阅读说明：本技术 一种增香调味红糖红茶及其制备工艺 (aroma-enhancing seasoning brown sugar black tea and preparation process thereof ) 是由 江正南 于 2019-09-29 设计创作，主要内容包括：本发明公开了一种增香调味红糖红茶的制备工艺,包括如下步骤：将红糖溶液均匀喷洒至红茶原料表面,混合均匀,送入烘箱至含水量为10-18％,降温,搓揉成团状结构；制备冷冻红茶；制备增香红茶；将增香红茶人工去除荷花苞后,送入破团分级装置,首先送入破团器低温破团打散,然后再送入多级筛分器中低温多级筛分,得到增香调味红糖红茶。本发明制备工艺简单,所制得的增香调味红糖红茶感官指标和理化指标均优于现有技术制得红茶；红茶口感丰富,具有市场竞争优势,另外也可提高不同等级茶叶利用率,增加经济效益。(The invention discloses a preparation process of aroma-enhancing seasoning brown sugar black tea, which comprises the following steps: uniformly spraying the brown sugar solution on the surface of the black tea raw material, uniformly mixing, sending into an oven until the water content is 10-18%, cooling, and kneading into a ball-shaped structure; preparing frozen black tea; preparing flavored black tea; after the lotus buds of the aroma-enhanced black tea are manually removed, the aroma-enhanced black tea is sent to a breaking and grading device, and is sent to a breaker for breaking the dough at a low temperature and scattering, and then is sent to a multi-stage screening device for low-temperature multi-stage screening, so that the aroma-enhanced black tea for flavoring is obtained. The preparation process is simple, and the sensory index and the physical and chemical index of the prepared aroma-enhancing seasoning brown sugar black tea are superior to those of the black tea prepared by the prior art; the black tea has rich taste and market competitive advantage, and can improve the utilization rate of different grades of tea and increase economic benefit.)

1. A preparation process of flavored and seasoned brown sugar black tea is characterized by comprising the following steps:

S1, feeding black tea into an impurity removal system to remove impurities to obtain a black tea raw material without impurities;

S2, preparing a brown sugar solution;

S3, uniformly spraying the brown sugar solution on the surface of the black tea raw material, uniformly mixing, sending into an oven, keeping the temperature at 120-140 ℃ until the water content is 10-18%, cooling to 40-50 ℃, and kneading into a dough structure with the diameter of 20-26 mm;

S4, stuffing a ball-shaped structure into a fresh lotus bud, tightly binding the opening of the lotus bud after the ball-shaped structure is completely wrapped by the lotus bud, freezing the lotus bud from room temperature to 20 ℃ below zero to 28 ℃ below zero, and standing to obtain frozen black tea;

s5, heating the frozen black tea to 50-60 ℃, keeping the temperature, continuing to heat to 90-99 ℃, keeping the temperature until the water content is 2-6 wt%, and cooling to room temperature to obtain the aroma-enhanced black tea;

S6, manually removing lotus buds of the aroma-enhanced black tea, feeding the aroma-enhanced black tea into a breaking and grading device, feeding the aroma-enhanced black tea into a breaking device for breaking the broken lumps at a low temperature of 2-6 ℃, and then feeding the broken lumps into a multi-stage screening device for multi-stage screening at a screening temperature of 1-4 ℃ to obtain the aroma-enhanced black brown sugar black tea.

2. the process for preparing flavored brown sugar black tea according to claim 1, wherein in S1, black tea is fed into an impurity removal system, and subjected to air separation, manual selection and electrostatic stem removal in sequence to obtain a black tea raw material without impurities.

3. The process for preparing flavored black sugar tea according to claim 1, wherein in S2, the brown sugar is dissolved in water during the preparation of the brown sugar solution, wherein the weight ratio of the brown sugar to the water is 0.8-1.2: 0.8-1.2, and the dissolving temperature is 80-90 ℃;

Preferably, in S3, the weight ratio of the brown sugar solution to the black tea raw material is 0.8-1.2: 10.

4. The process for preparing flavored brown sugar black tea according to claim 1, wherein in the step of freezing at room temperature in S4, the freezing speed is 6-10 ℃/min, and the standing time is 10-20 min.

5. The preparation process of the flavored and flavored brown sugar black tea as claimed in claim 1, wherein in the specific process of S5, the temperature of the frozen black tea is first raised to 50-60 ℃ at a raising speed of 1-2 ℃/min, then the temperature is maintained for 1-2h, the temperature is raised again to 90-99 ℃ at a raising speed of 2-6 ℃/min until the water content is 2-6%, and then the temperature is lowered to the room temperature at a speed of 1-2 ℃/min to obtain the flavored black tea.

6. a process for preparing a flavored brown sugar black tea according to any of claims 1 to 5, wherein in S6: the breaking and grading device comprises a breaking device and a multi-stage sieving device;

The pellet breaker comprises a pellet breaking chamber, a pellet breaking rod, a pellet breaking motor and a pellet breaking temperature regulator; the pellet breaking chamber comprises a first feeding hole, a pellet breaking chamber and a first discharging hole, and the first feeding hole, the pellet breaking chamber and the first discharging hole are sequentially connected in a sealing manner to form the pellet breaking chamber which penetrates through the inside and the outside; the ball breaking rod comprises two main rods and is positioned in the ball breaking chamber; the dough breaking motor is positioned outside the dough breaking chamber and is electrically connected with the two main rods; the breaking temperature regulator for regulating the temperature of the breaking chamber is positioned in the breaking chamber;

The multi-stage sieving device comprises a sieving chamber, a multi-stage sieve, a sieving motor and a sieving temperature regulator; the sieving chamber comprises a second feeding hole, a sieving chamber and a second discharging hole, the second feeding hole, the sieving chamber and the second discharging hole are sequentially and hermetically connected to form a sieving chamber which penetrates through the inside and the outside, and the second feeding hole and the first discharging hole are hermetically connected to form a channel which communicates the sieving chamber with the dough breaking chamber; the multistage screen is vertically and fixedly connected to the inner wall of the screening chamber, and the outer diameter of the multistage screen is the same as the inner diameter of the screening chamber; the screening chamber is distributed with screening discharge ports matched with the multistage screen; the screen motor is positioned outside the screening chamber and is electrically connected with the multi-stage screen; a screening temperature regulator for regulating the temperature of the screening chamber is located inside the screening chamber.

7. a process for preparing an aroma-enhancing flavored brown sugar black tea as claimed in claim 6, wherein in the breaking and classifying device, the vibration amplitude of the multistage screen mesh is 5-20mm, and the vibration frequency is 500-700 times/min.

8. The preparation process of flavored brown sugar black tea according to claim 6, wherein in the breaking and grading device, the breaking rod further comprises a plurality of breaking columns, and the breaking columns are fixed on the outer wall of the main rod along the axial direction of the main rod.

9. The preparation process of flavored brown sugar black tea according to claim 6, wherein the multi-stage screen comprises a first-stage screen, a second-stage screen, a third-stage screen, a fourth-stage screen and a fifth-stage screen in the lump breaking and classifying device, and the screening and discharging port comprises a first-stage discharging port, a second-stage discharging port, a third-stage discharging port, a fourth-stage discharging port and a fifth-stage discharging port which are respectively matched with the first-stage screen, the second-stage screen, the third-stage screen, the fourth-stage screen and the fifth-stage screen.

10. A flavored brown sugar black tea made according to the process of making flavored brown sugar black tea of any of claims 1-9.

Technical Field

the invention relates to the technical field of black tea, in particular to aroma-enhancing seasoning brown sugar black tea and a preparation process thereof.

Background

The black tea is named because the tea soup and the tea leaves after the dry tea is brewed are red in ground color, so the black tea has the characteristics of the black tea, the red soup, the red leaves and sweet and mellow taste, belongs to the whole fermentation tea, and is refined by a series of technological processes of withering, rolling, fermenting, drying and the like by taking proper tea tree new leaves as raw materials. The Chinese black tea mainly comprises sunshine black tea, Qihong, Zhao Ping Red, herba Agastaches, Yunnan Red, Yuehong, Quancheng Red, Quancheng Green, Suhong, Chuanhong, Yinghong, and Dongjiang Chunyuxian black tea.

The black tea has a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the chemical components in fresh leaves are changed greatly, the tea polyphenol is reduced by more than 90%, new components such as theaflavin and thearubigin are generated, aroma substances are obviously increased compared with fresh leaves, the black tea is rich in various nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like, and the black tea has the functions of helping gastrointestinal digestion, promoting appetite, promoting urination, eliminating edema, strengthening the heart and the like. The flavonoid compounds rich in black tea can eliminate free radicals, has antacid effect, and can reduce incidence of myocardial infarction.

however, the currently prepared black tea generally has the problems of low quality and no special aroma, and researchers can obtain a series of black tea different from the traditional black tea by directly adding dried fruits such as apples and blackberries into the black tea or directly adding dried flowers such as jasmine flowers, gardenia, sweet-scented osmanthus and the like through a splicing technology.

CN 107712154A discloses a preparation method of blackberry black tea, which sequentially comprises the processes of raw material selection, withering, twisting pretreatment, twisting, fermentation, drying, aroma improvement and the like, the prepared black tea has red and bright soup color of the blackberry black tea, sweet taste, slightly sour sweet, strong aroma and light blackberry fruit aroma, but the taste of the black tea is enriched by introducing blackberry juice steam, when the black tea is drunk, the taste of the blackberry is rich when the black tea is brewed for the first time, the taste of the blackberry is obviously lightened when the black tea is brewed for the second time, and the drinking taste of the black tea is poor due to strong contrast.

CN 102422927 a discloses a production method of jasmine black tea, which sequentially comprises the steps of withering, rolling, fermenting, scenting and the like, although the fragrance of jasmine is increased, the larger spherical appearance of jasmine covers the appearance of black tea when drinking, and in addition, the fragrance of jasmine is still protruded after multiple soaking.

although the prior art can enrich the fragrance of the black tea to a certain extent, the appearance degree of the black tea is poor due to the direct addition of the scented tea or the dried fruit, the faint scent of the black tea can be covered by the strong fragrance of the scented tea or the fruit fragrance, and the problem of ending the leave is urgently solved.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides the aroma-enhancing seasoning brown sugar black tea and the preparation process thereof, through the change of the processing process, the tea aroma is rich, the tea has a natural lotus aroma, the aroma is in the same state after the tea is brewed for many times, the taste is rich, in addition, the rapid graded collection of the black tea can be realized, the broken slag rate of the black tea is lower, the appearance is excellent, and the market competitive advantage is stronger.

The invention provides a preparation process of flavored and seasoned brown sugar black tea, which comprises the following steps:

s1, feeding black tea into an impurity removal system to remove impurities to obtain a black tea raw material without impurities;

S2, preparing a brown sugar solution;

S3, uniformly spraying the brown sugar solution on the surface of the black tea raw material, uniformly mixing, sending into an oven, keeping the temperature at 120-140 ℃ until the water content is 10-18%, cooling to 40-50 ℃, and kneading into a dough structure with the diameter of 20-26 mm;

s4, airing the fresh lotus buds through ventilation, inserting a ball-shaped structure into the lotus buds, binding the mouths of the lotus buds after the ball-shaped structure is completely wrapped by the lotus buds, freezing the lotus buds from room temperature to minus 20 ℃ to minus 28 ℃, and standing to obtain frozen black tea;

s5, heating the frozen black tea to 50-60 ℃, keeping the temperature, continuing to heat to 90-99 ℃, keeping the temperature until the water content is 2-6 wt%, and cooling to room temperature to obtain the aroma-enhanced black tea;

S6, manually removing lotus buds of the aroma-enhanced black tea, feeding the aroma-enhanced black tea into a breaking and grading device, feeding the aroma-enhanced black tea into a breaking device for breaking the broken lumps at a low temperature of 2-6 ℃, and then feeding the broken lumps into a multi-stage screening device for multi-stage screening at a screening temperature of 1-4 ℃ to obtain the aroma-enhanced black brown sugar black tea.

Preferably, in S1, the black tea is sent to an impurity removal system, and the black tea raw material without impurities is obtained by air separation, manual selection and electrostatic stem picking in sequence.

Preferably, in S2, in the process of preparing the brown sugar solution, the brown sugar is dissolved in water, wherein the weight ratio of the brown sugar to the water is 0.8-1.2: 0.8-1.2, and the dissolving temperature is 80-90 ℃;

Preferably, in S3, the weight ratio of the brown sugar solution to the black tea raw material is 0.8-1.2: 10.

The brown sugar is honey sugar formed by juicing and concentrating sugarcane, almost contains all components in the sugarcane juice due to no high refining, has the sugar function, also contains vitamins and trace elements such as iron, zinc, manganese, chromium and the like, in addition, the brown sugar solution is sprayed on the surface of the black tea raw material, the mutual mass ratio is controlled, the brown sugar can be uniformly adhered to the surface of the black tea leaves, and the state of being lightly held into a ball and being scattered by light pressure can be realized through high-temperature dehydration and twisting of S3, thereby facilitating the implementation of the subsequent process.

Preferably, in S4, the freezing speed is 6-10 deg.C/min, and the standing time is 10-20 min.

preferably, in the specific process of S5, the temperature of the frozen black tea is firstly raised to 50-60 ℃ at the raising speed of 1-2 ℃/min, then the temperature is preserved for 1-2h, the temperature is raised to 90-99 ℃ again at the raising speed of 2-6 ℃/min, the temperature is preserved until the water content is 2-6%, and then the temperature is reduced to the room temperature at the speed of 1-2 ℃/min, so that the aroma-enhanced black tea is obtained.

the brown sugar solution is sprayed on the surface of the black tea raw material, and the black tea raw material is subjected to heat preservation treatment by the oven until the water content is 10-18%, so that the black tea raw material can be effectively agglomerated, and the agglomeration can be immediately dispersed under light pressure, S6 can be conveniently broken at low temperature in the state, and the agglomeration breaking and grading device disclosed by the invention is matched, so that the screening process can be conveniently carried out, the grading and collecting time of concentrated tea is shortened, the increase of the crushing degree of the black tea due to overhigh viscosity can be avoided, and the yield of high-quality black tea is.

Through filling the bulk structure in the state into the lotus buds, repeated researches of the inventor show that the lotus buds are fastened and then are quickly frozen to the temperature of minus 20 ℃ to minus 28 ℃, the cell breakage rate of black tea and the lotus buds can reach more than 94.12%, the cell structures of the black tea and the lotus buds can be effectively damaged, in addition, because the adopted fresh lotus buds have the damage degree of more than 97.25%, then the temperature rise treatment in a specific mode is carried out, a large amount of nutrient substances in the lotus buds with larger water content quickly overflow, the nutrient substances can quickly enter the cells of the black tea leaves through the heat preservation and standing treatment, the nutrient substances can be quickly locked in the cells of the black tea leaves through the high-temperature dehydration and cooling treatment in sequence, in addition, the low-temperature refrigeration and the high-temperature treatment are matched, the oxidation of tea polyphenol in the black tea leaves is more facilitated, and the content of theaflavin and thearubigin is improved.

According to the invention, through the change of the processing technology, the content of the internal components of the black tea is changed in different degrees, and the detection shows that the black tea prepared from the fresh lotus buds has a natural lotus fragrance, even if the fragrance is in the midst of multiple times of brewing, the tea fragrance is rich, the taste level is complex, in addition, the broken slag rate of the black tea is lower, the appearance is excellent, and the market competitive advantage is stronger.

Preferably, in S6: the breaking and grading device comprises a breaking device and a multi-stage sieving device;

The pellet breaker comprises a pellet breaking chamber, a pellet breaking rod, a pellet breaking motor and a pellet breaking temperature regulator; the dough breaking chamber comprises a first feeding hole (11), a dough breaking chamber (12) and a first discharging hole (13), and the first feeding hole (11), the dough breaking chamber (12) and the first discharging hole (13) are sequentially connected in a sealing manner to form the dough breaking chamber which penetrates through the inside and the outside; the ball breaking rod comprises two main rods (21), and the ball breaking rod (21) is positioned in the ball breaking chamber (12); the dough breaking motor is positioned outside the dough breaking chamber and is electrically connected with the two main rods (21); a breaking temperature regulator for regulating the temperature of the breaking chamber is positioned in the breaking chamber (12);

The multi-stage sieving device comprises a sieving chamber, a multi-stage sieve, a sieving motor and a sieving temperature regulator; the sieving chamber comprises a second feeding hole (31), a sieving chamber (32) and a second discharging hole (33), the second feeding hole (31), the sieving chamber (32) and the second discharging hole (33) are sequentially and hermetically connected to form a sieving chamber penetrating through the inside and the outside, and the second feeding hole (31) and the first discharging hole (13) are hermetically connected to form a channel communicating the sieving chamber with the dough breaking chamber; the multistage screen is vertically and fixedly connected to the inner wall of the screening chamber (32), and the outer diameter of the multistage screen is the same as the inner diameter of the screening chamber (32); screening discharge holes matched with the multistage screen are distributed on the screening chamber (32); the screen motor is positioned outside the screening chamber (32) and is electrically connected with the multi-stage screen; a screening temperature conditioner for conditioning the temperature of the screening chamber is located within the screening chamber.

preferably, in the broken lump grading device, the up-and-down vibration amplitude of the multi-stage screen is 5-20mm, and the vibration frequency is 500-700 times/min.

Preferably, in the broken ball grading device, the broken ball rod further comprises a plurality of breaking columns (22), and the breaking columns (21) are fixed on the main rod (21) along the horizontal direction of the main rod (21).

Preferably, in the agglomeration classification device, the multi-stage screen comprises a first-stage screen (41), a second-stage screen (42), a third-stage screen (43), a fourth-stage screen (44) and a fifth-stage screen (45), and the screening discharge port comprises a first-stage discharge port (321), a second-stage discharge port (322), a third-stage discharge port (323), a fourth-stage discharge port (324) and a fifth-stage discharge port (325) which are respectively matched with the first-stage screen (41), the second-stage screen (42), the third-stage screen (43), the fourth-stage screen (44) and the fifth-stage screen.

In S6, after the lotus buds of the aroma-enhanced black tea are manually removed, low-temperature scattering and multi-stage screening are carried out in a breaking and grading device, a first-stage black tea, a second-stage black tea, a third-stage black tea, a fourth-stage black tea and a fifth-stage black tea are sequentially obtained at a first-stage discharge port (321), a second-stage discharge port (322), a third-stage discharge port (323), a fourth-stage discharge port (324) and a fifth-stage discharge port (325), and a broken tea film is obtained at a second discharge port;

because the black tea prepared from different raw material sources has different sizes, the primary black tea can be crude tea which is not thoroughly broken up by adjusting the aperture of the multi-stage screen; the second-level black tea is full in shape and complete in tea leaves; the third-level black tea is fine in shape and complete in tea; the four-grade black tea is black tea with partially crushed tea leaves, incomplete tea leaf appearance and poor appearance; the five-grade black tea is high in crushing degree of the tea appearance and poor in taste; the broken tea dust is black tea broken slag. The second-grade black tea and the third-grade black tea have clear tea grain and extremely high quality, the fourth-grade black tea is common in grade, and the fifth-grade black tea is poor in grade.

According to the breaking and grading device, aiming at the characteristics of the S5 aroma-enhanced black tea, the low-temperature breaking and grading is adopted, so that the slag breaking rate of the tea is extremely low, and the appearance is attractive; and can realize the quick disintegration of nodular structure through broken nodular structure of low temperature, the one-level black tea yield that does not thoroughly break up is extremely low, and the cooperation sets up multiple hierarchical structure again, can separately collect different grades of black tea fast, provides different quality tealeaves to the different demands of customer, increases tealeaves utilization ratio, improves tea grower and enterprise's profit, increases economic benefits.

The invention also provides the flavored and seasoned brown sugar black tea prepared according to the preparation process of the flavored and seasoned brown sugar black tea.

The invention has the technical effects that:

1. The preparation process is simple, and the sensory index and the physical and chemical index of the prepared aroma-enhancing seasoning brown sugar black tea are superior to those of the black tea prepared by the prior art.

2. The black tea prepared by the invention has rich taste and rich tea aroma, has natural lotus fragrance, is rich in taste level even if the fragrance is obtained after multiple times of brewing, can be diversified due to the diversification of the taste, avoids the homogenization of the product, and has the advantage of market competition.

3. The invention can realize rapid grading collection of tea, has low black tea slag breaking rate and excellent appearance, can provide black tea with different qualities according to different requirements of customers, obviously improves the utilization rate of tea with different grades, and increases economic benefits.

Drawings

Fig. 1 is a structural diagram of the classification apparatus for broken agglomerates proposed in S6 in examples 1 to 5 of the present invention.

Detailed Description

As shown in fig. 1, fig. 1 is a structural diagram of a crumb breaking and classifying device proposed in S6 in embodiments 1 to 5 of the present invention.

The technical solution of the present invention will be described in detail below with reference to specific examples.