CN107319052A - A kind of sesame taste tea and preparation method thereof - Google Patents
A kind of sesame taste tea and preparation method thereof Download PDFInfo
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- CN107319052A CN107319052A CN201710638543.XA CN201710638543A CN107319052A CN 107319052 A CN107319052 A CN 107319052A CN 201710638543 A CN201710638543 A CN 201710638543A CN 107319052 A CN107319052 A CN 107319052A
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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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Abstract
The present invention relates to the preparation method of a plant tea, specifically related to a kind of sesame taste tea and preparation method thereof, in order to improve tea active ingredient and leachable, the problems such as with tea perfume unsaturated vapor, mouthfeel bitterness is overcome, the major ingredient that sesame taste tea bag of the present invention is included has fresh tea passes, auxiliary material have sesame, sodium bicarbonate, salt and, grape-kernel oil, and by following steps be made：(1) pretreatment of auxiliary material；(2) pretreatment of raw material；(3) parcel of powder：Tealeaves obtained by step (2) is placed in into stainless steel to turn in pot, egg white is sprayed on tealeaves, powder is sprinkled into again, repeat to spray egg white and be sprinkled into operation 8 12 times to the powder of powder and be finished, it is transferred into swing oven and toasts, it is heat-treated again with vapor, then is transferred into swing oven and is baked to leaf water content≤8%.The aromatic and flavour of the existing tea of sesame taste tea of the present invention, and weaken bitterness sense when directly eating tealeaves to a certain extent.
Description
Technical field
The present invention relates to the preparation method of a plant tea, and in particular to a kind of sesame taste tea and preparation method thereof.
Background technology
Tea is as the culture rarity of the Chinese nation, and deep culture and abundant history form good tea culture.
Although the developing history of tea is long, effect is various, various in style, but still can not meet the growing material of the mankind
Demand, to lift the market competitiveness of tea and opening up young people market, jamoke, red date tea etc. have been born, and jamoke is because containing
There is caffeine, it is harmful, receive consumer psychology and contradict, the health preserving tea such as red date tea especially, can not meet because of taste
Popular taste, so, the development of tea also needs to constantly go out newly.
Tea making technology will not only improve tea active ingredient and leachable, more to overcome tea perfume unsaturated vapor, mouthfeel pained without
By the favor of young people, child etc..And in terms of fragrance, also made substantial amounts of research.
Such as patent No. CN200910307006.2 discloses a kind of fragrant white peony tea and its processing technology, to be adapted to preparation
The tealeaves of white tea be raw material, by including 1 time it is compound wither, leaf rotation, 2 times it is compound wither and sieve pile fermentation, just bakee, pick pick, answer
Finished product is made in baking step, improves that white tea fragrance is flat, the shortcoming of no fragrance of a flower.
The content of the invention
In order to solve the above technical problems, the invention provides a kind of sesame taste tea and preparation method thereof.
The present invention is achieved by the following technical programs.
The present invention sesame taste tea, count by weight, including major ingredient have 18-25 parts of fresh tea passes, auxiliary material has sesame 7-
13 parts, 0.1-0.5 parts of sodium bicarbonate, 1-5 parts of salt, 5-8 parts of grape-kernel oil.
It is further preferred：Major ingredient has 20-25 parts of fresh tea passes, and auxiliary material has 8-11 parts of sesame, 0.2-0.5 parts of sodium bicarbonate, food
1-4 parts of salt, 5-7 parts of grape-kernel oil.
It is yet further preferred：Major ingredient has 22 parts of fresh tea passes, and auxiliary material has 10 parts of sesame, 0.35 part of sodium bicarbonate, salt 2.8
Part, 6 parts of grape-kernel oil.
The preparation method of sesame taste tea of the present invention, is mainly included the following steps that：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, grinding, 80-100 mesh sieves are crossed, then be placed in oil temperature and be
In 40-55 DEG C of grape-kernel oil, decoct and fry 2-7min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Take fresh tea passes clean after, be placed on fluid bed wither to tealeaves surface moisture content be 70-
80%；Tealeaves is placed in fixing pot and finished to tealeaves 35-50% after taking auxiliary material 10-20% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 20~30r/min rotating speeds turns in pot, in tea
Egg white is sprayed on leaf, then is sprinkled into powder, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 8-12 times, is sprinkled into every time
The amount of powder is identical, and the amount of sprinkling egg white is the 1%-5% of powder weight every time, is transferred into swing oven, temperature
75 DEG C of -95 DEG C of baking 5-10min of setting, then 7-10min is heat-treated with vapor, then be transferred into swing oven, temperature
60 DEG C -80 DEG C of degree setting is baked to leaf water content≤8%, and sesame taste tealeaves is made.
Described to wither, its leaf-spreading thickness is 30-35cm, and its time is 24-36h.
It is described to wither, once turned over leaf and water spray at interval of 6 hours.
The water spray, its each injection flow rate is the 0.3-0.8% of tealeaves gross weight.
The vapor heat treatment, its steam temperature is 110-130 DEG C.
The egg white, wherein containing the bifidus factor that percent by volume is 0.1-0.6%.
The beneficial effects of the present invention are：
1) preparation for processing of sesame taste tea of the invention, uses tealeaves for raw material, and add sesame, sodium bicarbonate, food
Other are auxiliary with raw material for salt, grape-kernel oil etc., make the aromatic and flavour of the existing tea of tea, and weaken directly edible tea to a certain extent
Bitterness sense during leaf.
2) there are sesame and salted cake fried in sesame oil taste during sesame taste tea entrance of the invention, overflow the tea flavour of delicate fragrance again afterwards, taste is splendid,
The effect refreshed oneself with quenching one's thirst.
3) preparation method of sesame taste tea of the invention, using swing baking, both effectively kept fragrance in tealeaves with
Nutriment, and can reduce because of the harmful substance that high temperature grillING is brought, also maintain the comprehensive moisture loss of tealeaves.
4) preparation method of sesame taste tea of the invention, using auxiliary material, egg white, bifidus factor characteristic so that tea fragrant
Gas composition is kept, and further improves the adhesive capacity of auxiliary material, and then improves nutritive value, mouthfeel, the flavour of tealeaves.
Embodiment
Be described further below technical scheme, but claimed scope be not limited to it is described.
Embodiment 1
The sesame taste tea of this implementation, by weight number meter, including major ingredient have a fresh tea passes 22kg, auxiliary material has sesame 10kg, small
Soda 0.35kg, salt 2.8kg, grape-kernel oil 6kg.
Its preparation method, is mainly included the following steps that：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, excessively grinding, 100 mesh sieves, then it is 48 to be placed in oil temperature
DEG C grape-kernel oil in, decoct and fry 5min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Go after fresh tea passes clean, to be placed on fluid bed to wither to tealeaves surface moisture content and be
75%；Tealeaves is placed in fixing pot and finished to tealeaves 40% after taking auxiliary material 15% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 25r/min rotating speeds turns in pot, on tealeaves
Egg white is sprayed, then powder is sprinkled into, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 10 times, powder is sprinkled into every time
Amount is identical, and the amount of sprinkling egg white is the 3% of powder weight every time, is transferred into swing oven, and temperature sets 85 DEG C of bakings
Roasting 10min, then 10min is heat-treated with vapor, then be transferred into swing oven, temperature sets 70 DEG C and is baked to blade
Moisture content≤8%, is made sesame taste tealeaves.
Described to wither, its leaf-spreading thickness is 35cm, and its time is 30h.
It is described to wither, once turned over leaf and water spray at interval of 6 hours.
The water spray, its each injection flow rate is the 0.5% of tealeaves gross weight.
The vapor heat treatment, its steam temperature is 120 DEG C.
The egg white, wherein containing the bifidus factor that percent by volume is 0.35%.
Organoleptic quality result of variations is shown in Table 1 during tea processing：
Table 1：
The tea of this implementation production is compared to the tea that common process is produced, and following change occurs for nutritional ingredient：Amino acid increase
4.2%, water extraction adds 14.1%, and theaflavin adds 0.09%, and thearubigin adds 0.2%, and theabrownin is added
0.07%, Tea Polyphenols reduces 3.2%, and caffeine reduces 0.14%.
Embodiment 2
The sesame taste tea of this implementation, by weight number meter, including major ingredient have fresh tea passes 18kg, auxiliary material has sesame 7kg, little Su
Beat 0.1kg, salt 1kg, grape-kernel oil 5kg.
Its preparation method, is mainly included the following steps that：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, grinding, 80-100 mesh sieves are crossed, then be placed in oil temperature and be
In 55 DEG C of grape-kernel oil, decoct and fry 2min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Take after fresh tea passes clean, be placed on fluid bed to wither to tealeaves surface moisture content and be
70%；Tealeaves is placed in fixing pot and finished to tealeaves 48% after taking auxiliary material 10% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 30r/min rotating speeds turns in pot, on tealeaves
Egg white is sprayed, then powder is sprinkled into, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 8 times, powder is sprinkled into every time
Amount is identical, and the amount of sprinkling egg white is the 1% of powder weight every time, is transferred into swing oven, and temperature sets 75 DEG C of bakings
Roasting 8min, then 8min is heat-treated with vapor, then be transferred into swing oven, 60 DEG C of temperature setting is baked to blade and contained
Water rate≤8%, is made sesame taste tealeaves.
Described to wither, its leaf-spreading thickness is 30cm, and its time is 24h.
It is described to wither, once turned over leaf and water spray at interval of 6 hours.
The water spray, its each injection flow rate is the 0.8% of tealeaves gross weight.
The vapor heat treatment, its steam temperature is 110 DEG C.
The egg white, wherein containing the bifidus factor that percent by volume is 0.6%.
The quality comparison of tea, nutritional ingredient result of variations and embodiment 1 are similar.
Embodiment 3
The sesame taste tea of this implementation, by weight number meter, including major ingredient have a fresh tea passes 25kg, auxiliary material has sesame 13kg, small
Soda 0.5kg, salt 5kg, grape-kernel oil 8kg.
Its preparation method, is mainly included the following steps that：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, grinding, 80-100 mesh sieves are crossed, then be placed in oil temperature and be
In 55 DEG C of grape-kernel oil, decoct and fry 5min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Take after fresh tea passes clean, be placed on fluid bed to wither to tealeaves surface moisture content and be
80%；Tealeaves is placed in fixing pot and finished to tealeaves 35% after taking auxiliary material 15% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 20r/min rotating speeds turns in pot, on tealeaves
Egg white is sprayed, then powder is sprinkled into, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 12 times, powder is sprinkled into every time
Amount is identical, and the amount of sprinkling egg white is the 4% of powder weight every time, is transferred into swing oven, and temperature sets 90 DEG C of bakings
Roasting 5min, then 7min is heat-treated with vapor, then be transferred into swing oven, 80 DEG C of temperature setting is baked to blade and contained
Water rate≤8%, is made sesame taste tealeaves.
Described to wither, its leaf-spreading thickness is 32cm, and its time is 28h.
It is described to wither, once turned over leaf and water spray at interval of 6 hours.
The water spray, its each injection flow rate is the 0.47% of tealeaves gross weight.
The vapor heat treatment, its steam temperature is 115 DEG C.
The egg white, wherein containing the bifidus factor that percent by volume is 0.2%.
The quality comparison of tea, nutritional ingredient result of variations and embodiment 1 are similar.
Embodiment 4
The sesame taste tea of this implementation, by weight number meter, including major ingredient have fresh tea passes 20kg, auxiliary material has sesame 8kg, little Su
Beat 0.5kg, salt 1kg, grape-kernel oil 7kg.
Its preparation method, is mainly included the following steps that：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, grinding, 80-100 mesh sieves are crossed, then be placed in oil temperature and be
In 45 DEG C of grape-kernel oil, decoct and fry 6min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Take after fresh tea passes clean, be placed on fluid bed to wither to tealeaves surface moisture content and be
70%；Tealeaves is placed in fixing pot and finished to tealeaves 40% after taking auxiliary material 18% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 25r/min rotating speeds turns in pot, on tealeaves
Egg white is sprayed, then powder is sprinkled into, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 10 times, powder is sprinkled into every time
Amount is identical, and the amount of sprinkling egg white is the 2.8% of powder weight every time, is transferred into swing oven, and temperature sets 80 DEG C
8min is toasted, then 7min is heat-treated with vapor, then is transferred into swing oven, temperature sets 68 DEG C and is baked to blade
Moisture content≤8%, is made sesame taste tealeaves.
Described to wither, its leaf-spreading thickness is 35cm, and its time is 36h.
It is described to wither, once turned over leaf and water spray at interval of 6 hours.
The water spray, its each injection flow rate is the 0.4% of tealeaves gross weight.
The vapor heat treatment, its steam temperature is 130 DEG C.
The egg white, wherein containing the bifidus factor that percent by volume is 0.6%.
The quality comparison of tea, nutritional ingredient result of variations and embodiment 1 are similar.
Embodiment 5
The sesame taste tea of this implementation, by weight number meter, including major ingredient have a fresh tea passes 25kg, auxiliary material has sesame 11kg, small
Soda 0.2kg, salt 4kg, grape-kernel oil 5kg.
Its preparation method, is mainly included the following steps that：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, excessively grinding, 100 mesh sieves, then it is 48 to be placed in oil temperature
DEG C grape-kernel oil in, decoct and fry 5min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Go after fresh tea passes clean, to be placed on fluid bed to wither to tealeaves surface moisture content and be
75%；Tealeaves is placed in fixing pot and finished to tealeaves 40% after taking auxiliary material 15% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 25r/min rotating speeds turns in pot, on tealeaves
Egg white is sprayed, then powder is sprinkled into, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 10 times, powder is sprinkled into every time
Amount is identical, and the amount of sprinkling egg white is the 3% of powder weight every time, is transferred into swing oven, and temperature sets 85 DEG C of bakings
Roasting 10min, then 10min is heat-treated with vapor, then be transferred into swing oven, temperature sets 70 DEG C and is baked to blade
Moisture content≤8%, is made sesame taste tealeaves.
Described to wither, its leaf-spreading thickness is 35cm, and its time is 30h.
It is described to wither, once turned over leaf and water spray at interval of 6 hours.
The water spray, its each injection flow rate is the 0.5% of tealeaves gross weight.
The vapor heat treatment, its steam temperature is 120 DEG C.
The egg white, wherein containing the bifidus factor that percent by volume is 0.35%.
The quality comparison of tea, nutritional ingredient result of variations and embodiment 1 are similar.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (9)
1. a kind of sesame taste tea, it is characterised in that count by weight, including major ingredient have 18-25 parts of fresh tea passes, auxiliary material has sesame
Numb 7-13 parts, 0.1-0.5 parts of sodium bicarbonate, 1-5 parts of salt, 5-8 parts of grape-kernel oil.
2. sesame taste tea as claimed in claim 1, it is characterised in that count by weight, including major ingredient have fresh tea passes 20-
25 parts, auxiliary material has 8-11 parts of sesame, 0.2-0.5 parts of sodium bicarbonate, 1-4 parts of salt, 5-7 parts of grape-kernel oil.
3. sesame taste tea as claimed in claim 1 or 2, it is characterised in that count by weight, including major ingredient have fresh tea passes
22 parts, auxiliary material has 10 parts of sesame, 0.35 part of sodium bicarbonate, 2.8 parts of salt, 6 parts of grape-kernel oil.
4. the preparation method of a kind of sesame taste tea as described in claim any one of 1-3, it is characterised in that mainly including following
Step：
(1) pretreatment of auxiliary material：By sesame, sodium bicarbonate, salt mixing, excessively grinding, 80-100 mesh sieves, then oil temperature is placed in for 40-
In 55 DEG C of grape-kernel oil, decoct and fry 2-7min, close fire and be cooled to normal temperature, leach powder, it is standby；
(2) pretreatment of raw material：Take fresh tea passes clean after, be placed on fluid bed wither to tealeaves surface moisture content be 70-80%；
Tealeaves is placed in fixing pot and finished to tealeaves 35-50% after taking auxiliary material 10-20% and withering；
(3) parcel of powder：The stainless steel that tealeaves obtained by step (2) is placed in into 20~30r/min rotating speeds turns in pot, on tealeaves
Egg white is sprayed, then powder is sprinkled into, repeats to spray egg white and is sprinkled into the operation of powder and be finished to powder for 8-12 times, powder is sprinkled into every time
Amount it is identical, every time sprinkling egg white amount be powder weight 1%-5%, be transferred into swing oven, temperature setting
75 DEG C of -95 DEG C of baking 5-10min, then 7-10min is heat-treated with vapor, then be transferred into swing oven, temperature is set
Fixed 60 DEG C -80 DEG C are baked to leaf water content≤8%, and sesame taste tealeaves is made.
5. the preparation method of sesame taste tea as claimed in claim 4, it is characterised in that described to wither, its leaf-spreading thickness is 30-
35cm, its time is 24-36h.
6. the preparation method of the sesame taste tea as described in claim 4 or 5, it is characterised in that described to wither, at interval of 6 hours
Once turned over leaf and water spray.
7. the preparation method of sesame taste tea as claimed in claim 6, it is characterised in that the water spray, its each injection flow rate is
The 0.3-0.8% of tealeaves gross weight.
8. the preparation method of sesame taste tea as claimed in claim 4, it is characterised in that the vapor heat treatment, its water steams
Temperature degree is 110-130 DEG C.
9. the preparation method of sesame taste tea as claimed in claim 4, it is characterised in that the egg white, wherein containing volume hundred
Divide than the bifidus factor for 0.1-0.6%.
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Cited By (1)
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Application publication date: 20171107 |