Method for processing Pu-Er ripe tea by exogenous enzyme

A technology of exogenous enzymes and Pu'er tea, which is applied in tea treatment before extraction, etc., can solve the problems of low soluble matter and poor quality of Pu'er cooked tea products, increase soluble matter, improve the color and taste of tea soup, and improve the quality of tea Effect

Inactive Publication Date: 2013-06-05
YUNNAN AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

[0007] The purpose of this paper is to overcome the disadvantages of low soluble substances in the existing crude sun-dried green tea itself and the poor quality of the processed Pu-erh cooked tea, and provide a production method for processing Pu-erh cooked tea with exogenous enzymes

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The preparation cylinder, turning machine and drying equipment of the exogenous enzyme solution used in this method are all purchased from the market, or the materials are purchased from the market and prepared according to a conventional method.

[0019] The production environment and operation process of the method are set according to the requirements of food hygiene regulations.

[0020] The invention is improved on the basis of the processing method of Pu'er ripe tea. The inventive method comprises:

[0021] Preparation of exogenous enzyme solution, tidal water of tea samples to be fermented, post-fermentation, turning, ditching and drying processes, among which:

[0022] a. Preparation of exogenous enzyme solution: select cellulase with a specification of 2×105u / g and protease with a specification of 8×105u / g as exogenous enzymes, and add an appropriate amount of glucose or sucrose, and the required amount is based on the tea to be fermented The specific calcula...

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Abstract

The invention relates to a production method for processing Pu-Er ripe tea by exogenous enzyme, belonging to the technical field of processing of Pu-Er ripe tea. The production method is improved on the basis of the method for processing the Pu-Er ripe tea. The method disclosed by the invention comprises the procedures of preparing exogenous enzyme solution, moistening a tea sample to be fermente, fermenting, turning, thoroughly cutting and drying. Compared with the traditional method, the method disclosed by the invention has the advantages that 1. a soluble substance in the Pu-Er ripe tea product produced by the method is increased, so as to achieve the target of improving the liquor color and taste of the tea, and a certain positive role is played on improvement of the quality of the tea; and 2. the method is simple to implement, easy to understand, and especially suitable for the requirements of processing the Pu-Er ripe tea by an old material which is mechanically picked, and also can be widely applied to production of the Pu-Er ripe tea.

Description

Technical field: [0001] The invention relates to a production method for processing Pu'er ripe tea by using exogenous enzymes, belonging to the technical field of Pu'er ripe tea processing. Background technique: [0002] Pu'er tea is one of the important economic pillars of Yunnan's agriculture, accounting for more than half of Yunnan's total tea output. According to the provisions of GB / T 22111-2008, Pu'er tea refers to the Yunnan big-leaf sun-dried green tea within the protection scope of geographical indications as raw materials, and is made by specific processing technology within the protection scope of geographical indications, and has unique quality characteristics. tea. According to its processing technology and quality characteristics, Pu'er tea is divided into two types: Pu'er raw tea and Pu'er cooked tea. [0003] In the processing of Pu'er cooked tea, fermentation is a key process, which is the key process for forming the quality characteristics of Pu'er cooked...

Claims

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Application Information

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IPC IPC(8): A23F3/10
Inventor 邵宛芳袁唯康燕山
Owner YUNNAN AGRICULTURAL UNIVERSITY
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