CN111264657A - Processing technology of strong-flavor scented tea mainly prepared from litsea cubeba - Google Patents
Processing technology of strong-flavor scented tea mainly prepared from litsea cubeba Download PDFInfo
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- CN111264657A CN111264657A CN202010189483.XA CN202010189483A CN111264657A CN 111264657 A CN111264657 A CN 111264657A CN 202010189483 A CN202010189483 A CN 202010189483A CN 111264657 A CN111264657 A CN 111264657A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
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Abstract
The invention discloses a processing technology of strong-flavor scented tea mainly comprising litsea cubeba, belonging to the field of tea processing and comprising the following steps: a1 picking; a2 spreading; a3 parching for the first time; a4 mixing and cellar processing; a5 parching for the second time; a6 gathering fragrance; a7 pressurization and flavoring; a8 storage. The scented tea prepared by the method is strong in tea fragrance, lasting and long in fragrance, rich and mellow in taste, and has the effects of warming kidney, invigorating stomach, promoting qi circulation, removing stasis, clearing heat, cooling blood and the like.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a processing technology of strong-flavor scented tea mainly made of litsea cubeba.
Background
Scented tea, also called scented tea, utilizes the characteristic that tea is good at absorbing peculiar smell, the fresh flower with fragrance and new tea are sealed, the tea screens off the dry flower after absorbing fragrance, the scented tea made is fragrant and thick, the tea soup is dark, and is deeply favored by northern China who prefers heavy taste. The scented tea is prepared by mainly taking litsea cubeba flowers, black tea or oolong tea as tea blanks, matching fresh flowers capable of giving out fragrance as raw materials and adopting a scenting process. According to different varieties of the used jasmine, the jasmine tea is divided into jasmine tea, magnolia tea, osmanthus tea, chloranthus tea and the like, wherein the yield of the jasmine tea is the largest.
The litsea cubeba has pungent, slightly bitter and fragrant properties and is non-toxic, flowers, fruits, leaves and branches of the litsea cubeba have natural essential oil components, unique fragrance and medicinal application, and have the effects of warming kidney, invigorating stomach, promoting qi circulation, removing stasis, and treating stomachache, vomiting, nameless pyogenic infections and the like, the litsea cubeba leaves contain α -ocimene, 3, 7-dimethyl-1, 6-octadienol-3, aurantiol and the like, have good in-vitro antifungal activity, and also have the effects of regulating qi, removing stasis, detoxifying, diminishing swelling and stopping bleeding, the litsea cubeba flower is fresh and elegant and has flower fragrance, people can treat stomachache, stomach cold and stomachache and relieve diarrhea and vomiting of human beings by air drying and using the litsea cubeba flower as a medicine, and the litsea cubeba fruit contains a large amount of citral, can effectively inhibit the activity of helicobacter pylori, thereby achieving the effect of inhibiting and killing the helicobacter pylori, and the litsea cubeba fruit also has a certain effect on the aflatoxin.
The isatis root is a common Chinese herbal medicine, has the functions of clearing away heat and toxic material and cooling blood, and the dyers woad leaf is the leaf of the isatis root and mainly treats influenza, parotitis, encephalitis B, cerebrospinal meningitis, acute infectious hepatitis and sore throat. The decoction has inhibitory effect on Staphylococcus aureus, Staphylococcus albus, and Streptococcus, and can even kill Oncomelania Hupensis Gredler. Recent research results have demonstrated that folium isatidis has an anti-cancer effect. If the folium isatidis tea is drunk frequently, the tea can not only quench thirst and moisten, clear heat and reduce internal heat, but also prevent and treat diseases.
The patent document CN 106962540A discloses a technology for scenting tea by litsea cubeba and application thereof, the invention processes and prepares a litsea cubeba tea by scenting litsea cubeba leaves for three times, but the invention has the defects of long scenting time and the like and is not beneficial to large-scale production.
Patent document CN 1969646B discloses "tea made from folium isatidis and its preparation process", which discloses a tea made from folium isatidis and its preparation process, but it has the disadvantages of single taste and insufficient flavor.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a processing technology of strong-flavor scented tea mainly comprising litsea cubeba, which is characterized in that litsea cubeba leaves and folium isatidis are mixed and fried, litsea cubeba flowers and litsea cubeba fruits are added, and the obtained fragrances of the litsea cubeba leaves, flowers, fruits and folium isatidis are pressurized and fused with scented tea after being mixed, processed in a cellar and fried again, so that the fragrance in the tea is increased, the finished product of the scented tea is fresh, fragrant and sweet, has strong and lasting fragrance and rich and mellow taste, has the effects of warming kidney, invigorating stomach, promoting qi circulation, removing stasis, clearing heat, detoxifying and the like, is simple in manufacturing technology and easy for industrial production.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a processing technology of strong-flavor scented tea mainly comprising litsea cubeba comprises the following steps:
a1, picking: picking fresh litsea cubeba leaves, litsea cubeba flowers, litsea cubeba fruits and folium isatidis;
a2, spreading green: spreading the litsea cubeba leaves and the folium isatidis in a spreading room respectively, and carrying out spreading treatment for 6-12 hours under the conditions that the spreading thickness is 1-4 cm and the temperature is 30-45 ℃, and slightly turning over every 30-60 min in the period;
a3, primary frying: and C, mixing the litsea cubeba leaves and the folium isatidis processed in the step A2 according to a mass ratio of 5-10: 1-3, uniformly mixing, placing in a tea frying machine, frying at 70-80 ℃, and taking out when the water content is 60-65% to obtain a crude scented tea product;
a4, mixing and cellaring: the method comprises the following steps of preparing a coarse product of scented tea: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 8-12: 1-2: 1-2, uniformly mixing, performing cellar curing at 20-30 ℃ for 24 hours, and screening litsea cubeba flowers and litsea cubeba fruits;
a5, secondary frying: placing the crude scented tea processed in the step A4 in a tea frying machine, frying at 80-90 ℃, and taking out when the water content is 1-6% to obtain a semi-finished scented tea product;
a6, collecting fragrance: and selecting fresh litsea cubeba flowers, litsea cubeba leaves, litsea cubeba fruits and folium isatidis again according to the ratio of 1: 0-1: 0-1: adding the obtained product into a flower fragrance collection device according to the mass ratio of 0-1, and collecting fragrance under a vacuum condition;
a7, pressurizing and flavoring: pressurizing and fusing the fragrance collected in the step A6 with the semi-finished scented tea product obtained in the step A5 by a scented tea printing device to increase the rich degree of the scented tea fragrance;
a8, storage: and C, hermetically packaging the scented tea treated in the step A7, and refrigerating and storing at 0-5 ℃ to obtain the strong-flavor scented tea finished product mainly comprising litsea cubeba.
Further, in the step a2, in the spreading, the litsea cubeba leaves and the folium isatidis are respectively spread for 10 hours under the conditions that the thickness of the spreading is 3cm and the temperature of the spreading is 35 ℃, and are slightly turned over once every 30 min.
Further, in the first stir-frying in the step A3, the mixing ratio of the litsea cubeba leaves and the dyers woad leaves is 8:2, the stir-frying temperature is 75 ℃, and the stir-frying is carried out until the residual water content is 60%.
Further, in the step A4 mixing and cellaring, the raw scented tea product: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 10: 1.5: 1.5, mixing evenly, and cellaring at 25 ℃.
Further, in the second frying in the step A5, the frying temperature is 85 ℃, and the residual water content is 3%.
Further, the flower fragrance collecting device in the step A6 comprises a processing barrel, an upper cover and an air storage barrel, wherein a vacuum pump is fixedly installed on the outer wall of one side of the processing barrel, a pressure gauge is further arranged on the vacuum pump, a honeycomb hole net rack is fixedly installed at the bottom end of the inner wall of the processing barrel, a flower fragrance exhaust pipe is welded on the outer wall of the top of the upper cover, a pressure valve is arranged on the flower fragrance exhaust pipe, the top end of the flower fragrance exhaust pipe is hermetically connected with an air conveying pipe, one end of the air conveying pipe is connected with an air extractor, one end of the air extractor is hermetically connected with an air inlet of the air storage barrel, an auxiliary mechanism is further arranged on the inner wall of the processing barrel and comprises an arc-shaped plate, a magnetic plate is embedded in; the outer wall of one side of the arc-shaped plate is provided with blade strips which are distributed in a staggered mode.
Furthermore, a guide pipe is further arranged on the outer wall of the top of the upper cover of the flower fragrance collecting device, and a control valve is arranged on the outer wall of one side of the guide pipe; one end of the guide pipe, which is far away from the upper cover, is hermetically connected with a condensation pipe, and the bottom end of the condensation pipe is provided with a water stop valve.
Furthermore, an air taking pipe is welded at the top end of the air storage cylinder, and a pressure control valve is also arranged in the air taking pipe.
Furthermore, the treatment cylinder is in threaded connection with the upper cover, and a sealing gasket is arranged between the treatment cylinder and the upper cover in a cushioning mode.
Further, scented tea seal fragrant device in step A7 includes gas receiver, seal fragrant section of thick bamboo and seal fragrant section of thick bamboo upper cover, the sealed fixed mounting of gas receiver top outer wall has the trachea of getting, gets trachea top end sealing connection and has the exhaust tube, and exhaust tube one end sealing connection has the air extractor, and seal fragrant section of thick bamboo upper cover top fixed mounting has the intake pipe, sealing connection has the gas-supply pipe between air extractor and the intake pipe, seal fragrant section of thick bamboo one side outer wall is equipped with the booster pump, and still including pressure regulating valve on the booster pump, seal fragrant section of thick bamboo bottom inner wall still fixed mounting has the hydraulic press, and the hydraulic stem top end threaded connection of hydraulic press has first seal fragrant board, it has a plurality of circular seal fragrant grooves to open on the fragrant board of first seal.
Furthermore, a heater is arranged on the outer wall of one side of the incense printing cylinder, and a heating plate of the heater is fixed on the inner wall of the incense printing cylinder.
Furthermore, a pressure valve is arranged in the air taking pipe, and a one-way air valve is arranged in the air inlet pipe.
Furthermore, the incense printing cylinder is in threaded connection with the upper cover of the incense printing cylinder, and a sealing gasket is arranged between the incense printing cylinder and the upper cover of the incense printing cylinder.
The invention has the following beneficial effects:
1. the processing technology of the strong-flavor scented tea mainly comprising the litsea cubeba comprises the steps of mixing and frying the litsea cubeba leaves and the folium isatidis, adding litsea cubeba flowers and litsea cubeba fruits, mixing and cellaring, frying again, and pressurizing and fusing the collected fragrances of the litsea cubeba leaves, flowers, fruits and folium isatidis with the scented tea to increase the fragrance in the tea, so that a finished product of the scented tea is fresh, fragrant and sweet, strong and durable in fragrance, rich and mellow in taste, and has the effects of warming kidney, invigorating stomach, promoting qi circulation of the blood, removing stasis, clearing heat, detoxifying and the like.
2. According to the flower fragrance collecting device, the vacuum pump is used for pumping out the redundant gas in the collecting cylinder, so that the device is not influenced by air when the air pump is used for pumping flower fragrance, the concentration of the flower fragrance is reduced, and the practicability of the device is improved; through the arrangement of the mutual matching of the vacuum pump, the tooth blade in the auxiliary mechanism and the air pump, the pressure in the treatment cylinder is enhanced, and the petals or the blades are pressed onto the blade strips to be crushed, so that the fragrance is more thoroughly emitted, and the collecting force is greater; through the setting of condenser pipe and honeycomb holes rack for the device can add moisture in honeycomb holes rack below, utilizes flame to handle a section of thick bamboo heating, makes the essence in petal and the blade separate along with steam through the processing of condenser pipe together, has increased the mode of drawing of flower fragrance, has enlarged the application range of device.
3. In the scented tea fragrance printing device, the collected fragrance is fused with the tea in the tea preparation process in a high-pressure mode, so that the tea has the fragrance, and the full-bodied degree of the tea fragrance is easier to control by adjusting the pressure, so that the practicability of the device is improved; the tea leaf fragrance printing process is smoother through the heating mode of the heating machine, and the tea leaves can be dried, so that the fragrance is stored more, and the fragrance is kept for a longer time; through the setting of pressure valve and one-way pneumatic valve for the flower fragrance can not overflow and scatter in the course of working, and the efficient flower fragrance that has utilized has improved the device and has improved the utilization ability to the resource.
Drawings
FIG. 1 is a process flow diagram of the present invention;
fig. 2 is a schematic front view of the flower fragrance collecting device of the present invention;
FIG. 3 is a schematic sectional view of the treating cylinder of the floral scent collecting device of the present invention;
FIG. 4 is a schematic view of the arc plate structure of the floral fragrance collection device of the present invention;
FIG. 5 is a schematic view of the scented tea printing device according to the present invention;
FIG. 6 is a schematic sectional view of an incense printing cylinder of the scented tea incense printing device according to the present invention;
fig. 7 is a schematic view of a first fragrance printing plate mechanism of the scented tea fragrance printing device of the invention.
Wherein:
101. a treatment cylinder; 102. a vacuum pump; 103. an upper cover; 104. a floral air exhaust tube; 105. a gas delivery pipe; 106. an air extractor; 107. an air cylinder; 108. an arc-shaped plate; 109. a honeycomb-hole net frame; 110. a pressure valve; 111. a blade bar; 112. a conduit; 113. a control valve; 114. a condenser tube; 115. a pressure gauge; 116. a magnetic plate; 117. taking an air pipe;
201. an air cylinder; 202. taking an air pipe; 203. an air exhaust pipe; 204. a gas delivery pipe; 205. an air extractor; 206. printing an upper cover of the incense cylinder; 207. printing a fragrant cylinder; 208. a heater; 209. a booster pump; 210. an air inlet pipe; 211. a first incense printing plate; 212. a hydraulic press; 213. circular fragrant groove of seal.
Detailed Description
In order to better understand the present invention, the following examples are further described, which are only used to explain the present invention and do not limit the present invention.
Example 1
A processing technology of strong-flavor scented tea mainly comprising litsea cubeba comprises the following steps:
a1, picking: picking fresh litsea cubeba leaves, litsea cubeba flowers, litsea cubeba fruits and folium isatidis;
a2, spreading green: spreading the leaves of Litsea cubeba and folium Isatidis in a spreading room respectively, spreading for 6 hr under the conditions of a spreading thickness of 1cm and a temperature of 30 deg.C, and slightly turning over every 30 min;
a3, primary frying: and C, mixing the litsea cubeba leaves and the folium isatidis processed in the step A2 according to the mass ratio of 5: 1, uniformly mixing, then placing in a tea frying machine, frying at 70 ℃, taking out when the water content is 60% after frying, and obtaining a crude scented tea product;
a4, mixing and cellaring: the method comprises the following steps of preparing a coarse product of scented tea: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 8: 1:1, uniformly mixing, performing cellar curing at the temperature of 20 ℃ for 24 hours, and screening litsea cubeba flowers and litsea cubeba fruits;
a5, secondary frying: placing the coarse product of scented tea processed in the step A4 into a tea frying machine, frying at 80 ℃, taking out when the water content of the tea is 1% to obtain a semi-finished product of scented tea;
a6, collecting fragrance: adding fresh litsea cubeba flowers into the flower fragrance collection device again, and collecting fragrance under a vacuum condition;
a7, pressurizing and flavoring: pressurizing and fusing the fragrance collected in the step A6 with the semi-finished scented tea product obtained in the step A5 by a scented tea printing device to increase the rich degree of the scented tea fragrance;
a8, storage: and C, hermetically packaging the scented tea treated in the step A7, and refrigerating and preserving at 0-5 ℃ to obtain the strong-flavor scented tea finished product mainly containing litsea cubeba.
Example 2
A processing technology of strong-flavor scented tea mainly comprising litsea cubeba comprises the following steps:
a1, picking: picking fresh litsea cubeba leaves, litsea cubeba flowers, litsea cubeba fruits and folium isatidis;
a2, spreading green: spreading the leaves of Litsea cubeba and folium Isatidis in a spreading room respectively, spreading for 10 hr under the conditions of spreading thickness of 3cm and temperature of 35 deg.C, and slightly turning over every 30 min;
a3, primary frying: and C, mixing the litsea cubeba leaves and the folium isatidis processed in the step A2 according to the mass ratio of 8:2, uniformly mixing the components, then placing the mixture into a tea frying machine, frying the mixture at the temperature of 75 ℃, and taking out the mixture when the water content is 60% to obtain a crude scented tea product;
a4, mixing and cellaring: the method comprises the following steps of preparing a coarse product of scented tea: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 10: 1.5: 1.5, uniformly mixing, performing cellar curing at 25 ℃ for 24 hours, and screening litsea cubeba flowers and litsea cubeba fruits;
a5, secondary frying: placing the coarse product of scented tea processed in the step A4 in a tea frying machine, frying at 85 ℃ until the water content of the tea is 3%, and taking out to obtain a semi-finished product of scented tea;
a6, collecting fragrance: selecting fresh litsea cubeba flowers and litsea cubeba leaves again, adding the fresh litsea cubeba flowers and the fresh litsea cubeba leaves into the flower fragrance collection device according to the mass ratio of 1:0.1, and collecting fragrance under vacuum condition;
a7, pressurizing and flavoring: pressurizing and fusing the fragrance collected in the step A6 with the semi-finished scented tea product obtained in the step A5 by a scented tea printing device to increase the rich degree of the scented tea fragrance;
a8, storage: and C, hermetically packaging the scented tea treated in the step A7, and refrigerating and preserving at 0-5 ℃ to obtain the strong-flavor scented tea finished product mainly containing litsea cubeba.
Example 3
A processing technology of strong-flavor scented tea mainly comprising litsea cubeba comprises the following steps:
a1, picking: picking fresh litsea cubeba leaves, litsea cubeba flowers, litsea cubeba fruits and folium isatidis;
a2, spreading green: spreading the leaves of Litsea cubeba and folium Isatidis in a spreading room respectively, spreading for 10 hr under the conditions of spreading thickness of 3cm and temperature of 35 deg.C, and slightly turning over every 45 min;
a3, primary frying: and C, mixing the litsea cubeba leaves and the folium isatidis processed in the step A2 according to a mass ratio of 4: 1, uniformly mixing, then placing in a tea frying machine, frying tea at 75 ℃, and taking out when the water content is 63% to obtain a crude scented tea product;
a4, mixing and cellaring: the method comprises the following steps of preparing a coarse product of scented tea: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 10: 1:1, uniformly mixing, performing cellar curing at 27 ℃ for 24 hours, and removing litsea cubeba flowers and litsea cubeba fruits in the mixture;
a5, secondary frying: placing the crude product of the scented tea processed in the step A4 into a tea frying machine, frying at 87 ℃ until the water content of the tea is 5%, and taking out to obtain a semi-finished product of the scented tea;
a6, collecting fragrance: and selecting fresh litsea cubeba flowers, litsea cubeba leaves and folium isatidis again, and mixing the raw materials in a ratio of 1: 0.3: adding the materials into a flower fragrance collecting device according to the mass ratio of 0.3, and collecting fragrance under a vacuum condition;
a7, pressurizing and flavoring: pressurizing and fusing the fragrance collected in the step A6 with the semi-finished scented tea product obtained in the step A5 by a scented tea printing device to increase the rich degree of the scented tea fragrance;
a8, storage: and C, hermetically packaging the scented tea treated in the step A7, and refrigerating and preserving at 0-5 ℃ to obtain the strong-flavor scented tea finished product mainly containing litsea cubeba.
Example 4
A processing technology of strong-flavor scented tea mainly comprising litsea cubeba comprises the following steps:
a1, picking: picking fresh litsea cubeba leaves, litsea cubeba flowers, litsea cubeba fruits and folium isatidis;
a2, spreading green: spreading the leaves of Litsea cubeba and folium Isatidis in a spreading room respectively, spreading for 12 hr under the conditions of spreading thickness of 4cm and temperature of 45 deg.C, and slightly turning over every 60 min;
a3, primary frying: and C, mixing the litsea cubeba leaves and the folium isatidis processed in the step A2 according to the mass ratio of 10: 3, uniformly mixing, placing in a tea frying machine, frying at 80 ℃, taking out when the water content is 65% after frying, and obtaining a crude scented tea product;
a4, mixing and cellaring: the method comprises the following steps of preparing a coarse product of scented tea: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 12: 2: 2, uniformly mixing, performing cellar curing at the temperature of 30 ℃ for 24 hours, and removing litsea cubeba flowers and litsea cubeba fruits in the mixture;
a5, secondary frying: placing the crude product of the scented tea processed in the step A4 into a tea frying machine, frying at 90 ℃, and taking out when the moisture content of the tea is 6% to obtain a semi-finished product of the scented tea;
a6, collecting fragrance: and selecting fresh litsea cubeba flowers, litsea cubeba leaves, litsea cubeba fruits and folium isatidis again according to the weight ratio of 1:1: 1:1, adding the mixture into a flower fragrance collecting device, and collecting fragrance under a vacuum condition;
a7, pressurizing and flavoring: pressurizing and fusing the fragrance collected in the step A6 with the semi-finished scented tea product obtained in the step A5 by a scented tea printing device to increase the rich degree of the scented tea fragrance;
a8, storage: and C, hermetically packaging the scented tea treated in the step A7, and refrigerating and preserving at 0-5 ℃ to obtain the strong-flavor scented tea finished product mainly containing litsea cubeba.
In summary, the flower fragrance collecting device and the flower tea fragrance printing device in the embodiments 1 to 4 are as follows:
referring to fig. 1-3, the flower fragrance collecting device comprises a processing barrel 101, an upper cover 103 and an air storage barrel 107, wherein the processing barrel 101 is in threaded connection with the upper cover 103, a sealing gasket is arranged between the processing barrel 101 and the upper cover 103, a vacuum pump 102 is fixedly installed on the outer wall of one side of the processing barrel 101, a pressure gauge 115 is further included on the vacuum pump 102, the vacuum pump 102 can perform vacuum extraction on the processing barrel 101, the pressure indication in the processing barrel 101 can be observed through the pressure gauge 115, the device adjustment is convenient, a honeycomb hole net rack 109 is fixedly installed at the bottom end of the inner wall of the processing barrel 101 and used for placing blades or petals to be processed, a flower fragrance exhaust pipe 104 is welded on the outer wall of the top of the upper cover 103, a pressure valve 110 is arranged in the flower fragrance exhaust pipe 104, the top end of the flower fragrance exhaust pipe 104 is hermetically connected with an air delivery pipe 105, one end of the air delivery pipe 105 is, make and handle a section of thick bamboo 101 and gas-supply pipe 105 intercommunication, thereby carry out the fragrance extraction, the air inlet sealing connection of air extractor 106 one end and gas receiver 107, gas receiver 107 top welding has and gets trachea 117, get also to be equipped with the accuse in the trachea 117 and press the valve, be convenient for handle the fragrance in the gas receiver 107, it still is equipped with complementary unit still to handle a section of thick bamboo 101 inner wall, complementary unit includes arc 108, and the scarf joint of arc 108 one side outer wall has magnetic sheet 116, magnetic sheet 116 is connected with the absorption of handling a section of thick bamboo 101 inner wall, the device of being convenient for is dismantled, arc 108 one side outer wall is equipped with crisscross blade 111 that distributes, in operation, vacuum pump 102 works, make the pressure reinforcing in handling a section of thick bamboo 101, blade or petal are oppressed and are broken on blade 111, thereby make the fragrance give off more thoroughly. The outer wall of the top of the upper cover 103 is further provided with a guide pipe 112, the outer wall of one side of the guide pipe 112 is provided with a control valve 113, one end of the guide pipe 112, which is far away from the upper cover 103, is hermetically connected with a condensation pipe 114, and the bottom end of the condensation pipe 114 is provided with a water stop valve.
When fragrance is collected, litsea cubeba flowers, litsea cubeba leaves, litsea cubeba fruits and folium isatidis are placed on the honeycomb mesh rack 109 according to the proportion, the vacuum pump 102 works to vacuumize the inside of the treatment cylinder 101, at the moment, the leaves or petals start to release fragrance, the pressure in the treatment cylinder 101 is increased, so that the leaves or the petals fly around, the blades or the petals are pressed to the blade strips 111 to be broken, the fragrance is diffused more thoroughly, the air extractor 106 works, the pressure valve 110 is opened by pressure, and the fragrance in the treatment cylinder 101 is pumped into the air storage cylinder 107. In addition, the during operation can be so that in the addition of condenser pipe 114, and the moisture can also be added in honeycomb holes rack 109's below to the device, heats a processing section of thick bamboo 101 again, utilizes flame to handle 1 heating cooking blade or petal for essence in blade or the petal separates out along with steam through condenser pipe 114's processing together, and steam and cold back liquefaction, water are in the below this moment, and essence is in the top, and this mode has increased the mode of drawing of flowers fragrance, has enlarged the application range of device.
Referring to fig. 4-6, the scented tea printing device comprises an air cylinder 201, a scented tea printing cylinder 207 and a scented tea printing cylinder upper cover 206, the scented tea printing cylinder 207 is in threaded connection with the scented tea printing cylinder upper cover 206, a sealing gasket is further arranged between the scented tea printing cylinder 207 and the scented tea printing cylinder upper cover 206 and used for improving the sealing capacity of the device and ensuring that fragrance does not overflow, an air intake pipe 202 is fixedly arranged on the outer wall of the top of the air cylinder 201 in a sealing mode, a pressure valve is further arranged in the air intake pipe 202 and can be opened only when the pressure valve is subjected to suction, fragrance in the air cylinder 201 is prevented from overflowing, the top end of the air intake pipe 202 is connected with a suction pipe 203 in a sealing mode, one end of the suction pipe 203 is connected with an air extractor 205 in a sealing mode, the air extractor 205 works, the pressure valve is opened to enable fragrance in the air cylinder 201 to be extracted, an air intake pipe 210 is fixedly arranged at the top end of the scented tea printing cylinder upper, the air extractor 205 sends the extracted aroma into the aroma printing cylinder 207 through the one-way air valve, the one-way air valve prevents the aroma from flowing back, the outer wall of one side of the aroma printing cylinder 207 is provided with the booster pump 209, the booster pump 209 is also provided with the pressure regulating valve, the device is convenient to regulate the pressure in the aroma printing cylinder 207, the aroma can be pressed into tea, the concentration of the aroma pressed into the tea can be controlled by controlling the pressure, the adjustability of the device is enhanced, the outer wall of one side of the aroma printing cylinder 207 is provided with the heater 208, the heating plate of the heater 208 is fixed on the inner wall of the aroma printing cylinder 207, the heater 208 works to improve the temperature in the aroma printing cylinder 207, the aroma printing effect of the tea is better, the tea can be conveniently stored, the inner wall of the bottom of the aroma printing cylinder 207 is fixedly provided with the hydraulic press 212, the top end of the hydraulic rod of the hydraulic press 212 is in threaded connection with the first aroma printing plate 211, the first aroma printing, the circular incense printing groove 213 is used for placing tea.
When pressurization and aroma enhancement are carried out, a treated scented tea semi-finished product is placed in the circular aroma printing groove 213, then the sealing device is used, the air pump 205 works, the pressure valve is opened by suction, aroma in the air storage cylinder 201 is extracted, the air pump 205 sends the extracted aroma into the aroma printing cylinder 207 through the one-way air valve, the one-way air valve enables the aroma not to flow back, at the moment, the booster pump 209 works to adjust the pressure in the aroma printing cylinder 207, the aroma can be pressed into tea, the concentration of the aroma pressed into the tea can be controlled by controlling the pressure, the adjustability of the device is enhanced, the heating machine 208 works to improve the temperature in the aroma printing cylinder 207, the aroma printing effect of the tea is better, the tea can be conveniently stored, a user can control the hydraulic machine 212 to work according to the indication size of the pressure regulating valve on the booster pump 209, the first plate 211 is controlled to ascend or descend to compress or expand the space again, so that the pressure in the incense printing cylinder 207 is changed again to promote the incense printing effect.
Evaluation of sensory index
Weighing 3-5 g of the strong-flavor scented tea mainly containing litsea cubeba prepared in the above embodiments 1-4, pouring the scented tea in 480-550 ml of boiled water for 15-20 min, and carrying out sensory evaluation. 15 volunteers were selected and divided into 3 groups of 5 persons each corresponding to example 1-4 groups, and the appearance, aroma and taste of the tea soup were evaluated after observation and tasting. The evaluation criteria are shown in Table 1, and the specific evaluation results are shown in tables 2 to 4.
TABLE 1 evaluation criteria
| Tea soup appearance | Tea soup flavor | Taste of tea soup | |
| 4 is divided into | Clear and transparent tea soup | Strong tea fragrance, fresh and sweet taste and lingering aftertaste | Has rich and mellow taste |
| 3 points of | The tea soup is clear and has slight impurities | Pure tea fragrance, fresh and sweet taste and lasting fragrance | Has rich taste |
| 2 is divided into | The tea soup is slightly turbid and has slight impurities | Pure and mild tea flavor | Has single taste |
| 1 minute (1) | Turbid tea soup and more impurities | Tea fragrance peace | Has bitter and astringent taste |
TABLE 2 evaluation results of appearance of the scented tea soup prepared in examples 1 to 4
| Group of | Volunteer 1 | Volunteer 2 | Volunteer 3 | Volunteer 4 | Volunteer 5 | Average score |
| Example 1 | 3 points of | 3 points of | 4 is divided into | 3 points of | 3 points of | 3.2 |
| Example 2 | 4 is divided into | 3 points of | 2 is divided into | 3 points of | 4 is divided into | 3.2 |
| Example 3 | 3 points of | 2 is divided into | 3 points of | 3 points of | 3 points of | 2.8 |
| Example 4 | 3 points of | 3 points of | 2 is divided into | 2 is divided into | 3 points of | 2.6 |
TABLE 3 evaluation results of the aroma of the scented tea prepared in examples 1 to 4
| Group of | Volunteer 1 | Volunteer 2 | Volunteer 3 | Volunteer 4 | Volunteer 5 | Average score |
| Example 1 | 3 points of | 3 points of | 4 is divided into | 3 points of | 3 points of | 3.2 points |
| Example 2 | 4 is divided into | 4 is divided into | 3 points of | 4 is divided into | 4 is divided into | 3.8 points |
| Example 3 | 3 points of | 4 is divided into | 3 points of | 3 points of | 2 is divided into | 3 points of |
| Example 4 | 3 points of | 4 is divided into | 2 is divided into | 3 points of | 3 points of | 3 points of |
TABLE 4 evaluation results of the taste of the scented tea soup prepared in examples 1 to 4
| Group of | Volunteer 1 | Volunteer 2 | Volunteer 3 | Volunteer 4 | Volunteer 5 | Average score |
| Example 1 | 3 points of | 3 points of | 4 is divided into | 4 is divided into | 3 points of | 3.4 points |
| Example 2 | 4 is divided into | 4 is divided into | 4 is divided into | 4 is divided into | 4 is divided into | 4 is divided into |
| Example 3 | 3 points of | 3 points of | 3 points of | 3 points of | 3 points of | 3 points of |
| Example 4 | 3 points of | 3 points of | 3 points of | 4 is divided into | 4 is divided into | 3.4 points |
As can be seen from tables 2 to 4, the strong-flavor scented tea mainly containing litsea cubeba prepared in examples 1 to 4 of the present invention has clear tea soup, pure tea flavor, freshness, fragrance, sweetness, lasting fragrance, and rich and mellow taste, and is suitable for popularization and drinking as health scented tea. The taste and fragrance of the scented tea prepared in example 2 are evaluated in four groups of examples, and the scented tea is the highest in average score and is most popular with evaluation volunteers.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. A processing technology of strong-flavor scented tea mainly comprising litsea cubeba is characterized by comprising the following steps: the method comprises the following steps:
a1, picking: picking fresh litsea cubeba leaves, litsea cubeba flowers, litsea cubeba fruits and folium isatidis;
a2, spreading green: spreading the litsea cubeba leaves and the folium isatidis in a spreading room respectively, and carrying out spreading treatment for 6-12 hours under the conditions that the spreading thickness is 1-4 cm and the temperature is 30-45 ℃, and slightly turning over every 30-60 min in the period;
a3, primary frying: and C, mixing the litsea cubeba leaves and the folium isatidis processed in the step A2 according to a mass ratio of 5-10: 1-3, uniformly mixing, placing in a tea frying machine, frying at 70-80 ℃, and taking out when the water content is 60-65% to obtain a crude scented tea product;
a4, mixing and cellaring: the method comprises the following steps of preparing a coarse product of scented tea: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 8-12: 1-2: 1-2, uniformly mixing, performing cellar curing at 20-30 ℃ for 24 hours, and screening litsea cubeba flowers and litsea cubeba fruits;
a5, secondary frying: placing the crude scented tea processed in the step A4 in a tea frying machine, frying at 80-90 ℃, and taking out when the water content is 1-6% to obtain a semi-finished scented tea product;
a6, collecting fragrance: and selecting fresh litsea cubeba flowers, litsea cubeba leaves, litsea cubeba fruits and folium isatidis again according to the ratio of 1: 0-1: 0-1: adding the obtained product into a flower fragrance collection device according to the mass ratio of 0-1, and collecting fragrance under a vacuum condition;
a7, pressurizing and flavoring: pressurizing and fusing the fragrance collected in the step A6 with the semi-finished scented tea product obtained in the step A5 by a scented tea printing device to increase the rich degree of the scented tea fragrance;
a8, storage: and C, hermetically packaging the scented tea treated in the step A7, and refrigerating and storing at 0-5 ℃ to obtain the strong-flavor scented tea finished product mainly comprising litsea cubeba.
2. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 1, is characterized in that: in the step A2, the litsea cubeba leaves and the folium isatidis are respectively subjected to green spreading treatment for 10 hours under the conditions that the green spreading thickness is 3cm and the green spreading temperature is 35 ℃, and are gently turned over once every 30 min.
3. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 1, is characterized in that: in the first stir-frying in the step A3, the mixing ratio of the litsea cubeba leaves and the dyers woad leaves is 8:2, the stir-frying temperature is 75 ℃, and the stir-frying is carried out until the residual water content is 60%.
4. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 1, is characterized in that: in the step A4 mixing and cellar processing, the raw product of scented tea is prepared by the following steps: litsea cubeba fruit: the mass ratio of the litsea cubeba flowers is 10: 1.5: 1.5, mixing evenly, and cellaring at 25 ℃.
5. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 1, is characterized in that: in the step A5, in the second frying, the frying temperature is 85 ℃, and the residual water content is 3%.
6. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 1, is characterized in that: the flower fragrance collecting device in the step A6 comprises a treatment barrel (101), an upper cover (103) and an air storage barrel (107), wherein a vacuum pump (102) is fixedly installed on the outer wall of one side of the treatment barrel (101), a pressure gauge (115) is further included on the vacuum pump (102), a honeycomb hole net rack (109) is fixedly installed at the bottom end of the inner wall of the treatment barrel (101), a flower fragrance exhaust pipe (104) is welded on the outer wall of the top of the upper cover (103), a pressure valve (110) is arranged in the flower fragrance exhaust pipe (104), an air conveying pipe (105) is connected to the top end of the flower fragrance exhaust pipe (104) in a sealing mode, an air extractor (106) is connected to one end of the air conveying pipe (105), one end of the air extractor (106) is connected to an air inlet of the air storage barrel (107) in a sealing mode, an auxiliary mechanism is further arranged on the inner wall of the treatment barrel (101), the auxiliary, the magnetic plate (116) is connected with the inner wall of the treatment cylinder (101) in an adsorption way; the outer wall of one side of the arc-shaped plate (108) is provided with blade strips (111) which are distributed in a staggered mode.
7. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 6, is characterized in that: the outer wall of the top of the upper cover (103) of the flower fragrance collecting device is also provided with a guide pipe (112), and the outer wall of one side of the guide pipe (112) is provided with a control valve (113); one end of the guide pipe (112) far away from the upper cover (103) is connected with a condensation pipe (114) in a sealing mode, and a water stop valve is arranged at the bottom end of the condensation pipe (114).
8. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 6, is characterized in that: an air taking pipe (117) is welded at the top end of the air storage cylinder (107), and a pressure control valve is also arranged in the air taking pipe (117).
9. The processing technology of the strong aromatic scented tea mainly comprising the litsea cubeba as claimed in claim 1, is characterized in that: the scented tea printing device in the step A7 comprises an air cylinder (201), a printing cylinder (207) and a printing cylinder upper cover (206), an air extracting pipe (202) is fixedly installed on the outer wall of the top of the air storage cylinder (201) in a sealing mode, the top end of the air extracting pipe (202) is connected with an air extracting pipe (203) in a sealing mode, one end of the air extracting pipe (203) is connected with an air extractor (205) in a sealing mode, an air inlet pipe (210) is fixedly installed on the top end of an upper cover (206) of the incense printing cylinder, an air conveying pipe (204) is connected between the air extractor (205) and the air inlet pipe (210) in a sealing mode, a booster pump (, and the booster pump (209) is also provided with a pressure regulating valve, the inner wall of the bottom of the incense printing cylinder (207) is also fixedly provided with a hydraulic machine (212), the top end of a hydraulic rod of the hydraulic machine (212) is in threaded connection with a first incense printing plate (211), the first incense printing plate (211) is provided with a plurality of circular incense printing grooves (213).
10. The processing technology of the strong aromatic scented tea mainly containing the litsea cubeba as claimed in claim 7, is characterized in that: the outer wall of one side of the incense printing cylinder (207) is provided with a heater (208), and a heating plate of the heater (208) is fixed on the inner wall of the incense printing cylinder (207).
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