CN106689515A - Processing technology of faint-scent white tea - Google Patents

Processing technology of faint-scent white tea Download PDF

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Publication number
CN106689515A
CN106689515A CN201611018423.1A CN201611018423A CN106689515A CN 106689515 A CN106689515 A CN 106689515A CN 201611018423 A CN201611018423 A CN 201611018423A CN 106689515 A CN106689515 A CN 106689515A
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CN
China
Prior art keywords
white tea
jujube
sweet osmanthus
processing technology
tea
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611018423.1A
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Chinese (zh)
Inventor
陈其鹏
朱永霞
陈�胜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guizhou Fenggang Yongtianlu Tea Industry Co Ltd
Original Assignee
Guizhou Fenggang Yongtianlu Tea Industry Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guizhou Fenggang Yongtianlu Tea Industry Co Ltd filed Critical Guizhou Fenggang Yongtianlu Tea Industry Co Ltd
Priority to CN201611018423.1A priority Critical patent/CN106689515A/en
Publication of CN106689515A publication Critical patent/CN106689515A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Abstract

The invention relates to the field of food processing, and in particular relates to a processing technology of a faint-scent white tea. The processing technology of the faint-scent white tea is prepared by the following steps of (1) preparing unsifted tea; (2) harvesting sweet osmanthus; (3) collecting jujuba; (4) drying the jujuba; (5) drying the sweet osmanthus and white tea; (6) carrying out pore treatment; (7) crushing jujuba; (8) mixing; and (9) packaging. According to the processing method, the problems that the white tea is simple in faint scent and the fragrance is not obvious are solved.

Description

A kind of processing technology of delicate fragrance type white tea
Technical field
The invention belongs to food processing field, and in particular to a kind of processing technology of delicate fragrance type white tea.
Background technology
White tea, belongs to micro- fermented tea, is traditional well-known tea of Chinese tea grower's initiative.One of Chinese six big teas.Refer to a kind of harvesting Afterwards, without finishing or kneading, the tea of post-processing is only dried by solarization or slow fire.It is complete with profile bud milli, milli is draped over one's shoulders all over the body, milli is fragrant Clear fresh, soup look is yellowish green limpid, light time sweet quality characteristic of flavour.Belong to slight fermented tea, be the special treasure in Chinese teas Product.Because its sample tea is generally bud head, pekoe is completely draped over one's shoulders, such as silver is gained the name like snow.Major production areas in Fuding, Fujian Province, have stable political situation, Songxi, build The ground such as sun, Yunnan Jing Gu.Basic technology including wither, bakee (or drying in the shade), pick pick, the operation such as multiple fire.But white tea is generally fragrant Gas is flat, and the fragrance of a flower is not obvious so that white tea is in a disadvantageous position in fragrance scoring, the strong influence value of white tea.Common The method for improving white tea fragrance is the tune technique of withering for controlling fresh and tender tealeaves, but the white tea fragrance that obtains of this mode remain unchanged it is not clear It is aobvious.
The content of the invention
The present invention provides a kind of processing technology of delicate fragrance type white tea, its object is to solve that white tea fragrance is flat, the fragrance of a flower simultaneously Unconspicuous problem.
To achieve these goals, specific basic technology scheme of the invention is as follows,
Prepared by step 1, tea embryo, the fresh and tender tealeaves from the superfine longevity eyebrow of the leaf of 1 bud 1 makees raw material, in 22~26 DEG C of temperature, phase Withered naturally in the indoor environment for humidity being 50~70% after 48~56 hours of tune, carry out and sieve, 5 sieves simultaneously 1 are sieved, and fresh after sieve The thickness of leaf is 8~12cm, and after putting 70~72 hours, 80 DEG C dry 2 hours, and hermetically storing is standby;
Step 2, sweet osmanthus harvesting, blooms the phase in sweet osmanthus, and harvesting is accomplished gently to adopt, unclasps, fast freight, and definitely unavailable bamboo pole strikes Beat;
Be enucleated for jujube in the extra dry red wine jujube of 2.5~3.5cm by step 3, jujube collection, selection diameter;
Step 4, jujube is dried, and extra dry red wine jujube is vacuum dried 2~4 hours under the conditions of 60~80 DEG C;
The drying of step 5, sweet osmanthus and white tea, the sweet osmanthus stacking of collection is got up, and thickness is 20~30cm, and is strictly controlled Indoor humidity in 25 DEG C of thermostatic chambers, is dried below 30% using scavenging by blower, and it is 20 that same white tea is also stacked to thickness The tea layer of~30cm, drying condition is identical with sweet osmanthus;
Dried sweet osmanthus and white tea are put into air pressure for 500~1000Pa by step 6, voided treatment, and temperature is 70~ 80 DEG C, nitric acid partial pressure be 100~300Pa environment in process 5~8 minutes;
Step 7, jujube is crushed, and the dried jujube of step 4 is first passed through into pulverizer crushes as mesh number is 60~80 purposes Extra dry red wine date powder, is then again crushed 60~80 mesh extra dry red wine date powders in supersonic jet mill, obtain mesh number for 320~ The extra dry red wine date powder of 350 mesh;
Step 8, mixing, the red date powder after the dried sweet osmanthus of step 5, white tea and step 6 are crushed is mixed in mixer Close;
Step 9, the exquisite paper bag of packaging, by weight specification and compound membrane bag are sealed and packed, are put into shady and cool lucifuge Indoor storage.
The advantage of this programme is,
1st, this patent has been mixed and made into jujube sweet osmanthus white tea using sweet osmanthus, white tea and jujube, significantly improves the perfume (or spice) of white tea Gas, and remain the medical value of white tea, jujube, sweet osmanthus;
2nd, the red date powder mixed in sweet osmanthus white tea, sweet osmanthus white tea is cooler in the nature, and drink is easily impacted to stomach more, adds Red date powder property of medicine warm, can prevent from excessive drinking the influence that sweet osmanthus white tea causes stomach;
3rd, jujube is crushed using supersonic jet mill, improves the mesh number of jujube so that the nutrition in jujube Composition is more prone to soak out, and improves the absorptivity of red date nutrient composition;
4th, the taste of jujube is partially sweet, can cover the astringent taste carried in tealeaves, improves the local flavor of white tea.
5th, it is filled with tiny hole by the white tea after voided treatment and the surface of sweet osmanthus so that red date powder can be inhaled It is attached in its surface, also, white tea and sweet osmanthus specific surface area increase, fragrance also can be stronger, during immersion, the composition in tea It is more prone to separate out.
Further:The a diameter of 3cm of jujube selected in the step 3, inventor has found the jujube of diameter 3cm by experiment Sugar content is higher.
Further:Step 4 jujube is vacuum dried 4 hours under the conditions of 60 DEG C, and inventor is had found 60 by experiment The jujube flavour for obtaining is vacuum dried under the conditions of DEG C and preserves preferable.
Further:The wind that air blower is blown into the step 5 is dry compressed air, and inventor blows by experiment discovery When the wind for entering is dry compressed air, sweet osmanthus is higher with the drying efficiency of white tea.
Further:The step 7, first spills one layer on tealeaves surface by sweet osmanthus, then spills one layer of tealeaves on sweet osmanthus surface, this Sample successively progressively increases, and pours into mixed tealeaves and sweet osmanthus mixing is stirred in mixer afterwards, during stirring, adds red Date powder.Inventor has found that the mixing tealeaves mixed effect that this mode is obtained is preferable.
Further:After being packed in the step 8, nitrogen is filled with packaging bag, the mixing preserved using inflated with nitrogen mode Tealeaves, long shelf-life, tealeaves is not oxidizable.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation:
Embodiment 1:A kind of processing technology of delicate fragrance type white tea,
Prepared by step 1, tea embryo, the fresh and tender tealeaves from the longevity eyebrow of the leaf of 1 bud 1 makees raw material, in 22~26 DEG C of temperature, relatively wet After spending in the indoor environment for 50% 48 hours of tune of withering naturally, carry out and sieve, 5 sieves simultaneously 1 are sieved, and the thickness of fresh leaf is 8 after sieve ~12cm, after putting 70 hours, 80 DEG C dry 2 hours, and hermetically storing is standby;
Step 2, sweet osmanthus harvesting, blooms the phase in sweet osmanthus, and harvesting is accomplished gently to adopt, unclasps, fast freight, and unavailable bamboo pole beats;
Be enucleated for jujube in the extra dry red wine jujube of 2.5cm by step 3, jujube collection, selection diameter;
Step 4, jujube is dried, and extra dry red wine jujube is vacuum dried 4 hours under the conditions of 60 DEG C;
The drying of step 5, sweet osmanthus and white tea, the sweet osmanthus stacking of collection is got up, and thickness is in 20cm, and strict control room Dry compressed air in 25 DEG C of thermostatic chambers, is blown into indoor air-changing and dried by humidity 28% using air blower, same white tea Also the tea layer that thickness is 20cm is stacked to, drying condition is identical with sweet osmanthus;
Dried sweet osmanthus and white tea are put into air pressure for 500Pa by step 6, voided treatment, and temperature is 70 DEG C, nitric acid Partial pressure is treatment 5 minutes in the environment of 100Pa;
Step 7, jujube is crushed, and the dried jujube of step 4 is first passed through into pulverizer crushes as mesh number is 60~80 purposes Extra dry red wine date powder, is then again crushed 60~80 mesh extra dry red wine date powders in supersonic jet mill, obtain mesh number for 320~ The extra dry red wine date powder of 350 mesh;
Step 8, mixing, by the dried sweet osmanthus of step 5, white tea, first spills one layer on tealeaves surface, then in osmanthus by sweet osmanthus One layer of tealeaves is spilt on flower surface, so successively progressively increases, and pours into mixed tealeaves and sweet osmanthus mixing is stirred in mixer afterwards, During stirring, red date powder is added;
Step 9, packaging, the paper bag and compound membrane bag of specification by weight are sealed and packed, and nitrogen is filled with packaging bag, It is put into the indoor storage of shady and cool lucifuge.
Implement 2~4 machined parameters such as table 1, step is identical with embodiment one,
Table 1
Embodiment 2 Embodiment 3 Embodiment 4
Step 1 indoor humidity (%) 70 60 60
Step 1 Indoor Natural withers (hour) between timing 56 52 52
The storing time (hour) 72 71 71
Jujube diameter (cm) 3.5 3 3
Extra dry red wine jujube drying temperature (DEG C) 80 70 60
Extra dry red wine jujube drying time (my god) 2 3 4
Step 5 indoor humidity (%) 28 28 28
Step 5 white tea and sweet osmanthus stacking thickness (cm) 30 25 25
Step 6 processes air pressure (Pa) 1000 750 750
Step 6 treatment temperature (DEG C) 80 70 70
Step 6 nitric acid partial pressure (Pa) 300 200 200
The quality sensory review's result of table 2,
Table 2
Title Profile Flavour Fragrance Soup look Total score
Embodiment 1 10 9 9 9.5 37.5
Embodiment 2 10 8.5 8.5 8 35
Embodiment 3 10 9 9.5 9.5 38
Embodiment 4 10 10 10 10 40
The standards of grading of profile:2.5 points of bar rope, 2 points of color and luster, whole broken 3 points, 2.5 points of cleanliness;
The standards of grading of flavour:Dense 2 points, 2 points of alcohol, 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 of color, 5 points of brightness;
From table 2 it is known that can be obtained by comparative example 1~3, the best results of the tealeaves that embodiment 3 is made, This be as a result of good parameter caused by, by comparative example 3, embodiment 4 it is known that the drying process of jujube The flavour of tealeaves is directly influenced.

Claims (6)

1. a kind of processing technology of delicate fragrance type white tea, it is characterised in that
Prepared by step 1, tea embryo, the fresh and tender tealeaves from the longevity eyebrow of the leaf of 1 bud 1 makees raw material, is in 22 ~ 26 DEG C of temperature, relative humidity Withered naturally in the indoor environment of 50 ~ 70 % after 48 ~ 56 hours of tune, carry out and sieve, 5 sieves simultaneously 1 are sieved, and the thickness of fresh leaf is after sieve 8 ~ 12 cm, after putting 70 ~ 72 hours, 80 DEG C dry 2 hours, and hermetically storing is standby;
Step 2, sweet osmanthus harvesting, blooms the phase in sweet osmanthus, and harvesting is accomplished gently to adopt, unclasps, fast freight, and unavailable bamboo pole beats;
Be enucleated for jujube in the extra dry red wine jujube of 2.5 ~ 3.5 cm by step 3, jujube collection, selection diameter;
Step 4, jujube is dried, and extra dry red wine jujube is vacuum dried 2 ~ 4 hours under the conditions of 60 ~ 80 DEG C;
The drying of step 5, sweet osmanthus and white tea, the sweet osmanthus stacking of collection is got up, and thickness is in 20 ~ 30 cm, and strict control room Humidity in 25 DEG C of thermostatic chambers, is dried below 30% using scavenging by blower, and it is 20 ~ 30 that same white tea is also stacked to thickness The tea layer of cm, drying condition is identical with sweet osmanthus;
Dried sweet osmanthus and white tea are put into air pressure for 500 ~ 1000 Pa by step 6, voided treatment, and temperature is 70 ~ 80 DEG C, Nitric acid partial pressure is treatment 5 ~ 8 minutes in the environment of 100 ~ 300 Pa;
Step 7, jujube is crushed, and it is that mesh number is the extra dry red wine jujube of 60 ~ 80 mesh the dried jujube of step 4 to be first passed through into pulverizer and is crushed Powder, is then again crushed 60 ~ 80 mesh extra dry red wine date powders in supersonic jet mill, obtains mesh number for 320 ~ 350 purposes Extra dry red wine date powder;
Step 8, mixing, the red date powder after the dried sweet osmanthus of step 5, white tea and step 6 are crushed is in stirrer for mixing;
Step 9, packaging, the paper bag and compound membrane bag of specification by weight is sealed and packed, is put into the indoor storage of shady and cool lucifuge.
2. the processing technology of a kind of delicate fragrance type white tea according to claim 1, it is characterised in that selected in the step 3 A diameter of 3 cm of jujube.
3. the processing technology of a kind of delicate fragrance type white tea according to claim 2, it is characterised in that step 4 jujube exists Under the conditions of 60 DEG C, it is vacuum dried 4 hours.
4. a kind of processing technology of delicate fragrance type white tea according to claim 3, it is characterised in that air blast in the step 5 The wind that machine is blown into is dry compressed air.
5. the processing technology of a kind of delicate fragrance type white tea according to claim 4, it is characterised in that the step 7, first by osmanthus Then one layer of gondola water faucet spills one layer of tealeaves on tealeaves surface on sweet osmanthus surface, so successively progressively increases, afterwards by mixed tealeaves and Sweet osmanthus pours into and mixing is stirred in mixer, during stirring, adds red date powder.
6. the processing technology of a kind of delicate fragrance type white tea according to claim 5, it is characterised in that packed in the step 8 Afterwards, nitrogen is filled with packaging bag.
CN201611018423.1A 2016-11-18 2016-11-18 Processing technology of faint-scent white tea Pending CN106689515A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108064988A (en) * 2018-01-12 2018-05-25 吴梦 A kind of dried orange peel white tea and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN103211054A (en) * 2013-05-09 2013-07-24 李彤 Tea bag of jasmine white tea and preparation method thereof
CN104247798A (en) * 2014-10-05 2014-12-31 曹兰琴 Health white tea
CN105379893A (en) * 2015-11-27 2016-03-09 陈嗳 Healthcare white tea capable of tonifying spleen and benefiting stomach
CN105707311A (en) * 2016-01-22 2016-06-29 西南大学 Wintersweet flower tea preparation method and product thereof
CN105875928A (en) * 2016-05-06 2016-08-24 福建省农业科学院茶叶研究所 Production process of osmanthus fragrans flower white tea

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Publication number Priority date Publication date Assignee Title
CN103211054A (en) * 2013-05-09 2013-07-24 李彤 Tea bag of jasmine white tea and preparation method thereof
CN104247798A (en) * 2014-10-05 2014-12-31 曹兰琴 Health white tea
CN105379893A (en) * 2015-11-27 2016-03-09 陈嗳 Healthcare white tea capable of tonifying spleen and benefiting stomach
CN105707311A (en) * 2016-01-22 2016-06-29 西南大学 Wintersweet flower tea preparation method and product thereof
CN105875928A (en) * 2016-05-06 2016-08-24 福建省农业科学院茶叶研究所 Production process of osmanthus fragrans flower white tea

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108064988A (en) * 2018-01-12 2018-05-25 吴梦 A kind of dried orange peel white tea and preparation method thereof

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Application publication date: 20170524