CN114468086A - A kind of prickly pear black tea and preparation method thereof - Google Patents

Abstract

The invention discloses roxburgh rose black tea and a preparation method thereof, and particularly relates to the technical field of biological fermentation. A fructus Rosae Normalis black tea comprises black tea and fructus Rosae Normalis residue extractive solution. The preparation method comprises the following steps: washing the roxburgh rose dregs by using 5% of acetic acid and 2% of phosphoric acid to obtain roxburgh rose dreg extracting solution; airing the picked fresh tea tree leaves to ensure that the fresh tea tree leaves lose 30 to 40 percent of water; rocking the withered fresh tea leaves for 8-10 minutes, and performing mild fermentation to gradually reduce the water content of the tea leaves, so that tea polyphenol is subjected to enzymatic oxidation to induce aroma; spraying a proper amount of roxburgh rose dreg extracting solution on the first fermented tea, shaking green, rolling for 5 minutes, and then carrying out secondary fermentation; and in the fermented tea drying process, spraying a proper amount of roxburgh rose residue extracting solution on the secondarily fermented tea, and then conveying the secondarily fermented tea into a freeze dryer for freeze drying to obtain the roxburgh rose black tea. By adopting the technical scheme of the invention, the problem of extraction of active substances of the roxburgh rose dregs is solved, and the comprehensive utilization of the roxburgh rose dregs can be realized.

Description

A kind of prickly pear black tea and preparation method thereof

technical field

The invention relates to the technical field of biological fermentation, in particular to a prickly pear black tea and a preparation method thereof.

Background technique

The medicinal value of prickly pear is very high, and its flowers, leaves, fruits and seeds can be used as medicine, which has the effect of strengthening stomach, digestion, nourishing and antidiarrheal. In particular, prickly pear is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects. It also has anti-viral and anti-radiation effects. In terms of disease prevention, it is widely used.

The prickly pear residue is the solid waste produced after the prickly pear juice is pressed. The prickly pear fresh fruit is rich in vitamins, especially the vitamin C content. At present, the development and utilization of prickly pear residue mainly include prickly pear residue fermentation feed, preparation of organic fertilizer from prickly pear residue, and production of prickly pear fruit vinegar with prickly pear residue as the main raw material. The slag has a high moisture content and is easy to rot during the storage process. In particular, the active substances in the prickly pear pear residue such as vitamin C and small molecular proteins are easily oxidized and lose their activity, thus reducing the value of the prickly pear pear residue for resource utilization. Therefore, the rapid extraction and comprehensive utilization of the active substances of the prickly pear residue is beneficial to the sustainable development of the prickly pear industry.

SUMMARY OF THE INVENTION

The present invention aims to provide a prickly pear black tea and a preparation method thereof, which solves the problem of extracting active substances from prickly pear residue.

In order to achieve the above purpose, the technical scheme of the present invention is as follows: a prickly pear black tea is composed of black tea and prickly pear residue extract.

Another technical solution of the present invention, a preparation method of thorn pear black tea, S1, the prickly pear residue is sent to a drum-type high-pressure rinsing bin through a conveyor belt, and the drum-type high-pressure rinsing bin uses 5% acetic acid and 2% phosphoric acid The prickly pear residue is cleaned to obtain a prickly pear residue extract for subsequent use;

S2. Dry the fresh tea leaves picked to make the fresh leaves of the tea trees lose 30% to 40% of their water; the fresh leaves of the tea trees after the withering treatment are shaken for 8-10 minutes to undergo mild fermentation, so that the moisture content of the tea leaves is gradually reduced, so that the Enzymatic oxidation of tea polyphenols to induce aroma;

S3, spray an appropriate amount of the prickly pear residue extract of step S1 on the first fermented tea leaves, shake and knead for 5 minutes, and then carry out secondary fermentation;

S4, the drying process of the fermented tea leaves, the tea leaves of the secondary fermentation are sprayed with an appropriate amount of the prickly pear residue extract in step S1, and then sent to a freeze dryer for freeze-drying of the tea leaves to obtain prickly pear black tea.

The principle of the technical solution: the tea fermentation process is an important factor affecting the quality and aroma of black tea, and the main compounds that determine the color of black tea are tea polyphenols, and the concentration of black tea determines the appropriate ratio of tea polyphenols and amino acids. Prickly pear fresh fruit contains a variety of vitamins and rich vitamin C and superoxide dismutase (SOD), and prickly pear contains 18 kinds of amino acids; adding prickly pear fermented liquid during the fermentation process of tea is conducive to the transformation of polyphenol oxidase by The combined state is converted into a free state, the catalytic activity is enhanced, the chemical reaction is accelerated, and the water content of the tea is gradually reduced, so that the chemical components can undergo comprehensive and beneficial changes, forming a good quality of black tea, and at the same time increasing the active substances of prickly pear in black tea . The prickly pear extract in this scheme contains more polyphenol oxidase, cellulase, catalase, and protease, and the addition of the prickly pear extract and tea leaves for compound fermentation can reduce the astringency of summer and autumn black tea and give it Sweet or fruity, the content of amino acids, tea polyphenols, theaflavins, etc. increased to varying degrees. In addition, the prickly pear extract contains a lot of superoxide dismutase (SOD), which is an active protease containing metal elements), and the sensory quality of black tea is significantly improved, so that the prepared black tea has the aroma of prickly pear fruit, and has The soup is ruddy in color, mellow in taste and rich in vitamins.

Further, in the fermentation process of step S2, the space temperature of the fermentation chamber is 35°C, the space humidity of the fermentation chamber is 85%, the space oxygen supply of the fermentation chamber is 1.6L/min per square meter, and the fermentation time is 2-3h. , the degree of fermentation is 50-60%.

Through the above settings, under the condition of ensuring the temperature and humidity, keep the fermentation room air circulation and sufficient oxygen supply, through the constant temperature fermentation at about 35 ℃, artificially control the ambient temperature during the fermentation process, so as to achieve a rapid increase in the yellowness of black tea. The purpose of the production of substances such as elements. The quality of black tea produced in the environment of ensuring sufficient oxygen supply for ventilation and fermentation is better than that in the environment of insufficient oxygen supply for sealed fermentation.

Further, in the fermentation process of step S3, the fermentation time is 2-3 hours, the space temperature of the fermentation chamber is 30-35° C., the space humidity of the fermentation chamber is 80-85%, and the space oxygen supply of the fermentation chamber is per square meter. 1.2L/min, the fermentation time is 2-3h, and the fermentation degree is over 95%.

Through the above settings, with the aid of the added prickly pear extract and tea leaves, the compound fermentation is carried out gradually at 30-35 ° C for 2-3 hours, so that the polyphenol oxidase, cellulase, peroxidase, Protease deeply degrades and transforms tea polyphenols and other substances in tea leaves, thereby significantly increasing the content of theaflavins and thearubigins in black tea, while the content of tea polyphenols, catechins, theabrownins, caffeine, and caprylic acid decreases. .

Compared with the prior art, the beneficial effects of this solution:

1. This scheme can significantly improve the degradation rate of tea polyphenols in the black tea fermentation process and increase the active substances of prickly pear in black tea by rapidly extracting the active substances from the prickly pear residue and using the extract to ferment black tea, thereby improving the quality of black tea. quality and health benefits.

2. The prickly pear extract of this scheme can rapidly degrade tea polyphenols and other substances, so that the prepared black tea has the aroma of prickly pear fruit, and has the characteristics of ruddy soup color, mellow taste and various vitamins.

3. The black tea fermentation process and method adopted in this scheme require simple equipment, low production cost, and the technology is easy to popularize.

Detailed ways

The present invention is described in further detail below by specific embodiments:

Example

A prickly pear black tea is composed of black tea and prickly pear residue extract. Its preparation method comprises the following steps:

S1, the prickly pear residue is sent into the drum-type high-pressure rinsing chamber through the conveyor belt, and the drum-type high-pressure rinsing chamber utilizes 5% acetic acid and 2% phosphoric acid to clean the prickly pear residue, and obtains the prickly pear residue extract for use;

S2. Dry the fresh tea leaves picked to make the fresh leaves of the tea trees lose 30% to 40% of their water; the fresh leaves of the tea trees after the withering treatment are shaken for 8-10 minutes to undergo mild fermentation, so that the moisture content of the tea leaves is gradually reduced, so that the Enzymatic oxidation of tea polyphenols to induce aroma; the space temperature of the fermentation chamber is 35°C, the space humidity of the fermentation chamber is 85%, the space oxygen supply of the fermentation chamber is 1.6L/min per square meter, and the fermentation time is 2-3h , the degree of fermentation is 50-60%.

S3, spray an appropriate amount of the prickly pear residue extract of step S1 on the fermented tea leaves for the first time (evenly spray the extract in the kneading leaves until there is no solution overflow), shake the green back and knead for 5 minutes, then carry out secondary fermentation; The fermentation time is 2-3 hours, the space temperature of the fermentation chamber is gradually increased from 30 ° C to 35 ° C (for full fermentation), and the space humidity of the fermentation chamber is gradually reduced from 85% to 80% (for later drying) The space oxygen supply of the fermentation chamber The amount is 1.2L/min per square meter, the fermentation time is 2-3h, and the fermentation degree is over 95%.

S4, the drying process of the fermented tea leaves, the tea leaves of the secondary fermentation are sprayed with an appropriate amount of the prickly pear residue extract in step S1, and then sent to a freeze dryer for freeze-drying of the tea leaves to obtain prickly pear black tea. The use of freeze-drying technology can well preserve the active substances such as vitamin C, amino acids and superoxide dismutase (SOD) in the extract of prickly pear residue.

Component analysis is carried out to the prickly pear black tea prepared by different embodiments:

Theaflavins are the key quality components in black tea, which have an important impact on the soup color and taste of black tea. Theaflavins are mainly formed by the polymerization of endogenous polyphenol oxidase, peroxidase and other enzymatic oxidative catechins in the processing of black tea. , and catechins and their oxidative polymerization products are the main astringent substances in tea soup. Among them, ester catechins have stronger astringency.

As can be seen from Table 1, the difference between the different embodiments is only the presence or absence of the addition of thorn pear extract, fermentation temperature and fermentation humidity changes, for theaflavins, compared with the black tea treatment without the addition of thorn pear extract, the addition of thorn pear extract. The content of theaflavins in the black tea treatment of the liquid all increased, and the increase ratio was 9.9% to 19.7%. Under the action of polyphenol oxidase, it can promote the oxidation of catechins in tea leaves and help reduce the bitterness and astringency of tea leaves.

Compared with the black tea treatment without the addition of thorn pear extract, the content of ester catechins in the black tea treatment with thorn pear extract was decreased to varying degrees, and the reduction ratio was 32.0% to 36.8%, which caused the astringency of the tea soup. reason for the decline. The amino acid content in the tea leaves plays a leading role in the freshness of the tea soup; it can be seen from Table 1 that, compared with the black tea treatment without the addition of the prickly pear extract, the amino acid content in the black tea treatment with the prickly pear extract increased to varying degrees, and the proportion of It is 21.3%～38.1%. The experimental results show that the effect of fermentation temperature on the quality of black tea is greater than the effect of fermentation humidity.

Table 1:

The above are only examples of the present invention, and common knowledge such as well-known specific structures and/or characteristics in the solution are not described too much here. It should be pointed out that for those skilled in the art, some modifications and improvements can be made without departing from the structure of the present invention. These should also be regarded as the protection scope of the present invention, and these will not affect the implementation of the present invention. Effectiveness and utility of patents. The scope of protection claimed in this application shall be based on the content of the claims, and the descriptions of the specific implementation manners in the description can be used to interpret the content of the claims.

Claims (4)

1. a prickly pear black tea, is characterized in that: be made up of the raw material of following components: the black tea of 98 parts and the prickly pear residue extract of 2 parts. 2. a preparation method of prickly pear black tea, is characterized in that: comprise the steps: S1, the prickly pear residue is sent to the drum-type high-pressure rinsing chamber through the conveyor belt, and the drum-type high-pressure rinsing chamber utilizes 5% acetic acid and 2% phosphoric acid to clean the prickly pear residue, and obtains the prickly pear residue extract for use; S2. Dry the fresh tea leaves picked to make the fresh leaves of the tea trees lose 30% to 40% of their water; the fresh leaves of the tea trees after the withering treatment are shaken for 8-10 minutes to undergo mild fermentation, so that the moisture content of the tea leaves is gradually reduced, so that the Enzymatic oxidation of tea polyphenols to induce aroma; S3, spray an appropriate amount of the prickly pear residue extract of step S1 on the first fermented tea leaves, shake and knead for 5 minutes, and then carry out secondary fermentation; S4, the drying process of the fermented tea leaves, the tea leaves of the secondary fermentation are sprayed with an appropriate amount of the prickly pear residue extract in step S1, and then sent to a freeze dryer for freeze-drying of the tea leaves to obtain prickly pear black tea. 3. the preparation method of a kind of prickly pear black tea according to claim 1, is characterized in that: in the fermentation process of step S2, the space temperature of fermentation chamber is 35 ℃, the space humidity of fermentation chamber is 85%, and the space temperature of fermentation chamber is 85%. The space oxygen supply is 1.6L/min per square meter, the fermentation time is 2-3h, and the fermentation degree is 50-60%. 4. according to the preparation method of a kind of prickly pear black tea described in any one in claim 1 and 2, it is characterized in that: in the fermentation process of step S3, fermentation time 2-3 hours, the space temperature of fermentation chamber is 30- 35°C, the space humidity of the fermentation room is 80-85%, the space oxygen supply of the fermentation room is 1.2L/min per square meter, the fermentation time is 2-3h, and the fermentation degree is over 95%.