CN106665950A - Preparation method of secondary-frying flower tea - Google Patents
Preparation method of secondary-frying flower tea Download PDFInfo
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- CN106665950A CN106665950A CN201611204266.3A CN201611204266A CN106665950A CN 106665950 A CN106665950 A CN 106665950A CN 201611204266 A CN201611204266 A CN 201611204266A CN 106665950 A CN106665950 A CN 106665950A
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- tea
- flower
- parch
- preparation
- leaf
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of tea leaves, in particular to a preparation method of secondary-frying flower tea. The preparation method comprises the following steps of preparing a material, deactivating enzyme, primarily frying and kneading, primarily drying, cooling, spreading, drying, and frying, so as to obtain a finished product. The organic flower tea prepared by the preparation method has the advantages that the beneficial matters in the tea leaves are effectively maintained, and the waste of beneficial ingredients in tea leaves is reduced. The preparation method has the advantages that the technology is simple, and the operation is easy; the prepared tea leaf has heavy and lasting fragrance, the soup is green and bright, and the taste is good.
Description
Technical field
The present invention relates to tea technology field, in particular to a kind of preparation method of secondary parch scented tea.
Background technology
Folium Camelliae sinensis have a long history in China as drinking, with the species of the progressive Folium Camelliae sinensis in epoch it is also more and more,
Scented tea is one of which.But the taste that flower is easily caused in existing scented tea preparation process with Folium Camelliae sinensis fully mutually cannot melt,
The waste of various beneficiating ingredients is easily caused simultaneously.
The content of the invention
For above-mentioned situation, the present invention proposes a kind of preparation method of secondary parch scented tea, can be effectively retained Folium Camelliae sinensis
Interior beneficiating ingredient.
To achieve these goals, the technical solution adopted in the present invention is a kind of preparation method of secondary parch scented tea,
Characterized in that, comprising the following steps：
1. get the raw materials ready：Ratio 15~35 by weight：The 100 first exhibition tea shoots for choosing flower and one leaf of a bud or two leaves and a bud, will
Tea shoot is mixed with flower, as be placed under daylight after 18~25 DEG C of indoor 3~5h of airing after 1~2h of airing separate tea shoot with it is fresh
Flower, flower are placed in 40~50 DEG C of baking oven, bake 1~2h；
2. complete：Choose the tea shoot after getting the raw materials ready and processing to be completed, fixing temperature is 130~140 DEG C, fixation time is
2.5~4min, obtains the tea that completes；
3. just fry and knead：The tea that completes to be cooled to after 45~55 DEG C mix with the flower for passing through process of getting the raw materials ready carries out just frying to knead doing
Shape, obtains just tea；
4. just dry：Just baking is carried out using continuous dryer to first tea, 120~130 DEG C of air themperature in air inlet cylinder spread out leaf
Thickness：0.6~1cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, 4~5min of time obtain just tea curing；
5. cooling is stacked：50~70min is stacked after first tea curing is quickly cooled down；
6. dry：First tea curing after cooling is stacked is dried again using continuous dryer, air in air inlet cylinder
100~110 DEG C of temperature, leaf-spreading thickness：1~1.5cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time：6~10min, to tea
Leaf water content is 11~12%, obtains two tea curing；
7. parch：Two tea curing are carried out into parch, parch temperature is 60~70 DEG C, and the parch time is 45~60min, is fried to aqueous
Amount is cooled down after being less than 5%, obtains product.
Further, 2. the step is ratio 25 by weight：100 choose flowers and one leaf of a bud or two leaves and a bud
Just exhibition tea shoot, tea shoot is mixed with flower, tea shoot is separated as being placed under daylight after 22 DEG C of indoor airing 4h after airing 1.5h
With flower, flower is placed in 45 DEG C of baking oven, bakes 1.5h.
Further, described flower be Flos Jasmini Sambac, Flos Lonicerae, Flos Rosae Rugosae, Flos Moutan, one or more group in Flos Chrysanthemi
Close.
Preferably, 2. the step is completed to choose the tea shoot after getting the raw materials ready and processing, fixing temperature is 135
DEG C, fixation time is 3.5min, obtains the tea that completes.
Preferably, 4. the step is that just baking, air in air inlet cylinder are carried out to first tea using continuous dryer
125 DEG C of temperature, leaf-spreading thickness：0.8cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time 4.5min obtain just tea curing.
Preferably, the product that 7. step obtains is through sterilization processing.
Scented tea is prepared using method of the present invention, the benefit materials that can be effectively retained in Folium Camelliae sinensis, reducing Folium Camelliae sinensis has
The waste of beneficial composition, it is method process is simple of the present invention, easily operated.The green bright, taste of the tea fragrant upward adverse flow of QI length of preparation, soup look
Taste returns sweet.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1：A kind of preparation method of secondary parch scented tea, it is characterised in that comprise the following steps：
1. get the raw materials ready：Ratio 25 by weight：The 100 first exhibition tea shoots for choosing flower and one leaf of a bud or two leaves and a bud, by tea shoot
Mixing with flower, tea shoot and flower being separated as being placed under daylight after 22 DEG C of indoor airing 4h after airing 1.5h, flower is placed in
In 45 DEG C of baking oven, 1.5h is baked；
2. complete：Choose the tea shoot after getting the raw materials ready and processing to be completed, fixing temperature is 135 DEG C, and fixation time is 3.5min,
Obtain the tea that completes；
3. just fry and knead：The tea that completes to be cooled to after 45~55 DEG C mix with the flower for passing through process of getting the raw materials ready carries out just frying to knead doing
Shape, obtains just tea；
4. just dry：Just baking, 125 DEG C of air themperature, leaf-spreading thickness in air inlet cylinder are carried out using continuous dryer to first tea：
0.8cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time 4.5min obtain just tea curing；
5. cooling is stacked：60min is stacked after first tea curing is quickly cooled down；
6. dry：First tea curing after cooling is stacked is dried again using continuous dryer, air in air inlet cylinder
105 DEG C of temperature, leaf-spreading thickness：1.2~1.4cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time：8min, to water content of tea
For 11~12%, two tea curing are obtained；
7. parch：Two tea curing are carried out into parch, parch temperature is 60~70 DEG C, and the parch time is 45~60min, is fried to aqueous
Amount sterilizes after cooling down after being less than 5%, obtains product.
Described flower is Flos Jasmini Sambac.
Embodiment 2：A kind of preparation method of secondary parch scented tea, it is characterised in that comprise the following steps：
1. get the raw materials ready：Ratio 15 by weight：The 100 first exhibition tea shoots for choosing flower and one leaf of a bud or two leaves and a bud, by tea shoot
Mixing with flower, tea shoot and flower being separated as being placed under daylight after 18 DEG C of indoor airing 5h after airing 1h, flower is placed in 40
DEG C baking oven in, bake 2h；
2. complete：Choose the tea shoot after getting the raw materials ready and processing to be completed, fixing temperature is 130 DEG C, and fixation time is 4min, is obtained
To the tea that completes；
3. just fry and knead：The tea that completes to be cooled to after 45~55 DEG C mix with the flower for passing through process of getting the raw materials ready carries out just frying to knead doing
Shape, obtains just tea；
4. just dry：Just baking, 120 DEG C of air themperature, leaf-spreading thickness in air inlet cylinder are carried out using continuous dryer to first tea：
0.6cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time 5min obtain just tea curing；
5. cooling is stacked：50min is stacked after first tea curing is quickly cooled down；
6. dry：First tea curing after cooling is stacked is dried again using continuous dryer, air in air inlet cylinder
100 DEG C of temperature, leaf-spreading thickness：1~1.2cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time：6min, to water content of tea be
11~12%, obtain two tea curing；
7. parch：Two tea curing are carried out into parch, parch temperature is 60~70 DEG C, and the parch time is 45~60min, is fried to aqueous
Amount sterilizes after cooling down after being less than 5%, obtains product.
Described flower is Flos Lonicerae, the mixing of Flos Chrysanthemi.
Embodiment 3：A kind of preparation method of secondary parch scented tea, it is characterised in that comprise the following steps：
1. get the raw materials ready：Ratio 35 by weight：The 100 first exhibition tea shoots for choosing flower and one leaf of a bud or two leaves and a bud, by tea shoot
Mixing with flower, tea shoot and flower being separated as being placed under daylight after 25 DEG C of indoor airing 3h after airing 2h, flower is placed in 50
DEG C baking oven in, bake 1h；
2. complete：Choose the tea shoot after getting the raw materials ready and processing to be completed, fixing temperature is 140 DEG C, and fixation time is 2.5min,
Obtain the tea that completes；
3. just fry and knead：The tea that completes to be cooled to after 45~55 DEG C mix with the flower for passing through process of getting the raw materials ready carries out just frying to knead doing
Shape, obtains just tea；
4. just dry：Just baking, 130 DEG C of air themperature, leaf-spreading thickness in air inlet cylinder are carried out using continuous dryer to first tea：
1cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time 4min obtain just tea curing；
5. cooling is stacked：70min is stacked after first tea curing is quickly cooled down；
6. dry：First tea curing after cooling is stacked is dried again using continuous dryer, air in air inlet cylinder
110 DEG C of temperature, leaf-spreading thickness：1.3~1.5cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time：10min, it is aqueous to Folium Camelliae sinensis
Measure as 11~12%, obtain two tea curing；
7. parch：Two tea curing are carried out into parch, parch temperature is 60~70 DEG C, and the parch time is 45~60min, is fried to aqueous
Amount is cooled down after being less than 5%, obtains product.
Described flower is Flos Jasmini Sambac, Flos Lonicerae, Flos Rosae Rugosae, Flos Moutan, the mixing of Flos Chrysanthemi.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, there can be various modifications and variations in the spirit and principles in the present invention, the modification of these equivalents or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (6)
1. a kind of preparation method of secondary parch scented tea, it is characterised in that comprise the following steps：
1. get the raw materials ready：Ratio 15~35 by weight：The 100 first exhibition tea shoots for choosing flower and one leaf of a bud or two leaves and a bud, will
Tea shoot is mixed with flower, as be placed under daylight after 18~25 DEG C of indoor 3~5h of airing after 1~2h of airing separate tea shoot with it is fresh
Flower, flower are placed in 40~50 DEG C of baking oven, bake 1~2h；
2. complete：Choose the tea shoot after getting the raw materials ready and processing to be completed, fixing temperature is 130~140 DEG C, fixation time is
2.5~4min, obtains the tea that completes；
3. just fry and knead：The tea that completes to be cooled to after 45~55 DEG C mix with the flower for passing through process of getting the raw materials ready carries out just frying to knead doing
Shape, obtains just tea；
4. just dry：Just baking is carried out using continuous dryer to first tea, 120~130 DEG C of air themperature in air inlet cylinder spread out leaf
Thickness：0.6~1cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, 4~5min of time obtain just tea curing；
5. cooling is stacked：50~70min is stacked after first tea curing is quickly cooled down；
6. dry：First tea curing after cooling is stacked is dried again using continuous dryer, air in air inlet cylinder
100~110 DEG C of temperature, leaf-spreading thickness：1~1.5cm, it is desirable to which Folium Camelliae sinensis are uniformly layered on louvered board, time：6~10min, to tea
Leaf water content is 11~12%, obtains two tea curing；
7. parch：Two tea curing are carried out into parch, parch temperature is 60~70 DEG C, and the parch time is 45~60min, is fried to aqueous
Amount is cooled down after being less than 5%, obtains product.
2. the preparation method of a kind of secondary parch scented tea according to claim 1, it is characterised in that：The step be 2. by
Weight portion meter ratio 25：The 100 first exhibition tea shoots for choosing flower and one leaf of a bud or two leaves and a bud, tea shoot are mixed with flower, extremely
It is placed under daylight after 22 DEG C of indoor airing 4h after airing 1.5h and separates tea shoot and flower, flower is placed in 45 DEG C of baking oven,
Bake 1.5h.
3. the preparation method of a kind of secondary parch scented tea according to claim 1 and 2, it is characterised in that：Described flower
Combine for one or more in Flos Jasmini Sambac, Flos Lonicerae, Flos Rosae Rugosae, Flos Moutan, Flos Chrysanthemi.
4. the preparation method of a kind of secondary parch scented tea according to claim 1, it is characterised in that：2. the step is choosing
Learnt from else's experience get the raw materials ready process after tea shoot completed, fixing temperature be 135 DEG C, fixation time is 3.5min, obtains the tea that completes.
5. the preparation method of a kind of secondary parch scented tea according to claim 1, it is characterised in that：4. the step is to adopt
Just baking, 125 DEG C of air themperature, leaf-spreading thickness in air inlet cylinder are carried out with continuous dryer to first tea：0.8cm, it is desirable to tea
Leaf is uniformly layered on louvered board, and time 4.5min obtain just tea curing.
6. the preparation method of a kind of secondary parch scented tea according to claim 1, it is characterised in that：7. the step obtains
Product through sterilization processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204266.3A CN106665950A (en) | 2016-12-23 | 2016-12-23 | Preparation method of secondary-frying flower tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204266.3A CN106665950A (en) | 2016-12-23 | 2016-12-23 | Preparation method of secondary-frying flower tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106665950A true CN106665950A (en) | 2017-05-17 |
Family
ID=58871322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611204266.3A Withdrawn CN106665950A (en) | 2016-12-23 | 2016-12-23 | Preparation method of secondary-frying flower tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106665950A (en) |
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2016
- 2016-12-23 CN CN201611204266.3A patent/CN106665950A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170517 |