CN106720620A - A kind of grapefruit flower tea and preparation method thereof - Google Patents
A kind of grapefruit flower tea and preparation method thereof Download PDFInfo
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- CN106720620A CN106720620A CN201611091784.9A CN201611091784A CN106720620A CN 106720620 A CN106720620 A CN 106720620A CN 201611091784 A CN201611091784 A CN 201611091784A CN 106720620 A CN106720620 A CN 106720620A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 110
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 18
- 238000007689 inspection Methods 0.000 claims abstract description 11
- 238000012423 maintenance Methods 0.000 claims abstract description 10
- 240000005385 Jasminum sambac Species 0.000 claims abstract 2
- 235000013616 tea Nutrition 0.000 claims description 114
- 244000276331 Citrus maxima Species 0.000 claims description 10
- 235000001759 Citrus maxima Nutrition 0.000 claims description 10
- 239000002304 perfume Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims description 5
- 241000018646 Pinus brutia Species 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000018597 common camellia Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 229930003944 flavone Natural products 0.000 claims description 2
- 235000011949 flavones Nutrition 0.000 claims description 2
- 150000002213 flavones Chemical class 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 241000209507 Camellia Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract 1
- 208000006673 asthma Diseases 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 16
- 238000003306 harvesting Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 240000001548 Camellia japonica Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000721153 Chloranthus japonicus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000015842 Hesperis Nutrition 0.000 description 1
- 235000012633 Iberis amara Nutrition 0.000 description 1
- 241000245240 Lonicera Species 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention belongs to Tea Processing technical field, a kind of preparation method of grapefruit flower tea is specifically disclosed, including：(1) tea base treatment, the maintenance of (2) grapefruit flower, (3) scenting jasmine tea, (4) logical flower radiating, (5) rocket and bakee, the step of (6) selection by winnowing and inspection.The present invention is by way of the basement flower alternate using one layer of tea base, one layer of grapefruit flower, and control tea and the split opportunity of flower, reduces basement flower number of times, shortens the scenting time.The grapefruit flower tea fragrance of preparation is quiet and tastefully laid out, persistently, and with qi-blood circulating is helped, improves stomach cold, the effects such as relieving cough and asthma.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to a kind of grapefruit flower tea and preparation method thereof.
Background technology
Jasmine tea generally according to its scenting fresh flower and titled with different titles, such as jasmine tea, chloranthus tea, sweet osmanthus
Tea etc..
The essence of scenting jasmine tea is that fresh flower tells the process that fragrant and tea base is enfleuraged during scenting.The perfume (or spice) of telling of fresh flower is bioid
Change is learned, ripe fresh flower decomposites fragrant class material under the effect such as enzyme, temperature, moisture, oxygen.It is in thing that tea base is enfleuraged
Under reason suction-operated, due to the osmosis of water, chemisorbed is generated.Under hyther, through the chemistry of a series of complex
Change, the millet paste of jasmine tea from it is green gradually turn yellow it is bright, flavour by it is light it is puckery switch to dense alcohol, form the distinctive perfume of jasmine tea, color, taste.
The traditional process of scenting jasmine tea is：Tea base and flower split --- heap basement --- logical flower --- closing heap rockets ---
Bakee and --- cool down and --- turn basement or jacquard weave --- even heap --- vanning.The complex process of tradition jasmine tea processed, and need using many
The mode of secondary basement flower and increase fresh flower content, to meet the requirement of jasmine tea lasting fragrance.
The content of the invention
It is an object of the invention to provide a kind of processing method of the Lonicera flower tea with black tea as embryo material, by party's legal system
The standby tealeaves for obtaining has preferable inoxidizability, can extend the shelf-life of tealeaves.
The present invention seeks to what is be achieved through the following technical solutions：
The preparation method of grapefruit flower tea of the present invention, comprises the following steps：
(1) tea base treatment：The step of including tea base to be dried and cool down；
(2) grapefruit flower maintenance：Promote its step for telling perfume including grapefruit flower airing and the maintenance of shaddock fresh flower；
(3) scenting jasmine tea：According to the alternate mode of one layer of tea base, one layer of grapefruit flower, grapefruit flower is uniformly layered on tea base face
On, top layer is tea base, is then from top to bottom pushed aside from cross section and mixed and stirred；
(4) flower radiating is led to：Airing step (3) gained tea heap, and turned, then carry out the multiple basement of closing heap；
(5) rocket and bakee：After using screen cloth, tea base is separated with grapefruit flower, tealeaves is bakeed；
(6) selection by winnowing and inspection：By winnowing machine selection by winnowing it is clean after, inspection storage.
Preferably, the temperature of step (1) dhool is dried step is 100-120 DEG C；The weight of the water content of tea base after drying
Percentage is 4-5%.
Preferably, the method for step (2) fresh flower maintenance is：When room temperature is less than 30 DEG C, flower heap Gao Cuiwen；As heap Wen Da
At more than 38 DEG C, flower heap thin stand, stir and ventilate, by flower temperature control system at 32-37 DEG C.
Preferably, pomelo flower be selected from Sichuan Guangan dragon peace shaddock, flavones content be 500 μ g/g, Vitamin C content 49mg/100g,
Amino acid content is 4.64g/100g；The tea base is selected from Sichuan Guangan pine bud green tea.
Preferably, step (3) grapefruit flower and the mass ratio of tea base are 1:3-5.
Preferably, the thickness of step (3) tea base is 1-5cm, and the thickness of the top layer tea base is 0.5-1.5cm, the shaddock
Son flower layer is 3-5 layers；The opportunity of camellia split is told after perfume (or spice) within 2 hours for grapefruit flower.
Step (4) flower heap temperature carries out multiple basement when being 32-37 DEG C, the time of scenting is 24 hours.
Step (5) bakee method be：
Cellar for storing things is spent for the first time, and the control of Measuring Moisture Content of Tea content stops bakeing 8%, then airing；
Second cellar for storing things flower, Measuring Moisture Content of Tea content control stops bakeing 8%, then airing；
Third time cellar for storing things flower, Measuring Moisture Content of Tea content control stops bakeing 6%, and then airing is preserved.
The stoving temperature is 60 DEG C.
Present invention also offers the grapefruit flower tea prepared using the above method.
Beneficial effect of the present invention：
(1) by the scenting step using jasmine tea of the present invention, and control camellia split (grapefruit flower is told 2 after perfume (or spice) opportunity
Hour), grapefruit flower is told fragrant and tea base and enfleurage fully, realize a scenting, you can reach the purpose of jasmine tea lasting fragrance.
(2) the loose bud green tea that preferably Sichuan Guangan dragon peace shaddock, Guangan Huaying hill are locally produced is made as jasmine tea raw material
Standby jasmine tea endures repeated infusions, and fragrance is quiet and tastefully laid out, persistently.
(3) the grapefruit flower tea quality prepared by is high, in good taste, and millet paste is golden yellow bright, and leaf bottom is light green, soft, neat and well spaced.
Specific embodiment
The present invention is further described below by the mode of specific embodiment, but the scope of the present invention does not limit to
In these embodiments.It is all based on above-mentioned technological thought, the modification made using ordinary skill knowledge and customary means, replace
Change, change and belong to the scope of protection of present invention.
Embodiment 1
The preparation method step of grapefruit flower tea is as follows：
(1) tea base treatment：It is tea base to select Guangan pine bud green tea, is dried under the conditions of being 100 DEG C in temperature；Make the aqueous of tea base
Amount is 4%；
(2) grapefruit flower maintenance：Harvesting piece is big full, and color and luster is pure white, is intended to put or crack Guangan dragon peace pomelo flower piece, works as room temperature
During less than 30 DEG C, flower heap Gao Cuiwen；When heap temperature is up to more than 38 DEG C, flower heap thin stand, stirs and ventilate, flower temperature control system is existed
32℃；
(3) scenting jasmine tea：According to the alternate mode of one layer of tea base, one layer of grapefruit flower, grapefruit flower tells perfume after 2 hours, by shaddock
Spend and be uniformly layered on tea base face, tea base thickness is 1cm, grapefruit flower is 1 with the mass ratio of tea base:3, make grapefruit flower floor height up to 3 layers；
Top layer spreads tea base and thickness is 0.5cm, then from top to bottom pushes mix aside from cross section；
(4) flower radiating is led to：Airing step (3) gained tea heap, and turned, flower heap temperature carries out multiple basement when being 32 DEG C,
The time of scenting is 24 hours；
(5) rocket and bakee：After tea base is separated with grapefruit flower using screen cloth, tealeaves is bakeed, bakeed in three times
Carry out, temperature is 60 DEG C：Cellar for storing things flower, makes Measuring Moisture Content of Tea content control to stop bakeing 8%, then airing for the first time；Store for second
Flower, Measuring Moisture Content of Tea content control stops bakeing 8%, then airing；Third time cellar for storing things flower, Measuring Moisture Content of Tea content control stops 6%
Only bakee, then airing is preserved.
(6) selection by winnowing and inspection：By winnowing machine selection by winnowing it is clean after, inspection storage.
Embodiment 2
The preparation method step of grapefruit flower tea is as follows：
(1) tea base treatment：It is tea base to select Guangan pine bud green tea, is dried under the conditions of being 120 DEG C in temperature；Make the aqueous of tea base
Amount is 5%；
(2) grapefruit flower maintenance：Harvesting piece is big full, and color and luster is pure white, is intended to put or crack Guangan dragon peace pomelo flower piece, works as room temperature
During less than 30 DEG C, flower heap Gao Cuiwen；When heap temperature is up to more than 38 DEG C, flower heap thin stand, stirs and ventilate, flower temperature control system is existed
35℃；
(3) scenting jasmine tea：According to the alternate mode of one layer of tea base, one layer of grapefruit flower, grapefruit flower tells perfume after 4 hours, by shaddock
Spend and be uniformly layered on tea base face, tea base thickness is 5cm, grapefruit flower is 1 with the mass ratio of tea base:5, grapefruit flower floor height is reached 3-5
Layer；Top layer spreads tea base and thickness is 0.5-1.5cm, then from top to bottom pushes mix aside from cross section；
(4) flower radiating is led to：Airing step (3) gained tea heap, and turned, flower heap temperature carries out multiple basement when being 37 DEG C,
The time of scenting is 24 hours；
(5) rocket and bakee：After tea base is separated with grapefruit flower using screen cloth, tealeaves is bakeed, bakeed in three times
Carry out, temperature is 60 DEG C：Cellar for storing things flower, makes Measuring Moisture Content of Tea content control to stop bakeing 8%, then airing for the first time；Store for second
Flower, Measuring Moisture Content of Tea content control stops bakeing 8%, then airing；Third time cellar for storing things flower, Measuring Moisture Content of Tea content control stops 6%
Only bakee, then airing is preserved.
(6) selection by winnowing and inspection：By winnowing machine selection by winnowing it is clean after, inspection storage.
Embodiment 3
The preparation method step of grapefruit flower tea is as follows：
(1) tea base treatment：It is tea base to select Guangan pine bud green tea, is dried under the conditions of being 110 DEG C in temperature；Make the aqueous of tea base
Amount is 5%；
(2) grapefruit flower maintenance：Harvesting piece is big full, and color and luster is pure white, is intended to put or crack Guangan dragon peace pomelo flower piece, works as room temperature
During less than 30 DEG C, flower heap Gao Cuiwen；When heap temperature is up to more than 38 DEG C, flower heap thin stand, stirs and ventilate, flower temperature control system is existed
35℃；
(3) scenting jasmine tea：According to the alternate mode of one layer of tea base, one layer of grapefruit flower, grapefruit flower tells perfume after 5 hours, by shaddock
Spend and be uniformly layered on tea base face, tea base thickness is 3cm, grapefruit flower is 1 with the mass ratio of tea base:4, make grapefruit flower floor height up to 4 layers；
Top layer spreads tea base and thickness is 1cm, then from top to bottom pushes mix aside from cross section；
(4) flower radiating is led to：Airing step (3) gained tea heap, and turned, flower heap temperature carries out multiple basement when being 35 DEG C,
The time of scenting is 24 hours；
(5) rocket and bakee：After tea base is separated with grapefruit flower using screen cloth, tealeaves is bakeed, bakeed in three times
Carry out, temperature is 60 DEG C：Cellar for storing things flower, makes Measuring Moisture Content of Tea content control to stop bakeing 8%, then airing for the first time；Store for second
Flower, Measuring Moisture Content of Tea content control stops bakeing 8%, then airing；Third time cellar for storing things flower, Measuring Moisture Content of Tea content control stops 6%
Only bakee, then airing is preserved.
(6) selection by winnowing and inspection：By winnowing machine selection by winnowing it is clean after, inspection storage.
Embodiment 4
Grapefruit flower tea prepared by embodiment 1-3 is carried out into quality evaluation, as a result as shown in table 1.
The quality of flower tea of table 1 evaluates list
Claims (9)
1. a kind of preparation method of grapefruit flower tea, it is characterised in that comprise the following steps：
(1) tea base treatment：The step of including tea base to be dried and cool down；
(2) grapefruit flower maintenance：Promote its step for telling perfume including grapefruit flower airing and the maintenance of shaddock fresh flower；
(3) scenting jasmine tea：According to the alternate mode of one layer of tea base, one layer of grapefruit flower, grapefruit flower is uniformly layered on tea base face, pushed up
Layer is tea base, then from top to bottom pushes mix aside from cross section；
(4) flower radiating is led to：Airing step (3) gained tea heap, and turned, then carry out the multiple basement of closing heap；
(5) rocket and bakee：After using screen cloth, tea base is separated with grapefruit flower, tealeaves is bakeed；
(6) selection by winnowing and inspection：By winnowing machine selection by winnowing it is clean after, inspection storage.
2. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that the step (1) dhool is dried step
Rapid temperature is 100-120 DEG C；The percentage by weight of the water content of tea base is 4-5% after drying.
3. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that step (2) the fresh flower maintenance
Method is：When room temperature is less than 30 DEG C, flower heap Gao Cuiwen；When heap temperature is up to more than 38 DEG C, flower heap thin stand, stirs and lead to
Gas, by flower temperature control system at 32-37 DEG C.
4. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that the pomelo flower is selected from Sichuan Guangan dragon
Peace shaddock, flavones content is 500 μ g/g, and Vitamin C content 49mg/100g, amino acid content is 4.64g/100g；The tea base choosing
From Sichuan Guangan pine bud green tea.
5. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that step (3) grapefruit flower and tea
The mass ratio of base is 1:3-5.
6. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that the thickness of step (3) tea base
It is 1-5cm, the thickness of the top layer tea base is 0.5-1.5cm, the grapefruit flower layer is 3-5 layers；The opportunity of camellia split is shaddock
Son flower was told after perfume (or spice) within 2 hours.
7. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that step (4) the flower heap temperature is
Multiple basement is carried out at 32-37 DEG C, the time of scenting is 24 hours.
8. the preparation method of grapefruit flower tea according to claim 1, it is characterised in that the method that the step (5) bakees
For：
Cellar for storing things is spent for the first time, and the control of Measuring Moisture Content of Tea content stops bakeing 8%, then airing；
Second cellar for storing things flower, Measuring Moisture Content of Tea content control stops bakeing 8%, then airing；
Third time cellar for storing things flower, Measuring Moisture Content of Tea content control stops bakeing 6%, and then airing is preserved.
The stoving temperature is 60 DEG C.
9. grapefruit flower tea obtained in a kind of preparation method of the grapefruit flower tea as described in claim any one of 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611091784.9A CN106720620A (en) | 2016-12-01 | 2016-12-01 | A kind of grapefruit flower tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611091784.9A CN106720620A (en) | 2016-12-01 | 2016-12-01 | A kind of grapefruit flower tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106720620A true CN106720620A (en) | 2017-05-31 |
Family
ID=58913647
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| CN201611091784.9A Pending CN106720620A (en) | 2016-12-01 | 2016-12-01 | A kind of grapefruit flower tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647061A (en) * | 2017-11-23 | 2018-02-02 | 鹿寨县众生园中药材种植专业合作社 | Beautiful millettia root jasmine tea and preparation method thereof |
| CN110613036A (en) * | 2019-10-15 | 2019-12-27 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Shaddock flower and mulberry leaf tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461692A (en) * | 2011-03-08 | 2012-05-23 | 福建南海食品有限公司 | Preparation method of grapefruit scented tea |
| CN102870925A (en) * | 2012-11-01 | 2013-01-16 | 吴德平 | Processing method for Jasmine tea |
| CN103609769A (en) * | 2013-11-23 | 2014-03-05 | 青岛农业大学 | Preparation methods for blueberry scent green tea and blueberry black tea |
-
2016
- 2016-12-01 CN CN201611091784.9A patent/CN106720620A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461692A (en) * | 2011-03-08 | 2012-05-23 | 福建南海食品有限公司 | Preparation method of grapefruit scented tea |
| CN102870925A (en) * | 2012-11-01 | 2013-01-16 | 吴德平 | Processing method for Jasmine tea |
| CN103609769A (en) * | 2013-11-23 | 2014-03-05 | 青岛农业大学 | Preparation methods for blueberry scent green tea and blueberry black tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647061A (en) * | 2017-11-23 | 2018-02-02 | 鹿寨县众生园中药材种植专业合作社 | Beautiful millettia root jasmine tea and preparation method thereof |
| CN110613036A (en) * | 2019-10-15 | 2019-12-27 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Shaddock flower and mulberry leaf tea and preparation method thereof |
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Application publication date: 20170531 |