CN106260143A - A kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance and preparation method thereof - Google Patents
A kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance and preparation method thereof Download PDFInfo
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- CN106260143A CN106260143A CN201610748197.6A CN201610748197A CN106260143A CN 106260143 A CN106260143 A CN 106260143A CN 201610748197 A CN201610748197 A CN 201610748197A CN 106260143 A CN106260143 A CN 106260143A
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- folium camelliae
- camelliae sinensis
- flos
- fragrance
- jasmini sambac
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- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance and preparation method thereof, be made up of the raw material of following weight portion: Chinese liquor, tea fresh leaves, Flos Jasmini Sambac, Flos Rosae Rugosae quintessence oil, xylitol, malic acid, Flos Nelumbinis, Mel, white vinegar, Fructus Hordei Vulgaris bran, rice-chestnut powder, Pericarpium Citri junoris, Sucus Mangiferae indicae, Fructus Crataegi powder and appropriate water.Flos Nelumbinis belongs to delicate fragrance flower, close with jasmine aroma, the fragrance of Flos Jasmini Sambac had facilitation, Fructus Hordei Vulgaris bran and rice-chestnut powder etc. are mainly made up of high-gluten flour, surface jaundice is fried through overdrying, strong wheat fragrance overflows, for improving the fragrance of Folium Camelliae sinensis, there is wax coat on the blade top layer of plant, remove the following for spongy body of waxiness, can quickly absorb various flavor component in the case of evaporation water loss, and in the case of the blocking-up not having waxiness, the speed of infusion of tea release tea juice will be accelerated, and reaches the effect of quick brewing.
Description
Technical field
The invention belongs to the technical field of tea-manufacturing technology, be specifically related to a kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance and
Its preparation method.
Background technology
Plant wax coat be plant in growth course for adapting to external environment and complicated organic of the element of the first species that formed
Mixture general name, it covers the outermost layer at aboveground vegetation part, mainly aliphatic compound, cyclic compound and sterols
Deng.Owing to plant wax coat belongs to a class organic mixture, so having water insoluble and being dissolved in the character of organic solvent, so
Conventional organic solvent dissolves the wax coat on plant leaf blade surface.One layer of protective barrier that wax coat directly contacts with external environment,
Internal physiological and the injury resisting external environment condition for plant all have great importance, and can organize the evaporation of moisture, resistance
The most harmful light and the injury of harmful substance, even avoid the invasion of virus and nibbling of some insecticide., in Fructus Mali pumilae horny layer
The content of waxy component is 44.7%, and primary structure is C29~C32Long-chain fatty acid and polymethylene, rise in the insurance of fruit
Arrive important meaning.
The preparation of modernization Folium Camelliae sinensis is generally divided into these steps: harvesting, dry in sun, completes, knead and dries.Each step
The mouthfeel of infusion of tea, nutrition and color and luster will be directly influenced, for the purpose according to each step, all there is different journey
The shortcoming of degree, in other words can be by the quality improving raising Folium Camelliae sinensis further of technique, and traditional Folium Camelliae sinensis is due to tea
The restriction of the tree of leaf kind, taste is single, does not has many selectivitys, does not often reach the need meeting each stage crowd
Ask, the additive of foreign aid can only be added after prepared by Folium Camelliae sinensis, it is achieved the improvement on its nutrition, mouthfeel and color and luster, and foreign aid
Adding ingredient is of unknown origin, and shelf-life and quality cannot be protected, and nature cannot meet the demand of present stage people.The opposing party
Face, Folium Camelliae sinensis ordinary circumstance is soaked individual 3 ~ 5 times and is also just discarded, do not discard if renewing Folium Camelliae sinensis, soaks Folium Camelliae sinensis appearance repeatedly multiple
Tealeaf residue, and the pained mouthfeel that affects, and the Folium Camelliae sinensis soaking 3 ~ 5 times does not really soak out tea juice, reaches the most perfect mouth
Sense.
In Folium Camelliae sinensis preparation process, a most important ring is to complete, and main purpose is not only in that a certain amount of moisture of volatilization, with
Time kill enzyme, have extremely strict requirements for temperature, time, rolling degree etc., temperature too high (general 240 ~ 300 DEG C)
Or rolling (rotating speed is inadequate) not in time is easily caused local Folium Camelliae sinensis carbonization, for Folium Camelliae sinensis with business that tender leaf is main working position
For product, affect very much the quality in later stage, and the high temperature distinctive flavor component of readily volatilized Folium Camelliae sinensis of local, and these fragrance
The material overwhelming majority belongs to volatile organic fragrance fat, and the chlorophyll, cellulose, micro-that high temperature is also easy to decompose in Folium Camelliae sinensis
The active components of plants useful to human body such as the carotene phylloxanthin of amount and vitamin, and cellulose belongs to dietary fiber, nutrition
Significantly run off.
Summary of the invention
Invention, according to tea-manufacturing technology produced problem in background technology, proposes a kind of brand-new de-enzyming process, for Folium Camelliae sinensis
The protection of rapid soaking, nutrient, raising Folium Camelliae sinensis multiformity have great importance, and realize particular by following method:
A kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance, it is characterised in that be made up of the raw material of following weight portion: Chinese liquor 500 ~
600, tea fresh leaves 2000 ~ 2500, Flos Jasmini Sambac 300 ~ 400, Flos Rosae Rugosae quintessence oil 2 ~ 4, xylitol 10 ~ 15, malic acid 5 ~ 8, Flos Nelumbinis 80 ~
120, Mel 20 ~ 30, white vinegar 20 ~ 30, Fructus Hordei Vulgaris bran 100 ~ 150, rice-chestnut powder 60 ~ 80, Pericarpium Citri junoris 150 ~ 200, Sucus Mangiferae indicae 90 ~
100, Fructus Crataegi powder 30 ~ 40 and appropriate water.
The preparation method of a kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance, it is characterised in that include following step:
(1) mixing Fructus Hordei Vulgaris bran, rice-chestnut powder, Fructus Crataegi powder, first dry stir-fry is golden yellow to surface, is subsequently adding opening of 3 ~ 5 times of its weight portions
Water agitation and dilution, the filtrate of sucking filtration after immersion 50 ~ 60min;
(2) mixing Flos Jasmini Sambac, Flos Nelumbinis and Pericarpium Citri junoris, first grind pulping, is subsequently adding Chinese liquor dilution and soaks to obtain extracting solution, with (1)
Described filtrate is mixed and added into Flos Rosae Rugosae quintessence oil, xylitol and other following residual components being not directed to, and stirs to obtain mixed solution;
(3) dry in sun 30 ~ 40min after being plucked by tea fresh leaves, then under room temperature, ventilation spreading for cooling 2 ~ 3h, to Folium Camelliae sinensis dehydration 6 ~ 10%, puts into
In high pressure fumigating pot, thickness 3 ~ 5cm stacked by every layer of Folium Camelliae sinensis, is added in digester by the mixed solution described in (2), is watered to 2/3
Above, it is heated to boiling for producing high-temperature steam, controls pot pressure, keep kettle temperature 120 ~ 130 DEG C, Folium Camelliae sinensis is fumigated 3 ~ 5min
It is rapidly completed and completes;
(4) naturally being spread in draft chamber by described to (3) Folium Camelliae sinensis, room temperature spreading for cooling 60 ~ 80min disperses fume and ensures blade face natural wind
Dry, finally knead molding and dry.
The purpose of tea green-keeping is under normal circumstances: makes the inactivations such as the polyphenol oxidase in Folium Camelliae sinensis, peroxidase, prevents
Tea polyphenols in Folium Camelliae sinensis is oxidized to the material such as theaflavin, thearubigins, and the critical temperature of polyphenol oxidase heat inactivation is 60 ~ 65
DEG C, at least to reach 80 DEG C;Invention proposes to improve on the basis of original steam fumigates de-enzyming process, is i.e. producing steam
Adding a certain amount of Chinese liquor in boiling water, Chinese liquor typically uses the artificial brew wine of more than 50 degree, contains mainly by Chinese liquor
A certain amount of ethanol.
Steam is smoked and is completed, and can make the homogeneous temperature ground of Folium Camelliae sinensis, be rapidly reached a temperature the highest, play rapidly and
Fixation effect accurately, steam has the higher temperature of water than boiling, and the penetrance of steam is extremely strong simultaneously, makes the inactivation of enzyme more
Thoroughly, it is to avoid conventional drum type completes mode, temperature and rotating speed each side control extremely inconvenience, add in the boiling water producing steam
Entering the purpose of Chinese liquor, be to utilize ethanol therein, ethanol has good infiltration function, and on the one hand promote the process that completes enters one
Step strengthening, meanwhile, ethanol is a kind of organic solvent, is possible not only to pin the fragrance component in Folium Camelliae sinensis, it is also possible to Folium Camelliae sinensis surface
Wax coat have certain dissolution, so can quickly soak out tea juice during soaking Folium Camelliae sinensis.Test is had to show,
The wax coat on plant top layer is had good dissolution, invention to utilize industrial alcohol as having by the organic solvent such as ethanol, ether
Machine solvent is used for testing, and concentration is 50%, and the straw of crops is divided into 2 parts, before experimental group portion is put into after raw material pulverizing
Stating in the aqueous solution of organic solvent, matched group portion is put in clear water, each soaks 2 ~ 3h, then using straw as sole carbon source
Make and organize culture medium more, for the cultivation of CELLULOLYTIC BACTERIUM, detect the average weight-loss ratio of culture medium at set intervals, find experiment
Group weight-loss ratio exceeds 2.13% than matched group, and the observation of high power microscope also demonstrates that the straw surface wax coat of experimental group is at warp
Cross after organic solvent soaks and destroy seriously, and the straw surface of matched group is without significant change, all illustrates that organic solvent can promote
Wax coat dissolves.
Ethanol, as a kind of solvent, can dissolve volatile flavor component, and is insoluble in the medicinal herb components of water, utilizes
Ethanol dissolves this kind of material, is subsequently used for cooking liquor stifling generation steam, can promote the absorption of Folium Camelliae sinensis further, make one
Function Folium Camelliae sinensis or improve the taste that Folium Camelliae sinensis is single, and due to steam high temperature and homogeneous temperature, traditional method can be faster than complete
One-tenth completes, as long as the stifling rear wind that dries in the air further that completed just can distribute unnecessary fume.
Beneficial effects of the present invention: Flos Nelumbinis belongs to delicate fragrance flower, and jasmine aroma is close, and the fragrance of Flos Jasmini Sambac is had rush
Entering effect, Fructus Hordei Vulgaris bran and rice-chestnut powder etc. are mainly made up of high-gluten flour, fry surface jaundice through overdrying, and strong wheat fragrance overflows,
For improving the fragrance of Folium Camelliae sinensis, there is a wax coat on the blade top layer of plant, removes the following for spongy body, at evaporation water loss of waxiness
In the case of can quickly absorb various flavor component, and in the case of the blocking-up not having waxiness, infusion of tea release tea juice
Speed will be accelerated, and reaches the effect of quick brewing.
Detailed description of the invention
Embodiment 1:
A kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance, it is characterised in that be made up of the raw material of following weight portion (g): Chinese liquor
600, tea fresh leaves 2400, Flos Jasmini Sambac 350, Flos Rosae Rugosae quintessence oil 3, xylitol 12, malic acid 7, Flos Nelumbinis 100, Mel 28, white vinegar 30, big
Testa Tritici skin 100, rice-chestnut powder 80, Pericarpium Citri junoris 150 ~ 200, Sucus Mangiferae indicae 90, Fructus Crataegi powder 40 and appropriate water.
The preparation method of a kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance, it is characterised in that include following step:
(1) mixing Fructus Hordei Vulgaris bran, rice-chestnut powder, Fructus Crataegi powder, first dry stir-fry is golden yellow to surface, is subsequently adding opening of 3 ~ 5 times of its weight portions
Water agitation and dilution, the filtrate of sucking filtration after immersion 50 ~ 60min;
(2) mixing Flos Jasmini Sambac, Flos Nelumbinis and Pericarpium Citri junoris, first grind pulping, is subsequently adding Chinese liquor dilution and soaks to obtain extracting solution, with (1)
Described filtrate is mixed and added into Flos Rosae Rugosae quintessence oil, xylitol and other following residual components being not directed to, and stirs to obtain mixed solution;
(3) dry in sun 30 ~ 40min after being plucked by tea fresh leaves, then under room temperature, ventilation spreading for cooling 2 ~ 3h, to Folium Camelliae sinensis dehydration 6 ~ 10%, puts into
In high pressure fumigating pot, thickness 3 ~ 5cm stacked by every layer of Folium Camelliae sinensis, is added in digester by the mixed solution described in (2), is watered to 2/3
Above, it is heated to boiling for producing high-temperature steam, controls pot pressure, keep kettle temperature 120 ~ 130 DEG C, Folium Camelliae sinensis is fumigated 3 ~ 5min
It is rapidly completed and completes;
(4) naturally being spread in draft chamber by described to (3) Folium Camelliae sinensis, room temperature spreading for cooling 60 ~ 80min disperses fume and ensures blade face natural wind
Dry, finally knead molding and dry.
Claims (2)
1. the stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance, it is characterised in that be made up of the raw material of following weight portion: Chinese liquor 500 ~
600, tea fresh leaves 2000 ~ 2500, Flos Jasmini Sambac 300 ~ 400, Flos Rosae Rugosae quintessence oil 2 ~ 4, xylitol 10 ~ 15, malic acid 5 ~ 8, Flos Nelumbinis 80 ~
120, Mel 20 ~ 30, white vinegar 20 ~ 30, Fructus Hordei Vulgaris bran 100 ~ 150, rice-chestnut powder 60 ~ 80, Pericarpium Citri junoris 150 ~ 200, Sucus Mangiferae indicae 90 ~
100, Fructus Crataegi powder 30 ~ 40 and appropriate water.
The preparation method of a kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance, it is characterised in that include
Following step:
(1) mixing Fructus Hordei Vulgaris bran, rice-chestnut powder, Fructus Crataegi powder, first dry stir-fry is golden yellow to surface, is subsequently adding opening of 3 ~ 5 times of its weight portions
Water agitation and dilution, the filtrate of sucking filtration after immersion 50 ~ 60min;
(2) mixing Flos Jasmini Sambac, Flos Nelumbinis and Pericarpium Citri junoris, first grind pulping, is subsequently adding Chinese liquor dilution and soaks to obtain extracting solution, with (1)
Described filtrate is mixed and added into Flos Rosae Rugosae quintessence oil, xylitol and other following residual components being not directed to, and stirs to obtain mixed solution;
(3) dry in sun 30 ~ 40min after being plucked by tea fresh leaves, then under room temperature, ventilation spreading for cooling 2 ~ 3h, to Folium Camelliae sinensis dehydration 6 ~ 10%, puts into
In high pressure fumigating pot, thickness 3 ~ 5cm stacked by every layer of Folium Camelliae sinensis, is added in digester by the mixed solution described in (2), is watered to 2/3
Above, it is heated to boiling for producing high-temperature steam, controls pot pressure, keep kettle temperature 120 ~ 130 DEG C, Folium Camelliae sinensis is fumigated 3 ~ 5min
It is rapidly completed and completes;
(4) naturally being spread in draft chamber by described to (3) Folium Camelliae sinensis, room temperature spreading for cooling 60 ~ 80min disperses fume and ensures blade face natural wind
Dry, finally knead molding and dry.
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CN201610748197.6A CN106260143A (en) | 2016-08-30 | 2016-08-30 | A kind of stifling Folium Camelliae sinensis being mingled with Flos Jasmini Sambac fragrance and preparation method thereof |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108185037A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of green tea steams green method |
CN108402207A (en) * | 2018-05-16 | 2018-08-17 | 福鼎市巨鼎茶叶科技有限公司 | A kind of production method of jujube fragrance white tea |
CN108576273A (en) * | 2018-05-16 | 2018-09-28 | 福鼎市巨鼎茶叶科技有限公司 | A kind of production method of flowery odour white tea |
CN111642587A (en) * | 2020-06-29 | 2020-09-11 | 崇左市青林金花茶开发有限公司 | Cold-drying processing method of high-quality golden camellia |
CN111713567A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Processing method for improving flower color of golden camellia |
CN111713568A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Additive for removing wax on surface of golden camellia and preparation method thereof |
CN111903804A (en) * | 2020-09-01 | 2020-11-10 | 郭生云 | Smell-removing tea and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610748197.6A patent/CN106260143A/en not_active Withdrawn
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108185037A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of green tea steams green method |
CN108402207A (en) * | 2018-05-16 | 2018-08-17 | 福鼎市巨鼎茶叶科技有限公司 | A kind of production method of jujube fragrance white tea |
CN108576273A (en) * | 2018-05-16 | 2018-09-28 | 福鼎市巨鼎茶叶科技有限公司 | A kind of production method of flowery odour white tea |
CN111642587A (en) * | 2020-06-29 | 2020-09-11 | 崇左市青林金花茶开发有限公司 | Cold-drying processing method of high-quality golden camellia |
CN111713567A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Processing method for improving flower color of golden camellia |
CN111713568A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Additive for removing wax on surface of golden camellia and preparation method thereof |
CN111903804A (en) * | 2020-09-01 | 2020-11-10 | 郭生云 | Smell-removing tea and preparation method thereof |
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