CN106857992A - A kind of preparation method of osmanthus flower tea - Google Patents
A kind of preparation method of osmanthus flower tea Download PDFInfo
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- CN106857992A CN106857992A CN201710159062.0A CN201710159062A CN106857992A CN 106857992 A CN106857992 A CN 106857992A CN 201710159062 A CN201710159062 A CN 201710159062A CN 106857992 A CN106857992 A CN 106857992A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of preparation method of osmanthus flower tea, it is related to jasmine tea to make manufacture field；The preparation method of the osmanthus flower tea includes：Raw material is selected, and tea base pretreatment, common bombax flower, yulan magnolia and Michelia figo pretreatment, scenting, fermentation dries and pack these steps.Obtained osmanthus flower tea not only bitter taste reduction of the invention, fresh and sweet taste increases, also the health-care efficacy with beautifying face and moistering lotion, further increases the mouthfeel and quality of osmanthus flower tea, after brewing, millet paste is golden yellow bright, and fragrance is strong elegant, flavour is sweet sweet refreshing, and mouthfeel is smooth, is worth tasting.
Description
【Technical field】
The present invention relates to jasmine tea processing and fabricating field, and in particular to a kind of preparation method of osmanthus flower tea.
【Background technology】
Osmanthus flower tea is one of main jasmine tea class of China, is formed by sweet osmanthus and tealeaves scenting, and fragrance is strong fragrant persistently, and soup look is green
And become clear, there is warmly nourishing Yangqi, vivotoxin, relieving cough and reducing sputum, health moistening lung is mediated, it is a kind of popular compared with receiving
One of jasmine tea, is most contained with real estate systems such as Guilin, xianning,hubei, Sichuan Chengdu, Chongqing.The conventional manufacture craft bag of osmanthus flower tea
Include tea base prepare, the harvesting of fresh sweet osmanthus, tea embryo basement flower, logical flower radiating, screen out colored slag, dry again it is dry, consider net packaging, storage of guaranteeing the quality
Deng multiple working procedure.But due to tea base basement take time it is more long, during scenting tea base temperature rise, moisture increase, one in tea base
There is chemical conversion in a little materials, moieties are converted into bitter taste material, and tea base bitter taste increases after causing scenting, has a strong impact on
The mouthfeel and flavour of tea.Meanwhile, existing osmanthus flower tea healthcare function is relatively simple.
【The content of the invention】
Regarding to the issue above, the technical problem to be solved in the present invention is to provide a kind of preparation method of osmanthus flower tea, the method
Obtained osmanthus flower tea bitter taste reduction, delicate flavour and sweet taste increase, and bitter taste is aggravated after solving the problems, such as scenting；Also have simultaneously
There is the health-care efficacy of beautifying face and moistering lotion.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of preparation method of osmanthus flower tea, comprises the following steps：
(1) raw material selection：Selection flower be in brave claw-like and it is in bud just put, color is orange, the fresh sweet osmanthus that has no mechanical damage
It is standby；The petal of selection fresh common bombax flower, yulan magnolia and Michelia figo is standby；
(2) tea base pretreatment：At tea base is placed in into 90-100 DEG C toast 5-8 minutes after, be adjusted to 45-55 DEG C after
Continuous baking 40-50 minutes, and the tea base after baking is cooled to 20-25 DEG C, tea base material is obtained, it is standby；
(3) common bombax flower, yulan magnolia and Michelia figo pretreatment：The petal of common bombax flower, yulan magnolia and Michelia figo is mixed and is cut into
Particle, during particle added into the ethanol solution of the particle 2-3 times of weight, sealing, water-bath is soaked 1-2 hours, filters to take filtrate,
Filter residue is repeated 2-3 times, merging filtrate, and heating is concentrated into the 50-60% of weight reduction to original weight amount, obtains concentrate；
(4) scenting：It is the above-mentioned tea base material of 2-3cm first to lay a layer thickness, then lay a layer thickness is on tea base material
The above-mentioned fresh sweet osmanthus of 1-2cm, is repeated to stack 7-9 layer like this, and the top layer of tea heap is covered with tea base material and terminated, and by indoor temperature
35-40 DEG C is adjusted to, humidity is adjusted to 45-55%, stands and stack 10-12 hours, tea base material screen is elected, obtain scenting tea
Material；
(5) ferment：By above-mentioned scenting tea material with above-mentioned concentrate with 20:The ratio mixing and stirring of 3-5, kneads 10-
After 20 minutes, covered with moist cotton, glutinous juice occur and send fragrant and sweet taste in being fermented at 55-58 DEG C to scenting tea material, sent out
Ferment tea material；
(6) dry and pack：By above-mentioned fermentation tea material in 60-70 DEG C of hot blast dry to water content be 5-6%, very
Empty package, you can obtain the osmanthus flower tea.
Further, the tea base is green tea base.
Further, in step (3), the volume fraction of the ethanol solution is 50-60%.
Further, in step (3), it is additionally included in immersion process and immersion material was rocked every 10-20 minutes once
Step.
Further, in step (3), the temperature of the water-bath is 40-55 DEG C.
Further, in step (3), the temperature of the heating is no more than 70 DEG C.
Yulan magnolia：Taste is pungent warm in nature, enters lung, kidney two warp；There is warming lung, benefiting vital energy, warming and activating meridian, dysmenorrhoea can be controlled；Can promote
Enter metabolism, skin whitening makes to have rosy cheeks, skin smooth is fine and smooth；Can bacteria growing inhibiting, swelling and pain relieving, promoting blood circulation, improvement
The skin of sensitivity, clearing the nasal passage improves headache runny nose, adjustment spirit, flat to comfort dejected, dispelling fatigue.
Michelia figo：Adjustable nerve, calm the nerves Xie Yu, makes the neuroleptic of anxiety, contributes to calm body and mind, recovers body and mind
Balance；Can inspire enthusiasm, stimulate vitality, dispelling fatigue, anti-aging；Simultaneously also contain diuresis composition, can cool blood toxin expelling, can
Promote the discharge of vivotoxin, improve metabolism.
Common bombax flower：It is sweet, light, it is cool in nature；There are clearing heat and promoting diuresis, removing toxic substances, diuresis and stomach invigorating；For diarrhea, dysentery, hemorrhoid
Sore bleeding.
Compared with prior art, the present invention has the advantages that：
The present invention is by a series of systems such as the pretreatment of tea base pretreatment, common bombax flower, yulan magnolia and Michelia figo, scenting and fermentations
Make the comprehensive function of technique, make the not only bitter taste reduction of obtained osmanthus flower tea, delicate flavour and sweet taste increase, also with beautifying face and moistering lotion
Health-care efficacy, further increase the mouthfeel and quality of osmanthus flower tea.Wherein common bombax flower, yulan magnolia and Michelia figo carry through ethanol
Take, each flavour and fragrance matter are fully dissolved out, through kneading and fermenting, the flavour and flavor of common bombax flower, yulan magnolia and Michelia figo
Matter is merged with the taste substance in scenting tea material, and each taste substance mutually balances each other and adjusts proper, and bitter taste is capped or reduces,
Fresh and sweet taste increases and prominent, makes the flavour pleasant of tea, produces unexpected effect；Meanwhile, common bombax flower, yulan magnolia and contain
Laughing at flower has clearing heat and detoxicating, warming lung, benefiting vital energy, warming and activating meridian, regulation nerve, solution of calming the nerves Yu Zhixiao, and with the use of that can make, skin is bright
In vain, smooth, exquisiteness, is together kneaded with scenting tea material, ferments, and active component can be made to be fully infiltrated into tea base, makes obtained sweet osmanthus
The effect of tea has beautifying face and moistering lotion.
After obtained osmanthus flower tea of the invention is brewed, millet paste is golden yellow bright, and fragrance is strong elegant, and flavour is sweet sweet refreshing, mouthfeel
It is smooth, effectively increase the quality of osmanthus flower tea.
【Specific embodiment】
Specific embodiment of the invention is described further with reference to embodiments.
Embodiment 1
A kind of preparation method of osmanthus flower tea of the present embodiment, comprises the following steps：
(1) raw material selection：Selection flower be in brave claw-like and it is in bud just put, color is orange, the fresh sweet osmanthus that has no mechanical damage
It is standby；The petal of selection fresh common bombax flower, yulan magnolia and Michelia figo is standby；
(2) tea base pretreatment：After being toasted 8 minutes at tea base is placed in into 90 DEG C, it is adjusted to 45 DEG C and continues to toast 50
Minute, and the tea base after baking is cooled to 20 DEG C, and tea base material is obtained, it is standby, wherein, the tea base is green tea base；
(3) common bombax flower, yulan magnolia and Michelia figo pretreatment：The petal of common bombax flower, yulan magnolia and Michelia figo is mixed and is cut into
Particle, in adding the volume fraction of the times of weight of the particle 2 to be 50% ethanol solution particle, sealing is 40 DEG C in temperature
Lower water-bath is soaked 2 hours, and immersion material was rocked once every 10 minutes in immersion process, filters to take filtrate, and filter residue repeats 2
Secondary, merging filtrate, heating is concentrated into weight reduction to the 50% of original weight amount, obtains concentrate, wherein, the temperature of heating is no more than 70
℃；
(4) scenting：It is the above-mentioned tea base material of 2-3cm first to lay a layer thickness, then lay a layer thickness is on tea base material
The above-mentioned fresh sweet osmanthus of 1-2cm, is repeated to stack 7 layers like this, and the top layer of tea heap is terminated with the covering of tea base material, and indoor temperature is adjusted
Whole is 35 DEG C, and humidity is adjusted to 45%, stands and stacks 10 hours, and tea base material screen is elected, and obtains scenting tea material；
(5) ferment；By above-mentioned scenting tea material with above-mentioned concentrate with 20:3 ratio mixing and stirring, kneads 10 minutes
Afterwards, covered with moist cotton, glutinous juice occur and send fragrant and sweet taste in being fermented at 55 DEG C to scenting tea material, obtain tea material of fermenting；
(6) dry and pack：By above-mentioned fermentation tea material in 60 DEG C of hot blast dry to water content be 5%, vacuum packet
Dress, you can obtain the osmanthus flower tea.
Embodiment 2
A kind of preparation method of osmanthus flower tea of the present embodiment, comprises the following steps：
(1) raw material selection：Selection flower be in brave claw-like and it is in bud just put, color is orange, the fresh sweet osmanthus that has no mechanical damage
It is standby；The petal of selection fresh common bombax flower, yulan magnolia and Michelia figo is standby；
(2) tea base pretreatment：After being toasted 5 minutes at tea base is placed in into 100 DEG C, it is adjusted to 55 DEG C and continues to toast 40
Minute, and the tea base after baking is cooled to 25 DEG C, and tea base material is obtained, it is standby, wherein, the tea base is green tea base；
(3) common bombax flower, yulan magnolia and Michelia figo pretreatment：The petal of common bombax flower, yulan magnolia and Michelia figo is mixed and is cut into
Particle, in adding the volume fraction of the times of weight of the particle 3 to be 60% ethanol solution particle, sealing is 55 DEG C in temperature
Lower water-bath is soaked 1 hour, and immersion material was rocked once every 20 minutes in immersion process, filters to take filtrate, and filter residue repeats 3
Secondary, merging filtrate, heating is concentrated into weight reduction to the 60% of original weight amount, obtains concentrate, wherein, the temperature of heating is no more than 70
℃；
(4) scenting：It is the above-mentioned tea base material of 2-3cm first to lay a layer thickness, then lay a layer thickness is on tea base material
The above-mentioned fresh sweet osmanthus of 1-2cm, is repeated to stack 9 layers like this, and the top layer of tea heap is terminated with the covering of tea base material, and indoor temperature is adjusted
Whole is 40 DEG C, and humidity is adjusted to 55%, stands and stacks 12 hours, and tea base material screen is elected, and obtains scenting tea material；
(5) ferment；By above-mentioned scenting tea material with above-mentioned concentrate with 20:5 ratio mixing and stirring, kneads 20 minutes
Afterwards, covered with moist cotton, glutinous juice occur and send fragrant and sweet taste in being fermented at 58 DEG C to scenting tea material, obtain tea material of fermenting；
(6) dry and pack：By above-mentioned fermentation tea material in 70 DEG C of hot blast dry to water content be 6%, vacuum packet
Dress, you can obtain the osmanthus flower tea.
Embodiment 3
A kind of preparation method of osmanthus flower tea of the present embodiment, comprises the following steps：
(1) raw material selection：Selection flower be in brave claw-like and it is in bud just put, color is orange, the fresh sweet osmanthus that has no mechanical damage
It is standby；The petal of selection fresh common bombax flower, yulan magnolia and Michelia figo is standby；
(2) tea base pretreatment：After being toasted 7 minutes at tea base is placed in into 95 DEG C, it is adjusted to 50 DEG C and continues to toast 45
Minute, and the tea base after baking is cooled to 23 DEG C, and tea base material is obtained, it is standby, wherein, the tea base is green tea base；
(3) common bombax flower, yulan magnolia and Michelia figo pretreatment：The petal of common bombax flower, yulan magnolia and Michelia figo is mixed and is cut into
Particle, in adding the volume fraction of the times of weight of the particle 2.5 to be 55% ethanol solution particle, sealing is 50 in temperature
Water-bath is soaked 1.5 hours at DEG C, and immersion material was rocked once every 15 minutes in immersion process, filters to take filtrate, and filter residue is repeated
Operation 3 times, merging filtrate, heating is concentrated into weight reduction to the 55% of original weight amount, obtains concentrate, wherein, the temperature of heating is not
More than 70 DEG C；
(4) scenting：It is the above-mentioned tea base material of 2-3cm first to lay a layer thickness, then lay a layer thickness is on tea base material
The above-mentioned fresh sweet osmanthus of 1-2cm, is repeated to stack 9 layers like this, and the top layer of tea heap is terminated with the covering of tea base material, and indoor temperature is adjusted
Whole is 37 DEG C, and humidity is adjusted to 50%, stands and stacks 11 hours, and tea base material screen is elected, and obtains scenting tea material；
(5) ferment；By above-mentioned scenting tea material with above-mentioned concentrate with 20:4 ratio mixing and stirring, kneads 15 minutes
Afterwards, covered with moist cotton, glutinous juice occur and send fragrant and sweet taste in being fermented at 56 DEG C to scenting tea material, obtain tea material of fermenting；
(6) dry and pack：By above-mentioned fermentation tea material in 67 DEG C of hot blast dry to water content be 5.5%, vacuum
Packaging, you can obtain the osmanthus flower tea.
Osmanthus flower tea taste substance analysis of the present invention：
In order to the flavour for illustrating osmanthus flower tea of the present invention is sweet sweet refreshing without astringent taste, applicant has done comparative testing below：Experiment
The green tea base for being used be with Guangxi Ling Yaoxing by conventional method be obtained, by experiment be divided into the 1st group, the 2nd group, the 3rd group,
Totally 4 groups of control group 1, the 1st group, the 2nd group, the 3rd group makes osmanthus using embodiment 1, embodiment 2, the method for embodiment 3 respectively
Jasmine tea, in the preparation method of control group 1, without step (3) and step (5), i.e., adds common bombax flower, jade not in the tea base after basement is spent
The extract of orchid and Michelia figo together ferments, and other steps are same as Example 3.Osmanthus flower tea obtained in taking 4 groups is entered
Row detection, detection method is carried out with reference to food nourishment composition determination method, and testing result is shown in Table 1：Wherein delicate flavour material in table 1
It is the summation of theaflavin, glutamic acid and asparatate；Sweet substance is the summation of monosaccharide and disaccharide, alanine and sweet amino acid；
Bitter taste material is caffeine, Tea Polyphenols, the summation of tannin.
Each taste substance content of the osmanthus flower tea of table 1 (per the content in 100g dry teas)
Knowable to the 1st group, the 2nd group, the 3rd group and the contrast of control group, the flavour and perfume (or spice) of common bombax flower, yulan magnolia and Michelia figo
Taste material is merged with the taste substance in scenting tea material, and each taste substance mutually balances each other and adjusts proper, bitter taste it is capped or
Reduce, fresh and sweet taste increases and prominent, makes the flavour pleasant of tea, produces unexpected effect.
The beautifying face and moistering lotion effect of osmanthus flower tea of the present invention：
In order to illustrate that osmanthus flower tea of the present invention has functions that beautifying face and moistering lotion, the mark that applicant loses one's looks according to tcm diagnosis
Accurate and Outcome measure, has done following clinical test：The people of subject 100 of selection, subject is healthy, each 50 of men and women,
Age is 30-46 Sui, and it is aging to be diagnosed as skin damage, and every 2 months of experimental period was a course for the treatment of, totally 3 courses for the treatment of, instructions of taking
For：Take after mixing it with water for each person every day osmanthus flower tea obtained in the 20-30g embodiment of the present invention 3, and withdraw other medicines and health nutrient, 3
Observed and recorded is carried out after month.
The aging standard of tcm diagnosis skin damage is：Pachylosis is not fine and smooth enough；Face is dim, rare gloss；Slightly
Chloasma, blackspot；Skin is pitch-dark, pigmentation；Face is sallow, lacks ruddy；Wrinkle is more, relatively more wan and sallow.There is as above symptom
One of i.e. be chosen as subject.
Efficacy determination foundation：
1st, it is effective：Face is not obscure, glossy；Skin is moist；Whitening skin, melanin is reduced；Have rosy cheeks；Wrinkle
Line mitigates, shoals；Chloasma, Melasma Area reduce, lighter.
2nd, effectively：Face, skin, wrinkle, blackspot make moderate progress.
3rd, it is invalid：Appearance is unchanged.
As a result：After taking a course for the treatment of, it is diagnosed as in the aging people of subject 100 of skin damage, effective 28 people, effectively
56 people, invalid 16 people, total effective rate 84%.After taking 3 courses for the treatment of, it is diagnosed as in the aging people of subject 100 of skin damage,
Effective 53 people, effective 44 people, invalid 3 people, total effective rate 97%.
Described above is directed to the detailed description of preferably possible embodiments of the invention, but embodiment is not limited to this hair
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of osmanthus flower tea, it is characterised in that：Comprise the following steps：
(1) raw material selection：Selection flower be in brave claw-like and it is in bud just put, color is orange, the fresh sweet osmanthus that has no mechanical damage is standby；
The petal of selection fresh common bombax flower, yulan magnolia and Michelia figo is standby；
(2) tea base pretreatment：After being toasted 5-8 minutes at tea base is placed in into 90-100 DEG C, it is adjusted to 45-55 DEG C and continues to dry
It is roasting 40-50 minutes, and the tea base after baking is cooled to 20-25 DEG C, tea base material is obtained, it is standby；
(3) common bombax flower, yulan magnolia and Michelia figo pretreatment：The petal of common bombax flower, yulan magnolia and Michelia figo is mixed and is cut into particle,
During particle added into the ethanol solution of the particle 2-3 times of weight, sealing, water-bath is soaked 1-2 hours, filters to take filtrate, filter residue
Repeat 2-3 times, merging filtrate, heating is concentrated into the 50-60% of weight reduction to original weight amount, obtains concentrate；
(4) scenting：It is the above-mentioned tea base material of 2-3cm first to lay a layer thickness, then it is 1-2cm that a layer thickness is laid on tea base material
Above-mentioned fresh sweet osmanthus, repeat to stack 7-9 layer like this, the top layer of tea heap is covered with tea base material and terminated, and indoor temperature is adjusted
It is 35-40 DEG C, humidity is adjusted to 45-55%, stands and stack 10-12 hours, tea base material screen is elected, obtains scenting tea material；
(5) ferment：By above-mentioned scenting tea material with above-mentioned concentrate with 20:The ratio mixing and stirring of 3-5, kneads 10-20 points
Zhong Hou, is covered with moist cotton, glutinous juice is occurred and is sent fragrant and sweet taste in being fermented at 55-58 DEG C to scenting tea material, obtains fermented tea
Material；
(6) dry and pack：By above-mentioned fermentation tea material in 60-70 DEG C of hot blast dry to water content be 5-6%, vacuum packet
Dress, you can obtain the osmanthus flower tea.
2. the preparation method of a kind of osmanthus flower tea according to claim 1, it is characterised in that：The tea base is green tea base.
3. the preparation method of a kind of osmanthus flower tea according to claim 1, it is characterised in that：In step (3), the ethanol is molten
The volume fraction of liquid is 50-60%.
4. the preparation method of a kind of osmanthus flower tea according to claim 1, it is characterised in that：In step (3), leaching is additionally included in
The step of immersion material one time was rocked every 10-20 minutes during bubble.
5. the preparation method of a kind of osmanthus flower tea according to claim 1, it is characterised in that：In step (3), the water-bath
Temperature is 40-55 DEG C.
6. the preparation method of a kind of osmanthus flower tea according to claim 1, it is characterised in that：In step (3), the heating
Temperature is no more than 70 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107183250A (en) * | 2017-06-23 | 2017-09-22 | 张俊辉 | A kind of catchweed bedstraw herb processing method for sweet osmanthus tea |
| CN107518127A (en) * | 2017-08-22 | 2017-12-29 | 汪保华 | A kind of processing method of selfheal sophora flower tea |
| CN107712208A (en) * | 2017-11-24 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of processing technology of osmanthus flower tea |
| CN108552359A (en) * | 2018-03-30 | 2018-09-21 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing technology of sweet osmanthus scented black tea |
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN112970907A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of special buckeye flower tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183250A (en) * | 2017-06-23 | 2017-09-22 | 张俊辉 | A kind of catchweed bedstraw herb processing method for sweet osmanthus tea |
| CN107518127A (en) * | 2017-08-22 | 2017-12-29 | 汪保华 | A kind of processing method of selfheal sophora flower tea |
| CN107712208A (en) * | 2017-11-24 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of processing technology of osmanthus flower tea |
| CN108552359A (en) * | 2018-03-30 | 2018-09-21 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing technology of sweet osmanthus scented black tea |
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN112970907A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of special buckeye flower tea |
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Application publication date: 20170620 |