CN103549076B - Processing method for sweet osmanthus tea - Google Patents
Processing method for sweet osmanthus tea Download PDFInfo
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- CN103549076B CN103549076B CN201310509424.6A CN201310509424A CN103549076B CN 103549076 B CN103549076 B CN 103549076B CN 201310509424 A CN201310509424 A CN 201310509424A CN 103549076 B CN103549076 B CN 103549076B
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- sweet osmanthus
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Abstract
The invention relates to a processing method for sweet osmanthus tea. The processing method comprises the following steps of treating fresh sweet osmanthus by a low-temperature, freezing and vacuum drying technology to form dry sweet osmanthus with the water content of 10-15 percent, mixing tea leaves with the dry sweet osmanthus, baking the mixture through hot air, then performing cooling treatment, and storing the mixture in a closed box or an aluminum foil bag for more than one week to obtain the finished product sweet osmanthus tea. According to the sweet osmanthus tea prepared by the method disclosed by the invention, the seasonal restriction when the sweet osmanthus blooms can be avoided; the sweet osmanthus tea can be processed in all weather, which meets a quality requirement and a food safety requirement.
Description
Technical field
The present invention relates to a kind of processing method of osmanthus flower tea, belong to food processing field.
Background technology
Sweet osmanthus is a kind of colored class having makings flower and the colored characteristic of physique concurrently, in makings the flowers are opening process, is still carrying out metabolism, perfume (or spice) is slowly told, till death, therefore along with the open gradually of bud, telling in fragrant process, can not occur to damage the eubolism destroying fresh flower.And physique flower is free in petal at aromatic substance, system is little with fresh peanut life pass.And impact to tell perfume (or spice) be temperature.Temperature is higher, aromatic substance diffusion faster, and volatilization also faster, is easier to preserve existing aroma substance by physical method.
Current is make sweet osmanthus to do to one of main approach of the processing of fresh sweet osmanthus, usually adopts air drying methods, easily occurs browning, fragrance major part volatilization loss.
Traditional osmanthus flower tea processing method is that take camellia split, build the method for heap temperature control repeatedly basement, last jacquard weave forms finished product with each teas tea embryo and fresh sweet osmanthus for raw material.
But sweet osmanthus open 2 ~ 3 times every year, about one month duration, is subject to seasonal restriction with products such as its processing osmanthus flower tea, cannot tackles various application demand.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of processing method of osmanthus flower tea, avoids the seasonality by sweet osmanthus is open to limit, can round-the-clock processing conform to quality requirements, the osmanthus flower tea of food safety requirements.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of processing method of osmanthus flower tea, comprising:
1) prepare sweet osmanthus to do: fresh sweet osmanthus is under the following vacuum state of pressure 610Pa, and control temperature-20 DEG C ~ 0 DEG C, dry 6 ~ 7 hours, then heats up, dry 1 ~ 2 hour, formed moisture be 10 ~ 15% sweet osmanthus do, as the raw material of processing osmanthus flower tea;
The beneficial effect of this step is adopted to be that the sweet osmanthus obtained does most of aromatic substance and retained, color and luster fidelity is high, and retains suitable water content, and the freezer that can be placed in 4 ~ 10 DEG C preserves 12 months, keep the qualities such as the dry color of sweet osmanthus without significant change, meet food safety requirements.
2) osmanthus flower tea is processed: select tealeaves, be positioned in closed space after tealeaves and sweet osmanthus being done fully mixing, hot blast cures, make the osmanthus flower tea moisture processed control 8 ~ 8.5%, then cooling processing, then be placed in closed chest or aluminium foil bag and preserve a week more than, tealeaves is allowed more fully to absorb the fragrance of a flower and to realize more firmly suction-operated, namely draw finished product osmanthus flower tea, through after the assay was approved, can packing sell.
On the basis of technique scheme, the present invention can also do following improvement.
Further, 1) in, described intensification is for rise to 50 DEG C by temperature.
Further, 2) in, described tealeaves and the dry mass ratio added of sweet osmanthus are 100:(6 ~ 10).
Further, 2) in, the condition that described hot blast cures is 50 ~ 55 DEG C and cures 15 ~ 20 minutes.
The beneficial effect of this step is adopted to be: to promote that tealeaves is to the absorption of the fragrance of a flower, removes excessive moisture simultaneously, reduce fragrance of a flower loss.
Further, 2) in, the condition of described cooling processing is 10 ~ 15 DEG C of coolings 30 ~ 60 minutes.
The invention has the beneficial effects as follows:
The seasonality that the processing method of osmanthus flower tea of the present invention avoids by sweet osmanthus is open limits, can round-the-clock processing conform to quality requirements, the osmanthus flower tea of food safety requirements.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
1) prepare sweet osmanthus to do: fresh sweet osmanthus is under the following vacuum state of pressure 610Pa, and temperature 0 DEG C ~-10 DEG C, dry 6 hours, is then warming up to 50 DEG C, dry 2 hours, formed moisture be 10% sweet osmanthus do, as the raw material of processing osmanthus flower tea;
2) osmanthus flower tea is processed: select one-level tealeaves, tealeaves and sweet osmanthus being done after 100:10 in mass ratio fully mixes is positioned in closed space, 50 ~ 55 DEG C of hot blasts cure 20 minutes, the osmanthus flower tea moisture processed is made to control 8 ~ 8.5%, then 15 DEG C of cooling processing 30 minutes, be placed in closed chest or aluminium foil bag again and preserve a week more than, tealeaves is allowed more fully to absorb the fragrance of a flower and to realize more firmly suction-operated, namely finished product osmanthus flower tea is drawn, through after the assay was approved, can packing sell.
Embodiment 2
1) prepare sweet osmanthus to do: fresh sweet osmanthus is under the following vacuum state of pressure 610Pa, and temperature 0 DEG C ~-10 DEG C, dry 6 hours, is then warming up to 50 DEG C, dry 2 hours, formed moisture be 10% sweet osmanthus do, as the raw material of processing osmanthus flower tea;
2) osmanthus flower tea is processed: select superfine tealeaves, tealeaves and sweet osmanthus being done after 100:10 in mass ratio fully mixes is positioned in closed space, 50 ~ 55 DEG C of hot blasts cure 20 minutes, the osmanthus flower tea moisture processed is made to control 8 ~ 8.5%, then 10 DEG C of cooling processing 30 minutes, be placed in closed chest or aluminium foil bag again and preserve a week more than, tealeaves is allowed more fully to absorb the fragrance of a flower and to realize more firmly suction-operated, namely finished product osmanthus flower tea is drawn, through after the assay was approved, can packing sell.
Comparative example 1
Get one-level tea base, dry process makes moisture in tea base be 5.0%, gets fresh sweet osmanthus, mixes more than 10 hours by tea embryo with the mass ratio 100:20 of fresh sweet osmanthus, dry process, moisture in the mixture of tea base and fresh sweet osmanthus is made to be 6.5%, spreading for cooling, jacquard weave, again add fresh sweet osmanthus, make (mixture of the fresh sweet osmanthus that first time adds and tea base): the mass ratio of the fresh sweet osmanthus that second time adds is 100:5, mixes 8 hours, gets product.
Comparative example 2
Get superfine tea base, dry process makes moisture in tea base be 5.0%, gets fresh sweet osmanthus, mixes more than 10 hours by tea embryo with the mass ratio 100:20 of fresh sweet osmanthus, dry process, moisture in the mixture of tea base and fresh sweet osmanthus is made to be 6.5%, spreading for cooling, jacquard weave, again add fresh sweet osmanthus, make (mixture of the fresh sweet osmanthus that first time adds and tea base): the mass ratio of the fresh sweet osmanthus that second time adds is 100:5, mixes 8 hours, gets product.
One-level tea, superfine tea distinguish, by company standard Q/LJCY0004S according to tealeaves tenderness.
Table 1 quality sensory review result
| Title | Profile | Flavour | Fragrance | Soup look | Total score |
| Embodiment 1 | 10 | 9 | 9 | 9.5 | 37.5 |
| Embodiment 2 | 10 | 10 | 10 | 10 | 40 |
| Comparative example 1 | 9 | 8.5 | 9 | 8 | 34.5 |
| Comparative example 2 | 9 | 9 | 9 | 8 | 35 |
The standards of grading of profile: 2.5 points, bar rope, color and luster 2 points, whole broken 3 points, cleanliness 2.5 points;
The standards of grading of flavour: dense 2 points, alcohol 2 points, fresh 3 points, refreshing 3 points;
The standards of grading of fragrance: strong 4 points, fresh 3 points, lasting 3 points;
The standards of grading of soup look: 5 points, color, brightness 5 points;
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a processing method for osmanthus flower tea, is characterized in that, comprising:
1) prepare sweet osmanthus to do: fresh sweet osmanthus is under the following vacuum state of pressure 610Pa, and control temperature-20 DEG C ~ 0 DEG C, dry 6 ~ 7 hours, is then warming up to 50 DEG C, dry 1 ~ 2 hour, formed moisture be 10 ~ 15% sweet osmanthus do;
2) osmanthus flower tea is processed: select tealeaves, be positioned in closed space after tealeaves and sweet osmanthus being done fully mixing, hot blast cures, the osmanthus flower tea moisture processed is made to control 8 ~ 8.5%, then cooling processing, be placed in closed chest again or more than aluminium foil bag one week of preservation, namely draw finished product osmanthus flower tea.
2. the processing method of a kind of osmanthus flower tea according to claim 1, is characterized in that, 2) in, described tealeaves and the dry mass ratio added of sweet osmanthus are 100:(6 ~ 10).
3. the processing method of a kind of osmanthus flower tea according to claim 1, is characterized in that, 2) in, the condition that described hot blast cures is 50 ~ 55 DEG C and cures 15 ~ 20 minutes.
4. the processing method of a kind of osmanthus flower tea according to claim 1, is characterized in that, 2) in, the condition of described cooling processing is 10 ~ 15 DEG C of coolings 30 ~ 60 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379888A (en) * | 2015-11-23 | 2016-03-09 | 浙江大学 | Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level |
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|---|---|---|---|---|
| CN105394770B (en) * | 2015-11-23 | 2018-06-29 | 浙江大学 | Application of the osmanthus flower tea with anti-oxidant synergistic function in anticancer health-care product or food is prepared |
| CN106173079A (en) * | 2016-08-04 | 2016-12-07 | 乐山愚翁原生态农业有限责任公司 | Flos Rosae Rugosae microwave freeze drying process and the lyophilizing Flos Rosae Rugosae prepared by it |
| CN106922899A (en) * | 2017-03-06 | 2017-07-07 | 四川森迪科技发展股份有限公司 | A kind of processing method of Idesia polycarpa pistil tea |
| CN108185079A (en) * | 2018-02-27 | 2018-06-22 | 福建省泉州市裕园茶业有限公司 | A kind of manufacture craft of osmanthus flower tea |
| CN109497208A (en) * | 2018-12-12 | 2019-03-22 | 安徽省六安瓜片茶业股份有限公司 | A kind of Lu`an Guapian.Tea osmanthus flower tea and production method |
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| CN105379888A (en) * | 2015-11-23 | 2016-03-09 | 浙江大学 | Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level |
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