fermentation into strips, and carrying out re-drying treatment to obtain the agilawood leaf tea. Through twice pile fermentation, substances in the agilawood leaves are effectively degraded and converted, and the agilawood tea water extract contains more effective components and has no bitter taste.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, and more particularly to a fermentation method for improving the flavor and taste of agarwood leaf tea. Background Art

[0002] Other parts of the agarwood tree, such as leaves, branches, and wood without resin, are discarded as waste. Testing and analysis have shown that agarwood leaves are rich in chemical components such as polysaccharides, amino acids, flavonoids, saponins, phenolic substances and volatile oils. These chemical components have multiple physiological activities such as anti-inflammatory and analgesic. Studies have shown that agarwood leaf extracts also have the analgesic, antioxidant, qi-promoting and pain-relieving, anti-asthmatic, and free radical-scavenging effects of agarwood medicinal materials. To a certain extent, the pharmacological functions are the same as those of agarwood medicinal materials.

[0003] Tea agarwood leaves contain rich substances. At present, some of the agarwood tea made from agarwood leaves on the market are simply picked and dried, and the product has a distinct green and bitter taste; some imitate oolong tea to make green or black tea fermentation. After a short period of rolling and fermentation, the phenolic substances cannot be effectively degraded, and the product has a distinct bitter taste; there is a patented method of adding stevia and other external substances to reconcile the bitterness of agarwood leaves. Although it has sweetness after adding, the sweetness and bitterness are separated. It is sweet at the beginning and still bitter in the mouth. Summary of the invention

[0004] In view of this, the present invention provides a fermentation method for improving the flavor and taste of agarwood leaf tea to solve the technical problems encountered in the background technology.

[0005] In order to achieve the above object, the present invention adopts the following technical solution:

[0006] A fermentation method for improving the flavor and taste of agarwood leaf tea, comprising the following steps:

[0007] (1) picking agarwood leaves and performing preliminary processing on the agarwood leaves;

[0008] (2) mixing the preliminarily treated agarwood leaves with the fermentation liquid to carry out a pile fermentation;

[0009] (3) subjecting the fermented agarwood leaves to a baking treatment;

[0010] (4) mixing the agarwood leaves after the primary baking treatment with the second fermentation liquid to perform secondary pile fermentation;

[0011] (5) rolling the agarwood leaves fermented for the second time into strips and performing double baking to obtain agarwood leaf tea.

[0012] Preferably, the preliminary treatment in step (1) comprises: withering and rolling the agarwood leaves.

[0013] Preferably, the withering comprises: placing the agarwood leaves in a withering trough for indoor heating and withering, and withering until the water content of the agarwood leaves is 55-60%.

[0014] Preferably, the kneading is to take the withered and conditioned agarwood leaves and knead them, and when the leaves are rolled into strips and the leaves turn red in color, the kneading is stopped to break up the blocks.

[0015] Preferably, the fermentation liquid 1 in step (2) is a mixed solution of a mixture of a fermentation promoter, tea extract and spices and water in a mass ratio of 1:2000-10000;

[0016] Wherein, the fermentation promoter is yeast;

[0017] The tea extract is tea polyphenols or caffeine;

[0018] The spices are natural plant spices;

[0019] The mass ratio of the mixture of the fermentation accelerator, the tea extract and the spices is 5:85:10;

[0020] The fermentation liquid is sprayed onto the agarwood leaves by spraying.

[0021] Preferably, the spraying method is intermittent spraying, the spraying time is 2-5 hours, and the interval time is 10-11 hours.

[0022] Preferably, the plant-based natural flavor includes any one of rose oil, jasmine extract, vanilla tincture, and white orchid balsam.

[0023] Preferably, the primary pile fermentation is carried out at 25-30°C and a relative humidity of 80-90% for 3-5 hours.

[0024] Preferably, the primary baking in step (3) is baking until the moisture content of the agarwood leaves is 10-15%.

[0025] Preferably, the fermentation broth 2 in step (4) is prepared by dissolving papain at 20,000-25,000 U / kg in deionized water;

[0026] The mass ratio of the baked agarwood leaves to the second fermentation liquid is (30-40): (1-2).

[0027] Preferably, the secondary pile fermentation in step (4) is carried out at 35-40°C and a relative humidity of 65-70% for 3-5 days. During the fermentation period, when the temperature inside the pile reaches 45-48°C, the pile is turned to dissipate heat, and the tea on the edge of the pile is covered on the center of the pile to ensure uniformity of the tea leaves in the entire pile.

[0028] Preferably, the re-drying in step (5) is re-drying until the moisture content of the agarwood leaves is 6-8%.

[0029] It can be seen from the above technical solution that compared with the prior art, the present invention has the following beneficial effects:

[0030] 1. The fermentation liquid of the present invention contains natural plant spices and natural plant fragrance. When used in tea fermentation, it can be slowly absorbed, making the taste of tea naturally smooth and greatly improving the quality of tea.

[0031] 2. The present invention uses two pile fermentations to effectively degrade and transform the substances in the agarwood leaves, and the agarwood tea extract contains more effective ingredients and has no bitter taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0033] Figure 1 The liquid-to-mass TIC graphs of three batches of agarwood leaf tea prepared by the method of the present invention are shown. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] Example 1

[0036] This embodiment provides a fermentation method for improving the flavor and taste of agarwood leaf tea, comprising the following steps:

[0037] (1) picking agarwood leaves, placing the agarwood leaves in a withering tank for indoor heating and withering, and withering until the water content of the agarwood leaves is 60%;

[0038] (2) Take the withered and conditioned agarwood leaves and roll them until the leaves are rolled into strips and the leaves turn red, then stop rolling and break up the agarwood;

[0039] (3) Mixing the preliminarily treated agarwood leaves with the fermentation liquid and performing a pile fermentation at 30° C. and a relative humidity of 90% for 5 h;

[0040] Wherein, the fermentation liquid 1 is a mixed solution of a mixture of a fermentation accelerator, tea extract and spices and water at a mass ratio of 1:10000;

[0041] Wherein, the fermentation promoter is yeast; the tea extract is tea polyphenols; the spice is rose oil;

[0042] The mass ratio of the mixture of fermentation accelerator, tea extract and spices is 5:85:10;

[0043] The fermentation liquid is sprayed into the agarwood leaves by spraying; the spraying method is intermittent spraying, the spraying time is 4 hours, and the interval time is 11 hours;

[0044] (4) subjecting the fermented agarwood leaves to a baking process until the water content of the agarwood leaves is 15%;

[0045] (5) Mixing the agarwood leaves after the primary baking process with the fermentation liquid II, and performing secondary pile fermentation at 40° C. and a relative humidity of 70% for 3 days. During the fermentation period, when the temperature inside the pile reaches 48° C., the pile is turned over to dissipate heat, and the tea leaves at the edge of the pile are covered in the center of the pile to ensure that the entire pile of tea leaves changes evenly;

[0046] Wherein, fermentation liquid 2 is prepared by dissolving papain at 25,000 U / kg in deionized water;

[0047] The mass ratio of the baked agarwood leaves to the fermentation liquid II is 40:1;

[0048] (6) rolling the agarwood leaves fermented for the second time into strips, and re-drying the strips until the water content of the agarwood leaves is 8%, thereby obtaining agarwood leaf tea.

[0049] Example 2

[0050] This embodiment provides a fermentation method for improving the flavor and taste of agarwood leaf tea, comprising the following steps:

[0051] (1) picking agarwood leaves, placing the agarwood leaves in a withering tank for indoor heating and withering, and withering until the water content of the agarwood leaves is 55%;

[0052] (2) Take the withered and conditioned agarwood leaves and roll them until the leaves are rolled into strips and the leaves turn red, then stop rolling and break up the agarwood;

[0053] (3) Mixing the preliminarily treated agarwood leaves with the fermentation liquid and performing a pile fermentation at 25° C. and a relative humidity of 80% for 3 h;

[0054] Wherein, the fermentation liquid 1 is a mixed solution of a mixture of a fermentation accelerator, tea extract and spices and water at a mass ratio of 1:3000;

[0055] Wherein, the fermentation promoter is yeast;

[0056] Tea extract is tea polyphenols;

[0057] The spice is vanilla tincture;

[0058] The mass ratio of the mixture of fermentation accelerator, tea extract and spices is 5:85:10;

[0059] The fermentation liquid is sprayed onto the agarwood leaves by spraying.

[0060] The spraying method is intermittent spraying, the spraying time is 3 hours, and the interval time is 10 hours;

[0061] (4) subjecting the fermented agarwood leaves to a baking process until the water content of the agarwood leaves is 10%;

[0062] (5) Mixing the agarwood leaves after the primary baking process with the fermentation liquid II, and performing secondary pile fermentation at 37° C. and a relative humidity of 66% for 3 days. During the fermentation period, when the temperature inside the pile reaches 45° C., the pile is turned over to dissipate heat, and the tea leaves at the edge of the pile are covered in the center of the pile to ensure that the entire pile of tea leaves changes evenly.

[0063] The fermentation liquid 2 was prepared by dissolving papain at 20,000 U / kg in deionized water;

[0064] The mass ratio of the baked agarwood leaves to the fermentation liquid II is 30:1;

[0065] (6) rolling the agarwood leaves fermented for the second time into strips, and re-drying the strips until the water content of the agarwood leaves is 7%, thereby obtaining agarwood leaf tea.

[0066] Example 3

[0067] This embodiment provides a fermentation method for improving the flavor and taste of agarwood leaf tea, comprising the following steps:

[0068] (1) picking agarwood leaves, placing the agarwood leaves in a withering tank for indoor heating and withering, and withering until the water content of the agarwood leaves is 56%;

[0069] (2) Take the withered and conditioned agarwood leaves and roll them until the leaves are rolled into strips and the leaves turn red, then stop rolling and break up the agarwood;

[0070] (3) Mixing the preliminarily treated agarwood leaves with the fermentation liquid and performing a pile fermentation at 28° C. and a relative humidity of 85% for 4 h;

[0071] Wherein, the fermentation liquid 1 is a mixed solution of a mixture of a fermentation accelerator, tea extract and spices and water at a mass ratio of 1:5000;

[0072] Wherein, the fermentation promoter is yeast;

[0073] Tea extract is tea polyphenols;

[0074] The fragrance is white orchid balsam;

[0075] The mass ratio of the mixture of fermentation accelerator, tea extract and spices is 5:85:10;

[0076] The fermentation liquid is sprayed onto the agarwood leaves by spraying.

[0077] The spraying method is intermittent spraying, the spraying time is 3 hours, and the interval time is 11 hours;

[0078] (4) subjecting the fermented agarwood leaves to a baking process until the water content of the agarwood leaves is 12%;

[0079] (5) Mixing the agarwood leaves after the primary baking process with the fermentation liquid II, and performing secondary pile fermentation at 36° C. and a relative humidity of 68% for 4 days. During the fermentation period, when the temperature inside the pile reaches 47° C., the pile is turned over to dissipate heat, and the tea leaves at the edge of the pile are covered in the center of the pile to ensure that the entire pile of tea leaves changes evenly.

[0080] Wherein, fermentation liquid 2 is prepared by dissolving papain at 25,000 U / kg in deionized water;

[0081] The mass ratio of the baked agarwood leaves to the fermentation liquid II is 40:2;

[0082] (6) rolling the agarwood leaves fermented for the second time into strips, and re-drying the strips until the water content of the agarwood leaves is 7%, thereby obtaining agarwood leaf tea.

[0083] Example 4

[0084] This embodiment provides a fermentation method for improving the flavor and taste of agarwood leaf tea, comprising the following steps:

[0085] (1) picking agarwood leaves, placing the agarwood leaves in a withering tank for indoor heating and withering, and withering until the water content of the agarwood leaves is 57%;

[0086] (2) Take the withered and conditioned agarwood leaves and roll them until the leaves are rolled into strips and the leaves turn red, then stop rolling and break up the agarwood;

[0087] (3) Mixing the preliminarily treated agarwood leaves with the fermentation liquid and performing a pile fermentation at 27° C. and a relative humidity of 83% for 3 h;

[0088] Wherein, the fermentation liquid 1 is a mixed solution of a mixture of a fermentation accelerator, tea extract and spices and water at a mass ratio of 1:5000;

[0089] Wherein, the fermentation promoter is yeast;

[0090] Tea extracts are tea polyphenols or caffeine;

[0091] The spice is jasmine extract;

[0092] The mass ratio of the mixture of fermentation accelerator, tea extract and spices is 5:85:10;

[0093] The fermentation liquid is sprayed onto the agarwood leaves by spraying.

[0094] The spraying method is intermittent spraying, the spraying time is 4 hours, and the interval time is 11 hours.

[0095] (4) subjecting the fermented agarwood leaves to a baking process until the water content of the agarwood leaves is 14%;

[0096] (5) Mixing the agarwood leaves after the primary baking process with the fermentation liquid II, and performing secondary pile fermentation at 36° C. and a relative humidity of 67% for 4 days. During the fermentation period, when the temperature inside the pile reaches 47° C., the pile is turned over to dissipate heat, and the tea leaves at the edge of the pile are covered in the center of the pile to ensure that the entire pile of tea leaves changes evenly.

[0097] Among them, fermentation liquid 2 is prepared by dissolving papain at 22,000 U / kg in deionized water;

[0098] The mass ratio of the baked agarwood leaves to the fermentation liquid II is 35:2;

[0099] (6) rolling the agarwood leaves fermented for the second time into strips, and re-drying the strips until the water content of the agarwood leaves is 7%, thereby obtaining agarwood leaf tea.

[0100] Example 5

[0101] This embodiment provides a fermentation method for improving the flavor and taste of agarwood leaf tea, comprising the following steps:

[0102] (1) picking agarwood leaves, placing the agarwood leaves in a withering tank for indoor heating and withering, and withering until the water content of the agarwood leaves is 57%;

[0103] (2) Take the withered and conditioned agarwood leaves and roll them until the leaves are rolled into strips and the leaves turn red, then stop rolling and break up the agarwood;

[0104] (3) Mixing the preliminarily treated agarwood leaves with the fermentation liquid and performing a pile fermentation at 27° C. and a relative humidity of 85% for 4 h;

[0105] Wherein, the fermentation liquid 1 is a mixed solution of a mixture of a fermentation accelerator, tea extract and spices and water at a mass ratio of 1:6000;

[0106] Wherein, the fermentation promoter is yeast;

[0107] Tea extracts are tea polyphenols or caffeine;

[0108] The fragrance is rose oil;

[0109] The mass ratio of the mixture of fermentation accelerator, tea extract and spices is 5:85:10;

[0110] The fermentation liquid is sprayed onto the agarwood leaves by spraying.

[0111] The spraying method is intermittent spraying, the spraying time is 3 hours, and the interval time is 11 hours;

[0112] (4) subjecting the fermented agarwood leaves to a baking process until the water content of the agarwood leaves is 14%;

[0113] (5) Mixing the agarwood leaves after the primary baking process with the fermentation liquid II, and performing secondary pile fermentation at 38° C. and a relative humidity of 67% for 4 days. During the fermentation period, when the temperature inside the pile reaches 47° C., the pile is turned over to dissipate heat, and the tea leaves at the edge of the pile are covered in the center of the pile to ensure that the entire pile of tea leaves changes evenly.

[0114] Among them, fermentation liquid 2 is prepared by dissolving papain at 22,000 U / kg in deionized water;

[0115] The mass ratio of the baked agarwood leaves to the fermentation liquid II is 35:1;

[0116] (6) rolling the agarwood leaves fermented for the second time into strips, and re-drying the strips until the water content of the agarwood leaves is 8%, thereby obtaining agarwood leaf tea.

[0117] Detection experiment

[0118] The components in agarwood leaves were tested, and the results are as follows:

[0119]

[0120]

[0121] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0122] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A fermentation method for improving the flavor and taste of agarwood leaf tea, characterized in that: The following steps are involved: (1) picking agarwood leaves and performing preliminary processing on the agarwood leaves; (2) mixing the preliminarily treated agarwood leaves with the fermentation liquid to carry out a pile fermentation; (3) subjecting the fermented agarwood leaves to a baking treatment; (4) mixing the agarwood leaves after the primary baking treatment with the second fermentation liquid to perform secondary pile fermentation; (5) rolling the agarwood leaves fermented for the second time into strips and performing double baking to obtain agarwood leaf tea.

2. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The preliminary treatment in step (1) includes withering and rolling the agarwood leaves.

3. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 2, characterized in that: The withering step is as follows: placing the agarwood leaves into a withering tank for indoor heating and withering, and withering until the water content of the agarwood leaves is 55-60%.

4. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 2, characterized in that: The kneading is to take the withered and conditioned agarwood leaves and knead them, and when the leaves are rolled into strips and the leaves turn red in color, the kneading is stopped to break up the blocks.

5. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The fermentation liquid 1 in step (2) is a mixed solution of a mixture of a fermentation accelerator, tea extract and spices and water in a mass ratio of 1:2000-10000; Wherein, the fermentation promoter is yeast; The tea extract is tea polyphenols or caffeine; The spices are natural plant spices; The mass ratio of the mixture of the fermentation accelerator, the tea extract and the spices is 5:85:10; The fermentation liquid is sprayed onto the agarwood leaves by spraying.

6. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The primary fermentation in step (2) is carried out at 25-30° C. and a relative humidity of 80-90% for 3-5 hours.

7. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The primary baking in step (3) is baking until the moisture content of the agarwood leaves is 10-15%.

8. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The fermentation broth 2 in step (4) is prepared by dissolving papain at 20,000-25,000 U / kg in deionized water; The mass ratio of the baked agarwood leaves to the second fermentation liquid is (30-40): (1-2).

9. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The secondary pile fermentation in step (4) is carried out at 35-40°C and a relative humidity of 65-70% for 3-5 days. When the temperature inside the pile reaches 45-48°C, the pile is turned to dissipate heat, and the edge tea is covered on the center of the pile to make the whole pile of tea change evenly.

10. A fermentation method for improving the flavor and taste of agarwood leaf tea according to claim 1, characterized in that: The re-drying in step (5) is to re-dry until the moisture content of the agarwood leaves is 6-8%.

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