Production process of white tea with fruity flavor
By using the process of alternate laying of tea and fruit pulp layers, isolation of microporous ceramic membranes and treatment with low oxygen and high carbon dioxide in white tea processing, the problem of improving the fruit aroma effect of white tea in the existing technology is solved, and the effect of tea absorbing fruit aroma gas is achieved while maintaining the original flavor of tea.
Patent Information
- Application Number
- CN202510537571.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-27
- Publication Date
- 2025-06-17
AI Technical Summary
The prior art is difficult to effectively improve the fruity aroma effect of white tea. Traditional methods such as adding fruit extracts or using fruit pulp to make tea will lead to loss of tea polyphenols or excessive fruit flavor, covering up the original taste of tea.
A fruit-flavored white tea is used to make a process of making fruit-flavored white tea, which includes alternately laying the tea and fruit pulp layers in a constant temperature box, isolating it with microporous ceramic membrane, and processing it in a low-oxygen and high-carbon dioxide environment, and combining ultrasonic wall-breaking treatment and hot air drying technology to control the moisture content and withering process of tea and fruit pulp.
By retaining the tea leaf stems and controlling the moisture content, the activity of tea enzymes is ensured, combined with the volatile taste of the fruit pulp and the low oxygen environment, the effect of tea absorbing fruit aroma gas is achieved, while inhibiting the excessive oxidation of tea polyphenols and maintaining the original flavor of tea.
Smart Images
Figure CN120154061A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of tea processing, and specifically relates to a manufacturing process of fruity white tea. Background Art
[0002] The white tea from Fuding, Fujian has obvious pekoe fragrance, sweet and refreshing taste, and excellent quality. White tea belongs to slightly fermented tea, and its processing method is the simplest among the six major types of tea, mainly including withering and drying processes. Among them, withering is the most important and is the key process for the formation of the quality of white tea. Therefore, the traditional processing method of white tea generally forms the unique aroma and taste quality of white tea through a long withering process, appropriately controlling the temperature, humidity, and water loss rate, and utilizing the oxidation of active enzymes such as polyphenol oxidase and peroxidase in the tea leaves slowly.
[0003] Later, although people's requirements for tea quality have become higher and the tastes have become more complex, processing techniques for improving the aroma quality of white tea have emerged one after another. Currently, there are various processing techniques for improving the aroma quality of white tea, but there are still many problems. For example, for fruity white tea, only by adding fruit extract essence on the surface of the tea leaves can the tea have a fruity aroma. However, modern people have higher living requirements and require that the fruity aroma cannot be improved in the way of essence. If fruit pulp is used to make tea to ensure the flavor, it will cause the loss of tea substances such as tea polyphenols, and the taste of the fruit pulp will be very strong, completely covering the original taste of the tea, thus putting the cart before the horse. Therefore, a manufacturing process of fruity white tea that can improve the fruity effect is needed. Summary of the Invention
[0004] The technical problem to be solved by the present invention is: to provide a manufacturing process of fruity white tea that can improve the fruity effect.
[0005] To solve the above technical problem, the technical solution adopted by the present invention is:
[0006] A manufacturing process of fruity white tea, comprising:
[0007] S1. Pretreat the tea leaves with leaf stalks through dynamic airing until the moisture content is 57%-59%; use ultrasonic cell wall breaking to process the pulp obtained by peeling and pitting fruits to obtain fruit pulp, and centrifuge the fruit pulp to separate free water and retain bound water so that the moisture content of the fruit pulp is 70%-74%;
[0008] S2. Alternately lay fruit pulp layers and tea leaf layers up and down in an incubator. A microporous ceramic membrane is provided between the tea leaf layer and the fruit pulp layer. The side of the microporous ceramic membrane facing the fruit pulp layer is a hydrophobic interface; introduce a mixed gas into the incubator from top to bottom. In the mixed gas, oxygen is 15%, carbon dioxide is 5%, and the rest is nitrogen; the incubator is maintained in an environment of 32°C and 65% RH; for 6-14 hours;
[0009] S3. After taking out the tea leaves from the tea layer, remove the leaf stalks and keep the leaves, and wither the leaves.
[0010] S4. Pile up and stuffy the withered tea leaves.
[0011] S5. Use hot air at 85 °C with a flow rate of 2 m / s to reduce the moisture content of the piled-up and stuffy tea leaves to 12%, and then use hot air at 45 °C to reduce the moisture content to 5% - 8.5%.
[0012] Preferably, the incubator is disinfected before use.
[0013] Preferably, the further steps of obtaining fruit pulp by ultrasonic cell wall breaking after peeling and pitting the fruit include:
[0014] Use ultrasonic cell wall breaking on the pulp obtained by peeling and pitting one or more fruits to obtain fruit pulp.
[0015] Preferably, the fruit is Guifei mango with a sugar content of ≥ 18 °Brix, and use ultrasonic cell wall breaking at 40 kHz for 3 minutes to obtain fruit pulp.
[0016] Preferably, S2 lasts for 6 hours.
[0017] Preferably, the withering further includes: the first stage of withering lasts for 8 hours at 32 °C; the second stage of withering lasts for 2 - 3 hours at 35 °C; the third stage of withering lasts for 8 hours at 28 °C.
[0018] Preferably, after using hot air at 45 °C to reduce the moisture content to 5% - 8.5%, immediately pack it into a sealed bag and store it sealed.
[0019] Preferably, the pore size of the microporous ceramic membrane is 0.2 μm.
[0020] Preferably, the microporous ceramic membrane is cleaned after use and reused repeatedly.
[0021] Preferably, the further steps of piling up and stuffing the withered tea leaves include: piling up the withered tea leaves for piling and stuffing treatment. When piling up, the stacking height is 15 cm - 30 cm, and the room temperature is piled and stuffed for 1 - 2 h; control the stacking environment temperature to be 26 °C - 30 °C.
[0022] The beneficial effects of the present invention are as follows: By retaining the tea stalks while controlling the moisture content of the tea leaves and the fruit pulp, the moisture content of the tea leaves is 57%-59%, which is lower than that of ordinary tea leaves while ensuring the activity of other enzymes such as polyphenol oxidase, ensuring the smooth progress of respiration. Combining with the tea stalks, it can ensure that the energy contained in the extra branches is used to supply respiration without consuming the substances of the tea leaves themselves; after the free water of the fruit pulp is removed, the bound water is higher than the environmental humidity in the constant temperature box and is easy to evaporate, so that various fruity substances are carried out by the evaporation of the bound water. Coupled with the volatile taste of the fruit pulp volatilizing into the air and combining with the moisture in the air to be inhaled by respiration or directly inhaled by the respiration of the tea leaves, the tea leaves have a fruity aroma, which is slowly released as various substances in the tea leaves are leached out during subsequent tea brewing; combined with low oxygen and high carbon dioxide, it can enhance the respiration effect, so that the tea leaves can inhale more fruity gases and also inhibit the excessive oxidation of tea polyphenols; the cooperation of the microporous ceramic membrane, the hydrophobic interface and the introduction of the mixed gas from top to bottom in the constant temperature box can achieve ventilation while ensuring that the moisture of the fruit pulp does not contact the tea leaves to avoid leaching out various substances of the tea leaves, ensuring the original taste of the tea leaves, and thus avoiding the problem of the fruit flavor being too strong and overwhelming the host, achieving the technological goal of extracting the fruit aroma and retaining the soul of the tea; ultrasonic cell wall breaking treatment and removal of free water can extend the shelf life of the fruit pulp, and low oxygen and high carbon dioxide will inhibit the activity of microorganisms. Removing free water increases the sweetness and affects the osmotic pressure of microorganisms, which can also play a certain role in preventing spoilage and ensuring that the fruit pulp does not deteriorate during use. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 It is a schematic diagram of the alternate laying of the fruit pulp layer and the tea leaf layer in the production process of a fruity white tea according to a specific embodiment of the present invention;
[0024] Reference numeral description: 1. Tea leaves; 11. Tea stalks; 12. Tea leaves; 2. Fruit pulp layer; 3. Microporous ceramic membrane. SPECIFIC EMBODIMENTS
[0025] To describe the technical content, the achieved objectives and the effects of the present invention in detail, the following is described in conjunction with the embodiments and the accompanying drawings.
[0026] Please refer to Figure 1 , a production process of a fruity white tea, comprising:
[0027] S1. Pretreat the tea leaves 1 with the tea stalks 11 retained by dynamic spreading until the moisture content is 57%-59%; use ultrasonic cell wall breaking treatment on the pulp obtained by peeling and pitting the fruit to obtain fruit pulp, and centrifuge the fruit pulp to separate the free water and retain the bound water so that the moisture content of the fruit pulp is 70%-74%;
[0028] S2. Alternately lay the fruit pulp layer 2 and the tea leaf layer up and down in the incubator. A microporous ceramic membrane 3 is arranged between the tea leaf layer and the fruit pulp layer. The side of the microporous ceramic membrane facing the fruit pulp layer is a hydrophobic interface. Pass a mixed gas into the incubator from top to bottom. In the mixed gas, oxygen is 15%, carbon dioxide is 5%, and the rest is nitrogen. The incubator is maintained in an environment of 32°C and 65% RH for 6 - 14 hours.
[0029] S3. After taking out the tea leaves in the tea leaf layer, remove the leaf stalks 11 and keep the leaves 12, and wither the leaves.
[0030] S4. Pile and stuff the withered tea leaves.
[0031] Use hot air at 85°C with a flow rate of 2 m / s to reduce the moisture content of the piled and stuffed tea leaves to 12%, and then use hot air at 45°C to reduce the moisture content to 5% - 8.5%.
[0032] From the above description, by retaining the tea leaf stalks while controlling the moisture content of the tea leaves and the fruit pulp, the moisture content of the tea leaves is 57% - 59%, which is lower than that of ordinary tea leaves, while ensuring the activity of other enzymes such as polyphenol oxidase, ensuring smooth respiration. Combining with the leaf stalks can ensure that there is extra energy contained in the branches to supply respiration without consuming the substances of the tea leaves themselves. After the free water of the fruit pulp is removed, the bound water is higher than the environmental humidity in the incubator and is easy to evaporate, so that various fruity substances are carried out by the evaporation of the bound water. Coupled with the volatile taste of the fruit pulp volatilizing into the air and combining with the moisture in the air to be inhaled by respiration or directly inhaled by the respiration of the tea leaves, the tea leaves have a fruity aroma, which is slowly released as various substances in the tea leaves are leached out during subsequent tea brewing. Combined with low oxygen and high carbon dioxide, it can enhance the respiration effect, so that the tea leaves can inhale more fruity gases and can also inhibit the excessive oxidation of tea polyphenols. The cooperation of the microporous ceramic membrane, the hydrophobic interface and the mixed gas passed into the incubator from top to bottom can achieve ventilation while ensuring that the moisture of the fruit pulp does not contact the tea leaves to avoid leaching out various substances of the tea leaves, ensuring the original taste of the tea leaves, and thus avoiding the problem of the fruit flavor being too strong and overwhelming the tea flavor, achieving the technological goal of extracting the fruit aroma and retaining the soul of the tea. Ultrasonic cell wall breaking treatment and removal of free water can extend the preservation time of the fruit pulp. Low oxygen and high carbon dioxide will inhibit the activity of microorganisms. Removing free water increases the sweetness and affects the osmotic pressure of microorganisms, which can also play a certain role in preventing spoilage and ensuring that the fruit pulp does not deteriorate during use.
[0033] Furthermore, the incubator is disinfected before use.
[0034] From the above description, through the prior disinfection treatment, it is possible to avoid the fruit pulp being contaminated by miscellaneous bacteria and deteriorating.
[0035] Further, the pulp obtained by peeling and pitting fruits is processed by ultrasonic cell wall breaking to obtain fruit pulp, which further includes:
[0036] The pulp obtained by peeling and pitting one or more fruits is processed by ultrasonic cell wall breaking to obtain fruit pulp.
[0037] From the above description, it can be seen that through one or more fruits, single fruit aroma or compound fruit aroma can be achieved to meet customer needs.
[0038] Further, the fruit is Guifei mango with a sugar content of ≥18°Brix, and the fruit pulp is obtained by processing with 40kHz ultrasonic cell wall breaking for 3 minutes.
[0039] From the above description, it can be seen that Guifei mango with a sugar content of ≥18°Brix has a strong flavor, high sweetness, is not easy to deteriorate, can also shorten the time in the incubator, and improve efficiency.
[0040] Further, S2 lasts for 6 hours.
[0041] From the above description, it can be seen that S2 lasts for hours. Since Guifei mango has a strong flavor, in just 6 hours, the tea can absorb the flavor almost completely. The purpose is to have both tea flavor and fruit aroma coexist, with the tea flavor dominant. Excessive fruit flavor will instead affect the quality of the tea.
[0042] Further, withering further includes: the first stage of withering lasts for 8 hours at 32°C; the second stage of withering lasts for 2 - 3 hours at 35°C; the third stage of withering lasts for 8 hours at 28°C.
[0043] From the above description, through a withering method with a higher temperature and shorter time, the tea can lock in the flavor and avoid the evaporation of fruit aroma during long - term withering. The temperature in the first stage is a bit higher but not too high, otherwise, excessive evaporation of water will easily lead to bitterness. The second stage ensures the rapid loss of moisture, and after the third stage, it is normal withering.
[0044] Further, then use hot air at 45°C to reduce the moisture content to 5% - 8.5% and immediately seal it in a sealed bag for storage.
[0045] From the above description, by using hot air at 45°C to reduce the moisture content to 5% - 8.5% and immediately sealing it in a sealed bag for storage, the loss of aroma can be prevented. At the same time, after the tea itself cools down, the sealed bag will shrink, achieving vacuum storage.
[0046] Further, the pore size of the microporous ceramic membrane is 0.2μm.
[0047] As can be seen from the above description, a pore size of 0.2 μm can ensure that most gases, water vapor, and volatile gases (linalool, limonene) can pass through. However, it is very difficult for microorganisms to pass through. Moreover, the macromolecules in the fruit pulp (such as proteins, polysaccharides, etc.) have too large molecular weights to pass through, and the tea polyphenols (such as EGCG, with a molecular weight of 458 Da but a hydrated diameter > 2 nm) also cannot pass through, thus ensuring the quality of the tea.
[0048] Furthermore, after the microporous ceramic membrane is used, it is cleaned and reused repeatedly.
[0049] Furthermore, the piling up of the withered tea leaves further includes: piling up the withered tea leaves for piling up treatment. When piling up, the stacking height is 15 cm - 30 cm, and the room temperature piling up is 1 - 2 h; the temperature of the stacking environment is controlled at 26°C - 30°C.
[0050] Example 1
[0051] A production process of fruity white tea includes:
[0052] S1. Pretreat the tea leaves with leaf stalks by dynamic spreading until the moisture content is 58%; the fruit is the imperial concubine mango with a sugar content ≥ 18°Brix. Use 40 kHz ultrasonic wave to break the cell wall for 3 minutes to obtain fruit pulp. Centrifuge the fruit pulp to separate free water and retain bound water so that the moisture content of the fruit pulp is 72%;
[0053] S2. Alternately lay the fruit pulp layer and the tea leaf layer up and down in an incubator. The incubator is disinfected before use. A microporous ceramic membrane is arranged between the tea leaf layer and the fruit pulp layer, and the pore size of the microporous ceramic membrane is 0.2 μm. The side of the microporous ceramic membrane facing the fruit pulp layer is a hydrophobic interface; Pass a mixed gas into the incubator from top to bottom. In the mixed gas, oxygen is 15%, carbon dioxide is 5%, and the rest is nitrogen; The incubator is maintained in an environment of 32°C and 65% RH; Continue for 6 hours; After the microporous ceramic membrane is used, it is cleaned and reused repeatedly.
[0054] S3. Take out the tea leaves in the tea leaf layer, remove the leaf stalks and retain the leaves, and wither the leaves; The first stage of withering lasts for 8 hours at 32°C; The second stage of withering lasts for 3 hours at 35°C; The third stage of withering lasts for 8 hours at 28°C.
[0055] S4. Pile up the withered tea leaves. Pile up the withered tea leaves for piling up treatment. When piling up, the stacking height is 15 cm, and the room temperature piling up is 2 h; Control the temperature of the stacking environment at 30°C.
[0056] S5. Use hot air at 85°C with a flow rate of 2 m / s to reduce the moisture content of the piled-up tea leaves to 12%, and then use hot air at 45°C to reduce the moisture content to 5% - 8.5% and immediately seal and store them in a sealed bag.
[0057] Example Two
[0058] A production process for fruity white tea includes:
[0059] S1. Pretreat the tea leaves with the leaf stalks through dynamic spreading until the moisture content is 58%; the fruits are bergamot and white peaches, use ultrasonic wall-breaking treatment to obtain fruit pulp, centrifuge the fruit pulp to separate free water and retain bound water so that the moisture content of the fruit pulp is 72%;
[0060] S2. Alternately lay the fruit pulp layer and the tea leaf layer up and down in an incubator, and disinfect the incubator before use. A microporous ceramic membrane is arranged between the tea leaf layer and the fruit pulp layer, and the aperture of the microporous ceramic membrane is 0.2 μm. The side of the microporous ceramic membrane facing the fruit pulp layer is a hydrophobic interface; introduce a mixed gas into the incubator from top to bottom, in the mixed gas, oxygen is 15%, carbon dioxide is 5%, and the rest is nitrogen; maintain the incubator at an environment of 32°C and 65% RH; last for 6 hours; the microporous ceramic membrane is cleaned and reused after use.
[0061] S3. Take out the tea leaves in the tea leaf layer, remove the leaf stalks and retain the leaves, and wither the leaves; the first stage of withering lasts for 8 hours at 32°C; the second stage of withering lasts for 2 hours at 35°C; the third stage of withering lasts for 8 hours at 28°C.
[0062] S4. Pile up and stuff the withered tea leaves. Pile up the withered tea leaves for piling-up treatment. When piling up, the stacking height is 25 cm, and stuff at room temperature for 1.5 h; control the temperature of the stacking environment to be 28°C.
[0063] S5. Use hot air at 85°C with a flow rate of 2 m / s to reduce the moisture content of the piled-up tea leaves to 12%, and then use hot air at 45°C to reduce the moisture content to 5%-8.5% and immediately seal and store them in a sealed bag.
[0064] The above are only the embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. All equivalent transformations made by using the content of the specification and drawings of the present invention, or directly or indirectly applied in related technical fields, are equally included in the patent protection scope of the present invention.
Claims
1. A process for producing fruity white tea, characterized in that: include: S1. Pre-treating the tea leaves with leaf stems by dynamic airing until the moisture content is 57%-59%; The pulp obtained by peeling and removing the core of the fruit is subjected to ultrasonic wall breaking treatment to obtain pulp, and the pulp is centrifuged to separate free water and retain bound water so that the moisture content of the pulp is 70%-74%; S2. Fruit pulp layers and tea leaves layers are laid alternately up and down in a constant temperature box, a microporous ceramic membrane is arranged between the tea leaves layer and the fruit pulp layer, and the side of the microporous ceramic membrane facing the fruit pulp layer is a hydrophobic interface; a mixed gas is introduced from top to bottom in the constant temperature box, wherein the mixed gas contains 15% oxygen, 5% carbon dioxide, and the rest is nitrogen; the constant temperature box is maintained at an environment of 32°C and 65%RH; Lasts 6-14 hours; S3, taking out the tea leaves from the tea layer, removing the leaf stems and retaining the leaves, and withering the leaves; S4, stacking and stuffing the withered tea leaves; S5. Use hot air at 85°C with a flow rate of 2m / s to reduce the moisture content of the tea leaves after steaming to 12%, and then use hot air at 45°C to reduce the moisture content to 5%-8.5%.
2. The process for making fruity white tea according to claim 1, characterized in that: The incubator should be disinfected before use.
3. The production process of fruity white tea according to claim 1, characterized in that: The pulp obtained by peeling and removing the core of the fruit is subjected to ultrasonic wall breaking treatment to obtain the fruit pulp, further comprising: The pulp obtained by peeling and removing the core of one or more fruits is processed by ultrasonic wall breaking to obtain fruit pulp.
4. The production process of fruity white tea according to claim 1, characterized in that: The fruit is Guifei mango with a sugar content ≥ 18°Brix, and the fruit pulp is obtained by using 40kHz ultrasonic wave breaking treatment for 3 minutes.
5. The production process of fruity white tea according to claim 4, characterized in that: S2 lasts for 6 hours.
6. The process for making fruity white tea according to claim 1, characterized in that: The withering further includes: the first withering stage at 32° C. for 8 hours; the second withering stage at 35° C. for 2-3 hours; and the third withering stage at 28° C. for 8 hours.
7. The process for making fruity white tea according to claim 1, characterized in that: Then use 45℃ hot air to reduce the moisture content to 5%-8.5% and immediately put it into a sealed bag for storage.
8. The process for making fruity white tea according to claim 1, characterized in that: The pore size of the microporous ceramic membrane is 0.2 μm.
9. The process for making fruity white tea according to claim 1, characterized in that: The microporous ceramic membrane can be cleaned after use and then reused.
10. The process for making fruity white tea according to claim 1, characterized in that: The stacking and steaming of the withered tea leaves further comprises: piling up the withered tea leaves for stacking and steaming, when piling up, the stacking height is 15cm-30cm, and the stacking and steaming is carried out at room temperature for 1-2h; and the stacking environment temperature is controlled to be 26℃-30℃.