CN107712121A - Tea rolling preprocess method and its application - Google Patents
Tea rolling preprocess method and its application Download PDFInfo
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- CN107712121A CN107712121A CN201711071358.3A CN201711071358A CN107712121A CN 107712121 A CN107712121 A CN 107712121A CN 201711071358 A CN201711071358 A CN 201711071358A CN 107712121 A CN107712121 A CN 107712121A
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- 238000005096 rolling process Methods 0.000 title claims abstract description 18
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- 239000007921 spray Substances 0.000 claims abstract description 66
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- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses tea rolling preprocess method and its application, belongs to tea processing technical field, and the tea rolling preprocess method includes preparing the steps such as spray liquid, leaf rotation spray, ultrasonication；The present invention now sprays into spray liquid by the leaf cell of the slow damaged tealeaves of leaf rotation, concentrated blackberry juice can be made preferably to penetrate into tealeaves, increase tealeaves flavor；The preprocess method is mainly used in the preparation of black tea, with slightly sour, aromatic flavour and with light blackberry, blueberry fruit flavor in the glow of black tea soup look, the refreshing sweet tea of flavour and the sweet tea that are prepared.
Description
Technical field
The present invention relates to tea processing technical field, more particularly to tea rolling preprocess method and its application.
Background technology
Black tea is full fermentation tea, and in process, the main chemical compositions Tea Polyphenols of tea fresh leaves enters in the presence of enzyme
The a series of enzymology change of row, Tea Polyphenols is oxidized, polymerization forms molecular weight huge theaflavin and thearubigin.Fresh leaf is passed through
Be processed into black tea, the main component catechin of Tea Polyphenols reduces more than 80%, formed black tea characteristic material theaflavin and
The height of thearubigin, theaflavin and congo red cellulose content influences the quality and style of tealeaves.
A kind of patent document " preparation method of black tea " (application number：201510645615.4) disclose a kind of system of black tea
Preparation Method, this method withers by cold wind to wither, naturally, prepare attachment liquid, spray, knead, fermenting, drying and other steps prepare it is red
Tea, though this method can solve the sour and astringent problem of industry mouthfeel, prepared tealeaves fragrance out is not strong enough, single taste,
It can not meet diversified demand of the market to tealeaves.
Rapport in black tea between theaflavin, the content of thearubigin and theabrownin and three, it is to form black tea flavour
Sweet important factor in order, but the black tea that traditional tea processing technology obtains, technique carry out in by natural environment temperature,
The influence of humidity, manufacturing procedure control is improper, and it is sour and astringent to easily cause tealeaves mouthfeel, flavour overrich, soup look obfuscation, and tea residue is pitch-black dim
The problem of light, therefore reduce the quality of black tea.In addition, black tea fragrance in the market is single, the black tea of same quality is big
Part tea smell it is similar；Therefore, if on the basis of former black tea tea smell, increase light an unusually sweet smell, then can meet city
The diversified demand of field.
Blackberry, blueberry, also referred to as reveal the certain kind of berries, its fruits nutrition enriches, rich in each amino acid and trace element necessary to human body, tool
There is promotion Blood coagulation, anti-aging, improve immunity, promote brain metabolism, be depressured the work(such as reducing blood lipid and anti-arrhythmia
Can, while blackberry, blueberry flower or a kind of good nectariferous plant.Blackberry, blueberry is rich in OPC, SOD, selenium, ellagic acid and flavonoids etc.
High-efficiency antioxidant active material, 20 kinds of amino acid and trace element, have now been found that containing nutritional ingredient more than more than 40 kinds, its
Procyanidins, SOD, amino acid and ferro-calcium-zinc-selenium vitamin etc. are several times or even hundred times of the blueberry known to us,
Therefore it is " fruit of life ", " black diamond " by American-European countries's praise.In addition, blackberry, blueberry can also be used as medicine, belonged in traditional Chinese medicine ingredients system "
Raspberry " class, sweet, sour, warm-natured, Return liver, kidney, bladder warp.《Explaining abstruseness of the canon of materia medica》：" raspberry, it is sweet to put down into kidney, play sun and control impotence, Gu
Essence take the photograph it is excessive, strong kidney and without it is scorching it is partially, controlling nocturnal emission with astringent drugs and undoubtedly puckery evil, the product of gold and jade.
The disclosure of background above technology contents is only used for inventive concept and the technical scheme that auxiliary understands the present invention, and it is not
The prior art of present patent application is necessarily belonged to, shows the applying date of the above in present patent application in no tangible proof
In the case of disclosed, above-mentioned background technology should not be taken to evaluate the novelty and creativeness of the application.
The content of the invention
The purpose of the present invention is to propose to tea rolling preprocess method and its application, is rubbed with solving current tealeaves preparation process
Improper process control is twisted with the fingers, causes tea cell percentage of damage insufficient, enzymatic activity is not high, causes tea leaf fermentation insufficient, Tea Polyphenols oxygen
Change insufficient, thearubigin and the problems such as theaflavin content is low in tealeaves；In addition, this method is applied in the preparation of black tea, prepare
With slightly sour, aromatic flavour and with light blackberry, blueberry fruit flavor in black tea infusion soup look glow out, the refreshing sweet tea of flavour and sweet tea.
To solve above technical problem, the present invention uses following technical matters：
Tea rolling preprocess method, comprises the following steps：
T1：Prepare spray liquid：The spray liquid includes following raw material：It is blueberry juice, rice washing water, sodium alginate, lactitol, poly-
Glycerine polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate；By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby,
Water filtration will be washed rice twice using the filter cloth of 200-240 mesh, then by the rice washing water after filtering and sodium alginate, lactitol, poly- sweet
Oily polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate, it is 30-35 DEG C in temperature, rotating speed is 120-200r/min conditions
It is lower well mixed, that is, obtain spray liquid；
T2：Leaf rotation sprays：Tealeaves after withering is put into leaf rotation 20- in the vibration machine that rotating speed is 80-120r/min
65min, while spray liquid is injected in vibration machine, spray liquid is synchronously sprayed during leaf rotation；
T3：Ultrasonication：Step T2 leaf rotation leaf carries out to 5-10min ultrasonication, in the processing procedure
It is 4-6cm that leaf rotation leaf, which spreads thickness,.
Further, the step T1 spray liquids are in units of parts by weight, including following raw material：Blueberry juice 40-50 parts, wash in a pan
Rice water 15-25 parts, sodium alginate 1.5-2.5 parts, lactitol 2-4.5 parts, polyglycerol polyricinoleate 1.5-2.5 parts, tricalcium phosphate
5.5-7 parts, starch Sodium Octenyl Succinate 2.5-3.5 parts.
Further, the spray liquid is in units of parts by weight, including following raw material：45 parts of blueberry juice, 20 parts of rice washing water,
2 parts of sodium alginate, 3.5 parts of lactitol, 2 parts of polyglycerol polyricinoleate, 6.5 parts of tricalcium phosphate, starch Sodium Octenyl Succinate 3
Part.
Further, the pH of the step T2 spray liquids is 5.5-6.5, and the Spraying rates are 0.3-0.5m/s, described
Spray interval 10min is carried out once, sprays beautiful jade 15min every time.
Further, the step T3 supersonic treatment conditions are that power is 15-25KHz, voltage 30-45V, temperature
Spend for 28-32 DEG C.
The present invention also provides above-mentioned tea rolling processing method and applied in black tea preparation, and the black tea preparation includes following
Step：
S1：Wither：The leaf of a bud one, the fresh tea passes of two leaves and a bud are plucked, fresh tea passes are delivered in the machine host that withers, it is described
It is 30-36m that fresh tea passes, which spread area,2, thickness 10-20cm, withered by air blower blowing；
S2：Knead pretreatment：Tealeaves after step S1 is withered is put into leaf rotation in the vibration machine that rotating speed is 80-120r/min
20-65min, while spray liquid is sprayed in vibration machine, leaf rotation terminates to carry out ultrasonication again；
S3：Knead：Step S2 is put into kneading machine through kneading pretreated withering leaf, it is 5.5-6.5kg/ to throw leaf amount
m3, it is 25 ± 1 DEG C of temperature to knead environment, relative humidity 80-84%；By light -- in -- weight -- in -- light industry sequence is kneaded, and is rubbed
75-110min is twisted with the fingers, then carries out pneumatics pine group 2-3min；
S4：Fermentation：Withering leafs of the step S3 through having kneaded is spread in fermenting cellar, it is 2.5-4.5cm to spread thickness, room
Interior 30 DEG C -35 DEG C, humidity 85%-89% of temperature, it is passed through blueberry juice steam 1 time every 1h, whole fermentation process is passed through black twice
Certain kind of berries juice steam, each inlet period are 3-5min, and ferment 3-4h, and fermentated leaves is made；
S5：Dry：By step S4 fermentated leaveses be placed in 110-150 DEG C of temperature, pressure 5-10MPa environment in bakee it is de-
Water 6-10min；The fermentated leaves for bakeing dehydration is placed in 100-120 DEG C of drying machine again and dries 20-30min；Dry tea when completing
Leaf water content≤7%.
Further, the wind that the step S1 air blowers blow is cold wind and hot blast, and the cold wind temperature is 15-18 DEG C, is blown
The wind time is 1.5-2.5h；The hot blast temperature is that 30-35 DEG C of blow-time is 4.5-5.5h.
Further, cold wind and the hot blast order that the process of withering is blown are spaced 20min, then blowing hot-air first to blow a cold wind over.
Further, step S3 is light -- in -- weight -- in -- light process of kneading twists with the fingers 20-30min for light kneadding, and middle kneadding is twisted with the fingers
20-30min, weight knead 15-20min, and 10-15min is twisted with the fingers in middle kneadding, and 10-15min is twisted with the fingers in light kneadding.
Further, the light pressure pressure is 24.5-39.2N, and middle pressure pressure is 44.1-53.9N, and weight pressure is
63.7-98N。
The invention has the advantages that：
(1) with slightly sour, thick flavor in the glow of black tea soup look, the refreshing sweet tea of flavour and the sweet tea that are prepared using preprocess method of the present invention
It is strongly fragrant and with light blackberry, blueberry fruit flavor.
(2) present invention knead leaf rotation in preprocessing process can slow damaged tealeaves leaf cell, and now spray into spray liquid,
Concentrated blackberry juice can be made preferably to penetrate into tealeaves, increase tealeaves flavor.
(3) present invention infiltration can be made using ultrasonication or be attached to tealeaves surface spray liquid it is more scattered
It is even so that tealeaves twists with the fingers the pH slant acidities rubbed and fermented, while can also improve enzymatic activity, accelerates tea cell breakage, is advantageous to
The oxidation of Tea Polyphenols in Tea, improve the content of tealeaves theaflavin and thearubigin.
(4) preparation technology of the present invention is simple, and obtained black tea organoleptic indicator and physical and chemical index are superior to prior art system
The black tea obtained.
Embodiment
For ease of more fully understanding the present invention, it is illustrated by following examples, these embodiments belong to the present invention's
Protection domain, but do not limit the scope of the invention.
Embodiment 1
The preparation method of black tea, comprises the following steps：
S1：Wither：Pluck the leaf of a bud one, the fresh tea passes of two leaves and a bud, by fresh tea passes with 5% saline sook 30min, then
Cleaned, drained to blade face without the globule with clear water, it is standby；The fresh tea passes drained are delivered in the machine host that withers, the fresh tea passes
It is 30m to spread area2, thickness 10cm, withered by air blower blowing；
The wind that air blower blows is cold wind and hot blast, and the cold wind blown and the hot blast order is first blows a cold wind over, interval 20min,
Blowing hot-air again；The cold wind temperature is 15 DEG C, blow-time 2.5h；The hot blast temperature is that 30 DEG C of blow-times are 5.5h；
S2：Knead pretreatment：Tealeaves after step S1 is withered is put into leaf rotation in the vibration machine that rotating speed is 80r/min
65min, while spray liquid is sprayed in vibration machine, Spraying rates 0.3m/s, interval 10min is once sprayed, every time spray
15min is drenched, obtains leaf rotation leaf；Then it is 15KHz in power, voltage 30V, temperature is to be surpassed leaf rotation leaf under 28 DEG C of environment
Sonicated 10min, it is 4cm that the leaf rotation leaf of each ultrasonication, which spreads thickness,；
The spray liquid is in units of parts by weight, including following raw material：40 parts of blueberry juice, 15 parts of rice washing water, sodium alginate
1.5 parts, 2 parts of lactitol, 1.5 parts of polyglycerol polyricinoleate, 5.5 parts of tricalcium phosphate, 2.5 parts of starch Sodium Octenyl Succinate；
The spray liquid is prepared by following steps：By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, use
The filter cloth of 200 mesh will wash rice water filtration twice, then will concentrate the rice washing water after blueberry juice, filtering and sodium alginate, lactitol, poly-
Glycerine polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate, it is 30 DEG C in temperature, rotating speed mixes under the conditions of being 120r/min
Close uniformly, that is, obtain spray liquid；
S3：Knead：Step S2 is put into kneading machine through kneading pretreated withering leaf, it is 5.5kg/m to throw leaf amount3,
It is 25 ± 1 DEG C of temperature to knead environment, relative humidity 80-84%；By light -- in -- weight -- in -- light industry sequence is kneaded, i.e., light pressure
Knead 20min, pressure 24.5N；20min, pressure 44.1N are twisted with the fingers in middle kneadding；Weight kneads 15min, pressure 98N；Middle pressure
Knead 10min, pressure 49N；10min, pressure 31.9N are twisted with the fingers in light kneadding；Pneumatics pine group 2-3min is carried out again；
S4：Fermentation：Withering leafs of the step S3 through having kneaded is spread in fermenting cellar, it is 2.5cm to spread thickness, Indoor Temperature
30 DEG C, humidity 85%-89% of degree, blueberry juice steam is passed through 1 time every 1h, and whole fermentation process is passed through blueberry juice steam twice,
Each inlet period is 5min, and ferment 3h, and fermentated leaves is made；
S5：Dry：By step S4 fermentated leaveses be placed in 110 DEG C of temperature, pressure 10MPa environment in carry out baking dehydration
10min；Again by bakee dehydration fermentated leaves be placed in 100 DEG C of drying machines dry 30min, dry complete when water content of tea≤
7%.
Embodiment 2
The preparation method of black tea, comprises the following steps：
S1：Wither：Pluck the leaf of a bud one, the fresh tea passes of two leaves and a bud, by fresh tea passes with 6.5% saline sook 25min,
Cleaned, drained to blade face without the globule with clear water again, it is standby；The fresh tea passes drained are delivered in the machine host that withers, the fresh tea
It is 33m that leaf, which spreads area,2, thickness 15cm, withered by air blower blowing；
The wind that air blower blows is cold wind and hot blast, and the cold wind blown and the hot blast order is first blows a cold wind over, interval 20min,
Blowing hot-air again；The cold wind temperature is 16 DEG C, blow-time 2h；The hot blast temperature is that 32 DEG C of blow-times are 4h；
S2：Knead pretreatment：Tealeaves after step S1 is withered is put into leaf rotation in the vibration machine that rotating speed is 100r/min
40min, while spray liquid is sprayed in vibration machine, Spraying rates 0.4m/s, interval 10min is once sprayed, every time spray
15min is drenched, obtains leaf rotation leaf；Then it is 20KHz in power, voltage 38V, temperature is to be surpassed leaf rotation leaf under 30 DEG C of environment
Sonicated 7min, it is 5cm that the leaf rotation leaf of each ultrasonication, which spreads thickness,；
The spray liquid is in units of parts by weight, including following raw material：45 parts of blueberry juice, 20 parts of rice washing water, sodium alginate 2
Part, 3.5 parts of lactitol, 2 parts of polyglycerol polyricinoleate, 6.5 parts of tricalcium phosphate, 3 parts of starch Sodium Octenyl Succinate；
The spray liquid is prepared by following steps：By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, use
The filter cloth of 220 mesh will wash rice water filtration twice, then will concentrate the rice washing water after blueberry juice, filtering and sodium alginate, lactitol, poly-
Glycerine polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate, it is 33 DEG C in temperature, rotating speed mixes under the conditions of being 160r/min
Close uniformly, that is, obtain spray liquid；
S3：Knead：Step S2 is put into kneading machine through kneading pretreated withering leaf, it is 5kg/m to throw leaf amount3, rub
Sth. made by twisting environment is 25 ± 1 DEG C of temperature, relative humidity 80-84%；By light -- in -- weight -- in -- light industry sequence is kneaded, i.e., light kneadding
Twist with the fingers 25min, pressure 31.9N；25min, pressure 49N are twisted with the fingers in middle kneadding；Weight kneads 18min, pressure 80.85N；Middle kneadding
Twist with the fingers 14min, pressure 44.1N；14min, pressure 24.5N are twisted with the fingers in light kneadding；Pneumatics pine group 2-3min is carried out again；
S4：Fermentation：Withering leafs of the step S3 through having kneaded is spread in fermenting cellar, it is 3.5cm to spread thickness, Indoor Temperature
33 DEG C, humidity 85%-89% of degree, blueberry juice steam is passed through 1 time every 1h, and whole fermentation process is passed through blueberry juice steam twice,
Each inlet period is 4min, and ferment 3.5h, and fermentated leaves is made；
S5：Dry：By step S4 fermentated leaveses be placed in 130 DEG C of temperature, pressure 7MPa environment in carry out bakee dehydration 8min；
The fermentated leaves for bakeing dehydration is placed in 110 DEG C of drying machines again and dries 25min, dries water content of tea≤7% when completing.
Embodiment 3
The preparation method of black tea, comprises the following steps：
S1：Wither：Pluck the leaf of a bud one, the fresh tea passes of two leaves and a bud, by fresh tea passes with 8% saline sook 20min, then
Cleaned, drained to blade face without the globule with clear water, it is standby；The fresh tea passes drained are delivered in the machine host that withers, the fresh tea passes
It is 36m to spread area2, thickness 20cm, withered by air blower blowing；
The wind that air blower blows is cold wind and hot blast, and the cold wind blown and the hot blast order is first blows a cold wind over, interval 20min,
Blowing hot-air again；The cold wind temperature is 18 DEG C, blow-time 1.5h；The hot blast temperature is that 35 DEG C of blow-times are 4.5h；
S2：Knead pretreatment：Tealeaves after step S1 is withered is put into leaf rotation in the vibration machine that rotating speed is 120r/min
20min, while spray liquid is sprayed in vibration machine, Spraying rates 0.5m/s, interval 10min is once sprayed, every time spray
15min is drenched, obtains leaf rotation leaf；Then it is 25KHz in power, voltage 30V, temperature is to be surpassed leaf rotation leaf under 32 DEG C of environment
Sonicated 5min, it is 6cm that the leaf rotation leaf of each ultrasonication, which spreads thickness,；
The spray liquid is in units of parts by weight, including following raw material：50 parts of blueberry juice, 25 parts of rice washing water, sodium alginate
2.5 parts, 4.5 parts of lactitol, 2.5 parts of polyglycerol polyricinoleate, 7 parts of tricalcium phosphate, 3.5 parts of starch Sodium Octenyl Succinate；
The spray liquid is prepared by following steps：By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, use
The filter cloth of 240 mesh will wash rice water filtration twice, then will concentrate the rice washing water after blueberry juice, filtering and sodium alginate, lactitol, poly-
Glycerine polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate, it is 35 DEG C in temperature, rotating speed mixes under the conditions of being 200r/min
Close uniformly, that is, obtain spray liquid；
S3：Knead：Step S2 is put into kneading machine through kneading pretreated withering leaf, it is 6.5kg/m to throw leaf amount3,
It is 25 ± 1 DEG C of temperature to knead environment, relative humidity 80-84%；By light -- in -- weight -- in -- light industry sequence is kneaded, i.e., light pressure
Knead 30min, pressure 39.2N；30min, pressure 53.9N are twisted with the fingers in middle kneadding；Weight kneads 20min, pressure 58.8N；In
15min, pressure 49N are twisted with the fingers in kneadding；15min, pressure 31.9N are twisted with the fingers in light kneadding；Pneumatics pine group 2-3min is carried out again；
S4：Fermentation：Withering leafs of the step S3 through having kneaded is spread in fermenting cellar, it is 4.5cm to spread thickness, Indoor Temperature
35 DEG C, humidity 85%-89% of degree, blueberry juice steam is passed through 1 time every 1h, and whole fermentation process is passed through blueberry juice steam twice,
Each inlet period is 3min, and ferment 4h, and fermentated leaves is made；
S5：Dry：By step S4 fermentated leaveses be placed in 150 DEG C of temperature, pressure 5MPa environment in carry out bakee dehydration 6min；
The fermentated leaves for bakeing dehydration is placed in 120 DEG C of drying machines again and dries 20min, dries water content of tea≤7% when completing.
Comparative example 1
The preparation method of black tea, comprises the following steps：
S1：Wither：Pluck the leaf of a bud one, the fresh tea passes of two leaves and a bud, by fresh tea passes with 6.5% saline sook 25min,
Cleaned, drained to blade face without the globule with clear water again, it is standby；The fresh tea passes drained are delivered in the machine host that withers, the fresh tea
It is 33m that leaf, which spreads area,2, thickness 15cm, withered by air blower blowing；
The wind that air blower blows is cold wind and hot blast, and the cold wind blown and the hot blast order is first blows a cold wind over, interval 20min,
Blowing hot-air again；The cold wind temperature is 16 DEG C, blow-time 2h；The hot blast temperature is that 32 DEG C of blow-times are 4h；
S2：Knead：Step S1 withering leaf is put into kneading machine, it is 5kg/m to throw leaf amount3, it is temperature 25 to knead environment
± 1 DEG C, relative humidity 80-84%；By light -- in -- weight -- in -- light industry sequence is kneaded, i.e., 25min is twisted with the fingers in light kneadding, and pressure is
31.9N；25min, pressure 49N are twisted with the fingers in middle kneadding；Weight kneads 18min, pressure 80.85N；14min is twisted with the fingers in middle kneadding, and pressure is
44.1N；14min, pressure 24.5N are twisted with the fingers in light kneadding；Pneumatics pine group 2-3min is carried out again；
S3：Fermentation：Withering leafs of the step S2 through having kneaded is spread in fermenting cellar, it is 3.5cm to spread thickness, Indoor Temperature
33 DEG C, humidity 85%-89% of degree, blueberry juice steam is passed through 1 time every 1h, and whole fermentation process is passed through blueberry juice steam twice,
Each inlet period is 4min, and ferment 3.5h, and fermentated leaves is made；
S4：Dry：By step S3 fermentated leaveses be placed in 130 DEG C of temperature, pressure 7MPa environment in carry out bakee dehydration 8min；
The fermentated leaves for bakeing dehydration is placed in 110 DEG C of drying machines again and dries 25min, dries water content of tea≤7% when completing.
Comparative example 2
It is specific such as without ultrasonication, the i.e. step kneading pre-treatment step in the preparation method of the black tea
Under：
S2：Knead pretreatment：Tealeaves after withering is put into leaf rotation 40min in the vibration machine that rotating speed is 100r/min, together
When spray spray liquid in vibration machine, Spraying rates 0.4m/s, interval 10min is once sprayed, and sprays 15min every time,
Obtain leaf rotation leaf；
The spray liquid is in units of parts by weight, including following raw material：45 parts of blueberry juice, 20 parts of rice washing water, sodium alginate 2
Part, 3.5 parts of lactitol, 2 parts of polyglycerol polyricinoleate, 6.5 parts of tricalcium phosphate, 3 parts of starch Sodium Octenyl Succinate；
The spray liquid is prepared by following steps：By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, use
The filter cloth of 220 mesh will wash rice water filtration twice, then will concentrate the rice washing water after blueberry juice, filtering and sodium alginate, lactitol, poly-
Glycerine polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate, it is 33 DEG C in temperature, rotating speed mixes under the conditions of being 160r/min
Close uniformly, that is, obtain spray liquid.
Other preparation method steps are identical with the preparation method step of embodiment 2.
Comparative example 3
The spray liquid is in units of parts by weight, including following raw material：45 parts of blueberry juice, 2 parts of sodium alginate, lactitol
3.5 parts, 2 parts of polyglycerol polyricinoleate, 3 parts of starch Sodium Octenyl Succinate；
The spray liquid is prepared by following steps：By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, then will
Blueberry juice, sodium alginate, lactitol, polyglycerol polyricinoleate, starch Sodium Octenyl Succinate are concentrated, is 33 DEG C in temperature, turns
Speed is well mixed under the conditions of being 160r/min, that is, obtains spray liquid.
Other preparation method steps are identical with the preparation method step of embodiment 2.
Comparative example 4
The spray liquid is in units of parts by weight, including following raw material：45 parts of blueberry juice, 20 parts of rice washing water, tricalcium phosphate
6.5 part；
The spray liquid is prepared by following steps：By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, use
The filter cloth of 220 mesh will wash rice water filtration twice, then by concentrate blueberry juice, filtering after rice washing water and tricalcium phosphate, be in temperature
33 DEG C, rotating speed is well mixed under the conditions of being 160r/min, that is, obtains spray liquid.
Other preparation method steps are identical with the preparation method step of embodiment 2.
Comparative example 5
Using a kind of patent " preparation method of black tea " (application number：201510645615.4) prepare black tea.
Scheme is prepared using embodiment 1-3 and comparative example 1-5 black tea, prepares black tea；Portion is respectively taken after preparing,
Brewed using same method, millet paste is used for sensory evaluation and detects the content of theaflavin, thearubigin and theabrownin in millet paste, knot
Fruit such as following table：
From comparative example 1-4, without kneading pretreatment or kneading preprocessing process in black tea preparation process
In without having lacked some compositions in ultrasonication or spray liquid can lower theaflavin, congo red cellulose content, improve tea
Brown cellulose content, so as to influence millet paste mouthfeel and fragrance.This be due to knead in preprocessing process leaf rotation can slow damaged tealeaves
Leaf cell, and spray liquid is now sprayed into, concentrated blackberry juice can be made preferably to penetrate into tealeaves, increase tealeaves flavor；Ultrasonic wave
Processing can make infiltration or be attached to tealeaves surface spray liquid it is more uniformly scattered so that tealeaves twists with the fingers the pH meta-acids rubbed and fermented
Property, while enzymatic activity can also be improved, accelerate tea cell breakage, be advantageous to the oxidation of Tea Polyphenols in Tea, improve tealeaves tea
The content of flavine and thearubigin.
Comparative example 2 and comparative example 3-4 millet paste organoleptic indicator and reason index understand rice washing water, tricresyl phosphate simultaneously
Calcium and sodium alginate, lactitol, polyglycerol polyricinoleate, starch Sodium Octenyl Succinate and synergy, rice washing water contain rich
Rich protein, starch and mineral matter and slant acidity, the pH of adjustable spray liquid is used cooperatively with tricalcium phosphate；And lactitol,
Polyglycerol polyricinoleate and sodium alginate can play emulsification tealeaves surface, improve tealeaves surface texture, make the spray on tealeaves surface
Liquid preferably incorporates and is distributed in tealeaves so that tealeaves twists with the fingers the pH slant acidities rubbed and fermented, and destroys tealeaves leaf cell, strengthens enzyme
Activity；Octenyl succinic acid starch has reinforcing and the effect of bag reason, can make the infiltration tea that the active principle in spray liquid is more stable
Leaf；So as to improve tealeaves flavor, strengthen tealeaves fragrance.
In addition, from upper table, black tea soup look glow made from preparation technology of the invention, flavour are felt well band in sweet tea and sweet tea
Slightly sour, aromatic flavour and with light blackberry, blueberry fruit flavor, and theaflavin, thearubigin, dark brown cellulose content be significantly better than it is existing
Black tea infusion mouthfeel, fragrance and theaflavin, thearubigin, dark brown cellulose content made from technology.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations, for person of an ordinary skill in the technical field, is not departing from
On the premise of present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (10)
1. tea rolling preprocess method, it is characterised in that the preprocess method comprises the following steps：
T1：Prepare spray liquid：The spray liquid includes following raw material：Blueberry juice, rice washing water, sodium alginate, lactitol, polyglycereol
Polyricinoleate, tricalcium phosphate, starch Sodium Octenyl Succinate；By blueberry juice low pressure be concentrated to give concentration blueberry juice it is standby, use
The filter cloth of 200-240 mesh will wash rice water filtration twice, then by the rice washing water after filtering and sodium alginate, lactitol, polyglycereol castor
Numb alcohol ester, tricalcium phosphate, starch Sodium Octenyl Succinate, it is 30-35 DEG C in temperature, rotating speed mixes under the conditions of being 120-200r/min
Close uniformly, that is, obtain spray liquid；
T2：Leaf rotation sprays：Tealeaves after withering is put into leaf rotation 20-65min in the vibration machine that rotating speed is 80-120r/min, together
When spray liquid is injected in vibration machine, synchronously spray spray liquid during leaf rotation；
T3：Ultrasonication：Step T2 leaf rotation leaf carries out to 5-10min ultrasonication, leaf rotation in the processing procedure
It is 4-6cm that leaf, which spreads thickness,.
2. tea rolling preprocess method as claimed in claim 1, it is characterised in that the step T1 spray liquids using parts by weight as
Unit, including following raw material：Blueberry juice 40-50 parts, rice washing water 15-25 parts, sodium alginate 1.5-2.5 parts, lactitol 2-4.5
Part, polyglycerol polyricinoleate 1.5-2.5 parts, tricalcium phosphate 5.5-7 parts, starch Sodium Octenyl Succinate 2.5-3.5 parts.
3. tea rolling preprocess method as claimed in claim 2, it is characterised in that the spray liquid in units of parts by weight,
Including following raw material：45 parts of blueberry juice, 20 parts of rice washing water, 2 parts of sodium alginate, 3.5 parts of lactitol, 2 parts of polyglycerol polyricinoleate,
6.5 parts of tricalcium phosphate, 3 parts of starch Sodium Octenyl Succinate.
4. tea rolling preprocess method as claimed in claim 1, it is characterised in that the pH of the step T2 spray liquids is 5.5-
6.5, the Spraying rates are 0.3-0.5m/s, and the spray interval 10min is carried out once, sprays beautiful jade 15min every time.
5. tea rolling preprocess method as claimed in claim 1, it is characterised in that the step T3 supersonic treatment bars
Part is that power is 15-25KHz, and voltage 30-45V, temperature is 28-32 DEG C.
6. the application that tea rolling preprocess method as claimed in claim 1 is prepared in black tea, it is characterised in that the black tea system
It is standby to comprise the following steps：
S1：Wither：The leaf of a bud one, the fresh tea passes of two leaves and a bud are plucked, fresh tea passes are delivered in the machine host that withers, the fresh tea
It is 30-36m that leaf, which spreads area,2, thickness 10-20cm, withered by air blower blowing；
S2：Knead pretreatment：Tealeaves after step S1 is withered is put into leaf rotation 20- in the vibration machine that rotating speed is 80-120r/min
65min, while spray liquid is sprayed in vibration machine, leaf rotation terminates to carry out ultrasonication again；
S3：Knead：Step S2 is put into kneading machine through kneading pretreated withering leaf, it is 5.5-6.5kg/m to throw leaf amount3, rub
Sth. made by twisting environment is 25 ± 1 DEG C of temperature, relative humidity 80-84%；By light -- in -- weight -- in -- light industry sequence is kneaded, and kneads 75-
110min, then carry out pneumatics pine group 2-3min；
S4：Fermentation：Withering leafs of the step S3 through having kneaded is spread in fermenting cellar, it is 2.5-4.5cm to spread thickness, Indoor Temperature
30 DEG C -35 DEG C, humidity 85%-89% of degree, is passed through blueberry juice steam 1 time, whole fermentation process is passed through blueberry juice twice every 1h
Steam, each inlet period are 3-5min, and ferment 3-4h, and fermentated leaves is made；
S5：Dry：By step S4 fermentated leaveses be placed in 110-150 DEG C of temperature, pressure 5-10MPa environment in carry out bakee dehydration 6-
10min；The fermentated leaves for bakeing dehydration is placed in 100-120 DEG C of drying machine again and dries 20-30min；Tealeaves when completing is dried to contain
Water≤7%.
7. the application that tea rolling preprocess method as claimed in claim 6 is prepared in black tea, it is characterised in that the step S1
The wind that air blower blows is cold wind and hot blast, and the cold wind temperature is 15-18 DEG C, blow-time 1.5-2.5h；The hot blast temperature
It is 4.5-5.5h to spend for 30-35 DEG C of blow-time.
8. the application that the tea rolling preprocess method as described in claim 6-7 is any is prepared in black tea, it is characterised in that described
Cold wind and the hot blast order that the process of withering is blown are spaced 20min, then blowing hot-air first to blow a cold wind over.
9. the application that tea rolling preprocess method as claimed in claim 6 is prepared in black tea, it is characterised in that step S3 is light --
In -- weight -- in -- light process of kneading twists with the fingers 20-30min for light kneadding, and 20-30min is twisted with the fingers in middle kneadding, and weight kneads 15-20min, in
10-15min is twisted with the fingers in kneadding, and 10-15min is twisted with the fingers in light kneadding.
10. the application that tea rolling preprocess method as claimed in claim 9 is prepared in black tea, it is characterised in that the light pressure
Pressure is 24.5-39.2N, and middle pressure pressure is 44.1-53.9N, and weight pressure is 63.7-98N.
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