CN105918544A - Flower-fragrant black tea - Google Patents
Flower-fragrant black tea Download PDFInfo
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- CN105918544A CN105918544A CN201610279426.4A CN201610279426A CN105918544A CN 105918544 A CN105918544 A CN 105918544A CN 201610279426 A CN201610279426 A CN 201610279426A CN 105918544 A CN105918544 A CN 105918544A
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- flower
- black tea
- tea
- fragrance
- fragrant
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
The present invention relates to a fresh flower spice extraction, and a preparation technology of a black tea and an extract thereof. The preparation technology successively comprises the following steps: flower-fragrant concentrate extracting, instant black tea powder producing, fragrance enhancing, mixing, and packaging. The preparation technology of the flower-fragrant black tea fully takes the combined advantages of both traditional tea and instant tea, especially improves the dissolution rate of a first tea brewing, and improves product quality. The preparation technology of the flower-fragrant black tea fully uses the physical properties of strong suction force of the tea leaves and is beneficial to increase natural fresh flower fragrance absorption, and the fragrance enhancing method is safe and healthy.
Description
Art:
The invention belongs to tea manufacture field, relate to the processing technology of a kind of fragrant black tea, more specifically
Relate to the process that the extraction of a kind of flower spice, black tea and extract thereof make.
Background technology
Along with improving constantly of people's living standard, Folium Camelliae sinensis becomes the increasing weight pursuing quality of the life personage
Select.Black tea rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine,
The various nutrient elements such as leucine, lysine, glutamic acid, alanine, aspartic acid.Black tea was fermenting
Chemical composition change during the chemical reaction of polyphenols makes fresh leaf in journey is relatively big, can produce theaflavin, congo red
The compositions such as element, its fragrance substantially increases than fresh leaf, makes black tea have black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol
Feature.Particularly black tea has help gastro-intestinal digestion, promotes appetite, can diuresis, eliminate edema, and the strong heart
Dirty function, is favored widely.
Black tea drinking way is more, as drink time method, clear drink method or boil drink method for the personage that samples tea be a kind of preferably
Enjoyment, but troublesome poeration, and be more suitable for the quality black tea of ecosystem；Quickly Instant Drinks, are more suitable for instant red
Tea rather than the quality black tea of ecosystem.Instant tea powder is one pure natural tea raw material, by modern biotechnology section
Skill, extracts the essential ingredient in Folium Camelliae sinensis and concentrates, then the nano-scale particle shape solid of drying spraying, energy
Dissolve in the solid beverage in water.
Teabag, across tea beverage, health product, the big gold industry of medicated tea three, both can be siped tea, again can health care.
According to statistics, China's teabag annual sales amount in 2009 be China's teabag annual sales amount in 300,000,000,2010 be the most broken
1000000000 yuan.Teabag has become a trend of present stage people's health preserving, but existing market is still with traditional bag
Bubble black tea, bag green tea, bagged tea etc. are main product.Conventional bag type of making tea is single, and mouthfeel is dull,
Can not effectively meet under market economy people to tea beverage product multiple demands, it is impossible to real meaning reaches high
Effect is quick, the requirement of natural health.
Pollen allergy, also known as pollinosis, refers to that the people with allergic constitution because of contact or sucks pollen, health
Various anaphylactoid immune disease occur, according to statistics, current China is because of the anaphylactic crowd of dry flower pollen
Increase year by year, therefore the pollen hypersensitivity in all kinds of scented tea can not be ignored.
Chinese patent in Publication No. CN104247797A describes the system of a kind of blue berry flower teabag in detail
Preparation Method, selects open blue berry pollen broken rear and tea blending, obtains assorted scented tea end.Patent exists one
Fixed limitation: first, pollen has certain office's property limit to allergic person.Secondly, in Publication No.
In the Chinese patent of CN104247797A, blue berry flower is milky, it is impossible to effectively strengthen millet paste color.
Chinese patent in Publication No. CN104543132A describes the preparation of a kind of Fructus Citri tangerinae premium tea in detail
Method, this patent adds fresh Fructus Citri tangerinae flower in traditional black tea process, directly kneads with the fresh leaf that withered, make
Fructus Citri tangerinae flower is kneaded with the fresh leaf withered, and thoroughly the juice of Fructus Citri tangerinae flower is dissolved in fresh leaf, and Fructus Citri tangerinae flower wears into juice, is bonded at
On Folium Camelliae sinensis, Fructus Citri tangerinae flower juice, fragrance and Folium Camelliae sinensis bonding fermentation so that make Fructus Citri tangerinae premium tea.This patent is by Fructus Citri tangerinae
Son flower juice is bonded on Folium Camelliae sinensis, is unfavorable for the formation of Folium Camelliae sinensis local flavor, makes the original mouthfeel of Folium Camelliae sinensis change, impact
Millet paste color and luster.
In the Chinese patent of Publication No. CN104336200A, describe the system of a kind of Flos Gardeniae black tea in detail
Preparation Method, uses lyophilizing technique that the open Flos Gardeniae plucked is made Fructus Gardeniae dry flower；By Fructus Gardeniae dry flower and black tea tea
Base, according to certain ratio mixing, carries out scenting at least twice, then is separated with black tea tea base by Fructus Gardeniae dry flower, system
Obtain Flos Gardeniae black tea.Fructus Gardeniae dry flower and black tea tea base are used specific ratio and specific scenting process by the present invention
Carrying out scenting, prepared moisture is the Flos Gardeniae black tea of 6～7%.In Publication No. CN104322764A
In state's patent, describe the preparation technology of a kind of jasmine black tea in detail, use the opening that lyophilizing technique will be plucked
Jasmine dry flower made by Flos Jasmini Sambac；Jasmine dry flower is mixed according to certain ratio with black tea tea base, carries out at least two
Secondary scenting, then jasmine dry flower is separated with black tea tea base, prepare jasmine black tea.But two above patent is deposited
Limitation certain: first, the mode of scenting flavouring, although Folium Camelliae sinensis can be made to be accompanied by the fragrance of a flower, but can not effectively protect
Hold the persistency of fragrance；Second, both have employed the lyophilizing technique of less than-45 DEG C, under this cryogenic conditions,
Higher to equipment requirements, power consumption is relatively big, and operability is not strong, is unfavorable for environmental protection.
Therefore, the present invention is to provide for a kind of novel, has the novel of former tea mouthfeel and natural flower aroma local flavor
Black tea, for promoting the diversification of conventional tea product, it is proposed that a kind of natural fragrant black tea product, will have
Standby wide market prospect.
Summary of the invention
For the problems referred to above, the present invention utilizes modern essence extractive technique, solve conventional black product single and
The puzzlement of the problems such as local flavor is dull, it is provided that one can improve infusion colour, is suitable to pollen hypersensitivity crowd, convenient punching
The natural flowery type black tea product of bubble.
The technical solution adopted in the present invention is: the processing technology of a kind of fragrant black tea, includes successively walking as follows
Rapid:
A, extraction fragrance of a flower concentrated solution: with various calyx as raw material, pulverize, use conventional Supercritical CO2
Fluids extraction, it is thus achieved that the volatile material of flower, is fragrance of a flower concentrated solution.
B, making instant black tea powder: with black tea powder as raw material, add cycloheptaamylose 2%～5%, with 1:
The ratio interpolation water of 10～15 is under the conditions of 80 DEG C～90 DEG C, after stirring and leaching 60～90min, and 2～3 layers of gauze
Filter, remove tea grounds, obtain lixiviating solution, spray-dried, obtain instant black tea powder.
C, flavouring: a certain amount of black tea is placed on a hermetic container upper strata, uniformly spreads out, lower floor places one
Quantitative fragrance of a flower concentrated solution, and fragrance of a flower concentrated solution is heated to evaporation completely, make fresh flower flavor fully discharge,
Stir black tea 2～5 times, make the black tea in hermetic container fully absorb the natural fragrance of a flower.Certain time is placed in pressurization,
Obtain composing fragrant flower tea.
D, mixing: taking a certain amount of tax fragrant flower tea and instant black tea powder, be sufficiently mixed, adjusting air humidity is
85～95%, place 10～20min, then mixture is put into drying baker be dried, controlling moisture is
Within 5%.
E, packaging: in the pack of mixed tea being packed to teabag, obtain natural fragrant black tea product.
Described in above-mentioned a step, various calyx refer to the flower calyx such as Flos Mume calyx, Flos Osmanthi Fragrantis calyx, Flos Rosae Rugosae calyx.
Supercritical CO in above-mentioned a step2Fluids extraction specifically refers to: is smashed to pieces by 500～600g flowers, puts
In the barrel of 2～3L, and load extraction kettle, install pressure ring and sealing ring, screw upper plug head, then open
Open fine frozen machine, extraction kettle, separating still I, separating still II temperature control instrument are adjusted to the required temperature set respectively；
Dropping to about 0 DEG C at refrigerator temps, extraction kettle and separating still I reach 55 DEG C, and separating still II temperature reaches
After 40 DEG C, open gas cylinder, open valve 2 (CO2SAPMAC method liquefies), then open high-pressure pump and enter
Row pressurization, when the extracting pressure of extraction kettle reaches 20MPa, regulates the valve that dams and makes extraction kettle pressure balance,
Then control valve controls extraction kettle separating still I, the pressure of separating still II, waits separation axe I pressure to reach 9
MPa, separation axe II pressure reach 5Mpa, regulate CO2Flow velocity after start entrainer pump, pump into and carry secretly
Agent methanol (solid-to-liquid ratio 5:3) carries out reflux extraction, after extraction 120min, closes entrainer pump, turns off
High-pressure pump and extraction kettle separating still heater switch, Open valve 2 reclaims CO2, from separating still discharge hole for discharge,
Collect extract, be and obtain natural fragrance of a flower concentrate.
The condition being spray-dried described in above-mentioned b step is: inlet temperature 165 DEG C～185 DEG C, leaving air temp
65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit is 1～2MPa.
A certain amount of black tea described in above-mentioned step c and a certain amount of fragrance of a flower concentrated solution, the weight (Kg) of black tea
It is 1～2:0.015～0.025 with fragrance of a flower concentrated solution volume (L) ratio；Heating-up temperature is 80～120 DEG C；Pressurization
Placement certain time refers to: pressurization size is 1 atmospheric pressure～5 atmospheric pressure, and standing time is 60～120min.
The a certain amount of quality (Kg) referring to compose fragrant flower tea and the quality of instant black tea powder described in above-mentioned Step d
(Kg) ratio is 100:8～15.
Being dried described in above-mentioned Step d, baking temperature is 30～40 DEG C, and the time is 10～20min.
Described in above-mentioned step e, mixed tea packing specification is 4～6g.
Technique effect:
1, by the way of heating flavouring, make to be also suitably for drinking to pollen hypersensitivity crowd, the use of scented tea can be expanded
Scope, the most various flowers combine with Tea Industry industry, develop in a healthy way.
2, be conducive to improving soup color and fragrance, suitably select flower kind to be combined with black tea, red with the tradition fragrance of a flower
Tea is compared, and sweeter refreshing, the fragrance of the more glow of soup color, flavour can be made more to coordinate persistently, to illustrate that flower is tied mutually with black tea
Close, there is the effect improving teabag quality, extend the holding time of floral type tea product.
3, take full advantage of conventional tea and advantage that instant tea combines, improve the dissolution of the first bubble especially
Speed, improves black tea product quality.
4, take full advantage of Folium Camelliae sinensis and possess the physical characteristic of strong absorption affinity, be conducive to increasing natural fresh flower fragrance
Absorption, flavouring mode i.e. safety is healthy again.
5, use special aromatizing process Titian, pass through supercritical CO2Fluid extraction natural flower aroma, improves natural
The utilization rate of flower petal, makes full use of the fragrance component of flower.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below with the embodiment of the present invention, but do not limit with this
The present invention processed.
Embodiment 1: the extracting method of Calyx Hibisci Sabdariffae fragrance
500.00g Calyx Hibisci Sabdariffae is pulverized, is placed in the barrel of 2L, and load extraction kettle, install
Pressure ring and sealing ring, screw upper plug head, is then turned on fine frozen machine, by extraction kettle, separating still I, separating still
II temperature control instrument is adjusted to the temperature of required setting respectively；Drop to about 0 DEG C at refrigerator temps, extraction kettle and point
Reach 55 DEG C from still I, after separating still II temperature reaches 40 DEG C, open gas cylinder, open valve 2 (CO2Cold
Circulation is liquefied), then open high-pressure pump and pressurize, when the extracting pressure of extraction kettle reaches 20MPa,
Regulating the valve that dams and make extraction kettle pressure balance, then control valve controls extraction kettle separating still I, separating still II
Pressure, wait separation axe I pressure reach 9MPa, separate axe II pressure reach 5Mpa, regulate CO2's
Start entrainer pump after flow velocity, pump into entrainer methanol (solid-to-liquid ratio 5:3) and carry out reflux extraction, extract 120min
After, to close entrainer pump, turn off high-pressure pump and extraction kettle separating still heater switch, Open valve 2 reclaims
CO2, from separating still discharge hole for discharge, collect extract, be and obtain natural Roselle flower perfume (or spice) concentrate.
Embodiment 2: the preparation method of a kind of Calyx Hibisci Sabdariffae black tea
The Calyx Hibisci Sabdariffae of 100Kg is pulverized, uses conventional Supercritical CO2Fluids extraction, it is thus achieved that Calyx Hibisci Sabdariffae
Volatile material--Roselle flower perfume (or spice) concentrated solution, standby；Taking 100Kg black tea powder is raw material, interpolation β-ring-type
Dextrin 2Kg, 1500Kg water mixes, under the conditions of being placed in 80 DEG C, and stirring and leaching 60min, 3 layers of filtered through gauze, remove
Removing tea grounds, obtain lixiviating solution, be spray-dried, inlet temperature is 165 DEG C～185 DEG C, and leaving air temp is
65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains instant
Black tea powder, standby；10Kg black tea being placed on a hermetic container upper strata, uniformly spreads out, Calyx Hibisci Sabdariffae is placed by lower floor
Concentrated solution 0.2L (expands the surface area of concentrated solution) as far as possible, and Calyx Hibisci Sabdariffae concentrated solution is heated to evaporation
Completely, heating-up temperature is 100 DEG C, stirs black tea 4～5 times, make the black tea on upper strata fully absorb in heating process
The natural Calyx Hibisci Sabdariffae fragrance of a flower, the air pressure controlling hermetic container is 2 atmospheric pressure, and the time is 120min, is composed
Calyx Hibisci Sabdariffae scented tea after perfume (or spice).Take the Calyx Hibisci Sabdariffae scented tea 10Kg after flavouring, with 1Kg instant black tea powder, be sufficiently mixed
Uniformly, adjusting air humidity is 85～95%, places 15min, then mixture is put into drying baker, arrange dry
Temperature is 30～40 DEG C, and the time is 10min, controls moisture and controls within 5%.Fill with the amount of 5g/ bag
Enter in tea-making packaging bag, through quality inspection, pack, put in storage, obtain novel Calyx Hibisci Sabdariffae black tea product.
Comparative examples 1: the preparation method of a kind of Flos Gardeniae black tea
The preparation of a kind of Flos Gardeniae black tea is described in detail by the Chinese patent of Publication No. CN104336200A
Method, its step is as follows: the fragrant vigorous Flos Gardeniae of telling that (1) will pluck, pre-freeze 8 hours at being placed in-50 DEG C,
Freeze to Flos Gardeniae, harden；It is-30 DEG C in temperature again, under conditions of vacuum is 80pa, after pre-freeze
Flos Gardeniae lyophilization 10 hours, prepared moisture is the Fructus Gardeniae dry flower of 5%, remains standby；(2) will
Above-mentioned prepared part Fructus Gardeniae dry flower mixes by weight the ratio uniform for 1:5 with black tea tea base, carries out first
Secondary scenting, after 0 DEG C of lower seal stores scenting 48 hours, separates black tea tea base with Fructus Gardeniae dry flower, sifts out
Scenting Flos Gardeniae black tea；(3) by step (1) prepare part untapped Fructus Gardeniae dry flower with once
Scenting Flos Gardeniae black tea mixes by weight the ratio uniform for 1:10, carries out second time scenting, close at 0 DEG C
Seal storage scenting after 48 hours up for safekeeping, Fructus Gardeniae dry flower and a scenting Flos Gardeniae black tea are separated, prepare Fructus Gardeniae premium
Tea.
Comparative examples 2:
The preparation of a kind of jasmine black tea is described in detail by the Chinese patent of Publication No. CN104322764A
Technique: (1) tells fragrant vigorous Flos Jasmini Sambac by pluck, and pre-freeze 10 hours at being placed in-45 DEG C, to Flos Jasmini Sambac
Freeze, harden；It is-20 DEG C in temperature again, under conditions of vacuum is 120pa, by the Flos Jasmini Sambac after pre-freeze
Lyophilization 15 hours, prepared moisture is the jasmine dry flower of 5%, remains standby；(2) by above-mentioned system
The part jasmine dry flower obtained mixes by weight the ratio uniform for 1:5 with black tea tea base, carries out scenting for the first time,
After 0 DEG C of lower seal stores scenting 48 hours, black tea tea base is separated with jasmine dry flower, sifts out a scenting
Jasmine black tea；(3) by the part untapped jasmine dry flower prepared in step (1) and a scenting jasmine
Premium tea mixes by weight the ratio uniform for 1:10, carries out second time scenting, stores basement at 0 DEG C of lower seal
After making 48 hours, jasmine dry flower and a scenting jasmine black tea are separated, prepare jasmine black tea.
Comparative examples 3:
The system of a kind of blue berry flower teabag is described in detail by the Chinese patent of Publication No. CN104247797A
Making method, its step is as follows: (1) blue berry flower: pick up from Hubei shepherd boy's blue berry Science and Technology Ltd. Drymotaenium miyoshianum (Mak.) Mak. acid blue certain kind of berries
Planting base, selects open flower, be dried in 70 DEG C of baking ovens to water content be 3.5%；Will with pulverizer
The blue berry pollen being dried is broken, is screened out by thinner granule, it is ensured that do not penetrate through tea-making packaging bag；(2) Folium Camelliae sinensis:
Select the black tea without Titian from Hua Zhong Agriculture University, be dried in 75 DEG C of baking ovens so that it is water content
It is 4.6%；With pulverizer, dry Folium Camelliae sinensis is pulverized, thinner granule is screened out, it is ensured that do not penetrate through teabag
Packaging bag；(3) assorted: the raw material that step (1) and step (2) are obtained, according to the quality hundred of Folium Camelliae sinensis with blue berry flower
Proportion by subtraction 4:1 ratio carries out assorted, and mix homogeneously；(4) packaging: select business-like tea-making packaging bag, press
Often the bag assorted raw material of 4g is packed；(5) step (4) gained tea-making packaging bag is loaded the plastics matched
In Dai, seal, both obtained blue berry flower teabag.
Comparative examples 4:
The preparation of a kind of Fructus Citri tangerinae premium tea is described in detail by the Chinese patent of Publication No. CN104543132A
Method, comprises the following steps: that the fresh tea leaf won is placed on airing frame by (1), starts to turn dark to leaf color
Time ploughing in green once；Second time ploughing in green within 5 hours, is carried out when airing starts away from placing；Away from place airing start time 19
Hour carry out third time ploughing in green；Terminate away from placing 24 hours airings when airing starts；(2) will be through step 1 airing
Good Folium Camelliae sinensis is poured in kneading machine, is also poured in kneading machine by the fresh Fructus Citri tangerinae won flower pistil, wherein Folium Camelliae sinensis simultaneously
It is 99:1 with the mass ratio of Fructus Citri tangerinae flower pistil；Folium Camelliae sinensis uses kneading machine to knead 2 hours with Fructus Citri tangerinae flower pistil；(3)
The Folium Camelliae sinensis kneaded separated block with Fructus Citri tangerinae flower by hand and shakes up, being subsequently placed in ferment at constant temperature room, constant temperature
Fermenting house temperature is maintained at 18 DEG C, keeps more than 90% humidity, ferments 4 hours；(4) syllogic is dried: the
One inferior to drying 20min at 100 DEG C；Second inferior to drying 20min at 110 DEG C；Third time is dried at 110 DEG C
Dry 25min；Drying for the first time and be spaced 30min between second time drying, second time is dried and is dried for the third time
Between be spaced 8 hours；(5) screen: dry terminate after on bamboo plaque natural cooling, with bamboo sieve carry out screen and
Canned.
Table 1 various floral type tea product soak with the water of about 95 DEG C after the fragrance of flowers is strong degree comparison sheet
| Product | First bubble | Second bubble | 3rd bubble | 4th bubble |
| Embodiment 2 | ++++ | ++++ | +++ | + |
| Comparative examples 1 | +++++ | ++ | + | - |
| Comparative examples 2 | ++++++ | ++ | + | - |
Note: "+" quantity represent flower and give off a strong fragrance degree, "-" represents without fragrance of a flower gas.
Table 2 various floral type tea product soak with the water of about 95 DEG C after soup color color and luster effectiveness comparison table
| Product | First bubble | Second bubble | 3rd bubble | 4th bubble |
| Embodiment 2 | ***** | ***** | **** | ** |
| Comparative examples 3 | *** | ** | ** | * |
| Comparative examples 4 | **** | **** | *** | * |
Note: the quantity of " * ", and to represent the color of Tang Se the highest.
Table 3 various floral type tea product soak with the water of about 95 DEG C after soup color clarity effectiveness comparison table
| Product | First bubble | Second bubble | 3rd bubble | 4th bubble |
| Embodiment 2 | --- | ---- | ---- | ----- |
| Comparative examples 3 | -- | --- | --- | ---- |
| Comparative examples 4 | - | -- | --- | --- |
Note: the quantity of "-", and to represent the clarity of Tang Se the highest.
Claims (7)
1. a processing technology for fragrant black tea, in turn includes the following steps:
A, extraction fragrance of a flower concentrated solution: with various calyx as raw material, pulverize, use conventional Supercritical CO2
Fluids extraction, it is thus achieved that the volatile material of flower, is fragrance of a flower concentrated solution.
B, making instant black tea powder: with black tea powder as raw material, add cycloheptaamylose 2%～5%, with 1:
The ratio interpolation water of 10～15, under the conditions of 80 DEG C～90 DEG C, after stirring and leaching 60～90min, filters, removes
Tea grounds, obtains lixiviating solution, spray-dried, obtains instant black tea powder.
C, flavouring: a certain amount of black tea is placed on a hermetic container upper strata, uniformly spreads out, lower floor places one
Quantitative fragrance of a flower concentrated solution, and fragrance of a flower concentrated solution is heated to evaporation completely, make fresh flower flavor fully discharge,
Stirring black tea 2～5 times, make the black tea in hermetic container fully absorb the natural fragrance of a flower, certain time is placed in pressurization,
Obtain composing fragrant flower tea.
D, mixing: taking a certain amount of tax fragrant flower tea and instant black tea powder, be sufficiently mixed, adjusting air humidity is
85～95%, place 10～20min, then mixture is put into drying baker be dried, control moisture and exist
Within 5%.
E, packaging: in the pack of mixed tea being packed to teabag, obtain natural fragrant black tea product.
Method the most according to claim 1, wherein various calyx described in a step refer to Flos Mume calyx, Flos Osmanthi Fragrantis calyx,
The flower calyx such as Flos Rosae Rugosae calyx.
Wherein described in b step be spray-dried condition be: inlet temperature 165 DEG C～185 DEG C, leaving air temp 65 DEG C～
85℃；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit is 1～2MPa.
Method the most according to claim 1, wherein a certain amount of black tea described in step c and a certain amount of fragrance of a flower concentrate
Liquid, weight Kg of black tea is 1～2:0.015～0.025 with fragrance of a flower concentrated solution volume L ratio；Heating-up temperature be 80～
120℃；Pressurization placement certain time refers to: pressurization size is 1 atmospheric pressure～5 atmospheric pressure, standing time
It is 60～120min.
Method the most according to claim 1, wherein composes quality Kg of fragrant flower tea and the matter of instant black tea powder described in Step d
Amount Kg ratio is for 100:8～15.
Method the most according to claim 1, is wherein dried described in Step d, and baking temperature is 30～40 DEG C, and the time is
10～20min.
Method the most according to claim 1, wherein described in step e, mixed tea packing specification is 4～6g.
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| CN109480007A (en) * | 2018-12-14 | 2019-03-19 | 赵志平 | A kind of rose tea process flow |
| CN112106850A (en) * | 2020-09-30 | 2020-12-22 | 湖北友花茶业科技有限公司 | Preparation method of wintersweet flower flavored instant tea |
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| CN101715853A (en) * | 2009-12-22 | 2010-06-02 | 云南龙润茶业集团有限公司 | Instant black tea powder and preparation method and application thereof |
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| CN112106850A (en) * | 2020-09-30 | 2020-12-22 | 湖北友花茶业科技有限公司 | Preparation method of wintersweet flower flavored instant tea |
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