CN110384137A - A kind of more tastes freeze the preparation formula and its preparation process of tea - Google Patents
A kind of more tastes freeze the preparation formula and its preparation process of tea Download PDFInfo
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- CN110384137A CN110384137A CN201810341446.9A CN201810341446A CN110384137A CN 110384137 A CN110384137 A CN 110384137A CN 201810341446 A CN201810341446 A CN 201810341446A CN 110384137 A CN110384137 A CN 110384137A
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- tealeaves
- 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
-
- 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
Abstract
The present invention relates to freezing tea preparation technical field, and disclose preparation formula and its preparation process that a kind of more tastes freeze tea, the first taste freeze tea the following steps are included: 1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and forms ice crystal on tealeaves surface, keep tealeaves hard crisp and reach hand to pinch i.e. broken degree, freeze 10-15 hours.More tastes freeze the preparation formula and its preparation process of tea, by being adjusted to a certain preparation process link, the jelly tea finished product of three kinds of different tastes can be obtained, not only make the taste for freezing tea varied, it is handled using fragrant breeze simultaneously so that freezing the excellent taste of tea, preparation process is also simple and clear, has good market application prospect.
Description
Technical field
The present invention relates to tea preparation technical field is frozen, specially a kind of more tastes freeze the preparation formula and its preparation work of tea
Skill.
Background technique
Tealeaves is traditional drink in China, be exactly since ancient times people often drink, standing beverage, not only have promote the production of body fluid only
Drink, refreshment eyesight improving, antifatigue, heat-clearing, diuresis effect, there are also the multiple efficacies such as reducing blood lipid, norcholesterol, and sample tea also at
It for the new fashion of young man a kind of, but is all based on dry tea, since the preparation method of dry tea is needed in higher temperature
Lower progress, seriously destroys the flavor component of tealeaves, also destroys some oxidation resistant nutritional ingredients, such as phenolic substances.Freeze
Tea is the case where causing damages for the spring frost necrosis of high mountain tealeaves, and the novel tea kind specially developed is, it can be achieved that freezing tealeaves
Waste utilization, avoid further losing.But it is single to freeze tea smell at present, and fragrance is undesirable, and the variety of problems for freezing tea is anxious
It is to be solved, for this purpose, freezing preparation formula and its preparation process of tea we have proposed a kind of more tastes to solve the above problems.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides preparation formula and its preparation process that a kind of more tastes freeze tea,
Have the advantages of various taste and concise in technology, solves the problems of in the prior art.
(2) technical solution
To realize that above-mentioned taste is various and the purpose of concise in technology, the invention provides the following technical scheme: more mouthfuls a kind of
Taste freezes the preparation formula of tea, the raw material including following parts by weight proportion: 20 parts of fresh tea leaf, 1 part of new fresh jasmine, fresh rose
It is rare to spend 1 part, 1 part of honey.
Preferably, the fresh tea leaf is selected from Anhui Qimen region or Wuyi Mountain, fujian area.
Preferably, the standard of plucking of the fresh tea leaf be one Ye Chuzhan of a bud of plucking fresh tea leaf, two leaf of a bud or
Tea bud.
Another technical problem to be solved by the present invention is that providing a kind of preparation process of more taste jelly tea, including following step
It is rapid:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and is formed on tealeaves surface
Ice crystal, keeps tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out air-dried, air-dries airing 8-12 hour, until ice crystal thawing, moisture evaporation are to get arriving
Defrosting tealeaves；
6) defrosting tealeaves is uniformly spread out, carries out rubbing by hand scattered, must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to dry, baking time is 2 hours, is finally made the
A kind of taste, faint scent sweet tea freeze tea finished product.
Preferably, the fragrant breeze preparation process in the step 2) are as follows: mix new fresh jasmine, new fresh-rose and honey
Conjunction is smashed to pieces, and the air through filtering humidification is passed through from one end, and other end outflow, the air of outflow is fragrant breeze.
Preferably, the degree rubbed rolled twig rate and reach 80-90% that scattered standard is defrosting tealeaves of rubbing in the step 6).
Preferably, second of taste freeze tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and is formed on tealeaves surface
Ice crystal, keeps tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out sunning and air-dries, and sunning air-dries 5 hours, until ice crystal melts, moisture evaporation is to get arriving
Defrosting tealeaves；
6) defrosting tealeaves is uniformly spread out, carries out rubbing by hand scattered, must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to dry, baking time is 2 hours, is finally made the
Two kinds of tastes, the fragrant and sweet jelly tea finished product of sun.
Preferably, described the third taste freeze tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and is formed on tealeaves surface
Ice crystal, keeps tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out air-dried, air-dries airing 8-12 hour, until ice crystal thawing, moisture evaporation are to get arriving
Defrosting tealeaves；
6) defrosting tealeaves is uniformly spread out, carries out rubbing by hand scattered, must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to doing, baking time is 2 hours；
9) tealeaves baked is subjected to micro- fermentation using hermetic bag, fermentation time is 20 days, after fermentation, uses baking
Roasting machine carries out 75 DEG C and bakes to doing, the third taste, the fragrant and sweet jelly tea finished product of temperature is finally made.
(3) beneficial effect
Compared with prior art, the present invention provides preparation formula and its preparation process that a kind of more tastes freeze tea, have
Below the utility model has the advantages that
More tastes freeze the preparation formula and its preparation process of tea, by being adjusted to a certain preparation process link, i.e.,
The jelly tea finished product of available three kinds of different tastes not only makes the taste for freezing tea varied, at the same handled using fragrant breeze so that
Freeze the excellent taste of tea, preparation process is also simple and clear, has good market application prospect.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment one:
A kind of more tastes freeze the preparation formula of tea, the raw material including following parts by weight proportion: 20 parts of fresh tea leaf, fresh
1 part of Jasmine, 1 part of new fresh-rose, 1 part of honey, fresh tea leaf are selected from Anhui Qimen region or Wuyi Mountain, fujian area, newly
The standard of plucking of fresh tea passes is one Ye Chuzhan of a bud, two leaf of a bud or the tea bud of plucking fresh tea leaf.
A kind of more tastes freeze the preparation process of tea, the first taste freeze tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing, fragrant breeze preparation process are as follows: will be fresh in holding vessel
Jasmine, new fresh-rose and honey mixing are smashed to pieces, and the air through filtering humidification is passed through from one end, other end outflow, stream
Air out is fragrant breeze；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and is formed on tealeaves surface
Ice crystal, keeps tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out air-dried, air-dries airing 8-12 hour, until ice crystal thawing, moisture evaporation are to get arriving
Defrosting tealeaves；
6) defrosting tealeaves is uniformly spread out, carry out rubbing by hand it is scattered, rub scattered standard be defrosting tealeaves rolled twig rate of rubbing reach
The degree of 80-90% must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to dry, baking time is 2 hours, is finally made the
A kind of taste, faint scent sweet tea freeze tea finished product.
Embodiment two:
A kind of more tastes freeze the preparation formula of tea, the raw material including following parts by weight proportion: 20 parts of fresh tea leaf, fresh
1 part of Jasmine, 1 part of new fresh-rose, 1 part of honey, fresh tea leaf are selected from Anhui Qimen region or Wuyi Mountain, fujian area, newly
The standard of plucking of fresh tea passes is one Ye Chuzhan of a bud, two leaf of a bud or the tea bud of plucking fresh tea leaf.
A kind of more tastes freeze the preparation process of tea, second of taste freeze tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing, fragrant breeze preparation process are as follows: will be fresh in holding vessel
Jasmine, new fresh-rose and honey mixing are smashed to pieces, and the air through filtering humidification is passed through from one end, other end outflow, stream
Air out is fragrant breeze；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and is formed on tealeaves surface
Ice crystal, keeps tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out sunning and air-dries, and sunning air-dries 5 hours, until ice crystal melts, moisture evaporation is to get arriving
Defrosting tealeaves；
6) defrosting tealeaves is uniformly spread out, carry out rubbing by hand it is scattered, rub scattered standard be defrosting tealeaves rolled twig rate of rubbing reach
The degree of 80-90% must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to dry, baking time is 2 hours, is finally made the
Two kinds of tastes, faint scent sweet tea freeze tea finished product.
Embodiment three:
A kind of more tastes freeze the preparation formula of tea, the raw material including following parts by weight proportion: 20 parts of fresh tea leaf, fresh
1 part of Jasmine, 1 part of new fresh-rose, 1 part of honey, fresh tea leaf are selected from Anhui Qimen region or Wuyi Mountain, fujian area, newly
The standard of plucking of fresh tea passes is one Ye Chuzhan of a bud, two leaf of a bud or the tea bud of plucking fresh tea leaf.
A kind of more tastes freeze the preparation process of tea, the third taste freeze tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing, fragrant breeze preparation process are as follows: will be fresh in holding vessel
Jasmine, new fresh-rose and honey mixing are smashed to pieces, and the air through filtering humidification is passed through from one end, other end outflow, stream
Air out is fragrant breeze；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and is formed on tealeaves surface
Ice crystal, keeps tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out air-dried, air-dries airing 8-12 hour, until ice crystal thawing, moisture evaporation are to get arriving
Defrosting tealeaves；
6) defrosting tealeaves is uniformly spread out, carry out rubbing by hand it is scattered, rub scattered standard be defrosting tealeaves rolled twig rate of rubbing reach
The degree of 80-90% must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to doing, baking time is 2 hours；
9) tealeaves baked is subjected to micro- fermentation using hermetic bag, fermentation time is 20 days, after fermentation, uses baking
Roasting machine carries out 75 DEG C and bakes to doing, the third taste, the fragrant and sweet jelly tea finished product of temperature is finally made.
The beneficial effects of the present invention are: more tastes freeze the preparation formula and its preparation process of tea, by a certain preparation
Process procedure is adjusted, and the jelly tea finished product of three kinds of different tastes can be obtained, and not only makes the taste for freezing tea varied, together
Shi Liyong fragrant breeze is handled so that freezing the excellent taste of tea, and preparation process is also simple and clear, has good market application prospect.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. the preparation formula that a kind of more tastes freeze tea, which is characterized in that the raw material including following parts by weight proportion: fresh tea leaf
20 parts, 1 part of new fresh jasmine, 1 part of new fresh-rose, 1 part of honey.
2. the preparation formula that a kind of more tastes according to claim 1 freeze tea, which is characterized in that the fresh tea leaf is selected from
Anhui Qimen region or Wuyi Mountain, fujian area.
3. the preparation formula that a kind of more tastes according to claim 1 freeze tea, which is characterized in that the fresh tea leaf is adopted
Pluck one Ye Chuzhan of a bud, two leaf of a bud or the tea bud that standard is plucking fresh tea leaf.
4. the preparation process that a kind of more tastes freeze tea, which is characterized in that the first taste freeze tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and forms ice crystal on tealeaves surface,
Keep tealeaves hard crisp and reach hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out air-dried, air-dry airing 8-12 hour, until ice crystal melt, moisture evaporation to get to defrosting
Tealeaves；
6) defrosting tealeaves is uniformly spread out, carries out rubbing by hand scattered, must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to doing, baking time is 2 hours, the first is finally made
Taste, faint scent sweet tea freeze tea finished product.
5. the preparation process that a kind of more tastes according to claim 4 freeze tea, which is characterized in that the perfume (or spice) in the step 2)
Wind preparation process are as follows: new fresh jasmine, new fresh-rose and honey are mixed and smashed to pieces, the air humidified will be filtered from one end
It is passed through, other end outflow, the air of outflow is fragrant breeze.
6. the preparation process that a kind of more tastes according to claim 4 freeze tea, which is characterized in that rubbing in the step 6)
The standard of dissipating is the degree of defrosting tealeaves rubbed rolled twig rate and reach 80-90%.
7. the preparation process that a kind of more tastes according to claim 4 freeze tea, which is characterized in that second of taste freezes
Tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and forms ice crystal on tealeaves surface,
Keep tealeaves hard crisp and reach hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carry out sunning air-dry, sunning air-dry 5 hours, until ice crystal melt, moisture evaporation to get to thaw
Tealeaves；
6) defrosting tealeaves is uniformly spread out, carries out rubbing by hand scattered, must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to doing, baking time is 2 hours, is finally made second
Taste, the fragrant and sweet jelly tea finished product of sun.
8. the preparation process that a kind of more tastes according to claim 4 freeze tea, which is characterized in that the third described taste freezes
Tea the following steps are included:
1) choose that the same day acquires without small holes caused by worms, have no mechanical damage and the consistent fresh tea leaf of tenderness；
2) fresh tea leaf of picking is immediately placed in progress fragrant breeze processing in holding vessel；
3) start to carry out freezing processing in 2 hours by fresh tea leaf after picking；
4) it is refrigerated to tealeaves internal moisture to be processed under conditions of temperature is 20 DEG C of ﹣ to be precipitated, and forms ice crystal on tealeaves surface,
Keep tealeaves hard crisp and reach hand to pinch i.e. broken degree, freezes 10-15 hour to get to frost tealeaves；
5) frost tea tedding carries out air-dried, air-dry airing 8-12 hour, until ice crystal melt, moisture evaporation to get to defrosting
Tealeaves；
6) defrosting tealeaves is uniformly spread out, carries out rubbing by hand scattered, must both rub tealeaves；
7) by rub tealeaves be placed on 15-25 DEG C at room temperature air-dry 8 hours；
8) tealeaves in step 7) is carried out 80 DEG C with baking machine to bake to doing, baking time is 2 hours；
9) tealeaves baked is subjected to micro- fermentation using hermetic bag, fermentation time is 20 days, after fermentation, uses baking machine
It carries out 75 DEG C to bake to doing, the third taste, the fragrant and sweet jelly tea finished product of temperature is finally made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810341446.9A CN110384137A (en) | 2018-04-17 | 2018-04-17 | A kind of more tastes freeze the preparation formula and its preparation process of tea |
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| CN201810341446.9A CN110384137A (en) | 2018-04-17 | 2018-04-17 | A kind of more tastes freeze the preparation formula and its preparation process of tea |
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Application publication date: 20191029 |