CN109769993A

CN109769993A - A kind of honey osmanthus flower tea

Info

Publication number: CN109769993A
Application number: CN201711105771.7A
Authority: CN
Inventors: 杨进旭
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-10
Filing date: 2017-11-10
Publication date: 2019-05-21

Abstract

The invention discloses a kind of honey osmanthus flower teas, preparation method include: acquisition spontaneously dry sweet osmanthus flower screened, finished, water drift, drain after, pol is used to pickle in two times for the concentration honey of 83~87Be, primary to pickle the sweet osmanthus after draining with sweet osmanthus: the component of concentration honey 1:1 then separates the sweet osmanthus after primary pickle with honey than marinated 1~3d；Then it is secondary marinated the marinated 15~20d progress of concentration soaking in Mel to be added again on the sweet osmanthus upper layer after primary pickle.It allows honey slowly to sink naturally, sweet osmanthus is made uniformly to receive honey, a small amount of air extrusion in marinated cylinder is walked, honey is enable to be uniformly distributed in sweet osmanthus；Sweet osmanthus is finally taken out together with honey liquor, modulation honey pol reaches 60~68Be bottling when being heated to 63~73 DEG C of temperature.It need not be stirred in preparation process of the present invention, reduce sweet osmanthus and stir the probability that can be reduced the fracture of sweet osmanthus petal, the complete appearance of retained product improves honey osmanthus flower tea quality, grade and the market competitiveness.

Description

A kind of honey osmanthus flower tea

Technical field

The invention belongs to the manufacture craft field of jasmine tea more particularly to a kind of honey osmanthus flower teas.

Background technique

Current jasmine tea produces field, the method processing fresh flower of sugaring or salt marsh is generally used, using at sugaring In the method for managing fresh flower, since sucrose sugar content is high, contemporary food with low sugar content requirement is not met, therefore, with sucrose dipping fresh flower Method, which is gradually impregnated by honey, to be replaced.Regardless of being using sucrose or honey dipping fresh flower, traditional handicraft is to extraction Sucrose is added in liquid or fermentation liquid or honey is then stirred, will lead to part fresh flower in this way and be broken because of stirring, breaks Its bad intact form, while honey, since honey specific gravity is excessive and sweet osmanthus is light, can not have because stirring is sunk rapidly in sweet osmanthus Sweet osmanthus is floated on sweet liquid upper layer and can not impregnate sweet liquid in the case where sufficiently sucking sweet liquid, influences marinated effect.

Summary of the invention

The honey osmanthus flower tea that the purpose of the present invention is to provide a kind of sugar contents is low, mode of appearance is good.

The technical scheme adopted by the invention is that a kind of honey osmanthus flower tea comprising following steps:

1) sweet osmanthus is handled:

1.1) it screens: acquiring the sweet osmanthus flower of natural drying, screen out impurity；

1.2) finish: drinking water, which is added after a little salt, is heated to boiling point, and the proportion of salt and water is 40~50g salt: 100kg Water；It is put into sweet osmanthus rapidly later, submerges sweet osmanthus all for amount in boiling water, it is rapid after sweet osmanthus tentatively cures and switchs into dark red It pulls and is rapidly cooled to room temperature out, carry out water drift；Salt is not easy to rinse too much, is easy to remain in sweet osmanthus, be unable to reach very little The effects of color protection is played in heating process；

1.3) water floats: room temperature drinking water, and flowing covers sweet osmanthus；Or not flowing that change water per hour primary, water floats 4~6 hours, with Just the bitter water of water-removing is removed in drift, restores sweet osmanthus bright colors；

1.4) drain: the sweet osmanthus after pulling water drift out carries out centrifugation and drains, and the sweet osmanthus water content after draining is 20~28%；

2) it pickles, including once pickles and secondary curing process:

2.1) primary marinated: by the sweet osmanthus after draining with sweet osmanthus: the component of concentration honey 1:1 is than marinated 1~3d；Due to pickling Sweet osmanthus dehydration can dilute concentration honey density in journey, make that the reduction of honey pol is concentrated, be unfavorable for product long-term preservation, therefore Sweet osmanthus after primary pickle need to be separated with concentration honey；The concentration honey isolated can be concentrated again formation and meet pol The concentration honey of standard realizes the recycling to concentration honey；

2.2) secondary marinated: concentration honey to be added on the sweet osmanthus after once pickling, with sweet osmanthus: the weight of concentration honey 1:2 Amount ratio impregnates marinated 15~20d；Concentration honey slowly sinks naturally in secondary curing process, sweet osmanthus can be made uniformly to receive Honey, and a small amount of air extrusion in marinated cylinder can be walked, so that honey is uniformly distributed in sweet osmanthus；Add in secondary curing process Equilibrium point 10-13% needed for entering more concentration honey the moisture content in sweet osmanthus capable of being made to be close to finished product, the moisture content in sweet osmanthus reduce Improve the storage life of semi-finished product.

It is that pithos is best for marinated container.

The pol of curing process concentration honey used is 83~87Be；It selects the concentration honey of 83~87Be to pickle sweet osmanthus to exist 60% or more moisture in sweet osmanthus can be drawn when primary marinated, haved the function that save substantially and protected color；If being lower than 83Be, such as 80Be Honey can only then draw the moisture content 40% or so in sweet osmanthus when pol, and in process if cannot draw in sweet osmanthus as early as possible Moisture content, sweet osmanthus can be easy to rancid.

3) processing bottling:

The sweet-scented osmanthus honey liquid obtained after secondary pickle is taken out, honey pol is modulated when being heated to 63~73 DEG C and reaches 60~68Be dress Vial adds concentration honey if pol is insufficient, if pol is too high, is diluted with water.

Concentration honey used in curing process be honey is reached 83 in the concentration of 63~73 DEG C of temperature or so low temperature~ 87Be pol range is cooled to room temperature the impurity being then filtered to remove in honey with 100-120 mesh screen and is made.If pol is too Low moisture content is high, is not suitable for the preservation of product, pol is too high to be easy to cause honey to be charred in concentration process.Sugariness is suitable When concentration honey, could draw the moisture content in sweet osmanthus rapidly in curing process, guarantee the quality of sweet osmanthus in production process.

Sweet osmanthus mass percent >=45% in bottling control bottle.More preferably, the fragrance of sweet osmanthus and honey is more equal for preservation effect Weighing apparatus, can achieve the effect that look good, smell good and taste good when brewing and drinking.

A kind of honey osmanthus flower tea, is made by above-mentioned preparation method.

Beneficial effects of the present invention: prepared by the present invention replaces sucrose with honey, and sugar content reduces, secondary using concentration honey Method for salting pickles sweet osmanthus, and marinated effect is good, and product quality is high, need not be stirred to it in preparation process, reduces sweet osmanthus and turns over Kinetic energy reduces the probability of sweet osmanthus petal fracture, and the complete appearance of retained product improves honey osmanthus flower tea quality, grade and market Competitiveness.Since honey is high concentration plant honey, nutriment abundant itself is come with, and honey is that strong honey perfume adds osmanthus Colored natural simple and elegant fragrant, sweet osmanthus amount containing ketone is higher, effective combination of the two, and fragrance is unique, and nutrition is richer, be it is a not It can the beauty treatments that obtained, the healthy food to take care of health more.

Specific embodiment

The invention will be further described with reference to embodiments.

A kind of honey osmanthus flower tea, preparation method are as follows:

1) sweet osmanthus is handled:

1.1) screen: acquiring the sweet osmanthus flower of natural drying, remove impurity using three layers of grading oscillating screen, intermediate one layer at Product；

1.2) finish: drinking water is added a little salt (40-50g salt/100kg water) and is heated to boiling point, is put into sweet osmanthus rapidly, makes Sweet osmanthus is all submerged in boiling water for amount, switchs into dark red to sweet osmanthus, pulls and be rapidly cooled to room temperature out rapidly, enters water drift；

1.3) water floats: room temperature drinking water, and flowing covers sweet osmanthus water and floats 4 hours；

1.4) it drains: pulling out to filter cloth bag, using centrifuge, cloth bag is evenly distributed on disembarking, open centrifuge to opening Dynamic constant speed can shut down rapidly；

2) it pickles, including once marinated and secondary curing process, curing process concentration honey pol used is 87Be:

2.1) primary marinated: by the sweet osmanthus after draining with sweet osmanthus: the component ratio of concentration honey 1:1 pickles 2d in pithos；；

2.2) secondary marinated: concentration honey to be added on the sweet osmanthus after once pickling, with sweet osmanthus: the weight of concentration honey 1:2 Amount ratio impregnates marinated 18d in pithos；

3) processing bottling:

The sweet-scented osmanthus honey liquid obtained after secondary pickle is taken out, is heated to being adjusted to fill after honey osmanthus flower tea pol reaches 67Be at 70 DEG C Bottle, controlling sweet osmanthus mass percent in bottle is 45%.

Using honey osmanthus flower tea made from the secondary pickling technology of the present invention, can be uniformly distributed in without stirring honey In sweet osmanthus, and the integrality of sweet osmanthus is maintained, preservation effect is more preferably.The fragrance of sweet osmanthus and honey is more balanced, drinks brewing When can achieve the effect that look good, smell good and taste good.

Room temperature drinking water can also be used not flow during step 1.3) water drift of the present invention and impregnate sweet osmanthus, per hour It is primary to change water, water floats 4~6 hours；Concentration honey used in curing process is to reach honey in 63~73 DEG C of low temperature concentrations 83~87Be pol range is cooled to room temperature the impurity being then filtered to remove in honey with 100~120 mesh screens and is made；It is described The concentration honey that step 2.1) is isolated after once pickling can be concentrated again is made the concentration honey reality for meeting pol standard Now to the recycling of concentration honey.

The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair Equivalent process transformation made by bright description is applied directly or indirectly in other relevant technical fields, and similarly wraps It includes in scope of patent protection of the invention.

Claims

1. a kind of honey osmanthus flower tea comprising following steps:

1) sweet osmanthus is handled:

1.2) finish: drinking water is heated to boiling point after salt is added, and the proportion of salt and water is 40~50g salt: 100kg water； It is put into sweet osmanthus rapidly later, submerges sweet osmanthus all in boiling water for amount；It is fished out rapidly after sweet osmanthus tentatively cures and switchs into dark red Out and it is rapidly cooled to room temperature, carries out water drift；

1.3) water floats: room temperature drinking water, and flowing covers sweet osmanthus water and floats 4~6 hours；

2) pickle: including once marinated and secondary curing process, curing process concentration honey pol used is 83~87Be；

2.1) primary marinated: by the sweet osmanthus after draining with sweet osmanthus: the component of concentration honey 1:1, then will be primary than marinated 1~3d Sweet osmanthus after marinated separates with concentration honey；

2.2) secondary marinated: concentration soaking in Mel being added again on the sweet osmanthus upper layer after primary pickle and pickles 15~20d, osmanthus Flower: the component ratio that honey is concentrated is 1:2；Honey is concentrated slowly to sink to being uniformly distributed in sweet osmanthus naturally in secondary curing process In；

3) processing bottling:

Take out it is secondary it is marinated after the sweet-scented osmanthus honey liquid that obtains, modulated when being heated to 63~73 DEG C of temperature honey pol reach 60~ 68Be bottling, if pol is insufficient, adds concentration honey, if pol is too high, is diluted with water.

2. the preparation method of honey osmanthus flower tea according to claim 1, which is characterized in that be concentrated used in curing process Honey is that honey is reached 83~87Be pol range in 63~73 DEG C of low temperature concentrations, is cooled to room temperature then with 100~120 mesh The screen to filtrate removes the impurity in honey and is made.

3. the preparation method of honey osmanthus flower tea according to claim 1, which is characterized in that the step 1.3) water floats process Middle do not flowed using room temperature drinking water impregnates sweet osmanthus, and it is primary to change water per hour, and water floats 4~6 hours.

4. the preparation method of honey osmanthus flower tea according to claim 1, which is characterized in that the step 2.1) is once marinated The concentration honey isolated afterwards carries out concentration again and the concentration honey for meeting pol standard is made.

5. the preparation method of honey osmanthus flower tea according to claim 1, which is characterized in that for pickling in the step 2 Container be pithos.

6. the preparation method of honey osmanthus flower tea according to claim 1, which is characterized in that the step 3) bottling time control Sweet osmanthus mass percent >=45% in bottle processed in honey osmanthus flower tea.

7. a kind of honey osmanthus flower tea, either method according to claims 1 to 6 is made.