Mango-flavor black tea and preparation method thereof
By adding diced mangoes during the tea rolling and fermentation process, spraying mango juice on the surface of the tea and performing moisture recovery treatment in closed box, the problem of loss of aroma components and nutrients of existing mango black tea is solved, and the effective ingredient content and quality of mango-flavored black tea is improved.
Patent Information
- Application Number
- CN202510358675.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-25
- Publication Date
- 2025-05-23
AI Technical Summary
The existing mango black tea is greatly lost due to the aroma components and nutrients in mango and tea, resulting in a weak fruit aroma, serious loss of effective ingredients, and poor taste and flavor.
Add diced mangoes when the tea leaves are rolled, and spray mango juice at high pressure on the surface of the fermented tea leaves. After initial baking, place the tea and mangoes in a closed box to recover and re-bake them to jointly promote the enzyme reaction and transformation in the tea leaves and mangoes, and fully integrate the tea aroma and mango aroma.
Through the above method, the content of total sugar, water extract, total amino acids, theophyllin, theamino and theamino in mango-flavored black tea is increased, forming a product with a black and moist appearance, bright orange-red soup color, a sweet aroma, a clear mango aroma, and a sweet taste, and excellent quality.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of black tea preparation, and in particular relates to mango flavored black tea and a preparation method thereof. Background Art
[0002] Black tea is one of the basic teas and belongs to the category of fully fermented tea. It is made from the buds and leaves of the tea tree and refined through typical processes such as withering, rolling, fermentation, and drying. It is named because the color of the dry tea and the brewed tea soup are mainly red. Black tea contains a variety of nutrients and functional ingredients such as vitamins, caffeine, amino acids, minerals, polysaccharides, and tea polyphenols. Studies have shown that black tea has the effect of assisting in lowering blood sugar, blood pressure, and blood lipids. The tea pigments in black tea have antioxidant, anti-tumor, anti-inflammatory and antibacterial, anti-mutation, anti-virus, and deodorizing effects.
[0003] Mango is sweet, juicy and delicious, with high nutritional value. It contains vitamins, amino acids, polyphenols and other ingredients. The sugar content is 11-12%, and the soluble solids are 15-20%. Existing mango black tea is generally made by mixing mango directly with fresh tea leaves, which will cause a large loss of aroma components and nutrients in mango and tea leaves during the subsequent processing. The mango aroma and tea aroma cannot be fully integrated, and the taste and flavor are not good. Summary of the invention
[0004] In view of this, the object of the present invention is to provide a mango flavored black tea and a preparation method thereof, so as to solve the problems of the existing mango black tea having a weak fruit aroma, serious loss of effective ingredients, poor taste and flavor, etc.
[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0006] The present invention provides a method for preparing mango flavored black tea, comprising the following steps:
[0007] 1) Withering fresh tea leaves;
[0008] 2) Mix and roll the withered tea leaves and diced mango;
[0009] 3) fermenting the rolled tea leaves;
[0010] 4) Spraying mango juice on the surface of the fermented tea leaves under high pressure for initial baking;
[0011] 5) placing the initially baked tea leaves and mangoes in a sealed box to allow moisture to return, and then baking again to obtain mango flavored black tea.
[0012] Preferably, the withering temperature in step 1) is 20-25° C., the withering time is 12-20 hours, and the withering is performed 3-5 times.
[0013] Preferably, the amount of mango cubes added in step 2) is 1-3% of the mass of the tea leaves; the rolling temperature is 20-25° C., and the rolling time is 60-90 min.
[0014] Preferably, in step 3), the fermentation temperature is 28-30° C., the fermentation humidity is 93-97%, and the fermentation time is 3-5 hours.
[0015] Preferably, the amount of mango juice sprayed in step 4) is 0.5-1.5% of the mass of the fermented tea leaves.
[0016] Preferably, the temperature of the initial baking in step 4) is 110-130° C., and the time of the initial baking is 20-40 min.
[0017] Preferably, in step 5), the mass ratio of the initially baked tea leaves to mangoes is 5 to 7:1, and the moisture regaining time is 1 to 3 days.
[0018] Preferably, the temperature of the re-drying in step 5) is 60-70° C., and the time of the re-drying is 60-90 min.
[0019] The invention also provides mango flavored black tea prepared by the preparation method.
[0020] Compared with the prior art, the present invention has the following beneficial effects:
[0021] The invention adds mango cubes when rolling tea leaves, sprays mango juice under high pressure after tea leaves are fermented, and rehydrates mangoes in a sealed box after tea leaves are initially baked. Mangoes are added in different forms at different stages of tea preparation. Operations at each stage cooperate with each other to fully blend tea fragrance and mango fragrance, generate new aroma components, and fully utilize various enzymes in tea leaves and mangoes to promote the reaction and conversion of compounds in tea leaves and mangoes, thereby greatly improving the contents of total sugar, water extract, total amino acid content, theaflavins, thearubigins and theabrownins in mango flavor black tea. The prepared mango flavor black tea has a dark, smooth, tight and golden appearance, contains fruit powder, has a bright orange-red soup color, has a high sweet aroma, has a distinct mango fragrance, is sweet and mellow in taste, has a mango flavor, has a red, soft, bright and uniform leaf bottom and is of excellent quality. DETAILED DESCRIPTION
[0022] The present invention provides a method for preparing mango flavored black tea, comprising the following steps:
[0023] 1) Withering fresh tea leaves;
[0024] 2) Mix and roll the withered tea leaves and diced mango;
[0025] 3) fermenting the rolled tea leaves;
[0026] 4) High-pressure spray mango juice on the surface of the fermented tea leaves and perform primary drying;
[0027] 5) Place the tea leaves and mangoes after primary drying in a sealed box for moisture regain and then perform secondary drying to obtain mango-flavored black tea.
[0028] In the present invention, the fresh tea leaves are withered. The temperature of the withering is preferably 20-25°C, more preferably 21-24°C; the time of the withering is preferably 12-20 h, more preferably 11-15 h; during the withering process, the tea leaves are turned 3-5 times, and the number of turnings is preferably 4 times.
[0029] In the present invention, the withered tea leaves and mango dices are mixed and kneaded. The addition amount of the mango dices is 1-3% of the mass of the withered tea leaves; the temperature of the kneading is preferably 20-25°C, more preferably 21-24°C; the time of the kneading is preferably 60-90 min, more preferably 70-80 min. During the kneading process, the cell walls of the mesophyll cells of the tea leaves are damaged, and various enzymes such as polyphenol oxidase, peroxidase, ascorbic acid oxidase, protease, and lipoxygenase existing in the cells can make full use of components such as polyphenols, amino acids, and vitamins in the mango; moreover, during the kneading process, the polyphenol oxidase in the pulp cells of the mango dices also flows out, promoting the conversion of tea polyphenols in the tea leaves into thearubigins and theaflavins; the enzymes and active ingredients in the tea leaves and mangoes interact with each other to synergistically promote the increase of the active ingredients and aroma components in the mango-flavored black tea.
[0030] In the present invention, the kneaded tea leaves are fermented. Before fermentation, the kneaded tea leaves are spread out flat, and the thickness of the spreading is preferably 10-15 cm, more preferably 11-14 cm; the temperature of the fermentation is preferably 28-30°C, more preferably 29°C; the humidity of the fermentation is preferably 93-97%, more preferably 94-96%; the time of the fermentation is preferably 3-5 h, more preferably 4 h.
[0031] In the present invention, high-pressure spray mango juice on the surface of the fermented tea leaves and perform primary drying. The spraying amount of the mango juice is preferably 0.5-1.5% of the mass of the fermented tea leaves, more preferably 11-14%; the temperature of the primary drying is preferably 110-130°C, more preferably 115-125°C; the time of the primary drying is preferably 20-40 min, more preferably 25-35 min. During the fermentation process of the tea leaves, a large number of microorganisms grow and multiply, and there are many microorganisms on the surface of the fermented tea leaves. When the sprayed mango juice soaks into the cells on the surface of the tea leaves, it also provides sufficient moisture, carbon sources and other nutrient sources for the microorganisms, which can further promote the decomposition of compounds in the tea leaves by the microorganisms, and increase the unique flavor, aroma and color of the mango-flavored black tea.
[0032] In the present invention, the tea leaves and mangoes after the initial baking are placed in a sealed box for moisture recovery and re-baking to obtain mango flavored black tea. The mass ratio of the tea leaves and mangoes after the initial baking is preferably 5 to 7:1, and more preferably 6:1; the time for moisture recovery is preferably 1 to 3 days, and more preferably 2 days; the temperature for the re-baking is preferably 60 to 70°C, and more preferably 62 to 68°C; the time for the re-baking is preferably 60 to 90 minutes, and more preferably 70 to 80 minutes. When the tea leaves are re-baked in a sealed box, they can not only fully absorb the unique aroma components of mangoes, but also the components in the tea leaves and the components in the mangoes can interact with each other to derive and transform new aroma components, thereby enriching the aroma and taste of the mango flavored black tea.
[0033] The invention also provides mango flavored black tea prepared by the preparation method.
[0034] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0035] Example 1
[0036] Select one bud and two leaves of spring tea, spread the leaves to a thickness of 5 cm, wither at 23°C for 14 hours, and turn them over manually 4 times during withering; wash the fresh mango, peel it, and cut it into 0.8 cm 3 The withered tea leaves and 2% of the mass of the withered tea leaves are mixed into a rolling machine and rolled at 23°C for 75 minutes; the rolled tea leaves are flattened to a thickness of 13 cm and fermented in a closed fermentation room, the temperature in the fermentation room is controlled at 29°C, the humidity is controlled at 95%, and the fermentation is carried out for 4 hours; mango juice is sprayed on the surface of the fermented tea leaves under high pressure, the mango juice spraying amount is 1% of the mass of the fermented tea leaves, and then placed in a dryer for initial baking at 120°C for 30 minutes; the initially baked tea leaves and a complete mango with a high degree of maturity are placed in a closed box for moisture regain for 2 days, the mass ratio of the initially baked tea leaves to mango is 6:1, and then the moisture regained tea leaves are placed in a dryer for re-baking at 65°C for 75 minutes until they are fully dry to obtain mango flavored black tea.
[0037] Example 2
[0038] Select one bud and two leaves of spring tea, spread the leaves to a thickness of 4 cm, wither at 20°C for 12 hours, and turn them over manually 3 times during withering; wash the fresh mango, peel it, and cut it into 0.5 cm 3The withered tea leaves and 1% of the mass of the withered tea leaves as mango cubes are mixed and put into a rolling machine and rolled at 20°C for 60 minutes; the rolled tea leaves are flattened to a thickness of 10 cm and fermented in a closed fermentation room, the temperature in the fermentation room is controlled at 28°C, the humidity is controlled at 93%, and the fermentation is carried out for 3 hours; mango juice is sprayed on the surface of the fermented tea leaves under high pressure, the mango juice spraying amount is 0.5% of the mass of the fermented tea leaves, and then placed in a dryer for initial baking at 110°C for 25 minutes; the initially baked tea leaves and a complete mango with a high degree of maturity are placed in a closed box for moisture regain for 1 day, the mass ratio of the initially baked tea leaves to mango is 5:1, and then the moisture regained tea leaves are placed in a dryer for re-baking at 60°C for 60 minutes until they are fully dry to obtain mango flavored black tea.
[0039] Example 3
[0040] Select one bud and two leaves of spring tea, spread the leaves to a thickness of 7 cm, wither at 25°C for 20 hours, and turn them over manually 5 times during withering; wash the fresh mango, peel it, and cut it into 1.0 cm 3 The withered tea leaves and 3% of the mass of the withered tea leaves as mango cubes are mixed and put into a rolling machine and rolled at 25°C for 90 minutes; the rolled tea leaves are flattened to a thickness of 15 cm and fermented in a closed fermentation room, the temperature in the fermentation room is controlled at 30°C, the humidity is controlled at 97%, and the fermentation is carried out for 5 hours; mango juice is sprayed on the surface of the fermented tea leaves under high pressure, the mango juice spraying amount is 1.5% of the mass of the fermented tea leaves, and then placed in a dryer for initial baking at 130°C for 35 minutes; the initially baked tea leaves and a complete mango with a high degree of maturity are placed in a closed box for moisture regain for 3 days, the mass ratio of the initially baked tea leaves to mango is 7:1, and then the moisture regained tea leaves are placed in a dryer for re-baking at 70°C for 90 minutes until they are fully dry to obtain mango flavored black tea.
[0041] Comparative Example 1
[0042] The difference from Example 1 is that the operation of high-pressure spraying of mango juice after fermentation is not performed.
[0043] Comparative Example 2
[0044] The difference from Example 1 is that the operations of adding mango cubes during kneading and spraying mango juice under high pressure after fermentation are not performed.
[0045] Comparative Example 3
[0046] The difference from Example 1 is that the operation of rehumidifying mangoes in a closed box is not performed.
[0047] Comparative Example 4
[0048] The difference from Example 1 is that the operations of spraying mango juice with high pressure after fermentation and rehumidifying mangoes in a sealed box are not performed.
[0049] Comparative Example 5
[0050] The difference from Example 1 is that the operations of adding mango cubes during kneading and rehydrating mangoes in a sealed box are not performed.
[0051] Comparative Example 6
[0052] The difference from Example 1 is that the operations of adding mango cubes during rolling, spraying mango juice with high pressure after fermentation, and rehydrating mangoes in a sealed box are not performed.
[0053] Comparative Example 7
[0054] The difference from Example 1 is that "high-pressure spraying of mango juice after fermentation" is replaced by "high-pressure spraying of pear juice after fermentation".
[0055] Experimental Example 1
[0056] Sensory evaluation
[0057] 3 g of mango flavored black tea prepared in Example 1 and Comparative Examples 1 to 7 were weighed respectively, and water was added to brew for 5 min. 20 professionals were randomly selected for sensory evaluation, and the evaluation was conducted in a blind evaluation manner. The mango flavored black tea prepared by the present invention was sensory evaluated with reference to the method provided in the national standard GB / T23776-2018, and the corresponding evaluation factors and standards were adjusted according to the characteristics of mango flavored black tea.
[0058] Experimental results: as shown in Table 1.
[0059] Table 1 Sensory evaluation results
[0060]
[0061]
[0062] As can be seen from Table 1, the mango-flavored black tea prepared in Example 1 of the present invention has a dark, tight, golden appearance with fruit powder; the soup color is bright orange-red; the aroma is sweet and the mango aroma is obvious; the taste is sweet and mellow with mango flavor; the leaf bottom is red, soft, bright and uniform, and the sensory score is the highest.
[0063] Experimental Example 2
[0064] Determination of physical and chemical composition
[0065] Determination of total sugar content: refer to (Wang Weiwei, Shi Liting, Yu Luting, et al. Chemical composition analysis of different tea processing by-products [J]. Food Industry Science and Technology, 2018.); Determination of water extract content: refer to GB / T8305-2013 Determination of tea water extract, determination of total amino acid content refer to GB / T 8314-2013 Determination of total free amino acids in tea; Determination of theaflavins content: refer to GB / T 30483-2013 Determination of theaflavins in tea-High Performance Liquid Chromatography; Determination of thearubigins and theabrownins content: refer to NY / T3675-2020 Determination of thearubigins and theabrownins in black tea by spectrophotometry.
[0066] Experimental results: as shown in Table 2.
[0067] Table 2 Physical and chemical composition determination results
[0068]
[0069]
[0070] As can be seen from Table 2, the contents of total sugar, water extract, total amino acids, theaflavins, thearubigins and theabrownins in the mango-flavored black tea prepared in Example 1 of the present invention are all higher than those in Comparative Examples 1 to 7. The presence and conversion of sugar substances directly affect the color, taste and flavor of tea soup. As the sugar substances in tea increase, the total soluble sugar content in the tea soup will also increase, making the tea soup sweeter and more mellow, and the taste richer; the water extract in tea refers to substances that can be soaked out by hot water, mainly including water-soluble soup, water-soluble tea polyphenols and their oxides, caffeine, free amino acids, hydrated pectin, etc., which are the main flavoring substances of tea soup. Tea with a high content of water extract has better aroma, soup color and overall quality; the higher the amino acid content in tea, the taste of the tea is usually fresh. Refreshing, can alleviate the bitterness of tea, and has a positive impact on the taste and aroma of tea soup; the higher the theaflavins content, the brighter the color of the black tea soup, showing golden yellow, forming a "golden circle", theaflavins have spicy and strong astringency, and are an important component of the flavor intensity and freshness of black tea. The higher the theaflavins content, the fresher the taste; the higher the thearubigins content, the redder and brighter the color of the black tea soup, showing the unique color of black tea, the higher the thearubigins content, the mellower the taste of black tea, and the sweeter the taste; when the theabrownin content is moderate, the taste of black tea is mellow, soft and has a special refreshing feeling, which makes the black tea appear bright red. The method of the present invention includes adding mango cubes when rolling tea leaves, spraying mango juice under high pressure on the tea leaves after fermentation, and rehumidifying mangoes in a sealed box after initial baking of the tea leaves. The coordinated operation of each operation can greatly increase the content of each effective component in the mango flavored black tea, and improve the tea soup color, taste, aroma and flavor. The lack of any one of the operations will reduce the content of each effective component in the mango flavored black tea, reduce the tea soup color, taste, aroma and flavor, and greatly reduce the quality of the mango flavored black tea.
[0071] It can be seen from the above embodiments and experimental examples that the mango-flavored black tea prepared by the present invention has high contents of total sugar, water extract, total amino acid, theaflavins, thearubigins and theabrownins; and has a dark, smooth, tight and golden appearance with fruit powder, a bright orange-red soup color, a high and sweet aroma, a distinct mango fragrance, a sweet and mellow taste with mango flavor, a red, soft, bright and uniform leaf bottom, and excellent quality.
[0072] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for preparing mango flavored black tea, characterized in that: The following steps are involved: 1) Withering fresh tea leaves; 2) Mix and roll the withered tea leaves and diced mango; 3) fermenting the rolled tea leaves; 4) Spraying mango juice on the surface of the fermented tea leaves under high pressure for initial baking; 5) placing the initially baked tea leaves and mangoes in a sealed box to allow moisture to return, and then baking again to obtain mango flavored black tea.
2. The preparation method according to claim 1, characterized in that: Step 1) The withering temperature is 20-25° C., the withering time is 12-20 hours, and the withering is performed 3-5 times.
3. The preparation method according to claim 1, characterized in that: Step 2) the amount of mango cubes added is 1-3% of the mass of the withered tea leaves; the rolling temperature is 20-25° C., and the rolling time is 60-90 minutes.
4. The preparation method according to claim 1, characterized in that: Step 3) The fermentation temperature is 28-30° C., the fermentation humidity is 93-97%, and the fermentation time is 3-5 hours.
5. The preparation method according to claim 1, characterized in that: Step 4) The mango juice spraying amount is 0.5-1.5% of the mass of the fermented tea leaves.
6. The preparation method according to claim 1, characterized in that: Step 4) The temperature of the initial baking is 110-130° C., and the time of the initial baking is 20-40 minutes.
7. The preparation method according to claim 1, characterized in that: Step 5) The mass ratio of the initially baked tea leaves to mangoes is 5 to 7:1, and the moisture regain time is 1 to 3 days.
8. The preparation method according to claim 1, characterized in that: Step 5) The re-drying temperature is 60-70° C. and the re-drying time is 60-90 min.
9. Mango flavored black tea prepared by the preparation method according to any one of claims 1 to 8.