阅读说明：本技术 一种可灵活降低成品茶叶苦涩味的加工方法 (Processing method capable of flexibly reducing bitterness of finished tea ) 是由 易宗仁 于 2021-09-18 设计创作，主要内容包括：本发明公开了一种可灵活降低成品茶叶苦涩味的加工方法,所述可灵活降低成品茶叶苦涩味的加工方法步骤如下：步骤一：将成品茶倒入封闭滚动搅拌容器内,按照成品茶90％-99.999％的比例,添加单宁酶的混合溶液10％-0.001％,进行混合搅拌30-2160分钟,步骤二：混合搅拌结束后,放入烘干机低温,烘干稳定低于100摄氏度,烘干30-360分钟,烘干结束后把茶叶摊凉,即可降低茶叶的苦涩味,本发明一种可灵活降低成品茶叶苦涩味的加工方法,茶叶与单宁酶的比例、混合搅拌的时间长短,烘干时间的长短,在本发明主张的范围内,比例和时长不一样,茶叶的苦涩度也不一样,可根据实际需要控制茶叶的苦涩度,大大方便了生产时候的灵活度,减轻了茶叶地苦涩度,方便快捷。(The invention discloses a processing method capable of flexibly reducing the bitterness of finished tea, which comprises the following steps: the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of the tannase mixed solution according to the proportion of 90-99.999% of the finished tea, and mixing and stirring for 30-2160 minutes, wherein the second step is as follows: after mixing and stirring are finished, the tea leaves are placed into a dryer for low temperature, the drying temperature is stably lower than 100 ℃, the tea leaves are dried for 30-360 minutes, and the tea leaves are spread for cooling after the drying is finished, so that the bitter taste of the tea leaves can be reduced.)

1. A processing method capable of flexibly reducing the bitterness of finished tea leaves is characterized by comprising the following steps:

the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of the tannase mixed solution according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 min,

step two: after mixing and stirring, putting the mixture into a dryer for drying at a low temperature which is lower than 100 ℃, drying for 30-360 minutes, and spreading the tea leaves for cooling after drying is finished, so that the bitter taste of the tea leaves can be reduced.

2. The processing method of claim 1, which is characterized in that: the preparation method of the tannase in the first step comprises the following steps:

s1: inoculating the strain on a slant, culturing at 30 ℃ for 3-4 days, adding a proper amount of sterile normal saline for washing after spores grow mature, scraping the spores, placing the spores in a triangular conical flask filled with glass beads, and performing shaking culture at 30 ℃ for 1-2 hours to fully disperse the spores. 1mL of spore suspension was taken for gradient dilution and counted under a microscope. The spore suspension was diluted to 5x10 before being transferred into a triangular flask⁷Per mL;

s2: adding 50mL of tannic acid culture medium into a 500mL triangular conical flask, sterilizing at 115 ℃ for 20min, cooling, transferring 1mL of prepared spore suspension into an ultra-clean workbench, adding the spore suspension into the ultra-clean workbench, and culturing in a shaking table at a certain temperature and a shaking speed to obtain the tannase.

3. The processing method of claim 1, which is characterized in that: and when the tannase is added in the first step, keeping the temperature of the stirring container at 30-50 ℃.

4. The processing method of claim 1, which is characterized in that: and in the second step, when the tea leaves are spread for cooling, turning over the tea leaves after 30-50 min, and then, turning over the tea leaves after 40-50 min.

5. The processing method of claim 1, which is characterized in that: and the stirring speed of the stirring equipment in the second step is 100r/min-200 r/min.

Technical Field

The invention relates to a processing method for reducing the bitterness of finished tea, in particular to a processing method capable of flexibly reducing the bitterness of finished tea, and belongs to the technical field of reduction of the bitterness of tea.

Background

The tea is difficult to select and purchase, and a great deal of knowledge, such as the grade standards, prices and quotations of various kinds of tea, the evaluation and inspection methods of the tea, and the like, needs to be mastered to obtain good tea. The quality of tea leaves is mainly identified from four aspects of color, fragrance, taste and shape, but for people who drink tea leaves, the tea leaves can only be watched on the appearance and color of dry tea leaves and smelled with dry fragrance, so that the quality of the tea leaves is difficult to judge. The method of identifying dry tea is described briefly herein. The appearance of dry tea is mainly seen from five aspects, namely tenderness, cording, color, volume and purity.

The traditional method for reducing the bitter taste of the tea leaves is to add or not add chemical substances in the preparation processes of fresh leaf enzyme deactivation or fermentation and the like, the traditional method is only limited in the preparation process of the fresh leaves and cannot solve the problem of the bitter taste of the prepared finished tea.

Disclosure of Invention

The invention aims to provide a processing method capable of flexibly reducing the bitterness of finished tea leaves so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a processing method capable of flexibly reducing the bitterness of finished tea leaves comprises the following steps:

the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of the tannase mixed solution according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 min,

step two: after mixing and stirring, putting the mixture into a dryer for drying at a low temperature which is lower than 100 ℃, drying for 30-360 minutes, and spreading the tea leaves for cooling after drying is finished, so that the bitter taste of the tea leaves can be reduced.

As a preferred technical scheme of the invention, the preparation steps of the tannase in the first step are as follows:

s1: inoculating the strain on a slant, culturing at 30 ℃ for 3-4 days, adding a proper amount of sterile normal saline for washing after spores grow mature, scraping the spores, placing the spores in a triangular conical flask filled with glass beads, and performing shaking culture at 30 ℃ for 1-2 hours to fully disperse the spores. 1mL of spore suspension was taken for gradient dilution and counted under a microscope. The spore suspension was diluted to 5x10 before being transferred into a triangular flask⁷Per mL;

s2: adding 50mL of tannic acid culture medium into a 500mL triangular conical flask, sterilizing at 115 ℃ for 20min, cooling, transferring 1mL of prepared spore suspension into an ultra-clean workbench, adding the spore suspension into the ultra-clean workbench, and culturing in a shaking table at a certain temperature and a shaking speed to obtain the tannase.

As a preferable technical scheme of the invention, when the tannase is added in the first step, the temperature of the stirring container is kept between 30 ℃ and 50 ℃.

As a preferred technical scheme of the invention, when the tea leaves are spread for cooling in the second step, the tea leaves are turned over after 30-50 min, and then the tea leaves are turned over for 40-50 min.

As a preferable technical scheme of the invention, the stirring speed of the stirring equipment in the second step is 100r/min-200 r/min.

Compared with the prior art, the invention has the beneficial effects that: the processing method can flexibly reduce the bitter taste of finished tea, the proportion of tea and tannase, the mixing and stirring time and the drying time are different, the proportion and the duration are different in the scope claimed by the invention, the bitter taste of tea is different, the bitter taste of tea can be controlled according to actual needs, the flexibility during production is greatly facilitated, the bitter taste of tea is reduced, and the processing method is convenient and quick, and is not limited by regions and tea varieties.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a processing method capable of flexibly reducing the bitterness of finished tea, which comprises the following steps:

the method comprises the following steps: pouring the finished tea into a closed rolling stirring container, adding 10-0.001% of the tannase mixed solution according to the proportion of 90-99.999% of the finished tea, mixing and stirring for 30-2160 min,

step two: after mixing and stirring, putting the mixture into a dryer for drying at a low temperature which is lower than 100 ℃, drying for 30-360 minutes, and spreading the tea leaves for cooling after drying is finished, so that the bitter taste of the tea leaves can be reduced.

Wherein, the preparation steps of the tannase in the first step are as follows:

s1: inoculating the strain on a slant, culturing at 30 ℃ for 3-4 days, adding a proper amount of sterile normal saline for washing after spores grow mature, scraping the spores, placing the spores in a triangular conical flask filled with glass beads, and performing shaking culture at 30 ℃ for 1-2 hours to fully disperse the spores. 1mL of spore suspension was taken for gradient dilution and counted under a microscope. The spore suspension was diluted to 5x10 before being transferred into a triangular flask⁷Per mL;

s2: adding 50mL of tannic acid culture medium into a 500mL triangular conical flask, sterilizing at 115 ℃ for 20min, cooling, transferring 1mL of prepared spore suspension into an ultra-clean workbench, adding the spore suspension into the ultra-clean workbench, and culturing in a shaking table at a certain temperature and a shaking speed to obtain the tannase.

Further, when the tannase is added in the first step, the temperature of the stirring container is kept between 30 ℃ and 50 ℃.

Furthermore, when the tea leaves are spread for cooling in the second step, the tea leaves are turned over after 30-50 min, and then the tea leaves are turned over for 40-50 min.

Preferably, the stirring speed of the stirring device in the second step is 100r/min-200 r/min.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.