CN105795044A - Jujube scented tea and preparation method thereof - Google Patents
Jujube scented tea and preparation method thereof Download PDFInfo
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- CN105795044A CN105795044A CN201410851131.0A CN201410851131A CN105795044A CN 105795044 A CN105795044 A CN 105795044A CN 201410851131 A CN201410851131 A CN 201410851131A CN 105795044 A CN105795044 A CN 105795044A
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Abstract
The invention discloses a preparation method of jujube scented tea, and belongs to the field of scented tea processing. Fresh jujube flowers and green tea are used as raw materials, a scenting technology is used, and the jujube scented tea is prepared. Compared with a conventional scenting process, the preparation method has no need of spreading during scenting, stacking, holding out of scented flowers, baking, cooling, rescenting or flower lifting and the like, can significantly reduce the scented tea enterprise energy consumption and labor costs, and has a significant role in maintaining complete shape of high-grade scented tea. The prepared jujube scented tea has faint scent tea flavor, and is capable of nourishing blood and moistening lung, caring skin and beautifying features.
Description
Technical field
The invention belongs to scented tea manufacture field, specifically a kind of Flos Jujubae tea and preparation method thereof.
Background technology
Fructus Jujubae, is Rhamnaceae machaka or dungarunga plant jujube tree, has cultivation all over China.Spend little how sweet, be a kind of nectariferous plant.Flos Jujubae is yellow green, both sexes, 5 radixes, without hair, has short total bennet, single raw or 2-8 the raw cyme of intensive one-tenth axil；The long 2-3 millimeter of bennet；Sepal ovum shape triangle；Petal falls oval, and base portion has pawl, isometric with stamen；Floral disc is thick, meat, and circular, 5 split；Ovary bottom is hidden in floral disc, and with floral disc symphysis, Room 2, there is 1 ovule every room, and style 2 half splits, and the month at florescence 5-7, how sweet fragrance is.
Tradition scented tea production technology mainly comprises the steps that processs of tea base, flower maintenances, fumigate, logical flower, the continuous basement of closing heap, rockets, multiple fire, turn basement, again fiery cooling, jacquard weave, even pile to obtain finished product.Wherein, fumigate is one of important step in scented tea production technology.The basement principle of scented tea is: scented tea baking process is mainly flower and tells the fragrant process enfleuraged with tea embryo.The perfume (or spice) of telling of flower is biochemical change, and ripe flower, under the effects such as enzyme, temperature, moisture content, oxygen, decomposites fragrant material, along with physiological change, the opening of flower, and the fragrance that constantly spues.It is under physisorption that tea embryo is enfleuraged, also absorb a large amount of moisture content along with enfleuraging simultaneously, osmosis due to water, create chemisorbed, under hyther, there occurs complexity chemical change, millet paste from green turn yellow gradually bright, flavour has and light puckery transfers dense alcohol to, forms the perfume (or spice) of distinctive scented tea, color, taste.The basement traditional handicraft program of scented tea is: tea embryo, flower are spelled and piled basement, logical flower, closing heap, rocket, bakee, cool down, turn basement or jacquard weave, even heap, vanning.
Summary of the invention
The technical problem to be solved is for the deficiencies in the prior art, it is provided that a kind of Flos Jujubae tea and preparation method thereof.
To achieve these goals, the present invention is achieved by the following technical solutions:
The preparation method of a kind of Flos Jujubae tea, adopts following concrete steps:
(1) select quality normal, without deterioration, free from extraneous odour, free from admixture, not painted and green tea without any fragrance matter, put into dehydrator, at 110～125 DEG C, baking 15～20min, be 4.0～4.5wt% to water content, drying cold front heavy rain is to 36～38 DEG C, obtain tea base, standby；
(2) being spread out by the fresh Flos Jujubae plucked, thickness 8～12cm, when openness 60%, sieve removes the useless colored base of a fruit, alabastrum, little Hua, when vacuum is-15～-12KPa, supports the qualified flower chosen to openness 75～85%, standby；
(3) in hermetic container, by weight 4:3～5, Flos Jujubae and the layering of tea base being laid in spacing is on the adjacent mesh screen of 0.2～0.8cm, and flower is in lower floor, and tea base is on upper strata, so alternately placement 3～10 layers, the vacuum controlled in container is-12～-8KPa, temperature 36～38 DEG C, relative humidity 75～80RH%, until Folium Camelliae sinensis is enfleuraged, moisture absorption to water content is 8.0～8.5wt%, taking out Folium Camelliae sinensis, add the petal pressing tea base weight ratio 0.5～1% dried sweet-scented osmanthus, mixing pack obtains finished product.
As preferably, step (2) in, when vacuum is-13.5KPa, the qualified flower chosen is supported to openness 80%.
As preferably, step (3) in, 5-8 layer alternately placed by Flos Jujubae and tea base, further, alternately places 7 layers.
There is advantages that 1. fresh Flos Jujubae does not contact with tea in whole production process, can effectively prevent Flos Jujubae surface pesticide residual contamination tea base, it is ensured that scented tea product hygienic quality safety；2. under the premise ensureing the open temperature and humidity scope releasing perfume of Flos Jujubae the best, fumigate process carries out under negative pressure, is conducive to improving the fragrance release strength of Flos Jujubae, strengthens fumigate quality, improves production efficiency；3., after tea base adsorbs fragrance under negative pressure, product fragrance at ambient pressure can persistently retain, and improves product quality；4., compared with traditional handicraft, it is not necessary to lead to flower, closing heap, rocket, bakee, cool down, turn basement or jacquard weave etc., energy resource consumption and the labor cost of scented tea enterprise can be significantly reduced, profile is kept completely to have remarkable effect high-grade scented tea；5. the Flos Jujubae tea flavour delicate fragrance made, can nourish blood lung moistening, cosmetology.
Detailed description of the invention
The present invention is expanded on further in conjunction with the embodiments, does not constitute and the scope of the present invention is limited.
Embodiment 1
The preparation method of a kind of Flos Jujubae tea, adopts following concrete steps:
(1) select quality normal, without deterioration, free from extraneous odour, free from admixture, not painted and green tea without any fragrance matter, put into dehydrator, at 110 DEG C, baking 15min, is 4.0wt% to water content, and drying cold front heavy rain, to 36 DEG C, obtains tea base, standby；
(2) being spread out by the fresh Flos Jujubae plucked, thickness 8cm, when openness 60%, sieve removes the useless colored base of a fruit, alabastrum, little Hua, when vacuum is-15KPa, supports the qualified flower chosen to openness 75～85%, standby；
(3) in hermetic container, by weight 4:3, Flos Jujubae and the layering of tea base being laid in spacing is on the adjacent mesh screen of 0.2cm, and flower is in lower floor, and tea base is on upper strata, so alternately place 3 layers, the vacuum controlled in container is-12KPa, temperature 36 DEG C, relative humidity 75RH%, until Folium Camelliae sinensis is enfleuraged, moisture absorption to water content is 8.0wt%, taking out Folium Camelliae sinensis, add the petal pressing tea base weight ratio 0.5% dried sweet-scented osmanthus, mixing pack obtains finished product.
Embodiment 2
The preparation method of a kind of Flos Jujubae tea, adopts following concrete steps:
(1) select quality normal, without deterioration, free from extraneous odour, free from admixture, not painted and green tea without any fragrance matter, put into dehydrator, at 125 DEG C, baking 20min, is 4.5wt% to water content, and drying cold front heavy rain, to 38 DEG C, obtains tea base, standby；
(2) being spread out by the fresh Flos Jujubae plucked, thickness 12cm, when openness 60%, sieve removes the useless colored base of a fruit, alabastrum, little Hua, when vacuum is-12KPa, supports the qualified flower chosen to openness 85%, standby；
(3) in hermetic container, by weight 4:5, Flos Jujubae and the layering of tea base being laid in spacing is on the adjacent mesh screen of 0.8cm, and flower is in lower floor, and tea base is on upper strata, so alternately place 10 layers, the vacuum controlled in container is-8KPa, temperature 38 DEG C, relative humidity 80RH%, until Folium Camelliae sinensis is enfleuraged, moisture absorption to water content is 8.5wt%, taking out Folium Camelliae sinensis, add the petal pressing tea base weight ratio 1% dried sweet-scented osmanthus, mixing pack obtains finished product.
Embodiment 3
The preparation method of a kind of Flos Jujubae tea, adopts following concrete steps:
(1) select quality normal, without deterioration, free from extraneous odour, free from admixture, not painted and green tea without any fragrance matter, put into dehydrator, at 120 DEG C, baking 20min, is 4.0wt% to water content, and drying cold front heavy rain, to 37 DEG C, obtains tea base, standby；
(2) being spread out by the fresh Flos Jujubae plucked, thickness 10cm, when openness 60%, sieve removes the useless colored base of a fruit, alabastrum, little Hua, when vacuum is-13KPa, supports the qualified flower chosen to openness 85%, standby；
(3) in hermetic container, by weight 1:1, Flos Jujubae and the layering of tea base being laid in spacing is on the adjacent mesh screen of 0.5cm, and flower is in lower floor, and tea base is on upper strata, so alternately place 6 layers, the vacuum controlled in container is-10KPa, temperature 37 DEG C, relative humidity 80RH%, until Folium Camelliae sinensis is enfleuraged, moisture absorption to water content is 8.0wt%, taking out Folium Camelliae sinensis, add the petal pressing tea base weight ratio 1% dried sweet-scented osmanthus, mixing pack obtains finished product.
Claims (3)
1. the preparation method of a Flos Jujubae tea, it is characterised in that: adopt following concrete steps:
(1) select quality normal, without deterioration, free from extraneous odour, free from admixture, not painted and green tea without any fragrance matter, put into dehydrator, at 110～125 DEG C, baking 15～20min, be 4.0～4.5wt% to water content, drying cold front heavy rain is to 36～38 DEG C, obtain tea base, standby；
(2) being spread out by the fresh Flos Jujubae plucked, thickness 8～12cm, when openness 60%, sieve removes the useless colored base of a fruit, alabastrum, little Hua, when vacuum is-15～-12KPa, supports the qualified flower chosen to openness 75～85%, standby；
(3) in hermetic container, by weight 4:3～5, Flos Jujubae and the layering of tea base being laid in spacing is on the adjacent mesh screen of 0.2～0.8cm, and flower is in lower floor, and tea base is on upper strata, so alternately placement 3～10 layers, the vacuum controlled in container is-12～-8KPa, temperature 36～38 DEG C, relative humidity 75～80RH%, until Folium Camelliae sinensis is enfleuraged, moisture absorption to water content is 8.0～8.5wt%, taking out Folium Camelliae sinensis, add the petal pressing tea base weight ratio 0.5～1% dried sweet-scented osmanthus, mixing pack obtains finished product.
2. the preparation method of a kind of Flos Jujubae tea according to claim 1, it is characterised in that: step (2) in, when vacuum is-13.5KPa, the qualified flower chosen is supported to openness 80%.
3. the preparation method of a kind of Flos Jujubae tea according to claim 1, it is characterised in that: step (3) in, 5-8 layer alternately placed by Flos Jujubae and tea base, further, alternately places 7 layers.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410851131.0A CN105795044A (en) | 2014-12-31 | 2014-12-31 | Jujube scented tea and preparation method thereof |
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| CN201410851131.0A CN105795044A (en) | 2014-12-31 | 2014-12-31 | Jujube scented tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080286A (en) * | 2021-05-24 | 2021-07-09 | 山西枣源地生物科技有限公司 | Jujube flower tea and preparation method thereof |
| CN114208915A (en) * | 2021-12-10 | 2022-03-22 | 陕西果业黄河集团有限公司 | Jujube flower tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049086A (en) * | 1989-08-02 | 1991-02-13 | 郑涛 | The preparation method of narrow-leaved oleaster flower tea |
| CN102986943A (en) * | 2012-08-15 | 2013-03-27 | 重庆市天岗玉叶茶业有限公司 | Jasmine tea and production method thereof |
-
2014
- 2014-12-31 CN CN201410851131.0A patent/CN105795044A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049086A (en) * | 1989-08-02 | 1991-02-13 | 郑涛 | The preparation method of narrow-leaved oleaster flower tea |
| CN102986943A (en) * | 2012-08-15 | 2013-03-27 | 重庆市天岗玉叶茶业有限公司 | Jasmine tea and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙寿源: "《食品选购400问》", 31 January 1999, 河北科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080286A (en) * | 2021-05-24 | 2021-07-09 | 山西枣源地生物科技有限公司 | Jujube flower tea and preparation method thereof |
| CN114208915A (en) * | 2021-12-10 | 2022-03-22 | 陕西果业黄河集团有限公司 | Jujube flower tea and preparation method thereof |
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