Processing and preparation method of cooked tea with health-care efficacy

Abstract

The invention relates to a processing and preparing method of cooked tea with a health-care effect. Through segmented fermentation and microbial combined regulation and control, fermentation temperature and process are controlled, controllable fermentation is ensured, conversion and generation of effective components are ensured, loss of active components is avoided, in addition, functional components such as pseudo-ginseng pollen, dendrobium officinale and tea polyphenol are added, the traditional flavor is kept, meanwhile, health-care functional components are effectively improved, and the health-care effect is good. The absorption of the human body on the active ingredients is facilitated. The whole preparation method is controllable in process, high in repeatability and beneficial to industrial large-scale production.

Description

Technical Field

[0001] The present invention relates to the technical field of ripe tea preparation, and specifically to a processing and preparation method of ripe tea with health care effects. Background Art

[0002] Ripe tea is made from sun-dried green tea of Yunnan big-leaf variety through processes such as pile fermentation. Ripe tea has a brownish-red color, a pure taste, and a unique aged fragrance. Due to the mild nature of Pu-erh ripe tea and its good health care function, it is very popular among the public. At present, most of the Pu-erh ripe tea on the market is mainly fermented by pile fermentation. Excessive temperature in traditional pile fermentation is likely to cause over-activation of polyphenol oxidase, insufficient retention rate of catechins, and low survival rate of probiotic bacteria groups during the high-temperature sterilization process. It is easily contaminated to varying degrees during the fermentation process due to different environments, temperatures, and production processes, and is also affected by temperature, humidity, and environment during storage, seriously affecting the quality and taste of Pu-erh tea, and also affecting the physical health of tea drinkers. Summary of the Invention

[0003] In view of the problems existing in the prior art, the present invention discloses a processing and preparation method of ripe tea with health care effects, including the following steps: Step 1: Select fresh leaves of sun-dried green tea of big-leaf variety, and carry out withering treatment under hot air at 35°C for 3 - 5 hours to obtain withered tea leaves; Step 2: Irradiate the withered tea leaves with ultraviolet light for 3 - 7 minutes for surface sterilization; Step 3: Select a compound bacterial agent accounting for 1% - 1.5% by weight of the withered tea leaves, mix the compound bacterial agent with 2% brown sugar water in a ratio of 1:10, and activate it at 40°C for 30 min. Detect that the viable bacteria count is not less than 1×10 8 CFU / mL to obtain bacterial liquid; Step 4: Put the sterilized withered tea leaves into a fermentation container, spray the bacterial liquid, and add cellulase accounting for 0.15% by weight of the withered tea leaves for initial fermentation for 3 - 5 days, and turn the pile once every 12 hours; Step 5: When the pH value of the fermentation product drops to 5.2, raise the temperature of the fermentation container to 42°C, and add pectinase accounting for 0.08% by weight of the withered tea leaves for main fermentation for 5 - 7 days. Pass sterile air into the fermentation container three times a day, and the air flow rate is 0.2 m 3 / min; Step 6: When the content of thea brownine is not less than 8%, lower the temperature of the fermentation container to 35°C, and add 0.5% - 1% of ultrafine powder of pseudo-ginseng flower, 0.2% - 0.8% of extract of dendrobium officinale, and 0.1% - 0.5% of microencapsulated tea polyphenols based on the weight of the withered tea leaves for airtight anaerobic fermentation for 3 - 5 days to complete fermentation and obtain fermented tea leaves; Step 7: Put the fermented tea leaves into a pulsed electric field sterilization device for pulsed electric field sterilization treatment for 5 - 10 minutes; Step 8: Put the sterilized fermented tea leaves into a vacuum drying device for vacuum drying for 2 - 4 hours until the moisture content drops to 8%, obtaining the health - promoting ripe tea.

[0004] As a preferred embodiment of the present invention, the moisture content of the large - leaf sun - dried green tea after withering treatment in Step 1 drops to 55% - 65%.

[0005] As a preferred embodiment of the present invention, in Step 2, a 254 - nm ultraviolet lamp is selected, and the ultraviolet irradiation intensity is 30 μW / cm 2 .

[0006] As a preferred embodiment of the present invention, the composite strain preparation in Step 3 includes Aspergillus niger HX - 8, Saccharomyces cerevisiae JM - 3, and Lactobacillus plantarum Lp - 6, and their ratio is 5:3:2.

[0007] As a preferred embodiment of the present invention, in Step 4, the initial fermentation controls the fermentation temperature at 38°C and the humidity at 85%.

[0008] As a preferred embodiment of the present invention, the ultrafine powder of Panax notoginseng flower in Step 6 passes through a 200 - mesh sieve.

[0009] As a preferred embodiment of the present invention, the parameters of the pulsed electric field sterilization device in Step 7 are 25 KV / cm, the pulse width is 100 μs, and during the sterilization treatment, the central temperature of the fermented tea leaves is controlled not to exceed 45°C.

[0010] As a preferred embodiment of the present invention, the vacuum drying temperature in Step 8 is 45°C and the pressure is 5 kPa.

[0011] The beneficial effects of the present invention: Through segmented fermentation and microbial combination regulation, the present invention controls the fermentation temperature and process, ensures that the fermentation is controllable, guarantees the conversion and generation of active ingredients, avoids the loss of active components. In addition, the added functional components such as Panax notoginseng pollen, Dendrobium officinale, and tea polyphenols effectively improve the health - promoting components while maintaining the traditional flavor, which is beneficial to the human body's absorption of active ingredients. Moreover, the whole preparation method has a controllable process, high repeatability, and is conducive to industrialized and large - scale production. Specific Embodiments

[0012] Example 1

[0013] A processing and preparation method of a ripe tea with health - promoting effects of the present invention includes the following steps: Step 1: Select fresh leaves of large-leaf sun-dried green tea, conduct withering treatment under hot air at 35°C for 3 hours until the moisture content of the large-leaf sun-dried green tea drops to 55%, obtaining withered tea leaves; Step 2: Select a UV lamp with a wavelength of 254 nm, and the UV irradiation intensity is 30 μW / cm 2 , irradiate the withered tea leaves with ultraviolet light for 3 minutes for surface sterilization; Step 3: Select a compound bacterial agent accounting for 1% of the weight of the withered tea leaves. The compound bacterial agent includes Aspergillus niger HX-8, yeast JM-3, and Lactobacillus plantarum Lp-6, and their ratio is 5:3:2. Mix the compound bacterial agent with 2% brown sugar water in a ratio of 1:10 and activate at 40°C for 30 min. Detect that the viable bacteria count is not less than 1×10 8 CFU / mL to obtain a bacterial solution; Step 4: Put the sterilized withered tea leaves into a fermentation container, spray the bacterial solution, and add cellulase accounting for 0.15% of the weight of the withered tea leaves for initial fermentation. The fermentation temperature is 38°C, the humidity is 85%, and the fermentation lasts for 3 days, with turning the pile every 12 hours; Step 5: When the pH value of the fermented product drops to 5.2, raise the temperature of the fermentation container to 42°C, and add pectinase accounting for 0.08% of the weight of the withered tea leaves for main fermentation. Ferment for 5 days, and introduce sterile air into the fermentation container three times a day, with an air flow rate of 0.2 m 3 / min; Step 6: When the theabrownin content is not less than 8%, lower the temperature of the fermentation container to 35°C, and add 0.5% of the weight of the withered tea leaves of ultrafine powder of Panax notoginseng flower, 0.2% of the extract of Dendrobium officinale, and 0.1% of microencapsulated tea polyphenols for airtight anaerobic fermentation for 3 days to complete fermentation, obtaining fermented tea leaves; among which the ultrafine powder of Panax notoginseng flower passes through a 200-mesh sieve; Step 7: Put the fermented tea leaves into a pulsed electric field sterilization device for pulsed electric field sterilization treatment. The parameters of the pulsed electric field sterilization device are 25 kV / cm, the pulse width is 100 μs. During the sterilization treatment, control the central temperature of the fermented tea leaves not to exceed 45°C, and the treatment time is 5 minutes; Step 8: Put the sterilized fermented tea leaves into a vacuum drying device for vacuum drying. The vacuum drying temperature is 45°C, the pressure is 5 kPa, and dry for 2 hours until the moisture content drops to 8%, obtaining the health-care ripe tea.

[0014] Example 2

[0015] A processing and preparation method of a ripe tea with health-care efficacy according to the present invention includes the following steps: Step 1: Select fresh leaves of large-leaf sun-dried green tea, conduct withering treatment under hot air at 35°C for 5 hours until the moisture content of the large-leaf sun-dried green tea drops to 65%, obtaining withered tea leaves; Step 2: Select a 254 nm ultraviolet lamp with an ultraviolet irradiation intensity of 30 μW / cm 2 , and irradiate the withered tea leaves with ultraviolet rays for 7 minutes for surface sterilization; Step 3: Select a composite strain preparation accounting for 1.5% by weight of the withered tea leaves. The composite strain preparation includes Aspergillus niger HX-8, yeast JM-3, and lactic acid bacteria Lp-6, and their ratio is 5:3:2. Mix the composite strain preparation with 2% brown sugar water at a ratio of 1:10, and activate it at 40°C for 30 min. Detect that the viable bacteria count is not less than 1×10 8 CFU / mL to obtain a bacterial liquid; Step 4: Put the sterilized withered tea leaves into a fermentation container, spray the bacterial liquid, and add cellulase accounting for 0.15% by weight of the withered tea leaves for initial fermentation. The fermentation temperature is 38°C, the humidity is 85%, and the fermentation lasts for 5 days, with turning the pile once every 12 hours; Step 5: When the pH value of the fermentation product drops to 5.2, raise the temperature of the fermentation container to 42°C, and add pectinase accounting for 0.08% by weight of the withered tea leaves for main fermentation. The fermentation lasts for 7 days, and sterile air is introduced into the fermentation container three times a day, with an air flow rate of 0.2 m 3 / min; Step 6: When the theabrownin content is not less than 8%, lower the temperature of the fermentation container to 35°C, and add 1% by weight of ultra-fine powder of Panax notoginseng flower, 0.8% of Dendrobium officinale extract, and 0.5% of microencapsulated tea polyphenols of the withered tea leaves for airtight anaerobic fermentation. The fermentation lasts for 5 days to complete the fermentation and obtain fermented tea leaves; among them, the ultra-fine powder of Panax notoginseng flower passes through a 200-mesh sieve; Step 7: Put the fermented tea leaves into a pulsed electric field sterilization device for pulsed electric field sterilization treatment. The parameters of the pulsed electric field sterilization device are 25 kV / cm, the pulse width is 100 μs. During the sterilization treatment process, control the central temperature of the fermented tea leaves not to exceed 45°C, and the treatment time is 10 minutes; Step 8: Put the sterilized fermented tea leaves into a vacuum drying device for vacuum drying. The vacuum drying temperature is 45°C, the pressure is 5 kPa, and the drying lasts for 4 hours. The moisture content drops to 8% to obtain the health-care ripe tea.

[0016] Example 3

[0017] A processing and preparation method of a ripe tea with health-care efficacy according to the present invention includes the following steps: Step 1: Select fresh leaves of large-leaf sun-dried green tea, and conduct withering treatment under hot air at 35°C for 4 hours. The moisture content of the large-leaf sun-dried green tea drops to 60% to obtain withered tea leaves; Step 2: Select a 254 nm ultraviolet lamp with an ultraviolet irradiation intensity of 30 μW / cm 2, irradiate the withered tea leaves with ultraviolet light for 5 minutes to perform surface sterilization; Step 3: Select a compound bacterial agent accounting for 1.2% of the weight of the withered tea leaves. The compound bacterial agent includes Aspergillus niger HX-8, yeast JM-3, and lactic acid bacteria Lp-6, and their ratio is 5:3:2. Mix the compound bacterial agent with 2% brown sugar water at a ratio of 1:10, and activate it at 40°C for 30 min. Detect that the viable bacteria count is not less than 1×10 8 CFU / mL to obtain a bacterial solution; Step 4: Put the sterilized withered tea leaves into a fermentation container, spray the bacterial solution, and add cellulase accounting for 0.15% of the weight of the withered tea leaves to perform initial fermentation. The fermentation temperature is 38°C, the humidity is 85%, ferment for 4 days, and turn the pile every 12 hours; Step 5: When the pH value of the fermented product drops to 5.2, raise the temperature of the fermentation container to 42°C, and add pectinase accounting for 0.08% of the weight of the withered tea leaves to perform main fermentation. Ferment for 6 days, and introduce sterile air into the fermentation container three times a day. The air flow rate is 0.2 m 3 / min; Step 6: When the content of tea brown pigment is not less than 8%, lower the temperature of the fermentation container to 35°C, and add 0.8% of ultrafine powder of Panax notoginseng flower, 0.5% of extract of Dendrobium officinale, and 0.3% of microencapsulated tea polyphenols based on the weight of the withered tea leaves to perform airtight anaerobic fermentation. Ferment for 4 days to complete fermentation and obtain fermented tea leaves; among them, the ultrafine powder of Panax notoginseng flower passes through a 200-mesh sieve; Step 7: Put the fermented tea leaves into a pulsed electric field sterilization device for pulsed electric field sterilization treatment. The parameters of the pulsed electric field sterilization device are 25 KV / cm, the pulse width is 100 μs. During the sterilization treatment process, control the central temperature of the fermented tea leaves not to exceed 45°C, and the treatment time is 7 minutes; Step 8: Put the sterilized fermented tea leaves into a vacuum drying device for vacuum drying. The vacuum drying temperature is 45°C, the pressure is 5 kPa, dry for 3 hours, and the moisture content drops to 8% to obtain the health-care ripe tea.

[0018] The components not detailed in this article are prior art.

[0019] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those of ordinary skill in the art, various changes can be made without departing from the purpose of the present invention, and the modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A processing and preparation method of a ripe tea with health care efficacy according to claim 1, characterized in that, It includes the following steps: Step 1: Select fresh leaves of large-leaf sun-dried green tea, and conduct withering treatment under hot air at 35°C for 3 - 5 hours to obtain withered tea leaves; Step 2: Irradiate the withered tea leaves with ultraviolet light for 3 - 7 minutes for surface sterilization; Step 3: Select a compound bacterial agent accounting for 1%-1.5% of the weight of the withered tea leaves, mix the compound bacterial agent with 2% brown sugar water at a ratio of 1:10, activate it at 40°C for 30 min, and detect that the viable bacteria count is not less than 1×10 8 CFU / mL to obtain a bacterial liquid; Step 4: Put the sterilized withered tea leaves into a fermentation container, spray the bacterial liquid, and add cellulase accounting for 0.15% of the weight of the withered tea leaves for initial fermentation for 3 - 5 days, and turn the pile every 12 hours; Step 5. When the pH value of the fermented product drops to 5.2, raise the temperature of the fermentation container to 42 °C, and add pectinase at 0.08% by weight of the withered tea leaves, and conduct the main fermentation for 5 - 7 days. Sterile air is introduced into the fermentation container three times a day, and the air flow rate is 0.2 m 3 / min; Step 6: When the theabrownin content is not less than 8%, lower the temperature of the fermentation container to 35°C, and add 0.5% - 1% of ultrafine powder of pseudo-ginseng flower, 0.2% - 0.8% of extract of dendrobium officinale, 0.1% - 0.5% of microencapsulated tea polyphenols, and conduct airtight anaerobic fermentation for 3 - 5 days to complete fermentation and obtain fermented tea leaves; Step 7: Put the fermented tea leaves into a pulsed electric field sterilization device for pulsed electric field sterilization treatment for 5 - 10 minutes; Step 8: Put the sterilized fermented tea leaves into a vacuum drying device for vacuum drying for 2 - 4 hours until the moisture content drops to 8% to obtain health-care ripe tea.

2. The processing and preparation method of a ripe tea with health care effects according to claim 1, characterized in that: In Step 1, the moisture content of the large-leaf sun-dried green tea after withering treatment drops to 55% - 65%.

3. The processing and preparation method of a ripe tea with health care effects according to claim 1, characterized in that: Step 2: Select a UV lamp with a wavelength of 254 nm, and the UV irradiation intensity is 30 μW / cm 2 .

4. The processing and preparation method of a ripe tea with health care efficacy according to claim 1, characterized in that: The compound bacterial preparation described in Step 3 includes Aspergillus niger HX-8, Saccharomyces cerevisiae JM-3, and Lactobacillus plantarum Lp-6, and their ratio is 5:3:

2.

5. The processing and preparation method of a ripe tea with health care efficacy according to claim 1, characterized in that: In Step 4, the initial fermentation controls the fermentation temperature at 38°C and the humidity at 85%.

6. The processing and preparation method of a ripe tea with health care effects according to claim 1, characterized in that: The ultrafine powder of pseudo-ginseng flower described in Step 6 passes through a 200-mesh sieve.

7. The processing and preparation method of a ripe tea with health care effects according to claim 1, characterized in that: The parameters of the pulsed electric field sterilization device described in Step 7 are 25 KV / cm, the pulse width is 100 μs, and the central temperature of the fermented tea leaves is controlled not to exceed 45°C during the sterilization treatment process.

8. The processing and preparation method of a ripe tea with health care effects according to claim 1, characterized in that: The vacuum drying temperature described in Step 8 is 45°C and the pressure is 5 kPa.