CN109430470A - A kind of oolong tea - Google Patents
A kind of oolong tea Download PDFInfo
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- CN109430470A CN109430470A CN201811587133.8A CN201811587133A CN109430470A CN 109430470 A CN109430470 A CN 109430470A CN 201811587133 A CN201811587133 A CN 201811587133A CN 109430470 A CN109430470 A CN 109430470A
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- oolong tea
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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 tea making technology fields, disclose a kind of oolong tea, based on parts by weight, are prepared by following raw material, and 75-90 parts of oolong；Chrysanthemum 5-10；3-15 parts of auxiliary material；Auxiliary material includes gloiopeltis glue, epsilon-polylysine, and the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:1-3.The present invention has the following advantages and effects: chrysanthemum is added in oolong tea raw material, chrysanthemum has the function of ventilation and heat, and can improve oolong tea and brew the mouthfeel drunk, and the oolong tea mouthfeel of preparation is fresh refreshing；Secondly, addition auxiliary material gloiopeltis glue, epsilon-polylysine in oolong tea raw material, can be effectively reduced the decomposition and loss of linalool oxide in Oolong tea, stability when oolong tea storage is improved；The oolong tea of preparation has pharmacological action outstanding, reduces fat, defatting beauty, and mouthfeel is fresh refreshing comfortable, and storage-stable is good.
Description
Technical field
The invention belongs to tea making technology field, in particular to a kind of oolong tea.
Technical background
Oolong tea, also known as green tea, semi-fermented tea and full fermentation tea, kind is more, is unique distinctness in several big teas of China
The local tea variety of distinct Chinese characteristics, by picking, withering, leaf rotation, fried green, rub, bake etc., techniques are made, tooth after oolong tea is tasted
Cheek lasting, aftertaste is sweet fresh, and pharmacological action outstanding behaviours reduce fat, in terms of.
The basic characteristic flavor compounds of oolong tea include linalool, linalool oxide, along in jasmone, jasmone
Ester, methyl jasmonate, benzyl alcohol, nerolidol etc., different oolong tea because of tea making kind, processing technology, attenuation degree not
With generating different volatile component, these volatile components in varing proportions, content combination, some plays a leading role,
Some plays a driving role, mutually coordinated and perceived by olfactory organ, form variety classes oolong tea respectively distinctive fragrance,
Odor type.But oolong tea, in storage, these characteristic perfume group branches gradually decompose, volatilize, are lost, and influence the product of oolong tea
Matter.
Summary of the invention
The object of the present invention is to provide a kind of oolong tea, have the effect of that fragrance component is stable when storage.
Above-mentioned technical purpose of the invention has the technical scheme that a kind of oolong tea, with parts by weight
Number meter, is prepared, 75-90 parts of oolong by following raw material；Chrysanthemum 5-10；3-15 parts of auxiliary material；Auxiliary material include gloiopeltis glue,
The mass ratio of epsilon-polylysine, gloiopeltis glue and epsilon-polylysine is 1:1-3.
By using above-mentioned technical proposal, in the fragrance of oolong tea, linalool and its oxide fragrance accounting be not high, but
It is the interaction and coordination of itself and other components, the distinctive fragrance of oolong tea is collectively formed.In oolong tea storage, virtue
Camphor tree alcohol oxide stability is poor, is easy further oxygenolysis or directly volatilization is lost, cause oolong tea in storage
The reduction and quality decline of middle aroma component.
The raw material of oolong tea includes oolong, chrysanthemum and auxiliary material, and chrysanthemum is sweet, return lung, and relieve heat heat-clearing can improve oolong
Tea brew after mouthfeel.Auxiliary material includes gloiopeltis glue and epsilon-polylysine, and gloiopeltis glue is the stickiness sulfuric acid half extracted with red algae gloiopeltis
Newborn glycan is in colloidal substance, and epsilon-polylysine is a kind of polypeptide, and auxiliary material selection gloiopeltis glue and epsilon-polylysine, the two exist jointly
And interact, it is scattered in frozen fresh oolong tea, can effectively inhibit the decomposition and loss of linalool oxide, especially to virtue
Camphor tree alcohol oxide I, linalool oxide II, linalool oxide IV have preferable stabilization, help to maintain oolong tea
The stabilization and quality of fragrance, improve the storage-stable of oolong tea in storage.
The further setting of the present invention are as follows: the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:2.
The further setting of the present invention are as follows: based on parts by weight, raw material includes 5-8 parts of chrysanthemums.
The further setting of the present invention are as follows: based on parts by weight, raw material further includes 5-10 parts of acetate starch.
By using above-mentioned technical proposal, acetate starch viscosity is high, has macromolecular chain, can be to Oolong tea group
Linalool and linalool oxide and nerolidol in point play preferable constraint, reduce it and wave in processing and storage
Hair.
The further setting of the present invention are as follows: based on parts by weight, raw material includes 8 parts of acetate starch.
The further setting of the present invention are as follows: based on parts by weight, raw material further includes 0.5-2 parts of disodium succinates.
By using above-mentioned technical proposal, inventor in practice, it has been found that disodium succinate common with acetate starch
In the presence of, it can effectively inhibit the decomposition and loss of oolong tea nerolidol in storage, nerolidol is oolong
One of tea perfume gas aroma-producing substance, disodium succinate and acetate starch can effectively inhibit the decomposition of nerolidol, to maintenance
Oolong tea fragrance important role in storage.
The further setting of the present invention are as follows: preparation method is as follows, step 1, takes oolong tea, chrysanthemum, obtains after mixing
Mixture A；Step 2 takes auxiliary material and water to be uniformly mixed, and obtains mixture B, and the mass ratio of auxiliary material and water is 1:2；Step 3, will
After mixture A and mixture B mixing, stirs evenly, in 50-60 DEG C of baking 2-4h, obtain oolong tea.
The further setting of the present invention are as follows: preparation method is as follows, step 1, takes oolong tea, chrysanthemum, obtains after mixing
Mixture A；Step 2 takes auxiliary material, acetate starch and water to be uniformly mixed, and obtains mixture B, and the mass ratio of auxiliary material and water is 1:
2；Step 3 stirs evenly after mixing mixture A and mixture B, in 50-60 DEG C of baking 2-4h, obtains oolong tea.
The beneficial effects of the present invention are: chrysanthemum is added in oolong tea raw material, chrysanthemum has the function of ventilation and heat, and can change
Kind oolong tea brews the mouthfeel drunk, and the oolong tea mouthfeel of preparation is fresh refreshing；Secondly, the addition auxiliary material gloiopeltis in oolong tea raw material
The decomposition and loss of linalool oxide in Oolong tea can be effectively reduced in glue, epsilon-polylysine, when improving oolong tea storage
Stability；Again, the acetate starch and disodium succinate in oolong tea raw material, can inhibit nerolidol in Oolong tea
Decomposition, further increase oolong tea storage-stable, reached mouthfeel it is fresh it is refreshing comfortable, storage-stable is good, shelf life is long
Effect.
Specific embodiment
Embodiment 1: a kind of oolong tea, component and content are as shown in table 1 in raw material, and constituent content unit is kg in table 1, auxiliary
Material includes gloiopeltis glue, epsilon-polylysine, and the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:1, and wherein oolong refers to finished product
Frozen fresh oolong tea directly commercially available can be obtained or be prepared by technique in the prior art.
Oolong tea the preparation method is as follows: step 1, takes oolong tea, chrysanthemum, obtain mixture A after mixing；Step
Two, it takes auxiliary material and water to be uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 by mixture A and is mixed
After closing object B mixing, stirs evenly, in 50 DEG C of baking 4h, obtain oolong tea.
Embodiment 2: a kind of oolong tea, component and content are as shown in table 1 in raw material, and constituent content unit is kg in table 1, auxiliary
Material includes gloiopeltis glue, epsilon-polylysine, and the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:2.
Oolong tea the preparation method is as follows: step 1, takes oolong tea, chrysanthemum, obtain mixture A after mixing；Step
Two, it takes auxiliary material and water to be uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 by mixture A and is mixed
After closing object B mixing, stirs evenly, in 55 DEG C of baking 3h, obtain oolong tea.
Embodiment 3: a kind of oolong tea, component and content are as shown in table 1 in raw material, and constituent content unit is kg in table 1, auxiliary
Material includes gloiopeltis glue, epsilon-polylysine, and the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:3.
Oolong tea the preparation method is as follows: step 1, takes oolong tea, chrysanthemum, obtain mixture A after mixing；Step
Two, it takes auxiliary material and water to be uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 by mixture A and is mixed
After closing object B mixing, stirs evenly, in 60 DEG C of baking 2h, obtain oolong tea.
Embodiment 4: a kind of oolong tea, the difference from example 2 is that, Feedstock Component content is as shown in table 1.Preparation method
As follows, step 1 takes oolong tea, chrysanthemum, obtains mixture A after mixing；Step 2 takes auxiliary material, acetate starch and water
It is uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 is stirred after mixing mixture A and mixture B
It mixes uniformly, in 50 DEG C of baking 4h, obtains oolong tea.
Embodiment 5: a kind of oolong tea, the difference with embodiment 3 are that Feedstock Component content is as shown in table 1, and auxiliary material includes
The mass ratio of gloiopeltis glue, epsilon-polylysine, gloiopeltis glue and epsilon-polylysine is 1:1.
Oolong tea preparation method is as follows, step 1, takes oolong tea, chrysanthemum, obtains mixture A after mixing；Step 2,
It takes auxiliary material, acetate starch and water to be uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 will mix
After object A and mixture B mixing, stirs evenly, in 60 DEG C of baking 2h, obtain oolong tea.
Embodiment 6: a kind of oolong tea, the difference from embodiment 1 is that, Feedstock Component content is as shown in table 1.Oolong tea system
Preparation Method is as follows, step 1, takes oolong tea, chrysanthemum, obtains mixture A after mixing；Step 2 takes auxiliary material, succinic acid two
Sodium and water are uniformly mixed, and obtain mixture B, and the mass ratio of auxiliary material and water is 1:2；Step 3 mixes mixture A and mixture B
It after conjunction, stirs evenly, in 50 DEG C of baking 4h, obtains oolong tea.
Embodiment 7: a kind of oolong tea, the difference from embodiment 1 is that, Feedstock Component content is as shown in table 1.Preparation method
As follows, step 1 takes oolong tea, chrysanthemum, obtains mixture A after mixing；Step 2 takes auxiliary material, disodium succinate and water
It is uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 is stirred after mixing mixture A and mixture B
It mixes uniformly, in 50 DEG C of baking 4h, obtains oolong tea.
Comparative example 1: a kind of oolong tea, the difference from embodiment 1 is that, Feedstock Component content is as shown in table 1, wherein auxiliary material
For gloiopeltis glue.
Comparative example 2: a kind of oolong tea, the difference from example 2 is that, Feedstock Component content is as shown in table 1, wherein auxiliary material
For epsilon-polylysine.
Comparative example 3: a kind of oolong tea, the difference with embodiment 3 are that Feedstock Component content is as shown in table 1.
Oolong tea the preparation method is as follows: step 1, takes oolong tea, chrysanthemum, obtain mixture A after mixing；Step
Two, it takes auxiliary material and water to be uniformly mixed, obtains mixture B, the mass ratio of auxiliary material and water is 1:2；Step 3 by mixture A and is mixed
After closing object B mixing, stirs evenly, in 50 DEG C of baking 4h, obtain oolong tea.
1 embodiment of table, comparative example Feedstock Component content/kg
| Group | Oolong | Chrysanthemum | Auxiliary material | Acetate starch | Disodium succinate |
| Embodiment 1 | 75 | 8 | 10 | 0 | 0 |
| Embodiment 2 | 80 | 10 | 15 | 0 | 0 |
| Embodiment 3 | 90 | 5 | 12 | 0 | 0 |
| Embodiment 4 | 80 | 10 | 15 | 5 | 0 |
| Embodiment 5 | 90 | 5 | 3 | 8 | 0 |
| Embodiment 6 | 75 | 8 | 10 | 0 | 1 |
| Embodiment 7 | 75 | 8 | 10 | 10 | 8 |
| Comparative example 1 | 75 | 8 | 10 | 0 | 0 |
| Comparative example 2 | 80 | 10 | 15 | 0 | 0 |
| Comparative example 3 | 90 | 5 | 0 | 0 | 0 |
Experimental method:
SPME sample treatment:
It weighs the tea sample 0.5g after grinding to be fitted into 20mLSPME sampling bottle dedicated, is respectively put into 1.76gNaCl (analysis
It is pure) and the fresh boiling water of 5mL (ultrapure water), it seals, balances 10min in the water-bath that 60 DEG C of Yu Hengwen.
SPME and GC-MS analysis condition
SPME condition: after 10 minutes water-bath balances, the SPME hander for being mounted on the production of supelco company is used
The adsorbing fiber (non-binding type PDMS dimethyl silicone polymer) of (57330-U), the headspace extraction under same 60 DEG C of water bath conditions
Then 50min carries out GC-MS analysis in 230 DEG C of parsing 5min of gas chromatograph-mass spectrometer injection port.
GC condition: DB-FFAP chromatographic column (column length 30m, internal diameter 0.25mm, 0.25 μm of thickness of liquid film)；Elastic quartz capillary
Tubing string；It 40 DEG C of temperature program, is kept for 2 minutes；110 DEG C are risen to 2 DEG C/min, is kept for 2 minutes；160 DEG C are risen to 7 DEG C/min,
It is kept for 0 minute；220 DEG C are risen to 7 DEG C/min, is kept for 8 minutes；40 DEG C of post case, injector temperature is 230 DEG C, flow velocity 1ml/
min；Input mode: Splitless injecting samples；Carrier gas: He.
MS condition: ion source temperature: 230 DEG C；Chromatographic mass spectrometry interface temperature: 230 DEG C；The source EI；Electron energy: 70ev；Matter
Measure scanning range 35-400u.
The determination of extra-strong tea sample fragrance component
Using mass spectrum (library searching), consult pertinent literature and Relative Retention Indices (line relention index,
LRI)
Sample is analyzed by GC/MS, obtains the total ion chromatogram of volatile compound, using computer search, reference
Standard spectrogram (NIST05, NIST05S) carries out signals assigned, the similarity of combining target compound, fragment ion it is relatively rich
The preliminary judgements target compounds such as degree, with the peak area relative quantification of fragrance component；Recheck external some relevant document moneys
Material combines retention time, mass spectrum, actual constituent to appraise and decide target compound；Using C8-C25 n-alkane as standard, use is identical
Temperature program, calculate linear retention index (LRI) of the target compound in DB-FFAP chromatographic column and with it is reported in the literature
DB-FFAP chromatographic column retention index, which is compared, further confirms that target compound.
Formula calculates each linear retention index (LRI) out
LRI=100 × [(ti-tz)/(tz+1-tz)+z]
In formula: tiThe retention time at sample chromatogram peak；tzThe retention time of n-alkane standard specimen before sample chromatogram peak；
tz+1The retention time of N-alkanes standard specimen behind sample chromatogram peak；The carbon atom of n-alkane standard specimen before z- sample chromatogram peak
Number.
Storage-stable experiment: Example 1-9, the honey peach oolong tea of comparative example 1-2, the oolong tea in comparative example 1, point
It is not packed with common bag packaged form, is placed in room temperature and is kept in dark place, and taken when 0d (before referring to packaging), 90d, 180d
Sample is placed in air after exposure 10min, with the linalool oxide in above-mentioned determination of experimental method honey peach Aroma Constituents of Oolong Tea
I, the content of linalool oxide II, linalool oxide IV, nerolidol, and listed in table 2-5.
The changes of contents of 2 linalool oxide I of table
The changes of contents of 3 linalool oxide II of table
The changes of contents of 4 linalool oxide IV of table
The changes of contents of 5 nerolidol of table
By the experimental result of table 2- table 5 it is found that gloiopeltis glue, epsilon-polylysine can effectively inhibit point of linalool oxide
Solution and volatilization are conducive to maintain Oolong tea in storage.Acetate starch and disodium succinate can effectively reduce flores aurantii uncle
The decomposition and volatilization of alcohol, embodiment 1-8 all have preferable storage-stable.
Claims (8)
1. a kind of oolong tea, it is characterised in that: based on parts by weight, it is prepared by following raw material,
75-90 parts of oolong；
Chrysanthemum 5-10；
3-15 parts of auxiliary material；
Auxiliary material includes gloiopeltis glue, epsilon-polylysine, and the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:1-3.
2. a kind of oolong tea according to claim 1, it is characterised in that: the mass ratio of gloiopeltis glue and epsilon-polylysine is 1:
2。
3. a kind of oolong tea according to claim 1, it is characterised in that: based on parts by weight, raw material includes 5-8 portions of chrysanthemums
Flower.
4. a kind of oolong tea according to claim 1, it is characterised in that: based on parts by weight, raw material further includes 5-10 parts
Acetate starch.
5. a kind of oolong tea according to claim 4, it is characterised in that: based on parts by weight, raw material includes 8 parts of acetates
Starch.
6. a kind of oolong tea according to claim 1, it is characterised in that: based on parts by weight, raw material further includes 0.5-2 parts
Disodium succinate.
7. a kind of oolong tea according to claim 1, it is characterised in that: preparation method is as follows, step 1, take oolong tea,
Chrysanthemum obtains mixture A after mixing；Step 2 takes auxiliary material and water to be uniformly mixed, obtains mixture B, the matter of auxiliary material and water
Amount is than being 1:2；Step 3 stirs evenly after mixing mixture A and mixture B, in 50-60 DEG C of baking 2-4h, obtains oolong
Tea.
8. a kind of oolong tea according to claim 4, it is characterised in that: preparation method is as follows, step 1, take oolong tea,
Chrysanthemum obtains mixture A after mixing；Step 2 takes auxiliary material, acetate starch and water to be uniformly mixed, obtains mixture B,
The mass ratio of auxiliary material and water is 1:2；Step 3 stirs evenly after mixing mixture A and mixture B, bakes in 50-60 DEG C
2-4h obtains oolong tea.
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Effective date of registration: 20200514 Address after: 434300, No. 2, Guan Shan Road, Tawau, Jingzhou, Hubei, Gongan County Applicant after: MERLINBIRD MODERN AGRICULTURE Co.,Ltd. Address before: 434000 No. 4 Zhian Road, Douhudi Town, Gongan County, Jingzhou City, Hubei Province Applicant before: Chao Dai |
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