CN110720526A - Preparation process of sophora flower tea - Google Patents
Preparation process of sophora flower tea Download PDFInfo
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- CN110720526A CN110720526A CN201810784594.8A CN201810784594A CN110720526A CN 110720526 A CN110720526 A CN 110720526A CN 201810784594 A CN201810784594 A CN 201810784594A CN 110720526 A CN110720526 A CN 110720526A
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- tea
- sophora flower
- preparation process
- steaming
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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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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation process of sophora flower tea, which comprises the following steps: the preparation process of the sophora flower tea is characterized by comprising the following steps of: s1, blending tea, selecting high-quality flos Sophorae Immaturus in the north and dry tea in the south as raw materials; s2, putting the steamed tea canister on an electronic scale for weighing, and weighing the net weight of the dry tea to be blended; s3, putting the weighed mixed tea into a tea steaming cylinder for steaming; s4, shaping, namely directly guiding the blended tea leaves in the tea steaming cylinder into a mould to uniformly raise and stir; s5, putting the sophora flower tea cakes or the sophora flower tea bricks to be pressed into a hydraulic braking press, and pressing the tea bricks on the tea cakes; s6, taking out the brick tea of the tea cake, placing on a bamboo platform, and spreading for cooling for 1-5 hours; and S7, baking in a tea dryer. And S8, baking, taking out the tea leaves, cooling, and packaging. According to the invention, the special aroma of the sophora flowers is fused with the characteristics of the tea leaves, so that the fragrance is elegant, the flower fragrance is elegant, and the tea is fresh and cool.
Description
Technical Field
The invention relates to the field of scented tea making, in particular to a making process of sophora flower tea.
Background
Scented tea, also known as scented tea, is tea made by infusing flowers or leaves of plants or fruits thereof, and is a unique reprocessed tea in China. The method is characterized in that fresh flowers with fragrance and new tea are sealed together by utilizing the characteristic that the tea is good at absorbing peculiar smell, and the dried flowers are screened after the tea absorbs the fragrance, so that the prepared scented tea has strong fragrance and deep tea soup color. Scented tea can be further divided into herb tea and flower-fruit tea. The tea is called herb tea, such as folium Nelumbinis and stevia leaf. The drinking of the fruit is called flower and fruit tea, such as: fig, lemon, hawthorn, momordica grosvenori and fig. It has fragrant smell and health promoting effect. The appearance cord is tight, uniform and smooth, and the color is yellow green and moist; the tea has fresh and strong intrinsic fragrance, obvious flower fragrance, light yellow and bright soup color and tender, uniform and bright leaf bottom. The scented tea is made from green tea, black tea or oolong tea as tea blank, and fresh flower capable of giving out fragrance as raw material by scenting process. According to different varieties of the used fragrant flowers, the fragrant flowers are divided into jasmine tea, magnolia tea, osmanthus scented tea, chloranthus tea and the like.
The sophora flower tea has the following effects: clear heat, cool blood and stop bleeding. Clearing heat and lowering blood pressure, and is indicated for hematochezia, hemorrhoidal bleeding, hematuria, stranguria with blood, metrorrhagia and metrostaxis, epistaxis, dysentery with bloody stool, conjunctival congestion due to wind-heat, carbuncle, deep-rooted carbuncle and sore-toxin. And can be used for preventing apoplexy. Has the effects of cooling blood and stopping bleeding, astringing, diminishing inflammation, relieving pain, lowering blood pressure and strengthening blood vessels. The sophora flower tea has the functions of clearing away heat and toxic materials, is beneficial to relieving stroke, has the effects of cooling blood and stopping bleeding, and is beneficial to improving physique.
However, people usually take the sophora flowers off and dry in the air, soak the sophora flowers in boiled water and drink the sophora flowers as tea, and the sophora flowers are very inconvenient for tea drinkers, unscientific in drinking and difficult to control tea fragrance.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation process of sophora flower tea.
In order to achieve the purpose, the invention adopts the following technical scheme:
1. the preparation process of the sophora flower tea is characterized by comprising the following steps of:
s1, blending tea, selecting high-quality flos Sophorae Immaturus in the north and dry tea in the south as raw materials;
s2, putting the steamed tea canister on an electronic scale for weighing, and weighing the net weight of the dry tea to be blended;
s3, putting the weighed mixed tea into a tea steaming cylinder for steaming;
s4, shaping, namely directly guiding the blended tea leaves in the tea steaming cylinder into a mould to uniformly raise and stir;
s5, putting the sophora flower tea cakes or the sophora flower tea bricks to be pressed into a hydraulic braking press, and pressing the tea bricks on the tea cakes;
s6, taking out the brick tea of the tea cake, placing on a bamboo platform, and spreading for cooling for 1-5 hours;
and S7, baking in a tea dryer.
And S8, baking, taking out the tea leaves, cooling, and packaging.
Preferably, the proportion ratio of the sophora flower dried flowers to the southern dried tea leaves is 1: 3.
Preferably, the moisture content of the blended tea leaves is measured before weighing, and then the actual weighing amount is calculated.
Preferably, the tea steaming cylinder is a bamboo cylinder, and the tea steaming cylinder is placed in a steaming box and steamed for 30-70 min.
Preferably, the braking hydraulic machine is a three-cylinder hydraulic machine of a tea cake pressing machine.
Preferably, the baking is carried out for 20 to 40 hours, and the drying temperature is 40 to 70 ℃.
Preferably, the cooling temperature is 10-20 ℃ and the time is 1-3 hours.
Preferably, the standard moisture content of the blended finished product is 3-8%.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the weighed tea pieces are put into the tea steaming cylinder for steaming, the tea steaming cylinder is preferably a bamboo cylinder, the tea steaming cylinder is placed in a steaming box, and the tea leaves are softened, the viscosity is enhanced, the tea steaming cylinder is convenient to press and form, and the tea flavor of the steamed tea cannot be lost.
2. According to the invention, the special aroma of the sophora flowers is fused with the characteristics of the tea leaves, so that the fragrance is elegant, the flower fragrance is elegant, and the tea is fresh and cool.
3. According to the invention, the moisture content of the blended tea leaves is measured before weighing the materials, and then the actual weighing amount is calculated, so that the formula has high precision, and the scented tea has special fragrance and unique characteristics due to the specific ratio.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1:
the preparation process of the sophora flower tea is characterized by comprising the following steps of:
s1, blending tea, selecting high-quality flos Sophorae Immaturus in the north and dry tea in the south as raw materials; s2, putting the steamed tea canister on an electronic scale for weighing, and weighing the net weight of the dry tea to be blended; s3, putting the weighed mixed tea into a tea steaming cylinder for steaming; s4, shaping, namely directly guiding the blended tea leaves in the tea steaming cylinder into a mould to uniformly raise and stir; s5, putting the sophora flower tea cakes or the sophora flower tea bricks to be pressed into a hydraulic braking press, and pressing the tea bricks on the tea cakes; s6, taking out the brick tea of the tea cake, placing on a bamboo table, and spreading for 3 hours; and S7, baking in a tea dryer. And S8, baking, taking out the tea leaves, cooling, and packaging.
The proportion ratio of the sophora flower dried flowers to the southern dried tea leaves is 1:3, the water content of the blended tea leaves is firstly measured before weighing, then the actual weight is calculated, the tea steaming cylinder is preferably a bamboo cylinder, the tea steaming cylinder is placed in a steaming box and is steamed for 40min, the brake hydraulic machine is preferably a three-cylinder hydraulic machine of a tea cake pressing machine, the baking time is 20 hours, the drying temperature is 50 ℃, the cooling temperature is 15 ℃, the time is 2 hours, and the standard water content of the blended finished product is 5%.
In the embodiment, tea steaming is carried out by putting weighed spliced tea into a tea steaming cylinder, the tea steaming cylinder is preferably a bamboo cylinder, the tea steaming cylinder is placed in a steaming box, and during steaming, the tea leaves are softened, the viscosity is enhanced, the tea steaming cylinder is convenient to press and form, and the tea fragrance of the steamed tea cannot be lost.
Example 2:
the preparation process of the sophora flower tea is characterized by comprising the following steps of:
s1, blending tea, selecting high-quality flos Sophorae Immaturus in the north and dry tea in the south as raw materials; s2, putting the steamed tea canister on an electronic scale for weighing, and weighing the net weight of the dry tea to be blended; s3, putting the weighed mixed tea into a tea steaming cylinder for steaming; s4, shaping, namely directly guiding the blended tea leaves in the tea steaming cylinder into a mould to uniformly raise and stir; s5, putting the sophora flower tea cakes or the sophora flower tea bricks to be pressed into a hydraulic braking press, and pressing the tea bricks on the tea cakes; s6, taking out the brick tea of the tea cake, placing on a bamboo table, and spreading for 5 hours; and S7, baking in a tea dryer. And S8, baking, taking out the tea leaves, cooling, and packaging.
The proportion ratio of the sophora flower dried flowers to the southern dried tea leaves is 1:3, the water content of the blended tea leaves is firstly measured before weighing, then the actual weight is calculated, the tea steaming cylinder is preferably a bamboo cylinder, the tea steaming cylinder is placed in a steaming box for steaming for 60min, the brake hydraulic machine is preferably a three-cylinder hydraulic machine of a tea cake pressing machine, the baking time is 30 hours, the drying temperature is 60 ℃, the cooling temperature is 18 ℃, the time is 3 hours, and the standard water content of the blended finished product is 5.5%.
In the embodiment, the special fragrance of the sophora flowers is fused with the characteristics of the tea leaves, so that the fragrance is elegant, the flower fragrance is elegant, and the tea is refreshing and refreshing.
Example 3:
the preparation process of the sophora flower tea is characterized by comprising the following steps of:
s1, blending tea, selecting high-quality flos Sophorae Immaturus in the north and dry tea in the south as raw materials; s2, putting the steamed tea canister on an electronic scale for weighing, and weighing the net weight of the dry tea to be blended; s3, putting the weighed mixed tea into a tea steaming cylinder for steaming; s4, shaping, namely directly guiding the blended tea leaves in the tea steaming cylinder into a mould to uniformly raise and stir; s5, putting the sophora flower tea cakes or the sophora flower tea bricks to be pressed into a hydraulic braking press, and pressing the tea bricks on the tea cakes; s6, taking out the brick tea of the tea cake, placing on a bamboo table, and spreading for cooling for 4 hours; and S7, baking in a tea dryer. And S8, baking, taking out the tea leaves, cooling, and packaging.
The proportion ratio of the sophora flower dried flowers to the southern dried tea leaves is 1:3, the water content of the blended tea leaves is firstly measured before weighing, then the actual weight is calculated, the tea steaming cylinder is preferably a bamboo cylinder, the tea steaming cylinder is placed in a steaming box and steamed for 55min, the brake hydraulic machine is preferably a three-cylinder hydraulic machine of a tea cake pressing machine, the baking time is 25 hours, the drying temperature is 55 ℃, the cooling temperature is 20 ℃, the time is 2.5 hours, and the standard water content of the blended finished product is 6%.
The tea steaming cylinder is placed on an electronic scale to be weighed, and the net weight of the dry tea to be blended is weighed. In order to ensure that the net content of the finished product can reach the standard, the materials must be accurately weighed. Before weighing the materials, the moisture content of the blended tea leaves is measured, and then the actual weight to be weighed is calculated. For example: the net content requirement of the compressed finished product of the sophora flower tea is 380g, the standard water content of the blended finished product is 6%, if the water content of the raw materials before compression is measured to be 8%, and the loss weight of the blended tea in the processing process is 5g, then: the actual tea weight is 393.4 g.
In the embodiment, the moisture content of the tea leaves to be blended is measured before the materials are weighed, and then the actual weighing amount is calculated, so that the formula is high in accuracy, and the scented tea has special fragrance and unique characteristics due to the specific ratio.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The preparation process of the sophora flower tea is characterized by comprising the following steps of:
s1, blending tea, selecting high-quality flos Sophorae Immaturus in the north and dry tea in the south as raw materials;
s2, putting the steamed tea canister on an electronic scale for weighing, and weighing the net weight of the dry tea to be blended;
s3, putting the weighed mixed tea into a tea steaming cylinder for steaming;
s4, shaping, namely directly guiding the blended tea leaves in the tea steaming cylinder into a mould to uniformly raise and stir;
s5, putting the sophora flower tea cakes or the sophora flower tea bricks to be pressed into a hydraulic braking press, and pressing the tea bricks on the tea cakes;
s6, taking out the brick tea of the tea cake, placing on a bamboo platform, and spreading for cooling for 1-5 hours;
and S7, baking in a tea dryer.
And S8, baking, taking out the tea leaves, cooling, and packaging.
2. The preparation process of the sophora flower tea according to claim 1, wherein in the step S1, the proportion ratio of the sophora flower dried flowers to the southern dried tea leaves is 1: 3.
3. The preparation process of sophora flower tea as claimed in claim 1, wherein in S2, before weighing, the moisture content of the blended tea leaves is measured, and then the actual weighing amount is calculated.
4. The preparation process of sophora flower tea according to claim 1, wherein in S3, the steaming tea cylinder is preferably a bamboo cylinder, and the steaming tea cylinder is placed in a steaming box for 30-70 min.
5. The preparation process of sophora flower tea as claimed in claim 1, wherein in S5, the braking hydraulic press is preferably a three-cylinder hydraulic press of a tea cake press.
6. The preparation process of sophora flower tea according to claim 1, wherein in S7, baking is carried out for 20-40 hours, and the drying temperature is 40-70 ℃.
7. The preparation process of sophora flower tea according to claim 1, wherein in the step S1, the cooling temperature is 10-20 ℃ and the cooling time is 1-3 hours.
8. The preparation process of sophora flower tea according to claim 1, wherein in S2, the standard moisture content of the blended finished product is 3-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810784594.8A CN110720526A (en) | 2018-07-17 | 2018-07-17 | Preparation process of sophora flower tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810784594.8A CN110720526A (en) | 2018-07-17 | 2018-07-17 | Preparation process of sophora flower tea |
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| CN110720526A true CN110720526A (en) | 2020-01-24 |
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| CN201810784594.8A Pending CN110720526A (en) | 2018-07-17 | 2018-07-17 | Preparation process of sophora flower tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222521A (en) * | 2013-05-13 | 2013-07-31 | 恩施州铁路国际旅行社有限公司 | Sophora japonica flower tea and preparation method thereof |
| CN103404643A (en) * | 2013-08-23 | 2013-11-27 | 湖南君山印象农业科技发展有限公司 | Compacted rose yellow tea |
| CN104171073A (en) * | 2014-08-15 | 2014-12-03 | 湖南省君山银针茶业有限公司 | Preparation technology of compression yellow tea |
| CN105124049A (en) * | 2015-09-15 | 2015-12-09 | 金寨县益农农业科技开发有限公司 | Method for processing pagodatree flower bud tea |
| CN106332986A (en) * | 2015-07-08 | 2017-01-18 | 王金信 | Oolong tea scenting process |
-
2018
- 2018-07-17 CN CN201810784594.8A patent/CN110720526A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222521A (en) * | 2013-05-13 | 2013-07-31 | 恩施州铁路国际旅行社有限公司 | Sophora japonica flower tea and preparation method thereof |
| CN103404643A (en) * | 2013-08-23 | 2013-11-27 | 湖南君山印象农业科技发展有限公司 | Compacted rose yellow tea |
| CN104171073A (en) * | 2014-08-15 | 2014-12-03 | 湖南省君山银针茶业有限公司 | Preparation technology of compression yellow tea |
| CN106332986A (en) * | 2015-07-08 | 2017-01-18 | 王金信 | Oolong tea scenting process |
| CN105124049A (en) * | 2015-09-15 | 2015-12-09 | 金寨县益农农业科技开发有限公司 | Method for processing pagodatree flower bud tea |
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