CN110089599A - A kind of production method and products thereof of chocolate perfume (or spice) gardenia tea - Google Patents
A kind of production method and products thereof of chocolate perfume (or spice) gardenia tea Download PDFInfo
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- CN110089599A CN110089599A CN201810093049.4A CN201810093049A CN110089599A CN 110089599 A CN110089599 A CN 110089599A CN 201810093049 A CN201810093049 A CN 201810093049A CN 110089599 A CN110089599 A CN 110089599A
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- vacuum freeze
- freeze drying
- gardenia
- spice
- vacuum
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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
Abstract
The invention discloses a kind of production methods and products thereof of chocolate perfume (or spice) gardenia tea, comprising the following steps: selection gardenia fresh flower is raw material, and chocolate perfume (or spice) gardenia tea is made by quick-frozen, recovery, fermentation, vacuum freeze drying and baking processing.And strong operability disclosed by the invention, is easy to realize industrial production, and chocolate perfume (or spice) gardenia tea fresh degree of fragrance obtained is good, and fragrant Gao Chijiu, flavour is sweet and pure full, has very big application potential and promotional value.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of chocolate perfume (or spice) gardenia tea further relates to
Product obtained by this method.
Background technique
Cape jasmine (Gardenia jasminoides Ellis.) is distributed more widely in China, and fruit can be used as Chinese medicine, fresh flower
It is generally open in 4 ~ September in a kind of civil conduct dual-purpose of drug and food material.Current study show that gardenia has purging intense heat relieving restlessness, clear
It hot diuresis, removing pattogenic heat from the blood and toxic material from the body, tranquilizing and allaying excitement and relieves fatigue and other effects, more receives the concern of consumer.Gardenia is because of its fragrance of a flower
It is strong to make people pleasant, already by the scenting material as a kind of jasmine tea；Also have and cape jasmine fresh flower is directly processed into a kind of tea-drinking use.
Current gardenia tea has using drying in production technology, the techniques such as dries and be lyophilized, but its quality there are fragrance low, flavour
Flat, the defects of color is yellow or partially red, the acceptance of consumer and purchase intention is low again.
Therefore, existing gardenia tea product defects are directed to and develop a kind of gardenia tea with chocolate perfume, allow its energy
Reach fragrant with apparent chocolate while enough retaining part gardenia perfume (or spice), and flavour is sweet and pure full, in the excellent of off-white color
Quality, production method easy to operate is promising in technique.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of production method of chocolate perfume (or spice) gardenia tea, this method is adopted
With freezing-fermentation, vacuum freeze drying and bakees technology with low temperature, allowing gardenia to be formed has chocolate fragrant.
For achieving the above object, the invention provides the following technical scheme:
1, a kind of processing method of chocolate perfume (or spice) gardenia tea, includes the following steps:
(1) gardenia fresh flower prepares: the just open gardenia fresh flower of picking, and when picking pays attention to gently adopting, put down gently, transports processing back in time
Factory, and the sundries such as bennet, blade are rejected, thin booth is spare；
(2) gardenia fresh flower fast frozen: is sent into 2 ~ 6 h of frozen storehouse (- 20 DEG C) fast frozen；
(3) it recovers: gardenia obtained by step (2) being recovered 3 ~ 7 h under 40 DEG C of environment of temperature, then enters frozen storehouse (- 20 DEG C)
24 h or more are spare；
(4) dry: by gardenia obtained by step (3) using within gradient increased temperature vacuum freeze drying to 7.0 % of moisture；
(5) low temperature bakes: gardenia obtained by step (4) is baked 4 ~ 8 h at a temperature of 60 ~ 80 DEG C；
(6) it packs: gardenia dried flower being packed using gas flush packaging, can be obtained chocolate perfume (or spice) gardenia tea.
In the present invention, the gradient increased temperature vacuum freeze drying is the vacuum freeze drying in the case where -30 ~ 0 DEG C of 30 Pa or less
8 ~ 20 h, 8 ~ 20 h of vacuum freeze drying at 0 ~ 50 DEG C.
In the present invention, the gradient increased temperature vacuum freeze drying that tea-drying uses is in 30 Pa hereinafter, -30 DEG C of vacuum
It is freeze-dried 1 h, -25 DEG C of vacuum freeze drying 1 h, -20 DEG C of 1 h of vacuum freeze drying, -15 DEG C of vacuum freeze dryings
1 h, -10 DEG C of vacuum freeze drying 1 h, -5 DEG C of vacuum freeze drying 4 h, 0 DEG C of 4 h of vacuum freeze drying, 5 DEG C of vacuum
It is freeze-dried 4 h, 10 DEG C of vacuum freeze drying 1 h, 15 DEG C of vacuum freeze drying 1 h, 20 DEG C of vacuum freeze drying 1 h, 25
DEG C vacuum freeze drying 1 h, 30 DEG C of vacuum freeze drying 1 h, 35 DEG C of 1 h of vacuum freeze drying, 40 DEG C of vacuum freeze dryings
1 h, 45 DEG C of vacuum freeze dryings 1 h, 50 DEG C of 1 h of vacuum freeze drying.
2, the chocolate perfume (or spice) gardenia tea as made from the processing method.
The beneficial effects of the present invention are: the invention discloses a kind of production methods of chocolate perfume (or spice) gardenia tea, pass through
Fast frozen, low temperature recovery, to accelerate autoxidation, fermentation are carried out to fresh flower；According to water in spending Morphological Features, using reasonable
Gradient increased temperature program, there is energy conservation, fast and efficiently reach drying effect, and it is fragrant to retain part gardenia；Using low
Temperature bakes, and consolidates chocolate perfume.And strong operability disclosed by the invention, is easy to realize industrial production, chocolate obtained
Fragrant gardenia tea fresh degree of fragrance is good, and fragrant Gao Chijiu, flavour is sweet and pure full, has very big application potential and promotional value.
Specific embodiment
Below by a preferred embodiment of the present invention will be described in detail.
Embodiment 1
A kind of processing method of chocolate perfume (or spice) gardenia tea, includes the following steps:
(1) gardenia fresh flower prepares: the just open gardenia fresh flower of picking, and when picking pays attention to gently adopting, put down gently, transports processing back in time
Factory, and the sundries such as bennet, blade are rejected, thin booth is spare；
(2) gardenia fresh flower fast frozen: is sent into 2 h of frozen storehouse (- 20 DEG C) fast frozen；
(3) it recovers: gardenia obtained by step (2) being recovered 3 h under 40 DEG C of environment of temperature, then enters frozen storehouse (- 20 DEG C) 24
H or more is spare；
(4) dry: by gardenia obtained by step (3) using within gradient increased temperature vacuum freeze drying to 7.0 % of moisture；Wherein,
The dry gradient increased temperature vacuum freeze drying used is in 30 Pa hereinafter, -30 DEG C of 1 h of vacuum freeze drying, -25 DEG C true
Vacuum freecing-dry 1 h, -20 DEG C of vacuum freeze drying 1 h, -15 DEG C of 1 h of vacuum freeze drying, -10 DEG C of vacuum refrigerations are dry
Dry 1 h, -5 DEG C of vacuum freeze drying 2 h, 0 DEG C of vacuum freeze drying 2 h, 5 DEG C of 2 h of vacuum freeze drying, 10 DEG C of vacuum
It is freeze-dried 1 h, 15 DEG C of vacuum freeze drying 1 h, 20 DEG C of vacuum freeze drying 1 h, 25 DEG C of vacuum freeze drying 1 h, 30
DEG C vacuum freeze drying 1 h, 35 DEG C of vacuum freeze drying 1 h, 40 DEG C of 1 h of vacuum freeze drying, 45 DEG C of vacuum freeze dryings
1 h, 50 DEG C of 1 h of vacuum freeze drying.
(5) low temperature bakes: gardenia obtained by step (4) is baked 4 h at a temperature of 60 DEG C；
(6) it packs: gardenia dried flower being packed using gas flush packaging, can be obtained chocolate perfume (or spice) gardenia tea.
Embodiment 2
A kind of processing method of chocolate perfume (or spice) gardenia tea, includes the following steps:
(1) gardenia fresh flower prepares: the just open gardenia fresh flower of picking, and when picking pays attention to gently adopting, put down gently, transports processing back in time
Factory, and the sundries such as bennet, blade are rejected, thin booth is spare；
(2) gardenia fresh flower fast frozen: is sent into 4 h of frozen storehouse (- 20 DEG C) fast frozen；
(3) it recovers: gardenia obtained by step (2) being recovered 5 h under 40 DEG C of environment of temperature, then enters frozen storehouse (- 20 DEG C) 24
H or more is spare；
(4) dry: by gardenia obtained by step (3) using within gradient increased temperature vacuum freeze drying to 7.0 % of moisture；Wherein,
The dry gradient increased temperature vacuum freeze drying used is in 30 Pa hereinafter, -30 DEG C of 1 h of vacuum freeze drying, -25 DEG C true
Vacuum freecing-dry 1 h, -20 DEG C of vacuum freeze drying 1 h, -15 DEG C of 1 h of vacuum freeze drying, -10 DEG C of vacuum refrigerations are dry
Dry 1 h, -5 DEG C of vacuum freeze drying 3 h, 0 DEG C of vacuum freeze drying 3 h, 5 DEG C of 3 h of vacuum freeze drying, 10 DEG C of vacuum
It is freeze-dried 1 h, 15 DEG C of vacuum freeze drying 1 h, 20 DEG C of vacuum freeze drying 1 h, 25 DEG C of vacuum freeze drying 1 h, 30
DEG C vacuum freeze drying 1 h, 35 DEG C of vacuum freeze drying 1 h, 40 DEG C of 1 h of vacuum freeze drying, 45 DEG C of vacuum freeze dryings
1 h, 50 DEG C of 1 h of vacuum freeze drying.
(5) low temperature bakes: gardenia obtained by step (4) is baked 6 h at a temperature of 70 DEG C；
(6) it packs: gardenia dried flower being packed using gas flush packaging, can be obtained chocolate perfume (or spice) gardenia tea.
Embodiment 3
A kind of processing method of chocolate perfume (or spice) gardenia tea, includes the following steps:
(1) gardenia fresh flower prepares: the just open gardenia fresh flower of picking, and when picking pays attention to gently adopting, put down gently, transports processing back in time
Factory, and the sundries such as bennet, blade are rejected, thin booth is spare；
(2) gardenia fresh flower fast frozen: is sent into 6 h of frozen storehouse (- 20 DEG C) fast frozen；
(3) it recovers: gardenia obtained by step (2) being recovered 7 h under 40 DEG C of environment of temperature, then enters frozen storehouse (- 20 DEG C) 24
H or more is spare；
(4) dry: by gardenia obtained by step (3) using within gradient increased temperature vacuum freeze drying to 7.0 % of moisture；Wherein,
The dry gradient increased temperature vacuum freeze drying used is in 30 Pa hereinafter, -30 DEG C of 1 h of vacuum freeze drying, -25 DEG C true
Vacuum freecing-dry 1 h, -20 DEG C of vacuum freeze drying 1 h, -15 DEG C of 1 h of vacuum freeze drying, -10 DEG C of vacuum refrigerations are dry
Dry 1 h, -5 DEG C of vacuum freeze drying 4 h, 0 DEG C of vacuum freeze drying 4 h, 5 DEG C of 4 h of vacuum freeze drying, 10 DEG C of vacuum
It is freeze-dried 1 h, 15 DEG C of vacuum freeze drying 1 h, 20 DEG C of vacuum freeze drying 1 h, 25 DEG C of vacuum freeze drying 1 h, 30
DEG C vacuum freeze drying 1 h, 35 DEG C of vacuum freeze drying 1 h, 40 DEG C of 1 h of vacuum freeze drying, 45 DEG C of vacuum freeze dryings
1 h, 50 DEG C of 1 h of vacuum freeze drying.
(5) low temperature bakes: gardenia obtained by step (4) is baked 8 h at a temperature of 80 DEG C；
(6) it packs: gardenia dried flower being packed using gas flush packaging, can be obtained chocolate perfume (or spice) gardenia tea.
Comparative example 1
With as a comparison sample using gardenia tea made from drying mode, using tealeaves subjective appreciation national standard " GB/T 23776-
2009 tealeaves organoleptic evaluation methods " method progress sensory evaluation.
The gardenia tea obtained to embodiment 1 ~ 3 and comparative example 1 carries out subjective appreciation, and the results are shown in Table 1.
The organoleptic quality evaluations of 1. 4 kinds of example gardenia teas of table
As a result as can be seen that chocolate perfume (or spice) gardenia tea made from method using embodiment 1 ~ 3, in terms of endoplasm, fragrance is fresh
Clever degree is good and lasting, and soup look is bright, and flavour is sweet and pure, and is compared using the comparative example 1 of traditional handicraft drying processing, shows excellent
It is good.
Finally, it is stated that preferred embodiment above is only used to illustrate the technical scheme of the present invention and not to limit it, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (4)
1. a kind of production method of chocolate perfume (or spice) gardenia tea, which comprises the steps of:
(1) gardenia fresh flower prepares: the just open gardenia fresh flower of picking, and when picking pays attention to gently adopting, put down gently, transports processing back in time
Factory, and the sundries such as bennet, blade are rejected, thin booth is spare；
(2) gardenia fresh flower fast frozen: is sent into 2 ~ 6 h of frozen storehouse (- 20 DEG C) fast frozen；
(3) it recovers: gardenia obtained by step (2) being recovered 3 ~ 7 h under 40 DEG C of environment of temperature, then enters frozen storehouse (- 20 DEG C)
24 h or more are spare；
(4) dry: by gardenia obtained by step (3) using within gradient increased temperature vacuum freeze drying to 7.0 % of moisture；
(5) low temperature bakes: gardenia obtained by step (4) is baked 4 ~ 8 h at a temperature of 60 ~ 80 DEG C；
(6) it packs: gardenia dried flower being packed using gas flush packaging, can be obtained chocolate perfume (or spice) gardenia tea.
2. a kind of processing method of chocolate perfume (or spice) gardenia tea according to claim 1, it is characterised in that: the gradient increased temperature
Vacuum freeze drying is in 30 Pa hereinafter, 8 ~ 20 h of vacuum freeze drying at -30 ~ 0 DEG C, vacuum freeze drying at 0 ~ 50 DEG C
8~20 h。
3. a kind of processing method of chocolate perfume (or spice) gardenia tea according to claim 1, it is characterised in that: gardenia drying is adopted
Gradient increased temperature vacuum freeze drying is in 30 Pa hereinafter, -30 DEG C of 1 h of vacuum freeze drying, -25 DEG C of vacuum refrigerations
Dry 1 h, -20 DEG C of vacuum freeze drying 1 h, -15 DEG C of 1 h of vacuum freeze drying, -10 DEG C of vacuum freeze dryings 1
H, -5 DEG C of vacuum freeze drying 4 h, 0 DEG C of vacuum freeze drying 4 h, 5 DEG C of 4 h of vacuum freeze drying, 10 DEG C of vacuum refrigerations
Dry 1 h, 15 DEG C of vacuum freeze drying 1 h, 20 DEG C of vacuum freeze drying 1 h, 25 DEG C of vacuum freeze drying 1 h, 30 DEG C
Vacuum freeze drying 1 h, 35 DEG C of vacuum freeze drying 1 h, 40 DEG C of 1 h of vacuum freeze drying, 45 DEG C of vacuum freeze dryings 1
H, 50 DEG C of 1 h of vacuum freeze drying.
4. the chocolate perfume (or spice) gardenia tea as made from any one of claim 1 ~ 3 processing method.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810093049.4A CN110089599A (en) | 2018-01-31 | 2018-01-31 | A kind of production method and products thereof of chocolate perfume (or spice) gardenia tea |
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| CN201810093049.4A CN110089599A (en) | 2018-01-31 | 2018-01-31 | A kind of production method and products thereof of chocolate perfume (or spice) gardenia tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450678A (en) * | 2020-12-30 | 2021-03-09 | 广西国茗金花茶科技有限公司 | Flower fragrance sleep-aiding pillow based on camellia chrysantha flowers |
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| CN106106885A (en) * | 2016-06-20 | 2016-11-16 | 李彦斌 | A kind of preparation method of gardenia tea |
| CN106689524A (en) * | 2017-01-11 | 2017-05-24 | 西南大学 | Method for processing jasmine scented tea and product thereof |
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- 2018-01-31 CN CN201810093049.4A patent/CN110089599A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1359628A (en) * | 2001-12-25 | 2002-07-24 | 广东省农业科学院茶叶研究所 | Process for preparing frozen fresh oolong tea |
| CN103262917A (en) * | 2013-05-28 | 2013-08-28 | 广西桂人堂金花茶产业集团股份有限公司 | Golden camellia flower tea processing method |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
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| CN105028760A (en) * | 2015-07-08 | 2015-11-11 | 安徽一杯茶电子商务有限公司 | Sweet osmanthus black tea and preparation method thereof |
| CN106106885A (en) * | 2016-06-20 | 2016-11-16 | 李彦斌 | A kind of preparation method of gardenia tea |
| CN106689524A (en) * | 2017-01-11 | 2017-05-24 | 西南大学 | Method for processing jasmine scented tea and product thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112450678A (en) * | 2020-12-30 | 2021-03-09 | 广西国茗金花茶科技有限公司 | Flower fragrance sleep-aiding pillow based on camellia chrysantha flowers |
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Application publication date: 20190806 |