Processing method of wolfberry black tea

Abstract

The invention is suitable for the technical field of tea beverage processing, and provides a processing method of wolfberry black tea, which comprises the following steps: picking fresh wolfberry leaves from July to September as raw materials: rinsing the picked fresh wolfberry leaves with water; spreading the rinsed fresh Chinese wolfberry leaves in a withering trough, and blow-drying surface moisture at low temperature; uniformly spreading the fresh Chinese wolfberry leaves in a withering trough for withering until the Chinese wolfberry leaves become soft and discolored; performing rolling treatment on the withered boxthorn leaves; stacking the rolled boxthorn leaves into blocks, and naturally fermenting the boxthorn leaves in a fermentation basket; and performing primary baking, secondary baking and third baking on the fermented boxthorn leaves for one time. According to the method, fresh Chinese wolfberry leaves are used as raw materials, a black tea fermentation process is adopted, and the process steps of heating withering, low-temperature multi-time drying and the like are performed, so that various nutritional ingredients in the Chinese wolfberry leaves are reserved, the green odor and the green astringent taste are improved, the quality characteristics of flower and fruit fragrance, sweetness and mellowness are presented, the processing method is simple, and no auxiliary materials are added.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of tea beverage processing, and particularly relates to a processing method of wolfberry black tea. BACKGROUND

[0002] Wolfberry leaves are rich in flavonoids, betaine, various amino acids and trace elements, and have health care effects such as liver nourishing, eyesight improving and blood vessel softening. Wolfberry leaves can be used for both medicine and food, and in the prior art, wolfberry leaves are processed into wolfberry tea, and the processing technology is relatively mature, but green tea is mainly used, but in fact, wolfberry leaves contain rich polyphenols such as flavonoids and phenolic acids, and can also be processed into black tea.

[0003] Patent applications with application numbers 202210387946.2 and 201911330646.5 respectively disclose a method for making wolfberry black tea and a method for processing wolfberry black tea, which mainly use a composite liquid of plant extracts to adjust the flavor during the fermentation of wolfberry leaves, and ignore the improvement of the process of wolfberry leaves itself, so as to improve the quality. Patent application with application number 202210584233.5 discloses a method for processing wolfberry bud black tea. The above technical solution discloses that tea leaves are mixed into wolfberry buds for co-fermentation and processing, which reduces the inherent green smell and astringency of wolfberry buds, and improves the aroma and taste of wolfberry bud black tea. However, the above content has strong limitations. The growing environments of wolfberry trees and tea trees are completely different, and the above process needs to use tea tree fresh leaves, which greatly increases the cost and does not conform to the actual industry and the essence of process improvement. SUMMARY

[0004] The purpose of the embodiments of the present application is to provide a processing method of wolfberry black tea, which aims to solve the problems in the background art.

[0005] The embodiments of the present application are implemented as follows. A processing method of wolfberry black tea comprises the following steps:

[0006] (1) picking: picking wolfberry tree fresh leaves in July-September as raw materials;

[0007] (2) rinsing: rinsing the picked wolfberry fresh leaves with water;

[0008] (3) blowing dry: laying the rinsed wolfberry fresh leaves in the withering groove, and blowing dry the surface moisture at low temperature;

[0009] (4) withering: evenly spreading the wolfberry fresh leaves in the withering groove for withering until the wolfberry leaves become soft and change color;

[0010] (5) rolling: rolling the withered wolfberry leaves;

[0011] (6) fermentation: stacking the rolled wolfberry leaves into blocks and placing them in a fermentation basket for natural fermentation;

[0012] (7) drying: the fermented wolfberry leaves are subjected to primary drying, secondary drying and tertiary drying once.

[0013] Preferably, in step (1), the length of the wolfberry tree fresh leaves is 3-4 cm.

[0014] Preferably, in step (2), the rinsing time is 5-10 min.

[0015] Preferably, in step (3), the rinsed wolfberry fresh leaves are laid flat in the withering tank, and the thickness of the laying is 3-4 cm.

[0016] The surface moisture is blown dry at a low temperature, and the low temperature is 25-30℃.

[0017] Preferably, in step (4), the wolfberry fresh leaves are evenly laid in the withering tank for withering, and the thickness of the laying is 3-5 cm, and the withering temperature is 45℃, and the withering time is 4-6 h.

[0018] Preferably, in step (5), the rolling time is 25-30 min.

[0019] Preferably, in step (6), the fermentation temperature is 28-35℃, and the fermentation time is 6-10 h.

[0020] Preferably, in step (7), the primary drying temperature is 80-100℃, and the primary drying time is 80-100 min.

[0021] Preferably, in step (7), the secondary drying temperature is 85-95℃, and the secondary drying time is 45-60 min.

[0022] Preferably, in step (7), the tertiary drying temperature is 90-100℃, and the tertiary drying time is 30-45 min.

[0023] The processing method of the wolfberry black tea provided by the embodiment of the application uses wolfberry fresh leaves as raw materials, adopts a black tea fermentation process, and retains various nutritional components in the wolfberry leaves through the process steps of warming withering and low-temperature multiple drying, improves the green smell and astringency, presents the quality characteristics of flower fruit fragrance and sweet and mellow taste, and has the advantages of simple processing method, no addition of any auxiliary materials, greatly reduced production cost, and easy popularization. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical scheme and advantages of the application clearer, the application is further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are only used to explain the application, and are not used to limit the application.

[0025] A processing method of wolfberry black tea, comprising the following steps:

[0026] (1) picking: picking fresh leaves of wolfberry trees in July-September as raw materials, specifically, picking fruit wolfberry trees, wolfberry leaves at the end of fresh fruit stalks, length 3-4 cm, width about 1 cm; or leaf wolfberry trees mature leaves, length 4-5 cm, width about 2 cm;

[0027] (2) rinsing: rinsing the picked fresh wolfberry leaves with water, specifically, soaking for 10 min with treated water meeting drinking standards, and then rinsing for 5-10 min;

[0028] (3) blow dry: spreading the fresh wolfberry leaves in the withering tank, the leaf thickness is 3-4 cm, and the surface moisture is blown dry at a low temperature of 25-30 ℃, and the wolfberry leaves are turned over during the process to make the surface water loss uniform;

[0029] (4) withering: evenly spreading the fresh wolfberry leaves in the withering tank for withering, until the leaves become soft and change color, the leaf thickness is 3-5 cm, the withering temperature is 45 ℃, and the time is 4-6 h, so that the wolfberry leaves become soft, the grassy smell is removed, and brown leaf fragrance or date fragrance is presented, and the water content is reduced to 65%-70%;

[0030] (5) rolling: rolling the fresh wolfberry leaves, using a 65-type rolling machine, the leaf amount is 50 kg, and the rolling time is 25-30 min, during rolling, first empty pressing for 5-10 min, then light pressing for 10-15 min, and then empty pressing for about 10 min, until more than 85% of the withered leaves are rolled into strips;

[0031] (6) fermentation: after the rolled fresh wolfberry leaves are lumped, they are placed in a fermentation basket for natural fermentation, specifically, wet cloth is covered on the surface of the fermented leaves to maintain humidity, the fermentation temperature is 28-35 ℃, the fermentation time is 6-10 h, until the grassy smell of the wolfberry leaves is lost, and flower fruit-like fragrance and date sweet fragrance appear, which is moderate fermentation;

[0032] (7) drying: sequentially performing primary drying, re-drying and three-drying on the fermented wolfberry leaves, specifically, the primary drying temperature is 80-100 ℃, and the time is 80-100 min, which can rapidly inactivate the enzyme activity, after primary drying, the wolfberry leaves are spread and cooled for 45 min, then re-drying is performed at a temperature of 85-95 ℃ for 45-60 min, until the water content is about 5%, and the three-drying is performed at a temperature of 90-100 ℃ for 30-45 min after being placed for half a month.

[0033] The specific implementation of the present application is described in detail in combination with specific embodiments.

[0034] Example 1

[0035] A processing method of wolfberry black tea, comprising the following steps:

[0036] (1) picking: picking the fresh leaves of fruiting Lycium barbarum trees in July as raw materials, with a length of about 3 cm and a width of about 1 cm;

[0037] (2) rinsing: soaking the picked fresh Lycium barbarum leaves in water meeting drinking standards for 10 min, and then rinsing for 5 min;

[0038] (3) blowing dry: laying the fresh Lycium barbarum leaves flat in a withering tank, with a leaf thickness of 3 cm, and blowing the surface moisture away with low-temperature air at 28°C, and turning the leaves to make the surface moisture evaporate uniformly during the process;

[0039] (4) withering: evenly laying the fresh Lycium barbarum leaves in a withering tank for withering, with a leaf thickness of 3 cm, a withering temperature of 45°C, and a withering time of 5 h, until the moisture content is reduced to 65%;

[0040] (5) rolling: rolling the fresh Lycium barbarum leaves, using a 65-type rolling machine, with a leaf amount of 50 kg and a rolling time of 25 min, and during the rolling, first empty-pressing for 5 min, then light-pressing for 10 min, and then empty-pressing for about 10 min, until more than 85% of the withered leaves are rolled into strips;

[0041] (6) fermentation: after the rolled fresh Lycium barbarum leaves are lumped, placing them in a fermentation basket for natural fermentation, specifically, covering the surface of the fermented leaves with wet cloth to maintain humidity, with a fermentation temperature of 28-35°C and a fermentation time of 8 h, until the grassy smell of the Lycium barbarum leaves disappears, and a flower and fruit-like fragrance and a date sweet fragrance appear, indicating that the fermentation is moderate;

[0042] (7) drying: sequentially performing primary drying, re-drying, and three-time drying on the fermented Lycium barbarum leaves, specifically, primary drying at a temperature of 80°C for 100 min, after primary drying, laying the leaves to cool for 45 min until the moisture is evenly distributed, then re-drying at a temperature of 90°C for 60 min, until the moisture content is about 5%, and placing the leaves for half a month before three-time drying at a temperature of 100°C for 40 min.

[0043] Example 2

[0044] A processing method of Lycium barbarum black tea, comprising the following steps:

[0045] (1) picking: picking the fresh leaves of fruiting Lycium barbarum trees in September as raw materials, with a length of about 4 cm and a width of about 2 cm;

[0046] (2) rinsing: soaking the picked fresh Lycium barbarum leaves in water meeting drinking standards for 10 min, and then rinsing for 10 min;

[0047] (3) blowing dry: laying the fresh Lycium barbarum leaves flat in a withering tank, with a leaf thickness of 4 cm, and blowing the surface moisture away with low-temperature air at 30°C, and turning the leaves to make the surface moisture evaporate uniformly during the process;

[0048] (4) Withering: evenly spreading the fresh wolfberry leaves in a withering tank for withering, the thickness of the spread leaves being 5 cm, the withering temperature being 45°C, and the time being 6 h, until the moisture content is reduced to 68%;

[0049] (5) Rolling: rolling the fresh wolfberry leaves, using a 65-type rolling machine, the leaf amount being 50 kg, and the rolling time being 30 min, during which, first, empty pressing for 5 min, then light pressing for 15 min, and then empty pressing for about 10 min, until more than 85% of the withered leaves are rolled into strips;

[0050] (6) Fermentation: after the rolled fresh wolfberry leaves are lumped, they are placed in a fermentation basket for natural fermentation, specifically, wet cloth is covered on the surface of the fermented leaves to maintain the humidity, the fermentation temperature is 28-35°C, and the fermentation time is 10 h, until the grassy smell of the wolfberry leaves disappears, and a flower fruit-like fragrance and a date sweet fragrance appear, indicating that the fermentation is moderate;

[0051] (7) Drying: sequentially performing primary drying, re-drying, and three-drying on the fermented wolfberry leaves, specifically, the primary drying temperature is 100°C, and the time is 90 min, after the primary drying, the leaves are spread to cool for 45 min until the moisture is evenly distributed, then the re-drying is performed at a temperature of 95°C for 60 min until the moisture content is about 5%, and after being placed for half a month, the three-drying is performed at a temperature of 90°C for 45 min.

[0052] Example 3

[0053] A processing method of wolfberry black tea, comprising the following steps:

[0054] (1) Picking: picking fresh leaves of fruit wolfberry trees in August as raw materials, the length being about 3 cm, and the width being about 2 cm;

[0055] (2) Rinsing: soaking the picked fresh wolfberry leaves in water meeting the drinking standard for 10 min, and then rinsing for 8 min;

[0056] (3) Blowing dry: spreading the fresh wolfberry leaves in a withering tank, the thickness of the spread leaves being 3 cm, and blowing the surface moisture with low-temperature wind at 25°C, during which, the wolfberry leaves are turned to make the surface moisture evenly lost;

[0057] (4) Withering: evenly spreading the fresh wolfberry leaves in a withering tank for withering, the thickness of the spread leaves being 3 cm, the withering temperature being 45°C, and the time being 4 h, until the moisture content is reduced to 68%;

[0058] (5) Rolling: rolling the fresh wolfberry leaves, using a 65-type rolling machine, the leaf amount being 50 kg, and the rolling time being 28 min, during which, first, empty pressing for 8 min, then light pressing for 10 min, and then empty pressing for about 10 min, until more than 85% of the withered leaves are rolled into strips;

[0059] (6) fermentation: after the kneading and twisting of the fresh leaves of wolfberry, the leaves are lumped and placed in a fermentation basket for natural fermentation. Specifically, a wet cloth is placed on the surface of the fermented leaves to maintain humidity, the fermentation temperature is 28-35℃, the fermentation time is 6h, until the grassy smell of the wolfberry leaves disappears, and a flower fruit fragrance and a date sweet fragrance appear, which indicates that the fermentation is moderate;

[0060] (7) drying: the fermented wolfberry leaves are sequentially subjected to primary drying, re-drying and three-drying. Specifically, the primary drying temperature is 90℃, and the time is 100min. After primary drying, the leaves are spread and cooled for 45min until the moisture is evenly distributed, then re-drying is performed at a temperature of 85℃ for 45min until the water content is about 5%. After half a month, three-drying is performed at a temperature of 95℃ for 30min.

[0061] Effect experiment:

[0062] Comparative example: commercially available wolfberry black tea

[0063] The wolfberry black teas prepared in Example 1 and Example 2 and the comparative example are brewed, and a review and scoring (full score 10, 10 people are selected for tasting, and the average value is taken) is performed, and the results are shown in Table 1:

[0064] Table 1

[0065]

[0066]

[0067] In summary, the wolfberry black tea prepared by the processing method of the present application has a flower fruit fragrance and a sweet and mellow quality, and has good quality.

[0068] The above only describes the preferred embodiments of the present application and should not be used to limit the present application. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for processing wolfberry black tea, characterized in that, The method comprises the following steps: (1) picking: picking fresh leaves of the Lycium barbarum tree in July-September as raw materials; (2) rinsing: rinsing the picked fresh leaves of the Lycium barbarum tree with water; (3) blowing dry: laying the rinsed fresh leaves of the Lycium barbarum tree in a withering tank, and blowing dry the surface moisture at low temperature; (4) withering: evenly spreading the fresh leaves of the Lycium barbarum tree in the withering tank for withering until the leaves change color and become soft; (5) rubbing and twisting: rubbing and twisting the withered leaves of the Lycium barbarum tree; (6) fermentation: stacking the rubbed and twisted leaves of the Lycium barbarum tree into blocks, and then placing the blocks in a fermentation basket for natural fermentation; (7) drying: drying the fermented leaves of the Lycium barbarum tree by primary drying, re-drying and three-time drying.

2. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (1), the length of the leaves of the Lycium barbarum tree is 3-4 cm.

3. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (2), the rinsing time is 5-10 min.

4. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (3), the rinsed fresh leaves of the Lycium barbarum tree are laid in the withering tank, and the thickness of the laid leaves is 3-4 cm; the surface moisture is blown dry at low temperature, and the low temperature is 25-30℃.

5. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (4), the fresh leaves of the Lycium barbarum tree are evenly spread in the withering tank for withering, and the thickness of the spread leaves is 3-5 cm; 6. The processing method of wolfberry red tea according to claim 1, characterized in that, the withering temperature is 45℃, and the withering time is 4-6 h.

7. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (5), the rubbing and twisting time is 25-30 min.

8. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (6), the fermentation temperature is 28-35℃, and the fermentation time is 6-10 h.

9. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (7), the primary drying temperature is 80-100℃, and the primary drying time is 80-100 min.

10. The processing method of wolfberry red tea according to claim 1, characterized in that, In step (7), the re-drying temperature is 85-95℃, and the re-drying time is 45-60 min. In step (7), the three-time drying temperature is 90-100℃, and the three-time drying time is 30-45 min.

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