CN110613036A - Shaddock flower and mulberry leaf tea and preparation method thereof - Google Patents
Shaddock flower and mulberry leaf tea and preparation method thereof Download PDFInfo
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- CN110613036A CN110613036A CN201910978465.7A CN201910978465A CN110613036A CN 110613036 A CN110613036 A CN 110613036A CN 201910978465 A CN201910978465 A CN 201910978465A CN 110613036 A CN110613036 A CN 110613036A
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- flower
- mulberry leaf
- leaf tea
- shaddock
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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
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Abstract
The invention discloses a shaddock flower and mulberry leaf tea and a preparation method thereof, and the preparation method specifically comprises the following steps: 1) preparing mulberry leaf tea by a steam de-enzyming method, namely preparing fresh mulberry leaves, spreading, removing stems, cutting, de-enzyming, spreading for cooling, rolling, curling, and drying for later use; 2) collecting the pomelo flower, and picking the pomelo flower with upward petals for later use; 3) pretreating mulberry leaf tea and shaddock flower, balancing the mulberry leaf tea and the shaddock flower at the same room temperature, and keeping the temperature of the mulberry leaf tea and the shaddock flower at the room temperature; 4) combined scenting of the camellia, scenting for 14-24 h, screening and drying; 5) blending, namely blending the dried shaddock flower obtained by freeze drying with the shaddock flower tea in the step 4) to obtain a final product; the shaddock flower and mulberry leaf tea obtained by the method has fresh, strong and lasting aroma and sweet taste, and has no green odor of single mulberry leaf tea.
Description
Technical Field
The invention relates to a shaddock flower and mulberry leaf tea, in particular to a shaddock flower and mulberry leaf tea and a preparation method thereof.
Background
The invention belongs to the field of deep processing of mulberry leaves, and particularly relates to shaddock flower and mulberry leaf tea and a preparation process thereof. The mulberry leaves belong to the homology of medicine and food, according to the record in the compendium of materia medica, the edible mulberry leaves can make people have vigorous energy and anti-aging effect, have the beauty of 'Shenxiancao', and are listed as one of the ten health-care foods in the 21 st century by the international food health organization. The mulberry leaf tea contains protein, flavonoid, crude fiber, polysaccharide, 1-deoxynojirimycin alkaloid, gamma-aminobutyric acid and other phytochemicals, and has the effects of reducing fat and losing weight, maintaining beauty and keeping young, reducing blood sugar and the like; however, the mulberry leaf tea has poor flavor, particularly has unpleasant green odor, and is disappointing; the pomelo flower has unique fragrance and rich biological activity. The invention mainly uses the shaddock flower to scente the mulberry leaf tea to improve the flavor of the mulberry leaf tea, in particular to lower the expression of green odor in human oral cavity.
Disclosure of Invention
In view of the above, the invention aims to provide a shaddock flower and mulberry leaf tea and a preparation method thereof.
The technical scheme adopted by the invention is as follows:
a shaddock flower and mulberry leaf tea and a preparation method thereof are disclosed, wherein the raw materials comprise the following components in parts by weight: 100 parts of mulberry leaf tea, 1-8 parts of fresh shaddock flower and 1-3 parts of freeze-dried shaddock flower, and the preparation method comprises the following steps:
1) processing mulberry leaf tea, namely spreading fresh mulberry leaves, removing stems, cutting, deactivating enzyme, spreading for cooling, rolling, curling/cutting, and drying to obtain granular/sheet mulberry leaf tea for later use;
2) collecting the pomelo flower, picking the pomelo flower with upward petals, and vacuum freeze-drying one third of the pomelo flower for later use;
3) pretreating mulberry leaf tea and shaddock flower, balancing at the same room temperature, thinly spreading to control the thickness of the mulberry leaf tea and the shaddock flower to be less than 10mm, and standing for 2 hours until the temperature of the mulberry leaf tea and the shaddock flower is kept at 25 ℃;
4) the tea flower is scented by combining, the mulberry leaf tea and the pomelo flower are scented for 14 to 24 hours according to the proportion, the flowers are screened and dried, the temperature exceeds 35 ℃, the flowers are ventilated and radiated, and the temperature is reduced to 25 ℃;
5) after scenting is finished, screening flowers, baking in a baking cage at 80-90 ℃ until the moisture is below 7% to obtain the crude tea of the shaddock flowers and the mulberry leaves; the crude tea is blended with freeze-dried shaddock flowers to obtain the product.
The shaddock flower is collected with a flower stalk.
The shaddock flower is in a half-open state in the collection process.
The scenting process is stacking in a cone shape, and simultaneously covering clean and odorless dry gauze.
The mulberry leaf tea can be granular, strip-shaped or tablet-shaped.
The invention has the beneficial effects that
(1) The green odor of the mulberry leaf tea can be shielded through the interaction effect, the flavor characteristics are enriched, and the mulberry leaf tea is simple and short in time consumption;
(2) through adding the freeze-dried shaddock flower finally, the dried shaddock flower can still keep the color and shape of the fresh flower, loss of flavor can be reduced, the freeze-dried shaddock flower and the shaddock flower mulberry leaf crude tea are blended, the effect of finally improving fragrance can be obtained, the prepared mulberry leaf tea has enough fragrance, and the joyful feeling is increased.
Detailed Description
The following describes in detail preferred embodiments of the present invention. The experimental procedures, in which specific conditions are not specified in the examples, are generally carried out under conventional conditions or under conditions recommended by the manufacturers.
Example 1
Processing the granular mulberry leaf tea according to the process and collecting the shaddock flowers. The mixture was allowed to equilibrate at the same room temperature until the temperature of the mulberry leaf tea and the grapefruit flower remained at room temperature.
A preparation method of shaddock flower and mulberry leaf tea comprises the following raw materials in percentage by weight: 100 parts of mulberry leaf tea; 3 parts of fresh shaddock flower; 0.3% of freeze-dried shaddock flower. 1) Balancing mulberry leaf tea and shaddock flower at the same room temperature; 2) mixing uniformly according to the required proportion, stacking to give cone-shaped scenting agent, covering with clean and odorless dry gauze, ventilating flower and dissipating heat when the temperature is over 35 deg.C for 18 hr, and cooling to 25 deg.C; 3) after scenting is finished, screening flowers, baking the flowers in a baking cage at 80 ℃ until the flowers are completely dried to obtain the shaddock flower and mulberry leaf primary tea A; 4) and (4) blending the A and the freeze-dried shaddock flower to obtain a final product.
Example 2
Processing the granular mulberry leaf tea and collecting the shaddock flowers according to the process of the invention. The mixture was allowed to equilibrate at the same room temperature until the temperature of the mulberry leaf tea and the grapefruit flower remained at room temperature.
A preparation method of shaddock flower and mulberry leaf tea comprises the following raw materials in percentage by weight: 100 parts of mulberry leaf tea; 4 parts of fresh shaddock flower; 0.6% of freeze-dried shaddock flower. 1) Balancing mulberry leaf tea and shaddock flower at the same room temperature; 2) mixing uniformly according to the required proportion, stacking to give cone-shaped scenting agent, covering with clean and odorless dry gauze, ventilating and dissipating heat at temperature above 35 deg.C for 20 hr, and cooling to 25 deg.C; 3) after scenting is finished, screening flowers, baking at 90 ℃ in a baking cage until the flowers are sufficiently dry to obtain the shaddock flower and mulberry leaf primary tea A; 4) and (4) blending the A and the freeze-dried shaddock flower to obtain a final product.
Example 3
Processing the sheet mulberry leaf tea according to the invention, and collecting the shaddock flower. The mixture was allowed to equilibrate at the same room temperature until the temperature of the mulberry leaf tea and the grapefruit flower remained at room temperature.
A preparation method of shaddock flower and mulberry leaf tea comprises the following raw materials in percentage by weight: 100 parts of mulberry leaf tea; 5 parts of fresh shaddock flowers; 0.3% of freeze-dried shaddock flower. 1) Balancing mulberry leaf tea and shaddock flower at the same room temperature; 2) mixing uniformly according to the required proportion, stacking to give cone-shaped scenting agent, covering with clean and odorless dry gauze, and cooling to 25 deg.C when the temperature is over 35 deg.C for 19 hr; 3) after the scenting is finished, screening flowers, baking the flowers in a baking cage at the temperature of 80-90 ℃ until the flowers are completely dried to obtain the shaddock flower and mulberry leaf crude tea A; 4) and (4) blending the A and the freeze-dried shaddock flower to obtain a final product.
Example 4
Processing the granular mulberry leaf tea according to the invention content process and collecting the shaddock flowers. The mixture was allowed to equilibrate at the same room temperature until the temperature of the mulberry leaf tea and the grapefruit flower remained at room temperature.
A preparation method of shaddock flower and mulberry leaf tea comprises the following raw materials in percentage by weight: 100 parts of mulberry leaf tea; 3 parts of fresh shaddock flower; 0.6% of freeze-dried shaddock flower. 1) Balancing mulberry leaf tea and shaddock flower at the same room temperature; 2) uniformly mixing according to the required proportion, stacking to be cone-shaped, covering clean and odorless dry gauze, ventilating flowers and dissipating heat when the temperature is higher than 35 ℃ for 18-20 h, and cooling to 25 ℃; 3) after the scenting is finished, screening flowers, baking the flowers in a baking cage at the temperature of 80-90 ℃ until the flowers are completely dried to obtain the shaddock flower and mulberry leaf crude tea A; 4) and (4) blending the A and the freeze-dried shaddock flower to obtain a final product.
Comparative example 1
This example differs from example 1 in that there is no step of blending with the addition of freeze-dried grapefruit flower, as in example 1.
The mulberries prepared in examples 1-4 and comparative example 1 were mixedLeaf tea feedAnd (3) carrying out a taste test, respectively evaluating the pleasure degrees of the appearance, the green odor and the fragrance by 10 experts, wherein the full score is 10, and averaging the scoring results of the experts, wherein the results are shown in a table 1.
TABLE 1 sensory evaluation table for pagoda flower tea of formulas of various embodiments
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (5)
1. The shaddock flower and mulberry leaf tea is characterized by comprising the following raw materials in parts by weight: 100 parts of mulberry leaf tea, 1-8 parts of fresh shaddock flower and 1-3 parts of freeze-dried shaddock flower, and the preparation method comprises the following steps:
1) processing mulberry leaf tea, namely spreading fresh mulberry leaves, removing stems, cutting, deactivating enzyme, spreading for cooling, rolling, curling/cutting, and drying to obtain granular/sheet mulberry leaf tea for later use;
2) collecting the pomelo flower, picking the pomelo flower with upward petals, and vacuum freeze-drying one third of the pomelo flower for later use;
3) pretreating mulberry leaf tea and shaddock flower, and balancing at 25 ℃: spreading under the thickness of 10mm, standing for 2 hr until the temperature of folium Mori tea and flos Citri Grandis is 25 deg.C;
4) the tea flower is scented by combining, the mulberry leaf tea and the shaddock flower are scented for 14 to 24 hours according to the proportion, the flowers are screened and dried, the temperature is higher than 35 ℃, the flowers are ventilated and dispelled heat, the temperature is reduced to 25 ℃,
5) after scenting is finished, screening flowers, baking in a baking cage at 80-90 ℃ until the moisture is below 7% to obtain the crude tea of the shaddock flowers and the mulberry leaves; the crude tea is blended with freeze-dried shaddock flowers to obtain the product.
2. The shaddock flower and mulberry leaf tea and the preparation method thereof as claimed in claim 1, wherein the shaddock flower is collected with a flower stalk.
3. The shaddock flower and mulberry leaf tea and the preparation method thereof as claimed in claim 1, wherein the shaddock flower is in a half-open state during collection.
4. The scenting process is that the scenting process is stacking in a cone shape, and simultaneously, a clean and odorless dry gauze is covered on the scenting process.
5. The teak flower and mulberry leaf tea and the preparation method thereof as claimed in claim 1, wherein the mulberry leaf tea can be granular, strip-shaped or tablet-shaped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910978465.7A CN110613036A (en) | 2019-10-15 | 2019-10-15 | Shaddock flower and mulberry leaf tea and preparation method thereof |
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| CN201910978465.7A CN110613036A (en) | 2019-10-15 | 2019-10-15 | Shaddock flower and mulberry leaf tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820298A (en) * | 2020-08-11 | 2020-10-27 | 陈更生 | Preparation process of pure natural and pure pomelo flower tea |
| CN115671163A (en) * | 2022-11-15 | 2023-02-03 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of mulberry leaf polyphenol extract |
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| CN102461692A (en) * | 2011-03-08 | 2012-05-23 | 福建南海食品有限公司 | Preparation method of grapefruit scented tea |
| CN102763740A (en) * | 2012-07-11 | 2012-11-07 | 华中农业大学 | Method for preparing grapefruit scented tea |
| CN103238694A (en) * | 2013-05-13 | 2013-08-14 | 恩施州铁路国际旅行社有限公司 | Grapefruit flower tea and preparation method |
| CN104509608A (en) * | 2013-11-25 | 2015-04-15 | 鹿寨县大乐岭茶业有限公司 | Preparation method of mulberry leaf scented tea |
| CN105104625A (en) * | 2015-09-29 | 2015-12-02 | 漳州玉露食品科技股份有限公司 | Honey pomelo flower tea |
| CN106538746A (en) * | 2017-02-09 | 2017-03-29 | 重庆市二圣茶业有限公司 | A kind of praecox flower tea and preparation method thereof |
| CN106720620A (en) * | 2016-12-01 | 2017-05-31 | 广安森林雨茶业有限责任公司 | A kind of grapefruit flower tea and preparation method thereof |
| CN107439707A (en) * | 2017-06-30 | 2017-12-08 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of mulberry leaf jasmine tea |
| CN109198118A (en) * | 2018-11-16 | 2019-01-15 | 岳西县千竹坪种养专业合作社 | A kind of light fragrant fresh and sweet Mulberry-leaf Tea and preparation method thereof |
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2019
- 2019-10-15 CN CN201910978465.7A patent/CN110613036A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102461692A (en) * | 2011-03-08 | 2012-05-23 | 福建南海食品有限公司 | Preparation method of grapefruit scented tea |
| CN102763740A (en) * | 2012-07-11 | 2012-11-07 | 华中农业大学 | Method for preparing grapefruit scented tea |
| CN103238694A (en) * | 2013-05-13 | 2013-08-14 | 恩施州铁路国际旅行社有限公司 | Grapefruit flower tea and preparation method |
| CN104509608A (en) * | 2013-11-25 | 2015-04-15 | 鹿寨县大乐岭茶业有限公司 | Preparation method of mulberry leaf scented tea |
| CN105104625A (en) * | 2015-09-29 | 2015-12-02 | 漳州玉露食品科技股份有限公司 | Honey pomelo flower tea |
| CN106720620A (en) * | 2016-12-01 | 2017-05-31 | 广安森林雨茶业有限责任公司 | A kind of grapefruit flower tea and preparation method thereof |
| CN106538746A (en) * | 2017-02-09 | 2017-03-29 | 重庆市二圣茶业有限公司 | A kind of praecox flower tea and preparation method thereof |
| CN107439707A (en) * | 2017-06-30 | 2017-12-08 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of mulberry leaf jasmine tea |
| CN109198118A (en) * | 2018-11-16 | 2019-01-15 | 岳西县千竹坪种养专业合作社 | A kind of light fragrant fresh and sweet Mulberry-leaf Tea and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820298A (en) * | 2020-08-11 | 2020-10-27 | 陈更生 | Preparation process of pure natural and pure pomelo flower tea |
| CN115671163A (en) * | 2022-11-15 | 2023-02-03 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of mulberry leaf polyphenol extract |
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Application publication date: 20191227 |
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